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Lambrecht. Bernhard - A wonderful record of German confectionary.
THE NEW STYLE OF CONFECTIONARY.
BY BERNHARD LAMBRECHT MASTER CONFECTIOER TRANSLATED FROM THE GERMAN Published by MACLAREN & SONS, LTD. 38, Shoe Lane, London, and Glasgow.
FIRST EDITION. c. 1930. 265 x 230 mm. 4to. 2feps with a small printers device on the 2rd one. Title page with the same printers device on the verso. p5 Contents. 6-132. 1fep. Original cream coloured cloth full binding with pressed brown text on front board and spine. The binding with some staining indicative of a slight kitchen spillage. Text block ‘as new’. Numerous large beautiful black and white plates and 9 full pages with colour plates tipped in, some with tissue guards. Very good plus.
- Bernhard Lambrecht, the son of a pastry chef, attended from 1907 to 1916 at the Great School in Wolfenbüttel. After graduation he was a soldier in the First World War. He then graduated as a pastry chef after an apprenticeship in the Wolfenbüttel Confectionery run by his father. In 1926, in Leipzig he sat for his Master's examination for the Confectionery trade. In 1927 he founded in Wolfenbüttel a private school for the ‘new pastry art’. He headed the school as a director until 1969. The other great confectioner's institution, the Master School of Confectioners, existed from 1938 until 1948. It was then taken over by the German Federal Confectioners guild, and later re-named the ‘Federal College for the Confectionery Trade’. The Federal College was up until the 1990s, the only training institution for inter-company confectioner training in Germany. Many trainees also came from abroad. From Japan, the USA and Canada, Brazil, Holland, Sweden and Norway. In 2004 the school was closed. Lambrecht, pursued the goal of lifting his profession to the highest level of the style of the Weimar Bauhaus. The Bauhaus was founded as an art school in 1919 by Walter Gropius in Weimar. The nature and conception was something completely new. It represented a merging of art and craft. It is today the most influential educational institution in the field of architecture, art and design. Its continues today as a major force in shaping the image of German designs abroad. In Germany, Bernhard Lambrecht is characterized as an internationally important pioneer and innovator of his profession. To this day Lambrecht’s influence on the modern café culture is immense. This 1930 Confectionary book he published testifies to his precise, beautiful craftsmanship. On page 7, Lambrecht declares that Confectionary is Art (with a capital A). This is a sentiment shared by many modern chefs who are also under the illusion that they are artists, and what they create is art. We can accept this is not true, if we read about Socrates' printed conversation with a learned pundit, where he clarifies after a long dialogue that “art must and does, with the use of mundane materials, elevate the conscious above the everyday existance”. Great cooking cannot do this, but it does cause wonder and awe at the craftsmanship displayed, but the final truth is, it ends up as just satisfying hunger. In conclusion, the most that can be said to describe great cooks, is that they are great artisans. Bernhard Lambrecht was one such artisan. This printed work conveys his craftsmanship beautifully. He must be accepted as one of the most important contributors to the famous German confectionary trade. This is a very handsome and well laid out book with many beautiful plates.

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Modern category

ref number: 11223

King. Dr William - 3 volumes edited by J. Nicols - The Antiquarian Society.
The Original Works.
ADVOCATE OF THE DOCTORS; JUDGE OF THE HIGH COURT OF ADMIRALTY AND KEEPER OF THE RECORDS IN IRELAND, AND VICAR GENERAL TO THE LORD PRIMATE. NOW FIRST COLLECTED INTO THREE VOLUMES: WITH HISTORICAL NOTES, AND MEMOIRS OF THE AUTHOR. VOLUME THE FIRST. A 64 mm round illustration of Kings portrait. Under the portrait a verse; "His eye was keen, with sweetness aptly mix'd". (there are similar little verses under volumes second and third). LONDON, PRINTED FOR THE EDITOR; AND SOLD BY M. CONANT, SUCCESSOR TO MR. WHISTON, IN FLEET-STREET. MDCCLXXVI. The 2nd and 3rd editions have exactly the same title pages.
FIRST COLLECTED EDITION. 1776. 190 x 130 mm. VOL.1: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 1p Dedication by anonymous editor. [1] vii - viii Advertisement. ix - xxxii Memoirs of Dr King. 2p Reflections. 3 - 280. 281 - 282 Contents of vol.1. 1 fep. 2nd fep. marbled on verso and also back inside board. VOL.2: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 2p The Transactioneer;. 3 - 6 Preface. 7 - 308. fep. 2nd fep. marbled on verso and also back inside board. VOL.3: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 3 - 308. 309 -313 Index. 314 -315 Contents of Vol.111. On last verso Publishing advertisement. 1 fep. 2nd fep. marbled on verso and also back inside board. The three volumes beautifully bound in quarter bottle-green morocco with same for tips. the boards in marbled paper. All in very fine condition.
- Dr William King LL.D. was a great reader, academic and writer. His writing and poetry were scattered and had not been compiled. These three volumes are the first collected and original works in verse and prose brought together in 1776, and edited by John Nicols of the Antiquarian Society. Of interest to the collector of cookery books is the 'Art of Cookery' in the first volume. This had been printed separately in 1708. (see item 10939 on this site). Dr King is a humorous writer and this first edition of his collected works are very scarce. He was born in London, the son of Ezekiel King and related to the family of Edward Hyde, 1st Earl of Clarendon. From Westminster School, he was a scholar at the age of 18 and was elected to Christ Church, Oxford in 1681. There he is said to have dedicated himself completely to his studies. In 1688 he graduated M.A. Taking up civil law, he became Doctor in 1692, and was admitted an advocate at Doctors' Commons. In 1702, having moved to Ireland, he was made Judge of the Admiralty, Commissioner of the Prizes, Keeper of the Records in Birmingham's Tower, and Vicar-General to Narcissus Marsh the primate. King found a friend in Anthony Upton, one of the High Court judges, who had a house called Mountown, near Dublin, where King frequently stayed. Both men were severely criticised by their political opponents for neglecting their official duties: it was said that they had no thought but to live out their days in rural retirement. In 1708, when Lord Wharton was sent to govern Ireland, King returned to London. In 1710 he became a supporter of the High Church party, on the side of Henry Sacheverell; In the autumn of 1712, King's health declined and he died on Christmas Day.

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Antiquarian category

ref number: 11281

WALKER. M.A. THOMAS Little known Victorian periodicals compiled.
THE ORIGINAL.
by THOMAS WALKER, M.A. TRINITY COLLEGE, CAMBRIDGE; BARRISTER AT LAW, AND ONE OF THE POLICE MAGISTRATES OF THE METROPOLIS. SECOND EDITION. LONDON. HENRY RENSHAW, 356, STRAND. 1836
220 x 120mm. 2feps. Title page. On verso; LONDON: IBOTSON AND PALMER, SAVOY STREET, STRAND. (i) - iv Contents. (1)2-444. Including all 29 periodicals. 2feps. The pages very clean. Both inside covers and facing pages marbled. 1/4 bottle green calf with same colour cloth boards. Tips bottle green calf. Spine with raised bands and gilt tooling with dark maroon label. All edges of the text block marbled. A very attractive copy.
- This is a full compilation of an irregular series of individual Victorian periodicals written entirely by Thomas Walker, the son of a Manchester manufacturer and Whig reformer. Walker was born in 1784, gained his B.A. and M.A. from Trinity College, Cambridge, in 1808 and 1811 respectively, and was called to the bar in 1812. In 1829, he became a police magistrate in Lambeth court. Six years later, he began 'The Original' for, he claimed, it would provide “a constant and interesting stimulus to my faculties of observation and reflection” – in other words, it would act as a kind of public diary. A lively, un-illustrated 3d weekly 16-page miscellany (though its first issue comprised 12 pages and its last just 4), it ran from May 20th 1835 to the 2nd December 1835 for 29 numbers, coming out every Wednesday for 3d and also monthly in a wrapper (its last number, the 4-page issue, costing only a penny). It was published by Henry Renshaw, 356 Strand, London and printed by Ibotson & Palmer, Savoy Street. The most famous and influential section of the miscellany in the nineteenth century and beyond was 'Aristology; or, The Art of Dining'. Beginning in number 13 and continuing until number 22, it received particular favour in the 'Quarterly Review'. It was eventually published separately in 1883 with the rather unlikely suggestion it become a school textbook, edited by no less than Sir Henry Cole, founder of the Albert Hall, the Royal College of Music – and the National School of Cookery. It is possible to see the influence of Brillat-Savarin’s famous 'Physiologie du Goût' - 1825, in Walker’s mixture of charming anecdote and pseudo-science. However, recipes are conspicuously lacking: unlike Brillat-Savarin, Walker concentrated on refining the delights of consumption rather than production. His work relates to the gastronomic literature associated with gentlemen’s clubs such as George Vasey’s 'Illustrations of Eating' - 1847. and J. Timb’s 'Hints for the Table' - 1859. rather than to the practical and popular cookbooks of that time.

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Antiquarian category

ref number: 11305

Anon.
The Oyster.
WHERE, HOW, AND WHEN TO FIND, BREED, COOK AND EAT IT. (With a woodcut vignette of Oysters) LONDON: TRUBNER & CO., 60, PATERNOSTER ROW. MDCCCLXI.
FIRST AND SOLE EDITION. 12mo. 1fep. [1] Humorous wood-engraved frontispiece of two oysters. Title page. [1] v-viii Contents. 9-96. 1-8 Advertisements. 1fep. Original publishers coloured pictorial boards, very slightly worn but still fresh looking. With a re-laid sympathetic chocolate-brown calf spine with horizontal gilt lettering and lines. Internally very clean. A very nice copy of a very scarce book.
- Cagle p.657 - informs: All the wood engravings, as well as the ones repeated on the covers are by George Cruikshank. There is also an anatomical wood engraving of an oyster on p 30. Halkett and Laing attribute this work to Herbert Byng Hall (1805?-1883) and state that it has been erroneously attributed to Eustace Clare Grenville Murray (1824-1881) BMC enters it under Hall and the NUC under Murray. Axford on p. 312 miss-dates it 1959. Besides it being confusingly assigned to so many contributors it is an uncommon, interesting and scarce book.

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Antiquarian category

ref number: 11018

Soyer. Alexis Benoit
The Pantropheon
OR, HISTORY OF FOOD, And its Preparation, FROM THE EARLIEST AGES OF THE WORLD. BY A. SOYER, AUTHOR OF " The Gastronomic Regenerator" and the " Modern Housewife, or Menagere, " &c. EMBELLISHED WITH FORTY-TWO STEEL PLATES, ILLUSTRATING THE GREATEST GASTRONOMIC MARVELS OF ANTIQUITY. LONDON: SIMPKIN, MARSHALL, &CO., STATIONERS' HALL COURT. MDCCCLIII. The Author reserves his right of Translating this Work.
FIRST & SOLE EDITION of 1853. 8vo. Frontispiece of Soyer. Title Page with some gilt lettering and gilt borders. (vii-xvi) Contents. [1-3] 4-474. p1. 'Advertisements' p1. 'Authors Note' 1 fep. 39 full page plus 2 double page Illustrations. The pastedown and end-papers are marbled. Bound in dark brown half calf with marble boards. Spine with raised bands, blind tooled square compartments, gilt lettering directly onto the spine. Very clean internally however very slight foxing, particularly to p.406-407. Overall a very nice copy of a very scarce book.
- There are serious doubts about the true author of 'The Panthropheon.' In Petits Propos Culinaires Vol: 29, p18. the late Mike McKirdy (a very knowledgeable antiquarian cookery book dealer, and co-owner with his wife Tess of 'Cooks Books') puts forward a compelling case for Adolphe Duhart-Fauvet to be awarded posthumous credit as the author. In the online Food Encyclopedia 'Practically Edible' it states -- "The Pantropheon is credited to Alexis, but it was in fact mostly written by a M. Adolphe Duhart-Fauvet. Soyer allowed his name to be used as the author, though he wrote only the last chapter." Mike McKirdy rightly suggests, Soyer's reputation does not rest alone on the Pantropheon, but due to his numerous and varied activities by which his huge fame grew, it is an interesting sidenote.

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Antiquarian category

ref number: 10955

Anon. - The rare 1st edition.
THE POCKET GUIDE TO DOMESTIC COOKERY.
BY A LADY. TO WHICH ARE ADDED INSTRUCTIONS FOR TRUSSING AND CARVING GLASGOW AND LONDON: W.R. McPHUN & SON, PUBLISHERS.
FIRST EDITION. n/d. 126x80mm. 1fep. Title page. [1] 1p Advertisement. 1p Contents. (1)2-114. (1)116-119 Index. [1] (2)1-44(2) 1fep. Original purple cloth covered boards with decorative blind tooling and slightly faded but still clear gilt oval device on the front. The back is slightly sunned. The spine has been sympathetically replaced with a dark brown morocco binding with gilt lines and lettering running lengthways. Internally in fine clean condition. A very nice item.
- William R. McPhun, born 1793? and died 1877, was a publisher and bookseller. After spending some years with the London publishing house of Longman, Hurst, Orme, Rees & Brown, McPhun returned to Glasgow to open a bookshop in Trongate. In 1842 he moved to larger premises at 84 Argyle Street. He was best known for his edition of the Workman's Family Bible, the first cheap Bible available to all classes. Despite opposition from other publishers and from some sections of the clergy, which included legal action, McPhun was able to price his Bible at just £1 and it proved extremely popular. Other books published by McPhun besides this book of cookery include legal texts, guidebooks, directories and maps. (see image 6 below for McPhun's comprehensive published catalogue bound into this copy). The recipes appear to be quite thorough in their detail, giving good clear instructions and as its designed to be carried in the pocket, has an overall sense of Scottish frugal practicality. All copies of this small tome of domestic cookery are very scarce. This edition on offer here is the very rare first. COPAC informs of a 4th edition of 1836 with 119 pages in Glasgow Public Library. The BL holds a dated 1855 edition. Oxford also records an 1855 ed.

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Antiquarian category

ref number: 11161

Cox. James - An unusually long 19
The Practical Confectioner,
EMBRACING THE WHOLE SYSTEM OF Pastry, and Confectionery, IN ALL THEIR VARIOUS BRANCHES; Containing upwards of 200 Genuine and Valuable RECEIPTS; CONSISTING OF upwards of 60 Second-Course and Supper Dishes; INCLUDING Jellies, Creams, Soufflés Puddings, Chantillas, and Ornamental Pastry and Confectionary of every description: Preserving in all its Various branches; Cakes and Biscuits of various kinds; Ice Creams and Water Ices; Sugars, Candies, Syrups &cc.; Many of which have never appeared in Print: the whole written in the plainest manner, without the least ambiguity; WITH THE BILLS OF FARE FOR BALL SUPPERS, ON A LARGE AND SMALL SCALE. BY JAMES COX. London: Published by Longman, Hurst, Rees, Orme and Browne; and sold by all the booksellers in the United Kingdom. 1822. PRICE EIGHT SHILLINGS.
FIRST AND SOLE EDITION: 12 mo. 2feps. Title page with printers - Newcombe of Broad-Street, Bristol on verso. [1] (1)iv-vi Preface. 4 Plates of Bills of Fare, 3 folding with the largest measuring an unusual 19 inches long. (1)8-220. (1)222-234 Index. 2feps. Full calf with slightly faded boards and relaid calf spine with blind tooling, gilt lines and lettering. Cookery books are famed for the attrition they suffer in the greasy hands of those that use them. Although this one lacks the aforementioned grease, internally it is slightly yellowed with age, but overall its a fine copy of an extremely scarce book.
- One of the landmark books in the field of confectionery, pastry and sweets. A sole edition, the date on the preface states Clifton (Bristol) August 1822, and also advertised for 8 shillings in The London Literary Gazette on Saturday, September 14th 1822. One sees the antiquated style of the title echoed in other books throughout the 19th century. Never the less, Cox’s well illustrated and informed work and although probably one of the the lesser known, is certainly on a par with the other great Confectioners; Nutt, Jarrin, Borella, Dubois et al. Copies in any condition are extremely scarce, even possibly rare. A key work in any collection of antiquarian cookery books. COPAC reveals five copies: St Andrews , Aberdeen, Cambridge, the Wellcome library and the BL also has one copy.

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Antiquarian category

ref number: 11153

Frazer. Mrs - Curry in old Edinburgh !**
THE PRACTICE OF COOKERY, PASTRY, AND CONFECTIONARY;
IN THREE PARTS: Containing, Part 1.- Receipts for macking up all kinds of plain and dressed Dishes, Soops, Sau-ces, Ragoos, Fricasses, &c. Part 11- Pies, Pasties, Pud-dings, Dumplings, Custards, Pancakes, Fritters, &c. Part 111.- Picklings and Pre-serving; Barley Sugars, Tab-lets, Cakes, Biscuits, Cheese Cakes, Tarts, Jellies, Creams, Syllabubs, Blamange; Fowls and Fishes in Jelly, with other elegant Deserts. WITH RECEIPTS FOR MAKING Wine, Vinegar, Ketchups, Syrups, Cordials, Possets, &c. Lists of Dinner and Supper Dishes: and of Articles in Season; and Directions for Carving, Trussing, &c. ILLUSTRATED WITH PLATES. By Mrs FRAZER, Confectioner, TEACHER OF THESE ARTS IN EDINBURGH. THE FIFTH EDITION IMPROVED AND ENLARGED. EDINBURGH: PRINTED FOR PETER HILL 1806.
1fep. Half Title.[1] Title page.[1] (5)+6-7 Preface. [2] 2 Engraved plates, sometimes the 2 plates are at the front as a frontispiece. [1] (1)+2-294. (1)+296-304 Index. 1fep. Full modern dark brown calf with blind tooling on the boards. Raised bands on the spine with blind tooling, gilt lines and 2 crimson labels with gilt lettering. Very clean internally with the last page of the Index slightly age browned. A handsome copy.
- Based on the format of Mrs MacIver’s 'Cookery and Pastry' of 1773 which was originally published for pupils at the school run by Maciver where Mrs Frazer taught. On the former’s death Mrs Frazer succeeded her in running the cookery school and became the sole cookery teacher in Edinburgh, or so she claimed. The recipes are really useful and clearly written, as befitted a teacher, and are indicative of the age, incorporating traditional food with such new concepts as curry. The latter is interesting as curry recipes only started appearing in the 1780s and Frazer’s recipe calls for a new ingredient, ready-made curry powder. One can only imagine and smile at the remarks made by Edinburgh people when first encountering this exotic concoction. Frazer’s book was extremely popular running into several editions, the eighth appeared in 1827. (Sophie Schneideman Cat.5. Feb.09)

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Antiquarian category

ref number: 11048

Dalgairns Mrs - The 2nd Edition.
The Practice of Cookery.
ADAPTED BY THE BUSINESS OF EVERY DAY LIFE. BY MRS DALGAIRNS. SECOND EDITION. EDINBURGH: PRINTED FOR CADELL AND COMPANY EDINBURGH: SIMPKIN AND MARSHALL, LONDON: AND ALL BOOKSELLERS. [A small single line] 1829. [an messy ink stain in the top right corner, not affecting text].
174 x 105 mm. fep. Title page. [1]. Preface (1)vi-viii. Preface to the second edition. [1]. Index (1)xii-xxix. [1] Half Title page. [1]. (1)2-524. Appendix (1)526-528. 1fep. 1455 recipes in total. Full dark tan contemporary binding. Original re-backed spine with black label and gilt lettering. Some ink writing on the title page and with a small hole not affecting the text. Overall a nice copy.
- Online there is a surprising amount of detailed information about Mrs Dalgairns and her book: "The Practice of Cookery Adapted to the Business of Every-day Life.". Most of the information can be found at three places: #1 - http://www.cooksinfo.com --- #2 - http://www.electricscotland.com -- #3 – The Papers of The Bibliographical Society of Canada, Vol 45, No 1 (2007) 'A Fortuitous Nineteenth-Century Success Story' by Mary F. Williamson of York University, Toronto, Canada. Most of the relevant information online is reproduced here. Mrs Dalgairns had the ‘The Practice of Cookery’ published in 1829, and republished up until 1860. This copy is a 2nd edition, published in Edinburgh in 1829, the same year as the 1st edition, also published there. Cagle has a 2nd, and proclaims it is not shown in any other bibliographies consulted. Interestingly Cagle's 2nd edition asks for 532 pages. This copy has 528 and appears to be complete. One can only assume the missing 4 pages are advertisements. Catherine Emily Callbeck Dalgairns was an upper-middle class amateur foodie. The goal of the book was to enable any cook or housekeeper of limited experience to know how to prepare well most dishes in fashion at the time. She hoped that, at the same time, it might "be no less useful to the mistress of a family, if required for occasional reference." She stated at the outset that she was not providing any new recipes, but trying to select the best amongst those "already established in public favour." She either tested them herself, or relied on the opinion of "persons whose accuracy in the various manipulations could be safely relied upon." She used an unusual and helpful method in her book. Instead of doing all her introductory remarks lumped together at the beginning of the book, she put relevant remarks at the start of each chapter. She provided both a chapter list at the front, and an index at the back. Catherine was born into a privileged family in Charlottetown, Prince Edward Island (PEI), approximately in the late 1780s. She had three sisters, and two brothers. She was very much a child of the British Empire. Though born on Prince Edward Island, she had relatives in Ireland, England and in the American colonies. Her parents were Phillips (sic) Callbeck (1743 to 28 February 1790) and Anne Coffin (1752 to 15 October 1826.) Her father was Attorney-General and Surrogate-General of Probate of the Island of St John (aka Prince Edward Island), then president of His Majesty's Council for the same colony. He owned 20,000 acres of land there. During the American Revolution, he was taken prisoner during a sally by two American privateers into Charlottetown Harbour, taken south to the American colonies, and handed over to Colonel George Washington. Washington set him free with a letter of apology. On 11 September 1808, Catherine married Peter Dalgairns (born in Scotland on 29 October 1793. The couple left PEI sometime shortly afterward, living first in London, then moving to Dundee, Scotland around 1822. In 1829, she published her cookbook. The couple never returned to Prince Edward Island. They both died in Dundee, Scotland: Catherine on 1 March 1844 and Peter in 1853. Occasionally, you may see her referred to as perhaps the first "Canadian" cookbook author. Her Canadian association is tenuous, though, and mostly an accident of birth. It may be more accurate to term her, as does Mary F. Williamson, a 'British North American'. As far as the cook book is concerned, being printed in Edinburgh by an author residing in Dundee, the recipes are not exclusively Scottish. The recipes are highly varied, with many French culinary terms. There are recipes for Currie, Indian Pancakes, Caveach of Fish, Meat Kebabs, a rather basic Sauce Robert, a Boudin a la’ Richlieu. An interesting and fairly original Cookery book. Oxford p163 for a 1st edition. Bitting a 6th of 1836.

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Antiquarian category

ref number: 11245

Dalrymple. George - A sole edition. Very scarce
The Practice of Modern Cookery;
ADAPTED TO FAMILIES OF DISTINCTION, As well as to those of The MIDDLING RANKS of LIFE. To which is added, A GLOSSARY explaining the Terms of Art. By GEORGE DALRYMPLE, Late Cook to Sir John Whitefoord, Bart. EDINBURGH: Printed for the Author. Sold by C.ELLIOT, Edinburgh; and T.LONGMAN, London. MDCCLXXXI.
FIRST AND SOLE EDITION. 1781. 1fep. Title page. [1] 1p Dedication to Lady Whitefoord. [1] 1+vi Preface. 1+2-462. 1+464 Glossary of Terms. 1+466-475 Index. 1p Errata. 1fep. Title page evenly browned. Some minor foxing and staining to first six leaves. Some very light age browning throughout. Original dark brown sheep boards. Modern sympathetically rebound dark brown spine with raised bands and blind tooling. A dark brown label with gilt lettering and lines.
- George Dalrymple provides us with around one thousand recipes, giving them both English and French names. He is also one of the first cookery writers to give a glossary of terms. These points are remarkable according to Maclean. In his preface Dalrymple explains "there are a number of excellent receipts I have had occasionally from others..." – Maclean may be rather less enthused had she realised that Dalrymple plagiarized many of the recipes from the Frenchman, Bernard Clermont’s cookery book, ‘The Professed Cook' first edition, 1755. (which in turn is a translation of Menon’s French work ‘Les Soupers de la Cour). George Dalrymple had been cook to Sir John Whitfoord and the book is dedicated to his wife. Sir John, the third baronet, lived in Whitefoord House in the Canongate in Edinburgh. Whitfoord is supposed to have been the original of Sir Arthur Wardour in Scott's 'Antiquary' and was one of the early partrons of Burns who celebrated him in verse and who made his daughter Maria [Cranstoun] the heroine of the 'Braes of Ballochmyle'. He was a very well-known figure in the Scottish capital and was depicted in Kay along with his cronies, Major Andrew Fraser and the Hon. Andrew Erskine (Edinburgh Portraits, 1877, no. cxcii). Thus it can be assumed that Dalrymple had cooked for the great and the good of mid-seventeenth century Edinburgh. This is a sole edition and uncommon in most cookery book collections. An interesting read also. Vicaire 244; Oxford p.113; Bitting p.114; Cagle 640; Maclean p.37; Lehmann p.141.

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Antiquarian category

ref number: 11036