Results 41 - 48 of 68 results

Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles - Colonel Kenney-Herbert “Wyvern”

1885 - Higginbotham & Co., 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] 
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Price HK$ 3,800



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. 
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Price HK$ 6,200



Atlas de la France Vinicole - III. Les Vins du Côte du Rhône - with - V. Les Vins des Côteaux de la Loire, Touraine et Centre - Louis Larmat

1943 - Louis Larmat, Paris - First Editions
Two large folios (49.5x33cm) of this beautifully detailed and produced work, rare to find in the publisher’s original coloured embossed wrappers in such fine condition.

The text is generally in French, with portions also translated into English, German and Italian.

Each folio contains four large folding colour maps,
Côte du Rhône is illustrated with eight woodblock prints, Côteaux de la Loire is illustrated with twenty five black and white photographs and eleven coats of arms. 
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Price HK$ 12,000



Atlas de la France Vinicole - Les Vins de Bourgogne - Louis Larmat

1953 - Editions L. Larmat, Paris - Number 371 of a limited 700 copies printed on ‘Velin D’Art L.H.D.’
First and Limited Edition of this new expanded work, large and finely bound, beautifully detailed and produced on handmade paper.

Containing eleven colour maps (four large folding, three full-page, four half-page), seventy six black and white photographs, and numerous vignettes throughout (Previously published in 1942 with 5 maps and fewer photographs).

The maps are : Les Vins de Bourgogne (Carte Générale); Chablis Grand Cru – Chablis; La Côte de Nuits (4-page foldout); La Côte de Beaune (4-page foldout); Rully & Mercurey (2 maps on one page); Montagny & Givry (2 maps on one page); Le Mâconnais – Pouilly-Fuissé, Pouilly-Loché, Pouilly-Vinzelles (all on one map); Le Beaujolais (foldout); Le Beaujolais: St. Amour, Juliénas-Chénas, Moulin-à-Vent, Fleurie / Chiroubles – Morgon / Côte de Brouilly – Brouilly (3 maps on one foldout)

Much of the text consists of statistical tables for each wine area. Short essays introducing major areas are in English, German and Italian, as well as French. Among the contributors are Camille Rodier on the Côte de Nuits and J. Mommesin on the Mâconnais
 
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Price HK$ 6,000



Atlas de la France Vinicole - Tome IV. Les Vins de Champagne - Louis Larmat

1944 - Louis Larmat, Paris - First Edition
Beautiful and finely bound large format folio, profusely illustrated with colour maps, chart, photographs and vignettes, with descriptions and history of the Champagne areas, text in French apart from the preface which is also in English, German and Spanish.

Containing seven large colour folding maps of: Champagne (size 100x52cm); Montagne de Reims; Vallée de la Marne; La Cote des Blancs; Vallée de la Marne et L’Aisne (100x42cm); Montagne de Reims & Vallée de L’Ardre; Vignobles du Bar-Séquanais et du Bar-Sur-Aubois (62x40cm).

The large folding chart in colour shows the annual production of Champagne between 1844-1942, colour coded with the quality of each Vintage from
Trés Bon to Trés Mauvais. In addiiton to the chart and maps are twelve full page illustrations, some from photographs, and numerous vignettes throughout. 
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Price HK$ 10,500



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.'
 
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Price HK$ 8,000



Love Night, A Laotian Gallantry - Powys Mathers, John Buckland Wright (engraver)

1936 - The Golden Cockerel Press, London - First Edition - Number 112 of 195 copies.
Number 112 of 120 copies on English vellum-paper, out of a total printing of 200. Exquisitely illustrated with fifteen wood engravings, consisting of ten full page engravings, four half page engravings, and the illustrated title page. In the publisher’s fine binding by Sangorski & Sutcliffe.

Powys Mathers’ play about a festival night in a Laotian village. John Buckland Wright’s first work for the Golden Cockerel Press.

Although less explicit than the Paris based John Buckland Wright would have liked, ‘when ‘
Love Night’ appeared in Autumn of 1936, it was warm, but not too warm. The production was superbly successful. Printed on a smooth-surfaced Japon vellum, the presswork was immaculate, and the book’s effect was what both publisher’ and artist had hoped for.’ [Cave & Manson].

Powys Mathers’ ‘
Love Nights’ was considered for publication in 1934, but postponed because the partners wished to find the right illustrator, two years later it became John Buckland Wright’s first commission for the press. 
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Price HK$ 8,000



Traité Théorique et Pratique du Travail des Vins. Leurs propriétés, leur fabrication, leurs maladies. Fabrication des Vins Mousseux - Edme-Jules Maumene

1874 - G. Masson, Paris - Deuxième Édition, Entièrement Refondue.
An influential and fundamental work in the history of Champagne production, by a pioneering industry chemist and Professor at Reims. In addition to the production of sparkling wines, and a lengthy study on the affects of sugar, this work deals with the properties of wine, manufacture, and their diseases. Also included are descriptions of the efforts made by other chemists, and a bibliography. This work appeared for the first time in 1858 under the title ‘Indications Théoriques et Pratiques sur le Travail des Vins’.

An internally fine unopened and uncut copy with illustrations and tables throughout.

Maumene was intrigued by the large number of exploding bottles, a problem that in some years affected over 60% of bottles in the mid-nineteenth century as Champagne houses battled to produce sufficient
mousse to produce a good champagne. It had been supposed that the excess CO2 produced by the addition of too much sugar was the culprit, however Maumene, evaluating this ‘mousse-power’ by measuring the pressure of the CO2 inside the bottle, discovered that different wines produced different amounts of CO2 despite having the same amounts of sugar added.

Building on this work, by the end of the 19th century, Emile Manceau of Moet et Chandon, successfully reduced the breakage of 8-10 percent to 1 percent, and produced some pretty good Champagne to boot.
 
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Price HK$ 3,500



 
Results 41 - 48 of 68 results