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SOPHIE SCHNEIDEMAN RARE BOOKS FOOD AND DRINK Catalogue 16
SOPHIE SCHNEIDEMAN RARE BOOKS

CATALOGUE SIXTEEN Food & Drink, Including Manuscript Cookery & Books & Original Artwork from the Libraries of Derek Cooper and Alan Davidson
Eighteenth Century Cookery & Household Books Nineteenth Century Cookery & Household Books Twentieth Century Cookery & Household Books Wine, Beer &c, 17721982 Manuscript Cookery & Household Books, c.17901930 China, Prints & Ephemera Items 111 Items 1238 Items 3968 Items 6984 Items 8592 Items 9395
All the items are listed chronologically. They will be on view at the gallery Mon-Sun by appointment or chance. If you are interested in buying or selling rare books, need a valuation or just honest advice please contact me at the gallery: SCHNEIDEMAN, 331, Portobello Rd., by Golborne Road, London, W10 5SA 020 8354 7365 07909 963836 sophie@ssrbooks.com www.ssrbooks.com
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Printed in Great Britain by Henry Ling Ltd, Dorchester Designed in Shaker by Geoff Green Book Design, Cambridge Shaker was designed by Jeremy Tankard in 2000 Specific information about the typeface can be found at www.typography.net Illustrations: Front cover: 41. NEWNHAM-DAVIS, Lt. Col. & Algernon BASTARD. The Gourmets Guide to Europe. Frontispiece: 67. [DAVIDSON, Alan.] Original portraits of Alan Davidson. Back cover: 40. SIMMONS, Owen. The Book of Bread. Page 50. 23. A LADY. Inside back cover: 88. JOHN & HENRY LOCKE, COOK & CONFECTIONERS, GLOS. Cookery Archive.
Derek Cooper
Derek Cooper was born in 1925 and became a well-known writer, journalist and broadcaster. He writes about food, wine and whisky as well as publishing some excellent books about the Highlands and Islands . Amongst other books he has written are Guide to the Whiskies of Scotland, A Fresh Taste of Britain, Wine with Food, Snail Eggs and Samphire, Skye Remembered, Road to the Isles and The Road to Mingulay. He was the creator of Radio 4s famous and important Food Programme which he presented for many years. He was also a founder member and rst Chairman of the Guild of Food Writers. His energy and passion for food remains a great inuence among food writers and broadcasters to this day.
Alan Davidson (19242003)

Alan Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He worked for the Foreign Oce and served in Washington, Tunis, Brussels, Cairo, the Hague and, between 1973 and 1975, he was ambassador to Laos. His writing career began when he was in Tunis and his wife asked him to look for a cookbook on sh because she didnt recognise the local varieties. He couldnt nd one so with the Italian ichthylogist Giorgio Bini, he wrote one himself and made copies of this book Seash of Tunisia and the Central Mediterranean with a stencil machine. It came to the attention of the great Elizabeth David who passed it on to Penguin Books who published a trade edition in 1972 as Mediterranean Food. He continued to write and produced Seafood of South East Asia (1976) and North Atlantic Seafood (1979). He also wrote on Lao Cuisine among other things but his magnum opus came towards the end of his life when he wrote the encyclopaedic Oxford Companion to Food (1999). His inuence as a publisher and editor was enormous. He began to edit the Petits Propos Culinaires in 1979 and it is still going strong to this day. It was published by Prospect Books, his own imprint under which he published several good food related books. He also founded the Oxford Symposium on Food and Cookery which is still an important event for food historians everywhere.
Sophie Schneideman Rare Books Catalogue Sixteen
Eighteenth Century
Superb copy of the rare second edition
1. HALL, T. The Queens Royal Cookery; or Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish after the Best and Newest Way, With their several Sauces and Sallads. And making all Sorts of Pickles Also Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams &c. With the art of Preserving and Candying of Fruits and Flowers; and the m aking of Conserves, Syrups, Jellies and Cordial Waters, also making several Sorts of English Wines, Cyder, Mead, Metheglin. Elaborate woodcut frontsipiece with a portrait of Queen Anne plus a full page woodcut of pies opposite p.132. 12mo., a very good, clean copy, handsomely bound in full blue eighteenth century-style calf, spine ruled in gilt with red morocco and gilt spine label. Small stain to the back of the frontispiece (not affecting the image), some slight browning, otherwise a very good copy. London, Printed for C. Bates and A. Bettesworth. 1713. 2,800
The preface declares the book to be the most intelligible and useful book of its kind that was ever Printed. True or not it was certainly a popular one, being first published in 1709 and running into a further six editions. Not much is known about Hall who merely describes himself as a Free as opposed to employed cook in London. Whoever he was he provides some superb and historically fascinating recipes - kicking off with To make a shoulder of mutton like Venison and a French stew with Marigold-flowers. With a contemporary ownership inscription of Elizabeth Hyne, Aug. ye 9th 1763. The second edition is extremely difficult to find. Not in any of the usual bibliographies apart from Maclean. 3 copies in the UK (Cambridge, the British Library & the Wellcome Institute) and 5 in the US recorded in WorldCat. Oxford p.52; Pennell p.145; Maclean p.65; Cagle 719 etc.
2. KETTILBY, Mary. A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; for the use of all Good Wives, Tender Mothers, and Careful Nurses, by several Hands. To which is added a Second Part, containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats etc. Second edition. Two parts in one. Pp. xiv (including half-title), 176, 93. 8vo., a handsome copy in contemporary panelled calf, 18th century ownership inscriptions to title and many other pages (clearly a much loved book), some water-staining to the second part and a few small ink stains. London, printed for Mary Kettilby, and sold by Richard Wilkin. 1719. 750
An important second edition having an extended second part with many new recipes. A cure for everything under the sun from headaches to cancer and numerous good recipes to savour. Kettilby produced the rst printed recipe for bitter orange marmalade in the rst edition of 1714 and it reappears here.
The contemporary ownership signature of David Reid appears throughout the book - he writes on the rst blank David Reid aught this book. Bought at London, March 30th 1720. His son James adds his ownership inscription in 1733. In addition there is the booklabel of Sir James Colquhoun of Luss on the front pastedown. Very rare. Simon BG 904; Bitting 258; Maclean p.79; Oxford p.54; Cagle 790.
First edition
3. NOTT, John. The Cooks and Confectioners Dictionary: or, the Accomplishd Housewifes Companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c.for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forcd Meats, Marinades, Olios, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms usd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplishd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton. First edition. Engraved frontispiece, woodcut print of a table setting. A4, B8Z8, Aa-Rr8. (including one page of advertisement at the end). 8vo., handsomely bound by Sangorski & Sutcliffe in twentieth century full dark brown crushed morocco, spine with raised bands and lettered in gilt, inner margin of frontispiece and title expertly repaired, browning and spotting mainly to first and last few leaves. London, C. Rivington. 1723. 1,900
Nott was cook to the Duke of Bolton and other members of the Court. He lists the recipes alphabetically under the principal ingredients. There are thousands of recipes which cover a huge breadth, suggesting numerous methods of preparing each ingredient from diverse places eg Chicken the Barbary way, how to make Ciderkin, Spanish Cream, 31 dierent ways of cooking pigeon (incuding pickling them), making French, the Earl of Arundels, Covent Garden and Sack posset as well as practical joke dishes such as pies with false tops which contain live birds and frogs. A really important and fascinating book and extremely rare in this rst edition. Vicaire 631; Maclean p.107; Oxford p.56, Cagle 903. ESTC T92273
First and only edition, very rare

4. ANON. Adams Luxury and Eves Cookery; or, the Kitchen-Garden displayd. In Two Parts. I. Shewing the best and most approved Methods of raising and bringing to the greatest Perfection, all the Products of the Kitchen-Garden; with a Kalendar shewing the different Products of each Month, and the Business proper to be done in it. II. Containing a large Collection of Receipts for dressing all Sorts of Kitchen Stuff, so as to afford a great Variety of cheap, healthful, and palatable Dishes. To which is Added, the Physical Virtues of every Herb and Root. Designed for the Use of all who would live Cheap, and preserve their Health to old Age; particularly for Farmers and Tradesmen in the Country, who have but small Pieces of Garden ground, and are willing to make the most of it. First and only edition. Woodcut headpiece, tailpiece and decorated initial letters. Pp.xii, 216. 12mo., bound in recemt eighteenth century style full panelled calf with red morocco and gilt spine label, half title with small section torn away from outer margin, tiny closed tear on p.131, and tiny hole on leaf I9, very outer edge of first few leaves slightly damp-stained, otherwise a very good copy. London, printed for R. Dodsley in Pall-Mall and sold by M. Cooper at the Globe in Paternoster Row. 1745. 2,000
A detailed and important guide to planting, growing and cooking vegetables in British Kitchen Gardens with some excellent recipes for fruit and vegetables. But, this isnt a vegetarian recipe book as meat gravies are included in several recipes. With the 1761 ownership inscription of Elizabeth Wynn on half-title and one of 1774 at the rear by Gwen Thomas. With the booklabel of collector Mary Chadsey. Very rare, only 3 copies have appeared in auction in over 30 years (two of which have come up twice since 1999). Simon BG 64; Bitting p.514; Cagle 541; Maclean p.3; Oxford p.74
First edition the botanist George Claridge Druces copy

5. HILL, John. The British Herbal: An History of Plants and Trees, Natives of Britain, Cultivated for use, or Raised for Beauty. First edition. Allegorical engraving as frontispiece by H. Roberts after S. Wale, engraved title page vignette, dedication page with arms of Earl of Northumberland and 75 plates of about 1500 botanical and herbal specimens. Pp. iv, 536. Large folio, original marbled boards (rather rubbed and worn but not unattractive, rebacked some time ago in quarter calf with red and gilt spine label seemingly from the original binding. Occasional browning and offset from plates, small closed tear to Y2, tear across final leaf repaired with tape without loss of text and chips and tiny tears at very edges of Rrr2, 4C, 5Q2,6C, & 6Q and plate 71 not affecting text or image. In general a good copy with nice wide margins. London, printed for T. Osborne and J. Shipton, in Grays Inn,.&c 1756. 1,400
Sophie Schneideman Rare Books Catalogue Sixteen 9
Sir John Hill (1714-1775) was from Peterborough. He was trained as an apothecary and set up a small shop in St. Martins Lane. He travelled all over the country in search of rare herbs in order to write a herbal but this took longer than he thought. He was a prolic writer, his rst publication being a translation of Theophrastuss History of Stones (1746). He edited the British Magazine (1746-1750), and for two years (1751-1753) he wrote a daily letter, The Inspector, for the London Advertiser and Literary Gazette. He also produced novels, plays and scientic works, and was a large contributor to the supplement of Ephraim Chamberss Cyciopaedia. His personal and scurrilous writings made him many enemies, including Henry Fielding, Christopher Smart and David Garrick, all of whom attacked him in print. The Dictionary of National Biography attribute 76 dierent works to Hill but his most important are his botanical works. In addition Hannah Glasses famous manual of cookery was generally ascribed to him (see Boswell, ed. Hill, iii. 285) as it was not readily believed that a woman could have written it. Dr Johnson said of him that he was an ingenious man, but had no veracity. The British Herbal, however, is a work of veracity and vitally important for modern botanical nomenclature as not only did Hill attempt to name and categorize the owers and herbs which grow in Britain but he classifed them on the forms of the corolla and gynoecium and criticised the Linnaean system. This is the famous Oxford botanist George Druces copy who later praised Hill for his criticisms of Linnaeus. Henrey 799; Lowndes vol II, 1070.
Durham cookery book by the Dean and Chapters cook

6. THACKER, John. The Art of Cookery containing above Six Hundred and Fifty of the most approvd receipts heretofore published, under the following Heads, viz. Roasting, Boiling, Frying, Broiling, Baking, Fricasees, Puddings, Custards, Cakes, Cheese-cakes, Tarts, Pyes, Soops, Made-wines, Jellies, Candying, Pickling, Preserving, Pastry, Collering, Confectionary, Creams, Ragoos, Brasing, &c. Also a Bill of Fare for every Month in the Year being a book highly necessary fora ll families, having the grounds of cookery fully displayd therein. First edition. Woodcut illustrations throughout. Pp. xvi, 322 plus 34 pages of Bills of Fare for the Residence in the College of Durham begun Sept. 29th 1753 and which includes Dr. Sternes first Dinner for the Prebendaries at Durham and A Dinner at Newcastle. 8vo., recent quarter calf with marbled boards, red morocco and gilt spine label, small stain on spine, title with small repair and chipped at edges, lightly browned with occasional spotting but otherwise a good copy. Newcastle Upon Tyne, I. Thompson & Co. 1758. 2,500
Thacker was cook to the Dean and Chapter of Durham Cathedral and he had opened a cookery school in Durham in 1742. The recipes are separated into monthly sections and the recipes are all given French as well as English titles.It is rather well written and seems to be a very personal book as he declares his preferences freely and gives proper cooks advice as to what to watch out for and with very precise details of exactly how to cook a dish with phrases like take care it dont burn for Devonshire clouted cream take the milk that is milkd at night ending with lay it on your Dish, to eat with your Strawberries. His recipe for Umble pye would take quite some swallowing. Extremely scarce. ESTC lists 8 copies, 5 in the UK, 1 in Poland and 2 in the US. Oxford p.88; Bitting p.458; Maclean p140; Cagle 1019.
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Rare first edition in contemporary binding of one of best written cookery books
7. VERRAL, William. A Complete System of Cookery. In which is set forth, a variety of genuine Receipts, collected from several Years Experience under the celebrated Mr. de St. Clouet, sometime since Cook to his Grace the Duke of Newcastle With an introductory preface, shewing how every dish is brought to the table, in which manner the meanest capacity whall never err in doing what his Bill of Fare contains. To which is added a true character of Mons. de St. Clouet. First edition. Pp. xxxiv, 240. 8vo., contemporary full calf, edges red, joints rather weak, a little browning to the first and last two leaves, otherwise a remarkably fresh and handsome copy London, printed for the author, Edward Verral in Lewes, and John Riverton in London. 1759. 2,750
William Verral served his apprenticeship under the well-known French chef, de St. Clouet When Verral took over the White Hart in Lewes in 1737 he practiced cookery on French lines, as taught by St, Clouet (Alan Davidson, Food, p. 826), hence his deference to his mentor in this wonderfully written and highly enjoyable book. Rare, especially in a contemporary binding OCLC lists 13 copies, most in the US but one in Berlin and one in the Wellcome Library, COPAC lists another 2 copies int he UK at the BL and Leeds. Simon BG 1553; Vicaire 859; Oxford p.89, Bitting, p. 477; Maclean p.147 Davidson, Food, p.826; Cagle 1043
8. [GLASSE, Hannah] A LADY. The Art of Cookery, made Plain and Easy; Which far exceeds any Thing of the Kind yet published .to which are added, By Way of Appendix, One hundred and fifty New and Useful Receipts, and a Copious Index. Seventh edition, facsimile signature of Hannah Glasse on p.1. Pp. [ii], xxx, 408 (including index). 8vo., contemporary full calf, a bit rubbed and worn at extremities with a weak upper headcap, occasional light browning round edges but generally very good. London, A. Millar, J. & R. Tonson, W. Strahan, P. Davey and B. Law. 1760. 850
Hannah Glasses great and important work was originally published in 1747. This expanded seventh edition was published in her lifetime, she died in 1770. 10 copies listed in ESTC, 2 in the UK, 1 in Germany and the rest in the North America. Maclean, p.59. Oxford, p.77, Cagle 700.
9. MRS. GLASSE. The Art of Cookery, made Plain and Easy; Which far exceeds any Thing of the Kind yet published to which are added, By Way of Appendix, One hundred and fifty New and Useful Receipts, and also fifty receipts for different Articles of Perfumery. New expanded edition, with all the modern improvements: And also the Order of a Bill of Fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present
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Taste. Large folding Bill of Fare. Pp. [ii], xxii, 410, 26 (index). 8vo., contemporary full calf, rebacked and corners repaired very skilfully in the same style preserving the original endpapers, red morocco and gilt spine label with compartments ruled in gilt, occasional light browning round edges but generally a very good, handsome copy. London, W.Strahan, J. Rivington & Sons, L.Davis, W.Owen &c. 1784. 550
With the facsimile signature of Glasse on the rst page of the text. Hannah Glasses great and important work was originally published in 1747. It was incredibly popular and went into numerous editions - this expanded new edition being published 14 years after her death in 1770. 13 copies listed in ESTC, 5 in the UK in 3 locations, 1 in Australia and the rest in the North America. Simon BG, 768; Maclean, p.60; Oxford, p.77; Vicaire 414; Cagle 704.
10. MOXON, Elizabeth, and others. English Housewifery, Exemplified in Above Three Hundred and Twenty Receipts, giving directions in most part of Cookery. Together with: English Housewifery improved; or, a Supplement to Moxons Cookery. Containing upwards of Sixty Modern and Valuable Receipts in Pastry, Preserving, Made Dishes, Made Wines, &c. Collected by a Person of Judgment, with Corrections and Additions. Fifteenth edition (styled thirteenth edition on the title), corrected and Fifth edition of the Supplement. Folding table to show when fish are in season, 2 folding diagrams of Winter & Summer Bill of Fare plus 5 diagrams in text. Pp. viii, 5-203 (complete thus); Supplement Pp. 33; Bills of fare pp.13 & 8pp. index. 8vo., original mottled calf handsomely rebacked in calf with gilt bands and maroon and gilt spine label, original endpapers preserved. In general a very good copy. London, W. Osborne, T. Griffin & H. Mozley, Gainsbro. 1789. 280
Moxons work rst appeared in 1741 in one part. A second part was rst added as a supplement to the seventh edition in 1758. We know that Moxon lived around Pontefract and, as all the early editions of this work were printed in Leeds, this is one of the rst cookery books to travel from the provinces to the capital rather than the other way round. The supplement is very interesting as the authors are several Gentlewomen in the Neighbourhood. Perhaps Moxon had died by this time (we dont know her dates) or she had lost control of her work by 1758 when the supplement rst appeared. Moxons work is good, thorough and totally unpretentious. It proved to be extremely popular and was reprinted many times right into the nineteenth century. Maclean, p.105; Oxford, note on p.78; Pennell p. 160; Cagle 891
Extremely scarce first edition, rare in any edition

11. PRICE, Mrs. Elizabeth The New Universal and Complete Confectioner, or the Whole Art of Confectionary Made Perfectly Plain and Easy. Containing full accounts of all the various methods of perserving and candying, both dry and liquid, fruit, flowers, garden stuff, herbs &c. Also the several ways of clarifying sugar; and the best methods
12 Sophie Schneideman Rare Books Catalogue Sixteen
of keeping fruit, nuts and flowers, fresh and fine all the year round: together with directions for making blomonge, biscuits, cakes, rockworks, candies, tarts, possets, custards, jellies, creams, ices, whip syllabubs, cheesecakes, sweetmeats, puffs & pastes, oils &c &c. Including modern and original receipts for making lemonade, orgeat, orangeade, waters and other refreshments. First edition. Pp. 94. 12mo., bound in a superb pastiche binding of morocco backed marbled paper covered boards. Lacking frontispiece and pp.914, p13 misbound, the title page and final leaf of advertisments are very chipped with very slight loss of text at the bottom, first few leaves chipped at corners with no loss of text. London, Printed for Alex Hogg, No.16 Paternoster Row, by S. Couchman Throgmorton St.[c.1790] 850
The title page states that Mrs. Elizabeth Price of Berkeley Square was also the author of the New Book of Cookery. Her facsimile signature appears beneath the preface. Extremely rare. One copy recorded in the National Library of Scotland and 1 in the Library of Congress Maclean p.118 (who gives date as 1760 but the Hogg & Couchman were only in these premises between 1790 and 1804). Bitting p.382; Oxford p.110; Cagle 938.
Nineteenth Century
Alan Davidsons copy of the scarce first edition
12. IGNOTUS. [HUNTER, Dr. Alexander]. Culina Famulatrix Medicinae: Or Receipts in Modern Cookery; with a Medical Commentary, Written by Ignotus. First edition. Frontispiece of a pig. Pp.235. 12mo., contemporary green half morcoo, spine gilt, corners and hinges a little worn and rubbed with some foxing as well as oset from the frontispiece. York, 1804. 550
Title with contemporary ownership inscriptions to rst blank and to head of title and a later ink authorship attribution. With the booklabel of Alan Davidson (for notes on Alan Davidson see above). A highly opiniated book and a marvellous read. Each recipe is followed by Ignotuss or rather Hunters observations on it, often including the eect on the body. Of Mock Turtle Soup he writes This is a most diabolical dish, and only t for the Sunday dinner of a rustic, who is to work the six following days in a ditch bottom. It is the very essence of Pandoras box. So, Get thee behind me Satan!. The appendix gives 267 pieces of advice on Men and Manners. All pithy and often witty, one declares Never enter an auction room, for there you will tempted to buy what you do not want, another Do not blame a man for hard drinking, if he belongs to a thirsty family. 12 copies in the US and 2 in the UK listed in WorldCat. Only 2 copies recorded in auction records for over 30 years. Bitting p.238, Cagle 769, Oxford p.133
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13. FARLEY, John. The London Art of Cookery, and Housekeepers Complete Assistant. On a New Plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the Kingdom. Tenth edition. Engraved portrait frontispiece, 12 engraved Bills of Fare for each month of the year. Pp. xxiv, 366 plus 18 pages of publishers advertisements. 8vo., a good looking copy in recent full brown morocco, gilt lettering on spine, the frontispiece has obviously come loose at some point and suffered some damage and loss, not affecting the image or text, and has been reattached by tipping onto the title, occasional very light browning and a crease to one page, otherwise a very good copy. London, Scatcherd & Letterman. 1804. 400
Farley was principal cook at the London Tavern and rst published his London Art of Cookery in 1783. It was an immediate hit and had run into nine editions by the end of the century here we have the t1804 printing of the tenth and rst nineteenth century edition. Farley made the London Tavern a remarkably popular place to eat with his status as a celebrity cook. It was renowned for its good food and generous portions. This edition of 1804 listed in Bitting 152; Cagle 679 records a 10th edition of 1801,although Oxford lists the 10th edition as being 1804 as here.
One of only two known copies, this the only one in the original wrappers
14. The Lincolnshire Family Jewel; or, the Art of Cookery made Plain and Easy. Pp. 34. Sm. 8vo., in the original printed wrappers, the title being enclosed in an elaborate printers border, some wear and old vertical sticky tape marks down each side of the front wrapper but in remarkably good condition. Lincoln, sold by John Drury, near the Stone-Bow. 1808. 1,250
Begins with cookery technique including roasting, boiling, broiling and frying. This is followed by baking and recipes for pastry including several pie shells and crusts and various bread and mun recipes. At the end are recipes for wine and beer as well as household recipes for pain, lips, hair &c. A superb provincial publication. Ownership inscription of R. Daniell on the front wrapper, Extremely rare, the only other copy located is in the British Library but it is without wrappers and bound up with a group of other cookery items. Not in any of the bibliographies.
First printed recipe for English Twelfth Cake

15. MOLLARD, John. The Art of Cookery made Easy and Refined; comprising ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman and tradesman. Fourth edition. 12 engraved plates showing bill of fare for each month. Pp. xxiv, 211. 8vo., a handsome copy in nineteenth century half calf with mottled marbled paper covered boards,
14 Sophie Schneideman Rare Books Catalogue Sixteen
rebacked carefully with original spine laid down, preserving original endpapers, very mild browning to the engraved dedication leaf, otherwise very good. London, printed for J. Nunn Longman, Hurst, Rees & Orme, Richardsons and J. Ridgway. 1808 750
With the booklabel of Thomas Buchanan Esq. of Powis with ownership inscription of Mrs. Buchanan on the title. John Mollard was the chef at the London Tavern in Bishopsgate Street and he dedicates the book to its owner, Lawrence Laforest. The rst edition of Mollards book appeared in 1801 and went into 5 editions by 1836. The third edition and this one a year later include the rst printed recipe for English Twelfth Cake, a key feature at this time in the celebration of Epiphany. Other very interesting recipes include Peloe rice, several curries, Hyde Park Corner Cakes, a good section on sh sauces, how to make haggis, how to dry wild mushrooms, turkey with trues, calves ears with parmesan cheese, Spanish olios &c. Very rare. Only 5 copies recorded in the World Catalogue of Libraries, 2 in London at the Warburgh Institute and somewhere in the Corporation of London Libraries, 1 in Berlin and 2 in the US in New York and Indiana University. This edition only recorded by Bitting p.328 & Cagle 882. ; Simon BG 1065 and 1066 mentions the 1st and 3rd editions; Oxford the 3rd edition of 1807 and Vicaire only the rst.
Rare early edition

16. A LADY. [MRS. RUNDELL]. A New System of Domestic Cookery; formed upon Principles of Economy. And adapted to the Use of Private Families. New corrected edition. Engraved frontispiece and 9 engraved plates. Pp. [22] (contents), xxx, 352. 8vo., contemporary full vellum with black morocco and gilt spine label, rebacked with original spine laid down, preserving the original endpapers, some browning and with some chipping to the edges of the leaves, ink stain on foreedge (not affecting text), generally a good looking copy. London, John Murray. 1808. 850
A really good and scarce early edition of this book which was a popular mainstay of household cookery on both sides of the Atlantic and was continually reprinted into in 1870s. Cagle 971 records the third edition, published in 1807, the year before this New edition but no edition earlier this is recorded although it is believed that it was rst published in 1805. Mrs Rundell sent the manuscript of her cookery book to her old family friend John Murray who published it and the book achieved considerable success.Murray sold 5 to 10,000 copies annually and it became one of his most valuable properties. When he bought the lease of the house still owned by the Murrays in Albermarle St., the copyright of Domestic Cookery was part of the surety. Despite the riches accruing to Murray, Mrs. Rundell did not want any renumeration for it. Perhaps Murray got greedy and complacent because in 1814 Rundell accused Murray of neglecting the book
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and hindering its sale and stopped him reprinting it instead putting an improved version of it with Longmans in 1821. By 1841 it had gone into 65 editions. With the morocco and gilt booklabel of Sophia Walker on the front pastedown. No copies of this 1808 edition are recorded in WorldCat and only 2 copies in COPAC, one in the Bodleian and one in the John Murray archive. Early editions of Rundell are extremely rare. Simon BG 1319 . only mentions editions after 1809; Oxford p.137 notes this new edition but with a date of 1807; Vicaire 812 refers to a new edition of 1807 and a third edition of 1808. This is further confused by Cagle who dates the third edition as 1807. The bottom line is that no edition earlier than 1807 has been seen by him.
A year in the kitchen cooking for aristocrats and royalty during the Regency
17. SIMPSON, John. A Complete System of Cookery on a plan entirely new; consisting of an extensive and original collection of receipts in cookery, confectionary, etc. with Bills of Fare for every day in the year; the whole as actually dressed and served up, during five years residence, at the Marquis of Buckinghams; including several entertainments given to His Royal Highness the Prince of Wales, and other Royal Personages. To which are now added, tables of articles in season, and the mode of dressing turtle (never before given in any work of the kind), bills of fare for deserts, and a series of receipts and bills of fare of economical dishes, to suit the most private families. New expanded edition (the first appeared in 1806). Pp. {2], vi, 568. 8vo., recent old-style full polished calf with red morocco and gilt spine label and borders in blind and gilt on both covers, new endpapers. Generally a very good copy with slight chipping at the very edges of a few leaves, none affecting text. London, for W. Steward &c. 1816. 450
Fascinating insight into the kitchens of aristocracy during the Regency. Every dish served in the year is listed and directions for their cooking given making replication possible. Luckily we now have Gaviscon. The turtle recipes, which Simpson claims to be the rst in such a cookery book include roasted turtle, turtle braised white to look like chicken (?), white and Scotch collops of turtle and soutie, liver and tripe of turtle with onion sauce. Oxford mentions only an undated edition of 1816 not a dated one as does Bitting p.436; Simon BG 1387; Cagle 992.
Rare early nineteenth century Derbyshire cookery book

18. [MOZLEY]. A LADY. The Modern Cookery, written upon the most approved and economic principles, and in which, every receipt has stood the test of experience. First edition. Frontispiece, title page vignette, 6 plates of place settings. Pp. [3] 14171 [9 (table of when different fish are in season, index]. 12mo., expertly rebound by Powley of Norwich in drab paper backed boards with printed paper spine label. Derby, printed for Henry Mozley, 1818. 550
Pagination in error but this is complete.
16
Early ownership signature of Ann Heyes on the title and Ann Birkett (presumably her married name) on the rst blank. The book covers real hearty British fare meat, sh, hashes, fricasses, ragouts, potted meat and sh, collaring, puddings, pies, and cakes and preserving. Extremely rare. This edition unrecorded except in Cagle 877/ Oxford, p.149 records the 2nd edition of 1820, Axford, p.274 & Bitting p.579 the 8th edition & Simon BG 1060 the tenth, 1856. World Cat lists only 3 copies in the US in Michigan, Lamar and Indiana Universities and COPAC adds only one more copy in the Brotherton Library in Leeds, with the same pagination as here.
Extremely rare provincial cookery book by a confectioner and cookery teacher from Sheffield
19. HAZLEHURST, Priscilla. The Family Friend, and Young Womans Companion; or Housekeepers Instructor: containing a very complete colletion of original and approved Receipts, in every branch of Cookery, Confectionary &c &c Frontispiece with several carving figures plus a second engraved plate of carving. Seventh edition. Pp.215. 8vo., original full calf, skilfully rebacked in the same style with morocco and gilt spine label, generally a very good copy. Albion Office: printed and sold by C.& W. Thompson, Westbar & Cornmarket, Sheffield. [c.1818] 850
Booklabel of Josiah Coop on the front pastedown. A posthumous edition of Hazlehurst and a very important provincial cookery book. Hazlehurst was a confectioner and teacher of cookery in Sheeld who had been housekeeper for around 12 years in good families such as Bethell in Beverley & Joddrell near Manchester. Her book was rst published in 1802. Extremely rare. WorldCat only lists one copy of this seventh edition in the British Library and then no other editions apart from the 1st, 2nd and 3rd. Oxford cites this 7th undated edition; Bitting p.218 only mentions the rst edition; Cagle 728730 only records the 1st to 3rd editions and fails to locate any others.
First edition
20. [BRILLAT SAVARIN]. UN PROFESSEUR. Physiologie du Gout, ou Meditations de Gastronomie Transcendant; ouvrage theorique, histoirque et a lorder du jour. First edition, the rare first issue with the E in Bourse on the title page at 90 degree angle.. 2 volumes. Pp. [2], [ivii], viiixiv [5] 6390; [15], 442. 8vo., handsomely bound in black morocco backed marbled boards, spine ruled in gilt with dots and lines, with elaborate border at base, marbled endpapers, rubbed at extremities, occasional very light spotting, otherwise a very good copy. Paris, A. Sautelet et Cie. 1826. 4,600
A handsome copy of the rst edition of a French classic. Its combination of wit, philosophy, science, anecdotes, culinary chemistry, aphorism, physiology &c was a winning formula and led to demands for
17
its continual reprinting and eventual translation. The rst edition was printed in only 500 copies, edition originale rare et trs recherche (Oberl), and this rst issue is extremely scarce. Oberl 1544, Vicaire 1167, Cagle 98.
21. KITCHENER, William. The Cooks Oracle; and Housekeepers Manual. US edition taken from the latest London edition. 8vo., original grained leather, gilt lettering on spine, joints split rather rubbed and worn, rather browned with the occasional small tear not affecting the text but still intact. New York, J.& J. Harper. 1830. 100
The rst edition appeared in 1817 under the name Apicius Redivivus, it was reprinted several times in both England and the US. Bitting p. 262
Extremely scarce book, only 3 recorded copies. In the original printed cloth.
22. [MOZLEY]. Modern Confectionary; containing receipts for drying and candying, comfits, cakes, preseves, liqueurs, ices, jellies, creams, sponges, pastes, potted meats, pickles, wines, etc.etc.etc. By the author of The Modern Cookery. Second edition. Pp. 232. Sm. 8vo., original printed cloth, neatly rebacked with original spine laid down, cloth rather browned but extremely scarce in this original binding. Derby, printed by and for Henry Mozley and Sons. 1833. 500
Ownership inscription of Edith Ellis, The Elms, Chudleigh. The rst edition appeared in 1826, also published by Mozley in Derby. Axford and Bitting attribute this to Eliza Acton because of the statement that the book is by the author of The Modern Cookery but as Actons book by this title was not published until 1845, this refers to Mozleys publication of 1818 (see item 18 above). Extremely rare, only 3 copies listed in WorldCat in the BL, Wellcome Library & Harvard. Only one copy of the only other edition, the rst, in Indiana University. Cagle 876 mentions the rst edition only. Bitting p.2, rst edition only, misattributed to Acton. Not in any other bibliographies.
Rare imprint
23. A LADY. [COPLEY, Esther Hewlett]. The Cooks Complete Guide, on the Principles of Frugality, Comfort, and Elegance: including the Art of Carving, and the most approved method of setting-out a table, explained by numerous copper-plate engravings. Instructions for preserving health, and attaining old age, with directions for breeding and fattening all sorts of poultry, and for the management of bees, rabbits, pigs &c&c. Rules for cultivating a garden, and numerous useful miscellaneous receipts. First edition, later printing with the Tallis & Co. imprint on the title page.
18
Frontispiece, engraved title page and 10 other copper-engravings, all rather spotted and browned. Pp. vi, 838, 8vo., contemporary black calf decorated in blind round the edges of the covers and with a circular decoration in gilt on the spine, joints splitting and bit worn at extremities, but still strong, some browning but a good copy. London, Tallis & Co, sold by G. Virtue. c.1836 400
This edition originally published c.1827 with the G. Virtue imprint. It is an excellent and thorough work covering every aspect of domestic economy with hundreds of recipes as well as how to look after the cellar, dairy, poultry yard and laboratory. A real handbook for the mistress of the house. Cagle 633 points to the rarity of this imprint No other copy with this imprint located This printing unrecorded in the bibliographies. In fact World Cat records 6 copies in the US, and there is one listed at Leeds in the UK, although it is incorrectly dated as 1827.
24. JARRIN, W.A. Italian Confectioner; or, Complete Economy of Desserts, according to the most modern and approved practice. New edition, revised and enlarged. Portrait frontispiece, 2 folding plates, 6 full page plates of bills of fare followed by 599 recipes. 8vo., original cloth backed boards with original printed paper spine label, some rubbing and marking to boards but a good copy. London, E.S. Ebers. 1844. 350
Contemporary ownership inscription of one Elizabeth Scott. The book was rst published in 1820. In this new edition, Jarrins name appears as W.A. instead of G.A. for the rst time, his original rst name Guillermo having been anglicized to William. Simon BG 884;Bitting p.244 and Pxford p.149 describe the third 1827 ediiton; Cag;e 777 describes the 1829 fourth edition.
Chelmsford printing of a Lincolnshire cook book

25. CAREFUL, Martha. Household Hints to Young Housewives, with the arrangements and receipts for forty dinners. Second edition. Pp.[2], vi, 126 plus 10 pps. of Opinions of the Press. 12mo., attractively bound in recent black cloth backed grey boards with printed paper label on upper cover. Darkening to a few pages but generally a very good copy. London, Dean and Son, printed in Chelmsford by Meggy & Chalk. 1852. 250
The introduction, written from Oldenham Hall in Lincolnshire, states that the Martha Careful (clearly a pseudonym) is a widow who is always being pressed to produce guides for new housewives. She writes: I have consented, if my rheumatism do not interrupt, to arrange a few pages on my own simple plan, and which I heartily recommend to all the young brides of the nation, that each may secure love and harmony in her home. She gives directions, in the form of letters to a Mrs Johnson, as to how to run an entire household for each day of the week and then follows this with 80 pages of recipes. A very readable book which gives a good view of daily life in a normal fairly well to do household. Sophie Schneideman Rare Books Catalogue Sixteen 19
Extremely scarce, especially in this early edition. WorldCat records only one copy of this edition in the Library of Congress and one copy of the rst edition of 1851 in the National Library of Scotland Only this edition is listed anywhere and only in Bitting p. 74. Not in any other bibliographies, even Attars bibliography of Household Books.
The comparative merits of male and female cooks

26. [HAYWARD, ABRAHAM]. The Art of Dining. First edition. Pp. vi, 138. 8vo., a very attractive copy in 20th century boards with printed paper label on spine. Mark on upper cover, otherwise good. London, John Murray. 1852. 200
Some ponderings on the history of cookery, restaurants, celebrated cooks with several biographies, instructions how to choose a Cook, the life of Brillat-Savarin, a list of foreign delicacies, accounts of famous dinners, directions for simple dining, thoughts on roast pig, speculations touching Pies and Puddings &c. Perhaps most contentious is the article on the comparative merits of male and female cooks. At the end is an appendix with several recipes and bills of fare. 13 copies are listed on WorldCat, 2 in Australia, 3 in the UK, 6 in the USA and 1 each in Denmark and Germany. Simon BG 824; Not in Bitting or Cagle which mentions the second edition of 1853.
In the original Murrays Railway Reading wrappers

27. [HAYWARD, ABRAHAM]. The Art of Dining. First edition. Pp. vi, 138. 8vo., in the original Murrays Railway Reading printed wrappers, Upper wrapper loose and spine rather chipped, ownership inscription on first blank. London, John Murray. 1852. 280
(See note above)
28. ACTON, Eliza. Modern Cookery in all its branches reduced to a system of easy practice for the use of private families in a series of receipts, which have been strictly tested, and are given with the most minute exactness. Illustrated with 8 plates of engravings on steel and numerous woodcuts. Fourteenth edition to which are added directions for carving. Pp. xlviii, 584 plus 584a-h (appendix), 585608 (index) plus 4pp. adverts and 24 publishers catalogue. 8vo., original brown cloth decorated on the covers in blind and with elaborate gilt deocration on the spine with images of dead game, pigs head and fish, headcaps chipped with rubbing at extremities, frontispiece starting, a bit shaken, otherwise a good, attractive copy. London, Longman, Brown, Green & Longmans. 1854. 150
With a contemporary ownership inscription on the title of H. Nunes. Eliza Acton (17991859) was the Delia Smith of her time. Her recipes were tried and tested and beautifully laid out with, what Elizabeth David called a singularity of
20
purpose. All the amateur cook had to do was follow them exactly to guarantee results. William Hazlitt praised her work from his lofty heights: I have heard this little volume highly commended by competent judges as exactly what it professes to be; and the quantities in the receipts are particularly reliable. Her work was highly inuential and became a bestseller with weeks of its rst appearance in 1845, running into numerous editions in the following years.
29. WALSH, J.H. The English Cookery Book: uniting A Good Style with Economy, and adapted to all persons in every clime; containing any unpublished receipts in daily use by Private Familes. Collected by a Committee of Ladies and edited by J.H. Walsh, F.R.C.S., author of A Manual of Domestic Economy. Second edition, the first appeared the year before. Frontispiece and 7 engraved plates of cooking ranges, utensils, trussing and carving. Pp, viii, 375, 8vo., original red morocco backed green cloth with elaborate gilt decoration on upper cover and spine. Imperceptible repair to top edge of spine which has some rubbing, also slight bumps to corners, otherwise a very good copy with a contemporary ownership inscription on London, G. Routledge & Co. 1859. 325
The book begins with kitchen management including an essay on necessary utensils and the amount people should eat. This is followed by various important cookery techniques and recipes.. In all there are 1313 numbered hints and recipes followed by several recommended Bills of Fare. Only 7 copies recorded in Cambridge, National Library of Scotland, the Wellcome Library, 1 in Canada and 3 in the US (Harvard and two in NY). Cagle 1045,Simon BG 1595 , unrecorded in any other bibliographies.
In the original boards

30. TICKLETOOTH, Tabitha. [SELBY, Charles]. The Dinner Question: or, How to Dine Well and Economically. Combining the rudiments of Cookery with useful hints on dinner giving and serving, and other household words of advice: garnished with anecdotes of eminent cooks and epicures as well as wise saws in gastronomy from the great masters. First edition. 8vo., original pictorial paper covered boards, rebacked with new endpapers. Some light browning with rubbing and bumping to the covers, but a rare survivial with the original boards. London, Routledge, Warne, and Routledge. 1860. 500
Tickletooths focus is on Plain instructions for the preparation of Plain dishes at the least possible expense. She writes that Soyer came closest to providing this in his Shilling Cookery for the Million but that he was too French and it was inappropriate for many who have a natural love of simple and succulent English good cheer. The book covers many aspects of domestic life from furnishings, care of the teeth, kitchen utensils, the philosophy of cooking followed by many good sound British recipes, plenty being la Tickletooth. Also included are detailed reviews of various places to dine out in London and the suburbs in Victorian times. Simon BG 1463; Not in Cagle; Bitting 461 mentions only the 2nd edition
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4 works in one, with one unrecorded in WorldCat or the bibliographies

31. AUDOT, [Louis Eustache] La Cuisinire de la Campagne et de la Ville, ou Nouvelle Cuisine conomique, contenant indication des jours maigres. Table des mets selon lorder du service. Ustensiles, instruments et procedes nouveaux Service de la table par les domestiques Cuisines Franaise, Anglaise, Allemande, Flamande, Polonaise, Russe, Espagnole, Provenale, Languedocienne, Italienne et Gothique, au nombre de 1500 recettes, dune excution simple et facile. Divers moyens et recettes dconomie domestique, de conservation des viandes, poissons, legumes, fruits, oeufs, etc Article dtaill sur la Ptisserie, Moyen facile de faire les glaces. Des caves, des vins &c. 45th edition with 300 illustrations in the text, handcoloured frontispiece. Pp. 667, {3}, pp.36 (supplement first edition of 1852): plus 16pp. publishers ads. Paris, Audot. 1866. BOUND TOGETHER WITH: Almanach des Mnagres et des Gastronomes pour 1854, 1855 & 1856. Pp.120; 72; 80. Paris, Audot. 18541856. First editions. All bound in half calf with marbled boards, spine with red and gilt spine label, bit worn at extremities, upper joint splitting but generally good copies. 650
A lifetime ediiton of one of Frances most popular 19th century cookbooks written by Louis Eustache Audot (17831870). The rst edition was published in 1818 and it was reprinted many times. The supplement was rst published in 1852. The Almanachs are rather obscure and scarce and are complete as only 3 years were published. Cagle only records the rst and mentions the other two so the whole makes a fascinating sammelband. 4 copies of the 1854 Almanach are listed in the US (Indiana& California) & 1 copy in Basel. No copies of the 1855 Almanach are recorded in World Cat or in the bibliographies. 1 copy of the 1856 Almanach is listed in Basel Cuisinire & Supplement: Bitting 20; Cagle 5256; Vicaire 5455. Almanachs: Cagle 51 (year 1854); Bitting p.20 (only 1854 & 1856); Vicaire 17 (only 1854 wrongly listed as 1853).
Scottish Cookery
32. WILLIAMSON, D. The Practice of Cookery and Pastry adapted to the business of every-day life. Tenth edition, greatly enlarged and improved. Pp. xvi, 359. 8vo., original green cloth with decorated title in gilt on upper cover with a rolled border in blind on both covers. Edinburgh,Thomas & Archibald Constable. 1871. 110
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Williamson ran a catering business and cookery school at No.16 Dundas Street in Edinburgh. His book was extremely popular and ran in many editions, being prized for his comprehensiveness and clear directions. It seems to be variously attributed from the 1850s onwards in dierent editions to D, Mrs I and G. Williamson The book has a Scottish bent with wonderful recipes for tablet, Scotch marmalade, Finnan haddock, Hotch=Potch, game birds, Craigie toast, oatmeal puddings &c. Driver p.656. Not in Cagle or Bitting
Kept in Lady Hawkesburys bedroom

33. GOUFF, Jules. The Book of Conserves (Le Livre de Conserves) containing instructions for preserving meat, fish, vegetables, and fruit and for the preparation of terrines, glantines, liqueurs, syrups, petits-fours &c. Translated from the French by Alphonse Gouff, Head Pastrycook to Her Majesty the Queen. First English edition. Portrait frontispiece and 34 woodcuts. Pp. viii, 336. Tall 8vo., in the original green russia backed maroon cloth sides, spine lettered and decorated in gilt, rather rubbed on spine, corners slightly bumped. London, Sampson Low, Son & Marston. 1871. 450
First edition in English of this great work by Jules Gou who was the famous chef of the Paris Jockey Club and also wrote The Royal Cookery Book as translated by his son Alphonse the pastry chef to Queen Victoria. The book was originally published in France in 1869. This copy has a good provenance written on the front free endpaper in pencil is Lady Hawkesburys bedroom. No.3 Bookcase bottom shelf 5 and beneath it the ownership inscription of her husband Cecil Foljambe, the Liberal politician the rst Earl of Liverpool (18461907) known as Lord Hawkesbury. Bitting p.195; Axford p.39; Cagle 713
Indian cookery and colonial life

34.JAMES, Mrs. Eliot. Indian Household Management containing hints on Outfits, Packing, Bungalows, Furnishing, Servants etc. etc. Pp. vii, 890 plus 6 pp. of adverts. 7 x 5 inches. original pictorial wrappers, small bit of back strip lost at base of spine and front cover slightly detached at the base of the spine but generally very good. From Sylvias Home Help Series. London, Ward Lock & Co. [1879]. 350
The book is a fascinating insight into the life of Colonial India. Mrs James includes chapters on Station Life, Stable Management, how to pack and the voyage to India, what to wear, necessary furniture as well as a chapter of Indian recipes and two on domestic economy. Very scarce. Only 4 copies listed in WorldCat, all in the UK. Attar 156.1
35. [PUNCH]. KEENE, Charles. Robert; or, Notes from the Diary of a City Waiter. Illustrated throughout by Charles Keene. First and second series issued in one. Pp. vi, 122; viii, 144. 8vo., original green pictorial cloth with lettering
Sophie Schneideman Rare Books Catalogue Sixteen 23
in red, black and gilt and an image of a waiter in black and white on the upper cover, headcaps slightly rubbed and corners bumped, a few small marks, otherwise a very good, bright copy. London, Bradbury, Agnew & Co. 1885. 80
With a binding ticket of Leighton Son & Hodge and two small booksellers labels of Gilbert & Field in Moorgate St. London and Cooks Books.
With a chapter on curries

36. KENNEY-HERBERT, Col. WYVERN. Common-Sense Cookery for English Households based upon Modern English and Continental Principles with Twenty Menus for Little Dinners worked out in detail. First edition. Pp. viii, 504 plus 32 pages of publishers ads. 8vo., original green pictorial cloth. Bit rubbed at extremities, foxing to first and last couple of leaves, otherwise good. London, Edward Arnold. [1894]. 125
Includes a whole chapter on Curries. These are proper recipes requiring proper ingredients including ginger, turmeric, butter, small red onions, cocoanut (sic) the quantitity of which depends on the origin of the curry (Ceylon or Malay curries require a great deal of nutty milk). He recommends using French earthenware to cook curries and then goes on to describe in detail how to make paste and many dierent types of curry etc. A really good book.
Jewish Cookery
37. ATRUTEL, Estella. An Easy and Economical Book of Jewish Cookery, Upon Strictly Orthodox Principles. Third edition, with the 20 page appendix. Pp.viii, 208 plus 6pp. of advertisements (e.g. for kosher butchers, poulterers, Barmitzvah present suppliers &c) on endpapers. 8vo., original blue cloth, gilt lettering on upper cover, a used copy with chipped headcaps, some rubbing and stains to covers, a little shaken, but otherwise in good order. London, P. Vallentine. 1894. 850
Mrs. Atrutel sets out her agenda in her opening sentence Good Stock and Good Sauces are the foundation of Good Cookery giving numerous recipes for dierent sauces among her 550 recipes which include some excellent suggestions for sh, delicious cakes and puddings as well as some good bills of fare for large dinners. She gives detailed directions for Passover cookery, the food necessary for the nine days previous to the fast of Ab and adds a few observations for the young reader on religious observances necessary in the kitchen, referring particularly to the washing of poultry. First published in 1874 and then again in 1880 the book is dedicated to the Baroness Lionel de Rothschild to whom Mrs. Atrutel boasts of the diversity of Jewish cookery writing that it is not conned to the old English of roast, boiled, or grilled, but largely partakes of the more savoury dishes of France, Italy, and Germany. Extremely scarce in any edition. No edition in any of the bibliographies. Only one copy of this edition in OCLC in the New York Public Library (listed are four copies of the 1880 edition and only one of the 1874 edition). Not in COPAC, which has only one copy of each of the other two editions at the Wellcome and Cambridge University Libraries.
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Scarce early book of Indian cookery in Britain,

38. [HERVEY, Henrietta] The Wife of a Retired Indian Army Officer. Anglo-Indian Cookery at Home. A Short Treatise for Returned Exiles. Pp.iv, 43 plus 40 pp. of publishers adverstisements. 7 x 5 inches, original green cloth with gilt lettered title on upper cover, some bubbling to the cloth and a few small scuff marks and fading, browning to endpapers but generally a good copy. London, Horace Cox. 1895. 350
A fantastic book showing how to cook Indian food at home in Britain for those who have become used to more adventurous Indian style cookery. The recipes include numerous curries, many dierent ways of cooking rice including Mutton Pullow Rice and Kitcherry Rice, savoury dishes including Dhobie, Inidan Ramakin Toast, Brinjal Cutlets, Goanese Tasta, numerous chutnies and pickles including Lucknow and Bengal, soups and puddings including Dola Dola made with rice pouder, almonds, coconuts and butter. The recipe for Mango Fool states The green fruit, I believe, is procurable at Whiteleys. Rare, only 8 copies recorded in WorldCat, 4 in the UK, 2 in the US including the Pennell collection at the Library of Congress, 1 in Canada and 1 in Japan. Not in Cagle, Bitting or any of the usual bibliographies.
Twentieth century, including books from the library of Derek Cooper and books and artwork from the collection of Alan Davidson
39. BUTTERICK PUBLISHING. The Correct Art of Candy-Making Pp. 72. 27 illustrations. Large 8vo., original printed wrappers with publishers adverts, rather worn and chipped at extremities but still intact. London, Paris, New York: Butterick Publishing Co. c.1902. 45
A rather professional approach to candy-making in the home including instructions for flavoured sugars, taffies, cream candies, jujubes, candies made with nuts, caramels, kisses, marshmallows, macaroons, nougat, bonbons, pralines, sugared almonds, drops, comfits, rosolios, lozenges, candied fruits etc. Simple instructions considering.
40. SIMMONS, Owen. The Book of Bread. 12 chromolithograph plates, 8 tipped-in photographic plates, 2 tipped-in original silver gelatin photographic prints (one with a vertical crease at inside edge), 6 further images within the text. First edition. Pp. 336. 4to., original green cloth, front board and spine with a horizontal black roll border and black and gilt lettering, some soiling and scuffing to the cloth with fading of the gilt lettering and a little bumping to the extremities, however a good, strong copy and clean internally. Maclaren & Sons, [1903]. 900
An extraordinary, obsessive monograph on bread, and a masterpiece of unintentional photographic art as Simmons, a lecturer at the National Bakery School in London, commissioned the full-sized black-and-white
25
43.
photographs of different types of bread that appeared in his work. He writes: however critical readers may be, they will be forced to admit that never before have they seen such a complete collection of prize loaves illustrated in such an excellent manner. As a result of Simmonspassion for bread and breadmaking one of the humblest, yet most essential of objects is catalogued as precisely, rigorously and objectively as any work by a 1980s Conceptual artist (Parr & Badger, The Photobook: A History, Volume I, 56).
41. NEWNHAM-DAVIS, Lt. Col. & Algernon BASTARD. The Gourmets Guide to Europe. First edition. Pp. xiv, 240. 8vo., original pictorial cloth showing a couple dining being attended to by obsequious waiters, some slight fading and rubbing to extremities, a little spotting, otherwise good. London, Grant Richards. 1903. 125
The book takes a tour to Paris, French Provincial Towns, Belgium and Brussels, Holland, Germany, Berlin, Switzerland, Italy, Spain, Portugal, Austria, Hungary, Roumania, Scandinavia, Russia, Turkey and Greece. Particular establishments and dishes are recommended and all is written in a captivating manner peasants of France had crushed the bones of their ducks for a century before we in London had ever heard of Canard a la Presse. Often the clientele of a restaurant is described and all the general ambience. A really fine read and a true reflection of good, and bad, eating throughout pre WWI Europe in Berlin go to the Bauernschanke, which has obtained a celebrity for the violence and rudeness of its proprietor, who insults his customers to the uttermost and turns out anyone who objects and his pitiful descriptions of eating in Greece a most grave litterateur applied the adjective beastly to all Greek restaurants, and added that the one crying need of Greece and Athens is an American bar for the sale of cooling drinks in the Parthenon.
Scottish cookery to promote Gaelic

42. HIGHLAND ASSOCIATION. The Feill Cookery Book. Pp.248, plus ads. 8vo., original blue, red and black pictorial cloth. Some rubbing and darkening to the spine, slightly shaken, otherwise good. Glasgow, McNaughtan & Sinclair. 1907. 50
The Highland Association benefited from sales of this book, to help it in its aim to promote the Gaelic language and culture particularly in Highland schools. The recipes are all attributed to particular contributors, mainly from different parts of Scotland and several of them are Scottish in origin, for instance Hotch-Potch, Cock a Leekie soup, herring in oatmeal, grouse souffle, haggis, Scotch collops, sheeps head pie, snipe pudding, Aberdeen toast, crowdie etc. There are also a few pages of Gaelic recipes written in English and Gaelic which includes pancakes and tablet.
43. GERMAN CHARCUTERIE BOOK. BRUNFAUT, Eugen. Kunstgemasse Garnierung von Schusseln. With 36 vibrant chromolithograph plates. Pp. 90. Oblong 8vo., original blue cloth decorated in gilt and brown patterns and elaboratelly lettered in gilt on upper
27
cover, slightly rubbed at extremities but on the whole a very good copy. Berlin, Allegemeine Felischer-zeitung. c.1910. 350
Spectacular graphic and brightly coloured plates of meat platters, hams, pigs trotters, decorated terrines and pates. Weiss, Gastronomia, Eine Bibliographie der deutschsprachigen Gastonomic, 518.
44. FREEMAN, Margaret B. Herbs for the Mediaeval Household, for Cooking, Healing and Divers Uses. Fifth printing. Reproductions of fifteenth and sixteenth century woodcuts throughout. Printed in red and black on specially made paper. Pp. xiv, 48. Sm. 4to.,original red, green and cream patterned boards, in the original dust jacket, chipping to the jacket, otherwise a very good copy. Printed at the Harbor Press and designed by Franz C Hess. New York, Metropolitan Museum of Art. 1964. 40
A beautifully produced book written by the curator of the Cloisters in New York who describes 85 different herbs and their uses.
45. BOXER, Arabella. First Slice Your Cookbook. First edition. With decorations by Alan Cracknell. Tall 4to., the book comes in three sections, each a third of the page and independently moveable on a spiral binding with a covering blue cloth spine and pictorial cloth covered boards of blue and white tiles, head and tail of pine a little chipped, some slight darkening to cloth, otherwise very good in the original slipcase with photograph of Arabella Boxer by David Bailey. London, Nelson. 1964. 50
The book is in three sections, each a third of the page as a slice of the book: Soups, Hors douvre; Main Dishes; Sweets, Savouries, so that readers can devise the perfect menu. Arabella Boxer, the aristocratic journalist, grades each dish for richness (between 1 and 4) and a wine is recommended by the Wine and Food Society for every main dish. Very much of its time.
46. BOXER, Arabella. A Second Slice, An Anthology. First edition. 4to, spiral bound in three parts so dinners can be mixed and matched, in an external cloth binding and in the original slipcase (bit worn). London, Thomas Nelson. 1966. 45
A sequel to the popular First Slice Your Cookbook. The emphasis in this book being on English food of the Twenties and Thirties.
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Derek Coopers copy

47. BOXER, Arabella. Arabella Boxers Book of English Food. A rediscovery of British food from before the War. First edition. Illustrations by Jessica Gwynne. Pp.xiv, 270. 8vo., original brown cloth, original dust jacket. London, Hodder & Stoughton. 1991. 50
Derek Coopers copy with a postcard from the author inserted loose signed Arabella thanking him for a piece he sent to her. whe goes on I sat next to Ludovic Kennedy at a Book Fair recently and asked him if he knew Nairn in Darkness and in Light (he lived in Nairn as a child). And he raved about it, just like you.
Elizabeth David
48. DAVID, Elizabeth. Cooking with Le Creuset. First edition. Illustrations in text. Pp. 38. 8vo, original spiral bound printed wrappers, generally very good. London, Clarbat Lt. 1969. 50
Elizabeth David describes how she found her first Le Creuset dishes in a shop in Marseilles just after the war and that they were some of her very first cooking utensils. She writes that she must have bought some of their very first pots as they were first mad in the mid-1930s. She provides her usual reliable and varied recipes to put into the dishes.
Signed by Elizabeth David, from Derek Coopers library

49. DAVID, Elizabeth. English Bread and Yeast Cookery. First edition, second printing. Illustrations by Wendy Jones. Pp.xxii, 591. 8vo., original brown cloth, original dust jacket (price clipped, spine faded and a little creased), generally good. London, Allen Lane. 1978. 350
Signed in green pen by Elizabeth David on the title page. From the library of Derek Cooper, founder and presenter of the Radio 4 Food Programme.
50. DAVID, Elizabeth. Harvest of the Cold Months. The Social History of Ice and Ices. First edition. Pp. xviii, 413. 8vo., original blue cloth, in the original dust jacket (spine slightly faded and a little creased). London, Michael Joseph. 1994. 60
Published posthumously under the editorship of Davids editor and literary executor Jill Norman. More a social history than a cook book this is a fascinating book about ice houses, snow pits, the international ice, sherbet and ice-cream trade.
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Derek Coopers copy with a letter from the author

51. COOPER, Artemis. Writing at the Kitchen Table. The Authorized Biography of Elizabeth David. First edition. 32 illustrations. Pp. xx, 364. 8vo., original black cloth, original dust jacket (slight creased), generally very good. London, Michael Joseph. 1999. 40
Derek Coopers copy with a postacard from Artemis Cooper inserted loose, thanking him for his review of the book in the Sunday Times and declaring her admiration for his work in the food world and on the Food Programme in particular.
Inscribed to Derek Cooper

52. OLNEY, Richard. Simple French Food. First UK edition. With illustrations by the author. Pp. vi, 340. 8vo., original grey cloth, dust jacket, a very good copy. London, Jill Norman & Hobhouse. 1981. 25
The best of cuisine bourgeoise with clear and unfussy directions. A very good book with some really fine recipes. The book was first printed in the US in 1974. Inscribed by the author to Derek Cooper amicale ment Richard.
Derek Coopers copy

53. FISHER, M.F.K. As They Were. First edition, thus. Pp. vi, 261. 8vo., original light blue cloth, original dust jacket (slightly creased at the edges). London, Chatto & Windus & the Hogarth Press. 1983. 45
An anthology of M.F.K. Fishers writing over nearly 50 years. With the ownership inscription of Derek Cooper.
Jane Grigson
First edition
54. GRIGSON, Jane. Fruit Book. First edition. Illustrated by Yvonne Skargon. Pp. xviii, 508. 8vo., original blue cloth, original dust jacket (top edge slightly creased). Very good. London, Michael Joseph. 1982. 50 55. GRIGSON, Jane. Jane Grigsons Fish Book. Illustrated by Yvonne Skargon. First edition thus. Pp. x, 563. 8vo., original blue cloth, in the original dust jacket (spine very slightly faded), a very good copy. London, Michael Joseph. 1993. 30
Some of the material for this book appeared in Grigsons book Fish Cookery in 1973 but much of it is new and this book is a monumental achievement. It was published after her death in 1990.
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Derek Coopers copy

56. GRIGSON, Jane. Service of Thanksgiving, St. Margarets Church, Westminster Abbey. 28 June 1990. Pp. 12. 8vo., stapled as issued, very good. 1990. 80
Derek Coopers copy inserted into his rather used copy of Jane Grigsons Good Things, first edition. Derek Cooper was the founder and long-time presenter of the Food Programme on Radio 4 and a great friend of Jane Grigson. He read from her writings at her memorial service.
Inscribed by the author to Derek Cooper

57. OWEN, Sri. Indonesian Food and Cookery. Illustrations by Thao Soun. Second edition, revised and enlarged. 8vo., original printed cloth. Very good copy. London, Prospect Books. 1986. 50
Inscribed by the author to Derek Cooper: Selamat Memasak dan Selamat Makan to Derek Cooper with best wishes from Sri Owen, Wimbledon, 1/8/86.
58. HAMLYN, Matthew. WOOLLEY, Hannah. The Recipes of Hannah Woolley. English Cookery of the Seventeenth Century, edited for Todays Cooks. First edition. Pp. viii, 144. 8vo., original blue cloth, original dust jacket (spine very slightly faded), a very good copy. London, Heinemann Kingswood. 1988. 20
A wide selection of Hannah Woolleys dishes, all brought up to date enough to make them possible to prepare in the modern kitchen but retaining as much as possible of the original flavours and ingredients. Above all it is interesting historically as well as on the practical level.

59. WHITLEY, Liz & RICHTER, Diane. The Village Bakery Cook Book. 36 Recipes from the Village Bakery Restaurant. Illustrations by Christopher Cunliffe. Pp. viii, 49. 8vo., spiral bound with thick paper dust jacket, a good copy. Melmerby, Cumbria, The Village Bakery. 1993. 25
Inscribed by one of the authors to Derek Cooper.

60. SLATER, Nigel. The 30 Minute Cook. The Best of the Worlds Quick Cooking. First edition. 8vo., original red cloth, dust jacket (showing signs of use), generally good. London, Michael Joseph. 1994. 35
Inscribed by the author to Derek Cooper To Derek, with best wishes Nigel.
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Alan Davidson
Inscribed by the author to Derek Cooper
61. DAVIDSON, Alan. On Fasting and Feasting. A Personal Collection of Favourite Writings on Food and Eating. First edition. Illustrations by Susan Alcantarilla. 8vo., original blue cloth, dust jacket (tiny bit bumped at edges). Very good copy. London, Macdonald Orbis. 1988. 50
Extracts from a broad range of food writing - for example Sir Kenelm Digby on tea with egg, William Verral on kitchen equipment, Dumas on hermit crabs, Elizabeth David on buttered toast and Patience Gray on cloudbberries. A really interesting read. Inscribed by the author to Derek Cooper: with admiration and best wishes.
62. DAVIDSON, Alan & KNOX, Charlotte. Fruit. A Connoisseurs Guide and Cookbook. First edition. Numerous full page colour illustrations throughout. Over 30 pages of recipes. Pp. 192. Large 4to., original green cloth with silver lettering, in the original unclipped dust jacket. A very good copy. London, Mitchell Beazley. 1991. 60 63. DAVIDSON, Alan. Food History Comes of Age. First edition. Pp.48 8vo., original stiff paper wrappers. An immaculate copy. Amsterdam, Pramium Erasmianum Essay. 2003. 20
The essay written for the Praemium Erasmianum Foundation on the occasion of the award of the Erasmus Prize to the food historian Alan Davidson.
Original artwork for Davidsons books

Original artwork for the second edition of Davidsons very first book
64. DAVIDSON, Alan. Original artwork for Mediterranean Seafood. Davidsons copy of the New, Revised Edition of Mediterranean Seafood by Alan Davidson, paperback, published by his Prospect Books in 2002. Together with original artwork for the second edition to be used again in this one all labelled with page numbers and notes by Davidson. Included are 9 original drawings by Peter Stebbing, a labelled map, and 4 reproductions of drawings all of which appeared in the book, often reduced in size. Also with the group are 8 images from the second edition which were replaced with other drawing in the new edition, again these are all labelled with notes by Davidson. 350
The original drawings include a pottery jar from Knossos, a sh kettle, a tajin foukhar and
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a sh plate at Brussels which depicts a mullet, cuttlesh and bream. He has written on one of the drawings which is of a sh called Penaeus Caramiste Please be very careful of this illustration. It is the only one in existence of this sh. Mediterranean Seafood was published in 1972 and was in eect the second edition of this work which was rst privately published by Davidson in Tunisia by stencil machine copying and was entitled Seash of Tunisia and the Central Mediterranean. It came to the notice of Elizabeth David who passed it on to Penguin Books who published it under the Mediterranean Seafood title.
65. DAVIDSON, Alan. Original artwork for North Atlantic Seafood. Over 55 images mainly of different species of fish intended for North Atlantic Seafood with Davidsons manuscript notes and page numbers. Most were unused but preserved by Davidson as possible illustrations for other books including the second edition of Mediterranean Seafood. Most of the images are photographic reproductions from early publications or archives but one drawing is included. c.19789 200
Probably Davidsons greatest work, North Atlantic Seafood was rst published by Macmillan in 1979 and won the Glenddich Award.
66. DAVIDSON, Alan. Original artwork for Seafood of South East Asia. Davidsons copy of the revised edition of the book, published by Prospect Books in 2003 in perfect condition. Together with original artwork for the revised edition neatly kept in separate envelopes and labelled by Davidson, including 3 original pen and ink drawings and 51 original negatives of fish sometimes with reproductions with notes and relevant page numbers. 300
Together with a typed recipe for Chinese jelly sh plus 3 pages of typed notes by Davidson on the revised edition of the book. One, to Janet, says Some of the drawings from the old book will of course be too big for the new plan, but they can be reduced easily .Wu, tis late, I must to bed, bon soir .A The drawings include 2 dierent types of crab Sesarma meinerti and matata planipes and a large shell creature Lambis lambis. Not all of the images were used but Davidson kept the unused and superseded images in case they would be useful in other publications. Seafood of South East Asia was rst published in 1976, just after Davidson had returned from his job as ambassador to Laos. It is his usual mix of biology and cookery with some fascinating recipes from all over Sotuh East Asia
67. [DAVIDSON, Alan.] Original portraits of Alan Davidson. Three superb original portraits of Alan Davidson done in Laos in 1973 when he was ambassador there, very probablyj by Thao Soun Vannithone, each with inscriptions. Two are pencil drawings, one of his head, the other full length with him sitting at a table with tea, reading. The third image is spectacular and in ink on thin parchment of Davidson seated at a table typing. Also included are poor photocopiesof two other images of Davidson by the same artist one with an inscription in ink in his hand. 375
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65.
66.
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Soun Vannithone, probably the hand behind these portraits, was the young Laotian artist used by Davidson for his book on Laotian cookery and for other publications.
Alan Davidsons copy with note from the author, together with the original artwork
68. DORJE, Rinjing. [DAVIDSON, Alan.] Original artwork for Food in Tibetan Life First edition of Food in Tibetan Life with a note to Alan Davidson, its publisher, from the author and illustrator Rinjing Dorje. 8vo., original yellow cloth, in the original dust jacket with tiny patch of wear at the top of the spine. London, Prospect Books. 1985. With the original artwork by Rinjing Dorje including 19 original pencil drawings and copies of them with Alan Davidsons comments on them and 6 additional drawings which werent published. c.19845. 300
Alan Davidson was responsible for editing and published Dorjes Food in Tibetan Life which is a really interesting book with numerous recipes as well as insights into everday traditions in Tibet. It is the rst book in English to describeb Tibetan food. Dorje writes well and enables the reader to place the food in the appropriate cultural context. He was born in a Tibetan village and as a boy he worked as a cook in a Buddhist monastery near the frontier. The drawings are primitive but very authentic and appealing. They are drawn on a large scale and then reduced for publication.
Wine, Beer &C

Wine and wine-making in Cyprus
69. MARITI, Giovanni. Del Vino di Cipro. First and only edition. Engraved title page amd arms on dedication. Pp. [2], xvi, 127. 8vo., a remarkably handsome copy in a contemporary Italian binding of full mottled calf with an elaborate gilt decorated binding, red and black spine labels lettered in gilt, patterned paper endpapers, edges speckled in blue, a very good clean copy. Firenze, nella Stampera Granducale, per Gaetano Cambiagi, 1772. 7,000
Very important early work on the wine and winemaking in Cyprus by Mariti who lived on Cyprus for seven years and became an honorary vice-consul for the British on Cyprus. The work is dedicated to the British Lord Nassau Clavering, Conte di Cowper, Bisconte di Fordwich, Barone di Wingham. The book describes in great detail th8 Simon BV p.139
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69.
First edition
70. SPEECHLY, William. A Treatise on the Culture of the Vine exhibiting new and advantageous methods of propagating, cultivating and training that plant, so as to render it abundantly fruitful. Together with new hints on the formation of vineyardsin England. First edition (the second and third were published in 1805 and 1821). 4to., recent contemporary style half calf, original marbled boards. Pp. xvi, [vi (list of subscribers)], 224, bound in before plates I & II are unnumbered leaves with descriptive text on their versos. 5 engraved plates, 3 folding. Covers rubbed, some soiling, handsome, fresh and entirely uncut copy. York, printed for the author by G. Peacock. 1790. 1,750
From the library of the great gastronomic collector Marcus Crahan. A practical, well-written and beautifully printed manual (from Gabler, quoting Edward Hyams in Grapes under Cloches). The book proved to have long lasting popularity and two further editions appeared in 1805 and 1821. William Speechly (c17401821), was gardener to the third Duke of Portland, at his estate Welbeck Abbey in Nottinghamshire. Encouraged by the Duke he started writing down and publishing his knowledge and experience in gardening, and already in 1776 he had contributed to Alexander Hunters edition of Evelyns Silva. In the present work Speechly describes 50 species of grapes, and thoroughly examines hothouse culture, the construction and management of vineyards, pruning, irrigation, grafting, insect and blight control, etc. Speechly also wrote an important treatise on the pineapple. In the present copy the usual four-page list of Subscribers is supplemented by a tipped-in leaf headed on the recto, The following Subscribers Names were received since the Alphabetical List was printed, followed by a list of some 35 names. This additional leaf is not mentioned in the detailed collation in Henrey. Gabler G37890; Henrey 1376; Simon, Bibliotheca Gastronomica, p.132; Bib. Vinaria p.50
The best guide to late 18th and early 19th century wines of the world
71. REDDING, Cyrus. A History and Description of Modern Wines. Decorated with 15 charming engravings on title page and at the head of every chapter. First edition. Pp. xxxvi, 407. 8vo, a very good copy in a designed binding of full blue morocco with a a vine leaf in blind and gilt on the upper cover and the original label on the spine. bump to the upper cover and ink stain across the title page, otherwise a desirable copy. London, Whittaker, Treacher & Arnot. 1833. 500
The rst book in English dealing with modern wines everywhere including a detailed table classing wines from France, Spain, Hungary, Germany, Sicily, Naples and South Africa with descriptions of their properties. Interestingly
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Redding only bothers with French wines when it comes to the second and third class. He begins with a chapter on viniculture, then wirtes in detail, a chapter on each, of the wines of various countries, region by region including a great deal on France, then Spain, Germany & Switzerland, Portugal and Madeira, Italy, Hungary, Austria, Styria and Carynthia, Greece & Russia as well as Persia, the East, Africa and America. Redding, originally an author of histories and a journalist, spent a great deal of time visiting the vineyards of France and Italy. His book is incredibly accessible as he writes in an unpretentious style and manages to convey the joys and tastes of wine with some ease. Much praised by Andre Simon, Gabler agrees and writes that there is nothing better in the English language. Scarce. Gabler 33940.
Third, expanded edition

72. REDDING, Cyrus. A History and Description of Modern Wines. Third edition, with additions and corrections. Engraved frontispiece, Relics of the Boars Head, with engraved illustrations in the text. Pp. viii, 440. 8vo., contemporary half calf with red and gilt spine label, rebacked with original spine laid down, rather worn with some paint stain to lower edge, generally clean internally. London, Henry G. Bohn. 1851. 150
Redding was primarily a journalist who wrote a variety of books including a biography of William IV and A History of Shipwrecks. He became involved with wine by accident. in 1814 he was sent to Paris as a correspondent and spent his 5 years there visiting the vineyards of France and Italy. He had a wonderful time which he recalls in the introduction to A History and Description of Modern Wines: I cannot look back without pleasure to seasons spent in lands of the vine, not in the town, but in the heart of the country . Gabler G33960 Simon BV misdates this addition as 1871.
73. DARMAILHACQ, Armand. La Culture des vignes, La Vinification et Les Vins dand Le Medoc avec un Etat des Vignobles DApres leur Reputation. Second edition. 3 plates. Pp. [4], xiv, 566. 8vo., a very attractive copy in half blue morocco with marbled paper covered boards, red morocco and gilt spine labels and with the original wrappers bound in at the back. Bordeaux, P. Chaumas. 1858. 525
An important work on the physiology of the vine, how to grow vines and look after them as well as grape varieties in the Medoc. He also describesin detail all the dierent wine estates of the time in Bordeaux. Very rare. Simon BV only lists a later edition of 1867 Worldcat records only 5 copies of this edition and 4 of the rst edition of 1855.
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74. VIZETELLY, Henry. Wines of the World Characterized & Classed: with Some Particulars Respecting the Beers of Europe. Devised and expanded from two Reports drawn up for the Vienna Universal Exhibition of 1873. First edition. Pp. 1875. 8vo., contemporary full maroon calf, spine elaborately decorated in gilt, gilt rules on sides, elaborate gilt inner dentelles, joints skilfully repaired. London, Ward, Lock & Tyler. 1875. 850
A superb book summarizing wine from all over the world seen through the eyes of the Grand Jury in Vienna in 1873. Really detailed and beautifully described summary of wine as it was in 1875. Gabler, G40360
75. COSTE-FLORET, P. Le Vins Blanc. Second edition, considerably enlarged. Pp. viii, 442. 8vo., in attractive contemporary half calf with marbled boards, spine with black and gilt label and gilt device. Bit rubbed with small mark to bottom of spine, spotting to first blanks, otherwise good. Montpellier & Paris. Coulet et Fils & Masson et Cie. 1903. 100
This is the second of three books written by Coste-Floret on Les Procds modernes de vinication, rst published between 1899 and 1901. It is a complete and serious guide to making white wine.
Andr Simon
All volumes signed by Andr Simon
76. SIMON, Andr. The History of the Wine Trade in England. 3 volumes. All signed by Andre Simon (two at the time of publishing and one three years before he died. 19061909). 8vo., original green cloth with gilt lettering and gilt device on upper cover. Volume II cloth rather dampstained, the others with some slight rubbing to head and tail of spine and occasional marks but internally very good. London, Wyman & Sons. 19069. 850
Andr Simon (18771970) was a French born wine merchant, gourmet, book collector and prolific writer about wine and the key figure in the wine world in the 20th century. This is his most distinctive work.
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77. SIMON, Andr. Everybodys Guide to Wines and Spirits. 21 illustrations, mostly photographic. Pp. 194. 8vo., original deep burgundy cloth, original price clipped dust jacket. A very good copy. London, Charles Skilton Ltd. 1966. 40
This is the expanded edition of a book published under a different title in 1961. A very good guide to the wines of the world and how to keep, buy, decant and serve it.
Signed by Simon
78. SIMON, Andr L. In the Twilight. First edition. Portrait frontispiece. Pp. vi, 182. 8vo., origInal maroon cloth, in the original slightly worn dust jacket. London, Michael Joseph. 1969. 80
Simon looks back over his 92 years and gives us glimpses into the life of this extraordinary, wine merchant, author, wine expert, bibliophile, traveller and much else besides. With a huge signature right across the half title by Simon.
79. BOLITHO, Hector. The Wine of the Douro. First edition. 18 photographic illustrations. Small 4to. Pp. 23, a near fine copy in original maroon cloth and the original dust jacket. London, Sidgwick & Jackson. 1956. 50
With signed portrait inserted loose. Inscribed.
With photographs by Doisneau & Brassai

80. DOISNEAU, Robert. BRASSAI et al. Belles Vignes, Vins Joyeux. Elaborately illustrated wine diary with photographs including 5 by Doisneau and 2 by Brassai. 8vo., original spiral bound photographic covers, little rubbed at extremities, otherwise very good. New York, Lumen publishers, 1959. 225
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81. SHAND, P. Morton. A Book of French Wines. Revised and enlarged edition, the first appeared in 1928. 8vo., bound by Aspreys of London in a rich full blue morocco with vine decorations and borders in gilt, gilt turn-ins, all edges gilt. Spine faded, otherwise very good. London, Jonathan Cape. 1960. 200
Shands work is an excellent guide to French wines including the wines of the Pyrenean Area, Bordeaux, The Loire, Burgundy, Champagne, Alsace and Lorraine, The Rhone, Provence and Longudoc, Corsica and French Brandies. Completed just before the authors death. A handsome copy.
Derek Coopers copy

82. BESPALOFF, Alexis. The Fireside Book of Wine. First edition. Pp. 445. 8vo., original purple cloth, decorated in gilt, original dust jacket (bit worn and chipped at extremities). New York, Simon & Schuster. 1977. 25
A really entertaining read being taken from writings from some of the Worlds greatest writers and wine lovers including Keats on the pleasures of claret, Baudelaire on wine and hashish, Baron Philippe de Rothschild on his first days at Mouton, RL Stevenson on Napa wine, Henry James on Bordeaux and the French character, Lawrence Durrell on a wine-tasting party etc. With the ownership inscription of Derek Cooper the founder and presenter of the Radio 4 Food Programme.

83. YAPP, Robin & Judith. Vineyards & Vignerons. Illustrated throughout by Charles Mozley. Pp.125. Sm. folio, original green cloth in the original dust jacket. Spine slightly faded, otherwise a very good copy. Dorset, The Blackmore Press. 1979. 45
A superb journey through the vineyards and vignerons of the Loire and the Rhone valleys. Yapp Brothers began in 1969 as a wine merchant specializing solely in the wines of the Loire and Rhone. It is still prospering today. Inscribed by the authors to Derek Cooper, For Derek Cooper, who is as interested in the quality control of fine wine as ourselves, with love (and diffidence)

84. RAY, Cyril. The New Book of Italian Wines. First edition. Pp. 158. 8vo., original yellow cloth, original dust jacket (faded), generally very good. London, Sidgwick & Jackson. 1982. 35
An updating of Rays famous Wines of Italy, published in 1966, providing a full description of the couple of hundred wines which had achieved D.O.C. status together with other wines Ray found particularly interesting. Inscribed by the author to the founder and presenter of the Radio 4 Food Programme Derek Cooper for Derek Cooper, who deserves better from his old friend and colleague Cyril Ray. Sophie Schneideman Rare Books Catalogue Sixteen 41
Manuscript Cookery & Household Books

85. BRITISH EIGHTEENTH/NINETEENTH CENTURY COOKERY MANUSCRIPT. Cookery and Physic. 20 pages of closely written manuscript, 17 of which are cookery and 3 physic. In the original marbled paper wrappers, housed in protective green cloth boards. c. late eighteenth/early nineteenth century. 300
The recipes include how to pot lampreys, pickle mushrooms, mangoe (pickled cucumbers), kitchup, mushroom powder, pickled wall-nuts, Stoughtons drops made out of French Brandy, snake root, Seville oranges, lemon, saffron, cocheneal etc. More substantial items include Scotch collops, how to stew a rump of beef whole, Calves Head hash fried in egg, forced meat ball, roasted pike, almond pudding, pickled oysters, a liquor for Sturgeon when tis decayed, pickel onions, salmon and anchovies, potted hare and herrings, rabbit frigasee etc. They are very detailed and unusually professional with a great use of herbs and spices. A superb collection. The pages of remedies are in a different, later hand and include remedies for epilepsy, whooping cough, broken skin, sore throat and stomach pain.
86. MRS. HOWARD OF STAINES, MIDDLESEX & SALSFIELD COURT, NR. WESTERHAM Household Recipe Book. 1811 1821. 55pp. of hand-written household recipes written in different hands. 8vo., original marbled paper wrappers, worn but strong. Staines & Westerham. 18111821. 120
The recipes include to colour a room green, cures for whooping cough, toothache, typhus, warts, corns and consumption, a strenghtening potion, antibilious pills and a remedy for rheumatism. There are occasional drink related recipes including one for coffee, ginger beer and wine, vinegar, damson, elder, raspberry and gooseberry wine, to make champagne equal to foreign as well as different directions for curing hams.
87. ENGLISH COOKERY MANUSCRIPT. Reading, c.181617. 25 pages of densely written manuscript containing over 65 recipes. Sq. 8vo, original cloth backed marbled paper covered limp boards. Generally good. Reading. c.1816/17. 150
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85.
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Many of the recipes are attributed, mainly to people in Reading hence the inference that the manuscript comes from there. The recipes include one claiming to be the original for Bath Oliver biscuits as well as full directions for Indian pickle, Waldon sausages, gingerbread nuts, walnut ketchup, Dutch flummery (which includes half a pint of mountain wine), white ratifie, English noyeau, Chicken Panada and several ways with potatoes. There are very few household recipes but the Opera House recipe for sprains is included.
Remarkable nineteenth century cookery archive

88. JOHN & HENRY LOCKE, COOK & CONFECTIONERS, GLOS. Cookery Archive. A really remarkable Cookery archive for the Locke familys catering and confectionary firm including 3 manuscript recipe books, a printed flyer and two printed bottle labels. Also in the lot are two mid-19th century French Cookery books, with the ownership inscription of Henry Locke. Gloucester & Cheltenham. c. 18101880. 2,750
John Locke was the founder of the family firm in Gloucester, Gloucestershire. He created Gloucestershire Relish and began the catering side of the business. He died in 1833 aged only 41 and his son took over the business and clearly developed it into a successful concern, basing himself in Cheltenham. Henry died in 1896 aged 75.
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Cookery Manuscripts
1. 84 pp. manuscript book, apparently a draft for part of a book as on the front endpaper it states Henry Locke on Cookery & Confectionery, Cheltenham, 52. Square 8vo., original roan backed marbled paper covered boards, worn on the exterior but still intact and good internally. 1852. The manuscript is clearly written and begins with a list of things in season in January and February and then a few necessary French terms. These terms along with the predominence of French recipes in the book would imply that Locke used the English translations of French cookery books in his library (see below) to research his own book and develop his catering business. The recipes are mainly for fish and meat dishes and are very well written with personal tips as to how to cook things as one would expect from a professional. 2. 110pp. manuscript notebook with the ownership inscription Henry Locke, Cook & Confectioner, Cheltenham. 8vo., original blind stamped roan, very worn with covers only just attached but intact. The notebook must have been started by Henry Locke around the 1850s when most of the notes were written and continued right into the 1890s. The book starts with instructions for various confectioners processes including cracking, blowing, threading, pearleing, clarifying, how to make caramel and various jams and jellies. Throughout the book there are notes on how to make many dierent biscuits, sponges, breads as well as sauces and main courses. These are usually in brief form with the main focus being on quantities of ingredients as one might expect from a cooks personal notebook.
The book was clearly a functioning notebook for the business with several names and addresses of clients, along with notes on what was to be served at the dinners catered by the Locke firm. For instance Lady Leighton at Bafford House used them in 1858 and they provided soups, salmon with lobster sauce, spring chickens and saddle of mutton , guinea fowl, ducklings, sweetbreads, hot crab etc etc. There are many lists like this including full table plans with all the dishes listed on it. In addition there are some excellent tables for what is in season during each month and many other interesting notes. A fine example of a working notebook for a busy catering and confectionary company.
3. 34 pp. manuscript presumably for the continuation of the Locke family rm and most of it relates to the 1870s and 80s. There are several recipes, details of accounts as well as day notes for Christmas Eves, Good Fridays and Crop buns with how they were made and how many were sold each year (for instance for Good Friday 1879 all the buns sold by 6 o/c not quite enough, a few more currants, more fancy bread wanted, weather wet and showery There are similar notes for other days and other years.
There are also notes for catering jobs such as for the Keynestons at Montpellier Lodge in 1875. Inserted loose in this book is a 20 page gathering of soup recipes as well as an 18pp. gathering listing several recipes including for almond slices, macaroons and many different biscuits and cakes in the main part the details are confined to quantities of the ingredients.
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EPHEMERA
1. Manuscript recipes for Lockes Bengal Chutnee and Lockes Gloucestershire Relish written on the back of a yer for John Lockes business in Gloucester advertising their catering facilities and wedding cakes. 4pp., 1 printed, 3 handwritten. 2. Label for Gloucestershire Relish made and sold by John Locke, Cook & Confectioner, 48 Barton St., Gloucester 3. Directions label for Gloucestershire Relish Before using shake the bottle. After using cork tight and keep in a cool place.
BOOKS
1. UDE, Louis Eustache. The French Cook. A System of Fashionable and Economical Cookery, for the Use of English Families. Frontispiece portrait, 8 plates. 9th enlarged edition. Pp. xxxviii, 496. 8vo., near contemporary, half calf with marbled paper boards, gold ruling on spine, black and gilt spine labels, bumped at extremities with some rubbing but generally very good. London, W.H. Ainsworth. 1827. Inscribed three times by Henry Locke, once describing himself as a Patissier. 2. M. CARME, translated by William Hall. French Cookery, comprising, LArt de la Cuisine Franaise; Le Patisssier Royal; Le Cuisinier Parisien. New edition. Pp. xliv, 422. 8vo., contemporary half green morocco, marbled paper sides, some slight rubbing and spotting throughout, otherwise good. London, John Murray. 1840. Inscribed twice by Henry Locke
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89. MRS. HOLROYD. MANUSCRIPT RECEIPT BOOK c. 18301930. 102 pages of cookery recipes in three different hands, one from around 1830 to 1860 and one from the 1890s onwards, plus 21 pages of household recipes starting from the opposite end of the book, in two different hands. Square 4vo, original red russian backed marbled paper covered boards, slightly worn. c.18301930. 500
With the original red and gilt booklabel stating Mrs. Holroyd. Receipt Book in gilt. The earlier recipes include Italian Cheese, pork pies, sauces for wild fowl, pickled tongues, Scotch Woodcock, two dierent recipes for velvet cream, mock ice, Portugal pudding, A Praiseworthy Pudding, various wines including Carnation Flower, cowslip and elder. There are several recipes for cakes, often with the name of the provider of the recipe including several sponge and lemon cakes, almond cake ,lemon cheese cake and parkin (which includes caraway seeds and a later note which say better without). One recipe is for something called Grantham Whetstones which is comprised of our, sugar, caraway seeds, egg and cream baked in slices. The inclination is towards sweet dishes throughout, especially in the later recipes named Hetties Receipts but she also includes Bengal Chutney, pickled onions and some cheese recipes. The household recipes are varied and include how to crochet doilies, how to clean hair, recipes for furniture polish, lipsalve, satin cleaner, tooth powder, various dyes, polishes sa well as some preserving directions, for instance how to preserve eggs in lime for winter use. There are also details dated in the 1850s of how to help faceache and toothache and a later cure for the cold given by the son of doctor which includes laudanum.
Suffolk cookery manuscript

90. GILBERT, Susan. British Cookery Manuscript, 18481887. 196 manuscript pages of cookery recipes, all densely written in one hand. Seemingly copied from other manuscript books she had kept to put everything in one place. Each section has an index list of recipes before the full recipes. 8vo., straight grain morocco backed marbled paper covered boards, spine ruled in gilt, marbled edges, a very handsome book. 18481887. 550
The many recipes in the book include several wines and numerous cakes, puddings, flummeries, creams and custards, jellies, pickles and preseves, a smattering of meat, poultry, fish and game recipes, sauces, syllabubs etc. Susan Gilbert clearly enjoyed cooking or food as there is a verve and thoroughness in this book which goes beyond functional household cooking. She note when she has borrowed recipes and it appears she was based in Suffolk as some have place of origin which include Aldeburgh and Beccles.
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A really interesting and detailed manuscript

91. NORMANTON HALL. Early Victorian Cookery Manuscript. 99 pages of closely written manuscript with 5 pages of index. 24 x 19 cms., original leather backed paste paper covered boards, very worn with spine strip missing but still intact. c. 1850. 750
A note on the endpaper declares that the manuscript is from Normanton Hall, which was a large country house in Rutland destroyed by fire in 1925. It was the seat of the Earls of Ancaster. This fact is backed up by references to local foods such as Grantham Cake and Whetstones. Grantham being only a few miles away to the north. The book is packed with recipes, all very English, the more unsual being Gimcracks, German puffs, amlet of cockles, arrowroot pudding, Albert pudding, pickled barberries, stewed carp, cucumber catchup, stewed eles, French Bread, transparent marmalade, hens nest (flummery in egg shells covered in jelly), grenade (a leg of veal with morels, mushrooms and truffles), Wiggs (a sweet bread with caraway seeds), Kings Whim (a rice pudding with custard and sweetmeats). There are several recipes for wines, vinegars, pickles (including Indian pickle, herrings, codlins, lobsters and lemons), meat dishes, pies, fish dishes, puddings (including Tansy, Bath and Ratafia), numerous cakes and sweet dishes such as cheesecakes, syllabubs, jellies, creams, flummeries, preserved fruit etc. There is a fairly detailed recipe for making Stilton cheese from scratch as well as Dalby Cheese and a good recipe for Crust for Pork Pie. Several recipes are attributed, possible to former cooks at the Hall including a Mrs. Dawnes, Mrs. Wigg, Miss Corry, Mrs. Bingly, Mrs. Whitaker etc.
92. ELLEN WAINWRIGHT, Fakenham. Suffolk Manuscript Recipe Book, 18671899. 70 pages of manuscript recipes plus an index. Square 8vo., original limp blind stamped cloth. Some areas of fading to the cloth and some slight browning, otherwise good. Fakenham, Suffolk. 18671899. 140
The emphasis of Ellen Wainwrights recipe book is on cakes, puddings and sweets, pickles and preserves. It includes such delights as Best Cake, Homeopathic Pudding, Solid Lemon Cream, Lemon Trifle, Sandringham Jelly, Primrose Pudding, Venus Creams and the local Lowestoft Pudding. Other solid recipes include various attributed ones from local ladies such as salting a 10 stone pig, stewed pigeons, India pickle and instructions to make Haselups Blue Riband Bitter Beer. She has clearly used her sisters old French poetry book as there are 9 pages of French poetry by Mary Ann Wainwright dated 1858 at the back.
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CHINA &c
93. WHISTLER, Rex. Clovelly Teapot. Elegant teapot from Wedgwood designed by Rex Whistler with two scenes from the Devon Village of Clovelly and four different devices, one of fishing nets, the other of different floral patterns, all in black and designed by Whistler. Rex Whistler Design, Wedgwood Made in England on the base. Designed in 1933. 250
Rex Whistler was commissioned by Wedgwood to make a design for a china service. He came up with Clovelly based on several views of the picturesque Devon fishing village. He added some really charming floral devices and decorations using such relevant items as fishing nets and the service was born.
94. RAVILIOUS, Eric. Five tea cups and saucers from the Wedgwood Travel service. The tea cups each have the hot air balloon design on the inside of the cup and the concentric black and blue lines on the outside which are matched on the rim of the saucers. The Wedgwood stamp 2D54 appears on the bottom of each saucer. 1954. 500
Ravilious actually completed his Travel design for Wedgwood in 1938 but it was not produced until after the war, and Eric Raviliouss death, between 1952 and 1954.
95. VERDIGRIS. ROTHCHILD (Judith) & LINTOTT (Mark). A Study of Two Pears/Etude de deux poires. Poem by Wallace Stevens translated into French by Bernard Noel. Nine mezzotints of pears by Judith Rothschild accompanying a text in English and French, image of two pears in blind on the loose endpapers. Printed in hand-set letterpress on an 1867 Albion press. One of 50 copies printed on Hahnemuhle paper as a leporello (this no. 24), signed by the artist and printer Mark Lintott.10 3/4 x 11 3/4, loose as issued in the original screen-printed wrappers of the curves of two pears in gold and green and slipcase also with screen-prints printed by the artist. Octon, Verdigris. 2004. 700
A sumptuous feast for the eye. Rothchild and Lintott producing yet another remarkable work of art.
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SOPHIE SCHNEIDEMAN RARE BOOKS FOOD AND DRINK Catalogue 16

SOPHIE SCHNEIDEMAN RARE BOOKS

Alan Davidson (19242003)

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

First and only edition, very rare

First edition the botanist George Claridge Druces copy

Durham cookery book by the Dean and Chapters cook

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Extremely scarce first edition, rare in any edition

Sophie Schneideman Rare Books Catalogue Sixteen

First printed recipe for English Twelfth Cake

Rare early edition

Sophie Schneideman Rare Books Catalogue Sixteen

Rare early nineteenth century Derbyshire cookery book

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Chelmsford printing of a Lincolnshire cook book

The comparative merits of male and female cooks

In the original Murrays Railway Reading wrappers

Sophie Schneideman Rare Books Catalogue Sixteen

In the original boards

Sophie Schneideman Rare Books Catalogue Sixteen

4 works in one, with one unrecorded in WorldCat or the bibliographies

Sophie Schneideman Rare Books Catalogue Sixteen

Kept in Lady Hawkesburys bedroom

Indian cookery and colonial life

With a chapter on curries

Sophie Schneideman Rare Books Catalogue Sixteen

Scarce early book of Indian cookery in Britain,

Sophie Schneideman Rare Books Catalogue Sixteen

Scottish cookery to promote Gaelic

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Derek Coopers copy

Signed by Elizabeth David, from Derek Coopers library

Sophie Schneideman Rare Books Catalogue Sixteen

Derek Coopers copy with a letter from the author

Inscribed to Derek Cooper

Derek Coopers copy

Sophie Schneideman Rare Books Catalogue Sixteen

Derek Coopers copy

Inscribed by the author to Derek Cooper

Inscribed to Derek Cooper

Inscribed to Derek Cooper

Sophie Schneideman Rare Books Catalogue Sixteen

Original artwork for Davidsons books

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Wine, Beer &C

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

Third, expanded edition

Sophie Schneideman Rare Books Catalogue Sixteen

Sophie Schneideman Rare Books Catalogue Sixteen

With photographs by Doisneau & Brassai

Sophie Schneideman Rare Books Catalogue Sixteen

Derek Coopers copy

Inscribed to Derek Cooper