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Macfadden, Bernarr (Compiled and written under direction of) by Richardson, Mrs Mary and assisted by Geo Propheter) [GASTRONOMY]Biblio.com

A Lady [Glasse, Hannah (1708-1770)] [GASTRONOMY]Biblio.com

The Art of Cookery made Plain and Easy which far exceeds any Thing of the Kind ever yet Published

1748355490723990London 1748. Hard Cover. London: Printed for the Author at Mrs Wharton's Toy-Shop nd 1748. The scarce third edition of this important and immensely popular cookery book by Hannah Glasse dated from 1748 as per ESTC. 330 pages. All publication information was taken from ESTC Reference T163724. First published in 1747. This cookbook was extremely popular upon publication and ran through at least forty editions some unauthorised. Written in plain and simple language for servants to understand and follow instructions easily it contains various useful hints for the kitchen with numerous recipes and techniques such as roasting boiling simple dishes for dinner dressing soups side dishes puddings sausages and more.Including directions for the sick and on distilling as well as such recipes to keep bugs away. Oberlé notes that the author "Severely condemns the extravagance of French cooking" although some French recipes are included in this book. Including an extensive list of subscribers at the front of the book. This copy has benefitted from a recent sympathetic and sumptuous re-bind in half brown morocco with title in gold to red label on panel 2. Foxing to the page block edges which has crept into the text block in places particularly to the early/late pages of the book. The title page - usually found missing - is present. Neat name in ink to the title page. The Art of Cookery is noteworthy for its emphasis on precision of cooking times and directions and clarity and simplicity of language. It went on to become the most successful and influential cookery book of the later half of the Eighteenth Century. NB: Glasse's authorship revealed in the fourth edition was disputed until 1937. Photographs/scans available upon request. hardcover

James M Pickard, ABA, ILAB, PBFA. · Royaume-Uni1 000,00 £GB≈ 1 141,80 €

Boulestin, X Marcel [GASTRONOMY]Biblio.com

The Finer Cooking

1937355490724033London: Cassell 1937. First Edition. Hard Cover. Dust Jacket. London: Cassell & Company Limited 1937. First UK Edition. ELIZABETH DAVID'S COPY WITH HER COMMENTS LAID IN. Illustrated by J.E. Laboureur. Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's pastel-blue flecked buckram boards with red leather label to the spine lettered in gilt. 198 pages. Frontispiece and many other line illustrations by J E Laboureur full page in text and as chapter vignettes and end pieces. A good copy browned to the spine with pushing and wear at the spine tips and to the corners spine marked in places. No inscriptions. Elizabeth David's book-plate to the front paste-down. The dustwrapper is priced 12s 6d net to the inside flap and is in VG condition with the usual browning to the spine with creasing and minor loss at the head. This is an important copy as it includes the following Elizabeth David ephemera: a on page 71 is a piece of paper upon which Elizabeth David has written "p.71. Marks for the cook" referring to a paragraph on that page that 'in a good meal the marks awarded to the cook should be so divided - 60% for the preparation and 40% for the choice of the dishes and the buying of the ingredients'. There is true wisdom. b on page 82-83 Elizabeth David has written the letter x at the beginning and end of a passage concerning the origins of creme brulee which had been attributed by Boulestin to M. Hartmann the Swiss Chef of Trinity College Cambridge. Elizabeth David's response on the back of a letter inviting her in 1963 to stay at the Bell Inn Aston Clinton Bucks was "Creme brulee was absolutely not invented by Hartmann. It's been known early in the 18th century probably earlier". c Enclosed in an envelope at the front of the book is a Menu from Boulestin's French Restaurant dated 26.9.36. Elizabeth David comments in green ink on a separate piece of paper: "Menu decoration is Boulestin's house in the Landes "Leus Bignes" by Galamis". Photographs/scans available upon request. Cassell hardcover

James M Pickard, ABA, ILAB, PBFA. · Royaume-Uni675,00 £GB≈ 770,71 €