Household Books Published in Britain: all volumes


Practical gastronomy and culinary dictionary

By SENN, Charles Herman

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.

Frontispiece from Practical gastronomy