Cook Book Collection

1675 dated English Ladies Cookbook including medical remedies
3030608 1675 dated English Ladies Cookbook including medical remedies; Private Collection; (add.info.: 1675 dated English Ladies Cookbook including medical remedies); © Don Troiani

Illustration for "Le tombeau des delices du monde" by Jean Puget de La Serre, 1631. Private Collection

New well furnished cooking book, 1766. Creator: Anonymous
New well furnished cooking book, 1766. Private Collection

Design for the presentation of Charlottes a la Reine & Pain de Framboises a la Leda
CHT245002 Design for the presentation of Charlottes a la Reine & Pain de Framboises a la Leda, illustration from a Hungarian cookery book on French cooking

Title Page for L Art de la Cuisine Francaise vol
XJF465199 Title Page for L Art de la Cuisine Francaise vol. III by Antonin Careme, published 1834 (printed paper) by French School, (19th century); Private Collection; (add.info.: Antonin Careme)

Design for the presentation of chicken stuffed with foie gras
CHT245005 Design for the presentation of chicken stuffed with foie gras and pheasant breasts cooked in the Berthold manner, illustration from a Hungarian cookery book on French cooking

Title Page for A Shilling Cookery for The People by Alexis Soyer
XJF468508 Title Page for A Shilling Cookery for The People by Alexis Soyer, published 1855 (printed paper) by English School

Title Page for E. Kidders Receipts of Pastry and Cookery, by Edward Kidder
XJF468503 Title Page for E. Kidders Receipts of Pastry and Cookery, by Edward Kidder, published c.1730 (engraving) by English School

Frontispiece from Cuisine Classique by Urbain Dubois and Emile Bernard
XJF468500 Frontispiece from Cuisine Classique by Urbain Dubois and Emile Bernard, edition published 1899 (engraving) by French School

Cookbook Opera, 1570. Artist: Scappi, Bartolomeo (c. 1500-1577)
Cookbook Opera, 1570. Private Collection

HOUS2A-00029
Women preparing Thanksgiving dinner in a big kitchen, circa 1890. Hand-colored woodcut of a 19th-century illustration

HOUSEKEEPING, 1913. Illustration from The New Housekeeping, by Christine Frederick, published in 1913

CUISINE CLASSIQUE, 1881. Title page of Cuisine Classique by Urbain Dubois and Emile Bernard, Paris, 1881

ARTISTIC COOKERY, 1870. Engraving from Urbain Dubois Artistic Cookery, London, 1870

LE PASTISSIER FRANÇOIS. Title page and frontispiece to the French cookbook, Le Pastissier François, published in Amsterdam by Louys and Daniel Elzevier, 1655

THE KITCHEN ENCYCLOPEDIA. Cookbook published by Swift and Company in 1911

CAREME: ROYAL PARISIEN, 1841. Three mounted pieces. Engraving after Marie-Antoine Carême (1784-1833) for the third edition, 1841, of his book Le Patissier Royal Parisien

WILD TURKEY, 1604. Woodcut from Max Rumpolts Ein new Kochbuch published in Frankfurt, 1604

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"Delightful Designs and Artistic Flair: A Glimpse into the World of Cookbooks" Step into a world where culinary artistry meets visual splendor. From elegant title pages to intricate designs, cookbooks have long been a canvas for creativity. Take, for instance, the presentation of Charlottes a la Reine & Pain de Framboises a la Leda – an exquisite display that tempts both the eyes and taste buds. The attention to detail is evident in every stroke, showcasing the skillful craftsmanship behind these delectable desserts. The title page for L'Art de la Cuisine Francaise vol captivates with its grandeur. Its ornate borders and elaborate typography set the stage for a gastronomic journey through French cuisine's rich heritage. Another masterpiece lies within the design for chicken stuffed with foie gras – an indulgent dish deserving of an equally lavish presentation. This artwork entices us to explore new flavors and techniques while appreciating food as an art form. In contrast, A Shilling Cookery for The People by Alexis Soyer embraces simplicity yet still manages to capture our attention with its understated elegance. The title page invites all walks of life to partake in the joy of cooking, reminding us that good food knows no boundaries. Edward Kidder's Receipts of Pastry and Cookery showcases practicality without compromising beauty. Its unassuming charm reminds us that even everyday recipes can be transformed into works of culinary brilliance. Cuisine Classique by Urbain Dubois and Emile Bernard takes us back in time with its frontispiece - a glimpse into classic French cooking traditions preserved on paper. It serves as both inspiration and homage to those who came before us in this timeless craft. Traveling further back in history, we encounter Cookbook Opera from 1570 by Bartolomeo Scappi - an early testament to how food has always been a source of creativity and pleasure.