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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Antiquarian category
ref number: 10968

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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Antiquarian category
ref number: 11027

Gouffe.   Jules     - With the original elaborate gilt 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. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 1fep. 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-xii Preface. 1+xvi Contents. (1)xvi Illustrations. 1p List of coloured plates. [1] 1p Part the first. [1] (1)4-573. [1] (1)576-599 Index. [1] 1fep. With the full original navy blue 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 slightly darkened. All edges gilt. The Title page has one small 1/4" spot of foxing not affecting text. Overall a very good copy.
- The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates and especially with the original binding, makes this one of the more attractive books published. It is also one of the best professional cookery books that highlights a raised level of craftsmanship.

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Modern category
ref number: 11107

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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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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Antiquarian category
ref number: 11199

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. (see the previous item #11040). 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

Grants of St. James.       - with a rare Elizabeth David pamphlet.
A Gateway to Wine.
A promotional book, published 1964, by this large wine merchant of London SW1, with special recipes from Elizabeth David. Also enclosed is a very rare 4 page pamphlet of E.D’s recipes and menus for Lambert & Butler of Drury Lane.
4to. Paste-down and end-paper with a photo of sculpture of Bacchus. [1] 1p Forward. Verso 1p Contents. 3-51. (1) Colour photo of a Roast Pork. 53-63 E.D’s recipes. 64-65 Spirits, Aperitifs, Bitters and Liqueurs. 66-71 Supplementary Glossary. 72-76 Index. [1] End-paper and paste-down with a photo of sculpture of Bacchus. Many coloured photos in-text. Fully bound in very clean straw coloured cloth boards with gilt writing and small gilt device of a sedan chair on the front board. Gilt lettering on the spine. Internally very clean; as new. The 4 page pamphlet from Lambert and Butler is cream coloured with black text, and very clean. The recipes are on pages 2-4. Two rare items.
- The book has five main parts. An introduction, a description of the many wine-producing countries of the world and their wines, a guide with recipes on the use of wine in cooking; a supplementary glossary of wines and wine terms and an index. A nice promotional item made much more interesting and desirable with the Elizabeth David recipes and pamphlet from Lambert and Butler, makers of the famous Henry Clay cigars. Its quite possible the pamphlet may have originally been given with the book, All the 24 recipes each have two recommended wines. An interesting read.

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Ephemera category
ref number: 11163

Green   Thomas     - 2 volumes - 1824.
THE UNIVERSAL HERBAL;
VOLUME 1: OR, BOTANICAL, MEDICAL, AND AGRICULTURAL DICTIONARY. CONTAINING AN ACCOUNT OF all the known Plants in the World, ARRANGED ACCORDING TO THE LINNEAN SYSTEM. SPECIFYING THE USES TO WHICH THEY ARE OR MAY BE APPLIED, WHETHER AS FOOD, AS MEDICINE, OR IN THE ARTS AND MANUFACTURES. WITH THE BEST METHODS OF PROPAGATION, AND THE MOST RECENT AGRICULTURAL IMPROVEMENTS. Collected form indisputable Authorities. ADAPTED TO THE USE OF THE FARMER - THE GARDENER - THE HUSBANDMAN - THE BOTANIST - THE FLORIST - AND COUNTRY HOUSEKEEPERS IN GENERAL.. BY THOMAS GREEN. THE SECOND EDITION, REVISED AND IMPROVED. VOL.1. (Printers device) LONDON: PRINTED AT THE CAXTON PRESS, BY HENRY FISHER, Printer in Ordinary to His Majesty. PUBLISHED AT 38, NEWGATE-STREET; AND SOLD BY ALL BOOKSELLERS. VOLUME 2: THE UNIVERSAL HERBAL; OR, BOTANICAL, MEDICAL, AND AGRICULTURAL DICTIONARY. CONTAINING AN ACCOUNT OF all the known Plants in the World, ARRANGED ACCORDING TO THE LINNEAN SYSTEM. SPECIFYING THE USES TO WHICH THEY ARE OR MAY BE APPLIED, WHETHER AS FOOD, AS MEDICINE, OR IN THE ARTS AND MANUFACTURES. WITH THE BEST METHODS OF PROPAGATION, AND THE MOST RECENT AGRICULTURAL IMPROVEMENTS. Collected form indisputable Authorities. ADAPTED TO THE USE OF THE FARMER - THE GARDENER - THE HUSBANDMAN - THE BOTANIST - THE FLORIST - AND COUNTRY HOUSEKEEPERS IN GENERAL.. BY THOMAS GREEN. THE SECOND EDITION, REVISED AND IMPROVED. VOL.11. (Printers device) LONDON: PRINTED AT THE CAXTON PRESS, BY HENRY FISHER, Printer in Ordinary to His Majesty. PUBLISHED AT 38, NEWGATE-STREET; AND SOLD BY ALL BOOKSELLERS.
Large thick 4to. 2x275x220mm. VOLUME 1: 2feps. [1] Hand-coloured allegorical frontispiece of Wisdom and Activity collecting Vegetables. An engraved allegorical hand-coloured vignette title. [1] Title Page. [1] 2p Preface. (1)2-10 Introduction. [1] 1 hand-coloured plate of simple leaves. 11-790. 3 feps. VOLUME 2: 3feps. [1] Hand-coloured allegorical frontispiece of Elements producing Plants & Flowers. Title Page. [1] (1)4-883. (1)2-56 Apendix. 4feps. Both volumes hold a total of 109 -- 3 frontispieces and 106 very finely coloured botanical plates. Each plate is dated, also with the Latin name from the Linnean System and common English name given for each plant. Both volumes finely and fully bound in modern dark tan calf with blind tooling on the edge of the boards. The spines have raised bands with gilt lines and devices in the compartments. Each has a dark red morocco label with gilt lettering. Internally very clean. A very handsome set.
- Thomas Green was a British author who published this massive herbal dictionary in 1816. Little is known about him, but he may be the same Thomas Green who wrote Extracts from the Diary of a Lover of Literature (1810), Memoirs of her Late Royal Highness Charlotte Augusta (1818) and A Biographical Memoir of the Late Edward Pearson DD (1819). These books on show here are illustrated with three fine allegorical frontispieces by William Marshall Craig and stipple-engraved (a method of engraving in which a grainy effect is produced by a series of tiny dots or flecks) by R. Hicks. Craig was a fashionable miniature painter who illustrated London Cries (1804) and exhibited at the Royal Academy from 1788 to 1827. The 106 botanical plates were engraved by F. Dixon, G. Dobie, W. Swift and others. Most of the plates depict two or four plants, and many were copied from originals by famous botanical artists such as Merian, Ehret and Miller. The pineapple, melon, lemon and pepper were copied from Maria Sybilla Merian's Metamorphosis Insectorum Surinamensium (1705); the orchid, carnation, papaya, etc., were copied from Philip Miller's Gardener's Dictionary (1755). This handsome book 'The Universal Herbal' is an encyclopedia of herbal knowledge, augmented with gardening and cooking information, this popular book was re-issued in this second edition revised format in 1824 at the Caxton Press, London, and Henry Fisher, Liverpool. The BL has 4 copies. Surprisingly three are odd variants -- an 1820 and a n/d, both printed in Liverpool. One of 1923 has no place of printing, also one dated 1924. The BL does not have a first of 1816.

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Antiquarian category
ref number: 11079

Gunter.   William    
Confectioner's Oracle
CONTAINING RECEIPTS FOR DESSERTS ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, AND ALL FOUNDED ON THE ACTUAL EXPERIMENTS OF THIRTY YEARS. WITH AN APPENDIX, CONTAINING THE BEST RECEIPTS FOR PASTRY-COOKS, AND AN ELUCIDATION OF THE PRINCIPLES OF GOOD CHEER. BEING A COMPANION TO DR. KITCHINERS COOK'S ORACLE. BY W. GUNTER. Palmam qui meruit ferat. LONDON: ALFRED MILLER, 137, OXFORD STREET. 1830.
FIRST & SOLE EDITION. 12mo. fep. Frontispiece of Gunter. Title Page. III-VI PREFACE. VII-XXXII INTRODUCTION. 4p. Engraved Table settings, 1 folding. 1-238. fep. Fully bound in modern mid-brown calf with blind tooling on boards. Spine with gilt fleur-di-lis, gilt lines and gilt dots. Also with red and green labels, gilt lettering and raised bands. Internally very clean. An extremely nice copy. Not in Bitting nor Oxford.
- In the Introduction, the Author states -- I remember when I last dined with that eccentric but amiable and intelligent man, the late Doctor Kitchiner, in Warren-street, he said to me as the dessert made its appearance, "Gunter, you ought to write a book on Confectionery as a companion to mine on the Art of Cooking. You would have an advantage over me, in as much as you are professionally famed, and your Work would be popular, for it is of as vital importance in perfecting the jouissances of life, as my own" A very interesting book. Unusual, in that it has a long Appendix, running from page 123-238. The Gunter family came into ownership of the famous Negri Confectioner's shop in Berkley Square, London and at one point employed Guglielmo Jarrin, the author of the wonderful book, 'The Italian Confectioner'. The shop continued to trade well into the twentieth century.

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Antiquarian category
ref number: 10956

Hall.   T.    
The Queen's Royal Cookery:
OR,Expert and ready Way for the Dressing of all Sorts of Flesh, Fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collard'd, Sous'd, Dry'd, etc. After the Best and Newest Way. With their several Sauces and Salads. And making all sorts of PICKELS. ALSO Making Variety of Pies Pasties, Tarts, Chees-Cakes, Custards, and Creams, etc. WITH The ART of Preserving and Candying of Fruits and Flowers; and making of Conserves, syrups, Jellies, and Cordial Waters. Also making several sorts of English Wines, Cyder, Mead, Metheglin. TOGETHER, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, Free Cook of London. The Second Edition. Lonodn: Printed for C. Bates, at the Sun and Bible in Gilt-spur-street, in Pye-corner: And A. Bettesworth, at the Red Lion on London-Bridge, 1713. Licenses according to Order.
12 mo. Woodcut frontispiece with the head of Queen Anne above three sections. On the recto of the Frontis there is a manuscript note in ink -- ' Elizabeth Lidlow her book 1796 Given by her Grandfather' Title page. 5-6. The Preface. 7-180. 2 feps. A full page woodcut of pies on p.133. The whole text lightly age browned throughout. Contemporary full dark brown calf boards neatly relaid, with a nice patina. The spine is modern dark brown calf with raised bands and gilt lettering. A very scarce book.
- This second edition is very scarce with only a handful of copies located in the US; at Cornell, Kansas State, the Lib. Of Congress and a private owner. In UK there are three recorded; one each in the BL, Cambridge and the Wellcome Institute. Cagle was not able to locate a first and Bitting’s copy is 1730. There were six editions up to 1734. The Queen's Royal Cookery, by T. Hall, was first published in 1709 (with the BL also holding one of only three known). As well as a wide variety of basic culinary recipes, the book contains instructions for preserves, candies, cosmetics and beautifying waters. It is one of a number of books claiming to reveal the secrets of the royal kitchens, a highly fashionable subject during the 17th and 18th centuries. Queen Anne, who reigned from 1702-1714, was a rich source of gossip, and the public seemed to have an endless fascination for any information gleaned from beyond the palace walls. The production of art and literature prospered during Her reign. Throughout this period booksellers churned out popular recipe books, fully aware of the commercial viability of recipes linked to prestigious chefs. Unfortunately many of the books were thrown together by money-making charlatans who had simply filched their material from existing publications. Forty of T. Hall's recipes were taken directly from 'The Closet of the Eminently Learned Sir Kenelm Digby' (1669). Never the less an interesting book with the 17th century styled frontis of three engraved sections; A woodcut portrait of Queen Anne over a working kitchen scene, a pastry kitchen scene and a chymistry (chemistry) scene, which actually looks like a small distillery. Mrs Pennel - p145, describes Hall as a Free Cook of London, with little else known about him. Oxford p52, Cagle p719, Maclean p65.

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Antiquarian category
ref number: 11031