Results 1 - 8 of 15 results
    Page
  • 1
  • 2

Consult Me -

1868 - William Nicholson and Sons, Halifax - First Edition
A nice example of this fabulous compendium of all things, the title being so long that we have used the condensed version printed on the covers. Few illustrations amongst text.

All listed in alphabetical order, the majority being recipes and medicinal remedies.
 
More details

Price HK$ 2,000



Modern Confectionary; Containing Receipts for Drying and Candying, Confits, Cakes, Preserves, Liqueurs, Ices, Jellies, Creams, Sponges, Pastes, Potted Meats, Pickles, Wines, Etc. Etc. Etc. By the Author of Modern Cookery - Anon

1833 - Printed by and for Henry Mozley and Sons, Derby - Second Edition
A rare little early 19th century work on deserts, pickles, relish and wine, first published in 1826.

Chapters are:
Drying and Candying; Lozenges and Confits, Cakes, Biscuits, etc.; Puddings; Preserves; Sirups, Liqueurs, and Waters; Ices; Jellies; Creams, Custards, etc.; Sponges; Patties, Pastes, etc.; Potted Meats; Pickles, Catsups, etc.; Observations on British Wine. 
More details

Price HK$ 3,800



The Book Of Household Management - Isabella Beeton

1888 - Ward, London - Entirely New Edition, Revised and Corrected. 435th thousand.
This book has more wisdom to the square inch than any work of man’ - Sir Arthur Conan Doyle.

A finely bound early edition of this truly important English work, and one of the most successful cookbooks of all time. Containing over 1,300 pages of recipes, culinary advice, and household hints - a total of 3,384 entries including 2,703 recipes.

Profusely illustrated with 12 full page colour chromolithographic plates, 10 full page wood engravings and numerous black and white illustrations throughout the text.

Mrs Beeton’s incomparable
Book of Household Management was one of the earliest cookery books to use coloured illustrations. 
More details

Price HK$ 4,500



Mrs. Beeton s Book of Household Management - Isabella Beeton

1906 - Ward, London - New Edition, Revised, Enlarged, Brought up to Date, and Fully Illustrated

‘This book has more wisdom to the square inch than any work of man’ -
Sir Arthur Conan Doyle.

The largest edition of this truly important English work, and one of the most successful cookbooks of all time, in a contemporary binding. First published in 1861, by 1906 the size of this already substantial volume had more than tripled, to contain 3,945 recipes, 368 pages of culinary advice and household directions, all profusely illustrated with thirty full page colour plates (two of which are folding), and 111 full page black and white photographic plates.

In case you needed even more recipes, there are charming contemporary hand-written recipes at the front and rear such as ‘Coburg Pudding’, ‘Seville Orange Marmalade’,’Veal Gateau’, ‘Almond Tartlets’, ‘Cumberland Pudding, and ‘Madelines’.
 
More details

Price HK$ 4,500



A Year s Cookery - Phyllis Browne

1892 - Cassell &, London - Twenty-Second Thousand
A lovely example of this popular work by Phyllis Browne who authored a number of works on dietetics and cookery in the late nineteenth century. Usually found in poor condition.

GIving a fascinating insight into the daily lives of middle class British households, with daily menus provided for each day for a year, together with what to buy in market that day and for the forthcoming recipes, as well as hints in the ‘
Things that must not be Forgotten’ section of each day, such as ‘Preserve any little pieces of steak that may be left; they can be used for the Shepherd’s Pie to-morrow’. 
More details

Price HK$ 900



Chafing-Dish Dainties - Mrs. Sarah Brownson How

1896 - Self Published. Printed by E. C. Lockwood, Brooklyn - First Edition
'At once a stove and kitchen - the chief recommendation of the Chafing-dish is that it may be brought into use at a moment's notice.

A rare and delightful guide to the benefits of the chafing-dish, with numerous recipes for eggs and omelettes, caramels, corned beef, lobster, macaroni, oysters, turkey, veal and sweetbreads.

‘There are all possibilities within the chafing dish, providing there is a cordon blue, who gives herself up to the task of managing it. If the cook be a novice, Mrs. Sarah Brownson How of Brooklyn in her pretty book “Chafing Dish Dainties” will explain all the niceties and there is also to be found an extensive menu, all to be cooked with a chafing dish.’ -
New York Times, New Book Review, 1897.

Mrs. Sarah Brownson How, a New York socialite gave frequent lectures on the art of housewifery as well as the history of New York.
 
More details

Price HK$ 2,000



The National Cookery Book - Mrs. Elizabeth D. Gillespie

1876 - Women's Centennial Executive Committee, Philadelphia - First Edition
A superb first edition of America's first "National Cookbook", covering 37 states & territories, with 950 recipes, in 27 chapters.

Chapters include all-American recipes for meals and dishes like Florida Charlotte Russe, Wisconsin Breakfast Eggs, Hominy Pancakes, Open Air Cooking (first published recipe for a clam bake), Seven Receipts from an Oneida Squaw, Indian Corn, Turkey with Plum Pudding Stuffing, Crimslech for Passover, Kichlers for Purim Night, Indian Bread with Buttermilk, St. Charles Corn Bread, etc.

National Women's Day was the 7th Nov 1876 - election day of that year and the Women's Centennial Committee raised $126,000 from the cookbook.
 
More details

Price HK$ 8,000



The Table: A Monthly Publication Devoted to the Refinements of the Table - January, February, March, April, May, June, July, and August. - Barry Gray (editor)

1873 - M. Doolady, New York - First Editions
All eight months of this short lived publication, ‘dedicated to an upscale audience, the magazine promised attention to the “art of good living” and published articles on public banquets and social breakfasts’. Extremely rare, and bound in their original paper wrappers. 
More details

Price HK$ 4,000



 
Results 1 - 8 of 15 results
    Page
  • 1
  • 2