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David. Elizabeth - A rare collection of E.D. signed ephemera.
TWENTY-FIVE ITEMS; BOOKS, BOOKLETS, CATALOGUES AND MAGAZINES.
9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. 'Cooking with Le Creuset' (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop form the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand. 9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. Cooking with Le Creuset. (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop from the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand.
All the above in fine condition and housed in a specially made box with leather spine, gilt tooling and morocco leather labels.
- Further to Elizabeth David's famous published cookery books, she continued to produce many small specialized recipe booklets, written multi-media articles etc. She also owned a kitchen equipment shop in Pimlico. The items assembled here over many years is a comprehensive collection of all aspects of her phenomenal output besides her books.

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Ephemera category

ref number: 11180

Elyot. Kt. Sir Thomas - It had a big effect on cooks . Rare.
The Castle of Health,
Corrected, and in some places Augmented by the first authour thereof, Sir Thomas Elyot [Knight]. NOW NEWLIE PERused, amended, and corrected, this present year 1610. - A publisher's stamp - LONDON, Printed for the Company of Stationers, 1610.
139 x 178 x 15 mm. 1fep. Title page. [1] 5 pages A Proheme of Sir Thomas Elyot. Verso blank. 4 pages A Table. The First Book 13 - 22. The Second Book 22 - 80. The Third Book 80 - 112. The Fourth Book 112 - 140. 1fep. The title page quite browned and with a stain. A stain running from the title page to page 30, although not affecting text. Cropped at the top of the block with capital page headings in all pages slightly cropped but mostly still readable. A modern full brown calf binding with nicely and sympathetically blind-stamped boards. Spine with blind stamped raised bands and title in gilt.
- Thomas Elyot was the child of Sir Richard Elyot's first marriage with Alice De la Mare, but neither the date nor place of his birth is accurately known. It was claimed Elyot was an alumnus of St Mary Hall, Oxford, while the 'Athenae Cantabrigienses' put in a claim for Jesus College, Cambridge. Elyot himself says in the preface to his Dictionary that he was educated under the paternal roof, and was from the age of twelve his own tutor. In 1511 he accompanied his father on the western circuit as clerk to the assize, and he held this position until 1528. In addition to his father's lands in Wiltshire and Oxfordshire he inherited in 1523 the Cambridge estates of his cousin, Thomas Fynderne. His title was disputed, but Cardinal Wolsey decided in his favour, and also made him clerk of the Privy Council. Elyot, in a letter addressed to Thomas Cromwell, says that he never received the emoluments of this office, while the empty honour of knighthood conferred on him when he was displaced in 1530 merely put him to further expense. In that year he sat on the commission appointed to inquire into the Cambridgeshire estates of his former patron, Wolsey. He was in 1527 appointed High Sheriff of Oxfordshire and Berkshire. In 1531 he received instructions to proceed to the court of Charles V, the Holy Roman Emperor, to try to persuade him to take a more favourable view of Henry V111's proposed divorce from his first wife, Catherine of Aragon, the emperor's aunt. As ambassador Elyot was involved in ruinous expense, and on his return he wrote unsuccessfully to Cromwell begging to be excused, on the grounds of his poverty, from serving as High Sheriff of Cambridgeshire and Huntingdonshire for 1532. He was one of the commissioners in the inquiry instituted by Cromwell prior to the suppression of the monasteries but he did not obtain any share of the spoils. There is little doubt that his known friendship for Thomas More militated against his chances of success, for in a letter addressed to Cromwell he admitted his friendship for More, but protested that he rated higher his duty to the king. From 1539 to 1542 he represented the borough of Cambridge in parliament. He had purchased from Cromwell the manor of Carleton in Cambridgeshire, where he eventually died. Elyot received little reward for his services to the state, but his scholarship and his books were held in high esteem by his contemporaries. As a prose writer, Elyot enriched the English language with many new words. In 1536 he published the first edition of 'The Castell of Health', which was a popular treatise on medicine, intended to place a scientific knowledge of the art within the reach of those unacquainted with Greek. This work, though scoffed at by the faculty, was appreciated by the general public, and speedily went through seventeen editions. These writings and knowledge of the time had a large effect on cooks as well. We see that the cookery books of the next century were much more developed and numerous. The hunger and need for people to improve the quality of life and health always pushes the need for pragmatic solutions. In the first half of the next century we see cookery books with 50% cookery and 50% medical advice side by side. This practice started to die out in the later part of the century where medical books stood alone next to books only with cookery recipes and advice. Besides this edition of 1610, some of the other books on Health in the same century by other authors are ; 'The Garden of Health' by William Langham 1633. 'The Haven of Health' by Thomas Cogham 1636. 'Regimen Sanitatis Salerni' Anon. 1649. 'Via Recta Ad Vitam Longam' by Thos. Venner 1650. 'The Rules of Health and Food' by Thomas Moffat 1655. 'The Way to Health' by Thomas Tryon 1691.

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Antiquarian category

ref number: 11253

Dubois. Urbain - An association copy; from the library of William Heptinstall
Artistic Cookery
ARTISTIC COOKERY. A PRACTICAL SYSTEM SUITED FOR THE USE OF THE NOBILITY AND GENTRY AND FOR PUBLIC ENTERTAINMENTS. WITH EIGHTY ENGRAVED PLATES: BY URBAIN DUBOIS CHEF DE CUISINE OF THEIR MAJESTIES THE KING AND QUEEN OF 'CUISINE-CLASSIQUE' AND 'CUISINE DE TOUS LES PAYS'. -- En ce siecle de vigueur et d'activite fecondes, il est evident, que le bien-etre et le comfort entrent pour une grande part dans les aspirations de l'humanite; car plus les peuples gagnet en intelligence, plus ils devienment gourmets! U.D. LONDON; LONGMANS, GREEN, AND CO. 1870. THE RIGHT OF TRANSLATION IS RESERVED.
FIRST ENGLISH EDITION. Large thick 4to. Paste-downs and end-papers in light yellow, front and back. With 'IW&FS' (International Wine and Food Society) headed bookplate of William Heptinstall, the Chef-Patron of the Fortinghall Hotel, Perthshire. Half-title. [2] 1pp Round engraved head portraits of Wilhelm and Augusta Von Preussen. 1pp Elaborate engraved title page - Artistic DUBOIS Cookery. [1] Title Page. Signature of Urbain Dubois on verso. 2pp Dedication. 3pp Preface. [1] xi-xiv Service of the Table. [1] 2pp Summary and Menu. [2] 1pp Service a' la Russe, engraved plate of a set Dinner Table. xvii- lv Bills of Fare. 1-231. 232-236 Index. 237-244+[1] Advertisements for Dubois's Books. [1] Original clean red cloth binding with original gilt lettering on spine. A very nice copy of the extremely scarce first edition in its original state, with a nice association.
- This volume is the English translation of Dubois' great French classic "La Cuisine Classique". Within the 244 pages are 80 fresh bright copper- engraved plates showing 337 examples of meat, fish and dessert arranged on exquisite serving dishes or stands. The presentation of the food is incredibly grand, ornamental and stylish, including classical, rococco, gothic and oriental and often with almost inedible centre pieces. The decorations place this work in the field of decorative art almost as much as cookery. Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. William Heptinstall was an influential Hotelier, Caterer and Author in the 1950's. He wrote "Hors d'oeuvre & Cold Table" - first edition; 1959.

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Antiquarian category

ref number: 11017

CERVIO. VINCENZO - The original rare treatise on carving.
IL TRINCIANTE.
D M. VINCENZO CERVIO, AMPLIATO, ET RIDOTTO A PERFETTIONE DAL CAVALLIER REALE FVSORITTO NARNI, Trinciante dell’Illust [with small MO above]. & Reur [with small MO above]. Signor Cardinal Farnese CO’ PRIVILEGII. [Illustrated Printer woodcut device in homage to Sybille. Surrounded on 3 sides by--] QVAL PIV FERMO – E IL MIO FOGLIO – EL MIO PRESAGIO. IN VENETIA Appresso gli Heredi di Francesco Tramezini. M D LXXXI.
FIRST EDITION 1581. 3 feps. Title page very slightly age browned with 3 small ink spots not detracting. [1] 1p ALL ILLVSTRISS. 2p Ai Lettori. 1p TAVOLI. 1-44[1] 3 feps. 3 plates of carving knifes & forks, fowls ready for carving with parts labeled, and a three times folded long plate of knifes and forks. The main text in italic type. Bound in quarter dark brown calf with marbled boards and red morocco and gilt label. The whole text-block very clean. Overall in fine condition.
- Vincenzo Cervio (ca. 1510-1580) was for most of his life an officer in the household of Cardinal Alessandro Farnese, and was also a famous carver. Il Trinciante, (translated; The Carver), is his posthumous book that was edited by Cavalier Reale and includes a separate section by Reale. It is stated online the book is the forerunner to all other books and manuals on carving. This is not true. It is preceded by the first treatise on the Italian art of carving by Giovanni Francesco Colle and his work; Refugio del Povero Gentilhuomo. Colle was the trinciante to the Court of Ferrara. His treatise was published in 1520 and dedicated to Duke Alfonso d’Este. Cervio's work tho' is said to be superior to all the essays of his predecessors including Domenico Romo, who wrote The Singolare Doctrine, pub: Venice 1560. This rare first edition of Cervio's Il Trinciante of 1581 is published in the original Italian, and details the carving and serving of meat, fish, fruit, shellfish and fowl. It includes no fewer than 74 chapters and promotes the Italian method of carving, where one holds the food up in the air with a fork and carves it in this posture, transforming the operation into a spectacular performance for the diners to admire. The treatise, moreover, provides "much information about the foods eaten at an Italian court of that period" (Davidson). The chapter on household matters concludes with a short piece on the carving tools designed by Fusoritto da Narni, author of at least a portion of the work. These are depicted in detail on the folding plate. Fusoritto da Narni was, in this period, trinciante to Cardinal Alessandro Mont’al- to whose uncle Felice Peretti (Sixtus V) was pope from 1585-90. It is probable that the elaborate banquets described are ones in which Narni officiated. A 2nd edition was printed in Rome in 1593 by Giulio Burchioni and in the same year the 2nd was reprinted again in Venice by Giovanni Varisco. It was also published in early seventeenth century and was often bound together with later editions of Bartolomeo Scappi’s ‘Opera’. This book is a glimpse of the elite of Italian Renaissance society and the skills of the carver as one of the important functions of their dinners and banquets. BMC STC Italian, p 166. USTC 821713 - 7 copies. Vicaire, col. 159; Westbury, pp. 45-46; 1 x 1581 & 2 x 1593. The 1st edition not in Bitting. Horn-Arndt; cf. Davidson, The Oxford companion to food, p. 156. Cagle 2 copies 1581 & 1593. Mags Cat.# 645 one copy of 1591. Mosimann has a 1st plus 2 others.

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Antiquarian category

ref number: 11221

Dubois. Urbain - An unusual and unique find.
Three Carved Wood Blocks for Plates in both 'Cuisine Artistique' and 'Grand Livre des Patissiers' --
Wood block 1. - Cuisine Artistique 1888. Measuring 6 1/2" x 3 1/2". Dessin 263, plate 45. Gateau Millefeuille sur Grand Socle. Wood blocks 2&3. - Grand Livre des Patissiers et des Confiseurs 1883. one measuring 1 1/2" x 3 1/4". Dessin 228, plate 63. Croustade en Pain et en Riz. # two, measuring 2 3/4" x 1". Dessin 22, plate 19. Petit Pates a la Financiere.
The 3/4" thick wood blocks are finely and precisely carved by W. Guldenstein. Brandeburg Str 55. Berlin. They have the printers details written on the the back of each one, with the planche design and plate designation. The blocks are black with printers ink, but all the very fine details of each carving still clearly visible. The wood block engravings match the book engravings precisely. They are preserved in a custom made clam shell box in half tan calf with tan cloth boards and calf corners. The spine has raised bands with gilt lines. One red label and one green one with gilt lettering. Excellent condition.
- Urbain Dubois had two main passions; cooking and writing. Early in his career he became chef to the Rothschilds, established in a kitchen already famous for its refined style since the time Antonin Careme worked there. The next appointment was at the Cafe Anglais, the famous French restaurant located at the corner of the Boulevard des Italiens and the Rue de Marivaux in Paris. It was there that Dubois served under the famous chef Adolphe Dugléré, and it was at that time the Café Anglais achieved its highest gastronomic reputation. Next he moved to the equally famous Cafe Tortini and the Restaurant Rocher de Cancale. Later he became chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. In 1860 in Berlin he became chef to the Prince regent, William of Prussia, who would become king in the following year. He also served at the Court of Wilhelm 1, Emperor of Germany, where he met and had a very unusual working schedule with the chef Emile Bernard. The arrangement had them each being responsible for the cooking on alternate months. This suited Dubois well, it allowed him time for writing. The carved blocks were matched to the exact design on each plate on each relevant book edition . It is amazing, in this age of digital manipulation just how accurate this labor intensive but finely carved blocks are. The results of these engravings on each page are what makes Urbain Dubois' books so beautiful and sought after. They are a gastronomic record of the 'Bel Epoque' period at its grandest, ostentatious and most affluent. The grand 'pieces montees' some reaching 2-3 feet high, made from all the best ingredients of whole game birds, whole fish, meats, pastilliage amply garnished with fruits, chaudfroid, various aspics, topped with Foie Gras, Morels, hatelets of whole Truffles, Cocks combes etc, amaze with their intricacy and fantasy. These blocks give a little indication of the effort, pride and expertise chefs like Urbain Dubois deployed, to raise the 'Grand Buffets' of the time to a level rarely seen now, except in culinary competitions. A very rare item.

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Antiquarian category

ref number: 10919

Verral. William - With the bookplate of Andre Simon and Eleanor Lowenstein
A Complete System of Cookery
In which is set forth, A variety of genuine RECEIPTS, collected from several Years Experience under the celebrated Mr. de ST. CLOUET, sometime since COOK to his grace the Duke of Newcastle. BY WILLIAM VERRAL, Master of the White-Hart Inn in Lewes, Sussex. Together with an INTRODUCTORY PREFACE, Shewing how every Dish is brought to the Table, and in what Manner the meanest Capacity shall never err in doing what his Bill of Fare contains. To which is added, A true Character of Monf. de ST. CLOUET. LONDON, Printed for the AUTHOR, and fold by him; As also by EDWARD VERRAL Bookseller, in LEWES: And by JOHN RIVINGTON in St. Paul's Church-yard, London. M DCC LIX
FIRST AND SOLE EDITION: 8vo. Pp. Title Page. 12pp 'Contents' (i-xxxiv) (1-240) Fully Bound in contemporary mid brown calf with gilt tooled borders. Spine with raised bands, gilt lines, gilt lettering and brown labels with slight damage. Internally clean with minimal aging and slight browning to pages 72 - 92. A very scarce item.
- Little is known about Verral, except he was the fifth son of Richard Verral who first opened the White-Hart Inn, Lewes Sussex as an hotel in 1713. In the book we learn that the well known Cook, Mons. de St. Clouet was a huge influence on him. Verral worked under his guidance in the Kitchens of the Duke of Newcastle. Gilly Lehman informs us that after being dismissed by Newcastle, Mons. Clouet took the post of Abermarle's Maitre d'hotel at the embassy in Paris. Verral also informs, that at some time, Clouet had also become steward to 'Marshal Richelieu' Verral unusually for an English cook gives each recipe with French and English titles, and praises the French style of cookery and service. The White Hart at Lewes has a very interesting history. The fourteenth-century house was at one time the residence of the Pelham-Clintons, and there was a secret staircase to be used in cases of urgency during the period from 1485-1603. When the Commonwealth was declared, in 1649, the wine cellar was used as a dungeon for captives. Following Wm. Verrall in ownership of the White Hart was a noted caterer, William Thomas Scrase, who knew the value of keeping his larder well stocked, a cellar of the choicest wines, and neat post-chaises and saddle horses of merit for journeying to any part of England. In the eighteenth century the Hotel was a favourite resort of Thomas Paine, then regarded as a notorious revolutionary, who wrote 'The Age of Reason' whilst in prison in Paris. About 1768 he formed 'The Headstrong Club" at a meeting held in the panelled room, but seven years later he had removed to Philadelphia where he advocated the abolition of negro slavery. In 1816, Bonaparte's military carriage and personal contents taken at Waterloo by Marshal Blucher were exhibited in the yard of the White Hart for two days. Today, on the internet, we are informed the Hotel is; "Rich with history, the hotel is known as the cradle of American Independence, where Thomas Paine forged his radical policies in the debating club of the old inn. His pamphlet "Common Sense" sold half a million copies in 1776 and inspired the Declaration of Independence, signed later that year. Nowadays, wood panelling, oak beams and open fireplaces all create a welcoming atmosphere. The White Hart Hotel has been substantially developed to offer a leisure club, restaurant and lounges for guests and locals alike. (See image #5 below)" To look at Wm. Verrall's book of 1759, and then view the White Hart web pages on the internet, gives a unique sense of the historical passage over time of this very old establishment.

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Antiquarian category

ref number: 10935

Trusler. Rev. Dr John - Pierre Koffmann's bookplate & signed letter from Trusler.
The Honours of The Table
OR, Rules for Behaviour during Meals; WITH THE WHOLE ART OF CARVING, Illustrated by a Variety of Cuts. TOGETHER WITH Directions for going to Market, and the Method of distinguishing good Provisions from bad; TO WHICH IS ADDED A Number of Hints or concise Lessons for the improvement of Youth, on all Occasions in Life. By the Author of PRINCIPLES of POLITENESS, &c.&c. A paragraph of 'Lord Chesterfields Letters' FOR THE USE OF YOUNG PEOPLE. The Third Edition. BATH, PRINTED BY G. ROBBINS, FOR THE AUTHOR; And sold by J. Brockwell, No. 7, Great Carter-lane. Doctor's Commons; and Byfield and Co. Charing Cross, London. 1803.
THE THIRD EDITION. 12mo. 1fep with Koffmann's bookplate. Title Page. Pp.2-67. Contents 67-72. 1fep. Twenty six engraved and bordered woodcuts of carving throughout the text. Fully bound in contemporary mid brown tree calf with nice patina. Spine with faded gilt lines. Internally very clean. Also enclosed is a folded one page hand written and signed letter from Trusler to Mr Phillips, Bookseller in St. Paul's Churchyard, discussing literary matters, including a subscription to "a 4to Edition of my Memoirs if it could be managed, & to print no more than are subscribed for - would you like to subscribe for the whole edition?". 1p. 175x230mm. Trimmed at head but complete with a central filing hole. In fine condition. With a later annotation at the bottom of the page. Under Trusler's signature - Bath, April 11 1805. When Trusler moved to Bath he published the first part of his rambling and anecdotal 'Memoirs of the Life of the Rev. Dr. Trusler. 1806. According to Lowndes he regretted its publication and tried to suppress it by destroying all the copies that he could find. The manuscript of the second part of his memoirs is now in the Lewis Walpole Library, Yale University.
- In this age of pre-sliced spiral hams and supermarket meat parts, most hosts, when faced with the job of carving at the table a large fore-rib of beef, a leg of lamb, a loin of pork or small game birds etc etc, fret and falter, unsure of where to make the first cut. This is an ancient anxiety. The Reverend Dr. John Trusler, in this work ‘The Honours of the Table’, writes of the painful "spectacle of a host, hacking for half an hour across a bone, greasing himself, and bespattering the company with the sauce". The art of carving, once the domain of only a skilled few Maître d'hotels, heads of household, and dilettante hosts is now almost completely lost. It is a tradition worth reviving though, if only so that we may regain our confidence and composure at the holiday or festive table. Trusler wrote: "Where the master or mistress of a table dissects a roast with ease and grace…they are not only well thought of, but admired." Trusler also dispenses some quirky advice. Young diners are advised to "pass no joke without a sting (punch-line)", "never pride yourself on being a wag, take no snuff, chew no tobacco", and "be not dark or mysterious" Some of the references are more obscure - women are advised: "Be cautious of un-bosooming yourself at table, particularly to a married woman." He also gives curious information as to the habits of the time. For example, the customs of 'a gentleman and a lady sitting alternately around the table' had only lately been introduced. Till then the ladies and gentlemen sat together according to rank. It also states - 'Habit has made a pint of wine after dinner almost necessary to a man who eats freely.' John Trusler is described by his DNB biographer as "eccentric, divine, literary compiler, and medical empiric." At the behest of his father he took holy orders and was curate to various parishes through much of his life; he said that in making him a clergyman, his father had spoiled a good layman. His clerical duties, however, were not an obstacle to participation in myriad civil activities: he established an academy for teaching oratory, studied medicine in Leiden, superintended the Literary Society, sold sermons to the clergy in England and Ireland to save them the trouble of writing their own, and established a successful printing and book-selling business. He also wrote books on a wide variety of subjects, including works on language and grammar, an edition of Hogarth, a very popular adaption of Chesterfield's 'Letters,' a work on practical husbandry and farming, a book on long life and many more. His 'Honors of the Table' ran to five editions. This thin volume is from the library of the well known chef, Pierre Koffmann. He was Patron and Chef de Cuisine of his famous Michelin starred restaurant -- 'La Tante Claire' on Royal Hospital Road, Chelsea, and afterwards owned by Gordon Ramsey under a different name. Koffmann's bookplate on the inside cover is rather simple and gauche. The late Mike McKirdy of 'Cookbooks' related a story about Kaufmann's cookery books when they came up for sale at Auction. The books did not have any proof they came from the collection of such a distinguished and famous Chef. The auction house did not have much time to produce anything so ended up with Mike McKirdy's suggestion of the plump turkey on a hastily produced and photo-copied image, and used as a bookplate for the auction items. As such, I guess they give some distinction to those particular books. The hand written signed letter from Trusler though, makes this item altogether much rarer.

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Antiquarian category

ref number: 10948

David. Elizabeth - A signed copy, with a signed letter to her editor
Italian Food
ITALIAN FOOD by ELIZABETH DAVID Drawings by Renato Guttuso. MACDONALD : LONDON.
FIRST EDITION. 1954. With a clean DJ. Signed on the fep by E.D.-- "To John, with love Elizabeth September 24' 1954" 1p Half Title. Frontispiece and Title Page. vii-viii Acknowledgments. ix Contents. [1] 11-313. 314-315 Bibliography - 'Some Italian Cookbooks'. [1] 317-335 Index. [1] 1fep. Also enclosed is a 2 page letter in E.D's handwriting, dated the same day - 24th. from her home 24 Halsey St SW3. To "Dear John" The pages are slightly browned at the edges. Also enclosed is a woodcut illustration of Melon, Salami and Proscuitto by Renato Guttoso. It is the same illustration that is on page 48, preceding the chapter on 'Antipasti e Insalate' There are many illustrations throughout the book. A very clean copy of the very scarce 1st edition. A very rare item especially with the topical letter and the Guttoso illustration.
- The signature in the book and on the letter are both dated on the same day and addressed to John; John Lehman her publisher. The letter states "Dear John Italian Food comes out today (just about three years since we signed the contract) I am glad to see it out at last, but also very sorrowful that it is not your production. I hope that you wont feel that I have taken you[r] name in vain in acknowledging my debt to you, and it occurs to me now that perhaps I should have asked you first, and if I have committed a breach of etiquette, please forgive me. I was anxious to put in record some word of tribute to the fact that without your encouragement I don't believe I could have carried it out, but whether or not the book has any success, I would like it not to be a discredit to you. With Love Elizabeth." During the writing of 'Italian Food' John Lehman's ailing publishing firm ground to a halt. In spite of being one of the most entrepreneurial and prestigious contemporary publishing names, Lehman was making a loss, and the printers Purnell told him they couldn't subsidize him any longer. Macdonald, the final publisher of 'Italian Food' was a financially successful firm under the Parnell aegis. Macdonald was offered Lehman's list of authors by Purnell, but agreed to take only two, one of whom was E.D. Elizabeth was furious, but could do nothing to extract herself from what she felt were Macdonald's clutches. Elizabeth acknowledges her debt to John Lehman in the 'Acknowledgments' at the beginning of 'Italian Food'- Hence the rather touching and pertinent letter.

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Modern category

ref number: 10997

Massialot. Francois - The very rare 1st English edition.
THe Court and Country Cook:
GIVING New and Plain Directions How to Order all manner of ENTERTAINMENTS, And the best sort of the Most exquisite a-la-mode Ragoo's Yogether with NEW INSTRUCTIONS FOR CONFECTIONERS: SHEWING How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-works, and other fine Pieces of Curiosity; How to set out a Desert, or Banquet of Sweet-meats to the best advantage; And, How to prepare several sorts of Liquors, that are proper for every Season of the Year. A WORK more especially necessary for Stewards, Clerks of the Kitchen, Confectioners, Butlers and other Officers, and also of great use in private Families. Faithfully translated out of French into English by J.K. London: Printed by W.Onley, for A. and J.Churchill, at the Black Swan in Pater-noster-row, and M.Gillyflower in Westminster-hall. 1702.
FIRST ENGLISH EDITION. 12mo. 1fep. Title page with double lined border. [1] 5p Preface. 3p Table of Entertainments. 7p A Table. 14p A General Table. [1] 4p Preface to the Reader. 2p Contents of instructions to Confectioners. 1p Contents of instructions for Liquors. 8p A Table. [1] 8 Engraved plates of set tables. 1-276. 1-130 New Instructions for Confectioners (with 2 in-text engravings on P126 & 128). 1-20 New Instructions for Liquors. 2feps. Original full dark calf boards with fillet design very slightly rubbed on corners. Sympathetically re-backed with dark brown calf, gilt lines with brown label with gilt writing. In good condition with some worming up to the end of the tables. Overall a good copy of the very rare first edition.
- This is a translation into English of Massialot’s two famous books. Firstly his best; 'Nouveau cuisinier royal et bourgeois' first appeared in French, anonymously, as a single volume in 1691, and was expanded to two in 1712, then three volumes in a revised edition of 1733-34. His lesser cookbook, 'Nouvelle instruction pour les confitures', also appeared anonymously in French, in 1692. In an article online by Douglas Muster titled ‘The Origins and History of Meringue’, he informs – “François Massialot, the first chef of Louis XIV (1638 - 1715), published the recipe for a beaten and baked egg white and sugar confection he called meringue in a cook book published in 1692. In his book, Massialot dubs, what he calls “... a little sugar-work, very pretty and very easy ... can be made in a moment ...”. As Massialot’s book was translated and published into English by 1702, strangely, the citation in the Oxford English Dictionary for the first use of the term meringue in English is 1706. Although Massialot’s recipe for a baked beaten egg white and sugar confection was not the earliest, it appears it is embedded firmly in French and English and phonetic variations in other languages; Spain: merengue. Germany: meringe. Italy: meringa” - 8th century. Massialot also had the first printed recipe for Burnt Cream (Creme Brulee). This translation of Massialot's important books is among the scarcest and hardest to find. There are no translated copies recorded in any of the great collections that have come up for auction.

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Antiquarian category

ref number: 11120

Escoffier. Georges Auguste - 2 of Escoffier's Carlton Hotel menus.
Menu Reveillon 1913 - 1914 and Menu Publicte 1913.
Two menus designed by Georges Redon, one with a large drawing titled "Hommages", and the other, a surreal painting entitled "Publicite".
MENU 1. 413mm x 310mm. 4to. 4p. On the front is a lovely drawing of an Edwardian gentleman in tails and top hat kissing the hand of an equally elegant lady. Amusingly there are two dogs in the middle politely sniffing each other. Signed by the artist Georges Redon. At the bottom is a pink ribbon with a cardboard seal. On page three surrounded by an delicately etched Art Nouveau border is a New Years Eve menu (Reveillon) for 1913-14. On the bottom right hand corner is a little box with the words Carlton Hotel and Restaurant London. Large menu with the paper slightly age browned. MENU 2. 390 x 252mm. Dated 24th Avril 1913. This is an original 2 page folded cardboard menu titled "Publicite" for an Annual Grand Banquet at the Carlton Hotel with the front illustrated by Georges Redon.  On the bottom right hand is printed : La Publicite Lumineuse, with Georges Redon signature dated '13'. It has been folded for storage, with a crease across the middle. An interesting and unusual menu. Overall two nice and very scarce items of Escoffier ephemera, housed in a cardboard folder covered in marbled paper with a red paper label.
- The First World War began on 28 July 1914 and lasted until 11 November 1918. More than 9 million combatants and 7 million civilians died as a result of the slaughter. This 1st MENU of 1913/14 was the last New Year's Eve when many friends seated at the same tables, and partaking of this special dinner of nine courses, would conceivably, never see each other again. With hindsight, the poignancy of this night of celebration, is one of the reasons that makes this Escoffier menu stand out. The 2nd MENU is an unusual Escoffier banquet menu of nine courses also designed and painted by Redon, and depicting a very surreal image of a winged woman on top of very high building about to take off on an adventure of mystery. Above the menu is a little explanation, informing that the occasion is publicity for a Chambre Syndicale. Each corporation or trade has it’s own Chambre syndicale, similar to trade unions taking care of the interests and members of their related associations. This Grand Annual Banquet was under the Chairmanship of Mons.Alfred Masse who was Minister of Trade, Industry, Posts and Telegraphs from March 22 to December 9, 1913 in the Government of Louis Barthou. Georges Redon (1869 – 1943) was a painter and lithographer. In the 1920s, he created and became famous for a series of charming images depicting little boys urinating. Because of today's concerns about paedophilia such images are no longer widely distributed, subsequently, it isn't easy to find any of Redon's famous "Pipi" works anymore. Many times Redon’s other pictures and artwork also conveyed a lot of humour, as is apparent in the first menu. He also created artwork for many food labels including biscuits and Chocolat Escoffier. Perhaps unsurprisingly, these two Carlton Hotel commissions hint at a strong professional collaboration between the two men. These very elegant, large menus from Escoffier's time at the Carlton (1899 - 1919), are fine collectors items. Definitely a cut above the norm, as the Artist and the Chef are both already famous, each within their own chosen fields of expertise.

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Ephemera category

ref number: 11181