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JOHNSON. MARY Rare at auction.
Madam JOHNSON's Present; Or, the best INSTRUCTIONS:
FOR [YOUNG WOMEN,] (printed in red) IN Useful and Universal Knowledge, WITH [A Summary of the late Marriage Act,] (printed in red), and Instructions how to marry pursuant thereto. Digested under the following HEADS. 1. An Estimate of the Ex-penses of a Family in the middling Station of Life. 11. The Art and Terms of Carving Fish, Fowl, and Flesh. 111. A Bill of Fare for e-very Month in the Year for Dinner and Supper, and also for extraordinary Occasions. (a single vertical line) 1V. The young Woman's Guide to Knowledge. V. A new English Spell-ing Dictionary. V1. The Compleat Mar-ket-woman. V11. The Cook's Guide for dressing all Sorts of Flesh, Fowl and Fish. V111. Pickling, Pastry, and Confectionary. (end columns) [With several useful TABLES, being the compleatest Book of its Kind ever published.](printed in red) (a single horizontal line) The Compiler, Madam JOHNSON, in order to make this Book come as cheap as possible to the Purchasers, has, out of her Benevolence, fixed the Price at 1s 6d. Bound, Tho' it contains double the Quantity that is usually sold for that Sum. (a double horizontal line). [LONDON] (in red print). Printed for M.Cooper. Pater-noster-row; and C. Sympson, at the Bible, Chancery-lane. 1754. Price 1s 3d, bound 1s 6d. Also containing a loosely inserted letter addressed to the late bookseller Mike McKirdy, owner of the now defunct 'CooksBooks', in a reply from the Brotherton Library, Leeds University, to a query about the text of this cookery book.
FIRST EDITION as such. Large 12mo. 170 X 103 mm. no fep. Frontispiece on verso, recto blank. Title page. [1] 2p un-numbered, Preface. (1)vi-xiii. (1)2-222. 2p Table of Contents. 1fep. Title page browned top margin - no loss. Very slightly age-browned. Full contemporary brown calf with nice patina. Spine cracked at front cover, but holding well, with small pieces at both ends missing. MacLean pp.75-77. Bitting p.247. Cagle p.782. Oxford p.83. Vicaire p.465. Provenance: Ink inscription - E. Guertz. 1754 on recto of Frontis.
- Researching Mary Johnson's book, there was, besides the heading and chapters on the book itself surprising little information about her. In Oxford page p83, there is a book titled 'The Young Woman's Companion' dated 1753. It is compiled by Mary Johnson, proclaiming her for many years a Superintendent of a Lady of quality's Family in the city of York. Oxford states further that there are many points of difference from 'The Young Woman's Companion' and this copy of 'Madam Johnson's Present'. MacLean even presents them as two different books. One thing is clear that Mary Johnson was in a position of management. As such, the books are compilations of previous facts, the headings pertaining to important knowledge assembled for instructions to her staff, which was then taken to its conclusion; That of an interesting and wide-ranging printed domestic and cookery book.

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Antiquarian category

ref number: 11162

Grants of St. James. - with a rare Elizabeth David pamphlet.
A Gateway to Wine.
A promotional book, published 1964, by this large wine merchant of London SW1, with special recipes from Elizabeth David. Also enclosed is a very rare 4 page pamphlet of E.D’s recipes and menus for Lambert & Butler of Drury Lane.
4to. Paste-down and end-paper with a photo of sculpture of Bacchus. [1] 1p Forward. Verso 1p Contents. 3-51. (1) Colour photo of a Roast Pork. 53-63 E.D’s recipes. 64-65 Spirits, Aperitifs, Bitters and Liqueurs. 66-71 Supplementary Glossary. 72-76 Index. [1] End-paper and paste-down with a photo of sculpture of Bacchus. Many coloured photos in-text. Fully bound in very clean straw coloured cloth boards with gilt writing and small gilt device of a sedan chair on the front board. Gilt lettering on the spine. Internally very clean; as new. The 4 page pamphlet from Lambert and Butler is cream coloured with black text, and very clean. The recipes are on pages 2-4. Two rare items.
- The book has five main parts. An introduction, a description of the many wine-producing countries of the world and their wines, a guide with recipes on the use of wine in cooking; a supplementary glossary of wines and wine terms and an index. A nice promotional item made much more interesting and desirable with the Elizabeth David recipes and pamphlet from Lambert and Butler, makers of the famous Henry Clay cigars. Its quite possible the pamphlet may have originally been given with the book, All the 24 recipes each have two recommended wines. An interesting read.

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Ephemera category

ref number: 11163

HENDERSON. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING A FULL AND CLEAR Display of the Art of Cookery in all its Branches. Proper Directions for dressing all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. The Method of preparing all the Va-rieties of Soups, Hashes, and Made Dishes. The whole Art of Confectionery, Pick-ling, Preserving, &c. The making and keeping in Perfection British Wines; and Proper Rules for Brewing Malt Liquor for large or small Families. TO WHICH IS ADDED, The Whole Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit themselves at Table with Elegance and Ease. ALSO, Bills of Fare for every Month in the Year. The Manner of decorating a Table, displayed by Copper Plates. Directions for Marketing. Observations on Culinary Poisons, and The Management of the Kitchen and Fruit Garden. By W.A. HENDRSON, Many Years eminent in the Culinary Profession. The Fifteenth Edition. CORRECTED, REVISED, AND CONSIDERABLY IMPROVED, By every modern Addition and Variation in the Art, By JACOB CHRISTOPHER SCHNEBBELIE, LATE APPRENTICE TO MESSRS, TUPP AND PERRY, Oxford-Street; afterwards PRINCIPAL COOK AT MELUN’S HOTEL, BATH; AND NOW OF THE ALBANY, LONDON. LONDON PRINTED AND SOLD BY J. STARTFORD, NO. 112, HOLBOLN-HILL. 1809.
Large 8vo. 1fep. [1] Frontispiece with engraving of Schnebbelie and The Albany. [1] 3-4 Introduction. 5-448. 16p Index. 1fep. Seven engraved plates illustrating carving, plus three plates, (one folding) showing table settings, as called for. Handsome dark brown half calf binding. Spine with gilt lines and a black calf label with gilt lettering. Marbled boards. The text block very good with very slight foxing occasionally. Overall a very good copy.
- It was one of the most popular English cookery books of the late eighteenth and early nineteenth centuries. Henderson's work was premised on the need to provide inexperienced householders with a basic instruction manual to impart the principles of proper domestic economy to cooks, servers and other household and garden staff. It is an attractive work, with interesting recipes and menus for the different months of the year, including a lavish one for a ball supper for twenty. Jacob Christopher Schnebbelie had been the principal cook at Melun’s Hotel in Bath and Martelli’s Restaurant at The Albany, in Piccadilly, London. - Cagle 738 for the 1791 first edition.

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Antiquarian category

ref number: 11164

Redzepi. Rene - A signed copy.
Time and place in Nordic Cuisine.
Rene Redzepi. Photographs by Ditte Isager,
FIRST EDITION 2010. 4to. 295x255x40mm. Pastedown with book description. Fep with Repzepi’s signature. [1] Title page in yellow. 2 pages with Noma written across. [1] A large folding plate that is a illustrated map of the Nordic region with towns and places of importance to Noma. 1p Contents. (1)7-354. 3p Photographs of everyone at Noma. 5p Glossary. 6p Index. 1fep. Back paste-down with a small bio’ of Redzepi. With 200 fine photographs. Hard boards fully covered in grey printed cloth. As new.
- Placed unusually on the inside paste-down, there is a small concise description of the aims of Noma. It starts: "Noma: Time and place in Nordic Cuisine is an exclusive insight into the food philosophy and creativity of Chef Rene Redzepi and his innovative Copenhagen Restaurant, Noma. The book looks at every aspect of Noma and its cuisine. As well as including over 90 recipes, each of which have been specially photographed, it explains Redzepi’s evolution as a chef, describing his discovery of seasonal Nordic produce and how he has developed this into a well defined cuisine. It also portrays his relationships with some of Noma’s most dedicated suppliers, detailing the incredible commitment many have to producing and foraging ingredients of extraordinary high quality. The book provides a unique understanding of what Redzepi refers to as “The Perfect Storm”: the maelstrom of operating at the cutting edge of international gastronomy using only locally sourced ingredients. With 200 specially commissioned photographs by Ditte Isager showing the restaurant's dishes, ingredients and suppliers, and also the wild Nordic Landscape. The book is the showcase of its tenacious driving force, Rene Redzepi. He was born 16 December 1977. The co-owner of the two-Michelin starred Noma, situated in the Christianshavn neighborhood of Copenhagen, Denmark. It was voted the best restaurant in the world in 2010 San Pellegrino Awards and Restaurant magazine (incidentally proving 3 Michelin stars are not necessarily the pinnacle achievement to aim for). Redzepi is the son of an ethnic Albanian father, who migrated to Denmark from what was then Yugoslavia (now Republic of Macedonia) and a Danish mother. After choosing a culinary career at random, he trained at the restaurant ‘Pierre Andre’ which had just opened in Copenhagen and soon received a Michelin star. He first visited Ferran Adria’s ‘El Bulli’ as a guest in 1998 and has subsequently worked there during the 1999 season. Back in Copenhagen he started working at ‘Kong Hans Kælder’ that had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working with Thomas Keller in California at The French Laundry but returned to Kong Hans Kælder and Copenhagen. In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse that was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef. Interestingly the Noma brigade photographs at the back of the book have a total of 42 people. A huge number by any other restaurant’s staffing standards. With this book, Redzepi will become as well known and referenced as Adria and Blumenthal, the other two famous gastronomic de-constructors.

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Modern category

ref number: 11165

Southgate Henry - In expceptional condition.
Things a Lady Would Like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. SECOND EDITION. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1875.
217x155mm. 1fep. Half title. A peom on the verso. [1] Frontispiece. Engraved Title page with a tissue guard with very light slight foxing. [1] Title page. [1] 2p Dedication, poem on verso. (1)8 Preface. (1) Contents. [1] 11-16 Prelude. (1)18-536. 537-543 Index. [1] 16p Advertisements. 1fep. All edges gilt. Beautifully fresh, red, black and gilt embossed and tooled spine and front board. Blind tooled red cloth back board. Very clean inside. A very handsome copy of the scarce second edition in the original state, almost as new.
- Henry Southgate, anthologist, born in 1818, a native of London, entered his father's business, and from 1840 to 1866 carried on his practice as an auctioneer of prints and engravings at 22 Fleet Street. The firm was known as Southgate & Barrett until about 1860 (when the partnership was dissolved), after which Southgate became gradually more involved. In the meantime he had made a considerable reputation as a compiler of selections in prose and verse from English classics. He moved about 1870 to South Devon, where he resided at Salcombe, and afterwards at Sidmouth; thence he moved to Ramsgate, where he died on 5 Dec. 1888. This second edition in the unusual red cover is just as scarce as the first of 1874 especially in this immaculate condition. Other copies and editions are not so scarce.

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Antiquarian category

ref number: 11166

Soyer. Aleis Benoit - Signed by Soyer.
The Modern Housewife
OR MENAGERE. COMPRISING NEARLY ONE THOUSAND RECEIPTS FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, AND THOSE FOR THE NURESERY AND SICK ROOM; WITH MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES. Illustrated with Engravings, INCLUDING THE MODERN HOUSEWIFE’S UNIQIUE KITCHEN, AND MAGIC STOVE. BY ALEXIS SOYER, AUTHOR OF “THE GASTRONOMIC REGNERATOR,” (REFORM CLUB.) EIGHTEENTH THOUSAND. LONDON; SIMPKIN, MARSHALL., & CO., STATIONERS’ HALL COURT; OLLIVIER, PALL MALL. 1850.
8vo. 1 modern fep. 2nd yellow coloured fep with Soyer’s signature. [1] Frontispiece, with a very light water-stain not affecting anything. Title page. The 3 pages have a small burn on the outer edge. ½” long 1/8” does deep not affect the text. Verso has a small introduction. A one page illustration of “The fair daughter of Albion”. [1] (1)iv-vi to Eloise. (1)vii Contents. (1)x-FBI Introduction. (1)2-427. [1] (1)430-445 Index. [1] )1_448-456 Press opinions. 2p Advertisements. 1 fep. A handsome full modern black calf binding with blind tooling on the boards. The spine with raised bands, blind tooling on bands and compartments. Apart from the very small burn mark on the first few pages this is a very clean desirable copy with the dedication signed in Soyer's shaky hand stating, "Presented by the author to his friend J.H. Nightingale - A. Soyer".
- I have researched the family background of his famous nurse and compatriot from the hospitals at Scutari - Florence Nightingale. I could not find anyone with the same name nor initials Soyer dedicated this book to - Intriguing!. This copy was published approx. one year after the first edition of 1849. Although Soyer was an extreme extrovert with an unrivalled penchant for self-publicity, signed copies of his numerous published cookery books seem to be quite scarce. The complexity of Soyer’s character and personality are well recorded. His professional undertakings were staggering and surprisingly varied, from the re-design of the Reform Kitchens to his much heralded efforts in Ireland during the famine, the crucial re-organisation of the hospital kitchens during the Crimean war that un-questionably saved many lives, and his many inventions - one still current in the 1990’s. His famously flamboyant but financially disastrous restaurant at the Great Exhibition and his marriage to Emma Jones the Victorian artist elevated his already significant stature. Designing a mobile cooking carriage for the army at the time of his death at 48 years old, one is amazed so much was packed into such a relatively short space of time. Truly, a memorable character and a remarkable life that is still being written about today.

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Antiquarian category

ref number: 11167

Ignotus - The very rare first edition.
CULINA Famulatrix Medicinae:
OR, RECEIPTS IN COOKERY, WORTHY THE NOTICE OF Those MEDICAL PRACTITIONERS, who ride in their CHARIOTS with a FOOTMAN behind, and who receives TWO-GUINEA FEES from their RICH and LUXURIOUS PATIENTS. By IGNOTUS. ------ Propera Stomachum Iaxare Saginis, Et tua servatum in Saecula Rhombum. Juv. YORK: Printed by T.Wilson and R.Spence, High-Ousrgate; and sold by J.Mawman, Bookseller in the Poultry, London. 1804.
FIRST EDITION. 12mo. 1fep. [1] Frontispiece of a pig. Title page. [1] 1p Dedication. [1] (1)6-12 Preface. (1)14-226. (1)228-235 Contents. [1] 1fep. Quarter modern red calf with marbled boards and calf tips. Spine with blind tooling and gilt lines with a black label and gilt lettering. Internally clean with the whole text block slightly but nicely age browned. Overall a very pleasing copy.
- COPAC's full records cite only one first edition of 1804 at York. Oxford quotes a 2nd - 1805, 4th - 1806, 5th - 1807, new - 1810. The author was A.Hunter, M.D., F.R.S., who practised at York. The rather quaint and sincere book dedication states 'To those Gentleman who freely give two quineas for a Turtle Dinner at the Tavern, when they might have a more wholesome one at Home for ten shillings'. One seriously doubts that those very gentleman who can afford two guineas (£68.oo in today's money) for a Turtle dinner are ever likely to read a cookbook, and rarely cook at home, especially such a seriously complicated meal to prepare, that first starts with the purchase of a fresh Turtle. Oxford 143. Cagle 555. Bitting no first but a 2nd and a late 1820 new ed. Worldcat cites many other editions, but only two firsts; one of which is from the Elizabeth Robins Pennell Collection at the Library of Congress.

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Antiquarian category

ref number: 11168

Brillat-Savarin. Jean Anthelme - An important edition illustrated by Bertall.
Physiologie du Gout
PAR BRILLAT SAVARIN, ILLUSTREE Par BERTALL PRECEDE D'UNE NOTICE BIOGRAPHIQUE Par ALPH. KARR.Dessins a part du texte, graves sur acier par Ch. Geoffroy, Gravures sur bois, intercalees dans le texte, par Midderigh. GABRIEL DE GONET, EDITEUR. RUE DES BEAUX-ARTS, 6.
238X160mm. Marbled paste-down and end-paper. 1fep. [1] Frontispiece titled 'Les Sens' (jpeg #3 below). Title page. [1] (1)ii-vii. [2] Engraved portrait of Brillat-Savarin. (1)x Aphorismes. (1)xii-xiv Dialogue. (1)xx-xxiii Preface.[1] (1)2-412. (1)414-416 Table des Mariers. 1fep. [1] Marbled Paste-down and end-paper. With 8 full page, highly amusing steel engraved plates of various culinary scenes, on India paper and many in-text illustrated vignettes. There is minor foxing throughout the text block. Contemporary binding by Barker's of Dercas Terrace, Hammersmith. Quarter brown calf with brown cloth boards and calf tips. Calf edges with gilt lines. Spine with raised bands and all compartments with French style gilt tooling and a red label with gilt lettering. All edges marbled. Overall the binding is solid and in good condition.
- Charles Albert Constant Nicolas Arnoux Limoges Saint-Saens, alias: Bertall, was born 18 December 1820 at Paris and died on 24 March 1882. An illustrator , cartoonist and writer, he is known for being one of the most prolific illustrators of the nineteenth century and one of the pioneers of photography . Jean Anthelme Brillat-Savarin born on April 1755, Belley, Ain, died 2nd February 1826, Paris. He was a French lawyer and politician, and gained fame as an epicure and gastronome: Grimod and Brillat-Savarin between them were the two writers who effectively founded the whole genre of the gastronomic essay. His famous work, ‘Physiologie du gout’ (The Physiology of Taste) , was published in December 1825, two months before his death. The full title is ‘Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savante’. This great classic of Gastronomy is a witty and authoritative compendium on the art of dining that has never been out of print since it was first published. This 1848 copy, illustrated by Bertall is considered a very important version. The philosophy of Epicurus lies behind every page. The body of the work, though often wordy and sometimes aphoristic and axiomatic, has remained extremely important and sought after. It has often been analyzed and quoted through the years since his death. In a series of meditations that have the rhythm of a different age, of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses and writes on the pleasures of the table, which he considers a science. His French models were the stylists of the Ancien Régime: Voltaire, Rousseau, Buffon and d'Aguesseau et al. Aside from Latin, he was well versed in five modern languages, and when the occasion suited, wasn't shy of parading them: he never hesitated to borrow a word when French failed him, like the English word 'sip', until he rediscovered the then obsolete verb 'siroter'. The simplest meal satisfied Brillat-Savarin, as long as it was executed with skill and artistry, which is further elaborated in one of his famous aphorisms: Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking

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Antiquarian category

ref number: 11169

Stein. Rick - A signed copy.
Far Eastern Odyssey.
Rick Stein's Far Eastern Odyssey 150 new recipes evoking the flavours of the Far East. BBC BOOKS.
FIRST EDITION. 250x190mm. Paste-down and end-paper with a colourful map. [1] Half title with Stien's signature in a black felt-tip. Double page photograph frontis. 1p. 1p Contents. 1p Photograph of Stien. 5p Introduction. (6)18-307. 1p Photograph of ingredients. 309-314 Ingredients. 315-319(1) Equipment, Bibliography and Index. (1) End-paper and paste-down with a colourful map. D/W. Fully bound in black cardboard with black lettering on spine. Condition as new.
- Rick Stein is un-doubtably a great chef, cookery writer and entertaining TV food pundit. Very articulate and knowledgeable, he expresses a clear passion for fine cooking, produce and suppliers. His cooking is deceptively simple that belies long experience and an unusual ability to cook and serve his dishes as they should be, (most top chefs devote a high percentage of their efforts to presentation and fantasy, and the preciseness of the finished dish rarely allows the original product to show). Of all the others, the meals he produces on TV are the ones that I would most like to eat. He has produced eleven fine cookery books. This one on offer here is the result of his far eastern cookery odyssey on BBC TV. Very well done with good recipes, good detailed information and mouth-watering full page photographs. A very desirable item.

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Modern category

ref number: 11170

Pant. Pushpesh
INDIA COOKBOOK
Written by: PUSHPESH PANT. THE ONLY COOKBOOK ON INDIAN FOOD YOU'LL EVER NEED. PRODUCE OF INDIA. 1000 RECIPES. REAP #:1-0-06-205. WWW.PHAIDON.COM
FIRST EDITION 2010. 4to. 277x185mm. Pastedown and endpaper with a lovely 'welcome' illustration (see image #2 below). [1] Half-title with an illustration of the sun and rays. Title page is a copy of the colourfully illustrated front cover. 2p Contents. (3)9-27 Introduction starting with map of india and portrait of the author, P.Pant. 2p Photograph of spice merchant. (1)31-793. 2 p Illustration for Directory 796-797. 2 p Illustration for Index 800-815. 1p Author's acknowledgements. [1] Illustrated end-paper and paste-down. Fully bound in white hard cardboard covers with an illustration of the sun and rays and bordered in typical Indian colours. The text block is richly illustrated with many two-page colour illustrations in the famous style of hand-painted Indian film posters. With numerous full page photographs of authentic Indian dishes. All the numerous chapters in multi-coloured paper. The book comes in a typical cream coloured Indian cloth bag with the same illustration as the book cover. A nice unusual touch. Pristine condition, as new.
- This beautiful book oozes India with a very Indian feel and style to it (you can almost smell the simmering spices!). It has been very well thought out with many innovative ideas to the layout. As someone who has been working and cooking in India for over 40 years, this book strikes me as one of the best so far. The author, Pushpesh Pant (a tongue twister for any westerner) was born in 1946 in Nainital, northern India, and is a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist, author of many cookbooks and host of a very good TV series, he has spent two decades collecting authentic family recipes from all over the country. They have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine. When one first comes across this book, the unusual way it is presented in the cloth bag (see image #1 below) grabs one's attention immediately and that focus doesn't waver as one peruses the whole volume. This book may well gain and sustain a well deserved, long lasting reputation.

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Modern category

ref number: 11171