Search Results: Cookery from Mike Park Ltd

Oxford: Basil Blackwell, 1985. A few illustrations, octavo, pp xii, 380, a tiny mark to the fore-edge otherwise very clean internally, black cloth in good condition, the dustwrapper is very slightly worn and chipped. . First Edition. Cloth. Very Good/Slightly worn and frayed.

London: J. & A. Churchill, 1911. Fourth edition, entirely rewritten. Large 8vo, pp x, 520, very slightly age-toned but otherwise clean and sound internally, red cloth slightly rubbed and worn, spine faded and slightly marked, with the attractive library label of The Research Association of British Paint Colour & Varnish Manufacturers, but no other library markings.. Cloth. Good.

Holland, 1980. Illustrated, small 8vo, pp 255, paperback, slightly worn throughout. A heavy inscription crossed out on title page. a lot of orange lining through the text. Scarce. (c.1980 ?) [Alan Davidson's copy, with his "fish" bookplate. One of the most important figures in twentieth century culinary writing and scholarship, Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food. In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to find one he wrote one himself. The original manuscript was copied with a stencil machine. A copy reached the British cooking guru Elizabeth David, who passed it… Read More

Portland, Oregon: Collectors Press, 2005. Lavishly illustrated, large 4to, pp (iv) 188, a very good copy in dustwrapper. [Examples from the Leavenworth Nutcracker Museum, Bavaria, founded by the author. A very well presented book. Beyond visions of sugar plum fairies and wooden men with white beards, the nutcrackers featured in "The Art and Character of Nutcrackers" are elegant, sophisticated, rustic pieces of useable art steeped in history and tradition. Beautifully photographed, rare, and valuable, these nutcrackers from around the world are collected and celebrated in one place for the first time ever. What began as an innocent purchase during a production of the Nutcracker Ballet has blossomed into a world-renowned collection almost 40 years in the making. Arlene Wagner (also known as The Nutcracker Lady) and her husband have amassed more than 5,000 pieces. Housed in the Leavenworth Nutcracker Museum, which is also a National Heritage Foundation site, the Wagner's collection is on… Read More

New York: The Macmillan Company, 1908. Illustrated, small thick octavo, pp xx, 486, + 6 page publisher's catalogue, s small tear to the head of the gutter margin of the title page, otherwise very clean internally, blue cloth decorated in gilt, a good copy. From the library of the East Malling Research Stationwith their stamp on the front endpaper and a shelf label on the spine. A label shows that it originally came from the estate of the biologist W.F. Emptage.. First Edition. Cloth. Very Good.

London: Royal Horticultural Society, 1956. Three black and white plates (of which one is folding and double-sided), slim 8vo, pp 23, unbound, a little marked. (Fruit Year Book offprint). Postage will be much reduced. [Alan Davidson's copy, with his "fish" bookplate on the rear page. One of the most important figures in twentieth century culinary writing and scholarship, Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food. In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to find one he wrote one himself. The original manuscript was copied with a stencil machine. A copy reached the British… Read More

London: Leonard Hill Limited, 1953. Illustrated, large 8vo, pp xiv, 110, endpapers very slightly foxed otherwise very clean internally, cloth slightly worn and marked. VERY SCARCE.

London: The Stationery Office, 1998. Octavo, pp xiv, 140, paperback, a label on the upper cover, otherwise a very good copy. . First Edition. Paperback. Very Good.

Paris: Blondel La Rougery [1924 - 1925 ?]. Two vols bound in one, illustrated, large quarto, pp 220, 196, very slightly aged internally, signature on front endpaper, bound in a simple buckram, very slightly worn. (Poissons osseux, poissons cartilagineux, mollusques, crustaces etc.) Alan Davidson's copy, with his "fishy" bookplate. One of the most important figures in twentieth century culinary writing and scholarship, Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food. In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to find one he wrote one himself. The original manuscript was copied with a… Read More

Paris: J - B. Bailliere et Fils, 1928. Troisieme edition. Small thick octavo, illustrated with engravings throughout, pp 484, (preceeded by 24 pages of advertisements), age-toned, original decorated cloth, the lower cover faded, a small shelf-number on the spine, neatly re-cased with the original spine laid down. [From the libfrary of the oenology equipment manufaturers Dujardin Salleron, with their label on the upper cover. SCARCE. . Third edition. Cloth. Good.

New York & London: The Macmillan Company, 1966. Well illustrated with black and white photographs, large octavo, pp xxii, 444, extremely clean and bright internally, brown cloth binding, leaning slightly otherwise very good, the dustwrapper is slightly worn stretched and rubbed. . Cloth. Very Good/Slightly worn.

Washington: U.S. Department of Agriculture, 1952. Small quarto, one plate, pp (4), 152, typed and stencilled, paperback, stapled, slightly aged and worn. [Alan Davidson's copy, with his "fish" bookplate. One of the most important figures in twentieth century culinary writing and scholarship, Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food. In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to find one he wrote one himself. The original manuscript was copied with a stencil machine. A copy reached the British cooking guru Elizabeth David, who passed it on to Penguin Books, which published it… Read More

Westport, Connecticut: The Avi Publishing Company Inc, 1977. Two volumes, large 8vo, pp x, 531; xii, 667, very clean internally. the slightest of wear and marking to the cloth, but a good set. [Volume 1 - nutrition, anatomy, chemical composition and bioregulation; Volume 2 - Production, processing practices, derived products and personnel management. Alan Davidson's copy, with his "fish" bookplate. One of the most important figures in twentieth century culinary writing and scholarship, Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food. In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to… Read More

London: Sampson Low & Company, 1892. Illustrated with 8 colour plates, a folding frontispiece, other plates and text illustrations, small octavo (measures 120mm x 180mm], slightly used internally, fore-edge slightly marked, lacking the front endpaper, brown decorated cloth, slightly worn and marked. [With various plates and text devoted to Cadbury's Bournville estate.]. The Lindley Library dates this first edition at 1892.. First Edition. Cloth. Good.

Colchester: Colne Fishery Board, 1916. Illustrated, small octavo, pp (6), 92, very clean internally, green decorated cloth, just very slightly worn. A good bright copy of a scarce work. . First Edition. Cloth. Very Good.

London: William Heinemann, 1904. New and Revised edition. Small octavo, pp xii, 390, a marginal manuscript X on one page, otherwise internally clean but a bit weak, the front hinge cracked and weak, the pages from the front endpaper through to page xii are in danger of becoming detached, green cloth a bit worn and marked. The rear blank has neat manuscript recipes for custard, wine or brandy sauce, and chocolate sauce. [The early editions of this work are quite scarce.]. New and Revised Edition. Cloth. Fair.

Edinburgh and London: William Blackwood & Sons, 1865. Octavo, pp viii, 364, slight age-toning, otherwise clean and sound internally, front and rear hinges cracking but sound, green cloth only slightly worn. Quite a presentable copy. [A fascinating work on the dietary aspects of much of the subjects - oysters, salmon, herrings and other fish, fungi, horses. Little seems to be known of the author, apart from the fact that he was a Scottish minister; he was obviously much concerned on improving the diet of the Scottish people.]. First Edition. Cloth. Very Good.

London: Frances Lincoln, 1998. Well illustrated, quarto, pp 208, the slightest of wear to the dustwrapper, but a a very good hardback copy. . First Edition. Cloth. Very Good/Very Slightly Worn.

London: Phaidon Press Ltd, 2008. First edition. Very well illustrated, large thick quarto, pp 528, a very good copy in a dustwrapper showing the very slightest signs of use, complete with the yellow wrap-around slip. Very heavy - extra postage will be required. [An exclusive look behind the scenes at elBulli, reputedly the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today. Though now closed it was notoriously difficult to get a table, but for the first time this book opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adrià, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. It provides a fascinating insight into the magical and rare experience of eating at elBulli.]. First Edition.… Read More

Lehre: J. Cramer, 1968. Large octavo, pp (8), 591, the front endpapers have owner's signatures, the free front endpaper has an abrasion whih has almost worn through a small area, several small annotations on pages 2 - 5, but none other noted, otherwise clean internally, green cloth in very good condition.. Cloth. Very Good.