Thrupp.   Sylvia     - A fine historical study.
A Short History of the Worshipful Company of Bakers of London
Half Title with the Worshipful Company of Baker's Crest.
FIRST EDITION 1933. 153x232mm. 2feps. Half title of Baker’s crest. [1] Title page. [1] v-vii Forward. [1] ix Author’s Preface. [1] xi Contents. [1] xiii Illustrations. [1] 1-170. 1p Photograph. [1] 171-172 Supplementary Notes. Photograph. [1] 173-176 List of Company Records. 177-182 List of Company Masters. p183 List of Company Clerks. 184-187 List of Benefactors. 188-189 List of the Company Livery. 190-201 Chapter Notes. 202-207 Index. 9p Decorative Scenes. 1fep. Twenty three pages of photographs and decorative scenes all with tissue guards. Red quarter calf binding with green cloth boards with bright gilt tooling on front board and spine (photo 1 below). Excellent condition externally and internally.
- During the year 1931-2, Frederick Abraham Mostyn became the Master of the Guild or Mistery of Bakers. He undertook the restoring and re-decorating of the ancient Company Hall after fifty years of neglect. As the Baker’s Company is one of the oldest and most venerable of the London livery companies, Mostyn also decided to put on record for the first time the history of the Company from its foundation. The earliest reference to the bakers is at the beginning of the reign of Henry II. The baker’s charter was granted by Queen Elizabeth I in1569. (photo 2 below) Mostyn approached Miss Sylvia Thrupp, M.A., Ph.D., of the London School of Economics. She had, circa. 1930 published an essay on ‘The Grocers of London’, a study that dealt with English Trade in the fifteenth century. She agreed to Mostyn’s request, although much of the history of ‘The Company of Bakers’ lay hidden in documents couched in mediaeval Latin and French scripts. Failing precise and trustworthy accounts of the origins of mediaeval craftsmen’s gilds, two of the main theories is, one, compounding for tolls and taxes, and two, the right vested in gild officers to supervise and govern the trade to which they were connected. From this historical basis Sylvia Thrupp starts, and takes the reader through a very interesting tour of the growth of the Company of Bakers up to 1933, the date of Mostyn’s forward at the beginning of the book. The list of company Masters on page 177 begins with John Jenyns who was in office from 1481-1489. This is not only the story of the bakers, but Thrupp has skilfully weaved in other significant livery companies of London. This allows us to see the Baker’s Company in the proper historical context of other venerable crafts. A wonderful book; Moyston chose his historical author well.

click on image to enlarge
Information

Modern category
ref number: 11097

Lemery.   M. Louis     The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

click on image to enlarge
Information

Antiquarian category
ref number: 11191

Lemery.   M. Louis     The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.

click on image to enlarge
Information

Antiquarian category
ref number: 11192

Manuscript Recipes;       Beautifully Bound.
A Winstanely Family Recipe Book.
- The Winstanley Family of Old Braunston Hall. Leicestershire.
ITEM 1. 128 x 72 x 12mm. n/d. Full red calf. Intricate guilt tooling. Some pages full many blank. the first 4 pages with script, 10 blank, 4 script, 15 blank, 5 script, 11 blank, 9 script, 17 blank and the last page with script. Very clean. ITEM 2. Fourteen pages of manuscript recipes written in a fine script. They are the property of Rosemary Philippa Winstanley. There is one recipe that is titled a cure for Mr Winstanley. There is one recipe that has been posted to Mrs Winstanley, Braunstone House, Leicester. Housed in a marbled cardboard folder. In fine condition.
- This little beautifully bound volume was the property of the Winstanely Family of Old Hall, Braunstone. Rosemary Philippa Winstanely born in 1914 at Braunstan Hall married Robert Poore. Their son Andrew Phillip Poore, born 1951 (A long standing friend of many years) is the one who gave me this book, having previously given me the Winstanley three manuscript recipe books that can be viewed under item # 11157 on this book-site. The book had been in the same lot of Andrew's mother's possessions he received after she passed away on the 6th Oct. 2006 at Brown Edge, West Malvern, Worcestershire. This book is something of a mystery. It has no name nor date. It has recipes of 1-9 pages, entered all in the same fine cursive script, but in five different places, starting at the first page and finishing at the last. Many pages are blank. There are no dates but some recipes are attributed to some names. The gilt tooling on both sides of the binding and spine is intricate, delicate and very appealing which only adds to mystery. What was it originally bound for.? Hard to imagine its sole purpose was always for Kitchen recipes. It's very clean appearance does not support the idea that it spent any time in a kitchen but rather untouched in some forgotten nook somewhere. The Braunston land was purchased by the Winstanley family circa 1651. Old Braunston Hall was built circa 1775. Has this book been around since then.? A mystery. The other manuscript recipes in the marbled folder adds to the mystery, as they appear to be in different hand writing and have been given or sent to Mrs Winstanley. She appears to have been a prudent collector of recipes, and they have all been kept in good condition. Two fine items.

click on image to enlarge
Information

Antiquarian category
ref number: 10927

Escoffier.   Georges Auguste     - Signed by the Author. 1930.
A. ESCOFFIER 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 ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS Droits de traductions et de reproduction reserve pour tous pays, y compris la Suede et la Norvege.
190x120mm. n/d but circa 1928. 1fep. Half title with an unusual dedication signed by Escoffier - "En Souvenir A Monsieur Charles Leydecker sincire sympathie E Escoffier Mars 1930" and also as expected, Escoffier's facsimile signature on the verso, headed Note de l'Auteur. Title page with verso Advertissement Important. (1)vi-viii Avant-Propos. (1)1-390. no fep. Soiled original orange-brown paper covers with text still clearly legible. Internally evenly age browned throughout. This looks like a chefs well used copy that has been kept intact in the original state. Because of the signature it is housed in a dark brown cloth clamshell box. Two black and gilt morocco labels on spine. The first 3 leaves and front cover has clear tissue repairs not affecting the text. A rare, complete and original signed copy of this least known of Escoffier's writings.
- The first edition was published - 1919. When one assembles the list of all of Escoffier's writings, a picture emerges of French Cuisine explained in its detailed entirety; from the classic to the new modern. Starting with his great 'Guide to Modern Cookery' to this abbreviated memory aid, then recipe books about Rice and Cod, a treatise on Wax flower modelling, also recipe booklets about his bottled sauces, and unusually recipes for stock cubes, not forgetting his many articles for contemporary culinary magazines. Taking into account all his mentoring and placement of over 2000 pupils and colleagues in good positions of employment all over the world, one wonders how he managed the hard working daily routine of a Chef de Cuisine of a very large kitchen brigade that started at 6am till late evening. But he did. His was a life of extraordinary endeavor and creativity that is well documented by many of his friends, former apprentices and admirers. Appreciation grows and grows.

click on image to enlarge
Information

Modern category
ref number: 10978

Evelyn.   John     - The first book about Salads
Acetaria
A DISCOURSE OF SALLETS. By J.E. S.R.S. Author of the Kalendarium. [A quotation in Greek from the Greek dramatist, Cratinus] 'It is in every man's power to season well' LONDON, Printed for B. Tooke at the Middle-Temple Gate in Fleetstreet, 1699.
FIRST EDITION. 1fep. Title Page with double lined border. 20pp.Dedication. 10pp.Preface 6pp.The Plan of a Royal Garden. 1-192. 2pp. 2 Folding Tables between 108-109. The table facing p108 has been neatly repaired on the fold. 35pp.Appendix. 13pp.Table. 1pp.Errata. [1] 1fep. All pages uniformly browned as is usual with this paper. Title page and first page of the dedication backed with clear page tape without visual loss of text. Very nice early full mottled calf binding, raised bands with gilt lines, dark orange label with gilt lettering. With a nice aged patina. Very scarce to rare.
- John Evelyn (1620-1706) was a prolific writer and translator, touching on politics, manners, and religion as well as the more practical arts of architecture, painting and engraving, sculpture, numismatics, and perhaps what he is best known for (besides his diary) gardening and forestry. His most important original contributions are perhaps 'Sylva' which he composed at the behest of the Royal Society in 1664. Acetaria is but a chapter in 'Sylva' subtitled 'A Discourse of Sallets'. Part of Evelyn's literary knowledge of the garden were his translations of the French horticultural manual by Nicolas de Bonnefons and the garden poem (in Latin) by Renatus Rapinaus. Acetaria is certainly full of observations of how the English ways, either in the garden or at table, differed from French, Italian and Spanish - with occasional reference to India, Germany, Holland, Africa and America for good measure. The text also underscores the relative novelty of some aspects of the art of kitchen-gardening in England: we had much to learn by way of cultural techniques from the Dutch and the French, as well as plants that were of recent introduction, for example the Dutch cabbages brought over by Sir Anthony Ashley. His recipes for dressing salads is knowledgeable and interestingly not changed much in UK and Europe. Quite what Evelyn in his time, would have made of the myriad concoctions assembled to dress salads in America, and particularly in health obsessed California, one wonders. Due to the relative preparation of salads, where cooking is at a minimum, this book is quite ageless compared to other cookery books that mirror changing times.

click on image to enlarge
Information

Antiquarian category
ref number: 10946

Escoffier.   Georges Auguste     - A signed handwritten letter
Addressed to 'Cher Monsieur Cadier'
And signed 'A Escoffier' on Carlton Hotel Stationary.
A 2 page manuscript letter, addressed to Mons. Cadier. On headed paper from the Carlton Hotel, Pall Mall. London. Dated 16 Avril 1918, with the Hotel Crest. The letter was folded in eight with creases, with one line partly obscured but still readable. The whole has been sometime mounted on same coloured card. Also enclosed is a black and white formal group photograph of many of the famous chefs of the day. All contemporaries of Escoffier. They are celebrating some occasion that honors Monsieur Cadier. All the chefs have signed the photograph. Among those present are M. Eugene Herbodeau, one-time protege of Escoffier and also his literary executor, also Auguste Laplanche, Maitre Chef de Cuisine at the Savoy Hotel for many years. Marcel A. Percevault, Maitre Chef de Cuisine of Claridges from 1933-54 is part of the group. Enclosed in a neat marbled cardboard folder with a large label on the front cover. Very rare items.
- In the letter, Escoffier writes in ink ---- [Dear M. Cadier, In our short conversation this evening, I forgot to tell you that over and above the 10 pounds per week you will have 50 pounds gratuity at the end of each year. M.P. informed me of the little remark you made to him on the subject of M.M. Dupont and Carriyer, both of them are good friends and, as you know, they are not particularly well (suffering a little). They have been with me to pass the time waiting for jobs. Officially they have never been sous chefs. With regard to M. Limassin, although I had certain serious reasons for not being satisfied I gave him a post he can be proud of. I believe that in view of the circumstances it is necessary to give you the details. Yours sincerely A Escoffier P.S. If at any time you wish to acquire a post at the Carlton you can take all the time you need to allow you to find someone to replace you thereby not leaving the firm in an embarrassing situation]. -- Adolphe Hypolite Cadier -- 1882 – 1954. A French born chef who spent the major part of his working life in England. On arrival he first worked at Oddenino’s Restaurant, Regent Street, London for a short time in 1910. Cadier also worked 1939-42, at the famous fish restaurant; La Maison Prunier, St James St. London. He is mentioned on page 254 of Madame Prunier's very good book -- La Maison, History of Pruniers. London. 1957. Escoffier was the Maitre Chef de Cuisine of the Carlton Hotel, London from 1899-1919. His concern and care for chefs who had worked under him is well documented. Escoffier himself, in the translation of his own recorded notes in his great grand-daughter-in-law, Laurence Escoffier's book, 'Memories of my Life', states; "During my career I was able to implant 2,000 French chefs all over the world" This letter is a fine indication of that care and tact, for which he was revered. Combined with the signed photograph of a large group of contemporary fellow professionals, very interesting items of pertinent Escoffier ephemera.

click on image to enlarge
Information

Ephemera category
ref number: 10988

Tissot.   DR.     - First English edition 1776.
ADVICE TO PEOPLE IN GENERAL.
WITH Respect to their Health: Translated form the French Edition of Dr. Tissot's 'Avis au People'. &c. Printed at Lyons; with all his Notes; also a few of his medical Editor's at Lyons; and several occa-sional Notes adapted to this English Translation, By a PHYSICIAN. WITH A Table of the most cheap, yet effectual Reme-dies, and the plainest Directions for preparing them readily. (enclosed in 3 long thin lines) IN TWO VOLUMES.- In the Multitude of the People is the Honour of a King; and for the Want of People cometh the Destruction of the Prince. Prov. xiv.28. - VOL.1. (a long double-thick line) EDINBURGH: Printed by A. Donaldson, and sold at his shops in London and Edinburgh. (a short double-thick line) MDCCLXV1. VOLUME 11. Same Title page.
2 x 12mo. 172 x 110 mm. VOL.1 - 2 feps. Title page. [1] (1) - vi Authors Dedication. Lausanne, Dec.3. 1762. (1)viii - x The Contents. (1)xii - xxi Preface. [1] (1)2 - 27 Introduction. [1] (1)29 - 271. Verso Publishers adverts. 2 feps. - VOL.11. 2 feps. Title page. [1] (1) - vi The Contents. (1)2 - 318. 2 feps. Both volumes in full brown calf with nice patina. Gilt tooling in three compartments. Text blocks with good thick paper. A little light edge staining on both title pages with no loss. Overall fine condition.
- Dr Tissot originally had his books published at Zurich in German by Messrs: Heidegger. Then thereafter a second French edition in Paris, followed by a third at Rotterdam. Sometime later an Italian edition was published. It must have been a popular work. The list of contents appears to cover all types of ailments, both male and female. An interesting read, but definitely of its time.

click on image to enlarge
Information

Antiquarian category
ref number: 11287

Douglas.   Dr James     Rare. 1732. Unusual first account in English.
AN ACCOUNT OF SAFFRON:
The Manner of its Culture and saving for Use, WITH THE ADVANTAGES It will be of to this KINGDOM. (a single horizontal line) Published by Order of the DUBLIN SOCIETY. (a single horizontal line) DUBLIN: Printed by A. Rhames, Printer to the Dub-lin Society. M.DCC.XXXII.
FIRST EDITION:. 200 x105 mm. Inside covers in marbled-paper. 2 feps. [1] Frontispiece. An engraving of the saffron flower (crocus), its bud, and the bulb. Title page. [1] (1)3-14. 1 full leaf of advertisements. 2 feps. Modern retrospective panelled calf, raised bands, spine panels with gilt ornament, red morocco label. An extremely fine copy.
- This rare little account promoting the cultivation of the saffron crocus in England and Ireland seems to be the first separately published work in English entirely devoted to saffron. It is a condensed version of a paper Dr. James Douglas published in "Philosophical Transactions" in 1728, with added notes at the end by an Irish writer who claims that saffron grown in Ireland "is superior in every quality to that grown in other countries." Scottish physician James Douglas (1675-1742) studied at the University of Edinburgh and received his medical degree at Rheims before establishing an obstetrics practice in London, where his patients included Queen Caroline. In addition to writings on anatomy and midwifery that are still referenced today, Douglas, a keen gardener, also delved into botany, penning works on the Guernsey lily, the coffee plant, and ipecacuanha, the plant from which medicinal ipecac derives. The present work is based on his studies of saffron farming in the town of Saffron Walden in Essex, a major producer of the spice in the Middle Ages, when it was widely used in medicines to combat the plague. The present title is rare in the marketplace; we could trace just two copies recorded at auction by ABPC and RBH--the Crahan copy, which sold twice in the mid-1980s. Also a copy that sold at Bloomsbury in 2011. Henrey II, 206; ESTC T86873. Hunt 488; who notes that works such as this, that promoted industries or crops were common in the 17th and 18th centuries.

click on image to enlarge
Information

category
ref number: 11351

Cheyne.   George M.D. F.R.S.    
AN ESSAY OF HEALTH AND LONG LIFE.
By George Cheyne, M.D. F.R.S. (a single line) The Second Edition. (a single line) Greek lettering – Hippoc. An Imbecillis (quo in Numero magna Pars Urbanorum, omnesque pene Cupidi Li-terarum sunt) Observatio major neces-saria est: ut quod vel corporis, vel Loci, vel Studii Ratio detrahit, Cu-ra sestituat. Celf. (a single line) LONDON. Printed for George Strahan, at the Golden Ball over-against the Rpyal Exchange in Cornhill’ and J.Leake, Bookseller at Bath. 1724. (the page with a two line border)
8vo. 1fep. Title Page. [1] Dedication to Sir Joseph Jekyll. [1] i-xx Preface. c-e4 Contents. e5-e6 In Clarissimi Medici with printers device. 1p Advertisements. (1)2-232. Inside the text as new. Full original calf binding. Dark and light brown panelling on boards with blind tooling, and raised bands on spine. A very good copy in fine original state.
- A very interesting 18th century treatise on health, well written by an eminent Scottish pioneering physician; George Cheyne M.D. R.C. E.d. R.S.S. (1671–1743) who regulated his own bad health by embracing vegetarianism after becoming obese with rich food and drink. He was a popular doctor and published a number of treatises on health and diet. There are chapters on the use and effects of meat, fish, vegetables wine etc. He also published other works on fevers, nervous disorders, and hygiene. In 1740, he penned his last work, a study of nutrition and natural living, 'The Natural Method of Cureing [sic] the Diseases of the Body, and the Disorders of the Mind'. Bitting p86 for a copy in French. Not in any other bibliographies. Another second edition, but confusingly dated 1725, was sold at the auction of the Marcus Crahan collection in New York, 1984.

click on image to enlarge
Information

Antiquarian category
ref number: 11228