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Stuart-Wortley. A. J.
The Grouse
NATURAL HISTORY BY THE REV. H. A. MACPHERSON SHOOTING BY A. J. STUART-WORTLEY COOKERY BY GEORGE SAINTSBURY WITH ILLUSTRATIONS BY A. J. STUART-WORTLEY AND A. THOBURN SECOND EDITION LONDON LONGMANS, GREEN, AND CO. AND NEW YORK: 15 EAST 16th STREET 1895 All rights reserved
12mo. Pp. Half Title. Frontispiece of 'Home Life' Title Page. (i-vi) 1pp 'Illustrations' (3-293) 2pp 'The Badminton Library' 24pp 'Longmans Classified Advertisements' Bound in red half calf with marble boards and calf corners. Blind tooled borders around boards. Spine with intricate gilt tooling and gilt lines. Also with green labels, gilt lettering and raised bands. Overall a very clean copy both inside and out.
- An interesting book to all lovers of finely cooked game; especially the king of game birds -- the Grouse.

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Antiquarian category

ref number: 10957

KERRIDGE. TOM - Signed by the Author.
THE HAND AND FLOWERS COOKBOOK.
H & F Photography by CHRISTIAN BARNETT. BLOOMSBURY ABSOLUTE. LONDON * OXFORD * NEW YORK * DELHI * SYDNEY.
FIRST EDITION. 2020. 270 x 210 x 35. Inside cover and fep. double-page b/w photograph of the kitchen during service. [1] Half-title with Tom Kerridge's signature. Verso Frontis piece of Tom cooking. Title page. Verso a b/w photograph of Tom and Liam Gallagher. (1) Dedication. Verso night-time photograph of The Hand & Flowers pub. 1p Contents. Verso b/w photograph of Tom. 9-21 Introduction. 22-28 A series of b/w images of twenty-four hours in the Kitchen. 29-410. 411-419 Index. 420-427 Thanks. 1 double page b/w photograph of the kitchen being washed-down after evening service. 430 -431 double page About the Author with a b/w photograph of Tom. Verso with Printer's details. 1fep. Back cover the same as the front with a double-page b/w photograph of the kitchen during service. The full white strong hard covers and spine with b/w text. Very good condition; as new.
- Tom Kerridge is an unusual chef. The introduction to this book alone, is in itself a fascinating read. He is a highly acclaimed cook trained in fine-dining kitchens. His love of pubs and the bonhomie of locals and neighbour's drinking, chatting and enjoying boozy banter and laughter, is the deep 'raison d'etre' behind the 'Hand and Flowers Pub' in Marlow, Buckinghamshire. In the introduction, Kerridge explains: "The pub dining scene broke the 'posh barrier' down [from high-end fine dining establishments] and made it possible for people to go out and eat simple food in lovely, un-stuffy environments". At the relatively young age of 31 years, he and his wife Beth, gained the tenancy and opened the pub in 2005. Tom's fusion of high-end simply presented, flavour-driven cooking, unexpectedly, ten months later in 2006, gained him his first Michelin Star. An extraordinary feat. Behind his ready ability to have a laugh, Kerridge's easy nature hides a shrewd and intelligent operator. He tells us that in the beginning before opening 'Hand and Flowers', he wrote to Michelin and enclosed his CV and also explaining the thoughts behind his pub opening. This cuts out immediately the wait that owners or chefs of most serious, ambitious eateries experience while they depend on slow 'word of mouth' to alert the Michelin inspectors. The engrossing Introduction gives a very well described idea of just how tough the building of the pub business was for Tom and Beth. He notes four qualities needed; Consistency, Drive, Character and Teamwork all backed up by sheer bloody-mindedness of never, ever accepting 'that will do'. This ethos is behind most successful ventures in any field of endeavour. Tom Kerridge changed the face of great cooking. He had the strength of conviction to bring it to the local pub. His ongoing focused efforts on the quality of his cooking are mirrored in Jay Fai's Thai Street food stall in Bangkok, where her famous Crab Omelette among other dishes has gained its first Michelin star. From a specific English pub to a specific Thai Street food stall, the tastes are completely different, but the desire to give of their best and to please their customers is the very same admirable intent. A very good cookbook.

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Modern category

ref number: 11265

Carving Handbook. - A rare miniature.
The Handbook of Carving
WITH Hints for the Dinner-Table. WITH NUMEROUS ILLUSTRATIVE FIGURES. London: GEORGE ROUTELEDGE AND SONS, The Broadway, Ludgate. New York: 416 Broome Street.
95x68mm (3-3/4" x 2-1/2") 1fep. Half-Title. [1] (1) Coloured Frontispiece. Coloured extra Title page. [1] Title Page. [1] 1p Reface. [1] (1)p8 Contents. (1)10-82. [2] 12p Advertisements of Routeledge books (including one page advertising Soyer's "Cookery for the People" and Francatelli's "A Plain Cookery for the Working Classes"). 1fep. Has numerous engraved drawings in the text. With the original crimson cloth binding and a blind tooled line around the edges of boards, and a fresh gilt illustration on the front cover. All edges in gold. Housed in a handsome clamshell box in dark brown half calf and brown cloth boards, lined with felt cloth. With raised bands, gilt lines and a bottle green morocco label with gilt writing.
- The frontis and extra title page are very bright and colourful, The overall condition of this lovely little book is excellent, thus the reason for the clam-shell box. The BL holds one copy and dates it circa 1866. Perhaps due in part to the smallness and relative delicacy of this little tome they are very rare. They would not have been securely housed on a book-shelf with other books but rather odd places like drawers or forgotten paper piles to be discarded unintentionally, or treated more roughly than a larger book. Where ever this copy has been it was not used nor disturbed very much. A little gem.

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Antiquarian category

ref number: 11061

David. Elizabeth - With a 2-page recipe typed and written by ED.
THE HARVEST OF THE COLD MONTHS.
The Social History of Ice and Ices. ELIZABETH DAVID. Edited by Jill Norman (A small publisher's device of a mermaid) MICHAEL JOSEPH. LONDON.
FIRST EDITION 1994. 240 X 165 X 35 mm. 1fep. Half-title. [1] Title Page. Verso Publisher's details. v - vi Contents. vii - vii Editor's Preface. ix - x Acknowledgements. xi - xvii Introduction. [1] 1 - 401. 402 - 403 Index. [1] 1fep. ENCLOSED: A two-page typed letter on thin paper with a large added note at the end hand-written by ED. Also enclosed is a single hand-written letter to me from Jill Norman the editor of the book and executor of ED's estate and papers. The letter confirming the recipe as ED's. Also enclosed is a folded card with a photograph of ED's grave-stone in the grounds of St. Peter's Church, Folkington, Sussex. Hard bound in dark blue cloth with silver text to spine with a fine dust-wrapper. Condition as new.
- Elizabeth David CBE, was a phenomenal writer of cookery books and able with her prose to evoke the very smells of the countries and their cuisine's. This gift inspired legions of admirers and cooks. Her books should have been called 'Great culinary travelogues with recipes'. This book about the winter months is a dense academic cum research work that still retains the interest and is also a very enjoyable read. Jill Norman has done a fantastic job to bring her friend's writing to print two years after her demise in 1992.

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Modern category

ref number: 11283

Coghan. Thomas
THE HAVEN OF HEALTH.
Cheifely gathered for the comfort of Students, and consequently of all those that have a care of their health; amplified upon five words of Hypocrates, written Epid.6. Labor, Cibus, Potie, Somnus, Venus. Hereunto is added, a preservation form the Pestilence, with a short censureof the late sickness in Oxford. By Thomas Coghan, Master of Arts, and Bachelor of Physicke. Ecclesiasicus oap.37.30. By surfeit have many perished: but he that dieteth himselfe prolongeth his life. The fourth Edition, corrected and amended. LONDON, Printed by Anne Griffin, for Roger Ball, and are to be sold at his shop without Temple-barre, at the Golden Anchor next the Nags-head Taverne. 1636.
Small 4to. 2feps with bookplates of Aldenham and W.G. Peene. Title page. [1] 8p Epistle Dedicatorie. 6p To the Reader. 1+2-321. [1] 22p The Table. 2feps. Modern quarter calf with marbled boards, slightly rubbed. Spine with gilt lines and black label with gilt lettering. Title page age darkened. Some soiling and marginal damp-staining. C1 defective with lower outer portion torn. Closed tear to E4. Lower outer corner of H3 torn without loss of text. Final leaf (V4) slightly damp frayed and with two small worm holes affecting lettering of final line of recto. Small neat scattered pencil marginalia throughout especially on the feps.
- The first printed English cookery book, the ‘Boke of Cokery’ produced by Pynson in 1500, was based on 15th-century texts. There was no immediate rush to print cookery books; what did appear were books of advice on diet and health, and on household and estate management, two areas which are often associated with receipts in medieval manuscripts. The best known of the first type are Sir Thomas Elyot’s 'Castel of Health'. 1539, (see item 11253 on this site) and Andrew Boorde’s ‘Dyetary of Health’ circa 1542. The two books are remarkably similar, giving advice on healthy lifestyle based on Galen, although both authors offer comments on what is suitable for Englishmen, thus adapting Galenic theory to their readers. Thomas Coghan, a later rival to these authors, based his 'Haven of Health' (1584) on Elyot, but changed the order of his book to follow Hippocrates rather than Galen, and supplied a much more extensive commentary on a wider variety of herbs than the earlier writer. In these texts one can begin to discern signs of change at the dinner-table, with Elyot’s remarks on the wholesomeness of beef for the healthy Englishman, and with Coghan’s comments on salads, eaten at the beginning of the meal, and on apple tarts, eaten at the end. The second type of publication is best represented by Thomas Tusser’s doggerel writings, ‘A Hundreth Good Pointes of Husbandrie’ 1557, expanded to 'Five Hundreth Points' in 1573. The expanded version gives advice to housewives, stressing their role as providers of care and medicines for the sick, as well as managers of the daily routine of the household. Thomas Coghan advised students to breakfast on light, digestible foods, to avoid overloading the stomach with a variety of meats at one meal, to cut down on salt and to drink milk as a counteractant to melancholy. He recognized that excessive study made students prone to mental breakdown and recommended that they take regular breaks from study to avoid exhausting their mental energy, and that they refresh their minds with recreations such as music or games” (Norman 493). “It is a book of good sense… By the use of ‘one dish onely at one meale, and drinking thereto but small drinke’ he became slender” (Osler 2331). Coghan divided preventative health into five categories: labor or exercise of body and mind, eating, drinking, sleeping and sexual relations. Includes recipes for a variety of healthy drinks, including aqua vitae, rofa solis, cinnamon water, wormwood wine and buttered beer. Norman 493. STC 5481. Lowndes, 487. See Cagle 621-22, Osler 2331-33, Walleriana 2036.

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Antiquarian category

ref number: 11045

Trusler. Rev. Dr John - Pierre Koffmann's bookplate & signed letter from Trusler.
The Honours of The Table
OR, Rules for Behaviour during Meals; WITH THE WHOLE ART OF CARVING, Illustrated by a Variety of Cuts. TOGETHER WITH Directions for going to Market, and the Method of distinguishing good Provisions from bad; TO WHICH IS ADDED A Number of Hints or concise Lessons for the improvement of Youth, on all Occasions in Life. By the Author of PRINCIPLES of POLITENESS, &c.&c. A paragraph of 'Lord Chesterfields Letters' FOR THE USE OF YOUNG PEOPLE. The Third Edition. BATH, PRINTED BY G. ROBBINS, FOR THE AUTHOR; And sold by J. Brockwell, No. 7, Great Carter-lane. Doctor's Commons; and Byfield and Co. Charing Cross, London. 1803.
THE THIRD EDITION. 12mo. 1fep with Koffmann's bookplate. Title Page. Pp.2-67. Contents 67-72. 1fep. Twenty six engraved and bordered woodcuts of carving throughout the text. Fully bound in contemporary mid brown tree calf with nice patina. Spine with faded gilt lines. Internally very clean. Also enclosed is a folded one page hand written and signed letter from Trusler to Mr Phillips, Bookseller in St. Paul's Churchyard, discussing literary matters, including a subscription to "a 4to Edition of my Memoirs if it could be managed, & to print no more than are subscribed for - would you like to subscribe for the whole edition?". 1p. 175x230mm. Trimmed at head but complete with a central filing hole. In fine condition. With a later annotation at the bottom of the page. Under Trusler's signature - Bath, April 11 1805. When Trusler moved to Bath he published the first part of his rambling and anecdotal 'Memoirs of the Life of the Rev. Dr. Trusler. 1806. According to Lowndes he regretted its publication and tried to suppress it by destroying all the copies that he could find. The manuscript of the second part of his memoirs is now in the Lewis Walpole Library, Yale University.
- In this age of pre-sliced spiral hams and supermarket meat parts, most hosts, when faced with the job of carving at the table a large fore-rib of beef, a leg of lamb, a loin of pork or small game birds etc etc, fret and falter, unsure of where to make the first cut. This is an ancient anxiety. The Reverend Dr. John Trusler, in this work ‘The Honours of the Table’, writes of the painful "spectacle of a host, hacking for half an hour across a bone, greasing himself, and bespattering the company with the sauce". The art of carving, once the domain of only a skilled few Maître d'hotels, heads of household, and dilettante hosts is now almost completely lost. It is a tradition worth reviving though, if only so that we may regain our confidence and composure at the holiday or festive table. Trusler wrote: "Where the master or mistress of a table dissects a roast with ease and grace…they are not only well thought of, but admired." Trusler also dispenses some quirky advice. Young diners are advised to "pass no joke without a sting (punch-line)", "never pride yourself on being a wag, take no snuff, chew no tobacco", and "be not dark or mysterious" Some of the references are more obscure - women are advised: "Be cautious of un-bosooming yourself at table, particularly to a married woman." He also gives curious information as to the habits of the time. For example, the customs of 'a gentleman and a lady sitting alternately around the table' had only lately been introduced. Till then the ladies and gentlemen sat together according to rank. It also states - 'Habit has made a pint of wine after dinner almost necessary to a man who eats freely.' John Trusler is described by his DNB biographer as "eccentric, divine, literary compiler, and medical empiric." At the behest of his father he took holy orders and was curate to various parishes through much of his life; he said that in making him a clergyman, his father had spoiled a good layman. His clerical duties, however, were not an obstacle to participation in myriad civil activities: he established an academy for teaching oratory, studied medicine in Leiden, superintended the Literary Society, sold sermons to the clergy in England and Ireland to save them the trouble of writing their own, and established a successful printing and book-selling business. He also wrote books on a wide variety of subjects, including works on language and grammar, an edition of Hogarth, a very popular adaption of Chesterfield's 'Letters,' a work on practical husbandry and farming, a book on long life and many more. His 'Honors of the Table' ran to five editions. This thin volume is from the library of the well known chef, Pierre Koffmann. He was Patron and Chef de Cuisine of his famous Michelin starred restaurant -- 'La Tante Claire' on Royal Hospital Road, Chelsea, and afterwards owned by Gordon Ramsey under a different name. Koffmann's bookplate on the inside cover is rather simple and gauche. The late Mike McKirdy of 'Cookbooks' related a story about Kaufmann's cookery books when they came up for sale at Auction. The books did not have any proof they came from the collection of such a distinguished and famous Chef. The auction house did not have much time to produce anything so ended up with Mike McKirdy's suggestion of the plump turkey on a hastily produced and photo-copied image, and used as a bookplate for the auction items. As such, I guess they give some distinction to those particular books. The hand written signed letter from Trusler though, makes this item altogether much rarer.

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Antiquarian category

ref number: 10948

Harrison. Sarah - The extremely rare first edition
The House-keeper's Pocket-Book
The House-keeper's Pocket-Book, and Compleat FAMILY COOK, CONTAINING above Three Hundered curious and uncommon receipts in Cookery, Pastry, Preserving, Pickling, Candying, Collaring, etc. With plain and easy instructions for preparing and dressing everything suitable for an Elegant Entertainment, from Two Dishes to Five or Ten, etc. And directions for placing them in their proper order. CONCLUDING with many excellent prescription of the most eminent physicians, of singular efficiency in most distempers incident to the human body: And to the whole is prefix'd such a copius and useful bill of fare of all manner of provisions in season for every month of the year, that no person need be at a loss to provide an agreeable variety of dishes. By Mrs. Sarah Harrison of Devonshire. LONDON: Printed for T.Worrall, at Judge Coke's Head, over against St. Dunstans Church, Fleet Street. 1733. (price 2s 6d. bound.)
FIRST EDITION. 12mo. Pp. Title Page. (v-xii) (2-217) 20 pp of engraved Table Settings. 13 pp of Contents. Contemporary dark brown calf boards with blind tooling, nicely polished. Relaid tan calf spine with raised bands and red label with gilt lettering. Pages lightly browned throughout. A good copy.
- Atthough first published in 1733 and now extremely rare, all editions are very scarce, with only 12 copies in total of the five earlier editions recorded in the UK. Sarah Harrison, of Devonshire, provides recipes and suggested menus (bills of fare) for a year, as well as general housekeeping directions for removing stains, cleaning dishes, managing animals and livestock, as well as some instructions for distilling and brewing. For a typical October meal, she recommends a first course of haunch of doe venison with salted and boiled cabbages, cauliflowers and roots, neat's tongue and udders, or stewed carps, or fish to be garnished with spatch-cocked eels and sliced lemon and horseradish. The second course, like the first, takes advantage of the hunt, offering wild ducks to be served with gravy and claret sauce, larks, or chine of salmon. This meal concludes with seasonal fruits - apples, pears, nectarines, plums, mulberries, and grapes. MacLean states on page 66 of this first edition of 1733: "no copy located in the British Isles". The B.L. Integrated Cat. cites one incomplete copy of the 1733 edition. Considering MacLean's bibliography was printed as recently as 1981, her research leaves question marks. Nevertheless an extremely rare book.

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Antiquarian category

ref number: 10915

Dubois. Urbain
The Household Cookery Book.
PRACTICAL AND ELEMENTARY METHODS BY URBAIN-DUBOIS AUTHOR OF THE 'ARTISTIC-COOKERY', AND THE 'COSMOPOLITAN-COOKERY'. La Parfaite ordonnance d'une maison, la bonne alimentation d'un menage,ont pour double resultat, d'entretenir la sante de la famille, et d'en resserrer les liens precieux. SECOND EDITION, ENLARGED. LONDON: LONGMANS, GREEN, & CO. 1873.
8vo. 220x165mm. 1fep. Half title. The verso - Advertisements. Engraved Title page. [1] Title page. Verso with facsimile signature of Urbain Dubois. (1)vi Preface and with full page engraving of a table service. [1] (1)viii-xiv Service of the table. (1)xvi-xxxiv Bills of fare. (1) xxxvi Stove and hot-closet. (1)xxxviii-xlv Translation of the articles. [1] 1p Errata. [1] (1)2-512. (1)514-532 Index. (1)534-544 Opinions of the English press. 1fep. Original dark blue cloth binding with gilt lettering on spine and a bright small gilt tooled game bird on the front board. Internally very clean with many fine engravings in-text. Overall a fine copy.
- This is one of the rarest Urbain Dubois books. It is not in Cagle, Driver, Attar, Bitting. Oxford only mentions the 1871 first edition in the Appendix. Besides the Marks collection sold at the Dominic Winter Auctions on 9th March 2006, there is not a copy in any of the major cookery book collections going back before Quigley Murphy's auction in New York on April 19th, 1926. This also appears to be a re-arranged English translation of Dubois' book - 'Ecole des Cuisiniers', with similar chapters and engravings.

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Antiquarian category

ref number: 11084

Copley. Esther
THE HOUSEKEEPER'S GUIDE
OR A PLAIN & PRACTICAL SYSTEM OF Domestic Cookery, BY ESTHER COPLEY. Author of Cottage Comforts &c. (A small illustration of kitchen equipment) London. PRINTED FOR JACKSON & WALFORD 18 St PAULS CHURCH YARD 1834.
FIRST EDITION. 180 x 113 mm. 1fep with ownership inscriptions. Frontispiece of a fine illustration of a kitchen scene. 1st ornate Title page. 2nd Title Page. (1)iv - xi Introduction. 5 plates of Carving and Butchery Illustrations, 1loose. (1)2 - 391. [1] (1)394 - 407 Index. [1] 1fep. 1/4 green publisher's original cloth with original grey paper hardboard covers. Text block slightly dusty but fine. Overall in good original condition. This is possibly Copley's scarcest title.
- Esther Copley (born Esther Beuzeville on 10 May 1786 in London, died on 17 July 1851 in Eythorne, Kent) was a prolific author of children's books, tracts, and books on domestic economy. Cottage Comforts (1825), addressed to the working people, went into scores of editions, for example. Among several other works on domestic matters was the pamphlet Hints on the Cholera morbus (1832), on how to prevent and treat the disease. Her stories for children were mainly didactic, designed to make them thrifty and good by providing examples of moral behaviour. She also wrote longer, non-fiction works for children, including Scripture Natural History for Youth (1828) and a 500-page History of Slavery and its Abolition (1836). [Ref: Rooke Books - Home of the mad librarian]

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Antiquarian category

ref number: 11269

HENDERSON. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING A FULL AND CLEAR Display of the Art of Cookery in all its Branches. Proper Directions for dressing all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. The Method of preparing all the Va-rieties of Soups, Hashes, and Made Dishes. The whole Art of Confectionery, Pick-ling, Preserving, &c. The making and keeping in Perfection British Wines; and Proper Rules for Brewing Malt Liquor for large or small Families. TO WHICH IS ADDED, The Whole Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit themselves at Table with Elegance and Ease. ALSO, Bills of Fare for every Month in the Year. The Manner of decorating a Table, displayed by Copper Plates. Directions for Marketing. Observations on Culinary Poisons, and The Management of the Kitchen and Fruit Garden. By W.A. HENDRSON, Many Years eminent in the Culinary Profession. The Fifteenth Edition. CORRECTED, REVISED, AND CONSIDERABLY IMPROVED, By every modern Addition and Variation in the Art, By JACOB CHRISTOPHER SCHNEBBELIE, LATE APPRENTICE TO MESSRS, TUPP AND PERRY, Oxford-Street; afterwards PRINCIPAL COOK AT MELUN’S HOTEL, BATH; AND NOW OF THE ALBANY, LONDON. LONDON PRINTED AND SOLD BY J. STARTFORD, NO. 112, HOLBOLN-HILL. 1809.
Large 8vo. 1fep. [1] Frontispiece with engraving of Schnebbelie and The Albany. [1] 3-4 Introduction. 5-448. 16p Index. 1fep. Seven engraved plates illustrating carving, plus three plates, (one folding) showing table settings, as called for. Handsome dark brown half calf binding. Spine with gilt lines and a black calf label with gilt lettering. Marbled boards. The text block very good with very slight foxing occasionally. Overall a very good copy.
- It was one of the most popular English cookery books of the late eighteenth and early nineteenth centuries. Henderson's work was premised on the need to provide inexperienced householders with a basic instruction manual to impart the principles of proper domestic economy to cooks, servers and other household and garden staff. It is an attractive work, with interesting recipes and menus for the different months of the year, including a lavish one for a ball supper for twenty. Jacob Christopher Schnebbelie had been the principal cook at Melun’s Hotel in Bath and Martelli’s Restaurant at The Albany, in Piccadilly, London. - Cagle 738 for the 1791 first edition.

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Antiquarian category

ref number: 11164