Frewin.   Leslie [Editor]     - With a Cafe Royal Christmas menu.
The Cafe Royal Story
A Living Legend EDITED BY Leslie Frewin WITH A FOREWARD BY Graham Greene LONDON: HUTCHINSON BENHAM.
FIRST EDITION. 1963. Large 4to. Paste-down and end-paper with sepia photograph. [1] Half title. [2] Frontispiece copy of a Charles Ginner painting of the Cafe Royal. Title page in black with a large ornamental decoration in red. Verso with printers info. 1p Introduction. [1] 2p Contents. 9-10 Paste-down and end-paper with sepia photograph. With numerous photographs and illustrations in-text, some full page. Fully bound in cream cloth. Spine with red writing and boards with fine illustration in red and black. All in excellent condition; as new, protected by a plastic wrapper. Also enclosed is a Christmas Luncheon menu for December 11th 1964, for 'The Horticultural Press Club'. Cream coloured with black text, in fine condition.
- The Cafe Royal, established in 1865, boasted its famously opulent Grill Room, considered one of London's finest dining rooms; the great Empire and Napoleon suite, elegantly lit by chandeliers made of Venetian glass, was favoured by those looking for a memorable party venue. For more than a century after it was built on Regent Street by a Parisian wine merchant, the rich and famous would flock there to eat, drink, dance and be merry. The Grill Room was also once its most notorious. It was there that the Marquess of Queensberry spotted his son, Lord Alfred Douglas, lunching "in the most loathsome and disgusting relationship" with Oscar Wilde. He later wrote a furious letter to his son, threatening to shoot Wilde on sight, to which Bosie insouciantly telegrammed back: "What a funny little man you are." The Café Royal was a favourite haunt of Wilde, who had a famous absinthe hallucination there when he thought the waiter, who was stacking chairs, was in fact watering the floor, covered in tulips, with a watering can. Other famous Patrons included Rudyard Kipling, Noel Coward, Sir Winston Churchill, Cary Grant, Brigitte Bardot, Elizabeth Taylor, Vitrginia Woolf, Mick Jagger, Princess Diana, Margaret Thatcher and Muhammad Ali. On 2oth January 2009, the curtains came down, literally, in the Café Royal. After 143 illustrious years, the fixtures, fittings and all the equipment of this venerable London institution was being put under the hammer of Bonhams the Auctioneers, after the Crown Estate decided to redevelop the site at that end of Regent Street. Had it spent its life almost anywhere else, the slightly battered silver serving trolley with the fickle steering would have barely raised an eyebrow in the dining room, let alone a flurry of paddles in an auction house. But this piece of functional furniture has had an extraordinary history. Amazingly, the electroplated trolley sold for £12,000 in the Everything-Must-Go sale. By the end of the two-hour auction, more than £200,000 had been raised. All 110 lots had been sold, some for as much as 10 times their asking price. An early 20th century Venetian chandelier adorned with 20 lights was the most expensive lot, going for £15,600, twice its guide price. Lot 93, a pair of late 19th century oak coopered barrels long drained of the alcohol they once contained, went for £8,400, almost five times their estimate. A number of pictures by artists so undistinguished their names weren't even listed in Bonhams' brochure sold for thousands of pounds – purely, it seemed, because they depicted scenes from the Cafe Royal, and had once hung in the venue's famously opulent chambers. One, a scene of the grill room filled with men in top hats and tails, sold for £4,800, despite Bonhams estimating its value at between £200 and £300. One buyer who bid purely for sentimental reasons was Susan Hughes, an antique dealer from Weybridge, who snapped up one of the auction's most curious lots. She ended up paying £4,200 for what the brochure, giving a guide price of £100-£200, described as "a 19th century electroplated duck press". It was in fact the press for ‘Canard a’la Presse’ – for more than a century the celebrated speciality of Paris’s grandest restaurant, La Tour d’Argent. This niche piece of equipment, which resembled a large grapefruit press, is used to squeeze out the juices of a freshly killed and roasted duck carcass, which in turn are used to thicken the duck jus. Hughes's father, Eric Hartwell (see image #3 below) was chief executive of the Forte catering and hotel empire, which bought the Cafe Royal 1954. "I spent much of my childhood playing in the Cafe Royal, and my father was very proud of the duck press," she said. As her husband loaded the contraption into the back of their car, he admitted that though the couple were delighted to own this piece of history, they wouldn't be using it. "We're both vegetarians," he said. So that is the final chapter that should be in the book. Overall it is a fascinating story of a grand eating establishment that was on a par with The Savoy, Claridges, The Ritz et al. One will never see the same again. This interesting volume is a meal, a fine wine and a waltz thro’ a different age with a hearty dose of gossip thrown in to round of a memorable time.

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Modern category
ref number: 11111

Glasse   Mrs [Hannah]    
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER; WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. AND NUMEROUS USEFUL FAMILY RECEIPTS. BY MRS GLASSE. LONDON: PUBLISHED BY J. S. PRATT. MDCCCXLV.
130x76mm (5" X 3") 2feps. – 1 is an ex-libris sheet with no name. [1]Frontispiece with a double line border. Title page. [1] (1)6-24. Contents (1)26-320. 1fep. With numerous in-text engravings. New blue cloth binding with gilt lettering on the spine. Internally very clean with the pages very slightly aged. A handsome copy of this late copy of Hannah Glasse's great classic. Almost classifies as a miniature. 32 pages less text than the first edition of 1842.
- A nice copy of this desirable late edition of Hannah Glasse’s famous classic first seen in 1747.

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Antiquarian category
ref number: 11188

Glasse.   Hannah    
THE Complete Confectioner:
OR, THE Whole Art of Confectionary Made Plain and Easy. SHEWING, THe various Methods of PRESERVING and CANDYING, both dry and liquid, all Kinds of Fruit, Flowers, and Herbs; the different Ways of CLARIFYING SU-GAR; and the Method of Keeping Fruit, Nuts, and Flowers fresh and fine all the Year round. ALSO DIRECTIONS for making Rock-Works and Carrots, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, etc. Syrups of all Kinds, Milk Punch that will keep 20 Years, Knicknacks and Trifles for Deserts, etc. etc. etc. etc. LIKEWISE, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for Private Families. By H. GLASSE, Author of the Art of Cookery. LONDON. Printed for J. Cooke at Shakespear's Head, in Pater-noster Row. MDCCLXXII.
8vo. Title page. 2p - To the HOUSEKEEPERS. 1-304. [1-XV1 CONTENTS] Internally very lightly age browned but overall, very clean. Half Dark brown calf with marbled boards. Raised bands with gilt lines and red label with gilt writing. Very good modern binding. A lovely copy of a scarce book.
- It has interestingly, 2 facsimile signatures of H. Glasse. One at the end of the notes for the Housekeepers and the other on the facing page. There are also 12 pages of Bills of Fare. This copy is the 1st edition 3rd issue of 1772. The 1st Edition, 1st issue was published - 1760. The 2nd issue, published 1765.

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Antiquarian category
ref number: 10969

Glasse.   Hannah     - The rare folio 1st edition of 1747.
The ART of COOKERY MADE PLAIN and EASY
Which far exceeds any Thing of the Kind yet Published. CONTAINING, 1. Of Roasting, Boiling, etc. 11. Of Made-Dishes. 111.Read this Chapter and you will find how Expensive a French Cook's Sauce is. 1V. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a Great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. V1. Of Soops and Broths. V11. Of Puddings. V111. Of Pies. 1X. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. X1. For Captains of Ships. X11. Of Hog's Puddings, Sausages, etc. X11. To pot and Make Hams, etc. X1V. Of Pickling. XV. Of making Cakes, etc. XV1. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, etc. XV11. Of Made Wines, Brewing, French Bread, Muffins, etc. XV111. Jarring and Cherries, Preserves, etc. X1X. To make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French Beans, etc. XX. Of Distilling. XX1. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, etc and Fruit. XX11. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. BY A LADY. A engraved printer's device between lines. LONDON: Printed for the AUTHOR, and sold at Mrs Ashburn's, a China-Shop, The Corner of Fleet-Ditch. [Price 3s.6 (the 6 written by hand) stictch'd, and 5s. bound]
FIRST EDITION 1747. Folio. 287x184 mm. 1 fep. Title page with the the handwritten 6 after the 3s as called for in the last line. [1] 2 pages of Subscribers. 11 pages of Contents with small one inch piece with no loss missing from 1st page.1 page A small Instruction by Glasse. (1)ii To the Reader. (1)4 - 166, although miss-paginated; page numbers 66/67 and 136/137 missing with no loss to text (This miss-pagination matches Cagle's copy). 1 fep. Pages 37 - 41 with some foxing. All other pages very clean. Title page and edges slightly age browned. Spine and tips bound in sprinkled dark-brown half calf and boards marbled. Spine with raised bands, gilt lines and tooled devices in compartments with red morocco label. A very fine copy.
- ‘The Art of Cookery made Plain and Easy’ was written by Hannah Glasse and published in 1747 in its famous folio format. Even though it was expensive at 5 shillings for a bound copy or 3.6 shillings unbound, it was an instant success, and was a best seller for over a hundred years, being published continuously until 1843. This made Glasse one of the best-known cookery writers of the eighteenth century. She was not supplanted as a culinary authority until the work of Mrs. Isabella Beeton appeared in 1861 over a century later. The books of those famous ladies being two of the cornerstone works needed in the building of an English culinary library. As Hannah Glasse explains in the preface, the book was intended to be an instruction manual for servants - 'the lower sort' as she called them. As Hannah puts it, the book should 'improve the servants and save the ladies a great deal of trouble'. She is dismissive of the fanciful language used by other cookery book writers, which she feels simply confuses the servants: 'the poor girls are at a loss to know what they mean,' she writes. In contrast, her style is precise and direct. The power of her book though is the clarity of the writing. She's authoritative but she is also intimate, treating you as an equal. Even though a large percentage of the recipes were plagarised, even reproduced verbatim from recipes published in earlier books by other writers, she shows a great deal of her own skill and originality. It is an unprecedentedly comprehensive recipe book with simple instructions, accessible ingredients, an accent on thrift (even though she recommends in the preface that half a pound of butter is enough to fry 12 eggs), easy recipes and practical help with weights and timing, which was a big step up from previous works. Her writing style is lively, intelligent and amusing. Glasse is scornful of the elaborate and extravagant French recipes of the period, but many of her recipes will have been influenced by French cuisine, which was becoming increasingly fashionable at the time. This does not inhibit Glasse from including the earliest recipe in an English cookbook for Indian curry, albeit with just black pepper and coriander. No Huldi, Lal Mirch, Methi, Jeera etc. Even though the ‘Art of Cookery’ was a ground breaking effort that generated much interest, the fame and survival of Hannah Glasse’s book is not due to her genius or her ability as a cook, as she was neither, but for four years following its publication, there were widespread rumours that ‘The Art of Cookery’ had been written by a man. For a woman to have written such an eloquent and well-organised work seemed implausible to many. James Boswell's diary records a party at the house of the publisher Charles Dilly, at which the issue was discussed. He quotes Samuel Johnson as saying, 'Women can spin very well; but they cannot make a good book of cookery.' Many others also believed this. It was not till she edited and published her fourth edition of 1751 that Johnson’s ill-advised quip was proved false. Due to the negative press generated by the popular book being first written and published by ‘A Lady’, Glasse inserted her trade card as a handsome engraved frontispiece and signed the first page of recipes, putting to rest all the speculation. (See my 1751 edition – item number 10968 in this website). This first edition is extremely scarce, but just how scarce is hard to figure, even after a lot of research. Due to demand the second edition was published in the same year; 1747. This strongly indicates that the first print run was very small. As can be seen in the Subscriber’s list printed in the first edition, there are 202 names. Assuming the subscribers all received a copy and there was enough cash to print a few more, we can possibly assume a print run of no more than 500 copies. Scarce indeed! --- COPAC lists only 10 firsts of 1747 out of 491 copies of various other editions in British holdings. As could be expected there are substantially more second editions listed. This cookbook has a somewhat iconic status that is hard to believe. Along with Beeton's equally rare original 24 booklets of 'Household Management' published before she brought out the 1st edition in book form, they both fetch silly money when they do appear at auction. --- Bitting, pages 186-87; The STC by Virginia Maclean, page 59; Cagle, pages 497-8; Arnold Oxford, pages 76-77; The Cetus Library, sold at Bloomsbury Auctions, lot 149: Marcus and Elizabeth Crahan collection sold at Sothebys, p317; Andre Simon Bibliotheca Gastronomica , 761;

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Antiquarian category
ref number: 11212

Glasse.   Hannah     - A signed copy with rare frontispiece and Publishers 1st manuscript recipe for Turtle.
The ART of COOKERY MADE PLAIN and EASY
Which far exceeds anything yet published. CONTAINING, 1. Of Roasting, Boiling, etc. 11. Of Made-Dishes. 111.Read this Chapter and you will find how Expensive a Fench Cook's Sauce is. 1V. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a Great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. V1. Of Soops and Broths. V11. Of Puddings. V111. Of Pies> 1X. For a Lent Dinner, a Number of good Dishes, which you make use of for a Table at any other Time. X. Directions for the Sick. X1. For Captains of Ships. X11. Of Hogs Puddings, Sausages, etc. X11. To pot and make Hams, etc. X1V. Of Pickling. XV. Of making Cakes, etc. XV1. Of Cheesec akes, Creams, Jellies, Whip Syllabubs, etc. XV11. Of Made Wines, Brewing, French Bread, Muffins, etc. XV111. Jarring, Cherries, Preserves, etc. X1X. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, etc. XX. Of Distilling. XX1. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, etc and Fruit. XX11. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XX111. A Receipt to keep clear from Buggs. To which are added, By Way of APPENDIX, 1. To dress a Turkey, the West-India Way. 11. To make Ice Cream. 111. A Turkey, etc. in Jelly. 1V. To make Citron. V. To candy Cherries ot Green Gauges. V1. To make Ironmoulds out of Linnen. By a LADY. The FOURTH EDITION with ADDITIONS. LONDON: Printed for the AUTHOR, and sold at the Bluecoat-Boy, near the Royal-Exchange: at Mrs Sshburn's China-Shop, The Corner of Fleet-Ditch; at the Leg and DIal, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock Street in Civet-Garden; by W. Innys, in Pater-noster Row; J. Hodges on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holburn; J. Brotherton, in Cornhill; and by te Booksellers in Town and Country. M.DCC.LI. [Price 4s. stictch'd, and 5s. bound] *** This BOOK is publish'd with His MAJESTY's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted.
8vo. 1751 - 4th edition. Trade card frontispiece with the last line cropped in half. Title page. 4p To the reader. 20p The contents. 1-334. Full rich burgundy calf, with ornate French-style gilt tooling to spine compartments, with raised bands, with black label and gilt lettering. The boards have gilt lines, gilt edges, the paste-down and end-paper in marbled paper with intricate gilt on the edge of the paste-down. The fore-edge marbled. The text block has been slightly cropped with no loss and very lightly age browned through out, but quite clean overall. On page 1, Hannah Glasse has signed her name in ink. It is not the facsimile signature common in other copies. Also attached is a one page publisher's manuscript with the recipe "To dress a Turtle in the West India Way" written in a fine cursive script. The document that has been folded with the title written on the outside of the folds. This is a common way of the time for filing papers. It is in fine condition with a small tear to one of the folds.
- Hannah Glasse's well known cookery book was first published in folio in 1747. It was an anonymous work 'By a Lady' It was not until four years later in this 4th edition of 1751 that Hannah Glasse's name appears for the first time on the beautifully designed and unique engraved trade card frontispiece. It states -- Hannah Glasse - Habit-Maker To Her Royal Highness the Princess of Wales, in Tavistock Street - Covent Garden. The frontis is very rare. It has been missing from all other copies of the 4th edition seen by this compiler. Mrs. Pennell had a copy and had the trade card reproduced on page 42 of her book, ‘My Cookery Books.’ The frontis also provides solid evidence for the first time that this popular cookery book was indeed written by a woman, disputing Dr Johnson's famously pointed, but misguided quip about 'The Art of Cookery' -- "Woman can spin very well, but they cannot make a good book of Cookery" This most popular English writer of cookery books was hostile to French cooking. She viewed French cooking as a wasteful extravagance but her book is full of stews, roasts, boiled beef, fricassees, and deep fried dishes. Most of her recipes are more complicated than comparable French recipes from the same period. Many of Glasse's recipes, like those of her female contemporaries were the backbone of English cuisine. From her savory veal pies and baked salmon to her pickles and apple tarts, the recipes are in fact more practical than their French counterparts and many are still used in England today. Hannah did not own her book for long, as the sixth edition is the last one that she edited herself before selling the copyright. Many later revised editions started to appear because the Glasse text had a lot of shareholders who quickly began printing their own copies. However, this fourth edition is completely unique, because of Glasse's own signature, and with the hitherto unseen frontis, along with the enclosed publisher's manuscript for dressing a "Turtle the West Indian Way", that was also printed for the first time as an appendix to this edition, ensures altogether, a very handsome and rare item.

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Information

Antiquarian category
ref number: 10968

Glasse.   Mrs [Hannah]    
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER; WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. AND NUMEROUS USEFUL FAMILY RECEIPTS, ETC. BY MRS GLASSE. LONDON: PUBLISHED BY J.BARR & Co. 5, LITTLE FRIDAY STREET, CHEAPSIDE. MDCCCXLII.
130x76mm (5" X 3") 1fep. [1]Frontispiece with a double line border. Title page. [1] (1)6-24 Contents. (1)26-307. 308-323 Bills of Fare. 324-352 Useful Family Receipts. 1fep. With numerous in-text engravings. Slightly faded blue blind tooled full original cloth binding. The spine has be re-backed with a small chip missing and one gilt letter of the title. Internally very clean with the pages very slightly aged. A handsome copy of this small late copy of Hannah Glasse's great classic.
- Quite what Hannah Glasse would have made of this tiny tome published by J. Barr in 1842 almost 100 years after her famous first edition of 1747, we can only guess. As famous and unique as Glasse's folio first edition is, this very small late edition is at the opposite end of the scale and surely just as different and unusual. It is very scarce, especially in this fine condition. It is one of those items that if seen while out book hunting, has an immediate 'buy me' appeal, even if found in poor condition.

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Information

Antiquarian category
ref number: 11125

Gouffe.   Jules     - A compliment to Gouffe's Royal Cookery Book
THE ROYAL BOOK OF PASTRY AND CONFECTIONERY
(LE LIVRE DE PATISSERIE) BY JOULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED TO ENGLISH USE BY ALFONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN ILLUSTRATED WITH TEN CHROMO-LITHOGRAPH AND ONE HUNDRED AND TWENTY-SEVEN WOODCUTS FROM DRAWINGS FROM NATURE BY J.RONJAT LONDON: SAMPSON LOW, MARSTON, LOW, & SEARLE CROWN BUILDINGS IN FLEET STREET . E.C. 1874 All rights reserved
FIRST AND SOLE EDITION. 240 X 168mm. 4feps. Half title. [1+1] Coloured frontispiece. Title page in red and black text. [1] 1+vi-xii. 1+xiv Contents. 1+2-453. [1] 1+456-471 Index. [1] 1+474 Index of 127 woodcuts. 2p Advertisements. with 10 chromo-lithograph coloured plates. 3feps. Very nice modern quarter dark brown calf with calf corners and marbled boards. Spine with raised bands and elaborate gilt and blind tooling. A red and a green label with gilt lettering. Externally and internally very bright and clean. A handsome copy.
- Translated from the French by Jules's brother Alphonse, Jules Gouffe's 'Royal Book of Pastry' is quite rare. Axford does not even have an entry for Gouffe, while Oxford, Cagle and Bitting do not have a copy, although Bitting records the first French edition of 1873. This book was written to accompany the more common 'Royal Book of Cookery'. It is also just as handsome and well produced.

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Information

Antiquarian category
ref number: 11040

Gouffe.   Jules     - Rare first edition in beautiful original binding.
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. [with an illustration of a fore-rib of beef] LONDON SAMPSON LOW, SON, MARSTON CROWN BUILDINGS, 188 FLEET STREET 1868 (All rights reserved)
FIRST ENGLISH EDITION. 245x170mm. 2feps. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. (1)viii-xiii Preface. [1] (1)xvi Illustrations. (1)xviii Contents. 1p Part the First. [1] (1)4-671. [1] (1)674-677 Appendix. [1] (1)680-700 Index. (1)702 Index to Woodcuts. (1) Index to Cloured Plates. [1] 1fep. With the full original dark burgundy cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is nice and bright all over. All edges gilt. Text block is tight and very clean. A fantastic copy in the original state.
- Jules Gouffe wrote very eloquently - "Having, from my earliest youth, embarked upon a career of cookery, I saw much, observed much, practised much in every sense of the word. I am not one of those who declare that French cookery, that part of our national heritage of which we have reason to be proud, is lost today and that it will never recover. The good and true things never die. No doubt there may be periods of decline, but sooner or later, with hard work, intelligence and good will, there must be a recovery. If, thanks to the reforms and the methods which I propose, I find that in a few years' time everyone, whatever his rank in society, is eating as well as he possibly can. On the one hand, household cookery is at last being carried on with care, economy and comfort; on the other hand, the ‘grande cuisine' goes forward under progressive conditions, and with that good taste and brilliance which is so appropriate to a century of enlightenment and luxury like our own; then I shall have truly attained the goal which I have set myself, I shall feel myself well paid for all my pains.” Gouffe wrote four major works in French. They have all have been translated into English by Alphonse Gouffé, his brother who was also the Head Pastry Chef of Queen Victoria. 1. Le livre de cuisine – the ‘The Royal Cookery Book’ in English it was rated as one of the finest cookbooks ever written. 2. Le livre de patisserie- The Royal Book of Pastry and Confectionery highlighting the methods of creating ‘pièces montées’ was published in 1873 by Librairie Hachette. 3. Le livre des conserves- The Book of Preserves by Jules Gouffe was also published in 1873. 4. Le livre des soupes et des potages- This book by Gouffe contained more than 400 soup recipes. He died at Neuilly in 1877.

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Information

Antiquarian category
ref number: 11199

Gouffe.   Jules     - An apprentice of Careme's
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 3feps. Half title with advertisement on verso. [1] Coloured Frontispiece. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Illustrations. 1+xvl Contents. 1p List of coloured plates. [1] 1p Part the first. [1] 1+4-573. [1] 1+576-599 Index. [1] 3feps. Beautiful modern binding in half dark calf and corners with marbled boards. Spine with raised bands with elaborate gilt and blind tooling, a red and a green label with gilt lettering. Gilt edges to the text block. Externally and internally very clean. A handsome copy.
- Jules Gouffe was born 1807 and died 1877. He felt himself to have a talent for cookery from his early youth. His father, an established pastry-cook in the Saint-Merri quarter, taught him the basic principles of cookery. It was then that Antonin Careme, the great French Chef, hearing of the talent of the young Gouffe, who at seventeen was already showing promise in the decoration and presentation of set-pieces, took him into his kitchens at the Austrian Embassy in Paris. Careme turned him into a model carftsman, and a celebrity of his day. In 1840, Jules Gouffe set up on his own in the Faubourg Saint-Honore; his restaurant became one of the best in Paris. In 1855 he retired, but went back to work in 1867, encouraged by those famous gourmets, Dumas the elder and Baron Brisse. This pair of epicures offered him the post of Head Chef at the Jockey Club. It was the time that Gouffe began to work on his 'Livre de Cuisine' (of which, 'The Royal Cookery Book' is the English translation) a magnificent book which deserves a place in every cookery book collection or library, side by side with Careme, Plumery, Urbain Dubois, Emile Bernard, Escoffier, et al. The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates delight lovers of good books in a way that perhaps other productions do not.

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Information

Antiquarian category
ref number: 11027

Gouffe.   Jules     - A compliment to Gouffe's Royal Cookey Book
THE BOOK OF PRESERVES
(LE LIVRE DE CONSERVES) CONTAINING INSTRUCTIONS FOR PRESERVING MEAT, FISH, VEGETABLES, AND FRUIT AND FOR THE PREPARATION OF TERRINES, GALATINES, LIQUERS, SYRUPS, PETITS-FOURS, &C. BY JULES GOUFFE CHEF OF THE PARIS JOCKEY CLUB; AUTHOR OF 'THE ROYAL COOKERY BOOK' TRANSLATED FROM THE FRENCH BY ALPHONSE GOUFFE HEAD PASTRYCOOK TO HER MAJESTY THE QUEEN Illustrated with 34 Woodcuts LONDON SAMPSON LOW, SON, AND MARSTON CROWN BUILDING, 188 FLEET STREET 1871 (All rights resrved)
FIRST AND SOLE EDITION. 224 X 146 mm. 3feps. [1] Frontispiece portrait of Jules Gouffe. Title page. [1] 1+vi Preface. 1+vii Contents. 1+2-322. 1+324-333. [1] Index to Woodcuts. [1] 3feps. Beautiful modern binding in half dark calf and corners with marbled boards. Spine with raised bands with elaborate gilt and blind tooling, a red and a green label with gilt lettering. Gilt edges to the text block. Externally and internally very clean. A wonderfully handsome copy.
- This book is very scarce and uncommon. Originally published in French under the title 'Le Livre des Conserves' Paris. 1869. Gouffe states in the preface that "The present volume lays no claim to being a complete Cookery book: it is rather the continuation or complement of the one I recently published under the name of the 'Livre de Cuisine' Paris. 1867." (The Royal Cookery Book. First edition in English published London. 1871) Gouffe also published another complimentary book, titled 'The Royal Book of Pastry and Confectionary' London. 1874. This book has some nice woodcut illustrations throughout the text but none of the wonderful coloured chromo-lithograph plates of the other two books. Contrary to Gouffe's own admission it appears quite complete.

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Antiquarian category
ref number: 11041