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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 rare little early 19th century work on deserts, pickles, relish and wine, first published in 1826.

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$ 3,800



The Chicago Record Cook Book - Anonymous

1896 - The Chicago Record, Chicago - First Edition, first printing
'This is a cook book by the people and for the people.

So begins the preface of the Chicago Record Cook Book. Comprised of 1,100 recipes from homemakers, which has a single bill of fare for every day of the year.
 
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Price HK$ 1,500



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



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



The Table: A Monthly Publication Devoted to the Refinements of the Table - January, February, March, April, May, June, July, and August. - Barry Gray (editor)

1873 - M. Doolady, New York - First Editions
All eight months of this short lived publication, ‘dedicated to an upscale audience, the magazine promised attention to the “art of good living” and published articles on public banquets and social breakfasts’. Extremely rare, and bound in their original paper wrappers. 
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Price HK$ 4,000



Almanach du Masque d'Or - Edouard Halouze (illustrator)

1920 - chez Devambez, 23 - Premiere Année
A lovely copy of this delightful Almanach. A stunning example of beauty, finesse and luxury from the Art-Deco period. Only 1000 copies were printed and this is numbered 68. The hand-coloured illustrations are by Edouard Halouze and include four plates of the seasons as well as 17 full page plates which decorate the ‘Petit Guide de la Vie Elégante’ presented in the form of a collection of advertisements for the Moulin Bleu, Cartier, Prunier, Gaveau, les couturiers Raimon et Martial & Armand, etc. Suitably housed in a one of a kind, hand-tooled case by Bayntun-Riviere. 
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Price HK$ 22,000



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



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



 
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