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Almanach du Masque d'Or -

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



Ritz's Carlton Restaurant - On Board The SS. “Kaiserin Auguste Victoria” -

Circa 1906 - Printed by Hudson and Kearns Printers, London - First Edition
‘A short account of the further development of the greatest improvement which has ever been effected towards the comfort of ocean travellers’.

Elaborately produced record of the S.S. Kaiserin Auguste Victoria's maiden voyage from Hamburg to America, especially notable for its onboard Ritz Carlton Restaurant.

‘The man responsible for the interior design was the French architect Charles Mewès, who introduced the à-la-carte restaurant on the high seas. staffed and run by Ceasar Ritz himself, with dedicated kitchens were staffed and run by Auguste Escoffier, this was the first time that diners were offered an alternative to the first class dining saloon, but where the meals in the dining saloon were included in the ticket-price, passengers had to pay a special admittance fee when dining in the à-la-carte restaurant. Ironically, this fee could cost the same as a one-way ticket in third class.

A near fine and thus rare copy of this lovely work, which features twenty five tipped-in black and white photographs of the ship and it’s interiors, including the dining rooms, state room, and smoking room, as well as prominent sites in Hamburg and New York.
 
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Price HK$ 3,000



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'. 
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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)
Extremely rare little book.

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



Mrs. Beeton’s Book of Household Management - Mrs. Isabella Beeton

1920 Circa - Ward Lock & Co., London and Melbourne
A lovely copy, scarce in it’s original red spine and beige boards, a truly important English work, and one of the most successful cookbooks of all time, the enormous and iconic ‘New Edition’ doubled the size of this already substantial volume.

This book has more wisdom to the square inch than any work of man’ - Sir Arthur Conan Doyle.

And so it should with 1,997 pages containing household and culinary advice, 3,945 recipes, iced with 85 pages on
Meals their Importance and Arrangements. This is followed by over 200 pages on other important matters of Household Management. Chapter headings include - Domestic Servants and their Duties; Household Recipes (from Shoe Polish to dry-cleaning ostrich feathers); The Doctor,; The Nurse; The Nursery; Homeopathic Medicine; and Legal Memoranda. All topped off with an Analytical Index.

Profusely illustrated with over 190 pages of plates including 29 colour lithographic plates, 143 full page black and white plates, and 22 pages of colour advertisements.

Twenty-nine colour plate
 
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Price HK$ 3,000



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



Les Diners de Gala - Salvador Dali

1973 - Felicie, New York - First Edition
‘an overflowing ode to sipping, nipping and swallowing, a delightfully erotic take on supper time’ – Huffington Post

A delectable copy of Surrealist master artist Salvador Dali’s only cookbook, inspired by and dedicated to his wife and muse, Gala Dali.

Dali’s idiosyncratic foray into gastronomy features 12 unique lithographs depicting Dali’s favourite meals, together with 136 lushly illustrated recipes (55 of them in colour) each one as evocative and strange as his paintings, and ranging from the reassuringly edible (vintage Champagne sorbet) to eccentric aphrodisiacs (crayfish in ‘Viking’ herbs)...

Several of the recipes were prepared by leading French
cuisiniers of the 1970s, including Lasserre, La Tour d’Argent, Maxim’s, and Le Buffet de la Gare de Lyon. 
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Price HK$ 4,800



 
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