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In My Fashion -
Bettina Ballard
1960 - David McKay Company, New York - First Edition
The scarce for edition of this ‘A Moveable Feast’ for the fashion connoisseur, from the woman who, before reporting for duty with the Red Cross, included in her pack ‘a shocking-pink shantung Chinese-y jacket and apple-green pajamas’ and ‘a black jersey Norell dress with a dramatic black pailletted scarf’.
Bettina Ballard, Paris-based correspondent and later Fashion Editor for US Vogue, was at the centre of the fashion world from the 1930s to the ’50s and an intimate of Coco Chanel, Cristóbal Balenciaga and Elsa Schiaparelli. With journalistic flair, she captures the spirit of pre-war Paris, the working methods of the fashion greats and the transformation of the post-war fashion industry with the arrival of Dior.
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Price HK$ 6,500
1960 - David McKay Company, New York - First Edition
The scarce for edition of this ‘A Moveable Feast’ for the fashion connoisseur, from the woman who, before reporting for duty with the Red Cross, included in her pack ‘a shocking-pink shantung Chinese-y jacket and apple-green pajamas’ and ‘a black jersey Norell dress with a dramatic black pailletted scarf’.Bettina Ballard, Paris-based correspondent and later Fashion Editor for US Vogue, was at the centre of the fashion world from the 1930s to the ’50s and an intimate of Coco Chanel, Cristóbal Balenciaga and Elsa Schiaparelli. With journalistic flair, she captures the spirit of pre-war Paris, the working methods of the fashion greats and the transformation of the post-war fashion industry with the arrival of Dior.
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Price HK$ 6,500
The Stork Club Bar Book -
Lucius Beebe
1946 - Rinehart & Company, New York - First Edition
A famous oasis after the ravages of Prohibition, the Stork Club was the place for celebrities to see and be seen. A historical glimpse into the high life in New York City at this legendary spot, with recipes, humour, stories about the rich and famous who frequented this elegant club, and sly essays on such subjects as the mint julep and the zombie. To the rear is an alphabetical index and an index by ingredients.
Uncommon in such a nice dust jacket.
Legendary wit and bon vivant Lucius Morris Beebe (1902-1966) was born into a wealthy Boston mercantile and banking family and, flying in the face of a hopelessly proletarian 20th Century, he lived his life in the opulence and splendour of an earlier age. As an undergraduate at both Harvard and Yale, he was an outstanding student and a rake-hell of formidable accomplishment. It was his custom to appear for class Monday morning in full evening dress, wearing a monocle and carrying a gold-headed cane. He also had a roulette wheel and a fully equipped bar in his room. At the same time, he earned distinction as an undergraduate poet and won his Master’s degree with a thesis on the poetry of Edwin Arlington Robinson.
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Price HK$ 6,000
1946 - Rinehart & Company, New York - First Edition
A famous oasis after the ravages of Prohibition, the Stork Club was the place for celebrities to see and be seen. A historical glimpse into the high life in New York City at this legendary spot, with recipes, humour, stories about the rich and famous who frequented this elegant club, and sly essays on such subjects as the mint julep and the zombie. To the rear is an alphabetical index and an index by ingredients.Uncommon in such a nice dust jacket.
Legendary wit and bon vivant Lucius Morris Beebe (1902-1966) was born into a wealthy Boston mercantile and banking family and, flying in the face of a hopelessly proletarian 20th Century, he lived his life in the opulence and splendour of an earlier age. As an undergraduate at both Harvard and Yale, he was an outstanding student and a rake-hell of formidable accomplishment. It was his custom to appear for class Monday morning in full evening dress, wearing a monocle and carrying a gold-headed cane. He also had a roulette wheel and a fully equipped bar in his room. At the same time, he earned distinction as an undergraduate poet and won his Master’s degree with a thesis on the poetry of Edwin Arlington Robinson.
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Price HK$ 6,000
Les grands vins de Bordeaux. -
M. P. Biarnez, Professeur Babrius [Psued. Dr. Jules Arthaud]
1870 - Féret, Bordeaux - Second Edition revised and enlarged
‘Biarnez takes us on a poetic tour of the Médoc, singing the praises of the classified growths (pages 17-93) and ends with a paean to the white wines of Bordeaux (pages 97-123) and the effect they have on the imbiber: “C'est une ivresse sainte, un sublime délire, Et, parmi tous les vins, notre vin seul l'inspire!. To the rear is Dr. Arthaud’s 51 page essay ‘De L’influence du vin sur la civilisation’.
A finely bound second edition illustrated with four engraved frontispieces and twenty full-page engravings of people in various social “wine” situations related to the text. The engravings are after designs by Pauquet.
Published 20 years after the first, this edition adds further lines to the verses, an enlarged preface, and includes an additional engraved frontispiece, and the original engraved plate from the first edition. The ‘hanging plate’ opposite page 73 has been replaced with the man being led to the gallows, perhaps readers had complained that it spoilt their enjoyment of a decent glass of claret.
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Price HK$ 7,000
1870 - Féret, Bordeaux - Second Edition revised and enlarged
‘Biarnez takes us on a poetic tour of the Médoc, singing the praises of the classified growths (pages 17-93) and ends with a paean to the white wines of Bordeaux (pages 97-123) and the effect they have on the imbiber: “C'est une ivresse sainte, un sublime délire, Et, parmi tous les vins, notre vin seul l'inspire!. To the rear is Dr. Arthaud’s 51 page essay ‘De L’influence du vin sur la civilisation’.A finely bound second edition illustrated with four engraved frontispieces and twenty full-page engravings of people in various social “wine” situations related to the text. The engravings are after designs by Pauquet.
Published 20 years after the first, this edition adds further lines to the verses, an enlarged preface, and includes an additional engraved frontispiece, and the original engraved plate from the first edition. The ‘hanging plate’ opposite page 73 has been replaced with the man being led to the gallows, perhaps readers had complained that it spoilt their enjoyment of a decent glass of claret.
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Price HK$ 7,000
A Practical Treatise on Brewing -
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
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
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 20th 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
1938 - Covici Friede, New York - First Edition
'If the photo isn't good enough, it's because you're not close enough.' – Robert CapaA stunning copy of Robert Capa’s first published monograph – a landmark of 20th 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
Bordeaux et ses Vins, Classés par Ordre de Mérite -
Charles Cocks, Édouard Féret, Eugène Vergez (illustrator)
1874 Septembre - Masson, Bordeaux - Troisième Édition, Refondue et Augmentée
An elegantly bound third edition of ‘the classic reference work on Bordeaux wines’ [Jancis Robinson, The Oxford Companion to Wine.]
A comprehensive and thoroughly illustrated edition of ‘The Bordeaux Bible’, with text in French. This edition is the first to be illustrated by Eugène Vergez with over 250 in-text engravings of the Châteaux, and has been expanded to cover 300 communes (from 200). Included are numerous tables, lists, and comprehensive indices of principal proprietors, villages and communes, and principal growths.
Besides the detailed information on each of the properties, there is general information on a variety of subjects: soil, grape varieties, grape culture, disease control, wine making, etc. There are vintage notes for the years 1815 to 1873, sale prices for the 1865 vintage for various growths, and a review of tariffs on French wine assessed by different countries.
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Price HK$ 10,000
1874 Septembre - Masson, Bordeaux - Troisième Édition, Refondue et Augmentée
An elegantly bound third edition of ‘the classic reference work on Bordeaux wines’ [Jancis Robinson, The Oxford Companion to Wine.]A comprehensive and thoroughly illustrated edition of ‘The Bordeaux Bible’, with text in French. This edition is the first to be illustrated by Eugène Vergez with over 250 in-text engravings of the Châteaux, and has been expanded to cover 300 communes (from 200). Included are numerous tables, lists, and comprehensive indices of principal proprietors, villages and communes, and principal growths.
Besides the detailed information on each of the properties, there is general information on a variety of subjects: soil, grape varieties, grape culture, disease control, wine making, etc. There are vintage notes for the years 1815 to 1873, sale prices for the 1865 vintage for various growths, and a review of tariffs on French wine assessed by different countries.
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Price HK$ 10,000
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
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