London: A. Millar, J. & R. Tonson, W. Strahan, P. Davey and B. Law, 1760. Seventh Edition. Hardcover. 384 pages - (24 ind.) First published in 1747, the book was reprinted within its first year of publication - 20 editions in the 18th century followed. It was not uncommon for... More
London: Longmans, Green, And Co., 1891. Hardcover. 88 pages. 17.5 x 12 cm. Appealing recipes including some eye-catching titles such as - Alma Mater Soup ("Take a sheep's -head and pluck...") & His Excellency's Soup, and fish dishes including - 9 Eel recipes & 21 Sole recipes. Covers heavily rubbed... More
![MANUSCRIPT] [COOKBOOK] Durham Country House. Louisa A. Headlam](/images/noimage.png)
1877. Essays. Wraps. 159 pages. 15.5 x 10 cm. Author's inscription on free end paper: Louisa A. Headlam - Feb. 5th - 1877. Wide range of hand written recipes, all by the same author on lined paper with acknowledgment to original authors included. Containing recipes for Pommes au Beurre, Falkland... More
London: Ward, Lock & Co., Limited, 1951. Hardcover. Following the war years, rationing and downright shortages took it's toll on the British appetite. Heath states: "I hope, too, that these recipes will help once again to prove my often reiterated contention that, whatever the circumstances and however modest the ingredients... More
London: Faber & Faber Ltd., 1953. First Edition. 123 pages. 19 x 12.5 cm. A thorough selection of poultry and game. Whether you fancy a pigeon or woodcock recipe, Mr. Heath covers them all. Dust wrapper has 1 cm. loss at top of spine, boards and interior clean and crisp. More
London: Faber and Faber, 1949. First Edition. Hardcover. 244 pages. 19.5 x 13 cm. Heath's last word on vegetables; a comprehensive book with simple recipes listed in alphabetical order by vegetable, from artichokes to waxpod beans. There is also advice on vegetable hors d' oevres, mixed vegetables dishes and vegetable... More
London: Leslie Frewin, 1973. Second Edition. Hardcover. Unpaginated. 21.5 x 15 cm. A posthumous publication, Heath passed away while writing this book. A collection of menus with three courses and a wine pairing. For example, potted shrimps, Danish pork and cabbage, brandy chestnuts with Chianti. Brief recipes given for menu... More
London: André Deutsch Ltd., 1971. Hardcover. Ambrose Heath's final book; a collection of recipes for dishes he himself particularly enjoyed. British cookery writer, Arabella Boxer's introduction says it all - "Ambrose Heath held for many years a special place among food writers, and this book makes an appropriate end to... More
New York: Evert Duyckinck, George Long, E. Bliss & E. White. 1825. First American Edition. Hardcover. [2] [v-xii] 371 pages. 19 x 11 cm. (Title conclusion) Also The Art of Composing the Most Simple and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavoring Essences: Pastry, Preserves, Puddings... More
Edinburgh: Robert Cadell, 1838. Hardcover. [i-iv] 424 pages. 16.5 x 11 cm. (Title conclusion) Containing also a Complete System of Cookery for Catholic Families, Being the result of actual experiments instituted in the kitchen of William Kitchiner, M.D. The author, William Kitchiner M.D. (1775-1827), was a wealthy physician of London... More
![ART] Potatoes. Jeremy Lee, Simon Popper](/pictures/thumb/1680.jpg?v=1561060745)
London: The Everyday Press, 2018. 42 x 30 cm. Limited Edition, 75 copies - Artist Proof. Lavish and lovingly produced by artist Simon Popper, with handwritten recipes by Jeremy Lee using potatoes as the main ingredients. Includes hand painted title bands on pink coloured paper covers, each Potato insert was... More