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de Bonnefons.   Nicolas     An important milestone in the development of French Cuisine.
LE JARDINIER FRANCOIS.
QUI ENSEIGNE A CULTIVER les Arbres, & Herbes Potagers; Avec la maniere de conserver les Fruits, & fairetoutes fotes de Confritures, Conserves, & Massepains. DIEDE AUX DAMES. DIXIEME EDITION. Augmentee par l'autheur de plusients ex-periences qu'il a faites. [a printer's colophon] A PARIS, Chez NICOLAS LE GRAS, au troi-sieme Pillier de Grand'Salle, du Palais a L, couronnee. [a single long line] M. DC. LXXXIV. AVEC PERMISSION.
1684. Thick 8vo. 1 fep. Book Title page outlining the 3 Tomes. Tome 1: Le Jardinier François. [the French Gardener]. Title page. [1] Epistre aux Dames 10p.Preface 5p. [2] Frontispiece of a garden scene. 1-309. 6p. (miss-numbered) The Table. Tome 2. Les Delices de la Campagne. . [the Delights of the Countryside]. [1] Frontispiece of Garden workers. [1] Epistre aux Dames 4p. Preface 2p. [1] 2nd Frontispiece of a Baker. Title page. 2-321. 322-328 The Table. Title page: Tome 3. La Maniere de Cultiver des Arbres Fruiterers. [the Way of Cultivating Fruit Trees]. [1] Dedication 2p. Preface 22p. 1-126. [1] 2nd Title page. Instructions pour les Arbres Fruiterers. [Instructions for Cultivating Fruit Trees]. [1] Le Libraire au Lecteur 2p. 131-238. Tome 4. Title page: Traité des Chasses, des la Vénerie et Fauconnerie. [Treatise about things Venery and Falconry]. [1] 241-282. Table des Chapitres. 1fep. Some slight age dusting throughout. Bound in original full dark brown leather with raised bands on spine and a nice patination. Small piece of leather missing from back cover. Slight cracking to joints but holding well. Overall good condition.
- Bonnefons was a 17th century French writer who was also the 'valet de chambre' of Louis XIV. In the 1650's He published two very important cookery books; 'Le Jardinier François' and 'Les Delices de la campagne' which marked a major turning point in French cooking. In Melissa M. Wittmeier's well researched article online titled 'The Art of the Table in Eighteenth-Century France', she informs us that French cuisine changed very little during the Middle Ages. Even during the Renaissance when a type of more refined cooking was introduced, the French diet remained as it was and dominated by certain cereals and legumes for the poor, and by spicy, boiled meats for those who could afford them. Vegetables were generally considered indigestible with little to no health benefits attributed to them. During the reign of Louis XIV, [The Sun King] all of that changed. The king's preference for certain delicacies, his love for his garden and for the fruits and vegetables that it produced, set the stage for the culinary revolution and standards for fresh produce that would inspire so many great French Chefs still to follow in the future. When Louis XIV died in 1715, doctors noted upon conducting his autopsy that his stomach was three times the size of that of the average adult. Bonnefons noted in 'Les Delices de la campagne', that for the presentation, "the middle of the table will be left empty, since the master of the house will have difficulty in reaching it because of his girth." Several pages later, Bonnefons documented some "instructions for feasts"; the eight courses of the feast took more than six pages to describe and included so many plates that the Sun King's eating habits, his sumptuous and excessive repasts, his extravagant and lavish entertainment, became legendary. Bonnefon's books also elaborate in print a major change in cookery, where he emphasized cleanliness, complementary flavours and simplicity in food preparation. His oft-repeated quote; “Let a cabbage soup be entirely cabbage. . . and may what I say about soup be a law applied to everything that is eaten.” Because of Bonnefons close proximity to the King and his rare abundant gardens at Versailles, and also being a very good writer, this is a historically important book documenting Court cuisine and a practical progressive development in French cookery that ultimately was a major tenet that helped establish it as one of the world's major cuisines.

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Antiquarian category
ref number: 11294
De Swinfield.   Richard     - A presentation copy inscribed by the editor.
A Roll of Household Expenses
OF RICHARD DE SWINFIELD, BISHOP OF HEREFORD,DURING PART OF THE YEAR 1289 and 1290. EDITED BY THE REV. JOHN WEBB, M.A., F.S.A., M.R.S.L. (An engraved printers device; a possible portrait of Swinfield). PRINTED FOR THE CAMDEN SOCIETY. M.DCCC.L1111.
12mo. 223x168mm. Front paste-down and end-paper marbled. 2fep. (With a ms. inscription "T.E. Winnington, from the editor 1854). Title page. Verso, printers name & address. 1p Camden Society names. Verso, Camden Society disclaimer. 1p Dedication to Arcbishop of York. [1] (1)viii-xiii Preface. [1] 1p Header. [1] (1)xviii-ccxxxii Abstract and Illustrations. (3)4-108 The Roll. (3)112-197 The Endorsements. [1] (3)202-242 Appendix. (1)244-249 Glossary. [1] (1)252-267 General Index. [1] (1)270 Addenda et Corrigenda. 1fep. Rear paste-down and end-paper marbled. Contemporary dark bottle green morocco half binding with marbled boards. Spine with raised bands and gilt lettering in one compartment. With the bookplate of T.E. Winnington on the front paste-down. Internally very clean. A handsome copy.
- A record of Richard de Swinefield's expenses as bishop that survived for the years 1289 and 1290. The accounts offer a rare glimpse of the organisation and expenses of a major household in the time period. During the 296 days covered by the record, his household moved 81 times, with 38 of these stops associated with him visiting his diocese during April through June. The record also shows that he supported two scholars at Oxford University The record has been printed a number of times, including by the Camden Society in 1853 through 1855. This copy was printed in 1854. Richard de Swinfield's last name may come from Swingfield located near Folkestone, Kent. His father was Stephen of Swinfield, who died in 1282, and his brother Stephen remained a layman. Other information about his family and upbringing is unknown, nor is his day or year of birth. He earned a doctor of divinity degree, but the location of his university studies is unknown. By 1264 Swinefield was a member of the household of Thomas de Cantilupe, who went on to become Bishop of Hereford in 1275. Swinefield held the prebend of Hampton in the diocese of Hereford, before 1279 and held that prebend until his election as bishop. Shortly after 17 April 1280 he was named Archdeacon of London, having previously held an unknown prebend in the diocese of London. Swinefield was elected to the see of Hereford, or bishopric, on 1 October 1282. The election was confirmed by John Peckham, the Archbishop of Canterbury on 31 December 1282, and Swinefield was given custody of the spiritualities and temporalities, or the ecclesiastical and lay income producing properties of the see by 8 January 1293. He was consecrated on 7 March 1283. During Swinefield's time as bishop, he was not involved in politics, and spent most of his time in his diocese. He rarely attended Parliament, usually excusing himself on the grounds of urgent diocesan business or his own bad health. He inherited a number of lawsuits from his predecessor, which he managed to settle. Swinefield also resolved a dispute over the boundary between the diocese of Hereford and the diocese of St Asaph, a Welsh bishopric, with the settlement being not entirely to the Welsh bishop's liking. The town of Hereford also had disagreements with Swinefield, and on one occasion the bishop threatened excommunication against the town unless they submitted. Swinefield was concerned to ensure that his clergy were well treated. He worked to ensure that churches within his diocese were not misappropriated through the granting of custody to unworthy candidates, as well as trying to keep order in the monasteries. His main efforts though went toward securing the canonization of his predecessor Thomas de Cantilupe. This did not however take place until 1320, after Swinefield's death. Swinefield died on 15 March 1317, and was buried in Hereford Cathedral, where a memorial in the transept's north wall shows Swinefield dressed as a bishop and holding a building. (See photo 1 below) Two of his nephews were given offices within the diocese, with John given the precentorship in Hereford Cathedral, and Gilbert made the chancellor there. Another possible relative was Richard Swinfield, who also held a prebend in the diocese.

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Antiquarian category
ref number: 11089
Digby.   Sir Kenelme     - First Edition - 2nd Issue.
The CLOSET Of the Eminently Learned Sir Kenelme Digby Kt. Opened:
Whereby is DISCOVERED Several ways for making of Metheglin, Sider, Cherry-Wine, &c. (the 2nd PART) TOGETHER WITH Excellent Directions FOR COOKERY As also for Preserving, Conserving, Candying, &c. Published by his Son's Consent. London, Prinetd by E.C. & A.C. For H. Browne, at the West-End of St. Pauls, 1671.
FIRST EDITION - 2ND ISSUE. 2 Parts. 1ST PART: Marbled end-papers with lovely elaborate gilt tooling. 2 fep. [1] Portrait frontispiece of Digby aged 62. Title page. [1] 2p 'To the Reader'. 1-103. 2ND PART: COOKERY: 104 - 251. 8p 'The Table'. [1]. 3fep. Marbled endpapers with lovely elaborate gilt tooling. Very handsome honey coloured polished calf by Bayntun (Riviere). French fillet frame on covers, raised bands, spine elaborately gilt in compartments with elegant central floral bouquet stamp, two crimson labels, intricately gilt turn-ins. At some time the back cover has split on one side from the board and been expertly rejoined as before, without loss. Marbled end papers, all edges gilt. From the Spokane Public Library, with the perforated and ink stamp on the 'To the Reader' leaf and with same accession number printed by hand on another page. The Frontis and title page have had expert repairs to page edges with no loss. Very slight hint of soiling here and there, but overall a very pleasing copy of a book not often found in agreeable condition. The binding at some time have had the boards break form the spine and getting reset. Now completely tight and very handsome. A very scarce item.
- The Frontispiece and Title page are slightly darker than the rest due to the book being on display at the Spokane Public Library for protracted periods of time. It also appears that the very good repairs carried out to those same page edges, (without loss) was due to paper brittleness accrued while on display. The first edition was printed in 1669. NUC locates an aggregate of nine copies of the two editions in seven libraries. Digby (1603-65) was a writer, navel commander, diplomat, scientist, philosopher, privateer, religious conversationalist, and more. In his book he devotes 89 pages to metheglin, which he also calls meath, a honey based brew to which various spices are added. From meath, Digby moves on to other liquids, including his own complicated 'aqua mirablis' recipe, the ingredients of which include cloves, spearmint, marigold and sack. Gradually the entries progress to more solid food, porridges and broths and end with meats and sweets. A few recipes include apples but there is singularly little talk of vegetables. The description of "how to fatten young chickens in a wonderful degree" gives one an insight into the Brobdingnagian zest of an aristocracy that had no misgivings about its place at the top of the food chain. Lit up by candles to ensure round-the-clock feeding, chicks were fed a pap of pulped raisins, bread and milk , to make them so fat that; "they will not be able to stand, but lie down upon their bellies to eat". Sir Kenelme Digby, who became as plump and rotund as one of his chickens, died on 1665. His first edition - first issue of 1669, was printed posthumously by his steward, George Hartman who used the recipes from Digby's papers. Hartman in turn, printed a book of Cookery in 1682 called 'The True Preserver'

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Antiquarian category
ref number: 10932
Dodoens.   Rembert     - The rare first ed. of 1578 with Thos. Campion's signature.
A Nievve Herball,
Or, HISTORIE OF PLANTES: wherein is contayned the vvhole discourse and per-fect description of all sortes of Herbes and Plantes: their diuers & sundry kindes: their straunge Figures, Fashions, and Shapes: their Names / Natures / Operations / and Ver-tues: and that not onely of those whiche are here growyng in this our Countrie of Englande / but of all others also of forrayne Realmes / commonly used in physicke. First set forth in the Doutche or Almaigne tongue, by that learned D. Rembert Do-doens, Physition to the Emperour: And nowe first translated out of French into English, by Hen-ry Lyte Esquyer. AT LONDON by m Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne. 1578. Title within woodcut historiated border, with woodcut arms of the translator on verso.
FIRST ENGLISH EDITION. 1578. Large thick 4to. 295x202mm. 1fep. Engraved Title strengthened and reinforced at the edges with no loss. On the verso - Henry Lyte's coat of Arms and a crest "a swan volant silver upon a trumpet gold," (which was not actually granted him by Clarenceux King of Arms uпtil the following year). 2p, Dedication to Queen Elizabeth. 1p, Dedication to the friendly and indifferent Reader. 3p, Latin text headed W.B. and Thomas Newton. 1p, A commendation to Henry Lyte. 2p, To the Reader, in commendation of this worke. Verso - woodcut portrait of Dodoens. 4p, Medical credentials of Rembert Dodoens. 2p, Epistola ad Lectorem of Rembert Dodoens. 6p, Appendix. 1-779. 24p Index in Latin. (one page with srengtheened edge). On verso, Antwerp printers allegorical woodcut colophon. 2 feps, first blank with neat manuscript writing and on the last blank; Thomas Campion's signature. The first six pages and the engraved title page slightly dusty. With 870 woodcuts of plants. A full dark brown calf binding with blind tooled lines and device on the boards. The spine with raised bands, blind tooled lines and a red morocco label with gilt lettering. A nice copy of the very rare first with the wonderful woodcuts. (It was even described as very rare in the 17th century). Bookplate on front paste-down of Henry W. Poor.
- Rembert Dodoens, born Mechelen, Belgium on June 29, 1517, died in Leyden, Netherlands on March 10, 1585. He was a Flemish physician and botanist, also known under his Latinised name Rembertus Dodonaeus. In 1530 he started his studies of medicine, cosmography and geography at the University of Leuven, where he graduated in 1535, then establishing himself as a physician in Mechelen in 1538. He married Kathelijne De Bruyn(e) in 1539. From 1542-1546 he stayed in Basel. He turned down a chair at the University of Leuven in 1557, also turning down an offer to become court physician of emperor Philip II of Spain, instead choosing to became the court physician of the Austrian emperor Rudolph II in Vienna (1575-1578). He then became professor of medicine at the University of Leiden in 1582. Dodoens' great herbal ‘Cruydeboeck’, 1554, was influenced by the herbal of Leonhart Fuchs. He divided the plant kingdom in six groups. It treated in detail especially the medicinal herbs, which made this work, in the eyes of many, a pharmacopoeia. It was translated first into French in 1557 by Charles de L'Ecluse and called a ‘Histoire des Plantes’, and then into English (via L'Ecluse) in 1578 by Henry Lyte, and titled ‘A Neiwe Herbal, or Historie of Plants’. This first edition of the English translation was printed in folio at Antwerp, in order to secure the woodcuts of the original; the blocks being too heavy and valuable to transport. It has 779 pages mostly in black-letter and 870 woodcuts, about thirty of which are original. Lyte added very little original matter to the text. A second edition in square octavo and without any woodcuts, was printed in 1586 in London by Ninian Newton, and a third in 1595 by Edmund Bollifant in the same size. A folio edition also without woodcuts was published by Edward Griffin in 1619. In its time, it was the most translated book after the Bible. It became a work of worldwide renown, used as a reference book for two centuries. Dodoens's last book, ‘Stirpium Historiae Pemptades Sex sive Libri XXX’, 1583, was the Latin translation of his ‘Cruydeboeck’. It was used as a source by John Gerard for his Herball. The BL holds four copies; This first of 1578, other editions of 1586, 1595 and 1619. THOMAS CAMPION was born in London on February 12, 1567. He was a law student, a physician, a composer, a writer of masques and a poet. He went to Peterhouse College - Cambridge in 1581. In 1586 was admitted to Gray's Inn in London to study law. He participated in the Gray's Inn revels of 1588 and contributed songs to the Gesta Grayorum revels of 1594, but seems never to have been called to the bar. Campion's first poetic attempts were in Latin. His love of quantitative versification in classical Latin poems carried over into his English poems and songs. Campion was first published in 1591, when five of his songs appeared in Newman's unauthorized edition of Sidney's Astrophel and Stella. Four years later he published his own book, a collection of Latin epigrams, called Poemata (1595). Campion's reputation rests chiefly on his lyric poems, which are distinguished by their musical quality and charm. They were published 1601-1617 in four books of airs, beginning with A Booke of Ayres to be Sung to the Lute, Orpherian and Bass Viol (1601). Campion spent three years (1602-1605) on the Continent, and received the M.D. degree from the University of Caen in 1605. After returning to England, he practised as a doctor in London from 1606. During that time, he wrote several masques which were performed at the court of James I. Perhaps the best of them was the Lords' Masque (1613). In 1613 he also published A New Way of Making Fowre Parts in Counterpoint, a book on music theory. Campion died in London, probably of the plague, on March 1, 1620, and was buried at St. Dunstan's-in-the-West. Henry W. Poor whose bookplate is tipped into this book, was born in 1844, and was an American banker and publisher of 'Poors' Railway Manual'. He was also a famous wall street dealer, active in leather and ice securities garnering a fortune in excess of $5,000,000. He was a collector of fine art and had a library that was without equal anywhere in the country. He died in 1915.

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Antiquarian category
ref number: 11078
Dods.   Mistress Margaret    
THE COOK AND HOUSEWIFE'S MANUAL:
A PRACTICAL SYSTEM OF MODERN DOMESTIC COOKERY AND FAMILY MANAGEMENT; CONTAINING A COMPENDIUM, OF FRENCH COOKERY, AND OF FASHIONABLE CONFECTIONARY, PREPARATIONS FOR INVALIDS AND CONVALESCENTS, A SELECTION OF CHEAP DISHES, AND NUMEROUS USEFUL MISCELLANEOUS RECEIPTS IN THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. By MISTRESS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. Eleventh Edition, Revised. EDINBURGH: OLIVER AND BOYD, TWEEDDALE COURT. LONDON: SIMPKIN, MARSHALL, AND CO. 1862.
186 x 124 mm. Paste-down and end-paper with advertisements. [1] Half title. [1] Title page. [1] 1p Advertisement. [1] (1)8-12 Advertisement. (1)14-15 Contents. [1] (1)18-598. (1)600-624 Index. [1] End-paper and paste-down with advertisements. Numerous woodcuts of carving in the text. Original dark green cloth boards with blind tooling and very slightly bumped tips. Sympathetically relaid original spine with gilt tooling, still in good condition. The bottom line of gilt with minimal flaking. Internally in very good condition. A wonderful copy.
- Mrs. Christina Jane Johnstone brought out her well-known contribution to the cookery section of literature under the title of “The Cook and Housewife’s Manual" (first edition 1926). Hiding her authorship behind the pseudonym of Mistress Margaret Dods, who was the landlady in Sir Walter Scott’s tale of 'St. Ronan’s Well' published three years before in 1824. Mrs. Johnstone imparted a novel feature to her book by investing it with a fictitious history and origin. We learn how Peregrine Touchwood, Esq, the ‘Cleikum Nabob’ sought to cure his ennui and hypochondria by studying Apician mysteries; concluding with a syllabus of thirteen lectures on cookery, which were delivered by the aforesaid Nabob. Progressing further one comes to the main part of the manual, which can be readily distinguished from an ordinary one by a literary tone, which certainly betrays a little of the influence of Scott himself. Although this is a Scottish production, with all the smells and flavours of a good Scotch broth, it is not so narrow in its aims. The title page gives a London publisher as well as one from the ‘Auld Reekie'. Mrs. Johnstone has benevolently adapted her labours to both her countrywomen as well as the un-worthy Sassenachs 'doon sooth'. The Cleikum Inn was a hitherto unnamed cotter’s house belonging to the Benarty estate, which was acquired by Lady Scott in 1825 as a lodge at the west entrance to Lochore estate and thereafter given the name of ‘Cleikum Inn’ by Sir Walter Scott. Mistress Dods was the landlady of the Inn near Peebles which hosted the gatherings of the Cleikum Club. The aim of the club, which counted Sir Walter Scott among its members, was to celebrate Scottish national literature. They certainly were among the first organisations to celebrate a Burns' Night. The mighty Mistress Dods was a superb cook and rigorous task master. Staff and guests trembled before her! We assume her book 'The Cook's and Housewife's Manual' was meant to have the same iconic relationship to Scottish cuisine as that of Mrs Beetons’ households south of the border. Surely Mrs Johnstone’s efforts are echoed in the last paragraph of page 16, where we are reminded not to be so impressed by Mr Touchwood’s eloquence as to lose sight of the fact that this is after all; a cookery book, albeit a little unusual!

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Antiquarian category
ref number: 11160
DODS.   MRS MARGARET     - The very rare first edition.
THE COOK AND HOUSEWIFE'S MANUAL;
CONTAINING THE MOST APPROVED MODERN RECEIPTS FOR MAKING SOUPS, GRAVIES, SAUCES, RAGOUTS, AND MADE-DISHES; AND FOR PIES, PUDDINGS, PASTRY, PICKLES, AND PRESERVES: ALSO FOR BAKING, BREWING, MAKING HOME-MADE WINES, CORDIALS, &C. THE WHOLE ILLUSTRATED NOTES, AND PRACTICAL OBSERVATIONS, ON ALL THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. BY MRS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. ------"Cook, see all your sawces, Be sharp and poynant in the palate, that they may Commend you; look to your roast meats and baked meats handsomely, And what new kickshaws and delicate made things." Beaumaont and Fletcher. EDINBURGH;PRINTED FOR THE AUTHOR, AND SOLD BY BELL & BRADFUTE, AND OLIVER & BOYD, EDINBURGH; LONGMAN, REES, ORME, BROWN, AND GREEN, LONDON; ROBERTSON & ATKINSON, GLASGOW; AND JOHN CUMMING, DUBLIN. 1826.
FIRST EDITION: 183 x 121 mm. Grey front paste down and end paper. 2 feps. half-title. [1] Title page. On verso - a stamp of the Mitchel Library Glasgow. 2nd half title - Part 1. [1] (1)8-9 Preface. [1] (1)14-40 Introduction. 41-47 Directions for Carving. 48-62 Scotch National Dishes. 63-75 Bills of Fare. 76-79 Illustrated pages of table settings. [1] 81-82 Suppers. 3rd half title - Part 11. [1] (1)4-352. (1)354-366 Index. 2 feps. Grey back paste down and end paper. Half green morocco with green cloth boards and green morocco tips. Spine sun faded with raised bands with blind tooling. bright gilt lettering laid down, also Mitchel Library, Glasgow code numbers on 2 compartments. The text block is lightly age browned. The half title and last page more age browned and both pages laid down indicating a later binding. Overall a nice copy.
- This first edition is substantially different from later revised editions.

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Antiquarian category
ref number: 11190
Dolby   Richard     - The best edition.
THE COOK’S DICTIONARY, AND HOUSEKEEPER’S DIRECTORY:
A NEW FAMILY MANUAL OF COOKERY AND CONFECTIONARY, ON A PLAN OF READY REFERENCE NEVER HITHERTO ATTEMPTED. BY RICHARD DOLBY, LATE COOK AT THE THACHED HOUSE TAVERN, ST. JAMES’S STREET. NEW EDITION, CARFULLY REVISED; INCLUDING NUMEROUS NEW RECIEPTS, THE MOST APPROVED MODERN BILLS OF FARE, AND FASHIONABLE PLANS FOR LAYING OUT THE TABLE. LONDON: HENRY COLBURN AND RICHARD BENTLEY, NEW BURLINGTON STREET. [a small single line] 1833.
223 x 143 mm. 3rd Edition. 1fep. [1] Frontispiece. Title page. Half-title. [3] [1] 2p Advertisement to first and second editions. [1] 7p. Table layouts in Green. 4p. Bills of Fare. (1)2-552. 2p. Explanation. 7 p. Articles in Season. [1] 2p. Opinions of the press. 2feps. Frontispiece and title page slightly dusty. Text block slightly age browned. Half crimson calf with crimson tips and marbled paper. Spine with raised bands, gilt text and dentelles in the compartments.
- An interesting and alphabetically arranged presentation of early nineteenth century English domestic cuisine, compiled by chef Richard Dolby of the Thatched-House Tavern on St. James Street. At the time his book was a popular domestic reference. It contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print. Featuring a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables when in season. First published in 1830 with a second edition appearing in 1832 and this last one printed in 1833 and also being the fullest and best edition. In researching the book, I came across a site online called ‘Grammerphobia’, described as Grammar, etymology, usage, and more, brought to you by Patricia T. O’Conner and Stewart Kellerman. It had an article entitled “Who put the Duck in Duck Sauce”. Following the logic of the question from Chinese recipes to Chinese American Cuisine to the classic French cooking, the question of the classic Duck Sauce Bigerade came about. It went on to explain; “One recipe for roast duckling appears under three names; Usually known as Duckling with Orange sauce or Duckling à l’Orange or Duckling à la Bigarade. Bigarade originally meant the orange itself, but in the 19th century it also came to mean a sauce made with bigarade oranges, served particularly with Roast Duck. Oxford’s first citation for the word used in this sense is from an 1833 edition of The Cook’s Dictionary, and House-Keeper’s Directory, by Richard Dolby. A recipe in the book for fillets of wild duck à l’orange advises; Arrange them in a dish, and serve with bigarade sauce under them. The sauce calls for the rind of a Seville orange. It also says that wild ducks should be fresh. If not fresh, on opening the beak they will smell disagreeable”. In researching Carrot Cake as well, I discovered the recipe in Richard Dolby’s book is an almost exact copy of the recipe ‘Gateaux de Carottes’ from ‘The Art of French Cookery’ written in 1827 by the famous French Chef A.B. Beauvillier’s. One wonders how many other recipes in Dolby’s book have been plagiarised. Further research is needed. --- Axford p.98. Bitting p.126. Oxford p. 164. Cagle p. 457.

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Antiquarian category
ref number: 11240
Dubois.   Urbain     - An unusual and unique find.
Three Carved Wood Blocks for Plates in both 'Cuisine Artistique' and 'Grand Livre des Patissiers' --
Wood block 1. - Cuisine Artistique 1888. Measuring 6 1/2" x 3 1/2". Dessin 263, plate 45. Gateau Millefeuille sur Grand Socle. Wood blocks 2&3. - Grand Livre des Patissiers et des Confiseurs 1883. one measuring 1 1/2" x 3 1/4". Dessin 228, plate 63. Croustade en Pain et en Riz. # two, measuring 2 3/4" x 1". Dessin 22, plate 19. Petit Pates a la Financiere.
The 3/4" thick wood blocks are finely and precisely carved by W. Guldenstein. Brandeburg Str 55. Berlin. They have the printers details written on the the back of each one, with the planche design and plate designation. The blocks are black with printers ink, but all the very fine details of each carving still clearly visible. The wood block engravings match the book engravings precisely. They are preserved in a custom made clam shell box in half tan calf with tan cloth boards and calf corners. The spine has raised bands with gilt lines. One red label and one green one with gilt lettering. Excellent condition.
- Urbain Dubois had two main passions; cooking and writing. Early in his career he became chef to the Rothschilds, established in a kitchen already famous for its refined style since the time Antonin Careme worked there. The next appointment was at the Cafe Anglais, the famous French restaurant located at the corner of the Boulevard des Italiens and the Rue de Marivaux in Paris. It was there that Dubois served under the famous chef Adolphe Dugléré, and it was at that time the Café Anglais achieved its highest gastronomic reputation. Next he moved to the equally famous Cafe Tortini and the Restaurant Rocher de Cancale. Later he became chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. In 1860 in Berlin he became chef to the Prince regent, William of Prussia, who would become king in the following year. He also served at the Court of Wilhelm 1, Emperor of Germany, where he met and had a very unusual working schedule with the chef Emile Bernard. The arrangement had them each being responsible for the cooking on alternate months. This suited Dubois well, it allowed him time for writing. The carved blocks were matched to the exact design on each plate on each relevant book edition . It is amazing, in this age of digital manipulation just how accurate this labor intensive but finely carved blocks are. The results of these engravings on each page are what makes Urbain Dubois' books so beautiful and sought after. They are a gastronomic record of the 'Bel Epoque' period at its grandest, ostentatious and most affluent. The grand 'pieces montees' some reaching 2-3 feet high, made from all the best ingredients of whole game birds, whole fish, meats, pastilliage amply garnished with fruits, chaudfroid, various aspics, topped with Foie Gras, Morels, hatelets of whole Truffles, Cocks combes etc, amaze with their intricacy and fantasy. These blocks give a little indication of the effort, pride and expertise chefs like Urbain Dubois deployed, to raise the 'Grand Buffets' of the time to a level rarely seen now, except in culinary competitions. A very rare item.

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Antiquarian category
ref number: 10919
Dubois.   Urbain     - An association copy; from the library of William Heptinstall
Artistic Cookery
ARTISTIC COOKERY. A PRACTICAL SYSTEM SUITED FOR THE USE OF THE NOBILITY AND GENTRY AND FOR PUBLIC ENTERTAINMENTS. WITH EIGHTY ENGRAVED PLATES: BY URBAIN DUBOIS CHEF DE CUISINE OF THEIR MAJESTIES THE KING AND QUEEN OF 'CUISINE-CLASSIQUE' AND 'CUISINE DE TOUS LES PAYS'. -- En ce siecle de vigueur et d'activite fecondes, il est evident, que le bien-etre et le comfort entrent pour une grande part dans les aspirations de l'humanite; car plus les peuples gagnet en intelligence, plus ils devienment gourmets! U.D. LONDON; LONGMANS, GREEN, AND CO. 1870. THE RIGHT OF TRANSLATION IS RESERVED.
FIRST ENGLISH EDITION. Large thick 4to. Paste-downs and end-papers in light yellow, front and back. With 'IW&FS' (International Wine and Food Society) headed bookplate of William Heptinstall, the Chef-Patron of the Fortinghall Hotel, Perthshire. Half-title. [2] 1pp Round engraved head portraits of Wilhelm and Augusta Von Preussen. 1pp Elaborate engraved title page - Artistic DUBOIS Cookery. [1] Title Page. Signature of Urbain Dubois on verso. 2pp Dedication. 3pp Preface. [1] xi-xiv Service of the Table. [1] 2pp Summary and Menu. [2] 1pp Service a' la Russe, engraved plate of a set Dinner Table. xvii- lv Bills of Fare. 1-231. 232-236 Index. 237-244+[1] Advertisements for Dubois's Books. [1] Original clean red cloth binding with original gilt lettering on spine. A very nice copy of the extremely scarce first edition in its original state, with a nice association.
- This volume is the English translation of Dubois' great French classic "La Cuisine Classique". Within the 244 pages are 80 fresh bright copper- engraved plates showing 337 examples of meat, fish and dessert arranged on exquisite serving dishes or stands. The presentation of the food is incredibly grand, ornamental and stylish, including classical, rococco, gothic and oriental and often with almost inedible centre pieces. The decorations place this work in the field of decorative art almost as much as cookery. Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. William Heptinstall was an influential Hotelier, Caterer and Author in the 1950's. He wrote "Hors d'oeuvre & Cold Table" - first edition; 1959.

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Antiquarian category
ref number: 11017
Dubois.   Urbain & Emile Bernard    
La Cuisine Classique
VOLUME 1: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME PREMIER DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES -- VOLUME 2: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME SECOND DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES.
The 10th Edition; Large 4to. 307x250mm. VOLUME 1: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Engraved Frontispiece. [1] Title page. Verso with facsimile signature of Dubois. Half title for dedication. [1] Dedication a leurs Majestes de Prusse. [1] (1)x Preface to 1st edition. (1)xii Preface to 2nd edition. (1)xiv Preface to 8th edition. (1)xvi-xviii La Service a la Francaise. (1)xx-lxiv Menus. (1)2-421. [1]424-433 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 29 full page planches. Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. VOLUME 2: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Title page. Verso with facsimile signature of Dubois. (1)2-526. [1]528-537 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 48 full page planches. (A total in both volumes of 77 planches). Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. A handsome set of a magnificent cookery books. The fine engraved plates are incomparable.
- 'La Cuisine Classique' first published - 1856. Dubois' and Bernard's great classic, records a progressive step up from the style of French cookery based on the work of Marie Antonin Careme. These were simplifications and refinements (albeit still very complicated) of the early work of Carême. It was practised mainly in embassies, the grand houses of the titled and elite and also the royal palaces of Europe for much of the 19th and first half of the 20th century. The major developments were to replace service à la Française (serving all dishes at once) with service à la Russe (serving meals in courses but still on platters) and to develop a system of cookery which formalized the preparation of dishes with their sauces and garnishes. In its time, it was considered the pinnacle of haute cuisine, and it was a style distinct from cuisine bourgeoise (cuisine for families with cooks) the working-class cuisine of bistros and homes, and the cuisines of the the French provinces. Cuisine classique came under heavy criticism in 1972 from the food critics Henri Gault and Christian Milleau, for its rigidity, and penchant for elaborate, multi-layered preparations and heavily cooked foods, and an often whimsical and cryptic naming scheme for dishes. While restaurants serving cuisine classique are now generally considered stodgy anachronisms (if indeed there are any left) – they were supplanted by dining rooms serving nouvelle cuisine, where from the chef's point of view the biggest difference was serving the whole course on one plate. There has also been a revival of interest in provincial cooking (cuisine du terroir) and newer styles. La cuisine classique has had a decisive impact on cuisine as a whole. The cooking techniques of cuisine classique (but not the final assembly) still form the basis of most culinary educations, and the recipes of Escoffier's -'Le Guide Culinaire' and the combinations of the 'Le Repertoire de la Cuisine' are still used as a vital starting point in cooking versions of the French classics better suited to modern tastes. Those books and guides may not be consulted so much nowadays, but their lasting impact cannot be ignored, as every good French meal served today owes its creation, in large part to those times. It may be argued that there are no absolute original dishes, but rather, what we are served today is an amalgamation and progression of culinary techniques, advances in H&S and refridgeration, improved equipment and market availability since man hunted with spears. Our real debt is to those master cooks who imparted and maintained the highest standards possible and also left behind from their time, a written legacy of their knowledge and craft, that in turn influences and inspires the next generations. These two magnificent volumes from Dubois & Bernard cannot help but amaze; truly a different time.

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Antiquarian category
ref number: 11030


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