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Ranhofer. Charles - A monumental American classic.
The Epicurean.
A COMPLETE TREATISE OF ANALYTICAL AND PRACTICAL STUDIES ON THE CULINARY ART INCLUSING Table and Wine Service, How to Prepare and Cook Dishes, and Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus,. Buffets, etc., and a Selection of Interesting Bills of Fare of Delmonico's. From 1862 to 1894. MAKING A FRANCO-AMERICAN CULINARY ENCYCLOPEDIA By CHARLES RANHOFER, FORMER CHEF OF DELMONICO'S, Honorary President of the "Societe Culinaire Philanthropique" of New York. (single straight line) ILLUSTRATED WITH 800 PLATES. (single straight line underneath). JOHN WILLY, PUBLISHER 443 SOUTH DEARBORN STREET CHICAGO, ILLINOIS, U.S.A.
Copyright 1920. 280 x 210 mm x 90 mm thick. Original paper design in front paste down and fep. 2 extra feps. Frontispiece of Charles Ranhofer with elaborate design and Ranhofer’s facsimile signature. Wonderful ornate etched extra title page with tissue guard. [1] 2nd Title page. [1] (1)viii Preface. Facsimile Delmonico’s letter signed by Ranhofer dated Feby [sic] 24th 1893. [1] 1 page Contents with etching of Table service on verso. 1page Table service. [1] (1)2-1137. 1page Additional Recipes. (1)1140-1183 Index. [1] Original paper design in back paste down and last fep. 800 plates in-text. Original dark brown boards and spine with Art Deco embossed design on front cover and spine. In fantastic clean original state.
- Charles Ranhofer, born November 7, 1836 in Saint-Denis, France, died October 9, 1899 in New York. He was the famous Chef at the equally famous Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Author of The Epicurean, first edition 1894, a massive compendium of menus, techniques, terminology and recipes, written after his retirement. Similar in scope to Escoffier's Le Guide Culinaire, but with the plates and in-text etchings, closer in style to Urbain Dubois’ monumental works. Ranhofer was sent to Paris at the age of 12 to begin his training as a commis Patissiere, and unbelievably, at 16, became the private Chef for the Prince d'Hénin comte d'Alsace. In 1856 he moved to New York to become the Chef to the Russian consul, and later worked in Washington, D.C. and New Orleans. He returned to France in 1860 for a short time, where he arranged balls for the court of Napoleon III at the Tuileries Palace, but then came back to New York to work at what was then a fashionable location; Maison Dorée. In 1862, Lorenzo Delmonico hired him for Delmonico's, and it was there that Ranhofer achieved real fame, and made the world-renowned reputation of the restaurant as well. At that time, Delmonico's was considered the finest restaurant in the United States and abroad. He was the Chef de Cuisine at Delmonico's until his retirement in 1896, except for a short hiatus from 1876 and 1879 when he owned the "Hotel American" at Enghien-les-Bains, a commune in the northern suburbs of Paris. Ranhofer is credited with inventing or making famous a number of dishes that Delmonico's was known for, such as Lobster Newberg. Named in honour of sea captain Ben Wenberg, but then renamed, when Wenberg had a falling-out with the Restaurant. He had, like Escoffier, a talent for naming dishes after famous or prominent people, particularly guests of Delmonico's. He also experimented with new foods, one of which he acquainted New Yorker's with, was the "alligator pear" (avocado) in 1895. Ranhofer's creativity and pursuit of excellence had very few peers in the history of haute cuisine. Delmonico’s boasted a guest list that included Charles Louis Napoleon, Oscar Wilde, Charles Dickens, Queen Victoria, Walter Scott and Lillian Russell, amongst many others, drawn to its reputation for fine food and it’s famous Chef. Ranhofer and his wife Rose had five children: three sons and two daughters. He died at home of Bright's Disease and was buried at Woodlawn Cemetery, in the Bronx NY.

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Modern category

ref number: 11237

Read. George
THE CONFECTIONER’S AND PASTRY-COOK’S GUIDE:
OR, CONFECTIONERY MADE EASY: CONTAINING THE MOST APPROVED RECEIPTS FOR MAKING ALL KINDS OF PASTRY, PATTIES, TARTS, PIES, PUDDINGS, JELLIES, BLANC-MANGER, ICE AND OTHER CREAMS. WITH DIRECTIONS FOR MAKING BRIDE CAKE, ROUT CAKES, BUNS, TEA CAKES, ETC. THE BEST METHODS OF PRESERVING FRUIT; ART OF SUGAR-BOILING; &c. &c. BY GEORGE READ, PRACTICAL CONFECTIONER AND PASTRY-COOK. TO WHICH ARE ADDED PRACTICAL INSTRUCTIONS FOR FAMILY BREAD BAKING, FOURTEENTH EDITION, REVISED AND IMPROVED, WITH MANY IMPORTANT ADDITIONS. LONDON: DEAN & SON, St. Dunstan’s Buildings, St. Dunstan’s Court, 160A, Fleet Street. Price One Shilling and Sixpence.
n/d circa 1850. 180 x 120mm. 1fep. Title page lightly browned. [1] (1)iv Preface. (1)6-93. (1)95-98 Index. 1fep. Original full wine red embossed, blind tooled cloth cover with quite bright gilt lettering on the front cover. Binding split inside, but holding well. In very good overall condition. An uncommon book.
- Nothing can be learned about George Read online, or in this book. In the preface he directs the reader’s attention to professionals and professional practices. Cagle p688 has a first edition of 1842 of Read’s other book ‘The Confectioner’. Bitting p389 has an un-dated fifth edition of this book with 94 pages. Confusingly Oxford cites ‘The Pastry-cook’s and Confectioner’s Assistant’ of 1842. He goes on to inform us that the 6th edition is called ‘The Confectioner’s and Pastry-Cook’s Guide’. All complete editions are scarce.

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Antiquarian category

ref number: 11138

Redzepi. Rene - A signed copy.
Time and place in Nordic Cuisine.
Rene Redzepi. Photographs by Ditte Isager,
FIRST EDITION 2010. 4to. 295x255x40mm. Pastedown with book description. Fep with Repzepi’s signature. [1] Title page in yellow. 2 pages with Noma written across. [1] A large folding plate that is a illustrated map of the Nordic region with towns and places of importance to Noma. 1p Contents. (1)7-354. 3p Photographs of everyone at Noma. 5p Glossary. 6p Index. 1fep. Back paste-down with a small bio’ of Redzepi. With 200 fine photographs. Hard boards fully covered in grey printed cloth. As new.
- Placed unusually on the inside paste-down, there is a small concise description of the aims of Noma. It starts: "Noma: Time and place in Nordic Cuisine is an exclusive insight into the food philosophy and creativity of Chef Rene Redzepi and his innovative Copenhagen Restaurant, Noma. The book looks at every aspect of Noma and its cuisine. As well as including over 90 recipes, each of which have been specially photographed, it explains Redzepi’s evolution as a chef, describing his discovery of seasonal Nordic produce and how he has developed this into a well defined cuisine. It also portrays his relationships with some of Noma’s most dedicated suppliers, detailing the incredible commitment many have to producing and foraging ingredients of extraordinary high quality. The book provides a unique understanding of what Redzepi refers to as “The Perfect Storm”: the maelstrom of operating at the cutting edge of international gastronomy using only locally sourced ingredients. With 200 specially commissioned photographs by Ditte Isager showing the restaurant's dishes, ingredients and suppliers, and also the wild Nordic Landscape. The book is the showcase of its tenacious driving force, Rene Redzepi. He was born 16 December 1977. The co-owner of the two-Michelin starred Noma, situated in the Christianshavn neighborhood of Copenhagen, Denmark. It was voted the best restaurant in the world in 2010 San Pellegrino Awards and Restaurant magazine (incidentally proving 3 Michelin stars are not necessarily the pinnacle achievement to aim for). Redzepi is the son of an ethnic Albanian father, who migrated to Denmark from what was then Yugoslavia (now Republic of Macedonia) and a Danish mother. After choosing a culinary career at random, he trained at the restaurant ‘Pierre Andre’ which had just opened in Copenhagen and soon received a Michelin star. He first visited Ferran Adria’s ‘El Bulli’ as a guest in 1998 and has subsequently worked there during the 1999 season. Back in Copenhagen he started working at ‘Kong Hans Kælder’ that had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working with Thomas Keller in California at The French Laundry but returned to Kong Hans Kælder and Copenhagen. In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse that was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef. Interestingly the Noma brigade photographs at the back of the book have a total of 42 people. A huge number by any other restaurant’s staffing standards. With this book, Redzepi will become as well known and referenced as Adria and Blumenthal, the other two famous gastronomic de-constructors.

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Modern category

ref number: 11165

Reynolds. M. A. Very rare. ?
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER, WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. BY M.A. REYNOLDS. LONDON: PUBLISHED BY NEWMAN & CO. MDCCCL. Surrounded by an ornate border of leaves.
FIRST EDITION 1850. 130x82 mm. 1fep. Half Title. [2] Frontispiece with a double line border. Title page. [1] (1)viii-xx Contents. (1)22-242 with many etchings in the text. 243-256 Bills of Fare. Last page at the end – J.S. Pratt, Printer, Stokesley, Yorkshire. 1fep. Untrimmed text block. Original brown cloth covers, blinds stamped. Spine scuffed at each end. Very clean internally. A nice copy in the original state.
- After much research, information about this title and author cannot be found. Not showing in any of the bibliographies. COPAC also showing no copies. Researching online for the printer J.S. Pratt of Stokesley, Yorkshire, the following interesting data was found; The Pratt, Stokesley printing collection, was formerly the property of D W Richardson. It was housed at Stokesley library from 1978, but has now been moved to Northallerton library. The collection consists of about 200 items, mostly books, printed in Stokesley during the mid to late nineteenth century. The bulk of the collection was printed by J S Pratt, but other printers such as W F Pratt, Tweddell and Sons and W Braithwaite also feature. In conclusion one must attribute rarity to this little tome. If anyone has any other relevant information about this book I would very much appreciate being contacted thro' this site.

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Antiquarian category

ref number: 11226

Richard. Poppy - One of only 2000 copies printed privately.
ROBIN LIVIO - TAVERNS, INNS, COFFEE HOUSES.
and Cafes (A large vignette of people dining and entertaining within a square border). of other days and other times. Translated form the French by POPPY RICHARDS. PONT ROYAL.
SOLE ENGLISH EDITION. 258 x 207 mm. Paris Ed, du Pont Royal, 1961). Front inside cover and fep with Photograph of bottle of wine over a map of Paris. [1] Half Title. On verso proclaiming 3000 copies in French and 2000 copies in English of this book printed for friends of C.D.C. Title Page. Page 4&5 Two-page poem by Raoul Ponchon. [1] Full page colour photograph of the 15th Century Tapestry (see insert # 5 below). [1] 7-128. 1fep. Verso and back inside cover photograph of wine glasses. Richly illustrated with something on nearly every page. Original orange silk binding, slightly soiled. Inside in fine condition.
- A splendid monograph on the taverns, restaurants, coffee houses and cafes of Paris. Written originally in French by Robin Livio (Collection Pierre Orsi # 753 for a copy in French). This English edition of which only 2000 copies were privately printed is a an extremely scarce item. So many poems, manuscripts and illustrations that tell the historical story of a fascinating subject. Laced through-out with myriad snippets of French and Parisian gossip. A very interesting book.

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Modern category

ref number: 11274

Ritz. M.L. - Signed by Madame Ritz.
Cesar Ritz.
A PARIS EDITIONS JULES TALLANDIER 17, RUE REMY-DUMONCEL.
FIRST EDITION. (copyright 1948) 1fep. Half Title with a dedication – “A Monsieur A. Kienberger Souvenir du Cinqn au tenaire en Jenuoiguage de Symphathie – Marie Louise Ritz. June 1948. (apologies for possible mistakes. Madame Ritz’s writing is hard to decipher). [2] Frontispiece photograph of Cesar Ritz. [1] 1p Dedication to Colonel Hans Pfyffer d’ Altishofon. [1] 1p Avertissement. [1] 11-285(1) 1fep. Numerous early full-page b/w photographs. Pages untrimmed and some uncut. Cream paper covers, with a picture of the Paris Ritz Hotel on the front. On the back a printers device.
- This is the story of a great Hotelier written by his dedicated wife Marie Louise Ritz. She was also a very experienced Hotelier in her own right, taking over the running of the Ritz Hotels after Cesar’s well documented breakdown. Even tho’ the last years of Ritz’s life were sad, he made a fundamental and profound change to Hotels. His innovations are little realised, even by those at the top of the industry today. What Cesar Ritz consciously set out to achieve was design hotels from the ground up for the benefit of women only. Using all the new inventions like electricity, hot water in bathrooms in each room, beautiful feminine furnishings and décor and above all fine food. To that end he teamed up with his old colleague & collaborator Auguste Escoffier, the great Chef. Escoffier joined Ritz at his first venture in England in April 1890, at the newly built Savoy Hotel. Escoffier had initially refused to join Ritz in London, but after a visit, he was overwhelmed by the innovative beauty of the new hotel and took charge of the kitchens. This was the final arrangement that assured the Savoy's success. Ritz very astutely understood that if women were enticed thro the doors of his well thought out establishments, and above all felt comfortable there, their men would follow. This proved to be a huge success, causing an industry sea-change, highlighting the poor way hotels had operated up until then, having always been designed solely for the use of men. Women had not frequented these places since their inception centuries before. Now Ritz’s hotels had a huge customer increase, targeting approximately 50% of the population that had never eaten out before. Not only that, the occupancy of hotel rooms increased dramatically. In the book Madame Ritz tells of his triumphs with understandable pride, filling her pages with the names of royalty, statesmen, famous beauties and those who follow them. Discretion prevents her from making her book more than a collection of society-gossip paragraphs, but the collection covers a period of great social change. Ritz was successful because he anticipated most of those changes; many distinguished people saw their first real bathroom in a Ritz hotel. Marie-Louise Ritz, nee Beck, was born in Alsace on the 29th October 1867, the daughter of a hotelier family. Her mother owned a small hotel in Menton. On 16th January 1888, 38 year old Caesar Ritz married the well educated and multi-lingual young lady who was only 21 years old. Before the marriage there had been a long period of friendship and companionship. Their wedding took place in Cannes. Marie-Louise Ritz gave birth to two sons: Charles and René Ritz. Cesar was the undoubted star of the hotel industry, and was managing up to ten hotels at the zenith of his accomplishments. Shortly after that he began to suffer from breakdowns and depression. In 1902 his illness forced him to pass over his business to his wife Marie-Louise Ritz. She carried on her husband's hotel empire as first hotel manageress in the world. Caesar Ritz retreated to his beloved home village Niederwald, in Central Switzerland, for the last 16 years. He died in a clinic on the 25th October 1918. Marie-Louise had him buried in the graveyard of Père Lachaisein, Paris. On Saturday 14th January, 1961, a special train from Paris took the small coffin of the deceased Marie-Louise Ritz, and in a larger one, containing the disinterred bodies of Caesar Ritz and his son René Ritz. The two coffins were laid out in the birth house of Caesar on the outskirts of the little village. The village people walked by loyally until Monday and prayed for their great son and his family. On Monday morning the two coffins were then laid out on the village square next to the Ritz Memorial Well. On the same day a special train brought the mourners. At the head of the group was Cesar & Louise’s first-born son, 70 year old Charles Ritz, the owner of the Hotel Ritz in Paris. The whole village of Niederwald took part in the burial with all of the older generation who knew the Ritz family personally. The press of the world were also present. This is a story of a couple who, thro’ very hard work, vast experience, attention to the finest details, achieved a lasting reputation for the highest quality and service that even earned them lasting affection and gratitude from not only the elite of European society, but all the people that benefited from their enterprise.

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Modern category

ref number: 11229

Ritz. Cesar A very interesting Article.
How to Conduct a Great Hotel.
From the London Magazine. Page 1 has a black and white picture of Cesar Ritz. (but underneath is a spelling mistake, and the heading for the article proclaims it's Carl Ritz). There are five more black and white pictures in-text.
n/d. Circa 1900-1902. 233 x 162mm. 6p. p249 - 254. A slight border tear on P1 not affecting Text. Very lightly age-browned at edges. Overall nice and clean. Housed in a brown marbled folder with label.
- Cesar Ritz the great pioneer of the new style contemporary Hotels-de-luxe, friend and collaborator of the equally famous Chef, Auguste Escoffier in many of their famous hotel openings. This article has a lot of invaluable advice on precisely the management and control of the daily operation of a large luxurious Hotel. One of the pictures is of the Carlton Hotel, Pall Mall, London is its Kitchen. The largest in London. Also the domain of Escoffier, Maitre Chef de Cuisine from 1899 - 1919. We are informed by Ritz that the astronomical annual consumption at the Carlton was; Meat 400,000 lbs. Chickens 25,000. Ducks, Geese and Turkeys 4,000. Pigeons 3,000. Quails 24,000. Ortolans 2,000. Grouse, Partridges and Pheasants 13,000. Dover Soles 42,000 lbs. Other Fish 30,000 lbs. Hams and Bacon 47,000 lbs. Lard 6000 lbs. Butter 47,000 lbs. Eggs 380,000. The amount of wine consumed, in bottles during the same period staggers: Sherry, Madeira and Port 2,700. Hock 6,000. Moselle 9,000. Bordeaux 16,000. Burgundy 5,000. Champagne 55,000. Brandies, Whiskies and Liquers 15,000. A total of 108,700 bottles or nearly 300 bottles daily. It goes on to itemise and number all the other pieces of stock needed to capitalise a large London Hotel. A notable article by the great and famous Hotelier. Cesar was the undoubted star of the hotel industry, and was managing up to ten hotels at the zenith of his accomplishments. Shortly after that he began to suffer from breakdowns and depression. In 1902 his illness forced him to pass over his business to his wife Marie-Louise Ritz. She carried on her husband's hotel empire as first hotel manageress in the world. Caesar Ritz retreated to his beloved home village Niederwald, in Central Switzerland, for the last 16 years. He died in a clinic on the 25th October 1918.

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Modern category

ref number: 11262

Robuchon Joel - Signed by Robuchon and Patricia Wells
Cuisine Actuelle
Patricia Wells PRESENTS THE CUISINE OF JOEL ROBUCHON Photographs by Steven Rothfield M MACMILLAN LONDON
FIRST ENGLISH EDITION 1993. 197x254mm. 1fep. Half Title with a planche with Robechon and Wells signatures. [1] Title Page. [1] 2p Acknowledgements. 1p Contents. Verso 1p List of Illustrations. (1)2-4 The Cuisine of Joel Robuchon. (1)6-8 An Interview with Joel Robuchon. (1)10 About Joel Robuchon. (1)12 Translating Three Star Concepts to the Home. (1) 15-316. (1)318-327 Index. [1} 1fep. With D/J in fine condition. Fully bound in black cloth with gilt tooling on cover and spine. Internally and externally as new. The signatures proclaim - 'Joel ma sympathic gourmande Robuchon' and 'To simple pleasures, memorable meals! Patricia Wells'
- This is a less sumptuous copy of the American edition of the same Robuchon book titled 'Simply French'. Renamed 'Cuisine Actuelle', and even though it is aimed at the housewife, the recipes are still daunting. With subtle alterations to suit the English palate and market, it is never the less a very good cook book. Robuchon's stature as a great chef is plain to see.

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Modern category

ref number: 11095

Robuchon. Joel - With Robuchon's signature.
Simply French
PATRICIA WELLS presents the cuisine of JOEL ROBUCHON Photographs by Steven Rothfield Jacket photographs by Robert Freson William Morrow and Company, Inc. New York (With coloured borders at the top and bottom of the page and a coloured design)
FIRST EDITION 1991. 4to. 263x210mm. 1fep with small illustration. Half title with a photograph and coloured borders at the top and bottom of the page and a coloured design. [1] 1p Advertisement. Frontispiece coloured photograph. Title page. Verso with printers info and ISBN. Dedication page with a handmade paper planche with Robuchon's signature in ink. [1] 9-10 Acknowledgements. p11 Contents. p12 with Coloured Photo. 13-354. 355-367 Index. Verso - A note about the Authors. 1fep. All pages with border top and bottom. Many full page coloured photographs throughout. A full mylar cream coloured binding with silver writing on the spine. With the original dj. As new inside and out.
- Joel Robuchon's book 'Simply French' is an attempt by Robuchon to 'translate' three star concepts to the home. The chef and owner of the three Michelin starred Parisien restaurant Jamin, describes his cooking, within the context and impact of Nouvelle Cuisine as 'Cuisine Actuelle'. When reading this impressive book one wonders how the housewife would manage with the 'Ivory Turbans of Shrimp and Pasta' or 'Festive Shrimp Salad' or afford the Caviar, Truffles, Lobster etc. To be fair a lot of the recipes are simplified and one may feel inspired after reading the interviews and introduction at the beginning. Robuchon, a very influential force in French, English and European gastronomy, has, with the help of Patricia Wells brought out an impressive and well designed book that belongs at the forefront of any modern cookery book collection.

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Modern category

ref number: 11076

Rombauer. Irma Starkloff - The very rare first 'Family' edition
The Joy of Cooking
By Irma S. Rombauer. A Compilation of Reliable Recipes with a Casual Culinary Chat - Illustrations. Marion Rombauer.
FIRST FAMILY EDITION. 1931. 8vo. 204 x 140 mm. 1fep. Title page. Verso Printed by A.C. Clayton Printing Company, St. Louis, MO. 1p Un-headed preface by Rombauer. [1] 1-2 General Rules. (1) Contents. [1] 24p Index. 1-395. Several handwritten recipes on last 7 blanks and the paste-down. Very slight age yellowing to pages but internally very clean. Original full blue pebbled cloth binding with gilt lettering on the front cover which is very slightly marked. Overall in very good condition. A nice copy of an extremely rare book. NB: The errata line on page 370, handwritten by Irma Rombauer for the missing first line at the top of the recipe for Orange Paste with Nuts. This is found in all other copies of the first Family edition.
- This edition is generally referred to as the 'First Family Edition' of 1931. Published by A.C. Clayton of St Louis (a company which had never published a book before but printed labels for fancy St Louis shoe companies and for Listerine). Irma Rombauer, fifty-four years old and recently widowed, (her husband committed suicide) and with the encouragement of her son, Edgar Jr., and her daughter, Marion, sunk half of her inheritance of $6000.oo into a self-published run of 3000 copies of the 1931 edition and gave them out to family, friends and acquaintances. Eventually all 3000 copies were given away or sold. The book was priced at $2.25 with Irma receiving $1.17. Encouraged by the response, Irma Rombauer, in 1936, published the first ‘trade edition’ of 'The Joy of Cooking' with Bobbs-Merrill Company - Indianapolis and New York and being sold for around $3.oo. This is a cookery book that imbibes the definitive American character trait of restless innovation and change. The first chapter after the large early index is titled Cocktails. There one finds unusual items such as a 'Clam Juice Cocktail' (a concoction of seasoned, bottled Clam Broth with Paprika, Horseradish and Tabasaco Sauce). 'Oyster Cocktail with Catsup' follows with 'Shrimp in Grapefruit' following later. The next chapter is Canapes and Sandwiches, with one recipe for 'Pastry Snails'. Irma prefaces this recipe by informing us that "If the approval of guests is to be taken as a criterion of excellence, this is the prize winning Canape". This also highlights another fine American trait; that of generosity. Bearing in mind the date this book was printed, those unusual recipes also sit with other good, well known, early American dishes. If one takes into account that the most recent 'Joy of Cooking' issue celebrating the seventy-fifth anniversary edition, printed Oct. 31st 2006, and numbering a whopping 1,152 pages, proves the enduring affection in which this cookery book is held. If one takes into account the very good accurate recipes of later modern versions and the fact it is one of the longest, continuously printed cookery books, then it must be viewed undoubtedly, as one of the great domestic cookery classics.

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Modern category

ref number: 10936