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Raheb. Barbara - 5 Exquisite miniature books - signed,
Gastronomy and Cookery
Book 1. Christmas Countdown Cookbook. Limited edition of 300 copies, this is #: 215. Book 2. Herbs and Spices. Limited edition of 300 copies, this is #: 274. Book 3. Liber Culinaria. Limited edition of 300 copies, this is #: 223. Book 4. The Origins of Foods. Limited edition of 300 copies, this is #: 83. Book 5. The English Tea. Limited edition of 300 copies, this is #: 26.
Book 1. 5x3.5mm Full red Leather with gilt on spine and gilt tooling on front cover. Title page and full text with some illustrations in the text. Book 2. 5x3.5mm. Full bottle green calf with ornate gilt tooling to spine and front cover. Title page and full text with some illustrations of herbs and plants in the text. Book 3. 9x4.5mm. Full black calf with gilt tooling to spine and front cover. Frontis. Title page and text. (a manuscript on medieval cookery) Also has a metal clasp. Book 4. 5x3.5mm. Full red Leather with gilt on spine and gilt tooling on front cover. pp142. With some ilustrations in text. Book 5. 5x3.5mm. Full black calf with gilt tooling to spine and front cover. Title page and full text. All the books are signed by Barbara Raheb. All are beautifully bound. They are kept in a nice clamshell box bound in full dark calf with red and green labels and gilt lettering. An exceptional item.
- Unfortunately, due to fading eyesight, Barbara Raheb has now stopped creating these exquisite little books. They are made to an exceptional standard. In each book, the sum of the parts are in perfect proportion to the whole. These five came from a museum of miniatures, and as such are like new. They are highly collectable and sought after. As only 300 of each were produced and printed, in time, great rarity will ensue.

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Modern category

ref number: 10974

Brillat-Savarin. Jean Anthelme - A scarce translation of ‘Physiologie du Gout’
Gastronomy as a Fine Art
OR The Science of Good Living A TRANSLATION OF THE “PHYSIOLOGIE DU GOUT” OF BRILLAT SAVARIN BY R.E. ANDERSON, M.A. (A printers device) A NEW EDITION London CHATTO & WINDUS, PICADILLY 1889.
12mo. 2feps. Half title. [1] Title page. [1] (1)vi Contents. (1)viii-xv Aesthetics of the Dining-Table. [1] (1)xx-xxiv Dialogue. (1)xxvi-xxxiii Preface. [1] xxxvi-xxxviii Fundamental Truths. (1)2 – 280. (1)2-32 Advertisements. 1fep. Original quarter wine red cloth with marbled boards, rubbed on the corners and a half inch square of marbled paper missing on the front. Spine with gilt writings. A 1” black ink stain on the outer edge. Internally very clean with untrimmed edges. Overall a fairly nice copy of a quite scarce edition.
- Jean Anthelme Brillat-Savarin born 1st April 1755, at Belley, Ain and expired on 2nd February, 1826 in Paris. He was a French lawyer and politician, and gained fame as an epicure and gastronome: With ‘Grimod’ the two writers effectively founded the whole genre of the gastronomic essay. Brillat-Savarin’s celebrated book ‘Physiologie du goût’ was first translated into English, titled ‘A Handbook of Gastronomy’ and first published in December 1825, two months before his death. The full title is "Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes". It is less a treatise on cuisine than a witty compendium of anecdotes and observations intended to enhance the pleasures of the table; only the occasional recipe is included. Also known for his famous aphorisms, some of which are recalled below: • “Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.” • "Tell me what you eat, and I will tell you who you are." • "To receive guests is to take charge of their happiness during the entire time they are under your roof”. • "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star”.

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Antiquarian category

ref number: 11132

Herbodeau. Eugene - With a b/w photograph of Escoffier and Herbodeau.
GEORGES AUGUSTE ESCOFFIER
BY EUGENE HERBODEAU officier de la legion d'honneur AND PAUL THALAMAS pupils and literary executors of MAITRE ESCOFFIER - A Printer's device - PRACTICAL PRESS LTD. LONDON.
FIRST EDITION 1955. 220 x 145mm 1fep with a b/w photograph of Eugune Herbodeau and Auguste Escoffier. [1] Half title. [2] Frontis b/w image of Escoffier at his desk. Title page. Verso printer's info. p1 Contents. tes. [1] vii-ix List of Plates. p1 Dedication to Paul Thalamas. Dedication to Escoffier. Both by Herbodeau. (The b/w image on the page is the same original photograph on the fep). [1] 1-5(1) Introduction by Andre L. Simon. 7-132. 133-138 Index. 1fep. Mid-blue cloth hardcover. with a silver medallion on the front and lettering on the spine.
- This is an essential book for a student of Escoffier and his great on-going impact on modern cookery. The devotion of everyone featured in this book shines through. This is a very unusual phenomenon. Many chefs have great respect for their Head Chef/Mentors they come across on their way to becoming fully-fledged chefs themselves. They may even cherish the memories of hard lessons learnt, of real progress made and thankful they had a chance to work with them. But with Escoffier's students and former employee's, he also engendered a deep devotion, gratitude and love. The numerous plates illuminate even more, the key milestones and people in an extraordinary life. As most of Escoffier's life has been catalogued in this book-site, then all that remains to recommend is that this wonderful book joins any other collection of cookery books, where it fully belongs.

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Modern category

ref number: 11106

Dubois. Urbain - His rarest work.
Grand Livre des Patissiers et des Confiseurs
PAR URBAIN-DUBOIS AUTEUR DE LA CUISINE ARTISTIQUE, DE LA CUISINE DE TOUS LES PAYS, DE LE CUISINE CLASSIQUE OUVERAGE EN DEUX PARTIES RENFERMENT CENT TRENTE-HUIT PLANCHES GRAVES Premier partie: 38 Panches PARIS LIBRAIRE E.DENTU, GALERIE D'ORLEANS, PALAIS-ROYAL ET DANS TOUTES LES GRANDES LIBRAIRIES 1883 Droites de tradnction [sic] et de reproduction reserves.
FIRST EDITION. 1883. 2 Volumes in one. Very thick 4to. 310x240x70mm. Marbled front paste-down. 1st Volume: 1fep. Half title. [1] Title Page. Verso with Dubois's facsimile signature. (1)viii Preface dated 1882. (1)x-xxiv La Patisserie with a double page engraving of a Grand Buffet de Bal. 1-338. 4 Full page plates with each verso blank. (1)b-i Table Alphabetique. [1] With 38 Planches. 2nd Volume: (1)350-698. (1)700-701 Table Alphabetique. [1] 1fep. [1] Back endpaper and paste-down marbled. With 100 Planches. With wonderful conditioned dark blue pebbled cloth boards and dark blue 1/2 morocco spine with raised bands and blind tooling, and with gilt lettering. Internally very clean with very mild foxing on occasion. A very good copy of a very scarce book.
- Urbain Dubois, born 1818 at Trets, Provence, died in 1901. This is the one of the scarcest of Dubois' books. It is a monumental work with the same striking visual impact as two of Dubois' other works -- 'La Cuisine Classique' 1856, and 'La Cuisine Artistique' 1870. The 138 plates of highly elaborate centerpieces of the Patissier's craft, some with armature designs for the structures of the desserts, and also with recipes for each dish, amaze and delight the reader. Research of documentation reveals that these labour intensive and time consuming centerpieces also graced the tables of Versailles, as early as the 17th century. A two volume set was also published and sold in the same year - 1883. It has exactly the same content and page collation, the only difference being the separate title page for the 2nd volume. This very scarce two volume - single book, is a handsome, thick and heavy tome. It is by far the hardest of Dubois' books to find. It is much sought after and commands very high prices at auction. Bitting p131, 2 volumes. Vicaire p291, 2 volumes. BL has one copy of 1895. Not in Cagle.

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Antiquarian category

ref number: 11074

Manuscript Receipts - De Capell Brooke Family - a distinguished provenance.
Great Oakley Hall, Northamptonshire.
One 19th Century vellum bound volume.
204x165mm. Marbled paste-downs and end-papers. Loose first page which is a two column index of 73 recipes. First sixty pages are written recipes in black and brown ink in predominately two neat hands in an early Victorian script. 24 pages of tipped-in assorted recipes. 68 blank pages. At the back 22 pages of medicinal recipes. Two recipes are dated, #73, Stewed Rabbit - 1855 Jan. 22nd Oakley. and the last written recipe for Semolina Ghnocchi inscribed Mrs Symond. June 1894, - Internally quite clean, Fully bound in age dusted vellum with a 1 inch brown stain on the front cover. The hinge and guttering are cracked but holding well. Altogether a very interesting document with fine provenance.
- This manuscript recipe book belonged to Catherine De Capell Brooke of Great Oakley Hall, Great Oakley, Northamptonshire. The Hall has been the De Capell Brooke's ancestral home for over five centuries. The Brookes' are perhaps the most ancient family in Northamptonshire still living in their ancestral home. In 1472 William Brooke purchased a manor in the small village of Great Oakley . It is situated approx. 2 miles from Corby and 5 miles from Kettering. Much of Great Oakley has been in ownership of the Brooke Family since then. The present lord of the manor is Hugh de Capell Brooke, who lives with his family in Great Oakley Hall, which was extensively renovated in the 1960s. Although in recent years extensive new housing estates have been built at the top end of the village, a preservation order exists on all trees and stone houses in the village ensuring that some of the character of Great Oakley remains for future generations. Thomas Brooke is believed to have began building Great Oakley Hall in 1555. After the death in 1762 of Wheeler Brooke the estates descended to Mary Supple whose husband took the name of Brooke. Their son, Richard De Capell Brooke, Bart: was made a Baronet in June 20th 1803. His first son, Sir Arthur, the 2nd Baronet was a famous traveller and author. (died 1858). The second son, Sir William De Capell Brooke, Bart: (born 1801) succeeded to his brother's title and estate in 1858. A Barrister at Law, he died in 1897. In 23.4.1829 Sir William married Catherine [nee Watson] De Capell Brooke (born 1802), daughter of Lewis Thomas Watson, the 2nd Lord Sones. It appears Catherine started this cookery manuscript after she got married, and it further appears it was passed on within the family after her death on 24.11.1888. With the last date of 1894 recorded, we may assume it was written and in use from, circa 1829 - 1894. Considering these kind of items are handled fairly often, and used in a relatively hazardous and oily environment it has survived well. It is altogether a handsome and well maintained household book with interesting recipes and advice. Many come up for sale but without clear provenance. The dealer from whom I purchased this item also owned other documents and ephemera from Great Oakley. He also did most of the research on Catherine De Capell Brooke.

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Antiquarian category

ref number: 11158

Dods. Matilda Lees - A beautilful miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full black morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery Recipes" Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139)

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Modern category

ref number: 11043

Dods. Matilda Lees - An original copy with silver cover.
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54 mm. Marbled front paste-down but no fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. The stitching in the text block is split in the middle but holding well and not affecting the spine. The spine has a small split on the bottom left seam but holding and not affecting anything. All pages and text on very fine India paper. Original full red cloth covered in bright gilt lines, design and lettering. With a small dark stain on the back covers, but not detracting. The front cover has a beautiful silver cover attached of a old fashioned camp cooking pot hung from a tripod over an open fire. Very slightly rubbed edges to covers and ends of spine. Overall a very nice bright copy with the fine very scarce silver front cover .
- Copies in this bright red cover are much scarcer than the others bound in maroon and black. There are also copies bound in light emerald green that are also very rare. The first edition of Lees Dods's work appeared in 1881. All copies of this miniature edition are charming and this one has a rare original red cover. Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139) The red cover is very scarce but with the finely crafted embossed cover attached it becomes altogether very rare and collectable.

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Modern category

ref number: 11119

Moffet (Muffett). Thomas - Very good condition.
Healths Improvement;
OR, Rules Comprizing and discovering The Nature, Method, and Manner of Preparing all sorts of FOOD Used in this NATION. (A single flat line) Wriiten by that ever Famous THOMAS MUFFETT, Doctor in PHYSICK: (A single flat line) Corrected and Enlarged BY CHRISTOFER BENNET, Doctor in Physick, and Fellow of the College of Physicians in London. (A single flat line) LONDON, Printed by Tho: Newcomb for Samuel Thomson, at the sign of the white Horse in Pauls Churchyard, 1655.
FIRST EDITION. Small 4to. 190 x 146 mm. 1fep. Title page. [2] Imprimatur page. (1)2-8 The Table. 2pages To the Reader. 1-296. 1 fep. Full dark brown sheep. Blind tooling to covers and spine. Gilt lettering and red leather label with gilt lines. A very light small water stain on upper corner of the title page and next four pages, not affecting text, otherwise, almost as new. Some occasional marginalia in a neat hand. Many bibliographical sources printed in margins. An exceptionally nice clean copy of a very scarce book.
- There exists a varied number of ways that Muffett (as spelled in this edition) is written. Cagle shows at least six ways. He also states Moffett is preferred by NUC, Mouffet by BMC, and Muffett by BNC. For the sake of filing them together on this site, I have used the later 'Moffet'. In an interesting historical thesis featuring Thomas Muffett, written and posted online by Christopher A. DeAngelo of Haverford College, PA, USA, who starts his dissertation with the famous poem:- “Little Miss Muffet sat on her tuffet / Eating her curds and whey / Along came a big spider / And sat down beside her / And frightened Miss Muffet away!”. Mr DeAngelo further states; "Thomas Muffet, the 16th century English natural philosopher, is best known today for the above nursery rhyme. He apparently wrote it about his daughter. Some people have even suggested that the poem refers to Muffet’s experiments on his daughter with spiders, which led to her being deathly afraid of them for the rest of her life. Despite the wide acceptance of these claims, there is no historical evidence to support any of them. Whether or not Muffett had anything to do with the actual writing of the poem, it is undeniably linked to him. The poem includes two concrete allusions to Muffett’s work. The spider is a direct reference to Muffett’s ‘Theatrum Insectorum’, in which the largest section deals with the classification of spiders. The curds and whey come straight out of ‘Healths Improvement’, where Muffett named curds and whey (both milk products) as essential to a good diet". Thomas Moffett was born in 1553 and died in 1604, so it must be assumed that the Christofer Bennet mentioned in the title page of ‘Healths Improvement’ who corrected and enlarged the book, was the first one to edit Muffett’s manuscript notes. One must then wonder how much he added and what exactly is Muffett’s original work. Whatever the truth, this is a very interesting work. It is also the first work to list British wild fowl and to comment on their migrations.

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Antiquarian category

ref number: 11232

Royal Menu - From Osborne House.
Her Majesty Queen Victoria's Dinner
Dated Monday August 29th, 1900.
225 x 140mm. Thick cardboard. Handwritten in ink in a neat script. The menu and the border are very bright. The edges are rubbed and slightly spotted and browned. Overall slightly age browned. Housed in a marbled cardboard folder with a label on the front cover. Overall a very nice item of very rare Royal ephemera. Queen Victoria died on January 21st 1901. Her Majesty had this dinner 5 months before.
- Osborne House is a former royal residence in East Cowes, Isle of Wight. The house and its 800 hectare estate was bought from Lady Isabella Blachford in 1845, demolished, and a new house built by 1851 as a summer retreat for Queen Victoria and Prince Albert. Prince Albert designed the house himself in the style of an Italian Renaissance palazzo. The builder was Thomas Cubitt, the London architect and builder whose company built the main façade of Buckingham Palace for the royal couple in 1847. At Osborne an earlier smaller house on the site was demolished to make way for the new and far larger house. Queen Victoria died at Osborne House in January of 1901. Following her death, the house became surplus to royal requirements and was given to the state with a few rooms retained as a private royal museum dedicated to Queen Victoria. From 1903 until 1921 it was used as a junior officer training college for the Royal Navy known as the Royal Naval College, Osborne. Today it is fully open to the public. The house consisted of the original square wing known as 'The Pavilion', which contained the principal and royal apartments. The apartments contain reminders of Victoria's dynastic links with the other European royal families. The Billiard Room houses a massive porcelain vase, which was a gift of the Russian Tsar. The grandeur of the Billiard Room, the Queen's Dining Room and the Drawing Room on the ground floor forms a marked contrast with the much more homely and unassuming decor of the royal apartments on the first floor. These rooms contain the Prince's Dressing Room, the Queen's Sitting Room, the Queen's Bedroom and the children's nurseries, which were intended for private domestic use, and were therefore arranged to be as comfortable as possible. Both Queen Victoria and Prince Albert were determined to bring up their children in as natural and loving environment as their situation allowed so that as a consequence the royal children visited their parents' bedrooms when other children of a similar status lived in a far more detached manner. The 'main wing', containing the household accommodation, council and audience chambers were added later. The final addition to the house was a wing built between 1890 and 1891. It contains on the ground floor the famous Durbar Room which is named after an anglicised version of the Hindi word darbar. This word means court. The Durbar Room was built for state functions and decorated by Bhai Ram Singh in an elaborate and intricate style, with a carpet from Agra. It now contains the gifts Queen Victoria received on her Golden and Diamond Jubilees. These include engraved silver and copper vases, Indian armour and even a model of an Indian palace. The Indian associations of Osborne House also include a collection of paintings of Indian persons and scenes, painted at Queen Victoria's request by Rudolf Swoboda. There are both depictions of Indians resident or visiting Britain in the 19th Century and scenes painted in India itself when the painter went there for the purpose. The first floor of the new wing was for the sole use of Princess Beatrice and her family. Beatrice was the Queen's youngest daughter, who remained permanently at her side. The royal family stayed at Osborne for lengthy periods each year: in the spring for Victoria's birthday in May; in July and August when they celebrated Albert's birthday; and just before Christmas. In a break from the past, Queen Victoria and Prince Albert allowed photographers and painters to capture their family in the grounds and in the house, partly for their own enjoyment and partly as a form of propaganda for the nation to show what a happy and devoted family they were. Many thousands of prints of the royal family were sold to the public which led Victoria to remark, "no Sovereign was ever more loved than I am, I am bold enough to say." Writing to her daughter Victoria in 1858 about the gloominess of Windsor Castle, Queen Victoria stated, "I long for our cheerful and un-palace-like rooms at Osborne." The domestic idyll at Osborne was not to continue. In December 1861, Prince Albert died at Windsor Castle. During her widowhood, Osborne House continued as one of Queen Victoria's favourite homes. Today, Osborne House is under the care of English Heritage and is open to the public from spring through to autumn. The former Naval College's cricket pavilion was converted into a holiday cottage in 2004 and can be booked by members of the public. Guests staying at the cottage are given the right to use the Osborne Estate's private beach. Photographs 4 and 5 below show Osborne House as it is today. Photograph number 6 is a print of a painting in 1870 by Sir Edwin Landseer, of Queen Victoria and John Brown at Osborne. In it the Queen sits grandly on her horse while perusing state documents. On the ground are discarded documents and the Queen's gloves beside the red dispatch box. John Brown deigns not to pick them up, instead he rigidly guards the Queen's security and safety by not letting go of the horses reins. By the horse we see an amusing vignette of a small black scotch terrier on hind legs with paws together in a frozen pose of absolute devotion. The elaborate and decorous menu on offer here also gives a glimpse of the ultimate privilege of the Queen's household.

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Ephemera category

ref number: 11141

Royal Menu. - Lunch at the Guildhall.
Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
CORPORATION OF LONDON LUNCHEON AT GUILDHALL to HER MAJESTY THE QUEEN and HIS ROYAL HIGHNESS THE PRINCE PHILIP, DUKE OF EDINBURGH Upon Their return from Their Tour of Commonwealth and other Countries FRIDAY, 10th MARCH, 1961 The Right Honourable the Lord Mayor SIR BERNARD NATHANIEL WALEY-COHEN. COLONEL RICHARD HOME STUDHOLME, O.B.E., M.A., Alderman. ADAM KENNEDY KIRK Sheriffs. WALTER BASIL HOLDEN Chairman of the Special Reception Committee.
285x210mm. A highly decorated menu in hard cardboard with folded outer cover and 2 folded sheets inside making 4 leaves and eight pages. Top cover. [1] Title page. 1p Guildhall history. 1p Music Programme by the Royal Marine Orchestra. 1p Menu and Wines. 1p Toasts. 2p Names of the Special Reception Committee. 1p Explanation of the cover design. [1] Back cover plain. Inside are 2 folded sheets with Coats of Arms and the precise ceremonial arrangements for the day. All sheets held together with a red and white decorative cord. Housed in a neat marbled cardboard folder with a label on the front cover. A very clean, handsome item of Royal ephemera.
- The Queen and Prince Philip had just visited India, Pakistan, Nepal and Iran. The very colourful water-coloured front cover of the menu depicts impressions of the Commonwealth tour just undertaken. At the top are two drawings of Buckingham Palace and London Airport, depicting points of departure for the tour. In the left panel is the 238 foot Qutab Minar, Delhi, one of the highest stone towers in the world. This is followed at the bottom left, by the Taj Mahal at Agra. On the bottom right we find an impression of Mount Everest in Nepal. In the lower portion of the right panel an image of an Iranian mosque with beautiful Minarets. Lastly above this, two vignettes of Pakistan; Frere Hall, Karachi and the Harbour. On page 2 an essay on the interesting history of the Guildhall. We learn that the Hall and its environs have been consecrated to civic government for more that 1000 years. Two major fires in 1666 and 1941 enveloped the hall. The crypt, porch and mediaeval walls are still original, emerging from the flames without irreparable damage. Each year the Mayor and Sheriffs are elected by the Liverymen after meeting in the Common Hall. In the UK, the Guildhall is one of the most important places of high ceremony. It hosts many important banquets to the Sovereign and Members of the Royal Family, Prime Ministers, Ministers of State and Foreign Leaders. A very interesting document as well as being a menu.

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Ephemera category

ref number: 11142