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Savoy Hotel. London. - Signed by Silvino Trompetto & 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 Royalty, the British establishment, the Arts and Entertainment 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 in the book 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

Schumacher-Voelker. Uta - A wonderful reference.
Front cover: CULINARY BOOKPLATE:
An annotated Picture Book.
150 x 150 mm. 1fep. No Title page. 53 pages of bookplates with owner's names underneath. [1] 2 empty pages for notes. 1 fep. Strong black carboard covers with Uta Schumacher-Voelker's bookplate on the front and Blanchet Magon's on the back. Very good condition; as new.
- This is an interesting and very unusual little book. All fifty-three pages full of nicely copied and presented bookplates. Some of the more well-known cookery book writers and collectors, Chefs etc; Alan Davidson, Elizabeth David, John Craig, Clarissa Dixon Wright, John Fuller, Pierre Koffmann, Waldo Lincoln, Eleanor Lowenstein, Anton Mosimann, Claudia Q. Murphy, Edouard Nignon, Raymond Oliver, Pierre Orsi, Cyril Ray, Harry Schremli, Luis Szathmary, Joseph Vehling, Robert Viel, Georges Vicaire, Lord Westbury, Anne Willan, Tore Wretman and finally John Yudkin. Uta Schumacher-Voelker has produced a wonderful book that is a useful reference guide and a quite comprehensive gathering of beautifully laid out bookplates.

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Modern category

ref number: 11334

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 happily together for 63 years. A.L.S. was a man of good 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's friendship with the Polignac family. It allowed him a base at 24 Mark Lane for 30 years, in the centre of the City's wine trade. 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 installments 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 book of '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, 7 and 9. 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 typical energy, combining with friends to found, in 1908, the Wine Trade Club. There-after 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 traveled 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 an exceptional claret to his memory, that he had with kind foresight left for the occasion; Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.) These Wine and Food Society volumes provide a fascinating insight into the Catering industry and it's leading characters, for a tempestuous and epoch changing 16 years that included WW11 and after.

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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 cook and display 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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Modern category

ref number: 11198

Stein. Rick - A signed copy.
Far Eastern Odyssey.
Rick Stein's Far Eastern Odyssey 150 new recipes evoking the flavours of the Far East. BBC BOOKS.
FIRST EDITION. 250x190mm. Paste-down and end-paper with a colourful map. [1] Half title with Stien's signature in a black felt-tip. Double page photograph frontis. 1p. 1p Contents. 1p Photograph of Stien. 5p Introduction. (6)18-307. 1p Photograph of ingredients. 309-314 Ingredients. 315-319(1) Equipment, Bibliography and Index. (1) End-paper and paste-down with a colourful map. D/W. Fully bound in black cardboard with black lettering on spine. Condition as new.
- Rick Stein is un-doubtably a great chef, cookery writer and entertaining TV food pundit. Very articulate and knowledgeable, he expresses a clear passion for fine cooking, produce and suppliers. His cooking is deceptively simple that belies long experience and an unusual ability to cook and serve his dishes as they should be, (most top chefs devote a high percentage of their efforts to presentation and fantasy, and the preciseness of the finished dish rarely allows the original product to show). Of all the others, the meals he produces on TV are the ones that I would most like to eat. He has produced eleven fine cookery books. This one on offer here is the result of his far eastern cookery odyssey on BBC TV. Very well done with good recipes, good detailed information and mouth-watering full page photographs. A very desirable item.

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Modern category

ref number: 11170

TAVERNER PHILLIPS. F. - A private printing for the Company of Cooks. Very rare.
A History of the Worshipful Company of Cooks, London.
Compiled by F. TAVERNER PHILLIPS, Citizen and Cook of London. Juxia medicinam esse coquorum officium simulantium et adulationem quartae particulae civilitatis. Quintilian’s translation of a quotation from Plato’s Gorgias. LONDON 1932 (the 450th anniversary of the Incorporation of the Cook’s company).
FIRST EDITION. 12mo. Inside front cover and fep with marbled paper. 1fep with inscription to C.Harold Ridge from the Compiler October 1946. Half title, Verso with notation of the book being a private printing for the Worshipful Company of Cooks. [1] Frontispiece of the Cooks’ Company Arms. Title page. [1] (1)viii Contents. 1p List of Illustrations. [1] (1) xii-xiii Preface. (1)xv Authors Forward. [1] (1)xviii-xi Introduction. [1] (1)2-191. [1] (1)104-207 Index. [1] 1fep. Inside back cover and fep with marbled paper. Original full red cloth binding with gilt text on spine and gilt armorial and text on front cover. Text block has original untrimmed pages. Considering its age, its in wonderful original condition.
- The Cook’s Guild of London is the oldest. This book was compiled and written by Taverner Phillips, who was also a cook. It was a private printing which probably means it was a very small number published. Including the frontispiece there are 13 Illustrations showing everything to do with the Cooks’ Company, its cups, badges and silverware, to a complete list past Masters and Wardens, and a very comprehensive history dating from its first mention in Deed Pole – May 21st 1500. The Roll of the Cooks’ Company however goes back to 1309-1312 when mention of Cooks’ redemptions have been extracted from the Letter Book D at the Guildhall, London. After the incorporation of the Cooks’ Company the earliest extant list to be found, is in a manuscript volume in the Public Record Office (Chapter House Books, Vol.93) under the heading of ‘Pastelers’. The title page of the volume is inscribed ‘The Companyes of all the Craftes or Mysteries of London’. Although undated, it was compiled in 1538. This is a fantasstic book. Also considering it was compiled and written by a cook it is all the more fascinating. It should be a part of the curriculum of all Catering colleges. An enlarged later edition was compiled and published in 1982. See item - ref:# 11112, on this site.

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Modern category

ref number: 11222

Thrupp. Sylvia - A fine historical study.
A Short History of the Worshipful Company of Bakers of London
Half Title with the Worshipful Company of Baker's Crest.
FIRST EDITION 1933. 153x232mm. 2feps. Half title of Baker’s crest. [1] Title page. [1] v-vii Forward. [1] ix Author’s Preface. [1] xi Contents. [1] xiii Illustrations. [1] 1-170. 1p Photograph. [1] 171-172 Supplementary Notes. Photograph. [1] 173-176 List of Company Records. 177-182 List of Company Masters. p183 List of Company Clerks. 184-187 List of Benefactors. 188-189 List of the Company Livery. 190-201 Chapter Notes. 202-207 Index. 9p Decorative Scenes. 1fep. Twenty three pages of photographs and decorative scenes all with tissue guards. Red quarter calf binding with green cloth boards with bright gilt tooling on front board and spine (photo 1 below). Excellent condition externally and internally.
- During the year 1931-2, Frederick Abraham Mostyn became the Master of the Guild or Mistery of Bakers. He undertook the restoring and re-decorating of the ancient Company Hall after fifty years of neglect. As the Baker’s Company is one of the oldest and most venerable of the London livery companies, Mostyn also decided to put on record for the first time the history of the Company from its foundation. The earliest reference to the bakers is at the beginning of the reign of Henry II. The baker’s charter was granted by Queen Elizabeth I in1569. (photo 2 below) Mostyn approached Miss Sylvia Thrupp, M.A., Ph.D., of the London School of Economics. She had, circa. 1930 published an essay on ‘The Grocers of London’, a study that dealt with English Trade in the fifteenth century. She agreed to Mostyn’s request, although much of the history of ‘The Company of Bakers’ lay hidden in documents couched in mediaeval Latin and French scripts. Failing precise and trustworthy accounts of the origins of mediaeval craftsmen’s gilds, two of the main theories is, one, compounding for tolls and taxes, and two, the right vested in gild officers to supervise and govern the trade to which they were connected. From this historical basis Sylvia Thrupp starts, and takes the reader through a very interesting tour of the growth of the Company of Bakers up to 1933, the date of Mostyn’s forward at the beginning of the book. The list of company Masters on page 177 begins with John Jenyns who was in office from 1481-1489. This is not only the story of the bakers, but Thrupp has skilfully weaved in other significant livery companies of London. This allows us to see the Baker’s Company in the proper historical context of other venerable crafts. A wonderful book; Moyston chose his historical author well.

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Modern category

ref number: 11097

Toklas Alice B. - With a rare signed presentation inscription from the Author.
Cook Book
ILLUSTRATIONS BY SIR FRANCIS ROSE. (Printers device of a mermaid) London. MICHAEL JOSEPH
FIRST ENGLISH EDITION. 1954. 8vo. 235 x 157 mm. Illustrated cartographic front paste-down and end-paper. [1] Half title. On verso is a tipped-in book-review card from the publisher Messers. Michael Joseph Ltd. 1 blank with signed presentation inscription from the author in her typical shaky script - "For Jacques Ehrmann - The perhaps youngest of the admirers of Gertrude Stein to cross my path? With all good wishes, Alice Toklas". Frontispiece drawing of Toklas. Title page. Printers info. page. 1p Contents. [1] ix-xi A Word with Cook. [1] (2)3-280. (2)283-288 Index of Recipes. 2fep. [1] Illustrated cartographic back end-paper and paste-down. Cream coloured cloth boards. Spine with gilt and green cloth label. Distinctive D/J with large coloured drawing of Toklas, the back with fruit filled vine. The spine with 7mm chip to the top spreading to a 1/4 of the back, and 5mm bottom of spine chip. Very lightly age-browned & very slightly chipped at edges, but looks fresh. Text block very clean. Illustrated throughout by Francis Rose. Internally very good.
- - The person who received this inscribed copy from Toklas was Jacques Ehrmann (1931 - 1972). A French theorist and faculty member at Yale. He would have been 24 in 1955. What is unusual also is the publisher's book-review card tipped into the verso of the title page and opposite the signed presentation to Jacques Ehrmann. It states that the book was sold for 21 shillings (old UK money) and published on the 15th November 1954. One wonders whether this was a book given initially to Toklas from Michael Joseph and she signed it and gave it to Mr Ehrmann, or was it sent to Ehrmann by the publisher who in turn did an official review and then got it signed by Toklas. A mystery! Alice Babette Toklas was born in San Francisco, California into a middle-class Jewish family and attended schools in both San Francisco and Seattle. For a short time she also studied music at the University of Washington. She went to Paris and met Gertrude Stein an American writer, on September 8, 1907 on the first day that she arrived. Together they hosted a famous salon at 27 rue de Fleurus that attracted expatriate American writers, such as Ernest Hemingway, Paul Bowles, Thornton Wilder and Sherwood Anderson, and avant-garde painters, including Picasso, Matisse and Braque. Acting as Stein's confidante, lover, cook, secretary, muse, editor, critic, and general organizer, Toklas remained a background figure, chiefly living in the shadow of Stein, until Stein published her memoirs in 1933 under the teasing title The Autobiography of Alice B. Toklas. It became Stein's bestselling book. The two were a couple until Gertrude Stein's death in 1946. Toklas then published her own literary memoir, this 1954 book that mixed reminiscences and recipes. The most famous recipe therein (actually contributed by her friend Brion Gysin) is called "Haschich Fudge", a mixture of fruit, nuts, spices, and ‘canibus [sic] sativa’, or marijuana. Her name was later lent to the range of cannabis concoctions called Alice B. Toklas brownies. Some believe that the slang term "take a toke", meaning to inhale marijuana, is derived from her last name. The cookbook has not been out of print since it was first published, and has been translated into numerous languages, most recently into Norwegian in 2007. A second cookbook followed in 1958 called 'Aromas and Flavors of Past and Present' [see item # 11335 below]. She also wrote articles for several magazines and newspapers including The New Republic and the New York Times, In 1963 she published her autobiography, 'What Is Remembered', which abruptly ends with Stein's death, leaving little doubt that Stein was the love of her lifetime. Her later years were very difficult because of poor health and financial problems, aggravated by the fact that Stein's heirs took the priceless paintings (some of them by Picasso) which had been left to her by Stein. Toklas also became a Roman Catholic convert in her old age as she had been told by a priest that in that way she may possibly meet Stein again in the afterlife. She died in poverty at the age of 89, and is buried next to Stein in Père Lachaise Cemetery, Paris, France; Toklas' name is engraved on the back of Stein's headstone. This very scarce famous cookery book is made very rare with Toklas's signed inscription.

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Modern category

ref number: 11098