OldCooksBooks.com


Showing page 16 of 43 pages. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

Kidder. Edward - A rare early edition
E. KIDDER'S RECEIPTS OF Pastry AND Cookery.
For the Use of his Scholars. Who teaches at his School in St Martins le Grand; On. Mondays, Tuesdays & Wednesdays, In the Afternoon, ALSO On Thursdays, Fridays & Saturdays, In the Afternoon, at his School next to Furnivals Inn in Holburn. Ladies may be taught at their own Houses.
8vo. The 1st edition, 2nd issue of 1721. 1fep. Engraved portrait frontispiece by Robert Shephard. Title page, 41 leaves with the cursive script engraved on rectos only with versos blank. (A costly and rarely used process). Last two leaves with 'The Order for Bills of Fare' and the Index. 1fep. Full brown speckled sheep binding, with raised bands on spine with gilt lines and green label with gilt lettering. Internally nice and clean, with a small light oily fingerprint on the bottom corner of the title page (not affecting the text).
- In reality this is not a printed book but rather a book of engravings. The beautifully laid out sheets of engraved scripted recipes, (with every verso blank) the elegant title page, the sculpted looking frontispiece, go towards making this one of the most handsome books, not only in cookery but any category. The portrait of Kidder is 'un-wigged', showing his natural hair. Other later editions have Kidder with wig and 8 engraved plates that were also added, (see item 11290 below). Also in later editions, pagination and recipe numbers vary greatly. This is all explained by the fact that Kidder's book only came about after his students were issued with the recipe sheets as their daily lessons progressed during their cookery course. It appears from the later editions of the book, Kidder's lessons were developed and added to, though the actual recipes themselves stayed the same. Another point of interest in the title pages of later editions, is the changing location addresses of Kidder's schools, presumably as his student numbers grew. Because of these haphazard factors, the work is bibliographically complex. Thankfully, it is greatly helped by the very good research of Peter Targett in the UK & Simon Varey in the US, whose joint study is published in Petit Propos Culinaires, Vols # 32 & 39. The study verifies this edition is complete as well as compelling evidence of all the other various editions and their cookery school locations. Collectors want the later copies with the eight engraved plates (3 folding) of patterns and ornamental designs for pies and pastries. This is understandable, but the very early editions like this one, without the plates but never the less complete, are rarer still.

click on image to enlarge

Antiquarian category

ref number: 10966

Kidder. Edward A later edition with the 8 plates.
E. KIDDER'S RECEIPTS OF PASTRY AND COOKERY.
For the Use of his Scholars. Who teaches at his School in Queen Street; near St. Thomas Apostles On. Mondays, Tuesdays & Wednesdays, In the Afternoon, ALSO On Thursdays, Fridays & Saturdays, In the Afternoon, at his School next to Furnivals Inn in Holburn. Ladies may be taught at their own Houses.
8vo. 190 x 110 mm 1 fep. [1] Frontispiece portrait by Robert Sheppard of the author in wig. Title page well laid out and enclosed within a lined border (Essentially an advertisement for Kidder's schools). 52 leaves, entirely engraved throughout on recto pages with versos blank. 8 engraved plates (three folding) of patterns and ornamental designs for pies and pastries. Original 1 fep. Contemporary paneled calf, covers blind tooled, with a margin surrounding the central panel painted and speckled. Nicely re-backed. Occasional light foxing or staining to text. Overall fine condition.
- Pastry Chef Edward Kidder - circa 1665/6-1739, opened his first pie shop in the Cheapside area of London. Soon he was known throughout the city for his delicious pastries, from rich lamb pies to savoury chicken to sweet custard tarts. He eventually opened a second location, and by all accounts was a highly successful businessman when he began to demonstrate his pie making techniques for wealthy ladies by opening a popular pastry school in London. His obituary in the London Magazine claiming that he "taught near 6000 Ladies the Art of Pastry." His school had several different locations in the first half of the 1700's, with the various addresses resulting in title-page variants on the different versions of his published book of Pastry and Cookery. Kidder's first edition was printed 1720/21, but there is manuscript evidence that the schools started at least as early as the 1700's. An engraved, printed title-page at the Brotherton Library of Leeds University of MS 75, is inscribed ‘London 1702’, and is followed by 71 folios of manuscript recipes similar to, if not verbatim copies of, the recipes which appear in the published Kidder texts. [Ref: The Recipes Project online] The title on this copy lists Kidder's address as "Queen Street, near St. Thomas Apostles," his location from around 1723 onwards. Although Kidder ran a pastry school, his recipes covered the whole range of soups, salads, meat, fish, poultry, sauces, and jellies, as well as pies and tarts. His recipes were repeatedly plagiarized throughout the eighteenth century, yet Kidder seems not to have plagiarized recipes himself. He probably taught his students to make established favourites, so even if his Receipts may not be especially inventive, it is a valuable record of 170 standard English dishes of the day, accompanied by attractive designs for pie shapes and decorations. The first recipe for puff pastry identical to the standard commercial product of today to appear in print is Kidder's. (ODNB). Kidder gave his students blank notebooks bound with a printed pre-title page from his cookbook. The students then copied his later cookbook text into these notebooks as their lessons progressed. There are five quite similar in content, hand written Kidder manuscripts by different ladies in five separate institutional collections. Three can be found online at the Universities of Pennsylvania, Chicago and Indiana's Lilly Library. An extremely scarce, handsome and an all-together intriguing book. ESTC T92424; Cagle 793; Axford, p. 124; Bitting, p. 259; Craig, p. 51; MacLean, p. 82; Oxford, p. 71.

click on image to enlarge

Antiquarian category

ref number: 11290

Nignon. Edouard - In fine original condition.
E. NIGNON ELOGES DE LA CUISINE FRANCAISE
PRESENTATION DE SACHA GUITRY (A small illustration of game, fish, casserole and wine bottle) PARIS L'EDITION D'ART H. PIAZZA 19, RUE BONAPARTE. With an elaborate ornate illustrated blue/green border.
FIRST EDITION 1933. 238 x 190mm. 1fep. Half title. [1] Title page. [1] Pages 1&2 Presentation by Sacha Guitry. Dedication page to Robert de Flers. [1] 1page with large illustration in blue/green. [1] 11-426. 427-441- Index Alphabetique. [1]443-444 Index. Many beautiful illustrations thoughout. 1page Ouverges de Meme Auteur. 2feps. Text block in fine clean condition with many pages uncut. Original complete soft covers. The spine is age browned and the covers slightly less so, but everything as originally issued and clearly legible (See image # 1). A wonderful copy.
- While researching Nignon’s book I came across an article written in the Hotelkeeper & Caterer on 4th May 2004 by Michel Roux, the famous chef & proprietor of the Waterside Inn, Bray, Berkshire. It explained the book so well that I have copied the article in its entirety…….. “The cookbook I refer to most is 'Eloges de la Cuisine Française' by Edouard Nignon. It was originally published in 1933, but I found my copy quite by chance 35 years ago in a London bookshop. (It seems to be available only at auction now.) I knew about Nignon, of course - that he was one of our great chefs along with Escoffier and Carême, but I hadn't read anything that he'd written. As soon as I picked the book up and flicked through it I was hooked. I could sense the spirit of the man behind it - a man with a great passion for his career. Food for him was a life, a mission. He not only loved cooking, he loved to eat, too. And as well as being a great chef, he worked front-of-house in his own Paris restaurant, Le Restaurant Larue, in the early 20th century. That struck a chord with me, because when Albert and I first opened Le Gavroche in London we used to take it in turns to put on our evening suits and take the orders at the table. Something that made this book special was the fact that it really was ahead of its time. The way Nignon cooked would be totally acceptable today. His recipes show true respect for his produce, and they are light already - not dependent on cream at all. They rely on skill and the quality and taste of produce. This is why I love the book so much. The book is divided into three parts, with two-thirds being recipe-led and the remaining third being about Nignon's life. The first part is broadly on gastronomy, the second part is on the treasures of the kitchen - flavours, the table, etc - and the third part is written around different dinners that Nignon cooked. All the pages of my book are well-thumbed, and I can say absolutely that elements of many of my dishes have been inspired by the recipes and philosophies in it. Nignon passed on such a wealth of knowledge and wrote in such a passionate and inspirational manner - the beauty of a true master. The book is like a companion to me, because I can see part of myself in the book. It is truly inspirational to me - a work of art. Some of my more senior chefs at the Waterside have read this book, but as it is written in French and it is a very advanced book, it would have very little meaning to young chefs who are at the start of their culinary career, I think. It's one for when you are older.”

click on image to enlarge

Modern category

ref number: 11195

Ningon. Edouard Signed by Nignon in his beautiful handwriting.
E. NIGNON ELOGES DE LA CUISINE FRANCAISE
PRESENTATION DE SACHA GUITRY (A small illustration of game, fish, casserole and wine bottle) PARIS L'EDITION D'ART H. PIAZZA 19, RUE BONAPARTE. With an elaborate ornate illustrated blue/green border.
FIRST EDITION 1933. 241 x7. 3feps. Original Cover. 1fep. Author's signature and dedication; 'Hommages respectueux de P. Cluteur a Madame Mourry qui sait si lieu apprecier L'art gastronomique E. Nignon. Paris le 7 Novembre 1933.' [1] Half Title. [1] Title page. [1] p1 & 2 Presentation by Sacha Guitry. Dedication page to Robert de Flers. [1] 1p with large illustration in blue/green. [1] 11-426. 427-441- Index Alphabetique. [1]443-444 Index. Many beautiful illustrations though-out. 1p Ouverges de Meme Auteur. [1] 2 original feps. Original back cover. First three pages (signed and presentation) foxed. Text block in fine clean condition with many fine illustrations. Everything as originally issued and clearly legible. The whole original book bound into a quarter burgundy leather binding and burgundy marbled boards. The spine with raised bands and gilt text. In wonderful condition.
- From the 'fnac' website online in an interesting article translated from French, we see how they express a panegyric to one of their own. Edouard Nignon (1865 - 1934), cook of Kings, the Tsar and celebrities of his time. Everyone recognizes in him one of the great masters of the French kitchen. Written by Édouard Nignon and published in 1933, this book 'Eloges de la Cuisine Francaise', presents all aspects of French cuisine, from menus to recipes, all sprinkled with the author's tasty anecdotes. Divided into three parts, the book proposes to discover traditional recipes of French cuisine and classified by theme and culinary precepts. The second part lays the foundations of the essential and basic know-how in the kitchen: soups, sauces, ice creams, spices, marinades. Lastly, come the "formulas" (a term preferred to that of "recipes"), extracted from lunches and dinners that took place during the year 1876. A description of these meals is recounted by Nignon, a testimony that instantly immerses us in the atmosphere of the time. Édouard Nignon trained very early in prestigious Parisian restaurants and, at the age of 27, even organized the dinners of Emperor Franz Joseph in Vienna. His career then took place abroad: Claridges Hotel in London, the Hermitage in Moscow, the banquets of a thousand covers for Tsar Nicholas II in the Kremlin. In 1908, he returned to France to fulfil his dream by becoming the owner of the famous restaurant Larue, which he ran for more than 13 years. One menu from the book at the Champs Elysees on the 31 December 1876 starts with / Oysters and Caviar with blinis by Smolensk. POTAGES / Crème Nerval Consumed Leczinska Friandises: Dauphines de Volaille, Palermitains. POISSONS / Trout Salmon at the Villars. / Lobster Tails Villemain. ENTREES / National Poularde Countess. Rosette d'Agneau de Bordeaux. Supreme of Woodcocks and their Essence. ROTS / Royal chilled Foie Gras Surprise Salad Gauloise. Legumes / Collection of Artichokes Soufflés. ENTREMETS / Madeleine of Pineapple Palphis Sultane with Punch Fruits. VINS / Chablis-Moutonnes 1842 / Château-Margaux 1855 / Musigny 1848 / Champagne.

click on image to enlarge

Modern category

ref number: 11332

Dubois. Urbain
ECOLE DES CUISINIERES
METHODES ELEMENTAIRES ECONOMIQUES CUISINE, PATISSERIE, OFFICE CUISINE DES MALADES ET DES ENFENTS 1600 RECETTES, 500 DESSINS PAR URBAIN-DUBOIS AUTEUR DE LA - CUISINE CLASSIQUE- ET DE LA -CUISINE ARTISTIQUE - DU - GRAND LIVRE DES PATISSIERS ET DES CINFISUERS - DE LA - CUISINE D'AUJOURD'HUI - ET DE LA - PATISSIRIE D'AUJOURD'HUI - DE - CUISINE DE TOUS LES PAYS -. DIX-SEPTIEME EDITION (Printers device) PARIS ERNEST FLAMARRION, EDITEUR 26 RUE RACINE, 26 Tous droite reserves.
8vo. 213x164mm. 1fep.Half title. Engraved Frontispiece. Title page in red and black. Verso with acsimile signature of Dubois and a Table des Sujets. 2p Preface. (1)2 full page engravings of table settings; vi-xi & engraved plate, Service de la Table. Menus divers; engraved plate xv-xlix. 2p Advertisements. (1)liv-lxvi LaCuisine chez tous les Peuples.(1)lxx-cxxvi Ameublements et ustensiles. (1)cxxvii-cxxxii Aromates. (1)2-667. [1] (1)670-692 Table des Matieres. 1fep. Paper somewhat brittle and age browned but very clean. With many in-text fine engravings. With the original clean red cloth boards with blind tooling and black lettering. With a few small water spots on the front cover. Overall a very nice copy.
- 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. All of his books are very nicely decorated with fine engravings. This one is no exception. A handsome copy.

click on image to enlarge

Antiquarian category

ref number: 11083

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

click on image to enlarge

Modern category

ref number: 11277

Adria. Ferran - With Ferran Adria's signature.
elBulli - 1998-2002.
Ferran Adria / Juli Soler / Albert Adria. Also accompanied by a concertina hard page folder called 'Auxiliary Tools' & CD.
Large 4to. 320 x 245 x 43mm 1fep. Half title. 6p b/w Photographs. [1] Title page with Adria's signature; 'Pour Bobby' 22.11.11. 1 double page with Catalogue Index and Analysis Index. [1] p13 Presentation. p14 Introduction. Double page 1998... p18-81 Catalogue. p82-117 Evolutionary Analytics. Double page 1999... p120-195 Catalogue. p196-226 - 1p b/w photograph. Evolutionary Analytics. Double page 2000.... p230-305 Catalogue. p306-341 Evolutionary Analytics. Double page 2001... p344-428 Catalogue. p428-473 Evolutionary Analytics. p 474 Retrospective 1998-2001. 2002... [1] 477-483 Catalogue. [1] 485-489 Evolutionary Analytics. 490-493 b/w Photographs. [1] A hand Drawing. [1] 1fep. Thick hardcovers. Decorated like black marble. A strongly built book. The accompanying AUXILIARY FOLDER. 20 pages "guide to the Book". 1 CD. Both items fitted into a strong slip-case also decorated like black marble. As new.
- Quoting from the Book; "From 1998 to 2002 the elBulli tasting menu acquired an almost definitive structure providing the ideal vehicle for serving diners of multiple elaborations that enabled them to appreciate the whole gastronomic offering every season. The Catalogue details 371 dishes and presents an evolutionary analysis during those five years". To put this important book into a context, it's necessary to know something of Ferran Adria's background and how He and elBulli came about, and why the culinary influence and impact was so important and far-reaching. On the elbulli Foundation website online, a potted biography can be seen that is worth repeating here verbatim:- Ferran Adrià Acosta, born May 14th, 1962, in L’Hospitalet de Llobregat, Barcelona, Spain, attends the local Casal dels Àngels School and then goes to San Isidro School in Barcelona, while living with his parents, Ginés, a plasterer, and Josefa, a housewife, and his brother Albert. His passion is football, and he plays with the Juventud de l’Hospitalet club until 1974 and with Santa Eulàlia F.C. until 1980. At this moment he has almost no interest in cooking, typical of a boy of his age. In 1977 he enters Instituto Politécnico de la Merced to take administrative studies, as a prelude to a degree in Business Studies. In 1980, he decides to give up his studies, preferring to make some money so that he can go on holiday to Ibiza. With this aim, by chance he begins his culinary career modestly, going to work as a dishwasher at the Playafels Hotel in Castelldefels, near L’Hospitalet. There, chef Miquel Moy, a close friend of his father, helps him to become familiar with basic culinary techniques. A few months later, in 1981, he starts work at the Club Cala Leña, in Es Canà, Ibiza. After four months, he returns to Barcelona, performing varied tasks in establishments such as El Suquet, Castell Arnau and Martinique. In 1982 he finds a job in the prestigious Finisterre restaurant, staying there until he leaves to do military service, on July 2nd, 1982. From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. Here, for the first time, he takes charge of the kitchen. Assuming such responsibilities serves as an important experience for him. Following a suggestion from Fermí Puig, another Catalan recruit, who works at elBulli, Ferran spends his month’s leave in the summer of 1983 at the restaurant in Cala Montjoi. At the end of his military service, he works at the San Marcos restaurant in Seville from January to March 1984. Then, in April 1984, he joins the team of elBulli occupying the position of Chef de Partie. On November 1st, following the departure of Head Chef, Jean-Paul Vinay, Juli Soler, elBulli’s Director, offers Ferran and Christian Lutaud the position of joint Head Chefs. Juli Soler encourages Ferran to travel around France and learn more about the world of Haute Cuisine. Ferran undertakes two stages in the kitchens of Georges Blanc and Jacques Pic. In October 1986, Christian Lutaud leaves elBulli and Ferran assumes sole responsibility. From 1987 Ferran decides to pursue his own ideas in the kitchen, leaving aside the Nouvelle Cuisine style of the restaurant. He begins by using ingredients, techniques, and local and regional elaborations, interpreting them through his vision of Haute Cuisine. Up until 1993 this “Mediterranean style” defines the cuisine of elBulli and exerts an important influence on the Catalan and Spanish cuisine of this period. In 1990 elBulli S.L. is created, a company founded by Juli Soler and Ferran Adrià, developing different lines and models of business. elBulli S.L. reinvests 20% of its turnover in pursuing creativity. elBullirestaurante functions as the R & D department of a company that manages consultancy and assessment for catering companies and the food industry, whilst always placing its commitment to avant-garde cuisine as its foremost concern. This model enables the radical nature of elBulli to be maintained. In the early 90s a change in the cooking of Ferran and elBullirestaurante begins to take place, and a series of new concepts, elaborations, techniques and service formats appear alongside the “Mediterranean” dishes, reaching their full expression in 1994. From that time on, a series of constants characterizes the style of elBulli, outlined in the 23-point synthesis of elBulli’s cooking. At the end of 1987 Ferran and Juli decide to make an organisational change, dividing the restaurant season into two parts: six months of restaurant service and six months of closure. Throughout the 90s, the team seek a successful formula for creating a workshop during the six months of restaurant closure, and after trying several locations, elBullitaller is opened in 2000, in Carrer Portaferrissa, Barcelona, becoming the first in the history of haute cuisine. Developing this blueprint, a model of creativity is established that is perfected little by little. In place of creating a dish based on an idea, hundreds of ideas for concepts, techniques and elaborations are introduced during the closed season in elBullitaller, which lead to finished recipes and menus in elBullirestaurante. At the same time all the variables and resources of the process are subjected to a creative audit offering a high level of efficiency and effectiveness, which is key to determining elBulli’s creative longevity. Ferran marries Isabel Pérez in 2002. They do not have any children. 'elBullirestaurante' closes its doors to become 'elBullifoundation'. A fascinating, very unusually formatted, game-changing cookery book.

click on image to enlarge

Modern category

ref number: 11327

Adria. Ferran Signed by Ferran Adria.
elBulli 2003 - 2004.
Ferran Adria / Juli Soler / Albert Adria. Also accompanied by a concertina hard page folder titled 'Updating of the Evolutionary Analysis' & CD.
1st VOLUME: .elBulli 2003 - FIRST EDITION 2005. 315 x 245 x 32mm. 1 fep. p1 Printers device. Double page of elBulli kitchen brigade on the beach with F. Adria. (see image 1 below). [1] Title page with a tipped in planch with Adria's signature "Pour Bobby". dated 22.11.11. Double Page: Contents. 8-11. Double page; Catalogue 2003 (1)15-167. Double page: Evolutionary analysis 2003 (4) [1] 175-333. Double page of repetitive hand drawings. p1 Printers Info. 1fep. Bound in a strong black hardcover. Black decorated dust wrapper. As new. 2nd VOLUME: elBulli 2004 - FIRST EDITION 2005. 315 x 245 x 30m. 1fep. Printers device. Double page of elBulli kitchen brigade standing in a garden with F. Adria. [1] Title page Double Page: Contents. 8-11. Double page; Catalogue 2004 (1)15-156. Double page: Evolutionary analysis 2004 (4) [1163-313. p4 b/w photographs of the staff. Double page of repetitive hand drawings. p1 Printers Info. 1fep. Bound in a strong black hardcover. Black decorated dust wrapper. As new. ITEM 3. 2003-2004 Updating of the Evolutionary analysis. A folded 20 page concertina of instructions, in b/w text on strong cardboard. With a CD Rom. As new. All three items in a very strong slip-case in very good condition.
- In the first volume - elBulli, 2003, the double page b/w photograph shows a kitchen brigade of 34 chefs and 16 waiters. This is a massive staff although not surprising. Adria's cuisine reminds me of the labour-intensive nature of making Canapes. One also gets the impression that He is also inspired by the bite sized Tapas, Japanese Sushi and possibly Chinese Dim-sum. In elBulli each meal consists of very many varied small bites. Ferran Adria definitely wants to take his cuisine to a level that has not been seen before and that defies description. He himself uses a nomenclature that could be called obtuse. At best he is uses descriptions that the layperson would not be able conceptualise, creating a mystique that may please him. Although Adria and his key staff are not above using all the details in these books themselves, one sees a highly detailed preparation process with very intricate presentation. Adria also has an experimental kitchen in Barcelona opposite the great public market - La Bouqeria, that displays the freshest of meats, fish, fruits and vegetables. The abundance of all the exotic and expensive produce available, is beyond compare. So, no surprise that Ferran Adria and his brother Albert must use the market to stimulate inspiration and ideas. This experimentation and the logging and filing thereof, is meticulous. It is the key central attribute that defines the quality of Adria's cuisine. This is what one reads and sees in these great tomes. Prepare to be amazed and mystified.

click on image to enlarge

Modern category

ref number: 11328

David. Elizabeth - A unique copy; signed twice
English Bread and Yeast Book
Elizabeth David English Bread and Yeast Cookery With illustrations by Wendy Jones - Allen Lane (with illustrated drawings of bread loaves)
FIRST EDITION. 1977. 8vo. Front and back paste-down and endpapers with illustrated drawings. [1] 1fep with Elizabeth David's signature to 'Paula Ferieter A small thank you December 1st 1977' [1] Title page. Signed again by the author. [1] 1pp To Jill Norman Affectionately. [1] vii-x Contents. xi-xiv Acknowledgements. xv-xvi List of Plates. xvii-xxii Introduction. 1pp History and Background. [1] 3-547. [1] 8pp Bibliography. 557-591 Index. 10feps. Very good D/W. Dark Grey cloth boards and spine with gilt writing. Condition, as new. A very desirable copy, especially with the double E.D. signature.
- The end-paper drawings are by Lady Llanover from her 'Good Cookery' 1867. There are many wonderful illustrated drawings in text. In 1973 E.D. severed all connections with the business trading under her name. She then spent her time concentrating on study and experiments for this book. In 1976 she was awarded the OBE. Elizabeth revealed to Jill Norman in a TV documentary about her some years ago, that had she known the work entailed in this book she may never have started it in the first place. It is an impressively comprehensive study of bread and yeast from the time of first records.

click on image to enlarge

Modern category

ref number: 11006

Moxon. Elizabeth - With an intriguing bookplate
English Housewifery
EXEMPLIFIED In above Four Hundred AND Fifty RECEIPTS, Giving Directions in most Parts of COOKERY; And how to prepare various SORTS of SOOPS, MADE-DISHES, PASTES, PICKLES, CAKES, CREAMS, JELLIES, MADE-WINES, etc. With CUTS for the orderly placing the Dishes and Courses; also Bills of Fare for every Month in the year; and an alphabetical INDEX to the Whole. A book necessary for Mistresses of Families, higher and lower Women Servants, and confined to Things Useful, Substantial, and Splendid, and calculated for the Preservation of Health, and upon the Measures of Frugality, being the result of Thirty Years Practice and Experience. By ELIZABETH MOXON. With an APPENDIX. Containing upwards of Seventy Receipts, of the most valuable Kind, (many never before printed) communicated to the Pub-lisher by several Gentlewoman in the Neighbourhood, distin-guished by their extraordinary Skill in Housewifery. To this Edition is now added, an INTRODUCTION, giving an Account of the Times when River Fish are in Season; and a Table, shewing at one View the proper Seasons for Sea Fish. The ELEVENTH EDITION, Corrected. LEEDS: Printed by GRIFFITH WRIGHT, For GEORGE COPPERWAITE, Bookseller in Leeds; and sold by Mr. E. Johnson, Bookseller in Ave-Mary-Lane, London; and by most Booksellers in Great Britian. 1775. ---- [with a SUPPLEMENT TO MOXON's COOKERY CONTAINING Upwards of Sixty Modern and Valuable RECEIPTS ----- The FOURTH EDITION. M,DCC,LXXV.]
12mo. Title page. iii-iv Preface. v-viii Introduction. ix-x Folding table of fish in season. 5-203. The Supplement. 2-33. 7pp. Bills of Fare. 8pp. Table settings. [2 folding] 8pp. Index. 2feps. The Title page lightly age browned. Text very lightly age browned. Table settings quite browned in places. Full contemporary dark brown calf. Relaid spine with raised bands and black label with gilt lettering. The boards have also been relaid but have a nice old patina. Overall an pleasing copy of a very scarce old book.
- This copy has an interesting bookplate, showing a coat-of-arms and the name W. Moxon. It has obviously been tipped in to the paste-down since the original binding. View a jpeg of the bookplate below, and I would appreciate anyone throwing some light on this intrigue.

click on image to enlarge

Antiquarian category

ref number: 10971