ACCUM, Fredrick

Treatise on Adulterations of Food, and Culinary Poisons, A.

London: Longman, Hurst, Rees, Orme, and Brown, 1820. A Pioneering Work in the Field of Food Chemistry and Safety ACCUM, Fredrick. A Treatise on Adulterations of Food, and Culinary Poisons, exhibiting the fraudulent Sophistications of Bread, Beer, Wine, Spirituous Liquors, Tea, Coffee.. and other Articles employed in domestic economy. And methods of detecting them. The second edition. London: Longman, Hurst, Rees, Orme, and Brown, 1820. Second edition. Small octavo (6 7/8 x 4 1/4 inches; 175 x 108 mm.). Engraved vignette title-page, [xxiv], [1]-360 pp. Rebound to style in full calf, spine tooled in blind, tan morocco label lettered in gilt. Some minor foxing, otherwise an excellent example. Frederich Christian Accum (1769-1838) was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in the science of chemistry to the general populace. A Treatise on Adulterations of Food, and Culinary Poisons, was a pioneering work in the field of food chemistry and safety. It was first published in 1820 and reached a second edition, the same year. The book exposed the various fraudulent practices in the preparation of common food and drink items during the early 19th century. Accum focused on revealing the adulterations present in a variety of food products, including bread, beer, wine, spirituous liquors, tea, coffee, and other household items. The treatise was part of the broader social reform movement that sought to address public health concerns arising from the widespread adulteration of food and drinks. The book not only exposed the fraudulent practices but also provided methods for detecting adulterations, empowering consumers to make informed choices about the food they purchased. Axford, p. 397; Bitting, p. 2; Cagle 532 (1st edn); Simon BG 17. .

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Book number: 05741

Catalogue: Food

Keywords: Cookery

ALTIMIRAS, Juan

Nuevo Arte de Cocina

Madrid: Francisco Martinez Dávila, 1814. 'The New Art of Cooking' The Book that Revolutionized Spanish Cuisine ALTIMIRAS, Juan. Nuevo Arte de Cocina, Sacado de la Escuela de la experiencia economica. Dedicado a san Diego de Alcalá. Madrid: D[on]Francisco Martinez Dávila, 1814. Twelvemo (5 1/2 x 3 5/8 inches; 140 x 92 mm.). [i]-xii, xvii-xxvi, [1], full-page woodcut, verso blank, 1-152 pp. (A6-L8, M2). Small piece (1 3/4 x 1/2 inch) torn away from lower blank margin of D6 (pp. 31/32), not affecting text. Contemporary Spanish calf, smooth spine ruled in gilt, red morocco label lettered in gilt, marbled endpapers, bookplate of Westbury on front pastedown. Light rubbing to binding extremities, still a wonderful copy. The book that revolutionized Spanish cuisine: Juan Altamiras was the Ferrán Adrià (best chef) of the kitchens of the 18th century. OCLC/KVK locte just two examples in libraries and institutions worldwide: Bibliotheca Nacional de Espana (Spain); The only time that this edition has appeared at auction over the past 100 years was at the Westbury collection of Cookery Books was sold by Sotheby's, London 15th & 16th February, 1965. (this copy - purchased by Bernard Quaritch, London). The early 19th century in Spain was a period of significant cultural and social change. Cookbooks from this time provide insights into the ingredients, cooking methods, and culinary preferences of the era. In 1745, Juan Altamiras, a Franciscan friar from Aragon, published a recipe book titled New Art of Cooking, which unexpectedly became a best-seller. Its success was due in part to the simplicity of the recipes: unlike many other books of the time, they were designed for only a pair of hands and a modest kitchen. He left us numerous recipes of great originality and, thanks to his emphasis on healthy food and natural flavors, surprisingly suitable for modern tastes and the most current culinary trends. Palau I, 53; This edition unknown to Bitting or Vicaire. .

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Book number: 05752

Catalogue: Food

Keywords: Cookery

APICIUS, Marcus Gavius

Apicii Coelii de Opsoniis Et Condimentis, Sive Arte Coquinaria

Amsterdam: Janssonio-Waesbergios, 1709. The Art of Cooking in Roman Times APICIUS, Marcus Gavius. Apicii Coelii De Opsoniis et Condimentis, Sive Arte Coquinaria, Libri Decem. Cum Annotationibus Martini Lister, è Medicis domesticis Serenissimae Majestatis Reginae Annae, et Notis selectioribus, variisque lectionibus integris, Humelbergii, Barthii, Reinesii, A. Van Der Linden, & Aliorum, ut & Variarum Lectionum Libello. Editio Secunda. Amsterdam: Janssonio-Waesbergios, 1709. Second edition. Small octavo (7 5/8 x 4 3/8 inches; 193 x 111 mm.). Engraved frontispiece, [xxxvi], [2, blank], 277, [18, lectures], [25, index] pp. Title-page printed in red and black. The frontispiece was designed and engraved by J. Goeree and depicts a Roman Kitchen with a staff of five preparing a meal. Eighteenth century speckled calf, covers ruled in blind, expertly rebacked. Spine with five raised bands ruled in gilt, red morocco label lettered in gilt, edges sprinkled red, armorial bookplate on front paste-down. Neat ink signature of front free-endpaper, some minimal foxing, corners of binding worn, otherwise an excellent copy. A fine scholarly edition of Apicius, the major source for our knowledge of the cookery of the Roman world. This second edition of his cookbook of 1709 is a considerably revised and augmented re-issue of Lister's London edition of 1705 with an added index. Marcus Gavius Apicius (1st Century AD) is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius. The Roman cookbook Apicius is often attributed to him, though it is impossible to prove the connection. He was the subject of On the Luxury of Apicius, a famous work, now lost, by the Greek grammarian Apion. M. Gavius Apicius apparently owed his cognomen (his third name) to an earlier Apicius, who lived around 90 BC, whose family name it may have been: if this is true, Apicius had come to mean "gourmand" as a result of the fame of this earlier lover of luxury. The book also may have been authored by a number of different Roman cooks from the first century AD. Many of the recipes contain the ingredient Silphium, a plant that was used in classical antiquity as a seasoning, perfume, an aphrodisiac and medicine. Silphium became extinct in the first century CE. Martin Lister (1639-1712) was a naturalist and chief physician to Queen Anne of England from 1709 till his death in 1712. in 1705 he published an edition of the recipes of the Roman cook Caelius (or Coelius) Apicius. The collection is arranged in ten books, and is usually called De re coquinaria. It is the only surviving cookery book that records Greek and Roman cuisine. It is thought to have been compiled in imperial Roman times. The recipes are organized similarly to a modern cookbook. The recipes which are thought to have been compiled in imperial Roman times are organized similarly to a modern cookbook. Apicius was at the beginning of the 18th century largely associated with gluttony and intemperance. 'In his lengthy Latin introduction, Lister tries to rescue Apicius from the charge of gluttony - and indeed to stress the health-giving properties of his recipes. Generations of moralizing historians had argued that the fall of Rome was at least partly down to excessive gourmandising. Lister takes the opposite view: the barbarian sack of Rome halted the Romans development of healthy, nourishing seasonings and sauces. Lister was, in the parlance of the time, a Modernist. Bitting, p. 13; Cagle 1076; Graesse A160 (belle édition); Vicaire 32. .

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Book number: 05748

Catalogue: Food

Keywords: Cookery

BEETON, Isabella Mrs

Book of Household Management; the

London: S. O. Beeton, 1861. The First Edition of Mrs. Beeton An interesting look at life in a Victorian household, and the running of it BEETON, Isabella Mrs. The Book of Household Management.. With a History of the Origin, Properties, and Uses of all things connected with Home Life and Comfort. London: S.O. Beeton, 1861. First edition, first impression with 18 Bouverie St. stated to the illustrated title page, and the farmyard frontispiece. One volume rebound in two small octavo volumes (6 3/4 x 4 1/4 inches; 172 x 108 mm.). xxxix, [1, blank]. [1]-512; [513]-1112 pp. Colored frontispiece, color title-page and twelve color plates. Page 887/888 slightly frayed at outer margin. Mid twentieth-century three-quarter dark red morocco over red cloth boards, decoratively ruled in gilt, spines with five raised bands, paneled and lettered in gilt in compartments, top edges stained black. pp. 887 and 888 slightly frayed at outer margin. A very good copy. Isabella Beeton's comprehensive guide to cookery, with a wide variety of recipes, advice for the organization of kitchens and larders, marketing, and a calendar of food in season. She also gave advice on table decorations, how to wait a table, how to set a table, and how to carve meats and fish. Some of the recipes included vary from meat, poultry, salads, tarts, cold sweets, sandwiches, bread, jams, and icing. She played a pivotal role in shaping Victorian notions of household management and became an influential guide for generations. This is an interesting look at life in a Victorian household, and the running of it. It remains a valuable historical document, offering insights into the daily lives and cultural values of the 19th-century middle-class households. "First edition in book form, London, 1861. First printing, with Cox and Wyman the printers and with the first line of the errata correctly referring to p. 57 , not p. 657. This work was originally published in 24 monthly parts, 1859-1861." (William R. Cagle. A Matter of Taste. p. 391). Isabella Mary Beeton (1836-1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work Mrs Beeton's Book of Household Management. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, The Englishwoman's Domestic Magazine. She translated French fiction and wrote the cookery column, though all the recipes were plagiarized from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to The Englishwoman's Domestic Magazine; the 24 instalments were published in one volume as Mrs Beeton's Book of Household Management in October 1861, which sold 60,000 copies in the first year. Bitting p. 32; Cagle 561. .

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Book number: 05764

Catalogue: Food

Keywords: Cookery

[COOKERY]. BEETON, Isabella Mrs

Book of Household Management; the

London: S. O. Beeton, 1861. The First Edition of Mrs. Beeton An interesting look at life in a Victorian household, and the running of it BEETON, Isabella Mrs. The Book of Household Management.. With a History of the Origin, Properties, and Uses of all things connected with Home Life and Comfort. London: S.O. Beeton, 1861. First edition, first impression with 18 Bouverie St. stated to the illustrated title page, and the farmyard frontispiece. Two small octavo volumes (7 1/8 x 4 1/2 inches; 181 x 114 mm.). [iii]-xxxix, [1, blank]. [1]-512; [ii, title-page, verso imprint], [513]-1112 pp. Colored frontispiece, color title-page and twelve color plates. Frontispiece and colored title browned in blank margins, a few mainly marginal light stains. Contemporary three-quarter dark blue calf over gray marbled boards, decoratively ruled in blind, spines with four raised bands decoratively ruled in gilt and blind, red morocco label lettered in gilt, pale blue/gray endpapers. Contemporary ink signature of Cecilia Noble at top of front free endpapers. Extremities of bindings rubbed but quite sound. An excellent example of this landmark cookery book in a contemporary binding. Housed in a felt-lined, red cloth clamshell case, spine decoratively tooled and lettered in gilt. Isabella Beeton's comprehensive guide to cookery, with a wide variety of recipes, advice for the organization of kitchens and larders, marketing, and a calendar of food in season. She also gave advice on table decorations, how to wait a table, how to set a table, and how to carve meats and fish. Some of the recipes included vary from meat, poultry, salads, tarts, cold sweets, sandwiches, bread, jams, and icing. She played a pivotal role in shaping Victorian notions of household management and became an influential guide for generations. This is an interesting look at life in a Victorian household, and the running of it. It remains a valuable historical document, offering insights into the daily lives and cultural values of the 19th-century middle-class households. "First edition in book form, London, 1861. First printing, with Cox and Wyman the printers and with the first line of the errata correctly referring to p. 57 , not p. 657. This work was originally published in 24 monthly parts, 1859-1861." (William R. Cagle. A Matter of Taste. p. 391). Isabella Mary Beeton (1836-1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work Mrs Beeton's Book of Household Management. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, The Englishwoman's Domestic Magazine. She translated French fiction and wrote the cookery column, though all the recipes were plagiarized from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to The Englishwoman's Domestic Magazine; the 24 instalments were published in one volume as Mrs Beeton's Book of Household Management in October 1861, which sold 60,000 copies in the first year. Bitting p. 32; Cagle 561. .

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Book number: 05779

Catalogue: Food

Keywords: Cookery

BEETON, Isabella Mrs

Mrs. Beeton's Book of Household Management

London: Ward Lock & Co. Limited, 1913. An interesting look at life in a Victorian and then Edwardian household, and the running of it BEETON, Isabella Mrs. Mrs. Beeton's Book of Household Management. A Guide to Coookery in all Branches.. New edition. Revised, enlarged, brought up to date and fully illustrated. London: Ward Lock & Co. Limited, 1913. Thick octavo ( 8 1/8 x 5 1/4 inches; 207 x 133 mm.). [viii], [1]-1997, [3, blank], [16, advertisements] pp. Thirty-two color plates, one hundred and forty-two black & white plates and two illustrations in the text. Publisher's quarter red morocco over green cloth boards, spine richly decorated in gilt and blind, yellow coated endpapers with printed advertisements, all edges speckled brown. A remarkable, almost untouched copy. Isabella Beeton's comprehensive guide to cookery, with a wide variety of recipes, advice for the organization of kitchens and larders, marketing, and a calendar of food in season. She also gave advice on table decorations, how to wait a table, how to set a table, and how to carve meats and fish. Some of the recipes included vary from meat, poultry, salads, tarts, cold sweets, sandwiches, bread, jams, and icing. She played a pivotal role in shaping Victorian notions of household management and became an influential guide for generations. This is an interesting look at life in a Victorian and then an Edwardian household, and the running of it. It remains a valuable historical document, offering insights into the daily lives and cultural values of the 19th-century middle-class households. Isabella Mary Beeton (1836-1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work Mrs Beeton's Book of Household Management. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, The Englishwoman's Domestic Magazine. She translated French fiction and wrote the cookery column, though all the recipes were plagiarized from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to The Englishwoman's Domestic Magazine; the 24 instalments were published in one volume as Mrs Beeton's Book of Household Management in October 1861, which sold 60,000 copies in the first year. Bitting p. 32; Cagle 561. .

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Book number: 05782

Catalogue: Food

Keywords: Cookery

CADBURY, Richard

Cocoa: All About It

London: Sampson Low, Marston and Company, Limited, 1896. 'Pioneers in the Chocolate Industry' [CADBURY, Richard]. Cocoa: All About It. By "Historicus". London: Sampson Low, Marston and Company, Limited, 1896. Second edition, revised. Small quarto (8 1/8 x 6 1/4 inches; 207 x 159 mm.). Text printed in blue. [xii], 99, [1, advertisement] pp. Twenty plates printed in blue including folding frontispiece, three color plates and numerous illustrations in the text. Publisher's maroon cloth, front cover decorated in gilt, spine lettered in gilt, blue coated endpapers. Small crease on lower cover, gilt on spine slightly dulled, otherwise an excellent copy. "Three years ago the writer ventured to place before the public some details respecting the cultivation and use of Cocoa, and he has since been enabled to collect much new, and as he believes, valuable information. Few early books treat accurately or exhaustively of the subject, but nearly all the earlier travellers and settlers refer to Cocoa as an important article of consumption in South America and Mexico, long before it was known in Europe. A number of extracts have been made from publications and manuscripts in the British Museum and elsewhere, and exact copies of some very rare plates have been produced by the photo-zinco process, which it is hoped will prove of general interest." (Introduction). "In Britain, the name of Cadbury has been synonymous with chocolate ever since John Cadbury opened his factory in 1831. This book, written by Richard Cadbury (1835-99) under the pen name 'Historicus', was published in 1892. It describes the natural history of the tropical American cocoa plant, its spread in cultivation across the world, and the history of its use. He also deals with the manufacturing process, as exemplified by the Cadbury factory at Bournville, surrounded by the model housing and leisure facilities which the family built for its workers. The processing of cocoa beans into solid and drinking chocolate is described in detail, with emphasis on the developments in machinery which simplified production. A chapter deals with the importance of the vanilla plant for flavouring, and an appendix gives guidance on the cultivation of cocoa trees. This remains a fascinating account of one of the world's most popular indulgences. .

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Book number: 05749

Catalogue: Food

Keywords: Cookery

CHILD, Mrs.; CHILD, Lydia Maria

Frugal Housewife, the

London: Printed for T.T. and J. Tegg, 1833. The Standard American Cook Book of it's Time" CHILD, Mrs. The Frugal Housewife. Dedicated to those who are not ashamed of economy. Tenth Edition. Corrected and arranged by the author. To which are added, hints to persons of moderated fortune. Also, by the English editor, some valuable domestic receipts, etc. London: Printed for T.T. and J. Tegg, 1833. Twelvemo. (5 1/2 x 3 1/2 inches; 140 x 89 mm.). [ii, title], [1]-176 pp. Engraved pictorial frontispiece. Publisher's maroon scored calf, front cover lettered in gilt, spine ruled in gilt, lavender endpapers. Top of spine and corners a little worn, otherwise an excellent copy. Originally published in Boston in 1829, but the title was changed in 1832 to The American Frugal Housewife, so as not to be confused with Susannah Carter's Frugal Housewife. The omission of "American" from the title of all of these Tegg printings of this work inclines this cataloguer to believe this was just a convenient text to reprint in the UK, with no effort made to emphasize the book's American origins. The frontispiece depicts "The Frugal Housewife", cookbook in hand, directing her cook. OCLC/KVK locate just one copy of this edition in libraries and institutions worldwide: The British Library (UK). Lydia Maria Child (1802-1880) was an American abolitionist, women's rights activist, Native American rights activist, novelist, journalist, poet, and opponent of American expansionism. Her journals, both fiction and domestic manuals, reached wide audiences from the 1820s through the 1850s. At times she shocked her audience as she tried to take on issues of both male dominance and white supremacy in some of her stories. Her most successful work was The Frugal Housewife. Dedicated to those who are not ashamed of Economy. The book contained mostly recipes, but also contained this advice for young housewives, "If you are about to furnish a house, do not spend all your money.. Begin humbly." First published in 1829, the book was expanded and went through 33 printings in 25 years. Child wrote that her book had been "written for the poor .. those who can afford to be epicures will find the best of information in the Seventy-five Receipts" by Eliza Leslie. Child changed the title to The American Frugal Housewife in 1832 to end the confusion with the British author Susannah Carter's The Frugal Housewife first published in 1765, and then printed in America from 1772. Child wrote that Carter's book was not suited "to the wants of this country". To add further confusion, from 1832 to 1834 Child's version was printed in London and Glasgow. She did continue to write for many newspapers and periodicals during the 1840s, and she promoted greater equality for women. However, because of her negative experience with the American Anti Slavery Society, she never worked again in organized movements or societies for women's rights or suffrage. In 1844, Child published the poem "The New-England Boy's Song about Thanksgiving Day" in Flowers for Children, Volume 2, that became famous as the song "Over the River and Through the Wood.

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Book number: 05759

Catalogue: Food

Keywords: CHILD, Lydia Maria Cookery

EATON, Mary

Cook and Housekeeper's Complete & Universal Dictionary, the

Bungay: L. & R. Childs, 1822. The Domestic Practices and Priorities of the Early 19th Century EATON, Mary. The Cook and Housekeeper's Complete & Universal Dictionary. Including a System of Modern Cookery in all Its various Branches, adapted to the use of Private Families, Also a variety of Original & Valuable information, Relative to Baking, Brewing, Carving, Cleaning, Collaring, Curing, Economy of Bees, of a Dairy, Economy of Poultry, Family Medicine, Gardening, Home-made Wines, Pickling, Potting, Preserving, Rules of Health and every other subject connected with Domestic Economy.. Bungay [Suffolk, UK]: L. & R. Childs, 1822. First edition. Octavo (8 1/4 x 5 1/8 inches; 209 x 130 mm.). v-xxxvi, (including frontispiece & title-page), 495, [1, blank] pp. Engraved frontispiece portrait of Mrs. Eaton (included in pagination, and four engraved plates. Title-page stained, the four plates foxed. Bound without the half-title and additional title [dated 1823]. Full contemporary sheep, rebacked with the original spine laid down. Spine ruled in gilt, red morocco label lettered in gilt. Bookplate of J.E. Wilson on front paste-down. The plates show various livestock; a Patent Brewing Machine; and two plates depicting "Carving". Mary Eaton's work serves as a valuable historical document, providing insights into the domestic practices and priorities of the early 19th century. It was likely a practical guide for households, offering advice on a broad range of topics that would contribute to the efficient and effective running of a home during that period. Bitting pp. 139-140; Oxford pp. 152-153. .

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Book number: 05776

Catalogue: Food

Keywords: Cookery

GLASSE, Hannah

Art of Cookery, the

London: Printed for a company of booksellers, and sold by L. Wangford. 1775. An Early Edition of Mrs. Hannah Glasse's The Art of Cookery, Made Plain and Easy GLASSE, Hannah. The Art of Cookery, Made Plain and Easy; Which far exceeds any Thing of the Kind yet published, Containing I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. VII. Of Puddings. VIII. Of Pies. IX. For a Lent Dinner; a number of good Dishes, which you may make Use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, One Hundred and Fifty new and useful Receipts. And also Fifty Receipts for different Articles of Perfumery. With a copious index. By Mrs. Glasse. A New Edition with all the Modern Improvements; And also the Order of a Bill of Fare for each month, in the Manner the Dishes are to be placedupon the Table, in the present Taste. London: Printed for W. Strahan, J. Rivington and Sons.. 1784. Fifth edition? Octavo (8 1/4 x 5 inches; 209 x 127 mm.). [2, title, verso blank], [vi], [xx, contents], [1]-409, [1, blank], [25, index], [1, errata] pp. Large folding chart "The Order of a Modern Bill of Fare.. facing page 1, neatly repaired at fold. Old ink signature on top blank margin of title-page. Title-page stained on blank edges. Bound ca. 1970 in three-quarter tan calf over marbled boards, ruled in blind. Spine with five raised bands, decoratively ruled in gilt in compartments, red morocco label lettered in gilt. A very good copy. Hannah Glasse (1708-1770) was an English cookery writer of the 18th century. Her first cookery book, The Art of Cookery Made Plain and Easy, was first published in 1747, she became one of the most famous cookbook authors of her time. It was reprinted within its first year of publication, appeared in more than twenty editions, many of which were copied without the author's consent. The book was published in Dublin in 1748 and in America from 1805. The 1751 edition was the first book to mention trifle with jelly as an ingredient and the 1758 edition gave the first mention of "Hamburgh sausages" and piccalilli. The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, with copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington. Glasse later wrote The Servants' Directory (1760) and The Compleat Confectioner (1760); neither of these titles were as commercially successful as her first book. Glasse had copied extensively from other cookery books, around a third of the recipes having been published elsewhere. Among her original recipes are the first known curry recipe written in English, as well as three recipes for pilau, an early reference to vanilla in English cuisine, the first recorded use of jelly in trifle, and an early recipe for ice cream. She was also the first to use the term "Yorkshire pudding" in print. Glasse became a dressmaker in Covent Garden - where her clients included Princess Augusta, the Princess of Wales - but she ran up excessive debts. She was imprisoned for bankruptcy and was forced to sell the copyright of The Art of Cookery. Much of Glasse's later life is unrecorded; information about her identity was lost until uncovered in 1938 by the historian Madeleine Hope Dodds. Other authors plagiarised Glasse's writing and pirated copies became common, particularly in the United States. The Art of Cookery has been admired by English cooks in the second part of the 20th century, and influenced many of them, including Elizabeth David, Fanny Cradock and Clarissa Dickson Wright. Bitting p.189 (1770 edition); Oxford pp. 76/77 & 131/132 (citing the 1747 first edition & an edition of 1802). .

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Book number: 05775

Catalogue: Food

Keywords: Cookery

GOUFFÉ, Jules

Livre de Cuisine, le

Paris: Librairie de L. Hachette et Cie, 1867. Representative of the Culinary Literature of the 19th Century, Offering Insights into the French Culinary Tradition During that Period GOUFFÉ, Jules. Le Livre de Cuisine. Comprenant La Cuisine de Ménage et La Grande Cuisine avec 25 planches imprimées en chromo-lithographie et 161 vignettes sur bois desinées d'après nature par E. Ronjat. Paris: Librairie de L. Hachette et Cie, 1867. First edition. Large octavo (10 1/2 x 7 inches; 267 x 177 mm.). [iv], [i]-xii, [1]-826 [2 imprint, verso blank] pp. Pages 17-20 are bound out of order after page 28. Twenty-five fine chromolithographic plates all with tissue guards except on the plate opposite page 178. Title-page printed in red and black. One hundred and sixty-one wood engravings throughout the text. Moderate foxing throughout, the color plates clean, saved by their tissue guards. Publisher's quarter maroon morocco over maroon pebble cloth boards, spine with four raised bands, ruled and lettered in gilt in compartments, marbled endpapers. Lower joint with two inch split at bottom, but quite sound. A very good example. Le Livre de Cuisine is representative of the culinary literature of the 19th century, offering insights into the French culinary tradition during that period. It combines practical guidance for everyday cooking with the refinement of haute cuisine, making it a valuable resource for both home cooks and professionals. The inclusion of the illustrations enhances its instructional value and makes it an interesting historical document for culinary enthusiasts and historians. Regarding the fine color illustrations - this was the first time that colored chromolithographic plates were used in a cook-book. Jules Gouffé (1807-1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative 'The apostle of decorative cuisine." He served as the chef to various prominent figures, including Napoleon III. Gouffé was known for his expertise in both French household and haute cuisine. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as the late, Michelin 'Three-Star" 'Le Relais' French Chef Bernard Loiseau and molecular gastronomy researchers, such as Hervé, the physical chemist of the Institut National de la Recherche Agronomique in Paris. Bitting p. 195. .

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Book number: 05761

Catalogue: Food

Keywords: Cookery

GOUFFÉ, Jules

Royal Cookery Book, the

London: Sampson, Low, Son, and Marston, 1868. Valuable Insights into the Culinary Practices of the Time, With an Emphasis on Both Domestic and High-Class Cookery GOUFFÉ, Jules. The Royal Cookery Book (Le Livre de Cuisine) by Jules Gouff, Chef de Cuisine of the Paris Jockey Club. Translated from the French and adapted for English use by Alphonse Gouffé, Head Pastry-Cook to Her Majesty the Queen. Comprising Domestic and High-Class Cookery. Illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawings from nature by E. Bonjay. London: Sampson, Low, Son, and Marston, 1868. First edition in English. Quarto ( 9 3/4 x 6/78 inches; 247 x 175 mm.). xviii, [1]-702, [1, list of coloured plates], [1, imprint] pp. Title-page printed in red and black. Sixteen colored chromolithographic plates, all with their original tissue guards. One hundred and sixty-one woodcuts in the text. Publisher's maroon cloth, front cover and spine pictorially stamped in gilt, re-cased with blue endpapers, all edges gilt. Ink inscription dated May 10th, 1870 on front blank, neat ink presentation on half-title. Three of the tissue-guards slightly damaged but not affecting the color plates. An excellent copy. The Royal Cookery Book by Jules Gouffé, in its English adaptation, serves as a bridge between French and English culinary traditions during the 19th century. It provides valuable insights into the culinary practices of the time, with an emphasis on both domestic and high-class cookery. The book includes sixteen large plates printed in colors and one hundred and sixty-one woodcuts, maintaining the visual appeal and instructional value of the original French edition. The illustrations were based on drawings from nature by E. Bonjay. Jules Gouffé (1807-1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative 'The apostle of decorative cuisine." He served as the chef to various prominent figures, including Napoleon III. Gouffé was known for his expertise in both French household and haute cuisine. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as the late, Michelin 'Three-Star" 'Le Relais' French Chef Bernard Loiseau and molecular gastronomy researchers, such as Hervé, the physical chemist of the Institut National de la Recherche Agronomique in Paris. Bitting, p. 195. .

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Book number: 05777

Catalogue: Food

Keywords: Cookery

ROYAL HOUSEHOLD

A Collection of Ordinances and Regulations for the Government of the Royal Household, Made in Divers Reigns. From King Edward III. To King William and Queen Mary

London: Printed for The Society of Antiquaries by John Nichols sold by Messieurs White and Son, Robson, Leigh and Sotheby, Browne, and Egerton's,, 1790. Royal Household Recipes [ROYAL HOUSEHOLD] A Collection of Ordinances and Regulations for the Government of the Royal Household, made in divers reigns. From King Edward III. to King William and Queen Mary, also Receipts in Ancient Cookery. London: Printed for The Society of Antiquaries by John Nichols sold by Messieurs White and Son, Robson, Leigh and Sotheby, Browne, and Egerton's, 1790. First edition of this collection of English Royal Household Manuscripts. Large quarto (11 x 8 1/2 inches; 280 x 216 mm.). xxxii, 39, [i.e. 43], [3], 15-476 pp. Late eighteenth century sprinkled calf, covers decoratively bordered in gilt, rebacked with the original spine laid down. Spine with five raised bands, decoratively tooled in gilt in compartments, red and green morocco labels lettered in gilt, gilt board edges, marbled endpapers, extremities a little worn. The text discusses the duties and management of all of the staff of a royal household, including wages. The book concludes with the first printing of a collection of Fifteenth Century and earlier recipes, "Ancient Cookery. From a Ms. in the Library of the Royal Society, Arundel Collection, no. 344, p. 275-445." Recipes include: Potage de Frumenty, Sauce Madame, Felettes in Galentyne, Chekyns in Sauce, Chaudern for Swannes, Tart de Bry, Alaunder of Beef, and many others. Bitting, p. 532; Maclean, p. 30; Oxford, p. 119. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05750

Catalogue: Food

Keywords: Cookery

KELLOGG, E.E.

Science in the Kitchen

Battle Creek, Michigan: Modern Medicine Publishing Co. 1892. 'Science in the Kitchen' Applying Scientific Knowledge to Everyday Life, Including Food and Nutrition. KELLOGG, E.E. Science in the Kitchen. By Mrs. E.E. Kellogg, A.M. A Scientific Treatise on Food Substances and their Diabetic Properties together with a Practical Explanation of the.. Principles of Healthful Cookery. Over Nine Hundred Choice, Palatable, and Wholesome Recipes. Revised Edition. Battle Creek, Michigan: Modern Medicine Publishing Co. 1892. Large octavo (8 5/8 x 6 inches; 219 x 152 m.). [1]-487, [1, blank] pp. Thirty-six photgravure plates and numerous illustrations in the text. Publisher's white linen, front cover pictorially decorated and lettered in black, spine lettered in black, all edges marbled. Inner hinges repaired. A few leaves with creased corners otherwise an excellent copy. Science in the Kitchen contributed to the broader movement in the late 19th century that sought to apply scientific knowledge to everyday life, including food and nutrition. It was part of a larger trend toward more systematic and scientific approaches to health and wellness. Ella Eaton Kellogg (1853-1920) was an American dietitian known for her work on home economics and vegetarian cooking. In 1875, she visited the Battle Creek Sanitarium, and became interested in the subjects of sanitation and hygiene. A year later she enrolled in the Sanitarium School of Hygiene. Later on, she joined the editorial staff of Good Health magazine, and in 1879, married Dr. John Harvey Kellogg, superintendent of the Battle Creek Sanitarium. She was prominently identified with the Woman's Christian Temperance Union (WCTU), in 1882 being appointed national superintendent of the Department of Hygiene. Three years later, she was appointed associate superintendent of the Social Purity department of the WCTU. Out of her experiences in the Social Purity work in the WCTU, grew a pamphlet, in 1890, entitled "Talks to Girls" which enjoyed an extended circulation. Kellogg was a charter member of the Michigan Woman's Press Association. Bitting, p.256 (citing the 1893 edition). .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05762

Catalogue: Food

Keywords: Cookery

LESLIE, Eliza

New Receipts for Cooking by Miss Leslie

Philadelphia: T.B. Peterson, 1854. Eliza Leslie's Cook Book Reflecting the Cultural and Culinary Trends of Her Time LESLIE, Eliza. New Receipts for Cooking by Miss Leslie. Comprising all the new and approved methods for preparing all kinds of Soups, Fish, Oysters, Terrapins, Turtle, Vegetables, Meats, Poultry, Game, Sauces, Pickles, Sweetmeats, Cakes, Confectionery, Puddings, Corn-Meal, Pies, Rice, Etc. with lists of articles in season suited to go together for breakfasts, dinners, and suppers; and many new receipts, and much useful and valuable information on all subjects whatever connected with general housewifery. Philadelphia: T.B. Peterson, [1854]. Small octavo (7 1/2 x 4 1/2 inches; 191 x 114 mm.). [1]-520, [32, advertisements] pp. Some light foxing throughout. Mid nineteenth century sheep, smooth spine ruled in gilt, black calf label lettered in gilt, yellow endpapers with printed advertisements. Both joints cracked but inner hinges sound. A very good example. A large number of these recipes are from the South, many of which were dictated by colored cooks. Originally published under the title, The Lady's Receipt Book, (1847), and enlarged under the title Miss Leslie's Ladies' New Receipt Book in 1850. Eliza Leslie (1787-1858) was an American author, known for her writings on various subjects, including cooking. She authored several popular cookbooks during the 19th century. Her contributions to the culinary and domestic literature of the 19th century made her a well-regarded figure. Her cookbooks were not only practical guides but also reflected the cultural and culinary trends of her time. New Receipts for Cooking is part of this tradition, providing insights into 19th-century American cooking practices. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05772

Catalogue: Food

Keywords: Cookery