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Rombauer. Irma Starkloff Rare 1936 1st Trade' edition, with Irma's signature.
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. 240 x 170mm. 1fep. Title page. [1] 1p Dedication to Rombauer's friend and secretary Mary Josephine White. Verso 1p Forward. 4p Contents. Half title. [1] 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. ITEM # 2. ENCLOSED: 290 x 195mm 1 sheet (2 pages) from the guest book kept by Rose Oller Harbaugh. She was the long-time popular manager of the book department of the large department store 'Marshall Fields' in Chicago. She often sponsored book signings and other literary events, keeping a guest book of visiting authors. This is one such page from the guest book, dated June to October 1945, featuring some of that year's best-selling authors, including Irma S. Rombauer. Her signed Autograph note states: "With many thanks to a fine woman/Mrs. Harbaugh. Fondly/Irma S. Rombauer".
- 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]. ITEM # 2. ENCLOSED: Including Rombauer's, there are in all 8 signatures. 2 unidentified signers on the front and verso of the one page. The other authors who expressed very nice sentiments to Rose Harbaugh are: A. Whitney (1903-2008) wrote over 76 books. more than 50 million copies in print in paperback alone. Ruth Hunter, a supporting actress in Broadway plays, portrayed Ellie Mae in the stage premier of Tobacco Road (1933). In 1945 she published a memoir, 'Come Back on Tuesday'. Russel A. Byrd a long haul bus driver for Greyhound, wrote about his experiences in 'Russ's Bus: Adventures of an American Bus Driver'. While this was a humorous book, Byrd also wrote about highway safety in 'Highway Killers and Driving to Live'. He was a leader of the National Drivers Association for the Prevention of Traffic Accidents. Aleksander Janta (1908-1974) was a Polish poet who published his first verses at age 20. He escaped from a German POW camp. After World War II, he emigrated to the US as a journalist, author, and cultural force in the Polish-American community. Harry J. Owen published a modern version of the ancient fable in 1945, 'The Scandalous Adventures of Reynard J. Fox', a story first published in Middle English by William Caxton, England's first printer. This is a very scarce copy of the 1st trade edition, made rare with the inclusion of the very unusually formatted page with rare signature of Irma Rombauer.

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Modern category

ref number: 10937

Rombauer. Irma Starkloff - A handsome 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

Roux. Albert & Michel - With both brother's signatures.
On Patisserie.
MICHEL & ALBERT ROUX. (A THIN LINE) PHOTOGRAPHS BY ANTHONY BLAKE (A THIN LINE) A large illustration of cooking equipment. Macdonald Illustrated. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
Second reprint 1991. 254 x 198mm. 1 marbled fep. Half-Title. The brother's signatures on the verso. Title page. Printer's info. on verso. (1)Dedication page to Jean-Louis Berthet. p6-8 Contents. p9 Forward. p10-19 Introduction. p20-242. p243-245 Glossary. p246-247 Templates. p248-255 Templates. [1] 1 marbled fep. Full of fantastic colour plates of prepared dishes. Blue cloth boards with vibrant dust jacket. Condition as new.
- This book about pastry is largely the story of Michel Roux's career and accomplishment as one of the Master Patissiers of France. Even tho' he followed in the footsteps of his older brother Albert, it was Michel that shone as a Patissier. Every three years the French state organises the most prestigious competition for representatives from 217 professions, assembled into 17 groups comprising among others, such disparate trades as mosaics, ironmongery, sculpture, floral art and of course culinary art; all trades where 'hand and mind' combine. This competition is to achieve the title of 'Meilleur Ouvrier'. This entitles the holder by an official decree, to teach at the highest technical level. Michel achieved after a gruelling competition, that tests every participant to their limit, the title of 'un des Meilleurs Ouvriers de France 1976, Patissier-Confiseur'. Thereafter to be considered one of the finest craftsmen in patissierie, in France. This book beyond doubt, reflects that Mastery. It also pays homage to all the friends, colleagues, craftsmen, mentors, and even the lasting influence of his Mother and of course his equally gifted brother, Albert. An incredible book full of full-page photographs, recipes and the history of true master craftsmen.

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Modern category

ref number: 11310

Roux. Albert & Michel - With both brother's signatures.
French Country Cooking.
The title page of this book is a two-page spread. A bunch of red radishes obviously in summer, in a French open country market; The Roux Brothers (a single long line) FRENCH COUNTRY COOKING Albert and Michel Roux. Photographs by MARTIN BRIGDALE. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
FIRST ENGLISH TRANSLATION 1989. 4to. 268 x 215mm. 1fep. Half-title. Title pages. Printer's info. on verso. (1)Contents. p6-9 Introduction. p10-251. p252 Specialities of Provence. p253-256 Index. 1fep. Full of fantastic colour plates of prepared dishes. Dark brown cloth boards with vibrant dust jacket. Condition as new. ALSO ENCLOSED: A three folding page booklet for The House of Albert Roux 'Focus' Menu. A four page card advertising 'Sutherland's Eldon Wild Blue Pork' being sold by Roux. 1xA4 sheet of Traiteur menu items also available.
- In 1967 the brothers opened their first restaurant, Le Gavroche (The Urchin) at Lower Sloane Street in London. The opening party was attended by celebrities such as Charlie Chaplin and Ava Gardner. For the following week, Chaplin was reportedly shuttled across London so he could eat there. In 1972 the brothers opened a second restaurant, the Waterside Inn, in Bray, Berkshire, and launched a catering business. (see image #6 below). called the 'House of Albert Roux' at 229 Ebury St. London SW1. In 1967 Albert and Michel moved and opened Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. Graduates from the kitchens of Le Gavroche include Marco Pierre White, Gordon Ramsay, Marcus Wareing, Rowley Leigh, Paul Rankin, Bryn Williams, Andrew Fairlie, including, of course, Albert's son, Michel Roux Jr, now in charge at Le Gavroche, and Michel's son, Alain, in charge at the Waterside Inn. According to Rowley Leigh, "The fact that it is run by an incredibly strong family is key." Paul Rankin: "Whenever you go back you are made to feel amazing and special – a part of the family." In his book White Heat (1990), Marco Pierre White acknowledged Albert Roux as a mentor and father figure. Marcus Wareing calls the Roux brothers "the godfathers of British haute cuisine". In 2010, the Waterside Inn became the first restaurant outside France to have held three Michelin stars for a period of 25 years. An incredible achievement. This book essentially presents, not only the gastronomic heart of the Roux brothers but that of France as well. The Roux restaurants have stayed true to those roots and rather than try to pander to constant innovation, they have presented those timeless French regional classics to the highest standard. Largely because of the Roux Family's influence on the many British chefs who were trained in the Roux establishments, we now have an accepted 'Modern British Cuisine', supported with great appreciation by the many key food suppliers and artisanal producers, up and down Great Britain, capable of suppling the highest quality of all kinds of incredible produce. This is especially highlighted by the three items enclosed from Albert Roux's high-class shop first opened in Ebury Street. Pimlico, in the early 90's. An proud legacy. A fantastic cookbook.

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Modern category

ref number: 11311

Roux. Albert & Michel - With both brother's signatures.
At home with the Roux Brothers.
ALBERT AND MICHEL ROUX. BBC Books.
FIRST EDITION 1988. 230 x 150mm. Half Title. On the verso - a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each. Title page. Printer's info. on verso. p5 Contents. p6 Acknowledgements. p7-13 Introduction. 14-219. 220-223 Index. [1]. Soft cardboard covers. In very good condition. As new.
- The Roux brothers themselves come from a family of humble charcutiers in Charolles, France. The brothers trained as pâtissiers, and came to London to seek their fortunes in the 1950s. Albert worked as a private chef for Nancy Astor; Michel worked for the Rothschilds. In his memoir-cum-recipe book, A Life in the Kitchen (2009), Michel Jr describes an idyllic childhood – a world of everyday feasts and family gatherings, living on a big estate in Shipbourne, Kent. The only arguments Michel Jr can remember were about food. "My father and my uncle would have furious arguments over how to make an omelette ... As far back as I can remember, family and food were the most important things in our lives." In the school holidays, Albert would wake Michel Jr at one or two in the morning to go to Billingsgate fish market, then Smithfield for meat, and Covent Garden for fruit and veg. Albert's wife, Monique, would drive to Paris for ingredients unobtainable in England. Eventually, of course, the pressures took their toll: Albert and Monique divorced in 2001. They both remarried. Albert and Michel opened the present Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. The Roux family tradition continues. Michel Jr trained as a patissier, and now runs Le Gavroche, having taken over the restaurant from his father in 1993. Michel Sr's son, Alain, now runs the Waterside Inn, which has been awarded three Michelin stars for 25 years consecutively. In an article online from the Radio Times a small synopsis tells us that the Roux Brothers are going to do a series of 13 programmes starting on BBC 2 on the 23rd October 1988. It further states; Albert and Michel Roux , famous chef-restaurateurs, dip into the stock pot; pull apart some bouquets garnis; argue about the way to make watercress soup, and clarify consommes. But whatever the arguments, both brothers agree that the important thing is to enjoy cooking. As Albert says, good food is a pleasure that transcends national boundaries. You don't have to be French to be good at it. This is the book from that cookery show.

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Modern category

ref number: 11312

Roux. Michel - Signed by the Author.
Desserts.
A Lifelong Passion (a small photograph of a small Bombe) TRANSLATED AND EDITED BY KATE WHITEMAN - PHOTOGRAPHS BY MARTIN BRIGDALE - CONRAN OCTOPUS.
FIRST EDITION. Published October 13th 1994. 275 x 225mm. 1fep. Half-title with inscription To Robert Hendry dated 7.3.95. and Michel's signature, with a tipped in complimentary illustrated sheet for The Waterside Inn. Verso with a full page Frontis of a mousse and fruit cake. Title page. Verso with Acknowledgements and publisher's info. 1p Contents. 1p Dedication to Lucien Peltier. 1p My Secret Obsession. 8-9 Introduction. 10-189. 190 Food Suppliers. 191-192 Index. 1fep. Bottle green full cloth hardcover with gilt text and small printer's device on the spine. The dust wrapper very good. The whole book as new. Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style,
- Michel Roux trained in the classic French style and has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking. His book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate. Desserts is set to become a classic from the moment it was published. In 1967, Michel opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Several other restaurants followed, including The Waterside Inn at Bray, where Michel has held three Michelin stars for an astonishing 25 years. Michel holds countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l’Ordre National du Mérite in 1987, the Chevalier de l’Ordre des Arts et des Lettres in 1990 and Doctor of Culinary Arts Honoris Causa, from Johnson & Wales University, in Providence, Rhode Island. In recognition of his achievements, he was awarded the OBE in 2002 and the Chevalier de la Légion d’Honneur in 2004.

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Modern category

ref number: 11323

Roux. Albert & Michel Signed by both brothers.
The Roux Brothers New Classic Cuisine.
With a chapter of Wine by MICHAEL BROADBENT by PAUL HOGARTH and photography by ANTHONY BLAKE. MACDONALD & CO LONDON AND SYDNEY. The attractive title page and frontispiece surrounded by a double line border and covering 2pages. Incorporating a nice water-colour of a French and garden.
FIRST ENGLISH EDITION 1983. 269 x 200mm. 1fep with a tipped in 'best wishes' card in red and cream, signed by both brothers. [1] Half-title. The two-page Frontis and title page. Verso with publisher's info and dedications. 2p Contents. p7 Forward. Verso with a b/w photograph of a young Michel. 9-11 Introduction. p14 A sepia watercolour of a Chateau. 15-19 The Culinary Tradition. 1p Verso. a watercolour of a Sommelier. 21-251. 252-256 Appendices, Glossary and Index. 1fep. Maroon cloth hardcover with silver text on the spine. Fine slipcase. Very fine condition, as new.
- This excellent book was the Roux Brothers first published literary effort. It was very well received and went on to cover demand with a total of 4 editions. Next came in 1986, another of Albert's equally fine titles 'The Roux Brothers on Patisserie' that also required another edition later. Next we see in 1988, with a total of 3 editions, "At Home with the Roux Brothers'. Followed one year later in 1989, 'The Roux Brothers. French Country Cooking'. Albert Roux followed quickly in 1991 with 'The Roux Brothers Cooking for Two', printed after a run of 13 cooking programmes on the BBC. This had a total of 2 editions. !992 saw 'French Country Cooking' published with a total of 2 editions. 1996 saw Albert bring out, 'Cher Albert: Answers to everything Gastronomique'. Michel Roux brought out his own Master tome in 1994, titled 'Desserts'. A immense output from two of the most important modern Master Chefs to reside and work in England. Along with Escoffier and Elizabeth David, the Brothers were, in Culinary terms, epoch changers in the United Kingdom.

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Modern category

ref number: 11326

Royal Menu. - Visiting the Scottish Highlands.
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 of the Station Hotel, Inverness. The Chef Patissier was a Spaniard called Jose who was a very good and patient teacher. There was another young commis pattisier like me, so a team of three. The sweet course on the menu 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 to chose from that the Queen liked, 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 focus 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 three 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 at Claridges Hotel in London. There was during the height of every season, eight high level diplomatic banquets, coordinated with the relative Embassy, and held for up to two hundred guests with the Queen attending each one. (most times with Heads of State as the Queen's main Guest). Those were much more sophisticated affairs, but the excitement of those did not compare to the awe and wonder of that first one in Inverness when I was just starting out.

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Modern category

ref number: 11278

SAULNIER. L. - The very scarce first English edition - 1924. A fine copy.
LE REPERTOIRE DE LA CUISINE
Translated by E. BRUNET; Chef to the Duke of Roxburge. La bonne cuisine est la base du bonheur. A. ESCOFFIER. [an illustration of a young chef carrying a basket of fresh bread] 1st ENGLISH EDITION Coyrights 1914. On SALE LONDON: Maison ALLARD, 35a, Old Compton Street, W,1. PARIS: DUPONT & MALGAT, 40, Rue Coquilliere, 40. 1924.
190 x 130mm. 1fep. Half-title. [1] Title in red & black text. [1] Dedication to Auguste Escoffier. [1] vii Hors-d'Oeuvre a la Francaise. [1] ix-xi Preface. [1] xiii-xiv The Menu/The Wines. xv-xvi French Culinary Terms. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 1fep. Internally very clean and tight. The original burgundy cardboard covers in very good condition. With the spine expertly and sympathetically re-laid with a nice dark red & gilt label. The front cover with the original indented gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chefs greasy hands and being stored without thought. Most copies found are quite battered and worn. This copy has survived very well.
- The 'Repertoire de la Cuisine' was first published in France in 1914. It became, in France and the UK after being translated into English, the indispensable guide to the serious professional apprentice chef of classical cuisine. Louis Saulnier, a student of Auguste Escoffier, wrote this book (commonly called Le Répertoire) as a guide to his mentor's cooking and as a shorthand guide to 'Le Guide Culinaire' written and published by Escoffier 1903. The A-L index is based on the departments of a big classical kitchen brigade. A - Fundamental elements of cookery. B - Garnishes and Sauces. C - Hors-d'Oeuvre. D - Soups. E - Eggs. F - Fish. G - Entrees of Abats-Poultry and Game. H - Releves and Entrees of Butchers meat. I - Salads. J - Vegetables and Farinaceous Products. K - Sweets. L - Savouries. The complete list of all the French classical recipes in abbreviated form with no measurements nor quantities. Eg: The classic Sauce Chasseur - "Saute, swill with white wine, brandy, tomatoed half glace, add sliced mushrooms sauteed with chopped shallots, sprinkle with chopped parsley". To cook any recipe in the Repertoire requires a complete knowledge of all the classical terms, basic preparations and techniques. For the experienced chef it could also be viewed as a handy check-list. A fantastic culinary compendium that is equal to Escoffier's 'Aide Memoire'.

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Modern category

ref number: 11205

SAULNIER. L. - The first English edition - nicely illustrated.
LE REPERTOIRE DE LA CUISINE
NB; Missing the following Title page. Translated by E. BRUNET; Chef to the Duke of Roxburge. La bonne cuisine est la base du bonheur. A. ESCOFFIER. [an illustration of a young chef carrying a basket of fresh bread] 1st ENGLISH EDITION Coyrights 1914. On SALE LONDON: Maison ALLARD, 35a, Old Compton Street, W,1. PARIS: DUPONT & MALGAT, 40, Rue Coquilliere, 40. 1924.
190 x 130mm. 1fep. Half-title. [1] Title Page missing [1] Dedication to Auguste Escoffier. [1] vii Hors-d'Oeuvre a la Francaise. [1] ix-xi Preface. [1] xiii-xiv The Menu/The Wines. xv-xvi French Culinary Terms, Full page hard card advert from Leon Jagegi. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 2feps. Internally very clean and tight. The original burgundy cardboard covers slightly rubbed on edges. With the spine held firmly with clear tape showing the original dark text.. The front cover with the original indented, faded gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chef's greasy hands and being stored without thought. Most copies found are quite battered and worn.
- The great French culinary manual used by all trained chefs as an aide-memoire and reference. Although no quantities are given most chefs don't need them as the book was used in their training colleges and they have not forgotten the quantities. It was needed mostly when the Chef de Cuisine put up on the notice board new seasonal menus or banquet menus. Then the chefs would use the Repertoire as a reminder. This is no longer the case. Due to more and more innovative menus and recipes with diverse ingredients used, the Repertoire is not consulted as it used to be. But, all trained professional chefs hold this book in high regard, although one wonders for how long. Even without the missing title-page, a very scarce copy.

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Modern category

ref number: 11304