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

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.

click on image to enlarge
Information

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

click on image to enlarge
Information

Antiquarian category
ref number: 11039

BRADSHAW.   PENELOPE     Very scarce 9th ed. circa 1747.
BRADSHAW'S VALUABLE FAMILY JEWEL,
BEING A STORE-HOUSE OF SUCH Curious Matters as All ought to be acquainted with, who intend to spend their lives either pleasant or profitable. Containing All that relates to CONFECTIONARY, COOKERY, PASTRY, PRESERVING, (with a small perpendicular line between) PICKLING, CORDIALS, MADE WINES, , BREWING &c. With a great Number of other Necessary Articles not to be met with in any other Book: Particularly, an excellent Method for the Management of a Beer-Cellar: How to keep Ale or Beer always exceeding Fine; and how to restore four Beer to its first Perfection; which Article has been of the utmost Service to the Purchasers of this Book. Likewise, an excellent Method to preserve a constant Stock of Yeast, even in the most scarce Seasons. In this Book is likewise inserted Mons. Millien's Method of preserving Metals from Rust, such as Guns, Grates, Candle-Sticks, &c. for the Discovery of which the Royal Academy of Paris gave him 10,000 l. (one long horizontal line) By Mrs. Penelope Bradshaw. (a second-long horizontal line) The Nineth [sic] Edition. [Price One Shilling.]
Small octavo. n/d circa 1747. 155 x 100 mm. Original inside cover and end-papers marbled. [1] 1fep. Title page. [1] 2p To the Reader. (1)vi-xi Index. (1)13-96. 2feps. Foxing or other spotting throughout; edges trimmed at an early date, just barely effecting text, but still full text is legible throughout. Early paper restoration to fore edge to pages of 49-56, again not effecting text. All in all, a handsome copy of a very scarce book.
- This book is as confusing as 'Edward Kidder's Receipts of Pastry and Cookery', to bibliographically ascertain publishing dates. Maclean on page 14 states the earliest known edition of this work is the 10th edition which was "certainly" printed in 1748. Then confusingly she notes no edition before the her stated fifth (with very large additions included within the 136 pages) of 1749. Then to top it all off, she has a stated 6th ed also "certainly" printed in 1749 and has a sixth of 1754. She also assumes; "Mrs. Bradshaw could have been misusing edition numbers to imply by 1748 that she had written a work that was much in demand". Given that the some editions appeared in earlier years, it is quite possible that the publishers began with a late edition number either to make the book sound more popular to the buying public, or if the recipes were lifted from other authors thus avoiding accusations of plagiarism by claiming that Bradshaw's book had already appeared earlier. All editions are rare with only three auction records cited for all editions. [OCLC locates ten copies of all editions, and just one copy (LOC) of this edition; ESTC N65042; Bitting, page 56; citing this edition (LOC copy); Cagle 575 (see notes); Maggs Bros, Catalogue 582; not in Oxford nor Vicaire. Villinova University Library includes 1748, 1749 & 1751 editions. The Wellcome Collection has a 1749 ed. Penn State University Library has a 12th ed.of 1749. Australian Libraries has a 10th ed of 1748. Because of the mind-boggling variance in dated editions, this stated ninth can possibly be dated 1747 or earlier.

click on image to enlarge
Information

Antiquarian category
ref number: 11333

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.

click on image to enlarge
Information

Antiquarian category
ref number: 11038

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.

click on image to enlarge
Information

Antiquarian category
ref number: 11238

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

click on image to enlarge
Information

Antiquarian category
ref number: 11169

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”.

click on image to enlarge
Information

Antiquarian category
ref number: 11132

Buckton.   Catherine M.     A school, cookery and history book in one.
FOOD AND HOME COOKERY.
NEW EDITION COMPRISING OF A COURSE OF LESSONS WITH DIRECTIONS FOR THEIR PRCTICAL CARRYING OUT IN ACCORDANCE WITH THE NEW CODE OF REGULATIONS OF THE EDUCTAION DEPARTMENT 1882 BY CATHERINE M. BUCKTON MEMBER OF THE LEEDS SCHOOL BOARD: AUTHOR OF 'HEALTH OF THE HOUSE' AND 'TOWN AND WINDOW GARDENING' LONDON LONGMANS, GREEN, AND CO. All rights reserved
120 x 178 x 12 mm. 1fep. [1] verso with Frontis of illustration of Kitchen. Title Page. verso 'Opinions of the Press'. (1)iv - vi Preface. (1)viii A Tabulation. ix - xliv Directions. (2) Contents and Illustrations. (1)xlviii Preface. (1)2 - 102. (1)104 - 108 Index. 1fep. On front inside cover; Birmingham school Board prize label. Publishers black cloth. Blind stamp title to the front board. Gilt title on the spine. Text block very clean with 14 illustrations.
- This is a very interesting book, because it sets out a very comprehensive set of cookery and hygiene lessons with sound practical domestic advice. Even with the duties of a Nurse and the diet of a nursery tackled. Also included, a fascinating history of how edible torulea yeast was discovered and used. A look at the index gives a great insight into a completely different age for women. Since the advent of mass food productions, supermarkets etc, this is less of a cookery book and more of highly pragmatic domestic history book. In researching this book and the author I came across online, this article from the Thoresby Historical Society founded in 1889. I wanted to try to reduce it somewhat, but after reading it, I decided to reprint the whole article as a small homage to Catherine Buckton. -- "In 1870 the ground-breaking Elementary Education Act gave all children the right to education up to age thirteen. School Boards were set up in all the major cities with the urgent task of providing places for all the children who had never had regular schooling – some twenty thousand in Leeds alone. Elections were held for membership of the Board, and for the first time women were allowed to stand for public office. There was bitter competition in Leeds for the fifteen seats, split by religious, political and class loyalties. Two women boldly entered the fray as Liberal candidates. Neither won a place, but for Catherine Mary Buckton it was the start of her long fight for educational opportunity and child welfare. She was the wife of Joseph Buckton, a prosperous Leeds wool and cloth merchant, living in a comfortable house overlooking Woodhouse Moor. Brought up in London and Wales, the daughter of a doctor, part of a large lively family with distinguished connections in science, philosophy and politics, she was well aware of the desperate living conditions and high death rates of the great industrial cities like Leeds and the urgent need for public health reform. She was already an active member of the Ladies’ Council of the Yorkshire Board of Education, so she was well-informed and at this stage of her life, in her forties with her two children nearly grown-up, she was ready for a challenge. She believed a key approach was through the education of girls, the wives and mothers of the future. Determined to stand again for the Board at the next election in 1873, she agreed meanwhile to run a series of evening courses for working women in Holbeck and Wortley on health, food and hygiene. Knowing most of her audience would be illiterate, she created simple diagrams and experiments to illustrate her points. Her talks proved very popular, not least because of her understanding and empathy with her listeners. She heard many disturbing tales of the superstitions and ignorance which contributed to infant deaths, and she gained insight into the terrible, demoralising conditions many working women lived in. She was encouraged to publish an account of her ‘painful but delightful’ experience, the first step in what was to become a highly successful writing career. In 1873 she won election to the Board, and was to remain the only woman member until her retirement in 1882, on occasion topping the poll. She proved a combative and articulate campaigner for girls to be taught cookery and the principles of health and hygiene, and went round schools herself to give practical lessons and demonstrations. She designed a special cupboard with all the equipment needed for cookery lessons in the schoolroom and helped to set up training schemes for teachers. Through her work Leeds won a national reputation as a leader in health education. Meanwhile she continued to write and publish, promoting her ideas. Her books ‘Health in the House’, ‘Food and Home Cookery’ and ‘Our Dwellings, Healthy and Unhealthy’, fully illustrated and clearly written, were widely read across the country, not only by women, and reprinted many times. Her love of nature and concern for the many Leeds children who had no access to gardens led her to institute an annual School Board competition for children to plant and exhibit window boxes, with hundreds of children taking part each year. Her book on this subject, ‘Town and Window Gardening’ (1879) was another popular success, and contributed to her national reputation, winning praise from Prime Minister Gladstone himself. A strong Unitarian, she remained throughout her time on the School Board a supporter of free secular education and religious freedom. Sensitive to the needs and problems of the poor, she was a vociferous fighter on their part in various battles. When she retired in 1882 she published a review of the Board’s work, with a powerful critique of penny-pinching attitudes to education. She believed in the need to provide a sound education for all children, whatever the cost – taxes should be spent on that, she declared, rather than ‘wicked, senseless wars’. She retired to London with her family and published one further book ‘Comfort and Cleanliness’ in 1894. She remained a strong believer in women’s rights and a keen advocate for women’s suffrage and equal work opportunities. She died in 1904, and a scholarship in her name was founded by her sister at Abadare Hall for women in Cardiff. Her work still resonates today, with its stress on healthy eating, good childcare, and the need to enjoy and protect the natural world". -- Even though this book will never find its place as a valued item on the shelves of a good cookery book collection, it should find a much more comfortable place in any collection of great people and unsung heroes. Remarkable.!

click on image to enlarge
Information

Antiquarian category
ref number: 11248

Careme.   Marie Antonin     - Careme's final legacy
L'ART DE LA CUISINE FRANÇAISE AU XIXe SIÈCLE
L'ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE. TRAITE ELEMENTAIRE ET PRATIQUE DES BOUILLONS EN GRAS ET EN MAIGRE, DES ESSENCES, FUMETS, DES POTAGES FRANCAISE, ET ETRANGERS; DES GROSSES PIECES DE POISSON; DES GRANDES ET PETITES SAUCES; DES RAGOUTS ET DES GARNITURES; DES GROSSES PIECES DE BOUCHERIE; DE JAMBON, DE VOLAILLE ET DE GIBIER, ETC. PAR Antonin CAREME, de Paris. TOME PREMIER. PARIS. AU DEPOT DE LIBRAIRE, RUE DES MOULINS, 8 PRES DE LA RUE THERESE, 11. 1854. Volumes 4 & 5 by PLUMEREY.
5 VOLUMES -- TOME 1; Marbled endpaper. 1 fep. Half-title with Careme facsimile signature. [2] Portrait frontis of Careme. Elaborate title page (designed by Careme) [1] Title page. [1] v-vj Dedication to Madame Rothschild. vij-xix To Lady Morgan. xxj-liij Notice Historique et Culinaire. [1] lv-lxvj Avertissement. lxvij-cviij Histoire. cix-cxix Fragments. [1] cxxj-cxxvij Un Repas. [1] 1-296. (1) 298-313 Table. [1] 1fep. Marbled endpaper. Many small vignettes throughout the book. TOME 2; Marbled endpaper. 1 fep. Half-title. Elaborate title page (designed by Careme) [1] Title page. [1] j-xxviij Aphorismes. xxix-xxxj Trait de Devouement d'un Domestique. [1] (2)7-326. (1)328-342. 1fep. Marbled endpaper. Nine plates (numbered 2-10) plus many small vignettes throughout the book. TOME 3; Marbled endpaper. 1 fep. Half-title. Elaborate title page (designed by Careme) [1] Title page. [1] (1)2-519. [1] (1)522-544 Table. 1fep. Marbled endpaper. Nine plates (numbered 11-22) plus many small vignettes throughout the book. TOME 4; Marbled endpaper. 1fep. [1] Title page. [1] (1)vi-xi Preface. [1] iv-(1) 1-411. [1] (1)414-425 Table. [1] 2p Errata. 1fep. Marbled endpaper. TOME 5; Marbled endpaper. 1fep. [1] Title page. [1] (1)xiv-xxvii Disertation. [1] (1)xxx-xxxv. [1] 1-526. (1)528-539 [1] 1fep. Marbled endpaper. All five volumes with bottle green marbled boards. Black half calf. Spines with red labels and gilt lines. All volumes in good condition with very light foxing due to poor paper. Overall a handsome set.
- Marie Antoine Carême was born into a working class family in Paris in 1784. When he died in 1833, he was recognized as the greatest chef of his time, and his name was familiar to the rich and famous throughout Europe. Carême's colleagues, and the public at large, first discovered his talents with the publication of ‘Le Pâtissier Royal Parisien’ in 1815. In his great work on cookery, ‘L'art de la Cuisine Française au XIXe siècle' (1847), Carême carries his love of extravagant decoration to new heights for savory dishes. As well as standing cutlets and poultry on end and presenting them in a circle, turban style, or sticking whole fish and roasts with a wide array of decorative hatelets garnished with truffles, crayfish, cockcombs, mushrooms etc etc, he built models of monuments, buildings and ruins etc, with Pastilliage. More importantly, he entirely revamped the art of cookery itself, arguing, among other things, for a cuisine based on "velvety" sauces, rather than the thin, watery sauces favoured in the past. For developing a series of basic preparations (brown and white sauces, court-bouillons, force-meats, etc.) that would become the building blocks of classic French cuisine upon which entire families of preparations could be constructed by combining them or changing the main ingredient or a flavouring. Despite all of his modernism, Carême preferred the monumental service ‘à la française’ in which all the dishes of a given course were placed on the table at once, to the newly-introduced service ‘à la russe,’ in which they were kept hot in the kitchen, then served sequentially from platters passed by waiters. "Certainly this method of serving is conducive to good eating," he wrote, "but our service ‘à la française’ is more elegant and lavish." His influence on French cuisine was enormous, and succeeding generations of chefs continued in the paths he had traced. It was not until 1903, when Auguste Escoffier published his ‘Guide Culinaire,’ that Carême's authority was finally challenged, but his name is revered to this day as a great master whose contributions irrevocably shaped the course of French cuisine. Careme wanted to publish five volumes. Tomes one to three were completed by him before he died, with the first edition being published - 1833-1835. Armand Plumerey completed Careme's work, publishing tomes four and five in 1844; An very important and influential work.

click on image to enlarge
Information

Antiquarian category
ref number: 11022