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

Laurent   Paul    
Artistic Sugar Work
and Petit Fours. Maclaren & Sons Ltd., London & Glasgow. "Craft" Series.
FIRST AND SOLE EDITION 1934. Square 8vo. 205x205mm. 1fep. Half title. [1] Title page. [1] 1p Introduction. [1] 1p Section 1. [1] 9-175. 1p Contents. 1fep. With many b/w photographs in text. Full maroon cloth binding. With gilt lettering on the front board and spine. In very good condition with very slight rubbing at the top and bottom of the spine only.
- Paul Laurent was the Chef Patissier and Confectioner for 10 years at the Langham Hotel, London. This is a book dedicated to other professionals. Definitely not something the housewife would browse to find a little table decoration to make for a Saturday evening dinner party. The b/w photographs do not really do justice to this area of gastronomic craftmanship. They still manage to show that when done well, pieces of sugar work can surprise and amaze the uninformed. In the brigades of big professional kitchens, chefs competent and skilled in the difficult art of sugar-pulling and sugar-blowing were/are very rare. Books on sugar-work are rarer still.

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Modern category
ref number: 11077

Escoffier.   Georges Auguste     - ‘Officier de la Legion d’honneur’.
Banquet at the Palais d'Orsay for Escoffier.
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, but the outside covers 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 item is the menu from that memorable occasion.

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Ephemera category
ref number: 11113

ATHENAEUS.      
Banquet des Savans, par Athenee,
Traduit, tant sur les Textes imprimes, que sur plusieurs Manuscrits, Par M. LEFEBVRE DE VILLEBRUNE. ---- Pour nous, qui ne pouvons lus consulter qu'une tres-petite des Auteurs alegues par Athenee, et qui ne tronvons que danas son livre cent particularites curieuses dont il parle, nous regardons sa compilation comme un tresor tres-precieux. BAYLE, Dict. ---- A PARIS, Chez LAMY, Libraire, quai des Augustines, no. 26. DE L'IMPRIMERIE DE MONSIEUR. M.DCC.LXXXIX. AVEC APPROBATION, ET PRIVELEDGE DU ROI. Five Volumes -- Tomes 1-4 dated 1789. Tome 5 dated 1791.
4to. TOME.1 Frontispiece. Title page. 1-504 [3] TOME.2 Half-title. Title page. 1-537 misprinted as 503 [3] TOME 3. Half-title. Title page. 1-563 [4] TOME 4. Half-title. Title page. 1-561 [4] TOME 5. Half-title. Frontispiece. first title page -- OEUVRES D' ATHENEE ou Le Banquet DES SAVANS. A PARIS, Chez LAMY, Libraire, quai des Augustines, no. 26. M.DCC.XCII. 2nd Title page. with date M.DCC.XCII. The first four title pages have the date - M.DCC.LXXXIX. [i-x] 1-562. All volumes in quarter bottle green calf with green mottled paper boards, calf corners and gilt lines. Spines have raised bands, tome number and gilt lettering. A little wear to the boards, and very clean and crisp internally. Overall a handsome and very scarce set.
- Jean Baptiste Lefebvre de Villebrune's (1732-1809) effort at the first serious translation into French of Athenaeus's Greek classic about eating habits. Athenaeus [fl.3rd century], in particular, presents the Greek and Oriental kitchens in all their aspects, and with his marvelous erudition, proves himself a Burton of Gastronomy- the most accomplished Master of Feasts that antiquity has produced. The book is a symposium held by 21 artists, writers, musicians and surgeons, discussing all things, which according to Greek custom, should adorn a banquet. The names of the most famous gastronomes and of the most celebrated cooks are recorded. The virtues and qualities of wines are the subjects of long discourses. Table ornaments and decoration are also covered -- (Ben Kinmont. Cat.2. 2000.) Kinmont also notes that Lamy published another edition of 4 volumes only, in the same year, but with vingettes. This set, although five instead of four volumes, also has the beautiful vingettes. A very desirable set. A rare recording of gastronomic history.

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Antiquarian category
ref number: 10943

Escoffier.   Georges Auguste     - The Master's abbreviated reference work.
BIBLIOTHEQUE PROFESSIONNELLE L'Aide-Memoire Culinaire
SUIVE D'UNE Etude sur les Vins Francais et Etrangers a l'usage des Cuisiniers, Maitres d'hotel et Garcons de Restaurant PAR A. ESCOFFIER PARIS 1919 - Tous droits de traductions et de reproduction reserve pour tous pays.
FIRST EDITION. 175x115mm. Half-Title. Title page. V-VIII. 1-360. no feps. Original clean cardboard covers with an exact replication of the Title page. Spine sometime re-backed in sympathetic tan calf with gilt lettering running the length. A very nice copy mercifully free of the heavy browning that usually happens to paper of that period. Escoffier's facsimile signature on the verso of the half-title. A nice copy of a rare first edition.
- Escoffier's L'Aide Memoire is very similar to Louis Saulnier's 'Le Reportaire de la Cuisine' a standard work of reference used in the Catering Industry and Colleges. Where 'Le Repertoire' is the work of Escoffier's pupils, Escoffier's own work is the pocket memory aid to his great classic 'Guide to Modern Cookery'. Due to its abbreviated format of listing ingredients without quantities nor preparation notes, it is aimed at giving a quick reminder to the professional chef while actually working on the dish they are referencing. It also gives a great insight into Escoffier's genius for detailing the re-organising of the contemporary modern kitchen. The least known of Escoffier's published works. This is probably because 'Le Repertoire', first published in French in 1914, and subsequently published into English in 1924, was used extensively by all Catering college students while Escoffier's 'L'Aide Memoire' was never translated from French into another language.

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Modern category
ref number: 10977

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 Bocuse in his kitchen. 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. A very scarce unique item.

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Ephemera category
ref number: 11184

Ritz.   M.L.     - Signed by Madame Ritz.
Cesar Ritz.
A PARIS EDITIONS JULES TALLANDIER 17, RUE REMY-DUMONCEL.
FIRST EDITION. (copyright 1948) 1fep. Half Title with a dedication – “A Monsieur A. Kienberger Souvenir du Cinqn au tenaire en Jenuoiguage de Symphathie – Marie Louise Ritz. June 1948. (apologies for possible mistakes. Madame Ritz’s writing is hard to decipher). [2] Frontispiece photograph of Cesar Ritz. [1] 1p Dedication to Colonel Hans Pfyffer d’ Altishofon. [1] 1p Avertissement. [1] 11-285(1) 1fep. Numerous early full-page b/w photographs. Pages untrimmed and some uncut. Cream paper covers, with a picture of the Paris Ritz Hotel on the front. On the back a printers device.
- This is the story of a great Hotelier written by his dedicated wife Marie Louise Ritz. She was also a very experienced Hotelier in her own right, taking over the running of the Ritz Hotels after Cesar’s well documented breakdown. Even tho’ the last years of Ritz’s life were sad, he made a fundamental and profound change to Hotels. His innovations are little realised, even by those at the top of the industry today. What Cesar Ritz consciously set out to achieve was design hotels from the ground up for the benefit of women only. Using all the new inventions like electricity, hot water in bathrooms in each room, beautiful feminine furnishings and décor and above all fine food. To that end he teamed up with his old colleague & collaborator Auguste Escoffier, the great Chef. Escoffier joined Ritz at his first venture in England in April 1890, at the newly built Savoy Hotel. Escoffier had initially refused to join Ritz in London, but after a visit, he was overwhelmed by the innovative beauty of the new hotel and took charge of the kitchens. This was the final arrangement that assured the Savoy's success. Ritz very astutely understood that if women were enticed thro the doors of his well thought out establishments, and above all felt comfortable there, their men would follow. This proved to be a huge success, causing an industry sea-change, highlighting the poor way hotels had operated up until then, having always been designed solely for the use of men. Women had not frequented these places since their inception centuries before. Now Ritz’s hotels had a huge customer increase, targeting approximately 50% of the population that had never eaten out before. Not only that, the occupancy of hotel rooms increased dramatically. In the book Madame Ritz tells of his triumphs with understandable pride, filling her pages with the names of royalty, statesmen, famous beauties and those who follow them. Discretion prevents her from making her book more than a collection of society-gossip paragraphs, but the collection covers a period of great social change. Ritz was successful because he anticipated most of those changes; many distinguished people saw their first real bathroom in a Ritz hotel. Marie-Louise Ritz, nee Beck, was born in Alsace on the 29th October 1867, the daughter of a hotelier family. Her mother owned a small hotel in Menton. On 16th January 1888, 38 year old Caesar Ritz married the well educated and multi-lingual young lady who was only 21 years old. Before the marriage there had been a long period of friendship and companionship. Their wedding took place in Cannes. Marie-Louise Ritz gave birth to two sons: Charles and René Ritz. Cesar was the undoubted star of the hotel industry, and was managing up to ten hotels at the zenith of his accomplishments. Shortly after that he began to suffer from breakdowns and depression. In 1902 his illness forced him to pass over his business to his wife Marie-Louise Ritz. She carried on her husband's hotel empire as first hotel manageress in the world. Caesar Ritz retreated to his beloved home village Niederwald, in Central Switzerland, for the last 16 years. He died in a clinic on the 25th October 1918. Marie-Louise had him buried in the graveyard of Père Lachaisein, Paris. On Saturday 14th January, 1961, a special train from Paris took the small coffin of the deceased Marie-Louise Ritz, and in a larger one, containing the disinterred bodies of Caesar Ritz and his son René Ritz. The two coffins were laid out in the birth house of Caesar on the outskirts of the little village. The village people walked by loyally until Monday and prayed for their great son and his family. On Monday morning the two coffins were then laid out on the village square next to the Ritz Memorial Well. On the same day a special train brought the mourners. At the head of the group was Cesar & Louise’s first-born son, 70 year old Charles Ritz, the owner of the Hotel Ritz in Paris. The whole village of Niederwald took part in the burial with all of the older generation who knew the Ritz family personally. The press of the world were also present. This is a story of a couple who, thro’ very hard work, vast experience, attention to the finest details, achieved a lasting reputation for the highest quality and service that even earned them lasting affection and gratitude from not only the elite of European society, but all the people that benefited from their enterprise.

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category
ref number: 11229

Burton.   George F.    
Chocolates & Bon-bons
THE "NEW AREA" CHOCOLATE BOOK Home Made Chocolates Bon-Bons : Desserts Fine Art Sugar Work Sugar confectionery in General including Up-to-date Con-tinental Novelties & Finest Specialities &c. &c. COPYRIGHT BY GEORGE F. BURTON Gold Medallist, Author of "Cake-Making," etc.
FIRST EDITION. Circa 1924. 4to. 2feps. [1] Frontispiece of b&w photograph of George F. Burton. Title page. [1] 1pp Contents. 1pp Preface. 5-149. [1] 5pp Index. 1pp Illustrations. 2pp Advertisements. 1fep. Dated on the Preface; Blackpool 1924. Tan cloth covers and spine with black blind stamped writing. With an embossed round medallion of a chocolate on gilt on the front cover.A small 1" tear at the top of the spine. Some very light water-stains on the back cover. Full page illustrations in monochrome and many more in wonderful vivid colours. Some in-text illustrations as well. Overall a very handsome copy of a rare book.
- This book of confectionery is a fabulous piece of self-promotion by Burton. He proclaims himself on the Title page and Preface as a -- Gold Medallist and author of world famed book "Cake Making, Icing and Breads" Whatever Burton's self-belief, this is a very nice professional Chocolatier's and Confectioner's book of the time, made all the more attractive by the twelve beautiful lithograph plates.

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Modern category
ref number: 11005

Gunter.   William    
Confectioner's Oracle
CONTAINING RECEIPTS FOR DESSERTS ON THE MOST ECONOMICAL PLAN FOR PRIVATE FAMILIES, AND ALL FOUNDED ON THE ACTUAL EXPERIMENTS OF THIRTY YEARS. WITH AN APPENDIX, CONTAINING THE BEST RECEIPTS FOR PASTRY-COOKS, AND AN ELUCIDATION OF THE PRINCIPLES OF GOOD CHEER. BEING A COMPANION TO DR. KITCHINERS COOK'S ORACLE. BY W. GUNTER. Palmam qui meruit ferat. LONDON: ALFRED MILLER, 137, OXFORD STREET. 1830.
FIRST & SOLE EDITION. 12mo. fep. Frontispiece of Gunter. Title Page. III-VI PREFACE. VII-XXXII INTRODUCTION. 4p. Engraved Table settings, 1 folding. 1-238. fep. Fully bound in modern mid-brown calf with blind tooling on boards. Spine with gilt fleur-di-lis, gilt lines and gilt dots. Also with red and green labels, gilt lettering and raised bands. Internally very clean. An extremely nice copy. Not in Bitting nor Oxford.
- In the Introduction, the Author states -- I remember when I last dined with that eccentric but amiable and intelligent man, the late Doctor Kitchiner, in Warren-street, he said to me as the dessert made its appearance, "Gunter, you ought to write a book on Confectionery as a companion to mine on the Art of Cooking. You would have an advantage over me, in as much as you are professionally famed, and your Work would be popular, for it is of as vital importance in perfecting the jouissances of life, as my own" A very interesting book. Unusual, in that it has a long Appendix, running from page 123-238. The Gunter family came into ownership of the famous Negri Confectioner's shop in Berkley Square, London and at one point employed Guglielmo Jarrin, the author of the wonderful book, 'The Italian Confectioner'. The shop continued to trade well into the twentieth century.

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Antiquarian category
ref number: 10956

Willis.   Michael     - Very scarce to rare.
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
164 X 100mm. 1fep. [1] Unusual Frontispiece of 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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Information

Antiquarian category
ref number: 11207