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Results 9 - 15 of 15 results
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Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles -
Colonel Kenney-Herbert Wyvern
1885 - Higginbotham &, Madras - Fifth Edition
A scarce example of this popular cook book by ‘Wyvern’, expanded and revised from the first edition (’Culinary Jottings for Madras) published seven years earlier. All early editions are scarce because being a working cook book it is prone to all the usual issues that modern cookbooks are also in danger of, combined with the original cheap paper and glues used for its production in Madras.
With numerous chapters including two on ‘Our Curries’ and ‘Curries and Mulligatunny’, as well as ‘Camp Cookery’, ending with a fascinating essay about the British kitchens of India.
Recipes include helpful hints and advice, for example ‘Potted Prawns ought to be oftener seen at Madras than they are’ and suggestions on where to purchase the best potted meats, anecdotes (see ‘Mulligatunny’), a complete chapter titled ‘Notes on Curing of Meat’.
Published by legendary Indian book sellers Higginbotham’s, this work and other titles by ‘Wyvern’ ‘swept Higginbotham’s from being just a book establishment into becoming a part of India’s print and publishing history’ [Bangalore Mirror]
More details
Price HK$ 3,000
1885 - Higginbotham &, Madras - Fifth Edition
A scarce example of this popular cook book by ‘Wyvern’, expanded and revised from the first edition (’Culinary Jottings for Madras) published seven years earlier. All early editions are scarce because being a working cook book it is prone to all the usual issues that modern cookbooks are also in danger of, combined with the original cheap paper and glues used for its production in Madras.With numerous chapters including two on ‘Our Curries’ and ‘Curries and Mulligatunny’, as well as ‘Camp Cookery’, ending with a fascinating essay about the British kitchens of India.
Recipes include helpful hints and advice, for example ‘Potted Prawns ought to be oftener seen at Madras than they are’ and suggestions on where to purchase the best potted meats, anecdotes (see ‘Mulligatunny’), a complete chapter titled ‘Notes on Curing of Meat’.
Published by legendary Indian book sellers Higginbotham’s, this work and other titles by ‘Wyvern’ ‘swept Higginbotham’s from being just a book establishment into becoming a part of India’s print and publishing history’ [Bangalore Mirror]
More details
Price HK$ 3,000
A Collection of above Three Hundred Receipts -
Mary Kettilby, By Several Hands
1734 - First Part - Printed for Executrix of Mary Kettilby, London - Fifth Edition of Part I, Fourth Edition of Part II
Originally published in 1714, Kettilby's book was a collective effort, with recipes taken from various sources, as indicated in the Preface: ‘a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection’.
It contains a wide-range of recipes and home remedies; the second part, with a separate title-page 'A collection of receipts in cookery, physick and surgery’, as well as 'a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c.'
This work is usually credited with having the first recipe for marmalade. Many of the recipes seem irresistible, like ‘The best orange pudding that ever was tasted’. Of course there are other important and wonderful ‘receipts’ included, covering many areas from mad dog bites, in-growing toenails, thicker hair, and apoplectick pain in the head, to scurvy in the teeth.
More details
Price HK$ 6,200
1734 - First Part - Printed for Executrix of Mary Kettilby, London - Fifth Edition of Part I, Fourth Edition of Part II
Originally published in 1714, Kettilby's book was a collective effort, with recipes taken from various sources, as indicated in the Preface: ‘a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection’. It contains a wide-range of recipes and home remedies; the second part, with a separate title-page 'A collection of receipts in cookery, physick and surgery’, as well as 'a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c.'
This work is usually credited with having the first recipe for marmalade. Many of the recipes seem irresistible, like ‘The best orange pudding that ever was tasted’. Of course there are other important and wonderful ‘receipts’ included, covering many areas from mad dog bites, in-growing toenails, thicker hair, and apoplectick pain in the head, to scurvy in the teeth.
More details
Price HK$ 6,200
The Lady's Assistant for Regulating and Supplying her Table, Being a Complete System of Cookery -
Charlotte Mason
1777 - J. Walter, London - Third Edition
A particularly clean copy of this important but much neglected eighteenth century cookery book. Unusually, the table settings show layouts for more ordinary households as well as affluent ones, and the recipes follow this pattern. Scarce in any early editions.
‘Mrs Mason's lucidly composed English makes her delightful recipes as easy to follow today as they were in the eighteenth century, enabling the adventurous modern cook to re-create the extraordinary food of the Age of George III without a great deal of difficulty. Her fascinating bills of fare are invaluable to historians of food and dining for the insight they afford into the mores of Georgian table service.'
More details
Price HK$ 8,000
1777 - J. Walter, London - Third Edition
A particularly clean copy of this important but much neglected eighteenth century cookery book. Unusually, the table settings show layouts for more ordinary households as well as affluent ones, and the recipes follow this pattern. Scarce in any early editions.‘Mrs Mason's lucidly composed English makes her delightful recipes as easy to follow today as they were in the eighteenth century, enabling the adventurous modern cook to re-create the extraordinary food of the Age of George III without a great deal of difficulty. Her fascinating bills of fare are invaluable to historians of food and dining for the insight they afford into the mores of Georgian table service.'
More details
Price HK$ 8,000
Healths Improvement: or, Rules Comprising and Discovering The Mature, Method, and Manner of Preparing all sorts of Food Used in this Nation. -
Thomas Muffett (Moffett), Christopher Bennet
1655 - Printed by Tho: Newcomb for Samuel Thornton, at the sign of the white Horse in Pauls Churchyard - First Edition
‘Written by that ever Famous Thomas Muffett, Doctor in Physick: Corrected and Enlarged by Christopher Bennet, Doctor in Physick, and Fellow of the Colledg of Physitians in London.’
Scarce first edition of this posthumous work, which André Simon said was “probably compiled about 1595. Some chapter headings will give an idea of the scope of this work, which is composed throughout in a gossipy and very readable style. ‘What Diet is’. ‘How it is to be chosen’. ‘Of Meats’. ‘Of the flesh of tame beasts’. ‘Of the flesh of wild fowl’ . . .”
From the collection of noted bibliophile and perfectionist, Brent Gration-Maxfield, with his neat pencil annotation to the front.
See page 154, where Muffett describes the flying fish he was shown by his friend Sir Francis Drake.
The work includes the important observation, made for the first time, that eating liver is beneficial to certain eye diseases. It also contains the first list of British wildfowl, and recognition of their migratory habits.
More details
Price HK$ 40,000
1655 - Printed by Tho: Newcomb for Samuel Thornton, at the sign of the white Horse in Pauls Churchyard - First Edition
‘Written by that ever Famous Thomas Muffett, Doctor in Physick: Corrected and Enlarged by Christopher Bennet, Doctor in Physick, and Fellow of the Colledg of Physitians in London.’Scarce first edition of this posthumous work, which André Simon said was “probably compiled about 1595. Some chapter headings will give an idea of the scope of this work, which is composed throughout in a gossipy and very readable style. ‘What Diet is’. ‘How it is to be chosen’. ‘Of Meats’. ‘Of the flesh of tame beasts’. ‘Of the flesh of wild fowl’ . . .”
From the collection of noted bibliophile and perfectionist, Brent Gration-Maxfield, with his neat pencil annotation to the front.
See page 154, where Muffett describes the flying fish he was shown by his friend Sir Francis Drake.
The work includes the important observation, made for the first time, that eating liver is beneficial to certain eye diseases. It also contains the first list of British wildfowl, and recognition of their migratory habits.
More details
Price HK$ 40,000
The Experienced English Housekeeper, for the use and ease of Ladies, Housekeepers, Cooks -
Elizabeth Raffald
1799 - R. Baldwin, London - The Twelfth Edition
Eighteenth century edition in contemporary binding, illustrated with one folding plate of a copper stove, two folding plates of table settings, and engraved frontispiece of the author. Organised into three sections - I: Soups, Fish, Meat, Game... II: Confectionary, Puddings, Directions to set out a Table... III: Pickling, Wines, Catchups, and a Correct List of every Thing in Season for every Month in the Year.
The amazing Elizabeth Raffald [1733-81] of Doncaster, spent fifteen years as housekeeper to Lady Elizabeth Warburton, and married the gardener in 1763, she then opened firstly a confectioner’s shop and then three inns in succession as well as a cookery school. She is said to have had sixteen daughters in eighteen years, founded Salford's first newspaper, established a registry office for servants and compiled Manchester's first Directory which she brought out in 1772, 1773 and 1781.
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Price HK$ 3,500
1799 - R. Baldwin, London - The Twelfth Edition
Eighteenth century edition in contemporary binding, illustrated with one folding plate of a copper stove, two folding plates of table settings, and engraved frontispiece of the author. Organised into three sections - I: Soups, Fish, Meat, Game... II: Confectionary, Puddings, Directions to set out a Table... III: Pickling, Wines, Catchups, and a Correct List of every Thing in Season for every Month in the Year.The amazing Elizabeth Raffald [1733-81] of Doncaster, spent fifteen years as housekeeper to Lady Elizabeth Warburton, and married the gardener in 1763, she then opened firstly a confectioner’s shop and then three inns in succession as well as a cookery school. She is said to have had sixteen daughters in eighteen years, founded Salford's first newspaper, established a registry office for servants and compiled Manchester's first Directory which she brought out in 1772, 1773 and 1781.
More details
Price HK$ 3,500
The Epicurean -
Charles Ranhofer
1894 - Charles Ranhofer, New York - First Edition
Inscribed by Ranhofer to Monsieur Louis Bouchard as a ‘Souvenir de bonne amitié’.
Rare, majestic, and fine copy of ‘one of the most important books in modern cooking - a treasure trove of culinary information and a fascinating look at elite restaurant cooking from the Civil War to the turn of the last century.’ [Los Angeles Times 2005].
‘The turn-of-the-century Delmonico's chef spills everything he knows about cooking. Ranhofer's work was unprecedented - and was considered high treason by his peers at the time. A fascinating and imposing tome and an important piece of culinary history.’ - Anthony Bourdain.
Delmonico’s was one of the famous restaurant in New York in the 19th century; his clients included the Grand Duke Alexis of Russia, Charles-Louis Napoleon, Oscar Wilde, Charles Dickens, amongst many others. Ranhofer himself ‘was the greatest cook America ever knew, "one who moved among the great chefs of France as peer and equal"’. [O’Connell. Thomas 86].
This massive volume contains over 3,500 recipes, illustrated throughout with more than 800 plates from woodcuts, accompanied by hundreds of menus, a history of table settings and instructions for American, French and Russian service.
More details
Price HK$ 30,000
1894 - Charles Ranhofer, New York - First Edition
Inscribed by Ranhofer to Monsieur Louis Bouchard as a ‘Souvenir de bonne amitié’.Rare, majestic, and fine copy of ‘one of the most important books in modern cooking - a treasure trove of culinary information and a fascinating look at elite restaurant cooking from the Civil War to the turn of the last century.’ [Los Angeles Times 2005].
‘The turn-of-the-century Delmonico's chef spills everything he knows about cooking. Ranhofer's work was unprecedented - and was considered high treason by his peers at the time. A fascinating and imposing tome and an important piece of culinary history.’ - Anthony Bourdain.
Delmonico’s was one of the famous restaurant in New York in the 19th century; his clients included the Grand Duke Alexis of Russia, Charles-Louis Napoleon, Oscar Wilde, Charles Dickens, amongst many others. Ranhofer himself ‘was the greatest cook America ever knew, "one who moved among the great chefs of France as peer and equal"’. [O’Connell. Thomas 86].
This massive volume contains over 3,500 recipes, illustrated throughout with more than 800 plates from woodcuts, accompanied by hundreds of menus, a history of table settings and instructions for American, French and Russian service.
More details
Price HK$ 30,000
The Honours of the Table -
John Trusler, John Bewick (illustrator)
1791 - for the author, London - Second Edition
Of all the graceful accomplishments, and of every branch of polite education, it has long been admitted, that a gentleman and a lady never shew themselves to more advantage, than in acquitting themselves well in the honours of their table; that is to say, in serving their guests and treating their friends agreeable to their rank and situation in life.
A scarce copy of this wonderful little work, first published in 1788, in the original marbled paper boards and illustrated with twenty-seven woodcuts by John Bewick, including wood-engraved Trusler coat-of-arms. Bound with the complete 12 page ‘List of Books by the Rev. Dr, Trusler, At the Literary-Press, No. 62, Wardour Street, Soho. 1792’’.
Reverend Trusler was a prolific author whose eclectic output included everything from tips on gardening to commentaries on Hogarth engravings.
More details
Price HK$ 10,000
1791 - for the author, London - Second Edition
Of all the graceful accomplishments, and of every branch of polite education, it has long been admitted, that a gentleman and a lady never shew themselves to more advantage, than in acquitting themselves well in the honours of their table; that is to say, in serving their guests and treating their friends agreeable to their rank and situation in life.A scarce copy of this wonderful little work, first published in 1788, in the original marbled paper boards and illustrated with twenty-seven woodcuts by John Bewick, including wood-engraved Trusler coat-of-arms. Bound with the complete 12 page ‘List of Books by the Rev. Dr, Trusler, At the Literary-Press, No. 62, Wardour Street, Soho. 1792’’.
Reverend Trusler was a prolific author whose eclectic output included everything from tips on gardening to commentaries on Hogarth engravings.
More details
Price HK$ 10,000
Results 9 - 15 of 15 results
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