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Soyer. Alexis Benoit
Soyer's Culinary Campaign
BEING HISTORICAL REMINISCENCES OF THE LATE WAR. WITH THE PLAIN ART OF COOKERY FOR MILITARY AND CIVIL INSTITUTIONS, THE ARMY, NAVY, PUBLIC, ETC. ETC. By ALEXIS SOYER, AUTHOR OF "THE MODERN HOUSEWIFE" "SHILLING COOKERY FOR THE PEOPLE" ETC. LONDON: G.ROUTELEDGE & CO., FARRINGDON STREET. NEW YORK: 18, BEEKHAM STREET. 1857. {The right of translation is reserved.]
FIRST AND SOLE EDITION. 1857. 1fep. [1] Frontispiece of an aged Soyer. Title page. [1] 1pp Dedication to Lord Panmure. [1] 1pp Preface. [1] 2pp Contents. An illustrated drawing of Soyer by H.G.Hine. [1] 1-593. [1] 3pp Index to Addenda. 2pp Advertisements. 1fep. Frontispiece tipped in with a strip of contemporary paper without affecting Soyer's portrait. The title page very lightly browned with slight chipping to edges not affecting the text. The H.G. Hine illustration has some very light foxing. Overall clean inside. Original red cloth binding with gilt pictorial vignette. Red cloth binding has been sympathetically re-laid but with dull gilt lettering. Overall slightly rubbed with a 1"sq. ink stain on the back cover. Tipped in is a B&W newspaper photograph of the last picture of Florenece Nightingale in 1910, lying in a rather plush bed looking out of the window. Also a very nice detailed illustrated drawing cut out from a 19th century magazine of "M. Soyer's Hospital Kitchen, at Scutari Barracks" A very interesting volume and a scarce item.
- On 2 February 1855, Soyer wrote to The Times offering to go to the Crimea at his own expense to advise on the cooking for the army there. He began by revising the diet sheets for the hospitals at Scutari and Constantinople. In two visits to Balaklava he, Florence Nightingale and the medical staff reorganised the provisioning of the hospitals; he also began to cook for the fourth division of the army. On 3 May 1857 he returned to London, and on 18 March 1858 he lectured at the United Service Institution on cooking for the army and navy. He also built a model kitchen at the Wellington Barracks, London. He died on 5 August 1858 at St. John's Wood, London and was buried on 11 August in Kensal Green cemetery. Soyer wrote many other cookery books including: Délassements Culinaires. (1845) The Gastronomic Regenerator (1846) Soyer's Charitable Cookery (1847) The Poorman's Regenerator (1848) The Modern Housewife of Menagere (1850) The Pantropheon; or, History of Food (1853) A Shilling Cookery Book for the People (1855) and lastly this volume, Soyer's Culinary Campaign (1857)

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Antiquarian category

ref number: 11009

Senn. C.Herman - With one of the original menus in the book.
The Menu Book
The Menu Book. FOURTH EDITION OF PRACTICAL GASTRONOMY. A MENU COMPILER AND REGISTER OF DISHES [Copyrighted 1892] BY C.HERMAN SENN, G.C.A., Inspector and Consulting Chef, National Training School of Cookery, 1892-1908. AUTHOR OF "RECHERCHE COOKERY" "THE NEW CENTURY COOKERY BOOK" RECHERCHE SIDE DISHES" "THE PRACTICAL COOKERY MANUAL," ETC., ETC. (A vignette with "Food & Cookery Publishing London SW) LONDON. S.W.: THE FOOD & COOKERY PUBLISHING AGENCY. WESTMINSTER. mdcdviii.
12mo. The paste-downs and end-papers marbled. 1fep. Title page & on verso - advertisements. 1p Preface & on verso - advertisements. 5-8 Principal Contents. 9-320. 6p Advertisements. 2p Cookery Books by Herman Senn. 1fep. Crimson morocco binding with wonderfully fresh gilt vingette of a woman sitting at a table and the book title. Re-laid spine with the original gilt lettering cut out and laid down. There are numerous illustrations of menus throughout. On page 53 there is a nicely illustrated facsimile 'Menu du Souper' dated 1908. Enclosed with this copy of Senn's book is a menu that is the exact same one as that on page 53. Everything, from the embossed gilt crest, the drawing and actual menu is the same except the date. Interestingly the date is 1892. It suggests that the date on the menu on page 53 has been changed to match the published date of the book. There are also some stamps and writing on the back of the real menu that suggests it may have come from an archive. A rare book especially in this condition and with the handsome menu.
- Charles Herman Senn (1864-1934) was one of the founders of the Universal Cookery and Food Association - UCFA. The UCFA was never a very large organisation, but was a very interesting one because its origins were linked with those of L'Art Culinaire in France, yet it developed a most peculiarly English slant of its own. It grew out of a small group of about two dozen members calling itself The Culinary Society which under the leadership of Eugene Pouard, organised cookery competitions based on the model of the Art Culinaire group. THe UCFA"s first committee of management had a predominance of London based French chefs, as well as Queen Victoria's chef, Monsieur J.Menager. There were also several other foreign and english names including that of Senn. He was the dominating figure from its inception in 1887 until his death. The association grew rapidly from the 186 members in 1892 to more than 1200 in 1902. Though this was scarcely a mass movement, it was too large for the dominance of French chefs to endure and by the early twentieth century there was a separate Association Culinaire Francaise - ACF in London. Senn and UCFA maintained cordial relations with ACF. Senn himself never questioned the supremacy of French cooking, but perhaps for that reason steered the UCFA away from any attempt to compete in that domain. The focus he gave to the association was an overriding concern with educational and charitable work. The notion that the standing of the cooking profession can best be advanced through ever-greater achievements in haute-cuisine for a social elite was entirely absent from the UCFA"s thinking and aims. Instead its object was 'to promote and encourage the advancement of cookery among all classes of the community' -- (Cookery Annual, 1908: 56) How this was to be achieved was spelled out in a list of aims and activities. First among these was the holding of exhibitions - an aim shared with L'Art Culiniare. The UCFA organised cookery exhibitions in London in direct line of succession from the first in 1885 until the 1930s, when the collaboration of a special sponsor was enlisted. Out of these exhibitions directly stem the biennial Hotelympia events of the present day, out of which the very popular and competitive (among chefs and pastry chefs) 'Salon Culinaire' still forms a part. Senn's influence on the whole educational and professional grounding of all British chefs, even today, should not be overlooked. Although a most dedicated cook (even training under Francatelli at the Reform Club) and a prolific writer, he was also a consulting Chef to the National Training School for Cookery, and through his connections with the Westminster Technical Institute, he was often called upon by government agencies to create 'syllabuses and examinations, notably setting standards for the training of army, navy, hospital and prison cooks' - Driver pp 540.

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Antiquarian category

ref number: 11010

Senn C. Herman - The best edition.
Practical Gastronomy
AND CULINARY DICTIONARY WITH WHICH IS INCORPORATED 'RECHERCHE COOKERY" UP-TO-DATE DESCRIPTIONS of the FOLLOWING BRANCHES -- HORS-D'OEUVRES, SOUPS, DRESSED FISH, ENTREES, REMOVES, SAUCES, ROASTS, SECOND COURSE DISHES, VEGETABLES, SALADS, SWEETS, AND SAVOURIES. Sketches and Quotations of Culinary Literature. A COMPLETE MENU COMPILER AND REGISTER OF MOST KNOWN DISHES IN ENGLISH AND FRENCH. WITH PRACTICAL OBSERVATIONS ON THE SAME. THIRD EDITION, REVISED AND ENLARGED BY CHARLES HERMAN SENN. INSPECTING AND CONSULTING CHEF DU CUISINE, NATIONAL TRAINING SCHOOL OF COOKERY, DISTINGUISHED WITH THE GRAND DECORATION OF "LE CORDON ROUGE" GOLD MEDALLIST AND MEMBER OF THE ACADEMIE DE CUISINE, PARIS. Published by SPOTTISWOODE & CO., NEW-STREET SQUARE, LONDON. [1895]
Very thick 8vo. 17.5 X 11.5cm. Black paste-downs and end-papers. 1fep. Half Title with illustration on verso of 'Cornet of Nougat' [1] Frontispiece printed in brown. Title page with top illustration of 4 fairies working in a kitchen. (The punctuation on the title page is inconsistent: a single quotation-mark precedes, and double marks follow 'Recherche Cookery') [1] 3-6 Preface. 7-10 Contents. 11-916. 917-926 Index. 1-9 Advertisements. 9 plates printed in brown. Many in text illustrations. Modern half black calf with marbled boards and calf corners. Raised bands with beautiful gilt lines, dots and dentelles. With two calf labels, red and green with gilt writing. A pristine copy with very slight foxing on the half title and back of frontispiece.
- Charles Herman Senn, born in Lirstal, Switzerland,1864, died at his desk at 110 Victoria Street, London on 18th October 1934. He was a prolific writer of cookery books. Driver lists thirty two separate titles with one hundred and forty three various editions. Driver states; "Considering Senn's stature in the culinary world and his remarkable output of cookery books, it is odd that there is no authoritative biography or evaluation of the man and his work. The richest source of information is LCoF which owns Senn's library. Most significant in the collection are Senn's working copies of his own books marked up with changes for subsequent editions. Also in the collection are review copies signed by their authors and sent to Senn for his comments, which as a group present a picture of the cookery-book publishing world of the time with an immediacy not found in the copyright libraries." This third edition of Senn's 'Practical Gastronomy' is considered the best and the scarcest and the most appreciated by collectors and chefs. This edition had the chapter 'Recherche cookery' added. This increased the book to 806 numbered recipes, in turn creating a very thick tome and a fascinating read.

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Antiquarian category

ref number: 11011

David. Elizabeth - An association copy; from the library of Helen Morris
Spices, Salt and Aromatics in the English Kitchen
ELIZABETH DAVID Spices, Salt and Aromatics in the English Kitchen *** ENGLISH COOKING ANCIENT AND MODERN VOLUME 1 *** PENGUIN BOOKS (with the small penguin emblem in a 1cm oval border)
FIRST EDITION. 1970. Soft cover - as new. 1pp Small biography of E.D. with the signature of the author Helen Morris. [1] Title page. 1pp Dedication 'For Renee' 5-6 Contents. 7-14 Preface. 15-20 Introduction by E.D. 21-262. 263-264 Acknowledgements. 265-279 Index. [1] In excellent condition; as new. A very scarce book and rare with Morris's signature.
- This copy of E.D's book 'Spices, Salts and Aromatics --' is from the library of Helen Morris. She was the author of 'Portrait of a Chef, the Life of Alexis Soyer, Sometime Chef to the Reform Club' (1938). To several generations of postgraduates and undergraduates of King's College, Cambridge, the English literature scholar and champion of education, Helen Morris was an institution - and a hugely benevolent institution at that. For nearly four decades, the welcoming home of Christopher and Helen Morris at No 5 Merton Street, in the Newnham district of Cambridge, was the scene of innumerable parties, including regular gatherings at 11.30am on Sunday mornings. For the benefit of the young, who they felt should meet the distinguished figures of Cambridge, the Morrises would invite E.M. Forster, a regular visitor, and Noel Annan, the philosopher Richard Braithwaite, the anthropologist Meyer Fortes, the economists Nicholas Kaldor, Richard Kahn, Dick Stone, Harry Johnson and Robin Marris, the classicists Sir Frank Adcock and Patrick Wilkinson; the scientists Kenneth Harrison, T.R.C. Fox and E.S. Shire, and many others. Her husband Christopher Morris, Senior Fellow in History, author of 'Tyndale to Hooker' and many other books, one of the great Cambridge teachers of his generation, doted on Helen - and justifiably set considerable store on her opinion of people and students. Her first book, Portrait of a Chef (1938) was about Alexis Soyer, pioneer of the use of field stoves in the Crimean War and one of the originators of soup kitchens for poor people in the 19th century. Spending the Second World War as a temporary civil servant, partly in the Admiralty where her husband - whom she had married in 1933 - also served, she returned to Cambridge to bring up her family and involve herself in tuition. In 1958 she was given a full-time post at Homerton Teachers Training College, being promoted to Head of the English Department in 1960. Her colleague John Ball, lecturer in psychology and education at Homerton relates stories of her assiduous concern for her students - especially those who came without the Cambridge "ease of manner". Ball told me that he and his colleagues were amazed by the perception, detail and kindliness of the reports which she gave on students at Homerton. Her own contribution to literature re-started with her Elizabethan Literature (1958), which attracted the Home University Library. Critics regarded her interpretation of Marlowe as both accurate and in many ways original. In the early 1960s she published pamphlets on Shakespeare which were invaluable for sixth-formers - Lear in 1965, Richard II in 1966, Antony and Cleopatra in 1968 and Romeo and Juliet in 1970. Her most remarkable book was an anthology called Where's That Poem? (1967). It was really a reference book for teachers as to where they could find in British poetry references to a particular subject. Over a quarter of a century this book was revised in several editions, the last of which was in 1992 when Helen Morris was struggling with enormous courage against a myriad of illnesses and the tragedy of the premature death of their talented son, Charles. Her husband predeceased her by two years --- Helen Soutar (Morris): born Dundee 3 September 1909; married Christopher Morris 1933 - died 1993; one daughter, and one son deceased; died Cambridge 13 August 1995. Unfortunately it is not recorded what, with her perceptive intelligence, she thought of E.D. and her writings.

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Modern category

ref number: 11012

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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Modern category

ref number: 11013

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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Modern category

ref number: 11014

Chomell. Noel
Dictionaire Oeconomique
2 VOLUMES: Dictionaire Oeconomique: or, The Family Dictionary. CONTAINING The most experienced Methods of improving Estates and of preserving Health, with many approved Remedies for most Distempers of the Body of Man, Cattle and other Creatures, and the best Means for attaining long Life.-- The most advantageous Ways of Breeding, Feeding and Ordering all Sorts of Do-mestick Animals, as Horses, Kine, Sheep, Swine, Poultry, Bees, silkworms, &c.-- The different Kinds of Nets, Snares and Engines for taking all Sorts of Fish, Birds, and other Game. Great Variety of Rules, Directions, and new Discoveries, relating to Gardening, Husbandry, Soils and Manures of all Sorts; the Planting and Culture of Vines, Fruit Trees, Forest Trees, Underwoods, Shrubs, Flowers, and their several Uses; the Knowledge of Foreign Drugs, Dies, Domestick and Exotick Plants and Herbs, with their Specifick Qualities and medicinal Virtues.--- The best and cheapest Ways of Providing and improving all manner of Meats and Drinks; of preparing several Sorts of Wines, Waters and Liquors for every Season, both by Distillation and otherwise: Of preserving all kind of Fruits as well dry as liquid, and making divers Sweetmeats and Works of Sugar, and other profitable Curiosities, both in the Confectionary and Culinary Arts of Housewifery.--- Means of Making the most Advantage of the Manufacturers of Soap, Starch, Spinning, Cotton, Thread, &c.--- The Methods to take or destroy Vermin and other Animals, injurious to Garden-ing, Husbandry, and all rural Oeconomy; with a Description of Graden and other Country Tools and Utensils.--- An account of the several Weights, Mearures, &c. of Metals and mi-nerals, with their Preparations and Uses.--- All Sorts of Rural Sports and Exercises, conducing to the Benefit and innocent Enjoyments of Life; as also Painting in Miniature, and divers other Arts and Terms of Art axplained, for the Entertainment and Amusement of Gentlemen, Ladies, &c.--- The whole illustrated throughout with very Variety of Figures, for the rea-dier understanding and practising of things to which they belong. Done into English form the Second Edition, lately printed at Paris, in two Volumes, Folio, written by M. Chomell: with considerable CONSIDERATIONS and IMPROVEMENTS. Revised and Recommended by Mr, R, Bradley, Professor of Botany in the University of Cambridge, and F.R.S. In Two Volumes. VOL.1. From A-to-H. VOL.11. From H-to-Z. LONDON: Printed for D. Midwinter, at the Three Crowns in St. Paul's Church-Yard. M.DCC.XXV.
FIRST ENGLISH EDITION. 1725. Both Volumes - Folio. 32.2cm x 20cm. Volume 1. 1fep. Title page in red and black text. [1] 2pp Dedication to Theodore Jacobson, Esq; (with nice engraved devices) 4pp Preface. B-I. (no page numbers) 2fep. Original thick dark brown calf boards, re-backed in dark brown calf with raised bands and dark green calf label with gilt writing. Very sturdy. Internally clean and tight. Volume 2. 1fep. Aaaa-Z. (no page numbers) 1pp List of Books printed. 1fep. Original thick dark brown calf boards, re-backed in dark brown calf with raised bands and dark green calf label with gilt writing. Very sturdy. Internally clean and tight. A very nice copy of the rare first English edition.
- A major French-language compendium of eighteenth century information on domestic management that was widely read in Europe and later had important influence on the development of encyclopedic resources in early nineteenth century Japan. The dictionary, compiled by a French priest, ran to several editions in continental Europe but only three editions in English; this London copy and two later Dublin editions. Some nice woodcuts throughout the text expand the topics covered; these include agriculture, beekeeping, bird-traps, garden design, heraldic devices etc. Other sections include Baking, Bread-making, Sweet-making and Dessert with three woodcuts showing how to lay oval and round dessert tables plus a table ready-laid. This edition was not only translated from the work by M. Chomell but also Anglicised by Mr Bradley. A fascinating glimpse of some of the skills-for-living used in the first half of the eighteenth century.

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Antiquarian category

ref number: 11015

Copley. Esther - A very rare book.
Cottage Cookery
THE COMPLETE COTTAGE COOKERY, BY ESTHER COPLEY, AUTHOR OF "COTTAGE COMFORTS," "CATECHISM OF DOMESTIC ECONOMY," ETC, ETC. WITH PREFATORY CHAPTER BY HER DAUGHTER, AND BIOGRAPHICAL SKETCH OF THE AUTHOR, Eleventh Edition. LONDON: GROOMBRIDGE AND SONS, PATERNOSTER ROW. MDCCCLIX.
1859. 12mo. Marbled paste-downs and end-papers, both ends. 1fep. [1] Frontis piece, engraved portrait of Esther Copley. Title page. [1] v-x Biographical Sketch. xi-xx Prefatory Chapter. 2p Contents. 3-127. [1] 4pp Advertisements. 1fep. Modern quarter black calf with black cloth boards and black calf corners. Lightly age browned throughout. A small water stain to the top corner of the last 8 pages. Overall a very nice copy.
- Although the first edition was printed in 1849 in book form (it originally appeared in the Family Economist) an advertisement for a tenth edition (cost 1 penny) appeared in the first of Beeton's 'Household Management' 24 monthly booklets on November 1st, 1859 (Mrs Beeton's famous book was printed in 24 monthly parts before being published in total as the first edition of 1861). A seventh edition also was advertised in an 1854 book; then this, the eleventh edition of 1859 would make one think there must be many copies, but the opposite is true; 'Cottage Cookery' is unmentioned in Bitting, Oxford, Axford, Driver, Attar, Cagle and the STC of Pollard & Redgrave. COPAC lists five copies: The BL, one copy - circa 1855. London University, one copy undated. Leeds University, three copies - 1858, 1859 & 1862. Only five recorded copies; one must attribute rarity. This can be accounted for when we see that Beeton's monthly booklets with their thin and delicate paper covers, easily damaged, lost or torn was sold for only three pence, then Copley's small booklet, sold for one pence must have been even less protected. Luckily this copy has lasted well.

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Antiquarian category

ref number: 11016

Dubois. Urbain - An association copy; from the library of William Heptinstall
Artistic Cookery
ARTISTIC COOKERY. A PRACTICAL SYSTEM SUITED FOR THE USE OF THE NOBILITY AND GENTRY AND FOR PUBLIC ENTERTAINMENTS. WITH EIGHTY ENGRAVED PLATES: BY URBAIN DUBOIS CHEF DE CUISINE OF THEIR MAJESTIES THE KING AND QUEEN OF 'CUISINE-CLASSIQUE' AND 'CUISINE DE TOUS LES PAYS'. -- En ce siecle de vigueur et d'activite fecondes, il est evident, que le bien-etre et le comfort entrent pour une grande part dans les aspirations de l'humanite; car plus les peuples gagnet en intelligence, plus ils devienment gourmets! U.D. LONDON; LONGMANS, GREEN, AND CO. 1870. THE RIGHT OF TRANSLATION IS RESERVED.
FIRST ENGLISH EDITION. Large thick 4to. Paste-downs and end-papers in light yellow, front and back. With 'IW&FS' (International Wine and Food Society) headed bookplate of William Heptinstall, the Chef-Patron of the Fortinghall Hotel, Perthshire. Half-title. [2] 1pp Round engraved head portraits of Wilhelm and Augusta Von Preussen. 1pp Elaborate engraved title page - Artistic DUBOIS Cookery. [1] Title Page. Signature of Urbain Dubois on verso. 2pp Dedication. 3pp Preface. [1] xi-xiv Service of the Table. [1] 2pp Summary and Menu. [2] 1pp Service a' la Russe, engraved plate of a set Dinner Table. xvii- lv Bills of Fare. 1-231. 232-236 Index. 237-244+[1] Advertisements for Dubois's Books. [1] Original clean red cloth binding with original gilt lettering on spine. A very nice copy of the extremely scarce first edition in its original state, with a nice association.
- This volume is the English translation of Dubois' great French classic "La Cuisine Classique". Within the 244 pages are 80 fresh bright copper- engraved plates showing 337 examples of meat, fish and dessert arranged on exquisite serving dishes or stands. The presentation of the food is incredibly grand, ornamental and stylish, including classical, rococco, gothic and oriental and often with almost inedible centre pieces. The decorations place this work in the field of decorative art almost as much as cookery. Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. William Heptinstall was an influential Hotelier, Caterer and Author in the 1950's. He wrote "Hors d'oeuvre & Cold Table" - first edition; 1959.

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Antiquarian category

ref number: 11017

Anon.
The Oyster.
WHERE, HOW, AND WHEN TO FIND, BREED, COOK AND EAT IT. (With a woodcut vignette of Oysters) LONDON: TRUBNER & CO., 60, PATERNOSTER ROW. MDCCCLXI.
FIRST AND SOLE EDITION. 12mo. 1fep. [1] Humorous wood-engraved frontispiece of two oysters. Title page. [1] v-viii Contents. 9-96. 1-8 Advertisements. 1fep. Original publishers coloured pictorial boards, very slightly worn but still fresh looking. With a re-laid sympathetic chocolate-brown calf spine with horizontal gilt lettering and lines. Internally very clean. A very nice copy of a very scarce book.
- Cagle p.657 - informs: All the wood engravings, as well as the ones repeated on the covers are by George Cruikshank. There is also an anatomical wood engraving of an oyster on p 30. Halkett and Laing attribute this work to Herbert Byng Hall (1805?-1883) and state that it has been erroneously attributed to Eustace Clare Grenville Murray (1824-1881) BMC enters it under Hall and the NUC under Murray. Axford on p. 312 miss-dates it 1959. Besides it being confusingly assigned to so many contributors it is an uncommon, interesting and scarce book.

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Antiquarian category

ref number: 11018