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Willis. Michael - Extremely scarce first edition.
COOKERY MADE EASY;
BEING A COMPLETE SYSTEM OF DOMESTIC MANAGEMENT, UNITING Elegance with Economy. TO WHICH IS ADED, INSTRUCTIONS FOR TRUSSING AND CARVING, WITH SEVERAL DESCRIPTIVE PLATES; MOTHOD OF CURING AND DRYING HAAMS AND TONGUES; MUSHROOMS AND WALNUT KETCHUPS, QUIN’S SAUCE, VINEGARS, &c. &c. With other necessary Information FOR SMALL FAMILIES, HOUSEKEEPERS, &c. THE WHOLE Being the Result of actual Experience. By MICHAEL WILLIS, MANY YEARS COOK AT THE THATCHED-HOUSE TAVERN. LONDON: PRINTED BY W. LEWIS, 21, FINCH LANE; FOR JOHN BUMPUS, HOLBURN BARS; AND BE HAD OF ALL BOOKSELLERS. 1824
FIRST EDITION. 164 X 100mm. 1fep. [1] Unusual Frontispiece of two meat suppliers. Title page. [1] (1)iv-vi Preface. (1)viii-xvi Contents. 5p Plates of Trussing and Carving. (1)2-205. 206-213 Bills of Fare. p214-216 Marketing Tables. 2feps. Frontis evenly foxed. Some age browning and light sporadic foxing throughout. Original slightly faded grey cloth covers with a dark leather and gilt label on spine.
- At Willis's place of employment during the London season on Sunday evenings, the Thatched House Tavern on St. James St. hosted the dinners of the Dilettanti Society. Portraits of the members, many of them painted by Sir Joshua Reynolds, adorned the walls of a room devoted exclusively to their use. The society met originally at Parsloe's in St. James's St., but moved to the Thatched House Tavern in 1799. Many other art societies and associations, as well as the Royal Navy club used the large and elegant rooms of the Tavern. St. James Street dates to 1670 and runs northward from St James Palace. The poets Waller and Pope lived there, Wren till he died in 1723, Gibbon the historian till 1794 and Lord Byron lodged at #8, in 1811. The tavern was also the favourite haunt of Swift. At the south-west end of the street next to the Palace was the St James Coffee Hse, but taken down in 1806. From early times the street found favour with the London literary scene, which in turn was favourable to the growth of well appointed taverns and clubs. The Thatched House was pulled down in 1863. It was nearly the last remaining relic of old St James St. On part of its site the Civil Service club was erected. Michael Willis the cook and author, appears to be a very confident man, especially about his book. In the last lines of the preface he proclaims: “The object of the writer has been to furnish a valuable and useful book at a low price; and the approbation of the public is his highest ambition. It contains twice as much as any similar works hitherto published at Four Pounds the Price! and he has no hesitation in asserting, that it is surpassed by none, either in quantity, quality, or variety”. It is a interesting book with some nice detail in the recipes, as expected of a professional cook. Also interesting as a culinary record of a famous and high class Tavern. The book has been produced in a modern facsimile, so it has had a modern impact that could never have been foreseen nor dreamed of by Willis two centuries ago.

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Antiquarian category

ref number: 11207

Reynolds. M. A. Very rare. ?
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER, WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. BY M.A. REYNOLDS. LONDON: PUBLISHED BY NEWMAN & CO. MDCCCL. Surrounded by an ornate border of leaves.
FIRST EDITION 1850. 130x82 mm. 1fep. Half Title. [2] Frontispiece with a double line border. Title page. [1] (1)viii-xx Contents. (1)22-242 with many etchings in the text. 243-256 Bills of Fare. Last page at the end – J.S. Pratt, Printer, Stokesley, Yorkshire. 1fep. Untrimmed text block. Original brown cloth covers, blinds stamped. Spine scuffed at each end. Very clean internally. A nice copy in the original state.
- After much research, information about this title and author cannot be found. Not showing in any of the bibliographies. COPAC also showing no copies. Researching online for the printer J.S. Pratt of Stokesley, Yorkshire, the following interesting data was found; The Pratt, Stokesley printing collection, was formerly the property of D W Richardson. It was housed at Stokesley library from 1978, but has now been moved to Northallerton library. The collection consists of about 200 items, mostly books, printed in Stokesley during the mid to late nineteenth century. The bulk of the collection was printed by J S Pratt, but other printers such as W F Pratt, Tweddell and Sons and W Braithwaite also feature. In conclusion one must attribute rarity to this little tome. If anyone has any other relevant information about this book I would very much appreciate being contacted thro' this site.

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Antiquarian category

ref number: 11226

Smith. L.O. - A fascinating professional Chef's reference.
EXHIBITION GOODS,
by L.O.Smith. Publishedby MACLAREN & SONS LTD. STAFFORD HOUSE, NORFOLK STREET, LONDON, W.C.2
259 x 159 mm. n/d. 1fep. Half Title. [2] Frontispiece. Title page. [1] 1p Contents. [1] (1)viii – x. (1)xii. (1)2 – 355. [1] 358 – 360 Index. 1fep. Text block very clean, as new. Thick good quality paper. Maroon leather cover and spine with blind tooling. In excellent overall condition.
- This is a very interesting book from the professional chefs point of view. Many chefs take a huge pride in their skills and the best are always watching and learning, always on the look out for new ways and new equipment for improving their everyday skills. This type of passion drives all the best people in their various fields of endeavour. This book is all about advice for the best ways and skills needed to win the coveted gold medals at culinary exhibitions for Bakery and Confectionary. These are just two branches of many other areas of the very large Kitchens. Stunning displays of hand-crafted exhibits that will include works in pulled and blown sugar, chocolate work, pastillage and fat sculpture, as well as vibrant buffets, with Pates, decorated meats, fish and shellfish, food platters etc etc, that showcase the incredible skills within the industry. The International Salon Culinaire at Hotelympia is the UK's largest and most prestigious chef competition programme, and will incorporate 80 classes plus, over the course of four days each year in March. A programme of classes for chefs at the start of their career (apprentices, students and those new to competitions), which will enable them to hone and demonstrate the skills that will be vital to their career such as fish filleting, butchery, knife skills, preparing classical sauce etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff. A fast paced series of hot live classes, in which chefs will compete in a variety of competitions from preparing a three course menu, to putting a new twist on classic ingredients, creating a show-stopping dessert or racing against the clock to cook and display a contemporary pasta dish, plus many more.

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Modern category

ref number: 11239

ANON.
Claridge's Cookbook.
The Claridge's emblem. CLARIDGE'S THE COOKBOOK MARTYN NAIL & MEREDITH ERIKSON WITH PHOTOGRAPHY BY JOHN CAREY - MITCHELL BEAZLEY
4to. 1fep. Half-title. Frontispiece of the main spiral staircase. Title Page. Verso - Picture of the hotel entrance. 1p Contents. 6p Forward by Rene Redzepi from Copenhagen's Noma. 1p Photograph of Redzepi. [1] 9-10 Introduction. Picture of Martyn Nail Executive Chef. 12-13 A brief history of Claridge's. 2p of Claridge's Ephemera. 16p Claridge's by Numbers. p2 Photographs. (1)Breakfast 20-250. [3] 254-257 Index and Cookery Notes. 258 Acknowledgements. 259 Glossary. (1)Dedication. 1fep. Covers and spine in light green paper. With a thin black cloth bookmarker. In mint condition. As new.
- Claridge's was founded in 1812 as Mivart's Hotel, in a conventional London terraced house, and it grew by expanding into neighbouring houses. In 1854, the founder sold the hotel to a Mr and Mrs Claridge, who owned a smaller hotel next door. They combined the two operations, and after trading for a time as "Mivart's at Claridge's", they settled on the current name. The reputation of the hotel was confirmed in 1860 when Empress Eugenie made an extended visit and entertained Queen Victoria at the hotel. In its first edition of 1878, Baedeker's London listed Claridge's as the first hotel in London Richard D'Oyly Carte, the theatrical impresario and founder of the rival Savoy Hotel, purchased Claridge's in 1894, as part of The Savoy Group, and shortly afterwards demolished the old buildings and replaced them with the present ones. This was prompted by the need to install modern facilities such as lifts and en-suite bathrooms. From 1894 to 1901, Édouard Nignon was the hotel chef. He had lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. His experience in those huge Royal households being the major factor in his employment, as well as his reputation for fastidious craftmanship in his cookery. The new Claridge's, has 203 rooms and suites and around 400 staff. After the First World War, Claridge's flourished due to demand from aristocrats who no longer maintained a London house, and under the leadership of Carte's son, Rupert D'Oyly Carte, an extension was built in the 1920s. During the Second World War it was the base of the Kingdom of Yugoslavia's forces in exile and home of Peter II of Yugoslavia. He and his wife spent much of the Second World War in exile at Claridge's, and suite 212 was supposedly ceded by the United Kingdom to Yugoslavia for a single day (17 July 1945) to allow their heir, Crown Prince Alexander, to be born on Yugoslav soil. Along with Royalty, leaders in fashion and finance and Hollywood stars also adopted Claridge's as their London residence. Cary Grant, Katharine Hepburn, Audrey Hepburn, Yul Brynner and Bing Crosby are all guests. Spencer Tracy says he'd rather go to Claridge's than to heaven when he dies. In 1996, Claridge’s enjoyed a restoration led by designer Thierry Despont. He created Gordon Ramsay at Claridge's, The Foyer, The Reading Room and The Fumoir. In 1999, designer David Collins transformed the Causerie into Claridge’s Bar, with a brief to slip quietly into the new millennium while keeping a firm hold on the last one. In 2014 'Fera at Claridge's' opens under the Michelin-starred chef Simon Rogan. He stayed three years, gained a Michelin star, but the restaurant closed December 31st 2018. The interior of the restaurant, created by widely acclaimed British designer Guy Oliver, reflected the creative and natural style of the cuisine, as well as Claridge's art deco architectural heritage. The new owners of Claridges, the Maybourne Hotel Group opened Claridge’s new restaurant 'Davies and Brook' in 2019 under the acclaimed Chef Daniel Humm. He is the second part of the team consisting also of Will Guidara, who together presided over the three-Michelin-starred restaurant 'Eleven Madison Park' in Manhattan. Continuing the quite varied stages of this great Hotel's history and a well-wished-for future.

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Modern category

ref number: 11257

Bowman. Editor. Anne A wonderful copy.
THE NEW COOKERY BOOK
A COMPLETE MANUAL OF ENGLISH AND FOREIGN COOKERY ON SOUND PRINCIPLES OF TASTE AND SCIENCE COMPREHENDING CAREFULLY TRIED RECEIPTS FOR EVERY BRANCH OF THE ART BY ANEE BOWMAN FOURTEENTH EDITION. LONDON. GEORGE ROUTLEDGE AND SONS, LIMITED. CARTER LANE, LUDGATE HILL.
n/d Circa 1915. 187 x 130 mm. 1 fep. [1] 1 colour Plate. Title page. Verso [1]. (1)iv Contents. (1)2 - 601. [1] 603 - 606 List of Maigre Dishes for Lent. 607 - 609 List of Entrees. [1] (1)612 - 635 Index. [1] 1fep. Text block very slightly age dusted but in wonderful condition with 640 pages, 1747 receipts and 4 nice colour plates. Boards and spine in a rich red colour with the front cover and spine ornately decorated in black and gilt. A very handsome book.
- This book by Routledge and Sons is a bit mysterious. It resembles in many ways the very original formatting of Mrs Beeton's famous book of household management, even down to the similar colour plates. The first edition of this 'New Cookery Book' was published in 1867. This was just 6 years after Beeton's first edition and 8 years after the first of Beeton's original booklets of 'Household Management' was sold, giving the feeling that this Routledge issue was trying to cash in on the Success of Beeton. Another mystery is the lack of an author but just Anne Bowman's name as an editor. When checking Anne Bowman's name online we find that she had edited many disparate titles of Routledge's library. Knowing that the firm of Routledge and Sons was by 1899, close to bankruptcy, it's not a surprise when you check online that they did not have many original publications. Even tho' 'The New Cookery Book' is, so it seems, a result of republished existing material, it is a comprehensive cookery book that is not surprising to have reached a 14th edition. Even knowing all this it is also still a pleasure to have this fine copy.

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Antiquarian category

ref number: 11270

Richard. Poppy - One of only 2000 copies printed privately.
ROBIN LIVIO - TAVERNS, INNS, COFFEE HOUSES.
and Cafes (A large vignette of people dining and entertaining within a square border). of other days and other times. Translated form the French by POPPY RICHARDS. PONT ROYAL.
SOLE ENGLISH EDITION. 258 x 207 mm. Paris Ed, du Pont Royal, 1961). Front inside cover and fep with Photograph of bottle of wine over a map of Paris. [1] Half Title. On verso proclaiming 3000 copies in French and 2000 copies in English of this book printed for friends of C.D.C. Title Page. Page 4&5 Two-page poem by Raoul Ponchon. [1] Full page colour photograph of the 15th Century Tapestry (see insert # 5 below). [1] 7-128. 1fep. Verso and back inside cover photograph of wine glasses. Richly illustrated with something on nearly every page. Original orange silk binding, slightly soiled. Inside in fine condition.
- A splendid monograph on the taverns, restaurants, coffee houses and cafes of Paris. Written originally in French by Robin Livio (Collection Pierre Orsi # 753 for a copy in French). This English edition of which only 2000 copies were privately printed is a an extremely scarce item. So many poems, manuscripts and illustrations that tell the historical story of a fascinating subject. Laced through-out with myriad snippets of French and Parisian gossip. A very interesting book.

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Modern category

ref number: 11274

Skuse. E. As new. In fantastic condition.
THE CONFECTIONERS' HAND-BOOK AND PRACTICAL GUIDE
TO THE ART OF SUGAR BOILING In all its branches. The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Julubes (Gelatine and Gums), Comfits, Lozenges (Plain and Medicated), Chocolate Creams, Drops, Bars &c,: American Caramels, Ice Creams and Moulded Ices of every description; JAMS, JELLIES AND MARMALADES (BY FIRE AND STEAM). Preserved and crystalised Fruits, Candied Peel, ENGLISH AND SCOTCH PASTRY, Cordials and Syrups for American Hot & Iced Beverages. AERATED WATERS Of every description, by Hand and Machine, for Bottle, Syphon, or Fountain, Ginger Beer, Horehound, and other Fermented Beers. (a large square etching of E. Skuse with a thermometer and a steam comfit pan). The Recipes are accompanied with full and clear instructions in every branch. Every information about Colours and Flavours; the best to use and how to make them. Useful notes on Machinery for every purpose, and About One Hundred Illustrations. (a double line) PUBLISHED BY E. SKUSE, 30 PRAED, STREET, LONDON, W.; SIMOKIN, MARSHALL & Co., STATIONERS' HALL COURT; HAMILTON, ADAMS & C., PATERNOSTER ROW. [Copyright. Fourth Edition.] Price 7s. 6d.; Postage 4d.]
220x145 mm. n/d circa 1883 (taken from adverts) 1fep. Ornate Title page. [1] Introduction 1p. Contents (1)v- viii. (1)2 - 184. E. Skuse's Advertisements 22p. 1fep. Original publisher's dark brown full cloth binding. With ornate impressed blind black tooling. With gold text on the front cover and spine. In fantastic condition; as new.
- This appears to be the earlier different title to Skuse's 'Complete Confectioner' published 1890. This copy of 'The Confectioner's Hand-Book' is too similar to deny. E. Skuse calls his business in Praed St. Paddington, London a 'Manufacturing Confectioner'. In his Price List, July 1883 he lists many pages for sale, of herbs, spices, chemicals etc to make the recipes in the book. Also listed are the sweets available and possible to have shipped free in London to any stations or ports. The advertising pages dedicated to all the modern machines needed for the serious manufacturing confectioner is interesting and amazing. As promised in the title page there are approx. 100 illustrations of equipment in the book. It's a fine and handsome copy of a very under-rated book.

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Antiquarian category

ref number: 11295

SAULNIER. L. - The first English edition - nicely illustrated.
LE REPERTOIRE DE LA CUISINE
NB; Missing the following Title page. Translated by E. BRUNET; Chef to the Duke of Roxburge. La bonne cuisine est la base du bonheur. A. ESCOFFIER. [an illustration of a young chef carrying a basket of fresh bread] 1st ENGLISH EDITION Coyrights 1914. On SALE LONDON: Maison ALLARD, 35a, Old Compton Street, W,1. PARIS: DUPONT & MALGAT, 40, Rue Coquilliere, 40. 1924.
190 x 130mm. 1fep. Half-title. [1] Title Page missing [1] Dedication to Auguste Escoffier. [1] vii Hors-d'Oeuvre a la Francaise. [1] ix-xi Preface. [1] xiii-xiv The Menu/The Wines. xv-xvi French Culinary Terms, Full page hard card advert from Leon Jagegi. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 2feps. Internally very clean and tight. The original burgundy cardboard covers slightly rubbed on edges. With the spine held firmly with clear tape showing the original dark text.. The front cover with the original indented, faded gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chef's greasy hands and being stored without thought. Most copies found are quite battered and worn.
- The great French culinary manual used by all trained chefs as an aide-memoire and reference. Although no quantities are given most chefs don't need them as the book was used in their training colleges and they have not forgotten the quantities. It was needed mostly when the Chef de Cuisine put up on the notice board new seasonal menus or banquet menus. Then the chefs would use the Repertoire as a reminder. This is no longer the case. Due to more and more innovative menus and recipes with diverse ingredients used, the Repertoire is not consulted as it used to be. But, all trained professional chefs hold this book in high regard, although one wonders for how long. Even without the missing title-page, a very scarce copy.

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Modern category

ref number: 11304

PISANELLI. BALDASSARE - Medieval advice on Cookery & Gastronomy.
TRATTORA DELLA NATURA
DE' CIBI, B DEL BERE - DI - BALDASSARE PISANELLI - Medico Bolognese - Nel quale non solomente tutti le vitu, e vizj de quelli minutamente si palesano; mo anche i rimedj per correeggere i loro difetti copiofamente s'insegnano, tan-to nell' apparecchiarli per l'ufo, quan-to nell' ordinaire il modo di riceverrli, Distinto in un vigo, e bellissimo par-tirmento tutto pieno delle dottrine de'piu celbri Medici, e Fi-losofi, con molte belle istorie natulari. - EDIZIONE SECONDA, - Dilgentemente Corretta. (a small printer's device) - IN NAPOLI ][ M.DCC.LXXXII - Nella Imprenta Severinia. Colle faculte Supreme.
1782. 4to. 153 x 90 mm. 1fep. Title page strengthened with some ink doodle on the top left corner, not affecting text. [1] 111-V111 Indice. (1)2-272. (The last page mis-numbered as p246. It should be p274, but text is correct, and another page 246 is correctly in place). 1fep. Text lightly age browned. Old vellum binding. Re-backed, with title in black ink script on spine. Faded red edges. A good copy. Text in cursive and roman type, within typographical border.
- Baldassare Pisanelli, a Bolognese doctor who practised medicine in Bologna in the 16th century. He authored a treatise on the plague and another on scorpions as well, but became celebrated through the erudition shown in this fine work of 'Trattato', dealing with the nature of comestibles. One point of reasoning, among many others, was that because birds fly, this capacity rendered them light and, consequently, easily digestible and well suited for those with delicate digestive tracks. Interestingly the sixteenth century quail was counted among the “animali volatili", that is recommended for noble consumption by Pisanelli; like other types of fowl, including capon, blackbirds, dove, pheasant, partridge, and the meat of virgin chicken (those having never laid an egg) which came to be esteemed as a noble food. Also noteworthy are the observations inspired by a hierarchical view of society; Tripe is a type of food for hard working people, young Partridges have a damaging effect only on rustic people. Pork harms sensitive and lazy people, but is suitable for people who suffer from fatigue a lot; the best way to eat it is roasted with spices. Porchette (a boned, stuffed and roasted suckling pig) usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment. Hams and Salamis stimulate appetite but should be eaten in moderation. Medieval beliefs aside, this very interesting work on cookery and gastronomy where the author describes the qualities and uses also of fruits, vegetables (such as mushrooms, artichokes, truffles, fennel, cucumbers), fish, cheese, and more, and also gives information about the conditions under which such food and drinks should be used. The last section is devoted exclusively to wine, describing both various types of wine and the appropriate uses for each of them. The first edition published in Rome in 1583. Further editions published at Venezia and Bergamo: 1584, 1587, 1659, appear to be reprints of the first of 1583. This stated second edition of 1782 is very uncommon. Westbury p. 173; Vicarie 682; Simon 1171; Oberlè n. 70 (1st edn.); B.IN.G. 1498.

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Antiquarian category

ref number: 11336

Liebig Company's. - A nice copy of a beautifully designed booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. The guttering has a little rust form the staples not affecting the look or text. Overall a very nice complete copy of a very scarce company booklet that is not usually found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron was known as a very active organic chemist and was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no weight of skin, bones nor meat) The idea appealed to the Baron and promised to be very lucrative, so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, (see image #2 below) where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of 3000. The meat extract was a molasses-like black spread packaged in an opaque white glass bottle, and contained only reduced meat stock and salt (4%). It took 3 kg of meat to make 100 g of extract. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. The manufacture of the meat extract was done under the strict control of a company chemist. It was then shipped to Antwerp. On arrival in Europe it was again inspected and samples of each consignment were tested for composition and flavour. In the booklet the public are cautioned against various imitations. In 1873, Liebig's began producing tinned corned beef, sold under the label Fray Bentos. Later, freezer units were installed, enabling the company to also export frozen and chilled raw meat. A cheaper version of Liebig extract was introduced under the name Oxo in 1899. Later, the Oxo bouillon cube was introduced. In the 1920s, the company acquired the Oxo Tower Wharf on the south bank of the river Thames in London. There they erected a factory, demolishing most of the original building, preserving and building upon the riverside frontage. The Liebig Extract of Meat Company was acquired by the Vestey Group in 1924 and the factory was renamed El Anglo. Liebig merged with Brooke Bond in 1968, which was in turn acquired by Unilever in 1984. Liebig produced many illustrated advertising products: table cards, menu-cards, children games, free trade card sets, calendars, posters, poster-stamps, paper and other ephemera. These were often in the form of trading card sets with stories, historical tidbits, geographic tidbits, and so on. The sets usually consisted of six cards, one card included per product sale. Many famous artists were contracted to design those series of cards, which were first produced using true lithography, then litho chromo, chromolithography and finally offset printing. The cards remain popular with collectors and are often collected in albums. Copies of Liebig's recipe booklet are also much sought after. Due to the fact that they did not survive well in the oily and robust kitchen environment, lovely clean copies such as this one are quite rare.

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Antiquarian category

ref number: 11147