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Escoffier. Georges Auguste - One of Escoffier's menus.
Menu du Reveillon, 31st December, 1911.
Carlton Hotel and Restaurant, London. New Years Eve.
286mm x 224mm. With a Great British Empire themed coloured picture on the front. It shows two men, one is a John Bull figure, the other, a Scotsman in a kilt, as well as two ladies representing Ireland and Wales. The dates on two boats prows showing 1911 and 1912. At the top, six little vignettes of famous scenes from countries under the crown. Cardboard cover with four pages. An impressive menu with fourteen items inside. Tied together with multi-coloured cord. A little foxing on the front but not affecting the overall image. A nice item of Escoffier ephemera in good quality paper(for the time).
- Considering this menu is 100 years old it has fared well. Looking thro' Escoffier's 'L'Aide-Memoire Culinaire' of 1910 one can see his dishes on offer for that New Year. His menus from his time at the Carlton Hotel from 1899 - 1919 are very scarce, but when found they give a sense of place and gastronomic history other chef's menus lack.

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Ephemera category

ref number: 11182

Pant. Pushpesh - signed by P. Pant.
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 and signed in orange ink -- "For. Robert Hendry Happy Cooking with warm regards Pushpesh Pant. 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.
- The author, Pushpesh Pant was born in 1946 in Nainital, northern India, and is a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks, he has spent two decades collecting authentic family recipes from all over the country. He is extremely knowledgeable about the huge diversity of regional Indian cuisines and very passionate when communicating his knowledge. His very popular TV series: Jiggs Kalra's Daawat, conveys the historical origins and diversity of Indian regional cuisines. This fine book fills in some of the recipes missing from the series. Very scarce with the author's signature.

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Modern category

ref number: 11183

Bocuse. Paul - Signed on the back by Bocuse.
Black and white photograph of Bocuse.
In a black frame with a wide white border.
Frame size 24" x 20". Actual photograph size 16" x 10.5". Unfortunately signed illegibly in pencil by the photographer on the bottom left hand corner. With a very decorative greeting card tipped in to the back of the frame. The card has a small coloured illustration of Bocuse's Restaurant at the top with a dedication written in felt tip; "Avec nos meilleurs salutations Paul Bocuse".
- An unusual item in that it shows the great chef, Paul Bocuse, in the kitchen of his restaurant “Auberge du Pont de Collonges” situated four kilometers north of Lyon on the banks of the Saône near the Pont de Collonges. He is standing at the butchers block about to carve up a raw chicken, but distracted for a moment by barking out some instructions. A chef will recognise this as a very typical vignette of a Chef/Patron in the middle of a busy service in a hot frantic kitchen during meal times. Most photographs of Bocuse usually show him standing but relaxed, dressed in crisp whites with arms folded, in an elegant restaurant dining room. Bocuse was at the forefront of the much misunderstood and abused "Nouvelle Cuisine" movement of the early 1970's. It had a huge impact on the methods of cooking and serving food in fine Restaurants. It very rightly endeavored to break away from the heavy, overly rich classical cooking that was a legacy of the war years and after and with the subsequent rationing that followed till the 1950's. Quite wrongly, Escoffier's name was used to brand the old style of cooking in reaction to the lightness and freshness demanded on the day. This was erroneous as anyone can see, should they read the preface of Escoffier's great cookery classic 'Le Guide Culinaire'. Therein, Escoffier demands fresh ingredients, reductions and light sauces compared the the heavily produced dishes of the classical Bel Epogue era before the wars. Bocuse and others of the Nouvelle Cuisine movement eventually changed cooking quite dramatically. Interestingly, Escoffier has now had a revival in appreciation, and is being once again understood for the great Master that he was. Ironically the term 'Nouvelle Cuisine' was also used to describe the new ways and dishes that Escoffier was writing about in 1903 after the publication of his first book. This photograph of Bocuse is a very scarce unique item especially with the yellow card bearing his signature .

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Ephemera category

ref number: 11184

Parnell. Henry - Rare.
A Collection of Valuable Receipts.
IN VARIOUS BRANCHES OF DOMESTIC ECONOMY, SELECTED FROM THE WORKS OF BRITISH AND FOREIGN WRITERS OF UNQUESTIONABLE AUTHORITY AND EXPERIENCE. BY HENRY PARNELL, OF LINCOLN’S INN FIELDS. London: WILLIAM DARTON, JUN. 58, HOLBORN HILL. Sold by the Booksellers in Town and Country. 1819.
FIRST and possible SOLE EDITION. 174mm x 105mm. 2feps. [1] Frontispiece dated 1822. [1] (1)4-72. 2feps. Original discoloured dark grey covers with rubbed corners. Quarter red cloth. Spine with black label lengthways with gilt lettering. Pages slightly age browned throughout with the frontis and title page a little more. Overall fine.
- There are no copies in the bibliographies nor auction catalogues. Nothing can be found out about Henry Parnell. There is no further information in the book besides that on the title page. The frontis dated 1822 added to the title page dated 1819 is a further curiosity that defies an explanation. It is a curious book with general and diverse receipts, such as 'To detect Dampness in a Bed', or 'Experienced Method of Catching Larks' also 'Method of recovering persons Apparently Drowned'. Incredibly the recipe for “British Champagne” comes after advice on 'How to destroy worms in a gravel path'. COPAC shows only two copies at Oxford, both dated 1819 and one other in the BL dated 1819 with the frontis also dated 1822. A rare item even without proof of other possible editions.

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Antiquarian category

ref number: 11185

Nignon. Edouard - A rare signed copy.
Les Plaisirs de la Table
Ou, sous une forme nouvelle, l'Auteur a devoile maints delicieux secrets et recettes de bonne Cuisine, transcrit les precieux et de fins Gourmets fameux et de fins Gourmets, conseillers aimables et surs en l'Art du Bein Manger PREFACE DE M. ROBERT DE FLERS de l'Academie Francaise (A prinetr's device of a sheep) DESSINS de P.F. GRIGNON. A.PARIS CHEZ L'AUTEUR et chez J. MEYNAIL, Libraire, 30, Boulevard HAUSSMANN OUVRAGE DEPOSE.
FIRST EDITION. Circa 1926. 4to. Paste-down and fep with red and blue print design. [1] 1 plain fep with Nignon’s signature and a dedication written in ink in a beautiful cursive script; a Madame Erlanger Respectueux Hommages de L’auteur E. Nignon. Half title. [1] 1p Dedication to A. Antonin Careme by Nignon. Frontispiece is a small red illustration. Title page.[1] (1)viii-xiv Preface by Robert de Flers. 1p Chapitre Premier. [1] (1)18-326. 1p Journal. [1] (1)329-333 Table des Matieres. 1p Printer's device. Last fep and paste-down with red and blue print design. Text in black with many very fine red illustrations throughout. The start of each chapter is a full-page illustrated design in red. Full original blue and crimson paper cover in very good condition. Internally very clean with pages slightly age browned due to the paper quality used at that time. Edges untrimmed and many pages uncut. A nice original copy of the first edition with the author’s signature.
- Edouard Nignon was born, one of eight siblings in Nantes on November 9, 1865. He died in Britian in 1934 one year before his great professional French compatriot, Auguste Escoffier. Nignon considered by many contemporaries to have been one of the best chefs of the time. He wrote and published three main titles. Two editions of Les Plaisirs de la Table, the first published in 1926. Two editions, the first published in 1919 of L' Heptaméron des Gourmets, ou, Les Délices de la Cuisine Française. One edition, first published in 1933 of Éloges de la Cuisine Française. Copies with Nignon’s signature are extremely rare.

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Modern category

ref number: 11186

Escoffier. Georges Auguste - Extremely rare.
Signed photograph.
A group of nine chefs with George Auguste Escoffier, one of whom is also Escoffier's famed pupil - Charles Scotto.
Vintage sepia mounted photograph framed beautifully in a dark brown matte cardboard border and enclosed in a brown and gold frame, measuring 12”x13”. The photograph itself measures 6 ½” x 4 ½”.
- This is a very rare signed photograph. It is a small brigade of chefs outside the legendary ‘Casino Dieppe’ France, circa - 1927. The uniqueness comes about by the inclusion within the group of the famous Chef, Auguste Escoffier seated in a dark suit, and also his famous pupil, apprentice and friend: Charles Scotto -- seated to Escoffier’s left. The signatures of Escoffier and Scotto are respectively on the bottom left and right of the picture. Charles Scotto was born 1887 in Monte Calro and in his youth became a close friend of Escoffier. At the turn of the century Scotto had been a commis chef in the brigade at the Savoy Hotel London where Escoffier was Maitre Chef de Cuisine. Scotto helped Escoffier all thro’ his professional life with planning and opening many new kitchens and restaurants such as the new Carlton Hotel in London’s Pall Mall and the extremely popular, new and innovative al'a Carte 'Ritz restaurants' on board the Hamburg-Amerika line, especially in the kitchens of S.S.Imperator (see item # 11213 on this site) where he was Escoffier's partner in this undertaking. He represented and helped Escoffier in the setting up and the opening of many of his other ventures over the years, including the famous 'Casino Dieppe, Normandy. In 1928, at the Sorbonne in Paris, The World Chefs' Association was formed and it is still in existence today. Scotto was the first president. He also opened other hotels including the famous Pierre Hotel in New York. For the opening Scotto invited Auguste Escoffier (described by Andre L. Simon in his obituary to Escoffier in the 'Wine & Food Society' Magazine as his last official act). In 1935 Escoffier passed away in Monte Carlo. In America ‘Les Amis d' Escoffier’ held their first memorial dinner at the Jensen Suite of the Waldorf with 53 friends of the famous chef attending a memorable feast. In 1936, approximately a year after the death of Georges Auguste Escoffier, members of the American Culinary Federation [ACF] in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master. The then - ACF President Charles Scotto, well known as Escoffier's "beloved apprentice," and General Secretary Joseph Donon, hosted the premiere meeting of their new society for gourmets in the Waldorf-Astoria Hotel on March 30, 1936. Rules were established that forbade drunkenness. Only wine or aperitifs were served. Les Amis prohibited smoking at table, claiming that anyone who smoked between courses did not deserve the title of gourmet. Speech making was not allowed either. Ultimately, dining rules required silence during dinner so guests could focus on the dish at hand without distraction. Charles Scotto passed away in 1937 aged only 51, following kidney surgery. More than 1,000 of his admirers and colleagues attended the funeral. A solemn high mass was celebrated at the Church of Our Lady of Refuge, on Ocean and Foster Avenues in Brooklyn, His widow traveled with his remains to Monte Carlo where he was buried. While photographs of Escoffier are quite common, those of Scotto are scarce and signed images of both chefs together are rare in the extreme.

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Ephemera category

ref number: 11187

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. BY MRS GLASSE. LONDON: PUBLISHED BY J. S. PRATT. MDCCCXLV.
130x76mm (5" X 3") 2feps. – 1 is an ex-libris sheet with no name. [1]Frontispiece with a double line border. Title page. [1] (1)6-24. Contents (1)26-320. 1fep. With numerous in-text engravings. New blue cloth binding with gilt lettering on the spine. Internally very clean with the pages very slightly aged. A handsome copy of this late copy of Hannah Glasse's great classic. Almost classifies as a miniature. 32 pages less text than the first edition of 1842.
- A nice copy of this desirable late edition of Hannah Glasse’s famous classic first seen in 1747.

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Antiquarian category

ref number: 11188

Savoy Hotel. London. - Printed a month before Escoffier joined Ritz.
A framed advert - circa 1890.
Victoria Embankment. LONDON. PERFECTION OF LUXURY AND COMFORT. Artistic Furniture. Shaded Electric Lights everywhere at all hours of night and day. NO GAS. The Finest River and Garden View in London, giving a Panorama of the Thames from Battersea to London Bridge. All the Corridors thoroughly Warmed in the Cold Weather by Hot Water. Suites of rooms on every Floor, with Private Bath Rooms, &c. Sixty-seven Bath Rooms. No charge for Baths. Large and Luxurious “Ascending Rooms” running all night. Top Floor Rooms equal in every respect to the Lowest. Large Central Courtyard with Plants, Flowers, &c. (A black and white finely detailed etching of the Savoy as seen from the Thames.) THE RESTAURANT Open to the Public. Luncheons and Dinners served on the Terrace overlooking the beautiful Embankment Gardens and River. This Terrace is enclosed by glass, and warmed during the winter. In the hot weather, dinners, &c, , are served in the open air. THE ONLY OPEN AIR RESTAURANT IN LONDON. The Restaurant has been organized under the superintendanceof M. RITZ, the well-known Hotel Manager from Monte Carlo, Cannes, and Baden-Baden, and of the popular Maitre d’Hotel “Francois” (M. RINJOUX), of the Grand Hotel at Monte Carlo. Manager of the Restaurant – M. ECHENARD. Chef, -- M. CHARPENTIER. The cuisine rivals the most famous Cpntinental Cafes. For tariff and rooms apply to the Manager of the Hotel, Mr. HERDWICKE.
247 x 177mm. A one page light brown advertisement for the Savoy Hotel, London. Circa 1890. A small part of the top right hand corner missing. A small chip missing on the side. Not affecting the text. Nicely mounted and framed in a fine gold frame with a 2” cream coloured cloth mount. The whole measuring 415 x 325mm. Overall very nice condition. A very rare item of ephemera.
- The facts behind this Savoy Hotel advertisement are very interesting and can be dated quite accurately. The names and the places are all extensively recorded in the numerous biographies of Escoffier and Ritz. It starts with a very persuasive and intelligent entrepreneur named Richard D’Oyly Carte who had built and opened the Savoy Theatre between the Strand and Thames embankment, London. It was the most modern theatre in London with the newly invented electric lighting. The theatre was very popular and D’Oyly Carte wisely realised that the theatre-goers needed a nearby place to dine after the performances. The land behind the theatre was known as the old ‘Savoie Mannor’. A sloping field overgrown with weeds and littered with bottles that looked out upon the coal wharves, barges and general flotsam of the Thames Embankment. D’Oyly Carte purchased the land, drew up plans for a hotel and started construction on 1884. The Savoy Hotel was opened on the 6th August, 1889. It was extremely popular in the beginning but D’Oyly Catre noticed that the clientele numbers had started to drop after three months. It was obvious that the food was not up to scratch nor the management capable of dramatically improving the needed standards. Lilly Langtry was a good friend of D’Oyly Carte. She urged him to approach Cesar Ritz the famous hotelier, to take advantage of Ritz’s fame after he had established and managed some of the most luxurious hotels in the world such as the Ritz Hotels in London and Paris, also the Grand Hotel in Rome, the L’Hotel Salasamaggiore in the province of Parma etc etc. Ritz also had a longstanding partnership with Auguste Escoffier who managed the kitchens of those famous hotels. Both of them were dedicated to the highest standards, and they were as famous as the establishments they served. Ritz was initially opposed to going to England as he and Escoffier were already very committed and busy. D’Oyly Carte paid him handsomely just to visit and in 1889 Cesar stayed in and inspected the Savoy. On returning home he told his wife the food was terrible and weather was worse. Equally, he was very excited about the wealth of the clientele and the beauty of hotel. In January 1890 Cesar signed a contract to manage the Savoy Hotel. His first task was to convince Escoffier to come and manage the Kitchens and Restaurants. The manager of the restaurant, M. Echenard, (at the bottom of the advert) was a Master of Wine and became Cesar’s assistant. Another name at the bottom is the Manager of the Hotel – Mr. Hardwicke. He proved unable to keep the initial business nor manage the Hotel as it needed to be. Another name is the Chef. M. Charpentier. Before coming to the Savoy he had worked for Rothschild but did not have the notion to run a large restaurant with a’ la carte menus. The Prince of Wales complained that the cooking was as dull as Windsor Castle’s. Escoffier finally accepted the position of Maitre Chef de Cuisine and started in the Kitchen on April 1890. It was not without drama. There was very bad feeling about the dismissals and when Escoffier walked into the kitchen on his first day he found everything destroyed. To save the day he asked his friend Louis Peyre who managed the Kitchens of the Charing Cross Hotel to help. Peyre supplied everything that day and gave Escoffier time to organise the kitchen for the next day. As the advertisement also has Ritz’s name on it as the manager of the Restaurant, it must have been printed between January 1890 (probably on Cesar’s initiative) and April 1890, sometime just before Escoffier started.

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Ephemera category

ref number: 11189

DODS. MRS MARGARET - The very rare first edition.
THE COOK AND HOUSEWIFE'S MANUAL;
CONTAINING THE MOST APPROVED MODERN RECEIPTS FOR MAKING SOUPS, GRAVIES, SAUCES, RAGOUTS, AND MADE-DISHES; AND FOR PIES, PUDDINGS, PASTRY, PICKLES, AND PRESERVES: ALSO FOR BAKING, BREWING, MAKING HOME-MADE WINES, CORDIALS, &C. THE WHOLE ILLUSTRATED NOTES, AND PRACTICAL OBSERVATIONS, ON ALL THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. BY MRS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. ------"Cook, see all your sawces, Be sharp and poynant in the palate, that they may Commend you; look to your roast meats and baked meats handsomely, And what new kickshaws and delicate made things." Beaumaont and Fletcher. EDINBURGH;PRINTED FOR THE AUTHOR, AND SOLD BY BELL & BRADFUTE, AND OLIVER & BOYD, EDINBURGH; LONGMAN, REES, ORME, BROWN, AND GREEN, LONDON; ROBERTSON & ATKINSON, GLASGOW; AND JOHN CUMMING, DUBLIN. 1826.
FIRST EDITION: 183 x 121 mm. Grey front paste down and end paper. 2 feps. half-title. [1] Title page. On verso - a stamp of the Mitchel Library Glasgow. 2nd half title - Part 1. [1] (1)8-9 Preface. [1] (1)14-40 Introduction. 41-47 Directions for Carving. 48-62 Scotch National Dishes. 63-75 Bills of Fare. 76-79 Illustrated pages of table settings. [1] 81-82 Suppers. 3rd half title - Part 11. [1] (1)4-352. (1)354-366 Index. 2 feps. Grey back paste down and end paper. Half green morocco with green cloth boards and green morocco tips. Spine sun faded with raised bands with blind tooling. bright gilt lettering laid down, also Mitchel Library, Glasgow code numbers on 2 compartments. The text block is lightly age browned. The half title and last page more age browned and both pages laid down indicating a later binding. Overall a nice copy.
- This first edition is substantially different from later revised editions.

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Antiquarian category

ref number: 11190

Lemery. M. Louis The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

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Antiquarian category

ref number: 11191