Ellis.   W. [William]    
The Country Housewife's Family Companion:
Profitable Directions for whatever relates to the Management and good Economy of the Domestick Concerns of a Country Life, According to the Present Practice of the Country Gentlemen's, the Yeoman's, the Farmer's. &c. Wives, in the Counties of Hereford, Bucks, and other parts of England: SHEWING How great Savings may be made in Housekeeping: And wherein, among many others, The following Heads are particularly treated of and explained: 1. The Preservation and Improve-ments of Wheat, Barley, Rye, Oats, and other Meals; with Directions for making several Sorts of Bread, Cakes, Puddings, Pies, &c. 11. Frugal Management of Meats, Fruits, Roots, and all Sorts of Herbs; best Methods of Cookery; and a cheap Way to make Soups, Sauces, Gruels, &c. 111. Directions for the Farm Yard; with the best Method of increasing all Sorts of Poultry, as Turkies, Geese, Ducks, Fowls, &c. 1V. The best Way to breed and fatten Hogs; sundry curious an dcheap Methods of preparing Hogs Meat; Directions for curing Bacon, Brawn, pickled Pork, Hams, &c. with the Management of Sows and Pigs. V. The best Method of making Butter and Cheese, with several curious Particulars containing the whole Management of the Dairy. V1. The several Ways of making good Malt; with Directions for brewing good Beer, Ale, &c. With variety of Curious Matters, Wherein are contained frugal Method for victualling Harvest-men, Ways to destroy all Sorts of Vermin, the best Manner of suckling and fattening Calves, Prescriptions for curing all Sorts of Distempers in Cattle, with Variety of curious Receits for Pickling, Preserving, Distilling, &c. The Whole founded on near thirty years Experience by W. Ellis, Farmer, at Little Gaddesden, near Hempsted, Hertfords. LONDON: Printed for James Hodges, at the Looking-glass, facing St. Magnus Church, London-Bridge; and B. Collins, Bookseller, at Salisbury. 1750.
FIRST & SOLE EDITION: 8vo. 200x134mm. 1fep. [1] Frontispiece of rural farmyard. Title page. [1] (1)ii Preface. (1)iv-x Introduction.(1)2-379. 19p Contents. 2p Advertisements. 1fep. 4 pages of the contents with the bottom corner missing with no loss. It appears that it may have been bound as is. It has the original full brown calf with a lovely patina. The spine with raised bands with gilt lines and a double gilt line bordering the boards. With a red label and gilt lettering. With the bookplate of Mary Chadsey. Internally very clean. A wonderful copy.
- This is a very interesting and unusually well written book of recipes, many unusual country anecdotes and advice about farm animals. There are also long sections on brewing and distilling, and more about bread and grain cookery. Oxford also mentions the medical receipts, "many of the usual filthy nature". MacLean states it is of "special interest, namely the fact it is firmly based on experience in a given region - Essex and the country round about. It is one of the eighteenth-century books which convey a feeling of direct communication and of confidence that the author invariably knew what he was talking about". William Ellis lived and farmed at Little Gaddesden in Hertfordshire, although he was originally a London brewer. (His only other book on domestic economy was indeed about brewing.) He wrote several books of husbandry - and was famous enough to be visited by the Swedish traveller Per KaIm, who was shocked to find that Hertfordshire menfolk looked after the cattle and the women did very little indeed except prepare food, 'which they commonly do very well, though roast beef and puddings form nearly all an Englishman's eatables'. He obviously had not read this book by Ellis. Cagle, p469; Axford, p102; Bitting, p143; Oxford, p79; MacLean, p43; Simon BG, p588.

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Antiquarian category
ref number: 11082

Elyot. Kt.   Sir Thomas     Very popular early health advice on food. Rare.
The Castle of Health,
Corrected, and in some places Augmented by the first authour thereof, Sir Thomas Elyot [Knight]. NOW NEWLIE PERused, amended, and corrected, this present year 1610. - A publisher's stamp - LONDON, Printed for the Company of Stationers, 1610.
139 x 178 x 15 mm. 1fep. Title page. [1] 5 pages A Proheme of Sir Thomas Elyot. Verso blank. 4 pages A Table. The First Book 13 - 22. The Second Book 22 - 80. The Third Book 80 - 112. The Fourth Book 112 - 140. 1fep. The title page quite browned and with a stain. A stain running from the title page to page 30, although not affecting text. Cropped at the top of the block with capital page headings in all pages slightly cropped but mostly still readable. A modern full brown calf binding with nicely and sympathetically blind-stamped boards. Spine with blind stamped raised bands and title in gilt.
- Thomas Elyot was the child of Sir Richard Elyot's first marriage with Alice De la Mare, but neither the date nor place of his birth is accurately known. It was claimed Elyot was an alumnus of St Mary Hall, Oxford, while the 'Athenae Cantabrigienses' put in a claim for Jesus College, Cambridge. Elyot himself says in the preface to his Dictionary that he was educated under the paternal roof, and was from the age of twelve his own tutor. In 1511 he accompanied his father on the western circuit as clerk to the assize, and he held this position until 1528. In addition to his father's lands in Wiltshire and Oxfordshire he inherited in 1523 the Cambridge estates of his cousin, Thomas Fynderne. His title was disputed, but Cardinal Wolsey decided in his favour, and also made him clerk of the Privy Council. Elyot, in a letter addressed to Thomas Cromwell, says that he never received the emoluments of this office, while the empty honour of knighthood conferred on him when he was displaced in 1530 merely put him to further expense. In that year he sat on the commission appointed to inquire into the Cambridgeshire estates of his former patron, Wolsey. He was in 1527 appointed High Sheriff of Oxfordshire and Berkshire. In 1531 he received instructions to proceed to the court of Charles V, the Holy Roman Emperor, to try to persuade him to take a more favourable view of Henry V111's proposed divorce from his first wife, Catherine of Aragon, the emperor's aunt. As ambassador Elyot was involved in ruinous expense, and on his return he wrote unsuccessfully to Cromwell begging to be excused, on the grounds of his poverty, from serving as High Sheriff of Cambridgeshire and Huntingdonshire for 1532. He was one of the commissioners in the inquiry instituted by Cromwell prior to the suppression of the monasteries but he did not obtain any share of the spoils. There is little doubt that his known friendship for Thomas More militated against his chances of success, for in a letter addressed to Cromwell he admitted his friendship for More, but protested that he rated higher his duty to the king. From 1539 to 1542 he represented the borough of Cambridge in parliament. He had purchased from Cromwell the manor of Carleton in Cambridgeshire, where he died. Elyot received little reward for his services to the state, but his scholarship and his books were held in high esteem by his contemporaries. As a prose writer, Elyot enriched the English language with many new words. In 1536 he published the first edition of 'The Castell of Health', which was a popular treatise on medicine, intended to place a scientific knowledge of the art within the reach of those unacquainted with Greek. This work, though scoffed at by the faculty, was appreciated by the general public, and speedily went through seventeen editions. These writings and knowledge of the time had a large effect on cooks as well. We see that the cookery books of the next century were much more developed and numerous. The hunger and need for people to improve the quality of life and health always pushes the need for pragmatic solutions. In the first half of the next century we see cookery books with 50% cookery and 50% medical advice side by side. This practice started to die out in the later part of the century where medical books stood alone next to books only with cookery recipes and advice. Besides this edition of 1610, some of the other books on Health in the same century by other authors are ; 'The Garden of Health' by William Langham 1633. 'The Haven of Health' by Thomas Cogham 1636. 'Regimen Sanitatis Salerni' Anon. 1649. 'Via Recta Ad Vitam Longam' by Thos. Venner 1650. 'The Rules of Health and Food' by Thomas Moffat 1655. 'The Way to Health' by Thomas Tryon 1691.

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Antiquarian category
ref number: 11253

Escoffier .   Georges Auguste     very rare.
La Morue.
A. ESCOFFIER LA VIE A BON MARCHE La morue 82 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS. [2] A. ESCOFFIER Le riz L'ALIMENT LE MEILLEUR, LE PLUS NUTRIF 130 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS.
FIRST EDITION. 1929. In original Yellow cover with red writing. The front cover with the same exact text as the title page. 1fep. [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Nice clean condition, very slightly age browned throughout. 3 pages plus the inside cover with advertisements. The back cover advertising 4 of Escoffier's books with prices.
- Escoffier was a prolific writer publishing many Culinary gems over a long distinguished career as the most famous Chef in the world. La Morue is among the last of his ten major works, which he published at the grand ages of 80. It is also a very rare item, due in part to its delicate assembly and not appearing in major collections nor auctions.

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Modern category
ref number: 11255

Escoffier.   Georges Auguste     - 1st edition of Escoffier's classic in the original state.
Le Guide Culinaire
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 220x135mm. Front paste-down and end-paper with patterned paper. [1] Half title. Verso with advertisement. Title page. Escoffier's facsimile signature on the verso. 3p Avant Propos. Verso with Abbreviations. 2p Remarks. 1p Advertisement. Verso with Tables de Chapitres. 1-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 1fep. Back end-paper and paste-down with patterned paper. All paper age browned and brittle which is typical of this and other books of this time, due to poor quality paper being used. Two pages are loose and the folding plate has been expertly repaired with one of the folds a little darker than the rest. The original dark brown cloth with the Art Nouveau design and gilt lettering on the front still nice and bright. The spine has compartments with blind tooling and gilt lettering. The top compartment cloth is missing with the under material still brown and blending well. Overall a nice copy in its original state albeit somewhat brittle. A very scarce book.
- This is Escoffier's great classic from which so much has come about. Used as the basis for his'L'Aide Memoire Culinaire' 1910. Also Louis Saulnier's 'Le Repertoire de la Cuisine' 1914. The folding plate was used in Escoffier's volume of menus, 'Le Livre des Menus' 1912, which was written to compliment 'Le Guide Culinaire'. Later in 1934 we see in his final publication: 'Ma Cuisine", the classical recipes modified for the housewife. Le Guide Culinaire and the organisation of the Kitchen Brigade brought about by Escoffier during his life, became the basis of all theory and practical training taught in Catering Colleges. Andre Simon in his forward to the first English edition of 'Ma Cuisine' 1965, writes a very endearing description of Escoffier the person, and proclaims his rightful place at the head of the table, due to his towering achievements and the unchallenged position he occupies in the realm of Gastronomy.

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Information

Modern category
ref number: 11059

Escoffier.   Georges Auguste     - ‘Officier de la Legion d’honneur’.
Menu of a banquet for Escoffier at the Palais d'Orsay.
In homage to Maitre Auguste Escoffier by the society of the 'Cuisiniers de Paris'. for the occasion of his promotion to ‘Officier de la Legion d’honneur’ on March 22nd, 1928 at the Orsay Palace.
A four page menu within covers, with a print of a painted portrait of Escoffier (courtesy of the Foundation A. Escoffier at Villeneuve-Loubet), plus the wine list and menu. Very clean on white handmade paper with a red place ribbon and untrimmed edges, with the outside covers lightly age browned at the edges. A very handsome and unique item. The menu comprises: Creme de Volaille. Consomme Riche. Saumon de la Loire braise au Clicquot. accompagne: d'ecrevisses de l'Issole. Baron de Bebague. garni aux: primeurs de la Provence. Coq en Pate Palais d'Orsay. avec: une Salade Rosettte. Glace Legion d'Honneur. Roseaux pralines des bords du Loup. Corbeilles de Fruits. Friandises. The Wine list comprises: Five vintage Champagnes from 1919 and 1920. A Medoc et Graves. A Bitard Montrachet. A La Tache Monople 1918. The menu is housed in a handsome cardboard folder covered with red marbled paper and a label on the front cover.
- From 1890 to 1920, Escoffier took over the management of the kitchens in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served many of the most famous people of the time, creating for them unique dishes that became renowned, even to this day. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. He never ceased writing culinary books until his death in 1935. Due to the gratitude and unforgettable memory of Escoffier, people, including his best friends and colleagues in London and Paris, created the Auguste Escoffier Foundation. This eponymous museum was established in 1959 in the house where he was born. Mon. Raymond Poincaré was a French conservative statesman who served as Prime Minister of France on five separate occasions and as President of France from 1913 to 1920. For Escoffier's work in promoting French cuisine, President Poincaré personally presented him with the cross of ‘The Légion d'honneur’ or ‘The Ordre national de la Légion d'honneur‘. This is a French order established by Napoleon Bonaparte, First Consul of the First Republic, on 19 May 1802. Escoffier in 1919, was the first chef to receive such an outstanding award. On March 22nd, 1928 he was promoted to the highest French honour as an ‘Officier de la Legion d’honneur’ and again became the first chef to have received this distinction. He was presented his medal by President Edouard Herriot at the Palais d'Orsay. The ceremony was followed at the Palais by, quote “a remarkable banquet" with Escoffier as the guest of honour. In the last b/w photograph below, Escoffier can be seen shaking President Herriot's hand at the Palais as he is leaving. He is also surrounded by the brigade of chefs that cooked the banquet. This extremely rare item includes the menu from that memorable occasion.

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Ephemera category
ref number: 11113

Escoffier.   Georges Auguste     - The Master's abbreviated reference work.
BIBLIOTHEQUE PROFESSIONNELLE L'Aide-Memoire Culinaire
SUIVE D'UNE Etude sur les Vins Francais et Etrangers a l'usage des Cuisiniers, Maitres d'hotel et Garcons de Restaurant PAR A. ESCOFFIER PARIS 1919 - Tous droits de traductions et de reproduction reserve pour tous pays.
FIRST EDITION. 175x115mm. Half-Title. Title page. V-VIII. 1-360. no feps. Original clean cardboard covers with an exact replication of the Title page. Spine sometime re-backed in sympathetic tan calf with gilt lettering running the length. A very nice copy mercifully free of the heavy browning that usually happens to paper of that period. Escoffier's facsimile signature on the verso of the half-title. A nice copy of a rare first edition.
- Escoffier's L'Aide Memoire is very similar to Louis Saulnier's 'Le Reportaire de la Cuisine' a standard work of reference used in the Catering Industry and Colleges. Where 'Le Repertoire' is the work of Escoffier's pupils, Escoffier's own work is the pocket memory aid to his great classic 'Guide to Modern Cookery'. Due to its abbreviated format of listing ingredients without quantities nor preparation notes, it is aimed at giving a quick reminder to the professional chef while actually working on the dish they are referencing. It also gives a great insight into Escoffier's genius for detailing the re-organising of the contemporary modern kitchen. The least known of Escoffier's published works. This is probably because 'Le Repertoire', first published in French in 1914, and subsequently published into English in 1924, was used extensively by all Catering college students while Escoffier's 'L'Aide Memoire' was never translated from French into another language.

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Information

Modern category
ref number: 10977

Escoffier.   Georges Auguste     - One of Escoffier's menus.
Menu du Reveillon, 31st December, 1911.
Carlton Hotel and Restaurant, London. New Years Eve.
286mm x 224mm. With a Great British Empire themed coloured picture on the front. It shows two men, one is a John Bull figure, the other, a Scotsman in a kilt, as well as two ladies representing Ireland and Wales. The dates on two boats prows showing 1911 and 1912. At the top, six little vignettes of famous scenes from countries under the crown. Cardboard cover with four pages. An impressive menu with fourteen items inside. Tied together with multi-coloured cord. A little foxing on the front but not affecting the overall image. A nice item of Escoffier ephemera in good quality paper(for the time).
- Considering this menu is 100 years old it has fared well. Looking thro' Escoffier's 'L'Aide-Memoire Culinaire' of 1910 one can see his dishes on offer for that New Year. His menus from his time at the Carlton Hotel from 1899 - 1919 are very scarce, but when found they give a sense of place and gastronomic history other chef's menus lack.

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Ephemera category
ref number: 11182

Escoffier.   Georges Auguste     - Signed by the Author. 1930.
A. ESCOFFIER L'Aide Memoire Culinaire
SUIVE D'UNE Etude sur les Vins Francais et Etrangers a l'usage des Cuisiniers, Maitres d'hotel et Garcons de Restaurant ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS Droits de traductions et de reproduction reserve pour tous pays, y compris la Suede et la Norvege.
190x120mm. n/d but circa 1928. 1fep. Half title with an unusual dedication signed by Escoffier - "En Souvenir A Monsieur Charles Leydecker sincire sympathie E Escoffier Mars 1930" and also as expected, Escoffier's facsimile signature on the verso, headed Note de l'Auteur. Title page with verso Advertissement Important. (1)vi-viii Avant-Propos. (1)1-390. no fep. Soiled original orange-brown paper covers with text still clearly legible. Internally evenly age browned throughout. This looks like a chefs well used copy that has been kept intact in the original state. Because of the signature it is housed in a dark brown cloth clamshell box. Two black and gilt morocco labels on spine. The first 3 leaves and front cover has clear tissue repairs not affecting the text. A rare, complete and original signed copy of this least known of Escoffier's writings.
- The first edition was published - 1919. When one assembles the list of all of Escoffier's writings, a picture emerges of French Cuisine explained in its detailed entirety; from the classic to the new modern. Starting with his great 'Guide to Modern Cookery' to this abbreviated memory aid, then recipe books about Rice and Cod, a treatise on Wax flower modelling, also recipe booklets about his bottled sauces, and unusually recipes for stock cubes, not forgetting his many articles for contemporary culinary magazines. Taking into account all his mentoring and placement of over 2000 pupils and colleagues in good positions of employment all over the world, one wonders how he managed the hard working daily routine of a Chef de Cuisine of a very large kitchen brigade that started at 6am till late evening. But he did. His was a life of extraordinary endeavor and creativity that is well documented by many of his friends, former apprentices and admirers. Appreciation grows and grows.

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Information

Modern category
ref number: 10978

Escoffier.   Georges Auguste     - Both books well preserved with Escoffier's signature in La Morue.
La Morue & Le Riz
[1] A. ESCOFFIER LA VIE A BON MARCHE La morue 82 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS. [2] A. ESCOFFIER Le riz L'ALIMENT LE MEILLEUR, LE PLUS NUTRIF 130 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS.
BOOK 1. FIRST EDITION. 1929. In original Yellow cover with red writing. The front cover with the same exact text as the title page. The inside cover with the bookplate of Crosby Gaige, the former president of the New York Wine & Food Society. 1 fep. Half-title. Title page with the handwritten signature in ink; A. Escoffier. Paris September 1932. pp [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Nice clean condition, slightly age browned throughout. The text block has two old staples holding it tight. -- BOOK 2.FIRST EDITION. 1927. In original Yellow cover with red writing. The front cover with the same exact text as the title page. Half-title. Title page. [1] 8-79. Covers and paper lightly browned throughout, but still a very nice copy in its original state. Both books housed in a clamshell box bound in half dark brown leather with marble boards. The spine with raised bands, gilt lines and gilt tooling. Also with a red and green label and gilt lettering. The interior laid with fawn felt.
- Escoffier started cooking in his uncle's restaurant at the tender age of thirteen. He was born in the village of Villeneuve-Loubet, near Nice on the 28th October, 1846 and died at Monte Carlo on 12th February, 1935. He was a prolific writer publishing many Culinary gems over a long distinguished career as the most famous Chef in the world. La Riz and La Morue were among the last of his ten major works, which he published at the respective grand ages of 80 and 82. (While Le Riz is scarce, Le Morue is very rare) His last book 'Ma Cuisine' was published in 1934 at the age of 87 -- by any standard; a remarkable life. A beautiful leather bound box to house two fine original Escoffier books, especially the very rare 'La Morue', rarer still with Escoffier's signature.

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Information

Modern category
ref number: 10979

Escoffier.   Georges Auguste     - incudes 2 Escoffier menus, one he wrote, one printed.
LE LIVRE DES MENUS
A. ESCOFFIER avec la collaboration de PHILEAS GILBERT et EMILE FETU LE LIVRE DES MENUS Compliment in indespensable du Guide culinaire FLAMMARION EDITEUR 26, rue Racine, Paris.
FIRST EDITION. 1912. 253x164mm. 1fep. On verso – Du Meme Auteur Half-title. Title page. [1] p.5-6. Avant-Propos dated Avril 1912,. 7-164. (165) [1] Folding chart titled - "Tableau de Service dans une Grande Cuisine". The covers are the original terra-cotta colour with red and black lettering. They are slightly browned, with the spine cracked but holding well. Internally, it’s very clean and bright. Also enclosed is a draft menu written by Escoffier at the Carlton Hotel, and dated by another hand in blue crayon - Mercredi 24-7-07 for Johnston Esq. Also enclosed, one of Escoffier’s Carte du Jour printed menus from the Carlton Restaurant, the Carlton Hotel, Pall Mall, London, dated Dimanche, 21 Octobre 1906. In fine clean condition. All housed in a beautiful clamshell box bound in half dark brown leather with marble boards. The spine with raised bands, gilt lines and gilt tooling. Also with a red and green label and gilt lettering. The interior lined with fawn felt. Wonderful rare Escoffier items in fine original condition.
- The folding plate at the back of the book first appeared in 1903 in the first edition of Escoffier's major work "Le Guide Culinaire" The system laid out in the plate indicates the very precise way that Escoffier had re-organised the modern Kitchen from that of the Bel-Epoque era. It assigns the precise duties and dishes of each 'Partie' with the number of tables, couverts and times. However this chart does not indicate that each individual dish eventually served to the guest would have been sourced from numerous Kitchen 'Parties' before being cooked by one Chef de Partie (either Chef Saucier, Poissonier, Entremetier etc) and assembled on a platter for the waiter to carry to the Dining Room. The one enclosed rare draft menu written by Escoffier is a clear example of how the process works. Escoffier writes the menu in his typically messy scrawl and it is then sent to a comptroller who writes on the menu, the date and the name of the recipient of the special Dinner. It’s then sent to be printed up on the formal designed menu cards to be placed before each guest at the Dinner. This special menu would also be written up in a more legible hand and posted on the kitchen banquet notice board one week before the dinner. As delineated in the folding plate, each menu is then broken down into the relevant kitchen department tasks, and each dish is then cooked and assembled for the whole dinner to served at the designated time. The Carte du Jour menu is also one of Escoffier’s daily menus. His tenure at the Carlton Hotel lasted from 1899 to 1919. The book and the very rare items of Ephemera are a true and fantastic testament to Escoffier's far-reaching gastronomic influence within the highest reaches of English, European and American Society.

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Information

Modern category
ref number: 10980