Robuchon.   Joel     - With Robuchon's signature.
Simply French
PATRICIA WELLS presents the cuisine of JOEL ROBUCHON Photographs by Steven Rothfield Jacket photographs by Robert Freson William Morrow and Company, Inc. New York (With coloured borders at the top and bottom of the page and a coloured design)
FIRST EDITION 1991. 4to. 263x210mm. 1fep with small illustration. Half title with a photograph and coloured borders at the top and bottom of the page and a coloured design. [1] 1p Advertisement. Frontispiece coloured photograph. Title page. Verso with printers info and ISBN. Dedication page with a handmade paper planche with Robuchon's signature in ink. [1] 9-10 Acknowledgements. p11 Contents. p12 with Coloured Photo. 13-354. 355-367 Index. Verso - A note about the Authors. 1fep. All pages with border top and bottom. Many full page coloured photographs throughout. A full mylar cream coloured binding with silver writing on the spine. With the original dj. As new inside and out.
- Joel Robuchon's book 'Simply French' is an attempt by Robuchon to 'translate' three star concepts to the home. The chef and owner of the three Michelin starred Parisien restaurant Jamin, describes his cooking, within the context and impact of Nouvelle Cuisine as 'Cuisine Actuelle'. When reading this impressive book one wonders how the housewife would manage with the 'Ivory Turbans of Shrimp and Pasta' or 'Festive Shrimp Salad' or afford the Caviar, Truffles, Lobster etc. To be fair a lot of the recipes are simplified and one may feel inspired after reading the interviews and introduction at the beginning. Robuchon, a very influential force in French, English and European gastronomy, has, with the help of Patricia Wells brought out an impressive and well designed book that belongs at the forefront of any modern cookery book collection.

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Modern category
ref number: 11076

Rombauer.   Irma Starkloff     - A lovely miniature
The Joy of Cooking
by Irma S. Rombauer. Marion Rombauer Becker and Ethan Becker. Illustrated by Laura Hartman Maestro. RUNNING PRESS. PHILADELPHIA. LONDON.
Text block 2 1/2"W x 3"H. Pp. Half title. Title page. 1pp Contents. (6-252) Beautifully bound in full mid-tan calf with gilt borders to boards. With the binding 2 3/4"W x 3 1/4"H x 1 1/2" thick. Spine with raised bands, gilt lines and two labels - one red and one black with gilt lettering. All edges gilt. Internally - as new.
- This little thick tome is an unusual and very handsome edition of "the Joy of Cooking. A Running Press Miniature Edition, copyrighted 1997 by Simon & Schuster Inc. A real collectors item for a miniature or cookery book collection.

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Modern category
ref number: 10938

Rombauer.   Irma Starkloff     - The very rare first 'Family' edition
The Joy of Cooking
By Irma S. Rombauer. A Compilation of Reliable Recipes with a Casual Culinary Chat - Illustrations. Marion Rombauer.
FIRST FAMILY EDITION. 1931. A.C. Clayton Printing Company, St. Louis, MO. 8vo. 1fep. Title page. 2p Preface . 4p Rules and Contents. 24p Index. 1-395. The errata line on page 370, handwritten by Irma Rombauer for the missing first line at the top of the recipe for Orange Paste with Nuts. This is found in all other copies of the first Family edition. Several handwritten recipes on last 7 blanks and the paste-down. Very slight age yellowing to pages but internally quite clean. Original full blue pebbled cloth binding with gilt lettering on the front cover which is very slightly marked. Overall in very good condition. A nice copy of an extremely rare book.
- This edition is generally referred to as the 'First Family Edition' of 1931. Published by A.C. Clayton of St Louis (a company which had never published a book before but printed labels for fancy St Louis shoe companies and for Listerine). Irma Rombauer, fifty-four years old and recently widowed, (her husband committed suicide) and with the encouragement of her son, Edgar Jr., and her daughter, Marion, sunk half of her inheritance of $6000.oo into a self-published run of 3000 copies of the 1931 edition and gave them out to family, friends and acquaintances. Eventually all 3000 copies were given away or sold. The book was priced at $2.25 with Irma receiving $1.17. Encouraged by the response, Irma Rombauer, in 1936, published the first ‘trade edition’ of 'The Joy of Cooking' with Bobbs-Merrill Company - Indianapolis and New York and being sold for around $3.oo. This is a cookery book that imbibes the definitive American character trait of restless innovation and change. The first chapter after the large early index is titled Cocktails. There one finds unusual items such as a 'Clam Juice Cocktail' (a concoction of seasoned, bottled Clam Broth with Paprika, Horseradish and Tabasaco Sauce). 'Oyster Cocktail with Catsup' follows with 'Shrimp in Grapefruit' following later. The next chapter is Canapes and Sandwiches, with one recipe for 'Pastry Snails'. Irma prefaces this recipe by informing us that "If the approval of guests is to be taken as a criterion of excellence, this is the prize winning Canape". This also highlights another fine American trait; that of generosity. Bearing in mind the date this book was printed, those unusual recipes also sit with other good, well known, early American dishes. If one takes into account that the most recent 'Joy of Cooking' issue celebrating the seventy-fifth anniversary edition, printed Oct. 31st 2006, and numbering a whopping 1,152 pages, proves the enduring affection in which this cookery book is held. If one takes into account the very good accurate recipes of later modern versions and the fact it is one of the longest, continuously printed cookery books, then it must be viewed undoubtedly, as one of the great domestic cookery classics.

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Modern category
ref number: 10936

Rombauer.   Irma Starkloff     - The first 1936 'Trade' edition - 1st issue. Rare.
The Joy of Cooking
By IRMA S. ROMBAUER. A Compilation of Reliable Recipes with a Casual Culinary Chat - Illustrations. Marion Rombauer Becker. THE BOBS-MERRILL COMPANY. Publishers. INDIANAPOLIS NEW YORK.
FIRST TRADE EDITION -- 1ST ISSUE. 1936. Pp. 1 fep. Title page. 1pp. Dedication. 1pp. Forward. 4pp. Contents. Half title. (1-628) 2fep. Original blue and cream/light brown multi lined checked cloth boards with black square on the front cover with the book title. Original spine very nicely relaid on blue leather with original book title laid down. Covers very slight fading and browning. Internally very slight age browning, as expected. Overall a very nice solid copy of the very scarce 1936 edition, first issue. NB: Some bibliographers state the first edition - first issue comes only in a yellow checked cover. This is not true. This copy in blue checked cover is the second one seen as well as one with a yellow cover, both true 1st editions, 1st issues with no further issued printing information.
- This edition is generally known as the 'First Trade Edition’ of 1936. Irma Rombauer, recently widowed, (her husband committed suicide) sunk half of her inheritance of $6000.oo into a self-published run of 3000 copies of the 1931 ‘family edition’ of the Joy of Cooking and gave them out to family, friends and acquaintances. Published by A.C. Clayton of St Louis (a company which had never published a book before but printed labels for fancy St Louis shoe companies and for Listerine). Eventually all 3000 copies were given away or sold. Encouraged by the response, Irma Rombauer, on May 1st, 1936, published the first ‘trade edition’ of the Joy of Cooking with Bobbs-Merrill Company - Indianapolis and New York. The larger 1936 edition contained 628 pages and copies published were: 1st printing - 10,000 of which a respectable 6,838 copies sold in the first 6 months. 2nd printing of 1938 – 10,000. 3rd printing of 1939 – 10,000. 4th printing of 1940 – 10,000. 5th printing of 1941 – 10,000. 6th printing of 1941 – 10,000. Between 1936 and the end of 1942 -- 52,151 copies of the first trade edition were sold. The 2nd edition of June 7th 1943 had an increased 884 pages and 167,261 copies were sold. The first trade edition pioneered a new recipe format: first a chronological listing of ingredients and then instruction for preparation, what we now know as 'action format'. Unfortunately, Irma signed a contract which assigned the copyright of both the 1931 and 1936 editions to Bobbs-Merrill, a situation that would in the years to come, badly strain both parties. Anne Mendelson author of 'Stand Facing the Stove' informs; The editions that mark genuine stages of the book's developement are eight in number: the original privately published 'Joy of Cooking' [1931], this Bobbs-Merrill edition [1936] the best-selling wartime edition [1943], the first postwar edition [1946], (actually printed from the 1943 plates with a very few changes), the first Rombauer-Becker edition [1951], the unauthorised edition [1962], the first authorised edition prepared by Irma's daughter, Marion (Rombauer) Becker [1963], and Marion's last revision [1975].

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Modern category
ref number: 10937

Royal Menu.      
Luncheon for Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
THE ROYAL BURGH OF INVERNESS (the coat of arms of Inverness). Visit of Her Majesty The Queen and His Royal Highness The Duke of Edinburgh. Luncheon In STATION HOTEL., INVERNESS On FRIDAY, 26th JUNE, 1964. Provost W. J. MACKAY Presiding.
177 x 113 mm. One sheet of cream-coloured cardboard folded in half, thereby creating 4 pages. Outside page - see above. Verso with 2 wines. 3rd page with menu. Back outside cover blank. Very slightly stained on first 3 pages. Housed and inserted in a marbled sleeve.
- This was the last leg of a three day visit by the Queen and Prince Phillip to the Scottish Highlands on 24th to 26th June, 1964. It included Caithness, Sutherland, Easter Ross and Inverness. I was a very young commis chef starting in the Pastry Department. The Chef Patissier was a Spaniard called Jose who was a very good and patient teacher. There was another young commis like me, so a team of three. The sweet was a very traditional Strawberries and Cream. I remember helping with small intricate Petit Fours. My first time seeing and making those exquisite mouthfuls. Another thing I remember hearing, that the Chef de Cuisine, an Italian called Mr Lyola, had been given a list of items that the Queen liked, to chose from to make a menu, (I should imagine that the menu had to be sent back to the Queen's tour organisers for approval). Part of the brief was to keep the menu simple. Chef Lyola, who was near to retirement age, had been the Chef de Cuisine at the Central Hotel in Glasgow and had been sent to Inverness to raise the standards. He was a very exacting boss, with a big reputation. We commis chefs were in awe of him and not a little afraid to become the centre of his ire for the slightest mistake. For the first course of 'Foie Gras a la Gelee de Porto', a French chef from the Central Hotel came for tree days to prepare it. I remember also the excitement I felt in the kitchen at that time. None of the commis took time or days off. We just wanted to see and learn the new dishes, even though now, when I read the menu I'm surprised by its relative simplicity. I had the privilege many years later to be the Chef Poissonnier (Fish Chef) at Claridges Hotel in London. There was during the height of every season, eight high level diplomatic banquets held for up to two hundred guests with the Queen attending each one. Those were much more sophisticated affairs, but the excitement of those did not compare to wonder of that first one in Inverness when I was just starting out.

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Modern category
ref number: 11278

Savoy Hotel. London.       - Signed by Silvino Trompetto and Anton Adlemann & James Pare.
Food and Drink Book
THE SAVOY FOOD AND DRINK BOOK (With a picture of a Raspberry sorbet in a biscuit tulip 'en cage') PYRAMID
FIRST EDITION 1988. 210x275mm. 1fep with a b/w photo of Escoffier in top hat at an exhibition. On the verso is a photo of a signed drawing of Francoise Latry, the Savoy Maitre Chef de Cuisines, from 1919 to 1924. Also on the page is the the signature of the Executive Chef, James Pare. Half title with a planche with Trompetto’s signature and a photograph of him in the Savoy kitchen. Frontispiece of Richard D’Oyly Carte. Title page with Adelmann’s signature. Verso with ISBN. 1p Contents. Verso with foyer photograph. 7-9 Introduction. 10-36 + (1) One hundred glorious years. Verso with photograph of chefs. (1)40-207. Verso with photograph of barman. (1)210-221 Cocktail recipes with photographs. 222-224 Index. 1fep. D/J in fine condition. With white cloth binding and gilt writing on spine. Also enclosed are seven pages of nicely produced banqueting menus and a 1916 Savoy leaving certificate of a former Sous Chef; A. Cadier. Very fine condition; as new.
- The Savoy Food and Drink Book is a fine testimony to the excellence of its cuisine. From the historical introduction by Kingsley Amis and the twenty-eight pages detailing ‘One Hundred Glorious Years’ we learn that Richard D’Oyly Carte, originally the impresario behind the Savoy Theatre, was making so much money he invested in the building of the Savoy Hotel on land next to the theatre. The hotel opened in August 1889 and D’Oyly Carte then extended his Midas touch by hiring Cesar Ritz and Auguste Escoffier. Within its first year the Savoy was recognised as the standard for all hotels to emulate. Escoffier and Ritz stayed for ten years and then moved to the newly opened Carlton Hotel in 1899. Their noble and distinguished clientele followed them there. The Savoy never lost its true mystique as a great Hotel and institution. It has been a place of meeting and prominence with members of the British establishment since its inception. With every recipe in the book accompanied by a fine coloured photograph one gets an honestly great cookbook. The enclosed ephemera, further enhances; the Private Room menus are from the time of Anton Edlemann’s tenure. The other item of ephemera is a Savoy leaving certificate (written in French!) for Adolphe Cadier who was a Sous Chef from July 1915 to August 1916. Also attached to the certificate is a photograph of Cadier and a copy of a letter from Escoffier to Cadier, ironically written by Escoffier while he was at the Carlton. The book is also unique in having the signatures of three of its maitre-chefs de cuisines; Silvino Trompetto and Anton Adlemann, and the signature of the most recent Executive Chef, James Pare, who finished his tenure there on 24th October 2014. In 1938 Hugh Wontner joined the Savoy hotel group and he became managing director in 1941. Under Wontner's leadership, the Savoy appointed its first British head chef, Silvino Trompetto, who was maître-chef de cuisine from 1965 to 1980. Anton Adlemann came to England from Munich in 1971 and started at the Savoy under Trompetto. When he became maitre-chef, Adelmann oversaw the rebuilding of brand new kitchens at a cost of £3.5 million. Her Majesty Queen Elizabeth visited them on 5th December 1985. Escoffier’s old ovens which had been in continuous use from 1895 to1985, were finally mothballed. The Savoy has a world-wide reputation and a great history. I have tried every recipe when I was in charge of my own kitchens. Every one worked, and produced very good results. Unlike many other cookery books that have recipes incorporated after maybe one trial at most, the Savoy recipes have been tried and tested over many years. This in-house sumptuously produced signed book with added ephemera is a real collector’s item.

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Modern category
ref number: 11096

Simon.   Andre Louis     - A continous set dated 1934-50 with a 2 page letter signed 'Andre'.
The Wine and Food Society.
A GASTRONOMICAL QUARTERLY EDITED BY ANDRE L. SIMON Published for the Wine and Food Society by SIMPKIN MARSHALL, LTD. STATIONERS' HALL COURT LONDON, E.C.4. (1934).
17 Volumes. In each volume there are 4 quarterlies bound together and they all have individual title pages. All volumes bound at various times in half black calf with black cloth boards and gilt lines. The spines of volumes dated 1940 & 42 are slightly sunned. All spines with raised bands, gilt lines and tooling, with gilt lettering in three compartments. Overall all volumes internally and externally in good condition with a slight variance in standing size and thickness due to being bound at different times. ITEM #2: 222 x 152mm. 2p. Dated 15.11.56. A fine two page letter written and signed by Simon. In a nice agreeable cursive script in blue ink from his home address; to Mrs Prideaux, thanking her for the menu of the Pavilion Banquet, also explaining the meaning of 'Cafe double'. A very handsome set and rare with Simon's letter enclosed within the first volume of 1934.
- André Louis Simon (Image #1 below) born 1877 - 1970, was the charismatic leader of the English wine trade for most of the first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the ‘Wine & Food Society’. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire. A. L. S. was born in St-Germain-des-Prés, the second of five sons of a landscape painter who died of sunstroke in Egypt, while they were still youths. From the first his ambition was to be a journalist. At 17 he was sent to Southampton to learn English and met Edith Symons, whose ambition was to live in France. They married in 1902 and remained happy together for 63 years. A.L.S. was a man of judgement, single-mindedness, and devotion. He was also a man of powerful charm. He became a champagne shipper, the London agent for the leading house of Pommery through his father' friendship with the Polignac family. It gave him a base for 30 years in the centre of the City's wine trade, at 24 Mark Lane. From it he not only sold champagne; he soon made his voice heard as journalist, scholar, and teacher. Within four years of his installation in London he was writing his first book, ‘The History of the Champagne Trade in England’, in instalments for the Wine Trade Review. He spoke English as he wrote it, with a fondness for imagery, even for little parables but with an ineradicable French accent that was as much part of his persona as his burly frame and curly hair. His first History was rapidly followed by a remarkable sequel: ‘The History of the Wine Trade in England from Roman Times to the End of the 17th Century’, in three volumes dated 1906, 1907, and 1909. It was the best and most original of his total of over 100 books. None, let alone a young man working in a language not his own, had read, thought, and written so deeply on the subject before. It singled him out at once as a natural spokesman for wine, a role he pursued with maximum energy, combining with friends to found (in 1908) the Wine Trade Club, where for six years he organized tastings and gave technical lectures of a kind not seen before; the forerunner by 45 years of the Institute of masters of wine. In 1919 he published ‘Bibliotheca Vinaria’, a catalogue of the books he had collected for the Club. It ran to 340 pages. Also in 1919, Simon bought the two homes he was to occupy for the rest of his life: 6 Evelyn Mansions, near Westminster Cathedral (where he attended mass daily), and Little Hedgecourt, a cottage with 28 acres beside a lake at Felbridge, Surrey. He also ended his association with Pommery after 33 years.. Simon began a second life at 55, with A. J. A. Symons he founded the Wine & Food Society (now International Wine & Food Society). Its first (Alsace) lunch at the Cafe Royal in London in the midst of the Depression caused a sensation. But its assured success came from the ending of prohibition in America. Sponsored by the French government, Simon travelled repeatedly to the US, founding its first Wine & Food Society branch in Boston in December 1934 and its second in San Francisco in January 1935. Starting in the spring of 1934 with the first Wine and Food Quarterly. A.L.S. immersed himself in the research, writing, and editing (and finding paper to print) the Society's Quarterlies that was to occupy him throughout the Second World War. In 1962, his friend Harry Yoxall suggested that at 85, daily responsibility for the Society and its magazine was too burdensome and bought the title from him for Condé Nast Publications. But in his 90s, Simon was still exceptional company at dinner and gave little picnics for friends beside his woodland lake. He passed away in 1970. On what would have been his 100th birthday, on 28th February, 1977, 400 guests at the Savoy Hotel in London drank to his memory in claret he had left for the occasion: Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.)

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Modern category
ref number: 11156

SKEATS, B.C.A.   A.C. EDITOR.     - 2 volumes in fine condition.
COMMERCIAL CONFECTIONARY
A Practical Guide for Practical Men BY MANY EXPERT CONTRIBUTORS. Edited by A.C. SKEATS, B.C.A. Lavishly Illustrated in Colour and in Black-and-White a VOLUME 1 THE GRESHAM PUBLISHING COMPANY LIMITED 66 Chandos Street, Covent Garden, London 1937.
FIRST & SOLE EDITION. 4to. VOL.1. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 2p Contributors. 1p Preface. [1]1p Introductions. [1] (1)-xii Contents. Volume 1. (1)–xv List of Plates. [1] (1)2-130. (1) -132 Index to Volume 1. 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new. VOL 2. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 1p Contributors. [1] (1)-vii Contents. Volume 1. (1)x-xi List of Plates. [1] (1)2-133. [1] (1)136-139 Index to Volume 11. [1] 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new.
- This is a fantastic professional’s book. A.C.Skeats and nine experts, most of them Gold Medallists in Bakery, Icing & piping, Gateaux, Petit Gateaux, Wedding cakes, Meringue goods, Afternoon teas, Pork pies, Slab cakes, Pastry, Bake-house management, Fermented goods, Almond goods & Biscuits & even an expert on Catering Costings for small bakeries, Outdoor wedding receptions etc etc it is hard to find any aspect of the Trade that is missing. With 99 plates in the 2 volumes, it is also handsomely illustrated. A seminal work, put together by Skeats and his experienced writers, He explains that there are training centres available for all the tradesmen to learn the craft skills of the Confectionary and Bakery trades., although he and his team of contributors realised there was a large need by the tradesman who could not afford nor get the time to attend the training schools. A fine work that one imagines all professional Bakers, Confectioners & Pastry Chefs would buy. Printed in 1937, two years before the War, which subsequently resulted in a serious shortage of many of the ingredients listed. One wonders how many of those skilled tradesman volunteered to fight and never returned back to resume their trade or places of work. A very fine set.

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Modern category
ref number: 11235

Smith.   L.O.     - A fascinating professional Chef's reference.
EXHIBITION GOODS,
by L.O.Smith. Publishedby MACLAREN & SONS LTD. STAFFORD HOUSE, NORFOLK STREET, LONDON, W.C.2
259 x 159 mm. n/d. 1fep. Half Title. [2] Frontispiece. Title page. [1] 1p Contents. [1] (1)viii – x. (1)xii. (1)2 – 355. [1] 358 – 360 Index. 1fep. Text block very clean, as new. Thick good quality paper. Maroon leather cover and spine with blind tooling. In excellent overall condition.
- This is a very interesting book from the professional chefs point of view. Many chefs take a huge pride in their skills and the best are always watching and learning, always on the look out for new ways and new equipment for improving their everyday skills. This type of passion drives all the best people in their various fields of endeavour. This book is all about advice for the best ways and skills needed to win the coveted gold medals at culinary exhibitions for Bakery and Confectionary. These are just two branches of many other areas of the very large Kitchens. Stunning displays of hand-crafted exhibits that will include works in pulled and blown sugar, chocolate work, pastillage and fat sculpture, as well as vibrant buffets, with Pates, decorated meats, fish and shellfish, food platters etc etc, that showcase the incredible skills within the industry. The International Salon Culinaire at Hotelympia is the UK's largest and most prestigious chef competition programme, and will incorporate 80 classes plus, over the course of four days each year in March. A programme of classes for chefs at the start of their career (apprentices, students and those new to competitions), which will enable them to hone and demonstrate the skills that will be vital to their career such as fish filleting, butchery, knife skills, preparing classical sauce etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff. A fast paced series of hot live classes, in which chefs will compete in a variety of competitions from preparing a three course menu, to putting a new twist on classic ingredients, creating a show-stopping dessert or racing against the clock to producing a contemporary pasta dish plus many more.

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Modern category
ref number: 11239

Soyer.   Alexis Benoist     - Soyer's detailed plan.
A large print of Reform Club Kitchen.
A print of the original drawing and lithograph of the new Reform Club Kitchens drawn by Jn. Farring Arch. Dedicated by Soyer to the members of the Club.
590mm x 908mm. Framed in a dark brown Walnut frame 25mm wide, with a thin gold inside border. Covered in a non-reflective glass. Overall in excellent condition. An original print from the open plan drawing of the new Kitchen, commissioned by Soyer and the Reform Club. Published by A. Soyer, 26 Charing Cross. 1842.
- The new club opened its doors on 24th May 1836 at Dysart House, 104 Pall Mall, next door to the Carlton Club. Its membership had already reached one thousand, including nearly 250 MPs. The Committee set about commissioning a new clubhouse at immense expense, from the architect Charles Barry, a task that was completed, to spectacular effect, five years later. Special attention was paid to the kitchens, which were designed to the specifications of the brilliant and charismatic chef Alexis Soyer who had been hired in 1837. The restaurant, traditionally known as the 'Coffee Room' runs the entire length of the building overlooking the garden at the back. The gallery is reached by a remarkable tunnel-vaulted staircase, again inspired by Italian models. The Library, the Smoking Room and the Card Room lead off the Gallery.

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Information

Modern category
ref number: 11198