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David. Elizabeth - A very scarce set.
4 Recipe Booklets.
1. Syllabubs and Fruit Fools. 2. English Potted Meats and Fish Pates. 3. Dried Herbs, Aromatics and Condiments. 4. The Baking of an English Loaf.
All booklets 150x112 mm. #1. A Second edition of 1971. 20p with a blue water stain running thro' all the pages, not too bad. #2. A first edition n/d but copyrighted 1968. 20p and unblemished. #3. A first edition n/d but copyrighted 1969. 20p. A nice copy with a very small stain dot on the front cover. #4. A first edition n/d but copyrighted 1969. 24p. A nice clean copy. Overall four very nice items and very scarce as a full set.
- Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes. Her prose style was at once imperious, informative, passionate and above all evocative. Her books have truly inspired generations to step into the kitchen heat and find that passion for themselves. She wrote in Vogue in 1960 after visiting Cavaillon, in Provence, on market day. "Here you can buy everything for a picnic lunch beautiful sprawling ripe tomatoes, a Banon cheese wrapped in chestnut leaves, Arles sausages, pate, black olives, butter cut from a towering monolith". David opened a kitchen utensil shop with friends (with whom she later, inevitably, fell out) at 64 Bourne St, London SW1, selling the artisan cooking pots and equipment she loved and that everyone else later copied. Its launch in 1965 was headline news. She was responsible for Le Creuset introducing its traditional orange coloured cast-iron pans in blue - inspired by the colour of her Gauloise cigarette packet. These four booklets were published at various dates during the 60's and 70's and sold at Bourne St. The shop continued to trade under her name after she left it in 1973. Also at the same time, working with the food photographer Anthony Denney, she changed the way recipes were presented in magazines. No studio shots of mashed potato masquerading as ice-cream as was the practice then; the photographs are simply of what she had cooked. Her life was remarkable and her legacy astonishing. Her brilliant writing was the outcome of racketing around the Mediterranean, travelling, drinking and eating alone in Italy, and holing herself up in Ross-on-Wye with another man while her husband was in India. By all accounts she could be disagreeable, but that shouldn't put anyone off her books. And now that we know how extraordinarily racy her life was there's even more reason not to forget her.

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Ephemera category

ref number: 11172

Andrews. Coleman - Signed by the author.
Reinventing food
Ferran Adria: THE MAN WHO CHANGED THE WAY WE EAT. by COLMAN ANDREWS (with small phaidon symbol at the bottom of the page).
FIRST EDITION 2010. 240x160 mm. 1fep. Half-title. On verso, photograph of Adria. Title page with Coleman Andrews signature. Verso with symbols in b/w for elBulli foodstuffs. 1p Contents, [1] 7-10 Author's note. 11-22 Introduction. 2p Photographs of Adrian and elBulli. 25-340. b/w photograph of a young Adria. 342-346 Bibliography. 347-350 Acknowledgments. 351-359 Index. [1] 1fep. Grey hardcover with black & red text on front, back and spine. As new inside and out.
- There are some things that are disagreeable as well as interesting about this book. The disconcerting title for one thing. Adria has not changed the way we eat. The guests at his reatuarant 'elBulli' (now closed since 2012) all ate food the same way as everyone else, even in a McDonalds. That is with fingers or a container, a plate, spoon, glass or bowl etc etc. What you can definitely say is that Adria has changed what we eat. The absoluteness of Andrew's title also conveys a sense of Adria's already, far-reaching influence. The chefs who trained with him and who have spread his gastronomic ways are just beginning to make names for themselves in their own right, and Adria's influence is still only growing. The influences of great Cooks and their cookery books, such as Bartolomeo Scappi, Careme, Irma Rombeaur, Escoffier, Elizabeth David and Fernand Point are much more fundamental. What can be agreed is that Ferran Adria's cuisine is a very big gastronomic change from that of the preceding time. Along with food de-constructors and authors like Blumenthal, Redzepi etc, whose changes and innovations are also being recorded in print, we see reactions, positive or negative being expressed with vigour. It does not seem that ambivalence is an option. As always, time will tell whether Adria's cuisine is epoch changing. He will always have critics because a large part of the population are not gastronomically educated, nor have the cash nor luck with a dinner booking to try the more progressive places like 'elBulli' in Spain, or Blumenthal's 'Fat Duck' in UK and Redzepi's 'Noma' in Copenhagen, in which those Chefs are very serious about what they are attempting and offering. There will always be a broad majority of people with good and educated palates who will want the very fresh prawns with a touch of salt of the restaurant 'Inopia' written about in Andrew's introduction. They are what you may call the 'naturists' - who want their fresh food from air, sea and land to the table as quickly as possible with a minimum of fuss in the preparation, cooking and serving, while at the same time tasting exquisite. This is a prime sentiment of Adria's as well; it is no coincidence that his 'elBulli' experimental kitchen and workshop is just across the Ramblas from the great Barcelona market, La Boqueria. There is much about Adria that is likeable, not least in this age of Chef's egos, his unassuming manner, but one thing that persists when assessing him, is his penchant for self-promotion and his ability to market his cuisine, all in a manner reminiscent of Alexis Soyer. Because of this we can be sure Ferran Adria will never be forgotten and one thinks that his influence will grow and be extensive, possibly coming close to matching Andrew Coleman's premature assessment. We can only eat, wait and see.

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Modern category

ref number: 11173

Beauvilliers. Antione B. - Very scarce second English edition.
The Art of French Cookery.
BY A.B. BEAUVILLIERS, RESTAURATEUR, PARIS. SECOND EDITION. LONDON: PRINTED FOR LONGMAN, HURST, REES, ORME, BROWN, AND GREEN. PATERNOSTER-ROW. 1825.
Second edition. 182x112 mm. 2 feps (one modern one original). Title Page. [1] (1)iv-vi Discourse. (1)viii-xiii To Mistresses of Families. (1)xv To the Cook. [1] (1)2-347. [1] 11p Menus. 1p Lines for notes. (1)362-380. 1fep. Internally very clean with untrimmed and many uncut pages. Half fawn calf with marbled boards. A very nice copy of the very scarce English translation.
- Antoine B. Beauvilliers, born 1754, died 31.1.1817, was a French restaurateur; He published 'l’Art du Cuisinier' in 2 volumes in 1814. A first English translation titled ‘The Art of French Cookery’ was published in 1824 and this second edition here published one year later. Beauvilliers was trained in the royal kitchen of the Bourbons, and served as steward in the household of the Count of Provence; the future King Louis XVIII. He created and opened La Grande Taverne de Londres at 26 rue de Richelieu in 1782, which it is claimed, was the first real restaurant in Paris. He was famous for greeting clients wearing a sword, which is amusingly suggested online, probably came in handy if they were a bit strapped when it came to paying. In 1792 the chaos of the French Revolution forced him to shut his doors and he was imprisoned for a while. Beauvilliers also spent some time working in England as association with the nobility in France might have endangered his life. Returning to Paris towards the end of the Directory however, he re-opened his restaurant, and re-named it the 'Taverne de Londres'. It was the first luxury restaurant to open in the aftermath of the Revolution. (Mosimann Cat.#23) The term restaurant already existed in France, but it previously referred only to small establishments that sold broth or bouillon as restoratives. In his establishment, Beauvilliers was the first to offer an 'a la carte' menu‘ (meaning from the card) offering his guests the opportunity to choose from a number of menu items, as opposed to the fixed 'table d’hote' menu of the past. Restaurants proliferated after the Revolution as the nobility’s former chefs returned and sought employment. They were in contrast to Antonin Careme who had stayed, lived and worked through the social upheaval. He represented the grandest statement of the old, court-based cuisine. He was one of the last practitioners of 'service a la francaise', that found expression in the great buffets and dinners of the nobility, serving as many as eighty dishes for one meal. The recipes in Beauvilliers book are very precise and written for the professional. In a time of great social and political change in France his book is also an important milestone on the gastronomic landscape of that country's great culinary tradition. Careme's style of service was no longer tenable. Beauvillier's restaurant was as different and modern as Adria's 'El Bulli' is today. A new age had dawned in France and pragmatic necessity dictated, as always.

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Antiquarian category

ref number: 11174

Beeton. Isabella Mary - The original 24 monthly parts.
The Book of Household Management.
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST and SOLE EDITION, in the original 24 parts. 8vo. As called for, parts 1 & 2 in creamy beige paper covers printed in black; Parts 3 - 24 in terra cotta paper covers printed in black. There are 12 coloured plates as frontispieces to parts 1-10 & parts 13 and 16. Part 1 has the printed title page, with the Bouverie St. address. Frontispiece of the “The free, fair homes of England”. The Title page, 2p Preface, the General Contents and first 2pages of the Analytical Index mis-bound into booklet 24, but all present and correct. Booklet # xii mis-printed as # vii, but collation is correct. All with the original printed wrappers and with a few very minor scuffs otherwise the whole set complete and in very good condition. All the pages untrimmed and some uncut. Housed in a handsome modern clamshell box with half bottle green morocco and cloth boards. Spine with raised bands, gilt lines and two red calf labels with gilt writing and tooling.
- Isabella Beeton accomplished an amazing amount during her short life. The early deaths of her first and second-born children must have been devastating, yet she quickly resumed work at her usual furious pace. In an era when middle class females were expected to have no interests beyond "womanly matters", Isabella came to excel at a man's job in the manly profession of journalism. She could not have done so without the encouragement of her husband Sam, a London publisher of books and magazines for the newly prosperous middle class. Isabella and Sam complimented one another superbly on both a personal and professional level. Sam was emotional and creative, a genius at marketing his publications. Isabella was reserved and level headed, a meticulous researcher. Both were tireless workers in spite of the tuberculosis that eventually caused Sam’s death 12 years after Isabella's. Soon after their 1856 marriage Isabella began writing cookery articles for Sam's ‘Englishwoman's Domestic Magazine’ (EDM), that were issued in monthly booklets and also an annual volume. In time she also became the editor. Later came editorial responsibilities for the Beeton’s newly created magazine ‘The Queen’, but not before she had completed her research for the magnificent work for which she is still known today. ‘Household Management’ evolved from the cookery columns Isabella wrote for EDM. Her first few articles were written somewhat tentatively, for she had no previous culinary experience except pastry-making lessons at a boarding school in Germany. In spite of this she soon perfected her research methods and smooth confident style of writing. By the end of their first year of marriage Sam and Isabella had made plans to publish ‘Beeton's Book of Household Management’. ‘Household Management’ debuted firstly in EDM, then the first booklet was published November 1st 1859 and subsequently in a total of 24 monthly instalments, although in the first booklet it states that it was designed to be completed in 15 to 18 parts. Isabella had started testing recipes as early as 1857. Recipes found too difficult or expensive for the middle class households for which Isabella was writing (with the exception of an extravagant Louis Eustache Ude recipe for Turtle Soup), were discarded. Many of the final selections came from Eliza Acton's ‘Modern Cookery for Private Families’, and from Alexis Soyer's ‘Modern Housewife’, and other undisclosed sources. Isabella's skill was editing, not cookery, and she made no claim of composing any of the recipes herself except a "Soup for Benevolent Purposes". In the extensive advertising at the back of the first booklet it states that --- “the Editoress had nearly 2000 ladies of Great Britain and Ireland placed, and continue to place at her disposal, their assistance in furnishing such a collection of ‘facts’ relative to Domestic Economy, as had never before been brought together to enrich the pages of any similar work”. It further states that – “no recipe will be given that has not been tested by the Editoress or by her confidential friends and correspondents”. Many of those helpers no doubt scoured the popular cookery books of the time, to test, taste and send their results to Isabella. In these days of instant e-mail, Skype, mobile phone or working web-sites, for Isabella to manage, in the 1850’s, the correspondence and communication by letter of those 2000 recipe testers and helpers brings these booklets into a new light. These 24 parts are mainly about cookery, but there is also a chapter with instructions to the mistress of the house regarding responsibilities and duties, plus a detailed chapter on managing servants, including recipes for various household preparations. Three of the book's chapters, two medical and one legal, were not written by Isabella, but the inclusion of the legal chapter is noteworthy given the poor legal status of women during the Victorian era. ‘Household Management’ sold steadily in the original parts, and in 1861 the 24 parts were issued as the first edition in book form. As the last booklet was published in November 1861 the publication of the book by the end of that year was accomplished very efficiently. The only real differences between the parts and the first edition in book form is the absence of the covers of the booklets and the absence of the substantial advertising inside and on the covers. Interestingly, the title page and the page with the list of the coloured plates is the last page of the last booklet (# xxiv) but are in the right order given for the first edition in book form. The surprise is the plates are the frontispieces in the booklets and not in the order stated in the list of coloured plates. This shows that Isabella was getting the book ready for the printer long before the last booklet appeared and the title page and colour plate list inserted in booklet 24 appear to be a curious afterthought proving that unlike other books whose title pages are among the first to be printed, she by necessity had to have them printed for the book last. As the booklets were sold separately by the month and are quite delicate within their paper covers, then complete and undamaged sets are extremely rare. These are the original parts of the biggest publishing phenomenon of the 19th century.

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Antiquarian category

ref number: 11175

Careme. Maria Antonin - A 2nd edition in the original state.
LE CUISINIER PARISIEN,
OU L’ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE, TRAITE ELEMENTAIRE ET PRATIQUE DES ENTREES FROIDES, DES SOCLES ET DE L’ENTREMETS DE SUCRE, SUIVI D’OBSERVATIONS UTILES AUX PROGRES DE CES DEUX PARTIES DE LA CUISINE MODERNE. Par M. A. Careme, de Paris, Auteur du Patissier royalparisien, du Patissier pittoresque, du Maitre- d’hotel francais, et de deux Recueils de prjects d’ architecture destines aux embellissements de Paris et de Saint-Petersbourg. Deuxieme Edition, revue, corrigee et augmentee. OUVRAGE ORNE DE 25 PLANCHES DESSINEES PAR L’AUTEUR, ET GRAVEES AU TRAIT PAR MM. NORMAND FILS, HIBON ET THIERRY. PARIS, DE L’IMPRIMERIE DE FIRMIN DIDOT, IMPRIMEUR DU ROI, RUE JACOB, NO 24. 1828.
212x 135mm. 1 fep stuck to cover. Half title with bookplate of Alain Huchet. 1p list of Careme’s published titles with his facsimile signature. Engraved title page. [1] Extra title page. [1] 2p Memoire de Laguipiere. (1)8-9 Avant Propos. [1] (1)12-46 Discours Preliminaire. (1)48 – 407. [1] (1)410 – 422 Table des Chapitres. ½ fep pasted to the inside of the back cover. The original engraved blue cover with a small 3mm chip on the bottom of the spine and the corner of the back cover. A small amount of light foxing here and there, but overall nice and clean. Pages untrimmed and some uncut. A very nice copy of a very scarce edition in the original state.
- French Cuisine is one of the most refined styles of cooking in the world. It is a consequence of centuries of political and social change throughout the country. It wasn't until the year 1765 that restaurants in France could make and sell food. Up until this point foods to be sold had to be purchased from the food guilds. A tavern owner named Boulanger who served soups, challenged the guilds in court and won. Boulanger called these soups - restaurants, also known as restoratives, and will be forever credited with the term we all use today. French cuisine also owes its basis to its great regional seasonal foods and famous dishes. From the German & Swiss influences of the east, to the sublime produce of Provence, the Mediterranean seafood, the bounty of the middle regions, the influence of Paris and the butter and cream dishes of the north. It also has a highly refined and historic Viniculture and the well-developed variety of the cheese industry. French cuisine is blessed. Many of the great chefs of France worked for royalty, dukes and the noble families. With the French revolution and the fall of the monarchy, many chefs were out of jobs. With Restaurant owners able to make and sell their own food many of these great chefs opened their own restaurants. Ten years later there were more than 500 eating establishments in and around Paris alone, never mind the rest of France. Many of these great master chefs refined their cooking to a point we now know as Classical French Cuisine. The three most important of these chefs were Francois Pierre de la Varenne, who wrote the first book on French Cuisine, refining a lot of techniques. Marie Antoine Careme helped create some and to record the majority of classical cuisine's techniques and recipes. Finally and perhaps the most influential - was George Auguste Escoffier, whose work and books are still today arguably the most important references in the world of French classical cuisine. Antonin Careme was the archetype of the great modern chef. Of the role he saw cookery fulfilling in society, he wrote; ‘When there is no more good cooking in the world, there will be no more keen and elevated intelligence, no pleasing relationships, no more social unity’. Those ideas were extraordinarily new at the time, and part of his culinary testament in this volume here; ‘Le Cuisinier Parisien ou l’Art de la Cuisine au XIX Seicle’. Careme was a conscientious recorder of everything he undertook in the Kitchen. He was always taking notes. He wrote “It was my custom every evening, on returning home, to note down the changes I made to my work as a result of my daily experience. That daily account was the cause of the progress I made”. Careme goes further - “ My colleagues now see the clear evidence of the progress I have made in the French cuisine of the 19th century. I do not claim that this new work of mine will fix the culinary art for ever; other practitioners with the gifts and skill for it will doubtless create new things, but my work will have inspired them”. And how right he was ! Gastronomy – a word that had only recently been penned by the author Joseph Berchoux, was to mature beyond recognition. Francatelli (one of Careme's pupils) Gouffe, Dubois, Nignon, Ritz and above all Escoffier, were to shape and record the new heights and standards in which Gastronomy was taken. The legacy of Careme is firmly embedded in this history and his books are collected assiduously. Alain Huchet whose bookplate is tipped into this book is an ex-Chef de Cuisine who became a famous antiquarian bookseller on the Quai de Conti in Paris. He also specialises in prints as well as books and has a very large collection of Larousse Gastronomiques.

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Antiquarian category

ref number: 11176

Woodward. S.P. - A uttelry fascinating book in fine original condition.
A MANUAL OF THE MOLLUSCA
BEING A TREATISE OF RECENT AND FOSSIL SHELLS By S.P. WOODWARD, A.L.S., F.G.S. LATE ASSISTANT PALAEONTOLOGIST IN THE BRITISH MUSEUM WITH AN APPENDIX OF RECENT AND FOSSIL CONCHOLOGICAL DISCOVERIES By RALPH TATE, A.L.S., F.G.S. Illustrated by A.N. WATERHOUSE AND JOSEPH WILSON LOWRY Reprint of Fourth Edition (1880). (A printer’s device of a fire torch with words “Capio Lumen). LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS’ HALL COURT, LUDGATE HILL 1890.
Thick 8vo. 178x132mm. 1fep. Half Title. [2] Frontispiece of the Pearly Nautilus. Title Page. [1] (1)vi-viii. (1)x-xvi Contents. (1)2-507. (1)509-518. 1p Index to Figures. 1p Explanation of Plates. 23 Engraved plates of Molusces with all versos blank. [1] 521-542 Explanation of the Plates. (1)Title page - Appendix to the Manual [1] 3-81. [1] 83-85(1) Index to Appendix. (1)2-48 Crosby Lockwood & Son’s Catalogue. (1)2-16 Weales Catalogue. 1fep. Bottle green cloth binding with fine bright gilt tooling on the spine and front board. There is a 50x20mm water stain on the back cover. Besides that, inside and outside in very good condition – as new.
- Samuel Pickworth Woodward was born in Norwich on 17 September, 1821. He died at Herne Bay, Kent on 11 July 1865. The son of Samuel Woodward he followed in his well-known father's footsteps and also became a famous geologist. S. P. Woodward was sub-curator of the Geological Society of London from 1839–45, then became in 1845 professor of geology and natural history at the Royal Agricultural College, Cirencester. In 1848 to 1865 he was appointed assistant in the department of geology and mineralogy at the British Museum. ‘A Manual of Mollusca’, was originally published in three parts - 1851, 1853 and 1856. It is also considered a classic text. It is a very interesting book for such a scholarly work. Did you know that besides a systemic heart Cuttlefish have another 2 bronchial hearts? Once you start reading the myriad features of these shellfish one is completely struck by the fact that they are formed even stranger than they look. It also has a very interesting 270 in-text illustrations with many of the woodcuts being executed by Miss A.N. Waterhouse from original drawings by the author. The twenty-three pages of engravings by Mr Wilson Lowry are amazing in their variety and quantity. There are also 27 additional illustrations in the appendix. A large folding map is bound in to distinguish the sea provinces of all the various concentrations of mollusca. Very rare in this fine original condition.

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Antiquarian category

ref number: 11177

Bocuse. Paul - Signed book and signed menu.
The New Cuisine.
Title in a red printed border. Translated by Colette Rossant and Lorraine Davis. Hart Davis, Macgibbon. GRANADA PUBLISHING London Toronto, Sydney and New York.
FIRST ENGLISH EDITION 1977. (First French edition 1976). 250x180x60mm. 4to. Paste-down and end-paper with Bocuse’s menu. [1] Half-title with an old-paper planche with Bocuse’s signature dated 1993. [2] Frontispiece of a coloured photograph of Bocuse in his restaurant dining room. Title page in orange paper. 1p Printers ISBN. 1p Dedication. [1] 1p Contents. [1] 2p Forward by Colette Rossant. 1p About the Author. [1] (1)xiv-xix Introduction by Paul Bocuse. [1] (1)xxii-xxiv Cooking Techniques. (3)4-672. All the pages in red and black text. 1p General Index. [1] (1)676-695. [1] 1p Index of French Recipe Titles. [1] (1)700-711.[2] End paste-down and end-paper with Bocuse’s menu. Red cardboard hard cover and spine with white label. As new d/w. As new inside and out.
- Paul Bocuse was born on February 11th, 1926 in Collonges-au-Mont-d’Or; his restaurant is in that same house today. The Bocuse family of millers and restaurant proprietors, have lived in this part of France since 1634. Bocuse always returns to his beloved market in nearby Lyons. Bocuse’s father, also a chef, made the grand tour, serving as an apprentice in many of the most celebrated restaurants in France, before settling in Collonges and taking over the restaurant of his grandfather. In 1941 his son, young Paul, was apprenticed to one of his father’s friends, Claude Maret in Lyons. Paul was soon caught up in the WW11 and wounded. When the war ended, he quickly won a place at the renowned 3 star establishment of 'La Mere Brazier' outside Lyons. From there he moved to another of his father’s friends, the famous Fernand Point at his 3 star restaurant 'La Pyramide' at Vienne, and then to complete his education, taking another 3 star post at the 'Restaurant Lucas Carton'. Finally, in 1959, he succeeded his father at Collonges, and in only two years he won his first star, and at the same time the accolade of Meilleur Ouvrier de France Cuisinier. A second star followed in 1962 and a third in 1965. In February of 1975 Bocuse was made a member of the Legion d’Honneur by President Valery Giscard d Estaing in recognition of his services as an ambassador of French cuisine. (This follows a historic French gastronomic occasion when August Escoffier was the first Chef recognised and promoted to an Officier de la Legion d’Honneur at the Orsay Palace on March 22nd 1928). On this occasion Bocuse also prepared the official dinner at the Elysee Palace. Bocuse was one of the leading exponents of ‘la nouvelle cuisine’, the new style of French cooking which combines traditional French culinary knowledge with the modern innovation that allows it to keep its unique position in world cooking and cuisines. The uniqueness is also helped by the recognition and awarding of the highest French honours being bestowed on these lauded craftsmen.

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Modern category

ref number: 11178

David Elizabeth - Signed limited edition.
Italian Food
THIS SPECIAL EDITION OF ITALIAN FOOD HAS BEEN LIMITED TO 400 COPIES AND SIGNED BY THE AUTHOR, ELIZABETH DAVID, OF WHICH THIS COPY IS NUMBER 168/400. ELIZABETH DAVID (And also her full signature, undelined) WITH THE COMPLIMENTS OF CPC (UNITED KINGDOM) LTD., FOOD INGREDIENTS DIVISION CHRISTMAS 1988. BARRIE & JENKINS LONDON.
SPECIAL EDITION. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] Second title page. [1] 1pp Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction. p16 Acknowledgments. 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. D/J as new. Internally very clean. As new.
- A very handsome book commissioned by CPC UK Ltd. for Xmas 1988. With many coloured illustrations and wonderful reprints of paintings of numerous kitchen scenes. This glossy production definitely has the E.D. stamp. It has many interesting recipes and fulsome information on all things gastronomically Italian and Italian products. A signed copy of a limited edition of 400 only, published four years before her death. Probably one of the least known and very scarce Elizabeth David's publishing collaborations.

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Modern category

ref number: 11179

David. Elizabeth - A rare collection of E.D. signed ephemera.
TWENTY-FIVE ITEMS; BOOKS, BOOKLETS, CATALOGUES AND MAGAZINES.
9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. 'Cooking with Le Creuset' (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop form the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand. 9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. Cooking with Le Creuset. (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop from the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand.
All the above in fine condition and housed in a specially made box with leather spine, gilt tooling and morocco leather labels.
- Further to Elizabeth David's famous published cookery books, she continued to produce many small specialized recipe booklets, written multi-media articles etc. She also owned a kitchen equipment shop in Pimlico. The items assembled here over many years is a comprehensive collection of all aspects of her phenomenal output besides her books.

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Ephemera category

ref number: 11180

Escoffier. Georges Auguste - 2 of Escoffier's Carlton Hotel menus.
Menu Reveillon 1913 - 1914 and Menu Publicte 1913.
Two menus designed by Georges Redon, one with a large drawing titled "Hommages", and the other, a surreal painting entitled "Publicite".
MENU 1. 413mm x 310mm. 4to. 4p. On the front is a lovely drawing of an Edwardian gentleman in tails and top hat kissing the hand of an equally elegant lady. Amusingly there are two dogs in the middle politely sniffing each other. Signed by the artist Georges Redon. At the bottom is a pink ribbon with a cardboard seal. On page three surrounded by an delicately etched Art Nouveau border is a New Years Eve menu (Reveillon) for 1913-14. On the bottom right hand corner is a little box with the words Carlton Hotel and Restaurant London. Large menu with the paper slightly age browned. MENU 2. 390 x 252mm. Dated 24th Avril 1913. This is an original 2 page folded cardboard menu titled "Publicite" for an Annual Grand Banquet at the Carlton Hotel with the front illustrated by Georges Redon.  On the bottom right hand is printed : La Publicite Lumineuse, with Georges Redon signature dated '13'. It has been folded for storage, with a crease across the middle. An interesting and unusual menu. Overall two nice and very scarce items of Escoffier ephemera, housed in a cardboard folder covered in marbled paper with a red paper label.
- The First World War began on 28 July 1914 and lasted until 11 November 1918. More than 9 million combatants and 7 million civilians died as a result of the slaughter. This 1st MENU of 1913/14 was the last New Year's Eve when many friends seated at the same tables, and partaking of this special dinner of nine courses, would conceivably, never see each other again. With hindsight, the poignancy of this night of celebration, is one of the reasons that makes this Escoffier menu stand out. The 2nd MENU is an unusual Escoffier banquet menu of nine courses also designed and painted by Redon, and depicting a very surreal image of a winged woman on top of very high building about to take off on an adventure of mystery. Above the menu is a little explanation, informing that the occasion is publicity for a Chambre Syndicale. Each corporation or trade has it’s own Chambre syndicale, similar to trade unions taking care of the interests and members of their related associations. This Grand Annual Banquet was under the Chairmanship of Mons.Alfred Masse who was Minister of Trade, Industry, Posts and Telegraphs from March 22 to December 9, 1913 in the Government of Louis Barthou. Georges Redon (1869 – 1943) was a painter and lithographer. In the 1920s, he created and became famous for a series of charming images depicting little boys urinating. Because of today's concerns about paedophilia such images are no longer widely distributed, subsequently, it isn't easy to find any of Redon's famous "Pipi" works anymore. Many times Redon’s other pictures and artwork also conveyed a lot of humour, as is apparent in the first menu. He also created artwork for many food labels including biscuits and Chocolat Escoffier. Perhaps unsurprisingly, these two Carlton Hotel commissions hint at a strong professional collaboration between the two men. These very elegant, large menus from Escoffier's time at the Carlton (1899 - 1919), are fine collectors items. Definitely a cut above the norm, as the Artist and the Chef are both already famous, each within their own chosen fields of expertise.

click on image to enlarge

Ephemera category

ref number: 11181