OldCooksBooks.com


Showing page 7 of 13 pages. 1 2 3 4 5 6 7 8 9 10 11 12 13

Herbage. Peter F.
A History of the Worshipful Company of Cooks.
THE COOKS and THE CITY OF LONDON A HISTORY of the WORSHIPFUL COMPANY OF COOKS LONDON published for the QUINCENTENARY of the INCORPORATION OF THE COMPANY by PETER F. HERBAGE Master 1974/5 LONDON 1982
12mo. 1fep. Half title. On verso - frontispiece of past Masters. Title page. Verso with printer's info. 1p Dedication [1] 1p Acknowledgements. [1] 1p Contents. [1] 1p Preface. [1] 2p Author's Forward. [2] 1-237. [1] 239-242 Appendix A.B&C. 243-247 List of Masters. 248-255 Appendix D.E.F.G&H. 2p Engravings. 258-260 Index. 1fep. Original full red cloth binding with gilt text on spine and gilt armorial and text on front cover. As new.
- The earliest guilds in England were the ’Frith Gilds’[sic] of Saxon Times. They were not yet associations of craftsmen. Members accepted responsibility declaring “Lets share the same lot, if any misdo lets all bear it”, and they also took an oath of fidelity. They met once a month for a guild feast, their leader being known as an Alderman. We learn from this well informed text that in 1327 a King’s writ was issued to the Mayor and Alderman ordering them to “punish such bakers, cooks etc -----, as are found lax in their work and ministries -----“. One such case of a punishment made to fit the crime, was meted out to Richard Rouse, cook to the Bishop of Rochester. In 1530, he poisoned sixteen persons with broth intended for his Master, and was subsequently sentenced to be boiled to death. Besides the stern treatment of miscreant cooks, the book informs that the ‘The Worshipful Company of Cooks’ is the smallest of the Livery Companies of the City of London. The Company traces its origins back to the 12th Century, founded from two guilds of cooks in medieval London - the Cooks of EastCheap and the Cooks of Bread Street. The Company received its Royal Charter in 1482. As you would expect from a Company whose roots can be traced back to 1170, the Worshipful Company of Cooks has a rich and colourful history from the earliest records of Cooks in the Middle Ages and their control of the craft until the 19th Century to the Company’s current charitable works. The Company is no longer an association of tradesmen in its original sense of control; yet its membership today still includes craft tradesmen, as well as active engagement with a broad range of organisations associated with cooking. The Company's purpose in contemporary times can be summarised by three principal objectives: *1- To support the modern day craft of cooking including catering excellence through competition, scholarly and scientific culinary research, and the development of food policy; *2- To fund a range of charitable activities associated with the welfare and education of the catering trade, as well as the City of London *3- To pursue a fellowship of association that can mobilise the necessary resource, skill and wisdom to bring the other two about. The Cooks' Company ranks thirty-fifth in the order of precedence of Livery Companies. Its motto is ‘Vulnerati Non Victi’, Latin for ‘Wounded not Conquered’. This is a well researched history that brings the reader thro’ the ages of a London Livery Company and its total of nine charters granted by various Kings and Queens. A 1st edition of this book was compiled in 1932 with 207 pages. See item -ref: # 11222, on this site.

click on image to enlarge

Modern category

ref number: 11112

Herbodeau. Eugene - With a b/w photograph of Escoffier and Herbodeau.
GEORGES AUGUSTE ESCOFFIER
BY EUGENE HERBODEAU officier de la legion d'honneur AND PAUL THALAMAS pupils and literary executors of MAITRE ESCOFFIER - A Printer's device - PRACTICAL PRESS LTD. LONDON.
FIRST EDITION 1955. 220 x 145mm 1fep with a b/w photograph of Eugune Herbodeau and Auguste Escoffier. [1] Half title. [2] Frontis b/w image of Escoffier at his desk. Title page. Verso printer's info. p1 Contents. tes. [1] vii-ix List of Plates. p1 Dedication to Paul Thalamas. Dedication to Escoffier. Both by Herbodeau. (The b/w image on the page is the same original photograph on the fep). [1] 1-5(1) Introduction by Andre L. Simon. 7-132. 133-138 Index. 1fep. Mid-blue cloth hardcover. with a silver medallion on the front and lettering on the spine.
- This is an essential book for a student of Escoffier and his great on-going impact on modern cookery. The devotion of everyone featured in this book shines through. This is a very unusual phenomenon. Many chefs have great respect for their Head Chef/Mentors they come across on their way to becoming fully-fledged chefs themselves. They may even cherish the memories of hard lessons learnt, of real progress made and thankful they had a chance to work with them. But with Escoffier's students and former employee's, he also engendered a deep devotion, gratitude and love. The numerous plates illuminate even more, the key milestones and people in an extraordinary life. As most of Escoffier's life has been catalogued in this book-site, then all that remains to recommend is that this wonderful book joins any other collection of cookery books, where it fully belongs.

click on image to enlarge

Modern category

ref number: 11106

KERRIDGE. TOM - Signed by the Author.
THE HAND AND FLOWERS COOKBOOK.
H & F Photography by CHRISTIAN BARNETT. BLOOMSBURY ABSOLUTE. LONDON * OXFORD * NEW YORK * DELHI * SYDNEY.
FIRST EDITION. 2020. 270 x 210 x 35. Inside cover and fep. double-page b/w photograph of the kitchen during service. [1] Half-title with Tom Kerridge's signature. Verso Frontis piece of Tom cooking. Title page. Verso a b/w photograph of Tom and Liam Gallagher. (1) Dedication. Verso night-time photograph of The Hand & Flowers pub. 1p Contents. Verso b/w photograph of Tom. 9-21 Introduction. 22-28 A series of b/w images of twenty-four hours in the Kitchen. 29-410. 411-419 Index. 420-427 Thanks. 1 double page b/w photograph of the kitchen being washed-down after evening service. 430 -431 double page About the Author with a b/w photograph of Tom. Verso with Printer's details. 1fep. Back cover the same as the front with a double-page b/w photograph of the kitchen during service. The full white strong hard covers and spine with b/w text. Very good condition; as new.
- Tom Kerridge is an unusual chef. The introduction to this book alone, is in itself a fascinating read. He is a highly acclaimed cook trained in fine-dining kitchens. His love of pubs and the bonhomie of locals and neighbour's drinking, chatting and enjoying boozy banter and laughter, is the deep 'raison d'etre' behind the 'Hand and Flowers Pub' in Marlow, Buckinghamshire. In the introduction, Kerridge explains: "The pub dining scene broke the 'posh barrier' down [from high-end fine dining establishments] and made it possible for people to go out and eat simple food in lovely, un-stuffy environments". At the relatively young age of 31 years, he and his wife Beth, gained the tenancy and opened the pub in 2005. Tom's fusion of high-end simply presented, flavour-driven cooking, unexpectedly, ten months later in 2006, gained him his first Michelin Star. An extraordinary feat. Behind his ready ability to have a laugh, Kerridge's easy nature hides a shrewd and intelligent operator. He tells us that in the beginning before opening 'Hand and Flowers', he wrote to Michelin and enclosed his CV and also explaining the thoughts behind his pub opening. This cuts out immediately the wait that owners or chefs of most serious, ambitious eateries experience while they depend on slow 'word of mouth' to alert the Michelin inspectors. The engrossing Introduction gives a very well described idea of just how tough the building of the pub business was for Tom and Beth. He notes four qualities needed; Consistency, Drive, Character and Teamwork all backed up by sheer bloody-mindedness of never, ever accepting 'that will do'. This ethos is behind most successful ventures in any field of endeavour. Tom Kerridge changed the face of great cooking. He had the strength of conviction to bring it to the local pub. His ongoing focused efforts on the quality of his cooking are mirrored in Jay Fai's Thai Street food stall in Bangkok, where her famous Crab Omelette among other dishes has gained its first Michelin star. From a specific English pub to a specific Thai Street food stall, the tastes are completely different, but the desire to give of their best and to please their customers is the very same admirable intent. A very good cookbook.

click on image to enlarge

Modern category

ref number: 11265

KIRKLAND. JOHN - A fantastic and monumental 4 volume set.
THE MODERN BAKER CONFECTIONER AND CATERER.
by JOHN KIRKLAND Lecturer and Teacher of Bread-making. With Contributions from Specialists & Trade Experts. NEW AND REVISED EDITION VOLUMES 1 - 1V. THE GRESHAM PUBLISHING COMPANY LTD. 66 CHANDOS STREET. COVENT GARDEN, LONDON. 1927.
Tall 8vo. 254 x 184 mm. VOL1. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)vi Preface to new ed. vii - xiv Contents. xv - xvi List of Plates. 1-246. 2fep. VOL11. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v - xiv Contents. xv - xvi List of Plates. 1-278. 2fep. VOL111. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v - xiv Contents. xii - xiv List of Plates. 1-269. [1] 2fep. VOL1V. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v- xiii Contents. ix - x List of Plates. 1-238. 239 - 250 Index. 2fep. All four volumes have a whopping total of 102 illustrations, many full page, and 27 colour plates of which 4 are frontispieces for each book. Bound in original blind-stamped gilt lettered maroon cloth. Internally all text-blocks very clean. Fine condition.
- The Modern Baker, Confectioner and Caterer: A fantastic practical work for the baking and allied trades. It also has a huge amount of scientific information that is the fundamental start to any recipe or endeavour within this trade. It is much more important than the other areas of the kitchen outside of the Patisserie and Bakery. Exhaustive work on the business and skills of the trade, from setting up your shop workspace to selecting tools, pots and pans to individual recipes. John Kirkland in his preface to this new edition informs us that the first edition of 1907 comprising six volumes was sold out and was still hugely in demand. Another four editions were printed after this one. This fine set has not really been bettered for it's huge varied scope, and is a monument to a great professional, teacher and author.

click on image to enlarge

Modern category

ref number: 11284

KOFFMANN. PIERRE - A signed copy.
La TANTE CLAIRE.
PIERRE KOFFMANN and TIMOTHY SHAW / PHOTOGRAPHS BY ANTHONY BLAKE. A square publisher's device for HEADLINE.
FIRST EDITION 1992. 285 x 215mm. 1fep. Half title with the signature, 'To Robert Hendry', and a cartoon head with a chef's cap drawn by the author. Frontis of Koffmann making fresh pasta. Title page. Publishers info. on the verso. 1p Contents. 2p Chapter 1 - Early Years. 8-61. p62-63 Chapter 2 - Early Career. 64-89. p90-91 Chapter 3 - National Service. 92-117. p118/119 Chapter 4 - England. 120-157. p158/159 Chapter 5 - La Tante Claire begins. 160-177. p178/219. Chapter 6 - La Tante Claire Success. p220-223 Index. p224 Acknowledgements. 1fep. Dark blue cloth covers with silver text on the spine. Pictorial dust-cover. Everything in fine condition as new.
- Pierre Koffmann born August 21st 1948, at Tarbes near the Pyrenees and the Spanish border. His Mother Germaine was descended from generations of Gascons. She had a hard life she did not really enjoy, living and working on the family farm. The meagre existence, hard long days of graft and survival were finally alleviated by Germaine's marriage to Albert Koffmann of Paris, who had come to work on the farm for a while. Pierre's mother and father provided him and his three siblings a solid upbringing. This book is the story of a wonderful odyssey from those early days in the country and the start of his career to England and La Tante Claire, and 3 Michelin stars that awaited him many years later. Told in text, recipes and wonderful pictures. Koffmann's cuisine does not soar into fantasy, but stays essentially, close to his Gascon and French country roots, but in his hands, cooked to a sublime degree. Great recipes, a great book and a great Chef.

click on image to enlarge

Modern category

ref number: 11321

KOFFMANN. PIERRE - A signed copy.
MEMORIES OF GASCONY.
Pierre Koffman with Timothy Shaw. Photographs by Anthony Blake. Illustrations by Christopher Corr.
FIRST EDITION 1990. 285 X 220mm. 1fep. Half-title with Koffman's signature. A double page title with Antony Blake's signature dated 12.5 90. Verso with Pub. details. p5. Contents. A photograph of Koffmann in the dining room of La Tante Claire. 7-9 Prologue. 10-13 Introduction. A double page title for Spring. 16-69. A double page title for Summer. 73-121. A double page title for Autumn. 124-185. A double page title for Winter. 188-247. 248-251 Epilogue. 252-254 Index. p255 Restaurants and Wines of Gascony. p256 Acknowledgements. 1fep. Cream coloured cloth hard cover with black text on the front and spine. d/w fine condition. The whole as new.
- Memories of Gascony centres on the Oratoire, the farmhouse of Pierre Koffmann's grandparents Marcel and Camille Cadeillan, situated in the village of Saint Puy in the heart of rural Gascony in the department of the Gers. This is an intimate account of school holidays spent helping his grandfather to harvest and hunt, and learning to treasure seasonality and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time. While you read the charming stories of everyday life on the farm, especially the foods available thro' each season, you'll understand the loss today, where foods shipped and available from all corners of the globe, at any time of the year, has wiped out the anticipation and delight seasonal tastes will bring. Read about Koffmann's Gascony dishes; 'Dandelion salad with bacon and poached egg', 'Grilled chicken with shallots and vinaigrette'. 'Greengages in armagnac' in Spring'; 'Chicken liver pate with capers'. 'Bayonne ham tart with garlic'. 'Oeufs a la neige' in Summer; 'Roast hare with mustard and beetroot'. 'Salt cod cassoulet and quince jelly' in Autumn; 'Fried eggs with foie gras, potato and bacon'. 'Pie and tarte aux pruneaux' in Winter; This is a book to love and learn great cooking from. Koffmann first worked as a chef in Strasbourg and Toulon, before moving in 1970 to the UK to work with Michel and Albert Roux at Le Gavroche. He originally only wanted to move to the UK so that he could see England play France at rugby at Twickenham Stadium. He then moved to the Roux brothers' Waterside Inn in Bray, Berkshire, in 1972, being made the first head chef of the new restaurant, where he met his future wife Annie who was the restaurant's manager. He opened his own first restaurant, La Tante Claire, in 1977 in Royal Hospital Road, Chelsea. During his time at La Tante Claire, Koffmann worked and trained several chefs, including Gordon Ramsay, Marco Pierre White, Marcus Wareing and Tom Kitchin soon to share the same eminence. This is a great cook book that was recognised and awarded the Glenfiddich Food Book of the Year in 1991.

click on image to enlarge

Modern category

ref number: 11322

Kollist. E. J.
French Pastry, Confectionery and Sweets: Continental Dishes
FRENCH PASTRY, CONFECTIONARY AND SWEETS CONTINENTAL DISHES BY E.J. KOLLIST Chef Patissier WITH SEVENTY-SIX HALF-TONE ILLUSTRATIONS (a printer's device) CASSELL & COMPANY LTD. LONDON, TORONTO, MELBOURNE & SYDNEY
FIRST EDITION 1929. 255X165mm. 1fep. Half title. [2] Frontispiece of two Royal Icing Stands. Title Page. Verso with publishing date. v Preface. [1] vii-viii Introduction. ix Guide to Sections. [1] xi-xxvi Contents. xxvii-xxviii list of Illustrations. Section half title. [1] 3-268. 1fep. Original light brown cloth boards with 1/4 red cloth spine with gilt lettering. Externally and internally very clean with light foxing on the blank on back of the frontis. A fine copy not usually found in this condition.
- Based on Kollist's twenty nine years of extensive experience as Chief Patissier and Confectioner at Claridge's and the Savoy hotels in London as well as Confectioner on the Cunard ships Mauretania, Lusitania and Laconia. His book is not confined just to pastry. In total it includes fifteen sections of all the areas of the Patissier’s trade; Paste and Dough, Pastries, Flans and Gateaux, Petit-fours, Confectionery; sugar baskets, spun sugar, toffee, nougats, chocolates etc; English Puddings, Sauces, Souffles, Ices , Sorbets and Bombes, Fruit Dishes, Russian Specialities such as tvoroque, coulibiac and piroshki as well as several plates of decorative ice carving and including seventy five half tone illustrations in-text. This is a book from a professional chef aimed largely at other professionals. A fairly common book, but never the less an important item in any good and representative collection of antiquarian and modern pastry and confectionery books.

click on image to enlarge

Modern category

ref number: 11033

Lambrecht. Bernhard - A wonderful record of German confectionary.
THE NEW STYLE OF CONFECTIONARY.
BY BERNHARD LAMBRECHT MASTER CONFECTIOER TRANSLATED FROM THE GERMAN Published by MACLAREN & SONS, LTD. 38, Shoe Lane, London, and Glasgow.
FIRST EDITION. c. 1930. 265 x 230 mm. 4to. 2feps with a small printers device on the 2rd one. Title page with the same printers device on the verso. p5 Contents. 6-132. 1fep. Original cream coloured cloth full binding with pressed brown text on front board and spine. The binding with some staining indicative of a slight kitchen spillage. Text block ‘as new’. Numerous large beautiful black and white plates and 9 full pages with colour plates tipped in, some with tissue guards. Very good plus.
- Bernhard Lambrecht, the son of a pastry chef, attended from 1907 to 1916 at the Great School in Wolfenbüttel. After graduation he was a soldier in the First World War. He then graduated as a pastry chef after an apprenticeship in the Wolfenbüttel Confectionery run by his father. In 1926, in Leipzig he sat for his Master's examination for the Confectionery trade. In 1927 he founded in Wolfenbüttel a private school for the ‘new pastry art’. He headed the school as a director until 1969. The other great confectioner's institution, the Master School of Confectioners, existed from 1938 until 1948. It was then taken over by the German Federal Confectioners guild, and later re-named the ‘Federal College for the Confectionery Trade’. The Federal College was up until the 1990s, the only training institution for inter-company confectioner training in Germany. Many trainees also came from abroad. From Japan, the USA and Canada, Brazil, Holland, Sweden and Norway. In 2004 the school was closed. Lambrecht, pursued the goal of lifting his profession to the highest level of the style of the Weimar Bauhaus. The Bauhaus was founded as an art school in 1919 by Walter Gropius in Weimar. The nature and conception was something completely new. It represented a merging of art and craft. It is today the most influential educational institution in the field of architecture, art and design. Its continues today as a major force in shaping the image of German designs abroad. In Germany, Bernhard Lambrecht is characterized as an internationally important pioneer and innovator of his profession. To this day Lambrecht’s influence on the modern café culture is immense. This 1930 Confectionary book he published testifies to his precise, beautiful craftsmanship. On page 7, Lambrecht declares that Confectionary is Art (with a capital A). This is a sentiment shared by many modern chefs who are also under the illusion that they are artists, and what they create is art. We can accept this is not true, if we read about Socrates' printed conversation with a learned pundit, where he clarifies after a long dialogue that “art must and does, with the use of mundane materials, elevate the conscious above the everyday existance”. Great cooking cannot do this, but it does cause wonder and awe at the craftsmanship displayed, but the final truth is, it ends up as just satisfying hunger. In conclusion, the most that can be said to describe great cooks, is that they are great artisans. Bernhard Lambrecht was one such artisan. This printed work conveys his craftsmanship beautifully. He must be accepted as one of the most important contributors to the famous German confectionary trade. This is a very handsome and well laid out book with many beautiful plates.

click on image to enlarge

Modern category

ref number: 11223

Laurent Paul
Artistic Sugar Work
and Petit Fours. Maclaren & Sons Ltd., London & Glasgow. "Craft" Series.
FIRST AND SOLE EDITION 1934. Square 8vo. 205x205mm. 1fep. Half title. [1] Title page. [1] 1p Introduction. [1] 1p Section 1. [1] 9-175. 1p Contents. 1fep. With many b/w photographs in text. Full maroon cloth binding. With gilt lettering on the front board and spine. In very good condition with very slight rubbing at the top and bottom of the spine only.
- Paul Laurent was the Chef Patissier and Confectioner for 10 years at the Langham Hotel, London. This is a book dedicated to other professionals. Definitely not something the housewife would browse to find a little table decoration to make for a Saturday evening dinner party. The b/w photographs do not really do justice to this area of gastronomic craftmanship. They still manage to show that when done well, pieces of sugar work can surprise and amaze the uninformed. In the brigades of big professional kitchens, chefs competent and skilled in the difficult art of sugar-pulling and sugar-blowing were/are very rare. Books on sugar-work are rarer still.

click on image to enlarge

Modern category

ref number: 11077

Le Hardy. William - A fascinating account of Royal Coronations, Pagentry and Banquet.
THE CORONATION BOOK.
THE HISTORY AND MEANING OF THE CEREMONIES AT THE CROWNING OF THE KING AND QUEEN. by William Le Hardy M.C., B.A., F.S.A. HARDY & RECKITT 3 Stone Buildings, Lincoln's Inn. London W.C.2. 1937.
SOLE EDITION. 250 x 190 mm. Inside cover & opposite fep - Illustrations of ceremonial Swords, Sceptres and Rods. Verso of fep Contents and Illustrations. [1] 2 page each with Photograph of George V1 and Queen Elizabeth in Coronation Robes. [1] Title page. Verso. 7- 10 Introduction. 11 -23 The Officers. 24 - 30 The Processions. 31 - 38 The Regalia. 39 - 51 The Service 52 - 61 The Banquet. Opposite page fep & Inside cover - Illustrations of ceremonial Swords, Sceptres and Rods. There are 11 large Illustrations in total. The others are: George 1V's Proclamation. 1820. The procession of Charles 11 from the Tower. 1661. The procession of Edward V1. 1547. The procession of George 1V to Westminster Abbey. 1821. The Regalia. The Procession of James 11 to Westminster Abbey. 1686. The Crowning of James 11. 1685. Queen Victoria Receiving Holy Communion. The Banquet. The entry of the King's Champion. Full binding of cream coloured cloth with black writing. The duct-wrapper cream coloured thick paper. The front cover with small half stain at the bottom and very slight age browned. ITEM # 2. Enclosed is a folded four page strong paper programme issued by the Reform Club, Pall Mall for the Royal Procession commemoration of the sixtieth year of the Reign of Her Majesty Queen Victoria. 22nd June 1897.
- This book is fascinating even if your interest is not culinary. Going as far back as 1547 with the Procession of Edward the 1V, this book provides a large insight into the incredible protocols that have become embedded over the centuries into Royal Pageantry. The attached pamphlet for Queen Victoria's Royal Procession detailing the huge numbers of VIPs, officers of state, institutions, army personnel, Palace Carriages, Landaus, staff, & bands is staggering. Leaving Victoria Embankment at 8.45 am via the Mall & Constitution Hill, the organisation needed to keep the procession up to the absolute standard required, and befitting the Queen's status, demanded that everyone involved responded equally. This was not difficult. Centuries of privilege and position within the Royal circles and because of the strong blue thread running through the fabric of the highest levels of the English aristocracy. The great families and estates, the Knights, Earls and Dukes and the absolute fealty to the Monarchy, handed down from one generation to another, keeping the Royal Crown intact and also those who served it steadfastly. The gastronomic interest is the absorbing chapter 5 in the book. It starts at the end of chapter 4, where we learn that the last great Royal Coronation Banquet at Westminster Hall was the Coronation of William 1V on 26th June 1830. Thereafter the Royal Banquets took place at Buckingham Palace. The coronation banquet highlighted in the book is that held for James 11 1685. (see pic. 5 below and item # 11024 on this site for the original commemoration book, published by Francis Sandford; 1687). We are informed of the astounding amount of dishes consumed, composing of all edible game birds, fowl, meats, fish and shellfish. One small snippet amazes; for 334 guests at the banquet for George 1V, 7000 lb Beef, 20,000 lb of Mutton and 1610 Chickens. that does not include the fish, shellfish and vegetables. To wash it down 920 dozen bottles of wine plus 100 barrels of beer. No wonder a huge fast before such a banquet was 'de rigueur'. This wonderful book will surprise and amaze.

click on image to enlarge

Modern category

ref number: 11272