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Kitchiner. William - The rare first with a letter signed by Kitchener
APICIUS REDIVIVUS; OR, THE COOK'S ORACLE:
Wherein especially THE ART OF COMPOSING SOUPS, SAUCES, AND FLAVOURING ESSENCES IS MADE SO CLEAR AND EASY, BY THE QUANTITY OF EACH ARTICLE BEING ACCURATELY STATED BY WEIGHT AND MEASURE, THAT EVERY ONE MAY SOON LEARN TO DRESS A DINNER, AS WELL AS THE MOST EXPERIENCED COOK; Being Six Hundred Receipts, THE RESULT OF ACTUAL EXPERIMENTS INSTITUTED IN THE KITCHEN OF A PHYSICIAN, FOR THE PURPOSE OF COMPOSING A CULINARY CODE FOR THE RATIONAL EPICURE, AND AUGMENTING The Alimentary Enjoyments of Private Families; COMBINING ECONOMY WITH ELEGANCE; SAVING EXPENSE TO HOUSEKEEPERS, AND TROUBLE TO SERVANTS. "I have taken as much pains in describing, in the fullest manner, how to make, in the easiest, most agreeable, and the most economical way, those Dishes which con-tribute to the comforts of the middle rank of Society, as I have in directing the preparation of those piquante and elaborate relishes, the most ingenious accom-plished "Officers of the Mouth" have invented for the amusement of Grands Gourmands. These are so composed, as to be as agreeable and useful to the stomach, as they are inviting to the appetite; nourishing without being inflammatory, and savoury without being surfieting" - vide PREFACE. page 3. LONDON; PRINTED FOR SAMUEL BAGSTER, NO.15, PATERNASTER-ROW, By J. Moyes, Grenville Street. 1817.
FIRST EDITION: 154x98mm. Unpaginated -- [a-b]12 [c]2 [B-Q]12 [R]4 - 210 Leaves. Four engraved plates. two with illustrations, two with text, describing quartering the ox, the calf, the sheep and the pig. With 2 feps. A good clean copy with some small ink stains on the Title page. Some manuscript notes on margins of Preface Page. Full dark brown nineteenth century calf with neat cross checked blind tooling with gilt lines at the edges. The spine with early elaborate gilt tooling sometime neatly re-laid. With a dark red label and gilt lettering. There are some ink marks to the title page that do not detract also some manuscript notes on the next page that do not affect the text. A nice copy of the very scarce 1st edition, elevating it to rarity with the topical letter signed by Kitchiner.
- The autograph letter signed 'Wm. Kitchiner', to 'My dear friend' thanking him for his zeal on behalf of Mr Harris. He goes on --- "You will be glad to hear that your old friend 'The Cook's Oracle' has recovered a state of health that he hardly ever hoped for, and in the course of this next week will pay a visit to Longmans about your book" Dated 8th Oct 1826. Measuring 4x3" x 2 folding pages, in good condition, with a newspaper advertisement for Ude's 'The French Cook.'

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Antiquarian category

ref number: 10970

Kitchiner. Dr William - With a hand written letter signed by Kitchiner.
THE ART OF INVIGORATING AND PROLONGING LIFE,
BY FOOD, CLOTHES, AIR, EXERCISE, WINE SLEEP, &C. AND PEPTIC PRECEPTS, POINTING OUT AGREEABLE AND EFFECTUAL METHODS TO PREVENT AND RELIEVE INDIGESTION, AND TO REGULATE AND STRENGTHEN THE ACTION OF THE BOWELS. Suaviter in mode, fortitier in re. TO WHICH IS ADDED, THE PLEASURE OF MAKING A WILL. Finis coronat opus. BY THE AUTHOR OF "THE COOK'S ORACLE," &C.&C.&C. THIRD EDITION, ENLARGED. LONDON PRINTED FOR HURST, ROBINSON, AND CO. AND CONSTABLE AND CO. EDINBURGH. 1822.
106 x 174mm. 2feps modern, with a tipped in hand written letter signed by Kitchiner. Half title. Verso with printer's info. Title page. [1] 1p Dedication. {1] (1)viii Preface. 1p Contents. Verso advertisement for 'The Cook's Oracle'. (1)2-288. (1)290-298. 2p Advertisements. 2fep modern. Nice modern bottle green half calf with cloth boards and calf tips. Spine with raised bands, gilt lines and gilt writing in two compartments. The top of the text block has been clipped with no loss except for the chart on p144 which has half the first line clipped. The title page slightly age browned but overall a nice copy.
- William Kitchiner M.D. (1775–1827) One of the great Regency eccentrics, was an optician, inventor of telescopes, amateur musician and exceptional cook. His name was a household word during the 19th century. His best known cookbook is ‘Apicius Redivivus, or the Cook's Oracle’. It includes 11 ketchup recipes, including two each for mushroom, walnut and tomato, and one each for cucumber, oyster, cockle and mussel ketchups. Unlike most food writers of the time he cooked the food himself washed up afterward, even performing all the household tasks he wrote about. He traveled around with his portable cabinet of taste; a folding cabinet, containing spices, mustards and sauces. He was also the creator of the Wow-Wow sauce. But Kitchiner was not a mere book publishing cook: he practised what he taught, and he had ample means for the purpose. From his father, a coal-merchant with an extensive business in the Strand, he had inherited a fortune of £60,000 or £70,000 (converted to 2017 rates, amounting to £5,502,155.56) which was more than sufficient to enable him to work out his ideal of life. His heart overflowed with benevolence and good humour, and no man better understood the art of making his friends happy. He showed equal tact in his books: his 'Cook's Oracle' is full of practical common-sense; and lest his reader should stray into excess, he wrote this book ‘The Art of Invigorating and Prolonging Life’. With his ample fortune, Kitchiner was still an economist, and wrote a ‘Housekeeper's Ledger’, a 'Traveller's Oracle', and a coaxing volume entitled ‘The Pleasures of Making a Will’. He also wrote on astronomy, telescopes, and spectacles. In music he was proficient. In 1820, at the coronation of George IV, he published a collection of the National Songs of Great Britain, a folio volume, with a splendid dedication plate to His Majesty. Next he edited The Sea Songs of Charles Dibdin. At this time he resided at No. 43, Warren-street, Fitzroy-square. Though always an epicure, and fond of experiments in cookery, exceedingly particular in the choice of his viands and their mode of preparation for the table, Kitchiner was regular even abstemious in his general habits. His dinners were cooked according to his own method; He dined at five, supper was served at half-past nine and at eleven he retired. Every Tuesday evening he gave a conversazione, at which he delighted in bringing together professors and amateurs of the sciences and polite arts. On the 26th of February 1827, he was a guest at a large dinner-party given by Mr. Braham, the celebrated singer. He had been in high spirits, and had enjoyed the company to a later hour than his usually early habits allowed. Mathews was present, and rehearsed a portion of a new comic entertainment, which induced Kitchiner to amuse the party with some of his whimsical reasons for inventing odd things, and giving them odd names. He returned home, was suddenly taken ill, and in an hour he was no more! The handwritten letter was penned one year before his death in 1827 aged fifty two. Kitchiner is asking his correspondent to call upon Sir A. Carlisle "to hear his plan for a 'Book of Health'. Signed 'Wm Kitchiner Dec 23rd. 26. 43. Warren St. The relevant tipped-in note from Kitchiner gives this item an interesting rarity.

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Antiquarian category

ref number: 11099

Kitchiner. Dr William - The least known of Kitchiner's books.
THE SHILLING KITCHINER
OR ORACLE OF COOKERY FOR THE MILLION WITH DR. KITCHINER'S CELEBRATED ADVICE TO COOKS AND OTHER SERVANTS BY THE EDITORS OF "THE DICTIONARY OF DAILY WANTS" LONDON HOULSTON AND WRIGHT 65, PATERNOSTER ROW. MDCCCLXI
FIRST AND SOLE EDITION 1861. 110 X 174mm. 1fep modern. Frontispiece missing. Title page with chipped edges wrapped in tissue guard; no text loss. Verso with printer's info. (1)2-188. (1)190-196 Index; all pages with chipped edges wrapped in tissue guard; no text loss. 1p Advertisements with chipped edges wrapped in tissue guard; no text loss. 2feps modern. All pages slightly browned throughout. pages 131-196 with a small brown stain on bottom outer corners. Modern half tan morocco with marbled boards and morocco tips. Spine with raised bands and gilt tooling in the compartments. Red label with gilt lines and writing.
- Kitchiner's who passed away in 1827 could not have written this book that eventually got published in 1861. The well known maitre chef de cuisine of the Reform Club - Alexis Soyer, had his famous little book 'A Shilling Cookery for the People' published first in 1855. This book of Kitchener's is his least known but well within character, as he was famous for not only his generosity but also his frugality. It appears to be a possible compilation of Kitchener's papers by the editors. There are no entries in Cagle, Bitting, Attar, Lehman, Hazlitt nor Pennell. Although Quayle devotes twelve pages to Kitchiner, his books and recipes, there is no mention of this title. A fine detailed recipe book with advice and household hints for the less well off. Unlike Soyer's 'Shilling Cookery for the People" which had numerous print runs and can still be found quite regularly in various auctions this Kitchener title does not. Due to the scarcity of copies appearing on the market, it must be considered very scarce to rare.

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Antiquarian category

ref number: 11100

Kitchiner. William - Very handsome copy with Kitchiner letter.
THE COOK'S ORACLE:
CONTAINING RECEIPTS FOR PLAIN COOKERY ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, ALSO THE ART OF COMPOSING THE MOST SIMPLE, AND MOST HIGHLY FINISHED Broths, Gravies, Soups, Sauces, Store Sauces, AND FLAVOURING ESSENCES: opy.The Quantity of each Article is ACCURATELY STATED BY WEIGHT AND MEASURE: THE WHOLE BEING THE RESULT OF Actual Experiments INSTITUTED IN THE KITCHEN OF A PHYSICIAN. “Miscuit utile dulci.” The Fourth Edition. TO WHICH ARE ADDED, ONE HUNDRED AND THIRTY NEW RECEIPTS, FOR PASTRY, PRESERVES, PUDDINGS, AND An Easy, Certain, and Economical, Process for preparing PICKLES, By which they will be ready in a Fortnight, and remain good for years. THE WHOLE REVISED BY THE AUTHOR OF “THE ART OF INVIGORATING LIFE BY FOOD, &c.” LONDON; PRINTED FOR A.CONSTABLE & Co. CHEAPSIDE. And sold also by all Booksellers in Town and Country. 1822. 2nd ITEM: 127 X 187mm. Autograph Letter signed By Kitchiner. Folded and addressed and written in a light ink cursive script. Dated DEcember 20th 1824
ITEM 1: 8vo. 2fep. Title page. [1] 1p Contents. Verso Advertisement for ‘The Art of Prolonging Life’. (1)vi-xviii Preface to the third and fourth editions. (1)2-36 Introduction. (1)39-526. (1)528-544 Index. 545 Farewell to the reader. [1] 2fep. Modern French binding. Half light fawn calf with marbled boards. Raised bands with very good intricate gilt tooling in the compartments and raised bands. A dark blue morocco label with gilt lettering. All edges yellow. Internally exceptionally clean. ITEM 2: A personal letter 1.5 pages with folds and conjugate blank and address panel. A very handsome desirable copy especially with the signed Kitchiner letter.
- Various editions of Kitchiner's classic are fairly common. Exceptional copies such as this one are very uncommon. The letter is for Kitchiners son's tutor Hasting Robinson of St.Johns College, Cambridge, on the care of his only son and mentioning his cookery book, 'The Cook's Oracle'.

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Antiquarian category

ref number: 11129

Kriegl. Georg Christof ITEM # 1. Rare. A limited number for VIP guests.
Erb-Huldigung,
ITEM # 1. Welche der Allerdurchleuchtigst-Grobmachtigsten FRAUEN/FRAUEN MARIAE THERESIAE, Zu Hungarn,r und Boheim Konigin, Alls Ertz-Herzogin zu Oesterreich, Von Denen gesammten Nider-Oesterreichischen Standen/ von Tralaten/ Herren/ Rittern/ auch Stadt und Meardten alleruntertbanigft abgeleget Den 22. Novembris Anno 1740. Und auf Verordnung [sec.] ohl-ermelten Loblichen Herren Standen/ mit allen Umstanden ausfuhrlich beschrieden worden Duch Herrn Georg Christoph Kriegl/ einer Lobl. Sci. Dest. Landschaft Syndicum. (Elaborate printer's border device) Gedruckt zu Wienn in Oesterreich, Ben Yohann Baptist Schilgen, einer Hochlobl. Nider-Oesterreichischen Landschaft Buchbrudern.
FIRST AND SOLE EDITION. 17.3"x11" (280x440mm) Large folio. 1fep. Engraved frontispiece of Empress Mariae-Theresiae. [1] Title page in red and black. [1] (1)4-92. 1fep. With eleven beautiful engraved plates; 4 single page, 1 very long extended 3'11" folding plate of the coronation procession, (see image #6 below) and 6 double page (some of them showing the banquets set up for the ceremony guests). The large folding plate has had a tear expertly repaired. The frontispiece slightly brittle at the edges but not affecting the engraving. Internally very clean with wide 2.5" margins. Full contemporary dark brown calf with a blind stamped coat of arms of the Archduchy of Austria in faded gilt on the top board and those of Austria-Enns on the lower board.. A very handsome copy with a nice patina.
- A magnificent book, that is a testimonial work to commemorate the ceremony of homage (Erbhuldigung) a month after the coronation of Mariae Theresa of Austria, on October 20th, 1740, who succeeded to the throne from her father, Charles VI of Habsburg. Printed in a limited number of copies to be distributed to entitled guests. The last 6 of the magnificent engraved copper plates depict richly laid tables for the royal lunch with the guests already at the table and with a list of the entitled ones. The plates engraved by Muller GA from drawings by A. Altomonte, who was architect and engineer of the court. Six of the plates were first used in Gulich’s description of the entry of Joseph 1 on 22nd September, 1705. This is an uncommon and very scarce book. The plates are especially interesting to the cookery book collector, in that they convey the laid tables and lavish banqueting set-up for the highest layer of Austrian society of that time.

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Antiquarian category

ref number: 11046

La Chapelle. Vincent - Published first in English then French.
The Modern Cook:
CONTAINING INSTRUCTIONS For Preparing and Odering Publick Enter-tainments for the Tables of Princes, Am-bassadors, Noblemen, and Magistrates. As also the least Expensive Methods of providing for private Families, in a very elegant Manner. New Receipts for Dressing of Meat, Fowl, and Fish, and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method never before Publish'd. Adorn'd with COPPER PLATES, Exhibiting the Order of Placing the different Dishes, etc. on the Table, in the most polite Way. By Mr. VINCENT LA CHAPELLE, Late Cheif Cook to his Highness the Prince of ORANGE. The Third Edition. LONDON: Printed for Thomas Osborne, in Gray's-Inn. MDCCXLIV.
Third edition. Complete. 2feps. Title page. Dedication on verso. p 1-IV. p IX-XL. The Contents. 1-432. Illustrations. 6 letterpress folding plates of bills of fare and elaborate table settings. 2feps. A nice contemporary full dark brown calf binding with raised bands on the spine. A red and green label with gilt lettering. Gilt lines on the spine and boards. Internally very clean throughout. A beautiful copy, with one of the folding plates measuring an unusual eighteen inches long.
- Vincent La Chapelle, French Master cook to Phillip Dormer Stanhope, 4th Earl of Chesterfield, then William IV, Prince of Orange, after to Madame de Pompadour the mistress of Louis XV. When Chesterfield was sent to the Hague as Ambassador to arrange the marriage of William of Orange to Anne, daughter of George 11, he took La Chapelle with him. After Chesterfield returned to London, La Chapelle stayed behind and entered the service of William of Orange, to whom his books are dedicated. (Mossiman pub. Collection). Cagle has a 3rd edition of 3 volumes, dated 1736, with 16 folding plates.-- Maclean also has third editions of 1736 and 1744, both 3 volumes, a 4th edition of 1751 in 1 volume, but annoyingly, no mention of plates. -- Bitting has the 1st edition of 1733 in 3 volumes with 16 folding plates. She also has the 4th of 1751 with 6 folding plates. -- Oxford gives the 1st of 1733 in 2 volumes, the 2nd in 3 volumes and the 3rd of 1744 and a 4th of 1751, both 1 volume only, with no plates noted - urgh!. Oxford states: "This seems a most excellent and well arranged book, though some of the recipes are very strange. A 'strengthening broth' is made of two hundred sparrows with other ingredients. For besieged towns the author gives a recipe for 'broth cakes' which may be carried about, and 'preserv'd above a year'. The broth cakes are obviously a precursor to the modern day stock cubes. Vincent La Chapelle is now known to have been a little creative with the truth regarding his employment record and other issues. Maclean on p85. raises these points and also mentions Philip and Mary Hyman's very good article in Petits Propos Culinaires vol 2, pp 44-45, highlighting La Chapelle's famous spat with Massialot. Whatever claims of plagiarism between these two famous Chefs, this is nevertheless a great cookbook. Uniquely, La Chapelle published this work first in English in 1733 and then brought out the first French edition (Le Cuisinier Moderne) in 4 volumes in 1735. A 2nd French edition followed in 1742 with a new volume added. All complete copies or sets of La Chapelle's cookery books are extremely scarce.

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Antiquarian category

ref number: 10982

Lamb. Patrick - First edition - first issue - 1710.
Royal Cookery; or, the Complete Court-Cook.
CONTAINING THE Choicest Receipts in all the particular Branches of COOKERY, Now in Use in the Queen's PALACES OF St. James, Hampton-Court, and Kensington, Windsor.With nearly Forty Figures(curiously engraven Copper) of the magnificent Entertainments as Coronations, Istal-ments, Ball, Weddings, &c. at Court; Also Receipts for making the Soups, Jellies, Bisques, Ragoo's, Pastes, Tan-sies, Forc'd-Meats, Cakes, Puddings, &c. By PATRICK LAMB, Esq, Near 50 Years Master-Cook to their late Majesties King Charles II, King James II, King William and Queen Mary, and to Her Present Majesty Queen ANNE. To which are added, Bills of Fare for every Season in the Year. London, Printed for Abel Roper, and sold by John Morphew, near Stationers-Hall. 1710.
FIRST EDITION. 1st ISSUE. 1710. 8vo 195x125mm. 1fep. Half title. [1] Title Page. [1] 6p Preface. 4p Contents. 2p Content of Tables. (1)2-127 with 36 plates, many folding. [1] 12p Bills of Fare. 4p Advertisements. 1fep. Full contemporary dark panelled calf with blind tooled fillets on the boards. Expertly rebacked with raised bands and gilt lettering. A handsome very clean copy with a fine patina.
- There is some confusion amongst dealers, catalogue compilers and bibliographers about the issue sequence of the two first editions of 1710. One issue point asks which comes first; the Roper imprint or the other, the Aitkins imprint. Another issue point is the date that is printed on later editions on the third line of adverts at the back of the book. The copy on offer here has no date in the adverts. It has the half title; often missing and all 36 plates as called for. Confusion also exists over the plate count. Bitting cites 34, Viciare calls for 36 and Alan Davidson's copy, sold on March 24th 2011 at Bloomsbury auctions, had 35 plates, conforming with the printed 'Contents of the Tables' list. These oddities appear to constitute printer's mistakes rather than defining different editions. Patrick Lamb (1650-1708/9) began work in the royal household as a child. In 1683 he advanced to become royal cook, then in 1677 he was appointed as master cook to the queen consort, a post that he held jointly with that of office of Sergeant of His Majesty's Pastry in Ordinary, to which he was appointed in November 1677; he became Master Cook to the monarch in February 1683. Lamb's culinary skills were most famously in evidence at extraordinary events like coronations. Lamb's name is recorded in Francis Sandford's famous book 'The History of the Coronation of James II'- printed 1687. He is given a stipend of gold coins for his efforts as Master Cook to His Majesty during the Coronation feast. At the auction of the cookery book collection of Tore Wretman, sold in Southby's, London, Thursday 2 October 1997. an incomplete copy of Sandford's book was sold with a manuscript note on the fep. in Lambs handwriting and signed by him, stating: 'his copy given to him by His Majesty'. Lamb was Master-Cook to five Monarchs and his book was the most heavily illustrated English cookery book to date. Some of Lamb's contemporaries contend that this book was speculatively published under his name. ODNB remarks that the text incorporates recipes for elaborate royal dishes alongside lavish royal table layouts that suggest the text and additions were drawn from Lamb's own papers. There were new editions in 1716, 1726 and 1731. This one is a very clean and complete copy of the rare first edition. Lamb's posthumously published book (He died in 1709) is one of the most important items in any comprehensive antiquarian cookery book collection. Good copies continue to find very high prices. In April 7th 2008, a gastronomic collection assembled by Walter and Lucille Fillin and sold at the Swann Galleries, NYC, featured a first edition of Lamb's 'Royal Cookery' (the same as the copy on offer here). It was sold to the trade for $19,200.oo. According to Swann, this set an auction-price record.

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Antiquarian category

ref number: 11025

Langham. William - The 1633 edition.
THE GARDEN OF HEALTH
CONTAINING THE sundry rare and hidden vertues and properties of all kindes of Simples and Plants. Together with the manner they are to bee vsed and applyed in medicine for the health of mans body, against diuers diseases and infirmities most common amongst men. Gathered by the long experience and industry onf WILLIAM LANGHAM. Practitioner in Physicke. The second Edition corrected and amended. LONDON, Printed by THOMAS HARPER, with permission of the Company of Stationers. M.DC.XXXIII.
4to. 198 x 148mm. 1fep with flowing script - George King senior and Thomas King junior 1703. Title page. [1] 2 pages To the Reader. 4 pages Table of Simples. (1)2-702. 66 pages of A Table. 2feps with George King in script dated 1653, and George Thrift 1709. The dense text printed mainly in gothic type and 'indices' at the end of the chapters in roman type.Text block nice and tight and uniformly age browned but all clearly legible. Original dark brown leather on boards with a skillfully relaid spine with raised bands and gilt lettering. Has a nice patina. The inside cover paste-downs not placed showing original boards and leather edging.
- William Langham's ‘Book of Health’ is a concise medicinal herbal with many recipes interwoven into the text. Langham devotes a chapter to each plant, describing its parts and their uses. To every item of information he added a number, and at the end of the chapter there is a table of conditions relating to the numbers in the text. For instance under Fennel, one of the longest entries there are 132 items of information, ranging from ‘Adder biting’ to ‘Yard ache’. Included is a discussion of almonds, anis, apples, artichokes, barley, basil, beans, beets, bread, butter, capers, cardamom, carrots, caraway, chestnuts, cinnamon, citrons, cloves, cockles, coriander, crab, cress, cucumber, currants; that’s just a selection taken from the A-Cs. With two general indexes, one consisting of a list of 421 simples. The other index is the converse of the lists at the end of individual plants, as it indicates the ills and diseases that can be helped by the use of the many different plants. For example, forty-eight plants were indexed under consumption and eighty-eight under colic, whilst 'lust to abate' merited twenty, with thirty-five to cause it. The table repeatedly lists 10,000 plants that can be used for more than 1,150 conditions and functions. Langham includes some American plants that had only recently reached Europe. He was not the first to use this system. Henry Lyte’s English translation of Dodoen’s famous herbal ‘The New Herbal’ of 1578, [see item 11078 on this site] has four separate indexes; one for classic Latin names of plants; one for apothecaries, the Arabs and modern herbalists; one for the English names; and the fourth a subject index of what plants could do. While the title must have been influenced by the 'Gart der Gesundheit' published by Johann Wonnecke of Kaub in 1485, or the '[H]Ortus Sanitatis', published by Jacob Meydenbach in Mainz Germany on 23 June 1491, the text is quite independent. Langham's very rare text is absorbing and interesting, and when checked against known modern remedies it is amazing how many are similar. Every page has nuggets of information that seem to transcend time. The first edition was published in London, 1579. In the exhibition catalogue "Four Hundred Years of English Diet and Cookery" at the Bancroft Library, it is noted that "This may be the first use of cross-referencing." Like the Lilly Library, the Bancroft has the second edition only.

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Antiquarian category

ref number: 11197

Lemery. M. Louis The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

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Antiquarian category

ref number: 11191

Lemery. M. Louis The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.

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Antiquarian category

ref number: 11192