Results 9 - 16 of 77 results

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 Decisive Moment - Henri Cartier-Bresson

1952 - Simon and Schuster in collaboration with Éditions Verve of Paris, New York - First Edition in English
To me, photography is the simultaneous recognition, in a fraction of a second, of the significance of an event as well as of a precise organization of forms which give that event its proper expression.’

An elusive near fine copy, the book without the commonly found wear or chips to spine, in the delicate dust jacket, both showing the striking illustration provided by Cartier-Bresson’s friend Henri Matisse. The original 12 leaf ‘
Captions’ pamphlet laid in.

One of the most important photography books of the 20th century, containing 126 full or double page heliogravures, considered ‘unique in providing an international portrait or impression of humanity covering the two decades prior to it’s publication’. Divided into two chronological and geographical sections: the first spans the years 1932 to 1947 and is made up of photographs taken in the west; the second spans 1947 to 1952 and was shot mostly in the east.

Prefaced by Cartier-Bresson’s 4,500-word philosophical essay, whose keynote ‘
There is nothing in this world that does not have a decisive moment.’ was taken from the 17th century Cardinal de Reitz. 
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Price HK$ 18,000



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



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



Songs of the Late Charles Dibdin; With A Memoir - T. Dibdin (Compiler), G. Cruikshank (Illustrator)

1850 - Henry G. Bohn, London - Third Edition
‘I be one of they sailors who think ‘tis no lie,
That for every wherefore of life there’s a why,
That fortune’s strange weather, a calm or a squall,
Our berths, good or bad, are chalk’d out for us all.’

A melodious collection of patriotic sea songs, composed by British writer and dramatist, Charles Dibdin, who according to
The Spectator in 1863 is considered to be ‘the only man who ever wrote sea songs that accurately delineate the sailor’s peculiarities of disposition’. Delightfully illustrated with several full page engravings, including frontispiece, by George Cruikshank, and featuring a memoir of Charles Dibdin, Addenda by Thomas Dibdin, Songs from the Works of the Charles Dibdin the younger, and a list of subscribers. 
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Price HK$ 1,500



The Cook's Dictionary - Richard Dolby

1830 - Henry Colburn and Richard Bentley, London - First Edition
An uncommon copy of the first edition of The Cook’s Dictionary, considered the first cookery book to be arranged alphabetically. This wonderful compendium of delicacies – compiled by 19th century chef Richard Dolby of the Thatched-House Tavern on St. James Street and a popular domestic reference of its time – contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print.

Features a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables, and when they are in season.
 
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Price HK$ 2,800



 
Results 9 - 16 of 77 results