Careme.   Marie Antonin     - William Hall, Translator
French Cookery
COMPRISING L'ART DE LA CUISINE FRANCAISE; LE PATISSIER ROYAL; LE CUISINIER PARISIEN. BY THE LATE M. CAREME, SOME TIME CHEF OF THE KITCHEN OF HIS MAJESTY GEORGE IV., TRANSLATED BY WILLIAM HALL, COOK TO T. P. WILLIAMS, ESQ., M.P., AND CONDUCTOR OF THE PARLIAMENTARY DINNERS OF THE RIGHT HONOURABLE LORD VISCOUNT CANTERBURY, G. C. B., LATE SPEAKER OF THE HOUSE OF COMMONS. WITH SEVENTY-THREE PLATES ILLUSTRATIVE OF THE ART. LONDON: JOHN MURRAY, ALBEMARLE STREET. MDCCCXXXVI.
FIRST EDITION - 1836. 8vo. Title Page. 3pp 'Advertisements' (i-xliv) (1-422) [1] including 73 lithographed folding plates illustrating elaborate dishes. Fully bound in modern black calf with blind tooling on boards. Spine with raised bands, blind tooling, 2 Bottle green labels with gilt lettering, gilt lines with gilt dots. Internally almost new, however some very slight foxing to the title page. There is at least one other edition dated 1856.
- This English translation of three of Careme's major books is very rare, especially a nice clean complete copy like this one. Careme became, because of his brilliance as a Patissier and mastering all other departments in the large Kitchens, the epoch changing force and most important influence on European cookery of the time. This was partly due to the writing of his seminal works, cooking for 12 years for the great gourmand - Talleyrand , serving also, such Royal personages as George IV of England and Alexander I of Russia. His writing stands above all others of that era, in part, due to the monumental aspect of the plates of 'Pieces Montees' and the amount of details of quality in the recipes. The mind is staggered, in these modern days of electrical appliances, processors, refridgeration, hi-tech H&S, controlled storage and distribution systems etc just how Careme produced, day after day, the Grand Buffets for the great houses. The coal fumes, heat and punishing hours took their toll, and Careme, worn out, died at 48 years of age, leaving behind a legacy that is still admired and being written about today.

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Antiquarian category
ref number: 10952

Careme.   Marie Antonin    
Le Maitre d'hotel Francaise
2 VOLUMES -- LA MAITRE-D'HOTEL FRANCAIS, TRAITE DES MENUS A SERVIR A PARIS, A ST-PETERSBOURG, A LONDRES ET A VIENNE; PAR ANTONIN CAREME, auteur du Patissier Royal Parisien, - du Patissier Pittoresque, du Cuisinier Royal Parisien et de l'Art de la Cuisine Francaise au xix seicle. NOUVELLE EDITION. REVUE, CORRIGEE ET AUGMENTEE. TOME PREMIER. PARIS. Au depot principal, rue Therese, 11: ET CHEZ MM. J. RENOUARD et Cie, libraiares, 8 rue de Tournon. MAISON,, libraire, 29, quai des Augustins. MANSUT,libraire, 30, place St-Andre-des-Arts. DAUVIN et FONTAINE, libr, pass des Panorams. TRESSE, libraire, galerie de Chartres. DENTU, libraire, Palais-Royal. A LONDRES, CHEZ W. JEFFS, 15 BURLINGTON-ARCADE. 1842. TOME SECOND - (identical title page) 1842.
8vo. Volume 1. 1fep. Engraved frontispiece of two Chefs in uniform of a design by Careme. . Engraved Title page designed by Careme. Title-page. [1] 3pp. Dedication. [1] IX-XI Notice De M. le Marquis de Cussy. [1] 1-4pp. Avant-Propos. 5-352. 12 folding printed menus. 2 very large folding plates. 1fep. Volume 2. 1fep. half-title. Title page. [1] 1-282. 13 folding printed menus. 4 long folding plates of table settings. 2 large folding plates of Grand Buffets de la Cuisine Moderne. 1fep. Both volumes with dark tan spines with gilt lines and lettering, Also with brown marbled boards. Pastedown and end-papers marbled. Text and pages very clean. A very scarce item, especially in this condition.
- This is the second edition of 1842. The first edition was 1822. La Maitre d'Hotel Francaise is a fascinating and unusual cookery book. It describes the hundreds of menus he created and cooked in the capitals of Europe including many of his trademark lavish Buffets. The work is a testament to his monumental talent and shows a career that really took off when he left Talleyrand's service in 1815 to go and work in Brighton for the Prince Regent and after for Tsar Alexander followed by a time in Paris as Chef to the British Ambassador. Careme was among other things a self-taught artist and all the plates in these volumes are from his designs. (Maggs Bros Cat.1374.)

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Antiquarian category
ref number: 10999

Careme.   Marie Antonin    
Le Patissier Pittoresque
LE PATISSIER PITTORESQUE, compose et dessine par M. ANTONIN CAREME, de PARIS, contenant cent vignt-cinq planches gravees au trait, dont cent-dix representent une variete de modeles de pavillions, rotondes, temples, ruins, tours, belvederes, forts, cascades, fountaines, maisons et hermitages; precede d'un Traite des cinq ordres d' Architecture, salon Vignole; auquel on a joint des details des ordres Cariatude, Poestum, Egyptien, Chinois et Gothique; tires du Parallele des Monumens antiques et modernes. Troisieme edition, revue, tres augmentee. A. Paris, Chez MM. J. Renourd et Cie, Tresse, Mansut, Maison, et au depot principal, rue Therese, n. 11 et a Londres, W. Jeffs, 15 Burlington-Arcade. 1842.
4th Edition. Half-Title. (List of Careme's books on verso) Engraved Title page designed by Careme.[1] Title Page.[1] 2pp Dedication to A. Monsieur Muller. 3pp Avertissement.[1] 2pp Table des Matieres. IX-XV. [1] 1-56. 1-123 Engraved Plates with versos blank. 2 Un-numbered plates with designs and versos blank. Pastedown and end-papers marbled. All the text pages very lightly browned. All the plates of pastry architecture very clean. Black morocco binding with black leather spine with gilt lettering and lines. Binding very slightly rubbed. Overall a good copy of a scarce book.
- Careme was born in Paris and abandoned there by destitute parents in 1792 at the height of the French Revolution. He worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous pâtissier with a shop near the Palais-Royal. Bailly recognized his talent and ambition. Carême gained fame in Paris for his pièces montées (elaborate constructions used as centerpieces), which Bailly displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids, and ancient ruins, taking ideas from architectural history books that he studied at the nearby Bibliothéque Nationale. Utilizing his architectural knowledge coupled with culinary genius, some of his sugar works were so elaborate that court jesters would dance upon them while entertaining the king. He did freelance work creating pieces principally for the French diplomat and gourmand Charles Maurice de Talleyrand-Périgord, but also other members of Parisian high society, including Napoleon. While working on his confections at many private kitchens, he quickly extended his culinary skills to main courses. Napoleon was famously indifferent to food, but he understood the importance of social relations in the world of diplomacy. In 1804, he gave money to Talleyrand to purchase Château de Valençay, a large estate outside of Paris. The château was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Carême with him. Carême was set a test by Talleyrand: to create a whole year’s worth of menus, without repetition, and using only seasonal produce. Carême passed the test and completed his training in Talleyrand's kitchens. After the fall of Napoléon, Carême went to London for a time and served as chef de cuisine to the Prince Regent, later George IV. Returning to the continent he served Tsar Alexander I in St. Petersburg, before returning to Paris, where he was chef to banker James Mayer Rothschild. He died in Germany at the age of 48, burnt out, and also due in no small measure, to many years inhaling the toxic fumes of the charcoal on which he cooked. He is remembered as the founder of the haute cuisine concept and is interred in the Cimetière de Montmartre, Paris.

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Antiquarian category
ref number: 11000

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.

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Antiquarian category
ref number: 11022

Careme.   Marie Antonin    
Le Cuisinier Parisien
OU L'ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE, TRAITE ELEMENTAIRE ET PRATIQUE DES ENTREES FROIDES, DES SOCLES, ET DE L'ENTREMENTS DE SUCRE; SUIVI D'OBSERVATIONS UTILES AUX PROGRESDE CES PARTIES DE LA CUISINE MODERNE; Par Antonin CAREME, Auteur du Patissier royal parisien, - Patissier pittoresque, - du Maitre-d Hotel fraincaise, et de l'Art de la Cuisine francaise au xixe siecle. NOUVELLE EDITION. REVUE ET AUGMENTEE. OUVERAGE ORNE DE 25 PLANCHES DESSINEES PAR L'AUTEUR ET GRAVES AU TRAIT. PARIS. AU DEPOT DE LIBRAIRE, RUE DES MOULINS, 8, PRES DE LA RUE THERESE, 44. 1854.
154x235mm.1 fep + 1fep with the original outer paper cover tipped in. Half Title with Careme's facsimile signature. [1] Title Page. [1] 2p Eulogy de M. Laguipiere. (1)viii-xvi Notice per M. Jules Janin. (1)2-3 Avant Propos. [1] (1)6-25 Discours Preliminaire. [1] (1)28-396. (1)398-408. 2feps. 24 engraved folding plates numbered 2-25. (the title page is number 1). Internally lightly browned and water-stained throughout. Pages with wide un-trimmed margins. Edges are brittle. Modern half calf with marbled boards and calf corners.Spine with raised bands and gilt lines. two black morocco labels with gilt lettering.
- Bitting p25 informs, M. Laguipiere of whom Careme writes a brief eulogy, was one of the cooks attached to the army during the campaign of 1812. The first edition was published - 1828, 2nd 1828, 3rd 1842. Cagle p95-96 cites the 2nd and 3rd editions. Neither Bitting, Vicaire nor Cagle have this new edition of 1854. One of the scarcer editions of Careme's books.

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Antiquarian category
ref number: 11057

Careme.   Maria Antonin     - A 2nd edition in the original state.
LE CUISINIER PARISIEN,
OU L’ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE, TRAITE ELEMENTAIRE ET PRATIQUE DES ENTREES FROIDES, DES SOCLES ET DE L’ENTREMETS DE SUCRE, SUIVI D’OBSERVATIONS UTILES AUX PROGRES DE CES DEUX PARTIES DE LA CUISINE MODERNE. Par M. A. Careme, de Paris, Auteur du Patissier royalparisien, du Patissier pittoresque, du Maitre- d’hotel francais, et de deux Recueils de prjects d’ architecture destines aux embellissements de Paris et de Saint-Petersbourg. Deuxieme Edition, revue, corrigee et augmentee. OUVRAGE ORNE DE 25 PLANCHES DESSINEES PAR L’AUTEUR, ET GRAVEES AU TRAIT PAR MM. NORMAND FILS, HIBON ET THIERRY. PARIS, DE L’IMPRIMERIE DE FIRMIN DIDOT, IMPRIMEUR DU ROI, RUE JACOB, NO 24. 1828.
212x 135mm. 1 fep stuck to cover. Half title with bookplate of Alain Huchet. 1p list of Careme’s published titles with his facsimile signature. Engraved title page. [1] Extra title page. [1] 2p Memoire de Laguipiere. (1)8-9 Avant Propos. [1] (1)12-46 Discours Preliminaire. (1)48 – 407. [1] (1)410 – 422 Table des Chapitres. ½ fep pasted to the inside of the back cover. The original engraved blue cover with a small 3mm chip on the bottom of the spine and the corner of the back cover. A small amount of light foxing here and there, but overall nice and clean. Pages untrimmed and some uncut. A very nice copy of a very scarce edition in the original state.
- French Cuisine is one of the most refined styles of cooking in the world. It is a consequence of centuries of political and social change throughout the country. It wasn't until the year 1765 that restaurants in France could make and sell food. Up until this point foods to be sold had to be purchased from the food guilds. A tavern owner named Boulanger who served soups, challenged the guilds in court and won. Boulanger called these soups - restaurants, also known as restoratives, and will be forever credited with the term we all use today. French cuisine also owes its basis to its great regional seasonal foods and famous dishes. From the German & Swiss influences of the east, to the sublime produce of Provence, the Mediterranean seafood, the bounty of the middle regions, the influence of Paris and the butter and cream dishes of the north. It also has a highly refined and historic Viniculture and the well-developed variety of the cheese industry. French cuisine is blessed. Many of the great chefs of France worked for royalty, dukes and the noble families. With the French revolution and the fall of the monarchy, many chefs were out of jobs. With Restaurant owners able to make and sell their own food many of these great chefs opened their own restaurants. Ten years later there were more than 500 eating establishments in and around Paris alone, never mind the rest of France. Many of these great master chefs refined their cooking to a point we now know as Classical French Cuisine. The three most important of these chefs were Francois Pierre de la Varenne, who wrote the first book on French Cuisine, refining a lot of techniques. Marie Antoine Careme helped create some and to record the majority of classical cuisine's techniques and recipes. Finally and perhaps the most influential - was George Auguste Escoffier, whose work and books are still today arguably the most important references in the world of French classical cuisine. Antonin Careme was the archetype of the great modern chef. Of the role he saw cookery fulfilling in society, he wrote; ‘When there is no more good cooking in the world, there will be no more keen and elevated intelligence, no pleasing relationships, no more social unity’. Those ideas were extraordinarily new at the time, and part of his culinary testament in this volume here; ‘Le Cuisinier Parisien ou l’Art de la Cuisine au XIX Seicle’. Careme was a conscientious recorder of everything he undertook in the Kitchen. He was always taking notes. He wrote “It was my custom every evening, on returning home, to note down the changes I made to my work as a result of my daily experience. That daily account was the cause of the progress I made”. Careme goes further - “ My colleagues now see the clear evidence of the progress I have made in the French cuisine of the 19th century. I do not claim that this new work of mine will fix the culinary art for ever; other practitioners with the gifts and skill for it will doubtless create new things, but my work will have inspired them”. And how right he was ! Gastronomy – a word that had only recently been penned by the author Joseph Berchoux, was to mature beyond recognition. Francatelli (one of Careme's pupils) Gouffe, Dubois, Nignon, Ritz and above all Escoffier, were to shape and record the new heights and standards in which Gastronomy was taken. The legacy of Careme is firmly embedded in this history and his books are collected assiduously. Alain Huchet whose bookplate is tipped into this book is an ex-Chef de Cuisine who became a famous antiquarian bookseller on the Quai de Conti in Paris. He also specialises in prints as well as books and has a very large collection of Larousse Gastronomiques.

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Antiquarian category
ref number: 11176

Careme.   Marie Antonin     - The rarest edition bound in Kangaroo.
LE PATISSIER NATIONAL PARISIEN
TOME 1. - OU TRAITE ELEMENTAIRE ET PRATIQUE DE LA PATISSERIE ANCIENNEET MODERNE. Suivi d’observation utilesau progress de cet art. Par M.A. CAREME, de Paris.. Auteur du Patissier pittoresque, du Maitre-d’ hotel francaise, du Cuisinier parisien ou L’Art de faire la Cuisine francaise ou xix siècle. NOUVELLE EDITION, REVUE ET CORRIGEE ORNEE DE NOMBREUSES FIGURES. TOME PREMIER. (A nice etching of a raised pie on a dish) PARIS. GARNIER FRERES, LIBRAIRES-EDITEURS. 6, RUE DES SAINTE-PERES, 6. [n/d circa 1879]. TOME 11. - LE PATISSIER NATIONAL PARISIEN OU TRAITE ELEMENTAIRE ET PRATIQUE DE LA PATISSERIE ANCIENNEET MODERNE. Suivi d’observation utilesau progress de cet art. Par M.A. CAREME, de Paris.. Auteur du Patissier pittoresque, du Maitre-d’ hotel francaise, du Cuisinier parisien ou L’Art de faire la Cuisine francaise ou xix siècle. NOUVELLE EDITION, REVUE ET CORRIGEE ORNEE DE NOMBREUSES FIGURES. TOME PREMIER. (A nice etching of a Chartreuse on a dish) PARIS. GARNIER FRERES, LIBRAIRES-EDITEURS. 6, RUE DES SAINTE-PERES, 6. [n/d circa 1879]
TOME 1. 193 x 124mm. 1 new fep. Tipped in original yellow paper cover with same text as title page. [1] Original fep with bookplate on verso. Half-title with Careme’s portrait on the verso. Title Page. [1]. (1)vi Dedication to M. Boucher dated 1815. (1)viii – x Preface. (1)xii – xxxiii Discours Preliminaire. [1] (1)xxxvi Division de cet ouverage. (1)xxxviii – lxviii Vocabulaire. (1)2 -421. [1] 424 – 430 Table des Metieres. 1 original Fep. Tipped in original yellow-paper back cover. Overall an extremely nice clean copy with untrimmed pages and etchings in the text. Rebound in beautiful modern half red Kangaroo leather, marbled boards, raised bands to spine with fine gilt tooling to compartments. (The binding done by Roger Perry of Queensland, Australia. He has over 40 years of bookbinding experience having been indentured to the famous Bayntun’s of Bath. Along with his wife who is the paper expert they run a very small thriving business from their garage in the suburbs of Brisbane. An unlikely location for an expert binder! Roger showed me the difference between the standard European leathers and Kangaroo; Surprisingly tougher and smother than the other traditional bindings of calf, goat and sheep). TOME 11. 173 x 120mm. 1 new fep. Half title. [1] [1] with a frontispiece of an Almond Pyramid. Title page. [1] (1)2 – 464. (1)466 – 478 Table des Metieres.. 36 pages of Advertisements. 1 original Fep. The first 24 pages with light foxing and somtime quite severely trimmed, but not affecting the text. This accounts for the smaller size of the 2nd volume compared to the first. Many etchings in the text. Rebound in beautiful modern half red Kangaroo leather, marbled boards, raised bands to spine with fine gilt tooling to compartments. Even though both volumes are slightly different in size, the binder Roger Parry has done a very good job matching the gilt work on the spines. Overall a very nice made-up set.
- Marie Antonin Careme had a short but very unusual life. A story he told and retold as an adult tells us all that we know about the chef’s early childhood in Paris. Recorded by his secretary Frédéric Fayot, it recounts: “His parents, who had had twenty-five children, lived in the most abject poverty; his father, an unskilled laborer, frequently got drunk, perhaps out of disgust with life, and the irregularities of his conduct increased the misery and the distress of those for whom he was responsible. One Monday he came home before dinnertime and took his young son out for a walk. They went out of the city into the fields. After the walk, they came back in through the Main gate, near which they ate dinner. At the end of the meal, the father spoke to the poor child of his future, which was to be divorced from that of the family. “Go, my little one, go now; there are good trades in the world; leave us, misery is our lot; this will be an age of many fortunes [the Revolution was under way]; all that is required to make one is intelligence, and you have that; This evening or tomorrow, perhaps, some good place will welcome you. Go with what God has given you.”…The young Carême was left in the street, quite literally. He never saw his parents again; his mother and father died some years later; his brothers and sisters dispersed.” Astonishingly a unknown tavern owner took him in that same evening and gave the eleven or twelve-year-old Carême his first break in life, The next day he offered the boy a job. Fate had intervened and pulled Careme into French cuisine -- How he would change it! Later he would publish his famous book ‘Le Patissier Royal Parisien’. He also wrote of this period: “When I take a look around Paris, I see with pleasure in every neighborhood the improvements and the growth that the pastry shops have undergone since this work appeared; The pastry cooks of the suburbs, having my book in their hands, have not feared to move into the heart of the capital; those who had formerly worked in private households have set up in business for themselves, which they would never have dared to do without the aid of my volume.” This was the time of the Revolution when cooks of the private households were leaving in fear of being tainted by the same red, white and blue republican fervor of the masses and ending up alongside their former aristocratic and headless employers. This was also the reason the ‘Royal’ of ‘Le Patissier Royal Parisien’ was replaced by the fearful and crafty publishers of ‘Le Patissier National Parisien’. Although this is a late copy of Careme’s great influential work, a complete set of the re-titled two volumes are rarer than any of his other books. None found in OCLC, COPAC, British Library or any major bibliographies nor auction records. The Library of Congress has an imperfect copy of Vol.2.

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Antiquarian category
ref number: 11200

CAREME.   MARIE ANTONIN    
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 Garnatures; des grosses pieces de Boucheriee, de Jambon, de Volaille, et de Gibier, etc. PAR Antonin CAREME, de Paris. (one single line) TOME 1st A PARIS, (one single line) AU COMTOIR DES IMPRIMEURS-UNIS, Qui Malaquais, 15, CHEZ JULES RENOUARD ET C, LIBRAIRES, 6, RUE DE TOURNON, Meme maison a Leipzig; CHEZ DENTU, LIBRAIRE, GALERIE D' ORLEANS, AU PALAIS-ROYAL., Et au Depot principal, rue Sainte-Anne,55. (one very small single line) 1847
3 VOLUMES -- TOME 1: 218 x 140mm. 1fep. Half-title. [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. [1] xxj-liij Notice Historique et Culinaire. [1] lv-lxvj Avertissement. lxvij-cviij Histoire. cix-cxvj Fragments. cxvij-cxxvij Des Ceremonies. [1] 1-296. (1)298-313 Table. [1] 1fep. Many small vignettes throughout the book. TOME 2: 218 x 140mm. 1fep. 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. Nine folded plates present plus many small vignettes throughout the book. TOME 3: 218 x 140mm. 1fep. Half-title. [1] Title page. [1] (1)2-519. [1] (1)522-544 Table des chaptres.. 1ep. Three single and eleven folded plates present plus many small vignettes throughout the book. All half title, elaborate titles and title pages foxed due to inferior paper being used. All text blocks clean and tight. All volumes in quarter dark tan calf with marbled board. Calf tips to boards. Spines with raised bands, gilt lines, blind tooling and 2 two red labels each. A fine set.
- Marie-Antoine Carême, born June 8, 1784, Paris, France, died January 12, 1833, Paris. A French chef who served the royalty of Europe, wrote several classic works on cuisine, and advanced the notion of cuisine as both an art and a science. Carême was born into a poor family. He began his career at age 15 as a kitchen helper in a Parisian restaurant but soon moved to employment in a fashionable pastry shop, or pâtisserie, frequented by Charles-Maurice de Talleyrand. Carême’s elaborately sculptured confections reached the table of Napoleon himself. Carême thereafter became the chef of Talleyrand (12 years), of the prince regent (the future George IV) of Great Britain (2 years), and briefly, in succession, of Tsar Alexander 1 of Russia, the court of Vienna, the British embassy in Paris, the Prince of Württemberg, the Marquess of Londonderry, and Princess Bagration. He then spent seven years with the Baron de Rothschild at his Ferrières estate. He published the first three volumes of 'L'art de la Cuisine Francaise au xixe-siecle.' by January 1833, while still alive. After his death volumes four and five were edited by his friend the food author Armand Plumerey, from the existing papers of Careme and published by 1834. Interestingly these three volumes can be considered a complete set as well as the set of five with Plumerey's additional two. Careme and his wife were buried together in Montmartre at the Cimetière de Montmartre.

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ref number: 11307

Carter.   Susannah     - A fantastic copy of a cookbook in its original state.
The Frugal Housewife
OR, Complete Womans Cook. WHEREIN THE ART OF DRESSING ALL SORTS OF VIANDS WITH CLEANLINESS, DECENCY AND ELEGANCE, IS EXPLAINED IN FIVE HUNDRED APPROVED RECEIPTS IN Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Syllabubs, Creams, Flummery, Jellies, Giams, and Custards, TOGETHER WITH THE BEST METHODS OF Potting, Collaring, Preserving, Drying, Candying, Pickling, AND MAKING OF ENGLISH WINES; TO WHICH ARE ADDED TWELVE NEW PRINTS, Exibiting a proper Arangement of Dinners, Two Courses for every Month in the Year. WITH VARIOUS BILLS OF FARE. BY SUSANNAH CARTER, OF CLERKENWELL.LONDON: PRINTED FOR E. NEWBURY, THE CORNER OF ST. PAUL'S CHURCH-YARD 1795.
The 3rd London edition. 12mo. Frontispiece (a Copper plate of Trussing) Title page. 6p The Index. 4p A Bill of Fare. 1p [1] a Copper plate of Trussing. [1] 2-180. 12p Woodcuts of Table Settings. Original publishers blue newspaper binding. Pages pristine and most uncut. Edges untrimmed, as issued. Housed in a handsome modern half black leather clam-shell box with black cloth boards. Spine with raised bands, gilt lines and two bottle green labels with gilt lettering. A unique and rare copy.
- The first question that comes to mind when viewing this little book is, where has it been kept for over 200 years; to still be in this condition is wonderful. The original newspaper cover is quite delicate and a little faded and needs to be handled with care; hence the need to house it in the special clamshell box to protect it for the next 200 years. After buying a book, leather bindings had to be ordered from a binder and paid for separately. Not surprisingly publisher's and binder's establishments were often found in close proximity to each other. The 1st edition of Carter's cookery book was published, London, circa.1765. From the PRB&M Co. we learn "Although in its initial U.S. appearances, the Frugal Housewife was strictly oriented towards British cuisine and ingredients, it was later adapted and expanded for American housewives, and portions of the original publication directly formed the basis for the first American-authored cookbook: Amelia Simmons's American Cookery". The first American edition of The Frugal Housewife, printed without a date, was advertised by Edes & Gill in the Boston Gazette as “this day Published” on 2 March 1772. As an interesting side-note, Edes & Gill are best remembered as the most important printers in Boston during the American Revolution. In 1773, one year after publishing Carter's cookbook, they and their newspaper, the Boston Gazette, played a crucial role in sparking the Boston Tea Party.

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Antiquarian category
ref number: 10975

Carter.   Charles     Carter's monumental work.
The Complete Practical COOK
Or, A NEW SYSTEM Of the Whole Art and Mystery of COOKERY. Being a Select Collection od Above Five Hundred RECIPES for Dressing, after the most Curious and Elegant Manner (as well FOREIGN as ENGLISH) all Kinds of Flesh, Fish, fowl, &c. [a single thin line] FITTED FOR ALL OCASIONS: But more especially for the most Grand and Sumptuous Entertainments. [a single thin line] [a single thin line] Adorned with Sixty curious Copper Plates; Exhibiting the full Seasons of the Year, and Tables proper for Every Month; As also Variety of large Ovals and Rounds, and Ambogues and Square Tables for Coronation-Feasts, Instalments, &c. [a single thin line] The Whole intirely [sic] New; And none of the RECIPES ever published in any Treatise of this Kind. . [a single thin line] Approved by divers of the Prime Nobility; And by several Masters of the Art and Mystery of Cookery. [a single thin line] By CHARLES CARTER, Lately cook to his Grace the Duke of Argyll, the Earl of Pontefract, the Lord Cornwallis, &c. . [a single thin line] LONDON: Printed for W. Meadows, in Cornhill; C. Rivington, in St. Paul's Church-Yard; and R. Hett, in the Poultry. M.DCC.XXX.
FIRST AND SOLE EDITION. 4to. 255 x 202 mm.2 feps. Title page, printed in red and black. [1] Dedication page. [1] 10 pages To the Reader. [1] (1)2-208. 209 - 212 Terms of Art. (1)214 - 224 The Contents. 60 engraved plates, 3 folding. Spectacular fold-out contains dishes for King George II Coronation dinner. Some foxing to edges, but otherwise nice and clean. The edges of the text block nicely speckled. Full tan calf with spine and boards tooled in gilt. Spine with raised bands and red morocco label in gilt. Rebound by Chris Lewis of Bath, formerly a binder at Bayntun-Riviere. From the estate of Dan Samuel, 4th Viscount Samuel (1925-2014), grandson of Herbert Louis Samuel, 1st Viscount Samuel, High Commissioner of Palestine (1920-1925). A very good copy.
- Sam Bilton wrote online, the following article about Charles Carter and his book; The Complete Practical Cook. Her acute observations are worth re-printing here in their entirety: " Long before chefs began coveting stars, their reputations were built on the social standing of their patron. The bigger the ‘nob’ you worked for, the more prestige your position as a chef held in the 18th century. Charles Carter’s patrons included the Duke of Argyll, General Wood and several lords. He had the advantage of having worked in several European countries where he had been exposed to a wider variety of flavours (like garlic) than many of his English counterparts. He was very proud of his achievements and doesn’t shy away from telling the reader so in the introduction. Despite his lack of modesty, a lot of what Carter says still holds true today. He believes cookery is an art and that good cooks should be rewarded for their skill. He is highly critical of unscrupulous cooks who pass off the work of others as their own. He even starts the book by extolling the virtues of a good stock, a maxim which is as true now as it was in the 18th century. The recipes are very much of their time, with many meat-based dishes beloved by his wealthy benefactors. Nose to tail eating was definitely the order of the day. The recipe for 'Olio Podred'a (a type of Spanish stew) contains 11 breeds of bird including pheasants, ducks and larks plus beef, pork, veal and mutton, not to mention hogs ears, trotters, sausages and ham. The dish is served with a ragout of pallets, sweetbreads, lamb stones, cockscombs and a hefty dose of truffles. You get the meat sweats just by reading the recipe. A few recipes, like 'To Pot Otter' ', Badger or Young Bea'r, are decidedly odd and are likely to offend some 21st century sensibilities. However, others like 'Buttered Crab' ' Eggs à la Switz' (a spiced-up version of eggs florentine), 'Pike Babacu’d' or 'Beef la Tremblour' (slow cooked rump or sirloin, till it is so tender that it will tremble or shake like a quaking pudding) sound reassuringly familiar once you get past the archaic language. Some like 'Tamarind Tort' or 'Caraway Cakes' are crying out to be rediscovered by a modern audience. Unlike modern cookery books there is no strict division between savoury and sweet dishes reflecting the way meals were served 'à la francaise'. Carter even provides a large number of diagrams at the back of the book with suggestions for different dinners according to the season or occasion. (One of the folding plates measures a whopping 500mm long. See image #6 below) Clearly for the 21st century cook, this is far from a practical book. The recipes are designed to cater for large households so inevitably require scaling down. Some of the ingredients he uses, like 'eringo roots' (candied sea holly roots) or 'ambergris' (whale vomit) are difficult to come by or are best avoided. Carter claims this book will make cooks more inventive and a certain degree of ingenuity is required to make these recipes work today. If you have any interest in England’s culinary heritage it’s worth persevering with The Complete Practical Cook if for no other reason than to prevent it from being forgotten". [From the 'Cookbook Review' blog online]. Oxford p.61. Cagle p.592. Bitting p.77. Axford p.75. MacLean p.23.

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Antiquarian category
ref number: 10981