Kitchiner.   William    
THE COOK'S ORACLE:
CONTAINING RECEIPTS FOR PLAIN COOKERY ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, ALSO THE ART OF COMPOSING THE MOST SIMPLE, AND MOST HIGHLY FINISHED Broths, Gravies, Soups, Sauces, Store Sauces, AND FLAVOURING ESSENCES: The Quantity of each Article is ACCURATELY STATED BY WEIGHT AND MEASURE: THE WHOLE BEING THE RESULT OF Actual Experiments INSTITUTED IN THE KITCHEN OF A PHYSICIAN. “Miscuit utile dulci.” The Fourth Edition. TO WHICH ARE ADDED, ONE HUNDRED AND THIRTY NEW RECEIPTS, FOR PASTRY, PRESERVES, PUDDINGS, AND An Easy, Certain, and Economical, Process for preparing PICKLES, By which they will be ready in a Fortnight, and remain good for years. THE WHOLE REVISED BY THE AUTHOR OF “THE ART OF INVIGORATING LIFE BY FOOD, &c.” LONDON; PRINTED FOR A.CONSTABLE & Co. CHEAPSIDE. And sold also by all Booksellers in Town and Country. 1822.
8vo. 2fep. Title page. [1] 1p Contents. Verso Advertisement for ‘The Art of Prolonging Life’. (1)vi-xviii Preface to the third and fourth editions. (1)2-36 Introduction. (1)39-526. (1)528-544 Index. 545 Farewell to the reader. [1] 2fep. Modern French binding. Half light fawn calf with marbled boards. Raised bands with very good intricate gilt tooling in the compartments and raised bands. A dark blue morocco label with gilt lettering. All edges yellow. Internally exceptionally clean. A very handsome desirable copy.
- Various editions of Kitchiner's classic are fairly common. Exceptional copies such as this one are very uncommon.

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Antiquarian category
ref number: 11129

KOFFMANN.   PIERRE     - A signed copy.
MEMORIES OF GASCONY.
Pierre Koffman with Timothy Shaw. Photographs by Anthony Blake. Illustrations by Christopher Corr.
FIRST EDITION 1990. 285 X 220mm. 1fep. Half-title with Koffman's signature. A double page title with Antony Blake's signature dated 12.5 90. Verso with Pub. details. p5. Contents. A photograph of Koffmann in the dining room of La Tante Claire. 7-9 Prologue. 10-13 Introduction. A double page title for Spring. 16-69. A double page title for Summer. 73-121. A double page title for Autumn. 124-185. A double page title for Winter. 188-247. 248-251 Epilogue. 252-254 Index. p255 Restaurants and Wines of Gascony. p256 Acknowledgements. 1fep. Cream coloured cloth hard cover with black text on the front and spine. d/w fine condition. The whole as new.
- Memories of Gascony centres on the Oratoire, the farmhouse of Pierre Koffmann's grandparents Marcel and Camille Cadeillan, situated in the village of Saint Puy in the heart of rural Gascony in the department of the Gers. This is an intimate account of school holidays spent helping his grandfather to harvest and hunt, and learning to treasure seasonality and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time. While you read the charming stories of everyday life on the farm, especially the foods available thro' each season, you'll understand the loss today, where foods shipped and available from all corners of the globe, at any time of the year, has wiped out the anticipation and delight seasonal tastes will bring. Read about Koffmann's Gascony dishes; 'Dandelion salad with bacon and poached egg', 'Grilled chicken with shallots and vinaigrette'. 'Greengages in armagnac' in Spring'; 'Chicken liver pate with capers'. 'Bayonne ham tart with garlic'. 'Oeufs a la neige' in Summer; 'Roast hare with mustard and beetroot'. 'Salt cod cassoulet and quince jelly' in Autumn; 'Fried eggs with foie gras, potato and bacon'. 'Pie and tarte aux pruneaux' in Winter; This is a book to love and learn great cooking from. Koffmann first worked as a chef in Strasbourg and Toulon, before moving in 1970 to the UK to work with Michel and Albert Roux at Le Gavroche. He originally only wanted to move to the UK so that he could see England play France at rugby at Twickenham Stadium. He then moved to the Roux brothers' Waterside Inn in Bray, Berkshire, in 1972, being made the first head chef of the new restaurant, where he met his future wife Annie who was the restaurant's manager. He opened his own first restaurant, La Tante Claire, in 1977 in Royal Hospital Road, Chelsea. During his time at La Tante Claire, Koffmann worked and trained several chefs, including Gordon Ramsay, Marco Pierre White, Marcus Wareing and Tom Kitchin soon to share the same eminence. This is a great cook book that was recognised and awarded the Glenfiddich Food Book of the Year in 1991.

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Modern category
ref number: 11322

KOFFMANN.   PIERRE     One menu signed by Koffmann.
Two Menus from the original La Tante Claire Restaurant.
1. a la'Carte. 2. Carte des Desserts.
ITEM 1. 330 x 220mm. A large white elegant four-page cardboard menu. With embossed tooling and delicate blue and yellow decorative lines. The name of the restaurant is based on a raised tooled square. Inside yellow cover with a tipped-in label of a Chateauneuf-du-Pape, 1993 wine. The facing recto page is the same blind tooling is a copy of a Herni Matisse still life 118 x 95mm. Underneath signed by Koffmann with a cartoon image of a chef's head and hat. Inside two pages of an a la'carte menu. [1] Back Cover. ITEM 2. 220 x 151mm. Exactly the same elegant design and paper, with one page of desserts on the inside. Both as new. No Blemishes. Housed in a large cardboard cover with marbled paper.
- La Tante Claire opened in 1977 at 68/69 Royal Hospital Road, Chelsea, London SW3 4HP. The signature dish of the restaurant was [Pied de cochon aux morilles] pig's trotter with chicken mousseline, sweetbreads and morels; which when served elsewhere by Marco Pierre White, are referred to as "Pig's Trotters Pierre Koffmann". Within six years of opening, the restaurant gained its third Michelin star. It relocated from the original premises in 1998, moving to a location within The Berkeley hotel. Following the closure of the Royal Hospital Road, the premises were sold to Gordon Ramsay and would become his flagship restaurant. In the new location, the restaurant lost its third Michelin star and was reduced to two before closing in 2003. In 2009, Koffmann opened a pop-up restaurant at Selfridges Store, Oxford Street in London using the menu items from La Tante Claire. In 2010, Koffmann opened his first full-time restaurant since La Tante Claire, called 'Koffmann's' at The Berkeley Hotel, the same hotel as La Tante Claire used to be at, although at a different location within the hotel. Koffmann is a hugely admired chef within chef's circles. This is due in part to his natural modesty and the quality of his cooking speaking for him. He trained many good chefs and those that were interviewed about their observations of Koffmann, expressed very warm sentiments and praised him highly for his cuisine. His manner was in sharp contrast to the those skilled, but sometimes egotistical chefs appearing in print and TV cooking programmes. Koffmann can probably be best described, as a 'Chef's Chef'.

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Information

Ephemera category
ref number: 11320

KOFFMANN.   PIERRE     - A signed copy.
La TANTE CLAIRE.
PIERRE KOFFMANN and TIMOTHY SHAW / PHOTOGRAPHS BY ANTHONY BLAKE. A square publisher's device for HEADLINE.
FIRST EDITION 1992. 285 x 215mm. 1fep. Half title with the signature, 'To Robert Hendry', and a cartoon head with a chef's cap drawn by the author. Frontis of Koffmann making fresh pasta. Title page. Publishers info. on the verso. 1p Contents. 2p Chapter 1 - Early Years. 8-61. p62-63 Chapter 2 - Early Career. 64-89. p90-91 Chapter 3 - National Service. 92-117. p118/119 Chapter 4 - England. 120-157. p158/159 Chapter 5 - La Tante Claire begins. 160-177. p178/219. Chapter 6 - La Tante Claire Success. p220-223 Index. p224 Acknowledgements. 1fep. Dark blue cloth covers with silver text on the spine. Pictorial dust-cover. Everything in fine condition as new.
- Pierre Koffmann born August 21st 1948, at Tarbes near the Pyrenees and the Spanish border. His Mother Germaine was descended from generations of Gascons. She had a hard life she did not really enjoy, living and working on the family farm. The meagre existence, hard long days of graft and survival were finally alleviated by Germaine's marriage to Albert Koffmann of Paris, who had come to work on the farm for a while. Pierre's mother and father provided him and his three siblings a solid upbringing. This book is the story of a wonderful odyssey from those early days in the country and the start of his career to England and La Tante Claire, and 3 Michelin stars that awaited him many years later. Told in text, recipes and wonderful pictures. Koffmann's cuisine does not soar into fantasy, but stays essentially, close to his Gascon and French country roots, but in his hands, cooked to a sublime degree. Great recipes, a great book and a great Chef.

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Information

Modern category
ref number: 11321

Kollist.   E. J.    
French Pastry, Confectionery and Sweets: Continental Dishes
FRENCH PASTRY, CONFECTIONARY AND SWEETS CONTINENTAL DISHES BY E.J. KOLLIST Chef Patissier WITH SEVENTY-SIX HALF-TONE ILLUSTRATIONS (a printer's device) CASSELL & COMPANY LTD. LONDON, TORONTO, MELBOURNE & SYDNEY
FIRST EDITION 1929. 255X165mm. 1fep. Half title. [2] Frontispiece of two Royal Icing Stands. Title Page. Verso with publishing date. v Preface. [1] vii-viii Introduction. ix Guide to Sections. [1] xi-xxvi Contents. xxvii-xxviii list of Illustrations. Section half title. [1] 3-268. 1fep. Original light brown cloth boards with 1/4 red cloth spine with gilt lettering. Externally and internally very clean with light foxing on the blank on back of the frontis. A fine copy not usually found in this condition.
- Based on Kollist's twenty nine years of extensive experience as Chief Patissier and Confectioner at Claridge's and the Savoy hotels in London as well as Confectioner on the Cunard ships Mauretania, Lusitania and Laconia. His book is not confined just to pastry. In total it includes fifteen sections of all the areas of the Patissier’s trade; Paste and Dough, Pastries, Flans and Gateaux, Petit-fours, Confectionery; sugar baskets, spun sugar, toffee, nougats, chocolates etc; English Puddings, Sauces, Souffles, Ices , Sorbets and Bombes, Fruit Dishes, Russian Specialities such as tvoroque, coulibiac and piroshki as well as several plates of decorative ice carving and including seventy five half tone illustrations in-text. This is a book from a professional chef aimed largely at other professionals. A fairly common book, but never the less an important item in any good and representative collection of antiquarian and modern pastry and confectionery books.

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Modern category
ref number: 11033

Kriegl.   Georg Christof     - Rare. A limited number of copies printed for VIP guests.
Erb-Huldigung,
Welche der Allerdurchleuchtigst-Grobmachtigsten FRAUEN/FRAUEN MARIAE THERESIAE, Zu Hungarn,r und Boheim Konigin, Alls Ertz-Herzogin zu Oesterreich, Von Denen gesammten Nider-Oesterreichischen Standen/ von Tralaten/ Herren/ Rittern/ auch Stadt und Meardten alleruntertbanigft abgeleget Den 22. Novembris Anno 1740. Und auf Verordnung [sec.] ohl-ermelten Loblichen Herren Standen/ mit allen Umstanden ausfuhrlich beschrieden worden Duch Herrn Georg Christoph Kriegl/ einer Lobl. Sci. Dest. Landschaft Syndicum. (Elaborate printer's border device) Gedruckt zu Wienn in Oesterreich, Ben Yohann Baptist Schilgen, einer Hochlobl. Nider-Oesterreichischen Landschaft Buchbrudern.
FIRST AND SOLE EDITION. 17.3"x11" (280x440mm) Large folio. 1fep. Engraved frontispiece of Empress Mariae-Theresiae. [1] Title page in red and black. [1] (1)4-92. 1fep. With eleven beautiful engraved plates; 4 single page, 1 very long extended 3'11" folding plate of the coronation procession, (see image #6 below) and 6 double page (some of them showing the banquets set up for the ceremony guests). The large folding plate has had a tear expertly repaired. The frontispiece slightly brittle at the edges but not affecting the engraving. Internally very clean with wide 2.5" margins. Full contemporary dark brown calf with a blind stamped coat of arms of the Archduchy of Austria in faded gilt on the top board and those of Austria-Enns on the lower board.. A very handsome copy with a nice patina.
- A magnificent book, that is a testimonial work to commemorate the ceremony of homage (Erbhuldigung) a month after the coronation of Mariae Theresa of Austria, on October 20th, 1740, who succeeded to the throne from her father, Charles VI of Habsburg. Printed in a limited number of copies to be distributed to entitled guests. The last 6 of the magnificent engraved copper plates depict richly laid tables for the royal lunch with the guests already at the table and with a list of the entitled ones. The plates engraved by Muller GA from drawings by A. Altomonte, who was architect and engineer of the court. Six of the plates were first used in Gulich’s description of the entry of Joseph 1 on 22nd September, 1705. This is an uncommon and very scarce book. The plates are especially interesting to the cookery book collector, in that they convey the laid tables and lavish banqueting set-up for the highest layer of Austrian society of that time.

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Information

Antiquarian category
ref number: 11046

La Chapelle.   Vincent     - Published first in English then French.
The Modern Cook:
CONTAINING INSTRUCTIONS For Preparing and Odering Publick Enter-tainments for the Tables of Princes, Am-bassadors, Noblemen, and Magistrates. As also the least Expensive Methods of providing for private Families, in a very elegant Manner. New Receipts for Dressing of Meat, Fowl, and Fish, and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method never before Publish'd. Adorn'd with COPPER PLATES, Exhibiting the Order of Placing the different Dishes, etc. on the Table, in the most polite Way. By Mr. VINCENT LA CHAPELLE, Late Cheif Cook to his Highness the Prince of ORANGE. The Third Edition. LONDON: Printed for Thomas Osborne, in Gray's-Inn. MDCCXLIV.
Third edition. Complete. 2feps. Title page. Dedication on verso. p 1-IV. p IX-XL. The Contents. 1-432. Illustrations. 6 letterpress folding plates of bills of fare and elaborate table settings. 2feps. A nice contemporary full dark brown calf binding with raised bands on the spine. A red and green label with gilt lettering. Gilt lines on the spine and boards. Internally very clean throughout. A beautiful copy, with one of the folding plates measuring an unusual eighteen inches long.
- Vincent La Chapelle, French Master cook to Phillip Dormer Stanhope, 4th Earl of Chesterfield, then William IV, Prince of Orange, after to Madame de Pompadour the mistress of Louis XV. When Chesterfield was sent to the Hague as Ambassador to arrange the marriage of William of Orange to Anne, daughter of George 11, he took La Chapelle with him. After Chesterfield returned to London, La Chapelle stayed behind and entered the service of William of Orange, to whom his books are dedicated. (Mossiman pub. Collection). Cagle has a 3rd edition of 3 volumes, dated 1736, with 16 folding plates.-- Maclean also has third editions of 1736 and 1744, both 3 volumes, a 4th edition of 1751 in 1 volume, but annoyingly, no mention of plates. -- Bitting has the 1st edition of 1733 in 3 volumes with 16 folding plates. She also has the 4th of 1751 with 6 folding plates. -- Oxford gives the 1st of 1733 in 2 volumes, the 2nd in 3 volumes and the 3rd of 1744 and a 4th of 1751, both 1 volume only, with no plates noted - urgh!. Oxford states: "This seems a most excellent and well arranged book, though some of the recipes are very strange. A 'strengthening broth' is made of two hundred sparrows with other ingredients. For besieged towns the author gives a recipe for 'broth cakes' which may be carried about, and 'preserv'd above a year'. The broth cakes are obviously a precursor to the modern day stock cubes. Vincent La Chapelle is now known to have been a little creative with the truth regarding his employment record and other issues. Maclean on p85. raises these points and also mentions Philip and Mary Hyman's very good article in Petits Propos Culinaires vol 2, pp 44-45, highlighting La Chapelle's famous spat with Massialot. Whatever claims of plagiarism between these two famous Chefs, this is nevertheless a great cookbook. Uniquely, La Chapelle published this work first in English in 1733 and then brought out the first French edition (Le Cuisinier Moderne) in 4 volumes in 1735. A 2nd French edition followed in 1742 with a new volume added. All complete copies or sets of La Chapelle's cookery books are extremely scarce.

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Information

Antiquarian category
ref number: 10982

Lamb.   Patrick     - First edition - first issue - 1710.
Royal Cookery; or, the Complete Court-Cook.
CONTAINING THE Choicest Receipts in all the particular Branches of COOKERY, Now in Use in the Queen's PALACES OF St. James, Hampton-Court, and Kensington, Windsor.With nearly Forty Figures(curiously engraven Copper) of the magnificent Entertainments as Coronations, Istal-ments, Ball, Weddings, &c. at Court; Also Receipts for making the Soups, Jellies, Bisques, Ragoo's, Pastes, Tan-sies, Forc'd-Meats, Cakes, Puddings, &c. By PATRICK LAMB, Esq, Near 50 Years Master-Cook to their late Majesties King Charles II, King James II, King William and Queen Mary, and to Her Present Majesty Queen ANNE. To which are added, Bills of Fare for every Season in the Year. London, Printed for Abel Roper, and sold by John Morphew, near Stationers-Hall. 1710.
FIRST EDITION. 1st ISSUE. 1710. 8vo 195x125mm. 1fep. Half title. [1] Title Page. [1] 6p Preface. 4p Contents. 2p Content of Tables. (1)2-127 with 36 plates, many folding. [1] 12p Bills of Fare. 4p Advertisements. 1fep. Full contemporary dark panelled calf with blind tooled fillets on the boards. Expertly rebacked with raised bands and gilt lettering. A handsome very clean copy with a fine patina.
- There is some confusion amongst dealers, catalogue compilers and bibliographers about the issue sequence of the two first editions of 1710. One issue point asks which comes first; the Roper imprint or the other, the Aitkins imprint. Another issue point is the date that is printed on later editions on the third line of adverts at the back of the book. The copy on offer here has no date in the adverts. It has the half title; often missing and all 36 plates as called for. Confusion also exists over the plate count. Bitting cites 34, Viciare calls for 36 and Alan Davidson's copy, sold on March 24th 2011 at Bloomsbury auctions, had 35 plates, conforming with the printed 'Contents of the Tables' list. These oddities appear to constitute printer's mistakes rather than defining different editions. Patrick Lamb (1650-1708/9) began work in the royal household as a child. In 1683 he advanced to become royal cook, then in 1677 he was appointed as master cook to the queen consort, a post that he held jointly with that of office of Sergeant of His Majesty's Pastry in Ordinary, to which he was appointed in November 1677; he became Master Cook to the monarch in February 1683. Lamb's culinary skills were most famously in evidence at extraordinary events like coronations. Lamb's name is recorded in Francis Sandford's famous book 'The History of the Coronation of James II'- printed 1687. He is given a stipend of gold coins for his efforts as Master Cook to His Majesty during the Coronation feast. At the auction of the cookery book collection of Tore Wretman, sold in Southby's, London, Thursday 2 October 1997. an incomplete copy of Sandford's book was sold with a manuscript note on the fep. in Lambs handwriting and signed by him, stating: 'his copy given to him by His Majesty'. Lamb was Master-Cook to five Monarchs and his book was the most heavily illustrated English cookery book to date. Some of Lamb's contemporaries contend that this book was speculatively published under his name. ODNB remarks that the text incorporates recipes for elaborate royal dishes alongside lavish royal table layouts that suggest the text and additions were drawn from Lamb's own papers. There were new editions in 1716, 1726 and 1731. This one is a very clean and complete copy of the rare first edition. Lamb's posthumously published book (He died in 1709) is one of the most important items in any comprehensive antiquarian cookery book collection. Good copies continue to find very high prices. In April 7th 2008, a gastronomic collection assembled by Walter and Lucille Fillin and sold at the Swann Galleries, NYC, featured a first edition of Lamb's 'Royal Cookery' (the same as the copy on offer here). It was sold to the trade for $19,200.oo. According to Swann, this set an auction-price record.

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Antiquarian category
ref number: 11025

Lambrecht.   Bernhard     - A wonderful record of German confectionary.
THE NEW STYLE OF CONFECTIONARY.
BY BERNHARD LAMBRECHT MASTER CONFECTIOER TRANSLATED FROM THE GERMAN Published by MACLAREN & SONS, LTD. 38, Shoe Lane, London, and Glasgow.
FIRST EDITION. c. 1930. 265 x 230 mm. 4to. 2feps with a small printers device on the 2rd one. Title page with the same printers device on the verso. p5 Contents. 6-132. 1fep. Original cream coloured cloth full binding with pressed brown text on front board and spine. The binding with some staining indicative of a slight kitchen spillage. Text block ‘as new’. Numerous large beautiful black and white plates and 9 full pages with colour plates tipped in, some with tissue guards. Very good plus.
- Bernhard Lambrecht, the son of a pastry chef, attended from 1907 to 1916 at the Great School in Wolfenbüttel. After graduation he was a soldier in the First World War. He then graduated as a pastry chef after an apprenticeship in the Wolfenbüttel Confectionery run by his father. In 1926, in Leipzig he sat for his Master's examination for the Confectionery trade. In 1927 he founded in Wolfenbüttel a private school for the ‘new pastry art’. He headed the school as a director until 1969. The other great confectioner's institution, the Master School of Confectioners, existed from 1938 until 1948. It was then taken over by the German Federal Confectioners guild, and later re-named the ‘Federal College for the Confectionery Trade’. The Federal College was up until the 1990s, the only training institution for inter-company confectioner training in Germany. Many trainees also came from abroad. From Japan, the USA and Canada, Brazil, Holland, Sweden and Norway. In 2004 the school was closed. Lambrecht, pursued the goal of lifting his profession to the highest level of the style of the Weimar Bauhaus. The Bauhaus was founded as an art school in 1919 by Walter Gropius in Weimar. The nature and conception was something completely new. It represented a merging of art and craft. It is today the most influential educational institution in the field of architecture, art and design. Its continues today as a major force in shaping the image of German designs abroad. In Germany, Bernhard Lambrecht is characterized as an internationally important pioneer and innovator of his profession. To this day Lambrecht’s influence on the modern café culture is immense. This 1930 Confectionary book he published testifies to his precise, beautiful craftsmanship. On page 7, Lambrecht declares that Confectionary is Art (with a capital A). This is a sentiment shared by many modern chefs who are also under the illusion that they are artists, and what they create is art. We can accept this is not true, if we read about Socrates' printed conversation with a learned pundit, where he clarifies after a long dialogue that “art must and does, with the use of mundane materials, elevate the conscious above the everyday existance”. Great cooking cannot do this, but it does cause wonder and awe at the craftsmanship displayed, but the final truth is, it ends up as just satisfying hunger. In conclusion, the most that can be said to describe great cooks, is that they are great artisans. Bernhard Lambrecht was one such artisan. This printed work conveys his craftsmanship beautifully. He must be accepted as one of the most important contributors to the famous German confectionary trade. This is a very handsome and well laid out book with many beautiful plates.

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Information

Modern category
ref number: 11223

Langham.   William     - The 1633 edition.
THE GARDEN OF HEALTH
CONTAINING THE sundry rare and hidden vertues and properties of all kindes of Simples and Plants. Together with the manner they are to bee vsed and applyed in medicine for the health of mans body, against diuers diseases and infirmities most common amongst men. Gathered by the long experience and industry onf WILLIAM LANGHAM. Practitioner in Physicke. The second Edition corrected and amended. LONDON, Printed by THOMAS HARPER, with permission of the Company of Stationers. M.DC.XXXIII.
4to. 198 x 148mm. 1fep with flowing script - George King senior and Thomas King junior 1703. Title page. [1] 2 pages To the Reader. 4 pages Table of Simples. (1)2-702. 66 pages of A Table. 2feps with George King in script dated 1653, and George Thrift 1709. The dense text printed mainly in gothic type and 'indices' at the end of the chapters in roman type.Text block nice and tight and uniformly age browned but all clearly legible. Original dark brown leather on boards with a skillfully relaid spine with raised bands and gilt lettering. Has a nice patina. The inside cover paste-downs not placed showing original boards and leather edging.
- William Langham's ‘Book of Health’ is a concise medicinal herbal with many recipes interwoven into the text. Langham devotes a chapter to each plant, describing its parts and their uses. To every item of information he added a number, and at the end of the chapter there is a table of conditions relating to the numbers in the text. For instance under Fennel, one of the longest entries there are 132 items of information, ranging from ‘Adder biting’ to ‘Yard ache’. Included is a discussion of almonds, anis, apples, artichokes, barley, basil, beans, beets, bread, butter, capers, cardamom, carrots, caraway, chestnuts, cinnamon, citrons, cloves, cockles, coriander, crab, cress, cucumber, currants; that’s just a selection taken from the A-Cs. With two general indexes, one consisting of a list of 421 simples. The other index is the converse of the lists at the end of individual plants, as it indicates the ills and diseases that can be helped by the use of the many different plants. For example, forty-eight plants were indexed under consumption and eighty-eight under colic, whilst 'lust to abate' merited twenty, with thirty-five to cause it. The table repeatedly lists 10,000 plants that can be used for more than 1,150 conditions and functions. Langham includes some American plants that had only recently reached Europe. He was not the first to use this system. Henry Lyte’s English translation of Dodoen’s famous herbal ‘The New Herbal’ of 1578, [see item 11078 on this site] has four separate indexes; one for classical Latin names of plants; one for apothecaries, the Arabs and modern herbalists; one for the English names; and the fourth a subject index of what plants could do. While the title must have been influenced by the 'Gart der Gesundheit' published by Johann Wonnecke of Kaub in 1485, or the '[H]Ortus Sanitatis', published by Jacob Meydenbach in Mainz Germany on 23 June 1491, the text is quite independent. Langham's very rare text is absorbing and interesting, and when checked against known modern remedies it is amazing how many are similar. Every page has nuggets of information that seem to transcend time. The first edition was published in London, 1579. In the exhibition catalogue "Four Hundred Years of English Diet and Cookery" at the Bancroft Library, it is noted that "This may be the first use of cross-referencing." Like the Lilly Library, the Bancroft has the second edition only.

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Information

Antiquarian category
ref number: 11197