Bacchus Cordon Bleu (5 results)

Hardcover. Condition: Good. 1st Edition. First edition. Octavo, pp 496. Bound in beveled-edge scarlet cloth covered hard boards, gilt text and decoration to spine and upper board and black decoration to front and rear boards. A previous owner has pasted two sheets with recipes for Gin Punches to the rear endpapers. In Good condition, boards a bit grubby and marked, binding tight and square, clean inside, no foxing or spotting, no previous owner's marks. Written in two parts. The first by Bacchus - Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Distillation - The Preparation and Manipulation of, with the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc, The second part by Cordon Bleu - Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc. Written for the trade, including butlers, chefs and bar-tenders, to introduce them to many new ideas for drinks, cocktails, ingredients and recipes especially from overseas. An uncommon and fascinating book.…

TITLE CONTINUED: Hotel & restaurant cookery, as now practised, with the newest entrees and dishes. FIRST EDITION, in 2 parts, Preface dated 1885. SIGNED PRESENTATION COPY TO JOHN COTTERILL. FIRST PART BY BACCHUS: Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Distillation - The Preparation and Manipulation of, with the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. SECOND PART BY CORDON BLEU: Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc. 8vo, approximately 185 x 115 mm, 7 x 4½ inches, pages: [9], 10-496, original publisher's red cloth, gilt lettering to spine and upper cover, black decoration to covers. Recased with the original spine laid on new cloth, new cloth visible at head and tail of spine and on upper and lower hinges, shelf wear to edges, tips of corners worn, spine darkened and gilt dull, covers unevenly darkened, new endpapers, occasional small tear to outer margins neatly repaired, not near text and hardly noticeable, occasional turning crease, pale age-browning to margins, occasional small fox spot, otherwise a very good copy. Emilie Lebour-Fawssett has inscribed the reverse of the original endpaper in the names of Bacchus and Cordon Bleu in 1888 (see image). See: James M. Gabler, Wine into Words, page 19, No. G11790; Elizabeth Driver, A Bibliography of Cookery Books Published in Britain 1875-1914, page 85, No. 37.1. MORE IMAGES ATTACHED TO THIS LISTING, ALL ZOOMABLE, FURTHER IMAGES ON REQUEST. POSTAGE AT COST AND ALL PARCELS SENT FULLY TRACKED AND FULLY INSURED.…

Cloth. Condition: Good. First edition. A first edition of this uncommon guide to hotel and restaurant cookery from Emilie Lebour-Fawssett. First edition. With the original half-title. Uncommon work. A hand book for the management of hotels, bars, restaurants, great houses, and more. Containing recipes for the newest entrees, dishes, and drinks. This work is split into two parts, the first of which deals with home brewing, the manufacture of wines and spirits, the newest styles of mixing drinks, and drink menus for different occasions. The second of which deals with all franchises of cookery, confectionery, and bread suitable for public dinners, clubs, parties, balls, luncheons, garden parties, suppers, and more. A notable book in the development of American cocktails, including the first appearance in print of the Fred Collins Fiz, now spelt with an additional "z". Written by Bacchus, a pseudonym for a regular contributor to "The British and Foreign Confectioner", and Cordon Bleu, being the pseudonym for Madame Emilie Lebour-Fawsett, a French chef and writer of popular cookery books, who worked in Britain for the International Food Exhibition. In the original full cloth binding. Externally, sound with light rubbing and minor bumping to the extremities. Fading to the spine with light discolouration to the board edges and a minor damp mark to the rear board. The odd mark to the cloth with splits to the head and tail of the spine. Hinges tender. Internally, firmly bound. Pages are very bright and clean with the odd small spot. Light spotting to the first and last few pages. Good. None (illustrator). book.…

Hard Cover. FIRST EDITION, with Preface dated September 1885. Octavo, pp. 496. Bevelled midnight blue cloth with gilt titles and decoration to spine and upper board and blind-ruled double border to boards. Primrose yellow endpapers. Spine a little rubbed at tips and gilt slightly dull; slight wear to corners, and upper board bumped at central fore-edge. Text-block edge and endpapers lightly foxed, with front past-down a little rippled and tidy ownership inscription to ffep. Contents crisp with no annotation: a Very Good copy. "Being a Hand Book for the Management of Hotel and American Bars, and the Manufacture of the Principal New and Fashionable Drinks", the work is divided into two parts. The First Part by Bacchus and deals with home brewing, manufacture of wines,spirits, liqueurs and cordials and the preparation of modern drinks including cocktails and the first appearance in print of the Fred Collins Fiz (sic), now more usually spelled with an additional "Z". Other drink recipe's include the tempting 'Coney Island Refresher' the 'Mulberry Smash' and the 'Stonewall Jackson'. The second part, by Emilie Lebour-Fawsett under the pseudonym of Cordon Bleu, covers cookery, confectionary and baked goods suitable for social occasions such as luncheon parties, balls and public dinners. A notable book in the development of cocktails (specifically American) and their recipes. Driver, Elizabeth: A Bibliography of Cookery Books Published in Britain 1875-1914.…

First Edition. Original brown cloth, gilt stamping (variant binding with stamping that does not include more of the title as seen on other copies and less decoration), octavo, 496 pages. Title continues: Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Distillation The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Second Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. Very scarce title. Found in Tom Sandham's World Best Cocktails who cites this title for containing the Fred Collins Fizz. Included in bibliography of Ted Haugh's Vintage Spirits and Forgotten Cocktails. Very Good, signs of a bookplate having been removed from front pastedown, original owners name and address at front pastedown and top title page, few pages of first signature a bit uneven - perhaps indicating it was long ago reglued, rear yellow endpaper removed, rear inner hinge shows webbing and a bit loose.…