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David. Elizabeth
Italian Food
ELIZABETH DAVID BARRIE & JENKINS LONDON.
3rd Edition. 1987. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] 1p Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction by E.D. p16 Acknowledgements. On verso; A painting of a Kitchen. 19-224. 225-239(1) Index. Light grey paste-down and endpapers. Light grey cloth binding with silver writing on the spine and very slight fading to edges. D/J slightly rubbed at top and bottom of the spine. Internally very clean. As new.
- A very scarce edition. This is a revised reprint of the the 1954 first edition of Italian Food. In the introduction by E.D. in this copy, she states that "this 1987 edition differs from its predecessors chiefly in that revisions made over many years in the form of footnotes to recipes have now been incorporated into the main body of the text". Printed 5 years before her death, this book is not commonly known to have been published and to be directly attributable to E.D. Very scarce.

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Modern category

ref number: 11126

Raffald. Elizabeth
The Experienced English Housekeeper,
FOR THE USE AND EASE OF or the Use and Ease of Ladies, House-keepers, Cooks etc. Written purely from PRACTICE, DEDICATED TO THE Hon. Lady ELIZABETH WARBURTON, Whom the Author lately served as House-keeper. Consisting of several Hundred Original Receipts, most of which never appeared in Print. PART 1. Lemon Pickle, Browning for all Sorts of Made-Dishes, Soups, Fish, plain Meat, Game Made Dishes both hot and cold, Pies, Puddings etc, PART 11. All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar; with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, etc. PART 111. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season in every Month of the Year. By ELIZABETH RAFFALD. A NEW EDITION. In which are inserted some celebrated Receipts by other modern Authors. London: Published and sold by the BOOKSELLERS, and by T. Wilson and R. Spence, Printers, High-Ousgate, York. Anno 1806.
8vo. 3feps. title page. [1] Frontispiece engraved portrait of Mrs Raffald. [1] p2. Dedication. (1)vi-vii Preface to the first edition. 1p Description of plates. 1 folding plate showing designs for stoves and 2 engraved folding plates showing table settings. (1)2-369. p370-383. p383-384 Directions for a Grand Dinner. (1)386-397 Index. [1] 3 feps. Half mid-tan calf with marbled boards. The spine with raised bands and black calf label with gilt writing. Inside uniformly age-browned. Overall a nice copy.
- Elizabeth Whittaker Raffald (1733-81) was after Hannah Glasse, the most celebrated English cookery writer of the 18th century. She was employed for fifteen years as Housekeeper to Lady Elizabeth Warburton of Arley Hall, Cheshire, to whom she dedicates her book. She was an extremely industrious woman. Besides bearing fifteen daughters , she was a confectioner, owned a shop and ran a cookery school from it. After publishing her book she took over two famous Inns in Manchester and Salford. On top of this she helped found Salford's first newspaper - Prescott's Journal and became adviser to, and part-owner of Harrup's Mercury. She also found time to compile the first Manchester Directory - indefatigable! Cagle p687, records two similar copies printed by the same printers but dated 1801 & 1803. Oxford cites an 1805 edition but none mentions this one of 1806. Irritatingly, neither Maclean, Cagle nor Oxford informs us when the edition with the portrait frontis was first published.

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Antiquarian category

ref number: 11137

Walsh. J.H.
THE BRITISH COOKERY BOOK
UNITING A GOOD STYLE WITH ECONOMY, AND ADAPTED TO ALL PERSONS IN EVERY CLIME: CONTAINING MANY UNPUBLISHED RECEIPTS IN DAILY USE BY PRIVATE FAMILIES. COLLECTED BY A COMMITTEE OF LADIES, AND EDITED BY J.H. WALSH F.R.C.S., AUTHOR OF "A MANUAL OF DOMESTIC ECONOMY". New Edition with Engravings. LONDON: ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET; AND 56, WALKER STREET, NEW YORK. 1863.
8vo. 3feps. Frontispiece of kitchen ranges with a tissue guard. Title page. [1] (1)iv Preface. (1)vi-viii Contents. (1)2-350. 351-360 Bills of Fare. (1)362-375 Index. [1] 4feps. With eight wood engraved plates (including the Frontis) Original green cloth boards with fresh gilt stamped device on the front cover. The spine is relaid modern burgundy morocco with raised bands, gilt lines, two black labels with gilt lettering. Internally, very clean and tight except for the frontis which had overall small foxing.. A very nice copy.
- This is an exact copy of the first edition of 1859. The only difference is the change of title; from The English Cookery Book - 1859, to The British Cookery Book - 1863. Quite why it was changed from English to British, one can only guess. John Henry Walsh FRCS was born on 21st October, 1810, at Hackney, London. He was educated at private schools, and became a fellow of the Royal College of Surgeons in 1844. For several years he followed his profession of surgeon, but gradually abandoned it on account of the success of his works on the subject of sport. He wrote on sport under the pseudonym of "Stonehenge". He moved from the country to London in 1852, and the following year brought out his first important book, The Greyhound (3rd ed. 1875), In 1856 his Manual of British Rural Sports appeared, which ran to many editions. During the same year he joined the staff of 'The Field', and became its editor at the close of 1857. Among his numerous books published under the name of "Stonehenge" are: • The Shot-Gun and Sporting Rifle (1859) • The Dog in Health and Disease (1859; 4th ed. 1887) • The Horse in the Stable and in the Field (1861; 13th ed. 1890) • Dogs of the British Isles (1867; 3rd ed. 1885) • The Modern Sportsman's Gun and Rifle (1882-1884) While editor of The Field, Walsh instituted a series of trials of guns, rifles and sporting powders extending over a period of many years, which greatly tended to the development of sporting firearms; and his influence upon all branches of sport was stimulating and beneficial. Besides this volume of cookery he also published 'A Manual of Domestic Economy'. He died at Putney on 12 February 1888, aged 77.

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Antiquarian category

ref number: 11148

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 FIFTH EDITION, CONSIDERABLY ENLARGED. 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. 1807
12mo. 202x122mm. 1fep. [1] Frontispiece of a Roman stewpan. Title page with an age shadow of the stewpan. [1] 1p Dedication. [1] (1)6-14 Preface. (1)16-296. (1)298-310. (1)2-20 Men and Manners. 21-22 A domestic character. 1fep. A nice modern rebind in dark calf and marbled boards. Spine with raised bands, gilt lines and two black morocco labels with gilt lettering. Very clean, with original untrimmed and uncut pages. A very collectible and desirable copy.
- In Sophie Schneideman’s tenth catalogue of rare books she informs: -- Dr. Hunter, a Scottish physician, helped to establish the York Lunatic Asylum, and to be honest, there is something of Bedlam about this book. It is a highly opinionated book and a marvellous read. Each recipe is followed by ‘Ignotus’s’ or rather ‘Hunter’s’ observations on it, often including the effect on the body. Of Mock Turtle Soup he writes “This is a most diabolical dish, and only fit for the Sunday dinner of a rustic, who is to work the six following days in a ditch bottom. It is the very essence of Pandora’s box. So, – Get thee behind me Satan!”. The appendix gives 267 pieces of advice on Men and Manners. All pithy and often witty, one declares “Never enter an auction room, for there you will tempted to buy what you do not want”, another “Do not blame a man for hard drinking, if he belongs to a thirsty family”.-- Quite why Hunter implies the work is written by 'Ignotus' which is Latin for: unknown, obscure, ignorant and ignoble, when he was the author is unknown. Possibly he spent a little too long with the inmates.

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Antiquarian category

ref number: 11149

Savoy Hotel. London. - Printed a month before Escoffier joined Ritz.
A framed advert - circa 1890.
Victoria Embankment. LONDON. PERFECTION OF LUXURY AND COMFORT. Artistic Furniture. Shaded Electric Lights everywhere at all hours of night and day. NO GAS. The Finest River and Garden View in London, giving a Panorama of the Thames from Battersea to London Bridge. All the Corridors thoroughly Warmed in the Cold Weather by Hot Water. Suites of rooms on every Floor, with Private Bath Rooms, &c. Sixty-seven Bath Rooms. No charge for Baths. Large and Luxurious “Ascending Rooms” running all night. Top Floor Rooms equal in every respect to the Lowest. Large Central Courtyard with Plants, Flowers, &c. (A black and white finely detailed etching of the Savoy as seen from the Thames.) THE RESTAURANT Open to the Public. Luncheons and Dinners served on the Terrace overlooking the beautiful Embankment Gardens and River. This Terrace is enclosed by glass, and warmed during the winter. In the hot weather, dinners, &c, , are served in the open air. THE ONLY OPEN AIR RESTAURANT IN LONDON. The Restaurant has been organized under the superintendanceof M. RITZ, the well-known Hotel Manager from Monte Carlo, Cannes, and Baden-Baden, and of the popular Maitre d’Hotel “Francois” (M. RINJOUX), of the Grand Hotel at Monte Carlo. Manager of the Restaurant – M. ECHENARD. Chef, -- M. CHARPENTIER. The cuisine rivals the most famous Cpntinental Cafes. For tariff and rooms apply to the Manager of the Hotel, Mr. HERDWICKE.
247 x 177mm. A one page light brown advertisement for the Savoy Hotel, London. Circa 1890. A small part of the top right hand corner missing. A small chip missing on the side. Not affecting the text. Nicely mounted and framed in a fine gold frame with a 2” cream coloured cloth mount. The whole measuring 415 x 325mm. Overall very nice condition. A very rare item of ephemera.
- The facts behind this Savoy Hotel advertisement are very interesting and can be dated quite accurately. The names and the places are all extensively recorded in the numerous biographies of Escoffier and Ritz. It starts with a very persuasive and intelligent entrepreneur named Richard D’Oyly Carte who had built and opened the Savoy Theatre between the Strand and Thames embankment, London. It was the most modern theatre in London with the newly invented electric lighting. The theatre was very popular and D’Oyly Carte wisely realised that the theatre-goers needed a nearby place to dine after the performances. The land behind the theatre was known as the old ‘Savoie Mannor’. A sloping field overgrown with weeds and littered with bottles that looked out upon the coal wharves, barges and general flotsam of the Thames Embankment. D’Oyly Carte purchased the land, drew up plans for a hotel and started construction on 1884. The Savoy Hotel was opened on the 6th August, 1889. It was extremely popular in the beginning but D’Oyly Catre noticed that the clientele numbers had started to drop after three months. It was obvious that the food was not up to scratch nor the management capable of dramatically improving the needed standards. Lilly Langtry was a good friend of D’Oyly Carte. She urged him to approach Cesar Ritz the famous hotelier, to take advantage of Ritz’s fame after he had established and managed some of the most luxurious hotels in the world such as the Ritz Hotels in London and Paris, also the Grand Hotel in Rome, the L’Hotel Salasamaggiore in the province of Parma etc etc. Ritz also had a longstanding partnership with Auguste Escoffier who managed the kitchens of those famous hotels. Both of them were dedicated to the highest standards, and they were as famous as the establishments they served. Ritz was initially opposed to going to England as he and Escoffier were already very committed and busy. D’Oyly Carte paid him handsomely just to visit and in 1889 Cesar stayed in and inspected the Savoy. On returning home he told his wife the food was terrible and weather was worse. Equally, he was very excited about the wealth of the clientele and the beauty of hotel. In January 1890 Cesar signed a contract to manage the Savoy Hotel. His first task was to convince Escoffier to come and manage the Kitchens and Restaurants. The manager of the restaurant, M. Echenard, (at the bottom of the advert) was a Master of Wine and became Cesar’s assistant. Another name at the bottom is the Manager of the Hotel – Mr. Hardwicke. He proved unable to keep the initial business nor manage the Hotel as it needed to be. Another name is the Chef. M. Charpentier. Before coming to the Savoy he had worked for Rothschild but did not have the notion to run a large restaurant with a’ la carte menus. The Prince of Wales complained that the cooking was as dull as Windsor Castle’s. Escoffier finally accepted the position of Maitre Chef de Cuisine and started in the Kitchen on April 1890. It was not without drama. There was very bad feeling about the dismissals and when Escoffier walked into the kitchen on his first day he found everything destroyed. To save the day he asked his friend Louis Peyre who managed the Kitchens of the Charing Cross Hotel to help. Peyre supplied everything that day and gave Escoffier time to organise the kitchen for the next day. As the advertisement also has Ritz’s name on it as the manager of the Restaurant, it must have been printed between January 1890 (probably on Cesar’s initiative) and April 1890, sometime just before Escoffier started.

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Ephemera category

ref number: 11189

Henderson. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING AN AMPLE AND CLEAR Display of the ART OF COOKERY IN ALL ITS VARIOUS BRANCHES.CONTAINING PROPER DIRECTIONS for DRESSING all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. ALSO, THE Method of preparing Soups, Hashes, and Made Dishes; WITH The whole Art of Confectionary, Pickling, Preserving, &c. LIKEWISE The making and keeping in Perfection British Wines; AND PROPER RULES FOR BREWING MALT LIQUOR, as well for Family Consumption as the Regale of private Visitants.. TO WHICH IS ADDED, The Complete Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit himself at Table with Elegance and Ease. ALSO, BILLS OF FARE FOR EVERY MONTH OF THE YEAR. With COPPER-PLATES displaying The Manner of decorating a Table; DIRECTIONS FOR MARKETING, AND THE MANAGEMENT OF THE KITCHEN AND FRUIT-GARDEN. The whole formed on so NEW a PLAN, that the Inexperienced will be instructed, and the professed Cook will receive that Information which has never been known by any previous Publication. THE FIFTH EDITION. By WILLIAM AUGUATUS HENDERSON, Who has made the Culinary Art his Study for upwards of Forty Years. LONDON: PRINTED AND SOLD BY W. AND J. STARTFORD, No. 112, HOLBORN-HILL.
Large 8vo. 1fep. [1] An interesting Frontispiece with an engraving of a kitchen scene and a Butler instructing an apprentice in the Art of Carving and a Lady presenting her servant with a copy of the Universal Family Cook. [1] 3-4 Introduction. 5-448.16 pages Index. 1fep. Seven engraved plates illustrating carving, plus four plates, (two folding) showing table settings, as called for. Original dark brown calf boards with rubbed corners. Sympathetically re-laid spine with raised bands, and two calf labels with gilt lettering and lines. The text block very clean with very slight dusting in places. Overall a very good copy.
- An early edition of Henderson's book. All early copies are uncommon. The first was issued 1971. This one is the fifth Edition of 1793. It is obvious that Henderson's book was very popular, publishing the 2nd, 3rd & 4th editions within 2 years of the 1st and 5th editions. How many of each edition was printed is nigh impossible to ascertain, but Henderson's successful book ran to many editions and after his death, and to quote the title page verbatim - "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". Schnebbelie took up the 12th edition and continued until at least the 17th edition. In her bibliography the ever-frustrating MacLean dismisses Simon's p.81 claim, that this cookery book was probably the most popular of the late eighteenth century, and she further states negatively, it is a 'bold assertion'. Bold or not, the 10th edition of c1800 proves the overwhelming popularity a book that runs to ten editions in nine years and is then taken up by another famous cook and subsequently runs to another seven editions at least. The other unusual fact that cannot be dismissed lightly, is that Schennbelie even kept Henderson's name in the title page before his own. One cannot see that if the book continued to be anything less than hugely popular, Schennbelie would have persisted with Henderson's name on the title page. Because of the great scarcity of all early editions, one has to conclude that limited numbers of each edition were issued.

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Antiquarian category

ref number: 11208

Fagan. Louis - An in-house look at Soyer's impact on the Reform Club.
1836 - 1886. The Reform Club:
ITS FOUNDERS AND ARCHITECT. BY LOUIS FAGAN, Of the Department of Prints and Drawings, the British Museum. Honorary Member of the Society of Engravers of France; Author of "The Life of Sir Anthony Panizzi, "K.C.B.;" "The Art of Michelangelo;" "Catalogue Raisonne of the Works of William Woollett;" "Collectors Marks," "Raphael's Sonnett;" etc., etc. WITH ILLUSTRATIONS BY THE AUTHOR. LONDON Bernard Quaritch, 15 PICCADILLY 1887.
Large 4vo. 1fep with frontis illustration of the Reform Club library on verso. The Title page in red and black text. The verso with a printers device. List of Illustrtions. [1] (1)vi-viii List of 143 illustrations. 1 page Preface by Louis Fagan. [1] (1)2-143. [1] (1)ii-xiii Index. [1] 1fep. Except for a little water-staining on the borders of the frontis, everything as new. The cover has been very sympathetically rebound recently in the same blue cloth cover as the original and the original gilt lettering on boards and spine. Almost as new.
- The 19th century brought an explosion in the popularity of gentlemen's clubs, particularly around the 1880s. At their height, London had over 400 such establishments. This expansion can be explained in part by the large extensions of the franchise in the Reform Acts of 1832, 1867, and 1885. Each time, hundreds of thousands more men were qualified to vote, and it was common for them to feel that they had been elevated to the status of a gentleman, thus they sought a club. The existing clubs, with strict limits on membership numbers and long waiting lists, were generally wary of such newly enfranchised potential members, and so these people began forming their own clubs. Each of the three great Reform Acts corresponded with a further expansion of clubs, as did a further extension of the franchise in 1918. Many of these new, more inclusive clubs proved just as reluctant as their forebears to admit new members when the franchise was further extended. An increasing number of clubs were characterised by their members' interest in politics, literature, sport, art, automobiles, travel, particular countries, or some other pursuit. In other cases, the connection between the members was membership of the same branch of the armed forces, or the same school or university. Thus, the growth of clubs provides an indicator as to what was considered a respectable part of the Establishment at the time. There are perhaps some 25 traditional London gentlemen's clubs of particular note, from The Arts Club to White's, Brooks etc. The Reform Club on the south side of Pall Mall in central London was founded on February 2nd 1836 by Edward Ellice, Member of Parliament for Coventry and Whig Whip, whose riches came from the Hudson's Bay Company, but whose zeal was chiefly devoted to securing the passage of the Reform Act 1832. Significantly, The Reform Club it was the first to change its rules to include the admission of women on equal terms in 1981. It also attracts a significant number of foreign members, such as diplomats accredited to the Court of St. James's. The Reform was known for the quality of its cuisine. Its first chef being Alexis Soyer, the first celebrity chef and cookery book author. He was followed by Charles Elme Francatelli, a former Head Chef of Queen Victoria. This a very handsome copy printed when the Club was at its height.

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Antiquarian category

ref number: 11209

Escoffier. Georges Auguste - Two Escoffier menus.
Ritz Carlton Restaurants on board the Hamburg Amerika Line ships.
A Lunch and Dinner menu from the S.S. Amerika passenger liner, March 1908.
Menu 1. Dinner dated March 14th 1908 - 177x117 mm. A folded card with a very good drawing of the SS Amerika on the front cover. Inside a 12 course dinner in English and German with French and a few US dishes. On the back cover is the music programme with a lovely drawing of a violinist. Clean and handsome. Menu 2. Lunch dated March 12th 1908 - 130x90 mm. . A folded card with a header titled ‘A Suggestion' on the front cover. Inside a plain 6 course lunch in English and German. On the back cover are a couple of glue strips that suggest this menu was pasted into a folder at some time. All text and menu borders in gilt. The guttering has been strengthened but still a clean and handsome item. Overall in very good condition and housed in a handsome cardboard folder covered in grey marbled paper with a label on the front cover. A rare item of Escoffier ephemera.
- The Hamburg Amerika Liner company requested Auguste Escoffier and Cesar Ritz’s services for the planning and inauguration of the Kitchens and Restaurants on the brand new liners "S.S. Amerika" and the 'S.S. Kaiserin Auguste Victoria. Both of these ships were built side by side at the Harland Wolff shipyards in Belfast. 'Amerika' was launched first on April 20th 1905, According to the Morton Allan Directory of European Passenger Steamship Arrivals (Baltimore: 1987), the “S.S. Amerika" sailed between Hamburg and New York from 1905-1913. For the year 1914 it sailed between Hamburg and Boston; the Amerika's last U.S. arrivals were to Boston on 19 June and 24 July 1914. In 1912, it was the first ship to warn Titanic of icebergs. The kitchens and dining rooms of the liners S.S. Amerika and S.S. Kaiserin Auguste Victoria opened with the very original a la carte restaurants. The service on board all of those liners was called the “The Ritz Carlton Restaurants”. There had never been an a’la Cartre restaurant of any kind on a ship before. Adding the names of Escoffier and Ritz to this novel enterprise and the interest, support and demand completely filled the dining rooms every day. The new restaurants became stunning successes. They even had to significantly expand the kitchen of the 'S.S. Kaiserin Auguste Victoria' after the first voyage. Escoffier’s secondment from the Carlton Hotel to the Hamburg Amerika line was to last until 1915 and would further help to cement his reputation as the gastronomic Master craftsman of the age.

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Ephemera category

ref number: 11214

Cheyne. George M.D. F.R.S.
AN ESSAY OF HEALTH AND LONG LIFE.
By George Cheyne, M.D. F.R.S. (a single line) The Second Edition. (a single line) Greek lettering – Hippoc. An Imbecillis (quo in Numero magna Pars Urbanorum, omnesque pene Cupidi Li-terarum sunt) Observatio major neces-saria est: ut quod vel corporis, vel Loci, vel Studii Ratio detrahit, Cu-ra sestituat. Celf. (a single line) LONDON. Printed for George Strahan, at the Golden Ball over-against the Rpyal Exchange in Cornhill’ and J.Leake, Bookseller at Bath. 1724. (the page with a two line border)
8vo. 1fep. Title Page. [1] Dedication to Sir Joseph Jekyll. [1] i-xx Preface. c-e4 Contents. e5-e6 In Clarissimi Medici with printers device. 1p Advertisements. (1)2-232. Inside the text as new. Full original calf binding. Dark and light brown panelling on boards with blind tooling, and raised bands on spine. A very good copy in fine original state.
- A very interesting 18th century treatise on health, well written by an eminent Scottish pioneering physician; George Cheyne M.D. R.C. E.d. R.S.S. (1671–1743) who regulated his own bad health by embracing vegetarianism after becoming obese with rich food and drink. He was a popular doctor and published a number of treatises on health and diet. There are chapters on the use and effects of meat, fish, vegetables wine etc. He also published other works on fevers, nervous disorders, and hygiene. In 1740, he penned his last work, a study of nutrition and natural living, 'The Natural Method of Cureing [sic] the Diseases of the Body, and the Disorders of the Mind'. Bitting p86 for a copy in French. Not in any other bibliographies. Another second edition, but confusingly dated 1725, was sold at the auction of the Marcus Crahan collection in New York, 1984.

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Antiquarian category

ref number: 11228

SKEATS, B.C.A. A.C. EDITOR. - 2 volumes in fine condition.
COMMERCIAL CONFECTIONARY
A Practical Guide for Practical Men BY MANY EXPERT CONTRIBUTORS. Edited by A.C. SKEATS, B.C.A. Lavishly Illustrated in Colour and in Black-and-White a VOLUME 1 THE GRESHAM PUBLISHING COMPANY LIMITED 66 Chandos Street, Covent Garden, London 1937.
FIRST & SOLE EDITION. 4to. VOL.1. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 2p Contributors. 1p Preface. [1]1p Introductions. [1] (1)-xii Contents. Volume 1. (1)–xv List of Plates. [1] (1)2-130. (1) -132 Index to Volume 1. 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new. VOL 2. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 1p Contributors. [1] (1)-vii Contents. Volume 1. (1)x-xi List of Plates. [1] (1)2-133. [1] (1)136-139 Index to Volume 11. [1] 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new.
- This is a fantastic professional’s book. A.C.Skeats and nine experts, most of them Gold Medallists in Bakery, Icing & piping, Gateaux, Petit Gateaux, Wedding cakes, Meringue goods, Afternoon teas, Pork pies, Slab cakes, Pastry, Bake-house management, Fermented goods, Almond goods & Biscuits & even an expert on Catering Costings for small bakeries, Outdoor wedding receptions etc etc it is hard to find any aspect of the Trade that is missing. With 99 plates in the 2 volumes, it is also handsomely illustrated. A seminal work, put together by Skeats and his experienced writers, He explains that there are training centres available for all the tradesmen to learn the craft skills of the Confectionary and Bakery trades., although he and his team of contributors realised there was a large need by the tradesman who could not afford nor get the time to attend the training schools. A fine work that one imagines all professional Bakers, Confectioners & Pastry Chefs would buy. Printed in 1937, two years before the War, which subsequently resulted in a serious shortage of many of the ingredients listed. One wonders how many of those skilled tradesman volunteered to fight and never returned back to resume their trade or places of work. A very fine set.

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Modern category

ref number: 11235