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Bradley. Mrs Martha. - Sole edition.
THE BRITISH HOUSEWIFE
Volume 1. - OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methos of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. ( a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) The whole (which is deduc’d form Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756. -- Volume 2. - THE BRITISH HOUSEWIFE OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methods of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. (a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) VOL.II. (a line) The whole (which is deduc’d from Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756.
FIRST and SOLE EDITION in book form. 8vo. Two volumes. Vol. I – 2feps. [1] Frontispiece of a kitchen declaring – Frontispiece of the Compleat English Cook. Title page. [1] 3-752. 5 Ornately engraved plates. 2 feps. -- Vol. II. 2 feps with ink inscription ‘M. Bache Wyken 1794.’ Title page. [1] 1-469. Contents to the First Volume (ix). Index for the First Volume (xii). Contents to the Second Volume (v). Index for the second volume (vii). 7 plates depicting settings for various dinners and a wedding and one for trussing. 2 feps. The five plates bound in Volume I are duplicated plus two others in Volume II. Both volumes in full original calf, slightly worn with nice patina and with repairs and neatly re-backed in the old style with raised bands and red morocco labels. Some wear and damp staining to both volumes, small amount of worming to bottom margin of Volume I and title page of Volume 11 cropped on the bottom but text still visible. Mainly the contents are clean and tight. A nice set. For a fuller account of the dating of this work see Gilly Lehmann's introduction to the facsimile edition published by Prospect Books, 1996, see also Cagle 401-2.
- MacLean located an advertisement in ‘Scots Magazine’, January 1756 announcing the “British Housewife, No 1, To be continued weekly, 3d. Crowder.” While no copy has survived unbound in parts, part numbers 1-XLI are designated in the signatures. If the weekly schedule was maintained, publication would have been completed late in 1756. [Cagle p 402] Martha Bradley’s directions and style is straightforward and factual. She writes well. She endeavours to help the cook and housewife better than had previously been attempted. There are no glossy photographs to beguile the reader, however there are handsome etched plates showing how to set a fine table. Today, the abundance available to us all year round makes us forget the limits of that times and what the seasons allowed. For example, a winter table for twelve persons could have seven dishes placed on the table. February and March became the months when pickled and preserved foods provided the only variety. Then spring was the time to sow seasonal crops for future bounty. One of the etched plates shows an abundant table in July; the first course has seven plates laid out simultaneously and the second course another ten different dishes. An ostentatious display and one wonders what family and household’s position in society is the norm for a dinner like this. Gastronomically, seasons do not affect us anymore. Today our menus can include anytime, a plethora of tropical fruits, fresh vegetables, fish and meats, flown in bi-weekly from all over the globe. As the title states, Bradley’s instructions for the running of the household from the marketing and providing of the kitchen month by month, the garden, the still-room, the brewery, the stables, the disorders of many types of animals and their remedies etc. It is clear that the author wrote the recipes from her experience in the kitchen and she is absolutely clear and firm that they should be carried out as laid down by her instructions. She is adamant that vegetables should not be over boiled, there are strict rules on the poaching of eggs: 'This is the true way ... our People all mistake it, they let the Eggs boil.... Although little is known about her other than she is believed to have been a professional cook,with 'thirty years experience' (as stated on her title page) Bradley favoured the newest French cooking style of the 1730’s which featured light, clean flavours, but was not above preferring a ‘plain’ English recipe if she felt it was better. She borrowed heavily from other cookbooks but always improved the recipes in some way, often providing insightful comments and offering balanced appraisals of the merits of one dish versus another. A very desirable set that stands out in any collection.

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Antiquarian category

ref number: 11202

Escoffier. Georges Auguste - Limited edition of 200 - signed.
Les Fleurs en Cire
A. ESCOFFIER LES FLEURS EN CIRE (An elaborate printers floral device) BIBLIOTHEQUE DE L'ART CULINAIRE 4 Place Saint-Michel, - PARIS MDCCCCX Nouvelle Edition
12mo. September 1910. 190x147mm. 2feps Half-title with signed dedication in ink by Escoffier, -- "a Madame F, Band hommage et respectueuse sympathie A. Escoffier London Mars 1918". 1p explaining the limited editon, this copy 199 0f 200. [1] Frontispiece photogravure portrait of Escoffier with tissue guard. Title page. [1] 1p Dedication to Madame Daphine Daffis (Escoffier's wife, who also contributed to this book). [1] (1)10-11 with in-text illustrations. 3p with illustrations. (1)16-23 Les Fleurs du Fabuliste. 1p with Illustration. (1)26-94. 1p Du Meme Auteur. 1p with Illustration. 1fep. A limited edition of 200 copies in cream coloured papier de Hollande, de Van Gelder Zonen. 40 photo engraved illustrations in-text with halftone illustration titled "Fleurs de Magnolia en Cire". A very nice original untrimmed copy in excellent condition - as new.
- This edition is a very special limited and augmented one of 250 copies; 50 published in paper des Manufactures Imperiales du Japan and 200 in papier du Hollande, de Van Gelder Zonen, all signed by Escoffier. Maggs p151, 1st of 1886. Vicaire, a 1st of 1886. Cagle has an ordinary text copy, a 4th of 1910. Bitting has a 1st of 1886 dedicated by Escoffier to his great friend Madame Sarah Bernhardt.

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Modern category

ref number: 11203

ACTON. ELIZA - Her very scarce second book.
The English Bread-Book
FOR DOMESTIC USE, ADAPTED TO FAMILIES OF EVERY GRADE: CONTAINING THE PLAINEST AND MOST MINUTE INSTRUCTIONS TO THE LEARNER; PRACTICAL RECEIPTS FOR MANY VARIETES OF BREAD; WITH NOTICES OF THE PRESENT SYSTEM OF ADULTERATION, AND ITS CONSEQUENCES; AND OF THE IMPROVED BAKING PROCESSES AND INSTITUTIONS ESTABLISHED ABROAD. BY ELIZA ACTON. AUTHOR OF “MODERN COOKERY.” LONDON; LONGMAN, BROWN, GREEN, LONGMANS & ROBERTS. 1857. All right of translation is reserved.
FIRST AND SOLE EDITION. 8vo. 178 X 115mm. 1fep. Half title illustration of wheat sheaves with text and quote - "In no way, perhaps, is the progress of a nation in civilisation more unequivocally shown, than in the improvement which it realises in the food of the community." [1] (1)vi Preface. (1)viii – xii Contents. (1)2 – 204. (1)2 – 24 Advertisements. 1fep. Bound in original brown cloth with bright gilt design of wheat sheaves and text on cover. The back has a few water stains. The original spine expertly re-laid with the original gilt writing intact, slightly browned. Clean, tight and bright, with even very light age-browning through out. A fine original copy.
- This was the last of Eliza Acton's books. It is not only a collection of bread recipes of all sorts, from household bread to Sally Lunns, but also encompasses Acton's strong opinions about adulterated and processed food. It is also a polemic on unhealthy eating which is still relevant 150 years later. Although she was a firm believer in home baking, she also advocated machine dough; mixed in clean commercial bakeries, compared with the filthy conditions and hard lives of the English bakers of the time; But would she have been quite so pleased, had she foreseen the over-processed, chemically stabilised, glyphosate riddled supermarket breads of today.? The book also has chapters on different flours, yeasts, ovens and baking tips for beginners. Although it created a sensation when it first came out in 1857, unfortunately, as it was published two years before her death in 1859, it was never reprinted, and subsequently is now a rare book .

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Antiquarian category

ref number: 11204

SAULNIER. L. - The very scarce first English edition - 1924. A fine copy.
LE REPERTOIRE DE LA CUISINE
Translated by E. BRUNET; Chef to the Duke of Roxburge. La bonne cuisine est la base du bonheur. A. ESCOFFIER. [an illustration of a young chef carrying a basket of fresh bread] 1st ENGLISH EDITION Coyrights 1914. On SALE LONDON: Maison ALLARD, 35a, Old Compton Street, W,1. PARIS: DUPONT & MALGAT, 40, Rue Coquilliere, 40. 1924.
190 x 130mm. 1fep. Half-title. [1] Title in red & black text. [1] Dedication to Auguste Escoffier. [1] vii Hors-d'Oeuvre a la Francaise. [1] ix-xi Preface. [1] xiii-xiv The Menu/The Wines. xv-xvi French Culinary Terms. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 1fep. Internally very clean and tight. The original burgundy cardboard covers in very good condition. With the spine expertly and sympathetically re-laid with a nice dark red & gilt label. The front cover with the original indented gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chefs greasy hands and being stored without thought. Most copies found are quite battered and worn. This copy has survived very well.
- The 'Repertoire de la Cuisine' was first published in France in 1914. It became, in France and the UK after being translated into English, the indispensable guide to the serious professional apprentice chef of classical cuisine. Louis Saulnier, a student of Auguste Escoffier, wrote this book (commonly called Le Répertoire) as a guide to his mentor's cooking and as a shorthand guide to 'Le Guide Culinaire' written and published by Escoffier 1903. The A-L index is based on the departments of a big classical kitchen brigade. A - Fundamental elements of cookery. B - Garnishes and Sauces. C - Hors-d'Oeuvre. D - Soups. E - Eggs. F - Fish. G - Entrees of Abats-Poultry and Game. H - Releves and Entrees of Butchers meat. I - Salads. J - Vegetables and Farinaceous Products. K - Sweets. L - Savouries. The complete list of all the French classical recipes in abbreviated form with no measurements nor quantities. Eg: The classic Sauce Chasseur - "Saute, swill with white wine, brandy, tomatoed half glace, add sliced mushrooms sauteed with chopped shallots, sprinkle with chopped parsley". To cook any recipe in the Repertoire requires a complete knowledge of all the classical terms, basic preparations and techniques. For the experienced chef it could also be viewed as a handy check-list. A fantastic culinary compendium that is equal to Escoffier's 'Aide Memoire'.

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Modern category

ref number: 11205

Soyer. Alexis Benoit - The first edition in the original state.
The Modern Housewife
OR MENAGERE. COMPRISING NEARLY ONE THOUSAND RECEIPTS FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, WITH THOSE OF THE NURSERY AND SICK ROOM, AND MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES. Illustrated With Engravings, INCLUDING THE MODERN HOUSEWIFE'S UNIQUE KITCHEN, AND MAGIC STOVE. BY ALEXIS SOYER, AUTHOR OF "THE GASTRONOMIC REGENERATOR," (REFORM CLUB). LONDON: SIMPKIN, MARSHALL, & CO., STATIONERS' HALL COURT; OLLIVIER, PALL MALL. 1849.
FIRST EDITION. 8vo. 1fep. Frontispiece of Soyer. Title Page. [1] 1p Dedication to 'The fair daughters of Albion'. [1] (1)iv Contents. (1)vi-xii Introduction. 1-410. Opp. p393 Engraved picture of Soyers Magic Stove. Opp.396 Soyers Modern Housewife's Kitchen Apparatus. (1)412-426 Index. 427-430 Addenda. [1] Illustration of Soyers Sauce. 6p Advertisements for Soyer's products. 1fep. The text block is tight. Uniformly very lightly age browned through out. The little page a little sge darkened and the frontis with a little light foxing. Original light brown cloth covers and spine with the ornate blind tooling. The tooling on the spine has a little gilt and the blind tooling not as distinct as the covers. Rare in this good original condition.
- The blind tooled covers are typically Soyer. That is to say the tooling is designed on the bias and in Soyer's own words - a'la zoug zoug. He had this obsession with everything he designed or touched. His famously flamboyant rich colourful clothes were all cut on the bias - a'la zoug zoug, even his large bonnets worn at a rakish angle on the side of his head. Nothing came close to the dress conventions of the day. Altogether an unmistakable sight. This also reflected another strong aspect of his personality. That of self promotion. He obsessively wrote letters to the papers of the day explaining and aggrandising his endeavors, and was a prolific letter writer, maintaining relationships with many important personages he came into contact with, and in some way or another making sure it was publicly recorded in print. Despite this aspects of his personality he was a very bighearted man with a penchant for designing many good and important pieces of kitchen equipment. He had a very creative drive that had a sound pragmatic basis. This larger than life man died young but left a huge legacy that is still being examined and written about today.

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Antiquarian category

ref number: 11206

Willis. Michael - Extremely scarce first edition.
COOKERY MADE EASY;
BEING A COMPLETE SYSTEM OF DOMESTIC MANAGEMENT, UNITING Elegance with Economy. TO WHICH IS ADED, INSTRUCTIONS FOR TRUSSING AND CARVING, WITH SEVERAL DESCRIPTIVE PLATES; MOTHOD OF CURING AND DRYING HAAMS AND TONGUES; MUSHROOMS AND WALNUT KETCHUPS, QUIN’S SAUCE, VINEGARS, &c. &c. With other necessary Information FOR SMALL FAMILIES, HOUSEKEEPERS, &c. THE WHOLE Being the Result of actual Experience. By MICHAEL WILLIS, MANY YEARS COOK AT THE THATCHED-HOUSE TAVERN. LONDON: PRINTED BY W. LEWIS, 21, FINCH LANE; FOR JOHN BUMPUS, HOLBURN BARS; AND BE HAD OF ALL BOOKSELLERS. 1824
FIRST EDITION. 164 X 100mm. 1fep. [1] Unusual Frontispiece of two meat suppliers. Title page. [1] (1)iv-vi Preface. (1)viii-xvi Contents. 5p Plates of Trussing and Carving. (1)2-205. 206-213 Bills of Fare. p214-216 Marketing Tables. 2feps. Frontis evenly foxed. Some age browning and light sporadic foxing throughout. Original slightly faded grey cloth covers with a dark leather and gilt label on spine.
- At Willis's place of employment during the London season on Sunday evenings, the Thatched House Tavern on St. James St. hosted the dinners of the Dilettanti Society. Portraits of the members, many of them painted by Sir Joshua Reynolds, adorned the walls of a room devoted exclusively to their use. The society met originally at Parsloe's in St. James's St., but moved to the Thatched House Tavern in 1799. Many other art societies and associations, as well as the Royal Navy club used the large and elegant rooms of the Tavern. St. James Street dates to 1670 and runs northward from St James Palace. The poets Waller and Pope lived there, Wren till he died in 1723, Gibbon the historian till 1794 and Lord Byron lodged at #8, in 1811. The tavern was also the favourite haunt of Swift. At the south-west end of the street next to the Palace was the St James Coffee Hse, but taken down in 1806. From early times the street found favour with the London literary scene, which in turn was favourable to the growth of well appointed taverns and clubs. The Thatched House was pulled down in 1863. It was nearly the last remaining relic of old St James St. On part of its site the Civil Service club was erected. Michael Willis the cook and author, appears to be a very confident man, especially about his book. In the last lines of the preface he proclaims: “The object of the writer has been to furnish a valuable and useful book at a low price; and the approbation of the public is his highest ambition. It contains twice as much as any similar works hitherto published at Four Pounds the Price! and he has no hesitation in asserting, that it is surpassed by none, either in quantity, quality, or variety”. It is a interesting book with some nice detail in the recipes, as expected of a professional cook. Also interesting as a culinary record of a famous and high class Tavern. The book has been produced in a modern facsimile, so it has had a modern impact that could never have been foreseen nor dreamed of by Willis two centuries ago.

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Antiquarian category

ref number: 11207

Henderson. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING AN AMPLE AND CLEAR Display of the ART OF COOKERY IN ALL ITS VARIOUS BRANCHES.CONTAINING PROPER DIRECTIONS for DRESSING all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. ALSO, THE Method of preparing Soups, Hashes, and Made Dishes; WITH The whole Art of Confectionary, Pickling, Preserving, &c. LIKEWISE The making and keeping in Perfection British Wines; AND PROPER RULES FOR BREWING MALT LIQUOR, as well for Family Consumption as the Regale of private Visitants.. TO WHICH IS ADDED, The Complete Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit himself at Table with Elegance and Ease. ALSO, BILLS OF FARE FOR EVERY MONTH OF THE YEAR. With COPPER-PLATES displaying The Manner of decorating a Table; DIRECTIONS FOR MARKETING, AND THE MANAGEMENT OF THE KITCHEN AND FRUIT-GARDEN. The whole formed on so NEW a PLAN, that the Inexperienced will be instructed, and the professed Cook will receive that Information which has never been known by any previous Publication. THE FIFTH EDITION. By WILLIAM AUGUATUS HENDERSON, Who has made the Culinary Art his Study for upwards of Forty Years. LONDON: PRINTED AND SOLD BY W. AND J. STARTFORD, No. 112, HOLBORN-HILL.
Large 8vo. 1fep. [1] An interesting Frontispiece with an engraving of a kitchen scene and a Butler instructing an apprentice in the Art of Carving and a Lady presenting her servant with a copy of the Universal Family Cook. [1] 3-4 Introduction. 5-448.16 pages Index. 1fep. Seven engraved plates illustrating carving, plus four plates, (two folding) showing table settings, as called for. Original dark brown calf boards with rubbed corners. Sympathetically re-laid spine with raised bands, and two calf labels with gilt lettering and lines. The text block very clean with very slight dusting in places. Overall a very good copy.
- An early edition of Henderson's book. All early copies are uncommon. The first was issued 1971. This one is the fifth Edition of 1793. It is obvious that Henderson's book was very popular, publishing the 2nd, 3rd & 4th editions within 2 years of the 1st and 5th editions. How many of each edition was printed is nigh impossible to ascertain, but Henderson's successful book ran to many editions and after his death, and to quote the title page verbatim - "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". Schnebbelie took up the 12th edition and continued until at least the 17th edition. In her bibliography the ever-frustrating MacLean dismisses Simon's p.81 claim, that this cookery book was probably the most popular of the late eighteenth century, and she further states negatively, it is a 'bold assertion'. Bold or not, the 10th edition of c1800 proves the overwhelming popularity a book that runs to ten editions in nine years and is then taken up by another famous cook and subsequently runs to another seven editions at least. The other unusual fact that cannot be dismissed lightly, is that Schennbelie even kept Henderson's name in the title page before his own. One cannot see that if the book continued to be anything less than hugely popular, Schennbelie would have persisted with Henderson's name on the title page. Because of the great scarcity of all early editions, one has to conclude that limited numbers of each edition were issued.

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Antiquarian category

ref number: 11208

Fagan. Louis - An in-house look at Soyer's impact on the Reform Club.
1836 - 1886. The Reform Club:
ITS FOUNDERS AND ARCHITECT. BY LOUIS FAGAN, Of the Department of Prints and Drawings, the British Museum. Honorary Member of the Society of Engravers of France; Author of "The Life of Sir Anthony Panizzi, "K.C.B.;" "The Art of Michelangelo;" "Catalogue Raisonne of the Works of William Woollett;" "Collectors Marks," "Raphael's Sonnett;" etc., etc. WITH ILLUSTRATIONS BY THE AUTHOR. LONDON Bernard Quaritch, 15 PICCADILLY 1887.
Large 4vo. 1fep with frontis illustration of the Reform Club library on verso. The Title page in red and black text. The verso with a printers device. List of Illustrtions. [1] (1)vi-viii List of 143 illustrations. 1 page Preface by Louis Fagan. [1] (1)2-143. [1] (1)ii-xiii Index. [1] 1fep. Except for a little water-staining on the borders of the frontis, everything as new. The cover has been very sympathetically rebound recently in the same blue cloth cover as the original and the original gilt lettering on boards and spine. Almost as new.
- The 19th century brought an explosion in the popularity of gentlemen's clubs, particularly around the 1880s. At their height, London had over 400 such establishments. This expansion can be explained in part by the large extensions of the franchise in the Reform Acts of 1832, 1867, and 1885. Each time, hundreds of thousands more men were qualified to vote, and it was common for them to feel that they had been elevated to the status of a gentleman, thus they sought a club. The existing clubs, with strict limits on membership numbers and long waiting lists, were generally wary of such newly enfranchised potential members, and so these people began forming their own clubs. Each of the three great Reform Acts corresponded with a further expansion of clubs, as did a further extension of the franchise in 1918. Many of these new, more inclusive clubs proved just as reluctant as their forebears to admit new members when the franchise was further extended. An increasing number of clubs were characterised by their members' interest in politics, literature, sport, art, automobiles, travel, particular countries, or some other pursuit. In other cases, the connection between the members was membership of the same branch of the armed forces, or the same school or university. Thus, the growth of clubs provides an indicator as to what was considered a respectable part of the Establishment at the time. There are perhaps some 25 traditional London gentlemen's clubs of particular note, from The Arts Club to White's, Brooks etc. The Reform Club on the south side of Pall Mall in central London was founded on February 2nd 1836 by Edward Ellice, Member of Parliament for Coventry and Whig Whip, whose riches came from the Hudson's Bay Company, but whose zeal was chiefly devoted to securing the passage of the Reform Act 1832. Significantly, The Reform Club it was the first to change its rules to include the admission of women on equal terms in 1981. It also attracts a significant number of foreign members, such as diplomats accredited to the Court of St. James's. The Reform was known for the quality of its cuisine. Its first chef being Alexis Soyer, the first celebrity chef and cookery book author. He was followed by Charles Elme Francatelli, a former Head Chef of Queen Victoria. This a very handsome copy printed when the Club was at its height.

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Antiquarian category

ref number: 11209

Nignon. Edouard - Extremely rare Nignon menus.
Claridges Hotel London.
Two of Edouard Nignon's menus dated 1900.
Menu 1. 163 x 100mm. Cream coloured card with a bright embossed American flag. A ten course dinner menu dated 4 Juillet 1900. Obviously celebrating American independence day. A clean item still in very good condition, with the word 'Menu'. embossed in gilt. Menu 2. 147 x 82mm. Similar cream coloured card with two crossed flags, one being the Queen's Royal Standard and the other is the Union Jack. The menu is titled the 'Atlantic Union'. The flags and the word 'Menu' are brightly coloured and embossed. The menu has twelve courses and dated 19th May 1900. Clean bright menus in good condition housed in a cardboard folder covered with marbled paper and a label on the front cover. Very rare.
- Claridges Hotel, Brook St, London, has always been the most important hotel in the UK for diplomatic dinners and social functions. Even today there are approx. one dozen state banquets hosted during the season by the Queen personally, for various Embassies and visiting Heads of State. As both menus here are decoratively very handsome but understated, they appear to be above the norm. The first one for American Independence day could have been hosted by or for Joseph Choate the American Ambassador Extraordinary and Plenipotentiary to the Court of St. James's, presented 1899 and recalled 1905. The Chef de Cuisine at that time, Edouard Nignon, had a classic apprenticeship in some of the greatest French kitchens of the time. He diligently trained in all the main departments; Saucier, Rotisseur, Entremetier, Poissonnier, Garde manger, Patissier and Tournant. He was Chef de Cuisine to the Tsar and the Emperor of Austria, eventually becoming the owner of the famous Restaurant Larue on rue Royale in Paris. In between those two famous positions he was at Claridges Hotel from 1894 - 1901. He was known to be a fantastic craftsman and the food at Claridges was thought by many to be the best in London. This was despite having Escoffier ensconced at the same time in the Carlton Hotel, Pall Mall. As displayed below these 2 Claridges menus of Nignon's, came from a private collection of approximately 127 menus belonging to the great grandson of Camille Albert who was the Head Banqueting Waiter at the Carlton Hotel from 1898 - 1905. About 85 of the menus in the collection are from Escoffier's time at the Carlton, while the others are from other famous London venues. Escoffier's menus are relatively rare while on the other hand, Nignon's are extremely rare. This is possibly due to the fact that while Escoffier was Chef de Cuisine at the Savoy and Carlton Hotels in London for almost 30 years, Nignon had a tenure in London of under 7 years. I have been searching for Nignon's menus for 30 years and these two are the first I have found.

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Ephemera category

ref number: 11210

Plumtree. Annabella - Very scarce in any edition.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. The original green paper cover bound in. [1] 1 original fep. Title page. [1] 1 page Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils. (1)2-355. [1] 22 pages Index. 2 pages Advertisements. 1 original fep. [1] The original back cover bound in. 1 new fep. Half modern dark calf with marbled boards. Raised bands with gilt lines & two labels with gilt lettering. Uniformly and lightly age-browned throughout. The front fep with extensive but light foxing. All original pages untrimmed. A nice copy of the very scarce first edition with the original covers bound in.
- Annabella Plumtree was the daughter of Robert Plumptre (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptre and a brother; the dramatist James Plumptre. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. Apparently an 1813 issue exits, but un-recorded in the bibliographies. Cagle informs that Watt attributes this work to Annabella Plumtre. Oxford mis-cites Watts and gives the author’s name as Arabella, a mistake that Bitting repeats. The NUC has a cross reference from Bell Plumtre to Annabella Plumtre.

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Antiquarian category

ref number: 11211