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Hall. T.
The Queen's Royal Cookery:
OR,Expert and ready Way for the Dressing of all Sorts of Flesh, Fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collard'd, Sous'd, Dry'd, etc. After the Best and Newest Way. With their several Sauces and Salads. And making all sorts of PICKELS. ALSO Making Variety of Pies Pasties, Tarts, Chees-Cakes, Custards, and Creams, etc. WITH The ART of Preserving and Candying of Fruits and Flowers; and making of Conserves, syrups, Jellies, and Cordial Waters. Also making several sorts of English Wines, Cyder, Mead, Metheglin. TOGETHER, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, Free Cook of London. The Second Edition. Lonodn: Printed for C. Bates, at the Sun and Bible in Gilt-spur-street, in Pye-corner: And A. Bettesworth, at the Red Lion on London-Bridge, 1713. Licenses according to Order.
12 mo. Woodcut frontispiece with the head of Queen Anne above three sections. On the recto of the Frontis there is a manuscript note in ink -- ' Elizabeth Lidlow her book 1796 Given by her Grandfather' Title page. 5-6. The Preface. 7-180. 2 feps. A full page woodcut of pies on p.133. The whole text lightly age browned throughout. Contemporary full dark brown calf boards neatly relaid, with a nice patina. The spine is modern dark brown calf with raised bands and gilt lettering. A very scarce book.
- This second edition is very scarce with only a handful of copies located in the US; at Cornell, Kansas State, the Lib. Of Congress and a private owner. In UK there are three recorded; one each in the BL, Cambridge and the Wellcome Institute. Cagle was not able to locate a first and Bitting’s copy is 1730. There were six editions up to 1734. The Queen's Royal Cookery, by T. Hall, was first published in 1709 (with the BL also holding one of only three known). As well as a wide variety of basic culinary recipes, the book contains instructions for preserves, candies, cosmetics and beautifying waters. It is one of a number of books claiming to reveal the secrets of the royal kitchens, a highly fashionable subject during the 17th and 18th centuries. Queen Anne, who reigned from 1702-1714, was a rich source of gossip, and the public seemed to have an endless fascination for any information gleaned from beyond the palace walls. The production of art and literature prospered during Her reign. Throughout this period booksellers churned out popular recipe books, fully aware of the commercial viability of recipes linked to prestigious chefs. Unfortunately many of the books were thrown together by money-making charlatans who had simply filched their material from existing publications. Forty of T. Hall's recipes were taken directly from 'The Closet of the Eminently Learned Sir Kenelm Digby' (1669). Never the less an interesting book with the 17th century styled frontis of three engraved sections; A woodcut portrait of Queen Anne over a working kitchen scene, a pastry kitchen scene and a chymistry (chemistry) scene, which actually looks like a small distillery. Mrs Pennel - p145, describes Hall as a Free Cook of London, with little else known about him. Oxford p52, Cagle p719, Maclean p65.

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Antiquarian category

ref number: 11031

Woolley. Hannah
The Queen-like Closet
OR RICH CABINET Stored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery. Very Pleasant and Benicial to all Ingenious Persons of the FEMALE SEX. To which is added, A SUPPLEMENT, PRESENTED To all Ingenious LADIES, and GENTLEMEN. By Hannah Wolley. The Third EDITION. LONDON, Printed for Richard Lowndes at the White Lion in Duck-Lane, near West-Smithfield, 1675. -- TITLE PAGE to the SUPPLEMENT: A SUPPLEMENT TO THE QUEEN-LIKE CLOSET; OR A LITTLE OF EVERYTHING. PRESENTED To all Ingenious Ladies, and Gentlemen. By HANNAH WOOLLEY. LONDON, Printed by T.R. for Richard Lowndes, and to be Sold at the Sign of the White Lion in Duck-Lane, 1674.
12mo. 1pp. - Licensed, Nov 16, 1669. Roger L' Estrange. Frontispiece of five Kitchen Scenes. Title page. [6] 1-344. 22pp. Contents of 1st and 2nd parts. 2pp.-postscript. 2pp.-Advertisements. THE SECOND PART: Pp. Title page. [8] 4pp.-The Table. 2pp.-Advertisement. 1-100. Original dark brown calf boards with gilt border and nice patina. Sympathetically re-laid spine with gilt lines and title in gilt. A very good clean copy with minimal aging. A light stain to the edge of pages 95-122. A rare item.
- Curiously the author's name is spelt with one 'O' in the title page and two 'O's in the supplement. Hannah Woolley was a prolific writer and the list of four books attributed to her are: 'The Ladies Directory' - 1st edition 1661. 'The Cooks Guide' - 1st edition 1664. 'The Queen-like Closet' - 1st edition 1670, with at least two editions of a German translation published as 'Frauenzimmers Zeitvertreib'. 'The Ladies Delight or Rich Closet' - 1672 (essentially the first two of the books in this list, put together). The supplement to this book 'The Queen-like Closet' was Woolley's last published work. An unauthorised compilation of her texts was published in 1673, called 'The Gentlewomans Companion'. Similar unauthorized works based on her texts followed -'The Accomplished Ladies Delight' 1675, and in 1677 - 'The Compleat Servant-Maid'. Like her authentic works, these were reprinted frequently. All copies, whether legitimate or not are quite rare.

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Antiquarian category

ref number: 10926

W. M. - The great 17th century Royal classic.
The Queens Closet OPENED.
BEING Incomparable Secrets in Physick, Chyrurgery, Preserving, and Candying, &c. Which were presented to the QUEEN By the most experienc'd Persons of the times, many whereof were had in Esteem when she pleased to descend to private Recreations. The Tenth Edition, Corrected, with many new and large additions; together with Three exact Tables. Vivit post Funera Virtus. LONDON, Printed for E.Blagrave, and are to be sold by the Booksellers of London and Westminster, 1696. Bound with -- A QUEENS Delight:-- OR, The Art of Preserving, Conserving, and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most excellent Waters. LONDON Printed in the Year 1696. Bound with -- The Compleat COOK:-- Expertly Prescribing The most ready Ways, whether Italian, Spanish or French, FOR Dressing of Flesh and Fish, Ordering of Sauces, Or making of PASTRY. LONDON. Printed in the Year 1695.
12mo. 2feps.[1] Frontispiece of Henrietta Maria. Title Page.[1] 2p Preface. 4p Approvers Names. 1-163. 5p 'The Table' - THE 2ND PART; Title Page 'A Queens Delight'.[1] 171-264. 4p The Table. - THE 3RD PART; Title Page 'The Complete Cook'.[1] 271-401. 8p The Table.[1] 2feps. Fully Bound in contemporary dark brown calf with original boards and gilt tooled borders. Re-backed spine with gilt tooling, raised bands, and a red label with gilt lettering. Very clean internally, with minimal ageing to pages. Considering it is over 300 years old, a very scarce item in this fine condition.
- Henrietta Maria, Born 25 November 1609, was Princess of France and Queen Consort of England, Scotland and Ireland (13 June 1625 – 30 January 1649) through her marriage to Charles I. She was the mother of two kings, Charles II and James II, and was grandmother to Mary II, William III, and Queen Anne. The often hated catholic wife of King Charles 1 was well acquainted with a number of natural philosophers/scientists, including John Evelyn, Kenelm Digby, the physician Theodore Turquet de Mayerne, the mathematician John Pell and the apothecary John Parkinson. Drawing together the work of these men and other members of the queen’s household, Henrietta Maria’s name is associated with one of the most successful publications of the seventeenth century: ‘The Queens Closet Opened,’ first published in 1655. With various corrections and additions, it went into at least eighteen editions in the seventeenth century alone, and was further reprinted in the 18th century. It was in three parts, ‘The Pearl of Practise’ (remedies), ‘A Queens Delight’ (confectionery), and ‘The Compleat Cook’ (cookery). In the Preface, the presenter, W. M., informed the public that these were Henrietta Maria’s own receipts: Who is W.M.? In her fascinating article online, Jane Archer, of the University of Warwick, puts forward some compelling facts to support the theory that,----- ‘W. M.’ would have been instantly identifiable as Walter Montagu[e] (c.1603-1677), perhaps the closest and most loyal of Henrietta Maria’s ‘late servants’. A Catholic, an exile, a published author, a loyal servant who ‘fell with the Court’, and a secretary ---‘ Jane archer elaborates ‘---The precise facts of Montagu’s life are sketchy, but it is clear that he served Henrietta Maria as secretary and spy, a keeper and discoverer of secrets. The second son of the Earl of Manchester and a protégé of the Duke of Buckingham, Montagu first met Henrietta Maria in 1624, when he was sent on a secret mission to France to prepare the way for marriage negotiations. Following Buckingham’s assassination in 1628, Montagu established himself as a leading member of the Queen’s court at Denmark House. During the 1630s, he influenced the religious, political, cultural and philosophical life of Henrietta Maria’s household. Following his conversion to Catholicism in 1635, Montagu encouraged the Queen to take a more active role in propagating the Catholic faith in England ----‘ (because of this pushing of the Catholic faith, she become a hated figure, and her portrait as frontispiece to the ‘Closet Opened’ was often torn out. This is why many copies now lack the unique engraving) -----‘Montagu spent these years supervising the publication of his writings (some of which had previously circulated in manuscripts) in England. A brief scan of the dates of Montagu’s publications (1648, 1649, 1656 and 1660) reveals that he was in close and frequent contact with London publishers during the period when The Queens Closet Opened was first published.’ Archer further states ---‘ Indeed, if Montagu can be identified with ‘W. M.’, then it is tempting to interpret the publication of The Queens Closet Opened as a continuation of his work as loyal secretary to Henrietta Maria. An important aspect of the work of a secretary. ----‘ Due to failing health Henrietta Maria returned to her native France on the 24th June 1665, and lived the remainder of her life there. She died on 9th September 1669 at Colombes, near Paris. She was buried in St. Denis with the exception of her heart which was separately interred at Chaillot in a silver casket bearing the inscription; “Henrietta Maria, Queen of England, France, Scotland and Ireland, daughter of the King of France Henry IV the Victorious, wife of Charles I the Martyr and mother of the restored Charles II”. By any standards; a unique life and a unique book.

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Antiquarian category

ref number: 10920

Woodbridge. George
The Reform Club
1836-1978 A history from the Club's records by GEORGE WOODBRIDGE With a foreward by MAURICE ASHLEY, C.B.E. Privately printed for Members of the Reform Club in association with Clearwater Publishing Company, Inc., New York and Toronto 1978.
FIRST EDITION. 1978. 250x180mm. 1fep. Half title. Verso with frontispiece - lithograph of London Clubs incl. The Reform. Title page. Verso with ISBN. 2p Forward. 2p Preface and Acknowledgements. 2p Contents and Illustrations. 1-173. [1] 175-178 Bibliography. 179-185 Index. [1] 1fep. With numerous photographs and illustrations in-text, some full page. Fully bound navy blue cloth and gilt writing and tooling on the spine and front cover. With a wine red d/j. All in excellent condition; as new.
- The Reform Club is a gentlemen's club on the south side of Pall Mall (at number 104), in central London. Originally for men only, it has admitted women since 1981. In 1977 its subscription fees were among the highest in London. It was founded in 1836 by Edward Ellice, Whig whip, whose riches came from the bank 'The Hudson's Bay Company', but whose zeal was chiefly devoted to securing the passage of the Reform Act of 1832. The new club, for members of both Houses of Parliament, was meant to be a centre for the radical ideas which that bill represented; a bastion of liberal and progressive thought that became closely associated with the Liberal Party, which had largely succeeded the Whigs by the middle of the 19th century. Until the decline of the Liberal Party, it was de rigueur for Liberal MPs to be members of the Reform Club, which almost constituted another party headquarters, although the National Liberal Club, formed under William Gladstone's chairmanship, was established in 1882, designed to be more "inclusive", and was geared more towards Liberal grandees and activists in the country. The building, like its neighbor the Travellers Club, (number 106), was designed by Sir Charles Barry and opened in 1841. The new club was palatial, the design being based on the Farnese Palace in Rome. The Reform was one of the first clubs to have bedrooms, and its library contains some 75,000 books, mostly political history and biography. The Library was established in 1841, shortly after the Club moved into the newly built clubhouse. A comprehensive collection of parliamentary papers, reports, speeches and reference works was regarded as essential for the many active politicians amongst the early members. But the Library also aimed to achieve a broad coverage in the humanities, in order to serve the Club's more general cultural aims. The Library was formed under the guidance of Sir Anthony Panizzi, a Club member and also the most distinguished librarian of the age; from 1856 to 1866 Panizzi held the post of Principal Librarian to the British Museum, where he is particularly remembered as the designer of the famous circular Reading Room. Another famous aspect of the Club is its association with Alexis Soyer. The flamboyant chef, self-promoter and writer of several important cookery books, became Chef de Cuisine in 1837. He designed the 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 eponymous Lamb Cutlets Reform are still on the menu of this grand institution. During the Great Irish Famine in April 1847, he invented the 'magic stove' and designed a soup kitchen. The Government asked him to go to Ireland to implement his idea. He got indefinite leave from the Club and opened his soup kitchen in Dublin and his 'famine soup' was served to thousands of the poor for free. Soyer resigned from the Reform Club in May 1850. He was succeeded by another famous Victorian cookery-book writer; Charles Elme Francatelli, who went on to serve the club with distinction for seven years. This volume is an interesting history of an important London institution and bastion of the more liberal elements of the British establishment.

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Modern category

ref number: 11110

Roux. Albert & Michel Signed by both brothers.
The Roux Brothers New Classic Cuisine.
With a chapter of Wine by MICHAEL BROADBENT by PAUL HOGARTH and photography by ANTHONY BLAKE. MACDONALD & CO LONDON AND SYDNEY. The attractive title page and frontispiece surrounded by a double line border and covering 2pages. Incorporating a nice water-colour of a French and garden.
FIRST ENGLISH EDITION 1983. 269 x 200mm. 1fep with a tipped in 'best wishes' card in red and cream, signed by both brothers. [1] Half-title. The two-page Frontis and title page. Verso with publisher's info and dedications. 2p Contents. p7 Forward. Verso with a b/w photograph of a young Michel. 9-11 Introduction. p14 A sepia watercolour of a Chateau. 15-19 The Culinary Tradition. 1p Verso. a watercolour of a Sommelier. 21-251. 252-256 Appendices, Glossary and Index. 1fep. Maroon cloth hardcover with silver text on the spine. Fine slipcase. Very fine condition, as new.
- This excellent book was the Roux Brothers first published literary effort. It was very well received and went on to cover demand with a total of 4 editions. Next came in 1986, another of Albert's equally fine titles 'The Roux Brothers on Patisserie' that also required another edition later. Next we see in 1988, with a total of 3 editions, "At Home with the Roux Brothers'. Followed one year later in 1989, 'The Roux Brothers. French Country Cooking'. Albert Roux followed quickly in 1991 with 'The Roux Brothers Cooking for Two', printed after a run of 13 cooking programmes on the BBC. This had a total of 2 editions. !992 saw 'French Country Cooking' published with a total of 2 editions. 1996 saw Albert bring out, 'Cher Albert: Answers to everything Gastronomique'. Michel Roux brought out his own Master tome in 1994, titled 'Desserts'. A immense output from two of the most important modern Master Chefs to reside and work in England. Along with Escoffier and Elizabeth David, the Brothers were, in Culinary terms, epoch changers in the United Kingdom.

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Modern category

ref number: 11326

Gouffe. Jules - A compliment to Gouffe's Royal Cookery Book
THE ROYAL BOOK OF PASTRY AND CONFECTIONERY
(LE LIVRE DE PATISSERIE) BY JOULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED TO ENGLISH USE BY ALFONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN ILLUSTRATED WITH TEN CHROMO-LITHOGRAPH AND ONE HUNDRED AND TWENTY-SEVEN WOODCUTS FROM DRAWINGS FROM NATURE BY J.RONJAT LONDON: SAMPSON LOW, MARSTON, LOW, & SEARLE CROWN BUILDINGS IN FLEET STREET . E.C. 1874 All rights reserved
FIRST AND SOLE EDITION. 240 X 168mm. 4feps. Half title. [1+1] Coloured frontispiece. Title page in red and black text. [1] 1+vi-xii. 1+xiv Contents. 1+2-453. [1] 1+456-471 Index. [1] 1+474 Index of 127 woodcuts. 2p Advertisements. with 10 chromo-lithograph coloured plates. 3feps. Very nice modern quarter dark brown calf with calf corners and marbled boards. Spine with raised bands and elaborate gilt and blind tooling. A red and a green label with gilt lettering. Externally and internally very bright and clean. A handsome copy.
- Translated from the French by Jules's brother Alphonse, Jules Gouffe's 'Royal Book of Pastry' is quite rare. Axford does not even have an entry for Gouffe, while Oxford, Cagle and Bitting do not have a copy, although Bitting records the first French edition of 1873. This book was written to accompany the more common 'Royal Book of Cookery'. It is also just as handsome and well produced.

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Antiquarian category

ref number: 11040

Gouffe. Jules - An apprentice of Careme's
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 3feps. Half title with advertisement on verso. [1] Coloured Frontispiece. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Illustrations. 1+xvl Contents. 1p List of coloured plates. [1] 1p Part the first. [1] 1+4-573. [1] 1+576-599 Index. [1] 3feps. Beautiful modern binding in half dark calf and corners with marbled boards. Spine with raised bands with elaborate gilt and blind tooling, a red and a green label with gilt lettering. Gilt edges to the text block. Externally and internally very clean. A handsome copy.
- Jules Gouffe was born 1807 and died 1877. He felt himself to have a talent for cookery from his early youth. His father, an established pastry-cook in the Saint-Merri quarter, taught him the basic principles of cookery. It was then that Antonin Careme, the great French Chef, hearing of the talent of the young Gouffe, who at seventeen was already showing promise in the decoration and presentation of set-pieces, took him into his kitchens at the Austrian Embassy in Paris. Careme turned him into a model carftsman, and a celebrity of his day. In 1840, Jules Gouffe set up on his own in the Faubourg Saint-Honore; his restaurant became one of the best in Paris. In 1855 he retired, but went back to work in 1867, encouraged by those famous gourmets, Dumas the elder and Baron Brisse. This pair of epicures offered him the post of Head Chef at the Jockey Club. It was the time that Gouffe began to work on his 'Livre de Cuisine' (of which, 'The Royal Cookery Book' is the English translation) a magnificent book which deserves a place in every cookery book collection or library, side by side with Careme, Plumery, Urbain Dubois, Emile Bernard, Escoffier, et al. The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates delight lovers of good books in a way that perhaps other productions do not.

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Antiquarian category

ref number: 11027

Gouffe. Jules - With the original elaborate gilt binding.
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. NEW EDITION LONDON SAMPSON LOW, SON, MARSTON, SEARLE, AND RIVINGTON CROWN BUILDINGS, 188 FLEET STREET 1883 (All rights reserved)
245x170mm. 1fep. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. 1+viii-xii Preface. 1+xvi Contents. (1)xvi Illustrations. 1p List of coloured plates. [1] 1p Part the first. [1] (1)4-573. [1] (1)576-599 Index. [1] 1fep. With the full original navy blue cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is slightly darkened. All edges gilt. The Title page has one small 1/4" spot of foxing not affecting text. Overall a very good copy.
- The pleasing way the book is set out, the very good professional recipes, the numerous woodcuts, the sixteen magnificent coloured chromo-lithographed plates and especially with the original binding, makes this one of the more attractive books published. It is also one of the best professional cookery books that highlights a raised level of craftsmanship.

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Modern category

ref number: 11107

Gouffe. Jules - Rare first edition in beautiful original binding.
THE ROYAL COOKERY BOOK
(LE LIVRE DE CUISINE) BY JULES GOUFFE CHEF DE CUISINE OF THE PARIS JOCKEY CLUB TRANSLATED FROM THE FRENCH AND ADAPTED FOR ENGLISH USE BY ALPHONSE GOUFFE HEAD PASTRY-COOK TO HER MAJESTY THE QUEEN COMPRISING DOMESTIC AND HIGH-CLASS COOKERY ILLUSTRATED WITH SIXTEEN LARGE PLATES PRINTED IN COLOUR, AND ONE HUNDRED AND SIXTY-ONE WOODCUTS FROM DRAWINGS FROM NATURE BY E. RONJAT. [with an illustration of a fore-rib of beef] LONDON SAMPSON LOW, SON, MARSTON CROWN BUILDINGS, 188 FLEET STREET 1868 (All rights reserved)
FIRST ENGLISH EDITION. 245x170mm. 2feps. Half title with advertisement on verso. [1] Coloured Frontispiece with tissue guard. Title page in red and black text (with illustration of a beef forerib). [1] 1+vi Translators preface. (1)viii-xiii Preface. [1] (1)xvi Illustrations. (1)xviii Contents. 1p Part the First. [1] (1)4-671. [1] (1)674-677 Appendix. [1] (1)680-700 Index. (1)702 Index to Woodcuts. (1) Index to Cloured Plates. [1] 1fep. With the full original dark burgundy cloth binding and the elaborate gilt tolling on the spine and front boards. The spine has been expertly re-laid and strengthened and the gilt tooling is nice and bright all over. All edges gilt. Text block is tight and very clean. A fantastic copy in the original state.
- Jules Gouffe wrote very eloquently - "Having, from my earliest youth, embarked upon a career of cookery, I saw much, observed much, practised much in every sense of the word. I am not one of those who declare that French cookery, that part of our national heritage of which we have reason to be proud, is lost today and that it will never recover. The good and true things never die. No doubt there may be periods of decline, but sooner or later, with hard work, intelligence and good will, there must be a recovery. If, thanks to the reforms and the methods which I propose, I find that in a few years' time everyone, whatever his rank in society, is eating as well as he possibly can. On the one hand, household cookery is at last being carried on with care, economy and comfort; on the other hand, the ‘grande cuisine' goes forward under progressive conditions, and with that good taste and brilliance which is so appropriate to a century of enlightenment and luxury like our own; then I shall have truly attained the goal which I have set myself, I shall feel myself well paid for all my pains.” Gouffe wrote four major works in French. They have all have been translated into English by Alphonse Gouffé, his brother who was also the Head Pastry Chef of Queen Victoria. 1. Le livre de cuisine – the ‘The Royal Cookery Book’ in English it was rated as one of the finest cookbooks ever written. 2. Le livre de patisserie- The Royal Book of Pastry and Confectionery highlighting the methods of creating ‘pièces montées’ was published in 1873 by Librairie Hachette. 3. Le livre des conserves- The Book of Preserves by Jules Gouffe was also published in 1873. 4. Le livre des soupes et des potages- This book by Gouffe contained more than 400 soup recipes. He died at Neuilly in 1877.

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Antiquarian category

ref number: 11199

Francatelli. Charles Elme - A first edition.
THE ROYAL ENGLISH AND FOREIGN CONFECTIONER:
1862 A PRACTICAL TREATISE ON THE ART OF CONFECTIONARY IN ALL ITS BRANCHES; COMPRISING ORNAMENTAL CONFECTIONARY ARTISTICALLY DEVELOPED; DIFFERENT METHODS OF PRESERVING FRUITS, FRUIT PULPS, AND JUICES IN BOTTLES, THE PREPARATION OF JAMES AND JELLIES, FRUIT, AND OTHER SYRUPS, SUMMER BEVERAGES, AND A GREAT VARIETY OF NATIONAL DISHES; WITH DIRECTIONS FOR MAKING DESSERT CAKES, PLAIN AND FANCY BREAD, CANDIES, BONBONS, COMFITS, SPIRITOUS ESSENCES, AND CORDIALS. ALSO, THE ART OF ICE-MAKING, AND THE ARRANGEMENT AND GENERAL ECONOMY OF FASIONABLE DESSERTS. BY CHARLES ELME FRANCATELLI, PUPIL TO HE CELEBRATED CAREME, AND LATE MAITRE D'HOTEL TO HER MAJESTY THE QUEEN; AUTHOR OF "THE MODERN COOK," "THE COOKS GUIDE," AND "COOKERY FOR THE WORKING CLASSES." With numerous Illustrations in Chromo-Lithography. LONDON: CHAPMAN AND HALL, 193 PICADILLY. 1862. (The rights of Translaton is reserved.)
FIRST EDITION. 1fep. Half title. [2] Frontispiece of a Brides Cake. Title page. [1] (1)vi-viii Preface. (1)x-xxiii Contents. [1] (1)xxvi-xxviiList of Illustrations. [1] (1)2-396. 4p Bills of Fare. (1)402-422 Index. (1)2-18 Advertisements. Original navy blue cloth with ornate blind tooling and a fresh gilt deice on the front cover. The spine sympathetically relaid with the original cloth and gilt lettering and tooling. slightly darker than the boards. Overall a nice bright clean copy externally and internally with very light foxing to the half title and title pages. This is the scarce 1st edition not usually found in such good condition. There was also a 2nd of 1866 and a 3rd of 1874.
- Although little is written about him today Charles Elme Francatelli (1805-1876) was one of the culinary celebrities of his time. An Englishman of Italian extraction who traveled to France to work under the legendary Antonin Carême the founder of French haute cuisine. Revered for his blending of the best of Italian and French cuisine, Francatelli was regarded as a leading chef in Victorian London and spent most of his career in Britain directing the kitchens of several aristocrats and nobleman. In particular his early career saw him in the employ of the Earl of Chesterfield, Earl of Dudley and Lord Kinnaird at Rossie Priory in Perthshire. In 1840 he was back in London managing the plush and fashionable Crockford's, a successful private club and gaming house on the west side of St James's street. Despite only being at Crockford's for a brief period it was to prove a successful move. Spotted by a steward of the royal household Francatelli was appointed maitre-d'hotel and chief cook in ordinary to the Queen. Although his royal appointment was short it was undoubtedly a highlight in his career. As to why he left is not clear. Some people speculate that it may have been Queen Victoria's lack of enthusiasm for French cuisine or maybe Prince Albert's tendency toward less extravagant culinary preparations. Either way in 1842 Francatelli left his royal duties after serving just one year. His next post saw Francatelli undertake the culinary management of the Coventry House Club, #106 Piccadilly (this became the St James's club in 1869, a gentleman's club that occupied the premises for over 100 years). In 1854 he was appointed chef de cuisine at the Reform Club whose kitchens designed by its first chef Alexis Soyer were described as the greatest in London. Francatelli remained there for seven years. Between 1863 and 1870 he managed the St. James's Hotel in Berkeley Street, and then joined the Freemasons' Tavern in Great Queen Street, a post he held until just before his death in 1876. Although Francatelli had the experience, charm and flourish necessary to please the highest of Royalty, his greatest love was the simple act of cooking. Even though he was able to dress the costliest and elaborate of banquets and despite working for some of the most distinguished of British aristocracy and gentry, Francatelli was known as a culinary economist. Often quoted, he once remarked that "he could feed every day a thousand families on the food that was wasted in London". To this end in 1852 he issued A ‘Plain Cookery Book for the Working Classes’, which contained information of practical value to the working classes. This included economical delights such as cow-heel broth, bubble and squeak , sheep's pluck and a pudding made of small birds. Known for his sweet tooth, Francatelli’s fourth book, "The Royal English and Foreign Confectionery Book" - 1862, was to be his last published work. Francatelli died at Eastbourne on 10 Aug. 1876 as one of the fortunate people who lived their lives doing what they loved best.

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Antiquarian category

ref number: 11032