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Hazlemore. Maximilian Rare to extremely rare.
DOMESTIC ECONOMY
OR A COMPLETE SYSTEM OF ENGLISH HOUSEKEEPING CONTAINING The most approved Receipts, confirmed by Observation and Practice, in every reputable Book of English Cookery now extant; besides a great Variety of others which have never before been offered to the Public. Also a va-luable Collection, translated from Productions of Cooks of Eminence who have published in France, with their respective Names to each Receipt; which, together with the ORIGINAL ARTICLES, form th emost com-plete System of HOUSEKEEPING ever yet exhibited, under the following Heads, viz. ROASTING, BOILING, MADE-DISHES, FRYING, BROILING, FRICASSES, ROGOUTS, SOUPS, SAUCES, GRAVIES, HASHES, STEWS, PUDDINGS, CUSTARDS, CAKES, TARTS, PIES, PASTIES, CHEESECAKES, JELLIES, PICKLING, PRESERVING, and, CONFECTIONARY. To which is prefixed, in order to render it as complete and perfect as possible, AN ELEGANT COLLECTION OF LIGHT DISHES FOR SUPPER,ADAPTED FOR EVERY MONTH OF THE YEAR. ALSO THE COMPLETE BREWER; CONTAINING Familiar Instructions for brewing all Sorts of Beer and Ale; including the proper Management of the Vault and Cellar. LIKEWISE THE FAMILY PHYSICIAN; Being a Collection of the most valuable and approved Prescriptions by Mead, Sydenham, Tissot, Fothergill, Elliot, Buchan, and Others. BY MAXIMILIAN HAZLEMORE. LONDON: PRINTED FOR J.CRESWICK, AND CO. 1794.
FIRST AND SOLE EDITION. 8vo. 1fep. Title page. [1] (1)+4 To the Public. (1)vi-xxiz Contents. (1)xxvi-xxxii Proper Articles to cover the Table every Month. (1)2-392. 2feps. Modern dark brown calf, with marbled boards and calf tips. Spine with raised bands gilt lines with a red label and gilt writing. Externally very good, internally age-browned throughout. Overall a nice copy of a extremely scarce book that rarely appears on the market.
- Nothing seems to be known about Hazlemore. Cagle proclaims p530.- 'This is a word for word reprint of Mary Cole's 'Lady's Complete Guide, or Cookery in all its Branches' London 1791. Oxford states on p122 exactly the same thing and wonders who the author may be. I have a copy of Cole. (see item ref: 11302 on this site) I made a comparison and after reading the notes of Mary Cole's cookery book I am struck however, by the very unusual and honest habit of Hazlemore's, to attribute and note the names of previously published authors he used, against each of his receipts. This then leads me, as a chef myself, to state my own observation, that an extremely small amount of dishes and recipes, if any at all, are original. All dishes cooked are the sum of the cook's experience of recipes already existing. If the cook has a streak of innovation, and most do, then they will possibly enhance those learned recipes. Sometimes when the cook is very good, the dishes he or she cooks are exceptional and quite different and bear only a passing nod to the fundamentals of the original. The dishes cooked today by great chefs can still be ascertained in the recipes in this and other antiquarian cookery books, and this in turn reinforces a universal truism, that everything changes but ultimately remain the same.

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Antiquarian category

ref number: 11101

ALI-BAB - The pen-name of Henri Babinski.
GASTRONOMIE PRATIQUE
ETUDES CULINARAIRES SUIVIES DU TRAITEMENT DE L'OBESITE DES GOURMANDS (small printer's device) Troisieme edition entierement refondue. (small printer's device) PARIS ERNEST FLAMMARION, EDITEUR 26, Rue Racine, 26
Thick 4to. 3rd edition 1923. Grey paper paste down. 3feps. Title page with a little light foxing. [1] Half title. [1] (1)2-3 Introduction. [1] 1p Preface. [1] 1p Prodrome de Gastronomie. [1] Half title 'La Gastronomie a' travers les ages'. [1] (1)12-1040. Half title 'Traitement de l'obesite-- [1] (1)1044-1051. [1] Table des matieres (1)1054-1073. [1] Table alphabetique 1076-1107. [1] 3feps. The original dark blue fine waterproof cloth boards and a very sympathetically relaid spine with the original cloth. With bright gilt lettering on the spine and front board. The guttering has been strengthened and overall a very nice clean copy retaining all the original features.
- This classic French cookery book ‘Gastronomie Pratique’, was first published in 1907 and has been out-of-print since 1950. Written by Henri Babinski, an engineer who wrote under the pen name Ali-Bab. The first eight editions of ‘Gastronomie Pratique’ sold about 35,000 copies over almost half a century. An English translation, printed in 1974, bore the title ‘Encyclopedia of Practical Gastronomy’. Unusually, Babinski’s recipes are quite accurate and do work well with good results. Although the majority of recipes originate from Babinski’s native France, a significant number come from the Middle East, Eastern Europe, the Caribbean, and Latin America. Prior to publishing the first edition at the age of 52, Babinski spent a significant portion of his life as an engineer outside of France. His recipe instructions also provide much more detail than other cookbooks of the period, more like what one expects in a cookbook today. His instructions, too, are footnoted to elucidate their meaning. At the end of most recipes, Babinski offers numerous substitutions and variations. He used or wrote about a wider assortment of ingredients than is common today. Lobster eggs were used to color dishes. Truffles were used with abandon. There are a number of recipes for brains. One assumes that many of the wild game birds he describes were available at his local Paris butcher, but some recipes seem based on game he hunted fresh. Likewise, some recipes call for specific kinds of fish from specific streams. Other ingredients are common to France but generally unavailable elsewhere, e.g., sheep raised on salt marshes. It is unlikely we will find a butcher that can supply a quarter kilo of cock's kidneys! Occasionally, Babinski calls for ingredients that no longer exist, like ‘sirop de capillaire’, a medicinal syrup made from the maidenhead fern. Along with the standard sections expected in a general book of cookery, Babinski includes a few subjects in his book that today seem unexpected — when was the last time you saw a recipe for pig’s ear? The book’s recipes are offered in nineteen sections. Many appear to be of foreign origin rather than French. A lesser known but great book of gastronomical interest and practical instruction. Very under-rated.

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Modern category

ref number: 11102

MASSIALOT. FRANCOIS - With the bookplate of Anton Mosimann
NOUVELLE INSTRUCTION POUR LES CONFITURES,
LES LIQUEURS, ET LES FRUITS; Ou l’on apprend a’ confire toutes; sortes de Fruits, tant secs que liquides; & divers ouvrages de Sucre qui sont du fait des Officiers & Confiseurs; avec la maniere de bien ordonner un Fruit. Suit du Nouveau Cuisinier Royal & Bourgeois, egalement utile aux Maitres d’Hotels & dans les Familles, pour scavoir ce qu’on sert de plus a’la mode dans les Repas. NOUVELLE EDITION. Revue, corrigee, & beaucoup augmentee, Avec de nouveaux Desseins de Tables. (Printer’s device) Du Fonds de Cl. Prudhomme. A PARIS, AUPALAIS, Chez SAUGRAIN Fils, Grand’ Salle, du cote’ de la Cour des Aydes, a’la Providence. M.DCC.XL. AVEC PRIVILEGE DU ROY. (With some Ms. writing not affecting the printed text).
12mo. Marbled paste-down and end-paper. [1] 1fep. Title page. [1] 6pp Preface. 4pp Table des Chapitures. 4pp Approbation. (1)2-518. 36pp Table des Matieres. 6pp Catalogue des Livres. Fep possibly lacking. Marbled paste-down and end-paper. With two folding plates of table settings with sweets displayed. Contemporary full dark brown speckled calf with raised bands and elaborate French gilt tooling in the compartments. With a black label with gilt border and writing. The corners of the boards slightly rubbed. With a nice patina. Internally very clean. A nice copy.
- François Massialot, born in Limoges, 1660, died in Paris, 1733. He was a French chef who served as chef de cuisine (officier de bouche) to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the Cardinal d’Estrées, and the marquis de Louvois. His ‘Nouveau Cuisinier Royal et Bourgeois’ first appeared, anonymously, as a single volume in 1691. His other cookbook, ‘Nouvelle Instruction pour les Confitures, les Liqueurs et les Fruits’ appeared, also anonymously, in 1692, and reprinted several times in the eighteenth century. Massialot describes himself in his preface as "a cook who dares to qualify himself royal",... and it is not without cause, for the meals which he describes..."have all been served at court or in the houses of princes, and of people of the first rank." An innovation in Massialot's book was the alphabetical listing of recipes, a step toward the first culinary dictionary. Meringues make their first appearance under their familiar name with Massialot, who is also credited with Crême Brulée, in which the sugar topping was melted and burnt with a special dedicated red-hot fire iron. Another first with Massialot is two recipes in which chocolate is an ingredient: in a sauce for wigeon and in a sweet custard. Until then, chocolate was consumed solely as a drink. Massialot's works were translated into English as ‘The Court and Country Cook' 1702, and were often reprinted.

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Antiquarian category

ref number: 11103

CAIRD. JOHN - Caird's progresssive cookery book.
THE COMPLETE CONFECTIONER and FAMILY COOK;
including MANY VALUABLE RECEIPTS, and ample directions for MARKETING, TRUSSING CARVING, &C. the whole being the result of MANY YEARS EXPERIENCE. (a double horizontal line) By J. CAIRD. (a double horizontal line) Illustrated with copperplates and woodcuts. Edinburgh: PRINTED FOR JOHN ANDERSON; AND SOLD BY LONGMAN, HURST, REES, & ORMEE, LONDON and WOGAN & CUMMING, DUBLIN. 1809.
FIRST EDITION: Octavo. 204mm x 120mm. 2 feps. [1] Engraved frontispiece on verso. Tittle page. Verso printer's details. (1)iv-vi Preface. (1)2-445. (1)447-454 Index. 2feps. Text block slightly dusted with original rough paper edges. Some pages have light foxing. Overall in good condition. 7 engraved plates. in-text illustrations. 1/4 size brown leather spine with gilt text and lines. Original paper boards with nice dark brown patina.
- In the Preface, Caird informs that the book is in three parts; the first is Confectionary, the second to Pastry, Baking and Pickling and the third relates to Cookery. It includes many recipes for still popular Scottish sweets, oat cakes, bannocks, shortbread, barley sugar, apple dumplings, and apple fritters, as well as recipes such as macaroni and cheese. John Caird was a grocer and confectioner based in Edinburgh, known for his internationally imported fruits and spices. This work is notable for containing the first known recipe for marmalade ice cream. Also, Caird shows his professionalism by having a separate and precise ingredient list attached to recipess, albeit in large quantities, which no doubt reflects his shop production rather than being geared just for the housewife. A good copy of a very scarce book.

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Antiquarian category

ref number: 11104

ANON. - A rare dinner invitation to the London Tavern, Bishopsgate St. 1857.
LINEN DRAPERS SILK MERCHANTS
LACEMENS' HABERDASHERS' AND HOSIERS' INSTITUTION. THE TWENTY-FIFTH ANNIVERSARY DINNER, AT THE London Tavern, Bishopsgate Street, on Tuesday, February 24th, 1857. SIR JOHN VILLIERS SHELLEY, BART., M.P., IN THE CHAIR. STEWARDS: Mr. FREDRK. ARMFIELD - Mr. JOHN ALLAN - Mr. JOHN FIVEASH - Mr. JOHN GEB - Mr. JOHN JARVIS - Mr. ROBERT MINTON - Mr. OSBORN - Mr. THOS. RUSSELL - Mr. W. RUTTY - Mr. J. RABBIDGE - Mr. JAMES ROBBINS - Mr. JOHN SCOTT - Mr. G.F. WALLIS. The Musical Arrangements under the management of Mr. Lawler, assisted by Miss Poole, Miss B. Palmer, and others. This Ticket will admit Mr. ------------ Dinner on Table at Six o'Clock, exact time. --TICKETS, including Wine, ONe Guinea. NO. 435. GEORGE BRACE, Secretary, 24, Surry Street, Strand. Tickets not returned to the secretary on or before the 20th of February, to be paid for.
115x150mm. Cream coloured card with black, red and green coloured text. Nice clean condition.
- Bishopsgate Street was anciently divided into Bishopsgate Street Within (i.e. within the walls of London) and Bishopsgate Street Without, and derives its name after one of the original seven gates in London Wall. The foundation of the original gate is attributed to Erkenwald, elected Bishop of London in 675. Henry III granted the gate (which would have contained buildings above and beside it) to the Hanse merchants, who substantially rebuilt the gate in 1479: the gate was adorned with statues of past bishops of London. It was declared an obstruction to traffic in the eighteenth century and subsequently demolished. Bishopsgate Street Within contained three churches, St Martin Outreach, St Ethelburga, and St Helen, and the famous Crosby Hall as well as the London Tavern, used for many public meetings, banquets and dinners. Bishopsgate Street Without was wider and longer than Within, and during medieval times many pleasure gardens and bowling alleys ran off it. Throughout most of its history Bishopsgate Street has been one of the City's main commercial streets, and has housed many fine mansions of the nobility, of whom many were entertained by the plays performed at the Bull Inn, a famous playhouse of Elizabethan times. Afterward they would have dined at the nearby London Tavern, one of the best known and most prestigious city venues. See print #2 below for an image of a small salon inside the London Tavern.

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Ephemera category

ref number: 11105

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

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Modern category

ref number: 11106

Gouffe. Jules - With the original elaborate gilt binding.
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. 1fep. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Contents. (1)xvi Illustrations. 1p List of coloured plates. [1] 1p Part the first. [1] (1)4-573. [1] (1)576-599 Index. [1] 1fep. With the full original navy blue cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is slightly darkened. All edges gilt. The Title page has one small 1/4" spot of foxing not affecting text. Overall a very good copy.
- The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates and especially with the original binding, makes this one of the more attractive books published. It is also one of the best professional cookery books that highlights a raised level of craftsmanship.

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Modern category

ref number: 11107

ESCOFFIER. GEORGES AUGUSTE - Signed by Escoffier and photograph of his Kitchen brigade 1908.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1907.
FIRST ENGLISH EDITION. 165x250mm. 1fep with signature in black ink - "A. Escoffier" and a b/w photograph of Escoffier and his kitchen brigade on the roof of the Carlton Hotel 1908. [1] Half Title. Verso with Advertisements. [1] Frontispiece of 'Escoffier' with tissue guard with a 1/2" oil stain on the edge, not affecting the photograph. (the oil stain affects the edge of all to page 33. Does not affect the text). Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep with light foxing. Original full green cloth binding with gilt writing and tooling on front cover, quite fresh. The sun-faded spine has also been expertly re-laid and strengthened. Internally very good with slight browning and foxing to the feps. With the signature, b/w photograph of Escoffier and the Carlton Hotel Kitchen Brigade, plus the original cover; A very unique and rare copy.
- The provenance of this book is quite interesting. The father of a Welsh family owned this book since 1950-51. He was part of a Family musical act called 'Seven de Guise Seymours'. They used to feature in the music halls from the mid 1920's till the outbreak of WW11. He was also a friend of Elton Hayes who was the lute player in the early Robin Hood films and known to the family as Uncle Bish. Hayes was in the habit of spending Christmas with the Welsh family. He always brought the family nice presents. One of them being this signed copy of Escoffier's 'Guide to Modern Cookery' with the unique photograph the Master with his kitchen brigade taken on the roof of the Carlton Hotel 1908. Altogether this amounts to a rare item.

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Modern category

ref number: 11108

ANON. - Extremely scarce to rare; one of only three copies found.
Every Family's Cookery Book
OR, PLAIN AND PRACTICAL DIRECTIONS FOR PROPERLY PREPARING, COOKING, AND SERVING-UP ALL SORTS OF PROVISIONS, COMPRISING MEATS, POULTRY, FISH, GAME. AND VEGETABLE FOOD. ALSO, Soups, Gravies, Sauces, Pies, Puddings, Pastry, Sweet Dishes, Sweetmeats, Cakes, Bread, Wines, Ale, Beer, Porter, Pickles, &c., &c., &c. DIRECTIONS OF CARVING. THE CHOOSING AND BUYING OF FISH, FLESH AND FOWL. BY AN EXPERIENCED COOK. WAKEFIELD: WILLIAM NICHOLSON AND SONS. London: S.D. EWINS &Co., 22, Paternoster Row.
FIRST EDITION. n/d circa 1850-64. 8vo 1fep replaced. Engraved frontispieces and Title page. [1] Title page. [1] 1p Introduction. [1] (1)8-405. (1)407-416 Index. 1fep. 10 plates of Carving, butcher's cuts, fish etc. Numerous engravings in-text. Engraved title pages uniformly browned. Slightly dusty throughout. With the original blind stamped and embossed dark green and blue fine cloth covers and spine with black relief and slightly faded gilt. Overall the text block is fine, albeit in a slightly used condition and with a lovely original cover.
- A cookery book with a difference! In the 'Introduction' we learn the book is the work of an Authoress. It is also very well laid out with very good plates that have obviously had more effort than usual applied to their production. The cover is very nice and unusual in its detail and presentation. Not in Bitting, Cagle, Attar, Oxford, Hazlitt. No copies in the B.L. Copac has 2 copies. One at the Guildhall Lib. London with no date, and another copy in Leeds, also with 416 pages, printed in Halifax dated 1864. This copy printed in Wakefield with same page collation, but with no date. A search of World Libraries provided no results. A probable minimum of 2 editions with this being the first. One assumes extreme scarcity to rarity.

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Antiquarian category

ref number: 11109

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