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Point. Fernand - Fernand's menu hand-written by Mme. Point.
La Cave du Restaurant de la Pyramide
Fernand Point VIENNE (ISERE) TELEPHONE 0-96.
Measuring a large 19.5” x 12.5”. 4 pages. Yellow cardboard, with a drawn illustration of the Roman Pryamide in Vienne. The menu written in Mme Point’s typically large hand-writing on the front cover, with the inscription beside it, reading: Pour Monseur et Madame Read Mullam avec le hommages Gastronomiques de Fernand Point 26-9-53. The two inside pages with four large columns with wines listed and priced. The back page empty except for two photographs of Roman ruins of Vienne. It has previously been folded in the middle but now straightened and housed in a large cardboard and marbled folder with a label on the front cover. Nice and clean with minimal wear. A very rare collector’s item.
- Fernand Point (1897, Louhans, in Bresse in Saône-et-Loire, Burgundy–March 5, 1955) was a well-known French restaurateur in Vienne, a small city twenty miles south of Lyon, who for many years was the owner of La Pyramide, which was considered by many to be the greatest restaurant in the world. Although he died about twenty years before the introduction of what became known as nouvelle cuisine, he is nevertheless considered to be the father of modern French cuisine because of the numerous great chefs that he influenced and trained: his insistence on absolutely fresh ingredients for dishes of regional background (this is why the menus were written daily by Mme Point, only after Fernand had been to the market and decided on the day's dishes), and his refusal to use the old-fashioned made-in-advance sauces of 'haute cuisine'. His quest for perfection in everything he served led, in 1933, to his restaurant being among the first to be given the newly introduced three-star rating by the Michelin Guide. Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s. Born in Burgundy, Point was the son of a hotel-restaurant owner and during his youth trained in well-known restaurants such as Foyot and the Bristol Hotel in Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1923 his father bought the hotel-restaurant Guieu in Vienne but died two years later. Point left his job at the Royal Hotel and took over the restaurant, which he renamed La Pyramide. With the help of his wife, Marie Louise, he would run it for the next 30 years. Five years after taking it over, he won his first star from Michelin and in 1933 La Pyramide was among the first twenty-three restaurants that received three stars, an accolade that it would retain for more than 50 years. It was again among the first seven three-star restaurants when, in 1951, this rating was resumed after the war. In 1955, the year of Point's death, there were 12 three-star restaurants, and his widow Marie Luise (who died 1986) managed to keep the restaurant in this top category. This is a special menu hand-written by Mme. Point on the La Pyramide wine menu. Checking the wine menu one can see that it is exceptional, with a very comprehensive selection. Among some of the many gems one can find is a Cotes-du-Rhone Hermitage 1870. A Chateau d’Yquem 1892. A Chateau-Lafitte Rothschild 1865. The Menu itself starts with one of the dishes Point was famous for: Brioche de Foie Gras.

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Modern category

ref number: 11133

Atkyns (pseud). Arabella - the very rare 1st edition.
The Family Magazine
Part 1. Containing Useful Directions in All the Branches of HOUSE-KEEPING and COOKERY Particularly Shewing How to Buy-in the Best of all Sorts of provisions; As Poultry-Ware, Butchers-Meat, Fish, Fruit, &c. With several Hundred Receipts in COOKERY, PASTRY, PICKLING, CONFECTIONARY, DISTILLING, BREWING, COSMETICKS, C. (a single line) PART 11. Containing A Compendious BODY of PHYSICK’ TREATING All the Diseases and Accidents INCIDENT TO MEN, WOMEN, and CHILDREN: WITH Practical Rules and Directions for the Preserving and Restoring of Health, and Prolonging Life. (a single line) In a Method intirely New and Intelligent; in which every Disease is rationally and practically considered, in its several Stages and Changes; and approved RECIPE’s inserted under every Distemper, in Alphabetical Order. Being principally the Common-place Book of a late able PHYSICIAN, by which he successfully, for many Years, regulated his Practice. (a single line) With a SUPPLEMENT, containing a great Variety of Experienced Receipts, from Two Excellent FAMILY COLLECTIONS. (a single line) Now First communicated for the Public Benefit. (a single line) To which is Added, As Explanation of such Terms of Art used in the WORK, as could not be so easily reduced to the Understanding of common Readers. ( a double line) LONDON: Printed for J. Osborn,at the Golden-Ball in Paternoster-Row. (a single line) MDCCXLI.
FIRST EDITION 1741. 8vo. 1fep. Title page, with a library stamp of St. Francis Xavier College 1847. New York, N.Y. On verso the same library stamp. iii-xiv The Preface. 2nd Title page to Part 1. [1] (1)2-123. 3p Index to the first Part. Title page to Part 11, with the same library stamp, also on the verso. [1] iii-xiv The Preface. 2nd Title page to Part 11. [1] (1)2-270. 271-315 Supplement. 316-318 Explanation of difficult words, also has the library stamp on p318. (2)321-324 Index. 1fep. There are some illustrations in the text for placing dishes on the table. Sometime rebound by Beranad Middleton in full period style speckled calf, with his signature in pencil on the lower inside back pastedown. The boards bordered with double gilt lines. Spine with raised bands and gilt lines with red label in gilt lettering and lines. Old tape repair to p13-14 of part 11. Skilful paper repair without loss to p303-304, also has the library stamp at the bottom of p304. A little age browning to first and last few leaves, but overall a very good copy.
- Arabella Atkyns was a pseudonym coined by the author who states in the preface “Being still teized [sic] for some Name, I will, tho’ not my right one, subscribe to That of Arabella Atkyns”. Oxford states on p72 that part 11, the medical section is taken from a common-place book of her brother who was a Physician. She also apologises for including treatments for maladies which a lady can hardly be expected to include. Oxford further states that the cookery section is well arranged, but the medical part is full of horrors. The treatment for appendicitis is ‘to apply a live puppy to the naked belly’ and follows up with a cataplasm of rotten apples or of ‘sheeps-dung boil’d with milk’. It is believed that Hannah Glasse borrowed much from this book for her ‘Compleat Confectioner’ circa 1760. MacLean has the 1st and cites a 2nd of 1743, 3rd of 1747, 4th of 1754. Oxford p71. Axford p143. Bitting p550. Craig p478. MacLean p49. Pennell p150.

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Antiquarian category

ref number: 11225

Jenks. James Rare first edition of an uncommon book.
The Complete Cook:
TEACHING THE Art of Cookery In All Its Branches; And To Spread A TABLE, In A Useful, Substantial And Splendid Manner, At All Seasons In The Year. With Practical instructions To Choose, Buy, Dress and Carve all Sorts of PROVISIONS. Far exceeding any Thing of the Kind yet Published. CONTAINING The greatest Variety of Aproved Receipts in COOKERY, PASTRY, CONFECTIONARY (a perpendicular double line) PRESEERVING, PICKLING, COLLARING &cc. AND Dishes for Lent and Fast-Days. A Variety of Made Dishes. And to Dress both the Real and Mock TURTLE. With an APPENDIX Teaching the Art of Making WINE, MEAD, CYDER, SHRUB, STRONG, CORDIAL and MEDICINE WATERS. Brewing Malt Liquors. The Management and Breeding of Poultry and Bees AND RECEIPTS for Preserving and Restoring Health and Relieving Pain, and for Taking out Stains, Preserving Furniture, Cleaning Plate &c. (a single line) The Use of Families. (a single line) By JAMES JENKS, Cook. (a single line) LONDON: Printed for E, and C. DILLY in the Poultry. MDCLXV111.
FIRST EDITION. 1768. Duodecimo. 166 x 98 mm. 1 fep. Title page. (1)iv-x Introduction. (1)xii-xx Contents. (1)2-5 Market Tables. [1] (1)8-314. (1)316-364 Appendix. 1fep. Recent tan half calf, marbled paper boards, black morocco label to spine. Partially erased contemporary ownership inscription to the verso of the title page. Book stamp of I. A. Farrer on p.314. Text block a little shaken but sound, edges and tips occasionally nicked. Rubbing to extremities. Some slight foxing to contents, spot of grease to upper margin of a couple of leaves of gathering L, upper margin quite closely trimmed; a good copy of an oft-handled book.
- The rare first edition of this practical book of recipes and domestic management. As with many cookbooks of the period this work combines traditional English recipes with French cuisine dishes replicated "in the French manner", as well as introducing more exotic dishes, such as "Turtle the West-Indian way" (p. 117). The work also contains medicinal recipes, a number of which are accompanied by the instruction that they must be taken "at the changes of the moon" for full efficacy. Also in the appendix it has an unusual guide for keeping bees. Showing signs on page 204 of a previous owner's practical use of this copy, they have in the recipe for "A Poor Man's Pudding", highlighted the ingredients "nutmeg grated" and "some rose water or sack" by neatly drawing a line through them in ink: Thereby making sure this really is a poor man's dish. This edition is uncommon institutionally and in public, with just six copies traced in the UK, and seven copies appearing at auction. Bitting 245; Cagle 780; A. W. Oxford, English Cookery Books to the year 1850, p. 97-8.

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category

ref number: 11291

SOYER. ALEXIS BENOIT Very rare; also with a very relevant letter signed by Soyer.
A FINELY DECORATED TRICORN PRATTWARE BOTTLE FOR 'SOYER'S RELISH'
Made by F.& R. Pratt & Co. A special limited edition Prattware bottle ordered by Messrs Crosse and Blackwell. With the shape and design to Alexis Soyer's specifications.
ITEM # 1 - n/d circa the 1850's. 195mm tall x 110mm wide. Decorated on three sides. Side 1: The famous portrait of Soyer in his trademark cocked beret, painted by his equally famous wife Emma Soyer [nee Jones]. There is an 6mm very slightly raised flake on the base under Soyer's portrait, but not detracting. Side 2: The Fish-market. Side 3: The Poultry-woman. There is a very fine 1.5" heat crack to the glace. on the lower part of the neck. Beautifully painted and decorated with raised ceramic piping in green, maroon and gold. A few gold lines on the neck are very slightly worn. ITEM # 2 - A one-page letter folded in half with the script on 1/4. 8vo. Signed by Soyer. It has presumably been written by a secretary in a lovely cursive script at the Reform Club Pall Mall, dated April 17th 1848. It starts; Dear Sir I am sure you will be delighted to offer your fair readers something to sharpen their appetites and please their palates, I therefore by your acceptance of a sample of my last culinary production and hope if it should meet with your approbation that you will recommend it as a favourite relish to amateurs of good living. I am most truly yours A. Soyer. It has then been folded again and addressed to the Lady's Newspaper. At some point it has been sealed for delivery. Now kept securely in a marbled cardboard folder. Both items housed for preservation in a very solid clam-shell box: 270 x 200 x 146mm. Quarter maroon morocco with tips. Spine with raised bands and two green morocco labels with gilt lettering. Green cloth sides. The interior with padded dark green felt cushioning. Everything in very good condition.
- - This bottle originally contained "Soyer's Sultana Sauce" and marketed by Messrs. Edmund Crosse and Thomas Blackwell as "Soyer's Relish", The whole design is definitely in keeping with the style of Soyer's 'a la zoug-zoug' predilection. (To understand what this means, see item #10991 on this site) and read George Augustus Sala's very interesting description of Alexis Soyer's eccentric design and style bias. Soyer manufactured his first piquant sauce; "The Lady and Gentleman's Sauce", in 1848, priced 2s 6d. He also marketed it himself [see image # 6 below]. The letter was addressed to the editor of the 'Lady's Newspaper'. Soyer was an inveterate self-promoter and obviously had a full quota of marketing skills as well. Due to his own efforts, the Relish was extremely popular and he intended to keep the recipe to himself but he was typically very busy with other pursuits. He agreed to a meeting with Crosse & Blackwell. Finding the terms offered for the recipe to be very advantageous, he sold it to them. Then in August 22nd, 1850 [ref: Lon. Metropolitan Archives #MA/4467/A01/003. Declaration of Goods Quality] he brought out "Soyer's Relish". From its inception, it was well patronized above and beyond expectations. Because of its great popularity, Crosse and Blackwell commissioned a limited amount of this very special bottle from F. & R. Pratt & Co. Whilst Felix Pratt was the commercial driving force behind the business, the artist was Jesse Austin who joined Pratt in the early-1840's. He was an accomplished water-colour artist and engraver and in nearly 40 years produced over 550 poly chrome prints used to decorate the now well-known small pot lids manufactured for many types of potted food-stuffs. Pratt’s first under-glaze, polychrome pot lid was made in 1847 and was a scene titled ‘Grace before Meals’. Austin’s subjects included royalty, famous people, city scenes. (The portrait of Soyer here is a copy of the famous image painted by his well-known artist wife, Emma Soyer nee; Jones, now hanging in the Nat. Portrait Gallery, London). This portrayal of the life and times of Victorian England is one of the reasons for the popularity of the pot lids today. Austin also made miniature water-colour copies of famous paintings that also appear on Prattware. Although the pot lids have become well known, the engravings were also used on the pots themselves, on plates and on other domestic earthenware manufactured by the business. It is this good-quality domestic pottery that is termed ‘Prattware’. So good were the engravings that the pot lids and Prattware rapidly became a collectible and the first exhibition was apparently held in 1897 only three years after Felix Pratt’s death. Cauldon Potteries Ltd acquired Pratt & Co in 1933 and continued to issue reproduction pot lids under the F. & R. Pratt name using the original Jesse Austin engravings and the practice was continued up to the 1960s by the various owners of the Pratt name. It is not known how many of these exotic and unusual tricorn 'Soyers' Relish' bottles were produced and sold, but one that came up for auction on July 2004, sold for four times the projected price. A very collectable object with the very rare signed letter pertaining to the bottle and it's past contents.

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Ephemera category

ref number: 11296

Bailey. Nathan - A rare important work with more precise recipes.
Dictionarium Domesticum.
Being a NEW and COMPLETE, Household Dictionary. For the Use both of CITY and COUNTRY. SHEWING, I. The whole Arts of Brewing, Baking, Cookery, and Piceling. Also Confectionary in its several Branches. II. The Management of the Kitchin, Pantry, Lar-der, Dairy, Olitory, and Poultry. With the proper Seasons for Flesh, Fowl and Fish. III. The Herdsman: Giving an Account of the Diseases of Cattle Poultry, &c. And the most approved Remedies for their Cure. IV. The English Vineyard; being the best Method of making English Wines and of Distilling most Kinds of Simple and Cordial Waters. V. The Apiary: Or, The Manner of Breeding, Hiving and managing of Bees. VI. The Family Physician and Herbalist: Containing the choicest Collection of Receipts for most Distempers, incident to Human Bodies, hitherto made Publick; with the Qualities and Uses of Physical Herbs and Plants of English Growth. (a long horizontal line). By N. BAILEY, Author of the Universal Etymological English Dictionary. (2 long horizontal lines). LONDON: Printed for C, Hitch at the Red Lion, and C. Davies, both in Pater-Noster Row; and S. Austen at the Angel and Bible, in St. Paul's Church-Yard. (a small horizontal line). M,DCC,XXX,V,I.
FIRST EDITION 1736. 8vo. 198 x 120 x 43mm. Inside cover with bookplate of Alan Davidson. 1fep. [1] Verso with engraved Frontispiece of five separate scenes domesticity. Cropped close at the bottom with no loss. Title page. [1] 2p Preface. 306 leaves 612 pages. Pages un-numbered but ordered alphabetically at the top of each page. 1fep. Bound in 19th century quarter calf and tips, with pebble cloth covers. The spine with gilt title, lines and simple tooled ornaments. Red speckled text-block edges. The feps stained without detracting. Internally very clean. All quite sound and VG.
- Although precise details of his birth and formative years are hard to find, it is well recorded that Nathan Bailey was an English philologist and lexicographer. He was the author of several dictionaries. He was a Seventh Day Baptist, admitted 1691 to a congregation in Whitechapel, London. Later he had a school at Stepney. Bailey, with John Kersey the younger, was a pioneer of English lexicography, and changed the scope of dictionaries to a greater comprehensivity. Up to the early eighteenth century, English dictionaries had generally focused on "hard words" and their explanation, for example those of Thomas Blount and Edward Phillips in the generation before. With a change of attention, to include more commonplace words and those not of direct interest to scholars, the number of headwords in English dictionaries increased spectacularly. Innovations were in the areas of common words, dialect, technical terms, and vulgarities. Bailey's An Universal Etymological English Dictionary, from its publication in 1721, became the most popular English dictionary of the 18th century, and went through nearly thirty editions. It was also the basis of English-German dictionaries. This copy here of Bailey's 'Dictionarium Domesticum,' 1736, is also a cookbook with recipes, including a rare one for fried chicken. The alphabetical ordering of the book is unusual, and the recipes are much more detailed than is the norm in other cookery books of the time. This gives it a greater importance than some of the other well-known 18th century cookery books. Nathan Bailey died June 27th, 1742, six years after Dictionarium Domesticum's publication.

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Antiquarian category

ref number: 11330

Dods. Matilda Lees - A beautilful miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full black morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery Recipes" Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139)

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Modern category

ref number: 11043

Gouffe. Jules - With the original elaborate gilt binding.
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 1fep. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Contents. (1)xvi Illustrations. 1p List of coloured plates. [1] 1p Part the first. [1] (1)4-573. [1] (1)576-599 Index. [1] 1fep. With the full original navy blue cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is slightly darkened. All edges gilt. The Title page has one small 1/4" spot of foxing not affecting text. Overall a very good copy.
- The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates and especially with the original binding, makes this one of the more attractive books published. It is also one of the best professional cookery books that highlights a raised level of craftsmanship.

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Modern category

ref number: 11107

Anon. - No other recorded complete copies. Extemely rare.
The Complete Housewifes Best Companion
CONTAINING I. A number of the most common and useful Receipts in Cookery, with the manner of trussing Poultry, Rabbits, Hares etc. illustrated with CURIOUS CUTS, showing how each is to be trussed. II. The best Receipts for all kinds of Pastry, Pickling etc. with some general Rules to be observed therein. III. Directions for making all sorts of English Wines, Shrub, Vinegar, Verjuice, Catchup, Sauces, Soups, Jellies etc. IV. A Table to cast up Expenses by the Day, Week, Month, or Year. GAINSBOROUGH: PRINTED AND SOLD BY H.MOZLEY. 1808. PRICE SIXPENCE.
FIRST EDITION. 12mo. Frontispiece of Complete Housewife. Title Page. 2pp. General hints and a Table. (5-84) including several engraved woodcuts of trussing. The text is lightly and evenly browned throughout. Fully bound in modern light brown calf. Spine with gilt lines, red label with gilt lettering and raised bands. A nice copy.
- Not recorded in any of the Bibliographies or Libraries. Only one other known copy in a private collection, which has a missing frontispiece. A very unusual but interesting cookery book. Nicely set out, with unusually, the receipts for Pastry and Jellies in the beginning before Cookery. The lovely woodcuts for trussing are nicely laid out within the text. Not in MacLean, Bitting, Cagle, Hazlitt nor Oxford. Copac and the BL do not have any copies either. Extremely rare in this complete state.

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Antiquarian category

ref number: 10954

Escoffier. Georges Auguste - ‘Officier de la Legion d’honneur’.
Menu of a banquet for Escoffier at the Palais d'Orsay.
In homage to Maitre Auguste Escoffier by the society of the 'Cuisiniers de Paris'. for the occasion of his promotion to ‘Officier de la Legion d’honneur’ on March 22nd, 1928 at the Orsay Palace.
A four page menu within covers, with a print of a painted portrait of Escoffier (courtesy of the Foundation A. Escoffier at Villeneuve-Loubet), plus the wine list and menu. Very clean on white handmade paper with a red place ribbon and untrimmed edges, with the outside covers lightly age browned at the edges. A very handsome and unique item. The menu comprises: Creme de Volaille. Consomme Riche. Saumon de la Loire braise au Clicquot. accompagne: d'ecrevisses de l'Issole. Baron de Bebague. garni aux: primeurs de la Provence. Coq en Pate Palais d'Orsay. avec: une Salade Rosettte. Glace Legion d'Honneur. Roseaux pralines des bords du Loup. Corbeilles de Fruits. Friandises. The Wine list comprises: Five vintage Champagnes from 1919 and 1920. A Medoc et Graves. A Bitard Montrachet. A La Tache Monople 1918. The menu is housed in a handsome cardboard folder covered with red marbled paper and a label on the front cover.
- From 1890 to 1920, Escoffier took over the management of the kitchens in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served many of the most famous people of the time, creating for them unique dishes that became renowned, even to this day. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. He never ceased writing culinary books until his death in 1935. Due to the gratitude and unforgettable memory of Escoffier, people, including his best friends and colleagues in London and Paris, created the Auguste Escoffier Foundation. This eponymous museum was established in 1959 in the house where he was born. Mon. Raymond Poincaré was a French conservative statesman who served as Prime Minister of France on five separate occasions and as President of France from 1913 to 1920. For Escoffier's work in promoting French cuisine, President Poincaré personally presented him with the cross of ‘The Légion d'honneur’ or ‘The Ordre national de la Légion d'honneur‘. This is a French order established by Napoleon Bonaparte, First Consul of the First Republic, on 19 May 1802. Escoffier in 1919, was the first chef to receive such an outstanding award. On March 22nd, 1928 he was promoted to the highest French honour as an ‘Officier de la Legion d’honneur’ and again became the first chef to have received this distinction. He was presented his medal by President Edouard Herriot at the Palais d'Orsay. The ceremony was followed at the Palais by, quote “a remarkable banquet" with Escoffier as the guest of honour. In the last b/w photograph below, Escoffier can be seen shaking President Herriot's hand at the Palais as he is leaving. He is also surrounded by the brigade of chefs that cooked the banquet. This extremely rare menu is from that memorable occasion.

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Ephemera category

ref number: 11113

Soyer. Aleis Benoit - Signed by Soyer.
The Modern Housewife
OR MENAGERE. COMPRISING NEARLY ONE THOUSAND RECEIPTS FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, AND THOSE FOR THE NURESERY AND SICK ROOM; WITH MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES. Illustrated with Engravings, INCLUDING THE MODERN HOUSEWIFE’S UNIQIUE KITCHEN, AND MAGIC STOVE. BY ALEXIS SOYER, AUTHOR OF “THE GASTRONOMIC REGNERATOR,” (REFORM CLUB.) EIGHTEENTH THOUSAND. LONDON; SIMPKIN, MARSHALL., & CO., STATIONERS’ HALL COURT; OLLIVIER, PALL MALL. 1850.
8vo. 1 modern fep. 2nd yellow coloured fep with Soyer’s signature. [1] Frontispiece, with a very light water-stain not affecting anything. Title page. The 3 pages have a small burn on the outer edge. ½” long 1/8” does deep not affect the text. Verso has a small introduction. A one page illustration of “The fair daughter of Albion”. [1] (1)iv-vi to Eloise. (1)vii Contents. (1)x-FBI Introduction. (1)2-427. [1] (1)430-445 Index. [1] )1_448-456 Press opinions. 2p Advertisements. 1 fep. A handsome full modern black calf binding with blind tooling on the boards. The spine with raised bands, blind tooling on bands and compartments. Apart from the very small burn mark on the first few pages this is a very clean desirable copy with the dedication signed in Soyer's shaky hand stating, "Presented by the author to his friend J.H. Nightingale - A. Soyer".
- I have researched the family background of his famous nurse and compatriot from the hospitals at Scutari - Florence Nightingale. I could not find anyone with the same name nor initials Soyer dedicated this book to - Intriguing!. This copy was published approx. one year after the first edition of 1849. Although Soyer was an extreme extrovert with an unrivalled penchant for self-publicity, signed copies of his numerous published cookery books seem to be quite scarce. The complexity of Soyer’s character and personality are well recorded. His professional undertakings were staggering and surprisingly varied, from the re-design of the Reform Kitchens to his much heralded efforts in Ireland during the famine, the crucial re-organisation of the hospital kitchens during the Crimean war that un-questionably saved many lives, and his many inventions - one still current in the 1990’s. His famously flamboyant but financially disastrous restaurant at the Great Exhibition and his marriage to Emma Jones the Victorian artist elevated his already significant stature. Designing a mobile cooking carriage for the army at the time of his death at 48 years old, one is amazed so much was packed into such a relatively short space of time. Truly, a memorable character and a remarkable life that is still being written about today.

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Antiquarian category

ref number: 11167