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Lot 253
“An astonishing effort from the Rothschild family, the 2009 l’Evangile may be the reference point offering from this estate for decades to come. It exhibits a sumptuous bouquet of caramels, black raspberry liqueur, blackberries, violets, graphite and truffles. The striking aromatics, massive, full-bodied mouthfeel and multilayered palate that resembles a skyscraper in the mouth offer an abject lesson in great winemaking, extraordinary terroir, and the ability to combine power with precision, elegance and freshness. This is unquestionably a huge wine, but it also possesses mindboggling complexity and finesse.” – Robert Parker 100/100. 75cl. 1 wooden case of 6 bottles.
Lot 7
NO RESERVE Boni Ada. La cucina romana. Contributo allo studio e alla documentazione del folklore romano. Prima edizione I-V migliaio. Roma: Edizioni Della Rivista Preziosa, s.d. [1930 circa].In-8° (mm 245x170). Pagine 134, [10], con tavole illustrative. Lievi bruniture, qualche pagina con strappi o piccole macchie. Legatura moderna in mezzo marocchino, carta marmorizzata ai piatti, titoli in oro al dorso a 5 nervi. La cucina romana è un sintetico ricettario di 144 e 9 capitoli. Definito dalla sua autrice opera "di volgarizzazione culinaria" è pubblicato per stabilire l'ortodossia della cucina di una romanità definita buongustaia e amante del buon vino. Materie prime di base sono nella "triade insuperabile" di piselli, fave, carciofi. Poi abbacchio, capretto e agnello nel periodo pasquale e infine pecorino e ricotta "di cui a Roma di fa uso enorme".SI AGGIUNGE: Pellaprat Henri-Paul. L'Art Culinaire Moderne... Paris: Comptoir Française du Livre, s.d. [1946 circa]. In-4°(mm 260x185). Pagine 738, con illustrazioni a colori e in bianco e nero. Carte lievemente brunite sui bordi. Legatura editoriale in percallina blu, titoli dorati al piatto anteriore e al dorso, contropiatti e sguardie in carta decorata, sovraccoperta illustrata a colori. Sovraccoperta con strappi e minime mende sui bordi.Boni Ada. La cucina romana. Contributo allo studio e alla documentazione del folklore romano. Prima edizione I-V migliaio. Roma: Edizioni Della Rivista Preziosa, s.d. [1930 circa]. 8° (245x170 mm). 134, [10] pages, with illustrated plates. Light browning, a few rips and spots. Modern half morocco, marbled paper at the covers, gilt titles at the spine with 5 raised bands. La cucina romana is a concise book of 144 and 9 chapters. Defined by its author "culinary vulgarization", has been published to establish the orthodoxy of a Roman cuisine, gourmet and good wine lover. Basic raw materials are in the "insurmountable triad" of peas, broad beans, artichokes. Then lamb and goat in the Easter period and finally pecorino and ricotta "di cui a Roma di fa uso enorme". ADDING: Pellaprat Henri-Paul. L'Art Culinaire Moderne... Paris: Comptoir Française du Livre, s.d. [1946 circa]. 4° (260x185 mm). 738 pages, illustrated in black and white. Leaves slightly browned at the margins. Blue paperback, gilt titles to the upper cover and the spine, pastedowns and flyleaves in decorated paper, dustjacket illustrated in colours, with minimal tears and losses to the margins.
Lot 257
SUNDRY GLASSWARE'S INCLUDING MOULDED GLASS AND PEWTER DUCK FORM DECANTER, A MOULDED GLASS EWER SHAPED PEDESTAL DECANTER AND STOPPER, SIX AMBER GLASS TUMBLERS WITH SIMPLE RAISED DECORATION AND A PAIR OF EIGHTEENTH CENTURY STYLE WINE GLASSES WITH AIR TWIST STEMS AND ENGRAVED WITH FRUITING VINES ETC....
Lot 140
13 bottles of wine and spirits to include wine, Bucks Fizz, fortified wine - also included in the lot are 5 miniature bottles of whisky with glass and a miniature bottle of Martell with glass - This lot MUST be paid for and collected, or delivery arranged, no later than close of business on Tuesday. Please do not bid if you are unable to comply
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