Colonel a Kenney Herbert (12 results)

Paperback. Condition: new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condition: New.

Paperback. Condition: new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condition: Fair. No Jacket. c.1894 This is a worn copy presented without a wrapper in illustrated boards.156pp plus catalogue. There is a couple of foxing marks and (what looks like) a pen mark to the page edges. Aside from this and the rough-looking cover, this is an otherwise clean and tight copy.…

Paperback. Condition: New.

Hardcover. Condition: Very Good. Hardback Stated to be Cheap Edition. Very good condition, text very clean, decorated top board, worn cloth boards, slightly worn spine. |Front hinge loose, very light foxing to prelims. No signs of previous ownership. (Book ref. 7487).

Cloth. Condition: Very Good. A vanishingly scarce, revised and enlarged second impression of Colonel A.R. Kenney-Herbert"s practical guide offering structured recipes, full menus, and guidance, accompanied by eight plate illustrations. In the publisher's original cloth binding.This volume is a revised and enlarged edition, and the second impression of this work.This is a practical recipe book by Colonel A. R. Kenney-Herbert (pseudonym, Wyvern), offering a clearly structured collection of recipes, advice and detailed menus for a variety of occasions, aimed at English households.This volume includes 8 monochrome plate illustrations, including a frontispiece, of kitchen tools and equipment. Collated, complete.20 pages of the publisher's advertisements to rear.This work provides a vast array of recipes covering: soups, meats, fish, curries, luncheons, vegetables, salad, puddings, and more, as well as twenty full menus, plus advice on costing, utensils, and serving. In the publisher's original cloth binding. Externally, very smart. Slight rubbing and bumping to extremities and spine. Two white paint marks to head of spine and lower spine at the joint. One or two very slight handling marks to boards. Previous owner's inscription to front free endpaper. Bookplate from "Martin & Pamela Finch: Exlibris Gastronomique". Rear hinge very slightly cracked, with binding materials very slightly exposed. Internally, firmly bound. Pages bright and clean if slightly age toned. One or two spots and handling marks, heavier to fore edge and first and last few leaves. Very Good. Various (illustrator). book.…

Hardcover. Condition: Near Fine. Hardback fourth impression in near fine condition. No dust jacket, faded spine, appears unread. Decorated top board. Former owner's signature on front free endpaper. (Book ref. 7488).

Hardcover. Condition: Very Good. Hardback in very good condition, decorated top board, green slightly worn cloth boards , worn spine. Replacement front end papers. Previous owner's signature on title page. 32 page catalogue dated 1894 bound in at rear. (Book ref. 7356).

Hardcover. Condition: Near Fine. Hardback 1903 edition in near fine condition, decorated top board, red cloth boards ,faded spine. No signs of previous ownership. 32 page catalogue dated May 1903 bound in at rear. (Book ref. 7355).

Hard. Revised and Enlarged Edition. Brigadier-General Arthur Robert Kenney-Herbert (1840-1916) was a British soldier who served in the British Indian Army, and wrote on cooking.He was the son of the Rev. Arthur Robert Kenney (1805-1884), son of Arthur Henry Kenney and rector of Bourton-on-Dunsmore, and his wife Mary Louise Palmer. Rev. Arthur Robert Kenney changed his name in later life to Arthur Robert Kenney-Herbert, his mother, Mary Lusinda, being daughter of Robert Herbert, of that family of Castle Island, a branch of that of Muckross, County Kerry, where the Herbert family, originally from Wales, had been settled since the 1600s. Of this family were the Anglo-Irish politician Henry Arthur Herbert, whose namesake grandson was also a politician, and the Royal Navy officer Thomas Herbert.Kenney-Herbert entered Rugby School in 1855 as Arthur Robert Kenney. He served in the Indian Army from age 19. A cornet in 1859, he served in the Madras Cavalry, having arrived in India on 31 October of that year. He reached the rank of major in 1875, at this rank serving as deputy assistant quartermaster general at Madras until 1881, then as military secretary to the governor of Madras from 1881 to 1884. In 1885, he was promoted to lieutenant-colonel in the Madras Cavalry. He retired in 1892 with the rank of colonel. He died on 5 March 1916 at 19a Sinclair Gardens, West Kensington, London.Kenney-Herbert wrote regular articles about Indian cookery for The Madras Mail, Madras Atheneum and The Daily News, using the pen-name Wyvern. These were collected and published in 1878 as Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, which went through seven editions. Upon retiring from the army and returning to England, he started a cookery school - the Common-sense Cookery Association - in June 1894. Its premises were at 17 Sloane Street in London.Kenney-Herbert was not a vegetarian, but he did author the cookbook Vegetarian and Simple Diet in 1904. The book espouses ovo-lacto vegetarian recipes. It was positively reviewed in The Lancet journal, which noted that "we are glad to welcome the appearance of a book which will teach householders that appetizing dishes can be made from vegetables with the aid of eggs and milk products."A good copy but the spine is a little loose. Food Books. …

Hardcover. Condition: Very Good. Hardback substantially reconstructed and re-written version of Culinary Jottings for Madras, "Essentially a new book". Stated to be 7th Edition. Very good condition, decorated top board, red worn cloth boards, worn spine. No signs of previous ownership. (Book ref. 7357). …