Food·Wine·Art
Cocktails
Food
Tobacco
Wine Whisky
Art
Architecture
Ceramics Jade
Fashion
Film Theatre
Interior Design
Music
Photography
The Indian Cookery Book: A Practical Handbook to the Kitchen in India -
By A Thirty-Five Years' Resident
1904 - Thacker, Calcutta - 1901 Reprint
Another popular work, by an anonymous author first published in the mid-1800’s with Thacker, Spink & Co., thinking it important enough to print a seventh edition in 1958! Scarce in early editions.
With over 500 recipes and notes, including a large section on curries. The publisher has separated each page with a blank sheet, presumably to add notes to.
The anonymous writer only provides the fact that they have been A Thirty-Five Years' Resident. We are unable to ascertain anything more, despite the numerous references to this work in modern books relating to British India.
More details
Price HK$ 1,900
1904 - Thacker, Calcutta - 1901 Reprint
Another popular work, by an anonymous author first published in the mid-1800’s with Thacker, Spink & Co., thinking it important enough to print a seventh edition in 1958! Scarce in early editions. With over 500 recipes and notes, including a large section on curries. The publisher has separated each page with a blank sheet, presumably to add notes to.
The anonymous writer only provides the fact that they have been A Thirty-Five Years' Resident. We are unable to ascertain anything more, despite the numerous references to this work in modern books relating to British India.
More details
Price HK$ 1,900
The Young House-Keeper - or Thoughts on Food and Cookery -
WM. (William) A. (Andrus) Alcott
1838 - George W. Light, Boston - Second Stereotype Edition
'Man has the power of deriving nourishment from almost every substance, both of the animal and the vegetable kingdoms of nature.’
A 19th century guide to healthy eating at home, with chapters including 'Food from Wheat', 'Nuts', 'Animal Food', 'Buckwheat and Millet', 'On Fruits in General', 'The Whortleberry', and 'Expense of Animal and Vegetable Food Compared'.
More details
Price HK$ 2,000
1838 - George W. Light, Boston - Second Stereotype Edition
'Man has the power of deriving nourishment from almost every substance, both of the animal and the vegetable kingdoms of nature.’A 19th century guide to healthy eating at home, with chapters including 'Food from Wheat', 'Nuts', 'Animal Food', 'Buckwheat and Millet', 'On Fruits in General', 'The Whortleberry', and 'Expense of Animal and Vegetable Food Compared'.
More details
Price HK$ 2,000
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 (first published in 1826)
A rare little early 19th century work on deserts, pickles, relish and wine.
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.
More details
Price HK$ 3,800
1833 - Printed by and for Henry Mozley and Sons, Derby - Second Edition (first published in 1826)
A rare little early 19th century work on deserts, pickles, relish and wine.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.
More details
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.
More details
Price HK$ 1,500
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.
More details
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.
More details
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.
More details
Price HK$ 2,000
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.
More details
Price HK$ 4,500
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.
More details
Price HK$ 4,500
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.
More details
Price HK$ 2,800
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.
More details
Price HK$ 2,800
The London Art of Cookery -
John Farley
1801 - James Scatcherd, London - Tenth Edition, With the Addition of many new and elegant Receipts in the various Branches of Cookery
A clean example of Farley’s popular work, illustrated with 13 copper-engraved plates including frontispiece portrait of John Farley and his establishment, and bills of fare for each month.
With additional sections on ‘Culinary Poisons’, ‘Wines, Cordial Waters, and Malt Liquors’, ‘Necessary Articles for Seafaring Persons’, and ‘Proper Nourishment for the Sick’.
Farley was principal cook at the London Tavern, and ‘contributed much to the popularity of the London Tavern as an eating house, an inn whose generous helpings attracted customers from far and wide‘. This work is in effect a combination of the two most popular cookbooks of the time written by Hannah Glasse and Elizabeth Raffald, with the small remainder taken from others.
More details
Price HK$ 2,800
1801 - James Scatcherd, London - Tenth Edition, With the Addition of many new and elegant Receipts in the various Branches of Cookery
A clean example of Farley’s popular work, illustrated with 13 copper-engraved plates including frontispiece portrait of John Farley and his establishment, and bills of fare for each month.With additional sections on ‘Culinary Poisons’, ‘Wines, Cordial Waters, and Malt Liquors’, ‘Necessary Articles for Seafaring Persons’, and ‘Proper Nourishment for the Sick’.
Farley was principal cook at the London Tavern, and ‘contributed much to the popularity of the London Tavern as an eating house, an inn whose generous helpings attracted customers from far and wide‘. This work is in effect a combination of the two most popular cookbooks of the time written by Hannah Glasse and Elizabeth Raffald, with the small remainder taken from others.
More details
Price HK$ 2,800