Pellaprat.   Henri-Paul     - The rare 1st edition from the French Master.
La Patisserie Pratique
RECUEIL DE RECETTES DE PATISSERIE, CONFISERIE, GLACES FORMANT UN GUIDE PRATIQUE A L'USAGE DES MAITRESSES DE MAISON BOURGEOISE CUISINIERS ET CUISINIERES PAR HENDRI PELLAPRAT Professeur de l'Enseignement Superieur aux Cours et du Cordon-Blue BIBLIOTHEQUE DU JOURNAL * LE CORDON BLUE 129, Fabourg Saint-Honore. 129 PARIS.
FIRST EDITION. n/d circa 1910. 228 x 140 mm. 1fep. Title page with a border and a banner at the top enclosing Pellaprat’s initials. [1] 1p Preface. 1p Avant Propos. (1)6 – 230. (1)232 – 237 Table des Matieres. [1] 1fep. Very lightly age browned through out but overall very good. Red cover with the original back and front covers and spine sympathetically re-laid, with the original black text tooling.
- Henri-Paul Pellaprat born Saint-Maur-des-Fossés 1869, died 1954 was a French chef, and founder with the journalist Marthe Distel, of Le Cordon Bleu school in Paris. He was the author of ‘La cuisine familiale et pratique’ and other classic French cookery texts. He worked from the age of twelve as a pastry boy then cook at many of the most famous restaurants of the La Belle Époque period in Paris, such as the Maison Dorée. As time passed, he realized that his real calling was teaching and he accepted a professorship at Le Cordon Bleu. He taught at the school for forty years. Those who attended the courses in the early years of this century had the privilege of learning French cuisine from one of the recognised great master chefs of the day. Two of his students included Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver. During this time he wrote his master-work ‘L'Art Cullinaire Modern’e. It was translated into five languages, and appeared in English as ‘The Great Book of French Cookery’. It was hailed as the most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written. As an author and teacher, Pellaprat did much to consolidate Le Cordon Bleu's position as the world's leading cookery school, and the tributes paid to his books echo the importance given to the school, which was setting standards and teaching classic French cuisine to an ever-growing number of graduates. Rosemary Hume, who later went on to found "Ecole du Petit Cordon Bleu" in London trained at Le Cordon Bleu in Paris under Henri-Paul in the 1920s.

click on image to enlarge
Information

Modern category
ref number: 11241

Pennell.   Elizabeth Robins     - A limited edition of 500 & a signed letter.
My Cookery Books
by Elizabeth Robins Pennell. The verso states 'This 1983 edition limited to 500 copies. this is number 54.'
174 x 248mm. Front and back paste-downs and endpapers, in bottle green paper. 1fep with a tipped in note hand-written by Pennell on the verso. Title page. 2p Forward by Mike McKirdy of ‘CooksBooks’. [1] 15p Index of Authors and Titles. [1] Facsimile of original Title page. [1] (1)vi-x Introduction. (1)xii Illustrations. Half Title. [1] My Cookery Books 2-171. [1]. Original quarter bound green cloth with marbled boards. Paper printed label on spine. The tipped in hand-written postcard by Pennell with her messy writing style reads – “I must send at least a good to say “Thank You” for I think it so good of you to remember the Oatcake sounds very good, but I am not sure if the ----- ------ will ---- to it. However, we shall see! E R Pennell 25.2.17. A scarce item in excellent condition.
- Elizabeth Robins Pennell, born February 21, 1855 was an American author. She was the wife of American artist, illustrator and fellow author, Joseph Pennell, whom she married in June 1884. He provided the illustrations for many of her books. They rebuked the staid Victorian sensibilities of their times. After an eyebrow-raising marriage in 1884, offending both his Quaker family and her Catholic family, they raised more eyebrows by tri-cycling through France, the Alps, and Italy. Elizabeth sat in the sidecar-like seat, Joseph perched on the high seat. Pennell would go on to author over twenty-five books, some of which are now in print again. She also wrote articles for The Atlantic Monthly and newspapers, including a food column—“The Wares of Autolycus”—for London’s The Pall Mall Gazette. Nothing in her background suggested that Elizabeth Pennell would become one of the world’s best-known cookbook collectors. She collected rare cookbooks for more than 27 years and wrote this intriguing bibliographical essay about them, which was first published in 1903. Her other famous Culinary work is the ‘The Feasts of Autolycus: the Diary of a Greedy Woman’ - first edition 1898. The Pennells frequented cafés in France and Italy, with their many artist friends. The European café culture, contributed enormously to her culinary education, preparing her for writing her food columns. Because she couldn’t wield a saucepan with ease when she started writing her food column, one of the Pennells’ friends, publisher William E. Henley, saved her by giving her a copy of Alexander Dumas’s Dictionnaire de la Cuisine. With the acquisition of Dumas’s book, Pennell marveled, “It was with something of a shock that I woke one morning and found myself a collector of cookery books.” And when she passed up a new dress for a rare first edition of “good old Hannah Glasse,” she knew she was a serious collector At one point, Pennell owned over 1,000 rare cookbooks. Her glee over the range of her collection comes out in this book where she writes – ‘If it be a mistake to collect, at least I have collected so well that I have yet to find the collection of cookery books that can equal mine. It may be put to shame when I consult M. Georges Vicaire’s Bibliographie Gastronomique (1890), with its twenty-five hundred entries, especially as M. Vicaire’s knowledge of the English books on the subjects is incomplete, and his ignorance of the American exhaustive, - and he has never heard of Miss Leslie, poor man’. Pennell also owned a copy, published in 1498, of De Re Culinaria, by the third century Roman gastronome who called himself Apicius. It is thought to have been the first cookbook in the Western world. The great collector is being re-found and appreciated due to the re-publishing of some of her work. She died in New York City in February of 1936. Below is a photograph portrait from the Victoria & Albert Museum of Elizabeth Robins Pennell, taken crica 1890, by Frederick Hollyer (1837-1933)

click on image to enlarge
Information

Modern category
ref number: 11094

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.

click on image to enlarge
Information

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.

click on image to enlarge
Information

Antiquarian category
ref number: 10987

Plat - Kt.   Sir Hugh     A very scrace book.
THE JEVVEL HOUSE.
OF Art and Nature: Containing Divers Rare and Profitable Inven-tions, together with sundry new Experiments in the Art of Husbandry. WITH Divers Chymical Conclusions concerning the Art of Distillation, and the rare practices and uses thereof. Faithfully and faniliarly set down, according to the Authors own Experience. (a single top line) By Sir Hugh Plat of Lincolns-Inne, Knight. (a single bottom line) Whereunto is added, A rare and excellent Discours of Minerals, Stones, Gems and Rosins: with the vertues and use thereof, By D. B. Gent. (a single line) LONDON: Printed By Elizabeth Alsop. and are to be sold at her house in Grubstreet, near the Upper Pump. 1653. All enclosed within thick ornate border.
Small quatro. 194 x 153 x 24mm. 3 feps with the small stamp of the Assay Office Library Birmingham. The Title page. 2p A dedication to the Honourable, Boulstroad Whitlock. 4p of The Table. 1-232. 3fep. Some illustrations in text. Title page aged with repairs, with repairs on the verso not effecting text. The next 3 leaves aged. Overall lightly age-browned but clear. Some good repairs has brought the book back to a desirable copy. Bound in quarter brown calf with a darker spine. With raised bands and gilt writing in 3 compartments. The boards covered in strong brown cloth with the tips in calf.
- Hugh Plat was born in the spring of 1552, and baptised at St. James's, Garlickhythe, on 3 May 1552. He was the third son and eldest surviving of Richard Plat or Platt (1528-1600), a London brewer who ran the Old Swan brewery in James Street, London. His father owned property in St Pancras, London, bequeathing much of it to the foundation and endowment of a free school and six alms-houses at Aldenham, Hertfordshire. He was buried on 28 November 1600. Hugh's mother, Alice, was daughter of John Birtles, of Birtles, Cheshire. Plat matriculated at St John's College, Cambridge, on 12 November 1568 and he graduated with a Bachelor of Arts in 1572. Soon afterwards he became a member of Lincoln's Inn. He resided from 1594 at Bishop's Hall, Bethnal Green, later moving to the neighbouring Kirby's Castle. Both at Bethnal Green and in St Martin's Lane. he maintained gardens, where he conducted horticultural and agricultural experiments. For research, he often visited Sir Thomas Heneage's estate at Copt Hall, Essex, and other large properties. He learned metallurgy from blacksmiths, and worked with gardeners and farmers to gather information on horticulture and agriculture and foodstuffs. In consideration of his services as inventor, Plat was knighted by James I at Greenwich on 22 May 1605. In 1594 there appeared the first edition of 'The Jewell House of Art and Nature, dedicated to Robert Devereux, 2nd Earl of Essex. The volume consists of five tracts with separate title-pages, 1. Divers new Experiments. 2. 'Diverse new Sorts of Soyle not yet brought into any Publique Use. 3. 'Chimical Conclusions concerning the Art of Distillation. 4. 'Of Moulding, Casting Metals. 5.'An offer of certain New Inventions which the Author proposes to Disclose upon reasonable Considerations. This second revised and enlarged edition appeared in 1613, dedicated to Bulstrode Whitelocke, and prepared by 'D. B.' (i.e. Arnold de Boate), who added a sixth tract 'A Discourse on Minerals, Stones, Gums, and Rosins. The Royal Collection Trust has a 1653 copy acquired by Queen Victoria sometime before 1860. The way this text has been printed and published matches Plat's eclectic curiosity and research. Some of the solutions to problems astonish: we are informed on P 19, Turn 5 spits at once with one hand. Then on P 28, How to hold a hot iron bar in your hands without burning. On the next page 29, Sweet cakes made without sugar. Further on P 71, How to keep Oysters good 10-12 days. (without refrigeration. Did this solution create food poisoning in the ignorant.?) Then the same kind of query on P 72, How to keep Lobsters crayfish etc good for some days. Then the fantastical; on P 88, A wagon with illustration. To be drawn by men instead of horses. - Intended to appeal to an audience as diverse as its contents, the book contains advice useful to travellers, farmers, housewives, soldiers, cooks, merchants, apothecaries, builders, distillers, and brewers, or indeed anyone who had “either wit, or will, to apply them.” An interesting book that shows to a great extent the need for people to constantly improve their knowledge and circumstance. Making the leap from Plat's time to the present, one wonders if human's will ever find their true comfort-zone, or are we tied to a quest to always follow Plat's example of on-going restless research.

click on image to enlarge
Information

Antiquarian category
ref number: 11259

Plat - Kt.   Sir 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.” A 1615 copy of 'DELIGHTS FOR LADIES' only, was offered at the 59th New York Book Fair for $9750.oo. This copy however is in unusually good condition and with the both parts present.

click on image to enlarge
Information

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.

click on image to enlarge
Information

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.

click on image to enlarge
Information

Modern category
ref number: 11071

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.

click on image to enlarge
Information

Modern category
ref number: 11133

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.”

click on image to enlarge
Information

Modern category
ref number: 11072