OldCooksBooks.com


Showing page 29 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

Lemery. M. Louis The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. 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 Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.

click on image to enlarge

Antiquarian category

ref number: 11192

ANON. - In the original state.
Domestic Cookery
1st Title page - DOMESTIC COOKERY OR FAMILY RECEIPT BOOK. BY A LADY With a small oblong illustrated Farm scene with a farmer and 2 cows. Under the farm scene is a small sentence - 'Blest are those homes with simple, plenty, crowned'. At the bottom is Derby - THOMAS RICHARDSON & SON. 2nd Title page - THE DOMESTIC COOKERY; A PRACTICAL GUIDE FOR HOUSEKEEPERS: TO WHICH IS SUBJOINED, A COLLECTION OF VALUABLE RECEIPTS. BY AN EXPERIENCED COOK AND CONFECTIONER. LONDON: THOMAS RICHARDSON AND SON, 26, PATERNOSTER ROW; 9 CAPEL STREET, DUBLIN: AND DERBY.
130x85mm. 1fep. [1] Provenance on back of frontis in neat script; Mr H. Shulter. Merriot 1827. Frontis-piece with a round illustration of a lady cook holding a big jug in a typical Kitchen scene with a caption underneath – Domestic Cookery. Facing that is an elaborate title page. [1] The 2nd Title page. [1] (1)7-313. p 314-324 Contents. 1fep. No illustrations in-text but nice and clean. The original slightly stained light brown blind stamped cloth cover with Domestic Cookery in gilt on the spine. Internally, tight and bright.
- With gratitude I must thank Uta Schumacher-Voelker for clarifying the bibliographic details of this book. Until she helped me it had been very hard to get any precise information. She informs that this little book has the tendency to fool booksellers and collectors alike, because it closely resembles some of the editions of Mrs. Rundell's New System of Cookery in size and binding-style. Uta then elaborates very precisely that it is the last of four clearly distinguishable editions of the same book. The first edition is actually dated 1847 (Derby: Thomas Richardson and Son) Then follows at least three editions, all undated but with different imprints: #2. Derby: Thomas Richardson and Son, 172 Fleet St., London and 9, Capel St., Dublin [nd]. This imprint was issued before 1857, when the imprint changed to #3. Richardson & Son, 147 Strand; 9, Capel St., Dublin, where, according to records, they had their business only until 1860. #4. My imprint, here with the Paternoster Row address issued between 1861-79, but Uta estimates the date of publishing is closer to 1861 than 1879.

click on image to enlarge

Antiquarian category

ref number: 11193

Escoffier. Georges Auguste - The first edition - 1903.
Le Guide Culinaire.
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two olive branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 224x145mm. Front paste-down and end-paper with marbled paper. 2feps. Missing the half title with with advertisements on verso . Title page. Escoffier's facsimile signature on the verso. (1)V1-V11 Avant Propos. Verso with Abbreviations. (1)X Remarques. 1p Advertisement. Verso with Tables de Chapitres. (1)2-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 2feps. Back end-paper and paste-down with marbled paper. All paper age browned and slightly brittle which is typical of this and other books of this time, due to poor paper being used. First 4 pages and last page are are preserved and protected by clear tissue and the folding plate has been backed by clear tissue one of the folds separated but held by the tissue. The last 2pages are a little more darkened than the rest. New modern bottle green morocco boards and brown morocco spine with raised bands and tooled gilt devices and writing between the compartments. First editions are very scarce.
- Escoffier's great classic. Incomparable in many ways, not least in the fact it laid out what is now the modern Kitchen brigade with its departments clearly delineated and all recipes recorded that are still widely used today as the basics in most big Kitchen brigades. A mark of its classic place in Gastronomic history is that the recipes are still the basis of most Culinary schools curriculum. The great man is being re-discovered in this day and age once again. A sign of his lasting impact and a true appreciation for the skills and basically true recipes he used and recorded, in a time when change has become almost the norm, and food fads abound.

click on image to enlarge

Modern category

ref number: 11194

Nignon. Edouard - In fine original condition.
E. NIGNON ELOGES DE LA CUISINE FRANCAISE
PRESENTATION DE SACHA GUITRY (A small illustration of game, fish, casserole and wine bottle) PARIS L'EDITION D'ART H. PIAZZA 19, RUE BONAPARTE. With an elaborate ornate illustrated blue/green border.
FIRST EDITION 1933. 238 x 190mm. 1fep. Half title. [1] Title page. [1] Pages 1&2 Presentation by Sacha Guitry. Dedication page to Robert de Flers. [1] 1page with large illustration in blue/green. [1] 11-426. 427-441- Index Alphabetique. [1]443-444 Index. Many beautiful illustrations thoughout. 1page Ouverges de Meme Auteur. 2feps. Text block in fine clean condition with many pages uncut. Original complete soft covers. The spine is age browned and the covers slightly less so, but everything as originally issued and clearly legible (See image # 1). A wonderful copy.
- While researching Nignon’s book I came across an article written in the Hotelkeeper & Caterer on 4th May 2004 by Michel Roux, the famous chef & proprietor of the Waterside Inn, Bray, Berkshire. It explained the book so well that I have copied the article in its entirety…….. “The cookbook I refer to most is 'Eloges de la Cuisine Française' by Edouard Nignon. It was originally published in 1933, but I found my copy quite by chance 35 years ago in a London bookshop. (It seems to be available only at auction now.) I knew about Nignon, of course - that he was one of our great chefs along with Escoffier and Carême, but I hadn't read anything that he'd written. As soon as I picked the book up and flicked through it I was hooked. I could sense the spirit of the man behind it - a man with a great passion for his career. Food for him was a life, a mission. He not only loved cooking, he loved to eat, too. And as well as being a great chef, he worked front-of-house in his own Paris restaurant, Le Restaurant Larue, in the early 20th century. That struck a chord with me, because when Albert and I first opened Le Gavroche in London we used to take it in turns to put on our evening suits and take the orders at the table. Something that made this book special was the fact that it really was ahead of its time. The way Nignon cooked would be totally acceptable today. His recipes show true respect for his produce, and they are light already - not dependent on cream at all. They rely on skill and the quality and taste of produce. This is why I love the book so much. The book is divided into three parts, with two-thirds being recipe-led and the remaining third being about Nignon's life. The first part is broadly on gastronomy, the second part is on the treasures of the kitchen - flavours, the table, etc - and the third part is written around different dinners that Nignon cooked. All the pages of my book are well-thumbed, and I can say absolutely that elements of many of my dishes have been inspired by the recipes and philosophies in it. Nignon passed on such a wealth of knowledge and wrote in such a passionate and inspirational manner - the beauty of a true master. The book is like a companion to me, because I can see part of myself in the book. It is truly inspirational to me - a work of art. Some of my more senior chefs at the Waterside have read this book, but as it is written in French and it is a very advanced book, it would have very little meaning to young chefs who are at the start of their culinary career, I think. It's one for when you are older.”

click on image to enlarge

Modern category

ref number: 11195

Jewry. Mary - In wonderful original condition.
Warnes Model Cookery
AND HOUSEKEEPING BOOK, CONTAINING COMPLETE INSTRUCTIONS IN HOUSEHOLD MANAGEMENT. COMPILED AND EDITED BY MARY JEWRY. With original Illustrations, printed in colours NEW EDITION (A small printers device) LONDON: FREDERICK WARNE AND CO. AND NEW YORK. (All rights reserved.)
12mo. 184x127mm. 1fep. [1] Frontis of 8 made dishes. Title page. [1] 1p Preface. 1p Contents and Illustrations. (1)2 – 147. (1)149 – 156 Analytical Index. 1fep. Many illustrations in-text and four coloured plates printed by Kronheim of made dishes. Boards in bright original condition blind-stamped in bold black lettering. The spine and ½” of the back-board is sun bleached. Mint condition – as new. N/d – circa 1880-1890,
- Given the as-new condition of this book albeit with the sunned spine, it is obvious it has been on a shelf untouched for many years. It is also obvious it has never been used in a kitchen either. Little is known about Mary Jewry except she was possibly born about 1830 in Oxfordshire. The in-text illustrations are very similar to Mrs Beeton’s but it is just cookery and not as big nor varied as Beeton’s Household Management. Frederick Warne was founded in 1865 by a bookseller turned publisher using his own name. The new venture replaced an earlier association between Warne and George Routledge who also went on to found his own publishing company. Jewry’s book gives the impression that it is in competition to that other famous publisher – Ward Lock who only started publishing in 1856. They bought out “Household Management” from Beeton’s husband Sam, after her untimely death. Jewry's book is also a shadow of Beeton's and that is why they are fairly common. Appreciative collectors of cookery books however, would find it hard to pass on this copy if they found it at a book-fair.

click on image to enlarge

Antiquarian category

ref number: 11196

Langham. William - The 1633 edition.
THE GARDEN OF HEALTH
CONTAINING THE sundry rare and hidden vertues and properties of all kindes of Simples and Plants. Together with the manner they are to bee vsed and applyed in medicine for the health of mans body, against diuers diseases and infirmities most common amongst men. Gathered by the long experience and industry onf WILLIAM LANGHAM. Practitioner in Physicke. The second Edition corrected and amended. LONDON, Printed by THOMAS HARPER, with permission of the Company of Stationers. M.DC.XXXIII.
4to. 198 x 148mm. 1fep with flowing script - George King senior and Thomas King junior 1703. Title page. [1] 2 pages To the Reader. 4 pages Table of Simples. (1)2-702. 66 pages of A Table. 2feps with George King in script dated 1653, and George Thrift 1709. The dense text printed mainly in gothic type and 'indices' at the end of the chapters in roman type.Text block nice and tight and uniformly age browned but all clearly legible. Original dark brown leather on boards with a skillfully relaid spine with raised bands and gilt lettering. Has a nice patina. The inside cover paste-downs not placed showing original boards and leather edging.
- William Langham's ‘Book of Health’ is a concise medicinal herbal with many recipes interwoven into the text. Langham devotes a chapter to each plant, describing its parts and their uses. To every item of information he added a number, and at the end of the chapter there is a table of conditions relating to the numbers in the text. For instance under Fennel, one of the longest entries there are 132 items of information, ranging from ‘Adder biting’ to ‘Yard ache’. Included is a discussion of almonds, anis, apples, artichokes, barley, basil, beans, beets, bread, butter, capers, cardamom, carrots, caraway, chestnuts, cinnamon, citrons, cloves, cockles, coriander, crab, cress, cucumber, currants; that’s just a selection taken from the A-Cs. With two general indexes, one consisting of a list of 421 simples. The other index is the converse of the lists at the end of individual plants, as it indicates the ills and diseases that can be helped by the use of the many different plants. For example, forty-eight plants were indexed under consumption and eighty-eight under colic, whilst 'lust to abate' merited twenty, with thirty-five to cause it. The table repeatedly lists 10,000 plants that can be used for more than 1,150 conditions and functions. Langham includes some American plants that had only recently reached Europe. He was not the first to use this system. Henry Lyte’s English translation of Dodoen’s famous herbal ‘The New Herbal’ of 1578, [see item 11078 on this site] has four separate indexes; one for classic Latin names of plants; one for apothecaries, the Arabs and modern herbalists; one for the English names; and the fourth a subject index of what plants could do. While the title must have been influenced by the 'Gart der Gesundheit' published by Johann Wonnecke of Kaub in 1485, or the '[H]Ortus Sanitatis', published by Jacob Meydenbach in Mainz Germany on 23 June 1491, the text is quite independent. Langham's very rare text is absorbing and interesting, and when checked against known modern remedies it is amazing how many are similar. Every page has nuggets of information that seem to transcend time. The first edition was published in London, 1579. In the exhibition catalogue "Four Hundred Years of English Diet and Cookery" at the Bancroft Library, it is noted that "This may be the first use of cross-referencing." Like the Lilly Library, the Bancroft has the second edition only.

click on image to enlarge

Antiquarian category

ref number: 11197

Soyer. Alexis Benoist - Soyer's detailed plan.
A large print of Reform Club Kitchen.
A print of the original drawing and lithograph of the new Reform Club Kitchens drawn by Jn. Farring Arch. Dedicated by Soyer to the members of the Club.
590mm x 908mm. Framed in a dark brown Walnut frame 25mm wide, with a thin gold inside border. Covered in a non-reflective glass. Overall in excellent condition. An original print from the open plan drawing of the new Kitchen, commissioned by Soyer and the Reform Club. Published by A. Soyer, 26 Charing Cross. 1842.
- The new club opened its doors on 24th May 1836 at Dysart House, 104 Pall Mall, next door to the Carlton Club. Its membership had already reached one thousand, including nearly 250 MPs. The Committee set about commissioning a new clubhouse at immense expense, from the architect Charles Barry, a task that was completed, to spectacular effect, five years later. Special attention was paid to the kitchens, which were designed to the specifications of the brilliant and charismatic chef Alexis Soyer who had been hired in 1837. The restaurant, traditionally known as the 'Coffee Room' runs the entire length of the building overlooking the garden at the back. The gallery is reached by a remarkable tunnel-vaulted staircase, again inspired by Italian models. The Library, the Smoking Room and the Card Room lead off the Gallery.

click on image to enlarge

Modern category

ref number: 11198

Gouffe. Jules - Rare first edition in beautiful original binding.
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. [with an illustration of a fore-rib of beef] LONDON SAMPSON LOW, SON, MARSTON CROWN BUILDINGS, 188 FLEET STREET 1868 (All rights reserved)
FIRST ENGLISH EDITION. 245x170mm. 2feps. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. (1)viii-xiii Preface. [1] (1)xvi Illustrations. (1)xviii Contents. 1p Part the First. [1] (1)4-671. [1] (1)674-677 Appendix. [1] (1)680-700 Index. (1)702 Index to Woodcuts. (1) Index to Cloured Plates. [1] 1fep. With the full original dark burgundy cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is nice and bright all over. All edges gilt. Text block is tight and very clean. A fantastic copy in the original state.
- Jules Gouffe wrote very eloquently - "Having, from my earliest youth, embarked upon a career of cookery, I saw much, observed much, practised much in every sense of the word. I am not one of those who declare that French cookery, that part of our national heritage of which we have reason to be proud, is lost today and that it will never recover. The good and true things never die. No doubt there may be periods of decline, but sooner or later, with hard work, intelligence and good will, there must be a recovery. If, thanks to the reforms and the methods which I propose, I find that in a few years' time everyone, whatever his rank in society, is eating as well as he possibly can. On the one hand, household cookery is at last being carried on with care, economy and comfort; on the other hand, the ‘grande cuisine' goes forward under progressive conditions, and with that good taste and brilliance which is so appropriate to a century of enlightenment and luxury like our own; then I shall have truly attained the goal which I have set myself, I shall feel myself well paid for all my pains.” Gouffe wrote four major works in French. They have all have been translated into English by Alphonse Gouffé, his brother who was also the Head Pastry Chef of Queen Victoria. 1. Le livre de cuisine – the ‘The Royal Cookery Book’ in English it was rated as one of the finest cookbooks ever written. 2. Le livre de patisserie- The Royal Book of Pastry and Confectionery highlighting the methods of creating ‘pièces montées’ was published in 1873 by Librairie Hachette. 3. Le livre des conserves- The Book of Preserves by Jules Gouffe was also published in 1873. 4. Le livre des soupes et des potages- This book by Gouffe contained more than 400 soup recipes. He died at Neuilly in 1877.

click on image to enlarge

Antiquarian category

ref number: 11199

Careme. Marie Antonin - The rarest edition bound in Kangaroo.
LE PATISSIER NATIONAL PARISIEN
TOME 1. - OU TRAITE ELEMENTAIRE ET PRATIQUE DE LA PATISSERIE ANCIENNEET MODERNE. Suivi d’observation utilesau progress de cet art. Par M.A. CAREME, de Paris.. Auteur du Patissier pittoresque, du Maitre-d’ hotel francaise, du Cuisinier parisien ou L’Art de faire la Cuisine francaise ou xix siècle. NOUVELLE EDITION, REVUE ET CORRIGEE ORNEE DE NOMBREUSES FIGURES. TOME PREMIER. (A nice etching of a raised pie on a dish) PARIS. GARNIER FRERES, LIBRAIRES-EDITEURS. 6, RUE DES SAINTE-PERES, 6. [n/d circa 1879]. TOME 11. - LE PATISSIER NATIONAL PARISIEN OU TRAITE ELEMENTAIRE ET PRATIQUE DE LA PATISSERIE ANCIENNEET MODERNE. Suivi d’observation utilesau progress de cet art. Par M.A. CAREME, de Paris.. Auteur du Patissier pittoresque, du Maitre-d’ hotel francaise, du Cuisinier parisien ou L’Art de faire la Cuisine francaise ou xix siècle. NOUVELLE EDITION, REVUE ET CORRIGEE ORNEE DE NOMBREUSES FIGURES. TOME PREMIER. (A nice etching of a Chartreuse on a dish) PARIS. GARNIER FRERES, LIBRAIRES-EDITEURS. 6, RUE DES SAINTE-PERES, 6. [n/d circa 1879]
TOME 1. 193 x 124mm. 1 new fep. Tipped in original yellow paper cover with same text as title page. [1] Original fep with bookplate on verso. Half-title with Careme’s portrait on the verso. Title Page. [1]. (1)vi Dedication to M. Boucher dated 1815. (1)viii – x Preface. (1)xii – xxxiii Discours Preliminaire. [1] (1)xxxvi Division de cet ouverage. (1)xxxviii – lxviii Vocabulaire. (1)2 -421. [1] 424 – 430 Table des Metieres. 1 original Fep. Tipped in original yellow-paper back cover. Overall an extremely nice clean copy with untrimmed pages and etchings in the text. Rebound in beautiful modern half red Kangaroo leather, marbled boards, raised bands to spine with fine gilt tooling to compartments. (The binding done by Roger Perry of Queensland, Australia. He has over 40 years of bookbinding experience having been indentured to the famous Bayntun’s of Bath. Along with his wife who is the paper expert they run a very small thriving business from their garage in the suburbs of Brisbane. An unlikely location for an expert binder! Roger showed me the difference between the standard European leathers and Kangaroo; Surprisingly tougher and smother than the other traditional bindings of calf, goat and sheep). TOME 11. 173 x 120mm. 1 new fep. Half title. [1] [1] with a frontispiece of an Almond Pyramid. Title page. [1] (1)2 – 464. (1)466 – 478 Table des Metieres.. 36 pages of Advertisements. 1 original Fep. The first 24 pages with light foxing and somtime quite severely trimmed, but not affecting the text. This accounts for the smaller size of the 2nd volume compared to the first. Many etchings in the text. Rebound in beautiful modern half red Kangaroo leather, marbled boards, raised bands to spine with fine gilt tooling to compartments. Even though both volumes are slightly different in size, the binder Roger Parry has done a very good job matching the gilt work on the spines. Overall a very nice made-up set.
- Marie Antonin Careme had a short but very unusual life. A story he told and retold as an adult tells us all that we know about the chef’s early childhood in Paris. Recorded by his secretary Frédéric Fayot, it recounts: “His parents, who had had twenty-five children, lived in the most abject poverty; his father, an unskilled laborer, frequently got drunk, perhaps out of disgust with life, and the irregularities of his conduct increased the misery and the distress of those for whom he was responsible. One Monday he came home before dinnertime and took his young son out for a walk. They went out of the city into the fields. After the walk, they came back in through the Main gate, near which they ate dinner. At the end of the meal, the father spoke to the poor child of his future, which was to be divorced from that of the family. “Go, my little one, go now; there are good trades in the world; leave us, misery is our lot; this will be an age of many fortunes [the Revolution was under way]; all that is required to make one is intelligence, and you have that; This evening or tomorrow, perhaps, some good place will welcome you. Go with what God has given you.”…The young Carême was left in the street, quite literally. He never saw his parents again; his mother and father died some years later; his brothers and sisters dispersed.” Astonishingly a unknown tavern owner took him in that same evening and gave the eleven or twelve-year-old Carême his first break in life, The next day he offered the boy a job. Fate had intervened and pulled Careme into French cuisine -- How he would change it! Later he would publish his famous book ‘Le Patissier Royal Parisien’. He also wrote of this period: “When I take a look around Paris, I see with pleasure in every neighborhood the improvements and the growth that the pastry shops have undergone since this work appeared; The pastry cooks of the suburbs, having my book in their hands, have not feared to move into the heart of the capital; those who had formerly worked in private households have set up in business for themselves, which they would never have dared to do without the aid of my volume.” This was the time of the Revolution when cooks of the private households were leaving in fear of being tainted by the same red, white and blue republican fervor of the masses and ending up alongside their former aristocratic and headless employers. This was also the reason the ‘Royal’ of ‘Le Patissier Royal Parisien’ was replaced by the fearful and crafty publishers of ‘Le Patissier National Parisien’. Although this is a late copy of Careme’s great influential work, a complete set of the re-titled two volumes are rarer than any of his other books. None found in OCLC, COPAC, British Library or any major bibliographies nor auction records. The Library of Congress has an imperfect copy of Vol.2.

click on image to enlarge

Antiquarian category

ref number: 11200

ANON. - Very rare.
Adam's Luxury and Eve's Cookery
OR,THE Kitchen-Garden display’d. In Two Parts. 1. Shewing the best and most approved Methods of raising and bringing to the greatest Perfection, all the Products of the Kitchen-Garden; with a Kalendar shewing the different Products of each Month, and the Business proper to be done in it. 11. Containing a large Collections of Receipts for dressing all Sorts of Kitchen Stuff, so as to afford a great Variety of cheap, healthful, and palata-ble Dishes. To which is Added, The Physical Virtues of every Herb and Root. (a line) Designed for the Use of all who would live Cheap, and pre-serve their Health to old Age ; particularly for Farmers and Tradesmen in the Country, who have but small Pieces of Garden Ground, and are willing to make the most of it. (a line) LONDON: Printedc for R. Dobsley, in Pall-Mall ; and Sold by M. Cooper, at the Globe in Pater-noster Row. (a line) MDCCXLIV.
FIRST AND SOLE EDITION. 1744. 12mo. Inside-cover with the bookplate of Mary Chadsey. 1fep. Half Title with small thin 1” piece torn from outer edge without loss, also with ownership inscription “Elizabeth Wynn 1761”. [1]. Title page. [1]. The Introduction - (1) with woodcut headpiece, vi – xii, with woodcut tailpiece. (1) Top woodcut border and decorated initial letters, 2-211. The garden Kalendar starts on p 81. The second part starts on p 101. (1)213-216. 2feps with ownership inscription “Gwen Thomas her book – 1774. Bound in modern full brown calf with two-tone panels on boards. Spine with raised bands and red label with gilt lettering and lines. Bottom compartment with gilt date – 1744. The first few leaves slightly browned but overall in very good condition.
- An unusual old cookery book. It has interesting information and very good advice on the first 80 pages on growing all items in the Kitchen garden. Then 20 pages of very precise Kalendar [sic] information. The second section of 110 pages has unusually for the time, good and detailed recipes. Not all recipes are purely vegetarian as some require meat stocks. This is an important item of any collection of early English cookery books. It helps explain why COPAC lists no less than nineteen British libraries holding a copy. Only 3 copies in auction in 30 years. One of which came up twice. Bitting p 514; Cagle p 541; MacLean p 3; Oxford p 74.

click on image to enlarge

Antiquarian category

ref number: 11201