Burton.   George F.    
Chocolates & Bon-bons
THE "NEW AREA" CHOCOLATE BOOK Home Made Chocolates Bon-Bons : Desserts Fine Art Sugar Work Sugar confectionery in General including Up-to-date Con-tinental Novelties & Finest Specialities &c. &c. COPYRIGHT BY GEORGE F. BURTON Gold Medallist, Author of "Cake-Making," etc.
FIRST EDITION. Circa 1924. 4to. 2feps. [1] Frontispiece of b&w photograph of George F. Burton. Title page. [1] 1pp Contents. 1pp Preface. 5-149. [1] 5pp Index. 1pp Illustrations. 2pp Advertisements. 1fep. Dated on the Preface; Blackpool 1924. Tan cloth covers and spine with black blind stamped writing. With an embossed round medallion of a chocolate on gilt on the front cover.A small 1" tear at the top of the spine. Some very light water-stains on the back cover. Full page illustrations in monochrome and many more in wonderful vivid colours. Some in-text illustrations as well. Overall a very handsome copy of a rare book.
- This book of confectionery is a fabulous piece of self-promotion by Burton. He proclaims himself on the Title page and Preface as a -- Gold Medallist and author of world famed book "Cake Making, Icing and Breads" Whatever Burton's self-belief, this is a very nice professional Chocolatier's and Confectioner's book of the time, made all the more attractive by the twelve beautiful lithograph plates.

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Information

Modern category
ref number: 11005

Carlton Hotel.   London    
With a Brief History of the Site and the Surrounding Neighbourhood
Imprinted at the Sign of the Grassehopper, by Unwin Brothers, Ltd., The Gresham Press, in 27 Pilgrim Street, in the Parish of St. Anne's, Blackfriars, in the City of London. 1902.
Large 4to. 1fep as half-title. Frontispiece - etched b&w illustration of Carlton House.1820. Title page with 1" wide red engraved scrolled border with advertisement on verso. 1pp - Illustrations with advertisement on verso. 1pp - Contents. [1] 2pp - Introduction. pp 13-81. pp 17 Advertisements. [1] Bound in original dark tan calf with a 1/2" green fillet and gilt lines and dentelles. The back cover also with a 1/2" green fillet and gilt lines. Almost as new. All pages untrimmed, wide-margined and very clean. Also enclosed is a copy of a Carlton Hotel headed letter written in French by Mons. Escoffier to a Mr Cadier, with a translation of the letter. Also a b&w photograph of Cadier. Also a Carlton Hotel luggage label of that period. A postcard of The Grand Hotel des Thermes – Salsomaggiore, of which Escoffier's partner, Cesar Ritz was a Joint Proprietor. A very handsome copy of a very scarce book.
- This book is of great interest to the student or collector of Escoffier and Ritz. Mons. Auguste Escoffier was Chef de Cuisine of the Carlton Hotel from 1899 to 1919. The book was published and brought out during his tenure there. His name is mentioned on page 26. Mons. Cesar Ritz was the General Manager of the Carlton Hotel from 1899. They both moved from the Savoy Hotel, London to open the new Carlton Hotel. In the advertisements at the back of the book it shows the hotels that Cesar Ritz was involved with: The Grand Hotel des Thermes, Salsomaggiore - Joint Proprietor. The Hyde Park Hotel, London - Advisory Manager. The Hotel Ritz, Paris - Managing Director. There are also two hotels that show where Escoffier was Chef de Cuisine: The Grand Hotel, Monte Carlo, and the Grand Hotel National, Lucerne. The book, which was printed commemorating The Carlton Hotel and the neighborhoods of the Carlton House and Carlton House Terrace, includes sections on Waterloo Place, Pall Mall, Malbourough House, Clubland, The Haymarket, St James Park, St James Palace and Hyde Park. A beautiful book, with many engravings and illustrations and all pages of text with red elaborately engraved borders.

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Information

Modern category
ref number: 10998

Cassells       - Extremely rare 20 original parts.
New Dictionary of Cookery
WITH NUMEROUS ILLUSTRATIONS AND TWENTY PLATES IN COLOURS CONTAINING ABOUT TEN THOUSAND RECIPES CASSELL AND COMPANY, LIMITED LONDON, PARIS, NEW YORK AND MELBOURNE ALL RIGHTS RESERVED. MCMIV
20 booklets each one 4to - 244x170mm x 6mm thick. The booklets are not separately paginated but continuously numbered from the first to last one. Booklet twenty finishes on page 1165 and an index. Each booklet though has a lovely unique coloured frontispiece. Many fine illustrations in the text. All the booklets, text and light grey-blue covers in fine condition, except for the covers on booklet one and twenty are a little rubbed. They are all housed in a large bottle green clamshell box with cloth boards, half bottle green morocco spine with raised bands and two red labels and fine gilt tooling. A very fine rare set.
- The conclusion of a lot of research into relatively scarce, varied and confusing details about ‘Cassells Dictionary of Cookery’ is hard to condense. It appears that the first edition in book form is un-dated and printed - 1875-76. There are four copies in British holdings; BL. Nat. Trust. Nat Lib. of Wales & Oxford. The next edition, -1877, has 10 coloured plates including a frontis, and many illustrations. An 1878-80 single volume in the BL appears to be a version issued in thirteen parts since the original blue paper binding of Part 1, price 6d, is bound in before the frontispiece. Each part cost 6d except the thirteenth, which sold for 8d. An 1888 OB rebound volume was originally issued in thirteen parts bound in red paper. An LB copy printed in 1896 at London, Paris and Melbourne by Cassell and Co Ltd is the version issued in ten parts costing 6d each, originally bound in blue paper then inexplicably rebound into one volume by the library. An OB volume was originally issued in ten parts costing 6d each and bound in blue paper. Quite why the libraries feel it is right to rebind into one volume these sets of original monthly booklets is unbelievable and unforgivable. The next significant issue in one volume was printed in 1904 in London, Paris, New York and Melbourne by Cassell and Co Ltd. It was now named ‘Cassells New Dictionary of Cooking’’ It appears it was issued as a single volume , This single volume was also issued in twenty fortnightly parts. (Inside booklet one of this set is a yellow form that people can fill out to order the booklets) There is no doubt that this set of booklets seen here are exceedingly rare, possibly as rare as Mrs Beeton's twenty four original parts of "Household Management'. The reason for the rarity is now obvious. After doing this research on Cassells Dictionary, the sets of the original booklets, whether ten, thirteen or twenty have mostly been rebound into single volumes by many libraries. Whereas it may be explained that rebinding the booklets into one volume helped to preserve them from the multiple handling of numerous readers, conversely, it loses forever the uniqueness of the original separately bound parts, all with their own covers. Although ‘Cassells Dictionary of Cookery’ books may not be fervently collected which may be explained by the fact they are published by a company rather than an individual. There are many booklets produced with great charm by companies promoting single products. Beautiful booklets of that ilk that come to mind are those promoted by Elizabeth David for various wine companies and Le Crueset. Another is Liebig Company's Cookery book. Cassell's booklets on Cookery are not promoting a product but rather published and sold by a company. They have been produced with great care and thought and are a large undertaking. As explained in the preface of the first booklet, it was set out in alphabetical dictionary format to enable the user to find a dish easily. Many of the recipes were made and tested by Mr V. Benoist of 30 Picadilly London. This is the same V. Benoist who set up on 26 Feb 1910 using the same name, the famous wholesale purveyor of food, beverages and tobacco. An exciting find and in some ways nicer than Beeton's booklets. Not found in any of the bibliographies nor auction records.

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Information

Modern category
ref number: 11216

Coles.   Charles     A very handsome & interesting book.
GAME BIRDS.
Illustrated by Maurice Pledger. Written by Charles Coles. CRESCENT BOOKS New York.
Elephant Folio. 1988. 355 x 225 mm. 2 feps. Title page. 1p Dedication, Verso with b&w Drawing. 1p Acknowledgements, Verso with b&w Drawing. 1p Contents, Verso with b&w Drawing. 1p List of Plates. Verso with b&w Drawing. 1p Forward by HRH The Prince Philip Duke of Edinburgh K.G., K.T. Verso with b&w Drawing. 1p Introduction to the Artist. Verso with b&w Drawing. 1p Game Conservation. [1] (p 19) - 117. 2 feps. Text block as new with 24 full-page colour plates and numerous b&w drawings. In the publisher's brown cloth boards, gilt-stamped to spine. with yellow pictorial dust-wrapper. A sumptuous production with a royal foreword. Fine condition, as new.
- First Printed 1981 this is a very handsome book with wonderful full-page coloured plates by Maurice Pledger. Plate 1 is the Pheasant (Phasianus colchicus). Besides the beautiful coloured plate there is a full-page of very detailed information about the Pheasant. We learn on Plate 3 that the Quail (Coturnix coturnix) was so over-hunted that by international agreements, Quail served in British restaurants are the Japanese species now reared in captivity like poultry. Plate 8 - The Capercaillie (Tetrao urogallus), a member of the Grouse family fly must faster than the Grouse, therefore there during the annual shoot are only 15% compared to 30-50% for grouse. We learn the meat is an acquired taste due to pine-needles in its diet which gives undertones of turpentine in the flesh. The wonderful tasting Woodcock (Scolopax rusticola) is a big favourite of chefs and game lovers. One of the few birds to be cooked and eaten with the trail intact (ie; without being first eviscerated). A generation or so ago a cold roast woodcock, accompanied by Claret, was a much-favoured breakfast for a country squire. Finely, on page 115 there is a fine aphorism for the hunter, from Chief Seath of the Suquamish Indian Tribe, dated 1855 - " What is man without beasts.? If all the beasts were gone, man would die from great loneliness of spirit, for whatever happens to the beasts also happens to man. All thigs are connected." Wise indeed.!

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Information

Modern category
ref number: 11268

Dali   Salvador     With a fine surreal lithograph of an apple, signed by Dali in pencil.
les diners de Gala
translated by Captain J. Peter Moore FELICIE, INC.- PUBLISHERS - NEW YORK
1st EDITION. 1973. Thick 4to. 350 x 220 x 35 mm. Inside cover and first page with Illustration of bread and signed by an indistinctly named husband to his wife. [2] Frontis of Dali. Title Page. 8 - 316. 317 - 321 Table of Contents. [1] A dedication page for the origins of the book's recipes. 1 fep and inside end cover with a fantastic illustration of 4 nude women dining. Hardcover with bright gold, foil-like wildly illustrated dust jacket. Overall, exceptionally fine condition. Also inserted inside is a fine lithograph of an apple and leaves in colour. Being a Dali creation, it is not just an apple, but has a quickly done line drawing of a guitarist in a landscape. Numbered 181/250. With Dali's distinct signature in pencil.
- This cookbook is probably one of the outstanding cookery books ever published with recipes by famous French chefs from Paris restaurants, such as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. The chapters are as follows: 1 Les caprices pincés princiers exotic dishes: 2 Les cannibalismes de l'automne eggs - sea food: 3 Les suprêmes de malaises lilliputiens first course: 4 Les entre-plats sodomisés meals: 5 Les spoutniks astiqués d'asticots statistiques snails - frogs: 6 Les panaches panachés fish - shell fish: 7 Les chairs monarchiques game - poultry: 8 Les montres molles 1/2 sommeil pork: 9 L'atavisme désoxyribonucléique vegetables: 10 Les "je mange GALA" aphrodisiacs: 11 Les pios nonoches sweets - dessert: 12 Les délices petits matryrs hors-d'œuvre: It is also an outstanding art book that not only has very good recipes, but is a wonder to read. Dali also notes in the introduction that his book is not designed for anyone watching their waistline. Born on 11 May 1904, at 8:45 am GMT in Figueres, Catalonia, Salvador Dalí was a skilled artist draftsman best known for the striking and bizarre images in his work. His painting skills are often attributed to the influence and fine finishing of Renaissance masters. His best-known work, The 'Persistence of Memory', was completed in August 1931, and is one of the most recognisable Surrealist paintings. Dalí's expansive artistic repertoire included film, sculpture, and photography, at times in collaboration with a range of artists in a variety of media. This book of cookery is an unusual addition to his norm. Dalí was highly imaginative, and also enjoyed indulging in unusual and grandiose behaviour. To the dismay of those who held his work in high regard, and to the irritation of his critics, his eccentric manner and attention-grabbing public actions sometimes drew more attention than his artwork. Dalí attended drawing school. In 1916, he also discovered modern painting on a summer vacation trip to Cadaqués with the family of Ramon Pichot, a local artist who made regular trips to Paris. The next year, Dalí's father organized an exhibition of his son's charcoal drawings in their family home. He had his first public exhibition at the Municipal Theatre in Figueres in 1918. In early 1921 the Pichot family introduced Dalí to Futurism and Dalí's uncle Anselm Domenech, who owned a bookshop in Barcelona, supplied him with books and magazines on Cubism and contemporary art. On 6 February 1921, Dalí's mother died of uterine cancer. Dalí was 16 years old; he later said his mother's death "was the greatest blow I had experienced in my life. I worshipped her... I could not resign myself to the loss of a being on whom I counted to make invisible the unavoidable blemishes of my soul. After her death, Dalí's father married his deceased wife's sister. Dalí did not resent this marriage, because he had great love and respect for his aunt. In 1929, Dalí collaborated with the surrealist film director Luis Buñuel on the short film 'Un Chien Andalou' (An Andalusian Dog). His main contribution was to help Buñuel write the script for the film. Dalí later claimed to have also played a significant role in the filming of the project, but this is not substantiated by contemporary accounts. Also, in August 1929, Dalí met his lifelong and primary muse and future wife Gala, born Elena Ivanovna Diakonova. She was a Russian immigrant ten years his senior, who at that time was married to surrealist poet Paul Éluard. In the same year, Dalí officially joined the Surrealist group in the Montparnasse quarter of Paris. The Surrealists hailed what Dalí called his paranoiac-critical method of accessing the subconscious for greater artistic creativity. Gala first met Dalí that year during a trip to Cadaques with her family and the artist Magritte and his wife. Despite the ten-year age gap, the love affair between Dalí and Gala quickly developed. In 1948 Dalí and Gala moved back into their house in Port Lligat, on the coast near Cadaqués. For the next three decades, he would spend most of his time there painting, taking time off and spending winters with his wife in Paris and New York. Gala died on 10 June 1982, at the age of 87. After Gala's death, Dalí lost much of his will to live. He deliberately dehydrated himself. On the morning of 23 January 1989, while his favourite record of Tristan and Isolde played, Dalí died of heart failure at the age of 84. He is buried in the crypt below the stage of his Theatre and Museum in Figueres. The location is across the street from the church of Sant Pere, where he had his baptism, first communion, and funeral, and is only 450 metres from the house where he was born. An amazing unparalleled life. This book and lithograph, a fantastic insight and glimpse of the great artist. Only around 400 copies of Les Diners de Gala are known to survive. However, Taschen has finally published and made this rare book available for the first time in 43 years as a new reprinted 2nd edition.

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Information

Modern category
ref number: 11252

David   Elizabeth     - Signed limited edition.
Italian Food
THIS SPECIAL EDITION OF ITALIAN FOOD HAS BEEN LIMITED TO 400 COPIES AND SIGNED BY THE AUTHOR, ELIZABETH DAVID, OF WHICH THIS COPY IS NUMBER 168/400. ELIZABETH DAVID (And also her full signature, undelined) WITH THE COMPLIMENTS OF CPC (UNITED KINGDOM) LTD., FOOD INGREDIENTS DIVISION CHRISTMAS 1988. BARRIE & JENKINS LONDON.
SPECIAL EDITION. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] Second title page. [1] 1pp Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction. p16 Acknowledgments. On verso; A painting of a Kitchen. 19-224. 225-239 [1] Index. Light grey paste-down and endpapers. Light grey cloth binding with silver writing on the spine. D/J as new. Internally very clean. As new.
- A very handsome book. With many coloured illustrations and wonderful reprints of paintings of numerous kitchen scenes. This glossy production definitely has the E.D. stamp. It has many interesting recipes and fulsome information on all things gastronomically Italian and Italian products. A signed copy of a limited edition of 400 only, published four years before her death. Probably the least known E.D. publishing collaboration.

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Information

Modern category
ref number: 11179

David.   Elizabeth    
Italian Food
ELIZABETH DAVID BARRIE & JENKINS LONDON.
3rd Edition. 1987. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] 1p Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction by E.D. p16 Acknowledgements. On verso; A painting of a Kitchen. 19-224. 225-239(1) Index. Light grey paste-down and endpapers. Light grey cloth binding with silver writing on the spine and very slight fading to edges. D/J slightly rubbed at top and bottom of the spine. Internally very clean. As new.
- A very scarce edition. This is a revised reprint of the the 1954 first edition of Italian Food. In the introduction by E.D. in this copy, she states that "this 1987 edition differs from its predecessors chiefly in that revisions made over many years in the form of footnotes to recipes have now been incorporated into the main body of the text". Printed 5 years before her death, this book is not commonly known to have been published and to be directly attributable to E.D. Very scarce.

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Information

Modern category
ref number: 11126

David.   Elizabeth     - With E.D's signature.
English Bread and Yeast Book
Elizabeth David English Bread and Yeast Cookery With illustrations by Wendy Jones - Allen Lane (with illustrated drawings of bread loaves)
FIRST EDITION. 1977. 8vo. Front and back paste-down and endpapers with illustrated drawings. [1] 1fep. Title page. [1] 1p Dedication Page to Jill Norman with a planche signed by the author and dated 2.11.1988. [1] (1)viii-x Contents. xi-xiv Acknowledgements. xv-xvi List of Plates. xvii-xxii Introduction. 1p History and Background. [1] 3-547. [1] (1)550-556 Bibliography. 557-591 Index. 10feps. Very good D/W. Dark Grey cloth boards and spine with gilt writing. Condition, as new. A very desirable copy, especially with the E.D. signature.
- Elizabeth David practised bread making for 15 years. In the book the first part is dedicated to flour milling and its history, on bread ovens, Assize Laws on weight, price and content of loaves. She crucially defines different types of flours available and explains distinctions between them. The second half of the book is devoted to recipes. She finally concurs with the author who wrote - 'the great thing about baking with yeast is the difficulty of failure'. It can also be said; the greatest thing about reading this book is the difficulty of not enjoying.!

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Information

Modern category
ref number: 11140

David.   Elizabeth     - A rare E.D. Booklet.
THE USE OF WINE IN ITALIAN COOKING.
Drawn by J. Strickland-Goodall, R.I.). Author of Mediterranean Food (1950). French Country Cookery (1950). (JOHN LEHMANN).
170 x 130mm. On verso of Cover - 1p. Contents. (1) Index to Wines and Recipes. 1-19. [1]. Back page the publisher's vignette by Saccone & Speed Ltd. Front cover - delicate fine illustration of an Italian country scene. Dark cream coloured thick paper. Fine condition. Housed in a slip inside a handsome folder with marbled paper and label.
- Elizabeth David's written output was phenomenal. She published many items besides her cookery books. Including also the new stock catalogues for her shop that she did on a regular basis, many booklets (see item #11180 on this site), similar to this one about Italian wine. There is her inspired ring bound 'Cooking with Le Creuset' and her many articles published in magazines. Waking people up in the 50's and 60's to the wonderful cuisines and produce of Italy, the Mediterranean and France, she wowed people with her captivating writing style. Besides being books about cookery they were also eye-opening travelogues. Due to the dull foodstuffs available in Britain after the war, her writing was singularly, one of the most dynamic reasons people, cooks and chefs started demanding better produce be made available from those countries she wrote about. Elizabeth David was a writer who inspired deep devotion and affection. Many well known self-taught chefs and cooks started by first finding and reading her books and being inspired. Her writing should be part of the curriculum of all catering colleges for aspiring new young chefs .

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Information

Modern category
ref number: 11014

David.   Elizabeth     - With a small letter from E.D. with her signature.
Summer Cooking
SUMMER COOKING by ELIZABETH DAVID. LONDON MUSEUM PRESS. (With a 1" vignette of carafe and glass of wine.)
FIRST EDITION. 1955. 1fep. Half-title. [1] Title page. [1] 1pp Contents. [1] 7-10 Introduction and Acknowledgments. 11-244. 245-256 Index. 1fep. Light green cloth binding with gilt lines and lettering on spine. Internally as new. With Adrian Daintrey illustrations through out. A touch faded at the spine ends. With the rare original Adrian Daintrey d/j with slight chipping at spine ends and cover folds with little loss. Protected by a plastic cover. Also enclosed is a letter addressed to Richard C. Laade from E.D. postmarked 2.11.88. Inside the letter is a small square of paper stating 'You Must have quite a collection E.D.', also dated 2.11.88. (A little research on the web revealed that Richard Laade is/was an inveterate collector of signatures. This helps to explain the rather cryptic message and size of the letter). Also rather interestingly and unusually, Elizabeth has signed her name in very small writing on the inside of the letter as well. A very nice scarce copy that gets elevated to rare with the original d/j and the signed letter.
- Born Elizabeth Gwynne, she was of mixed English and Irish ancestry, and came from a rather grand background, growing up with three sisters in the 17th century Sussex manor house, Wootton Manor. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley who came from a distinguished Northumberland family. Her uncle, Roland Gwynne, later became Mayor of Eastbourne and may have been a lover of suspected serial killer John Bodkin Adams. She studied at the Sorbonne, living with a French family for two years, which led to a love of France and of food. At the age of 19, she was given her first cookery book, The Gentle Art of Cookery by Hilda Leyel, who wrote of her love with the food of the East. "If I had been given a standard Mrs Beeton instead of Mrs Leyel's wonderful recipes," she said, "I would probably never have learned to cook." Gwynne had an adventurous early life, leaving home to become an actress. She left England in 1939, when she was twenty-five, and bought a boat with her married lover Charles Gibson-Cowan intending to travel around the Mediterranean. The onset of World War II interrupted this plan, and they had to flee the German occupation of France. They left Antibes for Corsica and then on to Italy where the boat was impounded, having arrived on the day Italy declared war on Britain. They were eventually deported to Greece, then made their way to the Greek island of Syros living there for a period, where she learnt about Greek food and spent time with famous bohemians such as Lawrence Durrell. When the Germans invaded Greece they managed to flee to Crete where they were rescued by the British and evacuated to Egypt, where she lived firstly in Alexandria and eventually in Cairo. There Gwynne started work for the Ministry of Information, split from Gibson-Cowan, and eventually took on a marriage of convenience to Lieutenant-Colonel Tony David; this gave her a measure of respectability but David was a man whom she did not ultimately respect, and their relationship ended soon after an eight month posting in India. She had many lovers in the ensuing years. On her return to London in 1946, David began to write cookery articles and in 1949 the publisher John Lehmann offered her a hundred-pound advance for Mediterranean Food; the start of a dazzling writing career. David spent eight months researching Italian food in Venice, Tuscany and Capri. This resulted in Italian Food in 1954, with illustrations by Renato Guttuso, which was famously described by Evelyn Waugh in the Sunday Times as one of the two books which had given him the most pleasure that year. Many of the ingredients were unknown in England when the books were first published, and David had to suggest looking for olive oil in pharmacies where it was sold for treating earache. Within a decade, ingredients such as aubergines, saffron and pasta began to appear in shops, thanks in no small part to David's books. David gained fame, respect and high status and advised many chefs and companies. In November 1965, she opened her own shop devoted to cookery in Pimlico, London. She wrote articles for Vogue magazine, one of the first in the genre of food-travel. In 1963, when she was 49, she suffered a cerebral hemorrhage, possibly related to her heavy drinking. Although she recovered, it affected her sense of taste and her libido. Her other books include: * Mediterranean Food, decorated by John Minton, published by John Lehmann (1950) * French Country Cooking, decorated by John Minton, published by John Lehmann (1951) * Italian Food (1954) * French Provincial Cooking (1960) * Spices, Salt and Aromatics in the English Kitchen (1970) * An Omelette and a Glass of Wine (1984) * English Bread and Yeast Cookery (1977) * Harvest of the Cold Months (1994) * Many various booklets for companies and her shop .

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Information

Modern category
ref number: 11013