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Murrell. John - Rare early edition.
Mvrrels Tvvo Books of Cookerie and Carving.
1st TITLE PAGE: (a straight line) The fifth time printed with Additions. (a straight line) LONDON, Printed by M.F. for John Mar-riot, and are to be sold at his Shop in Saint Dunstans Church-yard in Fleet-street. 1638. The text surrounding by a double line border. 2nd TITLE PAGE: THE SECOND BOOKE OF COOKERIE. (a straight line) VVherein is set forth the newest and most commendable Fashion of Dressing, Boyling, Sowcing, or Roast-ing, all manner either Fleash, Fish, or any kinde of Fowle. (a straight line) Together with an exact order of ma-king Kickshawes, or made-dishes, of any fashion, fit to beautifie either Noble-mans or Gentle-mans Table. (a straight line) All set forth according to the new English or French fashion. BY JOHN MURRELL. (a straight line) The fifth Impression. (a straight line) LONDON, Printed for John Marriot, and are to be sold at his Shop in Saint Dun-stans Church-yard. 1638. THE THIRD TITLE PAGE: A NEVV BOOKE OF CARVING AND SEVVING. (a straight line) A small printers device. (a straight line) LONDON. Printed by M.F. for John Marriot, and are to be sold at his Shop in Saint Dunstans Churchyard in Fleetstreet. 1638.
8vo. 1 fep with ink inscription –“Mary Freeman her Book 1715” on front free end-paper, the same, but dated “1733” on verso. 3 Title pages. First title within double rule border. [1] 2nd x 1st title page [1]. 2 pages The Epistle Dedicatorie. 1-82. 2nd Title Page [1]. 85-148. 3rd Title Page [1]. 151-188. 13 pages of Tables [1]. 1 fep. Text in black letter script with woodcuts and typographical head-pieces and ornaments in-text. Front and back covers with no paste-downs. Showing original leather edging. Light age yellowing, margins of title page fractionally dusty, small section torn away from blank lower margin of M4 with loss of signature letter, minuscule wormhole in upper margin, occasional marginal thumb mark. Crisp and clean in contemporary dark brown calf, covers bordered with triple blind rule, ink stain to upper cover, spine ends worn. A very good unsophisticated copy.
- This fifth edition is probably the original second edition with new editions of this hugely important and fascinating cookery book. One of only a handful of surviving copies of any of the early editions, and one of the first cookbooks to establish cookery as a fashion, rather than simply a practical guide to running a kitchen/household. The work is divided into three parts, each with its own title page, the first two on new recipes for cooking, and the third “a New Booke of Carving and Sewing”(The medieval translation for sewing is serving). The prefaces, and its dedications, are to Mrs Martha Hayes in the first book and to Lady Browne in the second. The Author disparages previous cookery books “the most of which nevertheless have instructed rather how to marre than to make good Meate”. Murrell’s work was new, in that it established a new spirit of cookery and promises it is set forth in the English and French Fashion . He openly appeals to “London Cookery” rather than to provincial cookery. Murrell included many recipes he brought back from his experience of the new cuisine emerging in France. Unfortunately, the complete absence of any new French cookery books between 1560 and 1650 leaves a gap in our knowledge of the pre-La Varenne phase of development. In the third part of his book, Murrell also re-published sections of the first printed carving manual in English, “The Boke of Kervyne” of 1513. Though he reclaims carving as a task suitable for wives in aspiring ‘gentle’ households, he groups it with what he declares to be the most current and chic methods of cooking. In some ways Murrell’s use of this older carving manual seems a nostalgic throwback to an older style of hospitality, which he compares both negatively and positively to the new French methods. Despite its disdain for tradition, Murrell’s work includes many of the classics of British and French cooking recognizable today, including such things as rice pudding (though his recipe calls for the inclusion of ‘the smallest guts of a hog’). It also includes recipes using new world produce such as Turkey. Murrell's 'Book of Cookerie' is particularly rare in any edition; Only a handful of copies are known. STC 18303 recording only 3 copies in the UK and Folger and Library of Congress in the US. The first edition is known only by a sub-title at the Bodlein and the New York Public Library copy. No other edition is recorded. Bitting 336. Hull, ‘Chaste, Silent and Obedient.’ pp. 43-4, 187-88. Not in Vicaire, Oberle, or Alden.L1353. Scarce indeed!

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Antiquarian category

ref number: 11236

Adria. Ferran - Signed by the Author.
The Family Meal.
Home Cooking with Ferran Adria. Phaidon printer's device at the bottom of the Page.
FIRST UK EDITION. 2011. 297 x 220 x 30mm. 1 fep with a tipped in planche with a fine border and signed by F. Adria, pour Bobby. Dated 22.11.11. Title page. [1] Second Title Page. [1] p8 Third Title Page. Verso with a Frontis of Adria. 7-375. [1] 377-379 Glossary. 380-383 Index. 1fep. A thick white well decorated hardcover. In very good condition - as new.
- A very different book of cookery. Composing of 31 full three course meals. Every meal has a full ingredients list, a double page picture of all each of the 3 recipes laid out, also a fully timed preparation list. Also incredibly with the quantities needed for 2 - 6 - 20 & 75 pax. Then each course has a full complement of photographs showing the cooking steps and each image with directions. This is a wonderful book if someone cooks each of the 93 recipes they will have a very good personal repertoire. This is not as extra-ordinary as it sounds. I have never seen before, a book of cookery recipes that are so precise. To use a modern expression; it's a no-brainer.

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Modern category

ref number: 11324

Scappi. Bartolomeo - Excedingly rare first edition, 1st issue. A Renaissance classic with stunning plates.
OPERA DI M. BARTOLOMEO SCAPPI
CVOCO SECRETO DI PAPA PIO QVINTO, DIVISA IN SEI LIBRI. Nel primo si contiene il ragionamento chef a l’ Autore con Gio.suo discepolo. Nel secondo si tratta di diverse viviande di carne, si di quadrupedi, come di volatili. Nel terzo si parla Flatura, e Flagione de pesci. Nel quarto si mostrano le liste del presentar le vivande in tavolo, cosi di grasso come di magro. Nel quinto si contiene l’ordine di far diverse forti paste, & altri lavor. Nel sefto, & altimo libro si ragiona de’convalescenti, & molte altre sorti di vivande per gli infermi. Con le discorso funerale che fu fatto nelle effequie di Papa Paulo 111. Con le figure chef anno bisogno nella cucina, & alli Reuerendissimi nel Conclave. [A square Tramezino printer's device showing a picture of Sibylla with large lettering around it]. QVAL PIV FERMO E IL MIO FOGLIO E IL MIO PRESAGGIO. Col priuilegio del summo Pontefice Papa Pio V. & dell’Illustrifs. Senato Veneto per anni XX.
FIRST EDITION – FIRST ISSUE. n/d 1570. Inside board and fep with marbled paper. +1fep. Title Page. [1] 2p PIVS PAPA V. 1p 1570.22.Martij in Rog. 1p Cosmos Medices. 2p ALL’ILLVESTRE, ET MOLTO REVER. SIG. 1p A I LETTORI. [2] Frontispiece Illustrated portrait of Scappi. 1-12(1) RAGIONAMENTO CHE L’AVTORE. 13(1)TAVOLA DEL PROMO LIBRO. 14-369 leaves, as unusually the recto and verso of each leaf count as one page.(1). (This also includes a section of curious pagination between a second page, numbered 123 and titled Libro Quatro Delle Liste, to page 141. There is a first correct page 123 before the mis-pagination. This anomaly is present in other 1st editions, with correct foliation, and no text loss). 6p TAVOLA. 8p HAVENDO. 27 Engraved Plates (one double page) [1] 1 fep. Inside board and end paper with marbled paper. Bound nicely in a full dark brown sheepskin. Spine with two tone black raised bands and dark brown compartments all with fine blind tooling, and a dark red label with text in gilt. The finely blind tooled dark brown boards are two tone, with black centre compartments and with finely tooled edges. The title page and the illustrated plates are very slightly age browned. The whole text-block in very good condition with edges coloured green. In excellent overall condition.
- The best known earliest printed Renaissance cookery books start in 1475 with Bartolomeo Sacchi's - Platina, De Honesta Voluptate et Valetudine. Next came the oldest cookery text, believed to have been compiled in the late 4th or early 5th century AD and called Apicius - De re Coquinaria, and first printed in January 1498. Followed by Cristoforo di Messisbugo's - Di Bhanchetti, which was published posthumously in 1549. This first edition of Scappi’s Opera, (meaning Work) was printed 21 years later in 1570 and memorably eulogised by Anne Willan - “Bartolomeo Scappi is to cooking as Michelangelo is to fine arts; in its beauty as a printed work, in its ordered presentation and comprehensiveness, his cookbook ‘Opera’ exemplifies the practical elegance of the High Renaissance.” - As Willan alludes to, no other book has matched ‘Opera’ for its twenty seven handsome and scrupulously accurate drawings, depicting the ideal renaissance kitchen setup with all the equipment of the expert cook. This is the first issue of two editions of 1570, undated and with 369 pages rather than the 444 numbered leaves of the dated second issue. Harvard Catalogue gives the first issue priority. Due to differences between settings, there is a suggestion the undated issue may have been printed by Maurice Tramezino’s brother Francesco, in Rome. This bears out because Scappi was in service in Rome and the plates and some initials were made and transferred from Venice and then back for Maurice’s dated edition which was also set from manuscript. It was Pope Pius V who personally gave the Tramezino brothers the privilege on March 29th 1570 to print Scappi’s book. Reprints of ‘Opera’ were continually published up to 1643. Bartolomeo Scappi, born c.1500 whose origins have been discovered due to fairly recent research, came from the town of Dumenza in Lombardy, with an inscription on a stone plaque inside the church of Luino. Prior to this, the first known fact of his life was in April 1536, when he cooked a dinner afforded by Cardinal Lorenzo Campeggio for the Holy Roman Emperor Charles V. Already Scappi at thirty six years old is serving exalted guests. He served as a cook to several other cardinals after that, and then started to serve Pope Pius IV in the Vatican papal kitchen. He continued work in the service of Pope Pius V as his ‘cuoco secreto’ – private cook. Pius V himself, described Scappi as ‘peritissimus Magister’ (a most skilled Master). Indeed he was. Great thanks must be conveyed to Terence Scully who wrote and published in 2008, a fantastic full English translation of ‘Opera’. To read Sculley’s book is to see how Scappi was indeed an incomparable Master cook. Opera is laid out with astonishing practicality, detail and precision that is not, arguably bettered nor equaled, until Escoffier’s ‘Guide Culinaire’ of 1903. Pope Pius instructed Scappi to teach his two able apprentices, Francisco Reinoso and Giovanni, everything he knew and to also write a book so all his secrets would be preserved. Reinoso was trained as a Steward and Giovanni in the kitchen with Scappi. Pope Pius's instructions to Scappi to undertake the trainings and record his knowledge on manuscript were taken up by him with sincere enthusiasm and diligence. Sculley's English translation acknowledges this and also clearly conveys that two prime ingredients that cannot be divorced from great cooking or a Master Cook; great passion and love. Scappi's Opera achieves its greatness because of that. The Opera comprises 6 books that clarify precisely everything the two apprentices needed to emulate the Master. Bartolomeo lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. He declared Parmesan to be the best cheese on earth and noted that the liver of domestic goose raised by the Jews is of extreme size and weighs between two and three pounds, indicating that Jews of the time were practising the overfeeding of ducks and geese needed to produce Foie Gras. Recipe #140 of book 2 gives long, very detailed instructions for spit-roasting domestic Peacock. He also advises at the beginning of the recipe, that the White Peacocks have black flesh, but are more tasty than than all other fowl. It is treated using the same modern procedure for some game birds, being hung in this case, for eight days before plucking and drawing. Scappi thought that Caviar was better cooked. It came in sealed casks from Alexandria. He also serves it raw on warm toast with orange juice and pepper over it. In Book 3 there are recipes for Hermit Crabs. He informs us that there is not much meat in the claws, but the goodness lies in their viscera. It takes six crabs to fill one shell. Interestingly there were also soft-shell crabs, or as described in Opera; tender crabs, available only from early April to end of May. (These are the same as the famous seasonal soft-shell crabs, harvested on the eastern seaboard of the USA). There are also precise instructions for preparing and cooking Porcupine and baby Hedgehogs. Included are 230 recipes for pastry as well as for pizza and pasta; tortellini, tagliatelli, ravioli etc. All the recipes are very detailed, and the advice on how to keep all ingredients in their best state is exemplary. The qualities, personal and professional, needed to fulfill all positions in the household are comprehensively noted. There are even illustrations and instructions for the kitchen and the food service while the Cardinals are in Conclave. Scappi's detailed knowledge of the formal arrangements and procedures for them suggests he had observed and participated in many of them from the viewpoint of the kitchen. He observed and finely described the details of the ten weeks following the funeral of Pope Paul 111. Terence Sculley notes Scappi's account of the gratification he felt in fulfilling the grave and exceptional obligations of the various kitchens to serve the food to the conclave of 1549-50. It appears nothing is forgotten nor omitted from Opera. A fascinating account of elite gastronomic refinement. Bartolomeo Scappi died on the 13th April 1577 and was buried in the Guild church of SS. Vincenzo and Anastasio in Regola dedicated to cooks and bakers. The church was demolished in 1891 and the cook's' guild was moved to San Salvatore in Onda. What happened to Scappi’s remains is not recorded. Complete first editions of Scappi's Opera come up at auction extremely rarely. A 1570 edition was sold at Sothby's on June 5th 2013 for £37,500.oo. Cagle lists a 1570 2nd issue, a 5th of 1598 and a 9th of 1643. Bitting has a 1570 2nd issue with 16 plates missing, and 1605 folio ed and a 1590 ed with plates missing. Westbury had four 1570 2nd issues, two of 1610 and one of 1643. Vicaire records seven copies with only one 1570 2nd issue. Maggs Bros Cat.No 645 shows a 1570 2nd issue, a 2nd ed of 1581 and a 1605 ed. Mosimann has a 1570 2nd issue, thus proving the superlative rarity of this 1st issue of the 1570 1st edition.

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Antiquarian category

ref number: 11220

ANON. - 6 Vols. in 3 Tomes.
DOMESTIC ECONOMY.
THE MAGAZINE OF DOMESTIC ECONIMY. VOLUME THE FIRST - FIFTH. (a single thin straight line) WE ARE BOTRN AT HOME, WE LIVE AT HOME, AND WEE MUST DIE AT HOME, SO THAT THE COMFORT AND ECONOMY OF HOME ARE MORE DEEP AND HEART-FELT, AND PERSONAL INTEREST TO US,THAN THE PUBLIC AFFAIRS OF ALL THE NATIONS OF THE WORLD. (a single thin straight line) LONDON: PUBLISHED BY ORR AND SMITH, PATERNOSTER ROW; AND W. & R. CHAMBERS, EDINBURGH. (a single very small thin straight line) MDCCCCXXXVI.
Three thick Volumes. 220 x 147 x 49 mm. 1st VOL: 1st TOME: 1fep. Title page. [1] (1)iv Preface. (1)ii - iii Introduction. 4 - 382. (1)384 - 387 Index. 2nd VOL: [1] Half Title. [1] Title Page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 3rd VOL: 2nd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 4th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 5th VOL: 3rd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 6th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. All fully bound in dark green embossed silk with light brown label. with gilt text and tooling. Overall all volumes slightly age browned with very slight foxing throughout. A fine set.
- If you look at Item Ref: 11279 on this site, you can see the four volumes of Cassell's company produced books about the 'Household' with no authorship attributed. This is also the case when you peruse these three volumes here published by William S. Orr's publishing house. It's obvious both are typical of a Victorian printed genre aimed at a burgeoning middle-class due to the huge ramp-up of the British industrial revolution. The big difference is that these Orr produced volumes are full of all manner of things that the Victorian husband and wife would need, but without illustrations nor colour plates to enrich the production, whereas the Cassell books are heavily illustrated with chromolithograph colour plates and practical black and white vignettes. The Cassell production was a direct response to the famous O.S. Beeton and Ward Lock publishing phenomenon of Isabella Beeton's 'Household Management'. But Beeton's book itself was a direct response to this type of earlier book here. One of the other big differences besides the gaps in years, between all three household books is that Beeton's is attributed to Isabella and not just a company. William S. Orr was a publishers' agent from the 1830s, and was a close associate of Robert and William Chambers, (the other publisher named in these six volumes). He printed a London edition of 'Chambers's Edinburgh Journal' by mid-1832. The arrangement used stereotype plates, and brought the circulation up to 50,000. He published these volumes of 'Household Economy' in 1936. By 1845 the overall circulation was declining from its peak, and Orr wrote to Chambers explaining that the market was changing. In 1846 Chambers terminated the arrangement with Orr. Punch magazine, set up in 1841, brought in Orr to help with distribution to booksellers and news agents. Orr died in 1873. Whatever the publishing merits or not of these books, they are fascinating pragmatic advice for everything needed to be known about the setting up of a comfortable Victorian home.

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Antiquarian category

ref number: 11280

Anon.
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged in 1980 with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Modern category

ref number: 11276

Kidder. Edward - A rare beautiful miniature. Only 5 printed.
E. KIDDER'S RECEIPTS of Pastry and Cookery.
For the Use of his Scholars. Who teaches at his School in St Martins le Grand; On. Mondays, Tuesdays & Wednesdays, In the Afternoon, ALSO On Thursdays, Fridays & Saturdays, In the Afternoon, at his School next to Furnivals Inn in Holburn. Ladies may be taught at their own Houses.
A 1995 reprint in miniature of the 1st edition, 2nd issue of 1721 [see item 10966 below]. Text block - 2 1/4" x 3 3/4" Full brown speckled calf binding, with raised bands on spine with gilt lines and brown label with gilt lettering. Binding measuring 2 1/2" x 4" -- Pp. Engraved portrait frontispiece by Robert Shephard. Title page, 41 leaves with the engraved text on rectos only with versos blank. Last two leaves with 'The Order for Bills of Fare' and the Index. A beautiful and unique miniature edition.
- The portrait of Kidder is 'un-wigged', showing his natural hair. Later editions have Kidder with wig, and also have eight engraved plates. This edition does not have the plates but is complete. This is verified in the joint study published in PPC, Vols #'s 32 & 39 by Peter Targett in UK and Simon Varey in US. Kidder issued the recipes to his students one by one, in line with the daily and weekly lectures. The plates were issued later when he moved his schools to other locations. This is why the pagination of Kidder's books present so many variances. Hence Targett and Varey's welcome and helpful research. A beautiful and desirable item. One of a limited edition of 300. (Actually only 5 have been printed to date (19.3.23) with no plans to produce any more. Making this copy extremely rare.

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Antiquarian category

ref number: 10918

Ritz. Cesar A very interesting Article.
How to Conduct a Great Hotel.
From the London Magazine. Page 1 has a black and white picture of Cesar Ritz. (but underneath is a spelling mistake, and the heading for the article proclaims it's Carl Ritz). There are five more black and white pictures in-text.
n/d. Circa 1900-1902. 233 x 162mm. 6p. p249 - 254. A slight border tear on P1 not affecting Text. Very lightly age-browned at edges. Overall nice and clean. Housed in a brown marbled folder with label.
- Cesar Ritz the great pioneer of the new style contemporary Hotels-de-luxe, friend and collaborator of the equally famous Chef, Auguste Escoffier in many of their famous hotel openings. This article has a lot of invaluable advice on precisely the management and control of the daily operation of a large luxurious Hotel. One of the pictures is of the Carlton Hotel, Pall Mall, London is its Kitchen. The largest in London. Also the domain of Escoffier, Maitre Chef de Cuisine from 1899 - 1919. We are informed by Ritz that the astronomical annual consumption at the Carlton was; Meat 400,000 lbs. Chickens 25,000. Ducks, Geese and Turkeys 4,000. Pigeons 3,000. Quails 24,000. Ortolans 2,000. Grouse, Partridges and Pheasants 13,000. Dover Soles 42,000 lbs. Other Fish 30,000 lbs. Hams and Bacon 47,000 lbs. Lard 6000 lbs. Butter 47,000 lbs. Eggs 380,000. The amount of wine consumed, in bottles during the same period staggers: Sherry, Madeira and Port 2,700. Hock 6,000. Moselle 9,000. Bordeaux 16,000. Burgundy 5,000. Champagne 55,000. Brandies, Whiskies and Liquers 15,000. A total of 108,700 bottles or nearly 300 bottles daily. It goes on to itemise and number all the other pieces of stock needed to capitalise a large London Hotel. A notable article by the great and famous Hotelier. Cesar was the undoubted star of the hotel industry, and was managing up to ten hotels at the zenith of his accomplishments. Shortly after that he began to suffer from breakdowns and depression. In 1902 his illness forced him to pass over his business to his wife Marie-Louise Ritz. She carried on her husband's hotel empire as first hotel manageress in the world. Caesar Ritz retreated to his beloved home village Niederwald, in Central Switzerland, for the last 16 years. He died in a clinic on the 25th October 1918.

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Modern category

ref number: 11262

KERRIDGE. TOM - Signed by the Author.
THE HAND AND FLOWERS COOKBOOK.
H & F Photography by CHRISTIAN BARNETT. BLOOMSBURY ABSOLUTE. LONDON * OXFORD * NEW YORK * DELHI * SYDNEY.
FIRST EDITION. 2020. 270 x 210 x 35. Inside cover and fep. double-page b/w photograph of the kitchen during service. [1] Half-title with Tom Kerridge's signature. Verso Frontis piece of Tom cooking. Title page. Verso a b/w photograph of Tom and Liam Gallagher. (1) Dedication. Verso night-time photograph of The Hand & Flowers pub. 1p Contents. Verso b/w photograph of Tom. 9-21 Introduction. 22-28 A series of b/w images of twenty-four hours in the Kitchen. 29-410. 411-419 Index. 420-427 Thanks. 1 double page b/w photograph of the kitchen being washed-down after evening service. 430 -431 double page About the Author with a b/w photograph of Tom. Verso with Printer's details. 1fep. Back cover the same as the front with a double-page b/w photograph of the kitchen during service. The full white strong hard covers and spine with b/w text. Very good condition; as new.
- Tom Kerridge is an unusual chef. The introduction to this book alone, is in itself a fascinating read. He is a highly acclaimed cook trained in fine-dining kitchens. His love of pubs and the bonhomie of locals and neighbour's drinking, chatting and enjoying boozy banter and laughter, is the deep 'raison d'etre' behind the 'Hand and Flowers Pub' in Marlow, Buckinghamshire. In the introduction, Kerridge explains: "The pub dining scene broke the 'posh barrier' down [from high-end fine dining establishments] and made it possible for people to go out and eat simple food in lovely, un-stuffy environments". At the relatively young age of 31 years, he and his wife Beth, gained the tenancy and opened the pub in 2005. Tom's fusion of high-end simply presented, flavour-driven cooking, unexpectedly, ten months later in 2006, gained him his first Michelin Star. An extraordinary feat. Behind his ready ability to have a laugh, Kerridge's easy nature hides a shrewd and intelligent operator. He tells us that in the beginning before opening 'Hand and Flowers', he wrote to Michelin and enclosed his CV and also explaining the thoughts behind his pub opening. This cuts out immediately the wait that owners or chefs of most serious, ambitious eateries experience while they depend on slow 'word of mouth' to alert the Michelin inspectors. The engrossing Introduction gives a very well described idea of just how tough the building of the pub business was for Tom and Beth. He notes four qualities needed; Consistency, Drive, Character and Teamwork all backed up by sheer bloody-mindedness of never, ever accepting 'that will do'. This ethos is behind most successful ventures in any field of endeavour. Tom Kerridge changed the face of great cooking. He had the strength of conviction to bring it to the local pub. His ongoing focused efforts on the quality of his cooking are mirrored in Jay Fai's Thai Street food stall in Bangkok, where her famous Crab Omelette among other dishes has gained its first Michelin star. From a specific English pub to a specific Thai Street food stall, the tastes are completely different, but the desire to give of their best and to please their customers is the very same admirable intent. A very good cookbook.

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Modern category

ref number: 11265

PRUNIER. MAISON. Circa 1920's.
PARIS AND LONDON .
Three pieces of Prunier's colourful, marketing cards.
ITEM 1. A nicely designed small menu card for a private party at Maison Prunier 9, RUE DUPHOT, PARIS. - Les Huitres. Filets de Turbot Duglere. Poulet Douwarow. Desserts. Anjou 1908. Fruits. It also has eight signatures in pencil. ITEM 2. A folded six-page Carte-Postale with design for a stamp and address on the back cover. In the four pages inside there is a full take-away menu featuring a [SERVICE DE VILLE] Detailing a list of headings, offering, COQUILLAGES ET HUITRES; CAVIAR; CRUSTACES; SALAISONS, FUMAISONS; VINES; GARNUTURES; PLATS FROIDS; PLATS CHAUDS. all with prices two telephone numbers. dated October 1923. ITEM 3. A very nice promotional card detailing Maison Prunier, France; at 9, RUE DUPHOT, PARIS. and 16, AV. VICTOR-HUGO. And Meme Maison, Londres; 72 ST. JAMES STREET.
- ITEM 1. 136 x 89mm. The humorous colourful design on the front has a fish supplier carrying on his head a basket of oysters, a large surprised fish on one arm, and on the other hand, holding up a very big scallop shell already cooking on a bunsen-burner. ITEM 2. 132 x 85mm. This also has a nice colourful design on the front, of a smiling happy fish-supplier in apron and scarf with a basket of oysters on his head. ITEM 3. 133 x 89mm. Very slightly shaved at the bottom with no loss. This also has a nice colourful design on the front, of a fish, lobster and a sea-snail above table with a nicely starched table cloth. All items in very good condition housed in a green marbled cardboard folder.

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Ephemera category

ref number: 11314

KOFFMANN. PIERRE - A signed copy.
La TANTE CLAIRE.
PIERRE KOFFMANN and TIMOTHY SHAW / PHOTOGRAPHS BY ANTHONY BLAKE. A square publisher's device for HEADLINE.
FIRST EDITION 1992. 285 x 215mm. 1fep. Half title with the signature, 'To Robert Hendry', and a cartoon head with a chef's cap drawn by the author. Frontis of Koffmann making fresh pasta. Title page. Publishers info. on the verso. 1p Contents. 2p Chapter 1 - Early Years. 8-61. p62-63 Chapter 2 - Early Career. 64-89. p90-91 Chapter 3 - National Service. 92-117. p118/119 Chapter 4 - England. 120-157. p158/159 Chapter 5 - La Tante Claire begins. 160-177. p178/219. Chapter 6 - La Tante Claire Success. p220-223 Index. p224 Acknowledgements. 1fep. Dark blue cloth covers with silver text on the spine. Pictorial dust-cover. Everything in fine condition as new.
- Pierre Koffmann born August 21st 1948, at Tarbes near the Pyrenees and the Spanish border. His Mother Germaine was descended from generations of Gascons. She had a hard life she did not really enjoy, living and working on the family farm. The meagre existence, hard long days of graft and survival were finally alleviated by Germaine's marriage to Albert Koffmann of Paris, who had come to work on the farm for a while. Pierre's mother and father provided him and his three siblings a solid upbringing. This book is the story of a wonderful odyssey from those early days in the country and the start of his career to England and La Tante Claire, and 3 Michelin stars that awaited him many years later. Told in text, recipes and wonderful pictures. Koffmann's cuisine does not soar into fantasy, but stays essentially, close to his Gascon and French country roots, but in his hands, cooked to a sublime degree. Great recipes, a great book and a great Chef.

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Modern category

ref number: 11321