Jarrin.   W.A.    
THE ITALIAN CONFECTIONER
OR, COMPLETE ECONOMY OF DESSERTS: CONTAINING THE ELEMENTS OF THE ART, ACCORDING TO THE MOST MODERN AND APPROVED PRACTICE. By G.A. JARRIN, CONFECTIONER, NEW BOND STREET. THIRD EDITION, CORRECTED AND ENLARGED. LONDON: WILLIAM H. AINSWORTH, OLD BOND STREET. 1827.
First revised edition, corrected and expanded, third edition overall. 234x147mm. Frontispiece. Title page (cropped at both ends without loss of text) III-IV Preface to the third edition. V-IX. Preface to the first edition. X-XX. Contents. 1-260. 261-270 Index. 271-276. Description of the plates. 2 folding plates with a total of 37 Confectionery tools. 1 fep. Half brown calf, with raised bands to spine, with gilt lines and red label with gilt lettering. Marbled boards. Internally quite clean except for a little browning to the Frontis and the edge of one of the plates. Overall a very nice copy.
- On the frontispiece we are informed W. A. (William Alexis) Jarrin was born in Colorno, Italy on 25th March 1784. He arrived in England in 1817. 'The Epicure's Almanack' of 1815 informs us that there were many high class confectioners in London's smart West-end streets. One of the more famous being Gunter's of Berkley Square. Tracing its origins back to the 1760s when it was opened by Domenico Negri, as the famous 'Pot and Pineapple' confectionery shop. It went through many incarnations. From Negri and Witton (or just Witton) to Negri and Gunter, becoming Gunter's by 1806. Jarrin was employed there for some time and it played a significant part in his career. On the verso of the 'Italian Confectioner' title page, there is an advertisement for 'The French Cook' by Louis Eustache Ude where we are informed that Ude's book is an 'Invaluable Companion to Jarrin's Italian Confectioner'. (Ude was the famous Chef de Cuisine of Crockfords Club, which was just 300 yards from Gunters confectionery shop. It was/is common for Chefs then and even still today, to visit each other on their afternoon break in the middle of their daily split shifts). The first edition of Jarrin's book was published in 1920 just three years after he arrived in England. It is an elegant production with many precise, good and unusual recipes and is an important item in any collection of cookery books.

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Antiquarian category
ref number: 10973

Jewry.   Mary     - In wonderful original condition.
Warnes Model Cookery
AND HOUSEKEEPING BOOK, CONTAINING COMPLETE INSTRUCTIONS IN HOUSEHOLD MANAGEMENT. COMPILED AND EDITED BY MARY JEWRY. With original Illustrations, printed in colours NEW EDITION (A small printers device) LONDON: FREDERICK WARNE AND CO. AND NEW YORK. (All rights reserved.)
12mo. 184x127mm. 1fep. [1] Frontis of 8 made dishes. Title page. [1] 1p Preface. 1p Contents and Illustrations. (1)2 – 147. (1)149 – 156 Analytical Index. 1fep. Many illustrations in-text and four coloured plates printed by Kronheim of made dishes. Boards in bright original condition blind-stamped in bold black lettering. The spine and ½” of the back-board is sun bleached. Mint condition – as new. N/d – circa 1880-1890,
- Given the as-new condition of this book albeit with the sunned spine, it is obvious it has been on a shelf untouched for many years. It is also obvious it has never been used in a kitchen either. Little is known about Mary Jewry except she was possibly born about 1830 in Oxfordshire. The in-text illustrations are very similar to Mrs Beeton’s but it is just cookery and not as big nor varied as Beeton’s Household Management. Frederick Warne was founded in 1865 by a bookseller turned publisher using his own name. The new venture replaced an earlier association between Warne and George Routledge who also went on to found his own publishing company. Jewry’s book gives the impression that it is in competition to that other famous publisher – Ward Lock who only started publishing in 1856. They bought out “Household Management” from Beeton’s husband Sam, after her untimely death. Jewry's book is also a shadow of Beeton's and that is why they are fairly common. Appreciative collectors of cookery books however, would find it hard to pass on this copy if they found it at a book-fair.

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Antiquarian category
ref number: 11196

Jourdan-Lecointe.   Dr    
Le Cuisinier des Cuisiniers.
1000 RECETTES DE CORDON BLUE FACILES ET ECONOMIQUES d'apres les decouveries recentes de la cuisine francaise, provencale, anglaise, italienne, suisse et allemande; 1° Patisserie; petit-fours; 2° office: confitures, sirops, fruits confits, li-quers; 3° filtration de l'eau et autres liquides; 4° procedes pour rafrai-chir l'eau et faire la glace; 5° conservation des substances alimentaires cuites ou a'l'etat frais, d'apres la methode d'Appert, par le dessiccation, le fumage, la salaison, etc; 6° choix, conservation et emploi des vins; 7° recettes pour faire des boissons economiques, grog et eaux gazeuses; 8° physiologie des pates alimentaires, des fromages, des poissons, du melon, etc; 9° choux et dissection des viandes et des poissons; 10° ser-vice de la table, ordre et soins de proprete; 11° dictonnaire des termes de cuisine; 12° musee des menages, choix d'ustensiles de cuisine et de menage dont l'usage merite d'etre recommande. AVEC L'INDICATION DE L'INFLUENCE DE CHAQUE METS SUR LA SANTE PAR M. LE DOCTEUR JOURDAN-LECOINTE. "A trente-deux aus, mon estomac ne digerait plus aucune espece de mets travailles par nos meilleurs cui-siniers: j'essayai de les preparer moi-meme sous un maitre habile qui dirigea mes premieres essais. Apres quinze aus d'experience et d'analyses sur nos preparations alimentaires, j'ai recuelli un grande nombre d'observa-tions sur cette mattiere importante. <> A L'USAGE DE TOUTE LES FORTUNES. QUATROZIEME EDITION, revue par r. de L, auteur de plusieurs procedes relatifs a'la conservation des substances alimentaires. ORNEE D'UN GRAND NOMBRE DE GRAVURES SUR BOIS. PARIS, L' MAISON, EDITEUR, RUE DE TOUNON, 17. 1856. L'editeur se reserve le droit de reproduction et de traduction.
190x125x45mm. 1fep. Half-title and on verso Frontispiece. Title page - on verso Division de l'ouvrage. 2p Au Lecteur. (1)4-24 Table Generale. (1)26-36 Table de Service. (1)38-645. [1] 1p Ouvrages Recommandes. [1] 1fep. The front and back covers are the original decorated cardboard ones, age browned but still clearly visible. The frontispiece is an exact copy of the front cover. The spine has been relaid in modern dark brown calf, with raised bands, gilt tooled devices in the compartments with two labels in red and green morrocco respectively, both with gilt lettering. Very clean inside except for the last chapter; Musee des Menages p612-645 which is evenly but lightly foxed throughout due to bad paper. All pages are original untrimmed size with some uncut. A nice copy overall.
- Docteur Jourdan-Lecointe published three cookery/gastronomic books… this one, ‘Le Cuisinier des cuisiniers’ which was first printed and published 1825. Also ‘La Cuisine de santé’. 3 volumes. First edition, Paris 1789. Cagle holds a re-issued copy of ‘La Cuisine de santé’, re-titled ‘La Cuisinier Royale ou Cuisine de Sante’ and dated 1792. He also informs that no other copy has been located. ‘La pâtisserie de santé’ was originally published in Paris, 1790. Cagle has an un-recorded third edition of 1793. Vicaire records the 1792 edition.

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Antiquarian category
ref number: 11152

Kent.   Elizabeth Grey, Countess of     - A 17th century 'ladies closet' revealed.
A Choice Manual, or rare secrets in physick and chirugery;
Collected, & practised by the Right Honourable the Countess of Kent, Late deceased. Whereto are added several Experiments of the vertue of Gascons powder, and Lapis contra Yarvam by a Professor of Physick. As also most exquisite ways of Preserving, Conserving, Candying, etc. The Nineteenth Edition. London, Printed for H. Mortlock at the Phoenix in St. Pauls Churchyard. 1687. WITH A SECOND PART: A True Gentlewomans DELIGHT. Wherein is contain'd all manner of COOKERY. Together with: Preserving, Conserving, Drying, and Candying. Very necessary for all Ladies and Gentlewomen. Published by W.G. Gent. LONDON, Printed for Henry Mortlock, at the Phoenix in St. Paul's Churchyard, 1687.
Small 12mo. Portrait frontispiece. (it has been bound in on the recto instead of the usual verso) Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 10pp 'Contents' (1-234) THE 2ND PART: Separate pagination - 6pp 'Table of Contents' Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 14pp 'Contents' (1-140) Contemporary black goatskin boards re-laid, surface quite worn but with a nice patina. Dark calf, blind ruled spine re-laid, blind fillet border on sides, re-cased using old paper, new sewn headband, very sound. Internally very clean with mild overall aging.
- Elizabeth Grey, Countess of Kent, born December 7th 1582 - died 1651, née Lady Elizabeth Talbot, was the wife of Henry Grey, 8th Earl of Kent. She was a daughter of Gilbert Talbot, 7th Earl of Shrewsbury and Mary Cavendish. She married Grey on November 16, 1601, at St Martin's-in-the-Fields. They had no children, and the Earl died in 1639. Afterward she is thought to have married the writer, John Selden, who had worked for the Earl. After her death, her collection of medical recipes was published as 'A Choice Manual, or Rare Secrets in Physick and Chirurgery Collected and Practised by the Right Honourable the Countess of Kent, late deceased'. Her collection of cookery recipes were also added to the book as a second part. It was an interest she shared with her younger sister, Alethea Howard, Countess of Arundel. Sometimes, complete and separately bound copies of the 2nd part - 'A True Gentlewoman's Delight' are sold at auction, one such being offered at Bloomsbury Book Auctions in 2006. However complete copies like this one with both parts present are rare and much more desirable. This book, because of its small size (not much bigger than a miniature) and having the original cover, with the frontis of the Countess's rather crude but interesting portrait and the thick text block with under-developed remedies and recipes, has the ability to stop a person in their tracks. Keeping in mind the method now to digitally produce very glossy, high resolution, colourful cookery books, that on reflection, when held against this very old book, gives one a sharp sense of both that time and now, and the amazing changes to our world in those 323 intervening years. It also makes one ponder on how our endeavors will be viewed over 300 years from now; with the same sense of incredulous wonder I should imagine!

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Antiquarian category
ref number: 10933

KENT.   ELIZABETH GREY, COUNTESS OF     A very rare original un-sophisticated copy.
A Choice Manual, or rare secrets in physick and chirugery;
Collected, & practised by the Right Honourable the Countess of Kent, Late deceased. Whereto are added several Experiments of the virtue of Gascons powder, and Lapis contra Yarvam by a Professor of Physick. As also most exquisite ways of Preserving, Conserving, Candying, etc. The Sixteenth Edition. London, Printed for A.M. for Margaret Shears at the Blew-Bible in Bedford-Street in Covent-Garden. 1672. WITH A SECOND PART: A True Gentlewomans DELIGHT. Wherein is contained all manner of COOKERY. Together with: Preserving, Conserving, Drying, and Candying. Very necessary for all Ladies and Gentlewomen. Published by W.G. Gent. LONDON, Printed for for A.M. for Margaret Shears at the Blew-Bible in Bedford-Street in Covent-Garden. 1671.
110 x 54 x 25mm. Small 12mo. 1fep. [1] Portrait frontispiece. Title page. [1] 2pp Epistle by W.J. 2p 'To the Reader' 13p. 'Contents' [1] 1-233. THE 2ND PART: Separate pagination - 6pp 'Table of Contents' Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 14pp 'Contents' 1-140. 2fep. Original un-sophisticated full brown leather with no paste-down to cover the exposed inside cover. Very worn with back board cracked. I/3 of the spine missing and the rest juts holding. The text block broken into sections but still holding. Because of its delicate but entirely original state, housed in a fine dark brown leather clam-shell box. Internally showing mild overall aging. 110 x 54 x 25mm. Small 12mo. 1fep. [1] Portrait frontispiece. Title page. [1] 2pp Epistle by W.J. 2p 'To the Reader' 13p. 'Contents' [1] 1-233. THE 2ND PART: Separate pagination - 6pp 'Table of Contents' Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 14pp 'Contents' 1-140. 2fep. Original unsophisticated full brown leather with no paste-down to cover the exposed inside cover. Very worn with back board cracked. I/3 of the spine missing and the rest juts holding. The text block broken into sections but still holding. Because of its delicate but entirely original state, housed in a fine dark brown leather clam-shell box. Internally showing mild overall aging.
- The daughter and co-heiress of the 7th Earl of Shrewsbury, Lady Elizabeth Talbot (1581-1651) married Henry Grey, Lord Ruthin (died 1639) in 1601; he succeeded his father as 8th Earl of Kent in September 1623. Elizabeth Grey, was a great heiress, an attendant to Queen Henrietta Maria, and the wife of Henry Grey, Earl of Kent. She was also renowned for her patronage of talented individuals. At their main home, Wrest Park, Bedfordshire she played host to a circle that included the scholars John Selden and Robert Cotton, the poet Thomas Carew, and later the poet Samuel Butler and the miniaturist Samuel Cooper. But the Countess of Kent is probably best known for an enormously popular collection of household recipes bearing her name. A Choice Manual, or Rare and Select Secrets in Physick and Chyrurgery: Collected, and Practised by the Right Honourable, the Countess of Kent, Late Deceased was first published in 1653, two years after her death. This collection was in fact compiled by the book’s editor, William Jarvis, a ‘professor of physick’, although Jarvis claimed that all the medical recipes in the book were ‘collected and practised’ by the countess. It is split into two parts. The first is medicinal, while the second, ‘A True Gentlewoman’s Delight’, is dedicated to luxurious culinary fare. A typical recipe from the latter, attributed to Alathea, Countess of Arundel (Elizabeth Grey’s sister), is for a rich, dense bread known as manchet. Manchet was apparently a favourite at the court of Henry VIII, and remained popular for centuries after. The recipe for Lady Arundel’s Manchet is remarkably concise: "Take a bushel of fine Wheat flower, twenty Eggs, three pound of fresh butter, then take as much Salt and Barme after the ordinary Manchet, temper it together with new Milk pretty hot, then let it lie the space of half an hour to rise, so you may work it up into bread, and bake it, let not your oven be too hot." Barme, was a brewer’s yeast carefully skimmed off the top of fermenting ale, after its second week in the vat. Its delicate flavour was preferred to the tanginess of a sourdough starter. [An article by Sam Kinchin-Smith from the English Heritage website.] Image #1 below of Lady Grey was painted by Paul van Somer. A Netherlands painter, who worked in Amsterdam, Leiden, the Hague and Brussels before settling in London by December 1616.

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Antiquarian category
ref number: 11265

Kettilby.   Mary    
A Collection of above three hundred receipts
IN Cookery, Physick and Surgery; For the USE of all Good Wives, Tender Mothers, and Careful Nurses. By several Hands. The FOURTH EDITION. To which is ADDED, A SECOND PART, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. LONDON: Printed for Mary Kettilby, and Sold by RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII. -- SECOND TITLE: A COLLECTION OF RECEIPTS IN Cookery, Physick and Surgery. PART 11. Containing Likewise, A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. By several Hands. The THIRD EDITION. LONDON: Printed for RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII.
8vo. Marbled paste-down and end paper. 2feps. Title page with a double lined border. [1] (1)iv-viii Preface. (1)10-183. 7p Index. Second Title page with a double lined border. [1] (1)194-272. 4p Index. (1)2-8 Advertisements. 2feps. Marbled paste-down and end paper. Quarter green morocco with marbled boards. Sun faded spine with raised bands, with sharp gilt devices in compartments with gilt title. Inernally very clean with a very slightly dusty title page. Overall very good condition.
- This fourth edition has a second part - third edition, but they are both dated 1728.

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Antiquarian category
ref number: 11122

Kettilby.   Mary     - A first edition
A Collection of above three hundred receipts in cookery, physick and surgery;
For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By several hands. LONDON, Printed for RICHARD WILKIN, at the King's Head in St. Paul's Church-yard. MDCCXIV.
FIRST EDITION 1714. 8vo. Pp. Half title. Title page. 12. 1-218. [219-232] Full contemporary two-tone dark brown calf boards, lightly cracked with nice polished patina. Sympathetically re-backed dark brown calf spine with raised bands. No labels. Pages evenly browned throughout, with a light mark on the title page where the date was written in biro and the binder has erased the ink. Does not affect the text or border. A small strip 2 inches long by 1/8 inch wide missing from the very last page of index with very slight loss of text. The strip has been neatly repaired. Overall a nice copy of the very rare first.
- In the first half of the 15th century, the English made a spiced jelly called 'Chardequynce' from quinces (or quinces and pears) and honey (or sugar). Then in 1495, only three years after Columbus's first epic voyage to America, a Portuguese ship's captain named Farnando Yanes delivered to the port of London the first consignment of 'Marmelada' to arrive in Britain. The English initially ate it as a sweetmeat or as an after-dinner digestive. It was solid, not semi-liquid, and it came in a box, not a pot. But gradually cooks began to experiment with other fruits, first using apples or at least their inherent pectin to aid the jelling process with other fruits. At this time a modern type marmalade as we know it came about. The first printed recipe for orange marmalade was published in this book, Kettilby's first edition of 1714.

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Antiquarian category
ref number: 10917

Kettilby.   Mary    
A Collection of above three hundred receipts
IN Cookery, Physick and Surgery; For the USE of all Good Wives, Tender Mothers, and Careful Nurses. By several Hands. The FOURTH EDITION. To which is ADDED, A SECOND PART, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. LONDON: Printed for Mary Kettilby, and Sold by RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII. -- SECOND TITLE: A COLLECTION OF RECEIPTS IN Cookery, Physick and Surgery. PART 11. Containing Likewise, A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. By several Hands. The THIRD EDITION. LONDON: Printed for RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII.
8vo. Decorated silk paste-down and end paper. 2feps. Title page with a double lined border. [1] (1)iv-viii Preface. (1)10-183. 7p Index. Second Title page with a double lined border. [1] (1)194-272. 4p Index. 2feps. Decorated silk paste-down and end paper. Quarter dark brown calf with marbled boards and tips with blind tooled lines. Spine with raised bands, with gilt devices in compartments with gilt title. Inernally very clean, with a very slightly dusty title page, and last page of index. Overall in very good condition.
- From an interesting article online called the 'History of Wafers' we learn of a recipe in Mary Kettilby's, 'A Collection of Above Three Hundred Receipts' (London: 1724) called, "The Right Dutch-Wafer -- Take four Eggs, and beat them very well, then take a good Spoonful of a Pint of fine Sugar, one nutmeg grated, Cream, and a Pound of Flower, a Pound of butter melted, two or three Spoonfuls of Rose-water, and two good Spoonfuls of Yeast; mix all, well together, and bake them in your Wafer-tongs on the Fire. For the Sauce, take grated Cinnamon, Sack, and melted Butter, sweetened to your Taste." This sounds like an early Belgian Waffle where Kettilby calls for yeast instead of beaten egg whites to lighten the wafer/waffle. A fine example of how recipes develop over the years and in tandem with those of different geographical locations. Its amazing how the key elements of demand, equipment, foodstuffs, cooking knowledge and skills produced dishes that had many similarities throughout the main European cuisines.

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Antiquarian category
ref number: 11123

Kettilby.   Mary    
A Collection of above three hundred receipts in cookery, physick and surgery;
For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By several hands. The FOURTH EDITION. To which is ADDED, A SECOND PART, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. LONDON: Printed for Mary Kettilby, and Sold by RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII. SECOND TITLE: A COLLECTION OF RECEIPTS IN COOKERY, Physick and Surgery. PART 11. Containing Likewise, A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. By several Hands. The THIRD EDITION. Printed for RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII.
8vo. 1fep. Title page. [1] (1)iv-viii Preface. (1)10-183. 7p Index. Second Title page. [1] (1)194-272. 4p Index. 2feps. Full original dark brown calf boards with a little wear but nice patina, with faded gilt line all around the edge. Spine re-laid in dark brown calf with raised bands and a bottle green label and gilt lettering. Internally slightly age-browned but otherwise a good copy. There are two manuscript inscriptions by Eliz. Thornby March 25th 1792.
- This fourth edition has a second part - third edition, but they are both dated 1728. Mary Kettilby's name appeared on the Title page for the first time in the second edition. The BL holds a 1734 edition that also states 'fourth edition' on the title page but which the BL calls the fifth. It also has a 7th edition of 1749 with a second part stating the 6th edition of 1746. The different dates to the second parts came about due to the fact the first edition of 1714 had no second part, they only started appearing on the second edition of 1719.

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Antiquarian category
ref number: 11080

Kettilby.   Mary     - The first editon
A Collection of above three hundred receipts in cookery, physick and surgery;
For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By several hands. LONDON, Printed for RICHARD WILKIN, at the King's Head in St. Paul's Church-yard. MDCCXIV.
FIRST EDITION 1714. 8vo. Pp. Half title. Title page. 12. 1-218. [219-232] Full contemporary two-tone dark brown calf boards with nice polished patina. Sympathetically re-backed dark brown calf spine with raised bands and blind tooling. No labels. Pages evenly browned throughout, with some staining, but not affecting text. Overall a good copy of the very rare first.
- Mary Kettilby's first edition of 1714 has the first printed recipe for "modern" orange marmalade. Interestingly it was the Scots who moved marmalade to the breakfast table, complete with finely cut peels, or chips, to use the Scottish term. There it joined scones, sausages, game pies, trout, roast beef and sometimes a haunch of venison on the sideboard. The traditional Scottish breakfast was certainly not for the meek or those of delicate constitution or stomach. Not until well into the 19th century did the English follow the Scottish example and abandon the eating of marmalade in the evening (originally a post-dinner digestive rather than a jam). Mrs Kettilby's formula called for whole oranges, lemon juice and sugar. A contemporary recipe for home-made marmalade, that of Shaun Hill, owner of the Michelin two-star Merchant House in Shropshire, differs only slightly, using whole lemons along with the oranges and sugar. "Homemade marmalade", he says, "is superior to anything you can buy", and he made twenty cases of Seville oranges into marmalade each January when he cooked at Gidleigh Park in Chagford, Devon, a prominent country-house hotel. I should imagine there would not be a lot of difference in taste between Hill's recipe and that of Kettilby's due to the presumed consistent taste of oranges over the centuries.

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Antiquarian category
ref number: 10916