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SENN, Charles Herman   1864-18 October 1934


Senn was born in Lirstal, Switzerland, in 1864 and died at his desk at 110 Victoria Street, London, on 18 October 1934. His training in cookery was classical, gained in the cities of Europe and under Francatelli at the Reform Club in London. @Senn was involved with the Universal Cookery and Food Association from its inception as the Culinary Society in 1885, first as Honorary Secretary, later as Honorary Director. He edited the association's year-book, "The cookery annual", from its first publication in 1894. @His great contribution was in the educational field. In 1892 he was made Consulting Chef to the National Training School for Cookery, one of the most influential schools of its time, and he was connected with the Westminster Technical Institute from its founding in 1910. For these schools and for various government agencies Senn created syllabuses and examinations, notably setting standards for the training of army, navy, hospital and prison cooks. He also lectured and gave cookery demonstrations within the wider community. The annual cookery exhibitions held in London under the auspices of the Universal Cookery and Food Association were a focus of public and professional interest and thirty-three exhibitions were carried out under Senn's direction, according to Iwan Kriens in his announcement of Senn's death in the association's bulletin, Vol. III, November 1934. A man of great experience and standing in the cookery field, Senn was often called upon for advice and help, apparently willingly given. Miss E. Roberta Rees and Miss M. M. Mitchell, to mention but two authors in the bibliography, used his recipes with acknowledgment or included a preface by Senn in their work. @The most prolific cookery author of his time, Senn not only wrote the many books described below but was involved in various capacities in a number of other publications included in this bibliography. See, for example, "Brown and Polson's corn flour recipe book"; "Currant cookery"; "Currants"; "Daily Express paper bag cookery book"; Edmunds, Joseph, "Curries: and how to prepare them"; Hart, Mrs J., the second cited edition of "High-class cookery made easy"; He2risse2, Emile, 1912 and later editions of "The art of pastry and confectionery making"; "The Royal baker and pastry cook"; Steedman, Miss M. E., "Home-made beverages and American drinks"; Suzanne, Alfred and Charles Herman Senn, "A book of salads" and "Potato cookery"; "Tasty ways of cooking fish"; and "The tea-time recipe book". @Senn edited new editions of two major works originally published before the period covered by the bibliography and, therefore, not described fully here: the 1911 edition of Francatelli's "The modern cook" first issued in 1846, and the cookery section of the 1906 edition of Mrs Isabella Beeton's "The book of household management" which first appeared in book form in 1861. Senn's version of "The modern cook" was issued at least three times. LCF has the edition dated 1911 on the title-page and two undated copies, one with the preface dated 1911 and one with an undated preface. Derivations of Beeton's "Household management" revised by Senn include the 1923 editions of "All about cookery", "Every-day cookery" and "Family cookery". @Also written or edited by Senn and not described here because they are outside the scope of the bibliography are the following: "The art of the table: including how to wait at table, how to fold napkins and how to carve" of which there is a first edition, 1911, at LoEN, a second edition, [1920], at LB, a third edition, 1923, at LB, a fourth edition, nd, at OPo(F), a fifth edition, nd, at OPo(F), and a seventh edition, nd, at LCF; "The book of sauces", special edition printed for The Food and Cookery Publishing Co by the Hotel Monthly Press, Chicago, copyright 1915 (copy at LCF); "British Red Cross Society cookery manual No. 5", [1915] (copies at LB, LoEN and NNNAM); "Memorandum culinaire of the cookery lecture on breakfast dishes, hors d'oeuvres and savouries demonstrated by him at the Imperial Institute London April 29th 1896" (copy at OB, LB copy destroyed); "101 ways of cooking bananas", London: Food and Cookery Publishing Co, nd (LB dates the book [1929] while OB dates its copy [1930]); an 8-page pamphlet, "Salads and salad-making" abridged from the "Journal of the Royal Horticultural Society", 1916 (copies at LoEN, NNNAM); "Senn's war time cooking guide", London: The Food and Cookery Publishing Co, 1915 (copies at LCF and LoEN, LB copy destroyed) and 1916 (copies at LB, LoEN and NNNAM); "Tomatoes and their many uses and some ways of cooking and preparing cucumbers", The British Glasshouse Produce Marketing Assoc. Ltd, nd (from appearances, the copy at LCF was published after 1914); a 20-page booklet, "Vegetable cookery" abridged from the "Journal of the Royal Horticultural Society", the second edition of which is dated 1916 (copies at LoEN, WYoLU(B) and NNNAM); and pamphlets for Brown and Polson Ltd on cooking sauces for fish and vegetables (see "Summer dishes"). @Considering Senn's stature in the culinary world and his remarkable output of cookery books, it is odd that there is no biography or evaluation of the man and his work. A good starting point for such a study would be LCF which owns Senn's library. Most significant in the collection are Senn's working copies of his own books marked up with changes for subsequent editions. Also in the collection are review copies signed by their authors and sent to Senn for his comments, which as a group present a picture of the cookery-book publishing world of the time with an immediacy not found in the copyright libraries.

  • The amateur cook's manual
  • Subjects: general,

    • 1. Emergency dinners. | The | amateur cook's | manual | by | Cordon Rouge.
      London: The Food and Cookery Publishing Agency; nd
      18.0 x 11.5 cm   Pp [i-x], [1] 2-171 [172-180], [i-viii] ads   [2s on spine]   Red cloth  
      US:   MB   NIC(HA)   *NN  

      The book contains plain and middle-class recipes. Richer or more elaborate dishes are marked with an asterisk.
      EngCat lists "Emergency dinners" by Cordon Rouge published by Simpkin in May 1907. NN dates its copy, acquired in 1907, [1907].

    • 2. — Emergency dinners | the amateur cook's manual | by Cordon Rouge | Second edition
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 11.5 cm   Pp [i-iii] iv-viii, [1] 2-176 [177-186], [i-ii] ads   [2s on spine]   Red cloth  
      Bib:   A132   B99  
      GB:   *LCF   LCS  

      General comments: MB and NIC(HA)say that Cordon Rouge is a pseudonym for Victor Chevalley de Rivaz; however, the evidence that I have found points to Senn being the author of "The amateur cook's manual". The earliest attribution of the book to Senn is in an advertisement on page 11 of EpicureDir 1909 where the title is listed under the heading "Professional books for cooks and teachers by C. Herman Senn". BP 1911, another early source, identifies Cordon Rouge as the pseudonym for Senn. Internal evidence also supports Senn's authorship: the preface of the second edition is signed "C. H. S."; and the publisher of both editions, The Food and Cookery Publishing Agency, issued several of Senn's other works.
      Senn also appears to have used the pseudonym Cordon Rouge for "The "Main" cookery book" which was published in 1900 (see comments under that title).

  • Ye art of cookery in ye olden time
  • Subjects: history,

    • 1. Ye art of cookery | in | ye olden time. | By Ch. Herman Senn, M.C.A.
      London: The Universal Cookery and Food Association; nd
      19.0 x 12.5 cm   Pp [1-2] 3-31 [32]   [6d on binding]   Green paper with image on front of portion of Ninevah marbles  
      GB:   *LB   LCF   LG   LoEN   MCe   OB  
      US:   NN  

      The chapters include "The cookery of our ancestors", "Cooks and cookery books", "Celebrated cooks" and "Ancient feasts and bills of fare from the fourteenth to the seventeenth century". At the end of the chapter on "Celebrated cooks" Senn lists the books in his library which he has used as sources of information and also expresses his indebtedness to Mr A. V. Kirwen ({{sic}}) and Mr W. Carew Hazlitt.
      LB, LG, LoEN, OB and NN date their copies [1896]. MCe dates its copy [1900].
      LoEN and OB hold second copies which they acquired in 1904 and which are identical to those dated [1896]; both libraries date these second copies [1904].

    • 2. — [Another edition, 1985]

      CBCat 37 lists a 1985 private reprint of 1,000 numbered copies of the 1896 edition, with a new foreword by D. C. Marriott.

  • Breakfast and supper dishes
  • Subjects: meals, breakfast, meals, supper,

    • 1. The Isobel handbooks. No. 6. | Breakfast | and | supper dishes | by | C. Herman Senn | edited by | Isobel" of Home Notes | With index
      London: C. Arthur Pearson Ltd; 1898
      17.5 x 11.5 cm   Pp [i-x], 1-107 [108]   [1s on binding]   White cloth  
      GB:   *LB  
      US:   MiEM  

      No opening quotation-marks appear before "Isobel" on the title-page. There are six chapters: "Fish, etc", "Meat, etc", "Savoury vegetables and salads", "Eggs, omelets, etc", "Farinaceous and cheese dishes" and "Miscellaneous".

    • 2. — Breakfast | and | supper dishes | by | C. Herman Senn | Inspecting Chef of the National School of Cookery, London
      London: C. Arthur Pearson Ltd; nd
      18.0 x 12.0 cm   Pp [i-xiv], 1-107 [108], [i-iv] ads   [1s on spine]   Red cloth with maid carrying platter on front  
      GB:   LCS   LWel   LoEN   OB   *OPo(F)  

      The fourteen unnumbered pages which begin the book are made up of advertisements and introductory material such as title-page, contents and preface. In the OPo(F) copy the title-page falls on the ninth page In the copies at LCS, LoEN and OB the title-page falls on the seventh of the fourteen initial pages and there is only one leaf of advertisements following page 108. The LWel copy begins with only ten unnumbered pages, the title-page falling on page v; there are three leaves of advertisments after page 108.
      LoEN and OB date this edition [1903].

  • Chafing dish and casserole cookery
  • Subjects: chafing-dish, cooking with a, casserole dish, cooking with a,

    • 1. Chafing dish | and | casserole cookery. | By | C. Herman Senn, | Gold Medallist (Paris, London and Vienna, | Inspector and Consulting Chef National Training | School of Cookery; | author of "The New Century Cookery Book," | "Practical Gastronomy," "French Menus," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," etc. etc.
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 10.0 cm   Pp [i-vi], [1-2] 3-85, [i] publ ad   Blue cloth  
      GB:   *LB   LCF  

      LB dates this edition [1905]. The earliest edition cited in EngCat is described as published by Simpkin in December 1904.

    • 2. — [Title as first cited edition except there is no comma following "Vienna)"]
      London: The Food and Cookery Publishing Agency; nd
      18.0 x 10.0 cm   Pp [1-3] 4-85, [i-iii] ads   Blue cloth  
      GB:   *LWel  

      This edition has no half-title.
      I have not determined whether this edition follows or precedes the edition at LB described immediately above.

    • 3. — Chafing dish | and | casserole cookery | by | C. Herman Senn, | Gold Medallist (Paris, London, and Vienna), | Inspector and Consulting Chef National Training | School of Cookery (1892-1908). | Author of "The New Century Cookery Book," | "Practical Gastronomy," "The Menu Book," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "Recherche2 Entrees & Sweets," | etc., etc. | New edition.
      London: The Food and Cookery Publishing Agency; 1908
      18.5 x 11.5 cm   Pp [1-4] 5-82, [i-vi] ads   [1s 6d on spine]   Blue cloth  
      GB:   *Priv coll   LWel  

    • 4. — Chafing dish | and | casserole | cookery | by | C. Herman Senn, G.C.A. | Gold Medallist (Paris, London, and Vienna), | author of "The New Century Cookery Book," | "Practical Gastronomy," "The Menu Book," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "Recherche2 Entrees and Sweets," | "How to Cook Vegetables," "Breakfast and | Supper Dishes," etc., etc. | Third edition | (revised and enlarged)
      London: The Food and Cookery Publishing Co; 1913
      18.5 x 11.5 cm   Pp [1-2] 3-87, [i-xi] ads   [1s 6d on spine]   Blue cloth  
      GB:   LCS   *OPo(F)  
      US:   KMK  

    • 5. — [Title as 1913] | Fourth edition | (revised and enlarged)
      London: The Food and Cookery Publishing Co; 1918
      18.0 x 11.0 cm   Pp [1-2] 3-85, [i-iii] ads   [1s 6d on p iii of ads]   Blue cloth  
      GB:   *WYoLU(B)  
      US:   NN  

      EngCat records February 1919 as the date of publication, not 1918 as printed on the title-page.

    • 6. — Chafing dish | and | casserole cookery | by | C. Herman Senn, M.B.E., F.R.H.S. | author of "The Century Cookery Book," | "The Menu Book," "A Book of Salads," | "The Art of the Table," etc. | Fifth edition | revised and enlarged
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [1-4] 5-96   [3s on dust-jacket]   Brown cloth  
      GB:   LB   LCF   LoEN   OB   *OPo(F)  
      US:   WU  

      LB, LoEN and OB date the fifth edition [1927].% General comments: The section on casserole cookery was also published separately, first under the title "Cooking in stoneware" and later "Cooking in stoneware (casserole cookery)" and "Casserole cookery". The same material was also issued separately under the titles "Cooking in fireproof china and earthenware" and "Casserole cookery with fireproof china and earthenware utensils". Entries for these different titles are grouped under "Cooking in stoneware".

  • Cookery for the sick and convalescent
  • Subjects: invalid cookery,

    • 1. Cookery | for | the sick | and | convalescent. | Compiled by | C. Herman Senn, G.C.A., | author of | The New Century Cookery Book, | The Practical Cookery Manual, | Recherche2 Side Dishes | The Culinary Encyclopaedia, | Ices, and How to Make Them, etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      US:   *DNAL  

      This is probably the first edition. It has 38 pages and was acquired by DNAL in 1903. EngCat cites this title published by The Food and Cookery Publishing Agency in June 1903 and costing 9d.

  • Cookery for invalids and the convalescent
    • 1. Cookery | for | invalids | and the | convalescent. | Third edition, | revised and enlarged. | Compiled by | C. Herman Senn, G.C.A., | author of | The New Century Cookery Book; The Practical Cookery | Manual; Recherche2 Side Dishes; The Culinary | Encyclopaedia; Ices, and How to Make Them; | Practical Gastronomy; French Menus; | etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      20.5 x 10.0 cm   Pp [i-ii] tp, [1-3] 4-101, [i-v] ads   Orange cloth with border on front incorporating woman holding dish, flowers and sauceboat(?)  
      GB:   *LB   LCF   LWel   LoEN   OB  
      US:   ICJ  

      LB, LoEN and OB date the third edition [1904]; ICJ dates it [1903]. EngCat records the third edition as published by Simpkin in December 1903 and costing 1s.

    • 2. — [Another edition, fourth, 1907]
      US:   ICJ  

      ICJ holds the fourth edition of 120 pages, published in London by The Food and Cookery Publishing Agency. EngCat gives Simpkin as the publisher.

    • 3. — Cookery | for | invalids | and the | convalescent | Fifth edition | (revised and enlarged) | Compiled by | C. Herman Senn, G.C.A. | Examiner in Sickroom Cookery to the London | Hospital, Guy's Hospital, etc. | author of | The New Century Cookery Book; The Practical Cookery Manual | Recherche2 Side Dishes; The Culinary Encyclopaedia; Ices, | and How to Make Them; How to Cook Eggs and | Omelets; Practical Gastronomy; French | Menus; Breakfast and Luncheon | Dishes; Recherche2 Luncheon | and Dinner Sweets, | etc., etc.
      London: The Food and Cookery Publishing Agency; 1909
      18.5 x 9.5 cm   Pp [1-5] 6-120, [i-iv] ads   [1s 6d on spine]   Blue cloth with small image on front of maid in between 2 flowers and carrying dish  
      GB:   LCF   LCS   LWel   *OPo(F)   WYoLU(B)  

      The LCF copy is marked with changes for the sixth edition.

    • 4. — Cookery | for | invalids | and the | convalescent | Sixth edition | Compiled by | C. Herman Senn, G.C.A. | Examiner in Sickroom Cookery to | the London Hospital, Guy's Hospi- | tal, and St. Thomas's Hospital, etc. | author of | The New Century Cookery Book; The Practical Cookery Manual | Recherche2 Side Dishes; The Culinary Encyclopaedia; Ices, | and How to Make Them; How to Cook Eggs and | Omelets; Practical Gastronomy; French | Menus; Breakfast and Luncheon | Dishes; Recherche2 Luncheon | and Dinner Sweets, | etc., etc.
      London: The Food and Cookery Publishing Agency; 1915
      18.5 x 9.5 cm   Pp [1-5] 6-120, [i-iv] ads   [1s 6d on spine]   Blue cloth with small image on front of maid in between 2 flowers and carrying dish  
      GB:   *OB  
      US:   NN  

      EngCat describes the sixth edition as published by Simpkin in February 1915.

    • 5. — Cookery | for | invalids | and the | convalescent | Seventh edition | Compiled by | C. Herman Senn, G.C.A., M.I.H. | Examiner in Sickroom Cookery to | the London Hospital, Guy's Hospi- | tal, and St. Thomas's Hospital, etc. | author of | The New Century Cookery Book; The Practical Cookery Manual, | Recherche2 Side Dishes; The Culinary Encyclopaedia; Ices, | and How to Make Them; | How to Cook Eggs and | Omelets; Practical Gastronomy; French | Menus; Breakfast and Luncheon | Dishes; Recherche2 Luncheon | and Dinner Sweets, | etc., etc.
      London: The Food and Cookery Publishing Agency; 1916
      18.5 x 10.0 cm   Pp [1-5] 6-123, [i] ad  
      Bib:   Noling 368  
      GB:   *OPo(F)  

      There is only one entry for "Cookery for invalids and the convalescent" in the EngCat volume for 1916-20 and it cites a seventh edition published by Food and Cookery in February 1919 ({{sic}}).

    • 6. — Cookery for | invalids | and the | convalescent | compiled by | C. Herman Senn | M.B.E., F.R.H.S., G.C.A. | Eighth edition
      London and Melbourne: Ward, Lock and Co Ltd; 1928
      18.5 x 12.0 cm   Pp [i-ii] ad, [1-4] 5-128, [i-ii] ad   [5s on dust-jacket]   Blue cloth  
      GB:   LB   LCF   LoEN   OB   *OPo(F)  
      US:   NN  

    • 7. — Cookery for | invalids | and the | convalescent | by | C. Herman Senn | Ninth edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [1-4] 5-128   [2s 6d on dust-jacket]   Blue cloth  
      GB:   LCF   *OPo(F)  
      US:   LU  

  • Cooking in stoneware
  • Subjects: casserole dish, cooking with a,

    • 1. [First edition of "Cooking in stoneware", 1905]
      US:   NN  

      The first edition of the LB subject catalogue covering the year 1905 cites a 46-page volume of "Cooking in stoneware" published in London in 1905; however, the entry does not appear in the current BMCat and the book is not on the shelves. NUCat records NN as holding a copy of the title published in London by The Food and Cookery Publishing Agency and dated 1905. Although the NN volume is described as having 45 pages and the LB subject catalogue says 46, both entries may refer to the same edition, likely the first. The earliest edition recorded in EngCat is described as published by Simpkin in September 1905 and costing 6d.

    • 2. — Cooking | in | stoneware. | By | C. Herman Senn. | Author of "The New Century Cookery Book," | "Practical Gastronomy," "French Menus," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "The Popular Cookery Book," | "Recherche2 Sweets," "Recherche2 Entrees," | "Potato Cookery," etc., etc. | New edition.
      London: The Food and Cookery Publishing Agency; 1908
      18.0 x 10.0 cm   Pp [1-4] 5-48   [6d on binding]   Brown paper with casserole on front  
      GB:   LCF   *OPo(F)  
      US:   DNAL   ICJ  

      The preface to the new edition refers to the first edition's publication "about eighteen months ago".
      EngCat records Simpkin as the publisher of the January 1908 new edition.

    • 3. — Cooking | in | stoneware. | By | C. Herman Senn, | author of "The New Century Cookery Book," | "Practical Gastronomy," "The Menu Book," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "Recherche2 Entrees," "The | Popular Cookery Book," "Recherche2 Sweets," | "Potato Cookery," etc. etc. | Fourth edition.
      London: The Food and Cookery Publishing Agency; 1910
      18.5 x 10.5 cm   Pp [1-3] 4-46, [i-ii] publ ads   [6d on binding]   Brown paper with casserole on front  
      GB:   *Bookseller's stock  

  • Cooking in stoneware (casserole cookery) and cooking in paper bags
  • Subjects: paper bags, cooking with,

    • 1. Cooking | in | stoneware | (casserole cookery) | and cooking in | paper bags | by | C. Herman Senn, G.C.A., | author of "The New Century Cookery Book," | "Practical Gastronomy," "The Menu | Book," "The Practical Cookery | Manual," "Recherche2 Side Dishes," | "Recherche2 Entrees," "The | Popular Cookery Book," | "Recherche2 Dinner | Sweets," "Potato | Cookery," "The | Art of the | Table," | etc | Fifth edition
      London: The Food and Cookery Publishing Co; 1912
      18.5 x 10.0 cm   Pp [1-2] 3-79, 80-81 publ ads, [i-vii] ads   [1s on spine]   Blue cloth  
      GB:   *LCF   LoEN   OB  
      US:   ICJ  

      "Cooking in stoneware" is on pages 3-47; "Cooking in paper bags" follows on pages 49-79.
      EngCat records this title as published by Simpkin in April 1912.

  • Cooking in stoneware (casserole cookery)
    • 1. Cooking | in | stoneware | (casserole cookery) | by | C. Herman Senn, G.C.A. | author of "The New Century Cookery Book," | "Practical Gastronomy," "The Menu | Book," "The Practical Cookery | Manual," "Recherche2 Side Dishes," | "Recherche2 Entrees," "The | Popular Cookery Book," | "Recherche2 Dinner | Sweets," "Potato | Cookery," "The | Art of the | Table," | etc | Special edition.
      London: The Food and Cookery Publishing Co; 1913
      18.5 x 10.0 cm   Pp [1-2] 3-47, [i-ix] ads   [6d on binding]   Green paper with casserole on front  
      GB:   *Priv coll  

      This is described as the fifth edition on the binding. It does not include the section on cooking with paper bags found in the fifth edition of 1912.

    • 2. — [Title as 1913 except there is now a comma following "G.C.A."] | Seventh edition
      London: The Food and Cookery Publishing Co; 1915
      18.5 x 10.0 cm   Pp [1-2] 3-54, [i-ii] ads   Brown paper with casserole on front  
      GB:   *LB  

    • 3. — [Another edition of "Cooking in stoneware", nd]

      AbCat Autumn 1976 lists an undated edition published about 1920.

    • 4. — Casserole | cookery | by | C. Herman Senn, M.B.E., G.C.A. | author of "The Century Cookery Book," | "The Menu Book," "A Book of Salads," | "The Art of the Table," etc.
      London and Melbourne: Ward, Lock and Co Ltd; 1925
      18.5 x 12.5 cm   Pp [1-2] 3-44 [45-48]   Brown paper with 1 chafing-dish and 4 casseroles on front  
      GB:   *LB   OB  

    • 5. — [Title as 1925] | Seventh edition | Illustrated
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.5 cm   Pp [1-4] 5-64   Brown paper with 3 casseroles on front  
      GB:   LB   LCF   OB   *OPo(F)  
      US:   NN  

      LB dates this edition [1927]; OB dates it [1928].

    • 6. — [Another edition of "Casserole cookery", eighth, nd]

      Listed in CulCat 5.

    • 7. — [Another edition of "Casserole cookery", ninth, nd]

      Listed in AbCat September 1975.

    • 8. — Cooking | in | fireproof | china | and | earthenware | by | C. Herman Senn. | Author of "The New Century Cookery Book," | "Practical Gastronomy," "French Menus," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "The Popular Cookery Book," | "Recherche2 Sweets," "Recherche2 Entrees," | "Potato Cookery," etc., etc. | Editor of "Food and Cookery of the Catering | World."
      London: J. Chomette and Son; nd
      18.5 x 10.0 cm   Pp [1-2] 3-56   [6d on binding]   Brown paper with 2 fireproof vessels on front  
      GB:   *Bookseller's stock   LWel  

      "New edition" is printed on the binding.

    • 9. — Casserole cookery | with | fireproof china | and | earthenware | utensils | by | C. Herman Senn, M.B.E., G.C.A. | author of "The Century Cookery Book," | "The Menu Book," "A Book of Salads," | "The Art of the Table," etc.
      London: J. Chomette and Son Ltd; nd
      18.5 x 12.0 cm   Pp [1-2] 3-39, [i-ix] ads   [6d on binding]   Brown paper  
      GB:   *LCF  

      General comments: "Cooking in stoneware" is the section on casserole cookery from Senn's "Chafing dish and casserole cookery". The book was later retitled "Cooking in stoneware (casserole cookery)" and, from the twenties, simply "Casserole cookery". J. Chomette and Son, a company selling culinary ware, published two editions, the earlier one entitled "Cooking in fireproof china and earthenware", the later "Casserole cookery with fireproof china and earthenware utensils". The entries for the Chomette editions are described last only because I have not established their exact position within the sequence of numbered or dated editions.

  • How to cook vegetables
  • Subjects: vegetables, cooking with,

    • 1. How to cook | vegetables. | By | C. Herman Senn, | author of the new "Century Cookery Book," | "Practical Gastronomy," "The Menu Book," | "The Practical Cookery Manual," "Recherche2 | Side Dishes," "Recherche2 Entrees," "Recherche2 | Sweets," "Potato Cookery," "Eggs and Omelets," | "The Art of the Table," etc., etc.
      London: The Food and Cookery Publishing Agency; 1911
      18.0 x 12.0 cm   Pp [1] 2-220, [i-iv] ads   Illus  
      Bib:   B427  
      GB:   LB   LCF   LCS   LWel   LoEN   OB   *OPo(F)  
      US:   DNAL   ICJ   WU   CU-A   NN   DLC  

      The recipes are grouped alphabetically by vegetable from globe artichokes to yams. There is also a section of miscellaneous recipes. Senn says in the preface that a number of the recipes are adapted from Alfred Suzanne's "La cuisine ve2ge2tarienne".
      Although LoEN dates its copy [1912], the publication date 1911 is printed on the title-page.
      The LCF copy is inscribed by Senn on the title-page "Ida Marguerite Senn. With best love from her dad."
      The earliest entry for this book in EngCat gives the publisher as Simpkin and a publication date of September 1911.

    • 2. — [Another edition, 1918]

      EngCat cites a 220-page edition costing 2s 6d published by Food and Cookery Publishing Agency, February 1918.

  • Ices, and how to make them
  • Subjects: ice-cream,

    • 1. Ices, | and | how to make them. | A popular treatise | on | cream, water, and fancy dessert ices, ice | puddings, mousses, parfaits, granites, | cooling cups, punches, etc. | By | Charles Herman Senn, | Inspecting and Consulting Chef National Training School of | Cookery, London; author of "Practical Gastronomy and | Recherche2 Cookery," "Side Dishes," "Breakfast and | Supper Dishes," "Culinary Encyclopaedia," "The | Cookery Manual," etc.
      London: The Universal Cookery and Food Association; [1900]
      18.5 x 10.0 cm   Pp [1-5] 6-75 [76-78], [i-ii] ads   [1s 6d on binding]   Blue cloth  
      Bib:   Noling 368  
      GB:   LWel   *LoEN  
      US:   ICJ   DPO   MB  

      The preface is dated London, May 1900. There are 132 numbered recipes.
      EngCat lists this title published in July 1900 by Simpkin.

    • 2. — Ices, | and | how to make them. | A popular treatise | on | cream, water, and fancy dessert ices, ice | puddings, mousses, parfaits, granites, | cooling cups, punches, etc. | By | Charles Herman Senn, | Inspector and Consulting Chef National Training School of | Cookery, London; author of "The New Century Cookery | Book," "Practical Gastronomy and Recherche2 Cookery," | "Recherche2 Side Dishes," "Breakfast and Supper | Dishes," "Culinary Encyclopaedia," "The | Cookery Manual," etc. | Second edition. | (Revised and enlarged.)
      London: The Food and Cookery Publishing Agency; [1903]
      18.5 x 10.0 cm   Pp [1-5] 6-93, [i-iii] ads   [1s 6d on binding and p 4]   Blue cloth  
      GB:   *LCF   LoEN   OB  
      US:   NIC  

      The preface is dated April 1903. The text now contains 150 numbered recipes.

    • 3. — Ices, | and | how to make them. | A popular treatise | on | cream, water, and fancy dessert ices, ice | puddings, mousses, parfaits, granites, | cooling cups, punches, etc. | By | Charles Herman Senn, | author of "The New Century Cookery Book," "Practical | Gastronomy," "Recherche2 Cookery," "Recherche2 Side | Dishes," "Breakfast and Supper Dishes," "Culinary | Encyclopaedia," "The Cookery Manual," "French | Menus," "Recherche2 Luncheon and Dinner | Sweets," "Eggs and Omelets," etc., etc. | Third edition. | (Revised and enlarged.)
      London: The Food and Cookery Publishing Agency; [1907]
      18.5 x 11.0 cm   Pp [1-4] 5-106, 107-108 publ ads   [2s on spine]   Grey cloth  
      GB:   LWel   *LoEN  
      US:   ICJ   NIC  

      The preface is dated April 1907. The third edition has 162 numbered recipes.

  • Ideal breakfast dishes, savouries and curries
  • Subjects: meals, breakfast, savouries, curry,

    • 1. Ideal breakfast dishes, | savouries and | curries. | By | C. Herman Senn, G.C.A., | Gold Medallist, Paris Academie, etc. | author of | "The New Century Cookery Book," "Practical Gastronomy," | "French Menus," "The Practical Cookery Manual," | "Recherche2 Side Dishes," "The Popular Cookery Book," | "Recherche2 Sweets," "Recherche2 Entrees," | "Potato Cookery," etc. etc.
      London: The Food and Cookery Publishing Agency; nd
      19.5 x 10.0 cm   Pp [1-3] 4-72   [1s on spine]   Brown cloth  
      Bib:   B428  
      GB:   LCF   LCS   LoEN missing   OB   *OPo(F)  
      US:   ICJ   NN  

      On the title-page only a single closing quotation-mark follows "... Popular Cookery Book,".
      The text is in two parts: on pages 3-50 a section on breakfast dishes and savouries followed by its own index; and on pages 53-72 a section on curried dishes preceded by its index. LoEN, OB and NUCat date the book [1910].
      The entry in EngCat is for an edition published in May 1910 by Simpkin.
      See also Senn's "Popular breakfast dishes and savouries".

  • Light fare recipes
  • Subjects: cornflour, cooking with,

    • 1. Light fare | recipes | for | corn flour & Paisley Flour | cookery | by | C. Herman Senn
      Paisley and London: Brown and Polson; nd
      21.0 x 10.5 cm   Pp [1] 2-113, [i-iii] publ ads   [1s on binding]   Yellow cloth with pl mounted on front of mother and child by kitchen table  
      GB:   LCF   *OPo(F)  

      On the binding Brown and Polson Ltd is described as by appointment to King George V, indicating a publication date for this edition of 1910 or later.
      CPC (United Kingdom) Ltd, of which Brown and Polson is now a part, has a copy of "Light fare recipes for corn flour and Paisley Flour cookery" by Senn which may correspond to the edition at OPo(F) and LCF catalogued here. The company's copy is inscribed on the blank front end-paper by the original owner "E A Mace June 18th 1914", evidence that the book was first published within the period covered by the bibliography.
      LWel holds an edition which matches the OPo(F) and LCF copies except that the price list on page iii of the publisher's advertisements has been cancelled with a rubber stamp and glued in the margin is another price list dated 1 February 1916.
      NNNAM has a 113-page copy of this title which it dates [1916].

    • 2. — Light fare | recipes | for | corn flour and "Raisley" | cookery
      Paisley and London: Brown and Polson Ltd; nd
      21.0 x 10.5 cm   Pp [1-2] 3-121, [i-iii] ads   [2s on binding]   Yellow cloth with pl mounted on front of mother and child by kitchen table  
      GB:   *LoEN  

      Senn is not cited as the author in this edition which includes substantially more recipes than the earlier version. CPC (United Kingdom) Ltd informs me that Raisley Flour is a new and later name for Paisley Flour. LoEN dates its copy [1920-1930?].
      The CPC company collection has a copy with the same title which may or may not correspond to the LoEN edition.
      NUCat records a 120-page volume at NN with the same title which the library dates [1929?].% General comments: Also in the CPC company collection are two volumes with matching cover-titles: "Light fare recipes for corn flour, "Raisley" and custard powder cookery". I have not compared the texts of these volumes with the editions described above to determine whether they should be considered as editions of the same work. From the appearance of the plate mounted on the binding of each volume they were published in the thirties or forties: one plate shows a three-quarter-length view of a woman mixing the contents of a bowl; the other is a half-length view of a

  • The "Main" cookery book
  • Subjects: general,

    • 1. The | "Main" cookery book | compiled by | "Cordon Rouge" | Gold Medallist
      London and Glasgow: R. and A. Main Ltd; 1900
      18.0 x 12.0 cm   Pp [i-x], [1] 2-140 [141-144], [i-ii] publ ads   [1s on binding]   Red cloth  
      GB:   *LCS  

      Senn is not cited by name in the book; however, he is very likely the compiler using the pseudonym Cordon Rouge. Advertisements in the third edition of Senn's "Cookery for invalids and the convalescent" and in Senn's "How to cook eggs and omelets in 250 different ways" at OPo attribute "The "Main" cookery book" to him. Since Senn was a Don of the Order of the Cordon Rouge, a coveted gastronomic decoration, the pseudonym is a fitting one. Senn seems to have used the pseudonym later for another title (see "General comments" under "The amateur cook's manual").
      The publisher, R. and A. Main Ltd, manufactured gas stoves and gas fires. All the advertisements at the front and back of the book are for the company's products.
      R. and A. Main Ltd published another volume of recipes with the same title, "The Main cookery book", in 1929. This is a new work and should not be confused with the title by Cordon Rouge.

  • Manual for diabetic diet and cookery
  • Subjects: diabetic cookery,

    • 1. Manual | for... | diabetic diet | and cookery | by | Ch. Herman Senn, | Examiner in Sick-Room Cookery | to the London Hospital, Guy's Hospital, etc., | author of "Cookery for Invalids and the Convalescent."
      London: The Food and Cookery Publishing Agency; nd
      20.5 x 10.0 cm   Pp [1-5] 6-63, [i-v] ads   [2s 6d on spine]   Blue cloth  
      GB:   LCF   LoEN   OB   *OPo(F)  
      US:   DNLM  

      LoEN and OB date the book [1909].
      The entry for the book in EngCat reads, "Manual of diabetic diet and cookery", and cites Simpkin as the publisher in September 1908.

  • Meatless fare and Lenten cookery
  • Subjects: vegetarian cookery, fasting, cookery for,

    • 1. Meatless fare | and | Lenten cookery. | By | C. Herman Senn, G.C.A., | author of | "The New Century Cookery Book," "Practical Gastronomy," "The Menu Book," | "Recherche2 Side Dishes," "Recherche2 Entrees," "Recherche2 Lunch and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to Make Them," | "Eggs and Omelets," "A Book of Salads," "Chafing-Dish and Casserole | Cookery," "The Practical Cookery Manual," etc. etc.
      London: The Food and Cookery Publishing Agency; 1909
      18.0 x 12.0 cm   Pp [1-6] 7-142, [i-ii] publ ads   [1s 6d on spine]   Blue cloth  
      GB:   LCF   LoEN   OB   *OPo(F)  
      US:   ICJ  

      The entry for the 1909 edition in EngCat records Simpkin as the publisher.

    • 2. — Meals without | meat | or | meatless fare cookery | by | C. Herman Senn, G.C.A., F.R.H.S. | author of | The New "Century Cookery Book," "The Menu Book," | "Recherche2 Side Dishes," "Recherche2 Entrees," "Recherche2 | Sweets," "Breakfast and Supper Dishes," "Ices and | How to Make Them," "Potato Cookery," "Eggs and | Omelets," "A Book of Salads," "How to Cook | Vegetables," "Chafing-Dish and Casserole | Cookery," "The Cookery Manual," | "The Art of the Table," "War | Time Cooking Guide," | &c., &c.
      London: The Food and Cookery Publishing Co; nd
      17.0 x 10.0 cm   Pp [1-3] 4-138, [i-vi] ads   [1s on spine]   Blue cloth  
      GB:   LCS   LWel   *OPo(F)  

      EngCat indicates that the unnumbered edition of "Meals without meat; or, meatless fare cookery" preceded the numbered second edition, and gives a publication date of February 1916.

    • 3. — [Title as OPo(F)] | Second edition
      London: The Food and Cookery Publishing Co; nd
      17.0 x 10.0 cm   Pp [1-3] 4-138, [i-vi] ads   Blue cloth  
      GB:   *LB   LoEN   OB  
      US:   NN   NNNAM  

      LB dates the second edition [about 1915], an estimate probably based on a testimonial on page v dated 8 September 1915. LoEN and OB confidently date their copies [1917]. EngCat records December 1916 as the publication date of the second edition.

    • 4. — Meatless dishes | or | meals without meat | by | C. Herman Senn | O.B.E., F.R.H.S., G.C.A.
      London and Melbourne: Ward, Lock and Co Ltd; 1934
      17.5 x 11.0 cm   Pp [1-4] 5-160   Brown cloth  
      Can:   BVaUB  
      GB:   *LCF   LoEN   OB  
      US:   NN  

    • 5. — [Title as 1934]
      London and Melbourne: Ward, Lock and Co Ltd; nd
      17.0 x 11.0 cm   Pp [1-4] 5-160   Olive green cloth  
      GB:   *LB   LCS   WYoLU(B)  

      LB dates this edition [1934], the same year as the dated edition described immediately above; WYoLU(B) dates it [1935].

    • 6. — Meatless dishes | by | C. Herman Senn | O.B.E., F.R.H.S., G.C.A.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      17.0 x 11.5 cm   Pp [1-4] 5-160   Blue cloth  
      GB:   *ChAVe  

      This edition looks considerably later than the 1934 and [1934 or 1935] editions. It is inscribed on the front end-paper by a previous owner with the date 1962.% Other editions: TxU holds a 160-page Indian edition of "Meatless dishes", Bombay, D.B. Taraporevala, [195-?].

  • The new century cookery book
  • Subjects: general,

    • 1. The | new century cookery book | practical gastronomy and | recherche2 cookery | by | Charles Herman Senn | formerly cook at the Reform Club | Inspecting and Consulting Chef, National Training School of Cookery, London | Member of the Acade2mie de Cuisine, Paris | Gold Medallist, and Don of the Order of "Le Cordon Rouge".
      London: Spottiswoode and Co Ltd; 1901
      22.5 x 16.0 cm   Pp [1-5] 6-754   10 fp illus, illus  
      GB:   *LB   LCS   LoEN   LoEQ   OB  
      US:   ICJ   MB  

      There are 2,030 numbered recipes. Pages 742-754 are advertisements.
      The LB copy is inscribed on the half-title "To Mr J. C. Rothery. With the author's best thanks for many valuable hints given and for the help accorded in compiling this work < C. Herman Senn. Ap. 25/01."

    • 2. — The new | century cookery book | practical gastronomy and | recherche2 cookery | (enlarged edition) | by | Charles Herman Senn | formerly cook at the Reform Club. | Inspector and Consulting Chef National Training School of Cookery, London. | Member of the Acade2mie de Cuisine, Paris. | Gold Medallist, and Don of the Order of "Le Cordon Rouge."
      London: The Food and Cookery Publishing Agency, and Spottiswoode and Co Ltd; 1904
      22.5 x 16.0 cm   Pp [1-7] 8-1,056, 1,057-1,058 [1,059] 1,060-1,064 [1,065] 1,066-1,077 ads   [21s on spine]   Half red leather  
      Bib:   B427  
      GB:   LCF   *LoEN   LoEQ   ScGQ  
      US:   ICJ   InMCoP  

      This edition has 3,559 numbered recipes.
      The LCF copy is inscribed on the half-title "To my dear and valued friend Fred. Newens. With the kindest regards and best wishes of C. Herman Senn. June 17. 1904."
      There is an entry in EngCat for an April 1904 edition published by Simpkin.

    • 3. — The new | century cookery book | practical gastronomy and | recherche2 cookery | by | Charles Herman Senn | formerly of the Reform Club | Inspector and Consulting Chef National Training School of Cookery, London, 1892-1908 | Member of the Acade2mie de Cuisine, Paris | Gold Medallist, and Don of the Order of "Le Cordon Rouge" | Third enlarged edition
      London: The Food and Cookery Publishing Agency and Ward, Lock and Co Ltd; 1909
      22.0 x 15.0 cm   Pp [1-5] 6-1,130   Half leather  
      GB:   LCS   LoEN   OB   *OPo(F)  

      The entry for the third edition in EngCat cites Simpkin as the publisher in September 1909.

    • 4. — [Another edition, fourth, 1911]
      GB:   LoEQ  
      US:   Priv coll  

      The fifth edition of 1913 cites the fourth edition of 1911. LoEQ reports that its copy, dated 1911, is not numbered on the title-page.

  • The new 20th century cookery book
    • 1. The new 20th | century cookery book | practical gastronomy and | recherche2 cookery | by | Charles Herman Senn | formerly of the Reform Club | Inspector and Consulting Chef National Training School of Cookery, London, 1892-1909 | Member of the Acade2mie de Cuisine, Paris | Gold Medallist, and Don of the Order of "Le Cordon Rouge" | 5th enlarged edition | with appendix.
      London: The Food and Cookery Publishing Agency; 1913
      21.5 x 15.0 cm   Pp [1-7] 8-1,184   Rebound  
      Aus:   VMRoT  
      GB:   LCF  
      US:   *NN  

      EngCat cites Simpkin as the publisher of the fifth enlarged edition.

    • 2. — Senn's | century cookery | book | practical gastronomy | and | recherche2 cookery | by | Charles Herman Senn, M.B.E., F.R.H.S. | formerly at the "Reform Club," and Inspector | and Consulting Chef at the National Training | School of Cookery, London. Member of the | Acade2mie de Cuisine, Paris; Gold Medallist; | and Don of the Order of "Le Cordon Rouge." | New edition
      London and Melbourne: Ward, Lock and Co Ltd; 1923
      22.0 x 15.0 cm   Pp [1-6] 7-1,152   Half red leather  
      Bib:   B428  
      GB:   *LB   LoEN   MCe   OB   ScGQ   WYoLCe  
      US:   DLC   NN  

    • 3. — Senn's | century cookery | book | practical gastronomy | and | recherche2 cookery | by | Charles Herman Senn, O.B.E., F.R.H.S. | formerly at the "Reform Club," and Inspector | and Consulting Chef at the National Training | College of Domestic Subjects, London; Member | of the Acade2mie de Cuisine, Paris; Gold Medal- | list; and Don of the Order of "Le Cordon Rouge." | Tenth edition
      London and Melbourne: Ward, Lock and Co Ltd; 1933
      22.0 x 15.5 cm   Pp [1-6] 7-1,152   Half red leather  
      GB:   *LB   LCF   LCS   LoEN   OB   OPo(F)  
      US:   WU   CU   MCR  

  • The paper-bag cookery manual
  • Subjects: paper bags, cooking with, promotional,

    • 1. The paper-bag | cookery manual | by | C. Herman Senn, G.C.A. | (for 18 years Consulting Chef at the National Training School of | Cookery, and formerly of the Reform Club, London), | author of | "The New Century Cookery Book," "Recherche2 Entrees and Sweets," | "Recherche2 Side Dishes," "Breakfast and Supper Dishes," | "Practical Gastronomy," "How to Cook Vegetables," | "Eggs and Omelets," "A Book of Salads," | "Chafing-dish & Casserole Cookery," | "Ices, & How to Make Them," | "The Menus Book," | etc., etc.
      London: The Food and Cookery Publishing Agency; 1911
      16.5 x 10.5 cm   Pp [i-ii] ht, [1-5] 6-137, [i-v] ads   Blue cloth  
      GB:   LCF   LoEN   OB  
      US:   *DLC   ICJ   NN  

      The OB copy has the original dust-jacket, on which is printed the price of 1s, glued to the front end-paper.
      The LCF copy is inscribed on the title-page "Ida Marguerite Senn. With best love. CHS. Sept 11 < 1911.
      EngCat cites Simpkin as the publisher.

    • 2. — [Title as first cited edition]
      London: The "Daily express" (1908) Ltd; 1911
      16.5 x 10.0 cm   Pp [i-ii] ht, [1-5] 6-137, [i-vi] ads   Rebound  
      GB:   *LB   LCF   LWel  

      In the introduction Senn endorses "Express" Papakuk, a paper bag produced by Daily Express Ltd.

  • The people's kitchen
  • Subjects: general,

    • 1. Price 3 [d. net.] | The | people's kitchen | cookery for the | working classes | by | C. Herman Senn, G.C.A. [Cover-title]
      London: Universal Cookery and Food Association; nd
      18.0 x 10.0 cm   Pp [1] 2-36   3d   Blue paper  
      GB:   LCF  
      US:   *NN  

      This booklet was published in 1912, the year The People's Kitchen was initiated at the twenty-third Universal Cookery and Food Exhibition. The kitchen illustrated the preparation of inexpensive but wholesome meals on a large scale for working-men's wives. Pages 6-24 of the book present recipes to cater for fifty people. Pages 24-36 contain twelve dinner menus accompanied by recipes to cater for a family of seven. The recipes for a family of seven were compiled by Miss Marian E. Cuff, Superintendent of Domestic Subjects for the Bradford City Council (see under her name for a cookery book by this author).
      A small portion of the paper binding is torn from the NN copy but comparison of the cover-title with the LCF volume confirms that the missing letters following the price should read, "d. net."

  • Popular breakfast dishes and savouries
  • Subjects: meals, breakfast, savouries,

    • 1. Popular | breakfast dishes | and | savouries. | By | C. Herman Senn, G.C.A., | Gold Medallist, Paris Academie, etc. | author of | "The New Century Cookery Book," "Practical Gastronomy," | "French Menus," "The Practical Cookery Manual," | "Recherche2 Side Dishes," "The Popular Cookery Book," | "Recherche2 Sweets," "Recherche2 Entree2s," [{{sic}}] | "Potato Cookery," etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      20.0 x 10.0 cm   Pp [1-3] 4-50, [i-ii] ads   [6d on binding]   Brown paper with woman carrying dishes aloft on front  
      Bib:   B428  
      GB:   LCF   LoEN   *OB  
      US:   DLC  

      Pages 3-23 cover breakfasts and breakfast dishes; pages 24-46 are about savouries.
      LoEN and OB date their copies [1909].
      LCF holds three copies: one matches the OB volume but is bound in brown cloth; the second lacks pages 1-2; the third is incorrectly assembled so that some pages are repeated, some missing.
      EngCat records the book published by Simpkin in July 1908.
      See also Senn's "Ideal breakfast dishes, savouries and curries".

    • 2. — Breakfast dishes | and savouries | by | C. Herman Senn, M.B.E., F.R.H.S. | author of "Senn's Century Cookery Book," "The Popular | Cooking Guide," "Cooking for Invalids," "Recherche2 | Entrees," "Luncheon and Dinner Sweets," | "How to Cook Vegetables," "The | Salad Book," "The Menu | Book," etc., etc. | With fifty illustrations
      London and Melbourne: Ward, Lock and Co Ltd; 1923
      18.5 x 12.0 cm   Pp [1-6] 7-126, [i-ii] publ ads   Brown cloth  
      Bib:   A43   B428  
      GB:   *LB   LCF   LoEN   OB  
      US:   ICJ   NN  

    • 3. — Popular | breakfast dishes | and | savouries | by | C. Herman Senn | M.B.E., F.R.H.S. | Gold Medallist, Paris Acade2mie, etc. | author of "Senn's Century Cookery | Book," "The Popular Cooking | Guide," "Cooking for Invalids," | "Recherche2 Entrees," "Luncheon | and Dinner Sweets," "How to | Cook Vegetables," "The Salad | Book," "The Menu Book," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; 1926
      18.0 x 12.5 cm   Pp [1-2] 3-64  
      GB:   *LB   LoEN   OB  

      This version, although it has less recipes than the 1923 edition, is not as abbreviated as the pagination suggests. It is printed in a smaller typeface and with less leading than the 1923 edition so that almost as much material fits into about half the pages.

    • 4. — Breakfast dishes | and savouries | by | C. Herman Senn, O.B.E., F.R.H.S. | author of "Senn's Century Cookery Book," "The Popular | Cooking Guide," "Cooking for Invalids," "Recherche2 | Entrees," "Luncheon and Dinner Sweets," | "How to Cook Vegetables," "The | Salad Book," "The Menu | Book," etc., etc. | With fifty illustrations
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [1-6] 7-126, [i-ii] publ ad   Brown cloth  
      GB:   *LCF  

  • The popular cookery book of French and English dishes
  • Subjects: france, cookery of, england, cookery of,

    • 1. The popular | cookery book | of | French and English dishes. | By | C. Herman Senn, | author of "The New Century Cookery Book," "Practical | Gastronomy," "French Menus," "Recherche2 Side Dishes," | "Breakfast and Supper Dishes," "The Practical Cookery | Manual," "Chafing-dish and Casserole Cookery," etc. etc.
      London: The Food and Cookery Publishing Agency; [1905]
      17.0 x 10.5 cm   Pp [1-5] 6-97, [i]   Lacks binding  
      US:   *NN  

      On the title-page only a single closing quotation-mark follows "... Century Cookery Book,".
      The preface is dated December 1905. NN dates the book [1905].

    • 2. — [Title as [1905]]
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 10.5 cm   Pp [1-5] 6-97, [i] ad   [6d on binding]   Green paper with woman carrying a moulded dessert aloft on front  
      GB:   *LCF  

      The preface of this edition is undated.
      Some of the recipes have been cut out of the LCF copy with scissors.% General comments: BMCat lists as destroyed an edition dated [1906]. The only entry in EngCat for the book is for an edition published by Simpkin in January 1906.

  • Practical cookery manual of plain and middle class recipes
  • Subjects: general,

    • 1. Practical | cookery manual | of | plain and middle class | recipes | compiled by | Ch. Herman Senn, M.C.A., | author of "Practical Gastronomy," "Recherche2 Cookery," | "Household Cookery," "Side Dishes," | "The Art of Cookery," etc.
      London: The Universal Cookery and Food Association; 1897
      18.5 x 12.0 cm   Pp [i-v] vi [vii] viii, [1] 2-167 [168-176], [i-viii] ads   Green cloth  
      GB:   *LG  

      In the preface, which is dated February 1897, Senn explains that this book of recipes is based on the Universal Cookery and Food Association's first collection, which he calls "Household cookery recipes", issued in 1892 (the actual title of the original work is "Practical household recipes"; for a description of this book, see under the title below). A large number of new recipes have been added and the originals revised. This new volume also includes introductory text for each chapter.
      The LG copy is inscribed on the title-page "Robert Miller Esq. with the author's compliments".

    • 2. — [Title as 1897] | Third edition.
      London: The Universal Cookery and Food Association; 1898
      18.5 x 12.0 cm   Pp [i-v] vi [vii] viii, [1] 2-168 [169-176], [i-viii] ads   [1s on binding]   Green cloth  
      GB:   *OPo(F)   LCF  
      US:   NN  

      The preface is dated London 1898. There is an advertisement at the back for specially bound copies at 2s 6d each.
      One of the two LCF copies has been used to prepare the fourth edition: alterations are marked in pencil on the title-page, several recipes are cut out of the book, and recipes are crossed out of the index in ink.

  • The practical cookery manual
    • 1. The practical | cookery manual | by | C. Herman Senn, | author of | "The New Century Cookery Book," "Practical Gastronomy," "French | Menus," "Recherche2 Side Dishes," "Recherche2 Lunch and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc. etc. | Fourth enlarged edition.
      London: The Food and Cookery Publishing Agency; 1906
      18.0 x 12.0 cm   Pp [1-4] 5-166, [i-vi] ads   [2s 6d on spine]   Red cloth  
      Bib:   B427  
      GB:   *Priv coll   LCF  
      US:   ICJ   MH  

      The foreword is dated September 1906.
      One of the two LCF copies has a letter glued to the front end-paper which indicates that that copy was used by Senn for marking recipes to be reprinted in "Food and cookery" magazine.
      There is an entry in EngCat for a fourth edition published by Simpkin in September 1906 at the price of 1s.

    • 2. — The practical | cookery manual | by | C. Herman Senn, | author of | "The New Century Cookery Book," "Practical Gastronomy," "French | Menus," "Recherche2 Side Dishes," "Recherche2 Luncheon and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc., etc. | New edition.
      London: The Food and Cookery Publishing Agency; 1907
      18.5 x 12.0 cm   Pp [i-ii] iii-iv, [1] 2-167 [168-176], [i-vi] ads   Green cloth  
      GB:   *Priv coll  

      There is an entry in EngCat for a fourth edition ({{sic}}) published by Simpkin in June 1907, quarter-bound in leather, and costing 2s 6d.

    • 3. — The practical | cookery manual | by | C. Herman Senn, G.C.A., | author of | "The New Century Cookery Book," "Practical Gastronomy," "French | Menus," "Recherche2 Side Dishes," "Recherche2 Lunch and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc. etc. | Fifth enlarged edition.
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 12.0 cm   Pp [1-7] 8-165, [i-v] ads   [2s 6d on spine]   Green cloth  
      GB:   LB   LCF   *OPo(F)  

      LB dates this edition [about 1915]. Its copy has no plates, is bound in purple cloth, and cost 1s.

    • 4. — The practical | cookery manual | by | C. Herman Senn, G.C.A. | author of | "The New 20th Century Cookery Book," "Practical Gastronomy," "The Menu | Book," "Recherche2 Side Dishes," "Recherche2 Luncheon and Dinner Sweets," | "Breakfast and Supper Dishes," "Ices and How to Make Them," "Eggs | and Omelets," "A Book of Salads," "Chafing-dish and Casserole | Cookery," "Popular Breakfast Dishes," "Paper-bag Cookery," | "How to Cook Vegetables," etc., etc. | Sixth | enlarged edition
      London: The Food and Cookery Publishing Co; nd
      17.5 x 11.5 cm   Pp [1-3] 4-271, [i-iii] ads   Rebound  
      GB:   LCF   LoEN   OB  
      US:   ICJ   MH   *NN  

      NN dates its copy, acquired in 1916, [1916]. LoEN and OB also date this edition [1916]. EngCat records the publication date of February 1916.
      The LCF copy is marked with corrections and additions to the text.

    • 5. — The popular | cooking guide | by | Ch. H. Senn, G.C.A., F.R.H.S., M.I.H. | author of | "The Century Cookery Book," "Practical Gastronomy," "The Menu Book," | "Recherche2 Side Dishes," "Recherche2 Luncheon and Dinner Sweets," | "Breakfast and Supper Dishes," "The Art of the Table," "Eggs | and Omelets," "A Book of Salads," "Chafing-dish and Casserole | Cookery," "Cookery for the Sick and Convalescent," "How | to Cook Vegetables," "The Culinary Encyclopaedia," | "Meals Without Meat," etc., etc.
      London: The Food and Cookery Publishing Co; [1920]
      18.5 x 12.0 cm   Pp [1-4] 5-265, [i-vii] ads   Brown cloth with woman reading cookery book on front  
      GB:   LB   LCF   LCS   LoEN   OB   *OPo(F)   WYoLU(B)  
      US:   NN   WU  

      This is a retitled edition of "The practical cookery manual". The preface is dated June 1920. A new section, "Post-war cookery", is on pages 7-8 and the text includes many new recipes.
      The LB copy formerly belonged to Ealing Public Libraries. It is rebound, lacks two plates, and has only one page of advertisements following page 265.

  • Practical gastronomy and culinary dictionary
  • Subjects: gastronomy, menus,

    • 1. Practical gastronomy | and culinary dictionary | being | a valuable guide to cooks and others interested | in the art of cookery | containing | sketches and quotations of culinary literature | a complete menu compiler and register of most | known dishes in English and French | with practical observations on the same | by | Charles Herman Senn | distinguished with the Grand Decoration of "Le Cordon Rouge" | Member of the Academy of Sciences, Arts, and Manufactures, Paris | Gold and Silver Medallist of the International Cookery Exhibitions | held in London, Paris, Leipzig, and Dusseldorf
      London: Spottiswoode and Co, New-Street Square, London; 1892
      18.5 x 11.5 cm   Pp [i-ii] ht, [1-3] 4-574, 1-19 ads   Blue cloth with girl holding tray aloft on front  
      Bib:   B427  
      GB:   LB   LCF   LWel   *OPo(F)  

      The frontispiece, printed in blue, is an elaborate design illustrating the art of cookery and dining. The remaining nine plates, all printed in brown, are portraits of the following chefs and epicures: Brillat-Savarin, Dr William Kitchiner, Antonin Care3me, Louis Eustache Ude, Alexis Soyer, Charles E. Francatelli, Alfred Suzanne, Euge1ne Pouard and Antoine A. Parmentier.
      The text is in nine parts: "The art of cookery, ancient and modern", "The cook and the kitchen", "High-class and domestic cookery of the present time", "Menu-compiler and register of dishes", "Menus and their compilation", "Classical bill of fare quotations", "Famous chefs and epicures", "Culinary dictionary" and "Practical household recipes".

    • 2. — [Title as 1892]
      London: published at 329 Vauxhall Bridge Road, London, SW, printed by Spottiswoode and Co, New-Street Square, London; nd
      18.5 x 12.0 cm   Pp [i-ii] ht, [1-3] 4-574, 1-19 ads   Blue cloth with girl holding tray aloft on front  
      GB:   *LCF  
      US:   DLC  

      This edition is identical to the 1892 edition except for the imprint. I have not established whether it precedes or follows the dated edition. DLC dates it [1892], the same year.

    • 3. — Practical gastronomy | and culinary dictionary | being | a valuable guide to cooks and others interested | in the art of cookery | containing | sketches and quotations of culinary literature | a complete menu compiler and register of most | known dishes in English and French | with practical observations on the same | by | Charles Herman Senn | Inspecting and Consulting Chef de Cuisine, National Training School of Cookery | distinguished with the Grand Decoration of "Le Cordon Rouge | Member of the Acade2mie de Cuisine, Paris, Gold Medallist | Member of the Academy of Sciences and Arts, Manufactures, Paris | Second edition
      London: Spottiswoode and Co; 1894
      18.5 x 12.0 cm   Pp [i-ii] ht, [1-3] 4-574 [575-606], 1-12 ads   Green cloth with girl holding tray aloft on front  
      Bib:   B427  
      GB:   LG   *LoEN   WYoLU(B)  
      US:   DLC  

      In this edition there is no closing quotation-mark after "Rouge" on the title-page.
      LoEN holds two copies. The second, not described here, has the price of 7s 6d on the spine. One of the two WYoLU(B) copies is bound in red cloth with the price of 7s 6d on the spine; the other is bound in green cloth and has no price printed on the binding.

    • 4. — Practical gastronomy | and culinary dictionary | with which is incorporated | "Recherche2 Cookery" | containing | up-to-date descriptions of the following branches # hors-d'oeuvres | soups, dressed fish, entrees, removes, sauces, roasts, second | course dishes, vegetables, salads, sweets, and savouries | sketches and quotations of culinary literature | a complete menu compiler and register of most | known dishes in English and French | With practical observations on the same | Third edition, revised and enlarged | by | Charles Herman Senn | Inspecting and Consulting Chef de Cuisine, National Training School of Cookery | distinguished with the Grand Decoration of "Le Cordon Rouge" | Gold Medallist and Member of the Acade2mie de Cuisine, Paris
      London: Spottiswoode and Co; [1895]
      17.5 x 11.5 cm   Pp [i-ii] ht, [1-3] 4-926, 1-9 ads   [10s 6d on spine]   Tp illus of 4 fairies working in a kitchen; 10 pls incl frontis, all printed in brown; 19 fp illus, a few illus  
      GB:   *LoEN  
      US:   KU   MB  

      The punctuation on the title-page is inconsistent: a single quotation-mark precedes, and double marks follow, "Recherche2 Cookery".
      The preface to the third edition is dated November 1895. New to this edition is the chapter, "Recherche2 cookery", containing 806 numbered recipes.

  • Practical gastronomy: French menus
    • 1. Practical | gastronomy | French menus | or | the complete | menu compiler | and register | of dishes | (Copyrighted 1892 | By | C. Herman Senn | Inspector and Consulting Chef, National Training | School of Cookery; author of "Recherche2 | Cookery," "The New Century Cookery | Book," "Recherche2 Side Dishes," | "The Culinary Encyclopaedia," | "The Cookery Manual," | etc., etc.
      London: Spottiswoode and Co Ltd; 1903
      18.0 x 9.5 cm   Pp [1-5] 6-210, [i] ii-x ads   [5s on spine]   Green cloth with seated woman reading menu on front  
      GB:   LB destroyed   *LCF   LWel   LoEN   OB  
      US:   DLC   MH   ICJ   NNNAM  

      There is no closing parenthesis following "(Copyrighted 1892" on the title-page.

  • The menu book
    • 1. The menu book | Fourth edition of | Practical Gastronomy | a menu compiler | and register | of dishes | (Copyrighted 1892) | By | C. Herman Senn, G.C.A., | Inspector and Consulting Chef, National Training School of | Cookery, 1892-1908. | Author of "Recherche2 Cookery," "The New Century | Cookery Book," "Recherche2 Side Dishes," "The Practical | Cookery Manual," etc., etc.
      London: The Food and Cookery Publishing Agency; 1908
      18.0 x 12.0 cm   Pp [1-5] 6-320, [i-ix] ads   [6s on spine]   Green cloth with seated woman reading menu on front  
      GB:   *Priv coll   LCF   LoEN   OB  
      US:   DNAL   ICJ   NN  

      The LCF copy has only eight unnumbered pages following page 320.
      There are two entries in EngCat for the fourth edition. One cites the title "The menu book. Being the 4th edit. of "Practical gastronomy"." and records the book published by Simpkin in November 1908. Immediately following is another entry for "The menu book. 4th edit. of "Practical gastronomy"." which records the book published by Simpkin in January 1909.

    • 2. — The menu book | (Le livre des menus) | Fifth edition of | Practical Gastronomy | a menu compiler | and register | of dishes | (copyrighted 1892) | By | C. Herman Senn, G.C.A. | Inspector and Consultng Chef, | National Training School of Cookery, 1892-1909. | Author of | "Recherche2 Cookery," "The 20th Century Cookery Book," | "How to Cook Vegetables," "Recherche2 Side Dishes," | "The Art of the Table," "The Practical Cookery Manual," | etc., etc.
      London: The Food and Cookery Publishing Co; 1913
      18.0 x 12.0 cm   Pp [1-3] 4-351, [i-v] ads   Blue cloth with seated woman reading menu on front  
      GB:   *LWel  
      US:   MB   LU   OCl   NN  

      Oddly, there is an entry in the EngCat volume for 1916-20 for a fifth edition issued in February 1919 for which I have found no copies, but no entry in the EngCat volume for 1911-15 for the fifth edition of 1913 described here and for which I have found several copies.

    • 3. — The menu book | (Le livre des menus) | Sixth edition of | Practical Gastronomy | a menu compiler and | register of dishes | by | C. Herman Senn, M.B.E., F.R.H.S. | author of | "Recherche2 Cookery," "The 20th Century Cookery Book," | "How to Cook Vegetables," "Recherche2 Side Dishes," | "The Art of the Table," "The Practical Cookery Manual," | "Meals Without Meat," "The Book of Sauces," "The Culinary | Dictionary," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [i-ii] ht, [1-3] 4-351, [i-iii] publ ads   Green cloth  
      Bib:   B427  
      GB:   LB   LoEN   OB   *OPo(F)  
      US:   DLC  

      LB, OB AND LoEN date this edition [1922].

    • 4. — The | menu book | a menu compiler and | register of dishes | by | C. Herman Senn, M.B.E., F.R.H.S. | author of "Senn's Century Cookery Book," "Luncheon and Dinner Sweets," | "Breakfast Dishes and Savouries," "Home-made Summer and Winter | Drinks," "The Art of the Table," etc. | Seventh edition
      London and Melbourne: Ward, Lock and Co Ltd; 1927
      18.0 x 12.0 cm   Pp [1-4] 5-384   [10s 6d on p 383]   Green cloth  
      GB:   *LB   LCS   LoEN   OB  

      The text ends on page 376. Pages 377-382 are blank for memoranda. Pages 383-384 are publisher's advertisements.

    • 5. — [Another edition, eighth, nd]

      Listed in JLCat 110.

    • 6. — [Another edition, tenth, nd]

      Cited in CBCat 13 and CBCat 9/76.

    • 7. — The | menu book | a menu compiler and | register of dishes | by | C. Herman Senn, O.B.E. | author of "Senn's Century Cookery Book," Luncheon and Dinner Sweets," | "Breakfast Dishes and Savouries," "Home-made Summer and Winter | Drinks," "The Art of the Table," etc. | Eleventh edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      20.0 x 13.0 cm   Pp [1-4] 5-376, 377-382 memoranda, 383-384 publ ads   Grey cloth  
      GB:   *LCF  

    • 8. — [Another edition, twelfth, 1958]
      US:   DLC  

    • 9. — [Another edition, thirteenth, nd]

      Cited in CBCat 23.

    • 10. — The menu book | and check-list of dishes | C. Herman Senn | Completely revised by | Richard L. Gower, Gerald I. Dodd | and Paul H. Blaaser | (Lecturers in Catering, Cambridgshire | and Isle of Ely College of Arts and | Technology)
      London: Ward Lock Ltd; [1972]
      20.5 x 14.5 cm   Pp [1-3] 4-237 [238]   [>2.20 on dust-jacket]  
      GB:   LB   OB   *OPo(F)  

      American editions: NUCat records the seventh edition, Milwaukee, Wisconsin: C. N. Caspar Co, [1927], and the eighth edition, Milwaukee, Wisconsin: C. N. Caspar Co, [193-?].

  • Practical household recipes from "Lessons in plain cooking"
  • Subjects: general,

    • 1. Practical | household recipes | from | "Lessons in Plain Cooking" | compiled by | Ch. Herman Senn | instructor in cookery | author of "Practical Gastronomy" "Recherche2 Dinner Recipes" etc. | Series I.
      London: published for the Universal Cookery and Food Association by Spottiswoode and Co; [1892]
      18.5 x 12.0 cm   Pp [1-5] 6-70, [i-iv] ads   Lacks binding  
      GB:   LB destroyed   LCF   LG   *LoEN   OB  

      The preface is dated September 1892. The text contains 150 numbered recipes. LB, LG and OB date the volume [1892]; LoEN dates it [1893].
      The LG and OB copies and the two LCF copies have a leaf of advertisements preceding the title-page. The LG and LCF volumes are bound in red cloth; the OB volume, in brown paper. One of the LCF copies is inscribed on the title-page "Ida Marguerite Senn. 1893."
      Another book published by the Universal Cookery and Food Association, "Practical cookery manual of plain and middle class recipes' of 1897, was based on "Practical household recipes" (see under "Practical cookery manual", above, for a description of that book).

    • 2. — Practical | household recipes | from | lessons in plain cooking | compiled by | Ch. Herman Senn | cookery instructor | author of "Practical Gastronomy" "Recherche2 Dinner Recipes" | etc.
      London: published by Spottiswoode and Co for the Universal Cookery and Food Association; nd
      18.5 x 12.5 cm   Pp [1-5] 6-9   Brown cloth  
      GB:   *LCF  

      The preface is dated September 1892 as in the first cited edition; however, the last printed page is page 9 which ends with recipe No. 11 for mutton broth. Twenty-seven blank leaves follow. This odd copy may be a dummy for the edition described above or, possibly, for a later unpublished edition.

  • Recherche2 entrees
  • Subjects: entrees,

    • 1. Recherche2 | entrees | a collection | of the latest and | most popular dishes. | By | C. Herman Senn, | author of | "The New Century Cookery Book," "Practical Gastronomy," "French | Menus," "Recherche2 Side Dishes," "Recherche2 Lunch and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc. etc.
      London: The Food and Cookery Publishing Agency; [1907]
      18.5 x 12.5 cm   Pp [1-4] 5-199, [i-v] publ ads   Green cloth  
      GB:   *LCF   LWel  
      US:   ICJ   NN  

      The preface is dated April 1907.
      EngCat records an edition published by Simpkin in May 1907 at 3s 6d; and an edition published by Simpkin in June 1907, quarter-bound in leather, and costing 5s.

    • 2. — Recherche2 | entrees | a collection | of the latest and | most popular dishes. | By | C. Herman Senn, G.C.A. | author of | "The 20th Century Cookery Book," "Practical Gastronomy," "The Menus [{{sic}}] | Book," "Recherche2 Side Dishes," "Recherche2 Luncheon and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc., etc. | Second edition | (revised and enlarged)
      London: The Food and Cookery Publishing Co; [1913]
      18.0 x 12.0 cm   Pp [i-v] vi, [7] 8-218, [i-vi] ads   Green cloth  
      GB:   *OPo(F)  

      The preface to the new edition is dated 1913.
      OPo(F) holds a second copy quarter-bound in leather. It has one more leaf of advertisements at the back of the book.

  • Recherche2 luncheon and dinner sweets
  • Subjects: desserts,

    • 1. Recherche2 | luncheon and | dinner sweets. | By | C. Herman Senn, | author of | "The New Century Cookery Book," "Practical Gastronomy," | "French Menus," "Recherche2 Side Dishes," "Breakfast and Supper | Dishes," "The Practical Cookery Manual," "Chafing-dish and | Casserole Cookery," "Eggs and Omelettes," "Ices and | How to Make Them," "Senn's Culinary | Encyclopaedia," etc. etc.
      London: The Food and Cookery Publishing Agency; [1906]
      18.0 x 12.0 cm   Pp [1-4] 5-155, [i-ii] publ ads   [2s 6d on spine]   Blue cloth with tree design on front  
      GB:   LB   LoEN   *OPo(F)  
      US:   ICJ   NN  

      The foreword is dated May 1906. The contents include "Hot sweets", pages 6-65; "Cold sweets", pages 66-132; "Gateaux, pastry, etc", pages 133-143; and "Sweet sauces", pages 144-149.
      EngCat cites Simpkin as the publisher of the May 1906 edition.

    • 2. — [Another edition, 1911]

      Listed in JCCat 2, AbCat 1971 and CBCat 33. CBCat describes the 1911 edition as the second enlarged edition. AbCat cites Food and Cookery Publishing Agency as the publisher. EngCat records the second enlarged edition published by Food and Cookery Publishing Agency in December 1910.

    • 3. — Luncheon & dinner | sweets | including | the art of ice making | (entirely new and enlarged edition) | by | C. Herman Senn, M.B.E., F.R.H.S. | author of | "The Century Cookery Book," "Practical Gastronomy," | "The Art of the Table," "The Menu Book," "Meals Without Meat," | "Recherche2 Side Dishes," "Breakfast and Supper Dishes," | "The Popular Cookery Guide," "Chafing-dish and Casserole Cookery," | "Eggs and Omelettes," "The Book of Sauces," | "Dictionary of Foods and Culinary Encyclopaedia," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [1-4] 5-173, [i-iii] publ ads   [5s on p i]   Brown cloth  
      GB:   *LB  

      LB dates this edition [1922].
      LoEN and OB each hold an edition which both libraries date [1922]. The title-pages match the LB edition described here and the copies also have twenty-four numbered plates including the frontispiece. The pagination of the LoEN and OB copies, however, differs from the LB volume: it runs [1-3] 4-173, [i-iii] publisher's advertisements.

    • 4. — Luncheon & dinner | sweets | including | the art of ice making | (entirely new and enlarged edition) | by | C. Herman Senn, O.B.E., F.R.H.S. | author of | "The Century Cookery Book," "Practical Gastronomy," | "The Art of the Table," "The Menu Book," "Meals Without Meat," | "Recherche2 Side Dishes," "Breakfast and Supper Dishes," | "The Popular Cookery Guide," "Chafing-dish and Casserole Cookery," | "Eggs and Omelettes," "The Book of Sauces," | "Dictionary of Foods and Culinary Encyclopaedia," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.0 cm   Pp [1-4] 5-173, [i-iii] publ ads   [5s on dust-jacket]   Brown cloth  
      GB:   *OPo(F)  

    • 5. — Luncheon & dinner | sweets | including | the art of ice making | (new edition) | by | C. Herman Senn, O.B.E. | author of | "The Century Cookery Book," "Practical Gastronomy," | "The Art of the Table," "The Menu Book," "Meals Without Meat," | "Recherche2 Side Dishes," "Breakfast and Supper Dishes," | "The Popular Cookery Guide," "Chafing-dish and Casserole Cookery," | "Eggs and Omelettes," "The Book of Sauces," | "Dictionary of Foods and Culinary Encyclopaedia," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.5 cm   Pp [i-ii] ads, [1-4] 5-173, [i-v] ads   [10s 6d on dust-jacket]   Grey cloth  
      GB:   *LCF   LCS  

    • 6. — Luncheon & dinner | sweets | including | the art of ice making | by | C. Herman Senn, O.B.E. | author of | "The Century Cookery Book," "The Art of the Table" | "The Menu Book," "Chafing-dish and Casserole Cookery," | "Eggs and Omelettes," "The Book of Salads," | "Dictionary of Foods and Culinary Encyclopaedia," etc., etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 12.5 cm   Pp [1-4] 5-173, [i-iii] publ ads   [12s 6d on dust-jacket]   Grey-green cloth  
      GB:   *LCS  

      General comments: NUCat has two entries for a "new and enlarged edition" of 173 pages: the volume at NN it dates [19-?]; the others at ICJ, LU and NN it dates [1922]. A comparison of title-pages would reveal whether the copies correspond to the editions at LB or OPo(F) catalogued above.

  • Recherche2 side dishes for breakfast, luncheon, dinner and supper
  • Subjects: meals, breakfast, meals, lunch, meals, dinner, meals, supper, hors d'oeuvres, savouries, salads,

    • 1. Recherche2 | side dishes | for | breakfast, luncheon, dinner, and supper | comprising | hors d'oeuvres, | savouries, salads, & | oriental dishes. | By | Charles Herman Senn | Inspecting and Consulting Chef de Cuisine, National Training | School of Cookery, London | author of | "Practical Gastronomy," "Recherche2 Dinner Recipes," | "Menus and Their Compilation," "Practical Household Recipes," etc.
      London: John Haddon and Co; 1893
      18.0 x 12.0 cm   Pp [i-iv] v-vii [viii], 1-214   Red cloth with chef on front carrying roast poultry on platter  
      GB:   *LCF  

      In the preface, which is dated April 1893, Senn says that this volume is a companion to "Practical gastronomy".

    • 2. — [Title as 1893]
      London: John Haddon and Co; 1894
      18.0 x 12.0 cm   Pp [i-iv] v-vii [viii], [1] 2-214   Blue cloth with chef on front carrying roast poultry on a platter  
      Bib:   B427  
      GB:   *LB   LCF   LWel   LoEN   OB  
      US:   DLC   MB  

      The contents include "Side dishes # hors d'oeuvres", "Sandwiches", "Savoury dishes of fish", "Savoury meat dishes", "Savoury dishes of vegetables", "Savoury dishes of eggs", "Farinaceous and cheese savouries, etc", "Salads and sauces", "Sour fruit salads", "Oriental dishes", "Miscellaneous recipes and sauces" and "Index".

    • 3. — [Another edition, third, 1899]
      US:   ICJ  

      A 243-page edition published in London by Spottiswoode and Co.

    • 4. — [Another edition, fourth, 1901]
      US:   Bookseller's stock  

      Published in London by Spottiswoode and Co Ltd.

    • 5. — [Another edition, 1905]

      AbCat 1971 cites a 243-page edition dated 1905 published by Food and Cookery Publishing Agency.

    • 6. — Recherche2 | side dishes: | Part I. | Hors-d'oeuvres and | sandwiches. | By | C. Herman Senn, | author of | "The New Century Cookery Book," "Practical Gastronomy," "French | Menus," "Recherche2 Entrees," "Recherche2 Lunch and Dinner | Sweets," "Breakfast and Supper Dishes," "Ices and How to | Make Them," "Eggs and Omelets," "A Book of Salads," | "Chafing-dish and Casserole Cookery," etc. etc.
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 11.5 cm   Pp [1-5] 6-102, [i-ii] publ ads   Blue cloth  
      GB:   *LCF  

      NN holds a copy of this title which it dates [1907].
      EngCat cites "Recherche2 side dishes: Part I Hors d'oeuvres and sandwiches" published by Simpkin in October 1907, and having 102 pages.

    • 7. — [Another edition, fifth, nd]

      CBCat 33 cites "Recherche2 side dishes", fifth edition, pages 260, [about 1899], and describes it as "comprising hors d'oeuvres, savouries and salads etc". The book referred to in CBCat 33 may correspond to the entry in EngCat for "Recherche2 side dishes: hors d'oeuvres, sandwiches and savouries", fifth edition, pages 260, 3s 6d, and published by Simpkin in November 1907.% General comments: Many of the recipes in "Recherche2 side dishes" were published again in "Savoury breakfast, dinner and supper dishes" (see below for a description of this work).

  • Savoury breakfast, dinner and supper dishes
  • Subjects: meals, breakfast, meals, dinner, meals, supper,

    • 1. [An edition of "Savoury breakfast, dinner and supper dishes", 1901]

      CBSCat C22 cites an edition of 274 pages dated 1901. EngCat does not record this edition and it is possible that the date printed in CBSCat C22 is a typographical error and should read, "1904", for the edition described immediately below.

    • 2. — Savoury | breakfast, dinner | and supper dishes | by | Charles Herman Senn | Inspector & Consulting Chef, National Training School | of Cookery, London | author of "Practical Gastronomy and Recherche2 Cookery"; "The New Century | Cookery Book"; "The Practical Cookery Manual"; "Ices, and How to Make | Them"; "Cookery for the People"; "The Culinary Encyclopaedia"; | "Cookery for Invalids and Convalescents"; "A Book of Salads"; | etc., etc.
      London: Spottiswoode and Co Ltd; 1904
      18.5 x 12.0 cm   Pp [i-v] vi, 1-8, 8a-8b, 9-274, [i-v] ads   [3s 6d on spine]   Green cloth  
      Bib:   B427  
      GB:   *LB   LoEN   OB  
      US:   ICJ  

      This edition is recorded in EngCat.
      The preface is dated June 1904. The contents include "Dainty breakfast dishes", "Side dishes # cold hors d'oeuvre", "Sandwiches", "Breakfast dishes and after dinner savouries # savoury dishes of fish", "Savoury meat dishes", "Vegetable entremets and savouries", "Savoury egg dishes, omelets, etc", "Farinaceous and cheese savouries", "Salads and salad sauces", "Sour fruit salads", "Oriental dishes, curries, etc", "Miscellaneous recipes and sauces", "Supplementary supper dishes" and "Index".

    • 3. — Savoury breakfast, | dinner & supper dishes. | (Recherche2 side dishes.) | By | Charles Herman Senn, | Inspector and Consulting Chef, National Training School of | Cookery, London, 1892-1908. | Author of "Practical Gastronomy and Recherche2 Cookery"; "The New | Century Cookery Book"; "The Practical Cookery Manual"; "Ices and | How to Make Them"; "Simple Cookery for the People"; "Dictionary | of Food and Culinary Encyclopaedia"; "The Menu Book," | etc., etc. | New edition.
      London: The Food and Cookery Publishing Agency; nd
      18.5 x 12.0 cm   Pp [i-ii] tp, [1-3] 4-260, [i-ii] publ ads   [3s 6d in publ ad]   Green cloth  
      GB:   LCF   *OPo(F)  

      The OPo(F) copy is inscribed on the title-page "C. W. Macdonald. April '10."% General comments: The foreword of the undated edition at OPo(F) states that "the major portion of the recipes given in this book have been taken from "Recherche2 side dishes", recently published", and the title-page of the same undated edition which has the subtitle in parentheses, "Recherche2 side dishes", also acknowledges the origin of the text. A comparison of the chapter headings of the 1904 edition of "Savoury breakfast, dinner and supper dishes" with the chapter headings of the 1894 edition of "Recherche2 side dishes" shows just how closely the one followed the other.

  • Senn's culinary encyclopaedia
  • Subjects: general,

    • 1. Senn's | culinary encyclopaedia | a dictionary | of technical terms, the names of all foods, food and | cookery auxiliaries, condiments and beverages. | Specially adapted for use by | chefs, hotel and restaurant managers, | cookery teachers, housekeepers, etc. | Being a | revised, greatly improved, and up-to-date version of the | original work, entitled "Culinary Dictionary," | by the same author. | By | Charles Herman Senn.
      London: Spottiswoode and Co; 1898
      18.0 x 11.5 cm   Pp [1-2] ads, [i-iv], [1] 2-96, [i-vi] ads   [1s on binding]   Brown cloth  
      GB:   *LB   LG   LWel   LoEN missing   LoEQ   OB  
      US:   MB   MiU   ICJ  

      This is an expanded version of Part VIII, "Culinary dictionary", pages 507-536, from Senn's "Practical gastronomy and culinary dictionary", the first dated edition of which was published in 1892. The preface is by John Charles Buckmaster. The entries are arranged alphabetically from "Aal" to "Zythum".

  • A pocket dictionary of foods and culinary encyclopaedia
    • 1. A pocket | dictionary of foods & | culinary encyclopaedia | by | C. Herman Senn, | author of "The New Century Cookery Book," "Practical | Gastronomy," "French Menus," "Recherche2 Side Dishes," | "Breakfast and Supper Dishes," "The Practical Cookery | Manual," "Chafing-dish and Casserole Cookery," "The | Popular Cookery Book," etc., etc.
      London: The Food and Cookery Publishing Agency; [1908]
      14.5 x 12.0 cm   Pp [1-6] 7-158, [i-ii] publ ads   [2s on spine]   Blue cloth  
      GB:   LCF   LCS   LMPo(WH)   LoEN   LoEQ   OB   *OPo(F)  
      US:   ICJ   NN  

      The preface is dated 1908. LoEN and OB date this edition [1909].
      The LCF copy has blank leaves inserted between each printed leaf. The text is marked with changes, and additional entries are written on the blank pages.
      In EngCat there are two entries for the book for the year 1908: an edition published by Simpkin in August 1908 and an edition published by Food and Cookery in December 1908.

    • 2. — Dictionary of foods | and | culinary encyclopaedia | by | C. Herman Senn, G.C.A., F.R.H.S., M.I.H. | author of | "The New Century Cookery Book," "Practical Gastronomy," | "French Menus," "Recherche2 Side Dishes," "Breakfast and | Supper Dishes," "The Practical Cookery Manual," "Chafing- | dish and Casserole Cookery," "The Popular Cookery Book," | "Meals Without Meat," "The War Time Cooking Guide," | "How to Cook Vegetables," "The Art of the Table," | "A Book of Sauces," etc. etc.
      London: The Food and Cookery Publishing Co; [1919]
      16.0 x 10.5 cm   Pp [i-iv], 1-165 [166], [i-x] ads   Brown cloth  
      Bib:   A115   B427  
      GB:   *Priv coll  
      US:   DLC   OClW  

      The preface is dated 1919.

    • 3. — [Another edition, fourth, [1920]]
      Bib:   Noling 368  
      US:   Bookseller's stock   DNAL   ICJ   OCU  

      This 165-page edition was published in London by The Food and Cookery Publishing Co. The preface is dated 1920.

    • 4. — Dictionary of | foods | and | culinary encyclopaedia | by | C. Herman Senn, O.B.E. | author of | "The Century Cookery Book," "The Menu Book," "Recherche2 | Entrees," "Luncheon and Dinner Sweets," "The Popular Cooking | Guide," "Chafing-dish and Casserole Cookery," "Home-made | Summer and Winter Drinks," "Cookery for Invalids," "Meals | Without Meat," "The Art of the Table," "A Book of Sauces," | etc., etc. | Fifth edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      16.5 x 10.0 cm   Pp [i-ii] iii-iv, 1-188   Green cloth  
      Bib:   Noling 368  
      GB:   *LB   LCF   LoEN   OB  
      US:   NN   DNAL  

      The preface is undated. LB and OB date the fifth edition [1930]; LoEN and NUCat date it [1931].

    • 5. — [Title as fifth edition] | Sixth edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      16.5 x 10.0 cm   Pp [i-ii] iii-iv, 1-188   Green cloth  
      GB:   *LoEN  
      US:   LU  

      The preface is undated. The LoEN copy retains the original dust-jacket.

    • 6. — Dictionary of | foods | and | culinary encyclopaedia | by | C. Herman Senn, O.B.E. | Eighth edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      16.5 x 10.0 cm   Pp [i-ii] iii-iv, 188   [8s 6d on dust-jacket]   Red cloth  
      Can:   BVaP  
      GB:   *OPo(F)  
      US:   MB  

      The preface is undated.

    • 7. — [Title as eighth edition] | Ninth edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      16.5 x 10.0 cm   Pp [i-ii] iii-iv, 1-188   Red cloth  
      GB:   *ChAVe  

      The preface is undated.

    • 8. — Dictionary | of foods | and | cookery terms | C. Herman Senn OBE | Revised by | Harold C. Clarke MHCI
      London: Ward, Lock Ltd; [1972]
      18.5 x 12.0 cm   Pp [i-vi], 1-164   Maroon cloth  
      Bib:   A115  
      GB:   *LB   LCF   OB  

    • 9. — Dictionary | of foods | and | cookery terms | C. Herman Senn OBE | Revised by | Harold C. Clarke MHCIMA, AMBIM
      London: Ward, Lock Ltd; [1973]
      18.0 x 11.5 cm   Pp [i-vi], 1-164   Paper  
      GB:   *LB   OB  

      This is a reprint of the 1972 edition. It also appeared hardbound.% Other editions: NUCat and Bitting 427 cite an edition in German, "Kulinarisches Lexikon und Menubuch", Luzern: Verlag der Union Helvetia, 1908.

  • Senn's egg cookery
  • Subjects: eggs,

    • 1. Senn's | egg cookery. | Being | 250 ways of cooking and serving | eggs and omelets. | By | C. Herman Senn, | author of | "The New Century Cookery Book," | "Practical Gastronomy," | "The Practical Cookery Manual," | "Ices and How to Make Them," | "Senn's Culinary Encyclopaedia," | "Recherche2 Side Dishes," | "Breakfast, Lunch and Supper Dishes," | "French Menus," | etc. etc.
      London: The Food and Cookery Publishing Agency; [1905]
      18.5 x 10.0 cm   Pp [1-3] 4-110, [i-ii] ads   [1s 6d on binding]   Red cloth  
      GB:   *LCF  
      US:   NN  

      The introductory section, "Eggs as food", is dated April 1905. The text contains 256 numbered recipes.

  • How to cook eggs and omelets in 250 different ways
    • 1. How to cook | eggs and omelets | in | 250 different ways. | By | C. Herman Senn, | author of | "The New Century Cookery Book," | "Practical Gastronomy," | "The Practical Cookery Manual," | "Ices and How to Make Them," | "Senn's Culinary Encyclopaedia," | "Recherche2 Side Dishes," | "Breakfast, Lunch and Supper Dishes," | "French Menus," | etc. etc.
      London: The Food and Cookery Publishing Agency; [1905]
      18.5 x 10.5 cm   Pp [1-3] 4-110, [i-ii] ads   [1s 6d on binding]   Red cloth  
      GB:   LWel   *OPo(F)  
      US:   DNAL   ICJ  

      On the title-page "Supper Dishes," is incorrectly followed by a single quotation-mark only. The introductory section, "Eggs as food", is dated April 1905.

  • Eggs and omelets: how to cook them in 250 different ways
    • 1. Eggs and omelets | how to cook them | in | 250 different ways. | By | C. Herman Senn, | author of | "The New Century Cookery Book," | "Practical Gastronomy," | "The Practical Cookery Manual," | "Ices and How to Make Them," | "Senn's Culinary Encyclopaedia," | "Recherche2 Side Dishes," | "Breakfast, Lunch and Supper Dishes," | "French Menus," | etc. etc.
      London: Ward, Lock and Co Ltd; 1905
      18.0 x 10.0 cm   Pp [1-3] 4-110, [i-ii] ads   Green cloth  
      GB:   *LB   LoEN   OB  

    • 2. — How to cook | eggs and omelets | in 300 different ways | by | C. Herman Senn, G.C.A., F.R.H.S. | author of | "The New Century Cookery Book," "The Cookery | Manual," "The Culinary Encyclopaedia," | "The Menu Book," etc.
      London, Melbourne and Toronto: Ward, Lock and Co Ltd; 1915
      19.0 x 10.0 cm   Pp [1-4] 5-131   Green cloth  
      GB:   *LB   LWel   LoEN   OB  

    • 3. — [Title as 1915]
      London and Melbourne: Ward, Lock and Co Ltd; nd
      Bib:   B428  
      US:   *DLC   WU   NN   ICJ  

      The title-page is identical in proportion and printed word to that of the LB [1930?] edition described immediately below, except that here "Printed in Great Britain" appears at the bottom of the page below the places of publication.
      DLC dates this edition [1915]. Its copy lacks the final leaves from page 129 on.
      NUCat indicates that WU, NN and ICJ hold the same edition as DLC; however, the standard cataloguing data supplied to the compilers of NUCat would not reveal the fine distinction between the DLC and LB [1930?] editions. A closer examination of the title-pages of the WU, NN and ICJ copies is needed to determine whether they match the DLC or LB editions.
      The Bitting 428 entry refers to the DLC copy in the Bitting collection.

    • 4. — [Title as 1915]
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 11.5 cm   Pp [1-4] 5-131, [i] ad   Brown cloth  
      GB:   *LB  

      Unlike the edition at DLC described immediately above, "Printed in Great Britain" does not appear on the title-page.
      All the editions up to and including that dated 1915 were printed on narrow-format paper measuring 10.0-10.5 cm in width. The leaves of this edition are 11.5 cm wide; the publisher, however, has kept the narrow columns of text of the early editions, resulting in very wide margins.
      LB dates this edition [1930?].

    • 5. — How to cook | eggs and omelets | in 300 different ways | by | C. Herman Senn, O.B.E. | author of | "The Century Cookery Book," "The Menu Book," | "The Art of the Table," "Meatless Dishes," etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.0 x 12.0 cm   Pp [i-ii] ads, [1-4] 5-131, [i-iii] ads   [6s on dust-jacket]   Red cloth  
      GB:   LCF   *OPo(F)  

      The LCF copy is identical to that at OPo(F) except that the price on the dust-jacket is 5s.

    • 6. — How to cook | eggs and omelets | in 300 different ways | by | C. Herman Senn, O.B.E., G.C.A., | F.R.H.S. | author of | "The Century Cookery Book," "The Menu Book," | "Luncheon and Dinner Sweets," "Breakfast | Dishes and Savouries," "Summer and | Winter Drinks," etc. | New edition
      London and Melbourne: Ward, Lock and Co Ltd; nd
      18.5 x 11.5 cm   Pp [1-4] 5-131, [i] publ ad   Red cloth  
      GB:   LB destroyed   LCS   *LoEN   OB  

      LB, LoEN and OB date this edition [1935].% General comments: Although I cannot be sure of the chronological order of all the editions, I have arranged them in what seems the most likely sequence. The only entry in EngCat for the earlier version of the book showing 250 ways gives the title, "Egg cookery. 250 ways of cooking and serving eggs and omelets.", and describes the book as published by Simpkin in May 1905.

  • Simple cookery for the people
  • Subjects: general,

    • 1. Simple cookery | for the | people. | "Easy & economical dishes." | By | Ch. Herman Senn, | author of | The New Century Cookery Book," "The Practical Cookery Manual," | "Cookery for the Sick and Convalescent," etc. etc.
      Westminster, SW: The Food and Cookery Publishing Agency; nd
      15.0 x 10.0 cm   Pp [3-6] 7-50, [i-ii] ads   [1d on binding]   Blue paper  
      US:   *NN  

      On the title-page there are no opening quotation-marks preceding "The New Century...".
      This appears to be the sixth edition since in the introduction Senn says, "Encouraged by the excellent reception... to a similar brochure of which five editions were published...." NN dates this edition [1908]. The contents are printed on the title-page.
      The earliest reference to this title in EngCat is for an edition published by Simpkin in April 1908. No edition number is cited.

    • 2. — Simple | cookery | for the | people | "Easy and economical dishes." | By Ch. Herman Senn. | Author of | "The New Century Cookery Book," | "The Practical Cookery Manual," | "Cookery for Invalids and the Convalescent," etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      16.5 x 10.0 cm   Pp [1-4] 5-51, [i] ad   [1d on binding]   Blue paper  
      GB:   *LCF  

      The edition number, seventh, is printed on the binding. The contents are listed on the title-page.

    • 3. — Simple | cookery | for the | people | "Easy and economical dishes." | By C. Herman Senn. | Author of | "The New Century Cookery Book," | "The Practical Cookery Manual," | "Cookery for Invalids and the Convalescent," etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      16.0 x 10.0 cm   Pp [1-3] 4-59, [i] ad   [1d on binding]   Grey paper  
      GB:   LCF   *OPo(F)  

      The edition number, eighth, is on the binding. The contents are listed on the title-page.

    • 4. — Simple | cookery | for the | people | "Easy & economical dishes" | by C. Herman Senn | author of | "The New Century Cookery Book," | "The Practical Cookery Manual," | "Cookery for Invalids," etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      15.5 x 10.0 cm   Pp [1-4] 5-62, [i-ii] ads   [1d on binding]   Green paper  
      GB:   *LCF  

      The edition number, ninth, is on the binding and is cited in the introduction. The contents are printed on the title-page.

    • 5. — Simple | cookery | for the | people | "Easy & economical dishes" | by | C. Herman Senn | author of "The New Century Cookery Book," "The Practical | Cookery Manual," "Cookery for Invalids," | "Meals Without Meat," etc., etc.
      London: The Food and Cookery Publishing Agency; nd
      15.5 x 10.0 cm   Pp [1-4] 5-64   [1d on binding]   Pink paper  
      Bib:   B428  
      GB:   *LB   LCF  
      US:   DLC  

      The edition number, tenth, is on the binding. The contents are printed on the title-page. In the introduction Senn says he has provided "the average war-time cost". LB dates the tenth edition [1918].

    • 6. — Simple cookery | for the people | easy and economical dishes | by | C. Herman Senn, M.B.E. | author of "The Century Cookery Book," "The | Menu Book," "Luncheon and Dinner | Sweets," "The Art of the | Table," etc.
      London and Melbourne: Ward, Lock and Co Ltd; 1925
      17.5 x 11.5 cm   Pp [1-2] 3-62, [i-ii] ads   [2d on binding]   Grey paper  
      GB:   *LCF  

      The edition number, eleventh, is on the binding and is cited in the introduction.

    • 7. — Simple cookery | for the people | easy and economical dishes | by | C. Herman Senn, O.B.E. | author of "The Century Cookery Book," "The | Menu Book," "Luncheon and Dinner | Sweets," "The Art of the | Table," etc.
      London and Melbourne: Ward, Lock and Co Ltd; nd
      17.0 x 11.0 cm   Pp [1-2] 3-62, [i-ii] publ ads   [2d on binding]   Grey paper  
      GB:   *LCF  

      The edition number, twelfth, is on the binding and is cited in the introduction.% General comments: Page 1 of the introduction to Senn's "The people's kitchen", [1912], says that "Simple cookery for the people" originally appeared in a 4-page pamphlet. The scarcity of the early editions of "Simple cookery for the people" must be due in part to the ephemeral nature of such small pamphlets.


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