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Redzepi. Rene - A signed copy.
Time and place in Nordic Cuisine.
Rene Redzepi. Photographs by Ditte Isager,
FIRST EDITION 2010. 4to. 295x255x40mm. Pastedown with book description. Fep with Repzepi’s signature. [1] Title page in yellow. 2 pages with Noma written across. [1] A large folding plate that is a illustrated map of the Nordic region with towns and places of importance to Noma. 1p Contents. (1)7-354. 3p Photographs of everyone at Noma. 5p Glossary. 6p Index. 1fep. Back paste-down with a small bio’ of Redzepi. With 200 fine photographs. Hard boards fully covered in grey printed cloth. As new.
- Placed unusually on the inside paste-down, there is a small concise description of the aims of Noma. It starts: "Noma: Time and place in Nordic Cuisine is an exclusive insight into the food philosophy and creativity of Chef Rene Redzepi and his innovative Copenhagen Restaurant, Noma. The book looks at every aspect of Noma and its cuisine. As well as including over 90 recipes, each of which have been specially photographed, it explains Redzepi’s evolution as a chef, describing his discovery of seasonal Nordic produce and how he has developed this into a well defined cuisine. It also portrays his relationships with some of Noma’s most dedicated suppliers, detailing the incredible commitment many have to producing and foraging ingredients of extraordinary high quality. The book provides a unique understanding of what Redzepi refers to as “The Perfect Storm”: the maelstrom of operating at the cutting edge of international gastronomy using only locally sourced ingredients. With 200 specially commissioned photographs by Ditte Isager showing the restaurant's dishes, ingredients and suppliers, and also the wild Nordic Landscape. The book is the showcase of its tenacious driving force, Rene Redzepi. He was born 16 December 1977. The co-owner of the two-Michelin starred Noma, situated in the Christianshavn neighborhood of Copenhagen, Denmark. It was voted the best restaurant in the world in 2010 San Pellegrino Awards and Restaurant magazine (incidentally proving 3 Michelin stars are not necessarily the pinnacle achievement to aim for). Redzepi is the son of an ethnic Albanian father, who migrated to Denmark from what was then Yugoslavia (now Republic of Macedonia) and a Danish mother. After choosing a culinary career at random, he trained at the restaurant ‘Pierre Andre’ which had just opened in Copenhagen and soon received a Michelin star. He first visited Ferran Adria’s ‘El Bulli’ as a guest in 1998 and has subsequently worked there during the 1999 season. Back in Copenhagen he started working at ‘Kong Hans Kælder’ that had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working with Thomas Keller in California at The French Laundry but returned to Kong Hans Kælder and Copenhagen. In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse that was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef. Interestingly the Noma brigade photographs at the back of the book have a total of 42 people. A huge number by any other restaurant’s staffing standards. With this book, Redzepi will become as well known and referenced as Adria and Blumenthal, the other two famous gastronomic de-constructors.

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Modern category

ref number: 11165

Ciacconius. Petrus - A very interesting medieval text with fine illustrations.
TOLETANUS DE TRICLINIO,
SIVE DE MODO CONVIVANDI Apud priscos Romanos, & de conviviorum apparatu. Accedit Fulfii Usini Appendix, & Hier Mercurialis De accubitusin coena Antiquoum origine, Differtatio. (a printers device) Amstelaedami, Apud Henricum Wetstenium. (a single line) MDCLXXXIX.
1689. 12mo. 129x79mm. 1 fep. Full page Frontis of title. [1] 3-5. Printed additional engraved title. [1] 4page Lectori. 2-109. 110-111 A full page engraving with an explanation. [1] De Triclinio Appendix [1] 115-382. 383-384 Half-title. [1] 385-445 De accubitu antiquorum. 1-23 Index. 1fep. 6 leaves of plates (5 folding), and numerous full-page engravings. Clean and solid text block. A quarter re-laid light brown leather spine, 2 red labels, gilt lines with gilt devices. Marbled boards with leather tips.
- The fifth edition of DE TRICLINO; third edition of DE TINTINABULIS (but the first to include Magis' treatise on the rack). An unusual mixture of Roman Gastronomy, Bell Ringing, and Torture. Pedro Chocón, also known as Petrus Ciacconius, (1526-1581) was a professor of Greek at the university of Salamanca who specialized in classical history. The headline text in this volume, De Triclinio, literally "on the dining room," examines the dining habits and customs of ancient Rome, with chapters on food and drink, etiquette and table dressing. Chocón's text is accompanied by an appendix by Fulvio Orsini. Orsini, the illegitimate son of a Knight Hospitaller of the famous Roman Orsini family, was an Italian humanist who specialized in editing and appendix-writing and befriended the painter El Greco. The De Triclinio is here bound with two treatises, the De Tintinnabulis and De Equuleo, by Girolamo Maggi, also known as Hieronymus Magius. Maggi was an Italian polymath who focused his efforts on military history and Roman burial customs and was captured by the Ottoman Turks when Cyprus was invaded in 1571. He wrote these two treatises in prison. De Tintinnabulis, on bell ringing and carillons, is often overlooked in favor of the De Equuleo, an early work focusing on the use of the torture rack. In this volume, the De Equuleo is amply illustrated with full-page engravings. Both of these treatises were published posthumously: Maggi died in prison of strangulation. Simon 344; Vicaire 174

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Antiquarian category

ref number: 11123

PISANELLI. BALDASSARE - Medieval advice on Cookery & Gastronomy.
TRATTORA DELLA NATURA
DE' CIBI, B DEL BERE - DI - BALDASSARE PISANELLI - Medico Bolognese - Nel quale non solomente tutti le vitu, e vizj de quelli minutamente si palesano; mo anche i rimedj per correeggere i loro difetti copiofamente s'insegnano, tan-to nell' apparecchiarli per l'ufo, quan-to nell' ordinaire il modo di riceverrli, Distinto in un vigo, e bellissimo par-tirmento tutto pieno delle dottrine de'piu celbri Medici, e Fi-losofi, con molte belle istorie natulari. - EDIZIONE SECONDA, - Dilgentemente Corretta. (a small printer's device) - IN NAPOLI ][ M.DCC.LXXXII - Nella Imprenta Severinia. Colle faculte Supreme.
1782. 4to. 153 x 90 mm. 1fep. Title page strengthened with some ink doodle on the top left corner, not affecting text. [1] 111-V111 Indice. (1)2-272. (The last page mis-numbered as p246. It should be p274, but text is correct, and another page 246 is correctly in place). 1fep. Text lightly age browned. Old vellum binding. Re-backed, with title in black ink script on spine. Faded red edges. A good copy. Text in cursive and roman type, within typographical border.
- Baldassare Pisanelli, a Bolognese doctor who practised medicine in Bologna in the 16th century. He authored a treatise on the plague and another on scorpions as well, but became celebrated through the erudition shown in this fine work of 'Trattato', dealing with the nature of comestibles. One point of reasoning, among many others, was that because birds fly, this capacity rendered them light and, consequently, easily digestible and well suited for those with delicate digestive tracks. Interestingly the sixteenth century quail was counted among the “animali volatili", that is recommended for noble consumption by Pisanelli; like other types of fowl, including capon, blackbirds, dove, pheasant, partridge, and the meat of virgin chicken (those having never laid an egg) which came to be esteemed as a noble food. Also noteworthy are the observations inspired by a hierarchical view of society; Tripe is a type of food for hard working people, young Partridges have a damaging effect only on rustic people. Pork harms sensitive and lazy people, but is suitable for people who suffer from fatigue a lot; the best way to eat it is roasted with spices. Porchette (a boned, stuffed and roasted suckling pig) usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment. Hams and Salamis stimulate appetite but should be eaten in moderation. Medieval beliefs aside, this very interesting work on cookery and gastronomy where the author describes the qualities and uses also of fruits, vegetables (such as mushrooms, artichokes, truffles, fennel, cucumbers), fish, cheese, and more, and also gives information about the conditions under which such food and drinks should be used. The last section is devoted exclusively to wine, describing both various types of wine and the appropriate uses for each of them. The first edition published in Rome in 1583. Further editions published at Venezia and Bergamo: 1584, 1587, 1659, appear to be reprints of the first of 1583. This stated second edition of 1782 is very uncommon. Westbury p. 173; Vicarie 682; Simon 1171; Oberlè n. 70 (1st edn.); B.IN.G. 1498.

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Antiquarian category

ref number: 11336

David. Elizabeth - A rare collection of E.D. signed ephemera.
TWENTY-FIVE ITEMS; BOOKS, BOOKLETS, CATALOGUES AND MAGAZINES.
9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. 'Cooking with Le Creuset' (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop form the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand. 9 BOOKLETS - 1. Green Pepper Berries (very rare). 2. English Potted Meats & Fish Pastes. 3. Syllabubs & Fruit Fools. 4. The Baking of an English Loaf. 5. Dried Herbs, Aromatics & Condiments. 6. The Use of Wine in Italian Cooking. 7. Entertaining with Grand Marnier. 8. 1st Edition 1963. 16 pages. Cooking with Le Creuset. (very rare). 9. Later & enlarged edition. Ring bound 38 pages. Cooking with Le Creuset. 1. BOOK. Classic Indian Vegetarian Cooking by Julie Sahni. 621 pages. With a letter from the publisher, Maria Guarnaschelli of William Morrow & Co. of New York. Asking E.D. to read the book and give her opinion. E.D. numbered the pages and wrote the 24 substantial points of critique on the back of the letter in ink. E.D. must have typed out her critical points and sent them to Maria Guarnaschelli. The points were sent Julie Sahni who responded back to E.D. as there is a further typed reply from E.D. (not signed). It also appears in the reply that E.D. appreciated and rated Sahni's book very highly. 1. AUCTION CATALOGUE. To be sold by Auction at Phillips of Bayswater on Tuesday, February 22nd, 1994 at 12 noon. This was a very well attended sell-off of E.D's house contents after her death in 1992. 1. Beautifully designed 4 page thick paper E.D. Memorial Service booklet. The front and back covers are a reprint of John Minton's dust wrapper for French Country Cooking. With the full service schedule and list of appreciations. 2. E.D. SHOP CATALOGUES. 1967-8. 1 finished equipment catalogue of 20 Pages. 2. E.D's working catalogue copy with all the extensive notations and changes in her hand. (very rare) 4. E.D. SHOP CATALOGUES & ONE ENVELOPE. 1. Kitchen Utensils. Price List 1968-9. E.D's own copy with all the new prices stuck on. 2. Summer Cooking 1968: A large A3 glossy catalogue folded into 8 pages of Kitchen Utensils and Prices. 3. Another glossy working catalogue of 20 pages of equipment and prices. Some pages empty. 4. In a brown envelope addressed to the shop from the Printer. A note in green ink in E.D's own hand informing its E.D's own copy. 1. WINE & FOOD MAGAZINE. February/March 1969. (E.D's Members copy.) With a 4 page article by E.D. specifically with recipes for Lemons. A further 2 page article about Kitchen knives that were sold in E. D's shop at 46 Bourne St. London S.W.1. An interesting read. 1. SUNDAY TIMES MAGAZINE. October 31st 1965. A 2 page article about E.D's shop opening the next day on November 1st. There is also a large 2 page photograph of E.D's kitchen in her house. 1. LARGE FORMAT 1st DRAFT WORKING COPY. Of equipment lists with annotations in E.D's hand.
All the above in fine condition and housed in a specially made box with leather spine, gilt tooling and morocco leather labels.
- Further to Elizabeth David's famous published cookery books, she continued to produce many small specialized recipe booklets, written multi-media articles etc. She also owned a kitchen equipment shop in Pimlico. The items assembled here over many years is a comprehensive collection of all aspects of her phenomenal output besides her books.

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Ephemera category

ref number: 11180

KOFFMANN. PIERRE One menu signed by Koffmann.
Two Menus from the original La Tante Claire Restaurant.
1. a la'Carte. 2. Carte des Desserts.
ITEM 1. 330 x 220mm. A large white elegant four-page cardboard menu. With embossed tooling and delicate blue and yellow decorative lines. The name of the restaurant is based on a raised tooled square. Inside yellow cover with a tipped-in label of a Chateauneuf-du-Pape, 1993 wine. The facing recto page is the same blind tooling is a copy of a Herni Matisse still life 118 x 95mm. Underneath signed by Koffmann with a cartoon image of a chef's head and hat. Inside two pages of an a la'carte menu. [1] Back Cover. ITEM 2. 220 x 151mm. Exactly the same elegant design and paper, with one page of desserts on the inside. Both as new. No Blemishes. Housed in a large cardboard cover with marbled paper.
- La Tante Claire opened in 1977 at 68/69 Royal Hospital Road, Chelsea, London SW3 4HP. The signature dish of the restaurant was [Pied de cochon aux morilles] pig's trotter with chicken mousseline, sweetbreads and morels; which when served elsewhere by Marco Pierre White, are referred to as "Pig's Trotters Pierre Koffmann". Within six years of opening, the restaurant gained its third Michelin star. It relocated from the original premises in 1998, moving to a location within The Berkeley hotel. Following the closure of the Royal Hospital Road, the premises were sold to Gordon Ramsay and would become his flagship restaurant. In the new location, the restaurant lost its third Michelin star and was reduced to two before closing in 2003. In 2009, Koffmann opened a pop-up restaurant at Selfridges Store, Oxford Street in London using the menu items from La Tante Claire. In 2010, Koffmann opened his first full-time restaurant since La Tante Claire, called 'Koffmann's' at The Berkeley Hotel, the same hotel as La Tante Claire used to be at, although at a different location within the hotel. Koffmann is a hugely admired chef within chef's circles. This is due in part to his natural modesty and the quality of his cooking speaking for him. He trained many good chefs and those that were interviewed about their observations of Koffmann, expressed very warm sentiments and praised him highly for his cuisine. His manner was in sharp contrast to the those skilled, but sometimes egotistical chefs appearing in print and TV cooking programmes. Koffmann can probably be best described, as a 'Chef's Chef'.

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Ephemera category

ref number: 11320

Venner. Tho.
VIA RECTA AD Vitam Longam.
OR, A Treatise wherein the right way and best manner of living for attaining to a long and healfull life, is clearly demonstrated and punctually applied to every age and constitution of body. Much nore enlarged than the former Impressions. By THO. VENNER Doctor of Physick in Bathe. Whereunto is annexed by the fame Author, A very necessary, and compendius Treatise of the famous Baths of BATHE. WITH A Censure of the Medicinall faculties of the Water of St. Vincents- Rocks neer the City of Bristoll. As also An accurate Treatise concerning TOBACCO. All which are likewise amplified since the former Impressions. LONDON. Printed by James Flesher, for Henry Hood, and are to be sold at his Shop in Saint Dunstans Church-yard in Fleet Street. 1650. With a second part -- THE BATHS OF BATHE OR A necessary compendious Treatise concerning the Nature, Use, and Efficacy of those famous Hot-Waters. Published for the benefit of all such as yearely, for their health, resort to those Baths. With an Advertisement of the great utility that cometh to mans body, by the taking of Physick in the Spring, inferred upon a Question moved, concerning the frequency of sickness, and death of people more in that season, than in any other. Whereunto is also annexed a Censure concerning the Water of Saint Vincents rocks near Bristoll, which is in great request and use against the Stone. By To. Venner Doctor of Physick in Bathe. LONDON. Printed by James Flesher for Henry Hood, and are to be sold at his shop in Saint Dunstans Churchyard in Fleetstreet, 1650. With a third part -- A Briefe and Accurate TREATISE CONCERNING The taking of the Fume of TOBACCO, Which very many, in these dayes, doe too too licencously use. In which the immoderate, irregular, and unreasonable use therof is reprehended, and the true nature and best manner of using it, perspicuously demonstrated. By TO. VENNER Doctor of Physick in Bathe. LONDON, Printed by James Flesher for Henry Hood, and are to be sold at his shop in Saint Dunstans Church-yard in Fleet Street, 1650
4to. Pp. Title Page. 2pp Preface. 6pp 'The Table' (1-342) There is a mis-pagination of 10 pages. It jumps from page 331 to 342 without loss of text. - THE 2nd PART; Pp. Title page. (345-393) There is a mis-pagination of 9 pages. It jumps from page 382 to 391 without loss of text - THE 3rd PART; Pp. Title Page. (397-417). Fully bound in contemporary brown calf with original boards and blind tooled borders. Original spine with blind tooling, a red label with gilt lettering and lines. The board on one side has split by the spine but still holding strongly due to re-inforced guttering on inside cover. A clean copy with minimal staining. Overall paper quality browned with age, particularly the title page. A scarce item.
- One of the most popular books on regimen of the period, with much information on diet and nutrition. Venner (1577-1660) Physician and writer. Graduated from Oxford in 1599 with a BA, and started as a medical practitioner and later was made a proper MD. He had a practice in Peterton, Bridgewater and Bath. He advocated moderation in smoking, but tears down some of the contemporary superstitions on the evil of the habit. Also, his writings did much to popularize the therapeutic waters of Bath. He was the first to use the word 'obesity' to describe people who are very overweight. In the bibliography ‘Old Cookery Books and Ancient Cuisine’ by William Carew Hazlitt, he brings our attention to Venner’s wide-ranging advice on various meats. “ He was evidently a very intelligent person, and affords us the result of his professional experience and personal observation. He considered two meals a day sufficient for all ordinary people; breakfast at eleven and supper at six (as at the universities); but he thought that children and the aged or infirm could not be tied by any rule. He condemns "bull's beef" as rank, unpleasant, and indigestible, and holds it best for the labourer; which seems to indicate more than anything else the low state of knowledge in the grazier, when Venner wrote: but there is something beyond friendly counsel where our author dissuades the poor from eating partridges, because they are calculated to promote asthma. "Wherefore," he ingenuously says, "when they shall chance to meet with a covey of young partridges, they were much better to bestow them upon such, for whom they are convenient!" Salmon, turbot, and sturgeon he also advises, is hard of digestion, and injurious, if taken to excess; nor does he approve of herrings and sprats; and anchovies he characterises as the meat of drunkards. It is the first that we have heard of them. He was not a bad judge of what was palatable, and prescribes as an agreeable and wholesome meal a couple of poached eggs with a little salt and vinegar, and a few corns of pepper, some bread and butter, and a draught of pure claret. He gives a receipt, possibly the earliest seen in print, for making metheglin or hydromel. He does not object to furmety or junket, or to custards, if they are eaten in the proper seasons, and in the middle or at the end of meals. But he dislikes mushrooms, and advises you to wash out your mouth, and rub your teeth and gums with a dry cloth, after drinking milk. The potato, however, he praises as nutritious and pleasant to the taste, yet, as Gerarde the herbalist also says, flatulent. Venner refers to a mode of sopping them in wine as existing in his time. They were sometimes roasted in the embers, and there were other ways of dressing them. John Forster, of Hanlop, in Bucks, wrote a pamphlet in 1664 to show that the more extended cultivation of this root would be a great national benefit.” - How true! But one wonders just how vocal he would be today when he sees obese children eating daily, large quantities of fried potato chips, loaded with over-used toxic frying oil.

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Antiquarian category

ref number: 10922

KRIEGL. GEORGE CHRISTOF ITEM # 2. Royal Seal of Maria Theresia Christina.
Wachssiegelplatten
of von Maria Theresia v. Österreich.
ITEM # 2. 263 x 165 mm. The seal housed in a solid clam-shell box with red felt cushioned cloth. The boards dark brown cloth and dark brown leather quarter spine with raised bands. 2 red labels with gilt lettering. A handsome item.
- Since the 15th century, Royals and lesser important persons had their own seals created to seal their own official letters/envelopes etc. The seal would be in the form of a large desk seal, seal fob or very small seal ring. The original seal would be especially commissioned and be of excellent clarity and quality. When the seal was bought, the seal engraver would send through a sample wax impression in a fine lidded case for the purchaser to check the clarity of the impression. This Royal Seal wax impression presented to Maria Theresa of Austria is such an example. The seals were also made to be attached to important royal deeds, charters etc. These deeds were in parchment or velum and would sometimes be signed by the Queen. They would mostly be chirographs or indentures. Maria Theresa Walburga Amalia Christina: 13 May 1717 to 29 November 1780, was the only female ruler of the Habsburg dominions, ruling from 1740 until her death in 1780. She was the sovereign of Austria, Hungary, Croatia, Bohemia, Transylvania, Mantua, Milan, Lodomeria and Galicia, the Austrian Netherlands, and Parma. By marriage, she was Duchess of Lorraine, Grand Duchess of Tuscany and Holy Roman Empress. Maria Theresa started her 40-year reign when her father, Emperor Charles VI, died in October 1740. Though she was expected to cede power to her husband, Emperor Francis I, and her eldest son, Emperor Joseph II, who were officially her co-rulers in Austria and Bohemia, Maria Theresa was the absolute sovereign who ruled with the counsel of her advisers. She promulgated institutional, financial, medical and educational reforms, with the assistance of Wenzel Anton of Kaunitz-Rietberg, Friedrich Wilhelm von Haugwitz and Gerard van Swieten. She also promoted commerce and the development of agriculture, and reorganised Austria's ramshackle military, all of which strengthened Austria's international standing. However, she despised the Jews and the Protestants, and on certain occasions she ordered their expulsion to remote parts of the realm. She also advocated for the state church and refused to allow religious pluralism. Whatever her weaknesses her reign produced lasting benefits.

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