Davidson.   Alan (Editor)     - A unique set signed by Alan Davidson
Petits Propos Culinaires
Journals 1-73.
5 clamshell cases - each approx. 210x150x95mm. Each case in half bottle green morocco with green cloth covering. The spine with raised bands, gilt lines and a red morocco gilt lettered label. Each case with a light fawn felt cloth base. The cases are numbered; 1-15, 16-31, 32-48, 49-63, 64-73. Journal #1 is #345 of the first limited edition of 500. Numbers 1-59 and 61-63 are all signed by Alan Davidson. Number 60 is un-signed. Journals 63-73 are all signed by Tom Jaine. In journal #5, there is a letter of apology to Hugo Dunn-Meynell, for a printing mistake by A.D. in an article on Turabi Effendi. The letter is also signed by A.D. In journal #32 there is a page from Kidder's cookbook. In #49 there is a signed compliment slip signed by A.D, and two signed letters from Jenny Macarthur. All the journals as new. A very handsome set.
- Described by the editor Alan Davidson as 'a semi-academic periodical which comes out three times a year and deals with food, cookery and cookery books. Issues run approximately 64 to 72 pages, none occupied by advertisements, and contributors are a mixture of professional writers and amateurs. All issues are illustrated in black and white (reproductions of old engravings and woodcuts, etc.), plus drawings commissioned for PPC. PPC is not a collection of recipes, although most issues contain some of particular interest. These recipes have often been embodied in articles, e.g. by the late Elizabeth David and Richard Olney, both of whom played an important part in founding PPC. Extensive Book Reviews and an item called Notes and Queries are also regular features. The latter provides a forum for reports on research in progress and for posing questions which readers may be able to answer. This set on offer here are in a 'just published' condition. On the inside cover of journal # 1 is a typewritten note that has been tipped in. It states: "You may like to know that a new journal dealing with food, cookery and cookery books has been launched under the above title. The publishers are Prospect Books, a partnership including Elizabeth David, Alan and Jane Davidson, Jillian Norman and Richard Olney. The first edition was a limited edition of 500 copies, published in aid of the Anglo-American Jubilee Appeal of the Royal National Lifeboat Institution. ---- The first issue sold out quickly. The second issue will appear in August. It will also be in aid of charity". It is quite possible that this lot of journals are unique. A.D. told me he had not signed a full set before with the exception of number 60 which is unsigned. This is because the full printed lot of #60 were destroyed in a fire. I was only able to obtain a published copy after A.D. passed away. Number 63 has a written dedication from Alan Davidson. It reads: "I have great pleasure in signing this, the last issue of PPC for which I and my wife were responsible, -- for Robert Hendry, who has been such a good friend to the journal. Alan Davidson". Journals 73 and onwards have been edited & published by Tom Jaine of Prospect Books, Totnes, Devon and they are also signed by him. A wonderful source of all kinds of gastronomic information and research by many enthusiasts and leading culinary writers of the day.

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Information

Modern category
ref number: 11088

Dods.   Matilda Lees     - A beautilful miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full black morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery Recipes" Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139)

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Information

Modern category
ref number: 11043

Dods.   Matilda Lees     - A pristine miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto and the verso blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full original crimson red morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery" and showing a kettle hanging from a tripod over a fire. Louis Bondy in his book on the history of miniatures describes this (he had one with the same silver cover) as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139).

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Information

Modern category
ref number: 11044

Dods.   Matilda Lees     - An original copy with silver cover.
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down but no fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. The stitching in the text block is split in the middle but holding well and not affecting the spine. The spine has a small split on the bottom left seam but holding and not affecting anything. All pages and text on very fine India paper. Original full red cloth covered in bright gilt lines, design and lettering. With a small dark stain on the back covers, but not detracting. The front cover has a beautiful silver cover attached of a old fashioned camp cooking pot hung from a tripod over an open fire. Very slightly rubbed edges to covers and ends of spine. Overall a very nice bright copy with the fine very scarce silver front cover .
- Copies in this bright red cover are much scarcer than the others bound in maroon and black. There are also copies bound in light emerald green that are also very rare. The first edition of Lees Dods's work appeared in 1881. All copies of this miniature edition are charming and this one has a rare original red cover. Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139) The red cover is very scarce but with the finely crafted embossed cover attached it becomes altogether very rare and collectable.

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Information

Modern category
ref number: 11119

Escoffier   Georges Auguste     - 2 Escoffier menus, 1 hand-written by him.
Framed menus; Carlton Hotel, London.
A draft menu hand-written by Escoffier, undated, and another Escoffier menu, but written by another hand in cursive script, dated 1908. Both menus are from Escoffier's tenure at the Carlton Hotel, London.
Enclosed in a glass fronted gold framed picture 322mm x 378mm. The menu in the cursive script is on display. Escoffier's hand written menu is taped under plastic on the back of the picture. All in fine condition. Very rare.
- The very rare draft menu written by Escoffier in his typically messy scrawl would have then been sent to a comptroller who writes on the menu, the date and the name of the recipient of the special Dinner, as seen on this one in blue crayon. It is then sent to someone (probably in the Food & Beverage department) to be written properly and sent to the client. In this case, written in ink in a beautiful hand. Another would be written and then posted in the kitchen on the banquet notice board one week before the dinner. It appears that the letter may be written for the client, a Mrs Williams. But I think this one has come from the Kitchen itself, possibly Escoffier’s office. There were three lots in the auction from where these two items came. All lots were similar with written menus in Escoffier’s hand and menus written on Carlton Hotel headed paper in the same beautiful hand as this one. Also some Carte du Jour menus were in the lots. (See also item # 10980. The written menu by Escoffier, and a Carte du Jour menu as well, all from Escoffier’s time at the Carlton). These two items here are very rare Ephemera and give an interesting glimpse of the way the process works from Escoffier’s office to the client to the Kitchen to the eventual meal served and placed in front of the guests.

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Information

Modern category
ref number: 11219

Escoffier.   Georges Auguste     - 1st edition of Escoffier's classic in the original state.
Le Guide Culinaire
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 220x135mm. Front paste-down and end-paper with patterned paper. [1] Half title. Verso with advertisement. Title page. Escoffier's facsimile signature on the verso. 3p Avant Propos. Verso with Abbreviations. 2p Remarks. 1p Advertisement. Verso with Tables de Chapitres. 1-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 1fep. Back end-paper and paste-down with patterned paper. All paper age browned and brittle which is typical of this and other books of this time, due to poor quality paper being used. Two pages are loose and the folding plate has been expertly repaired with one of the folds a little darker than the rest. The original dark brown cloth with the Art Nouveau design and gilt lettering on the front still nice and bright. The spine has compartments with blind tooling and gilt lettering. The top compartment cloth is missing with the under material still brown and blending well. Overall a nice copy in its original state albeit somewhat brittle. A very scarce book.
- This is Escoffier's great classic from which so much has come about. Used as the basis for his'L'Aide Memoire Culinaire' 1910. Also Louis Saulnier's 'Le Repertoire de la Cuisine' 1914. The folding plate was used in Escoffier's volume of menus, 'Le Livre des Menus' 1912, which was written to compliment 'Le Guide Culinaire'. Later in 1934 his last publication 'Ma Cuisine", we see the classical recipes modified for the housewife. Le Guide Culinaire and the organisation of the Kitchen Brigade brought about by Escoffier during his life, became the basis of all theory and practical training taught in Catering Colleges. Andre Simon in his forward to the first English edition of 'Ma Cuisine' 1965, writes a very endearing description of Escoffier the person, and proclaims his rightful place at the head of the table, due to his towering achievements and the unchallenged position he occupies in the realm of Gastronomy.

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Information

Modern category
ref number: 11059

Escoffier.   Georges Auguste     - With one of Escoffier's menus.
The Carlton Hotel
One of Escoffier's Menus as well as a booklet with recipes for His sauces and two of Eugene Herbodeau's menus plus other Carlton Hotel Ephemera.
The Carlton Restaurant 'Carte du Jour' menu is dated 29th Avril 1908. It is slightly age-browned with ink inscriptions at the top describing some new dishes not featured on the menu. There are 2 dinner menu's from 4 Carlton Gardens dated 15 and 31st March, without a yearly date. Then two of Eugene Herbodeau's menus, the first for Xmas Dinner and a separate blue invitation card to New Years Reveillon. The second menu is a very rare special Luncheon with Anna Pavlova as main guest. Also enclosed is a recipe booklet with the original blue covers almost detached. It has Escoffier's name and the Carlton Hotel 'coat of arms' embossed in slightly faded gilt on the front cover. It is titled 'A Few Recipes'. Has a title page. p 1 Introduction. p 3-7 Preface. p 8-40 Recipes. p 41-42 Advertisements for Escoffier Sauces. p 43-44 Advertisement for 'A Guide to Modern Cookery'. p 45-47 Index. [1] There is a blue water stain in the top corner of all pages, not affecting the text. Also a finely designed folded card advertising the 25th Anniversary of the Carlton Hotel, very beautifully decorated in silver with blue leaves and a border of fruit; It has three finely drawn vignettes of the Hotel, the Restaurant and the Palm Room. Also enclosed is a b/w photograph of Escoffier and Eugene Herbodeau and another b/w photograph of the Carlton Hotel, circa 1910. All housed in an specially made clam-shell box bound in half mid-tan calf with tan cloth boards. The spine with raised bands and gilt lettering.
- Auguste Escoffier's tenure at the Carlton lasted from 1899 - 1819. His Carte du Jour menu is dated 1908. The two menus from 4 Carlton Gardens, which was the residence of Lord Balfour (Ex-Prime Minister) are believed to be Escoffier's. This cannot be proven, but the menus were a part of a large amount of purely Escoffier ephemera that this compiler purchased. The recipe booklet and four page advertisement sheet features products and recipes promoting 'Escoffier's Sauces' that were produced and sold by his company - 'Escoffier (1907) Ltd' at 6 Ridgemont Street, Tottenham Court Road, London. Mons. Eugene Herbodeau was a one-time protege of Escoffier's and also his literary executor. Together with Paul Thalamas he wrote and published a history and biography of his great mentor. He was commis Chef Poissonier under Escoffier at the Carlton in 1913. He also became Chef de Cuisine at the Carlton Hotel after Escoffier retired in 1819. In the black and white photograph, Escoffier is quite old and in civilian clothes. Herbodeau is in a Chefs uniform. As Escoffier passed away in 1935 we can assume this photograph was taken at the Carlton Hotel sometime before his death. An interesting footnote to Escoffier’s time at the Carlton, concerns the future President of North Vietnam, Ho Chi Minh [HCM]. Before becoming President he worked in the hotel kitchens from 1913 to 1917. He was waiting quietly in London for events to unfold, secretly hoping the conflict in the colonial regime in Indochina would lead to its collapse. When HCM started his job in the spring of 1913, he was part of the kitchen washing and cleaning team. For the staff, it was not unusual to see wealthy and famous clients leaving a lot of food on their plates after their meals. Whenever HCM saw a large chunk of beefsteak or a large piece of chicken untouched, he would transfer them to a clean plate and send them back to the kitchen. One time Escoffier asked HCM, “Why didn’t you throw these into the bins like others do?” HCM answered, “These things shouldn’t be thrown away. You could give them to the poor.” Escoffier was amused and pleased, “My dear young friend, please listen to me! Leave your revolutionary ideas aside for now, and I will teach you the art of cooking, which will bring you a lot of money. Do you agree?” Shortly after this conversation, HCM was promoted to the pastry and cake section, and Escoffier taught him the art of fine French desserts. He followed the grand chef’s instructions diligently, and with a keen interest. On French pastries, especially the pâte brisé, HCM mastered the skill very quickly. Escoffier had pioneered the techniques on how to mix the ingredients, how to handle the dough, and the key steps in the baking process that would produce a light, fluffy, and crispy crust. From the beginning, HCM’s mentor had noticed his unusual intelligence, and he always appreciated HCMs thoughtfulness and polite manners. Escoffier had no doubt that HCM (one of his favourite chefs) could have had a promising career ahead of him in the world of French haute cuisine. The Carlton Hotel was in its time one of, if not the most famous hotel in the world. Unfortunately it existed for only forty years. It opened in 1899 and was completely destroyed by Nazi Germany during the London Blitz in early 1940, after 57 consecutive nights of air raids ordered by Hitler. Any ephemera and menus from Escoffier's and Herbodeau's time working there are extremely scarce, and to have this varied and unique collection is quite rare.

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Information

Modern category
ref number: 11064

ESCOFFIER.   GEORGES AUGUSTE     - A signed copy.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1907
FIRST ENGLISH EDITION. 165x250mm. 1fep with signature in black ink - "A. Escoffier" and the page has light foxing. [1] Half Title. Verso with Advertisements. [1] Frontispiece of 'Escoffier' with tissue guard with a 1/2" oil stain on the edge, not affecting the photograph. (the oil stain affects the edge of all to page 33. Does not affect the text). Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep with light foxing. Original full green cloth binding with gilt writing and tooling on the spine and front cover - very fresh. It has also been expertly re-laid and strengthened. Internally very good with slight browning and foxing to the feps. With the signature and the original cover; a rare & handsome copy.
- The provenance of this book is quite interesting. The father of a Welsh family owned this book since 1950-51. He was part of a Family musical act called 'Seven de Guise Seymours'. They used to feature in the music halls from the mid 1920's till the outbreak of WW11. He was also a friend of Elton Hayes who was the lute player in the early Robin Hood films and known to the family as Uncle Bish. Hayes was in the habit of spending Christmas with the Welsh family. He always brought the family nice presents. One of them being this signed copy of Escoffier's 'Guide to Modern Cookery'. A fine item for a collector of cookery books.

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Information

Modern category
ref number: 11108

Escoffier.   Georges Auguste     - A signed copy
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION LONDON WILLIAM HEINEMANN 1916.
Fourth impression of the fist English edition of 1907. 3 feps (1fep with 2 b/w photos of cakes and the signature in ink of Manuel Paget). Half title with Escoffier's signature in pencil - "A. Escoffier Avril 1917". [2] Frontispiece of 'Escoffier'. Title Page with tissue guard. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)2-848. (1)Index half-title. [1] 312-891 Index. [1] 2feps. Bound in modern mid-brown half calf with brown cloth boards and calf corners. Spine with raised bands and gilt lines, tooling and lettering. Very good condition throughout. All edges green. A rare signed copy.
- This copy of 'A Guide To Modern Cookery' has two very nice contemporary black and white photographs pasted-in the page before the half-title. One is of a beautiful christening cake with pulled sugar flowers and decorated chocolate run-outs, the other a wedding croquembouche with the same style of sugar flowers and chocolate work. Both cakes probably the work of the same Patissier. Above the photographs is the signature of 'Manual Paget'. Having done some research into Manual Paget with no positive results, one can possibly assume that he may have been the Patissier responsible for the cakes he pasted in to the book he'd had signed and dated by Escoffier; on Avril 1917. Escoffier was Maitre Chef de Cuisine at the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years - 1899-1919.

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Information

Modern category
ref number: 10931

Escoffier.   Georges Auguste     - Signed by Escoffier, unusually in English.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1909
165x250mm. 1fep. Half title with signature in black ink "To Mr H. Fowler With best Compliments A. Escoffier London 16 Fevrier 1909" (with a very little light foxing). [1] Frontispiece of 'Escoffier' with tissue guard. Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep. Original clean full green cloth binding with bright gilt writing and tooling on the spine and front cover with a slight rubbing to edges. The gutter inside is split but holding well. All edges green. Internally, clean and bright. Also enclosed is a beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. It has a fold in the middle and slight browning around the edges.
- The first English edition was published in 1907. This is the 3 imprint and the second English translation of the first French edition of 1903. At that time of publication, Escoffier was Maitre Chef de Cuisine of the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years, from 1899 - 1919. Nice clean original bound copies with the gilt lettering still bright are very scarce and with the unusual signature and the rare pamphlet - an altogether rare and handsome copy.

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Information

Modern category
ref number: 11124