BERCHOUX (J[oseph de])

La Gastronomie, Poeme par J. Berchoux, Suivi des Poésies Fugitives de l 'Auteur. Quatrième Èdition, corrigée et Augmentée.

A Paris, Chez Giguet et Michaud..., An Xiii. 1805. 12mo, 140 x 85 mms., pp. 266, engraved frontispiece and three other engraved plates, contemporary calf, gilt border on covers, spine richly gitl to a lyre motif, red leather label; front joint slightly rubbed but a very good and attractive copy. Joseph de Berchoux (1760 - 1838) published this poem in 1801, and it was reprinted several times. He was the person who allegedly coined the word "gastronomy." Priscilla Parkhurst Ferguson in her article, "A Cultural Field in the Making: Gastronomy in 19th-Century France" in the American Journal of Sociology (1998) describes the poem as "quite dreadful," but the engravings are attractive. The work was translated into English in 1810 and inot Italian in 1838. Priscilla Parkhurst Ferguson in her article, "A Cultural Field in the Making: Gastronomy in 19th-Century France" in the American Journal of Sociology (1998) describes the poem as "quite dreadful," but the engravings are attractive. The work was translated into English in 1810 and inot Italian in 1838.

John Price Antiquarian BooksVendeur professionnel

N° du livre: 10085

Catalogue: Cookery

Mots-clés: cookery culture prose

COLLINGWOOD (Francis) and WOOLLAMS (John):

The Universal Cook, and City and Country Housekeeper. The Different Methods Of Dressing Butchers Meat, Poultry, Game, and Fish; And Of Preparing Gravies, Cullices, Soups, and Broths; To Dress Roots And Vegetables, And To Prepare Little elegant Dishes for Suppers or light Repasts: To Make All Sorts Of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, And Biscuits; Cheesecakes, Tarts, And Custards; Creams And Jams; Blanc Mange, Flummery, Elegant Ornaments, Jellies, And Syllabubs. The various Articles in Candying, Drying, Preserving, And Pickling. The Preparation Of hams, Tongues, Bacon, &c. Directions For Trussing Poultry, Carving, And Marketing. The Making And Management Of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of Useful And Interesting Tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. The Second Edition.

London: Printed by R. Noble, for J. Scatcherd..., 1797. 8vo, 203 x 122 mms., pp. [xxviii], 451 [452 adverts], including half-title, engraved portrait frontispiece of the two authors, 13 other engraved plates (12 before text and another at page 320), complete as called for, contemporary sheepskin, with modern reback, gilt spine, black morocco label; some foxing of plates, but a good copy with the inscription on the half-title, "Fanny Dyer? Sept. 15th/ 1832" and another that looks like "H. A. Messiter" on the top margin of the title-page F. Collingwood and J. Woollams had the unique distinction of having their first edition of 'The Universal Cook' of 1792, being translated into French and sold in France. Published in Paris in 1810 it was re-named ' Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise'. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. The first smart restaurant to open in Paris the same year as 'The Universal Cook' was published, was called La Grande Taverne de Londres, after the London Tavern, where John Farley its famous Chef was serving his tenure. Collingwood and Woollams had also had a spell at the London Tavern, so one assumes they were as well known as Farley. In spite of the fame and glory of Collingwood and Woollams' book being translated into French, the French publisher had qualms. In his introduction, he wrote: "The English must eat well, look at their 'embonpoint!' If occasional recipes seem odd, they will at least, 'cher lecteur,' broaden your experience, acquainting you with 'le catchup' and 'le browning' which are unknown even to our best chefs." (From Old Cooks Books.) Cagle 626.

John Price Antiquarian BooksVendeur professionnel

N° du livre: 8002

Catalogue: Cookery

Mots-clés: cookery aristology prose

HOLLAND (Mary):

The Complete Economical Cook, and Frugal Housewife; and Entire New System of Domestic Cookery, containing approved directions fo Purchasing, Preserving, and Cooking. Also, Trussing & Carving; preparing Soups, Gravies, Sauces, Made Dishes, Potting, Pickling, &c. Likewise the Art of Marking British Wines,, Brewing, Baking, Gardening, &c. By Mrs. Mary Holland, Professed Cook. The Sixth Edition.

London: Printed for Thomas Tegg... [inter alia] 1826. 12mo, 170 x 100 mms., pp. 4, ix [x table of wages], 258, 4 (?of 5) engraved plates between pages viii and ix, uncut, recently rebound in hald olive morocco, marbled boards, gilt spine (sun faded), red leather label; a few stains in text, but a very good copy. There are a number of references to Mrs. Holland's cookery book in the periodica press between 1825 and about 1855, so it seems to have been a popular item. Some information on her cookery book is found at https://comestepbackintime.wordpress.com/2011/10/06/heroines-from-the-history-of-english-domestic-cookery-mrs-mary-holland/ The earliest printed copy that I could locate on OCLC was printed in 1825. This edition is descriped at "The Sixth Edition," which perhaps ought to be take cum grano salis, as Tegg published another "Sixth Edition" in 1729. One of the 1825 printings is similarly described as a sixth edition.

John Price Antiquarian BooksVendeur professionnel

N° du livre: 10016

Catalogue: Cookery

Mots-clés: cookery wine PROSE

[KETTILBY (Mary):

A Collection of above Three Hundred Receipts in Cookery, Physick, and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By Several Hands. The Fifth Edition. To which is Added, A Second Part, containing A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c.

London: Printed for the Executrix of Mary Kettilby..., 1734. 8vo, 200 x 113 mms., pp. viii [9] - 272 [273 -276 Index, 277 - 280 adverts], contemporary panelled calf, neatly rebacked, red morocco lables, new end-papers; some spotting and staining, but a good to very good copy. Mary Kettilby doesn't seem to have left much biographical information behind. Unlike many cooks from the 18th century, she is not represented in ODNB. The work was originally published in 1714, and in this edition the second part is a fourth edition. The 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." This work is usually credited with having the first recipe for marmalade. Surely some wag in the 18th century might have been prompted to produce a similar book, "For the Use of Bad Wives, Wicked Mothers, and Careless Nurses." Cagle 792

John Price Antiquarian BooksVendeur professionnel

N° du livre: 9040

Catalogue: Cookery

Mots-clés: cookery home economics prose

MOXON (Elizabeth):

English Housewifery, Exemplified in Above Four Hundred and Fifty Receipts, giving directions in most parts of Cookery; And how to prepare various Sorts of Soops [sic], Made Dishes, Pates, Pickles, Cakes, Creams, Jellies, Made Wines, &c. &c. &c..... With an Appendix, Containing upwards of Eighty Receipts, of the most valuable kind (many never be fore printed).... The Thirteenth Edition, Corrected.

Leeds: Printed by Thomas Wright, For J. Binns, and W. Fawdington..., 1790. 12mo (in 6s), 168 x 98 mms., pp. viii, 203 [204 blank]. BOUND WITH: English Housewifery Improved; or a Supplement to Moxon's Cookery. Containing Upwards of Sixty Modern and Valuable Receipts, In Pastry, Preserving, Made Dishes, Made Wines, &c. Collected by a Person of Judgment. With Corrections and Additions. The Thirteenth Edition. Leeds Printed by Thomas Wright. 1790. 12mo, pp. 37 [38 - 44 Bills of Fare, 45 - 52 Index, with five engraved plates (two folding, the second - "A Grand Table in Winter" - defective at lower margin) of suggested meals. 2 volumes in 1, bound in contemporary sheepskin, neatly rebacked in sheepskin, with gilt spine, red morocco label; corners worn, but a good copy. Despite the appearance of two volumes, with separate pagination, the second item continues the register. Elizabeth Moxon (fl. 1740–1754) published this work in Leeds as English Housewifry [sic] in 1741, and many subsequent editions followed. S. M. Pennel in the ODNB entry for Moxon comments, "Moxon's recipes do not particularly reflect a regional taste. However, with every edition from the second (c.1743), distributed in London as well as Leeds and other Yorkshire towns, English Housewifry was arguably the first cookery book to travel from the provinces to the capital, rather than vice versa.... Like Hannah Glasse she may have entered the provincial print market out of financial necessity, as a widow or a single woman without other means of support. Given her lack of authorial pretension it is perhaps ironic that English Housewifry places her among the female pioneers of English culinary writing." Uncommon. ESTC T77095 locates copies in BL, Leeds, Thoresby Society; Trinity College (Hartford Connecticut).

John Price Antiquarian BooksVendeur professionnel

N° du livre: 8684

Catalogue: Cookery

Mots-clés: cookery domestic prose

RAFFALD (Elizabeth):

The Experienced English Housekeeper, For the Use and Ease of Ladies, Housekeepers, Cooks, &c. Written purely from Practice, and dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of near seveeral Hundred Original Receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soups, Fish, Plain Meat, Game, made Dishes, both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar; with Directions to set out a Table in the most elegant Manner, and in the modern Taste; Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling; with two most value Receipts, one for refining Malt Liquors, the other for curing Acid Wines; and a correct List of every Thing in Season for every Month in the Year. A New Edition. In which are inserted some celebrated Receips by other modern Authors.

London: Published and sold by all the booksellrs, and by T. Wilson and R. Spence..., York. 1809. 8vo, 203 x 120 mms., pp. vii [vii Description of the Plate], 397 [398 blank], engraved portrait frontispiece, 3 folding engraved plates, contemporary sheepskin, neatly rebacked, new red morocco label and new end-papers. A very good copy. Mrs. Raffald first published this work in Manchester in 1769, and by the end of the 18th century at least another 29 editions had been published. The mention of the work in THe Monthly Review for 1769 is at least curious: "The Reviewers are sorry to own, but their regard to truth obliges them to it, but there are subjects with which, alas! they are too little acquainted to pretend to be judges of what the learned may publish cncerning them." The book, however, still commands attention in the 21st century: The Cambridge Guide to Women's Writing in English noted in 1999 that Raffald distinguishes her work as purely from practice, unlike books of untried recipes copied from elsewhere, and that she apologises for "the plainness of the style" in her introductory letter. The Guide observes, however, that "this is the essence of her lasting appeal, and her clarity and economy with words find an echo in the work of Eliza Acton a century later." The cookery writer Sophie Grigson wrote in The Independent that her mother Jane made Raffald's Orange Custards "every year when the Seville orange season was in full swing, a treat to look forward to." In 2013, Raffald's former workplace, Arley Hall, brought some of her recipes including lamb pie, pea soup and rice pudding back to their tables. The general manager Steve Hamilton however said they would avoid Raffald's turtle and calf's foot pudding (Wikipedia).

John Price Antiquarian BooksVendeur professionnel

N° du livre: 8686

Catalogue: Cookery

Mots-clés: cookery domestic prose

UDE (Louis Eustache):

The French Cook, A System of Fashionable and Economical Cookery, adapted to the Use of English Families. Tenth Edition, Corrected and Enlarged, with an Appendix of Observations on the meals of the day - new methods of giving fashionable suppers at routs and soirees, as practised by the author when with Lord Sefton - history of cookery - rules of carving - on the choice of meats, &c.

London: John Ebers and Co...., 1829. Large 8vo, 198 x 125 mms., pp. lxxii, 485 [486 - 488 adverts], including half-title and text before half-title, engraved portrait frontispiece (water-stained), uncut, somewhat loose in casing, with cords visible at front hinge, original pink boards (soiled); spine rubbed and creased. Ude (c. 1769 - 1846) was, according to Wikipedia, "was the best-known French chef in London before Alexis Soyer's reign in the kitchens of the Reform Club (1837-50). Ude was the chef at Crockford's. the fashionable gentlemen's gambling and eating club in St James's Street, London," where he was paid £1200 a year. Although Lady Chesterfield described him as "whimsical, good-natured, exorbitantly vain," he could be a bit tyrannical, reportedly leaving the service of Lord Sefton, when Sefton's son, Charles William Molyneux, third Earl of Sefton, added salt to the soup created by Ude. He seems to have been one of the first chefs to devote some attention to sandwiches, with several pages of recipes and instructions about which bread should be used. The appearance of the word "fashionable" in the title perhaps suggests that the taste of the food had to be coordinated with aristology.

John Price Antiquarian BooksVendeur professionnel

N° du livre: 8749

Catalogue: Cookery

Mots-clés: cookery domestic prose