Simon.   Andre Louis     - A continous set: 1934 - 1950.
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. A very handsome set.
- 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 happy together for 63 years. A.L.S. was a man of 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' friendship with the Polignac family. It gave him a base for 30 years in the centre of the City's wine trade, at 24 Mark Lane. 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 instalments 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 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, 1907, and 1909. 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 maximum energy, combining with friends to found (in 1908) the Wine Trade Club, where 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 travelled 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 to his memory in claret he had left for the occasion: Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.)

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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 producing 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 1937. 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.     - In fine original state.
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 printer's info. [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. 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 fascinating book. 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 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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ref number: 11097

Toklas   Alice B.     - with the famous 'Haschich Fudge' recipe.
The Cook Book
ILLUSTRATIONS BY SIR FRANCIS ROSE. (Printers device of a mermaid) London. MICHAEL JOSEPH
FIRST ENGLISH EDITION. 1954. 8vo. Illustrated cartographic paste-down and end-paper. [1] Half title. [2] 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 end-paper and paste-down. Cream coloured cloth boards. Spine with gilt and green cloth label. Unclipped D/J and lightly browned spine and lightly stained, browned and chipped at edges. With publisher's slip and review notes on reverse by cookery book writer Robin McDouall. Illustrated throughout by Francis Rose. Internally very good.
- 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 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. 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 Picassos), 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.

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Modern category
ref number: 11098

WEBER   J.M. ERICH    
PRAKTISCHE KONDITOREI-KUNST
"PRA-KO-KU" Das grobe Konditorei-Fachbuch der Welt Herausgeber: J.M. Erich Weber, Dresden Mit Rezeptbuch "Ausgesuchte Spezial-Rezepte" und einem Satz von 23 Pausen und 6 Zelluloid-Schablonen Siebente Auflage Der Text dieser Ausgabe in deutscher, englischer, schwedischer, franzosischer und spanischer Sprache (printer's device of illustration of Weber) Internationaler Fachverlag J.M. Erich Weber, Radebeul-Dresden. Printed in Germany
Large 4to. 1923. 7th Edition. Pastedown and endpaper with special printer's design. [1] Half title. Book title in German, English, Swedish, French and Spanish. B/W Photograph of Erich Weber. [1] Title Page. 2p Preface in five languages. 2p Index. 1-108. Recipes in 5 languages on verso with a photograph on the facing page. 2p Advertisements. [1] End-paper and paste-down with special printer's design. With 90 coloured & 186 b/w plates. Also with 23 stencils of cakes & 6 celluloid schablones. Plus a 4to soft paper Recipe book with 37 pages. D/W in good condition with some pieces missing with no loss. Very fresh red cloth boards and spine with gilt writing and device on the boards.
- At the end of the 20th century, Germany started to rise to prominence in the confectionary crafts. Urbain Dubois (a Frenchman) had recently been appointed the Royal Confectioner to the court of Kaiser Willhelm 1. By the 1890’s Germany was wrestling with France to become the arbiter of confectionary design. Johannes Martin Erich Weber’s books started to make an impact. Weber was a Dresden supplier and confectionary school owner, who brought to his manual new recent technical advances in photography and printing. He also had an imaginative approach to marketing. Praktische Konditorei-Kunst was a popular guide for pastry students and chefs who baked goods for the Konditorei, those tearooms and cafés specializing in the pastry arts. Part of the importance of this book lies in its set of cake decoration templates and perforated parchment guides. The original supplements rarely withstood decades of use in professional kitchens. This copy has all of them present. The book and the two supplements are housed in their original thick brown cardboard sleeve, albeit - quite rubbed. The original dust-jacket is present (see 1st photograph below) and the book is in excellent condition overall. A wonderful item that is the legacy of a proud craftsman. It is a testament to the highest standards of bakery, patisserie and cake decoration, etc, of that time.

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Modern category
ref number: 11104

Woodbridge.   George    
The Reform Club
1836-1978 A history from the Club's records by GEORGE WOODBRIDGE With a foreward by MAURICE ASHLEY, C.B.E. Privately printed for Members of the Reform Club in association with Clearwater Publishing Company, Inc., New York and Toronto 1978.
FIRST EDITION. 1978. 250x180mm. 1fep. Half title. Verso with frontispiece - lithograph of London Clubs incl. The Reform. Title page. Verso with ISBN. 2p Forward. 2p Preface and Acknowledgements. 2p Contents and Illustrations. 1-173. [1] 175-178 Bibliography. 179-185 Index. [1] 1fep. With numerous photographs and illustrations in-text, some full page. Fully bound navy blue cloth and gilt writing and tooling on the spine and front cover. With a wine red d/j. All in excellent condition; as new.
- The Reform Club is a gentlemen's club on the south side of Pall Mall (at number 104), in central London. Originally for men only, it has admitted women since 1981. In 1977 its subscription fees were among the highest in London. It was founded in 1836 by Edward Ellice, Whig whip, whose riches came from the bank 'The Hudson's Bay Company', but whose zeal was chiefly devoted to securing the passage of the Reform Act of 1832. The new club, for members of both Houses of Parliament, was meant to be a centre for the radical ideas which that bill represented; a bastion of liberal and progressive thought that became closely associated with the Liberal Party, which had largely succeeded the Whigs by the middle of the 19th century. Until the decline of the Liberal Party, it was de rigueur for Liberal MPs to be members of the Reform Club, which almost constituted another party headquarters, although the National Liberal Club, formed under William Gladstone's chairmanship, was established in 1882, designed to be more "inclusive", and was geared more towards Liberal grandees and activists in the country. The building, like its neighbor the Travellers Club, (number 106), was designed by Sir Charles Barry and opened in 1841. The new club was palatial, the design being based on the Farnese Palace in Rome. The Reform was one of the first clubs to have bedrooms, and its library contains some 75,000 books, mostly political history and biography. The Library was established in 1841, shortly after the Club moved into the newly built clubhouse. A comprehensive collection of parliamentary papers, reports, speeches and reference works was regarded as essential for the many active politicians amongst the early members. But the Library also aimed to achieve a broad coverage in the humanities, in order to serve the Club's more general cultural aims. The Library was formed under the guidance of Sir Anthony Panizzi, a Club member and also the most distinguished librarian of the age; from 1856 to 1866 Panizzi held the post of Principal Librarian to the British Museum, where he is particularly remembered as the designer of the famous circular Reading Room. Another famous aspect of the Club is its association with Alexis Soyer. The flamboyant chef, self-promoter and writer of several important cookery books, became Chef de Cuisine in 1837. He designed the kitchens with Charles Barry at the newly built Club. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people in the Club. His salary was more than £1,000 a year. His eponymous Lamb Cutlets Reform are still on the menu of this grand institution. During the Great Irish Famine in April 1847, he invented the 'magic stove' and designed a soup kitchen. The Government asked him to go to Ireland to implement his idea. He got indefinite leave from the Club and opened his soup kitchen in Dublin and his 'famine soup' was served to thousands of the poor for free. Soyer resigned from the Reform Club in May 1850. He was succeeded by another famous Victorian cookery-book writer; Charles Elme Francatelli, who went on to serve the club with distinction for seven years. This volume is an interesting history of an important London institution and bastion of the more liberal elements of the British establishment.

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Modern category
ref number: 11110