All in The Cooking

Child, Julia. Julia Child's Menu Cookbook. Avenel, New Jersey, U.S.A.: Outlet, 1991. ISBN: 0517064855

First edition 4to - over 9" - 12" tall. FIRST EDITION. 489 pages with index. The book is NEAR FINEwith minor wear to bottom board edges and the jacket edges. The dust jacket is NEAR FINE with minor edgewear. NOTprice-clipped. NOT Remaindered. JMVintage specializes in books, magazines, and treasures related to the Duke & Duchess of Windsor..and other curious subjects. Dust jacket notes read: "JULIA CHILD, the Most Famous Cook in the World, Presents One-Volume Hardcover Edition of Two of Her Most Popular Cookbooks JULIA CHILD &COMPANY and JULIA CHILD &MORE COMPANY This beautiful edition, illustrated with over 500 full-color photographs, contains twenty-six menus for cooking for company-gala feasts of every kind from a Holiday Lunch to Dinner For the Boss to An Old-Fashioned Chicken Dinner. The menus are all complete from appetizer to dessert, and Mrs. Child's detailed recipes with hands-on (almost!) guidance make the experience of entertaining as delightful for the host as it is for the guest. As you leaf through these pages with their handsome photographs, you will note that the "French Chef" has broken away from strictly French cooking. Mrs. Child's emphasis is now on the pleasures of the American table, on the kinds of special occasions all of us are likely to encounter and the kind of family feasting we particularly enjoy. In her inimitable fashion she gives us exciting, delicious, and utterly foolproof recipes, inspiring confidence in us as cooks and enlarging our repertoires with menus guaranteed to please. Here's an example: Suppose the boss is coming for dinner-'a formidable personage (a) whom you want to impress and (b) whose taste in food runs to the conservative.' What to serve? Julia Child contrives a menu 'For somebody like that I think immediately of roast beef.' But first perhaps something light and hot to tease the appetite? A classic consomme is her answer, with a garnish of minced vegetables 'like a scattering of jewels:' For a gold touch, native fresh com is scraped, molded, and baked, presented with a border of fresh green vegetables. For dessert, festive fruits in champagne and a luxurious chocolate 'truffle.' A chapter is devoted to each of the twenty-six menus included in the book. Here's a sampling: Informal Dinner, New England Potluck Supper, Buffet for 19, Breakfast Party, Indoor/Outdoor Barbecue, A Vegetarian Caper and Lobster Souffle for Lunch. For all of the menus, Mrs. Child provides first a checklist of staples and draws up a marketing list. Smart shopping is a good part of the game, so she shares all her accumulated wisdom-on how to buy and trim that expensive roast beef, on how to look a fish in the eye to gauge its freshness (there is a separate essay just on Fish Talk, as well as on Tomatoes and on Rice), and on how to hasten the ripening of fruit, etc., etc. With each menu she also offers alternatives, in case the bill of fare doesn't suit your palate, or the season, or your purse. Then the recipes! Every detail is carefully thought out. There are luscious photographs to show how each dish should look and to demonstrate, step by step, unfamiliar techniques. She has worked out the timing-when to get started, when you can pause, how to put it all together so that you can sit down and enjoy the occasion yourself. And, finally, she creates whole new recipes out of leftovers. The range of dishes is marvelous. From a fabulous four-star Julia Child creation of alternate layers of fillets of sole, mousse, and wine-flavored minced mushrooms, encased in a light cloak of pastry (with a smiling fish sculpted on the top) to a very old version of a simple New England classic, Indian pudding; from a fanciful chicken that is boned and stuffed and shaped like a melon to her secret for extra-light breakfast flapjacks, Mrs. Child's answers to every kind of challenge are imaginative, varied, as much fun to make as they are delicious to eat, which is the secret of all good cooking. You'll find old favorites tasting as they've never tasted before, and there is a splendid assortment of unusual dishes to bring along for those happy occasions when everyone contributes something -for a bake sale, a weekend, a cooking-club get together. With JULIA CHILD'S MENU COOKBOOK cooking for company is certain to be a delicious pleasure! Illustrated with over 500 color photographs by James Scherer." Hard Back condition: Near Fine in Near Fine dj

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Gordon, Elizabeth (editor). House Beautiful Magazine 10/53. New York: Hearst Publishing, 1953.

Vol 95, No. 10. The magazine, in illustrated wrapper is in VERY GOOD(minus) condition. The front wrapper is detached, chipping, closed tearing to editions, the spine has cracking/chipping/closed tearing, closed tear to bottom front wrapper edge (about 2"). 334 pages. The pages are all very clean, tight. ON THE COVER: Michael Taylor of Taylor/Michailoff. Our cover keynotes the style news with a graceful merging of design influences; DECORATING BIGGEST STYLE NEWS; Glitter, Glitter Everywhere; STYLES ARE MERGING Traditional design is affecting modern design. And Modern is affecting Traditional. As the two move closer together we are finding that more things can look equally well in all the settings; A NEW LOOK IN FURNITURE-BUT WITH ROOTS DEEP IN THE PAST The new beauty of modern design has the true beauty of the past. The soft, graceful forms of today flow clearly from the finest and maturest forms of yesterday; A GOOD THING IS ALWAYS A GOOD THING; ALL THAT FUNCTIONS IS NOT MODERN Some Modern furniture, by becoming as self-consciously formal as any period style, has lost much of its original purpose of being functional. Here are 7 handsome pieces out of the past that pack a lot of usefulness into a little space; NEW SPARKLE ON YOUR DINNER TABLE; YOUR TASTE IS BETTER THAN ITS REPUTATION The home furnishings you have been buying since the war you have chosen well. Furthermore, you are combining things skillfully, making good color schemes, using patterns in a balanced sure way. You are doing fine, so don't let anybody tell you otherwise; TRADITIONAL FURNITURE IS GETTING MORE MODERN Today's insistence on simplicity and clean lines, as well as utility and ease of maintenance, is causing traditional furniture to go more modern than many a modern piece. By Sara Little; A NEW LOOK IN FABRICS; DECORATOR'S DIARY; NOW YOUR CHINA CAN MATCH YOUR WALLS; Building and Architecture: A WORLD OF YOUR OWN CHOOSING Each of us, on our own, can create a personal renaissance. We can shop the whole world of space and time. For ours is the first civilization in history that has the techniques for reaping the best of all styles and all centuries. By Roy McMullen. The home of Mr. And Mrs. Bertram N. Linder, Dalton, Pa. Architect, Edward D. Stone. Associates: Karl J. Holzinger & Roy S. Johnson; Interior design: Roy S. Johnson & J Stein; A NEW DEAL FOR AN OLD HOUSE A NEW DECK; DOES DESIGN HAVE SOCIAL SIGNIFICANCE by Elizabeth Gordon; LETTER TO THE EDITOR; FOR A DEMCRATIC ARCHITECTURE; Food and the Arts of Good Living NEW SPARKLE ON YOUR DINNER TABLE; OPEN A CAN AND MAKE YOURSELF FAMOUS FOR GOOD TEXAS FOOD The home of Dr. and Mrs. Forest Hall, Dallas, Texas. Architect: Bryl Stegall; THE COOK'S DAY IN One woman's story of how she uses the new system of kitchen management we call Chain Cooking to produce the finest food with the least work. Her three secrets were: better-planned shopping, getting a freezer for which she didn't have the room, and quantity cooking. By Mary Elizabeth Wiley; WHAT IS CHAIN COOKING? PANTRY SHELF NEWS; Gardening HOW TO STAGE YOUR FALL COLOR SHOW by Dr. Joseph E. Howland; NO WASTE SPACE Landscape design. Landscape architecture by Osmundson & Staley. Home of Dr. & Mrs. K.W. Benson in Berkeley, California; WHAT TO DO WITH LEFTOVER STONES Landscape architecture by Stanley Underhill. Bar Harbor Maine home; DON'T WAIT FOR SPring; HOW WELL DO YOU KNOW YOUR TULIPS? TIMELY TIPS FOR GARDENRES; Housekeeping and Maintenance NEW BUILT-IN AIDS FOR THE HOME LAUNDRY; HOW CAN YOU BUILD A CLOSET WALL; IT'S WORTH MENTIONING; TAKE IT EASY, LADY!; Travel HOW TO LEAVE HOME AND LIKE IT by Louisa M. Comstock. Martinique, French West Indies. Paperback condition: Very Good in Wraps p3457

[SW: Interior Design/Interior Designer]

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[FLEMISH FLOWER MANUSCRIPT]: A bound collection of vellum sheets illuminated with original bodycolour paintings on 28 panels, the vellum sheets originally forming two continuous manuscript rolls, both relating to the De La Broye family, attested to by J. Simon, the chief clerk of the Chamber of Accounts of the city of Lille,

Lille, Spanish Netherlands: 1630. Folio. (17 1/2 x 12 inches). Mounted on guards throughout. Roll 1 (signed twice by J.Simon): 15 vellum sheets, the majority folded, with a total of 27 columns of text (with 9 original integral vignette bodycolour paintings), and 22 rectangular panels flanked on either side by a thick gold rule, each panel 4 1/2 inches wide and containing an original bodycolour painting of flowers with a single figure of a man (in 19 panels) or a bird (in 3 panels) - the men variously dressed in costume of the period and involved in various pursuits: hunting, cooking, fencing, playing a drum, etc. Roll 2 (signed once by J. Simon): 4 vellum sheets, 3 folded, with a total of 6 columns of text and 1 wide horizontal area also bearing text (with 5 integral vignette bodycolour paintings), and 6 rectangular panels (three thick panels approx. 5 3/4 inches wide; three thinner panels approx 3 3/4 inches wide) flanked on either side by a thick gold rule and each containing an original bodycolour painting of flowers with a single bird (in 4 panels); a bird and a snail (1 panel) or a bird, a butterfly and flowers (1 panel). 18th-century vellum over pasteboard, early manuscript title to spine. Important early collection of original botanical paintings celebrating wealth and status through a show of rare and expensive varieties of tulips and others exotic cultivars. Originally produced for the De La Broye family, this series was more recently in the collections of two of the foremost historians of Lille and its great families. Despite their obvious historical importance, the chief interest of these manuscripts to the modern eye is undoubtedly the exceptional illuminated panels that separate each column of text. The overall theme is floral: not wild flowers but the extremely expensive cultivated flowers that were coming to prominence at the beginning of the seventeenth century. This concentration on exotic blooms in the present manuscript was a deliberate attempt to link the De La Broye family with the opulence that these flowers implied. The most famous of these luxury plants was the tulip, and given the time and the place where these drawings were done it is no surprise to find various cultivars of the tulip predominating. It is interesting to note that all the varieties shown are of the most expensive bybloemen group. The courtly interest of the 1600s had by the 1620s become more widespread, and from 1634 to 1637 tulips, like the multi-coloured varieties pictured here, were the flowers which fuelled the tulipomania craze in the Netherlands. At its height, sums equal to the cost of a good-sized house on the waterfront in Amsterdam were gambled on single bulbs. These manuscripts form one of the earliest known collections of images of a significant number of different varieties of tulips: at least twenty are pictured, and although they are not identified, they form a rare and valuable record of the cultivars of the period. In addition to tulips, the images also include pinks, narcissi, irises, martagon lilies, roses and asters. The majority of images are further enlivened by the addition of what are possibly various members of the De La Broye family, all men, all dressed in costume of the period, and all undertaking worthy pursuits. These include a preponderance of military actions: firing a gun, on horseback with sword drawn, on foot with sword drawn, etc., but they are also shown hunting and cooking. All of these figures are placed at the foot of each panel and are worked to a completely different scale to the flowers. The panels without figures have birds or other animals added that are more in scale with the flowers around them. There is a further group of illustrations that are used to decorate the columns of text: a number of these appear to have been used to mask out areas of the text that were not required (the original text can be made out under the paintings), whilst others are used to great decorative effect. The images used in this group include hunting, fishing, animals against a naturalistic background and two men on horseback. The two documents, produced for the De La Broye family of Lille, can be dated to a golden period for the city of Lille when the city and a large area of what is now northern France was ruled over by Spain and formed part of what was then known as the Spanish Netherlands. An examination of what is now a bound collection of vellum sheets of various sizes reveals that they were originally glued together to form two document rolls with the illuminated panels acting as dividers between each vertical column of text. Internal evidence shows that both rolls were compiled for the De La Broye family as proofs of nobility. To achieve the status of gentleman it was necessary for an individual in trade to prove that his family had in the past been of sufficient standing to warrant his being elevated once again. To provide this proof the De la Broye family apparently retained the services of J. Simon the premier greffier or chief clerk of the Chamber of Accounts of Lille. He arranged for the archives to be searched for every reference to the good work or good standing of the family. These extracts (dating from the 13th to the 16th century) were then copied out by skilled scribes using various calligraphic and textual hands (apparently in imitation of the originals). Each extract was headed by a precis of what it was and a note about which original document it had been taken from, and each was attested to by J. Simon. An overall summary of the findings was added which was signed by J. Simon (roll 1: signed twice and dated once 26 October 1630; roll 2: signed once). Blunt & Stearn,The Art of Botanical Illustration (1994) pp.127-146; P. Denis du Peage,Recueil de genealogies Lilloises. (1906-1908); A. Pavord,The Tulip (1999) pp.137- 177; L. Tongiorgi Tomasi, An Oak Spring Flora (1997) pp.267-306

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Le Grand d'Aussy, Pierre Jean Baptiste (Legrand Daussy) and Jean-Baptiste-Bonaventure de Roquefort: Histoire de la Vie Privee des Francais, depuis l'origine de la Nation jusqu'a nos jours, Paris: Simonet, 1815 ; 1. Ed.

Three volumes, complete. SECOND EDITION (first edition 1782, with some copies re-issued with a new title-page in 1783) of this scholarly, encyclopedic, and highly entertaining history of French gastronomy. This edition has been carefully corrected--and much documentation has been added--by Jean-Baptiste-Bonaventure de Roquefort, one of the outstanding scholars of his generation, who specialized in medieval literature and culture. [2] leaves; VI, 448 pp.; [2] leaves; 431 pp.; [2] leaves; 482 pp. The author originally set out to write an extensive work covering all facets of private life in France, but only this first part--which covers everything related to cooking, wine, eating, and hunting--was published. Discusses the origins of cooking tools and techniques, the provenance of all kinds of foods (including, of course, foodstuffs that came from the New World), and much more, including an extensive section on hunting. A classic. PRINTED ON FINE LAID PAPER. 8vo. Attractively bound in contemporary quarter calf and marbled boards. Spines dry and faded, else a fine and bright copy with very large margins and very white paper. Vicaire Gastronomique 510 (Not knowing of this specific edition, but calling the work "Ouvrage tres interessant et tres utile...."); Bitting 280 ("This is one of the finest works upon the social life of the French people...."); Thiebaud 576. A RARE AND IMPORTANT WORK.

[SW: coleantiq cuisine gastronomy cooking hunting le grand legrand d'aussy daussy wine oenology food french france]

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