OldCooksBooks.com


Showing page 12 of 43 pages. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

Murray. Ross - rare recipes for Swan.
THE MODERN HOUSEHOLDER:
A MANUAL OF DOMESTIC ECONOMY IN ALL ITS BRANCHES. COMPILED AND EDITED BY A MEMBER OF THE ROYAL COLLEGE OF SURGEONS. With original Illustrations Printed in Colours by Tronheim. AND NUMEROUS WOODCUTS. (A round printer’s device for Warne and Co.) LONDON: FREDERICK WARNE AND CO. BEDFORD STREET, COVENT GARDEN. NEW YORK: SCRIBNER, WELFORD, AND ARMSTRONG.
FIRST AND SOLE EDITION - 1st ISSUE. Thick 8vo. 194 x 135 mm. 1fep. [1] Frontispiece of Potatoes. 1 tissue-guard. Title page. [1] (1)vi Preface. (1)viii Contents. (1)x List of Coloured Plates. (1)x List of Woodcuts. (1)2-689. (1)691-722 Index. 2p Advertisements. 1fep. 19 Coloured plates. Many In-text woodcut Illustrations. Very clean internally. Modern ¼ leather binding with marbled boards. Flat spine with gilt lines and text. In very good condition.
- Interestingly, there are 2 exact same copies of this book except for the frontispieces. They are different in both copies. One has as a frontis of the colour plate that faces page 54, featuring various flower ornamentations. This copy has the frontispiece, illustrating the various types of potatoes. This was published first, and one suspects, that because the publishers did not issue a large print run, and due to higher demand, they inserted the other forntis for the second issue. The book format is similar to Beeton’s great household management book, especially with the fine colour plates and in-text b/w woodcut illustrations. In many ways it also as interesting as Beeton’s but quite different in content. An example is Ross Murray’s recipes on pages 338/9 for roasting and making gravy from Swan. As can be seen online, there are many articles on the cooking of Swans, with some of the information edited and reproduced here: Due to the law since the 12th century, all swans at liberty on open waters belong to the Crown by prerogative right, and are the property of the Crown. Mute swans (the common Eurasian swan we see in UK, having the familiar white plumage and an orange-red bill with a black knob at the base) also have statutory protection under the Wildlife and Countryside Act. By 1378 the office of 'Keeper of the King's Swans' was in existence and a document exists, entitled, "The Lawes, Orders and Customs for Swans", dating to 1482/3. From a gastronomic viewpoint, mature swans have little subcutaneous fat and their flesh is exceedingly dry, making them a tough and entirely unsuitable subject for barbecuing. This is what Ross Murray writes; “The cygnets when all hatched are of a slate-grey, which grows lighter as they grow older. The cygnets of the wild swan are white. But it is of the grey cygnets we have to speak. They are hatched in June. If they are intended for the kitchen, they are put into a separate swan pond at the end of August or the first week in September. After they have been "hopped or upped", as it is called, from their native place, grass is thrown to them twice a day with their other food for a fortnight. They are fattened on barley: a coomb (4 bushels) for each cygnet suffices for the fattening. Cygnets can only be fattened before the white feathers appear; after that no further feeding will do any good. As soon as a white feather shows they will cease fattening, no matter what food they have. They can consequently only be eaten in December, and they are a capital and magnificent Christmas dish. Their weight then will be from 25 lbs to 28 lbs.” They were slaughtered the moment their white adult plumage appeared, which pretty well coincided with Christmas. They were seven months old and very obese. Murray goes on to tell us that swan was a popular local dish in Norfolk and explains how they were roasted in homes in that county on a spit in front of the fire as a Christmas dish. He explains that the finished swan was garnished with four little swans carved out of turnips and 'a paper frill, nicely cut, about the shoulders. Other famous Chefs have recipes for swan in their cookery books. Published by the 17th century master cook Robert May, in his famous tome entitled; ‘The Accomplisht Cook’, (item # 10965 on this site) he gives recipes for 'A Swan roast' and 'A Swan Pye'. Nearly a hundred years after May published the bill of fare above, another Christmas dinner featuring a swan pie, this time as a centrepiece for the first course appeared in John Thacker's The Art of Cookery (Newcastle upon Tyne: 1758). Thacker was the cook to the Dean and Chapter at Durham Cathedral where there had been a swannery since well before the Reformation. Edward Kidder also published in his beautiful cookery book (see item # 10966 on this site), a small recipe for Swan Pye on page 6.

click on image to enlarge

Antiquarian category

ref number: 11243

Dalgairns Mrs - The 2nd Edition.
The Practice of Cookery.
ADAPTED BY THE BUSINESS OF EVERY DAY LIFE. BY MRS DALGAIRNS. SECOND EDITION. EDINBURGH: PRINTED FOR CADELL AND COMPANY EDINBURGH: SIMPKIN AND MARSHALL, LONDON: AND ALL BOOKSELLERS. [A small single line] 1829. [an messy ink stain in the top right corner, not affecting text].
174 x 105 mm. fep. Title page. [1]. Preface (1)vi-viii. Preface to the second edition. [1]. Index (1)xii-xxix. [1] Half Title page. [1]. (1)2-524. Appendix (1)526-528. 1fep. 1455 recipes in total. Full dark tan contemporary binding. Original re-backed spine with black label and gilt lettering. Some ink writing on the title page and with a small hole not affecting the text. Overall a nice copy.
- Online there is a surprising amount of detailed information about Mrs Dalgairns and her book: "The Practice of Cookery Adapted to the Business of Every-day Life.". Most of the information can be found at three places: #1 - http://www.cooksinfo.com --- #2 - http://www.electricscotland.com -- #3 – The Papers of The Bibliographical Society of Canada, Vol 45, No 1 (2007) 'A Fortuitous Nineteenth-Century Success Story' by Mary F. Williamson of York University, Toronto, Canada. Most of the relevant information online is reproduced here. Mrs Dalgairns had the ‘The Practice of Cookery’ published in 1829, and republished up until 1860. This copy is a 2nd edition, published in Edinburgh in 1829, the same year as the 1st edition, also published there. Cagle has a 2nd, and proclaims it is not shown in any other bibliographies consulted. Interestingly Cagle's 2nd edition asks for 532 pages. This copy has 528 and appears to be complete. One can only assume the missing 4 pages are advertisements. Catherine Emily Callbeck Dalgairns was an upper-middle class amateur foodie. The goal of the book was to enable any cook or housekeeper of limited experience to know how to prepare well most dishes in fashion at the time. She hoped that, at the same time, it might "be no less useful to the mistress of a family, if required for occasional reference." She stated at the outset that she was not providing any new recipes, but trying to select the best amongst those "already established in public favour." She either tested them herself, or relied on the opinion of "persons whose accuracy in the various manipulations could be safely relied upon." She used an unusual and helpful method in her book. Instead of doing all her introductory remarks lumped together at the beginning of the book, she put relevant remarks at the start of each chapter. She provided both a chapter list at the front, and an index at the back. Catherine was born into a privileged family in Charlottetown, Prince Edward Island (PEI), approximately in the late 1780s. She had three sisters, and two brothers. She was very much a child of the British Empire. Though born on Prince Edward Island, she had relatives in Ireland, England and in the American colonies. Her parents were Phillips (sic) Callbeck (1743 to 28 February 1790) and Anne Coffin (1752 to 15 October 1826.) Her father was Attorney-General and Surrogate-General of Probate of the Island of St John (aka Prince Edward Island), then president of His Majesty's Council for the same colony. He owned 20,000 acres of land there. During the American Revolution, he was taken prisoner during a sally by two American privateers into Charlottetown Harbour, taken south to the American colonies, and handed over to Colonel George Washington. Washington set him free with a letter of apology. On 11 September 1808, Catherine married Peter Dalgairns (born in Scotland on 29 October 1793. The couple left PEI sometime shortly afterward, living first in London, then moving to Dundee, Scotland around 1822. In 1829, she published her cookbook. The couple never returned to Prince Edward Island. They both died in Dundee, Scotland: Catherine on 1 March 1844 and Peter in 1853. Occasionally, you may see her referred to as perhaps the first "Canadian" cookbook author. Her Canadian association is tenuous, though, and mostly an accident of birth. It may be more accurate to term her, as does Mary F. Williamson, a 'British North American'. As far as the cook book is concerned, being printed in Edinburgh by an author residing in Dundee, the recipes are not exclusively Scottish. The recipes are highly varied, with many French culinary terms. There are recipes for Currie, Indian Pancakes, Caveach of Fish, Meat Kebabs, a rather basic Sauce Robert, a Boudin a la’ Richlieu. An interesting and fairly original Cookery book. Oxford p163 for a 1st edition. Bitting a 6th of 1836.

click on image to enlarge

Antiquarian category

ref number: 11245

Buckton. Catherine M. A school, cookery and history book in one.
FOOD AND HOME COOKERY.
NEW EDITION COMPRISING OF A COURSE OF LESSONS WITH DIRECTIONS FOR THEIR PRCTICAL CARRYING OUT IN ACCORDANCE WITH THE NEW CODE OF REGULATIONS OF THE EDUCTAION DEPARTMENT 1882 BY CATHERINE M. BUCKTON MEMBER OF THE LEEDS SCHOOL BOARD: AUTHOR OF 'HEALTH OF THE HOUSE' AND 'TOWN AND WINDOW GARDENING' LONDON LONGMANS, GREEN, AND CO. All rights reserved
120 x 178 x 12 mm. 1fep. [1] verso with Frontis of illustration of Kitchen. Title Page. verso 'Opinions of the Press'. (1)iv - vi Preface. (1)viii A Tabulation. ix - xliv Directions. (2) Contents and Illustrations. (1)xlviii Preface. (1)2 - 102. (1)104 - 108 Index. 1fep. On front inside cover; Birmingham school Board prize label. Publishers black cloth. Blind stamp title to the front board. Gilt title on the spine. Text block very clean with 14 illustrations.
- This is a very interesting book, because it sets out a very comprehensive set of cookery and hygiene lessons with sound practical domestic advice. Even with the duties of a Nurse and the diet of a nursery tackled. Also included, a fascinating history of how edible torulea yeast was discovered and used. A look at the index gives a great insight into a completely different age for women. Since the advent of mass food productions, supermarkets etc, this is less of a cookery book and more of highly pragmatic domestic history book. In researching this book and the author I came across online, this article from the Thoresby Historical Society founded in 1889. I wanted to try to reduce it somewhat, but after reading it, I decided to reprint the whole article as a small homage to Catherine Buckton. -- "In 1870 the ground-breaking Elementary Education Act gave all children the right to education up to age thirteen. School Boards were set up in all the major cities with the urgent task of providing places for all the children who had never had regular schooling – some twenty thousand in Leeds alone. Elections were held for membership of the Board, and for the first time women were allowed to stand for public office. There was bitter competition in Leeds for the fifteen seats, split by religious, political and class loyalties. Two women boldly entered the fray as Liberal candidates. Neither won a place, but for Catherine Mary Buckton it was the start of her long fight for educational opportunity and child welfare. She was the wife of Joseph Buckton, a prosperous Leeds wool and cloth merchant, living in a comfortable house overlooking Woodhouse Moor. Brought up in London and Wales, the daughter of a doctor, part of a large lively family with distinguished connections in science, philosophy and politics, she was well aware of the desperate living conditions and high death rates of the great industrial cities like Leeds and the urgent need for public health reform. She was already an active member of the Ladies’ Council of the Yorkshire Board of Education, so she was well-informed and at this stage of her life, in her forties with her two children nearly grown-up, she was ready for a challenge. She believed a key approach was through the education of girls, the wives and mothers of the future. Determined to stand again for the Board at the next election in 1873, she agreed meanwhile to run a series of evening courses for working women in Holbeck and Wortley on health, food and hygiene. Knowing most of her audience would be illiterate, she created simple diagrams and experiments to illustrate her points. Her talks proved very popular, not least because of her understanding and empathy with her listeners. She heard many disturbing tales of the superstitions and ignorance which contributed to infant deaths, and she gained insight into the terrible, demoralising conditions many working women lived in. She was encouraged to publish an account of her ‘painful but delightful’ experience, the first step in what was to become a highly successful writing career. In 1873 she won election to the Board, and was to remain the only woman member until her retirement in 1882, on occasion topping the poll. She proved a combative and articulate campaigner for girls to be taught cookery and the principles of health and hygiene, and went round schools herself to give practical lessons and demonstrations. She designed a special cupboard with all the equipment needed for cookery lessons in the schoolroom and helped to set up training schemes for teachers. Through her work Leeds won a national reputation as a leader in health education. Meanwhile she continued to write and publish, promoting her ideas. Her books ‘Health in the House’, ‘Food and Home Cookery’ and ‘Our Dwellings, Healthy and Unhealthy’, fully illustrated and clearly written, were widely read across the country, not only by women, and reprinted many times. Her love of nature and concern for the many Leeds children who had no access to gardens led her to institute an annual School Board competition for children to plant and exhibit window boxes, with hundreds of children taking part each year. Her book on this subject, ‘Town and Window Gardening’ (1879) was another popular success, and contributed to her national reputation, winning praise from Prime Minister Gladstone himself. A strong Unitarian, she remained throughout her time on the School Board a supporter of free secular education and religious freedom. Sensitive to the needs and problems of the poor, she was a vociferous fighter on their part in various battles. When she retired in 1882 she published a review of the Board’s work, with a powerful critique of penny-pinching attitudes to education. She believed in the need to provide a sound education for all children, whatever the cost – taxes should be spent on that, she declared, rather than ‘wicked, senseless wars’. She retired to London with her family and published one further book ‘Comfort and Cleanliness’ in 1894. She remained a strong believer in women’s rights and a keen advocate for women’s suffrage and equal work opportunities. She died in 1904, and a scholarship in her name was founded by her sister at Abadare Hall for women in Cardiff. Her work still resonates today, with its stress on healthy eating, good childcare, and the need to enjoy and protect the natural world". -- Even though this book will never find its place as a valued item on the shelves of a good cookery book collection, it should find a much more comfortable place in any collection of great people and unsung heroes. Remarkable.!

click on image to enlarge

Antiquarian category

ref number: 11248

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]

click on image to enlarge

Antiquarian category

ref number: 11269

Le Hardy. William - A fascinating account of Royal Coronations, Pagentry and Banquet.
THE CORONATION BOOK.
THE HISTORY AND MEANING OF THE CEREMONIES AT THE CROWNING OF THE KING AND QUEEN. by William Le Hardy M.C., B.A., F.S.A. HARDY & RECKITT 3 Stone Buildings, Lincoln's Inn. London W.C.2. 1937.
SOLE EDITION. 250 x 190 mm. Inside cover & opposite fep - Illustrations of ceremonial Swords, Sceptres and Rods. Verso of fep Contents and Illustrations. [1] 2 page each with Photograph of George V1 and Queen Elizabeth in Coronation Robes. [1] Title page. Verso. 7- 10 Introduction. 11 -23 The Officers. 24 - 30 The Processions. 31 - 38 The Regalia. 39 - 51 The Service 52 - 61 The Banquet. Opposite page fep & Inside cover - Illustrations of ceremonial Swords, Sceptres and Rods. There are 11 large Illustrations in total. The others are: George 1V's Proclamation. 1820. The procession of Charles 11 from the Tower. 1661. The procession of Edward V1. 1547. The procession of George 1V to Westminster Abbey. 1821. The Regalia. The Procession of James 11 to Westminster Abbey. 1686. The Crowning of James 11. 1685. Queen Victoria Receiving Holy Communion. The Banquet. The entry of the King's Champion. Full binding of cream coloured cloth with black writing. The duct-wrapper cream coloured thick paper. The front cover with small half stain at the bottom and very slight age browned. ITEM # 2. Enclosed is a folded four page strong paper programme issued by the Reform Club, Pall Mall for the Royal Procession commemoration of the sixtieth year of the Reign of Her Majesty Queen Victoria. 22nd June 1897.
- This book is fascinating even if your interest is not culinary. Going as far back as 1547 with the Procession of Edward the 1V, this book provides a large insight into the incredible protocols that have become embedded over the centuries into Royal Pageantry. The attached pamphlet for Queen Victoria's Royal Procession detailing the huge numbers of VIPs, officers of state, institutions, army personnel, Palace Carriages, Landaus, staff, & bands is staggering. Leaving Victoria Embankment at 8.45 am via the Mall & Constitution Hill, the organisation needed to keep the procession up to the absolute standard required, and befitting the Queen's status, demanded that everyone involved responded equally. This was not difficult. Centuries of privilege and position within the Royal circles and because of the strong blue thread running through the fabric of the highest levels of the English aristocracy. The great families and estates, the Knights, Earls and Dukes and the absolute fealty to the Monarchy, handed down from one generation to another, keeping the Royal Crown intact and also those who served it steadfastly. The gastronomic interest is the absorbing chapter 5 in the book. It starts at the end of chapter 4, where we learn that the last great Royal Coronation Banquet at Westminster Hall was the Coronation of William 1V on 26th June 1830. Thereafter the Royal Banquets took place at Buckingham Palace. The coronation banquet highlighted in the book is that held for James 11 1685. (see pic. 5 below and item # 11024 on this site for the original commemoration book, published by Francis Sandford; 1687). We are informed of the astounding amount of dishes consumed, composing of all edible game birds, fowl, meats, fish and shellfish. One small snippet amazes; for 334 guests at the banquet for George 1V, 7000 lb Beef, 20,000 lb of Mutton and 1610 Chickens. that does not include the fish, shellfish and vegetables. To wash it down 920 dozen bottles of wine plus 100 barrels of beer. No wonder a huge fast before such a banquet was 'de rigueur'. This wonderful book will surprise and amaze.

click on image to enlarge

Modern category

ref number: 11272

ANON. - The names of authors written in ink.
THE ART OF DINING;
or GASTRONOMY AND GASTRONOMERS, (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852. 2nd PART: MUSIC AND THE ART OF DRESS. TWO ESSAYS REPRINTED FORM THE 'QUARTERY REVIEW.' (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852.
FIRST EDITION. 172 X 110 mm. 2FEPS. Title page, with author's name; By A. Hayward QC. Verso: Adverts for John Murray publications. (1)Prefatory Notice. [1] (1) - vi Contents. (1)2 - 128. (1)130 - 137 Appendix. Verso Adverts for John Murray publications. 2nd. PART. Title page, with author's name; By Lady Eastlake. [1] (1) - vi Contents. (1)2 - 112. 2feps. Quarter light tan leather binding with marbled paper and light tan leather tips to boards. Spine with blind and gilt tooling and black and gilt label. All text block edges marbled. An elegant book.
- A hugely fascinating book with articles from at least ten famous (at the time) people: Lords, Lady's, Diplomats, Counts and Editors. The author whose name in ink adorns the top of the title page of the first part seems to be by Abraham Hayward QC. who wrote many articles, letters and reviews. The second author whose name also appears in ink atop the second title page is Lady Elizabeth Eastlake, a 43 year-old in 1852. A reviewer, translator and essayist, who was famously the object of hallucination by the great English painter J.M.W. Turner, on his deathbed. On pages 30/31 there is a very interesting detailed report by a Lady Morgan, (famous Irish author and reviewer) about a dinner cooked by Careme at Baron Rothschild's villa. Before this, on page 29, there are a series of distinctions of the varying professional merits of the two most famous Chefs of the time, and alleged rivals; Careme and Beauvilliers. Careme is viewed as superior on 'invention' and Beauvilliers' more remarkable for 'judgement' but had exhausted the old world of the art, while Careme discovered a new one. On page 73 after a discussion of the great culinary reputations of the current crop of named British Chefs and their placements, it is Louis Eustache Ude whom they place at the top, due to his twenty years educating the palate of the late Earl of Sefton. This is the same Ude who wrote the famous book of cookery titled 'The French Cook', and later the Chef de Cuisine of Crockfords Club in St. James's, Mayfair. Page after page of anecdotes, gossip and essays of the History of Cookery, the Gastronomic effects of the French Revolution, accounts of Paris Restaurants, famous Dinners in England, merits of female and male Cooks etc etc. Of great interest to anyone who wants more detailed information on the great Chefs of that era, and their famous Patrons.

click on image to enlarge

Antiquarian category

ref number: 11286

LOVELL. MATILDA SOPHIA Hugely under-rated research and cookery book.
THE EDIBLE MOLLUSCA
of GREAT BRITAIN AND IRELAND with Recipes for Cooking them. by M.S. LOVELL. "And the recipes and different modes of dressing - I am prepared to teach the world for nothing, - If men are only wise enough to learn." Atheneus, Deipnos, Book i. .60. SECOND EDITION. (aa small printer's device). LONDON; L. REEVE AND Co., 5 HENRIETTA STREET, COVENT GARDEN. [All rights reserved]
Second edition, first issue 1884. Small 8vo. 190 x 125mm. With 12 fine hand coloured lithographs. (illustrator - G.B.Sowerby). 1fep. Half-title. [2] Coloured frontis of various edible snails w/ Latin and English names. Title page. [1] 1page Preface. [1] 1p Contents. 1p Illustrations. [1] First illustrated page of a Clam. (1)2-274. 275-287 List of works consulted. 1p Errata. (1)290-310 Index. [2] (1)2-16 Reeve and Co List of works. 1fep. Full purple cloth binding, slightly mottled, with blind tooling on both covers and gilt text on the faded spine and a gilt snail on the front. Internally very clean.
- From part of the preface we learn of Ms Lovell's motivation for writing about this intriguing wide-ranging subject: We understand the good qualities of oysters, cockles, and a few other kinds; but some equally nutritious (which are universally eaten on the Continent) are seldom, if ever, seen in our markets, or are only used locally as food, and the proper modes of cooking them are scarcely known. I have therefore endeavoured to call attention to all the eatable species common on our coasts, and also to those which, though not found here in abundance, might be cultivated as easily as oysters, and form valuable articles of food: In an article written in 2007 by S.P. Dance on the Deep Dyve Library website, we learn that Thomas Bell wrote a review of this book on 'The Athenaeum' in 1867, the year of publication of the 1st edition. It is obvious that he had studied it closely. Stating in his review; "The title of this book indicates but a small item in its contents, and does scant justice to its real interest. The gastronome who takes it up as a mere cookery-book, or the general reader who, by the same impression, rejects it unexamined, will alike upon a partial and inadequate notion of its merits. In fulfilling what purports to be its main design, then it has indeed, exhausted the subject in a most satisfactory manner, and laid before us the modes of preparing an immense number of tempting dishes, many, perhaps most, of which are new to the English epicure". Indeed, the book is full of surprises in its text. The small gems of advice, the numerous insights gleaned, the many recipes for Oysters, Snails, Mussels, Sea Urchins, Cockles, Razor Clams, Scallops etc, makes this a seriously underestimated book that is now becoming sought after. Ms Lovell lists within 14 pages, approx. 430 sources researched. A great, scarce unusual book.

click on image to enlarge

Antiquarian category

ref number: 11299

Kitchener. Dr. William A rare copy in the original state.
THE SHILLING KITCHINER
OR ORACLE OF COOKERY FOR THE MILLION WITH DR. KITCHINER'S CELEBRATED ADVICE TO COOKS AND OTHER SERVANTS BY THE EDITORS OF "THE DICTIONARY OF DAILY WANTS" LONDON HOULSTON AND WRIGHT 65, PATERNOSTER ROW. MDCCCLXI
FIRST AND SOLE EDITION 1861. 110 X 174mm. Adverts on inside cover & fep. Frontispiece of elaborate dinner for 16 pax. Title page. Verso with printer's info. (1)2-188. (1)190-196 Index. 1p advertisements also adverts on inside cover. All pages bright and fresh. The front and back covers in the original attractive pink cloth in excellent condition. With the same handsome design on both sides. The original spine missing but all holding well. Housed for preservation in a modern clam-shell box with quarter dark brown leather and tips. The spine with two orange labels and gilt lettering. The sides with dark brown cloth. The interior in orange felt cloth. In fine original state.
- This least known of Kitchener's books on cookery published on 1861, is a mystery. He died on 1827. The publishers of 'The Dictionary of Daily Wants' 1859 must have had access to his papers. It's also clear, because of the distinct title, that the editors of 'Daily Wants' wanted to make the most of the phenomenal popularity of Soyer's 'Shilling Cookery for the People'. There is no doubt after reading it that Kitchener's sentiments and style are apparent. This handsome copy in fine condition (albeit with the spine cover missing) is very rare.

click on image to enlarge

Antiquarian category

ref number: 11301

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.

click on image to enlarge

Antiquarian category

ref number: 11306

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.

click on image to enlarge

Modern category

ref number: 11311