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Bocuse. Paul - Signed on the back by Bocuse.
Black and white photograph of Bocuse.
In a black frame with a wide white border.
Frame size 24" x 20". Actual photograph size 16" x 10.5". Unfortunately signed illegibly in pencil by the photographer on the bottom left hand corner. With a very decorative greeting card tipped in to the back of the frame. The card has a small coloured illustration of Bocuse's Restaurant at the top with a dedication written in felt tip; "Avec nos meilleurs salutations Paul Bocuse".
- An unusual item in that it shows the great chef, Paul Bocuse, in the kitchen of his restaurant “Auberge du Pont de Collonges” situated four kilometers north of Lyon on the banks of the Saône near the Pont de Collonges. He is standing at the butchers block about to carve up a raw chicken, but distracted for a moment by barking out some instructions. A chef will recognise this as a very typical vignette of a Chef/Patron in the middle of a busy service in a hot frantic kitchen during meal times. Most photographs of Bocuse usually show him standing but relaxed, dressed in crisp whites with arms folded, in an elegant restaurant dining room. Bocuse was at the forefront of the much misunderstood and abused "Nouvelle Cuisine" movement of the early 1970's. It had a huge impact on the methods of cooking and serving food in fine Restaurants. It very rightly endeavored to break away from the heavy, overly rich classical cooking that was a legacy of the war years and after and with the subsequent rationing that followed till the 1950's. Quite wrongly, Escoffier's name was used to brand the old style of cooking in reaction to the lightness and freshness demanded on the day. This was erroneous as anyone can see, should they read the preface of Escoffier's great cookery classic 'Le Guide Culinaire'. Therein, Escoffier demands fresh ingredients, reductions and light sauces compared the the heavily produced dishes of the classical Bel Epogue era before the wars. Bocuse and others of the Nouvelle Cuisine movement eventually changed cooking quite dramatically. Interestingly, Escoffier has now had a revival in appreciation, and is being once again understood for the great Master that he was. Ironically the term 'Nouvelle Cuisine' was also used to describe the new ways and dishes that Escoffier was writing about in 1903 after the publication of his first book. This photograph of Bocuse is a very scarce unique item especially with the yellow card bearing his signature .

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Ephemera category

ref number: 11184

Anon.
A CENTURY OF PROGRESS.
1831 - 1931 CADBURY BOURNVILLE. By T. B. Rogers. Editor of the Bournvile Works Magazine.
Slim 4to. 254 x 192 x 9mm. 1fep. with a single Compliment sheet from Cadbury. Title page. On verso the Contents. A Forward, dated March 26th 1931. On verso a Photograph of Bournville Works, circa the early 30's. 5 - 87. p88. Bournville growth chart. (1) 1fep. Cardboard covers in Blue and Black. Back cover in white and black. Very clean. In fine condition. Also enclosed. ITEM 2. 10p Sales catalogue for Supex Ltd. of 222 Cork St. London. By Appointment to H.M. GEORGE V. Very clean.
- A very interesting hundred years of history celebrated, from the very humble beginnings of the mighty Cadbury chocolate company. Initially in 1831, the young Quaker, John Cadbury, started out as a tea and coffee dealer at 93 Bull Street, Birmingham, UK. He was the first to install plate-glass windows so that passers-by could see better, his display of Teas, Coffee and Cocoa Nibs. Inside, the counter was manned by a regal Chinaman in the full Chinese glory of his native costume. It seems John Cadbury had a full quota of sales and marketing instincts and skills early in his business life. The book charts the full rise of the company in wonderful detail with black and white and colour pictures and charts and drawings. There is a lot of sympathetic acknowledgement of all who worked and helped to grow the company. From a full page of 12 black and white photographs of the key pioneers of those early days to the last page, where in 1928 we see the visit to the factory of Sir Ofori Atta, Paramount Chief of the African Gold Coast province of Akim Abuaka, where cocoa was one of the main crops. There is also acknowledgement that the company was an important influence on the future sovereign state of Ghana. This beautiful company history book is a fine example of what it takes, and for how long, to build a large global brand. Fascinating.!

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Modern category

ref number: 11261

Coles. Charles A very handsome & interesting book.
GAME BIRDS.
Illustrated by Maurice Pledger. Written by Charles Coles. CRESCENT BOOKS New York.
Elephant Folio. 1988. 355 x 225 mm. 2 feps. Title page. 1p Dedication, Verso with b&w Drawing. 1p Acknowledgements, Verso with b&w Drawing. 1p Contents, Verso with b&w Drawing. 1p List of Plates. Verso with b&w Drawing. 1p Forward by HRH The Prince Philip Duke of Edinburgh K.G., K.T. Verso with b&w Drawing. 1p Introduction to the Artist. Verso with b&w Drawing. 1p Game Conservation. [1] (p 19) - 117. 2 feps. Text block as new with 24 full-page colour plates and numerous b&w drawings. In the publisher's brown cloth boards, gilt-stamped to spine. with yellow pictorial dust-wrapper. A sumptuous production with a royal foreword. Fine condition, as new.
- First Printed 1981 this is a very handsome book with wonderful full-page coloured plates by Maurice Pledger. Plate 1 is the Pheasant (Phasianus colchicus). Besides the beautiful coloured plate there is a full-page of very detailed information about the Pheasant. We learn on Plate 3 that the Quail (Coturnix coturnix) was so over-hunted that by international agreements, Quail served in British restaurants are the Japanese species now reared in captivity like poultry. Plate 8 - The Capercaillie (Tetrao urogallus), a member of the Grouse family fly must faster than the Grouse, therefore there during the annual shoot are only 15% compared to 30-50% for grouse. We learn the meat is an acquired taste due to pine-needles in its diet which gives undertones of turpentine in the flesh. The wonderful tasting Woodcock (Scolopax rusticola) is a big favourite of chefs and game lovers. One of the few birds to be cooked and eaten with the trail intact (ie; without being first eviscerated). A generation or so ago a cold roast woodcock, accompanied by Claret, was a much-favoured breakfast for a country squire. Finely, on page 115 there is a fine aphorism for the hunter, from Chief Seath of the Suquamish Indian Tribe, dated 1855 - " What is man without beasts.? If all the beasts were gone, man would die from great loneliness of spirit, for whatever happens to the beasts also happens to man. All thigs are connected." Wise indeed.!

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Modern category

ref number: 11268

Latry Francoise A very rare Savoy menu by Chef Francois Latry.
INDEPENDENCE DAY DINNER MENU.
Of the American Society in London. July 4th, 1927. (a thin line) MENU, PROGRAMME, LIST OF GUESTS, AND PLAN OF TABLES (another thin line) The American Ambassador ......... Chairman. SAVOY HOTEL. Headed by a slightly embossed vignette of the American flag.
123 x 164 mm. An 18 page very detailed menu. Verso of front cover is a cartoon with drawings of all the upper management. We seee that Chef Latry is Maitre des Cuisines of the Savoy Restuarant and Chef Virlogeux was the Maitre des Cuisines of the Savoy Grill. With the Menu and Toasts, seating plan and the names of all invitee's, this is one of the most comprehensively detailed menus I have ever seen. On the verso of the back cover is a fine-drawn portrait of Mons.Latry. The whole menu in thick cream-coloured cardboard. Held together with a red, white and blue twisted string tassle. Housed in a slip folder bound in thick yellow handmade paper with a large label. A very clean and handsome item.
- This is an unusual menu, not only the pages of details but that it also has the tipped in cartoons of the Catering and Hotel Managers. At 'Cook's Info' online, there is a fine biographical article, detailing the key points of Francois Latry's life, pertaining to his career as a famous French Chef in London. Born in Gex. France in 1889 He was Maître Chef des Cuisines at the Savoy Hotel Restaurant in London for 23 years, from 1919 to 1942. His life has not yet been well-documented but what we know of him comes just from newspaper coverage of the time. Fortunately, he was somewhat similar to Alexis Soyer, being frequently in the media and the press, as well as a writer of letters to the editor of the Times of London. François’s mother began to teach him to cook when he was very young. He was only seven when he started doing little things in the kitchen under her direction. At 12 years old, he went off to work in a hotel in Bourgen-Bresse, whence the best French poultry comes. Then he went to Lyons for ten years before he migrated to Paris to get his apprenticeship finished off, but not the learning. Something a great cook does all his life. Latry started with the Savoy in London in 1911 when he was approximately 22 years old. Two years later he was chef of its Café Parisien, which he left to go to Claridge’s for five years, a service interrupted by a year at the front, where his leg was so badly injured that he was discharged as unfit for further service. After the Armistice, he returned to the Savoy as Maître Chef des Cuisines. On 31 May 1928, he was named to the Board of Directors of the “Société des Grands Hôtels de la route Paris-Nice” in France. His position at the time was given as “directeur des cuisines du Savoy-Hotel” with his home address curiously given out as 132 Cromwell Road, South Kensingston, London. Also in 1934, he was admitted to the French Legion of Honour: The first being Auguste Escoffier similarly admitted on March 22nd 1928. Latry retired in March of 1942. Marius Dutrey, c.1888 – 1975, was appointed his successor.” Latry died in August 1966 in France. Marius Dutrey stayed until January 1946. In January 1946, Camille Payard was awarded the post, but occupied it only shortly as he died in October of that same year. August Laplanche, was then Maître Chef des Cuisines from 1946 to 1965. A well documented history of the Kitchen of am equally documented grand old hotel that has managed to keep its excellent reputation since its inception by Richard D’Oyly Carte in August 1889.

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Ephemera category

ref number: 11273

ANON. - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Modern category

ref number: 11277

STAVELY. S.W.
THE WHOLE NEW ART OF CONFECTIONARY,
SUGAR BOILING, Icing, Candying, Wines, Jelly Making, &c, &c, Which will be found Very beneficial to Ladies, Confectioners, Housekeepers, &c. particularly to such as have not a perfect knowledge of that art. (a small straight line) A NEW EDITION. (a small straight line) To which is now added several new and useful Receipts, Never before published. (a small straight line) By S.W. STAVELY, Nottingham, (a small straight line) PRICE ONE SHILLING. (a small straight line) In this edition several Pages of new Receipts are added, never before introduced in this Work. (a small straight line) Wilkins and Son, Printers, Derby. The whole text enclosed in a single thick line border.
n/d. Cover page with same text as the title Page. Verso advert for another receipt book by same printer. Title page. [1] (1)iv - vi Preface. (1)8 - 57. (1)59 - 60 Contents. Manyblank feps due to filling the binding. last six pages browned ans edges worn without loss. Quarter tan binding with gilt tooling and text on spine. Boards with marbled paper.
- A thin but quite comprehensive booklet on sweet-making. There are no references for Stavely nor his booklet on the bibliographies except an 1830 eleventh edition in Cagle.

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Antiquarian category

ref number: 11289

Plumtree. Annabella Very scarce with facsimile pages.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. & 1 original fep with ink inscriptions. Title page in fine facsimile. (image #2 below) [1] 1p Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils & Diet. (1)2-355. [1] 22 pages Index - the last six leaves in fine facsimile. 2 pages Advertisements in facsimile. 1fep. [1]. Quarter modern dark calf with marbled boards with calf tips to boards. Raised bands with gilt lines & one red labels with gilt lettering. A nice copy of the very scarce first edition.
- Annabella Plumtree was the daughter of Robert Plumptree (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptree and a brother; the dramatist James Plumptree. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Even with the fine facsimiles pages this is a very scarce book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. There is some dispute about the spelling of Plumtree's name. The NUC cite it as 'Plumtre'.

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category

ref number: 11308

Roux. Albert & Michel - With both brother's signatures.
At home with the Roux Brothers.
ALBERT AND MICHEL ROUX. BBC Books.
FIRST EDITION 1988. 230 x 150mm. Half Title. On the verso - a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each. Title page. Printer's info. on verso. p5 Contents. p6 Acknowledgements. p7-13 Introduction. 14-219. 220-223 Index. [1]. Soft cardboard covers. In very good condition. As new.
- The Roux brothers themselves come from a family of humble charcutiers in Charolles, France. The brothers trained as pâtissiers, and came to London to seek their fortunes in the 1950s. Albert worked as a private chef for Nancy Astor; Michel worked for the Rothschilds. In his memoir-cum-recipe book, A Life in the Kitchen (2009), Michel Jr describes an idyllic childhood – a world of everyday feasts and family gatherings, living on a big estate in Shipbourne, Kent. The only arguments Michel Jr can remember were about food. "My father and my uncle would have furious arguments over how to make an omelette ... As far back as I can remember, family and food were the most important things in our lives." In the school holidays, Albert would wake Michel Jr at one or two in the morning to go to Billingsgate fish market, then Smithfield for meat, and Covent Garden for fruit and veg. Albert's wife, Monique, would drive to Paris for ingredients unobtainable in England. Eventually, of course, the pressures took their toll: Albert and Monique divorced in 2001. They both remarried. Albert and Michel opened the present Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. The Roux family tradition continues. Michel Jr trained as a patissier, and now runs Le Gavroche, having taken over the restaurant from his father in 1993. Michel Sr's son, Alain, now runs the Waterside Inn, which has been awarded three Michelin stars for 25 years consecutively. In an article online from the Radio Times a small synopsis tells us that the Roux Brothers are going to do a series of 13 programmes starting on BBC 2 on the 23rd October 1988. It further states; Albert and Michel Roux , famous chef-restaurateurs, dip into the stock pot; pull apart some bouquets garnis; argue about the way to make watercress soup, and clarify consommes. But whatever the arguments, both brothers agree that the important thing is to enjoy cooking. As Albert says, good food is a pleasure that transcends national boundaries. You don't have to be French to be good at it. This is the book from that cookery show.

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Modern category

ref number: 11312

ROYAL MENU.
ON BOARD THE ROYAL YACHT 'BRITANNIA'.
Menu: Filet of Red Snapper Fecampoise. (a single small line) Supreme of Chicken with Wild Mushrooms. Salad. (a single small line) Chocolate and Ginger Mousse. Friday 30th May 1997. Tokyo.
173 x 110mm. A white card with on the top left-hand corner, E11R embossed in gilt with gilt embossed crown on top. On the right side is a very nice copy of a painting of 'Britannia' with three sail boats around her. Underneath is a gilt embossed ribbon with 'H.M.Y Britannia' printed inside. then the menu below that and finally the date and location on the bottom. The menu has rounded corners and the edges in gilt. In very good condition. Housed in an orange marbled cardboard folder.
- The Royal Yacht 'Britannia' was launched 16th April 1953, commissioned 11th January 1954. It was in service from 1954 to 11th December 1997, when it was decommissioned. She was the 83rd such vessel since King Charles II acceded to the throne in 1660. This menu printed on the final year of the yacht's service is quite rare.

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Ephemera category

ref number: 11315

Roux. Michel - Signed by the Author.
Desserts.
A Lifelong Passion (a small photograph of a small Bombe) TRANSLATED AND EDITED BY KATE WHITEMAN - PHOTOGRAPHS BY MARTIN BRIGDALE - CONRAN OCTOPUS.
FIRST EDITION. Published October 13th 1994. 275 x 225mm. 1fep. Half-title with inscription To Robert Hendry dated 7.3.95. and Michel's signature, with a tipped in complimentary illustrated sheet for The Waterside Inn. Verso with a full page Frontis of a mousse and fruit cake. Title page. Verso with Acknowledgements and publisher's info. 1p Contents. 1p Dedication to Lucien Peltier. 1p My Secret Obsession. 8-9 Introduction. 10-189. 190 Food Suppliers. 191-192 Index. 1fep. Bottle green full cloth hardcover with gilt text and small printer's device on the spine. The dust wrapper very good. The whole book as new. Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style,
- Michel Roux trained in the classic French style and has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking. His book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate. Desserts is set to become a classic from the moment it was published. In 1967, Michel opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Several other restaurants followed, including The Waterside Inn at Bray, where Michel has held three Michelin stars for an astonishing 25 years. Michel holds countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l’Ordre National du Mérite in 1987, the Chevalier de l’Ordre des Arts et des Lettres in 1990 and Doctor of Culinary Arts Honoris Causa, from Johnson & Wales University, in Providence, Rhode Island. In recognition of his achievements, he was awarded the OBE in 2002 and the Chevalier de la Légion d’Honneur in 2004.

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Modern category

ref number: 11323