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355 Borella (Mr.). The Court and Country Confectioner: or, the House-Keeper’s Guide..., To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences, by Mr. Borella, now head confectioner to the Spanish Ambassador in England, new edition, London: G. Riley, J. Bell, J. Wheble, York: C. Etherington, 1772, K4 torn to gutter margin, K5 lacking (provided as loosely inserted facsimile), edges untrimmed, original wrappers, worn and lacking spine, 8vo (Bitting p.49-50; Oxford p.102), together with: Caird (John), The Complete Confectioner and Family Cook; including all the late improvements in Confectionary, Preserving, Pickling, Jellies, Creams, Pastry, Baking, Cookery etc., with many valuable receipts..., Leith: Printed by and for Archibald Allardice and the author, 1809, without initial blank/half-title(?) & frontispiece, five engraved plates of table settings on three folding leaves (without plates 6 & 7), wood engraved illustrations, light dust-soiling and few marks, contemporary sheep, worn at head of spine, lacking title label, 12mo in 6s (Cagle 588; Axford p.73; Bitting p.72; Oxford p.137), Jeanes (William), The Modern Confectioner: A Practical Guide to the latest and most improved methods for making the various kinds of confectionary..., 2nd edition, London: John Camden Hotten, 1864, 15 lithograph plates (including frontispiece), occasional spotting, original green cloth, frayed at head & foot of spine, rubbed, 8vo (Cagle 779, for 1st edition), and other confectionery, cake decorating and cake making related, mostly early 20th century publications, including The Book of Cakes by T. Percy Lewis & A.G. Bromley, London: Maclaren & Sons, [1903]; Skuse’s Complete Confectioner, A Practical Guide to the Art of Sugar Boiling in all its Branches, London: W.J. Bush & Co., circa 1894; Praktische Konditorei-Kunst, “Pra-ko-ku” das grosse Konditoren-Fachwerk der Welt, by J.M. Erich Weber, Dresden: J.M. Erich Weber, [1923] (32)
£250 - £300
356 Brillat-Savarin (Jean Anthelme). The Physiology of Taste, or Meditations on Transcendental Gastronomy ... with an Introduction by Arthur Machen, London: Peter Davies, 1925, halftitle, portrait frontispiece, woodcut illustrations by Andrew Johnson, edges untrimmed, original vellum-backed marbled boards, large 8vo (limited edition 18/750), together with: Bitting (Katherine Golden), Gastronomic Bibliography, facsimile edition, London: Holland Press, 1981, original cloth in dust-jacket and glassine wrapper, 4to (limited edition 39/500), Driver (Elizabeth), A Bibliography of Cookery Books Published in Britain 1875-1914, London & New York: Prospect Books, 1989, original cloth in dust-jacket (d.j. discoloured to spine), large 8vo, Maclean (Virginia), A Short-title Catalogue of Household and Cookery Books published in the English Tongue 1701-1800, London: Prospect Books, 1981, original cloth in dust-jacket (d.j. discoloured to spine), large 8vo, and other cookery books and reference, all 20th century publications (6 shelves)
357 Cole (Mary). The Lady’s Complete Guide; or, Cookery in all their Branches. Containing the most approved Receipts, confirmed by Observation and Practice, in every reputable English Book of Cookery now extant ... To which is added ... The Complete Brewer ... likewise The Family Physician, 3rd edition, very much improved, London: G. Kearsley, 1791, half-title, some dust-soiling and few marks, light dampstaining to fore-edge margins at rear of volume, later endpapers, contemporary calf, rebacked preserving original gilt decorated spine, 8vo Bitting, p. 94; Cagle 623; Axford, p.244; Maclean, p.29. The author is described on the title-page as ‘cook to the Rt. Hon. the Earl of Drogheda’. ‘Mrs Mary Cole deserves praise for being among the first cookery writers to cite in a systematic way the sources of her recipes’ (Maclean). Names from earlier in the century, such as Glasse, Raffald, Dalrymple, Clemont, Mason, and Farley appear frequently within the text. (1) £200 - £300
£300 - £400
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