Anon.       - Very rare.
The English and FRENCH COOK:
DESCRIBING The best and newest ways of ordering and dres-sing all sorts of Flesh, Fish and Fowl, whe-ther boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickl-ed; with their proper Sauces and Garnishes: Together with all manner of the most ap-proved Soops and Potages used, either in England or France. By T.P. J.P. R.C. N.E. And several other approved Cooks of London and Westminster. LONDON: Printed for Simon Miller at the Star, at the West-end of St. Pauls. 1674.
FIRST EDITION. Small thick 12mo. 1fep (rather brittle and loose) Title page a little browned and cracked at edges, without loss. 2pp The Epistle. 1-430. 431-450 Bills of Fare. 14pp The Table. 8pp Book Advertisements. 1fep. Pages 292-309 missing. Original full calf binding without end-papers, exposed on binders cardboard. The binding is torn at the top of spine without loss. Very lightly age browned throughout. Overall a nice but beaten copy with the original binders stitching just holding the gatherings. With a nice patina.
- Oxford states; This must be the book that was denounced in the third edition of (Varenne's English translation) 'The French Cook'. Oxford further states, 'The English and French Cook' appeared in 1694 under the new title 'The Compleat Cook'. Arber states there is a 1690 edition called the 'The Compleat English and French Cook'. The BL and the Bodleian each have one copy dated 1674. Notaker lists in the US the Folger, Harvard & UW Madison. All editions are extremely rare.

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Information

Antiquarian category
ref number: 11090

ANON.       - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Information

Modern category
ref number: 11277

Anon.      
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged in 1980 with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Information

Modern category
ref number: 11276

ANON.       - A rare dinner invitation to the London Tavern, Bishopsgate St. 1857.
LINEN DRAPERS SILK MERCHANTS
LACEMENS' HABERDASHERS' AND HOSIERS' INSTITUTION. THE TWENTY-FIFTH ANNIVERSARY DINNER, AT THE London Tavern, Bishopsgate Street, on Tuesday, February 24th, 1857. SIR JOHN VILLIERS SHELLEY, BART., M.P., IN THE CHAIR. STEWARDS: Mr. FREDRK. ARMFIELD - Mr. JOHN ALLAN - Mr. JOHN FIVEASH - Mr. JOHN GEB - Mr. JOHN JARVIS - Mr. ROBERT MINTON - Mr. OSBORN - Mr. THOS. RUSSELL - Mr. W. RUTTY - Mr. J. RABBIDGE - Mr. JAMES ROBBINS - Mr. JOHN SCOTT - Mr. G.F. WALLIS. The Musical Arrangements under the management of Mr. Lawler, assisted by Miss Poole, Miss B. Palmer, and others. This Ticket will admit Mr. ------------ Dinner on Table at Six o'Clock, exact time. --TICKETS, including Wine, ONe Guinea. NO. 435. GEORGE BRACE, Secretary, 24, Surry Street, Strand. Tickets not returned to the secretary on or before the 20th of February, to be paid for.
115x150mm. Cream coloured card with black, red and green coloured text. Nice clean condition.
- Bishopsgate Street was anciently divided into Bishopsgate Street Within (i.e. within the walls of London) and Bishopsgate Street Without, and derives its name after one of the original seven gates in London Wall. The foundation of the original gate is attributed to Erkenwald, elected Bishop of London in 675. Henry III granted the gate (which would have contained buildings above and beside it) to the Hanse merchants, who substantially rebuilt the gate in 1479: the gate was adorned with statues of past bishops of London. It was declared an obstruction to traffic in the eighteenth century and subsequently demolished. Bishopsgate Street Within contained three churches, St Martin Outreach, St Ethelburga, and St Helen, and the famous Crosby Hall as well as the London Tavern, used for many public meetings, banquets and dinners. Bishopsgate Street Without was wider and longer than Within, and during medieval times many pleasure gardens and bowling alleys ran off it. Throughout most of its history Bishopsgate Street has been one of the City's main commercial streets, and has housed many fine mansions of the nobility, of whom many were entertained by the plays performed at the Bull Inn, a famous playhouse of Elizabethan times. Afterward they would have dined at the nearby London Tavern, one of the best known and most prestigious city venues. See print #2 below for an image of a small salon inside the London Tavern.

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Information

Ephemera category
ref number: 11105

Anon.      
A CENTURY OF PROGRESS.
1831 - 1931 CADBURY BOURNVILLE. By T. B. Rogers. Editor of the Bournvile Works Magazine.
Slim 4to. 254 x 192 x 9mm. 1fep. with a single Compliment sheet from Cadbury. Title page. On verso the Contents. A Forward, dated March 26th 1931. On verso a Photograph of Bournville Works, circa the early 30's. 5 - 87. p88. Bournville growth chart. (1) 1fep. Cardboard covers in Blue and Black. Back cover in white and black. Very clean. In fine condition. Also enclosed. ITEM 2. 10p Sales catalogue for Supex Ltd. of 222 Cork St. London. By Appointment to H.M. GEORGE V. Very clean.
- A very interesting hundred years of history celebrated, from the very humble beginnings of the mighty Cadbury chocolate company. Initially in 1831, the young Quaker, John Cadbury, started out as a tea and coffee dealer at 93 Bull Street, Birmingham, UK. He was the first to install plate-glass windows so that passers-by could see better, his display of Teas, Coffee and Cocoa Nibs. Inside, the counter was manned by a regal Chinaman in the full Chinese glory of his native costume. It seems John Cadbury had a full quota of sales and marketing instincts and skills early in his business life. The book charts the full rise of the company in wonderful detail with black and white and colour pictures and charts and drawings. There is a lot of sympathetic acknowledgement of all who worked and helped to grow the company. From a full page of 12 black and white photographs of the key pioneers of those early days to the last page, where in 1928 we see the visit to the factory of Sir Ofori Atta, Paramount Chief of the African Gold Coast province of Akim Abuaka, where cocoa was one of the main crops. There is also acknowledgement that the company was an important influence on the future sovereign state of Ghana. This beautiful company history book is a fine example of what it takes, and for how long, to build a large global brand. Fascinating.!

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Information

Modern category
ref number: 11261

Anon.       - The rare 1st edition.
THE POCKET GUIDE TO DOMESTIC COOKERY.
BY A LADY. TO WHICH ARE ADDED INSTRUCTIONS FOR TRUSSING AND CARVING GLASGOW AND LONDON: W.R. McPHUN & SON, PUBLISHERS.
FIRST EDITION. n/d. 126x80mm. 1fep. Title page. [1] 1p Advertisement. 1p Contents. (1)2-114. (1)116-119 Index. [1] (2)1-44(2) 1fep. Original purple cloth covered boards with decorative blind tooling and slightly faded but still clear gilt oval device on the front. The back is slightly sunned. The spine has been sympathetically replaced with a dark brown morocco binding with gilt lines and lettering running lengthways. Internally in fine clean condition. A very nice item.
- William R. McPhun, born 1793? and died 1877, was a publisher and bookseller. After spending some years with the London publishing house of Longman, Hurst, Orme, Rees & Brown, McPhun returned to Glasgow to open a bookshop in Trongate. In 1842 he moved to larger premises at 84 Argyle Street. He was best known for his edition of the Workman's Family Bible, the first cheap Bible available to all classes. Despite opposition from other publishers and from some sections of the clergy, which included legal action, McPhun was able to price his Bible at just £1 and it proved extremely popular. Other books published by McPhun besides this book of cookery include legal texts, guidebooks, directories and maps. (see image 6 below for McPhun's comprehensive published catalogue bound into this copy). The recipes appear to be quite thorough in their detail, giving good clear instructions and as its designed to be carried in the pocket, has an overall sense of Scottish frugal practicality. All copies of this small tome of domestic cookery are very scarce. This edition on offer here is the very rare first. COPAC informs of a 4th edition of 1836 with 119 pages in Glasgow Public Library. The BL holds a dated 1855 edition. Oxford also records an 1855 ed.

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Information

Antiquarian category
ref number: 11161

ANON.      
Claridge's Cookbook.
The Claridge's emblem. CLARIDGE'S THE COOKBOOK MARTYN NAIL & MEREDITH ERIKSON WITH PHOTOGRAPHY BY JOHN CAREY - MITCHELL BEAZLEY
4to. 1fep. Half-title. Frontispiece of the main spiral staircase. Title Page. Verso - Picture of the hotel entrance. 1p Contents. 6p Forward by Rene Redzepi from Copenhagen's Noma. 1p Photograph of Redzepi. [1] 9-10 Introduction. Picture of Martyn Nail Executive Chef. 12-13 A brief history of Claridge's. 2p of Claridge's Ephemera. 16p Claridge's by Numbers. p2 Photographs. (1)Breakfast 20-250. [3] 254-257 Index and Cookery Notes. 258 Acknowledgements. 259 Glossary. (1)Dedication. 1fep. Covers and spine in light green paper. With a thin black cloth bookmarker. In mint condition. As new.
- Claridge's was founded in 1812 as Mivart's Hotel, in a conventional London terraced house, and it grew by expanding into neighbouring houses. In 1854, the founder sold the hotel to a Mr and Mrs Claridge, who owned a smaller hotel next door. They combined the two operations, and after trading for a time as "Mivart's at Claridge's", they settled on the current name. The reputation of the hotel was confirmed in 1860 when Empress Eugenie made an extended visit and entertained Queen Victoria at the hotel. In its first edition of 1878, Baedeker's London listed Claridge's as the first hotel in London Richard D'Oyly Carte, the theatrical impresario and founder of the rival Savoy Hotel, purchased Claridge's in 1894, as part of The Savoy Group, and shortly afterwards demolished the old buildings and replaced them with the present ones. This was prompted by the need to install modern facilities such as lifts and en-suite bathrooms. From 1894 to 1901, Édouard Nignon was the hotel chef. He had lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. His experience in those huge Royal households being the major factor in his employment, as well as his reputation for fastidious craftmanship in his cookery. The new Claridge's, has 203 rooms and suites and around 400 staff. After the First World War, Claridge's flourished due to demand from aristocrats who no longer maintained a London house, and under the leadership of Carte's son, Rupert D'Oyly Carte, an extension was built in the 1920s. During the Second World War it was the base of the Kingdom of Yugoslavia's forces in exile and home of Peter II of Yugoslavia. He and his wife spent much of the Second World War in exile at Claridge's, and suite 212 was supposedly ceded by the United Kingdom to Yugoslavia for a single day (17 July 1945) to allow their heir, Crown Prince Alexander, to be born on Yugoslav soil. Along with Royalty, leaders in fashion and finance and Hollywood stars also adopted Claridge's as their London residence. Cary Grant, Katharine Hepburn, Audrey Hepburn, Yul Brynner and Bing Crosby are all guests. Spencer Tracy says he'd rather go to Claridge's than to heaven when he dies. In 1996, Claridge’s enjoyed a restoration led by designer Thierry Despont. He created Gordon Ramsay at Claridge's, The Foyer, The Reading Room and The Fumoir. In 1999, designer David Collins transformed the Causerie into Claridge’s Bar, with a brief to slip quietly into the new millennium while keeping a firm hold on the last one. In 2014 'Fera at Claridge's' opens under the Michelin-starred chef Simon Rogan. He stayed three years, gained a Michelin star, but the restaurant closed December 31st 2018. The interior of the restaurant, created by widely acclaimed British designer Guy Oliver, reflected the creative and natural style of the cuisine, as well as Claridge's art deco architectural heritage. The new owners of Claridges, the Maybourne Hotel Group opened Claridge’s new restaurant 'Davies and Brook' in 2019 under the acclaimed Chef Daniel Humm. He is the second part of the team consisting also of Will Guidara, who together presided over the three-Michelin-starred restaurant 'Eleven Madison Park' in Manhattan. Continuing the quite varied stages of this great Hotel's history and a well-wished-for future.

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Information

Modern category
ref number: 11257

Anon.       - Rare; one of the first dedicated to sweetmaking.
The True Way
OF Preserving and Candying, AND Making Several Sorts OF Sweet-Meats, According to the Best and Truest Manner, Made Publick for the Benifit of all English Ladies and Gentlewoman; especially for my Scholars. LONDON, Printed for the Author, in the Year, MDCXCV.
The second edition 1695. 12vo. 1fep. Title page. 4p The Epistle Directory. 7-154. 6p The Contents. 1fep. Full contemporary dark brown calf with gilt lines and fillets on the boards. Spine with raised bands, gilt lines with a red label and gilt lettering. Text block uniformly but lightly age browned though-out. The last page has three light brown strips from previous old sellotape. Text not affected.
- There is a surprising similarity between this anonymous work, 'The True Way' and the two books bound in one volume, “Young Cooks Monitor of 1705 and Mary Tillinghast’s “Rare and Excellent Receipts” 1678. (see item # 10960 on this site under 'Tillinghast') The three books and receipts are remarkably similar with the three Title pages all proclaiming they are; "Made Publick for the Use and Benefit of my Scholars". The Epistle Directories of both books have the same similar statement addressed to her Scholars. (There is no Epistle Directory in Tillinghast's book). The 'True Way' does not have any indication of authorship, while the 'Cook's Monitor' has M.H. after the preface. This compiler suggests that Mary Tillinghast is the maiden name of the M.H. of the 'Young Cooks Monitor', and that sometime after writing/publishing her 'Excellent Receipts' in 1678, Tillinghast married and assumed her married initials of M.H. while keeping the authorship of 'The True Way' anonymous. At this point in time there is probably no way to prove this theory, but the startling similarities between the three works (bound in two volumes) are too evident to ignore. The BL holds two copies of 'The True Way', a first of 1681 and one copy of the 1695. A first edition of 1681, was sold from the John Lyle Collection at Bloomsbury Auctions, on June 2003. Lyle describes the 1st edition as 'extremely rare'. This edition not found in Vicaire, Oxford or Bitting. Wing locates copies in Leeds Brotherton, Clark Lib.in LA and NY Pub. Lib. One complete copy sold at Sotheby's in the Crahan collection at NY on Nov.18th 1986, but none recorded at auction in any other major collection. This one must also be considered rare.

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Information

Antiquarian category
ref number: 10962

ANON.       The complete set together; Very rare.
A Set of twelve cookery book miniatures.
Each title page the same. THE LITTLE BOOK ------. a small square printer's device. GEORGE NEWNES LTD. Southampton St., Strand. London W.C. With a double red line border.
A SOLE EDITION. Circa 1912. Each book: 90 x 60mm. 1. Book of Jellies, Creams & Ices. 2. Book of Household Hints. 3. Book of French Cookery. 4. Book of Pastry and Cakelets. 5. Book of Book of Confectionery. 6. Book of Jewish Cookery. 7. Book of Preserves and Pickles. 8. Book of Puddings. 9. Book of Simple Remedies. 10. Book of Sandwiches and Beverages. 11. Book of Salads and Savouries. 12. Book of Etiquette. Each book covered in an original colourful fine cloth, with a couple slightly rubbed at the edges of the spines. All books internally very clean. A fine set. All housed in a purpose made clam-shell box.
- Sir George Newnes, 1st Baronet (see image #1. below) (13 March 1851 – 9 June 1910) was an English publisher and editor and a founding father of popular journalism. His company, George Newnes Ltd, continued publishing ground-breaking consumer magazines such as Nova long after his demise. Decades after the proprietor's death, George Newnes Ltd continued into the 1960s as one of London's four leading magazine publishers – along with Odhams Press Ltd, C. Arthur Pearson and the Hulton Press – producing a diverse range of titles from Lady's Companion, Woman’s Own, Nova, Rave and Flair, to Practical Mechanics and Practical Television. In 1963, the company became part of the International Publishing Corporation. Today books under the Newnes imprint continue to be published by Elsevier.

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Information

Modern category
ref number: 11254

ANON.       - Very rare.
Adam's Luxury and Eve's Cookery
OR,THE Kitchen-Garden display’d. In Two Parts. 1. Shewing the best and most approved Methods of raising and bringing to the greatest Perfection, all the Products of the Kitchen-Garden; with a Kalendar shewing the different Products of each Month, and the Business proper to be done in it. 11. Containing a large Collections of Receipts for dressing all Sorts of Kitchen Stuff, so as to afford a great Variety of cheap, healthful, and palata-ble Dishes. To which is Added, The Physical Virtues of every Herb and Root. (a line) Designed for the Use of all who would live Cheap, and pre-serve their Health to old Age ; particularly for Farmers and Tradesmen in the Country, who have but small Pieces of Garden Ground, and are willing to make the most of it. (a line) LONDON: Printedc for R. Dobsley, in Pall-Mall ; and Sold by M. Cooper, at the Globe in Pater-noster Row. (a line) MDCCXLIV.
FIRST AND SOLE EDITION. 1744. 12mo. Inside-cover with the bookplate of Mary Chadsey. 1fep. Half Title with small thin 1” piece torn from outer edge without loss, also with ownership inscription “Elizabeth Wynn 1761”. [1]. Title page. [1]. The Introduction - (1) with woodcut headpiece, vi – xii, with woodcut tailpiece. (1) Top woodcut border and decorated initial letters, 2-211. The garden Kalendar starts on p 81. The second part starts on p 101. (1)213-216. 2feps with ownership inscription “Gwen Thomas her book – 1774. Bound in modern full brown calf with two-tone panels on boards. Spine with raised bands and red label with gilt lettering and lines. Bottom compartment with gilt date – 1744. The first few leaves slightly browned but overall in very good condition.
- An unusual old cookery book. It has interesting information and very good advice on the first 80 pages on growing all items in the Kitchen garden. Then 20 pages of very precise Kalendar [sic] information. The second section of 110 pages has unusually for the time, good and detailed recipes. Not all recipes are purely vegetarian as some require meat stocks. This is an important item of any collection of early English cookery books. It helps explain why COPAC lists no less than nineteen British libraries holding a copy. Only 3 copies in auction in 30 years. One of which came up twice. Bitting p 514; Cagle p 541; MacLean p 3; Oxford p 74.

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Information

Antiquarian category
ref number: 11201