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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 finely bound rare early nineteenth century compilation of recipes including deserts, cakes, biscuits, pickles, relish, wines. Most likely compiled from numerous sources by Eliza Acton, who has been described as the first modern cookery writer, preceding Mrs Beeton by several years. Delia Smith has called her ‘the best writer of recipes in the English language’.
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.
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Price HK$ 3,000
1833 - Printed by and for Henry Mozley and Sons, Derby - Second Edition
A finely bound rare early nineteenth century compilation of recipes including deserts, cakes, biscuits, pickles, relish, wines. Most likely compiled from numerous sources by Eliza Acton, who has been described as the first modern cookery writer, preceding Mrs Beeton by several years. Delia Smith has called her ‘the best writer of recipes in the English language’.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.
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Price HK$ 3,000
The Book of Household Management -
Isabella Beeton
1861 - S. O. Beeton, London - First Edition, Second Impression , Second State
‘This book has more wisdom to the square inch than any work of man’ – Sir Arthur Conan Doyle.
A nice clean example of the first edition of this truly important English work, and one of the most successful cookbooks of all time. In a contemporary binding, and complete with the engraved and coloured art-nouveau title page, and an additional twelve colour plates.
Containing over 1,100 pages of recipes, culinary advice, and household hints, Mrs Beeton’s incomparable The Book of Household Management was one of the earliest cookery books to use coloured illustrations.
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Price HK$ 9,500
1861 - S. O. Beeton, London - First Edition, Second Impression , Second State
‘This book has more wisdom to the square inch than any work of man’ – Sir Arthur Conan Doyle.A nice clean example of the first edition of this truly important English work, and one of the most successful cookbooks of all time. In a contemporary binding, and complete with the engraved and coloured art-nouveau title page, and an additional twelve colour plates.
Containing over 1,100 pages of recipes, culinary advice, and household hints, Mrs Beeton’s incomparable The Book of Household Management was one of the earliest cookery books to use coloured illustrations.
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Price HK$ 9,500
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.
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Price HK$ 2,000
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.
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Price HK$ 2,000
The House-Keeper’s Pocket-Book, and Compleat Family Cook -
Sarah Harrison
1777 - for J. Rivington and Sons, London - Ninth Edition revised and corrected
A prettily bound example of this scarce early work, the title (which is transcribed in full below) gives full details of that contained therein.
With twenty pages of tables showing the rate of farthings to l.s.d.f., six pages of ‘Tables of Interest’ showing the cost of borrowing at 3, 3.5, 4, and 5 percent, over periods ranging from one day to 12 months. Index incorrectly bound before tables.
The full title is as follows:- ‘The House-Keeper’s Pocket-Book, and Compleat Family Cook: Containing Above Twelve Hundred Curious and Uncommon Receipts in Cookery, Pastry, Preserving, Pickling, Candying, Collaring, &c. with Plain and easy Instructions for Preparing and Dressing every Thing Suitable for an Elegant Entertainment, from Two Dishes to Five or Ten, &c.
Also a copious and useful Bill of Fare, of all Manner of Provision in Season, for every Month in the Year.
Together with Directions for making all Sorts of Wine, Mead, Cyder, Shrub, Distilling Strong-Waters, &c. For Brewing Ale and Small Beer in a cleanly, frugal Manner: And for Managing and Breeding Poultry to Advantage.
Likewise several useful Family Receipts for taking out Stains, preserving Furniture, cleaning Plate, taken Iron-moulds out of Linen, &c.
As also easy Tables, of Sums ready cast up, from one Farthing to one Pound, for the Use of those not conversant in Arithmetic: And Tables shewing the Interest of Money from 3, 3 1/2, 4 and 5 per Cent. from one Day to a Year.
The Whole is so contrived as to contain mor than any Book of double the Price; and the Excellency of the Receipts renders it the most useful Book of the Kind.
The Ninth Edition, revised and corrected. To which are now added several modern Receipts, by very good Judges.
Also, Every one their own Physician: A Collection of the most approved Receipts for the Cure of the Disorders incident to Human Bodies’
Provenance: From the world renowned culinary library of Alan Davidson, the man who spent 20 years compiling the ‘Oxford Companion to Food’. With his bookplate.
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Price HK$ 5,000
1777 - for J. Rivington and Sons, London - Ninth Edition revised and corrected
A prettily bound example of this scarce early work, the title (which is transcribed in full below) gives full details of that contained therein.With twenty pages of tables showing the rate of farthings to l.s.d.f., six pages of ‘Tables of Interest’ showing the cost of borrowing at 3, 3.5, 4, and 5 percent, over periods ranging from one day to 12 months. Index incorrectly bound before tables.
The full title is as follows:- ‘The House-Keeper’s Pocket-Book, and Compleat Family Cook: Containing Above Twelve Hundred Curious and Uncommon Receipts in Cookery, Pastry, Preserving, Pickling, Candying, Collaring, &c. with Plain and easy Instructions for Preparing and Dressing every Thing Suitable for an Elegant Entertainment, from Two Dishes to Five or Ten, &c.
Also a copious and useful Bill of Fare, of all Manner of Provision in Season, for every Month in the Year.
Together with Directions for making all Sorts of Wine, Mead, Cyder, Shrub, Distilling Strong-Waters, &c. For Brewing Ale and Small Beer in a cleanly, frugal Manner: And for Managing and Breeding Poultry to Advantage.
Likewise several useful Family Receipts for taking out Stains, preserving Furniture, cleaning Plate, taken Iron-moulds out of Linen, &c.
As also easy Tables, of Sums ready cast up, from one Farthing to one Pound, for the Use of those not conversant in Arithmetic: And Tables shewing the Interest of Money from 3, 3 1/2, 4 and 5 per Cent. from one Day to a Year.
The Whole is so contrived as to contain mor than any Book of double the Price; and the Excellency of the Receipts renders it the most useful Book of the Kind.
The Ninth Edition, revised and corrected. To which are now added several modern Receipts, by very good Judges.
Also, Every one their own Physician: A Collection of the most approved Receipts for the Cure of the Disorders incident to Human Bodies’
Provenance: From the world renowned culinary library of Alan Davidson, the man who spent 20 years compiling the ‘Oxford Companion to Food’. With his bookplate.
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Price HK$ 5,000
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
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
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.
The work includes the important observation, made for the first time, that eating liver is beneficial to certain eye diseases. It also contains the first list of British wildfowl, and recognition of their migratory habits.
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Price HK$ 35,000
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.
The work includes the important observation, made for the first time, that eating liver is beneficial to certain eye diseases. It also contains the first list of British wildfowl, and recognition of their migratory habits.
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Price HK$ 35,000
The Female Economist; or, A Plain System of Cookery, for the Use of Families. -
Mrs. Smith
1822 - Samuel Leigh, London - Eighth Edition
A fascinating book, in pretty later binding.
Well written, simple to understand, covering a wide range of required knowledge in the early 1800’s for ‘Females in the middle classes of society, who superintend to their own family affairs, and who wish to unite hospitality with economy’.
With a large number of recipes Wine, Cordial, and other spirits, see page 257 ‘to make four Gallons of rich Usquebaugh’...
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Price HK$ 2,000
1822 - Samuel Leigh, London - Eighth Edition
A fascinating book, in pretty later binding.Well written, simple to understand, covering a wide range of required knowledge in the early 1800’s for ‘Females in the middle classes of society, who superintend to their own family affairs, and who wish to unite hospitality with economy’.
With a large number of recipes Wine, Cordial, and other spirits, see page 257 ‘to make four Gallons of rich Usquebaugh’...
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Price HK$ 2,000
Le Bon-Bock - 321 Letterpress Invitations in two Folio Albums -
Various
1886-1936 - Printed for Le Bon-Bock, Paris
An incredibly rare collection of 321 original illustrated letterpress dinner invitations from Le Bon-Bock society (each approximately 33x23cm), whose soirees on the second Tuesday of each month near Montmartre were frequented by Paris’ most flamboyant and original writers and artists of La Belle Époque and Les Années Folles.
The artists competed to have their work used for the next invitation, and together with their work each invitation provides an account of the previous dinners activities, beginning with opening speeches, notices and announcements, and then other activities, which usually include poems, prose, texts, songs, instrumental pieces.
The invitations are dated from April 1886 to April 1936, with the first thirty or so addressed to Monsieur Régnier, one of the founders of the association. Individually rare, a collection of this size and association provides one of the most important associations of these periods in Paris.
Inspired by Edouard Manet’s painting Le Bon Bock (The Good Pint), and the democratic, nationalistic ideals that it symbolised, Emile Bellot (the printmaker and model for Manet’s beer drinker) established the Bon-Bock Society in 1875. Consisting mainly of artists, writers and performers, the society sought to re-define France’s national spirit by delving into the country’s cultural past. The inseparable ideals of freedom and humour within their community created opportunities for artistic experimentation; the Bon Bockers and their carefree attitude would go on to inspire generations of Montmartre natives for years to come.
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Price HK$ 90,000
1886-1936 - Printed for Le Bon-Bock, Paris
An incredibly rare collection of 321 original illustrated letterpress dinner invitations from Le Bon-Bock society (each approximately 33x23cm), whose soirees on the second Tuesday of each month near Montmartre were frequented by Paris’ most flamboyant and original writers and artists of La Belle Époque and Les Années Folles. The artists competed to have their work used for the next invitation, and together with their work each invitation provides an account of the previous dinners activities, beginning with opening speeches, notices and announcements, and then other activities, which usually include poems, prose, texts, songs, instrumental pieces.
The invitations are dated from April 1886 to April 1936, with the first thirty or so addressed to Monsieur Régnier, one of the founders of the association. Individually rare, a collection of this size and association provides one of the most important associations of these periods in Paris.
Inspired by Edouard Manet’s painting Le Bon Bock (The Good Pint), and the democratic, nationalistic ideals that it symbolised, Emile Bellot (the printmaker and model for Manet’s beer drinker) established the Bon-Bock Society in 1875. Consisting mainly of artists, writers and performers, the society sought to re-define France’s national spirit by delving into the country’s cultural past. The inseparable ideals of freedom and humour within their community created opportunities for artistic experimentation; the Bon Bockers and their carefree attitude would go on to inspire generations of Montmartre natives for years to come.
More details
Price HK$ 90,000