Bacchus & Cordon Bleu [Lebour-Fawsett, Emilie]
New Guide for the Hotel, Bar, Restaurant, Butler and Chef.
Publisher: W. Nicholson & Sons, London;
Date of Publication: 1885
Stock Code: 8683
FIRST EDITION, with Preface dated September 1885. Octavo, pp. 496. Bevelled midnight blue cloth with gilt titles and decoration to spine and upper board and blind-ruled double border to boards. Primrose yellow endpapers. Spine a little rubbed at tips and gilt slightly dull; slight wear to corners, and upper board bumped at central fore-edge. Text-block edge and endpapers lightly foxed, with front past-down a little rippled and tidy ownership inscription to ffep. Contents crisp with no annotation: a Very Good copy.
“Being a Hand Book for the Management of Hotel and American Bars, and the Manufacture of the Principal New and Fashionable Drinks”, the work is divided into two parts. The First Part by Bacchus and deals with home brewing, manufacture of wines,spirits, liqueurs and cordials and the preparation of modern drinks including cocktails and the first appearance in print of the Fred Collins Fiz (sic), now more usually spelled with an additional “Z”. Other drink recipe’s include the tempting ‘Coney Island Refresher’ the ‘Mulberry Smash’ and the ‘Stonewall Jackson’. The second part, by Emilie Lebour-Fawsett under the pseudonym of Cordon Bleu, covers cookery, confectionary and baked goods suitable for social occasions such as luncheon parties, balls and public dinners. A notable book in the development of cocktails (specifically American) and their recipes.
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