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WELLS, Robert   


Although Wells wrote mainly for the trade, he addressed some of his works # "Ornamental confectionery", "The pastrycook and confectioner's guide" and "Toffee and sweets" # to the amateur or home cook as well. "Pleasant drinks" must also have been intended in part for home use since home-made wines feature in the title and the trade is not mentioned anywhere in the book. The other volumes catalogued below are directed solely towards the baking profession but, since they do contain recipes and information which may be of interest to amateur cooks, they have been included in this bibliography. The advertisement to the third edition of "The bread and biscuit baker's and sugar-boiler's assistant", for example, refers to the book's favourable reception by both the baking trade and the public. "The modern practical bread baker", dated [1892] by LoEN and [1893] by OB, concerns baking on a truly commercial scale and is not described fully here. Another edition of this work, also undated, was published in 1903 under the title, "The new system of making bread" (copies at LoEN, NN, MiD, KMK and ICJ).

  • The bread and biscuit baker's and sugar-boiler's assistant
  • Subjects: baking,

    • 1. The | bread and biscuit baker's | and | sugar-boiler's assistant | including a large variety of modern recipes | for | bread # tea cakes # hard and fancy biscuits # | buns # gingerbreads # shortbreads # pastry # | custards # fruit cakes # small goods for | small masters # confections in sugar # | lozenges # ice creams # preserving | fruit # chocolate, etc. etc. | with remarks on | the art of bread-making | and | chemistry as applied to bread-making | by | Robert Wells | practical baker, confectioner, and pastrycook, Scarborough
      London: Crosby Lockwood and Son; 1889
      18.5 x 12.0 cm   Pp [1-2] ads, [i-iii] iv [v] vi-xii, [1] 2-98, [i-ii] ads, [1] 2-40 publ ads, [1] 2-16 publ ads, [i-ii] ads   [2s on binding]   Blue cloth  
      GB:   LB   *LoEN   OB  
      US:   LU  

      The preface is dated Scarborough, October 1888. There are 256 numbered recipes. LB dates the book 1889 [1888].

    • 2. — [Title as 1889] | Second edition, with additional recipes.
      London: Crosby Lockwood and Son; 1890
      18.5 x 12.0 cm   Pp [1-2] ads, [i-iii] iv [v] vi-xii, [1] 2-106, [i-ii] ads, [1] 2-40 publ ads, [1] 2-16 publ ads, [i-ii] ads   [2s on binding]   Brown cloth  
      GB:   LB   LCS   *LoEN   OB  

      The advertisement to the second edition, dated August 1889, states that new to this edition are some additional recipes for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use, together with some remarks on the subject by Professors Jago and Graham." The text contains 263 numbered recipes.

    • 3. — [Title as 1889] | Third edition, revised and enlarged
      London: Crosby Lockwood and Son; 1896
      18.0 x 12.0 cm   Pp [1-2] ads, [i-iii] iv [v] vi-xii, [1] 2-110, [i-ii] ads, [1] 2-48 publ ads, [1] 2-16 [17-18] publ ads   [2s on binding]   Yellow cloth  
      GB:   LB destroyed   LoEN   OB   *OPo(F)  
      US:   FTaSU  

      The advertisement to the third edition is dated December 1895.

    • 4. — [Another edition, fourth, 1902]
      Bib:   A42   B491  
      US:   ICJ   NN  

      Published in London by Crosby Lockwood and Son.

    • 5. — [Another edition, 1907]

      Cited in JLCat 110.

    • 6. — The | bread and biscuit baker's | and | sugar-boiler's assistant | including a large variety of modern recipes | for | bread # tea cakes # hard and fancy biscuits # | buns # gingerbreads # shortbreads # pastry # | custards # fruit cakes # small goods for | small masters # confections in sugar # | lozenges # ice creams # preserving | fruit # chocolate, etc. etc. | with | the new methods of quick sponging | by | Robert Wells | practical baker, confectioner, and pastrycook, Scarborough | Sixth edition, revised and further enlarged
      London: Crosby Lockwood and Son; 1913
      18.5 x 12.0 cm   Pp [i-iii] iv [v] vi-xii, [1] 2-110   [1s on binding]   Pink paper with floral design on front  
      GB:   *LoEN  

      The cover-title is "The bread and biscuit baker".

    • 7. — [Title as LoEN sixth edition]
      London: Crosby Lockwood and Son; New York: D. Van Nostrand Co; 1913
      US:   MH   MCR  

      Like the edition at LoEN described immediately above, this edition is numbered sixth and dated 1913. Here, however, New York is included as a place of publication in the imprint.
      I have taken the title and imprint information from a photocopy of the title-page supplied by MCR.

    • 8. — [Another edition, seventh, 1921]
      US:   MiD  

      Published in London by Crosby Lockwood and Son.

    • 9. — [Title as LoEN sixth edition] | Eighth impression
      London: Crosby Lockwood and Son; 1929
      Pp [i-iii] iv [v] vi-xii, [1] 2-110, [1] 2-7 [8] publ ads   Green cloth  
      GB:   *LCS  

      The series title, "Lockwood's manuals", is on the binding.

  • Bread, cakes, buns and biscuits
  • Subjects: baking,

    • 1. Bread, cakes, buns, | and biscuits: | how to make them. | A manual for every-day use, being a handy guide | for the progressive baker and confectioner. | By Robert Wells, | author of "The Bread and Biscuit Baker," etc., "The New System of | Making Bread," etc., etc.
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; nd
      15.0 x 12.0 cm   Pp [i-v] vi-vii [viii], [1] 2-96   [1s on binding]   Yellow paper covered boards  
      GB:   LB destroyed   *LoEN   OB  
      US:   ICJ   MiD   NN  

      The preface is dated Scarborough, 1 December 1903. LB and OB date the book [1904]; LoEN dates it [1905].

  • The modern flour confectioner
  • Subjects: baking,

    • 1. The modern | flour confectioner | wholesale and retail | containing a large collection of | recipes for cheap cakes, biscuits, etc. | with remarks on the ingredients used in | their manufacture | to which are added | recipes for dainties for the working-man's table | by | Robert Wells | author of "The Bread and Biscuit Baker's and Sugar-boiler's Assistant," | "The Pastrycook and Confectioner's Guide," "Designs for | Ornamental Confectionery," etc., etc.
      London: Crosby Lockwood and Son; 1891
      18.0 x 12.0 cm   Pp [i-v] vi [vii] viii-xiv, [1] 2-113, [i] publ ads, [1] 2-40 publ ads, [1] 2-16 publ ads   [2s on binding]   Green cloth  
      GB:   LB destroyed   LCF   LCS   LoEN   OB   *OPo(F)  
      US:   DP  

      The preface is dated January 1891. The text contains 259 numbered recipes.

    • 2. — [Another edition, second, 1903]
      US:   ICJ   NN  

      The second edition of 113 pages was published in London by C. Lockwood and Son.

    • 3. — [Another edition, 1906]

      Described in CBCat 34 as having 113 pages.

    • 4. — [Another edition, fourth, 1913]
      US:   MiD   NN  

      Published in London by Crosby Lockwood and Son and having 113 pages.

    • 5. — [Another edition, sixth, 1930]

      CBCat 25 cites "Confectionery, wholesale and retail", sixth edition, 1930, pages 113.

  • Ornamental confectionery
  • Subjects: icing and piping, cakes,

    • 1. Ornamental confectionery | a guide for | bakers, confectioners, and pastrycooks | including | a variety of modern recipes, and remarks on | decorative and coloured work | with upwards of one hundred original designs | by | Robert Wells | practical baker, confectioner, and pastrycook | author of "The Bread and Biscuit Baker's and Sugar-boiler's | Assistant" and "The Pastrycook and Confectioner's Guide"
      London: Crosby Lockwood and Son; 1890
      18.5 x 12.0 cm   Pp [i-v] vi [vii] viii-xii, [1] 2-96, [i-iv] publ ads, [1] 2-40 publ ads, [1] 2-16 publ ads   Blue cloth with cake on front  
      GB:   LB destroyed   *LCF   LWel   LoEN   OB  

      This book is heavily criticised by Herr Theodore Willy in his work, "All about piping", of 1891. Willy says that Wells stole his illustrations from other papers and claimed them as his own. Willy also reproduces a highly critical review of "Ornamental confectionery" from the "British and foreign confectioner", June 1890, which finds the text not up-to-date and containing very bad instructions.

    • 2. — [Another edition, 1911]
      Bib:   B491  
      US:   MiD  

      Bitting 491 cites London: Crosby Lockwood and Son, 1911, pages xii, 96. NUCat describes this edition, held by MiD, as the third.

    • 3. — [Another edition, [1927?]]
      US:   NN  

      NUCat cites London: C. Lockwood and Son, [1927?], pages xii, 96, at NN.

  • The pastrycook and confectioner's guide
  • Subjects: pastry, confectionery,

    • 1. The | pastrycook & confectioner's | guide | for | hotels, restaurants, and the trade in general | adapted also for family use | including a large variety of modern recipes | for | bread # cakes # fancy biscuits # ice creams and water | ices # jellies # pies, puddings, and custards # | joints # meat pies and dishes # poultry | and game # ornamental sugar- | work and butter-work | etc. etc. | and | useful hints and instructions | by | Robert Wells | practical baker, confectioner, and pastrycook | author of "The Bread and Biscuit Baker's and Sugar Boiler's Assistant"
      London: Crosby Lockwood and Son; 1889
      18.0 x 11.5 cm   Pp [i-v] vi [vii] viii-xv [xvi], [1] 2-108, i-iv ad and publ ads, [1] 2-31 [32] 33-40 publ ads, [1] 2-16 publ ads   [2s on binding]   Green cloth  
      GB:   LB destroyed   LCF   LoEN   OB   *OPo(F)  

      In the preface, which is dated Scarborough, April 1889, Wells refers to himself as a man "of about thirty years' experience in the trade". The text contains 307 numbered recipes.

  • The pastrycook and confectioners' guide
    • 1. The | pastrycook & confectioners' [{{sic}}] | guide | for hotels, restaurants, and the trade in general | adapted also for family use | including a large variety of modern recipes | for | bread # cakes # fancy biscuits # ice creams and water | ices # jellies # pies, puddings, and custards # | joints # meat pies and dishes # poultry | and game # ornamental sugar | work & butter-work, etc. | with useful hints and instructions | by Robert Wells | practical baker, confectioner, and pastrycook | author of the "Bread and Biscuit Baker's and Sugar Boiler's Assistant" | Second edition, revised
      London: Crosby Lockwood and Son; 1892
      18.0 x 12.0 cm   Pp [i] ht, i ad, [iii] tp, ii ad, [v] vi [vii] viii-xv, iii ad, [1] 2-108, iv-vii ads, [1] 2-40 publ ads, [1] 2-16 publ ads   [2s on binding]   Green cloth  
      GB:   LB destroyed   LWel   *LoEN   OB  

      Note that on the title-page the title reads, "The pastrycook & confectioners' guide", but returns on the half-title to the singular "confectioner's" of the first edition.
      There is a note to the second edition dated December 1891.

    • 2. — [Another edition, third, 1899]
      US:   ICJ   NN   OrP  

      Published in London by C. Lockwood and Son.

    • 3. — [Another edition, fourth, 1906]

      Cited in AbCat September 1975 and JLCat 110.

    • 4. — [Another edition, fifth, 1913]
      US:   NN  

      Published in London by C. Lockwood and Son.

    • 5. — The | pastrycook & confectioner's | guide | for hotels, restaurants, and the trade in general | adapted also for family use | including a large variety of modern recipes | for | bread # cakes # fancy biscuits # ice creams and water | ices # jellies # pies, puddings, and custards # | joints # meat pies and dishes # poultry | and game # ornamental sugar- | work & butter-work, etc. | with useful hints and instructions | by Robert Wells | practical baker, confectioner and pastrycook | author of the "Bread and Biscuit Baker's and Sugar Boiler's Assistant" | Sixth impression
      London: Crosby Lockwood and Son; 1929
      18.5 x 12.0 cm   Pp [i-v] vi [vii] viii-xv [xvi], [1] 2-108, [i-iv] publ ads   Green cloth  
      Bib:   B492  
      GB:   *LCS  

      The series name, "Lockwood's manuals", is on the binding.

  • Pleasant drinks
  • Subjects: beverages, ice-cream,

    • 1. Pleasant drinks, | effervescing mixtures, | syrups, cordials, home-made wines, | claret and other cups, | ices. | Selected and compiled | by Robert Wells, | author of | "The Bread and Biscuit Baker," "Toffee and Sweets," etc., etc.
      Manchester: Abel Heywood and Son; London: Simpkin Marshall, Hamilton, Kent and Co Ltd; nd
      15.0 x 12.0 cm   Pp [i-ii] publ ad, [1-9] 10-93 [94]   [1s on binding]   Yellow paper covered boards  
      GB:   LB destroyed   *LoEN   OB  
      US:   NN  

      LB dates the book [1908]; LoEN and OB date their copies, both acquired in February 1909, [1909]. NN suggests [1928?].

  • Toffee and sweets
  • Subjects: candies,

    • 1. Toffee and sweets | how to make them; | or, the art of sugar-boiling made easy. | Being a compendium of useful hints, instructions, | and recipes. | Specially adapted for the trade or the amateur. | By Robert Wells, | author of "The Modern Practical Bread Baker;" "The Bread and Biscuit | Baker;" "The Pastry Cook and Confectioner's Guide;" "The Modern | Flour Confectioner;" and "Ornamental Confectionery."
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall Hamilton, Kent and Co Ltd; nd
      14.0 x 11.0 cm   Pp [1-2] publ ads, [i-v] vi-viii, [1] 2-67 [68], [i-ii] publ ads   Rebound  
      GB:   LB destroyed   *LoEN   OB  
      US:   NN  

      LB and LoEN date the book [1893]; OB dates it [1894]. The OB copy is bound in yellow paper covered boards and bears the price of 1s on the front face of the binding.

    • 2. — [Another edition, 1975]

      CBCat 21 and JLCat 117 cite a modern facsimile of the 1893 edition.

  • Wells' cakes and buns
  • Subjects: cakes,

    • 1. Wells' | cakes and buns, | a new practical handbook for bakers and | confectioners, | containing | instructions, recipes, &c., for the latest and | most popular specialties known and | unknown to the trade. | With remarks on creaming and mixing cakes of all | kinds. Also precautionary instructions on the | proper manner of beating sponge cake | batters, &c. &c.
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; [1897]
      14.5 x 11.5 cm   Pp [i-vii] viii, [1-3] 4-70   [1s on binding]   Yellow paper covered boards  
      GB:   LB destroyed  
      US:   *NNNAM  

      The preface is dated Scarborough, 1897. LB dates its destroyed copy [1898]. EngCat records "Cakes and buns" published in July 1898.

    • 2. — Cakes and buns, | a new practical handbook for bakers and | confectioners, | containing | instructions, recipes, &c., for the latest and | most popular specialities known and | unknown to the trade. | With remarks on creaming and mixing cakes of all | kinds. Also precautionary instructions on the | proper manner of beating sponge cake | batters, &c., &c. | By Robert Wells. | Second edition.
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; nd
      15.0 x 12.0 cm   Pp [1-2] ad, [i-vii] viii [ix-x], [1] 2-70   [1s on binding]   Yellow paper covered boards  
      GB:   *OPo(F)  


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