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Dods.
RE-USE

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Modern category

ref number: 11044

Francatelli. Charles Elme -Very rare book with equally rare Francatelli ephemera
A PLAIN COOKERY BOOK FOR THE WORKING CLASSES.
BY CHARLES ELME FRANCATELLI, LATE MAITRE D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE." LONDON; GEORGE ROUTELEDGE AND SONS, THE BROADWAY, LUDGATE. 2. A 4 PAGE PAMPHLET FOR ROBINSON'S "PATENT" GROATS. BY THE LATE C.E. FRANCATELLI, ex MAITRE d'HOTEL TO HER LATE MAJESTY.
FIRST EDITION - 1862: 154x101x10mm. 12mo. A tipped-in new end-paper and fep. 4p. Advertisements. [1] Frontispiece. Title page. [1] (1)10-11 Introduction. [1] (1)14-101. (1)103-105. [1] p22 Advertisements. A tipped-in new fep and end-paper. Original cloth cover with blue printed lettering. A little soiled but still legible. Housed in a clam-shell box, dark brown half calf with matching brown cloth boards and calf corners. Raised bands with gilt lines. Two labels, green and red with gilt lettering. A rare copy in the original state. ITEM 2. 134x83mm. 4 cream coloured pages. Direction for use. Two of the four pages are recipes by Francatelli. Condition as new.
- In 1852, Francatelli got the food company Brown and Polson to be a sponsor of this book. In return, he gave Brown and Polson space for a large advertisement at the back, and mentioned their products by name in several of the recipes. This little volume is by far the scarcest of all Francatelli's books. It was a novel and astute idea for a popular cookery book, and was very popular with poorer people who could not afford the recipes of the cook books recording the abundant consumption of the landed gentry in their great houses. In 1854, Soyer published his equally famous little book 'A Shilling Cookery for the People' that one suspects was his response and reaction to the popularity of Francatelli's original effort, which also became over time much scarcer than Soyer's. It is easy to see why. The delicate stitching, the easily soiled covers coupled with the relative simplicity of the recipes, plus the fact they were viewed as booklets rather than books, ensured they were not overly valued. Most likely stored badly in a kitchen drawer or shelf and not considered worthy of a place of relative safety next more expensive and cherished books. This is reflected in the fact that they are very rare in the complete state and much valued by collectors. Giving this item more value is the small 4 pages of recipes by Francatelli for groats. These four pages of ephemera, especially the two pages with Francalli's recpes are as collectable as finding one of his menus or one of his books with signature. This is as rare as the enclosed cookery book.

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Antiquarian category

ref number: 10958

Collingwood. F. and Woolams. J. - Purchased in India during the British Raj
THE UNIVERSAL COOK,
AND City and Country Housekeeper. CONTAINING ALL THE VARIOUS BRANCHES OF COOKERY: THE DIFFERENT METHODS OF DRESSING Butchers Meat, Poultry, Game, and Fish; AND OF PREPARING GRAVIES, CULLICES, SOUPS, AND BROTHS; TO DRESS ROOTS AND VEGETABLES, AND TO PREPARE Little elegant Dishes for Supper or light repasts: TO MAKE ALL SORTS OF PIES. PUDDINGS, PANCAKES, AND FRITTERS; CAKES, PUFFS, AND BISCUITS; CHEESECAKES, TARTS, AND CUSTARDS; CREAMS AND JAMS; BLANC MANGE, FLUMMERY, ELEGANT ORNAMENTS, JELLIES, AND SYLLABUBS. THE VARIOUS ARTICLES IN CANDYING, DRYING, PRESERVING, AND PICKLING. THE PREPARATION OF HAMS, TONGUES, BACON, &C. DIRECTIONS FOR TRUSSING POULTRY, CARVING, AND MARKETING. THE MAKING AND MANAGEMENT OF Made Wines, Cordial Waters, and Malt Liquors. TOGETHER WITH Directions for Baking Breads, the Management of Poultry and the Dairy, and the Kitchens and Fruit Garden; with a Catalogue of the Various articles in Season in the different Months of the Year. BESIDES A VARIETY OF USEFUL AND INTERESTING TABLES. THE WHOLE EMBELLISHED WITH THE HEADS OF THE AUTHORS, BILLS FOR EVERY MONTH OF THE YEAR, AND PROPER SUBJECTS FOR THE IMPROVEMENTS OF THE ART OF CARVING, ELEGANTLY ENGRAVED ON FOURTEEN COPPER-PLATES. By FRANCIS COLLINGWOOD, and JOHN WOOLLAMS. Principal Cooks at the Crown and Anchor Tavern in the Strand ---- Late from the London Tavern. THIRD EDITION. LONDON: PRINTED BY C. WHITTINGHAM, Dean Street, Fetter Lane, FOR J. STACHARD, No. 12, AVE-MARIE-LANE; H.D. SYMONDS AND HURST, PATERNOSTER-ROW; RICHARDSONS, ROYAL EXCHANGE; MARSH AND DUNSFORD, FLEET-STREET; GARNER, WESLEY, AND STARND, STRAND; LAKING, CURZON-STREET; DANGERFIELD, BERKLEY-SQUARE; MILLAR, AND JORDAN HOOKHAM BOND-STREET; KIRBY, OXFORD-STREET; LINDSELL, WIMPOLE-STREET; LLOTD, CAVENDISH-STREET;--1801.
8vo. 2feps. Half title. [2] Frontispiece of both authors. Title page. [1] 4p. Preface. 20p Contents. 12 engraved plates of bills of fare for every month. (1)2-432. 433-444 A Catalogue. 445-451 Marketing Tables. [1] Advertising. 2feps. Half dark brown modern calf with marbled boards and calf corners. The pages very lightly age browned with some manuscript notes. There an interesting manuscript note on the first page of recipes; "Bought this book from Col. David Smothen [?] and gave him 8 rupees for Mrs Smothen".(Probably a frugal mem-sahib selling the book before leaving for England). The whole text block has been trimmed slightly without loss of text. The third appears to be a very scarce edition, as none are cited in the bibliographies. A nice copy.
- F. Collingwood and J. Woollams had the unique distinction of having their first edition of ‘The Universal Cook’ of 1792, being translated into French and sold in France. Published in Paris in 1810 it was re-named ‘ Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise’. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. The first smart restaurant to open in Paris the same year as ‘The Universal Cook’ was published, was called La Grande Taverne de Londres, after the London Tavern, where John Farley its famous Chef was serving his tenure. Collingwood and Woollams had also had a spell at the London Tavern, so one assumes they were as well known as Farley. In spite of the fame and glory of Collingwood and Woollams’ book being translated into French, the French publisher had qualms. In his introduction, he wrote: “The English must eat well, look at their 'embonpoint!' If occasional recipes seem odd, they will at least, 'cher lecteur,' broaden your experience, acquainting you with ‘le catchup’ and ‘le browning’ which are unknown even to our best chefs.” In this age, with our British chefs feeling a need to bow in humble acknowledgement of the superior French culinary tradition and possible superior expertise (although this has definitely been changing in recent years) one is surprised by the above words of the French publisher. Collingwood and Woollams in turn, inform us grandly in their Preface: ‘We shall not attempt to ransack the annals of Antiquity, with a view to discover what was the food of our first parents in the garden of Eden, or in the manner they performed their culinary operation: It is sufficient for us to know a[t] present, that Cookery is become a Science, that every age has contributed its mite to the improvement of this art, which seems now to have reached a very high degree of perfection.’ Interesting! – I’m sure, Joel Robuchon, Gorden Ramsey, Paul Bocuse, Ferran Adria, Heston Blumenthal, Rick Stien, Alain Ducasse et al, are saying the same thing now, and that the great cooks of two or three generations hence, will express the same sentiments; How things change, but ultimately stay the same!.

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Antiquarian category

ref number: 10972

Gouffe. Jules - An apprentice of Careme's
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 3feps. Half title with advertisement on verso. [1] Coloured Frontispiece. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Illustrations. 1+xvl Contents. 1p List of coloured plates. [1] 1p Part the first. [1] 1+4-573. [1] 1+576-599 Index. [1] 3feps. Beautiful modern binding in half dark calf and corners with marbled boards. Spine with raised bands with elaborate gilt and blind tooling, a red and a green label with gilt lettering. Gilt edges to the text block. Externally and internally very clean. A handsome copy.
- Jules Gouffe was born 1807 and died 1877. He felt himself to have a talent for cookery from his early youth. His father, an established pastry-cook in the Saint-Merri quarter, taught him the basic principles of cookery. It was then that Antonin Careme, the great French Chef, hearing of the talent of the young Gouffe, who at seventeen was already showing promise in the decoration and presentation of set-pieces, took him into his kitchens at the Austrian Embassy in Paris. Careme turned him into a model carftsman, and a celebrity of his day. In 1840, Jules Gouffe set up on his own in the Faubourg Saint-Honore; his restaurant became one of the best in Paris. In 1855 he retired, but went back to work in 1867, encouraged by those famous gourmets, Dumas the elder and Baron Brisse. This pair of epicures offered him the post of Head Chef at the Jockey Club. It was the time that Gouffe began to work on his 'Livre de Cuisine' (of which, 'The Royal Cookery Book' is the English translation) a magnificent book which deserves a place in every cookery book collection or library, side by side with Careme, Plumery, Urbain Dubois, Emile Bernard, Escoffier, et al. The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates delight lovers of good books in a way that perhaps other productions do not.

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Antiquarian category

ref number: 11027

Herbage. Peter F.
A History of the Worshipful Company of Cooks.
THE COOKS and THE CITY OF LONDON A HISTORY of the WORSHIPFUL COMPANY OF COOKS LONDON published for the QUINCENTENARY of the INCORPORATION OF THE COMPANY by PETER F. HERBAGE Master 1974/5 LONDON 1982
12mo. 1fep. Half title. On verso - frontispiece of past Masters. Title page. Verso with printer's info. 1p Dedication [1] 1p Acknowledgements. [1] 1p Contents. [1] 1p Preface. [1] 2p Author's Forward. [2] 1-237. [1] 239-242 Appendix A.B&C. 243-247 List of Masters. 248-255 Appendix D.E.F.G&H. 2p Engravings. 258-260 Index. 1fep. Original full red cloth binding with gilt text on spine and gilt armorial and text on front cover. As new.
- The earliest guilds in England were the ’Frith Gilds’[sic] of Saxon Times. They were not yet associations of craftsmen. Members accepted responsibility declaring “Lets share the same lot, if any misdo lets all bear it”, and they also took an oath of fidelity. They met once a month for a guild feast, their leader being known as an Alderman. We learn from this well informed text that in 1327 a King’s writ was issued to the Mayor and Alderman ordering them to “punish such bakers, cooks etc -----, as are found lax in their work and ministries -----“. One such case of a punishment made to fit the crime, was meted out to Richard Rouse, cook to the Bishop of Rochester. In 1530, he poisoned sixteen persons with broth intended for his Master, and was subsequently sentenced to be boiled to death. Besides the stern treatment of miscreant cooks, the book informs that the ‘The Worshipful Company of Cooks’ is the smallest of the Livery Companies of the City of London. The Company traces its origins back to the 12th Century, founded from two guilds of cooks in medieval London - the Cooks of EastCheap and the Cooks of Bread Street. The Company received its Royal Charter in 1482. As you would expect from a Company whose roots can be traced back to 1170, the Worshipful Company of Cooks has a rich and colourful history from the earliest records of Cooks in the Middle Ages and their control of the craft until the 19th Century to the Company’s current charitable works. The Company is no longer an association of tradesmen in its original sense of control; yet its membership today still includes craft tradesmen, as well as active engagement with a broad range of organisations associated with cooking. The Company's purpose in contemporary times can be summarised by three principal objectives: *1- To support the modern day craft of cooking including catering excellence through competition, scholarly and scientific culinary research, and the development of food policy; *2- To fund a range of charitable activities associated with the welfare and education of the catering trade, as well as the City of London *3- To pursue a fellowship of association that can mobilise the necessary resource, skill and wisdom to bring the other two about. The Cooks' Company ranks thirty-fifth in the order of precedence of Livery Companies. Its motto is ‘Vulnerati Non Victi’, Latin for ‘Wounded not Conquered’. This is a well researched history that brings the reader thro’ the ages of a London Livery Company and its total of nine charters granted by various Kings and Queens. A 1st edition of this book was compiled in 1932 with 207 pages. See item -ref: # 11222, on this site.

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Modern category

ref number: 11112

Ignotus.
CULINA Famulatrix Medicinae:
OR, Receipts in Modern Cookery; WITH A MEDICAL COMMENTARY, WRITTEN BY IGNOTUS, AND REVISED BY A. HUNTER, M.D. F.R.S. L.&E. Magistre artis, Ingeniique Largitor Venter ---------Perseur. THE FOURTH EDITION. YORK: Printed by T.Wilson and E.Spence High-Ousgate. For J.Mawman, in the Poultry, London, and for Wilson and Spence, York; Sold also by J.White, and J.Murray, Fleet-street, and J.Harding, St James Street, London; A.Constable and Co. Edinburgh: and by J.Todd, Sotheran and Son, and J.Wolstenholme, York. 1806
12mo. 181x113mm. Marbled paste-down and end-paper. [1] 1fep. [1] Frontispiece of a pig with the heading slightly cropped. Title page with an ink inscription at the top slightly cropped. [1] Dedication. [1] (1)6-14 Preface. (1)16-291. 292-293 Advertisement. [1] (1)296-308 Contents. 1fep. [1] Marbled end-paper and paste-down. Quarter light brown calf with slightly faded marbled boards. Gilt lines with gilt tooling in the compartments. Two labels, one red and the other black with gilt lettering. Very lightly age browned throughout with the text block sometime cropped without loss. Overall a pleasing copy.
- Alexander Hunter (Ignotus) an ingenious physician and naturalist, was born in 1730. He studied at Edinburgh, where he took the degree of M.D. Afterwards he established himself as a medical practitioner first at Gainsborough, then at Beverly, and finally at York, where he attained high reputation in his profession, and was a principal contributor to the foundation of an asylum for lunatics. He was a fellow of the Royal Societies of London and Edinburgh. He died in 1809, in the 80th year of his age. – Besides this title on offer here his other works are: • Georgical Essays; in which the Food of Plants is particularly considered, several new Composts recommended, and other important articles of Husbandry explained upon the Principles of Vegetation. • Outlines of Agriculture; addressed to Sir John Sinclair, Bart., President of the Board of Agriculture, York, 1795. • A New Method of raising Wheat for a series of years on the same Land. York,1796. • An Illustration of the analogy between Vegetable and Animal Parturition. Lond. 1797. • Men and Manners; or, Concentrated Wisdom. York, 1809. He also found time to write and revise a new edition of Evelyn’s 'Sylva and Terra' London, 1812, in 2 volumes. A prolific and impressive output

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Antiquarian category

ref number: 11150

HENDERSON. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING A FULL AND CLEAR Display of the Art of Cookery in all its Branches. Proper Directions for dressing all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. The Method of preparing all the Va-rieties of Soups, Hashes, and Made Dishes. The whole Art of Confectionery, Pick-ling, Preserving, &c. The making and keeping in Perfection British Wines; and Proper Rules for Brewing Malt Liquor for large or small Families. TO WHICH IS ADDED, The Whole Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit themselves at Table with Elegance and Ease. ALSO, Bills of Fare for every Month in the Year. The Manner of decorating a Table, displayed by Copper Plates. Directions for Marketing. Observations on Culinary Poisons, and The Management of the Kitchen and Fruit Garden. By W.A. HENDRSON, Many Years eminent in the Culinary Profession. The Fifteenth Edition. 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. LONDON PRINTED AND SOLD BY J. STARTFORD, NO. 112, HOLBOLN-HILL. 1809.
Large 8vo. 1fep. [1] Frontispiece with engraving of Schnebbelie and The Albany. [1] 3-4 Introduction. 5-448. 16p Index. 1fep. Seven engraved plates illustrating carving, plus three plates, (one folding) showing table settings, as called for. Handsome dark brown half calf binding. Spine with gilt lines and a black calf label with gilt lettering. Marbled boards. The text block very good with very slight foxing occasionally. Overall a very good copy.
- It was one of the most popular English cookery books of the late eighteenth and early nineteenth centuries. Henderson's work was premised on the need to provide inexperienced householders with a basic instruction manual to impart the principles of proper domestic economy to cooks, servers and other household and garden staff. It is an attractive work, with interesting recipes and menus for the different months of the year, including a lavish one for a ball supper for twenty. Jacob Christopher Schnebbelie had been the principal cook at Melun’s Hotel in Bath and Martelli’s Restaurant at The Albany, in Piccadilly, London. - Cagle 738 for the 1791 first edition.

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Antiquarian category

ref number: 11164

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

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Antiquarian category

ref number: 11196

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

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Modern category

ref number: 11198

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