COOKERY The Arnold Shircliffe Books on Cookery XV_XX Century in many languages, Elizabethan Trenchers, Pamphlets, Mss, Prints, Drawings, Over Twelve Thousand Menus, Also General Literature

New York. Parke-Bernet Galleries. 1954.


8vo., original wrappers. Wrappers a little sunned otherwise a very good copy.

Auction catalogue for the renowned Arnold Shircliffe collection of Cookery books.

Arnold Shircliffe spent his life in the catering trade, working in almost every branch of it. He held jobs in railroad dining cars, the Army, hotels, clubs, and restaurants. He began as supervisor of a dining car in 1902, remaining in that occupation for a couple of decades before becoming catering manager of the Edgewater Beach Hotel in Chicago. While there he published the Edgewater Beach Hotel Salad Book in 1926. Around 1936 he became manager of the restaurant in Chicago’s Wrigley Building, then known as Grayling’s, a position he held until his death in 1952.

By 1928 he had amassed an impressive collection of cook books that included a first edition of Hannah Glasse’s The Art of Cookery Made Plain and Easy published in London in 1747. Somewhat later he began to collect menus.

In 1954 Arnold’s son Harold auctioned his father’s collection which by then was vast and focused mainly on antique cook books. It also included what was described in the auction catalogue of the Parke-Bernet Galleries in NYC as “the Pride and Joy of His Life,” about 14,000 menus.