ANON.       - The names of authors written in ink.
THE ART OF DINING;
or GASTRONOMY AND GASTRONOMERS, (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852. 2nd PART: MUSIC AND THE ART OF DRESS. TWO ESSAYS REPRINTED FORM THE 'QUARTERY REVIEW.' (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852.
FIRST EDITION. 172 X 110 mm. 2FEPS. Title page, with author's name; By A. Hayward QC. Verso: Adverts for John Murray publications. (1)Prefatory Notice. [1] (1) - vi Contents. (1)2 - 128. (1)130 - 137 Appendix. Verso Adverts for John Murray publications. 2nd. PART. Title page, with author's name; By Lady Eastlake. [1] (1) - vi Contents. (1)2 - 112. 2feps. Quarter light tan leather binding with marbled paper and light tan leather tips to boards. Spine with blind and gilt tooling and black and gilt label. All text block edges marbled. An elegant book.
- A hugely fascinating book with articles from at least ten famous (at the time) people: Lords, Lady's, Diplomats, Counts and Editors. The author whose name in ink adorns the top of the title page of the first part seems to be by Abraham Hayward QC. who wrote many articles, letters and reviews. The second author whose name also appears in ink atop the second title page is Lady Elizabeth Eastlake, a 43 year-old in 1852. A reviewer, translator and essayist, who was famously the object of hallucination by the great English painter J.M.W. Turner, on his deathbed. On pages 30/31 there is a very interesting detailed report by a Lady Morgan, (famous Irish author and reviewer) about a dinner cooked by Careme at Baron Rothschild's villa. Before this, on page 29, there are a series of distinctions of the varying professional merits of the two most famous Chefs of the time, and alleged rivals; Careme and Beauvilliers. Careme is viewed as superior on 'invention' and Beauvilliers' more remarkable for 'judgement' but had exhausted the old world of the art, while Careme discovered a new one. On page 73 after a discussion of the great culinary reputations of the current crop of named British Chefs and their placements, it is Louis Eustache Ude whom they place at the top, due to his twenty years educating the palate of the late Earl of Sefton. This is the same Ude who wrote the famous book of cookery titled 'The French Cook', and later the Chef de Cuisine of Crockfords Club in St. James's, Mayfair. Page after page of anecdotes, gossip and essays of the History of Cookery, the Gastronomic effects of the French Revolution, accounts of Paris Restaurants, famous Dinners in England, merits of female and male Cooks etc etc. Of great interest to anyone who wants more detailed information on the great Chefs of that era, and their famous Patrons.

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Antiquarian category
ref number: 11286