Results 49 - 56 of 72 results

The Lady's Assistant for Regulating and Supplying her Table, Being a Complete System of Cookery - Charlotte Mason

1777 - J. Walter, London - Third Edition
‘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.'

An 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.

A particularly clean copy, scarce in the early editions (only five existing copies of the first and second edition are recorded).
 
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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



The Artistry of Mixing Drinks by Frank Meier of The Ritz Bar, Paris - Frank Meier

1936 - Printed by Bishop & Sons, Paris - First Edition, one of 700 copies on Cream Vellum paper
One of the most elegant cocktail books of the art-deco era, in unique leather and tartan binding with matching bespoke slipcase.

Text and decorations in black and red, illustrated throughout with enchanting art-deco vignettes. Containing nearly 500 drink recipes, including over 40 marked FM
originated by the Author.

Beginning with
Ode to The Ritz Bar (5), Foreword (7-8), Introduction (9-12), How to Enjoy Cocktails at Home (13-16), Various Specialities and Their Origin (17-19).

And on to the main section: -
Cocktails (21-44), Mixed Drinks (After Dinner Drinks, Collins, Coolers, Crustas, Cups, Daisies, Egg Nog, Fixes, Fizzes, Flips, Highballs, Hot Drinks, Juleps, Lemonades, Miscellaneous Drinks, Non-Alcoholic Drinks, Puffs, Punches, Rickeys, Sangarees, Scaffas, Shrubs, Slings, Smashes, Sours, Toddies, and Zooms, 45-94).

This main section is followed by the supporting essentials:-
Sandwiches (95-102), Wines (103-122), Useful Formulas (including Poisons and their Antidotes, Differences in Time (compared to noon in Paris obviously), Help in Case of Accidents, and Pick-Me-Ups, 123-144), Horse Racing (145-149), advertisements (many beautifully illustrated, 151-175), and the Index with blank pages for ‘Additions’. 
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Price HK$ 10,000



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
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



Mammy Lou's Cook Book - SIGNED - Betty Benton Patterson

1931 - Robert M. McBride & Company, New York - First Edition
Mammy Lou's cook book had to be written, for Mammy Lou is a composite characterisation of all the negro mammies we have known, loved, and lost awhile.’

Signed by the author, 'Cordially - Betty Benton Patterson' on front endpaper. Patterson was a local Houston food writer, whose collection of recipes for meals from the 'old south', and based on her regular newspaper column, bestowed more recognition on African American cooks than any other cook book writer of the era.

Dedicated to Ida Deberry Wheeler. '
Mammy Lou is a composite characterization of all the Negro Mammies we have known, loved and lost a while.' Head notes to many chapters are in Mammy Lou's African-American dialogue. Ms. Patterson wrote the Tuesday food column in the Houston Chronicle 1930s. Creole cabbage with sausage, Mam Jude's bread dressing, crabmeat souffle, honey pecan pie, cherry pie Roanoke, etc. 
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Price HK$ 1,000



 
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