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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



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



What Shall I Wear? The What, Where, When and How Much of Fashion - Claire McCardell, Annabrita (illustrator)

1956 - Simon and Schuster, New York - First Edition, Second Printing
A lovely copy with wonderfully 1950’s illustrations and line-drawings throughout by Annabrita, and a fold-out glossary of “McCardellisms”.

Don’t try to live up to Fashion. First of all, stay firmly you. And if Fashion seems to be saying something that isn’t right for you, ignore it.”

The revolutionary fashion designer credited with originating "The American Look," Claire McCardell designed for the emerging active lifestyle of women in the 1940s and '50s. She was the originator of mix-and-match separates, open-backed sundresses, and feminine denim fashion; she started the trend for ballet flats as a wartime leather-rationing measure. Spaghetti straps, brass hooks and eyes as fasteners, rivets, menswear details and fabrics: they were all started by McCardell. Her Monastic and Pop-over dresses achieved cult status, and her fashions were taken up by working women, the suburban set, and high society alike.

What Shall I Wear?’ is a distillation of McCardell's democratic fashion philosophy and a chattily vivacious guide to looking effortlessly stylish. Mostly eschewing Paris, although she studied there and was influenced by Vionnet and Madame Gres, McCardell preferred an unadorned aesthetic; modern and minimalist, elegant and relaxed, even for evening, with wool jersey and tweed among her favorite fabrics. [From a later edition].

Fashion does not demand a submissive spirit—in fact it asks for a certain independence…The more of yourself in your clothes the better. Your imagination, your thought, your time, your energy.”

Claire McCardell (1905-58) pioneered a style of clothing both casual and chic. In 1990, Life magazine named her one of the 100 Most Important Americans of the 20th Century. She attended Parsons, learning to construct clothing by taking apart Vionnet samples. As head designer of Townley Frocks, she was one of the first American designers to have name recognition, as the company began to sell its fashions branded as “Claire McCardell Clothes by Townley.” Her work is in museums across the country and has been the subject of retrospectives at the Smithsonian and the Fashion Institute of Technology.
 
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Price HK$ 1,400



Drinks of the World - James Mew, John Ashton

1892 - Leadenhall Press, London - First Edition
Dedicated to those who know how to use and thankfully enjoy the goods things so bountifully provided by Dame Nature.

A lovely first and only edition of this rare, important and fascinating work on the history and development of beverages, from ‘
toast water, the superlative virtue of which Mr. James Sedgwick extolled in 1725, to brandy, that potent fluid Johnson said must be drunk by the man “who aspires to be a hero”’.

Profusely illustrated throughout with full page plates, vignettes and decorations.
 
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Price HK$ 7,000



1918 - Berkeley Unit Council of Defence Women's Committee, Press of the Courier - Third Edition
'Food will win the war.

A collection of recipes promoting food conservation, compiled by the Mobilized Women's Organisation of Berkeley, and including methods for 'Clam Chowder', 'Chicken Pie', 'Enchilada Eggs','Turnips a la Berkeley', and 'Angel Cake', among many others. The final 29 pages include advertisements, measurement and substitute guide, index, and blank pages for recipes.
 
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Price HK$ 1,300



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.
 
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Price HK$ 40,000



De Arte Bibendi, Arte Jocandi, Artis Amandi, Dansandi; Meretricum fides: aliaque faceta. - Vincentius (Vincent) Obsopoeus ( Heydnecker )

1648 - Typographia Rediviva, Leiden
Contemporarily bound example of this little Rake’s Vade Mecum, containing all a 17th century gentleman about town needed to know.

Beginning with Obsopoeus’ ‘Drinking without getting drunk’, and continuing with numerous important texts such as ‘Practising the Art of Love’, ‘The Art of Amusing Conversation’, ‘Faithful lovers of harlots’; ‘Elogy of a Drunkard’, ‘Rules of Dancing’, and an essay titled ‘Fornicators, gamblers and drunkards have the worst problems: Explained’.

‘This volume, rare and beautifully produced, from the presses of Abraham Commelin, whose mark is on the title page.’ -
Willems. 
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Price HK$ 10,800



Le Jazz Hot - Hugues Panassié

1934 - Editions R.-A. Corrêa, Paris - First Edition
‘As a lover of Hot Music as well as a player, I take great pleasure in introducing a book on Hot Music which is written by that wonderful little critic on Hot Music, Mr Hugues Parnassié’ – Louis Armstrong, from his introduction

A bright copy of one of the earliest and most important works on jazz, written by the founder of the Hot Club de Paris, Hugues Parnassié, at the age of just twenty-two, with text in French and Armstrong’s introduction in French and English. Presented here with the publisher’s rare promotional orange wrap around band.

Wonderfully illustrated with colour frontispiece by Roger Chastel and 10 black and white photographs of prominent jazz musicians, including Louis Armstrong, Colman Hawkins, and Duke Ellington.

Clearly essential to collectors of Jazz vinyl, the index features an impressive 58-page list of ‘disques hot’.
 
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Price HK$ 5,500



 
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