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MacDonald Duncan - The 1st edition - 2nd issue.
The New London Family Cook:
OR, TOWN AND COUNTRY HOUSEKEEPER’s GUIDE. COMPREHENDING DIRECTIONS FOR MARKETING. With illustrative Plates, on a principle entirely new; General Observations, and Bills of Fare for every Week in the Year; Practical Instructions for preparing SOUPS, BROTHS, GRAVIES, SAUCES, AND MADE DISHES; AND FOR DRESSING FISH, VENISON, HARES, BUTCHERS’ MEAT, POULTRY, GAME, &C. IN ALL THEIR VARIETIES. With the respective Branches of PASTRY AND CONFECTIONARY, THE ART OF POTTING, PICKLING, PRESERVING, &C. COOKERY FOR THE SICK, AND FOR THE POOR; Directions for Carving; And a Glossary of the most generally received French and English Terms in the Culinary Art. ALSO A COLLECTION OF VALUABLE FAMILY RECIPES, IN DYEING, PERFUMERY, &C. INSTRUCTIONS FOR BREWING, MAKING OF BRITISH WINES, DISTILLING, MANAGING THE DAIRY, AND GARDENING. AND AN APPENDIX, Containing General Directions for Servants relative to the Cleaning of Household Furniture, Floor-Cloths, Stoves, Marble Chimney-pieces, &c. Forming in the whole a most complete FAMILY INSTRUCTOR. [a small line] BY DUNCAN MACDONALD, LATE HEAD COOK AT THE BEDFORD TAVERN AND HOTEL, COVENT GARDEN, AND ASSITANTS. [two very fine double lines] London: PRINTED AND PUBLISHED BY J.ROBINS AND CO. IVY LANE, PATERNOSTER ROW.
FIRST EDITION 2nd issue. Circa 1800. 12 mo. 1 fep. [1] Frontispiece of Macdonald’s portrait, ‘Published by J.Robins & Albion Press London’. Title page. [1] Preface 2 pages. (1)6 – 600. In-text 10 pages Plates of Carving and Butchery, Table settings and Bills of Fare, nine of the plates without an imprint, except one “Desserts” which is imprinted with ‘Engraved for Macdonald’s New London Cook’. 609-619 Tables of Marketing. 620-621 Conclusion. 622-630 Index. 2 pages Advertisements. 1fep. Frontispiece and the last for pages lightly damp browned. The text block is quite clean. With a modern binding of marbled boards with a quarter brown calf, raised bands, blind tooling with gilt text. Overall a good copy.
- The unusual information on the title page that informs us that the author is Duncan Macdonald the late Head Cook….. and also his assistants. What could this mean.? That Macdonald is dead and the book is written by, or collated by his assistants. Or does it mean Macdonald no longer works there and his ex-assistants took a part in the writing of the book after he had gone. Or did Macdonald write the book with the help of assistants. If this last is the case, and they were important enough to be included in the title page, then why not name them.? The mentioning of the “two servants” might be explained by the inclusion of the two page “Conclusion” on page 620 where it states that “The Proprietors of Macdonald’s New London Family Cook, cannot suffer the Volume to be closed, without remarking, that the promises, which they held forth in their promises for Publishing it, have been realised in their fullest extent”. It further states that “In addition to Mr Macdonald’s instructions for Cookery, in all its branches; for Marketing, and Carving: for Pastry, Confectionary, Potting, Pickling, and Preserving; they pledged themselves to furnish”….. etc etc etc. So, there we have it! All the other title page branches being added by the Proprietors. Using MacDonald’s name and his key chapters of Cookery etc, the Proprietors have put together a very comprehensive and interesting book. The effort has been thorough and sincere as can be seen by the inclusion of the well designed the frontispiece portrait of Macdonald. Quite how much of the material is original and how much is plagiarized would take some research. On page 197, there is a recipe for ‘The West-Indian Method of Dressing a Turtle’. When checked against an original handwritten publisher’s manuscript with the recipe "To dress a Turtle in the West India Way" inside a copy of the 4th edition of 1751 of Hannah Glasse’s famous work; “The Art of Cookery made Plain and Easy”, see item # 10968 on page 16 of this website, the Macdonald recipe is identical in composition with every sentence cleverly re-arranged using the same words. In a recent conversation with Uta Schumacher Voelker she confirmed that the 1st Edition – 1st issue has the sentence in the title “An Alphabetical List of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Economy”. This copy does not have it, pointing towards a 2nd issue. MacLean informs of a second edition printed by John Cundee with the Preface dated 1808. Cagle cites only one J.Robin’s edition in the Library of Congress, but we are not told if it’s a 1st or 2nd issue. Oxford has this edition and states that it seems to be very complete.

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Antiquarian category

ref number: 11246

Kitchiner. William - Very handsome copy with Kitchiner letter.
THE COOK'S ORACLE:
CONTAINING RECEIPTS FOR PLAIN COOKERY ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, ALSO THE ART OF COMPOSING THE MOST SIMPLE, AND MOST HIGHLY FINISHED Broths, Gravies, Soups, Sauces, Store Sauces, AND FLAVOURING ESSENCES: opy.The Quantity of each Article is ACCURATELY STATED BY WEIGHT AND MEASURE: THE WHOLE BEING THE RESULT OF Actual Experiments INSTITUTED IN THE KITCHEN OF A PHYSICIAN. “Miscuit utile dulci.” The Fourth Edition. TO WHICH ARE ADDED, ONE HUNDRED AND THIRTY NEW RECEIPTS, FOR PASTRY, PRESERVES, PUDDINGS, AND An Easy, Certain, and Economical, Process for preparing PICKLES, By which they will be ready in a Fortnight, and remain good for years. THE WHOLE REVISED BY THE AUTHOR OF “THE ART OF INVIGORATING LIFE BY FOOD, &c.” LONDON; PRINTED FOR A.CONSTABLE & Co. CHEAPSIDE. And sold also by all Booksellers in Town and Country. 1822. 2nd ITEM: 127 X 187mm. Autograph Letter signed By Kitchiner. Folded and addressed and written in a light ink cursive script. Dated DEcember 20th 1824
ITEM 1: 8vo. 2fep. Title page. [1] 1p Contents. Verso Advertisement for ‘The Art of Prolonging Life’. (1)vi-xviii Preface to the third and fourth editions. (1)2-36 Introduction. (1)39-526. (1)528-544 Index. 545 Farewell to the reader. [1] 2fep. Modern French binding. Half light fawn calf with marbled boards. Raised bands with very good intricate gilt tooling in the compartments and raised bands. A dark blue morocco label with gilt lettering. All edges yellow. Internally exceptionally clean. ITEM 2: A personal letter 1.5 pages with folds and conjugate blank and address panel. A very handsome desirable copy especially with the signed Kitchiner letter.
- Various editions of Kitchiner's classic are fairly common. Exceptional copies such as this one are very uncommon. The letter is for Kitchiners son's tutor Hasting Robinson of St.Johns College, Cambridge, on the care of his only son and mentioning his cookery book, 'The Cook's Oracle'.

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Antiquarian category

ref number: 11129

Child. Lydia Maria
The Frugal Housewife.
DEDICATED TO THOSE WHO ARE NOT ASHAMED OF ECONOMY.. BY MRS CHILD, AUTHOR OF THE "MOTHER'S BOOK" THE "LITTLE GIRL'S BOOK" ETC. A fat kitchen maketh a lean will - Franklin. "Economy is a poor man's revenue; extravagance a rich amn's ruin." Ninth Edition. CORRECTED AND ARRANGED BY THE AUTHOR. TO WHICH ARE ADDED, HINTS TO PERSONS OF MODERATE FORTUNE. SOME VALUABLE RECEIPTS. ETC. ETC. LONDON: PRINTED FOR T.T. AND J. TEGG, CHEAPSIDE; N. HAILES, PICADILLY; BOWDREY AND KERBY, OXFORD STREET; ALSO R. GRIFFIN AND CO. GLASGOW. 1832.
FIRST ENGLISH EDITION. 12vo. Yellow paste-downs and end-papers at each end. 1fep. [1] Engraved frontispiece. Title page. [1] 1-172. 173-176 Index. 6 pages of very neat manuscript writing on the feps and paste-down. Original maroon calf boards with bright original gilt lettering "Mrs Child's Frugal Housewife 2s/6d." Sympathetically relaid smooth spine. Internally very clean. An excellent copy.
- This is a lovely and interesting book. The first edition (the Frugal Housewife) was published in America. 1929. Bitting informs us the title was deposited in the District Clerk's Office by David L. Child, the 12th day of November, 1829. Other editions cited by Lincoln are; the 2nd 1830; 4th, 5th, 6th,7th, all 1831; 8th, 1832. Because this edition, the 9th, was published in England, further American editions had the title changed to "The American Frugal Housewife" This new title reached thirty two editions by 1850. Oxford only cites the 15th English edition of 1835. Lownestien; p31, confusingly states that the name of the American edition was changed in 1832 because there was an "English book of the same name" She seems unaware that both the new 'American Frugal Housewife' and the English 'Frugal Housewife' were one and the same, albeit, published in two different countries. The confusion is even more widespread. Michigan State University Libraries have an essay on the 1830 American edition in their 'Historic American Cookbook Project'--'Feeding America' in their Digital Collections that states; "The Frugal Housewife was first published in Boston in 1829 and was reprinted at least four times in the next two years. By the eighth edition of 1832, the name had been changed to The American Frugal Housewife to differentiate it from the English work of Susannah Carter." Yes, Carter did publish a cookery book called 'The Frugal Housewife' but it is a totally different book that was first published sixty four years previously in 1765. Finally, after studying this copy being offered here, against the text of the facsimile copy of The American Frugal Housewife, twenty-ninth edition of 1844, with the introduction by Jan Longone, there is no doubt they are both different editions of the same book. Quite how an American cookery book, barely three years into publication, came to be printed in England, is a mystery on which this compiler would appreciate some clarity. Lowenstien p2, p25, p31.

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Antiquarian category

ref number: 10907

Napier. Alexander
A Noble Boke Off Cookry
FFOR A PRYNCE HOUSSOLDE OR ENY OTHER ESTATELY HOUSSOLDE. REPRINTED VERBATIM FROM A RARE MS. IN THE HOLKHAM COLLECTION EDITED BY MRS. ALEXANDER NAPIER. LONDON: ELLIOT STOCK, 62, PATERNOSTER ROW, E.C. 1882.
4to. Half title. Title Page. (v-xiii) (1-136) 3fep. Nicely bound in half tan calf with marbled boards. Plain spine with red label with gilt lines and lettering. Excellent condition externally and internally with minimal staining. Printed on large paper with wide margins and uncut edges. There is a very light round red library stamp (about the size of a 5p piece) on the Title page, but not affecting the text.
- This very nice book is transcribed from a manuscript in the Holkham Collection and is dated; circa 1467. Those recipes, in turn, closely resemble recipes in another famous cookery manuscript called the 'Forme of Cury' compiled about 1390. There is also on p.3. a printing of an aquatint engraving of the 'Peacock Feast' On Nov. 8th 1791, a bookseller was sued by the engraver of the 'Peacock Feast' for pirating the plate without permission. That aquatint plate was used to embellish a book called 'Antiquitates Culinaria' also about very old cookery manuscripts recording ancient Kingly Feasts. The original etching was done from a representation of a Saxon Feast on an ancient brass in St Margaret's Church, King's Lyn. It is also nice to find it as a head-piece, on p3. of this copy. On p.134, this book has an interesting glossary of obsolete medieval culinary words to be found in the 'Noble Boke of Cookery. A fascinating glimpse of English gastronomic history.

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Antiquarian category

ref number: 10925

Manuscript Recipes; Beautifully Bound.
A Winstanely Family Recipe Book.
- The Winstanley Family of Old Braunston Hall. Leicestershire.
ITEM 1. 128 x 72 x 12mm. n/d. Full red calf. Intricate guilt tooling. Some pages full many blank. the first 4 pages with script, 10 blank, 4 script, 15 blank, 5 script, 11 blank, 9 script, 17 blank and the last page with script. Very clean. ITEM 2. Fourteen pages of manuscript recipes written in a fine script. They are the property of Rosemary Philippa Winstanley. There is one recipe that is titled a cure for Mr Winstanley. There is one recipe that has been posted to Mrs Winstanley, Braunstone House, Leicester. Housed in a marbled cardboard folder. In fine condition.
- This little beautifully bound volume was the property of the Winstanely Family of Old Hall, Braunstone. Rosemary Philippa Winstanely born in 1914 at Braunstan Hall married Robert Poore. Their son Andrew Phillip Poore, born 1951 (A long standing friend of many years) is the one who gave me this book, having previously given me the Winstanley three manuscript recipe books that can be viewed under item # 11157 on this book-site. The book had been in the same lot of Andrew's mother's possessions he received after she passed away on the 6th Oct. 2006 at Brown Edge, West Malvern, Worcestershire. This book is something of a mystery. It has no name nor date. It has recipes of 1-9 pages, entered all in the same fine cursive script, but in five different places, starting at the first page and finishing at the last. Many pages are blank. There are no dates but some recipes are attributed to some names. The gilt tooling on both sides of the binding and spine is intricate, delicate and very appealing which only adds to mystery. What was it originally bound for.? Hard to imagine its sole purpose was always for Kitchen recipes. It's very clean appearance does not support the idea that it spent any time in a kitchen but rather untouched in some forgotten nook somewhere. The Braunston land was purchased by the Winstanley family circa 1651. Old Braunston Hall was built circa 1775. Has this book been around since then.? A mystery. The other manuscript recipes in the marbled folder adds to the mystery, as they appear to be in different hand writing and have been given or sent to Mrs Winstanley. She appears to have been a prudent collector of recipes, and they have all been kept in good condition. Two fine items.

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Antiquarian category

ref number: 10927

Nignon. Edouard - Rare Nignon menu 1913.
Restaurant Larue - Paris.
Nignon's Menu July 9th 1913.
310 x 200 mm. 2 leaves, 4 pages. Very colourful front cover with an elegantly dressed lady and man entering the restaurant with the Maitre d' in attendance. The inside 2 pages: the first one blank and the second with a very comprehensive a'la Carte menu. The back cover ornate printer's device with E.Nignon's initials. On the third page a light smudge not affecting the menu text. Overall a unique item housed in a handsome marbled folder.
- - This extensive a' la Carte menu from the Restaurant Larue, surprises with its elegance, but most of all because it is laid out very similarly to the menus of Claridges Hotel in London. Nignon was the Chef du Cuisine there from 1894 - 1901. One wonders if the format was started by him then. When I was the Chef Poissonier there in the 1980's, it still had the same a' la Carte menu format. Edouard Nignon (1865-1934), widely regarded within the industry as one of the greatest French chefs. During his career, he cooked at the Cafe Anglais, the Paillard, L'Ermitage in Moscow and directed a brigade of 120 chefs at the Moscow Metropole Hotel. He was at different times according to the Larousse Gastronomique, head chef to the Tsar, the Emperor of Austria, and President Woodrow Wilson. Finally finishing his career at his own "Restaurant Larue'. Situated at the corner of Rue Royale and Place de la Madeleine, and opened by Nignon in 1908. Recognized by the members of the French Academy and other Chefs as one of the fathers of modern French cuisine. Michel Guérard, himself one of the founders of nouvelle cuisine, described Nignon as a visionary chef who had a huge influence on French cooks such as himself and Joël Robuchon. Nignon remains to this day relatively unknown to the general public. He received in his dining room "Tout Paris".(meaning 'Everyone in Paris', a French expression referring to the fashionable and affluent elite of the city, who frequent fashionable events and places, and establish trends in upper-class culture). He was a star in monarchist, bonapartist, nationalist and aristocratic circles. In 1922 aged 57 years old, Nignon was hospitalized to undergo the removal of a kidney and health problems dogged him till his death. His nephew Célestin Duplat, also married to a niece of Madame Nignon, directed the kitchens as Head of Cuisiniers. Nignon said about him "He was at my side in Moscow and other important houses so that I can testify to his professional knowledge. With Célestin at the helm, the establishment is in good hands". In 1933, one year before Nignon dies. his beloved Larue is finally honored with three Michelin stars and will keep them until the war. After the second world war, the restaurant is not able to revive its pre-war grandeur. Larue and its famous wine cave were sold. (Image #2 below), shows the restaurant Larue near Place de la Madeleine, closed before being sold, in Paris in 1954. In the NY Times archive, an article by Jane Nickerson describing the closing of Larue in 1954, in particular the auction in May 11th, of its famous wine cellar. The briskest bidding was for the cognacs bearing the Larue name. A Fine Champagne Cognac of 1795 was sold for $46.oo. ($445.oo in 2021). Two famous brandies were the 1858 Cognac Maison Larue and the 1845 Armagnac Restaurant Larue (see image #6 below). An elderly woman who refused to be identified bought 542 bottles of red burgundy. They included Clos de Vouget 1923, Vosne Romanee 1945, and an estate-bottled Corton 1947. This was the final chapter in the life a great chef and his famous restaurant.

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Ephemera category

ref number: 10934

Francatelli. Charles Elme - A first edition.
THE ROYAL ENGLISH AND FOREIGN CONFECTIONER:
1862 A PRACTICAL TREATISE ON THE ART OF CONFECTIONARY IN ALL ITS BRANCHES; COMPRISING ORNAMENTAL CONFECTIONARY ARTISTICALLY DEVELOPED; DIFFERENT METHODS OF PRESERVING FRUITS, FRUIT PULPS, AND JUICES IN BOTTLES, THE PREPARATION OF JAMES AND JELLIES, FRUIT, AND OTHER SYRUPS, SUMMER BEVERAGES, AND A GREAT VARIETY OF NATIONAL DISHES; WITH DIRECTIONS FOR MAKING DESSERT CAKES, PLAIN AND FANCY BREAD, CANDIES, BONBONS, COMFITS, SPIRITOUS ESSENCES, AND CORDIALS. ALSO, THE ART OF ICE-MAKING, AND THE ARRANGEMENT AND GENERAL ECONOMY OF FASIONABLE DESSERTS. BY CHARLES ELME FRANCATELLI, PUPIL TO HE CELEBRATED CAREME, AND LATE MAITRE D'HOTEL TO HER MAJESTY THE QUEEN; AUTHOR OF "THE MODERN COOK," "THE COOKS GUIDE," AND "COOKERY FOR THE WORKING CLASSES." With numerous Illustrations in Chromo-Lithography. LONDON: CHAPMAN AND HALL, 193 PICADILLY. 1862. (The rights of Translaton is reserved.)
FIRST EDITION. 1fep. Half title. [2] Frontispiece of a Brides Cake. Title page. [1] (1)vi-viii Preface. (1)x-xxiii Contents. [1] (1)xxvi-xxviiList of Illustrations. [1] (1)2-396. 4p Bills of Fare. (1)402-422 Index. (1)2-18 Advertisements. Original navy blue cloth with ornate blind tooling and a fresh gilt deice on the front cover. The spine sympathetically relaid with the original cloth and gilt lettering and tooling. slightly darker than the boards. Overall a nice bright clean copy externally and internally with very light foxing to the half title and title pages. This is the scarce 1st edition not usually found in such good condition. There was also a 2nd of 1866 and a 3rd of 1874.
- Although little is written about him today Charles Elme Francatelli (1805-1876) was one of the culinary celebrities of his time. An Englishman of Italian extraction who traveled to France to work under the legendary Antonin Carême the founder of French haute cuisine. Revered for his blending of the best of Italian and French cuisine, Francatelli was regarded as a leading chef in Victorian London and spent most of his career in Britain directing the kitchens of several aristocrats and nobleman. In particular his early career saw him in the employ of the Earl of Chesterfield, Earl of Dudley and Lord Kinnaird at Rossie Priory in Perthshire. In 1840 he was back in London managing the plush and fashionable Crockford's, a successful private club and gaming house on the west side of St James's street. Despite only being at Crockford's for a brief period it was to prove a successful move. Spotted by a steward of the royal household Francatelli was appointed maitre-d'hotel and chief cook in ordinary to the Queen. Although his royal appointment was short it was undoubtedly a highlight in his career. As to why he left is not clear. Some people speculate that it may have been Queen Victoria's lack of enthusiasm for French cuisine or maybe Prince Albert's tendency toward less extravagant culinary preparations. Either way in 1842 Francatelli left his royal duties after serving just one year. His next post saw Francatelli undertake the culinary management of the Coventry House Club, #106 Piccadilly (this became the St James's club in 1869, a gentleman's club that occupied the premises for over 100 years). In 1854 he was appointed chef de cuisine at the Reform Club whose kitchens designed by its first chef Alexis Soyer were described as the greatest in London. Francatelli remained there for seven years. Between 1863 and 1870 he managed the St. James's Hotel in Berkeley Street, and then joined the Freemasons' Tavern in Great Queen Street, a post he held until just before his death in 1876. Although Francatelli had the experience, charm and flourish necessary to please the highest of Royalty, his greatest love was the simple act of cooking. Even though he was able to dress the costliest and elaborate of banquets and despite working for some of the most distinguished of British aristocracy and gentry, Francatelli was known as a culinary economist. Often quoted, he once remarked that "he could feed every day a thousand families on the food that was wasted in London". To this end in 1852 he issued A ‘Plain Cookery Book for the Working Classes’, which contained information of practical value to the working classes. This included economical delights such as cow-heel broth, bubble and squeak , sheep's pluck and a pudding made of small birds. Known for his sweet tooth, Francatelli’s fourth book, "The Royal English and Foreign Confectionery Book" - 1862, was to be his last published work. Francatelli died at Eastbourne on 10 Aug. 1876 as one of the fortunate people who lived their lives doing what they loved best.

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Antiquarian category

ref number: 11032

Frazer. Mrs - Curry in old Edinburgh !**
THE PRACTICE OF COOKERY, PASTRY, AND CONFECTIONARY;
IN THREE PARTS: Containing, Part 1.- Receipts for macking up all kinds of plain and dressed Dishes, Soops, Sau-ces, Ragoos, Fricasses, &c. Part 11- Pies, Pasties, Pud-dings, Dumplings, Custards, Pancakes, Fritters, &c. Part 111.- Picklings and Pre-serving; Barley Sugars, Tab-lets, Cakes, Biscuits, Cheese Cakes, Tarts, Jellies, Creams, Syllabubs, Blamange; Fowls and Fishes in Jelly, with other elegant Deserts. WITH RECEIPTS FOR MAKING Wine, Vinegar, Ketchups, Syrups, Cordials, Possets, &c. Lists of Dinner and Supper Dishes: and of Articles in Season; and Directions for Carving, Trussing, &c. ILLUSTRATED WITH PLATES. By Mrs FRAZER, Confectioner, TEACHER OF THESE ARTS IN EDINBURGH. THE FIFTH EDITION IMPROVED AND ENLARGED. EDINBURGH: PRINTED FOR PETER HILL 1806.
1fep. Half Title.[1] Title page.[1] (5)+6-7 Preface. [2] 2 Engraved plates, sometimes the 2 plates are at the front as a frontispiece. [1] (1)+2-294. (1)+296-304 Index. 1fep. Full modern dark brown calf with blind tooling on the boards. Raised bands on the spine with blind tooling, gilt lines and 2 crimson labels with gilt lettering. Very clean internally with the last page of the Index slightly age browned. A handsome copy.
- Based on the format of Mrs MacIver’s 'Cookery and Pastry' of 1773 which was originally published for pupils at the school run by Maciver where Mrs Frazer taught. On the former’s death Mrs Frazer succeeded her in running the cookery school and became the sole cookery teacher in Edinburgh, or so she claimed. The recipes are really useful and clearly written, as befitted a teacher, and are indicative of the age, incorporating traditional food with such new concepts as curry. The latter is interesting as curry recipes only started appearing in the 1780s and Frazer’s recipe calls for a new ingredient, ready-made curry powder. One can only imagine and smile at the remarks made by Edinburgh people when first encountering this exotic concoction. Frazer’s book was extremely popular running into several editions, the eighth appeared in 1827. (Sophie Schneideman Cat.5. Feb.09)

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Antiquarian category

ref number: 11048

Prunier's. Madame - A signed copy by Madame Prunier.
Fish Cookery Book.
Selected, Translated and Edited, with an Introduction and Notes, from Les Poissons, Coquillages, Crustaces et leur Preparation Culinaire por Michel Bouzy by AMBROSE HEATH WITH A SPECIAL FORWARD BY MADAME S.B. PRUNIER AND DECORATIONS BY MATHURIN MEHET 1938 NICHOLSON & WATSON LIMITED LONDON. Also with a wonderfully designed booklet offering hot and cold prepared dishes, wines, champagne, cognacs etc can be ordered and delivered. A very high class take out service.
FIRST EDITION - 2ND ISSUE. 205x160mm. On the paste-down, a tipped in cardboard planche stating "Violet The Lady Melchett D.B.E. The Hon. Mrs. Malcolm Bowes-Lyon and Colonel The Hon. Angus McDonnell C.B. C.M.G. have graciously consented to be the Sponsers of this book which was published on Thursday, July 21st, 1938" 2feps with the take-out booklet stapled. Half-title with an inscription by S.B. Prunier 11 February 1935. [1] Title page. On verso stating, 1938 reprint of the first edition of 1938. 1p Contents. [1] vii-viii Editors introduction. ix-xii Forward by Madame Prunier. 1p Facsimile of letter written by Escoffier supporting M. Bouzy, Chef de Cuisine of Maison Prunier. [1] xv-xvi Introduction by M. Bouzy to the original French edition. (1)2-258. 259-265 Glossary of Terms. [1] 267-292 Index. 1fep. Light blue cloth binding with dark blue device of a Skate on the front cover with dark blue writing on the spine. With original d/w slightly age browned with very slight rubbing at the spine ends. A very nice copy.
- The books and any nice ephemera from any of Prunier's establishments in London or Paris are un-surprisingly, much sought after. Not only did Mme Prunier have a loyal customer base, but also nurtured a very loyal staff, in no small part due to Mme Prunier's own sense of loyalty to long serving, hard working and skilled members of the Prunier Brigade. She was also an outstanding manager of people and very good at getting them to work to a very high standard that was wholly brought about by her own high standards and her constant daily focus on achieving them. She kept a daily register of guests likes and dislikes and consulted this book constantly. If one reads the other Prunier book she wrote; 'La Maison', one is given a glimpse of a true and skilled restauranteur at work overseeing the many daily tasks, any one of which, if forgotten can lose a customer, cause unwanted negative gossip and ultimately affect profits and the very health of a business with a high reputation. This book reveals the recipes of this famous fish restaurant that was at its peak before, during and after WW11. The dedication letter in the book by Escoffier is a testament to the regard in which the other famed professionals held Mme Prunier and her outstandingly grand establishment.

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Modern category

ref number: 11060

Carving Handbook. - A rare miniature.
The Handbook of Carving
WITH Hints for the Dinner-Table. WITH NUMEROUS ILLUSTRATIVE FIGURES. London: GEORGE ROUTELEDGE AND SONS, The Broadway, Ludgate. New York: 416 Broome Street.
95x68mm (3-3/4" x 2-1/2") 1fep. Half-Title. [1] (1) Coloured Frontispiece. Coloured extra Title page. [1] Title Page. [1] 1p Reface. [1] (1)p8 Contents. (1)10-82. [2] 12p Advertisements of Routeledge books (including one page advertising Soyer's "Cookery for the People" and Francatelli's "A Plain Cookery for the Working Classes"). 1fep. Has numerous engraved drawings in the text. With the original crimson cloth binding and a blind tooled line around the edges of boards, and a fresh gilt illustration on the front cover. All edges in gold. Housed in a handsome clamshell box in dark brown half calf and brown cloth boards, lined with felt cloth. With raised bands, gilt lines and a bottle green morocco label with gilt writing.
- The frontis and extra title page are very bright and colourful, The overall condition of this lovely little book is excellent, thus the reason for the clam-shell box. The BL holds one copy and dates it circa 1866. Perhaps due in part to the smallness and relative delicacy of this little tome they are very rare. They would not have been securely housed on a book-shelf with other books but rather odd places like drawers or forgotten paper piles to be discarded unintentionally, or treated more roughly than a larger book. Where ever this copy has been it was not used nor disturbed very much. A little gem.

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Antiquarian category

ref number: 11061