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Ningon. Edouard Signed by Nignon in his beautiful handwriting.
E. NIGNON ELOGES DE LA CUISINE FRANCAISE
PRESENTATION DE SACHA GUITRY (A small illustration of game, fish, casserole and wine bottle) PARIS L'EDITION D'ART H. PIAZZA 19, RUE BONAPARTE. With an elaborate ornate illustrated blue/green border.
FIRST EDITION 1933. 241 x7. 3feps. Original Cover. 1fep. Author's signature and dedication; 'Hommages respectueux de P. Cluteur a Madame Mourry qui sait si lieu apprecier L'art gastronomique E. Nignon. Paris le 7 Novembre 1933.' [1] Half Title. [1] Title page. [1] p1 & 2 Presentation by Sacha Guitry. Dedication page to Robert de Flers. [1] 1p with large illustration in blue/green. [1] 11-426. 427-441- Index Alphabetique. [1]443-444 Index. Many beautiful illustrations though-out. 1p Ouverges de Meme Auteur. [1] 2 original feps. Original back cover. First three pages (signed and presentation) foxed. Text block in fine clean condition with many fine illustrations. Everything as originally issued and clearly legible. The whole original book bound into a quarter burgundy leather binding and burgundy marbled boards. The spine with raised bands and gilt text. In wonderful condition.
- From the 'fnac' website online in an interesting article translated from French, we see how they express a panegyric to one of their own. Edouard Nignon (1865 - 1934), cook of Kings, the Tsar and celebrities of his time. Everyone recognizes in him one of the great masters of the French kitchen. Written by Édouard Nignon and published in 1933, this book 'Eloges de la Cuisine Francaise', presents all aspects of French cuisine, from menus to recipes, all sprinkled with the author's tasty anecdotes. Divided into three parts, the book proposes to discover traditional recipes of French cuisine and classified by theme and culinary precepts. The second part lays the foundations of the essential and basic know-how in the kitchen: soups, sauces, ice creams, spices, marinades. Lastly, come the "formulas" (a term preferred to that of "recipes"), extracted from lunches and dinners that took place during the year 1876. A description of these meals is recounted by Nignon, a testimony that instantly immerses us in the atmosphere of the time. Édouard Nignon trained very early in prestigious Parisian restaurants and, at the age of 27, even organized the dinners of Emperor Franz Joseph in Vienna. His career then took place abroad: Claridges Hotel in London, the Hermitage in Moscow, the banquets of a thousand covers for Tsar Nicholas II in the Kremlin. In 1908, he returned to France to fulfil his dream by becoming the owner of the famous restaurant Larue, which he ran for more than 13 years. One menu from the book at the Champs Elysees on the 31 December 1876 starts with / Oysters and Caviar with blinis by Smolensk. POTAGES / Crème Nerval Consumed Leczinska Friandises: Dauphines de Volaille, Palermitains. POISSONS / Trout Salmon at the Villars. / Lobster Tails Villemain. ENTREES / National Poularde Countess. Rosette d'Agneau de Bordeaux. Supreme of Woodcocks and their Essence. ROTS / Royal chilled Foie Gras Surprise Salad Gauloise. Legumes / Collection of Artichokes Soufflés. ENTREMETS / Madeleine of Pineapple Palphis Sultane with Punch Fruits. VINS / Chablis-Moutonnes 1842 / Château-Margaux 1855 / Musigny 1848 / Champagne.

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Modern category

ref number: 11332

BRADSHAW. PENELOPE Very scarce 9th ed. circa 1747.
BRADSHAW'S VALUABLE FAMILY JEWEL,
BEING A STORE-HOUSE OF SUCH Curious Matters as All ought to be acquainted with, who intend to spend their lives either pleasant or profitable. Containing All that relates to CONFECTIONARY, COOKERY, PASTRY, PRESERVING, (with a small perpendicular line between) PICKLING, CORDIALS, MADE WINES, , BREWING &c. With a great Number of other Necessary Articles not to be met with in any other Book: Particularly, an excellent Method for the Management of a Beer-Cellar: How to keep Ale or Beer always exceeding Fine; and how to restore four Beer to its first Perfection; which Article has been of the utmost Service to the Purchasers of this Book. Likewise, an excellent Method to preserve a constant Stock of Yeast, even in the most scarce Seasons. In this Book is likewise inserted Mons. Millien's Method of preserving Metals from Rust, such as Guns, Grates, Candle-Sticks, &c. for the Discovery of which the Royal Academy of Paris gave him 10,000 l. (one long horizontal line) By Mrs. Penelope Bradshaw. (a second-long horizontal line) The Nineth [sic] Edition. [Price One Shilling.]
Small octavo. n/d circa 1747. 155 x 100 mm. Original inside cover and end-papers marbled. [1] 1fep. Title page. [1] 2p To the Reader. (1)vi-xi Index. (1)13-96. 2feps. Foxing or other spotting throughout; edges trimmed at an early date, just barely effecting text, but still full text is legible throughout. Early paper restoration to fore edge to pages of 49-56, again not effecting text. All in all, a handsome copy of a very scarce book.
- This book is as confusing as 'Edward Kidder's Receipts of Pastry and Cookery', to bibliographically ascertain publishing dates. Maclean on page 14 states the earliest known edition of this work is the 10th edition which was "certainly" printed in 1748. Then confusingly she notes no edition before the her stated fifth (with very large additions included within the 136 pages) of 1749. Then to top it all off, she has a stated 6th ed also "certainly" printed in 1749 and has a sixth of 1754. She also assumes; "Mrs. Bradshaw could have been misusing edition numbers to imply by 1748 that she had written a work that was much in demand". Given that the some editions appeared in earlier years, it is quite possible that the publishers began with a late edition number either to make the book sound more popular to the buying public, or if the recipes were lifted from other authors thus avoiding accusations of plagiarism by claiming that Bradshaw's book had already appeared earlier. All editions are rare with only three auction records cited for all editions. [OCLC locates ten copies of all editions, and just one copy (LOC) of this edition; ESTC N65042; Bitting, page 56; citing this edition (LOC copy); Cagle 575 (see notes); Maggs Bros, Catalogue 582; not in Oxford nor Vicaire. Villinova University Library includes 1748, 1749 & 1751 editions. The Wellcome Collection has a 1749 ed. Penn State University Library has a 12th ed.of 1749. Australian Libraries has a 10th ed of 1748. Because of the mind-boggling variance in dated editions, this stated ninth can possibly be dated 1747 or earlier.

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Antiquarian category

ref number: 11333

Schumacher-Voelker. Uta - A wonderful reference.
Front cover: CULINARY BOOKPLATE:
An annotated Picture Book.
150 x 150 mm. 1fep. No Title page. 53 pages of bookplates with owner's names underneath. [1] 2 empty pages for notes. 1 fep. Strong black carboard covers with Uta Schumacher-Voelker's bookplate on the front and Blanchet Magon's on the back. Very good condition; as new.
- This is an interesting and very unusual little book. All fifty-three pages full of nicely copied and presented bookplates. Some of the more well-known cookery book writers and collectors, Chefs etc; Alan Davidson, Elizabeth David, John Craig, Clarissa Dixon Wright, John Fuller, Pierre Koffmann, Waldo Lincoln, Eleanor Lowenstein, Anton Mosimann, Claudia Q. Murphy, Edouard Nignon, Raymond Oliver, Pierre Orsi, Cyril Ray, Harry Schremli, Luis Szathmary, Joseph Vehling, Robert Viel, Georges Vicaire, Lord Westbury, Anne Willan, Tore Wretman and finally John Yudkin. Uta Schumacher-Voelker has produced a wonderful book that is a useful reference guide and a quite comprehensive gathering of beautifully laid out bookplates.

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Modern category

ref number: 11334

TOKLAS. ALICE B. A rare signed presentation inscription from the Author.
Aromas and Flavors of Past and Present.
PRESENT (small printer's device) Alice B. Toklas WITH INTRODUCTION AND COMMENTS BY POPPY CANNON (small printer's device) HARPER & BROTHERS PUBLISHERS, NEW YORK
FIRST EDITION. 1958. 215x145 mm 1fep with signed inscription " For Patricio and John Lucas - In friendship - Beautifully Alice". [1] Half-title. [1] Title page. Verso with K-H to printer's details. 1p Contents. [1] vii-xxiii Introduction by Poppy Cannon. [1] xxv-xxvi Preface. Another Half-title. [1] 1-160 161-164 Index. 1fep. Near fine D/J with 1x5mm small chip. Price-clipped. Quarter red cloth spine with gilt lettering. Blue paper covers. On the bottom of the front inside cover under the d/j is a tipped-in simple book-plate of JOHN S. LUCAS. Text block as new.
- Toklas's 'Aromas and Flavors' was her second cookbook following the huge popularity of her 'Cook Book' pub: 1954. (see item # 11098 above). In Poppy Cannon's introduction, she describes the rich years of Toklas's and Gertrude Stein's close relationship as one in which Miss Stein wrote and talked, while Miss Toklas cooked and talked. It appears, by Toklas's output of two cookery books, that she also inherited some of Stein's skills. She is also praised by Cannon for being steeped in the traditions of classic French cuisine and a great respect for seventeenth-century gastronomy. A scan of the recipes throws up some unusual dishes: An intriguing Ham & Oyster pie, a diet defying Sweetbread Salad, a humble Sauerkraut with Pig's Trotter, a Duck with Delicate Aspic to be served in candlelight, possibly with Cabbage Pancakes to accompany. One other recipe to catch the eye is Puff Pastry made with Olive Oil instead of butter. One gets a sense of a very serious cook who does a lot of research and is attracted to eccentric dishes. One can imagine the constant company of great artists such as Picasso, Matisse et al, that she and Gertrude Stein regularly entertained, in whom the norm is anything but; therefore one sees in her interesting and unusual cook book the gastronomic norm that the eccentric but creative Toklas embraces. No other recipe in her book personifies this but the "Kidneys in Champagne'. Recommended firstly to use pig or veal kidneys, but failing this, instead of purchasing the nicer tasting Lamb kidneys she recommends Chicken Livers. One can see the influence of early French cuisine that one senses Toklas had a great respect for and she seriously tries to offer this in her cook book. A noble effort. This is initially a very scarce Toklas 2nd title made rare, as no other signed copy has been traced nor appeared in auction.

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Modern category

ref number: 11335

PISANELLI. BALDASSARE - Medieval advice on Cookery & Gastronomy.
TRATTORA DELLA NATURA
DE' CIBI, B DEL BERE - DI - BALDASSARE PISANELLI - Medico Bolognese - Nel quale non solomente tutti le vitu, e vizj de quelli minutamente si palesano; mo anche i rimedj per correeggere i loro difetti copiofamente s'insegnano, tan-to nell' apparecchiarli per l'ufo, quan-to nell' ordinaire il modo di riceverrli, Distinto in un vigo, e bellissimo par-tirmento tutto pieno delle dottrine de'piu celbri Medici, e Fi-losofi, con molte belle istorie natulari. - EDIZIONE SECONDA, - Dilgentemente Corretta. (a small printer's device) - IN NAPOLI ][ M.DCC.LXXXII - Nella Imprenta Severinia. Colle faculte Supreme.
1782. 4to. 153 x 90 mm. 1fep. Title page strengthened with some ink doodle on the top left corner, not affecting text. [1] 111-V111 Indice. (1)2-272. (The last page mis-numbered as p246. It should be p274, but text is correct, and another page 246 is correctly in place). 1fep. Text lightly age browned. Old vellum binding. Re-backed, with title in black ink script on spine. Faded red edges. A good copy. Text in cursive and roman type, within typographical border.
- Baldassare Pisanelli, a Bolognese doctor who practised medicine in Bologna in the 16th century. He authored a treatise on the plague and another on scorpions as well, but became celebrated through the erudition shown in this fine work of 'Trattato', dealing with the nature of comestibles. One point of reasoning, among many others, was that because birds fly, this capacity rendered them light and, consequently, easily digestible and well suited for those with delicate digestive tracks. Interestingly the sixteenth century quail was counted among the “animali volatili", that is recommended for noble consumption by Pisanelli; like other types of fowl, including capon, blackbirds, dove, pheasant, partridge, and the meat of virgin chicken (those having never laid an egg) which came to be esteemed as a noble food. Also noteworthy are the observations inspired by a hierarchical view of society; Tripe is a type of food for hard working people, young Partridges have a damaging effect only on rustic people. Pork harms sensitive and lazy people, but is suitable for people who suffer from fatigue a lot; the best way to eat it is roasted with spices. Porchette (a boned, stuffed and roasted suckling pig) usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment. Hams and Salamis stimulate appetite but should be eaten in moderation. Medieval beliefs aside, this very interesting work on cookery and gastronomy where the author describes the qualities and uses also of fruits, vegetables (such as mushrooms, artichokes, truffles, fennel, cucumbers), fish, cheese, and more, and also gives information about the conditions under which such food and drinks should be used. The last section is devoted exclusively to wine, describing both various types of wine and the appropriate uses for each of them. The first edition published in Rome in 1583. Further editions published at Venezia and Bergamo: 1584, 1587, 1659, appear to be reprints of the first of 1583. This stated second edition of 1782 is very uncommon. Westbury p. 173; Vicarie 682; Simon 1171; Oberlè n. 70 (1st edn.); B.IN.G. 1498.

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Antiquarian category

ref number: 11336

DE Bonnefons. Nicolas English translation by John Evelyn.
The French GARDINER
INSTRUCTING How to Cultivate all sorts of FRUIT-TREES, AND HERBS for the GARDEN: TOGETHER With directions to dry, and con-serve them in their natural: An accomplished Piece, Written Originally in French, and now Trans-lated into English. By JOHN EVELYN Esq; Fellow of the Royal Society. (a single long line) The third Edition illustrated with Sculptures. . (a single long line) `where unto is annexed, The English Vineyard Vindicated by John Rose, now Gardener to his Majesty: with a Tract of the making and ordering of Wines of France. (a single long line) LONDON. Printed by S.S. for Benj: Tooke at the Ship in St. Pauls Church-Yard, 1672
Small 8vo. 140x 90mm. 1&1/2 feps. An engraved additional pictorial title. [1] Title Page. [1] 3p Epistle Dedicatory by Evelyn. 3p To the Reader. [1] 1 engraved plate, (1)2-294. Title Page - 48p The English Vineyard. 12p The Table. 5p The Alphabetical Table. 2feps. 4 engraved plated (1 folding). Text block has occasional rimming at head with no loss. Occasional light spotting and very lightly browned. 18th century full sheep binding with nice patina. Head of spine cracked but holding. Simon BG 620; Wing B3601 & R1937; cf. Bitting p.48 & Livres en Bouche 120 (French editions)
- The first edition of the English Vineyard Vindicated was published in 1666 and is very rare as most copies are reputed to have perished in the Fire of London, This 3rd edition is a rare edition in commerce. There is a 4th edition of 1675. This was Evelyn's first horticultural work, which he dedicated to his friend Thomas Henshaw, at whose suggestion he had undertaken the translation. (See preceding item # 11294) for a full description of Nicolas de Bonnefons French edition of 'Le Jardinier Francois'. This gives a true background to John Evelyn's subsequent English translation.

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category

ref number: 11337

LA VARENNE. FRANCOIS PIERRE Rare English translation of 'Le Cuisinier Francois'
THE FRENCH COOK
Prescribing the way of making ready of all sorts of Meats, Fish and Flesh, with the proper Sauces, either to procure Appetite, or to advance the power to Digestion: with the whole skill of pastry work. Together with a Treatise of Conserves, both dry and liquid, a la mode de France. The second Edition, carefully exami-ned, and compared with the originall: and purged throughout. from many mistakes, and defects; and supplyed in diverse things, left out, in the former impression. With an Addition of some choice re-ceits of Cookery lately grown in use among the nobility and gentry by a prime artist of our own nation. (a single long line) Written in French by Monsieur De La Varenne of Uxelles, and now Englished by I.D.G. (a single long line) London, Prinet for Charles Adams, at the Talbut neere St. Dunstans Church in Fleetstreet. 1654.
A 2nd EDITION: 124 x 78 mm. Inside the front cover, this copy's important provenance: André L. Simon & Eleanor Lowenstein's jointly engraved book-plate. 1fep with the engraved frontispiece laid down nicely on the verso. Title page. [1] A2-3 Epistle Dedicatory. [1] 16 p To the Reader. (1&2)3-297. [1] 1fep. Closely trimmed in places, occasionally just touching a headline, signature mark or catchword with no loss. The last page laid down with a small 1" diagonal piece of the top corner missing with loss of text. Very lightly age browned throughout. Fully bound in dark blue morocco with gilt borders to covers. Original spine with gilt lines and tooling laid down expertly. Text block edges in red. Oxford p.23-24 Wing L625. Cagle 818, a 3rd edition. EST records only 5 copies in public holdings. This is a very nice rare cookery book with a fine provenance.
- At CooksInfo online - https://www.cooksinfo.com/francois-pierre-de-la-varenne: we can see some well-researched biographical details of La Varenne's life. La Varenne was considered by some to be a founding father of French cuisine. He was an important bridge between the predominately flesh based old style and a more contemporary thoughtful approach to French cooking. He was the first to introduce in print, bisque and bechamel sauce, and his work contains the first usage of the terms, bouquet garni, reductions and mille-feuille. It also includes an earlv form of hollandaise sauce. A bizarre recipe for a 'Potage of Tortoise' is included. One of the notable key points of this book and La Varenne's cookery is found on page 220. He lists 20 vegetables; "that may be found in gardens, which one may use on occasion to serve up with first courses, the inter-course of Fish dishes, other flesh dishes, and in Lent", In the old style French cuisine, vegetables were not considered part of the French diet until Nicolas de Bonnefon's book 'Le Jardinier Francois' first published; 1651, (see item 11294 on this site) detailing the large gardens at Versailles where we get the clear impression that de Bonnefon's book detailing Louis X1V's great interest in growing all types of produce, especially vegetables, which would have had a huge impact on the French Aristocracy and their cooks, and ultimately filtering down to all levels of French cooking. La Varenne proves himself to be a truly progressive Chef incorporating very interesting innovations into his great book. He passed away at Dijon; 1678. Leaving behind one of the most important cookery books detailing French Cuisine in its earliest development. Originally pub; in French, titled 'Le Cuisinier Francois', Paris 1651. The first English edition was pub: London 1653. This is a rare unrecorded 2nd of 1654. There is a later 3rd edition 1673. There are copies at Leeds University, Nat.Library of Scotland, The Wellcombe Library, Huntington Library and Wellesley College.

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category

ref number: 11338

KRIEGL. GEORGE CHRISTOF ITEM # 2. Royal Seal of Maria Theresia Christina.
Wachssiegelplatten
of von Maria Theresia v. Österreich.
ITEM # 2. 263 x 165 mm. The seal housed in a solid clam-shell box with red felt cushioned cloth. The boards dark brown cloth and dark brown leather quarter spine with raised bands. 2 red labels with gilt lettering. A handsome item.
- Since the 15th century, Royals and lesser important persons had their own seals created to seal their own official letters/envelopes etc. The seal would be in the form of a large desk seal, seal fob or very small seal ring. The original seal would be especially commissioned and be of excellent clarity and quality. When the seal was bought, the seal engraver would send through a sample wax impression in a fine lidded case for the purchaser to check the clarity of the impression. This Royal Seal wax impression presented to Maria Theresa of Austria is such an example. The seals were also made to be attached to important royal deeds, charters etc. These deeds were in parchment or velum and would sometimes be signed by the Queen. They would mostly be chirographs or indentures. Maria Theresa Walburga Amalia Christina: 13 May 1717 to 29 November 1780, was the only female ruler of the Habsburg dominions, ruling from 1740 until her death in 1780. She was the sovereign of Austria, Hungary, Croatia, Bohemia, Transylvania, Mantua, Milan, Lodomeria and Galicia, the Austrian Netherlands, and Parma. By marriage, she was Duchess of Lorraine, Grand Duchess of Tuscany and Holy Roman Empress. Maria Theresa started her 40-year reign when her father, Emperor Charles VI, died in October 1740. Though she was expected to cede power to her husband, Emperor Francis I, and her eldest son, Emperor Joseph II, who were officially her co-rulers in Austria and Bohemia, Maria Theresa was the absolute sovereign who ruled with the counsel of her advisers. She promulgated institutional, financial, medical and educational reforms, with the assistance of Wenzel Anton of Kaunitz-Rietberg, Friedrich Wilhelm von Haugwitz and Gerard van Swieten. She also promoted commerce and the development of agriculture, and reorganised Austria's ramshackle military, all of which strengthened Austria's international standing. However, she despised the Jews and the Protestants, and on certain occasions she ordered their expulsion to remote parts of the realm. She also advocated for the state church and refused to allow religious pluralism. Whatever her weaknesses her reign produced lasting benefits.

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category

ref number: 11350

Douglas. Dr James Rare. 1732. Unusual first account in English.
AN ACCOUNT OF SAFFRON:
The Manner of its Culture and saving for Use, WITH THE ADVANTAGES It will be of to this KINGDOM. (a single horizontal line) Published by Order of the DUBLIN SOCIETY. (a single horizontal line) DUBLIN: Printed by A. Rhames, Printer to the Dub-lin Society. M.DCC.XXXII.
FIRST EDITION:. 200 x105 mm. Inside covers in marbled-paper. 2 feps. [1] Frontispiece. An engraving of the saffron flower (crocus), its bud, and the bulb. Title page. [1] (1)3-14. 1 full leaf of advertisements. 2 feps. Modern retrospective panelled calf, raised bands, spine panels with gilt ornament, red morocco label. An extremely fine copy.
- This rare little account promoting the cultivation of the saffron crocus in England and Ireland seems to be the first separately published work in English entirely devoted to saffron. It is a condensed version of a paper Dr. James Douglas published in "Philosophical Transactions" in 1728, with added notes at the end by an Irish writer who claims that saffron grown in Ireland "is superior in every quality to that grown in other countries." Scottish physician James Douglas (1675-1742) studied at the University of Edinburgh and received his medical degree at Rheims before establishing an obstetrics practice in London, where his patients included Queen Caroline. In addition to writings on anatomy and midwifery that are still referenced today, Douglas, a keen gardener, also delved into botany, penning works on the Guernsey lily, the coffee plant, and ipecacuanha, the plant from which medicinal ipecac derives. The present work is based on his studies of saffron farming in the town of Saffron Walden in Essex, a major producer of the spice in the Middle Ages, when it was widely used in medicines to combat the plague. The present title is rare in the marketplace; we could trace just two copies recorded at auction by ABPC and RBH--the Crahan copy, which sold twice in the mid-1980s. Also a copy that sold at Bloomsbury in 2011. Henrey II, 206; ESTC T86873. Hunt 488; who notes that works such as this, that promoted industries or crops were common in the 17th and 18th centuries.

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category

ref number: 11351