Coghan.   Thomas    
THE HAVEN OF HEALTH.
Cheifely gathered for the comfort of Students, and consequently of all those that have a care of their health; amplified upon five words of Hypocrates, written Epid.6. Labor, Cibus, Potie, Somnus, Venus. Hereunto is added, a preservation form the Pestilence, with a short censureof the late sickness in Oxford. By Thomas Coghan, Master of Arts, and Bachelor of Physicke. Ecclesiasicus oap.37.30. By surfeit have many perished: but he that dieteth himselfe prolongeth his life. The fourth Edition, corrected and amended. LONDON, Printed by Anne Griffin, for Roger Ball, and are to be sold at his shop without Temple-barre, at the Golden Anchor next the Nags-head Taverne. 1636.
Small 4to. 2feps with bookplates of Aldenham and W.G. Peene. Title page. [1] 8p Epistle Dedicatorie. 6p To the Reader. 1+2-321. [1] 22p The Table. 2feps. Modern quarter calf with marbled boards, slightly rubbed. Spine with gilt lines and black label with gilt lettering. Title page age darkened. Some soiling and marginal damp-staining. C1 defective with lower outer portion torn. Closed tear to E4. Lower outer corner of H3 torn without loss of text. Final leaf (V4) slightly damp frayed and with two small worm holes affecting lettering of final line of recto. Small neat scattered pencil marginalia throughout especially on the feps.
- The first printed English cookery book, the ‘Boke of Cokery’ produced by Pynson in 1500, was based on 15th-century texts. There was no immediate rush to print cookery books; what did appear were books of advice on diet and health, and on household and estate management, two areas which are often associated with receipts in medieval manuscripts. The best known of the first type are Sir Thomas Elyot’s 'Castel of Health'. 1539, and Andrew Boorde’s ‘Dyetary of Health’ circa 1542. The two books are remarkably similar, giving advice on healthy lifestyle based on Galen, although both authors offer comments on what is suitable for Englishmen, thus adapting Galenic theory to their readers. Thomas Coghan, a later rival to these authors, based his 'Haven of Health' (1584) on Elyot, but changed the order of his book to follow Hippocrates rather than Galen, and supplied a much more extensive commentary on a wider variety of herbs than the earlier writer. In these texts one can begin to discern signs of change at the dinner-table, with Elyot’s remarks on the wholesomeness of beef for the healthy Englishman, and with Coghan’s comments on salads, eaten at the beginning of the meal, and on apple tarts, eaten at the end. The second type of publication is best represented by Thomas Tusser’s doggerel writings, ‘A Hundreth Good Pointes of Husbandrie’ 1557, expanded to 'Five Hundreth Points' in 1573. The expanded version gives advice to housewives, stressing their role as providers of care and medicines for the sick, as well as managers of the daily routine of the household. Thomas Coghan advised students to breakfast on light, digestible foods, to avoid overloading the stomach with a variety of meats at one meal, to cut down on salt and to drink milk as a counteractant to melancholy. He recognized that excessive study made students prone to mental breakdown and recommended that they take regular breaks from study to avoid exhausting their mental energy, and that they refresh their minds with recreations such as music or games” (Norman 493). “It is a book of good sense… By the use of ‘one dish onely at one meale, and drinking thereto but small drinke’ he became slender” (Osler 2331). Coghan divided preventative health into five categories: labor or exercise of body and mind, eating, drinking, sleeping and sexual relations. Includes recipes for a variety of healthy drinks, including aqua vitae, rofa solis, cinnamon water, wormwood wine and buttered beer. Norman 493. STC 5481. Lowndes, 487. See Cagle 621-22, Osler 2331-33, Walleriana 2036.

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Information

Antiquarian category
ref number: 11045

Venner.   Tho.    
VIA RECTA AD Vitam Longam.
OR, A Treatise wherein the right way and best manner of living for attaining to a long and healfull life, is clearly demonstrated and punctually applied to every age and constitution of body. Much nore enlarged than the former Impressions. By THO. VENNER Doctor of Physick in Bathe. Whereunto is annexed by the fame Author, A very necessary, and compendius Treatise of the famous Baths of BATHE. WITH A Censure of the Medicinall faculties of the Water of St. Vincents- Rocks neer the City of Bristoll. As also An accurate Treatise concerning TOBACCO. All which are likewise amplified since the former Impressions. LONDON. Printed by James Flesher, for Henry Hood, and are to be sold at his Shop in Saint Dunstans Church-yard in Fleet Street. 1650. With a second part -- THE BATHS OF BATHE OR A necessary compendious Treatise concerning the Nature, Use, and Efficacy of those famous Hot-Waters. Published for the benefit of all such as yearely, for their health, resort to those Baths. With an Advertisement of the great utility that cometh to mans body, by the taking of Physick in the Spring, inferred upon a Question moved, concerning the frequency of sickness, and death of people more in that season, than in any other. Whereunto is also annexed a Censure concerning the Water of Saint Vincents rocks near Bristoll, which is in great request and use against the Stone. By To. Venner Doctor of Physick in Bathe. LONDON. Printed by James Flesher for Henry Hood, and are to be sold at his shop in Saint Dunstans Churchyard in Fleetstreet, 1650. With a third part -- A Briefe and Accurate TREATISE CONCERNING The taking of the Fume of TOBACCO, Which very many, in these dayes, doe too too licencously use. In which the immoderate, irregular, and unreasonable use therof is reprehended, and the true nature and best manner of using it, perspicuously demonstrated. By TO. VENNER Doctor of Physick in Bathe. LONDON, Printed by James Flesher for Henry Hood, and are to be sold at his shop in Saint Dunstans Church-yard in Fleet Street, 1650
4to. Pp. Title Page. 2pp Preface. 6pp 'The Table' (1-342) There is a mis-pagination of 10 pages. It jumps from page 331 to 342 without loss of text. - THE 2nd PART; Pp. Title page. (345-393) There is a mis-pagination of 9 pages. It jumps from page 382 to 391 without loss of text - THE 3rd PART; Pp. Title Page. (397-417). Fully bound in contemporary brown calf with original boards and blind tooled borders. Original spine with blind tooling, a red label with gilt lettering and lines. The board on one side has split by the spine but still holding strongly due to re-inforced guttering on inside cover. A clean copy with minimal staining. Overall paper quality browned with age, particularly the title page. A scarce item.
- One of the most popular books on regimen of the period, with much information on diet and nutrition. Venner (1577-1660) Physician and writer. Graduated from Oxford in 1599 with a BA, and started as a medical practitioner and later was made a proper MD. He had a practice in Peterton, Bridgewater and Bath. He advocated moderation in smoking, but tears down some of the contemporary superstitions on the evil of the habit. Also, his writings did much to popularize the therapeutic waters of Bath. He was the first to use the word 'obesity' to describe people who are very overweight. In the bibliography ‘Old Cookery Books and Ancient Cuisine’ by William Carew Hazlitt, he brings our attention to Venner’s wide-ranging advice on various meats. “ He was evidently a very intelligent person, and affords us the result of his professional experience and personal observation. He considered two meals a day sufficient for all ordinary people; breakfast at eleven and supper at six (as at the universities); but he thought that children and the aged or infirm could not be tied by any rule. He condemns "bull's beef" as rank, unpleasant, and indigestible, and holds it best for the labourer; which seems to indicate more than anything else the low state of knowledge in the grazier, when Venner wrote: but there is something beyond friendly counsel where our author dissuades the poor from eating partridges, because they are calculated to promote asthma. "Wherefore," he ingenuously says, "when they shall chance to meet with a covey of young partridges, they were much better to bestow them upon such, for whom they are convenient!" Salmon, turbot, and sturgeon he also advises, is hard of digestion, and injurious, if taken to excess; nor does he approve of herrings and sprats; and anchovies he characterises as the meat of drunkards. It is the first that we have heard of them. He was not a bad judge of what was palatable, and prescribes as an agreeable and wholesome meal a couple of poached eggs with a little salt and vinegar, and a few corns of pepper, some bread and butter, and a draught of pure claret. He gives a receipt, possibly the earliest seen in print, for making metheglin or hydromel. He does not object to furmety or junket, or to custards, if they are eaten in the proper seasons, and in the middle or at the end of meals. But he dislikes mushrooms, and advises you to wash out your mouth, and rub your teeth and gums with a dry cloth, after drinking milk. The potato, however, he praises as nutritious and pleasant to the taste, yet, as Gerarde the herbalist also says, flatulent. Venner refers to a mode of sopping them in wine as existing in his time. They were sometimes roasted in the embers, and there were other ways of dressing them. John Forster, of Hanlop, in Bucks, wrote a pamphlet in 1664 to show that the more extended cultivation of this root would be a great national benefit.” - How true! But one wonders just how vocal he would be today when he sees obese children eating daily, large quantities of fried potato chips, loaded with over-used toxic oil.)

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Information

Antiquarian category
ref number: 10922

Dalrymple.   George     - A sole edition. Very scarce
The Practice of Modern Cookery;
ADAPTED TO FAMILIES OF DISTINCTION, As well as to those of The MIDDLING RANKS of LIFE. To which is added, A GLOSSARY explaining the Terms of Art. By GEORGE DALRYMPLE, Late Cook to Sir John Whitefoord, Bart. EDINBURGH: Printed for the Author. Sold by C.ELLIOT, Edinburgh; and T.LONGMAN, London. MDCCLXXXI.
FIRST AND SOLE EDITION. 1781. 1fep. Title page. [1] 1p Dedication to Lady Whitefoord. [1] 1+vi Preface. 1+2-462. 1+464 Glossary of Terms. 1+466-475 Index. 1p Errata. 1fep. Title page evenly browned. Some minor foxing and staining to first six leaves. Some very light age browning throughout. Original dark brown sheep boards. Modern sympathetically rebound dark brown spine with raised bands and blind tooling. A dark brown label with gilt lettering and lines.
- George Dalrymple provides us with around one thousand recipes, giving them both English and French names. He is also one of the first cookery writers to give a glossary of terms. These points are remarkable according to Maclean. In his preface Dalrymple explains "there are a number of excellent receipts I have had occasionally from others..." – Maclean may be rather less enthused had she realised that Dalrymple plagiarized many of the recipes from the Frenchman Bernard Clermont’s cookery book, ‘The Professed Cook.’ – first edition, 1755. (which in turn is a translation of Menon’s French work ‘Les Soupers de la Cour). George Dalrymple had been cook to Sir John Whitfoord and the book is dedicated to his wife. Sir John Whitfoord, third baronet, lived in Whitefoord House in the Canongate of Edinburgh. Whitfoord is supposed to have been the original of Sir Arthur Wardour in Scott's 'Antiquary' and was one of the early partrons of Burns who celebrated him in verse and who made his daughter Maria [Cranstoun] the heroine of the 'Braes of Ballochmyle'. He was a very well-known figure in the Scottish capital and was depicted in Kay along with his cronies, Major Andrew Fraser and the Hon. Andrew Erskine (Edinburgh Portraits, 1877, no. cxcii). Thus it can be assumed that Dalrymple had cooked for the great and the good of mid-seventeenth century Edinburgh. This is a sole edition and uncommon in most cookery book collections. An interesting read also. Vicaire 244; Oxford p.113; Bitting p.114; Cagle 640; Maclean p.37; Lehmann p.141.

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Information

Antiquarian category
ref number: 11036

Salmon.   William     - The very scarce first edition of 1695.
The Family Dictionary; or Houshold Companion:
Wherein Alphabetically laid down Exact Rules and ChoicePhysical RECEIPTS FOR The Preservation of Health, Prevention of Sickness, and Curing the several Diseases, Distempers, and Grievences, incident to Men, Women, and Children. Also, Directions for Making Oils, Ointements, Salves, Cordial-Waters, Powders, Pills, Bolus's, Lozenges, Chymical Pre-parations, Physical-Wines, Ales, and other Liquors, &c. and Descriptions of the Virtues of Herbs, Fruits, Flowers, Seeds, Roots, Barks, Minerals, and Parts of Living Crea-tures, Used in Medicinal Potions, &c. Likewise, Directions for Cookery, in Dressing Flesh, Fish, Fowl, Seasoning, Garnishing Sauces, and Serving-up in the Best and most acceptable Manner. The Whole ART of Patry, Conserving, Preserving, Candying, Confectionary &c. Also, The Way of Making all sorts of Perfumes, Beautifying-Waters, Pomatums, Washes, Sweet-Balls, Sweet-Bags, and Essences: Taking Spots, and Stains out of Garments, Lin-nen, &c. and Preserving them form Moths, &c. Wash-ing, or Brightning Tarnished Gold, or Silver Lace, Plate, &c. Together, With the Art of Making all sorts of English Mead, Metheglin, &c. And the ART of Fining, and Recovering Foul or Faded Wines. The MYSTERY of Pickling, and Keeping all Sorts of Pickles throughout the Year. To Which is Added, as an APPENDIX, The Explanation of Physical Terms, Bills of Fare in all Sea-sons of the Year. With the ART of CARVING. And many other Useful Matters. By J.H. London, Printed for W. Rhodes, at the Star, the Corner of Bride-Lane, in Fleetstreet, 1695.
FIRST EDITION. 12vo. 1fep. (missing first blank) Title page, slightly brittle at edges with no loss. On verso - Licensed, February the 28th 1695. 5p Preface. [1] AC-YO. (no page numbers, but complete.) 16p Appendix. 2fep. (one original) Pages uniformly age browned throughout. One page 'BL' has a 4" strip of the border with a very small loss of text. With modern full dark tan calf, with double fillets on the boards. Raised bands with blind tooled lines. With red label with gilt writing.
- Dr William Salmon, a noted Empiric, born 2nd of June 1644. According to an inscription under his portrait in ‘Ars Anatomica’, he studied and wrote a profusion of books on medicine, surgery, anatomy, pharmacology, astronomy, gardening, cookery, astrology, religion and translated several Latin medical classics into English. Salmon used the title of MD on his title pages, but according to Stanley H. Johnston, Jr., Curator of Rare Books at The Holden Arboretum, "most writers doubt that he was entitled to it. He still is somewhat difficult to assess since he is known to have amassed a 3,000 volume library containing many of the medical classics and produced several medical publications that were sufficiently erudite that his critics have claimed they were ghost-written for him." Rupert Halliwell at SimsReed Rare Books in London describes Salmon as a "learned man, with a taste for the obscure" and notes that his library, auctioned off after his death, "contained works in French, Greek, Latin and Hebrew, on medicine and other subjects." But his enemies asserted that his earliest education was from a charlatan with whom he travelled, and whose business he eventually inherited. And he seems ill-inclined to prove them wrong. He lived at a time long before hospitals had out-patient facilities. At this time "irregular practitioners" frequently lived near the gates of St. Bartholomew's Hospital in London. Their patients were those who could not or would not be admitted to the hospital. Salmon thus set up his stall near the Smithfield gate of St. Bartholomew's. It was there he "treated all diseases, sold special prescriptions of his own, as well as drugs in general, cast horoscopes, and professed alchemy," according to Norman Moore in his article about Salmon in the OUP's Dictionary of National Biography. Always game to write something different, in 1696, he published one of England's first cookery books. ‘The Family-Dictionary, or, Houshold Companion’. This volume is both a cookery book and a compendium of information for the home-maker, very much like the Household books of Isabella Beeton. It was meant to be the only household reference a housewife would need. Here is Salmon's very elegant recipe for Black-Pudding with no starch at all; To make this the best, and fare exceeding the common way. Boil the Umbles of a Hog tender, take some of the Lights [lungs] with the Heart, and all the Flesh about them, taking out the Sinews, and mincing the rest very small; do the like by the Liver: add grated Nutmeg, four or five Yolks of Eggs, a pint of Sweet Cream, a quarter of a pint of Canary [wine], Sugar, Cloves, Mace and Cinnamon finely powdered, a few Carraway-seeds, and a little Rose-water, a pretty quantity of Hog-fat, and some Salt: roul it up about two Hours before you put it into the Guts, then put it into them after you have rinsed them in Rose-water. The alphabetical format of Salmon's book is very strict so that the topic that immediately precedes ‘Black-Pudding’ is ‘Biting by a Snake, Adder, or Mad Dog.’ William Salmon’s name only appeared on the second edition, corrected and much enlarged of 1696 and with no mention of the J.H. on the title page of this copy. Oxford p45, cites the first of 1795; MacLean p128, the 4th of 1710 and a 4th with additions of 1734; Bitting p416, has the 1st and the 3rd of 1705. Cagle pp 706-707, cites the 1st and the 4th of 1710.

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Information

Antiquarian category
ref number: 11021

Middleton.   John     - With a distinquished provenance
Five Hundred New Receipts
IN COOKERY, CONFECTIONARY, PASTRY, PRESERVING, CONSERVING, PICKLING; AND THE Several Branches of these ARTS necessary to be known by all good HOUSEWIVES. By JOHN MIDDLETON, Cook to his Grace the late Duke of Bolton. Revised and Recommended by Mr. HENRY HOWARD. LONDON: Printed for THO. ASTLEY, at the Rose against the North Door of St. Paul's. M DCC XXXIV.
FIRST & SOLE EDITION OF 1734. 8vo. Title Page. (i-iv) (1-249) 8pp 'Index' 1p 'Advertisement' Fully bound in contemporary light brown calf (sometime re-laid) with gilt lined borders. Spine with raised bands and faded gilt lines and a green label wit gilt lettering. Internally very clean - almost as new. The paper is unusually thick. With three bookplates, one of which is Claudia Q. Murphy's. A very scarce item.
- There appears to be two types of first issues. This one which is the large and thick papered version. A thinner paper issue also exists. The title page is featured in MacLean's 'Catalogue of Household and Cookery Books 1701-1800' She states that it is her favourite eighteenth century cookery book title page, among all others. It is very distinctly laid out with the printer 'Thomas Astley's' emblem of a Rose featured predominately. (The rose could also be mistaken for an artichoke!) The whole is surrounded by a two line border. This copy was sold, April 19th. 1926, at the auction rooms of Anderson Galleries, New York City, from Claudia Q. Murphy's cookery book collection. It went for $2.50. The sale also featured many other rare items for around the same prices. How one wishes 'time travel' was possible.

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Information

Antiquarian category
ref number: 10949

Warner.   Richard     - With a signed hand written letter from Richard Warner .
Antiquitates Culinariae;
or Curious Tracts relating to the Culinary affairs of the Old English, With a preliminary discourse, Notes, and Illustrations, By The Reverend Richard Warner, of Sway, near Lymington, Hants. Printed for R. Blamire Strand, London, 1791.
'FIRST & SOLE EDITION. Large 4to. 4feps. [1]1 Double page aquatint plate of the famous 'Peacok Feast. [1] Engraved title-page. [2] Single page aquatint plate of 'A Saxon Entertainment' (1)ii-lvii Preliminary Discourse. [1] (1)-l The Contents. [1]2-137. [1]3feps. The Title Page has some foxing and the the double engraved plate is very slightly age browned otherwise a very clean and very well-preserved wide-margined large paper copy. Also enclosed is a 3 page, 185x222mm signed handwritten letter in good condition from Richard Warner to David Read, discussing and listing a number of his religious publications. Dark brown calf boards rubbed but with a nice patina, with original dark brown morocco spine with bright gilt lettering. With the bookplate of John Marks on the front pastedown. A rare collector's item, especially with the Warner letter.
- Richard Warner (1763-1857) was a prominent English antiquarian and divine. His ‘Antiquitates Culinariae’ was one of the first works to examine the history of early English cookery, at the forefront of a scholarly movement that developed over the last three decades of the eighteenth century. The book contains Warner's detailed introductory notes, then 'The Forme of Cury', copied from an ancient vellum roll thought to have been compiled about 1390 by the master cooks of King Richard II. It further contains 'Ancient Cookery, A.D. 1381', which is another collection of recipes from the same vellum roll. Also 'Ancient Cookery', a collection of recipes from a fifteenth-century manuscript but which dates from a much earlier period, plus 'Ancient Recepts to Preserve Fruits' from the mid-seventeenth century. An account of the enthronization feast of George Neville as Archbishop of York in the reign of King Edward IV, and an account of the enthronization feast of William Warham as Archbishop of Canterbury in 1504, are also recorded. The double-page colored plate titled "A Peacock Feast," which is present in this volume, was removed from most copies, owing to a dispute with the original publisher. Cagle notes this title was printed on both large and smaller paper. This copy is one of the large paper issues. Bitting, p. 485; Cagle, 1049; Crahan sale 446; Simon 1607.

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Information

Antiquarian category
ref number: 11069

Escoffier.   Georges Auguste     - Signed by Escoffier, unusually in English.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1909
165x250mm. 1fep. Half title with signature in black ink "To Mr H. Fowler With best Compliments A. Escoffier London 16 Fevrier 1909" (with a very little light foxing). [1] Frontispiece of 'Escoffier' with tissue guard. Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep. Original clean full green cloth binding with bright gilt writing and tooling on the spine and front cover with a slight rubbing to edges. The gutter inside is split but holding well. All edges green. Internally, clean and bright. Also enclosed is a beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. It has a fold in the middle and slight browning around the edges.
- The first English edition was published in 1907. This is the 3 imprint and the second English translation of the first French edition of 1903. At that time of publication, Escoffier was Maitre Chef de Cuisine of the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years, from 1899 - 1919. Nice clean original bound copies with the gilt lettering still bright are very scarce and with the unusual signature and the rare pamphlet - an altogether rare and handsome copy.

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Modern category
ref number: 11124

ANON.       - Very rare.
Adam's Luxury and Eve's Cookery
OR,THE Kitchen-Garden display’d. In Two Parts. 1. Shewing the best and most approved Methods of raising and bringing to the greatest Perfection, all the Products of the Kitchen-Garden; with a Kalendar shewing the different Products of each Month, and the Business proper to be done in it. 11. Containing a large Collections of Receipts for dressing all Sorts of Kitchen Stuff, so as to afford a great Variety of cheap, healthful, and palata-ble Dishes. To which is Added, The Physical Virtues of every Herb and Root. (a line) Designed for the Use of all who would live Cheap, and pre-serve their Health to old Age ; particularly for Farmers and Tradesmen in the Country, who have but small Pieces of Garden Ground, and are willing to make the most of it. (a line) LONDON: Printedc for R. Dobsley, in Pall-Mall ; and Sold by M. Cooper, at the Globe in Pater-noster Row. (a line) MDCCXLIV.
FIRST AND SOLE EDITION. 1744. 12mo. Inside-cover with the bookplate of Mary Chadsey. 1fep. Half Title with small thin 1” piece torn from outer edge without loss, also with ownership inscription “Elizabeth Wynn 1761”. [1]. Title page. [1]. The Introduction - (1) with woodcut headpiece, vi – xii, with woodcut tailpiece. (1) Top woodcut border and decorated initial letters, 2-211. The garden Kalendar starts on p 81. The second part starts on p 101. (1)213-216. 2feps with ownership inscription “Gwen Thomas her book – 1774. Bound in modern full brown calf with two-tone panels on boards. Spine with raised bands and red label with gilt lettering and lines. Bottom compartment with gilt date – 1744. The first few leaves slightly browned but overall in very good condition.
- An unusual old cookery book. It has interesting information and very good advice on the first 80 pages on growing all items in the Kitchen garden. Then 20 pages of very precise Kalendar [sic] information. The second section of 110 pages has unusually for the time, good and detailed recipes. Not all recipes are purely vegetarian as some require meat stocks. This is an important item of any collection of early English cookery books. It helps explain why COPAC lists no less than nineteen British libraries holding a copy. Only 3 copies in auction in 30 years. One of which came up twice. Bitting p 514; Cagle p 541; MacLean p 3; Oxford p 74.

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Information

Antiquarian category
ref number: 11201

Bradley.   Mrs Martha.     - Sole edition.
THE BRITISH HOUSEWIFE
Volume 1. - OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methos of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. ( a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) The whole (which is deduc’d form Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756. -- Volume 2. - THE BRITISH HOUSEWIFE OR, THE COOK, HOUSEKEEPER’s AND GARDINER’S COMPANION. CALCULATED FOR THE Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year, CONTAINING A general Account of fresh Provisions of all Kinds, Of the several Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home; Shew-ing what each is, whence it was bought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Methods of suiting them to different CONSTITUTIONS; A Bill of Fare for each Month, the Art of Marketing and choosing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a great Variety than was ever before publish’d, of the most Elegant, yet the least Expensive Receipts in COOKERY, PASRTRY, PUDDINGS, PRESERVES, PICKELS, FRICASSES,RAGOUTS, SOUPS, SAUCES, JELLIES, TARTS, CAKES, CREAMS, CUSTARDS, CANDIES, DRY’D FUITS, SWEETMEATS, MADE WINES, CORDIALS, and DISTILLARY. To which is annexed, The Art of Carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honours of the Table: The Whole Prac-tice of Pickling and Preserving: And of preparing made Wines, Beer, Cyder.As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a Variety of other valuable Particulars, necessary to known in All Families; and nothing inserted but what has been approved by EXERIENCE. Also the Ordering of all Kinds of profitable Beats and Fowls, With respect their Choice, their Breeding and Feeding; the Diseases to which they are severally laible each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. THE WHOLE Embellished with a great Number of curious COPPER PLATES, shewing the Manner of Trussing of all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Great Entertainments, in the Method never before attempted; and by which even those who cannot read will be able to instruct themselves. (a line) Mrs MARTHA BRADLEY, late of BATH; Being the result of upwards of Thirty Years Experience. (a line) VOL.II. (a line) The whole (which is deduc’d from Practice) compleating the careful Reader, from the highest to the lowest Degree, in every Article of English Housewifery. LONDON: Printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row. Circa1756.
FIRST and SOLE EDITION in book form. 8vo. Two volumes. Vol. I – 2feps. [1] Frontispiece of a kitchen declaring – Frontispiece of the Compleat English Cook. Title page. [1] 3-752. 5 Ornately engraved plates. 2 feps. -- Vol. II. 2 feps with ink inscription ‘M. Bache Wyken 1794.’ Title page. [1] 1-469. Contents to the First Volume (ix). Index for the First Volume (xii). Contents to the Second Volume (v). Index for the second volume (vii). 7 plates depicting settings for various dinners and a wedding and one for trussing. 2 feps. The five plates bound in Volume I are duplicated plus two others in Volume II. Both volumes in full original calf, slightly worn with nice patina and with repairs and neatly re-backed in the old style with raised bands and red morocco labels. Some wear and damp staining to both volumes, small amount of worming to bottom margin of Volume I and title page of Volume 11 cropped on the bottom but text still visible. Mainly the contents are clean and tight. A nice set. For a fuller account of the dating of this work see Gilly Lehmann's introduction to the facsimile edition published by Prospect Books, 1996, see also Cagle 401-2.
- MacLean located an advertisement in ‘Scots Magazine’, January 1756 announcing the “British Housewife, No 1, To be continued weekly, 3d. Crowder.” While no copy has survived unbound in parts, part numbers 1-XLI are designated in the signatures. If the weekly schedule was maintained, publication would have been completed late in 1756. [Cagle p 402] Martha Bradley’s directions and style is straightforward and factual. She writes well. She endeavours to help the cook and housewife better than had previously been attempted. There are no glossy photographs to beguile the reader, however there are handsome etched plates showing how to set a fine table. Today, the abundance available to us all year round makes us forget the limits of that times and what the seasons allowed. For example, a winter table for twelve persons could have seven dishes placed on the table. February and March became the months when pickled and preserved foods provided the only variety. Then spring was the time to sow seasonal crops for future bounty. One of the etched plates shows an abundant table in July; the first course has seven plates laid out simultaneously and the second course another ten different dishes. An ostentatious display and one wonders what family and household’s position in society is the norm for a dinner like this. Gastronomically, seasons do not affect us anymore. Today our menus can include anytime, a plethora of tropical fruits, fresh vegetables, fish and meats, flown in bi-weekly from all over the globe. As the title states, Bradley’s instructions for the running of the household from the marketing and providing of the kitchen month by month, the garden, the still-room, the brewery, the stables, the disorders of many types of animals and their remedies etc. It is clear that the author wrote the recipes from her experience in the kitchen and she is absolutely clear and firm that they should be carried out as laid down by her instructions. She is adamant that vegetables should not be over boiled, there are strict rules on the poaching of eggs: 'This is the true way ... our People all mistake it, they let the Eggs boil.... Although little is known about her other than she is believed to have been a professional cook,with 'thirty years experience' (as stated on her title page) Bradley favoured the newest French cooking style of the 1730’s which featured light, clean flavours, but was not above preferring a ‘plain’ English recipe if she felt it was better. She borrowed heavily from other cookbooks but always improved the recipes in some way, often providing insightful comments and offering balanced appraisals of the merits of one dish versus another. A very desirable set that stands out in any collection.

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ref number: 11202

Careme.   Marie Antonin    
Le Maitre d'hotel Francaise
2 VOLUMES -- LA MAITRE-D'HOTEL FRANCAIS, TRAITE DES MENUS A SERVIR A PARIS, A ST-PETERSBOURG, A LONDRES ET A VIENNE; PAR ANTONIN CAREME, auteur du Patissier Royal Parisien, - du Patissier Pittoresque, du Cuisinier Royal Parisien et de l'Art de la Cuisine Francaise au xix seicle. NOUVELLE EDITION. REVUE, CORRIGEE ET AUGMENTEE. TOME PREMIER. PARIS. Au depot principal, rue Therese, 11: ET CHEZ MM. J. RENOUARD et Cie, libraiares, 8 rue de Tournon. MAISON,, libraire, 29, quai des Augustins. MANSUT,libraire, 30, place St-Andre-des-Arts. DAUVIN et FONTAINE, libr, pass des Panorams. TRESSE, libraire, galerie de Chartres. DENTU, libraire, Palais-Royal. A LONDRES, CHEZ W. JEFFS, 15 BURLINGTON-ARCADE. 1842. TOME SECOND - (identical title page) 1842.
8vo. Volume 1. 1fep. Engraved frontispiece of two Chefs in uniform of a design by Careme. . Engraved Title page designed by Careme. Title-page. [1] 3pp. Dedication. [1] IX-XI Notice De M. le Marquis de Cussy. [1] 1-4pp. Avant-Propos. 5-352. 12 folding printed menus. 2 very large folding plates. 1fep. Volume 2. 1fep. half-title. Title page. [1] 1-282. 13 folding printed menus. 4 long folding plates of table settings. 2 large folding plates of Grand Buffets de la Cuisine Moderne. 1fep. Both volumes with dark tan spines with gilt lines and lettering, Also with brown marbled boards. Pastedown and end-papers marbled. Text and pages very clean. A very scarce item, especially in this condition.
- This is the second edition of 1842. The first edition was 1822. La Maitre d'Hotel Francaise is a fascinating and unusual cookery book. It describes the hundreds of menus he created and cooked in the capitals of Europe including many of his trademark lavish Buffets. The work is a testament to his monumental talent and shows a career that really took off when he left Talleyrand's service in 1815 to go and work in Brighton for the Prince Regent and after for Tsar Alexander followed by a time in Paris as Chef to the British Ambassador. Careme was among other things a self-taught artist and all the plates in these volumes are from his designs. (Maggs Bros Cat.1374.)

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Antiquarian category
ref number: 10999