OldCooksBooks.com


Showing page 22 of 43 pages. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

THACKER. JOHN The Head Chef of a large Kitchen Brigade.
THE ART OF COOKERY
heretofore published, under the following Heads, viz. ( followed by 3 vertical lists divided by 2 sets of double lines) Roasting, Boiling, Frying, Broiling, Baking, Fricasees, Puddings, Custards, (double line) Cakes, Cheese-cakes, Tarts, Pyes, Soops, Made-Wines, Jellies, Carving, (double line) Pickling, Preserving, Pastry, Collering, Confectionary, Creams, Ragoos, Braising, &. &. ALSO, A BILL OF FARE For every Month in the Year. WITH AN Alphabetical INDEX to the Whole: BEING A BOOK highly necessary for all FAMILIES, having the GROUNDS of COOKERY fully display'd therein. (a single horizontal line) by JOHN THACKER, COOK to the Honourable and Reverend the Dean and Chapter in DURHAM. (a double horizontal line) NEWCASTLE UPON TYNE: Printed by I. Thompson and Company. (a small single horizontal line) MDCCLV111.
FIRST EDITION. 1758. 8vo. 204 x 130mm. 2fep. Title Page on recto, verso blank. 4p Preface. 7p Index. (1)2-322. 32p letterpress Bills of Fare. 1p Errata slip on 1st fep, 2nd fep. Many in-text illustrations. Text block very lightly age-browned, Title page with water staining not affecting text, overall good condition. Full dark brown contemporary calf. Spine and front cover split but holding. Top and bottom of spine missing small pieces. Overall a very rare first edition. Bitting p458. Cagle p1019. MacLean pp140-141. Oxford p88. Provenance: 'Anne Williamson'. Later ink sig. to head of title. Mary Chadsey bookplate on front paste-down.
- An exhibition in Durham Cathedral’s multi award-winning museum experience, named 'Open Treasure', examines the role that food and drink played in the life of the cathedral and its inhabitants through the centuries. Focused on the famous Great Kitchen, the exhibition explores everything from medieval monastic rules on fasting to the kitchen’s present-day role as home of the treasures of St Cuthbert as part of 'Open Treasure'. Designed by architect John Lewyn, and built to provide daily meals for a community of 60 monks and their guests, construction of a large kitchen began in 1366 at the substantial cost of £180 17s 7d (more than £120,000 in today’s money). Featuring an innovative vaulted ceiling, the Prior’s Kitchen (now known as the Great Kitchen) provided the monks with an array of dishes prepared according to the 6th century ‘Rule of St Benedict’. Stating that meals should consist of “two kinds of cooked food”, the rule called upon monks to abstain from eating meat unless they were ill, and encouraged abstinence from drink despite allowing “half a bottle of wine a day” as sufficient for each monk. Although a large staff manned the kitchen on a daily basis, including dedicated ‘seethers’ to boil food, a ‘turnbroach’ to work the spit, and a ‘pastillator’ to prepare pastry, visiting royalty and noblemen would also bring their own cooks with them to prepare the immense feasts the cathedral was known for. Over the years the kitchen would play host to the cooks of the Earls of Northumberland, Warwick and Westmorland, the Duke of Exeter, the Archbishop of York and the Duke of Gloucester, later King Richard III. Catering both everyday meals and lavish banquets, the bustling kitchen saw a tremendous variety of dishes being prepared, with Cathedral records showing over 1000 suppliers providing an array of foodstuffs including sugar, ginger, saffron, currants, almonds, plums and grapes. Excavations of the kitchen in 2011 also revealed evidence of cattle, sheep, pig, goose and chicken bones; along with 21 different species of fish; oyster, cockle and mussel shells; as well as some more unusual examples including a frog and even a porpoise! Recipes for dishes served at the Cathedral over the centuries can be found in ‘The Art of Cookery’ written by John Thacker, who was cook to the Dean and Chapter between 1739 and 1758. To supplement his £10 annual income, he opened a cookery school in 1742 and began publishing recipes as a monthly magazine in 1746, with a complete book following in 1758. Containing over 650 recipes and drawings on how to present the dishes, Thacker’s cookbook includes many recipes you could easily recreate at home, including beef steak pie, chocolate cream, almond cakes, and ‘Queen’s Biscuits’. The Great Kitchen continued to function as a working kitchen up until the 1940s when practicality saw the preparation of food moved closer to the Deanery. Used to house the cathedral archive between 1951 and 1992, the kitchen was converted into the cathedral’s bookshop in 1997.

click on image to enlarge

Antiquarian category

ref number: 11122

Ciacconius. Petrus - A very interesting medieval text with fine illustrations.
TOLETANUS DE TRICLINIO,
SIVE DE MODO CONVIVANDI Apud priscos Romanos, & de conviviorum apparatu. Accedit Fulfii Usini Appendix, & Hier Mercurialis De accubitusin coena Antiquoum origine, Differtatio. (a printers device) Amstelaedami, Apud Henricum Wetstenium. (a single line) MDCLXXXIX.
1689. 12mo. 129x79mm. 1 fep. Full page Frontis of title. [1] 3-5. Printed additional engraved title. [1] 4page Lectori. 2-109. 110-111 A full page engraving with an explanation. [1] De Triclinio Appendix [1] 115-382. 383-384 Half-title. [1] 385-445 De accubitu antiquorum. 1-23 Index. 1fep. 6 leaves of plates (5 folding), and numerous full-page engravings. Clean and solid text block. A quarter re-laid light brown leather spine, 2 red labels, gilt lines with gilt devices. Marbled boards with leather tips.
- The fifth edition of DE TRICLINO; third edition of DE TINTINABULIS (but the first to include Magis' treatise on the rack). An unusual mixture of Roman Gastronomy, Bell Ringing, and Torture. Pedro Chocón, also known as Petrus Ciacconius, (1526-1581) was a professor of Greek at the university of Salamanca who specialized in classical history. The headline text in this volume, De Triclinio, literally "on the dining room," examines the dining habits and customs of ancient Rome, with chapters on food and drink, etiquette and table dressing. Chocón's text is accompanied by an appendix by Fulvio Orsini. Orsini, the illegitimate son of a Knight Hospitaller of the famous Roman Orsini family, was an Italian humanist who specialized in editing and appendix-writing and befriended the painter El Greco. The De Triclinio is here bound with two treatises, the De Tintinnabulis and De Equuleo, by Girolamo Maggi, also known as Hieronymus Magius. Maggi was an Italian polymath who focused his efforts on military history and Roman burial customs and was captured by the Ottoman Turks when Cyprus was invaded in 1571. He wrote these two treatises in prison. De Tintinnabulis, on bell ringing and carillons, is often overlooked in favor of the De Equuleo, an early work focusing on the use of the torture rack. In this volume, the De Equuleo is amply illustrated with full-page engravings. Both of these treatises were published posthumously: Maggi died in prison of strangulation. Simon 344; Vicaire 174

click on image to enlarge

Antiquarian category

ref number: 11123

Escoffier. Georges Auguste - Signed by Escoffier, unusually in English.
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 1909
165x250mm. 1fep. Half title with signature in black ink "To Mr H. Fowler With best Compliments A. Escoffier London 16 Fevrier 1909" (with a very little light foxing). [1] Frontispiece of 'Escoffier' with tissue guard. 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. Original clean full green cloth binding with bright gilt writing and tooling on the spine and front cover with a slight rubbing to edges. The gutter inside is split but holding well. All edges green. Internally, clean and bright. Also enclosed is a beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. It has a fold in the middle and slight browning around the edges.
- The first English edition was published in 1907. This is the 3 imprint and the second English translation of the first French edition of 1903. At that time of publication, Escoffier was Maitre Chef de Cuisine of the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years, from 1899 - 1919. Nice clean original bound copies with the gilt lettering still bright are very scarce and with the unusual signature and the rare pamphlet - an altogether rare and handsome copy.

click on image to enlarge

Modern category

ref number: 11124

Glasse. Mrs [Hannah]
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER; WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. AND NUMEROUS USEFUL FAMILY RECEIPTS, ETC. BY MRS GLASSE. LONDON: PUBLISHED BY J.BARR & Co. 5, LITTLE FRIDAY STREET, CHEAPSIDE. MDCCCXLII.
130x76mm (5" X 3") 1fep. [1]Frontispiece with a double line border. Title page. [1] (1)6-24 Contents. (1)26-307. 308-323 Bills of Fare. 324-352 Useful Family Receipts. 1fep. With numerous in-text engravings. Slightly faded blue blind tooled full original cloth binding. The spine has be re-backed with a small chip missing and one gilt letter of the title. Internally very clean with the pages very slightly aged. A handsome copy of this small late copy of Hannah Glasse's great classic.
- Quite what Hannah Glasse would have made of this tiny tome published by J. Barr in 1842 almost 100 years after her famous first edition of 1747, we can only guess. As famous and unique as Glasse's folio first edition is, this very small late edition is at the opposite end of the scale and surely just as different and unusual. It is very scarce, especially in this fine condition. It is one of those items that if seen while out book hunting, has an immediate 'buy me' appeal, even if found in poor condition.

click on image to enlarge

Antiquarian category

ref number: 11125

David. Elizabeth
Italian Food
ELIZABETH DAVID BARRIE & JENKINS LONDON.
3rd Edition. 1987. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] 1p Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction by E.D. p16 Acknowledgements. On verso; A painting of a Kitchen. 19-224. 225-239(1) Index. Light grey paste-down and endpapers. Light grey cloth binding with silver writing on the spine and very slight fading to edges. D/J slightly rubbed at top and bottom of the spine. Internally very clean. As new.
- A very scarce edition. This is a revised reprint of the the 1954 first edition of Italian Food. In the introduction by E.D. in this copy, she states that "this 1987 edition differs from its predecessors chiefly in that revisions made over many years in the form of footnotes to recipes have now been incorporated into the main body of the text". Printed 5 years before her death, this book is not commonly known to have been published and to be directly attributable to E.D. Very scarce.

click on image to enlarge

Modern category

ref number: 11126

Point. Fernand - A first edition signed by Mm. F. Point.
Ma Gastronomie
introduction et presentation de FELIX BENOIT neuf compostitions de DUNOYER DE SEGONZAC FLAMMARION
FIRST FRENCH EDITION. 1969. Large 4to. Pastedown and end-paper with photos of butter carvings. [1] Half title with a dedication and signed by Madame Point. [1] Title page. Coloured drawing by Sigismond Landau of Fernand Point. [1] p7-10 La personnalite de Fernand Point. 11-169. [1] 171-177 Table des Matieres. [1] 1fep. Pastedown and end-paper with photos of butter carvings. No D/J. Full brown cloth boards with a photo of the a plate with a design of La Pyramide at Vienne. Internally very clean. As new.
- A very handsome book. With many coloured photographs, full page drawings and numerous photos of the restaurant and its dishes. Recipes of famous Point dishes adorn many chapters about the restaurant's history and it's employees. Although this is a very glossy production it presents a family feel to this very famous and popular restaurant. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. His legacy has had a huge impact on this present generation of famous chef's and will in turn have a long-lasting effect on future cooks and gastronomes.

click on image to enlarge

Modern category

ref number: 11127

Francatelli. Charles Elme - signed by author & editor: Herman Senn.
The Modern Cook
BY CHARLES ELME FRANCATELLI EDITED BY C. HERMAN SENN. G.C.A. MACMILLAN AND CO. LIMITED ST. MARTIN'S STREET, LONDON 1911
12mo. 1fep. Half Title page. [1] Title page. With a signed handwritten dedication 'To Mr C.L. Rothsay. with C Herman Senn's best wishes and kindest regards CHS. Jan 1/19/12. [1] v-vi Preface. vii-viii Introduction. ix-xi Contents. [1] 1-471. [1] 473-508 Specimen Menus. 509-513 Wine Cups. 513=519 Glossary. [1] 521-546 Index. 1p Advertisement. [1] 1fep. Full red cloth binding with gilt writing on the spine. Overall clean but with cracked and rubbed edges. Internally very clean.
- Herman Senn was a very under-rated author and prolific writer of cookery books and one of the founders of the Universal Cookery and Food Association - UCFA. A hugely influential member of the English catering industry at that time. This is a late edition of Francatelli's classic cookery book edited and signed by Senn and as such is an unusual collectors copy.

click on image to enlarge

Antiquarian category

ref number: 11128

Kitchiner. William - Very handsome copy with Kitchiner letter.
THE COOK'S ORACLE:
CONTAINING RECEIPTS FOR PLAIN COOKERY ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, ALSO THE ART OF COMPOSING THE MOST SIMPLE, AND MOST HIGHLY FINISHED Broths, Gravies, Soups, Sauces, Store Sauces, AND FLAVOURING ESSENCES: opy.The Quantity of each Article is ACCURATELY STATED BY WEIGHT AND MEASURE: THE WHOLE BEING THE RESULT OF Actual Experiments INSTITUTED IN THE KITCHEN OF A PHYSICIAN. “Miscuit utile dulci.” The Fourth Edition. TO WHICH ARE ADDED, ONE HUNDRED AND THIRTY NEW RECEIPTS, FOR PASTRY, PRESERVES, PUDDINGS, AND An Easy, Certain, and Economical, Process for preparing PICKLES, By which they will be ready in a Fortnight, and remain good for years. THE WHOLE REVISED BY THE AUTHOR OF “THE ART OF INVIGORATING LIFE BY FOOD, &c.” LONDON; PRINTED FOR A.CONSTABLE & Co. CHEAPSIDE. And sold also by all Booksellers in Town and Country. 1822. 2nd ITEM: 127 X 187mm. Autograph Letter signed By Kitchiner. Folded and addressed and written in a light ink cursive script. Dated DEcember 20th 1824
ITEM 1: 8vo. 2fep. Title page. [1] 1p Contents. Verso Advertisement for ‘The Art of Prolonging Life’. (1)vi-xviii Preface to the third and fourth editions. (1)2-36 Introduction. (1)39-526. (1)528-544 Index. 545 Farewell to the reader. [1] 2fep. Modern French binding. Half light fawn calf with marbled boards. Raised bands with very good intricate gilt tooling in the compartments and raised bands. A dark blue morocco label with gilt lettering. All edges yellow. Internally exceptionally clean. ITEM 2: A personal letter 1.5 pages with folds and conjugate blank and address panel. A very handsome desirable copy especially with the signed Kitchiner letter.
- Various editions of Kitchiner's classic are fairly common. Exceptional copies such as this one are very uncommon. The letter is for Kitchiners son's tutor Hasting Robinson of St.Johns College, Cambridge, on the care of his only son and mentioning his cookery book, 'The Cook's Oracle'.

click on image to enlarge

Antiquarian category

ref number: 11129

Woolley. Hannah - two incomplete copies, together making one whole.
The Gentlewomans Companion,
OR, A GUIDE TO THE Female Sex: CONTAINING Directions of Behaviour, in all Places, Companies, Relations and Conditions, form their Child-hood down to Old Age: VIZ. As, Children to Parents. Scholars to Governours. Single to Servants. Virgins to Suitors. Married to Husbands. Huswifes to the House. Mistress to Servants. Mothers to Children. Widows to the World. Prudent to all. With LETTERS & DISCOURSES upon all Occasions. Whereunto is added, A Guide fotr Cook-maids, Dairy-maids, chamber-maids, and all others that go to Service. The whole beingan exact Rule for the Female Sex in General. By HANNAH WOOLLEY. LONDON, Printed by A.Maxwell for Edward Thomas, at the Adam and Eve in Little-Brittan, 1675.
1ST BOOK: 16mo. 1 loose fep with manuscript signature. Title Page in red and black text with a double lined border. [1] 7p Epistle Directory. [1] 9p A Table. [1] 1-262. 5p Advertisements. [1] Only the back cardboard cover present but exposed. Original full dark calf binding, completely dis-bound. A 1" tear and crack on the spine. (Missing -- Frontispiece, I, I8, K8, L, R-R8. P159-160 has 2" tear on outer edge with some text loss. First 4p of the rear Advertisements). The text block is quite clean with minimal age browning and some minor tears without loss. A nice clean copy. 2ND BOOK: 16mo. 2fep. [1] Engraved Frontispiece cropped and laid down. Title page in red and black text, cropped to inside line of the 2 line border and laid down. [1] 5p Epistle Directory. [1] 9p A Table. [1] 1-262. 8p Advertisements. 2feps. (Missing - pA4 of Epistle Directory and the last page of the rear advertisements). Half dark calf with marbled boards with a sunned spine and gilt lettering. Text block age browned with the top of the pages cropped without loss. Both copies housed in a modern half mid-tan calf clam-shell box with mid-brown cloth boards. Lined with black felt cloth. The spine with raised bands and gilt lines. With two labels of red and green morocco with gilt lettering. Unusually Woolley's name spelled differently here from the 'Wolley' in her other book - 'The Queen-like Closet'.
- Woolley, (born 1623 - died circa 1675) was a writer who published early books on household management and was probably the first to earn their living doing this. Her mother and elder sisters were all skilled in ‘Physick and Chirurgery’ and she learned from them . Nothing is known of her father. From 1639 to 1646 Woolley worked as a servant for an unnamed woman, almost certainly Anne, Lady Maynard (died,1647), during which time she learned about medical remedies and recipes. She married Jerome Woolley, a schoolmaster, in 1646 and with him, ran a free grammar school at Newport, in Essex. This is very near the Maynard family's house at Little Easton. In the school she put into practice her skills at ‘physick’. A few years later, the Woolleys opened a school in Hackney, London. She had at least four sons and two daughters, and the marriage was remembered by Hannah as a happy one. Hannah was widowed in 1661 and from that year on began publishing books on household management. She covered such topics as: recipes, notes on domestic management, embroidery instruction, the etiquette of letter writing, medicinal advice, and perfume making. These proved to be very popular. Her first book The Ladies Directory was published at her own expense in 1661, and this was soon reprinted in 1664. Her second book The Cooks Guide, was printed at a her publisher's expense and is dedicated to Maynard's daughter, Lady Anne Wroth (1632–1677), and her own daughter Mary. Woolley earned a reputation as a successful physician, despite her amateur status and the unwelcoming environment for female medical practitioners at that time in history. She used her books as an advertisement for her skills and invited her readers to consult her in person. Woolley remarried in 1666 at St. Margaret's, Westminster, to Francis Challiner, a widower two years older than herself. But her second husband died before February 1669. Woolley's own date of death is unknown. Rather than try to make a made-up complete copy with the difference in cropped page sizes and varying paper colour, the two copies here have been kept as they are and housed together in a handsomely bound clamshell box. The first edition was published in 1673. Even though this is an unauthorized text based on Hannah's books, never the less it is still Woolley's work and extremely rare.

click on image to enlarge

Antiquarian category

ref number: 11130

Collingwood. F and Woolams. J. - The very scarce 2nd edition.
THE UNIVERSAL COOK,
AND City and Country Housekeeper. CONTAINING ALL THE VARIOUS BRANCHES OF COOKERY: THE DIFFERENT METHODS OF DRESSING Butchers Meat, Poultry, Game, and Fish; AND OF PREPARING GRAVIES, CULLICES, SOUPS, AND BROTHS; TO DRESS ROOTS AND VEGETABLES, AND TO PREPARE Little elegant Dishes for Supper or light repasts: TO MAKE ALL SORTS OF PIES. PUDDINGS, PANCAKES, AND FRITTERS; CAKES, PUFFS, AND BISCUITS; CHEESECAKES, TARTS, AND CUSTARDS; CREAMS AND JAMS; BLANC MANGE, FLUMMERY, ELEGANT ORNAMENTS, JELLIES, AND SYLLABUBS. The various Articles in CANDYING, DRYING, PRESERVING, AND PICKLING. THE PREPARATION OF HAMS, TONGUES, BACON, &C. DIRECTIONS FOR TRUSSING POULTRY, CARVING, AND MARKETING. THE MAKING AND MANAGEMENT OF Made Wines, Cordial Waters, and Malt Liquors. TOGETHER WITH Directions for Baking Breads, the Management of Poultry and the Dairy, and the Kitchens and Fruit Garden; with a Catalogue of the Various articles in Season in the different Months of the Year. BESIDES A VARIETY OF USEFUL AND INTERESTING TABLES. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjets for the Improvement of the Art of Carving, elegantly engraved on Copper-Plates. By FRANCIS COLLINGWOOD, AND JOHN WOOLLAMS. Principal Cooks at the Crown and Anchor Tavern in the Strand ---- Late from the London Tavern. THE SECOND EDITION. LONDON: PRINTED BY R. NOBLE, FOR J. SCATCHERD, NO. 12, AVE-MARIA-LANE. 1797.
8vo. 1fep. Half title. [2] Frontispiece of both authors. Title page. [1] 4p. Preface. 20p Contents. 12 engraved plates of bills of fare for every month, with each verso blank. (curiously there is a light water stain only on the plates. Not objectionable) (1)2-432. 433-444 A Catalogue. 445-451 Marketing Tables. 1p Advertising. 1fep. Original full dark calf covered boards with blind tooled lines on the boards. The sympathetically re-laid spine has raised bands and gilt lines. With a brown label and gilt lettering. Overall has a nice patina. Besides the light stain on the plates, the text block is very clean.
- F. Collingwood and J. Woollams had the unique distinction of having their first edition of ‘The Universal Cook’ of 1792, being translated into French and sold in France. Published in Paris in 1810 it was re-named ‘ Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise’. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. The first smart restaurant to open in Paris the same year as ‘The Universal Cook’ was published, was called La Grande Taverne de Londres, after the London Tavern, where John Farley its famous Chef was serving his tenure. Collingwood and Woollams had also had a spell at the London Tavern, so one assumes they were as well known as Farley. This is a nice copy of the second edition printed seven years after the first. The illustration of the two authors as the book frontispiece are quite delicately etched and not as heavy handed as in later editions. With the bookplate of the famous cookery book collector - Lord Westbury, tipped onto the front paste-down.

click on image to enlarge

Antiquarian category

ref number: 11131