Absinthe to Zest
[DALLAS, Eneas Sweetland.]
Kettner’s Book of the Table: A Manual of Cookery practical, theoretical, historical. London, Dulau and Co., 1877.
8vo, pp. [vi], 500, [4, blank for notes]; woodcut initials; a very good copy in contemporary half green morocco with green pebble-grained cloth sides by Leighton (stamp to front free endpaper verso), spine gilt-ruled in compartments and lettered directly in gilt, edges marbled, marbled endpapers; upper corner of rear board a little bumped, spine slightly sunned; ownership inscription ‘E. L. Dutton | Feb. 1877.’ to half-title, later bookplate of Sherborne Library and booklabel of Mary Chadsey to front pastedown.
Added to your basket:
Kettner’s Book of the Table: A Manual of Cookery practical, theoretical, historical.
First edition of Dallas’s encyclopaedic and amusing manual of cookery, ranging from Absinthe to Zest, incorporating many recipes supplied by his friend Auguste Kettner, former chef to Napoleon III and thereafter a London restaurateur who counted Oscar Wilde among his clientele, and dedicated to the author’s fellow journalist George Augustus Sala.
Provenance:
From the library of Mary Chadsey, whose noted collection of cookery books was dispersed by Sotheby’s (Food and Drink: The Property of a Lady, 28 January 1999, lot 65).