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Cole. Mary The Third edition very much improved.
THE LADY's COMPLETE GUIDE;
or, COOKERY IN ALL ITS BRANCHES CONTAINING The most approved Receipts, confirmed by Observation and Practice, in every reputable English Book of Cookery now extant; besides a great Variety of others which have never before been offered to the Public. Also several translated from the productions of Cooks of Eminence who have published in France, particularly the Duke de Nivernois's, M. Commo's Historie de Cuisine, M. Di-sang's Maitre d' Hotel, M. Valois, and M. Delatour, with their respective Names to each Receipt; which, with the ORIGINAL ARTICLES, form the most complete System of Cookery ever yet exhibited, under the following Heads, viz. ROASTING, SOUPS, TARTS, BOILING, SAUCES, PIES, MADE -DISHES, GRAVIES, PASTIES, FRYING, HASHES, CHEESECAKES. BROILING, STEWS, JELLIES, POTTING, PUDDINGS, PICKLING, FRICASSEES , CUSTARDS, PRESERVING, RAGOUTS, CAKES, CONFECTIONARY, &c. To which is added, in order to render it as complete and perfect as possible, A LIST OF EVERY THING IN SEASON, SEVERAL OF FARE, AND AN ELEGANT COLLECTION OF LIGHT DISHES FOR SUPPER. ALSO THE COMPLETE BREWER; CONTAING Familiar Instructions for brewing all Sorts of Beer and Ale; including the proper Management of the Vault or Cellar. LIKEWISE THE FAMILY PHYSICIAN; Consisting of a considerable Collection of approval Prescriptions by Mead, Sydenham, Tissot, Fothergill, Elliot, Buchan, and Other. (two full length double lines) BY MRS. MARY COLE, Cook to the Right Hon. The Earl of Drogheda. (two full length double lines) LONDON: PRINTED FOR G. KEARSLEY, NO. 46, FLEET-STREET. 1791.
8vo. 204 x 137mm. 1fep. Half-title. [1] Title page. [1] v-viii Preface. (1)x-xiv Cook & Housewife's Calendar. (1)xvi-xx Proper Articles to cover the Table every Month. xxi-xxii Family Suppers. xxiii-xxiv Specimen of a House-keeping Books. xxv-xxxii Marketing Tables. xxxiii-Iii Contents. (1)2 - 440. 441 - 460 Index. 1fep. Full dark brown calf. Original spine with faded gilt tooling and red label. The text block very clean except for the half-title and last page which are quite dusty. Overall a nice copy.
- In Petits Propos Culinaires; booklet # 43, there is a well-written and informative article by Fiona Lucraft on recipe plagiarism of cookery books. Aimed primarily at John Farley the Head Chef of the London Tavern and 18th century author of the well-known cookery book titled; 'The London Art of Cookery' (see on this site for the 1st edition of 1783: item #11035). The extensively researched plagiarism highlights the other key authors whose recipes Farley copied. This article throws by default, Mary Cole's well documented declaration of the source of the recipes she used or copied in her own cookery book, claiming full credit in her preface for this new and transparent innovation. Lucraft in her PPC notes, surmises at the end of her article that Cole herself also bears scrutiny. She found after researching the Cole recipes where no source is declared, that they came from Farley. She further cites Jilly Lehman in her French Thesis on 18th century cookery books, whereby Lehman informs that William Verral, Clermont and Dalrymple are also sources not credited for their recipes by Mary Cole. Another puzzling note brought to our attention by Virginia Maclean in her STC of Cookery Books: 1701-1800, is the fact that Cole cites six French authors on her title-page and three others in her preface. Nine in total. Only one, 'Clermont', can be identified. Maclean further queries of the other eight, whether they had cookery books of which no other trace has survived. Maclean ventures an alternative hypothesis. That Cole adds those French names to make fun of those English cookery book authors who parade foreign names on their title pages. Either scenario involves modifying previous good impressions of Cole and her cookery book. Never the less her book is not only cookery recipes, but gives comprehensive medical and brewing information. Axford p244. Bitting, 94. Cagle 623. Maclean, page 29. Oxford, p117-119. Simon BG 363.

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Antiquarian category

ref number: 11302

COPLEY. ESTHER This title printed anonymously.
THE NEW FEMALE INSTRUCTOR;
OR YOUNG WOMAN'S GUIDE TO DOMESTIC HAPPINESS; CONTAINING GENERAL RULES FOR THE REGULATION OF FEMALE CONDUCT; TOGETHER WITH THE ELEMENTS OF SCIENCE, AS GEOGRAPHY, ASTRONOMY, NATURAL HISTORY, BOTANY, &c IMPORTANT HINTS IN REGARD TO ECONOMY; ALSO, Examples of Illustrious Women: TO WHICH ARE ADDED, ADVICE TO SERVANTS; A COMPLETE ART OF COOKERY; WITH PLAIN DIRECTIONS FOR CARVING; AND A GREAT VARIETY OF MEDICINAL AND OTHER USEFUL RECEIPTS; BEING AN EPITOME OF ALL THE REQUIREMENTS NECESSARY TO FORM THE FEMALE CHARACTER, IN EVERY CLASS OF LIFE. (a small single line) Illustrated with appropriate Engravings. (a small single line) LONDON: THOMAS KELLY, 17, PATERNOSTER ROW. MDCCCCXXXVII.
8vo. 217 x 147 mm. 1fep. [1] Frontispiece dated 1834. Title page. (1)iv-vi Preface. (1)viii Contents and Directions for plates. (1) 2-3 Introduction. 4-664. (1)666-670 Index. 1fep. Seven plates. Bound in full dark-brown calf with ornate faded gilt-spine re-laid. Text dusty and stained in places. Overall fine.
- Esther Hewlett Copley (1786 - 1851) was a Baptist prolific writer of fiction (children) and histories. Born in London to a French Huguenot silk manufacturer. She married James Hewlett, evangelical curate at St Aldates, Oxford, in 1809, and chaplain at Magdalen and New College. In 1827 she married William Copley a Baptist minister at New Road, Oxford, where she had already joined after the death of her first husband. In 1837 he became minister at Baptist Church, Eythorne, Kent, but her husband suffered signs of alcoholism, and he eventually left her in 1843. She remained at Eythorne until her death in 1851, but left the Baptist chapel in 1844, though she remained a Baptist. She wrote prolifically after 1815, mostly works for children, religious and moral tracts (uniting morality with domestic economy), and sacred history and biography, including The Cook's Complete Guide - 1827. (see item #11258 on this site). Cottage Comforts - 1825, (see item #10930 on this site). Cottage Cookery - 1849. (see item #11016. on this site). The Housekeeper's Guide - 1834. (see item #11269. on this site). The Young Servant’s Friendly Instructor - 1827. Catechism of Domestic Economy - 1850. Among her works for young people are The Old Man's Head, or, Youthful Recollections - 1823. My Mother's Stories, or, Traditions and Recollections - 1838. The Poplar Grove, or, Little Harry and his Uncle Benjamin - 1841. and Family Experiences and Home Secrets -n1851. Among her works written for children are Scripture Natural History for Youth - 1828. Scripture History for Youth - 1829. and Scripture Biography -m1835, and possibly her most significant work, A History of Slavery and its Abolition - 1836.

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Antiquarian category

ref number: 11303

SAULNIER. L. - The first English edition - nicely illustrated.
LE REPERTOIRE DE LA CUISINE
NB; Missing the following Title page. 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 Page missing [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, Full page hard card advert from Leon Jagegi. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 2feps. Internally very clean and tight. The original burgundy cardboard covers slightly rubbed on edges. With the spine held firmly with clear tape showing the original dark text.. The front cover with the original indented, faded gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chef's greasy hands and being stored without thought. Most copies found are quite battered and worn.
- The great French culinary manual used by all trained chefs as an aide-memoire and reference. Although no quantities are given most chefs don't need them as the book was used in their training colleges and they have not forgotten the quantities. It was needed mostly when the Chef de Cuisine put up on the notice board new seasonal menus or banquet menus. Then the chefs would use the Repertoire as a reminder. This is no longer the case. Due to more and more innovative menus and recipes with diverse ingredients used, the Repertoire is not consulted as it used to be. But, all trained professional chefs hold this book in high regard, although one wonders for how long. Even without the missing title-page, a very scarce copy.

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Modern category

ref number: 11304

WALKER. M.A. THOMAS Little known Victorian periodicals compiled.
THE ORIGINAL.
by THOMAS WALKER, M.A. TRINITY COLLEGE, CAMBRIDGE; BARRISTER AT LAW, AND ONE OF THE POLICE MAGISTRATES OF THE METROPOLIS. SECOND EDITION. LONDON. HENRY RENSHAW, 356, STRAND. 1836
220 x 120mm. 2feps. Title page. On verso; LONDON: IBOTSON AND PALMER, SAVOY STREET, STRAND. (i) - iv Contents. (1)2-444. Including all 29 periodicals. 2feps. The pages very clean. Both inside covers and facing pages marbled. 1/4 bottle green calf with same colour cloth boards. Tips bottle green calf. Spine with raised bands and gilt tooling with dark maroon label. All edges of the text block marbled. A very attractive copy.
- This is a full compilation of an irregular series of individual Victorian periodicals written entirely by Thomas Walker, the son of a Manchester manufacturer and Whig reformer. Walker was born in 1784, gained his B.A. and M.A. from Trinity College, Cambridge, in 1808 and 1811 respectively, and was called to the bar in 1812. In 1829, he became a police magistrate in Lambeth court. Six years later, he began 'The Original' for, he claimed, it would provide “a constant and interesting stimulus to my faculties of observation and reflection” – in other words, it would act as a kind of public diary. A lively, un-illustrated 3d weekly 16-page miscellany (though its first issue comprised 12 pages and its last just 4), it ran from May 20th 1835 to the 2nd December 1835 for 29 numbers, coming out every Wednesday for 3d and also monthly in a wrapper (its last number, the 4-page issue, costing only a penny). It was published by Henry Renshaw, 356 Strand, London and printed by Ibotson & Palmer, Savoy Street. The most famous and influential section of the miscellany in the nineteenth century and beyond was 'Aristology; or, The Art of Dining'. Beginning in number 13 and continuing until number 22, it received particular favour in the 'Quarterly Review'. It was eventually published separately in 1883 with the rather unlikely suggestion it become a school textbook, edited by no less than Sir Henry Cole, founder of the Albert Hall, the Royal College of Music – and the National School of Cookery. It is possible to see the influence of Brillat-Savarin’s famous 'Physiologie du Goût' - 1825, in Walker’s mixture of charming anecdote and pseudo-science. However, recipes are conspicuously lacking: unlike Brillat-Savarin, Walker concentrated on refining the delights of consumption rather than production. His work relates to the gastronomic literature associated with gentlemen’s clubs such as George Vasey’s 'Illustrations of Eating' - 1847. and J. Timb’s 'Hints for the Table' - 1859. rather than to the practical and popular cookbooks of that time.

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Antiquarian category

ref number: 11305

Armstrong. John Daunting expectations but an interesting read.
THE YOUNG WOMAN'S GUIDE.
TO Virtue, Economy, and Happiness; Being an improved and pleasant Directory FOR CULTIVATING THE HEART AND UNDERSTANDING; WITH A COMPLETE AND ELEGANT SYSTEM OF DOMESTIC COOKERY, Formed upon principles of Economy: ALSO, The Art of Carving and Decorating a Table, explained by Engravings. Confectionary in all its Branches. Proper Directions for Marketing, and Bills of Fare for every Day in the Year. (2 perpendicular lines) Best Method of Brewing for large or small Families. Making and managing British Wines. Valuable Medical Directions. A great Variety of useful Family Re-ceipts. TO WHICH ARE ADDED, Instructions to Female Servants in every Situation; APPROVED RULES FOR NURSING AND EDUCATING CHILDREN, AND FOR PROMOTING MATRIMONIAL HAPPINESS; ILLUSTRATED By interesting Tales and Memoirs of celebrated Females; The whole combining all that is essential to the Attainment of EVERY DOMESTIC, ELEGANT, AND INTELLECTUAL ACCOMPLISHMENT. (a small shaped line) BY MR JOHN ARMSTRONG, And Assistants of unquestionable Experience in Medicine, Cookery, Brewing, and all the Branches of Domestic Economy. (a small shaped line) Embellished and illustrated with twelve appropriate Engraving. (a long shaped line) Newcastle upon Tyne, PRINTED AND PUBLISHED BY MACKENZIE AND DENT, ST. NICOLAS CHURCH-YARD.
FIRST EDITION. n/d. Circa 1817. 214 x 138 x 43 mm. 2feps with a manuscript recipe for French Polish tipped in. An Engraved Frontis. An elegant extra engraved title page. [1] The Title Page. [1] A Dedication from the Editor. [1] (1)vi-xii Preface. (1)14 - 684. (1)ii - xii Contents. 1fep. The Frontis and 2 title pages have a 1" stain on the bottom of the page. The rest of the text block very slight age dusted. Bound in full dark brown calf with nice patina. the spine with blind tooling and faded gilt, with dark red label with gilt tooling.
- Nothing can be found pertaining to this thick book and it's author. It seems that Mr John Armstrong is also the editor. The dedication page proclaims itself to be a new, safe and pleasant guide to all young Females. In the preface we are further informed; "that it is no part of the writer's plan to make fine Ladies: but every young woman desirous of learning the proper management of a family; of improving her charms and her understanding; and for preserving the love and esteem of her lover, or her husband, will find in this work an invaluable companion, which will neither flatter nor deceive". Written and produced by a man, this is a frightening checklist that modern women would find disagreeable, combined also with the forcefully stated assumptions that are staggering. Just reading all the tasks and skills assembled on the title page, that the poor lady has to master, is thoroughly daunting. One can further assume that this book was probably used as a weapon more often than not, on husbands dumb enough to hand it to their new unsuspecting brides.

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Antiquarian category

ref number: 11306

CAREME. MARIE ANTONIN
L'ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE.
TRAITE ELEMENTAIRE ET PRATIQUE Des Bouillons en gras et en maigre, des Essences, Fumets, des Potages francaise et etrangers; des grosses pieces de Poisson; des grandes et petites Sauces; des Ragouts et des Garnatures; des grosses pieces de Boucheriee, de Jambon, de Volaille, et de Gibier, etc. PAR Antonin CAREME, de Paris. (one single line) TOME 1st A PARIS, (one single line) AU COMTOIR DES IMPRIMEURS-UNIS, Qui Malaquais, 15, CHEZ JULES RENOUARD ET C, LIBRAIRES, 6, RUE DE TOURNON, Meme maison a Leipzig; CHEZ DENTU, LIBRAIRE, GALERIE D' ORLEANS, AU PALAIS-ROYAL., Et au Depot principal, rue Sainte-Anne,55. (one very small single line) 1847
3 VOLUMES -- TOME 1: 218 x 140mm. 1fep. Half-title. [2] Portrait frontis of Careme. Elaborate title page (designed by Careme) [1] Title page. [1] v-vj Dedication to Madame Rothschild. vij-xix To Lady Morgan. [1] xxj-liij Notice Historique et Culinaire. [1] lv-lxvj Avertissement. lxvij-cviij Histoire. cix-cxvj Fragments. cxvij-cxxvij Des Ceremonies. [1] 1-296. (1)298-313 Table. [1] 1fep. Many small vignettes throughout the book. TOME 2: 218 x 140mm. 1fep. Half-title. Elaborate title page (designed by Careme) [1] Title page. [1] j-xxviij Aphorismes. xxix-xxxj Trait de Devouement d'un Domestique. [1] (2)7-326. (1)328-342. 1fep. Nine folded plates present plus many small vignettes throughout the book. TOME 3: 218 x 140mm. 1fep. Half-title. [1] Title page. [1] (1)2-519. [1] (1)522-544 Table des chaptres.. 1ep. Three single and eleven folded plates present plus many small vignettes throughout the book. All half title, elaborate titles and title pages foxed due to inferior paper being used. All text blocks clean and tight. All volumes in quarter dark tan calf with marbled board. Calf tips to boards. Spines with raised bands, gilt lines, blind tooling and 2 two red labels each. A fine set.
- Marie-Antoine Carême, born June 8, 1784, Paris, France, died January 12, 1833, Paris. A French chef who served the royalty of Europe, wrote several classic works on cuisine, and advanced the notion of cuisine as both an art and a science. Carême was born into a poor family. He began his career at age 15 as a kitchen helper in a Parisian restaurant but soon moved to employment in a fashionable pastry shop, or pâtisserie, frequented by Charles-Maurice de Talleyrand. Carême’s elaborately sculptured confections reached the table of Napoleon himself. Carême thereafter became the chef of Talleyrand (12 years), of the prince regent (the future George IV) of Great Britain (2 years), and briefly, in succession, of Tsar Alexander 1 of Russia, the court of Vienna, the British embassy in Paris, the Prince of Württemberg, the Marquess of Londonderry, and Princess Bagration. He then spent seven years with the Baron de Rothschild at his Ferrières estate. He published the first three volumes of 'L'art de la Cuisine Francaise au xixe-siecle.' by January 1833, while still alive. After his death volumes four and five were edited by his friend the food author Armand Plumerey, from the existing papers of Careme and published by 1834. Interestingly these three volumes can be considered a complete set as well as the set of five with Plumerey's additional two. Careme and his wife were buried together in Montmartre at the Cimetière de Montmartre.

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Antiquarian category

ref number: 11307

Plumtree. Annabella Very scarce with facsimile pages.
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. & 1 original fep with ink inscriptions. Title page in fine facsimile. (image #2 below) [1] 1p Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils & Diet. (1)2-355. [1] 22 pages Index - the last six leaves in fine facsimile. 2 pages Advertisements in facsimile. 1fep. [1]. Quarter modern dark calf with marbled boards with calf tips to boards. Raised bands with gilt lines & one red labels with gilt lettering. A nice copy of the very scarce first edition.
- Annabella Plumtree was the daughter of Robert Plumptree (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptree and a brother; the dramatist James Plumptree. 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. Even with the fine facsimiles pages this is a very scarce book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. There is some dispute about the spelling of Plumtree's name. The NUC cite it as 'Plumtre'.

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category

ref number: 11308

ANON.
THE Lady's Companion:
VOLUME 1. CONTAINING Upwards of Three Thousand different Receipts: in every Kind of COOKERY: AND Those the best and most fashionable; BEING Four Times the Quantity of any Book of this Sort. 1. Making near two Hundred different Sorts of Soops, Pottages, Broth, Sauces, Cullies, &c. after the French, Italian, Dutch, and English Way; also making Cake Soop for the Pocket. 11. Dressing Flesh, Fish and Fowl; this last Illustrated with Cuts, shewing how every Fowl is to be truss'd. 111. Directions for making Ragoos and Fricaseys. 1V. Directions for Dressing all Manner of Kitchen Garden Stuff, &c. V. Making two Hundred different Sorts of Puddings, Florendines, Tanzeys, &c. which are four Times the Number to be met (2 long perpendicular lines) with any other Book of this Kind. V1. The whole Art of Pastry, in [n aking - sic] upwards of two Hundred Pies, (with the Shapes of them engraven on Copper-Plates) Tarts, Pasties. Custards, Cheese-Cakes, Yorkshire Muffins, &c. V11. Receipts for all Manner of [Pick ing - sic] Potting, collaring, &c. V111. For Preserving, making Creams, Jellies, and all Manner of Confectionary, with particular Receipts for making Orgeat and Blanc Manger. 1X. Rules amd Directions for setting out [D nners, - sic] Suppers, and grand Entertainments. To which is added, Bills of Fare for every Month in the Year. ALSO Directions for Brewing Beers, Ales, &c. making all Sorts of English Wines, Cyder, Mum, Metheglin, Vinegar, Verjuice, Catchup, &c. WITH The receipts of Mrs Stephens for the Stone; Dr. Mead for the Bite of a Mad Dog; the recipe, sent from Ireland, for the Gout; Sir Hans Sloane's Receipt for Sore Eyes; and the receipt for making Tar Water. (1 long horizontal line) The SIXTH EDITION with Large Additions. (1 long horizontal line) VOL.1. (1 long horizontal line) LONDON: Printed for J. HODGES, on London-Bridge; and R. BALDWIN, at the Rose, in Pater-noster Row. 1753. VOLUME 11. is the Fifth Edition. Title page same as previous, except the three typos on the sixth edition are not evident here.
VOLUME 1. 179 x 113mm. 1 new fep. 1 original with inscription - Liz. Booker. Book AD 1757. [1] Frontispiece. Title Page with ink inscription on verso tipped in, with a warning "not to steal this book". (1)2-413. [1] Sixteen pages of Index to the first volume. 1fep. With seven pages of illustrations of trussing. Also nine pages of Bills of Fare. Text block fine. Frontispiece, tittle page somewhat browned and stained with no loss. VOLUME 11. 179 x 115mm. 1 new fep. 1 original fep. Title Page with ink recipe on verso tipped in for 'French Rowles'. (1)2-422. Eight pages of Index to the second volume. 2fep. With eight pages of ornate pie shapes. Text block nice and clean with the title page slightly age browned. Both volumes bound in full dark brown calf with both spines rather sunned. Boards with elaborate blind tooling and edged with thin gilt lines. The spines with raised bands and blind and gilt tooling. With red labels, gilt text and small round breen labels for volume numbers.
- Although the author is unknown and has produced a very large quantity of text, filling two thick volumes, the question arises; why not put a name to what is actually an impressive cookery book.? It is hard to imagine an independent publisher or even a production this size issued by a publishing quango, being profitable. The Title page proclaims boldly, that it is "Four Times the Quantity of any Book of the Sort". With near 200 soups alone, Including The Cook and Housewife's Calendar, or monthly list of things in season from January to December; Proper articles to cover the table every month ; Specimen of a Housekeepers Book with year-end statement; Marketing tables from one penny three farthings to three pence; table of expenses, income and wages from farthings to pounds and back to farthings; The eight pages of plates are impressive, but can also be found (albeit, arranged in a different sequence) in the book of 'Receipts of Pastry and Cookery' of Edward Kidder first published around1720. Whatever the true facts are, it is a very impressive set.

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Antiquarian category

ref number: 11309

Roux. Albert & Michel - With both brother's signatures.
On Patisserie.
MICHEL & ALBERT ROUX. (A THIN LINE) PHOTOGRAPHS BY ANTHONY BLAKE (A THIN LINE) A large illustration of cooking equipment. Macdonald Illustrated. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
Second reprint 1991. 254 x 198mm. 1 marbled fep. Half-Title. The brother's signatures on the verso. Title page. Printer's info. on verso. (1)Dedication page to Jean-Louis Berthet. p6-8 Contents. p9 Forward. p10-19 Introduction. p20-242. p243-245 Glossary. p246-247 Templates. p248-255 Templates. [1] 1 marbled fep. Full of fantastic colour plates of prepared dishes. Blue cloth boards with vibrant dust jacket. Condition as new.
- This book about pastry is largely the story of Michel Roux's career and accomplishment as one of the Master Patissiers of France. Even tho' he followed in the footsteps of his older brother Albert, it was Michel that shone as a Patissier. Every three years the French state organises the most prestigious competition for representatives from 217 professions, assembled into 17 groups comprising among others, such disparate trades as mosaics, ironmongery, sculpture, floral art and of course culinary art; all trades where 'hand and mind' combine. This competition is to achieve the title of 'Meilleur Ouvrier'. This entitles the holder by an official decree, to teach at the highest technical level. Michel achieved after a gruelling competition, that tests every participant to their limit, the title of 'un des Meilleurs Ouvriers de France 1976, Patissier-Confiseur'. Thereafter to be considered one of the finest craftsmen in patissierie, in France. This book beyond doubt, reflects that Mastery. It also pays homage to all the friends, colleagues, craftsmen, mentors, and even the lasting influence of his Mother and of course his equally gifted brother, Albert. An incredible book full of full-page photographs, recipes and the history of true master craftsmen.

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Modern category

ref number: 11310

Roux. Albert & Michel - With both brother's signatures.
French Country Cooking.
The title page of this book is a two-page spread. A bunch of red radishes obviously in summer, in a French open country market; The Roux Brothers (a single long line) FRENCH COUNTRY COOKING Albert and Michel Roux. Photographs by MARTIN BRIGDALE. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
FIRST ENGLISH TRANSLATION 1989. 4to. 268 x 215mm. 1fep. Half-title. Title pages. Printer's info. on verso. (1)Contents. p6-9 Introduction. p10-251. p252 Specialities of Provence. p253-256 Index. 1fep. Full of fantastic colour plates of prepared dishes. Dark brown cloth boards with vibrant dust jacket. Condition as new. ALSO ENCLOSED: A three folding page booklet for The House of Albert Roux 'Focus' Menu. A four page card advertising 'Sutherland's Eldon Wild Blue Pork' being sold by Roux. 1xA4 sheet of Traiteur menu items also available.
- In 1967 the brothers opened their first restaurant, Le Gavroche (The Urchin) at Lower Sloane Street in London. The opening party was attended by celebrities such as Charlie Chaplin and Ava Gardner. For the following week, Chaplin was reportedly shuttled across London so he could eat there. In 1972 the brothers opened a second restaurant, the Waterside Inn, in Bray, Berkshire, and launched a catering business. (see image #6 below). called the 'House of Albert Roux' at 229 Ebury St. London SW1. In 1967 Albert and Michel moved and opened Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. Graduates from the kitchens of Le Gavroche include Marco Pierre White, Gordon Ramsay, Marcus Wareing, Rowley Leigh, Paul Rankin, Bryn Williams, Andrew Fairlie, including, of course, Albert's son, Michel Roux Jr, now in charge at Le Gavroche, and Michel's son, Alain, in charge at the Waterside Inn. According to Rowley Leigh, "The fact that it is run by an incredibly strong family is key." Paul Rankin: "Whenever you go back you are made to feel amazing and special – a part of the family." In his book White Heat (1990), Marco Pierre White acknowledged Albert Roux as a mentor and father figure. Marcus Wareing calls the Roux brothers "the godfathers of British haute cuisine". In 2010, the Waterside Inn became the first restaurant outside France to have held three Michelin stars for a period of 25 years. An incredible achievement. This book essentially presents, not only the gastronomic heart of the Roux brothers but that of France as well. The Roux restaurants have stayed true to those roots and rather than try to pander to constant innovation, they have presented those timeless French regional classics to the highest standard. Largely because of the Roux Family's influence on the many British chefs who were trained in the Roux establishments, we now have an accepted 'Modern British Cuisine', supported with great appreciation by the many key food suppliers and artisanal producers, up and down Great Britain, capable of suppling the highest quality of all kinds of incredible produce. This is especially highlighted by the three items enclosed from Albert Roux's high-class shop first opened in Ebury Street. Pimlico, in the early 90's. An proud legacy. A fantastic cookbook.

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Modern category

ref number: 11311