Piedmontese.   Alessio [Girolamo Ruscello]     - A medieval classic.
The Secrets of Alexis:
CONTAINING MANY EXCELLENT REMEDIES AGAINST DIVERS DISEASES, wounds, and other Accidents. With the maner to make Distillations, Parfumes, Confritures, Dying, Colours, Fusions, and Meltings. A worke well approved, very necessarie for every man. Newly corrected and amended, and also somewhat more enlarged in certaine places, which wanted in the former Editions. Lonodn, Printed by William Stansby for Richard Meighen and Thomas Iones, and are to be sold at their shop with-out Temple-barre under S. Clements Church. 1615.
4to. 180x145mm. 3feps (with 2 19th-cent. ink inscriptions on recto, one being from J.Osbourn Francis) Title page. [1] 6pp The Epistle to Francis, Lord Russel, Earle of Bedford. 4pp To the Reader. Unusual pagination; recto with number, verso unnumbered -- (1) 2-348 (698 pages) Lacking 259-290 including title to the fourth part. 28pp The Table. 3feps. Some mild age browning throughout, with the title and last pages a little darker. Printed mainly in black letter. Some pencil markings in the margins, Five early English MS marginalia discussing recipes. Bound in 19th-cent. marled boards with the page edges marbled to match. Sympathetically rebacked in dark brown smooth calf with gilt lines and red morocco gilt label. Overall a very good copy of an early book.
- Alessio Piemontese, also known under his latinized name of Alexius Pedemontanus, was the pseudonym of Girolamo Ruscelli, a 16th century Italian physician, alchemist, humanist and cartographer, who was born in Viterbo around 1504 and died in Venice, 1566, and the author of this immensely popular book, 'The Secrets of Master Alexis of Piedmont'. This work is in five parts, parts 2-3 have separate dated title pages (and the fourth when present); the fifth part has a caption title; foliation and register are continuous. The title pages to the second, third and fourth parts bear the imprint "Printed at London by W. Stansby, anno Dom. 1614." The first three parts were first published separately in an English translation, beginning in 1559 and the four parts were first published together in English in 1595. Our edition contains an additional fifth part attributed in the title to "Mayster Alexis of Piemont" but not found in the original Italian editions nor the English edition of 1595 It continued to be published in more than a hundred editions and was still being reprinted in the 1790s. As well as English, the work was translated into Latin, German, Spanish, French, and Polish. It unleashed a torrent of 'books of secrets' that continued to be published down through the eighteenth century. Alessio was the prototypical professor of secrets. His description of his hunt for secrets in the preface to the 'Secreti' helped to give rise to a legend of the wandering empiric who dedicated his life to the search for natural and technological secrets. The book contributed to the emergence of the concept of science as a hunt for the secrets of nature, which pervaded experimental science during the period of the Scientific Revolution. In a later work, Ruscelli reported that the Secreti contained the experimental results of an ‘Academy of Secrets’ that he and a group of humanists and noblemen founded in Naples in the 1540s. Ruscelli’s academy is the first recorded example of an experimental scientific society. First published in Venice in 1555 as the famous title 'De secreti del Reverendo Donno Alessio Piedmontese' , it helped to shape Giambattista Della Porta's famous 'Magia Naturalis' of 1558 and Isabella Crtese's 'Secreti' of 1564. -- Duveen, Bibliotheca Alchemica et Chemica, pages 15-17; Krivatsy, 17th Century Books in the National Library of Medicine, page 21, No. 209; Wellcome Library, Volume I, page 9, No. 188.

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Antiquarian category
ref number: 11085

Pine.   John     - Only 100 copies subscribed
The Procession and Ceremonies of the Knights Companions.
THE Procession and Ceremonies Observed at the Time of the INSTALLATION OF THE KNIGHTS COMPANIONS Of the Most HONOURABLE MILITARY ORDER of the BATH: Upon Thursday, June 17, 1725. With the Arms, Names, Titles, &c. of the Knights Companions, and of their Esquires, As they are fix'd up in HENDRY VIIth Chapel in Westminster Abbey. By JOHN PINE, Engraver. N.B. The Portraits of most of the Knights Companions and Officers of the Order are done from Original Pictures painted for that Purpose. LONDON: Printed by S. Palmer and F. Huggonson, For JOHN PINE, and Sold by W.Innys; F.Fayram; R.Gosling; N.Provost; J.Vandenhoeck; J.Smith; D.Lyon; A.Johnston; J.KIng, and J.Brindley. MDCCXXX.
FIRST EDITION: 1730. Elephant Folio.(38x51cm) 2feps. 2 Title pages in red and black. (One in English and the other in French) with fine engraved pieces. 1 Dedication page 'to the King' 2 pp of Subscribers. pp 1-18. pp 2 (address form Garter Principal King of Arms) 20 fine engraved plates all but one double-page. Contemporary sprinkled calf, sympathetically rebacked in antique-style calf with raised bands with gilt lines. A red Morocco label. Faded double gilt lines on the boards. The gutter between the 2 title pages slightly loose but still holding well. A few plates are overall age-yellowed, otherwise an exceptionally nice crisp copy. A rare book as only 100 copies were subscribed.
- Most plates show the procession of Knights with their arms engraved below in great detail, also the ceremony in Westminster Abbey, the arms and regalia and a wonderful double-page engraving of "The Knights at Dinner" followed by double plates of table layouts with the food offered. There is also an additional leaf of text, sometimes omitted. With a fine Provenance: From the library of the famous architect James Gibb, particularly noted for St Martins in the Fields, London. With his engraved bookplate dated 1736. Lowndes states "All the figures are said to be portraits" which are by Joseph Highgrove. The fantastic vignettes and decorations are Pine's work.

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Antiquarian category
ref number: 10987

Plat.   Hugh     - A rare edition.
A Closet for Ladies and Gentlewomen
OR The Art of Preserving, Conserving, and Candying. With the Manner how to make divers kinds of Sirups, and all kind of banqueting stuffes.Also divers soveraigne Medi-cines and Salves for Sunday Diseases. LONDON. Printed by John Haviland. 1635. Bound with -- DELIGHTS FOR LADIES, TO ADORNE THEIR Persons, Tables, Closets, and Distillatories WITH Beauties, Banquets, Perfumes, And Waters. reade, practise, and censure. LONDON, Printed by R.Y. and are to be sold by James Boler. 1635.
12mo. Pp. Title Page with latticed border. All pages unnumbered. Fully bound in modern dark brown calf with 17th century style blind tooling on boards and spine. -- THE 2ND PART; Pp. Title page. 4 pp Epistle, a poem signed by H. Plat. 13 pp of 'The Table' all without borders. This second work is divided into four parts; The first of which is 'The Art of Preserving, Conserving, Candying etc'. Next 'Secrets in Distillation'. Next 'Cookery and Huswifery'. Finally 'Sweet Powders, Oyntments, Beauties etc'. All pages unnumbered. All text pages of both parts surrounded by intricate latticed borders. A very nice clean copy with minimal aging. The title page slightly dusty. A rare item especially in this fine condition..
- Elizabethan and Jacobean London was the home of Sir Hugh Plat (1552-1611), a gentleman of varied interests. As a Londoner trying to make his way in the world, and very much a man of his time and place, he was known as an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualling, supplies and marketing. Unlike many of his colleagues and correspondents, much of his manuscript material, in the form of notebooks and papers, has survived. Not much, however, is known of his personal life and among his manuscripts there are few letters, diaries or other private materials. Plat had such a wide range of interests that modern scholars have tended to concentrate on that aspect of his work that most affects their own research. Most recently he has fallen amongst historians of science and while they have carefully examined his written and published works they have, in some cases, interpreted almost all that he wrote as a quest for scientific knowledge, in the same way that the gardening writers thought him primarily a gardener or the cookery writers treated his cookery book as his most important work. Our interest here is definitely the latter. This edition of 1635 not in Cagle, Oxford, Bitting, Vicaire or Hazlitt. Most have the 1636 edition. The BL also lacks the 1635 edition, but the STC of Pollard & Redgrave cites the 1635 edition of both parts. Bent Juel- Jensen writing about the second part only in ‘Some Uncollected Authors XIX, The Book Collector” states -- “The reader is left in no sort of doubt about what went on in the Elizabethan kitchen, and few could put the book down without some regret for the passing of those most leisurely days. ... It is not surprising that some of these have survived in single copies only, and some have probably disappeared altogether ... Most surviving copies are pretty grubby and often incomplete.” This copy however is in an unusually good condition and with the both parts present, very rare and desirable.

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Antiquarian category
ref number: 10914

Plumtre.   Annabella     - Very scarce in any edition.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. The original green paper cover bound in. [1] 1 original fep. Title page. [1] 1 page Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils. (1)2-355. [1] 22 pages Index. 2 pages Advertisements. 1 original fep. [1] The original back cover bound in. 1 new fep. Half modern dark calf with marbled boards. Raised bands with gilt lines & two labels with gilt lettering. Uniformly and lightly age-browned throughout. The front fep with extensive but light foxing. All original pages untrimmed. A nice copy of the very scarce first edition with the original covers bound in.
- Annabella Plumtre was the daughter of Robert Plumptre (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptre and a brother; the dramatist James Plumptre. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. Apparently an 1813 issue exits, but un-recorded in the bibliographies. Cagle informs that Watt attributes this work to Annabella Plumtre. Oxford mis-cites Watts and gives the author’s name as Arabella, a mistake that Bitting repeats. The NUC has a cross reference from Bell Plumtre to Annabella Plumtre.

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Antiquarian category
ref number: 11211

Point   Fernand     - With 2 menus; one is Fernand's & one is Mme Point's.
Ma Gastronomie
FIRST ENGLISH EDITION. Translated and Adapted by FRANK KULLA and PATRICIA SHANNON KULLA Introduction by JOSEPH WECHSBERG Special Drawings by ANDRE DUNOYER DE SEGONZAC Lyceum Books WILTON, CONNECTICUT
Samll Folio. 280x220mm. 1fep. Title Page. [1] 1p Table of Contents. [1] 5-9 Introduction. [1] Half Title. On verso, a copty of a painting of Point. 13-191. [1] 1fep. Hardcover binding in mustard coloured cloth with brown lettering on the spine. Bright yellow mylar DJ. With many full page photographs, illustartions and drawings. Also with two handwritten undated menus in the hand of Madame Point. One menu is from the time of Fernand and the other is from the time of Madame Point, and signed by her sometime after Fernand's death. As new, inside and out. A scarce item.
- The self-taught American chef, Charlie Trotter, of the famed 'Charlie Trotter Restaurant' in Chicago, was recently quoted --- "The figure who most impressed me during my culinary development was Fernand Point. I was impressed most by Point's sense of generosity...and to this day it is something which resonates within me". Because of this declaration which was repeated publicly many times, first English editions of Point's 'Ma Gastronomie' have become extremely scarce, and waiting lists are the norm for later editions. La Pyramide in Vienne, (approx. 18 miles south of Lyon) the famous restaurant run by Fernand Point and his wife was originally purchased by Fernand’s father Auguste, in Sept. 1923. Previously the restaurant was known as Restaurant Guleu in Vienne. It had been successfully founded and run for 20 years by Leon Guleu. Fernand married Marie-Louise in 1930. She supervised the dining room at La Pyramide, kept the books, paid the bills, and oversaw many daily details. The menus were always hand written daily by Mme. Point, according to what produce was the best and available. Fernand would place his orders by phone with suppliers in Les Halles – Paris. The orders would be shipped the same day by train from Paris to Vienne. Fernand Point started his career by being apprenticed at Foyot’s and the Hotel Bristol in Paris. He also apprenticed at the Royal Hotel – Evian alongside Georges Bocuse, father of Paul Bocuse. Ironically, Paul Bocuse later trained for five years at La Pyramide under Fernand. Point kept and wrote all his kitchen notes and thoughts on cream-coloured notebooks. The notebooks became known as “Ma Cuisine” One of his favourite sayings was “I’m not hard to please. I’m content with the very best.” After Point's death, La Pyramide’s kitchens were run very ably by his assistant & brilliant cuisinier, Paul Mercier. Although Elizabeth David famously stated "this is an awful book" it is nevertheless an important part of any serious cookery book collection. What ever E. David's opinions may be, it is a much sought after book, not least, by professional chefs. This item is made all the more desirable with the inclusion of two 'La Pyramide' menus, especially the one with the signed dedication by Mme Point.

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Modern category
ref number: 11071

Point.   Fernand     - A first edition signed by Mm. F. Point.
Ma Gastronomie
introduction et presentation de FELIX BENOIT neuf compostitions de DUNOYER DE SEGONZAC FLAMMARION
FIRST FRENCH EDITION. 1969. Large 4to. Pastedown and end-paper with photos of butter carvings. [1] Half title with a dedication and signed by Madame Point. [1] Title page. Coloured drawing by Sigismond Landau of Fernand Point. [1] p7-10 La personnalite de Fernand Point. 11-169. [1] 171-177 Table des Matieres. [1] 1fep. Pastedown and end-paper with photos of butter carvings. No D/J. Full brown cloth boards with a photo of the a plate with a design of La Pyramide at Vienne. Internally very clean. As new.
- A very handsome book. With many coloured photographs, full page drawings and numerous photos of the restaurant and its dishes. Recipes of famous Point dishes adorn many chapters about the restaurant's history and it's employees. Although this is a very glossy production it presents a family feel to this very famous and popular restaurant. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. His legacy has had a huge impact on this present generation of famous chef's and will in turn have a long-lasting effect on future cooks and gastronomes.

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Modern category
ref number: 11127

Point.   Fernand    
Ma Gastronomie
neuf eaux-fortes de Dunoyer de Segonzac Bibliotheque culinaire Flammarion
4to. 267x187mm. 1fep. Half title. [1] Title page. [1] 5-163. [1] 165-171 Table des Matieres. [1] 1p Advertisements. [1] 1fep. Hardcover in red and dark brown. With many full page illustrations and drawings. As new inside and out.
- Fernand Point (1897 – 1955) is considered to be the father of modern French cuisine. He received his training with Foyot in Paris. Point’s ‘Ma Gastronomie’ has taken its place among the true classics of French gastronomy alongside the works of Careme and Escoffier. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. The restaurant was founded shortly after World War I. From its kitchen came the modern lightly thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether. While Fernand worked in the kitchens, his wife welcomed their guests. She continued owning the restaurant after her husband's death. Two of his more famous quotes were "Beurre beurre, donnez-moi du beurre, toujours du beurre" . Another of his favourite sayings was “I’m not hard to please. I’m content with the very best.”

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Modern category
ref number: 11072

Point.   Fernand     - Fernand's menu hand-written by Mme. Point.
La Cave du Restaurant de la Pyramide
Fernand Point VIENNE (ISERE) TELEPHONE 0-96.
Measuring a large 19.5” x 12.5”. 4 pages. Yellow cardboard, with a drawn illustration of the Roman Pryamide in Vienne. The menu written in Mme Point’s typically large hand-writing on the front cover, with the inscription beside it, reading: Pour Monseur et Madame Read Mullam avec le hommages Gastronomiques de Fernand Point 26-9-53. The two inside pages with four large columns with wines listed and priced. The back page empty except for two photographs of Roman ruins of Vienne. It has previously been folded in the middle but now straightened and housed in a large cardboard and marbled folder with a label on the front cover. Nice and clean with minimal wear. A very rare collector’s item.
- Fernand Point (1897, Louhans, in Bresse in Saône-et-Loire, Burgundy–March 5, 1955) was a well-known French restaurateur in Vienne, a small city twenty miles south of Lyon, who for many years was the owner of La Pyramide, which was considered by many to be the greatest restaurant in the world. Although he died about twenty years before the introduction of what became known as nouvelle cuisine, he is nevertheless considered to be the father of modern French cuisine because of the numerous great chefs that he influenced and trained: his insistence on absolutely fresh ingredients for dishes of regional background (this is why the menus were written daily by Mme Point, only after Fernand had been to the market and decided on the day's dishes), and his refusal to use the old-fashioned made-in-advance sauces of 'haute cuisine'. His quest for perfection in everything he served led, in 1933, to his restaurant being among the first to be given the newly introduced three-star rating by the Michelin Guide. Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s. Born in Burgundy, Point was the son of a hotel-restaurant owner and during his youth trained in well-known restaurants such as Foyot and the Bristol Hotel in Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1923 his father bought the hotel-restaurant Guieu in Vienne but died two years later. Point left his job at the Royal Hotel and took over the restaurant, which he renamed La Pyramide. With the help of his wife, Marie Louise, he would run it for the next 30 years. Five years after taking it over, he won his first star from Michelin and in 1933 La Pyramide was among the first twenty-three restaurants that received three stars, an accolade that it would retain for more than 50 years. It was again among the first seven three-star restaurants when, in 1951, this rating was resumed after the war. In 1955, the year of Point's death, there were 12 three-star restaurants, and his widow Marie Luise (who died 1986) managed to keep the restaurant in this top category. This is a special menu hand-written by Mme. Point on the La Pyramide wine menu. Checking the wine menu one can see that it is exceptional, with a very comprehensive selection. Among some of the many gems one can find is a Cotes-du-Rhone Hermitage 1870. A Chateau d’Yquem 1892. A Chateau-Lafitte Rothschild 1865. The Menu itself starts with one of the dishes Point was famous for: Brioche de Foie Gras.

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Information

Modern category
ref number: 11133

Prunier's.   Madame     - A signed copy by Madame Prunier.
Fish Cookery Book.
Selected, Translated and Edited, with an Introduction and Notes, from Les Poissons, Coquillages, Crustaces et leur Preparation Culinaire por Michel Bouzy by AMBROSE HEATH WITH A SPECIAL FORWARD BY MADAME S.B. PRUNIER AND DECORATIONS BY MATHURIN MEHET 1938 NICHOLSON & WATSON LIMITED LONDON
FIRST EDITION - 2ND ISSUE. 205x160mm. On the paste-down, a tipped in cardboard planche stating "Violet The Lady Melchett D.B.E. The Hon. Mrs. Malcolm Bowes-Lyon and Colonel The Hon. Angus McDonnell C.B. C.M.G. have graciously consented to be the Sponsers of this book which was published on Thursday, July 21st, 1938" 2feps. Half-title with an inscription by S.B. Prunier 11 February 1935. [1] Title page. On verso stating, 1938 reprint of the first edition of 1938. 1p Contents. [1] vii-viii Editors introduction. ix-xii Forward by Madame Prunier. 1p Facsimile of letter written by Escoffier supporting M. Bouzy, Chef de Cuisine of Maison Prunier. [1] xv-xvi Introduction by M. Bouzy to the original French edition. (1)2-258. 259-265 Glossary of Terms. [1] 267-292 Index. 1fep. Light blue cloth binding with dark blue device of a Skate on the front cover with dark blue writing on the spine. With original d/w slightly age browned with very slight rubbing at the spine ends. A very nice copy.
- The books and any nice ephemera from any of Prunier's establishments in London or Paris are un-surprisingly, much sought after. Not only did Mme Prunier have a loyal customer base, but also nurtured a very loyal staff, in no small part due to Mme Prunier's own sense of loyalty to long serving, hard working and skilled members of the Prunier Brigade. She was also an outstanding manager of people and very good at getting them to work to a very high standard that was wholly brought about by her own high standards and her constant daily focus on achieving them. She kept a daily register of guests likes and dislikes and consulted this book constantly. Reading the other Prunier book she wrote; 'La Maison', one is given a glimpse of a true and skilled restauranteur at work overseeing the many daily tasks, any one of which, if forgotten can lose a customer, cause unwanted negative gossip and ultimately affect profits and the very health of a business with a high reputation. This book reveals the recipes of this famous fish restaurant that was at its peak before, during and after WW11. The dedication letter in the book by Escoffier is a testament to the regard in which the other famed professionals held Mme Prunier and her outstandingly grand establishment.

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Modern category
ref number: 11060

Prunier.   Madame S. B.     - The book and an enclosed letter, both signed by Madame Prunier
LA MAISON
The History of Prunier's (small printer's device) MADAME PRUNIER (A small oval line device of a sailing ship with the date 1724) LONGMANS, GREEN AND CO LONDON.NEW YORK.TORONTO
FIRST EDITION 1957. 2feps, one page with the signature of MADAME PRUNIER and dated 26/6/57. Half Title. [1] Title page.[1] Dedication To my Father. [1] vii-viii Contents. ix-x Plates. 1+2-293. [1] 295-298 Index. 2feps. With 23 plates and four illustrations in the text, as called for. With the original dark green buckram with a gilt lettered label. With the original d/w illustrated by Toune in perfect condition. Also enclosed is a letter of reference, signed by MADAME PRUNIER and dated Nov.10th 1942. The reference is for M. Adolphe Cadier. (Cadier is also mentioned on page 254 of the book) There is also a copy of a letter addressed to M.Cadier from Auguste Escoffier, the famous Chef de Cuisine of the Carlton Hotel. Pall Mall. Also enclosed is a photo of M.Cadier and a wonderful small menu card from Maison Prunier. 9 Rue Duphot, Paris. All in excellent condition.
- La Maison Prunier has a wonderful culinary genealogy -- the recipes of the great Emile Prunier, of the renowned eponymous fish restaurant in Paris, were written and published in 1938 under the title 'Madame Prunier's Fish Cookery Book' The task was taken up by Emile's chef Michel Bouzy and published with the endorsement of his friend, the chef Auguste Escoffier. It was translated into English under the direction of Prunier's daughter Simone (author of this book) who opened a branch of Prunier's in 1934 at St. James, London W1. Prunier's hosted many of the world's famous personalities including Russian Grand Dukes, European Royalty, Sarah Bernhardt, Colette, Hemingway, Cesar Frank, Oscar Wilde and Clemenceau et al. River and lake fish including all available saltwater and shellfish were used as the signature dishes of Prunier; always the very finest and freshest. This book is full of the delights of the great pre-war Prunier Restaurants. Legendary dishes like 'Sole Prunier' with mushrooms and truffle in a Sauce Vin Blanc, Turbot Kedgeree, Oyster Souffle, Wonderful Fish Soups to start with and Prunier's famed Chocolate Creams to finish memorable meals. The glory of the book is the classic French fish repertoire, described here at its very best. At its peak and in its time, Prunier's had a reputation unequaled by any other establishment including Restaurant Boulestien and Quaqlinos. This book is a window back into a simpler and grander time, and especially Madame Prunier's diplomacy, care for customers and staff, and above all her drive to maintain the highest possible standards in peacetime and war. A wonderful item especially with the two signatures of Madame Prunier and the unusual items of ephemera. A very interesting read.

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Information

Modern category
ref number: 11019