Bocuse.   Paul     - Signed on the back by Bocuse.
Black and white photograph of Bocuse.
In a black frame with a wide white border.
Frame size 24" x 20". Actual photograph size 16" x 10.5". Unfortunately signed illegibly in pencil by the photographer on the bottom left hand corner. With a very decorative greeting card tipped in to the back of the frame. The card has a small coloured illustration of Bocuse's Restaurant at the top with a dedication written in felt tip; "Avec nos meilleurs salutations Paul Bocuse".
- An unusual item in that it shows the great chef, Paul Bocuse, in the kitchen of his restaurant “Auberge du Pont de Collonges” situated four kilometers north of Lyon on the banks of the Saône near the Pont de Collonges. He is standing at the butchers block about to carve up a raw chicken, but distracted for a moment by barking out some instructions. A chef will recognise this as a very typical vignette of a Chef/Patron in the middle of a busy service in a hot frantic kitchen during meal times. Most photographs of Bocuse usually show him standing but relaxed, dressed in crisp whites with arms folded, in an elegant restaurant dining room. Bocuse was at the forefront of the much misunderstood and abused "Nouvelle Cuisine" movement of the early 1970's. It had a huge impact on the methods of cooking and serving food in fine Restaurants. It very rightly endeavored to break away from the heavy, overly rich classical cooking that was a legacy of the war years and after and with the subsequent rationing that followed till the 1950's. Quite wrongly, Escoffier's name was used to brand the old style of cooking in reaction to the lightness and freshness demanded on the day. This was erroneous as anyone can see, should they read the preface of Escoffier's great cookery classic 'Le Guide Culinaire'. Therein, Escoffier demands fresh ingredients, reductions and light sauces compared the the heavily produced dishes of the classical Bel Epogue era before the wars. Bocuse and others of the Nouvelle Cuisine movement eventually changed cooking quite dramatically. Interestingly, Escoffier has now had a revival in appreciation, and is being once again understood for the great Master that he was. Ironically the term 'Nouvelle Cuisine' was also used to describe the new ways and dishes that Escoffier was writing about in 1903 after the publication of his first book. This photograph of Bocuse is a very scarce unique item especially with the Bocuse's signature .

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Information

Ephemera category
ref number: 11184

Bocuse.   Paul     - Signed book and signed menu.
The New Cuisine.
Title in a red printed border. Translated by Colette Rossant and Lorraine Davis. Hart Davis, Macgibbon. GRANADA PUBLISHING London Toronto, Sydney and New York.
FIRST ENGLISH EDITION 1977. (First French edition 1976). 250x180x60mm. 4to. Paste-down and end-paper with Bocuse’s menu. [1] Half-title with an old-paper planche with Bocuse’s signature dated 1993. [2] Frontispiece of a coloured photograph of Bocuse in his restaurant dining room. Title page in orange paper. 1p Printers ISBN. 1p Dedication. [1] 1p Contents. [1] 2p Forward by Colette Rossant. 1p About the Author. [1] (1)xiv-xix Introduction by Paul Bocuse. [1] (1)xxii-xxiv Cooking Techniques. (3)4-672. All the pages in red and black text. 1p General Index. [1] (1)676-695. [1] 1p Index of French Recipe Titles. [1] (1)700-711.[2] End paste-down and end-paper with Bocuse’s menu. Red cardboard hard cover and spine with white label. As new d/w. As new inside and out.
- Paul Bocuse was born on February 11th, 1926 in Collonges-au-Mont-d’Or; his restaurant is in that same house today. The Bocuse family of millers and restaurant proprietors, have lived in this part of France since 1634. Bocuse always returns to his beloved market in nearby Lyons. Bocuse’s father, also a chef, made the grand tour, serving as an apprentice in many of the most celebrated restaurants in France, before settling in Collonges and taking over the restaurant of his grandfather. In 1941 his son, young Paul, was apprenticed to one of his father’s friends, Claude Maret in Lyons. Paul was soon caught up in the WW11 and wounded. When the war ended, he quickly won a place at the renowned 3 star establishment of 'La Mere Brazier' outside Lyons. From there he moved to another of his father’s friends, the famous Fernand Point at his 3 star restaurant 'La Pyramide' at Vienne, and then to complete his education, taking another 3 star post at the 'Restaurant Lucas Carton'. Finally, in 1959, he succeeded his father at Collonges, and in only two years he won his first star, and at the same time the accolade of Meilleur Ouvrier de France Cuisinier. A second star followed in 1962 and a third in 1965. In February of 1975 Bocuse was made a member of the Legion d’Honneur by President Valery Giscard d Estaing in recognition of his services as an ambassador of French cuisine. (This follows a historic French gastronomic occasion when August Escoffier was the first Chef recognised and promoted to an Officier de la Legion d’Honneur at the Orsay Palace on March 22nd 1928). On this occasion Bocuse also prepared the official dinner at the Elysee Palace. Bocuse was one of the leading exponents of ‘la nouvelle cuisine’, the new style of French cooking which combines traditional French culinary knowledge with the modern innovation that allows it to keep its unique position in world cooking and cuisines. The uniqueness is also helped by the recognition and awarding of the highest French honours being bestowed on these lauded craftsmen.

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Modern category
ref number: 11178

Borella.   Mr     - Very scarce.
THE COURT AND COUNTRY CONFECTIONER:
OR, THE House-Keeper’s Guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, flowers; comprehending near four hundred and fifty easy receipts, never before made known. PARTICULARY, Preserving. Carving. Icing Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Puff, Spun, and Fruit –Pastes. Light Biscuits. Puffs. Rich Seed-Cakes. Custards. Flummeries. Trifles. Whips. Fruits. and other Jellies. -- Pickles, &c. ALSO New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen’s families. To which is added, A dissertation on the different special of fruits, and the art of distilling simple waters, cordials, perfumed oils, essences. By an Mr Borella, now head confectioner to the Spanish Ambassador in England. LONDON. Printed for G. RILEY, at his Circulating Library, Curzon-street, Mayfair; J. BELL in the Strand; J. Wheble, Pater-noster-row; and C. Etherington, at York. M.DCC.LXXII.
8vo. 2fep. Title Page. [1] (1)ii Dedication. (1)2-3 Author's Address. [1] (1)ii-xxiii(1) Contents. (1}2-271. [1] [1]2-46 Distillery. 1fep. A pleasing copy lightly age-browned throughout. Full contemporary calf with a nice patina. Double blind-tooled lines around the boards. The spine with single gilt lines and a red label. With the bookplate of Mary Chadsey on the front paste-down. An extremely scarce cookery book that rarely shows up on the market.
- This is the 2nd issue of the second edition with a different title page. The first issue has "A New Edition" added on the title page. Apparently this is the edition that first identifies Borella as the author. From Ivan Day's very interesting web-site 'Historical Food' I have copied the following extract --"Although they had been known in England since the 1670's, ices were popularised by French and Italian confectioners who set up shops in London and a few other cities in the 1760's. Some varieties that are fashionable in modern times, such as brown bread and pistachio, actually date from this period. The first English recipes for these two flavours appear in a confectionery text of 1770. In the same book are recipes for ices made with elderflowers, jasmine, white coffee, tea, pineapple, barberries and a host of other tempting and unusual flavours. Although this book was published anonymously, we only learn from the second edition of 1772 that the author was called Mr. Borella, and that he was confectioner to the Spanish ambassador. His little work The Court and Country Confectioner was aimed at instructing English housekeepers in the mysteries of making the sort of high class confectionery that was fashionable in court circles on the continent. Although there had been earlier English cookery books that offered a few ice cream recipes, Borella's work was the first to give really clear instructions on making these novel and prestigious delicacies. One example was the recipe for elder-flavoured muscadine ice. Borella also suggests a variant on this recipe, which is made with white currant ice rather than lemon water ice. This unusual combination is actually one of the most spectacular ices of all time and demonstrates just how inventive the eighteenth century confectioner could be". ---- Mr Borella's book of confectionery is quite a comprehensive list of contemporary recipes similar to those of Frederick Nutt, 'The Complete Confectioner' 1789, and Hannah Glasse's 'Compleat Confectioner' of the same date as Borella's book. A check of the recipes show a lot of similarity but three unusual recipes catch the attention. First from Borella p188, comes a confusing recipe called "Burgundy Wine Ice cream". that starts with spices and milk boiled with rice to thicken and then added again to more milk and then to thicken with beaten egg white, strew with sugar and browned under the salamander: No wine and hot as well - Hmmm !!. Next from Hannah Glasse a very intriguing recipe for "Preserved Samphire" p73, that calls for the sea vegetable to be boiled in syrup and then dried with more sugar strewn on top and allowed to dry completely. I imagine quite an odd taste sensation similar to the astringency of Japanese Omeboshi plums, albeit, with the naturally salty samphire probably a little sweeter. The most unlikely recipe has to go to Frederick Nutt. p125, He tries to entice us with a basic ice cream recipe similar to 'Creme Anglaise' (a cooked egg custard sauce) to which Parmesan Cheese is added before freezing. One feels a prudent need to comment rather than volunteer to taste. Simon, Cagle and Bitting all record a first edition. Maclean has this copy for G. Riley [&c.].

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Information

Antiquarian category
ref number: 11151

Bradley.   Mrs Martha.     - Sole edition.
THE BRITISH HOUSEWIFE
Volume 1. - OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methos of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. ( a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) The whole (which is deduc’d form Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756. -- Volume 2. - THE BRITISH HOUSEWIFE OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methods of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. (a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) VOL.II. (a line) The whole (which is deduc’d from Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756.
FIRST and SOLE EDITION in book form. 8vo. Two volumes. Vol. I – 2feps. [1] Frontispiece of a kitchen declaring – Frontispiece of the Compleat English Cook. Title page. [1] 3-752. 5 Ornately engraved plates. 2 feps. -- Vol. II. 2 feps with ink inscription ‘M. Bache Wyken 1794.’ Title page. [1] 1-469. Contents to the First Volume (ix). Index for the First Volume (xii). Contents to the Second Volume (v). Index for the second volume (vii). 7 plates depicting settings for various dinners and a wedding and one for trussing. 2 feps. The five plates bound in Volume I are duplicated plus two others in Volume II. Both volumes in full original calf, slightly worn with nice patina and with repairs and neatly re-backed in the old style with raised bands and red morocco labels. Some wear and damp staining to both volumes, small amount of worming to bottom margin of Volume I and title page of Volume 11 cropped on the bottom but text still visible. Mainly the contents are clean and tight. A nice set. For a fuller account of the dating of this work see Gilly Lehmann's introduction to the facsimile edition published by Prospect Books, 1996, see also Cagle 401-2.
- MacLean located an advertisement in ‘Scots Magazine’, January 1756 announcing the “British Housewife, No 1, To be continued weekly, 3d. Crowder.” While no copy has survived unbound in parts, part numbers 1-XLI are designated in the signatures. If the weekly schedule was maintained, publication would have been completed late in 1756. [Cagle p 402] Martha Bradley’s directions and style is straightforward and factual. She writes well. She endeavours to help the cook and housewife better than had previously been attempted. There are no glossy photographs to beguile the reader, however there are handsome etched plates showing how to set a fine table. Today, the abundance available to us all year round makes us forget the limits of that times and what the seasons allowed. For example, a winter table for twelve persons could have seven dishes placed on the table. February and March became the months when pickled and preserved foods provided the only variety. Then spring was the time to sow seasonal crops for future bounty. One of the etched plates shows an abundant table in July; the first course has seven plates laid out simultaneously and the second course another ten different dishes. An ostentatious display and one wonders what family and household’s position in society is the norm for a dinner like this. Gastronomically, seasons do not affect us anymore. Today our menus can include anytime, a plethora of tropical fruits, fresh vegetables, fish and meats, flown in bi-weekly from all over the globe. As the title states, Bradley’s instructions for the running of the household from the marketing and providing of the kitchen month by month, the garden, the still-room, the brewery, the stables, the disorders of many types of animals and their remedies etc. It is clear that the author wrote the recipes from her experience in the kitchen and she is absolutely clear and firm that they should be carried out as laid down by her instructions. She is adamant that vegetables should not be over boiled, there are strict rules on the poaching of eggs: 'This is the true way ... our People all mistake it, they let the Eggs boil.... Although little is known about her other than she is believed to have been a professional cook,with 'thirty years experience' (as stated on her title page) Bradley favoured the newest French cooking style of the 1730’s which featured light, clean flavours, but was not above preferring a ‘plain’ English recipe if she felt it was better. She borrowed heavily from other cookbooks but always improved the recipes in some way, often providing insightful comments and offering balanced appraisals of the merits of one dish versus another. A very desirable set that stands out in any collection.

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Antiquarian category
ref number: 11202

Bradley.   Richard    
THE Country Housewife
AND LADY’S DIRECTOR, For every Month of the Year, BOTH IN THE Frugal Management of a House, and in the Delights and Profits of a FARM. CONTAINING The Whole Art of Cookery, LAID DOWN IN A great Variety of the Best and Cheapest Receipts for Dressing all Sorts of Flesh, Fish, Fowl, Fruits, and Herbs, which are the Productions of a Farm, or any foreign Parts. LIKEWISE The best Methods to be observed in Brewing Malt Liquors, and Making the several Sorts of English Wines. THE Arts of Pickling, Preserving, Confectionary, Pastry, &c. &c. Together with a few of the Most approved and efficacious Medicines, proper to be kept in every private Family. Published for the Good of the Public. By R. BRADLEY. Professor of Botany in the University of Cambridge, and Fellow of the Royal Society. The Sixth Edition. With great Additions and Improvements. LONDON: Printed for W.Bristow, the West-End of St.Paul's Cathederal, and C.Ethrington, at York. 1762.
12mo. 1fep. Title page.[1] 4p Introduction 'To the Ladies' 1+2-328. Monthly Dishes 329-343. Index 344-352. 1fep. Fully bound in original dark tan tree calf. With a re-laid spine with gilt lines and red and green labels with gilt lettering. With a nice patina. Internally nice and clean.
- Richard Bradley. 1688 – 1732, was a Professor of Botany at Cambridge. He was a prolific writer and his book ‘The Country Housewife’ is an eclectic mix of subjects, besides the usual chapters found in an eighteenth century cookery book. There is even an interesting section on the drying of Saffron. Bradley’s reputation in academic circles was severely besmirched in a very acrimonious and public dispute with Patrick Blair, an ambitious Scottish physician and fellow of the Royal Society. Whenever any bibliographical reference to Bradley is brought up, the dispute is part of his file. Whatever Bradley's reputation, his book ‘The Country Housewife’ is a very scarce and uncommon item, much sought after by collectors

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Information

Antiquarian category
ref number: 11039

Briggs.   Richard     - Recipes for ‘Syringed Fritters, Nun's Farts and Churros.’
THE English Art of Cookery,
ACCORDING TO THE PRESENT PRACTICE; BEING A Complete Guide to all Housekeepers, ON A PLAN ENTIRELY NEW; CONSISTING OF THIRTY-EIGHT CHAPTERS. CONTAINING, Proper Directions for Marketing, and Trussing of poultry. The making of Soups and Broths. Dressing all Sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling and Frying. Stews and Hashes. Made Dishes of every Sort. Ragoos and Fricasees. Directions for dressing all Sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheesecakes and Custards. Blancmange, Jellies, and Syllabubs. Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The Art of Carving. Coliaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made Wines and Cordial Waters. Brewing. English and French Bread, &c. WITH BILLS OF FARE FOR EVENY MONTH IN THE YEAR, Neatly and correctly engraved on Twelve Copper-Plates. By RICHARD BRIGGS, MANY YEARS COOK AT THE GLOBE TAVERN, FLEET-STREET, THE WHITE HART TAVERN, HOLBURN, AND NOW AT THE TEMPLE COFFEE-HOUSE. LONDON: PRINTED FOR G.G.J. AND J.ROBINSON, PATER-NOSTER-ROW.
8vo. 1fep. Half title.[1] Title page.[1] 1+iv To the Reader. 1+ii-xx Contents. p24 (versos blank) 12 Bills of Fare. 1+2-656. 1fep. Quarter mid-tan calf and corners with tan cloth boards. Water stain to bottom of the first thirty pages not affecting text. Last two leaves slighty dusty with a small 1" tear on the last last page where it has been re-laid with a strip in the guttering without loss of text. Overall a good copy.
- In an interesting and amusing article online there appears a title, ‘Syringed Fritters, Nun's Farts and Churros.’ The fritters named in the extensive article were almost always made from a Choux pastry or other hot water pastry recipe, because this dough is quite elastic in nature and therefore able to be piped/syringed into hot oil without falling apart (see the 4th photograph below). Most recipes for fried Choux pastry from the late 17th to early 18th century consisted of small balls of pastry, rather than the syringed sticks. As these small choux pastry fritters were hollow and very light in texture they were often known as "Pets" (farts) in French cooking texts. In some cases they were known as "Whore's Farts" or "Nun's Farts" depending on the humour of the author. In the more straight-laced 19th century the nun's farts were often turned into the more subtly amusing "Sighs". In this book by Richard Briggs there is a recipe for Syringed Fritters. It is in effect a choux pastry recipe, and very similar to the French Beignets. A close match to this English recipe is found in François Marin's "Les Dons de Comus" called; ‘Beignets Seringues,’ A similar recipe (albeit, slightly more dense) is still popular today in Spain, Portugal, France, Mexico and South America. They are called Churros, and are definitely piped sticks rather than balls, and traditionally served with a thick chocolate drink. Interestingly there is a very good sweet made by the Newaris of Nepal called 'Sail'. They are exactly the same shape as Churros but made from rice flour, sugar and baking soda and to fry them the mixture is pushed through a hole in a coconut shell. This leads to very long churros that are big spirals. They are fried in pure cow or buffulo ghee. The Newaris reheat them by holding over a fire and this gives them a very delicious crispy smokiness. Richard Briggs's book is a well-written and comprehensive study of the professional kitchen of the time. He appears to be quite a humble person, proclaiming in the dedication; --- I submit this Performance, with Deference and Respect, as I am conscious that Errors will creep into the best Performances, and that of having corrected the Mistakes of former Works, and added the most useful Improvements derived from my own Practice and Experience -- [Temple Coffee-House, Oct.1, 1788] This second edition is much rarer than the first. This is accounted for by the fact that a much smaller amount were published compared to the first edition of 1788. The BL lists only two copies of the second; one in the UK and one in Poland.

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Antiquarian category
ref number: 11038

Brillat-Savarin.   Jean Anthelme     - An important edition illustrated by Bertall.
Physiologie du Gout
PAR BRILLAT SAVARIN, ILLUSTREE Par BERTALL PRECEDE D'UNE NOTICE BIOGRAPHIQUE Par ALPH. KARR.Dessins a part du texte, graves sur acier par Ch. Geoffroy, Gravures sur bois, intercalees dans le texte, par Midderigh. GABRIEL DE GONET, EDITEUR. RUE DES BEAUX-ARTS, 6.
238X160mm. Marbled paste-down and end-paper. 1fep. [1] Frontispiece titled 'Les Sens' (jpeg #3 below). Title page. [1] (1)ii-vii. [2] Engraved portrait of Brillat-Savarin. (1)x Aphorismes. (1)xii-xiv Dialogue. (1)xx-xxiii Preface.[1] (1)2-412. (1)414-416 Table des Mariers. 1fep. [1] Marbled Paste-down and end-paper. With 8 full page, highly amusing steel engraved plates of various culinary scenes, on India paper and many in-text illustrated vignettes. There is minor foxing throughout the text block. Contemporary binding by Barker's of Dercas Terrace, Hammersmith. Quarter brown calf with brown cloth boards and calf tips. Calf edges with gilt lines. Spine with raised bands and all compartments with French style gilt tooling and a red label with gilt lettering. All edges marbled. Overall the binding is solid and in good condition.
- Charles Albert Constant Nicolas Arnoux Limoges Saint-Saens, alias: Bertall, was born 18 December 1820 at Paris and died on 24 March 1882. An illustrator , cartoonist and writer, he is known for being one of the most prolific illustrators of the nineteenth century and one of the pioneers of photography . Jean Anthelme Brillat-Savarin born on April 1755, Belley, Ain, died 2nd February 1826, Paris. He was a French lawyer and politician, and gained fame as an epicure and gastronome: Grimod and Brillat-Savarin between them were the two writers who effectively founded the whole genre of the gastronomic essay. His famous work, ‘Physiologie du gout’ (The Physiology of Taste) , was published in December 1825, two months before his death. The full title is ‘Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savante’. This great classic of Gastronomy is a witty and authoritative compendium on the art of dining that has never been out of print since it was first published. This 1848 copy, illustrated by Bertall is considered a very important version. The philosophy of Epicurus lies behind every page. The body of the work, though often wordy and sometimes aphoristic and axiomatic, has remained extremely important and sought after. It has often been analyzed and quoted through the years since his death. In a series of meditations that have the rhythm of a different age, of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses and writes on the pleasures of the table, which he considers a science. His French models were the stylists of the Ancien Régime: Voltaire, Rousseau, Buffon and d'Aguesseau et al. Aside from Latin, he was well versed in five modern languages, and when the occasion suited, wasn't shy of parading them: he never hesitated to borrow a word when French failed him, like the English word 'sip', until he rediscovered the then obsolete verb 'siroter'. The simplest meal satisfied Brillat-Savarin, as long as it was executed with skill and artistry, which is further elaborated in one of his famous aphorisms: Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking

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Antiquarian category
ref number: 11169

Brillat-Savarin.   Jean Anthelme     - Nice small 2 volume set.
Physiologie du Gout.
VOL -1. - A printers device of a small star. A banner with SOL.VTE. BIBLIOTHEQUE UNIVERSELLE LEMERRE [a single line] BRILLAT-SAVARIN [a small single line] Physiologie du Gout Notice par Armand Rio TOME PREMIER. A small printers device. PARIS LIBRAIRE APLPHONSE LEMERRE. 23-33 PASSAGE CHOISEUL 23-33. VOL - 2. - BIBLIOTHEQUE UNIVERSELLE LEMERRE [a single line] BRILLAT-SAVARIN [a small single line] Physiologie du Gout Notice par Armand Rio TOME SECOND. A small printers device. PARIS LIBRAIRE APLPHONSE LEMERRE. 23-33 PASSAGE CHOISEUL 23-33.
VOL 1. 1fep marbled. Original grey card covers. [1] 1fep. Half-title. [1] Title page. [1] (1)6-12 Notice. (1)14-15 Aphorisms du Professeur. (1)17-249. [1] (1)254-256 Table. 1fep. Grey original back cover. 1fep Marbled. VOL 2. 1fep marbled. Original grey card covers. [1] 1fep. Half-title. [1] Title page. [1] (1)8-248 (1)250-253 Table. 1fep. Grey original back cover. 1fep Marbled. Both volumes 147 x 100 mm. N/D Circa 1930. Light blue pebbled leather covers, Dark blue leather corners and spines. Raised bands with intricate gilt tooling and text. Gilt devices in the compartments. A very fine leather bound set with curiously, the complete original books bound within. In very good condition thoughout.
- Jean Anthelme Brillat-Savarin, born 1st April 1755, Belley, Ain, died 2nd February 1826, Paris, was a French lawyer and politician, and gained fame as an epicure and gastronome. He and Alexandre Balthazar Laurent Grimod de La Reynière, also a lawyer and writer, between them, effectively founded the whole genre of the gastronomic essay. Brillat-Savarin famous book carries his equally famous gastronomic aphorisms. The seven below give a sense of his fine observations…. 1. Tell me what you eat, and I will tell you who you are. 2. Taste, which enables us to distinguish all that has a flavor from that which is insipid. 3. The German Doctors say that persons sensible of harmony have one sense more than others. 4. The sense of smell, like a faithful counsellor, foretells its character. 5. The senses are the organs by which man places himself in connexion with exterior objects. 6. A dessert without cheese is like a beautiful woman with only one eye. 7. The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. 8. Alcohol carries the pleasures of the palate to their highest degree. His famous work, Physiologie du goût (The Physiology of Taste), was published in December 1825, two months before his death. It went on to be printed by countless companies and is one of the key items in any cookery collection, in any language.

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ref number: 11238

Brillat-Savarin.   Jean Anthelme     - A scarce translation of ‘Physiologie du Gout’
Gastronomy as a Fine Art
OR The Science of Good Living A TRANSLATION OF THE “PHYSIOLOGIE DU GOUT” OF BRILLAT SAVARIN BY R.E. ANDERSON, M.A. (A printers device) A NEW EDITION London CHATTO & WINDUS, PICADILLY 1889.
12mo. 2feps. Half title. [1] Title page. [1] (1)vi Contents. (1)viii-xv Aesthetics of the Dining-Table. [1] (1)xx-xxiv Dialogue. (1)xxvi-xxxiii Preface. [1] xxxvi-xxxviii Fundamental Truths. (1)2 – 280. (1)2-32 Advertisements. 1fep. Original quarter wine red cloth with marbled boards, rubbed on the corners and a half inch square of marbled paper missing on the front. Spine with gilt writings. A 1” black ink stain on the outer edge. Internally very clean with untrimmed edges. Overall a fairly nice copy of a quite scarce edition.
- Jean Anthelme Brillat-Savarin born 1st April 1755, at Belley, Ain and expired on 2nd February, 1826 in Paris. He was a French lawyer and politician, and gained fame as an epicure and gastronome: With ‘Grimod’ the two writers effectively founded the whole genre of the gastronomic essay. Brillat-Savarin’s celebrated book ‘Physiologie du goût’ was first translated into English, titled ‘A Handbook of Gastronomy’ and first published in December 1825, two months before his death. The full title is "Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes". It is less a treatise on cuisine than a witty compendium of anecdotes and observations intended to enhance the pleasures of the table; only the occasional recipe is included. Also known for his famous aphorisms, some of which are recalled below: • “Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.” • "Tell me what you eat, and I will tell you who you are." • "To receive guests is to take charge of their happiness during the entire time they are under your roof”. • "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star”.

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ref number: 11132

Buckton.   Catherine M.    
Food and Home Cookery


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ref number: 11248