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Royal Menu. - Visiting the Scottish Highlands.
Luncheon for Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
THE ROYAL BURGH OF INVERNESS (the coat of arms of Inverness). Visit of Her Majesty The Queen and His Royal Highness The Duke of Edinburgh. Luncheon In STATION HOTEL., INVERNESS On FRIDAY, 26th JUNE, 1964. Provost W. J. MACKAY Presiding.
177 x 113 mm. One sheet of cream-coloured cardboard folded in half, thereby creating 4 pages. Outside page - see above. Verso with 2 wines. 3rd page with menu. Back outside cover blank. Very slightly stained on first 3 pages. Housed and inserted in a marbled sleeve.
- This was the last leg of a three day visit by the Queen and Prince Phillip to the Scottish Highlands on 24th to 26th June, 1964. It included Caithness, Sutherland, Easter Ross and Inverness. I was a very young commis chef starting in the Pastry Department of the Station Hotel, Inverness. The Chef Patissier was a Spaniard called Jose who was a very good and patient teacher. There was another young commis pattisier like me, so a team of three. The sweet course on the menu was a very traditional Strawberries and Cream. I remember helping with small intricate Petit Fours; my first time seeing and making those exquisite mouthfuls. Another thing I remember hearing, that the Chef de Cuisine, an Italian called Mr Lyola, had been given a list of items to chose from that the Queen liked, to make a menu. (I should imagine that the menu had to be sent back to the Queen's tour organisers for approval). Part of the brief was to keep the menu simple. Chef Lyola, who was near to retirement age, had been the Chef de Cuisine at the Central Hotel in Glasgow and had been sent to Inverness to raise the standards. He was a very exacting boss, with a big reputation. We commis chefs were in awe of him and not a little afraid to become the focus of his ire for the slightest mistake. For the first course of 'Foie Gras a la Gelee de Porto', a French chef from the Central Hotel came for three days to prepare it. I remember also the excitement I felt in the kitchen at that time. None of the commis took time or days off. We just wanted to see and learn the new dishes, even though now, when I read the menu I'm surprised by its relative simplicity. I had the privilege many years later to be the Chef Poissonnier at Claridges Hotel in London. There was during the height of every season, eight high level diplomatic banquets, coordinated with the relative Embassy, and held for up to two hundred guests with the Queen attending each one. (most times with Heads of State as the Queen's main Guest). Those were much more sophisticated affairs, but the excitement of those did not compare to the awe and wonder of that first one in Inverness when I was just starting out.

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Modern category

ref number: 11278

Escoffier. Georges Auguste - An association copy; signed by Elizabeth David
Ma Cuisine
A. ESCOFFIER MA CUISINE 2,500 RECETTES FLAMMARION EDITEUR 26, RUE RACINE, PARIS
FIRST FRENCH EDITION. 1934. Original D/W with small chips at the top and bottom of the spine and folds at cover edges. Otherwise very bright. Fresh green cloth boards and spine with yellow writing. Slightly rubbed on the edges. The front paste-down has a signed dedication by E.D.: "For Colin with my love Liz May 23rd 1960" 1fep. Half-title. 1pp Du meme Auteur. Title page. [1] 5-8 Introduction. 9-673. 3pp Menus Types. 677-703 Table des Metieres. [1] 1fep. Unusually bright copy as the paper is usually quite browned.
- First French editions of Ma Cusine are quite scarce, but this one is rare, coming from E.D's library and with her signature. A real collectors item.

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Modern category

ref number: 11007

Escoffier. Georges Auguste
Ma Cuisine
Ma Cuisine AUGUSTE ESCOFFIER Translated from the French by VYVYAN HOLLAND Edited by MARION HOWELLS Foreward by ANDRE L. SIMON. PAUL HAMLYN. LONDON
Good D/W slightly chipped along the edges. Dark purple cloth cover and spine with blind tooling, gilt lettering and gilt outline of a cooking pot. 1fep. Half Title. [1] Title page. [1] 1pp Contents. [1] 7-9 Forward by A.L. Simon. 10-11 Preface. 12-13 Introduction by Escoffier. 14-15 Weights & Measures [1] 17-818. 819-884 Index. 1fep. A very good copy.
- Escoffier was eighty years old when the first French edition of Ma Cuisine was published in 1934. He died the following year. The first English edition was published - 1965. This copy is the first English edition - second impression - 1966. A very impressive book aimed at the housewife. Containing over 2000 recipes, it is a monumental and important work. The Forward by Andre L. Simon is interesting for its very personal and endearing description of Escoffier and his qualities. An important addition to any collection of cookery books.

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Modern category

ref number: 11008

Point Fernand - With 2 menus; one is Fernand's & one is Mme Point's.
Ma Gastronomie
FIRST ENGLISH EDITION. Translated and Adapted by FRANK KULLA and PATRICIA SHANNON KULLA Introduction by JOSEPH WECHSBERG Special Drawings by ANDRE DUNOYER DE SEGONZAC Lyceum Books WILTON, CONNECTICUT
Samll Folio. 280x220mm. 1fep. Title Page. [1] 1p Table of Contents. [1] 5-9 Introduction. [1] Half Title. On verso, a copty of a painting of Point. 13-191. [1] 1fep. Hardcover binding in mustard coloured cloth with brown lettering on the spine. Bright yellow mylar DJ. With many full page photographs, illustartions and drawings. Also with two handwritten undated menus in the hand of Madame Point. One menu is from the time of Fernand and the other is from the time of Madame Point, and signed by her sometime after Fernand's death. As new, inside and out. A scarce item.
- The self-taught American chef, Charlie Trotter, of the famed 'Charlie Trotter Restaurant' in Chicago, was recently quoted --- "The figure who most impressed me during my culinary development was Fernand Point. I was impressed most by Point's sense of generosity...and to this day it is something which resonates within me". Because of this declaration which was repeated publicly many times, first English editions of Point's 'Ma Gastronomie' have become extremely scarce, and waiting lists are the norm for later editions. La Pyramide in Vienne, (approx. 18 miles south of Lyon) the famous restaurant run by Fernand Point and his wife was originally purchased by Fernand’s father Auguste, in Sept. 1923. Previously the restaurant was known as Restaurant Guleu in Vienne. It had been successfully founded and run for 20 years by Leon Guleu. Fernand married Marie-Louise in 1930. She supervised the dining room at La Pyramide, kept the books, paid the bills, and oversaw many daily details. The menus were always hand written daily by Mme. Point, according to what produce was the best and available. Fernand would place his orders by phone with suppliers in Les Halles – Paris. The orders would be shipped the same day by train from Paris to Vienne. Fernand Point started his career by being apprenticed at Foyot’s and the Hotel Bristol in Paris. He also apprenticed at the Royal Hotel – Evian alongside Georges Bocuse, father of Paul Bocuse. Ironically, Paul Bocuse later trained for five years at La Pyramide under Fernand. Point kept and wrote all his kitchen notes and thoughts on cream-coloured notebooks. The notebooks became known as “Ma Cuisine” One of his favourite sayings was “I’m not hard to please. I’m content with the very best.” After Point's death, La Pyramide’s kitchens were run very ably by his assistant & brilliant cuisinier, Paul Mercier. Although Elizabeth David famously stated "this is an awful book" it is nevertheless an important part of any serious cookery book collection. What ever E. David's opinions may be, it is a much sought after book, not least, by professional chefs. This item is made all the more desirable with the inclusion of two 'La Pyramide' menus, especially the one with the signed dedication by Mme Point.

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Modern category

ref number: 11071

Point. Fernand
Ma Gastronomie
neuf eaux-fortes de Dunoyer de Segonzac Bibliotheque culinaire Flammarion
4to. 267x187mm. 1fep. Half title. [1] Title page. [1] 5-163. [1] 165-171 Table des Matieres. [1] 1p Advertisements. [1] 1fep. Hardcover in red and dark brown. With many full page illustrations and drawings. As new inside and out.
- Fernand Point (1897 – 1955) is considered to be the father of modern French cuisine. He received his training with Foyot in Paris. Point’s ‘Ma Gastronomie’ has taken its place among the true classics of French gastronomy alongside the works of Careme and Escoffier. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. The restaurant was founded shortly after World War I. From its kitchen came the modern lightly thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether. While Fernand worked in the kitchens, his wife welcomed their guests. She continued owning the restaurant after her husband's death. Two of his more famous quotes were "Beurre beurre, donnez-moi du beurre, toujours du beurre" . Another of his favourite sayings was “I’m not hard to please. I’m content with the very best.”

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Modern category

ref number: 11072

Point. Fernand - A first edition signed by Mm. F. Point.
Ma Gastronomie
introduction et presentation de FELIX BENOIT neuf compostitions de DUNOYER DE SEGONZAC FLAMMARION
FIRST FRENCH EDITION. 1969. Large 4to. Pastedown and end-paper with photos of butter carvings. [1] Half title with a dedication and signed by Madame Point. [1] Title page. Coloured drawing by Sigismond Landau of Fernand Point. [1] p7-10 La personnalite de Fernand Point. 11-169. [1] 171-177 Table des Matieres. [1] 1fep. Pastedown and end-paper with photos of butter carvings. No D/J. Full brown cloth boards with a photo of the a plate with a design of La Pyramide at Vienne. Internally very clean. As new.
- A very handsome book. With many coloured photographs, full page drawings and numerous photos of the restaurant and its dishes. Recipes of famous Point dishes adorn many chapters about the restaurant's history and it's employees. Although this is a very glossy production it presents a family feel to this very famous and popular restaurant. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. His legacy has had a huge impact on this present generation of famous chef's and will in turn have a long-lasting effect on future cooks and gastronomes.

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Modern category

ref number: 11127

JOHNSON. MARY Rare at auction.
Madam JOHNSON's Present; Or, the best INSTRUCTIONS:
FOR [YOUNG WOMEN,] (printed in red) IN Useful and Universal Knowledge, WITH [A Summary of the late Marriage Act,] (printed in red), and Instructions how to marry pursuant thereto. Digested under the following HEADS. 1. An Estimate of the Ex-penses of a Family in the middling Station of Life. 11. The Art and Terms of Carving Fish, Fowl, and Flesh. 111. A Bill of Fare for e-very Month in the Year for Dinner and Supper, and also for extraordinary Occasions. (a single vertical line) 1V. The young Woman's Guide to Knowledge. V. A new English Spell-ing Dictionary. V1. The Compleat Mar-ket-woman. V11. The Cook's Guide for dressing all Sorts of Flesh, Fowl and Fish. V111. Pickling, Pastry, and Confectionary. (end columns) [With several useful TABLES, being the compleatest Book of its Kind ever published.](printed in red) (a single horizontal line) The Compiler, Madam JOHNSON, in order to make this Book come as cheap as possible to the Purchasers, has, out of her Benevolence, fixed the Price at 1s 6d. Bound, Tho' it contains double the Quantity that is usually sold for that Sum. (a double horizontal line). [LONDON] (in red print). Printed for M.Cooper. Pater-noster-row; and C. Sympson, at the Bible, Chancery-lane. 1754. Price 1s 3d, bound 1s 6d. Also containing a loosely inserted letter addressed to the late bookseller Mike McKirdy, owner of the now defunct 'CooksBooks', in a reply from the Brotherton Library, Leeds University, to a query about the text of this cookery book.
FIRST EDITION as such. Large 12mo. 170 X 103 mm. no fep. Frontispiece on verso, recto blank. Title page. [1] 2p un-numbered, Preface. (1)vi-xiii. (1)2-222. 2p Table of Contents. 1fep. Title page browned top margin - no loss. Very slightly age-browned. Full contemporary brown calf with nice patina. Spine cracked at front cover, but holding well, with small pieces at both ends missing. MacLean pp.75-77. Bitting p.247. Cagle p.782. Oxford p.83. Vicaire p.465. Provenance: Ink inscription - E. Guertz. 1754 on recto of Frontis.
- Researching Mary Johnson's book, there was, besides the heading and chapters on the book itself surprising little information about her. In Oxford page p83, there is a book titled 'The Young Woman's Companion' dated 1753. It is compiled by Mary Johnson, proclaiming her for many years a Superintendent of a Lady of quality's Family in the city of York. Oxford states further that there are many points of difference from 'The Young Woman's Companion' and this copy of 'Madam Johnson's Present'. MacLean even presents them as two different books. One thing is clear that Mary Johnson was in a position of management. As such, the books are compilations of previous facts, the headings pertaining to important knowledge assembled for instructions to her staff, which was then taken to its conclusion; That of an interesting and wide-ranging printed domestic and cookery book.

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Antiquarian category

ref number: 11162

Anon.
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged in 1980 with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Modern category

ref number: 11276

Soyer . Alexis Benoit - Very interesting & very scarce.
Memoirs of Soyer (by his late secretaries)
MEMOIRS OF ALEXIS SOYER; WITH Unpublished Receipts AND ODDS AND ENDS OF GASTRONOMY. COMPILED AND EDITED BY F. VOLANT & J.R. WARREN, HIS LATE SECTRETARIES. LONDON: W. KENT & CO., 51&52, PATERNOSTER ROW. MDCCCLIX.
FIRST AND SOLE EDITION. Front paste-down and endpaper with advertisements. [1] Half-title. [1] Title page. [1] 1pp. Preface. [1] 2pp. Introduction. 8pp. Contents. 1-286. 287-303 Addenda. [2] Back end-paper and paste-down with advertisements. Original boards and spine in lovely blue with nice illustrations and an illustrated portrait of Soyer on the front cover. Slightly rubbed but still very handsome. Internally as new with very light foxing on the half-title. A rare book especially in this fine original condition.
- Alexis Benoît Soyer (4 February 1810 – 5 August 1858) was a French chef who became the most famous cook in Victorian London. He also tried to alleviate the suffering of the Irish poor in the Great Irish Famine (1845-1849), and improve the food provided to British soldiers in the Crimean War. Soyer was born at Meaux-en-Brie on the Marne in France. His father had several jobs, one of them as a grocer. In 1821 Soyer was expelled from school and went to live with his elder brother Phillipe in Paris. He became an apprentice at G. Rignon restaurant in Paris. Later, in 1826 he moved to restaurant 'Boulevard des Italiens', where he became chief cook of the kitchens. By June 1830, Soyer was a second cook to Prince Polignac at the French Foreign Office. During the July revolution of 1830, Soyer fled to England and the next year joined the London household of Prince Adolphus, Duke of Cambridge, where his brother Philippe already worked. Later, he worked for various other British notables, including the Duke of Sutherland, the Marquess of Waterford, William Lloyd of Aston Hall and the Marquess of Ailsa at Isleworth. In 1837, Soyer became chef de cuisine at the Reform Club in London. He designed (what was to become) the famous kitchens with Charles Barry at the newly built Club. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people in the Club. His salary was more than £1,000 a year. His Lamb Cutlets Reform are still on the menu of the eponymous club. His wife, Elizabeth Emma Jones born in London - 1813, achieved considerable popularity as a painter, chiefly of portraits. She died in 1842 following complications suffered in a premature childbirth brought on by a thunderstorm. Distraught, Soyer erected a monument to her at Kensal Green Cemetery. Soyer died on 5 August 1858. At the time he was designing a mobile cooking carriage for the Army. He was buried on 11 August in Kensal Green Cemetery. This little volume of his memoirs is a very loving testament by his very faithful secretaries. It is also an interesting read. A must for collectors or students of Soyer. As of August 2008, Soyer and his wife's impressive but weather-beaten monument has been granted public money for a complete renovation, to be started by the October of that same year. The plot holds four bodies. The first Emma Soyer (1842) the wife of Alexis, Alexis Soyer(1858) himself, then Francois Simonau (1859) the artist, stepfather to Emma Soyer. Then finally a Lady Watts (1929) who was Francois Simonau's grand niece.

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Antiquarian category

ref number: 11001

Soyer. Alexis Benoit Very scarce: Numerous unknown details
Memoirs of Soyer (by his late secretaries)
MEMOIRS OF ALEXIS SOYER; WITH Unpublished Receipts AND ODDS AND ENDS OF GASTRONOMY. COMPILED AND EDITED BY F. VOLANT & J.R. WARREN, HIS LATE SECTRETARIES. LONDON: W. KENT & CO., 51&52, PATERNOSTER ROW. MDCCCLIX.
FIRST AND SOLE EDITION. 1fep. Half-title with a slightly ragged top-edge. [1] Title page. [1] 1pp. Preface. [1] 2pp. Introduction. 8pp. Contents. 1-286. 287-303 Addenda. [2]. Because of the full re-bind the advertisements inside both the covers are absent. Rebound in blue cloth. The original blue, nicely decorated front cover, laid down, still keeping the illustrated portrait of Soyer. Rubbed. Internally nice and clean. A rare book.
- - Alexis Benoît Soyer (4 February 1810 – 5 August 1858) This book by his secretaries allows the researcher of Soyer to fill in or broaden details that are not readily available elsewhere. After his demise all of Soyer's private papers were burned by a creditor to whom Soyer owed money. All the pieces of Soyer related ephemera on this site came from third-party owners. This book was on its last legs and had to be fully rebound, saving only the outer front cover, albeit slightly rubbed. Still extremely scarce.

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Antiquarian category

ref number: 11297