Beeton.   Isabella Mary     - 1st Edition - 2nd issue.
The Book of Household Management
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST EDITION, Second Issue. Thick 8vo. 2feps. Double chromo-lithographed frontispiece and elaborate title page with the Strand address. Additional Title Page. [1] [iv-iv] [1] [vi-xxxix] including analytical index. [1] 2-1112. 2feps. Modern full light tan calf with blind tooled lines on boards, raised bands and blind and gilt tooling on spine, green label with gilt lettering. Bright gilt on page edges. Very clean externally and internally. The "Free, fair homes of England" frontispiece has been very slightly cropped (without loss) and relaid on backing paper. The 12 chromolithographed plates all present.
- This second issue of the first edition is almost exactly the same, text, pages and chapters, as the first issue. The three small differences are, firstly -- the address on the first elaborate title page, reads, 248 STRAND instead of 18 BOUVERIE ST as on the first issue. The 2nd difference is the colour of the elaborate title page and the the 12 coloured plates. On the first issue the plates are predominately green with a white background. On this second issue the Title page and plates have a tan background. The design and dishes shown on the two sets of plates are otherwise, exactly the same. The 3rd difference is on p vi, 'General Contents'. The first line of the errata on the first issue reads; page 57, while on this issue, it reads; page 657. A beautiful, clean and desirable copy

click on image to enlarge
Information

Antiquarian category
ref number: 10913

Beeton.   Isabella Mary     - The original 24 monthly parts.
The Book of Household Management
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST AND SOLE EDITION. In the original 24 parts. Housed in a handsome Sangorski and Sutcliffe clam shell box.
- Mrs Beeton’s ‘Book of Household Management’ is the most famous English cookery book ever published. It stands four-square in the nation’s perception as a bastion of traditional English fare and solid Victorian values. Far from being traditional, ‘Household Management’ was markedly innovative, introducing the newly expanded and self-consciously respectable Victorian middle class to the latest manufactured food products, to a wide range of foreign recipes, and to fashionably different modes of dining. Although it contains a smattering of extravagant recipes, if anything it errs on the side of frugality, with many left-overs. (It was these which tended to be removed from later editions, encouraging the book to be viewed as extravagant.) The rural economy in which most people produced their own food had been long lost by the time Beeton embarked on her book, and she is as nostalgic for that old connection to the land as we are today. ‘Household Management’ must rank as one of the great unread classics. Everyone has heard of it, a number of people own a copy (often an early twentieth-century edition, much expanded and bearing little relationship to Beeton’s original text), but it is rarely considered as anything other than a culinary curiosity. Yet it is one of the major publishing success stories of the nineteenth century, selling over half a million copies by 1890. In the next century the names ‘Mrs Beeton’ and ‘Household Management’ were to continue to make enormous profits for Ward, Lock & Co., to whom Isabella Beeton’s husband Samual Orchard sold the rights in a disastrous deal soon after Isabella’s death from an infection after giving birth to her fourth child in 1864, at the age of 28. Mrs Beeton’s ‘Book of Household Management’ was first published in a single volume in 1861, by the firm of S.O.Beeton. Priced at 7s. 6d. it was nearly as thick as it was high. Successfully selling over 60,000 copies in the first year. This was not, though, it’s first appearance in print. Between 1859 and 1861 it had been issued in 24 monthly parts. (The original plan was for 15-18) Each part was priced at 3d., and the type setting and text was identical in the later published volumes. A full set of those 24 parts in fine condition are displayed here.

click on image to enlarge
Information

Antiquarian category
ref number: 11050

Beeton.   Isabella Mary     A very scarce 1st Edition - 4th issue.
The Book of Household Management
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. Sixty-Fifth Thousand. LONDON: S.O. BEETON, 248, STRAND, W.C. 1864.
FIRST EDITION, Fourth Issue. Thick 8vo. 1fep. [1] Frontispiece (The plate that sits between p112-113 in the other first editions). Title Page. [1] [iv-iv] [1] [vi-xxxix] including the Preface to the first edition, the General Contents and the Analytical Index. [1] 2-1112. 1fep. Surprisingly bound in the original manner of the first edition-first issue with the original navy blue cloth with 1/4 navy blue calf. Gilt stamped on the front cover and gilt writing on the spine with original blind tooling. The spine has been sometime expertly re-laid without loss. Also the book is slightly thicker than the previous three issues of the 1st edition due to a thicker paper being used. Very clean internally. A nice copy of the very scarce, dated, fourth edition, usually found incomplete.
- There is almost no difference in the text, page by page, recipe by recipe in the collation of the 1st, 2nd & 3rd issues of the first editions except the Errata on p.vi is not present in this issue, but is on the preceding three issues. Another small difference is item nos. 2745 and 2751 of the Legal Memorandam of the 1st and 2nd issues are different in the 3rd and 4th issues. The other difference is the plates in this issue have the same content as the other preceding two first issues but have a different floral border and are of a higher quality. Isabella Beeton who had sound business acumen issued the 3rd and 4th editions using the leftovers from the first two issues. This explains why there is no unique frontispieces from the 1st and 2nd issues present here, but rather has the plate from p113 instead, even though the list of Coloured Plates on p.xxxix states the plate should face p.113. One assumes Isabella and Samuel ran out of plates completely, as this is the last one of the four first issues with the original plates, before publication of the new and very different ones of the revised and corrected second edition of 1869. This is a unique book and is the last edition Isabella Beeton would issue before her untimely death on February 5th, 1865.

click on image to enlarge
Information

Antiquarian category
ref number: 11067

Beeton.   Isabella Mary     - The original 24 monthly parts.
The Book of Household Management.
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST and SOLE EDITION, in the original 24 parts. 8vo. As called for, parts 1 & 2 in creamy beige paper covers printed in black; Parts 3 - 24 in terra cotta paper covers printed in black. There are 12 coloured plates as frontispieces to parts 1-10 & parts 13 and 16. Part 1 has the printed title page, with the Bouverie St. address. Frontispiece of the “The free, fair homes of England”. The Title page, 2p Preface, the General Contents and first 2pages of the Analytical Index mis-bound into booklet 24, but all present and correct. Booklet # xii mis-printed as # vii, but collation is correct. All with the original printed wrappers and with a few very minor scuffs otherwise the whole set complete and in very good condition. All the pages untrimmed and some uncut. Housed in a handsome modern clamshell box with half bottle green morocco and cloth boards. Spine with raised bands, gilt lines and two red calf labels with gilt writing and tooling.
- Isabella Beeton accomplished an amazing amount during her short life. The early deaths of her first and second-born children must have been devastating, yet she quickly resumed work at her usual furious pace. In an era when middle class females were expected to have no interests beyond "womanly matters", Isabella came to excel at a man's job in the manly profession of journalism. She could not have done so without the encouragement of her husband Sam, a London publisher of books and magazines for the newly prosperous middle class. Isabella and Sam complimented one another superbly on both a personal and professional level. Sam was emotional and creative, a genius at marketing his publications. Isabella was reserved and level headed, a meticulous researcher. Both were tireless workers in spite of the tuberculosis that eventually caused Sam’s death 12 years after Isabella's. Soon after their 1856 marriage Isabella began writing cookery articles for Sam's ‘Englishwoman's Domestic Magazine’ (EDM), that were issued in monthly booklets and also an annual volume. In time she also became the editor. Later came editorial responsibilities for the Beeton’s newly created magazine ‘The Queen’, but not before she had completed her research for the magnificent work for which she is still known today. ‘Household Management’ evolved from the cookery columns Isabella wrote for EDM. Her first few articles were written somewhat tentatively, for she had no previous culinary experience except pastry-making lessons at a boarding school in Germany. In spite of this she soon perfected her research methods and smooth confident style of writing. By the end of their first year of marriage Sam and Isabella had made plans to publish ‘Beeton's Book of Household Management’. ‘Household Management’ debuted firstly in EDM, then the first booklet was published November 1st 1859 and subsequently in a total of 24 monthly instalments, although in the first booklet it states that it was designed to be completed in 15 to 18 parts. Isabella had started testing recipes as early as 1857. Recipes found too difficult or expensive for the middle class households for which Isabella was writing (with the exception of an extravagant Louis Eustache Ude recipe for Turtle Soup), were discarded. Many of the final selections came from Eliza Acton's ‘Modern Cookery for Private Families’, and from Alexis Soyer's ‘Modern Housewife’, and other undisclosed sources. Isabella's skill was editing, not cookery, and she made no claim of composing any of the recipes herself except a "Soup for Benevolent Purposes". In the extensive advertising at the back of the first booklet it states that --- “the Editress had nearly 2000 ladies of Great Britain and Ireland placed, and continue to place at her disposal, their assistance in furnishing such a collection of ‘facts’ relative to Domestic Economy, as had never before been brought together to enrich the pages of any similar work”. It further states that – “no recipe will be given that has not been tested by the Editress or by her confidential friends and correspondents”. Many of those helpers no doubt scoured the popular cookery books of the time, to test, taste and send their results to Isabella. In these days of instant e-mail, Skype, mobile phone or working web-sites, for Isabella to manage, in the 1850’s, the correspondence and communication by letter of those 2000 recipe testers and helpers brings these booklets into a new light. These 24 parts are mainly about cookery, but there is also a chapter with instructions to the mistress of the house regarding responsibilities and duties, plus a detailed chapter on managing servants, including recipes for various household preparations. Three of the book's chapters, two medical and one legal, were not written by Isabella, but the inclusion of the legal chapter is noteworthy given the poor legal status of women during the Victorian era. ‘Household Management’ sold steadily in the original parts, and in 1861 the 24 parts were issued as the first edition in book form. As the last booklet was published in November 1861 the publication of the book by the end of that year was accomplished very efficiently. The only real differences between the parts and the first edition in book form is the absence of the covers of the booklets and the absence of the substantial advertising inside and on the covers. Interestingly, the title page and the page with the list of the coloured plates is the last page of the last booklet (# xxiv) but are in the right order given for the first edition in book form. The surprise is the plates are the frontispieces in the booklets and not in the order stated in the list of coloured plates. This shows that Isabella was getting the book ready for the printer long before the last booklet appeared and the title page and colour plate list inserted in booklet 24 appear to be a curious afterthought proving that unlike other books whose title pages are among the first to be printed, she by necessity had to have them printed for the book last. As the booklets were sold separately by the month and are quite delicate within their paper covers, then complete and undamaged sets are extremely rare. These are the original parts of the biggest publishing phenomenon of the 19th century.

click on image to enlarge
Information

Antiquarian category
ref number: 11175

Beeton.   Isabella Mary     - The first 'Big Beeton' of 1888.
The Book of Household Management
COMPRISING INFORMATION FOR MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, GOVERNESS. Also Sanitary, Medical, and Legal Memoranda; with a History of the Origin, Properties, and Uses of All Things connected with Home Life and Comfort. BY MRS ISABELLA BEETON. (a single horizontal line) REVISED AND CORRECTED AND GREATLY ENLARGED, (a single small horizontal line) New Coloured Plates and Numerous Full-Page and Other Engraving; SEVERAL HUNDREDS OF NEW RECEIPTS For English, French, German, Italian, American, Australian, and Indian Cookery, New Menus for Breakfasts, Luncheons, Dinners, Teas and Suppers. With much Valuable Information upon Household and Domestic Matters. SEVEN HUNDREDTH THOUSAND. LONDON: WARD, LOCK, AND CO. LIMITED: WARWICK HOUSE, SALISBURY SQUARE, E.C. NEW YORK AND MELBOURNE.
Very thick 8vo. Paste-down and end-paper with Advertisements and on the verso. Half title. [1] Advertisements. Frontispiece folding colour plate of a Dinner Table. Title page.[1] (1)Vi-Viii Preface to the new edition dated 1888. (1)x Preface to the first and second editions. (1)xii General Contents. (1)xiv-xli Analytical Index. xlii-xlvi Index to Illustrations. (1)List of Coloured Plates. (1)List of Full-Page Illustrations. 4p Advertisements. I Folding Colour Plate of a Supper Table. (1)2-1644. 42p Advertisements and on the back paste-down. Original, well preserved ornate gilt lettering and devices on a 1/4 red morocco spine and clean dark green cloth boards. With 13 full page coloured plates and 68 full page illustrations, countless in-text illustrations, this copy is very good, and internally and externally, very clean.
- Ward, Lock & Tyler took over the second edition of 1869 from Samuel Beeton. They knew full well the popularity of Isabella's literary legacy. By 1890 over half a million copies of Beeton's 'The Book of Household Management' had sold with no sign of demand abating, assuring its reputation as the publishing phenomenon of the nineteenth century. From the quintessential Englishness of the early editions, this edition has grown quite universal, with added recipes for French, German, Italian, American, Australian, and Indian Cookery. Also Messrs. Tyler has been dropped from the company name and it is now the famous company 'Ward Lock'. This 1888 volume, considerably thicker than any 'Beeton' published before, is the first of the commonly called 'Big Beetons'. At nearly 3 inches thick it is 3/4 inch thicker than the 1869 edition. As with the second edition, it is also packed with advertisements. One wonders what Isabella, if she had still been alive, would have made of this very different volume from those of the 4 issues of the 1861 first edition that she herself had revised. Never the less, a very handsome copy of a cookery book of continuous interest and high reputation.

click on image to enlarge
Information

Antiquarian category
ref number: 11070

Blumenthal   Heston     - A signed copy.
The Big Fat Duck Cookbook
Heston Blumenthal BLOOMSBURY
FIRST EDITION. 2008. Large thick folio. 340x295mm. Paste-down and end-paper marbled. [1] 1p with Egg device and with his quite unique signature and 2 signed copies of 'Table d' Hote' menus -- See jpegs # 5 below. Frontis & Title page all one image. 4p Artwork. 8-11 Forward by Harold McGee. 2p Artwork. 2p History. [1] 17-516. 517-526 Index. 527-528 Acknowledgements. 529 Credits. [3] Rear end-paper, both sides and paste-down marbled. Fully bound in dark grey cloth with silver gilt devices on both covers and writing on the spine. All paper edges deep silver gilt. Slip case covered exactly the same as the book. With four brightly coloured page saving ribbons. Many full page colour photographs, artwork and illustrations throughout. Also comes with the original brown cardboard shipping box, which is covered in Fat Duck logo artwork. All in mint condition, as new.
- Heston Blumenthal of The Fat Duck Restaurant in Bray, Berkshire has been described as a culinary alchemist for his innovative style of cuisine. Besides being a highly accomplished chef a large part of his work entails researching the structures and molecular compounds of foods and dishes so to enable a greater understanding of taste and flavour. This original and scientific approach has teamed him with fellow chefs, scientists and psychologists throughout the world. His restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. Other significant awards, among many, are; Gault Millau, 19/20 rating, January 2005; Chef of the Year Catering & Hotelkeeper Magazine, Catey Awards 2004; Good Food Guide accreditation 10/10, and best Restaurant in the UK, 2008; Second Best Restaurant In The World awarded by the Restaurant Magazines International Academy 50 Best Restaurants in the World Awards 2008; In July 2006 Blumenthal was awarded an Honorary Degree of Doctor of Science by The University of Reading for his dedicated research and commitment to the exploration of culinary science. Jay Rayner of The Observer. writes in 2008 about the The Big Fat Duck Cookbook --- "What Blumenthal has produced is, in truth, three books in one. At the front is the autobiography, beautifully and wittily illustrated by Dave McKean, who has reinvented the man as the fictional hero of his own narrative, all domed forehead, questing chin and razor-sharp glasses. That said, this is not some grimly narcissistic sleb memoir. If there is an anecdote here, it is because of the part it played in Blumenthal's development as a chef. Next comes the complete Fat Duck recipes, with the glossiest and filthiest of gastro-porn photography. (Who knew the whipping of a pink spiced pickling foam could look so, well, gynaecological?) These recipes are staggeringly long, involve fiendishly expensive pieces of equipment, are extraordinarily detailed and are probably, for the home cook, completely unmanageable, but that's to miss the point. As Blumenthal himself says: 'To change any part of these recipes so that they are more easily achievable would be to compromise - something this book does not do.' Even so, they are worth reading, partly because there are sub-recipes that are within reach (try the gratin of truffled macaroni), partly to appreciate the remarkable effort required to achieve the effect, and partly because it's fun to spot unlikely ingredients. Sure, there are references to substances from the industrial food world like the emulsifier lecithin and the protein 'glue' transglutaminase (oh, the things you can do to mackerel fillets with that). But there are also walk-on parts for frozen peas, mass-produced white bread and Marmite. Blumenthal is big on the flavours of our childhood, the easiest way to open the door to our memories, and he is not afraid to investigate the emotional punch of that nostalgia through his tasting menu. Finally there is the science stuff, a set of explanations so complete and detailed they've had to drop the type size to get it all in. And that, finally, is the point of this book: nothing has been left out; it is all here. It is true that a lot of enthusiastic home cooks will receive this as a gift this Christmas, pore over the pictures, read the text and never once cook from it. But a lot of professional chefs will also buy it, study and examine the text and recipes and let that shape their own cooking. Those wrong-headed, appetite-challenged killjoys who are suspicious of what Blumenthal does will regard this as an unfortunate development. As for me, I can only see it as a very good thing indeed". --- After all Jay Rayner has written this is a thoughfully constructed, original and very unusual but beautiful book, that won for Blumenthal, the Food Book of the Year Award at The Guild of Food Writers Awards, 2009. One assumes it will be a classic in future cookery book collections, if not already.

click on image to enlarge
Information

Modern category
ref number: 11052

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 yellow card bearing his signature .

click on image to enlarge
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.

click on image to enlarge
Information

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.].

click on image to enlarge
Information

Antiquarian category
ref number: 11151

Bowman. Editor.   Anne     A wonderful copy.
THE NEW COOKERY BOOK
A COMPLETE MANUAL OF ENGLISH AND FOREIGN COOKERY ON SOUND PRINCIPLES OF TASTE AND SCIENCE COMPREHENDING CAREFULLY TRIED RECEIPTS FOR EVERY BRANCH OF THE ART BY ANEE BOWMAN FOURTEENTH EDITION. LONDON. GEORGE ROUTLEDGE AND SONS, LIMITED. CARTER LANE, LUDGATE HILL.
n/d Circa 1915. 187 x 130 mm. 1 fep. [1] 1 colour Plate. Title page. Verso [1]. (1)iv Contents. (1)2 - 601. [1] 603 - 606 List of Maigre Dishes for Lent. 607 - 609 List of Entrees. [1] (1)612 - 635 Index. [1] 1fep. Text block very slightly age dusted but in wonderful condition with 640 pages, 1747 receipts and 4 nice colour plates. Boards and spine in a rich red colour with the front cover and spine ornately decorated in black and gilt. A very handsome book.
- This book by Routledge and Sons is a bit mysterious. It resembles in many ways the very original formatting of Mrs Beeton's famous book of household management, even down to the similar colour plates. The first edition of this 'New Cookery Book' was published in 1867. This was just 6 years after Beeton's first edition and 8 years after the first of Beeton's original booklets of 'Household Management' was sold, giving the feeling that this Routledge issue was trying to cash in on the Success of Beeton. Another mystery is the lack of an author but just Anne Bowman's name as an editor. When checking Anne Bowman's name online we find that she had edited many disparate titles of Routledge's library. Knowing that the firm of Routledge and Sons was by 1899, close to bankruptcy, it's not a surprise when you check online that they did not have many original publications. Even tho' 'The New Cookery Book' is, so it seems, a result of republished existing material, it is a comprehensive cookery book that is not surprising to have reached a 14th edition. Even knowing all this it is also still a pleasure to have this fine copy.

click on image to enlarge
Information

Antiquarian category
ref number: 11270