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A Practical Treatise on Brewing, Based on Chemical and Economical Principles; with Formulæ for Public Brewers, and Instructions for Private Families. - William Black

1844 - Longman, London - Third Edition, ‘Much Enlarged and Improved’
A near fine, and unopened copy, of this important and popular treatise, first published in 1835

Folding plate ‘
Delineation of the New Improved Saccharometer’ to the rear.

The
Spectator in it’s review notes that this is ‘A new edition of a book we formerly noticed as a useful and original-minded treatise. The additional matter has been revised by Professor Graham, of the London University.’

Perhaps the most well known historical Scottish brewing firm was that of William Black & Company of Aberdeen believed to have been established in 1803, and his ‘Devanha Brewery’ used the former Paper Mills by the Wellington Suspension Bridge in Aberdeen. Black’s Devanha Porter - a dark beer resembling stout - became famous throughout the UK, the Brewery being conveniently close to the railway halt at the Cattle Bank. The firm itself was laterally acquired in 1819 to become the Gilcomston Brewery and again by the Devanha Brewery Company Limited, registered as a limited liability company in 1910. Brewing finally ceased in 1930 after the firm was acquired by Thomas Usher & Son Ltd. of Edinburgh. William Black & Co. also ran the Devanha Distillery, built about a mile upstream from the Brewery in 1825. [Durden Park Beer Circle / The Doric Columns].
 
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Price HK$ 3,500



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



Death in the Making - Robert Capa, Gerda Taro

1938 - Covici Friede, New York - First Edition
'If the photo isn't good enough, it's because you're not close enough.' – Robert Capa

A stunning copy of Robert Capa’s first published monograph – a landmark of 20
th century war photography – in the rare dust jacket depicting a Loyalist soldier falling to his death, gun in hand, after being shot – a now iconic image of the Spanish Civil War Featuring 145 photographs by Robert Capa and Gerda Taro, captions by Robert Capa, translated and with a preface by Jay Allen, and arranged by André Kertesz. Housed in a custom clamshell case of fine black morocco leather over matching cloth, velvet lined, and lettered in gilt to the spine.

From 1936 onwards, Capa's coverage of the Spanish Civil War appeared regularly. His picture of a Loyalist soldier who had just been fatally wounded earned him his international reputation and became a powerful symbol of war. After his companion, Gerda Taro, was killed in Spain, Capa travelled to China in 1938 and emigrated to New York a year later. As a correspondent in Europe, he photographed the Second World War, covering the landing of American troops on Omaha beach on D-Day, the liberation of Paris and the Battle of the Bulge
 
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Price HK$ 60,000



The Cigar: By the Author of "Three Courses and a Dessert" - William Clarke

Circa 1835 - Sherwood, Paternoster Row - First Edition
We have endeavoured to make the Cigar like a true Havannah planted in the mouth of a skilful practitioner, retain its fire and fragrance to the last. The Cigar is of a masculine gender; it has been written by men to be read by men.’

Not a book about Cigars, but a small and extremely rare antique medley of humorous sketches by an underemployed Barrister, to accompany you cigar. With titles such as An Oyster Supper, The Opera Hat, Witchcraft Waggeries, Lady Viola’s Nipple, The Beef-Steak Cub, Smoking and Snuff Taking, Batchelor’s Antipathies, Social Bores and The Court of Love. With a number of in-text illustrations.

‘Bedecked with the gaudy tints of jollity and light-heartedness; but who will say that it contains not innumerable lessons which are well worth gathering and treasuring up as jewels of the memory, wherewith to illumine the dim and dangerous onward path of life? Our homily is quaint and joyous seeming, but the marrow of wisdom lurks within its core.’ 
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Price HK$ 2,500



The Theory and Practice of Brewing - SIGNED - Michael Combrune

1762 - Printed by J. Haberkorn, London - First Edition
A rare and signed first edition of ‘the most pivotal book in brewing’. With a commendatory preface written by his friend Peter Shaw, physician to the king and experimental scientist with an interest in chemistry.

In 1821, on being asked for the recipe for his ale, Thomas Jefferson replied
‘I have no reciept [sic] for brewing, and I much doubt the operations of malting and brewing could be successfully performed from a reciept. If it could, Combrune's book on the subject would teach the best processes: and perhaps might guide to ultimate success with the sacrifice of 2. or 3. trials. . . . We are now finishing our spring brewing. If you have a capable servt. and he were to attend our fall brewing, so as to get an idea of the manual operation, Combrune's book with a little of your own attention in the beginning might qualify him.’

‘For the longest time, brewing was considered an Art, and a brewer was considered an Artisan. In 1762, Michael Combrune changed the brewing world forever, by publishing
The Theory and Practice of Brewing, a book which treated brewing as a Science and not just an Art. Combrune, a professional brewer at the time, was the first person to perceive and document brewing as a science. The Theory and Practice of Brewing is Combrune's theories on brewing and the practical application of these theories applied to brewing beers of the time. Nothing like this book had ever been published.’ 
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Price HK$ 15,000



The Wines of Gala - Salvador Dali

1978 - Harry N. Abrams, New York - First Edition
‘Dalí's predictably eccentric follow-up to his absurdist cookbook Les Dîners de Gala... this is the modern wine bible we never knew we needed...’

Profusely illustrated throughout, with many full page colour plates of Dali's signature surrealistic paintings and drawings, as well as his doctored versions of 15th century miniatures and 19th century Academic works. Max Gerard describes 10 celebrated wines and Louis Orizet groups the world's wines into 10 categories according to the sensations they evoke. All housed in the thick oversized gold metallic dust jacket designed by Dali.

‘It’s the second section, “
Ten Gala Wines,” that hits the home run, blowing minds in the way Dalí masterpieces like “The Persistence of Memory” do. Writer Louis Orizet (a viticulturist and politician in Beaujolais), with help from Georges Duboeuf (a driving force behind the marketing campaign for Beaujolais Nouveau), sets out to explode wine criticism by categorizing wines by their emotional resonance, rather than prosaic features like geography or varietal. In his introduction to the section, Orizet lays bare his mission statement: to “organize wines according to the sensations they create in our very depths.”’ - Regan Hofmann, Punch Drink, 2015. 
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Price HK$ 0



Les Grand Crus Bordelais - Alfred Danflou

1867 - Librairie Goudin & Typ. Au. Lavertujon, Bordeaux - First Edition in this format (a smaller work was published in 1866 with only 19 photographs of the 1st and 2nd growths)
A rare and remarkable work on Bordeaux, in beautiful condition, two volumes bond in one, containing fifty-five early photographs of the great Châteaux of Bordeaux, with their history, vintages and other contributions, in French.

Of superb quality, the plates of the Châteaux include Lafite, Latour, Mouton, all accompanied by a history and contemporary description of the Châteaux and wine vintages. With a long and interesting commentary on the classifications of first and second Crû, strongly in favour of reclassifying to Premier Cru, Branne-Mouton (purchased and renamed Mouton-Rothschild in 1853 by Baron Rothschild but herein referred to by it’s former name), for which they would have to wait a further century until 1973, and referring to both the 1855 Exposition Universelle de Paris, and London’s Great Exhibition in 1851. There are additional chapters on ‘La Système Féodal Appliqué Aux Vins du Médoc’ and ‘Les Grand Vins de Saint-Émilion’.

A truly important and visually imposing work on Bordeaux and a vital part of any wine book or photographic collection.
 
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Price HK$ 100,000



A Date With A Dish: A Cook Book of American Negro Recipes - INSCRIBED - Freda De Knight

1948 - Hermitage Press, New York - First Edition
'There has long been a need for a non-regional cook book that would contain recipes, menus, and cooking hints from and by Negroes all over America.'

Freda De Knight's classic collection of African-American recipes, with her warm inscription, '
Yours for good eating - Freda C De Knight'. Scarce in such fine condition combined with the inscription.

With a foreword by Gertrude Blair, and cartoon-style drawings by S. Lodico.
 
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Price HK$ 4,500



 
Results 9 - 16 of 76 results