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Anon. - A rare dinner invitation to the Crown & Anchor Tavern, and the Duke's signature.
77th Anniversary Dinner for the Cumberland Society
ITEM 1. FRIDAY 1ST, MAY, 1812, His Royal Highness the Duke of Cumberland in the Chair. Stewards. H.R.H. Prince Ernest Augustus, Duke of Cumberland. The Rt, Mounsey Esqr. Tho. Monkhouse Esqr. Josh. Lowden Esqr. Heny. Oliphant Esqr. Isaac Armstrong Esqr. Stephen Morton Esqr. Wm. Sanderson Esqr. Tho. Mounsey Esq. John Carruthers Esqr. Dinner on Table at 5 o' Clock precisely. Tickets 15/s Each. No. (With an engraving of ULLSWATER from GABBAROW PARK) ITEM 2. The signature of 'Ernest' H.R.H The Duke of Cumberland, cut from the end of an autographed letter. ITEM 3. An original envelope addressed by the King (the Duke of Cumberland became the King of Hanover in 1837) to 'His Grace The Duke of Buckingham and Chandos', signed 'Ernest' on the lower left. Also annotated: King of Hanover, July 28th 1843. The envelope also has the King's black wax seal.
205x156mm. One light cardboard sheet beautifully inscribed with a lovely engraving of Ullswater by Silvester sc. Very lightly age browned but overall in very nice condition. With a manuscript ink inscription price for £10.10.0 at the top right hand corner. Blank on the verso except for an ink inscription; W. Warrington.
- The Crown and Anchor Tavern in the Strand was a well-known London landmark, as well as being a dining room of repute. The Tavern after it was rebuilt in 1790 had a large meeting/function room that could seat up to two thousand or more. The famous cooks, F. Collingwood and J. Woolams (images 3&4 below), authors of the cookery book 'The Universal Cook' were serving their tenure there at the time of this Cumberland Society dinner. The Tavern had two entrances, one on the Strand and the other on Arundel St. It is referred to in Stow's 'Survey of London and Westminster' of 1720 as boasting associations with Johnson, Boswell and Reynolds. The meeting hall at the Tavern was long associated with radical politics. Sympathisers of the French Revolution gathered there in the 1790s to commemorate the storming of the Bastille. Used as well as headquarters for Francis Burdett and other ardent reformers. It is also recorded that in the year 1799 the Tavern was the No.1 Grand Master’s Lodge, in the correct list of all the Lodges in London of the most ancient and honourable fraternity of free and accepted Masons of England. His Royal Highness Ernest Augustus, The Duke of Cumberland, who presided over this grand 77th Anniversary Dinner of the Cumberland Society was born on 5th June, 1771 and was by birth the 5th, but in survivor-ship the 2nd son of King George 111 and Queen Charlotte. He became King of Hanover on the death of his elder brother, King William the 1V, in 1837. He died in 1851. The Cumberland Society was formed by his Grandfather the Duke of Cumberland. (1721-65) In 1775 his son also the Duke of Cumberland & Strathearn founded the Cumberland Society Fleet for racing on the Thames. This was the precursor to the Royal Thames Yacht Club, formed in 1830 under the patronage King William IV. It is the oldest continually operating yacht club in the UK today. The present Duke whose dinner invitation is on view here, was carrying on the business of a venerable tradition that was the Cumberland Society. Three pertinent rare ephemeral items that have lasted well.

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Ephemera category

ref number: 11053

Robuchon. Joel - With Robuchon's signature.
Simply French
PATRICIA WELLS presents the cuisine of JOEL ROBUCHON Photographs by Steven Rothfield Jacket photographs by Robert Freson William Morrow and Company, Inc. New York (With coloured borders at the top and bottom of the page and a coloured design)
FIRST EDITION 1991. 4to. 263x210mm. 1fep with small illustration. Half title with a photograph and coloured borders at the top and bottom of the page and a coloured design. [1] 1p Advertisement. Frontispiece coloured photograph. Title page. Verso with printers info and ISBN. Dedication page with a handmade paper planche with Robuchon's signature in ink. [1] 9-10 Acknowledgements. p11 Contents. p12 with Coloured Photo. 13-354. 355-367 Index. Verso - A note about the Authors. 1fep. All pages with border top and bottom. Many full page coloured photographs throughout. A full mylar cream coloured binding with silver writing on the spine. With the original dj. As new inside and out.
- Joel Robuchon's book 'Simply French' is an attempt by Robuchon to 'translate' three star concepts to the home. The chef and owner of the three Michelin starred Parisien restaurant Jamin, describes his cooking, within the context and impact of Nouvelle Cuisine as 'Cuisine Actuelle'. When reading this impressive book one wonders how the housewife would manage with the 'Ivory Turbans of Shrimp and Pasta' or 'Festive Shrimp Salad' or afford the Caviar, Truffles, Lobster etc. To be fair a lot of the recipes are simplified and one may feel inspired after reading the interviews and introduction at the beginning. Robuchon, a very influential force in French, English and European gastronomy, has, with the help of Patricia Wells brought out an impressive and well designed book that belongs at the forefront of any modern cookery book collection.

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Modern category

ref number: 11076

Kettilby. Mary
A Collection of above three hundred receipts in cookery, physick and surgery;
For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By several hands. The FOURTH EDITION. To which is ADDED, A SECOND PART, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. LONDON: Printed for Mary Kettilby, and Sold by RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII. SECOND TITLE: A COLLECTION OF RECEIPTS IN COOKERY, Physick and Surgery. PART 11. Containing Likewise, A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. By several Hands. The THIRD EDITION. Printed for RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII.
8vo. 1fep. Title page. [1] (1)iv-viii Preface. (1)10-183. 7p Index. Second Title page. [1] (1)194-272. 4p Index. 2feps. Full original dark brown calf boards with a little wear but nice patina, with faded gilt line all around the edge. Spine re-laid in dark brown calf with raised bands and a bottle green label and gilt lettering. Internally slightly age-browned but otherwise a good copy. There are two manuscript inscriptions by Eliz. Thornby March 25th 1792.
- This fourth edition has a second part - third edition, but they are both dated 1728. Mary Kettilby's name appeared on the Title page for the first time in the second edition. The BL holds a 1734 edition that also states 'fourth edition' on the title page but which the BL calls the fifth. It also has a 7th edition of 1749 with a second part stating the 6th edition of 1746. The different dates to the second parts came about due to the fact the first edition of 1714 had no second part, they only started appearing on the second edition of 1719.

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Antiquarian category

ref number: 11080

ALI-BAB - The pen-name of Henri Babinski.
GASTRONOMIE PRATIQUE
ETUDES CULINARAIRES SUIVIES DU TRAITEMENT DE L'OBESITE DES GOURMANDS (small printer's device) Troisieme edition entierement refondue. (small printer's device) PARIS ERNEST FLAMMARION, EDITEUR 26, Rue Racine, 26
Thick 4to. 3rd edition 1923. Grey paper paste down. 3feps. Title page with a little light foxing. [1] Half title. [1] (1)2-3 Introduction. [1] 1p Preface. [1] 1p Prodrome de Gastronomie. [1] Half title 'La Gastronomie a' travers les ages'. [1] (1)12-1040. Half title 'Traitement de l'obesite-- [1] (1)1044-1051. [1] Table des matieres (1)1054-1073. [1] Table alphabetique 1076-1107. [1] 3feps. The original dark blue fine waterproof cloth boards and a very sympathetically relaid spine with the original cloth. With bright gilt lettering on the spine and front board. The guttering has been strengthened and overall a very nice clean copy retaining all the original features.
- This classic French cookery book ‘Gastronomie Pratique’, was first published in 1907 and has been out-of-print since 1950. Written by Henri Babinski, an engineer who wrote under the pen name Ali-Bab. The first eight editions of ‘Gastronomie Pratique’ sold about 35,000 copies over almost half a century. An English translation, printed in 1974, bore the title ‘Encyclopedia of Practical Gastronomy’. Unusually, Babinski’s recipes are quite accurate and do work well with good results. Although the majority of recipes originate from Babinski’s native France, a significant number come from the Middle East, Eastern Europe, the Caribbean, and Latin America. Prior to publishing the first edition at the age of 52, Babinski spent a significant portion of his life as an engineer outside of France. His recipe instructions also provide much more detail than other cookbooks of the period, more like what one expects in a cookbook today. His instructions, too, are footnoted to elucidate their meaning. At the end of most recipes, Babinski offers numerous substitutions and variations. He used or wrote about a wider assortment of ingredients than is common today. Lobster eggs were used to color dishes. Truffles were used with abandon. There are a number of recipes for brains. One assumes that many of the wild game birds he describes were available at his local Paris butcher, but some recipes seem based on game he hunted fresh. Likewise, some recipes call for specific kinds of fish from specific streams. Other ingredients are common to France but generally unavailable elsewhere, e.g., sheep raised on salt marshes. It is unlikely we will find a butcher that can supply a quarter kilo of cock's kidneys! Occasionally, Babinski calls for ingredients that no longer exist, like ‘sirop de capillaire’, a medicinal syrup made from the maidenhead fern. Along with the standard sections expected in a general book of cookery, Babinski includes a few subjects in his book that today seem unexpected — when was the last time you saw a recipe for pig’s ear? The book’s recipes are offered in nineteen sections. Many appear to be of foreign origin rather than French. A lesser known but great book of gastronomical interest and practical instruction. Very under-rated.

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Modern category

ref number: 11102

House of Commons. - House of Commons and 10 Downing St menus .
Report on the Kitchen and Refreshment Rooms. April 24th 1863.
REPORT FROM THE SELECT COMMITTEE ON THE KITCHEN AND REFRESHMENT ROOMS (HOUSE OF COMMONS); WITH THE PROCEEDINGS OF THE COMMITTEE, AND AN APPENDIX. Ordered by The House of Commons, to be printed, 24 April 1863.
320x200mm. Title page. p2 Committee names. 3-7 Report with a large folding plate of a lovely unusual coloured drawing on the various proposed changes for the New Palace of Westminster refreshment rooms. 8-14 Proceedings of the Select Committee. p13 is miss-bound after p14. [1] Last page is a small copy of the title page. It has 2 menus enclosed. The first one is a one page white cardboard Luncheon menu from the House of Commons members dining room on 14th July 1960. The second menu is for a dinner at 10 Downing Street for the President of Egypt, Anwar Sadat and his wife on 7th November 1975. Harold Wilson was the Prime Minister at the time. The report is bound by a thread. All items are very clean and in good condition.
- The report consists of a full review of the current (1860's) operational inefficiencies for dining in the House of Commons during the House sessions. Based on members complaints the report also reviews dinner numbers, wage comparisons and wine suppliers. Page 14 is a comparison of current prices at London clubs including The Reform Club, which covers the time of the tenure of the famous chef, Charles Elme Francatelli, who had taken up the position of Chef de Cuisine after the equally famous chef, Alexis Soyer, resigned from the Club in 1850. With the menus, this is a very interesting look at the Catering department and dining setup at the Commons and the Prime Minister's official residence.

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Ephemera category

ref number: 11139

Royal Menu. - Lunch at the Guildhall.
Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
CORPORATION OF LONDON LUNCHEON AT GUILDHALL to HER MAJESTY THE QUEEN and HIS ROYAL HIGHNESS THE PRINCE PHILIP, DUKE OF EDINBURGH Upon Their return from Their Tour of Commonwealth and other Countries FRIDAY, 10th MARCH, 1961 The Right Honourable the Lord Mayor SIR BERNARD NATHANIEL WALEY-COHEN. COLONEL RICHARD HOME STUDHOLME, O.B.E., M.A., Alderman. ADAM KENNEDY KIRK Sheriffs. WALTER BASIL HOLDEN Chairman of the Special Reception Committee.
285x210mm. A highly decorated menu in hard cardboard with folded outer cover and 2 folded sheets inside making 4 leaves and eight pages. Top cover. [1] Title page. 1p Guildhall history. 1p Music Programme by the Royal Marine Orchestra. 1p Menu and Wines. 1p Toasts. 2p Names of the Special Reception Committee. 1p Explanation of the cover design. [1] Back cover plain. Inside are 2 folded sheets with Coats of Arms and the precise ceremonial arrangements for the day. All sheets held together with a red and white decorative cord. Housed in a neat marbled cardboard folder with a label on the front cover. A very clean, handsome item of Royal ephemera.
- The Queen and Prince Philip had just visited India, Pakistan, Nepal and Iran. The very colourful water-coloured front cover of the menu depicts impressions of the Commonwealth tour just undertaken. At the top are two drawings of Buckingham Palace and London Airport, depicting points of departure for the tour. In the left panel is the 238 foot Qutab Minar, Delhi, one of the highest stone towers in the world. This is followed at the bottom left, by the Taj Mahal at Agra. On the bottom right we find an impression of Mount Everest in Nepal. In the lower portion of the right panel an image of an Iranian mosque with beautiful Minarets. Lastly above this, two vignettes of Pakistan; Frere Hall, Karachi and the Harbour. On page 2 an essay on the interesting history of the Guildhall. We learn that the Hall and its environs have been consecrated to civic government for more that 1000 years. Two major fires in 1666 and 1941 enveloped the hall. The crypt, porch and mediaeval walls are still original, emerging from the flames without irreparable damage. Each year the Mayor and Sheriffs are elected by the Liverymen after meeting in the Common Hall. In the UK, the Guildhall is one of the most important places of high ceremony. It hosts many important banquets to the Sovereign and Members of the Royal Family, Prime Ministers, Ministers of State and Foreign Leaders. A very interesting document as well as being a menu.

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Ephemera category

ref number: 11142

Sala. George Augustus - With a brief note signed by G.A. Sala
The Thorough Good Cook
A SERIES OF NOTES ON THE CULINARY ART AND NINE HUNDRED RECIPES BY GEORGE AUGUSTUS SALA. CASSELL AND COMPANY, Limited LONDON, PARIS & MELBOURNE 1895 ALL RIGHTS RESERVED
FIRST AND SOLE ENGLISH EDITION. 210x172mm. Paste-down and fep in designed paper. On verso of fep: a tipped-in note on Reform Club embossed paper stating "Reform Club: Thursday. Dr Sir a line to say that I shall be duly with you a little before 8. Faithfully Yours G.A. Sala. (underlined) The Rev. T. Shore." Half Title. Verso advertisement for Sala's books. Title Page. Verso with a small illustrated device titled 'Belle Sauvage'. (1)vi-viii Preface 1. (1)x-xiii Preface 11. (1)xv-xvii Preface 111. 2p Contents. [1] (1)2-467. [1] (1)470-492 Index. Fep and paste-down in designed paper. The fine tooled and embossed original cover with gilt still in very good condition but the spine and the back edge of covers are sunned. All edges gilt. Internally very clean and in very good condition. An uncommon book especially with the autographed note.
- George Augustus Sala, (see 1st photo below) the youngest son of Augustus Sala (1792-1828) and Henrietta Simon (1789-1860), was born on 24th November, 1828. After the death of his father, George's mother supported herself and five surviving children by teaching singing and giving annual concerts in London and Brighton. Educated at the Pestalozzian school at Turnham Green, Sala left at fifteen to become a clerk. Later he found work drawing railway plans during the Railway Mania of 1845. A talented artist, Sala also worked as a scene-painter at the Lyceum Theatre and in 1848 was commissioned to illustrate Albert Smith's 'The Man in the Moon'. This was followed by an illustrated guidebook for foreign tourists that was published by Rudolf Ackermann. Other work included prints of the Great Exhibition and the funeral of the Duke of Wellington. Sala was also interested in becoming a journalist and in 1851 Charles Dickens accepted his article, 'The Key of the Street', for his journal, 'Household Words'. This was the first of many of Sala's articles that Dickens published over the next few years. In April, 1856, Dickens sent Sala to Russia as the journal's special correspondent. He also contributed to the author's next venture, 'All the Year Round' and other journals such as the 'London Illustrated News', 'Punch Magazine' and 'Cornhill Magazine'. In 1857, Sala began writing for the 'Daily Telegraph'. For the next twenty-five years he contributed an average of ten articles a week. Although paid £2,000 a year for his work, Sala, who was an avid collector of rare books and expensive china, was always in debt. Sala loved traveling and in 1863 accepted the offer of becoming the Telegraph's foreign correspondent. Over the next few years he reported on wars and uprisings all over the world. During the Franco-German War he was arrested in Paris as a spy but was eventually released from prison. He wrote several books based on his travels including 'From Waterloo to the Peninsula' (1867), 'Rome and Venice' (1869), 'Paris' (1880), 'America Revisited' (1882), 'A Journey Due South' (1885) and 'Right Round the World' (1888). After leaving the Daily Telegraph Sala moved to Brighton where he attempted to start his own periodical, 'Sala's Journal'. The venture failed and left him deeply in debt and in early 1895 he was forced to sell his large library of 13,000 books. George Augustus Sala died at Brighton on 8th December, 1895. In an email I received from Linda Gifkins, she kindly informed me of a hitherto unknown edition of 'The Thorough Good Cook' printed by Brentano's - New York, Chicago, Paris, & Washington in 1896. Sala was twice married. His first wife, Harriet, whom he married in September 1859, died at Melbourne in December 1885. In 1891 he married a second wife, Bessie, third daughter of Robert Stannard, C.E., who survived him. Sala was a great friend of Alexis Soyer and was a member of the Reform Club whilst Soyer was the Chef de Cuisine there.

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Antiquarian category

ref number: 11144

Redzepi. Rene - A signed copy.
Time and place in Nordic Cuisine.
Rene Redzepi. Photographs by Ditte Isager,
FIRST EDITION 2010. 4to. 295x255x40mm. Pastedown with book description. Fep with Repzepi’s signature. [1] Title page in yellow. 2 pages with Noma written across. [1] A large folding plate that is a illustrated map of the Nordic region with towns and places of importance to Noma. 1p Contents. (1)7-354. 3p Photographs of everyone at Noma. 5p Glossary. 6p Index. 1fep. Back paste-down with a small bio’ of Redzepi. With 200 fine photographs. Hard boards fully covered in grey printed cloth. As new.
- Placed unusually on the inside paste-down, there is a small concise description of the aims of Noma. It starts: "Noma: Time and place in Nordic Cuisine is an exclusive insight into the food philosophy and creativity of Chef Rene Redzepi and his innovative Copenhagen Restaurant, Noma. The book looks at every aspect of Noma and its cuisine. As well as including over 90 recipes, each of which have been specially photographed, it explains Redzepi’s evolution as a chef, describing his discovery of seasonal Nordic produce and how he has developed this into a well defined cuisine. It also portrays his relationships with some of Noma’s most dedicated suppliers, detailing the incredible commitment many have to producing and foraging ingredients of extraordinary high quality. The book provides a unique understanding of what Redzepi refers to as “The Perfect Storm”: the maelstrom of operating at the cutting edge of international gastronomy using only locally sourced ingredients. With 200 specially commissioned photographs by Ditte Isager showing the restaurant's dishes, ingredients and suppliers, and also the wild Nordic Landscape. The book is the showcase of its tenacious driving force, Rene Redzepi. He was born 16 December 1977. The co-owner of the two-Michelin starred Noma, situated in the Christianshavn neighborhood of Copenhagen, Denmark. It was voted the best restaurant in the world in 2010 San Pellegrino Awards and Restaurant magazine (incidentally proving 3 Michelin stars are not necessarily the pinnacle achievement to aim for). Redzepi is the son of an ethnic Albanian father, who migrated to Denmark from what was then Yugoslavia (now Republic of Macedonia) and a Danish mother. After choosing a culinary career at random, he trained at the restaurant ‘Pierre Andre’ which had just opened in Copenhagen and soon received a Michelin star. He first visited Ferran Adria’s ‘El Bulli’ as a guest in 1998 and has subsequently worked there during the 1999 season. Back in Copenhagen he started working at ‘Kong Hans Kælder’ that had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working with Thomas Keller in California at The French Laundry but returned to Kong Hans Kælder and Copenhagen. In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse that was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef. Interestingly the Noma brigade photographs at the back of the book have a total of 42 people. A huge number by any other restaurant’s staffing standards. With this book, Redzepi will become as well known and referenced as Adria and Blumenthal, the other two famous gastronomic de-constructors.

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Modern category

ref number: 11165

Woodward. S.P. - A uttelry fascinating book in fine original condition.
A MANUAL OF THE MOLLUSCA
BEING A TREATISE OF RECENT AND FOSSIL SHELLS By S.P. WOODWARD, A.L.S., F.G.S. LATE ASSISTANT PALAEONTOLOGIST IN THE BRITISH MUSEUM WITH AN APPENDIX OF RECENT AND FOSSIL CONCHOLOGICAL DISCOVERIES By RALPH TATE, A.L.S., F.G.S. Illustrated by A.N. WATERHOUSE AND JOSEPH WILSON LOWRY Reprint of Fourth Edition (1880). (A printer’s device of a fire torch with words “Capio Lumen). LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS’ HALL COURT, LUDGATE HILL 1890.
Thick 8vo. 178x132mm. 1fep. Half Title. [2] Frontispiece of the Pearly Nautilus. Title Page. [1] (1)vi-viii. (1)x-xvi Contents. (1)2-507. (1)509-518. 1p Index to Figures. 1p Explanation of Plates. 23 Engraved plates of Molusces with all versos blank. [1] 521-542 Explanation of the Plates. (1)Title page - Appendix to the Manual [1] 3-81. [1] 83-85(1) Index to Appendix. (1)2-48 Crosby Lockwood & Son’s Catalogue. (1)2-16 Weales Catalogue. 1fep. Bottle green cloth binding with fine bright gilt tooling on the spine and front board. There is a 50x20mm water stain on the back cover. Besides that, inside and outside in very good condition – as new.
- Samuel Pickworth Woodward was born in Norwich on 17 September, 1821. He died at Herne Bay, Kent on 11 July 1865. The son of Samuel Woodward he followed in his well-known father's footsteps and also became a famous geologist. S. P. Woodward was sub-curator of the Geological Society of London from 1839–45, then became in 1845 professor of geology and natural history at the Royal Agricultural College, Cirencester. In 1848 to 1865 he was appointed assistant in the department of geology and mineralogy at the British Museum. ‘A Manual of Mollusca’, was originally published in three parts - 1851, 1853 and 1856. It is also considered a classic text. It is a very interesting book for such a scholarly work. Did you know that besides a systemic heart Cuttlefish have another 2 bronchial hearts? Once you start reading the myriad features of these shellfish one is completely struck by the fact that they are formed even stranger than they look. It also has a very interesting 270 in-text illustrations with many of the woodcuts being executed by Miss A.N. Waterhouse from original drawings by the author. The twenty-three pages of engravings by Mr Wilson Lowry are amazing in their variety and quantity. There are also 27 additional illustrations in the appendix. A large folding map is bound in to distinguish the sea provinces of all the various concentrations of mollusca. Very rare in this fine original condition.

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Antiquarian category

ref number: 11177

Pant. Pushpesh - signed by P. Pant.
INDIA COOKBOOK
Written by: PUSHPESH PANT. THE ONLY COOKBOOK ON INDIAN FOOD YOU'LL EVER NEED. PRODUCE OF INDIA. 1000 RECIPES. REAP #:1-0-06-205. WWW.PHAIDON.COM
FIRST EDITION 2010. 4to. 277x185mm. Pastedown and endpaper with a lovely 'welcome' illustration (see image #2 below). [1] Half-title with an illustration of the sun and rays and signed in orange ink -- "For. Robert Hendry Happy Cooking with warm regards Pushpesh Pant. Title page is a copy of the colourfully illustrated front cover. 2p Contents. (3)9-27 Introduction starting with map of india and portrait of the author, P.Pant. 2p Photograph of spice merchant. (1)31-793. 2 p Illustration for Directory 796-797. 2 p Illustration for Index 800-815. 1p Author's acknowledgements. [1] Illustrated end-paper and paste-down. Fully bound in white hard cardboard covers with an illustration of the sun and rays and bordered in typical Indian colours. The text block is richly illustrated with many two-page colour illustrations in the famous style of hand-painted Indian film posters. With numerous full page photographs of authentic Indian dishes. All the numerous chapters in multi-coloured paper. The book comes in a typical cream coloured Indian cloth bag with the same illustration as the book cover. A nice unusual touch. Pristine condition, as new.
- The author, Pushpesh Pant was born in 1946 in Nainital, northern India, and is a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks, he has spent two decades collecting authentic family recipes from all over the country. He is extremely knowledgeable about the huge diversity of regional Indian cuisines and very passionate when communicating his knowledge. His very popular TV series: Jiggs Kalra's Daawat, conveys the historical origins and diversity of Indian regional cuisines. This fine book fills in some of the recipes missing from the series. Very scarce with the author's signature.

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Modern category

ref number: 11183