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Prunier. Madame S. B. - The book and an enclosed letter, both signed by Madame Prunier
LA MAISON
The History of Prunier's (small printer's device) MADAME PRUNIER (A small oval line device of a sailing ship with the date 1724) LONGMANS, GREEN AND CO LONDON.NEW YORK.TORONTO
FIRST EDITION 1957. 2feps, one page with the signature of MADAME PRUNIER and dated 26/6/57. Half Title. [1] Title page.[1] Dedication To my Father. [1] vii-viii Contents. ix-x Plates. 1+2-293. [1] 295-298 Index. 2feps. With 23 plates and four illustrations in the text, as called for. With the original dark green buckram with a gilt lettered label. With the original d/w illustrated by Toune in perfect condition. Also enclosed is a letter of reference, signed by MADAME PRUNIER and dated Nov.10th 1942. The reference is for M. Adolphe Cadier. (Cadier is also mentioned on page 254 of the book) There is also a copy of a letter addressed to M.Cadier from Auguste Escoffier, the famous Chef de Cuisine of the Carlton Hotel. Pall Mall. Also enclosed is a photo of M.Cadier and a wonderful small menu card from Maison Prunier. 9 Rue Duphot, Paris. All in excellent condition.
- La Maison Prunier has a wonderful culinary genealogy -- the recipes of the great Emile Prunier, of the renowned eponymous fish restaurant in Paris, were written and published in 1938 under the title 'Madame Prunier's Fish Cookery Book' The task was taken up by Emile's chef Michel Bouzy and published with the endorsement of his friend, the famous chef Auguste Escoffier. It was translated into English under the direction of Prunier's daughter Simone (author of this book) who opened a branch of Prunier's in 1934 at St. James, London W1. Prunier's hosted many of the world's famous personalities including Russian Grand Dukes, European Royalty, Sarah Bernhardt, Colette, Hemingway, Cesar Frank, Oscar Wilde and Clemenceau et al. River and lake fish including all available saltwater and shellfish were used as the signature dishes of Prunier; always the very finest and freshest. This book is full of the delights of the great pre-war Prunier Restaurants. Legendary dishes like 'Sole Prunier' with mushrooms and truffle in a Sauce Vin Blanc, Turbot Kedgeree, Oyster Souffle, Wonderful Fish Soups to start with and Prunier's famed Chocolate Creams to finish memorable meals. The glory of the book is the classic French fish repertoire, described here at its very best. At its peak and in its time, Prunier's had a reputation unequaled by any other establishment including Restaurant Boulestien and Quaqlinos. This book is a window back into a simpler and grander time, and especially Madame Prunier's diplomacy, care for customers and staff, and above all her drive to maintain the highest possible standards in peacetime and war. A wonderful item especially with the two signatures of Madame Prunier and the unusual items of ephemera. A very interesting read.

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Modern category

ref number: 11019

Montagné. Prosper A handsome copy in the original state.
Larousse Gastronomique
Paris, France, Librairie Larousse, 1938
FIRST EDITON. 4to. Patterned paste-downs and endpapers. Preface by A. Escoffier and Ph. Gilbert. 1850 engravings and 16 full page plates in colour. French text. Black and white photos & illustrations throughout. Contents very clean and bright with very little sign of use. Original embossed and decorated cloth boards and spine. Gilt lettering is bright and clean. A wonderful copy.
- Alongside Georges-Auguste Escoffier's ‘Le Guide Culinaire’ and Louis Saulnier's ‘Le Répertoire de la Cuisine’, the Larousse Gastronomique became one of the key reference works on French national and regional cuisine for the professional chef. It is a reference text that codifies a history of the French culinary arts from the distant past to the present day in encyclopedic form. Entries cover such items as culinary terminology, foods, kitchen equipment, techniques, national cuisines, regional French cuisines, and historically significant chefs and restaurants. Philéas Gilbert was a collaborator in the creation of this book and also 'Le Guide Culinaire' with Escoffier, leading to some cross-over with the two books and causing Escoffier to note when he was asked to write the preface that he could “see with my own eyes, and Montagné (a Chef himself) cannot hide from me the fact that he has used 'Le Guide' as a basis for his new book, and certainly used numerous recipes.” Montagné's work signaled a break with the preceding era of French cookery (albeit with a big helping from his collaboration with the true Master; Escoffier) as exemplified by the architectural creations of Marie Antoine Carême. Montagné emphasized dishes that were simple by Carême's standards, and the shortened menus were delivered in the Russian style of service; meals served in courses on individual plates. This philosophy inspired the name of his culinary encyclopedia. Montagné covered the range from the relatively new haute cuisine to French provincial and home cooking with some attention to classic dishes of other nations Three editions of the Larousse gastronomique have been published in English. The first edition was published in 1961. Jennifer Harvey Lang edited the second English edition, published in 1988, from the 1984 French edition compiled and directed by Robert J. Courtine. Courtine's introduction describes the first edition as a monumental work, albeit one in need of some refurbishment. The new editions take into account technical innovations, advancements in food science, and a new culture of dining characterized by simpler meals and a dietary palette expanded through travel and global commerce. Yet the core achievements of Montagné including his recipes and technical advice on classical and regional French dishes are preserved. For the third English edition, published in 2001, Jennifer Harvey Lang worked from a new French edition edited by Joël Robuchon, the president of the Gastronomy committee of the Librairie Larousse. This edition claims to have retained the classic dishes and techniques of the original edition with a new found sensitivity to global influences in technique, presentation, ingredients, and recipes. It is 1,350 pages, over 150 pages longer than the preceding English edition and it includes two hundred new recipes and four hundred new entries. The Larousse Gastronomique no longer sits alone —- if it ever did. It does not provide the detail of the more narrow but specialized cookbooks. Nevertheless, it covers an immense breadth of culinary material, justifying its continued importance as a great volume of reference of French gastronomic tradition.

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Modern category

ref number: 11020

Salmon. William - The very scarce first edition of 1695.
The Family Dictionary; or Houshold Companion:
Wherein Alphabetically laid down Exact Rules and ChoicePhysical RECEIPTS FOR The Preservation of Health, Prevention of Sickness, and Curing the several Diseases, Distempers, and Grievences, incident to Men, Women, and Children. Also, Directions for Making Oils, Ointements, Salves, Cordial-Waters, Powders, Pills, Bolus's, Lozenges, Chymical Pre-parations, Physical-Wines, Ales, and other Liquors, &c. and Descriptions of the Virtues of Herbs, Fruits, Flowers, Seeds, Roots, Barks, Minerals, and Parts of Living Crea-tures, Used in Medicinal Potions, &c. Likewise, Directions for Cookery, in Dressing Flesh, Fish, Fowl, Seasoning, Garnishing Sauces, and Serving-up in the Best and most acceptable Manner. The Whole ART of Patry, Conserving, Preserving, Candying, Confectionary &c. Also, The Way of Making all sorts of Perfumes, Beautifying-Waters, Pomatums, Washes, Sweet-Balls, Sweet-Bags, and Essences: Taking Spots, and Stains out of Garments, Lin-nen, &c. and Preserving them form Moths, &c. Wash-ing, or Brightning Tarnished Gold, or Silver Lace, Plate, &c. Together, With the Art of Making all sorts of English Mead, Metheglin, &c. And the ART of Fining, and Recovering Foul or Faded Wines. The MYSTERY of Pickling, and Keeping all Sorts of Pickles throughout the Year. To Which is Added, as an APPENDIX, The Explanation of Physical Terms, Bills of Fare in all Sea-sons of the Year. With the ART of CARVING. And many other Useful Matters. By J.H. London, Printed for W. Rhodes, at the Star, the Corner of Bride-Lane, in Fleetstreet, 1695.
FIRST EDITION. 12vo. 1fep. (missing first blank) Title page, slightly brittle at edges with no loss. On verso - Licensed, February the 28th 1695. 5p Preface. [1] AC-YO. (no page numbers, but complete.) 16p Appendix. 2fep. (one original) Pages uniformly age browned throughout. One page 'BL' has a 4" strip of the border with a very small loss of text. With modern full dark tan calf, with double fillets on the boards. Raised bands with blind tooled lines. With red label with gilt writing.
- Dr William Salmon, a noted Empiric, born 2nd of June 1644. According to an inscription under his portrait in ‘Ars Anatomica’, he studied and wrote a profusion of books on medicine, surgery, anatomy, pharmacology, astronomy, gardening, cookery, astrology, religion and translated several Latin medical classics into English. Salmon used the title of MD on his title pages, but according to Stanley H. Johnston, Jr., Curator of Rare Books at The Holden Arboretum, "most writers doubt that he was entitled to it. He still is somewhat difficult to assess since he is known to have amassed a 3,000 volume library containing many of the medical classics and produced several medical publications that were sufficiently erudite that his critics have claimed they were ghost-written for him." Rupert Halliwell at SimsReed Rare Books in London describes Salmon as a "learned man, with a taste for the obscure" and notes that his library, auctioned off after his death, "contained works in French, Greek, Latin and Hebrew, on medicine and other subjects." But his enemies asserted that his earliest education was from a charlatan with whom he travelled, and whose business he eventually inherited. And he seems ill-inclined to prove them wrong. He lived at a time long before hospitals had out-patient facilities. At this time "irregular practitioners" frequently lived near the gates of St. Bartholomew's Hospital in London. Their patients were those who could not or would not be admitted to the hospital. Salmon thus set up his stall near the Smithfield gate of St. Bartholomew's. It was there he "treated all diseases, sold special prescriptions of his own, as well as drugs in general, cast horoscopes, and professed alchemy," according to Norman Moore in his article about Salmon in the OUP's Dictionary of National Biography. Always game to write something different, in 1696, he published one of England's first cookery books. ‘The Family-Dictionary, or, Houshold Companion’. This volume is both a cookery book and a compendium of information for the home-maker, very much like the Household books of Isabella Beeton. It was meant to be the only household reference a housewife would need. Here is Salmon's very elegant recipe for Black-Pudding with no starch at all; To make this the best, and fare exceeding the common way. Boil the Umbles of a Hog tender, take some of the Lights [lungs] with the Heart, and all the Flesh about them, taking out the Sinews, and mincing the rest very small; do the like by the Liver: add grated Nutmeg, four or five Yolks of Eggs, a pint of Sweet Cream, a quarter of a pint of Canary [wine], Sugar, Cloves, Mace and Cinnamon finely powdered, a few Carraway-seeds, and a little Rose-water, a pretty quantity of Hog-fat, and some Salt: roul it up about two Hours before you put it into the Guts, then put it into them after you have rinsed them in Rose-water. The alphabetical format of Salmon's book is very strict so that the topic that immediately precedes ‘Black-Pudding’ is ‘Biting by a Snake, Adder, or Mad Dog.’ William Salmon’s name only appeared on the second edition, corrected and much enlarged of 1696 and with no mention of the J.H. on the title page of this copy. Oxford p45, cites the first of 1795; MacLean p128, the 4th of 1710 and a 4th with additions of 1734; Bitting p416, has the 1st and the 3rd of 1705. Cagle pp 706-707, cites the 1st and the 4th of 1710.

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Antiquarian category

ref number: 11021

Careme. Marie Antonin - Careme's final legacy
L'ART DE LA CUISINE FRANÇAISE AU XIXe SIÈCLE
L'ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE. TRAITE ELEMENTAIRE ET PRATIQUE DES BOUILLONS EN GRAS ET EN MAIGRE, DES ESSENCES, FUMETS, DES POTAGES FRANCAISE, ET ETRANGERS; DES GROSSES PIECES DE POISSON; DES GRANDES ET PETITES SAUCES; DES RAGOUTS ET DES GARNITURES; DES GROSSES PIECES DE BOUCHERIE; DE JAMBON, DE VOLAILLE ET DE GIBIER, ETC. PAR Antonin CAREME, de Paris. TOME PREMIER. PARIS. AU DEPOT DE LIBRAIRE, RUE DES MOULINS, 8 PRES DE LA RUE THERESE, 11. 1854. Volumes 4 & 5 by PLUMEREY.
5 VOLUMES -- TOME 1; Marbled endpaper. 1 fep. Half-title with Careme facsimile signature. [2] Portrait frontis of Careme. Elaborate title page (designed by Careme) [1] Title page. [1] v-vj Dedication to Madame Rothschild. vij-xix To Lady Morgan. xxj-liij Notice Historique et Culinaire. [1] lv-lxvj Avertissement. lxvij-cviij Histoire. cix-cxix Fragments. [1] cxxj-cxxvij Un Repas. [1] 1-296. (1) 298-313 Table. [1] 1fep. Marbled endpaper. Many small vignettes throughout the book. TOME 2; Marbled endpaper. 1 fep. Half-title. Elaborate title page (designed by Careme) [1] Title page. [1] j-xxviij Aphorismes. xxix-xxxj Trait de Devouement d'un Domestique. [1] (2)7-326. (1)328-342. 1fep. Marbled endpaper. Nine plates (numbered 2-10) plus many small vignettes throughout the book. TOME 3; Marbled endpaper. 1 fep. Half-title. Elaborate title page (designed by Careme) [1] Title page. [1] (1)2-519. [1] (1)522-544 Table. 1fep. Marbled endpaper. Nine plates (numbered 11-22) plus many small vignettes throughout the book. TOME 4; Marbled endpaper. 1fep. [1] Title page. [1] (1)vi-xi Preface. [1] iv-(1) 1-411. [1] (1)414-425 Table. [1] 2p Errata. 1fep. Marbled endpaper. TOME 5; Marbled endpaper. 1fep. [1] Title page. [1] (1)xiv-xxvii Disertation. [1] (1)xxx-xxxv. [1] 1-526. (1)528-539 [1] 1fep. Marbled endpaper. All five volumes with bottle green marbled boards. Black half calf. Spines with red labels and gilt lines. All volumes in good condition with very light foxing due to poor paper. Overall a handsome set.
- Marie Antoine Carême was born into a working class family in Paris in 1784. When he died in 1833, he was recognized as the greatest chef of his time, and his name was familiar to the rich and famous throughout Europe. Carême's colleagues, and the public at large, first discovered his talents with the publication of ‘Le Pâtissier Royal Parisien’ in 1815. In his great work on cookery, ‘L'art de la Cuisine Française au XIXe siècle' (1847), Carême carries his love of extravagant decoration to new heights for savory dishes. As well as standing cutlets and poultry on end and presenting them in a circle, turban style, or sticking whole fish and roasts with a wide array of decorative hatelets garnished with truffles, crayfish, cockcombs, mushrooms etc etc, he built models of monuments, buildings and ruins etc, with Pastilliage. More importantly, he entirely revamped the art of cookery itself, arguing, among other things, for a cuisine based on "velvety" sauces, rather than the thin, watery sauces favoured in the past. For developing a series of basic preparations (brown and white sauces, court-bouillons, force-meats, etc.) that would become the building blocks of classic French cuisine upon which entire families of preparations could be constructed by combining them or changing the main ingredient or a flavouring. Despite all of his modernism, Carême preferred the monumental service ‘à la française’ in which all the dishes of a given course were placed on the table at once, to the newly-introduced service ‘à la russe,’ in which they were kept hot in the kitchen, then served sequentially from platters passed by waiters. "Certainly this method of serving is conducive to good eating," he wrote, "but our service ‘à la française’ is more elegant and lavish." His influence on French cuisine was enormous, and succeeding generations of chefs continued in the paths he had traced. It was not until 1903, when Auguste Escoffier published his ‘Guide Culinaire,’ that Carême's authority was finally challenged, but his name is revered to this day as a great master whose contributions irrevocably shaped the course of French cuisine. Careme wanted to publish five volumes. Tomes one to three were completed by him before he died, with the first edition being published - 1833-1835. Armand Plumerey completed Careme's work, publishing tomes four and five in 1844; An very important and influential work.

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Antiquarian category

ref number: 11022

Partridge. John - Extremely rare.
THE TREASURY OF Hidden Secrets,
Commonly called, The Good-huswives Closet of provision, for the health of her Household. Gathered out of sundry experiments, lately practised by men of great knowledge: And now newly inlarged with divers necessary Physick helps, and knowledge of the names and disposition of diseases, that most commonly happen to Men and Women. Not imeprtinant for every good Huswife to us ein her House, amongst her own Family. [Printers woodcut device] LONDON, Printed by Jane Bell, and to be sold at the East-end of Christ-Church, 1653.
Quarto, A-I in 4's. 1fep. Title page. [1] A2 - FINIS. [Total pp 63] 3p The Table. 1fep. Original full dark brown calf. Blind tooled border line to boards. Spine with gilt lines and lettering re-laid. Pages are age browned with browning to edges. Text in black letter. Top of one leaf restored without loss. A good copy of an extremely rare book.
- John Partridge was an Elizabethan author of historical poem-romance. The earthy, mundane cookbook was an unusual transgression from the norm. His book, the ‘Treasury of Hidden Secrets’ was a popular 16th and early 17th century English handbook of cookery, herbals, and medicine. First published around 1573, it was printed in London by Richard Jones, and gives John Partridge as the author. It was frequently reprinted for over 75 years; the present volume is that of the 1653 edition printed by Jane Bell. The earliest extant copy of the book is the 1573 edition. Its title was ‘The Treasurie of Commodious Conceits & Hidden Secrets’, reprinted in 1584, again by Jones, the title-page advertised it as 'now the fourth time corrected, and inlarged,' The Elizabethan printer might have been exclusively a printer, or both bookseller and printer; but booksellers were not necessarily printers. Both printers and booksellers in London were tightly controlled, licensed, censored, and fined for violations. Some copies note that Jones’s 1584 printing was 'at Eliot’s Court Press for Henry Car,' suggesting Car as a bookseller who helped to finance the printing. When the book was reprinted in 1591, Richard Jones is now located ‘at the Rose and Crowne neere Holborne bridge.’ The Bodleian’s bibliographic record suggests J. Charlewood as the 1591 printer. Jones is again given as printer for the 1596 edition. The book was again reprinted in 1608. This seems to be the latest date that the name John Partridge occurs in the text; subsequent editions are published anonymously. The next reprint was in 1627, from a new bookseller and printer; the book was ‘Printed [by Eliot’s Court Press] for E.B[rewster] and R.B[yrd], and are to be sold at the ‘signe of the Bible in Cheapside.’ By 1627 the phrase, ‘Commodious Conceits’ had dropped out of the title and the title page identifies it as ‘The Treasurie of Hidden Secrets.’ In 1633 it was first printed by a woman ‘Elizabeth All-de dwelling neere Christs-church.’ Elizabeth was the widow of Edward All-de, a typical London printer whose father, John, was also a printer and whose work and style was well known. In 1637 ‘Treasury’ was ‘printed by Richard Oulton, dwelling neere Christs-church.’ As McKerrow (genealogy resources) suggest that Allde died in 1628, Richard Oulton may have taken over the press from his widow by 1637. Finally, ‘Treasury’ was last reprinted in 1653 'by Jane Bell and to be sold at the East end of Christ-church.' Originals of the 1573 printing are held by the Folger Shakespeare Library and the Henry E. Huntington Library. The only other work attributed to John Partridge is the cookery-medicine book called ‘The Widowes Treasure'. Partridge borrowed from a friend a copy of a household book written for the private use of ‘a gentlewoman in the country’, and decided it was his duty to publish it in 1585 under the title, 'The Widowes Treasure'. Copies of both Partridge's books are extremely rare, with none at auction since 1926. The BL only locates two other copies of the 1653 edition of ‘Treasury of Hidden Secrets’, one in the UK, and one in the US.

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Antiquarian category

ref number: 11023

Sandford. Francis - A magnificent copy.
Coronation of James II
THE HISTORY OF THE CORONATION Of the Most High, Most Mighty, and Most Excellent MONARCH, JAMES II. By the Grace of GOD, KING of England, Scotland, France and Ireland. DEFENDER OF THE FAITH &c. And of His Royal Consort QUEEN MARY: Solemnized in the Collegiate Church of St. PETER in the City of WESTMINSTER, on Thursday the 23 of April, being the Festival of St. George, in the Year of Our Lord 1685. With an Exact Account of the several Preparations in Order thereunto, Their MAJESTIES MOST Splendid Processions, and Their Royal and Magnificent FEAST in WESTMINSTER HALL. The Whole Work Illustrated with SCULPTURES. By HIS Majesties Especial Command. (With a large engraved vignette of the Royal Coat of Arms) By FRANCIS SANDFORD Esq; Lancaster Herald of Arms. In the Savoy: Printed by Thomas Newcomb, One of His Majesties Printers 1687.
Large Folio. 410x270mm. Marbled paste-down and endpaper. [2] 2fep with verso bearing name of 'Imprimatur'. Title Page in red and black text and engraved vignette finely rebacked. [1] 2p To the King. 1p James R. [1] 2p Preface. 2p Contents. 1-135. [1] 2feps. Back endpaper and paste-down marbled. Full polished calf, panelled elaborate gilt spine with raised bands, inner gilt fillets on the paste-down and gilt edges to the boards and pages. In all, 3 engraved vignettes and 31 engraved plates. That is 2 detailed plates of the Regalia, Ground plan of Westminster, ground plan of St. Peter, 2 views of the Cathedral of Westminster during the service, The Royal Couple after the in-thronization, ground plan of Westminster Hall showing the King and Queen's Dinner plan, inside of Westminster Hall showing the King and Queen at Dinner with the service of the first course of the Hot meal, Manner of Champions, with 2 extra plates of the magnificent Fireworks display on the Thames and the procession of William 11. These superb plates engraved by S.Moore, W.Sherwin, N.Yeates, Sturt and Collins. This copy is an early issue before some of the headpieces and initials were printed. Page 33 is present in two states, with and without the marginal engraving of five crowns. Lipperhide #2688 mentions only 28 plates with 2 reproductions. Ex-libris the Rev. William Bree, Rector of Allesley. A magnificent and desirable copy.
- Many a 'splendid occasion' in European history - coronation, royal wedding, funeral, beatification, embassy or triumphal entry - has been commemorated in an illustrated 'festival book.' Like a souvenir scrapbook, such volumes record memorable events down to their most fleeting aspects, eg; the food and the fireworks. Catholic Italy and France, eminent in opera and liturgy, were the chief producers of festival books. Even though England came late to the genre, 'The History of the Coronation of James II' is one of the most splendidly illustrated books of the seventeenth century. It served as a visual touchstone for subsequent coronations, almost inventing a tradition. British royal ceremonial is one of the few to survive intact, and it remains the most magnificent and brilliantly orchestrated. Here in thirty one double-page plates, drawn under the direction of the herald Francis Sandford, one may follow every detail of the procession and banqueting, from the discreet presence of the diarist Samuel Pepys, holding a pole of the canopy that shields the king, to the "1,445 dishes of the delicious viands" consumed that day. Henry Purcell, one of England's greatest composers, died in November 1695, and is buried in Westminster Abbey. At the time of the coronation of James II in 1685, Purcell was Keeper of the King's Instruments and Organist of the Chapel Royal. The introit ‘I Was Glad’ with its text taken from Psalm 122 was written by Purcell especially for the coronation. This is just one of the myriad of details that make the event so exceptionally well documented, thanks to Sandford’s book published two years after the Coronation. Of particular interest to the cookery book collector is the large chapter starting on p108 titled 'The Royal Feasts in Westminster Hall'. It contains a list of all 144 dishes placed on the table of the Peers and Peeresses. In all there is a breakdown of the placement of the total 1445 Dishes. There is also 2 beautiful plates of the table layout and the actual Dinner of the King and Queen. On p119, Patrick Lamb Esq, His Majesties Master-Cook (and author of "Royal Cookery' 1710; see item 11025 in this book-site.) is mentioned for his part in the feast, and on p127, his payment of £50 is documented. Sandford's book was so well received and so admired that in many ways it set the standards for great British Royal occasions of the future. These traditions are singularly unique and unchanged even today. In a diverse and fast changing world the magnificence of these fantastic Royal occasions still attracts huge interest around the world. To view these traditional and colourful pageants on TV and to then read the book, one gets a true historical sense of the continuity of the British Monarchy.

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Antiquarian category

ref number: 11024

Lamb. Patrick - First edition - first issue - 1710.
Royal Cookery; or, the Complete Court-Cook.
CONTAINING THE Choicest Receipts in all the particular Branches of COOKERY, Now in Use in the Queen's PALACES OF St. James, Hampton-Court, and Kensington, Windsor.With nearly Forty Figures(curiously engraven Copper) of the magnificent Entertainments as Coronations, Istal-ments, Ball, Weddings, &c. at Court; Also Receipts for making the Soups, Jellies, Bisques, Ragoo's, Pastes, Tan-sies, Forc'd-Meats, Cakes, Puddings, &c. By PATRICK LAMB, Esq, Near 50 Years Master-Cook to their late Majesties King Charles II, King James II, King William and Queen Mary, and to Her Present Majesty Queen ANNE. To which are added, Bills of Fare for every Season in the Year. London, Printed for Abel Roper, and sold by John Morphew, near Stationers-Hall. 1710.
FIRST EDITION. 1st ISSUE. 1710. 8vo 195x125mm. 1fep. Half title. [1] Title Page. [1] 6p Preface. 4p Contents. 2p Content of Tables. (1)2-127 with 36 plates, many folding. [1] 12p Bills of Fare. 4p Advertisements. 1fep. Full contemporary dark panelled calf with blind tooled fillets on the boards. Expertly rebacked with raised bands and gilt lettering. A handsome very clean copy with a fine patina.
- There is some confusion amongst dealers, catalogue compilers and bibliographers about the issue sequence of the two first editions of 1710. One issue point asks which comes first; the Roper imprint or the other, the Aitkins imprint. Another issue point is the date that is printed on later editions on the third line of adverts at the back of the book. The copy on offer here has no date in the adverts. It has the half title; often missing and all 36 plates as called for. Confusion also exists over the plate count. Bitting cites 34, Viciare calls for 36 and Alan Davidson's copy, sold on March 24th 2011 at Bloomsbury auctions, had 35 plates, conforming with the printed 'Contents of the Tables' list. These oddities appear to constitute printer's mistakes rather than defining different editions. Patrick Lamb (1650-1708/9) began work in the royal household as a child. In 1683 he advanced to become royal cook, then in 1677 he was appointed as master cook to the queen consort, a post that he held jointly with that of office of Sergeant of His Majesty's Pastry in Ordinary, to which he was appointed in November 1677; he became Master Cook to the monarch in February 1683. Lamb's culinary skills were most famously in evidence at extraordinary events like coronations. Lamb's name is recorded in Francis Sandford's famous book 'The History of the Coronation of James II'- printed 1687. He is given a stipend of gold coins for his efforts as Master Cook to His Majesty during the Coronation feast. At the auction of the cookery book collection of Tore Wretman, sold in Southby's, London, Thursday 2 October 1997. an incomplete copy of Sandford's book was sold with a manuscript note on the fep. in Lambs handwriting and signed by him, stating: 'his copy given to him by His Majesty'. Lamb was Master-Cook to five Monarchs and his book was the most heavily illustrated English cookery book to date. Some of Lamb's contemporaries contend that this book was speculatively published under his name. ODNB remarks that the text incorporates recipes for elaborate royal dishes alongside lavish royal table layouts that suggest the text and additions were drawn from Lamb's own papers. There were new editions in 1716, 1726 and 1731. This one is a very clean and complete copy of the rare first edition. Lamb's posthumously published book (He died in 1709) is one of the most important items in any comprehensive antiquarian cookery book collection. Good copies continue to find very high prices. In April 7th 2008, a gastronomic collection assembled by Walter and Lucille Fillin and sold at the Swann Galleries, NYC, featured a first edition of Lamb's 'Royal Cookery' (the same as the copy on offer here). It was sold to the trade for $19,200.oo. According to Swann, this set an auction-price record.

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Antiquarian category

ref number: 11025

Nutt. Frederick - an untrimmed copy.
THE IMPERIAL AND ROYAL COOK;
CONSISTING OF THE MOST SUMPTUOUS MADE DISHES, RAGOUTS, FRICASSES, SOUPS, GRAVIES,&c. Foreign and English: INCLUDING THE LATEST IMPROVEMENTS IN FASHIONABLE LIFE. SECOND EDITION. BY FREDERICK NUTT. AUTHOR OF THE COMPLETE CONFECTIONER. LONDON; PRINTED FOR SAMUEL LEIGH, STRAND; AND BALDWIN, CRADOCK, AND JOY, PATERNOSTER ROW. 1819
8vo 195x120mm. 1fep. Half title. [2] Frontispiece with signature 'Frederic Nutt Esq.' Engraved by Woodman from a Drawing by Satchell. Title Page. (1)vi-viii Advertisements. (1)x-xxiv Contents. (1)2-268. (1)270-276 Index. 1fep. Original cardboard boards with advertisements on both sides. Lightly age browned but still very clearly legible. Rebacked with 1/4 dark brown modern calf with raised bands with fine gilt tooling. Two labels, one red and one black with gilt lettering. Internally very clean with original untrimmed edges. A very good copy.
- The original advertisements on the front cover gives all the information for this book. Two interesting points; It states this is the second edition but the date on the cover is 1820, while on the title page it states 1819. The back cover is a full advert for Nutt's other famous book 'The Complete Confectioner' also dated 1820. The first edition for this book is 1809 and the first edition of 'The Complete Confectioner' is 1789. Also of interest, Nutt has his first name on the front cover spelt Frederic, and on the back as Frederick. Bitting has this second of 1819, Oxford the first of 1809, Cagle the first also, and the BL one of each. A very scarce book especially untrimmed and with the original boards.

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Antiquarian category

ref number: 11026

Gouffe. Jules - An apprentice of Careme's
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 3feps. Half title with advertisement on verso. [1] Coloured Frontispiece. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Illustrations. 1+xvl Contents. 1p List of coloured plates. [1] 1p Part the first. [1] 1+4-573. [1] 1+576-599 Index. [1] 3feps. Beautiful modern binding in half dark calf and corners with marbled boards. Spine with raised bands with elaborate gilt and blind tooling, a red and a green label with gilt lettering. Gilt edges to the text block. Externally and internally very clean. A handsome copy.
- Jules Gouffe was born 1807 and died 1877. He felt himself to have a talent for cookery from his early youth. His father, an established pastry-cook in the Saint-Merri quarter, taught him the basic principles of cookery. It was then that Antonin Careme, the great French Chef, hearing of the talent of the young Gouffe, who at seventeen was already showing promise in the decoration and presentation of set-pieces, took him into his kitchens at the Austrian Embassy in Paris. Careme turned him into a model carftsman, and a celebrity of his day. In 1840, Jules Gouffe set up on his own in the Faubourg Saint-Honore; his restaurant became one of the best in Paris. In 1855 he retired, but went back to work in 1867, encouraged by those famous gourmets, Dumas the elder and Baron Brisse. This pair of epicures offered him the post of Head Chef at the Jockey Club. It was the time that Gouffe began to work on his 'Livre de Cuisine' (of which, 'The Royal Cookery Book' is the English translation) a magnificent book which deserves a place in every cookery book collection or library, side by side with Careme, Plumery, Urbain Dubois, Emile Bernard, Escoffier, et al. The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates delight lovers of good books in a way that perhaps other productions do not.

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Antiquarian category

ref number: 11027

Francatelli. Charles Elme - The rare first edition
The Cook's Guide and Housekeeper's & Butler's Assistant;
A PRACTICAL TREATISE ON ENGLISH AND FOREIGN COOKERY IN ALL ITS BRANCHES; CONTAINING PLAIN DIRECTIONS FOR PICKLING AND PRESERVING VEGETABLES, FRUITS, GAME, &C, The Curing of Hams and Bacon; THE ART OF CONFECTIONARY AND ICE-MAKING, AND THE ARRANGEMENT OF DESSERTS. WITH VALUABLE DIRECTIONS FOR THE PREPARATION OF PROPER DIET FOR INVALIDS; ALSO FOR A VARIETY OF WINE-CUPS; AND EPICUREAN SALADS,AMERICAN DRINKS, AND SUMMER BEVERAGES. BY CHARLES ELME FRANCATELLI. PUPIL OF THE CELEBRATED CAREME, AND MAITRE-D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" WITH UPWARDS OF FORTY ILLUSTRATIONS. LONDON; RICHARD BENTLEY, NEW BURLINGTON STREET. 1861. (Right of Translation is Reserved)
FIRST EDITION. 1861. 1fep. Frontispiece with light water stains and slight foxing. Title page.[1] 1+iv-vi Preface. a2 Postscript.[1] 1+viii Illustrations. 1+x-xx Contents. 1+2-452. 1+454-484 Bills of Fare. 1+486-488 Glossary. 1+490-512 Index. p22 of very interesting Advertisements on pink paper. 1fep. Two plates of Appetisers facing pages 114 and 130 . Original bottle green cloth boards with blind tooling and a neatly relaid and slightly darkened original cloth spine with blind tooling and gilt writing. The guttering has been strengthened. With twenty nine in-text and two full page illustrations. A very nice copy in the original state.
- Despite his name and his French training, Charles Elmé Francatelli was English by nationality. He wrote several important cookbooks, and held in succession three of the most prestigious cooking positions in England at that time. Francatelli, of Italian ancestry, was born in London in 1805, but grew up in France. There, he learnt cooking, getting a diploma from the Parisian College of Cooking, and working under the great French chef Marie Antonin Carême. (Some sense of Careme's grand influence can be seen in this book from p197 where in-text illustrations, of Pates, Timbales, Chartreuses, Mazarines and Croustades etc. enhance the recipes.) Upon his return to England, he worked for various places and people of distinction; such as Rossie Priory and Chesterfield House; As 'Chef de Cuisine' for the Earl of Chesterfield; At Chislehurst in Kent for Sir Herbert Jenner-Fust; At the Coventry House Club; He also cooked for the Earl of Errol. On February 4th 1839, he started as 'Chef de Cuisine' at Crockford's Club in London, taking over from the previous chef Louis Eustache Ude, who had just quit in a salary dispute at the start of February. (Disraeli didn't think much of Francatelli's chances at following in Ude's footsteps, but time was to prove him wrong.) He didn't stay at Crockford's long, though; by 1840 or 1841, he started work for Queen Victoria as Maitre d'Hotel and 'Chief Cook in Ordinary' at Windsor, staying there for four years. In 1845, he published his book "The Modern Cook." in England and in America the following year. The book sold well on both sides of the Atlantic. In it, he advocated two courses for meals -- a savoury followed by dessert, which is still mostly the norm today. In 1850, he then became 'Chef de Cuisine' at the Reform Club, taking over from Alexis Soyer, who had resigned in May of that year. Francatelli worked there with distinction for seven years. In 1852, he got the food company Brown and Polson to be a sponsor of his very rare little book, "A Plain Cookery-Book for the Working Classes". In return, he gave Brown and Polson space for a large advertisement at the back of the book, and mentioned their products by name in several of his recipes. In 1861 he published this book, "The Cook's Guide and Housekeeper's & Butler's Assistant", which became the book of reference for any well-managed household. His last job was at the Freemasons' Tavern in London. He died on 10 August 1876 at Eastbourne, England. The Times ran an obituary for him on 19 August 1876 titled "An Illustrious Chef" (page 4 of that day's paper.) As a small footnote, it is known that a younger cousin of his, whom he never met, Laura Mabel Francatelli (c. 1880 or 1881 - 2 June 1967), survived the Titanic. She was travelling as secretary to Lady (Lucy) Duff-Gordon, a fashion designer at the time, who also used a sister of Laura, Phyllis Francatelli, as a model.

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Antiquarian category

ref number: 11028