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Ritz. Cesar A very interesting Article.
How to Conduct a Great Hotel.
From the London Magazine. Page 1 has a black and white picture of Cesar Ritz. (but underneath is a spelling mistake, and the heading for the article proclaims it's Carl Ritz). There are five more black and white pictures in-text.
n/d. Circa 1900-1902. 233 x 162mm. 6p. p249 - 254. A slight border tear on P1 not affecting Text. Very lightly age-browned at edges. Overall nice and clean. Housed in a brown marbled folder with label.
- Cesar Ritz the great pioneer of the new style contemporary Hotels-de-luxe, friend and collaborator of the equally famous Chef, Auguste Escoffier in many of their famous hotel openings. This article has a lot of invaluable advice on precisely the management and control of the daily operation of a large luxurious Hotel. One of the pictures is of the Carlton Hotel, Pall Mall, London is its Kitchen. The largest in London. Also the domain of Escoffier, Maitre Chef de Cuisine from 1899 - 1919. We are informed by Ritz that the astronomical annual consumption at the Carlton was; Meat 400,000 lbs. Chickens 25,000. Ducks, Geese and Turkeys 4,000. Pigeons 3,000. Quails 24,000. Ortolans 2,000. Grouse, Partridges and Pheasants 13,000. Dover Soles 42,000 lbs. Other Fish 30,000 lbs. Hams and Bacon 47,000 lbs. Lard 6000 lbs. Butter 47,000 lbs. Eggs 380,000. The amount of wine consumed, in bottles during the same period staggers: Sherry, Madeira and Port 2,700. Hock 6,000. Moselle 9,000. Bordeaux 16,000. Burgundy 5,000. Champagne 55,000. Brandies, Whiskies and Liquers 15,000. A total of 108,700 bottles or nearly 300 bottles daily. It goes on to itemise and number all the other pieces of stock needed to capitalise a large London Hotel. A notable article by the great and famous Hotelier. Cesar was the undoubted star of the hotel industry, and was managing up to ten hotels at the zenith of his accomplishments. Shortly after that he began to suffer from breakdowns and depression. In 1902 his illness forced him to pass over his business to his wife Marie-Louise Ritz. She carried on her husband's hotel empire as first hotel manageress in the world. Caesar Ritz retreated to his beloved home village Niederwald, in Central Switzerland, for the last 16 years. He died in a clinic on the 25th October 1918.

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Modern category

ref number: 11262

Soyer. Alexis Benoit Incorporating all of Soyer's new ideas.
Reform Club's new kitchen plans.
An article from the fourth annual volume of 'The Builder' magazine of 1846. With Illustrations and full specifications for all aspects and equipment of the new Kitchen at Reform Club, Pall Mall, London.
1846. 330 x 212. 4 sheets of a 5p article (one double sided). 340-344. 3 pages printed from the 'The Builder' magazine archive. First and second pages 340/1,is the full spec. for the arrangement of the kitchen and equipment. Second page 342, is drawings of individual large pieces of equipment and a full open plan of the whole kitchen. Page 343, a full overhead drawing of the kitchen, plus five main pieces of kitchen equipment. Page 344, the last page of Soyer's description of the key elements of the whole Kitchen, plus a list of reference points based on the Architect Mr Barry's drawing of the kitchen as specified by Soyer. Housed in a decorated hand-made cardboard folder with a label.
- The Reform club was completely refurbished and opened its doors on 24th May 1836 at Dysart House 104 Pall Mall. 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. 'The Builder' is one of the United Kingdom’s oldest business-to-business magazines, launched in 1843 by Joseph Aloysius Hansom – architect of Birmingham Town Hall and designer of the Hansom Cab. The journal was renamed 'Building' in 1966 as it is still known today. 'Building' is the only UK title to cover the entire building industry. Even tho this is only 2 original pages of 5 with the other 3 printed straight from the 'The Builder' online archive, it is still a very rare and informative article about Soyer's famous kitchen that even had a visit from Royalty. Soyer the supreme self-publicist wasted no time promoting it. Many of his ideas and inventions in the new kitchen were ground-breaking, typical of his lifelong eclectic drive and energy.

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Ephemera category

ref number: 11263

Manuscript Recipes;
Fourteen loose recipes written in various hands.
- The Winstanley Family of Old Braunston Hall. Leicestershire.
n/d. Circa 1770. One of the recipe's appears inside a delivered note with Mrs Winstaley's name on the outside. These fourteen recipes appear to have been given to Mrs Winstanley from friends, as they all have been written in different hands and belonging to different ages. Contained inside a cardboard handmade folder with marbled paper and label. An interesting item.
- To date these manuscripts is quite easy. In 1775 Clement Winstanley commissioned the local architect and builder William Oldham (who later became the Lord Mayor of Leicester) to construct the present Braunston Hall. The design typical of the period, a solid Georgian residence. (See image 1. below) The Hall was built on a rise with views overlooking Charnwood forest and set in one hundred acres of fine parkland. Clement also held the Office of High Sheriff of Leicester. As the letter with the one recipe is addressed to Mrs Winstanley, Braunstone House. Leicester, then we can date it sometime before 1775. Exactly when can't be ascertained. The Winstanley's came to Braunstone in the mid 17th century. James Winstanley (the father of Clement) purchased the estate from the executors of the Hastings family after the death of Henry Hastings’ in 1649, for the sum of £6,000. A quitclaim in 1651 gave him freehold interest in the estate of Braunstone. Finally, I came into possession of these recipes when gifted to me by my good friend Andrew Phillip Poore, born 1951. He is the one who previously gave me the Winstanley three manuscript recipe books that can be viewed in this website under item # 11157 and a beautiful small recipe book under item # 10927. Andrew is the son of the late Rosemary Philippa Winstanely, born in 1914 at Braunstan Hall and passed away on the Oct. 6th 2006. These items all came from her late estate.

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Ephemera category

ref number: 11264

KERRIDGE. TOM - Signed by the Author.
THE HAND AND FLOWERS COOKBOOK.
H & F Photography by CHRISTIAN BARNETT. BLOOMSBURY ABSOLUTE. LONDON * OXFORD * NEW YORK * DELHI * SYDNEY.
FIRST EDITION. 2020. 270 x 210 x 35. Inside cover and fep. double-page b/w photograph of the kitchen during service. [1] Half-title with Tom Kerridge's signature. Verso Frontis piece of Tom cooking. Title page. Verso a b/w photograph of Tom and Liam Gallagher. (1) Dedication. Verso night-time photograph of The Hand & Flowers pub. 1p Contents. Verso b/w photograph of Tom. 9-21 Introduction. 22-28 A series of b/w images of twenty-four hours in the Kitchen. 29-410. 411-419 Index. 420-427 Thanks. 1 double page b/w photograph of the kitchen being washed-down after evening service. 430 -431 double page About the Author with a b/w photograph of Tom. Verso with Printer's details. 1fep. Back cover the same as the front with a double-page b/w photograph of the kitchen during service. The full white strong hard covers and spine with b/w text. Very good condition; as new.
- Tom Kerridge is an unusual chef. The introduction to this book alone, is in itself a fascinating read. He is a highly acclaimed cook trained in fine-dining kitchens. His love of pubs and the bonhomie of locals and neighbour's drinking, chatting and enjoying boozy banter and laughter, is the deep 'raison d'etre' behind the 'Hand and Flowers Pub' in Marlow, Buckinghamshire. In the introduction, Kerridge explains: "The pub dining scene broke the 'posh barrier' down [from high-end fine dining establishments] and made it possible for people to go out and eat simple food in lovely, un-stuffy environments". At the relatively young age of 31 years, he and his wife Beth, gained the tenancy and opened the pub in 2005. Tom's fusion of high-end simply presented, flavour-driven cooking, unexpectedly, ten months later in 2006, gained him his first Michelin Star. An extraordinary feat. Behind his ready ability to have a laugh, Kerridge's easy nature hides a shrewd and intelligent operator. He tells us that in the beginning before opening 'Hand and Flowers', he wrote to Michelin and enclosed his CV and also explaining the thoughts behind his pub opening. This cuts out immediately the wait that owners or chefs of most serious, ambitious eateries experience while they depend on slow 'word of mouth' to alert the Michelin inspectors. The engrossing Introduction gives a very well described idea of just how tough the building of the pub business was for Tom and Beth. He notes four qualities needed; Consistency, Drive, Character and Teamwork all backed up by sheer bloody-mindedness of never, ever accepting 'that will do'. This ethos is behind most successful ventures in any field of endeavour. Tom Kerridge changed the face of great cooking. He had the strength of conviction to bring it to the local pub. His ongoing focused efforts on the quality of his cooking are mirrored in Jay Fai's Thai Street food stall in Bangkok, where her famous Crab Omelette among other dishes has gained its first Michelin star. From a specific English pub to a specific Thai Street food stall, the tastes are completely different, but the desire to give of their best and to please their customers is the very same admirable intent. A very good cookbook.

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Modern category

ref number: 11265

Gagrine. , Princess Alexandre The 1st English edition in fine condition
The Russian Cook Book.
THE RUSSIAN COOK BOOK COMPILED & TRANSLATED BY Princess Alexandre Gagarine (The printers square lined device) LONDON: William Heinemann Ltd. With a green ornamental border.
FIRST BRITISH EDITION. 1924. 8vo. 1fep. Half Title. Verso publisher's note. Title page. [1] 1p Contents. [1] 1-247. [1] 2fep. Very clean text block. Orange cloth backed blind stamped boards. Gilt lettering on the spine. Original dust jacket very slightly rubbed on the top edge. Overall very clean and well preserved. An extremely scarce book with the fine dust jacket.
- The Russian Cook Book (translated into English by Princess Gagarine) originated in the kitchen of the sumptuous house of Madame Dragomirov, the wife of The Governor General of Kiev which was famed for its cuisine. At the request of her friends, she compiled the collection of her recipes and published it with great success in Russia. It was first published in the West in 1923, in New York by Alfred A. Knopf. Titled the 'The Borzoi Cook Book' it was translated by Princess Alexandre Gagarine. This copy is the first British edition of 1924, published in London by William Heinemann and re-titled 'The Russian Cook Book', also by Princess Alexandre Gagarine. This book of fine food is the product of a very privileged lifestyle and a large household budget. It is a direct result of Madame Draomirov's record of lavish entertaining. There is a recipe for 'Soup Puree of Game' consisting of 3lb Beef and 3 Birds, (either grouse, blackcock or partridges) 3/4 lb of Barley, 1 egg yolk, 1 cup of Cream and butter. Another recipe is for the French Sauce Bernaise served with Beef steaks. Further in the book are recipes for Roasts: Turkey stuffed with Chestnuts. Roast saddle of Roebuck. A roast Bustard along with all manner of game birds. Did the common peasant ever see such spreads in their whole life.? These recipes of all the great Russian dishes are from a time before the revolution of 1917. Princess Alexandre Gagarine the compiler and translator, had fled the revolution to America, but would herself have been a member of that Russian strata of high-level privilege. She did a prudent move by translating Madame Draomirov's successful Russian version of her cookbook. She probably needed the cash. Two very different, but popular cookery books of the time, certainly counterpoint the privileged richness of Gagarine's book. No 1 is 'A Gift to Young Housewives' 1861. A Russian cookbook written and compiled by Elena Ivanovna Molokhovets and usually referred to as "Molokhovets", rather than its long title. It was the most successful book of its kind in the 19th and early 20th-century in Russia. Molokhovets revised the book continually between 1861 and 1917, a period of time falling between the emancipation of the serfs and the Communist Revolution. The book was well known in Russian households during publication and for decades afterwards. It was republished in 2003. The 2nd influential cookery book after the October revolution of 1917 was 'The Book of Healthy and Tasty Food' by Anastas Mikoyan. What Elena Molokhovets is to nineteenth-century culinary history, Anastas Mikoyan, Stalin’s commissar for foreign trade is to the Soviet era. Mikoyan’s project was as welcome to Soviet housewives, to whom it is dedicated, as Molokhovet's book had been to their great-grandmothers. Containing more than 1,400 recipes, it sold more than 8 million copies and has never been out of print since it’s 1952 publication (it was first issued in 1939, but the war hindered further print editions) Many of the recipes in the Book, as it is lovingly referred to, begin with “open a tin of…” reflecting the ubiquity of tinned food, as well as the fact that many Soviet citizens were still in possession of only one burner on a communal apartment stove. Mikoyan's book’s recipes contain ingredients that can be counted on the fingers of one hand and only a few simple steps. It also contains useful information on nutrition, cooking methods, and even the etiquette of setting a proper table, reflecting the post-war trend of returning to family life. Whereas Mikoyan's book is a government sponsored production for the masses, the 416 recipes of great variety in Princess Alexandre Gagarine's cookery book are strongly biased and worded due to the French influence in the Royal Kitchens of St.Petersburg, where great chefs like Careme and Urbain Dubois spent some time. This would have a profound knock-on effect on the kitchens and dining tables of the pre-revolution elite classes, who were strongly influenced by all things Royal. When reading the recipes one thing that surprises, is the amazing and varied abundance available, of the fresh food from water, land and air. A fascinating insight into a cuisine that is not so well known outside of Russia, plus a lifestyle that disappeared for a long time till the growth of new Russian middle and upper classes and the oligarchs, with their wealth, helped to re-establish a similar level of demand and consumption. Indeed, an ironic democratic dynamic.

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Modern category

ref number: 11266

MacGeoch. Catriona. A fascinating and dangerous tradition from the Outer Hebrides.
SULAISGIER.
Photographs by James MacGeoch. Catriona MacGeoch / with John Love & Finely MacLeod. A small shield device of Acair Books (the publisher)
FIRST EDITION. 2010. 215 x 250 mm. 2feps. 1p Photograph of Gannets. Half-Title. Title Page. Verso Contents. 1p Preface. Verso with Dedication. 4p James MacGeoch. 1p Graham MacGeoch. A letter reproduced. 1p Map of Sulaisgier. xvi - xviii James MacGeoch 1914-1970. xix - xxvi Eathar Shulaisgier in Gaelic. 1p Photoraph. (2) 4-130 b&w Photographs. [1] 132 - 136 Descriptions of Photographs. 2 feps. Back and front covers with b&w Photographs In fine condition with a CD of film enclosed. Text in English and Gaelic.
- This fine book by Catriona MacGeoch is a dedication to her father, James MacGeoch who took most of the b&w photographs and Catriona wanting to record the strong tradition of the hunters of Sulaisgier. Condensed from an article in The Scotsman newspaper online, about a filmed documentary that centres on a venture every August to a remote Atlantic outcrop called Sùlaisgeir. It is an annual ritual that was first recorded in the 16th century about the young Gannet (called Guga in Gaelic) hunters, who are licensed by Scottish Natural Heritage to kill 2,000 three-month old young Gannets who have just shed their soft white baby feathers and acquired their dark adult plumage Film crews follow the ten men from the remote community of Ness (who are known collectively as Niseachs), on Lewis, on the Outer Hebrides, as they venture for the cull approximately forty miles north by boat. After the team arrive ashore following a five-hour sea trip, they set up their camp, covering an ancient bothy with tarpaulin and building a chute and pulley system so they can move equipment up and dead birds down the soaring cliffs. A radio transmitter is put up to allow contact with home. The men live on the island for two exhausting weeks, sleeping rough in the bothy, which was first constructed by monks over a thousand years ago. Using time-honoured traditional methods, the hunters work ceaselessly and dangerously, killing and processing the 2,000 birds by catching them with a long pole and clip, before it is quickly stunned by hitting it on the back of the head with a stick, then beheaded. The cliffs are very slippery and the men bind their shoes with rough canvas to allow some grip (see image #3 below). The dead Guga are then plucked, cut open and splayed, removing the innards and singeing the skin with flames, then covering with rough salt inside and out, and finally stacked in a neat but tightly layered pile. They are then, at the end of the hunt, sent down the chute to be taken back to Ness with the hunters, whom one imagines that by this time, probably smell pretty ripe themselves. The film gives rare access to the hunters who read from the Bible twice a day, sleep top to tail in the cramped bothy and hold a bar-b-q on their last night, of roasted Guga, marinated in madras powder and whisky. The film features Dods MacPhárlain, who holds the licence for the hunt, as he embarks on his 42nd and final trip to Sùlaisgeir. He said: “I’ve smelt the Guga since I was a year old so I was destined to go. It means so much to me. That’s probably why I have been going for over forty years. A tradition which spans centuries, the hunt is the last of its kind in the UK. The flesh of the young gannet is regarded as a delicacy in Ness today though, for others, it is an acquired taste. The Guga smell very strongly once processed during the hunt and stored. Many Ness women will not allow them into the house. It was a popular meat in earlier times in Scotland. In the sixteenth century it was served at the tables of Scots kings and was a favourite with the wealthy as a ’whet’ or appetizer before main meals. This is a fascinating insight into a community still carrying forward a very old tradition. What is also compelling, is to realize that this extremely dangerous hunt of the Guga would have started as a pragmatic necessity of survival. In other articles online, one reads that the extreme smell of the preserved seabird is almost addictive. It also mirrors the famous Hákarl, the national dish of Iceland consisting of a Greenland shark or other sleeper shark which have been cured with a particular fermentation process and hung to dry for four to five months. The smell being as objectionable to the unsuspecting nose as the Hebridean Guga. Other very obnoxious smelly fare are the dried fish of India and Vietnam that show the same need for preservation as the more easily acceptable Bacalhau of Portugal and Spain. In this time of storage freezers, fast national and international transportation and distribution of fresh fish and meats, it's amazing that a love for those foods has stayed so strong. Just as Dods MacPhárlain said above, that the smell of Guga since he was one year old compelled him to carry the tradition forward and to crave the taste of that preserved young bird.

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Modern category

ref number: 11267

Coles. Charles A very handsome & interesting book.
GAME BIRDS.
Illustrated by Maurice Pledger. Written by Charles Coles. CRESCENT BOOKS New York.
Elephant Folio. 1988. 355 x 225 mm. 2 feps. Title page. 1p Dedication, Verso with b&w Drawing. 1p Acknowledgements, Verso with b&w Drawing. 1p Contents, Verso with b&w Drawing. 1p List of Plates. Verso with b&w Drawing. 1p Forward by HRH The Prince Philip Duke of Edinburgh K.G., K.T. Verso with b&w Drawing. 1p Introduction to the Artist. Verso with b&w Drawing. 1p Game Conservation. [1] (p 19) - 117. 2 feps. Text block as new with 24 full-page colour plates and numerous b&w drawings. In the publisher's brown cloth boards, gilt-stamped to spine. with yellow pictorial dust-wrapper. A sumptuous production with a royal foreword. Fine condition, as new.
- First Printed 1981 this is a very handsome book with wonderful full-page coloured plates by Maurice Pledger. Plate 1 is the Pheasant (Phasianus colchicus). Besides the beautiful coloured plate there is a full-page of very detailed information about the Pheasant. We learn on Plate 3 that the Quail (Coturnix coturnix) was so over-hunted that by international agreements, Quail served in British restaurants are the Japanese species now reared in captivity like poultry. Plate 8 - The Capercaillie (Tetrao urogallus), a member of the Grouse family fly must faster than the Grouse, therefore there during the annual shoot are only 15% compared to 30-50% for grouse. We learn the meat is an acquired taste due to pine-needles in its diet which gives undertones of turpentine in the flesh. The wonderful tasting Woodcock (Scolopax rusticola) is a big favourite of chefs and game lovers. One of the few birds to be cooked and eaten with the trail intact (ie; without being first eviscerated). A generation or so ago a cold roast woodcock, accompanied by Claret, was a much-favoured breakfast for a country squire. Finely, on page 115 there is a fine aphorism for the hunter, from Chief Seath of the Suquamish Indian Tribe, dated 1855 - " What is man without beasts.? If all the beasts were gone, man would die from great loneliness of spirit, for whatever happens to the beasts also happens to man. All thigs are connected." Wise indeed.!

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Modern category

ref number: 11268

Copley. Esther
THE HOUSEKEEPER'S GUIDE
OR A PLAIN & PRACTICAL SYSTEM OF Domestic Cookery, BY ESTHER COPLEY. Author of Cottage Comforts &c. (A small illustration of kitchen equipment) London. PRINTED FOR JACKSON & WALFORD 18 St PAULS CHURCH YARD 1834.
FIRST EDITION. 180 x 113 mm. 1fep with ownership inscriptions. Frontispiece of a fine illustration of a kitchen scene. 1st ornate Title page. 2nd Title Page. (1)iv - xi Introduction. 5 plates of Carving and Butchery Illustrations, 1loose. (1)2 - 391. [1] (1)394 - 407 Index. [1] 1fep. 1/4 green publisher's original cloth with original grey paper hardboard covers. Text block slightly dusty but fine. Overall in good original condition. This is possibly Copley's scarcest title.
- Esther Copley (born Esther Beuzeville on 10 May 1786 in London, died on 17 July 1851 in Eythorne, Kent) was a prolific author of children's books, tracts, and books on domestic economy. Cottage Comforts (1825), addressed to the working people, went into scores of editions, for example. Among several other works on domestic matters was the pamphlet Hints on the Cholera morbus (1832), on how to prevent and treat the disease. Her stories for children were mainly didactic, designed to make them thrifty and good by providing examples of moral behaviour. She also wrote longer, non-fiction works for children, including Scripture Natural History for Youth (1828) and a 500-page History of Slavery and its Abolition (1836). [Ref: Rooke Books - Home of the mad librarian]

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Antiquarian category

ref number: 11269

Bowman. Editor. Anne A wonderful copy.
THE NEW COOKERY BOOK
A COMPLETE MANUAL OF ENGLISH AND FOREIGN COOKERY ON SOUND PRINCIPLES OF TASTE AND SCIENCE COMPREHENDING CAREFULLY TRIED RECEIPTS FOR EVERY BRANCH OF THE ART BY ANEE BOWMAN FOURTEENTH EDITION. LONDON. GEORGE ROUTLEDGE AND SONS, LIMITED. CARTER LANE, LUDGATE HILL.
n/d Circa 1915. 187 x 130 mm. 1 fep. [1] 1 colour Plate. Title page. Verso [1]. (1)iv Contents. (1)2 - 601. [1] 603 - 606 List of Maigre Dishes for Lent. 607 - 609 List of Entrees. [1] (1)612 - 635 Index. [1] 1fep. Text block very slightly age dusted but in wonderful condition with 640 pages, 1747 receipts and 4 nice colour plates. Boards and spine in a rich red colour with the front cover and spine ornately decorated in black and gilt. A very handsome book.
- This book by Routledge and Sons is a bit mysterious. It resembles in many ways the very original formatting of Mrs Beeton's famous book of household management, even down to the similar colour plates. The first edition of this 'New Cookery Book' was published in 1867. This was just 6 years after Beeton's first edition and 8 years after the first of Beeton's original booklets of 'Household Management' was sold, giving the feeling that this Routledge issue was trying to cash in on the Success of Beeton. Another mystery is the lack of an author but just Anne Bowman's name as an editor. When checking Anne Bowman's name online we find that she had edited many disparate titles of Routledge's library. Knowing that the firm of Routledge and Sons was by 1899, close to bankruptcy, it's not a surprise when you check online that they did not have many original publications. Even tho' 'The New Cookery Book' is, so it seems, a result of republished existing material, it is a comprehensive cookery book that is not surprising to have reached a 14th edition. Even knowing all this it is also still a pleasure to have this fine copy.

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Antiquarian category

ref number: 11270

ANON: - A scarce recipe book for use of Isinglass.
PASTRY-COOK AND CONFECTIONER.
FOURTEENTH EDITION. (a small single line) A HANDY GUIDE ON WHAT TO BUY; WITH RECIPES AND HINTS FOR PREPARING ALL KINDS OF PUDDINGS, PIES, JELLIES, ETC., TOGETHER WITH ADVICE AS TO THE DESCRIPTION AND QUALITIES OF ARTICLES TO BE USED. (a small single line) CONTENTS. Preface p3. Jellies and Creams. p5. Pastry p11. Cakes and Biscuits p13. Puddings p18. Preserves p26. Savoury and Aspic Jellies. ALSO a Fifteenth edition. (see the 2nd image below). It has 40p instead of the previous 32p.
Slim 8vo. Circa 1849. 204 x 136mm. The nicely illustrated front cover similar to the text of the title page with the addition of LONDON: PUBLISHED BY G.P. SWINBORNE & CO., 33 & 34, ST. ANDREWS HILL, E.C. 1891. Blue paper with desserts arranged around flower-and-fruit centrepiece on front [1] First page - the verdict of the Judgment [sic] of the Lord Chief Justice on November 16th 1888 found in favour of Swinborne's refined Isinglass. 2nd Page Confirming Swinborne's Patent for Gelatine and Isinglass. Title page. p4. An advertisement for Isinglass. p5. Preface to the fourteenth Edition. 4-32. Inside of back cover; Index. Back cover blank. 2nd ITEM. JCCat records this 15th Edition published in 1892. Other 15th editions were published 1897 and another of 1900. Only the invalid recipes on pages 33-40, written by Lady Constance Eleanora Caroline Howard, are new to this edition and presumably the two that came later. Both items in good condition considering their delicate construction.
- A nice company production from Messrs Swinborne, that produces Isinglass which is a pure form of Gelatine. The best kinds came from Brazil and Russia. Isinglass is a key ingredient in the classic Russian Salmon dish with boiled Eggs, Rice and Mushrooms wrapped in a Croute of Brioche. Once cooked it has Isinglass poured inside the croute. This dish would have been a natural development over time by Russian cooks as the best and most common Isinglass (a form of collagen) was produced from Sturgeon. Nowadays Isinglass is rare and very good Gelatine is widely available made from pigs and cows skin and bones. From the UC.Davis. Robert Mondavi institute for Wine and Science, online, we can find some bibliographical facts about the different editions: 1st edition 1879. BMCat cites "Universal cookery series. No. 1. Pastry-cook and confectioner... A handy guide on what to buy", London: L. Emanuel, 1879, pages 32. This may well be the first edition 7th edition of 1882. G. P. Swinborne and Co's name does not appear in the title of the seventh edition as it does in the title of later editions Another edition 1887. CBCat. cites a 32-page edition published in 1887.

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Antiquarian category

ref number: 11271