Vevey, Switzerland: Peter Cailler Kohler Swiss Choc. Co., Inc., 1942. Pamphlet. 5 x 3 in. Fold out brochure. Contains 18 delicious sugar saving desert recipes made with Nestle's semi-sweet chocolate. Includes desserts such as; Chocolate Chip Ice Cream, Creamy Chocolate Pie, and Short-Cut Fudge. François-Louis Cailler was the first Swiss..... More

Cambridge, MASS. THE STANDARD DIARY COMPANY, 1939. Hardcover. Unpaginated. 17 x 10 cm. A intriguing account of life on a farm in New England in 1939 at the outset of World War II. Our diarist writes everyday, beginning with the weather, followed by the various tasks he has completed during..... More

Le Roy, NY: G.F. Corp. 1933. Staplebound wraps. 23 pages, 14.5 x 10 cm. The "48 Fascinating New Recipes" included in this book are prefaced by a brief story about Mrs. Dewey and her family's experience with the new Jell-O. She is shocked by the new packaging, the enhanced fruit..... More

Brooklyn: c. 1962. Spiral bound. 146 pages. 22 x 14 cm. A community cookbook featuring recipes contributed by members of the Brooklyn Wellesley Club. The women represented here were an impressive group - many later became pioneering business leaders, lawyers, and educators. Proceeds from the volume supported the Wellesley College..... More

Chicago: Johnson Publishing Company, Inc., 1962. First Revised Edition. Hardcover. 390 pages. 21 x 14 cm. "Containing more than one thousand recipes, menus, and cooking hints collected from and by Negro chefs, caterers, celebrities, country folks, housewives, and gourmet cooks from all over America over a period of twenty years..... More

Edinburgh: John Donald Publishers Ltd, 1981. Hardcover. 425 pages. 24 x 16 cm. A scholarly work that explores the historical, cultural, and social dimensions of food and its consumption, particularly within the context of Scotland and Europe. Fenton, a noted ethnologist and scholar of Scottish rural life, delves into how..... More

London: Chapman and Hall, 1866. Second Edition. Hardcover. 422 pages. 20.5 x 13 cm. Chromolithograph frontispiece of a wedding cake, with tissue. Five wood engraved plates, and eight chromolithograph plates. Francatelli was a renowned chef who served as the maître d'hôtel and chief cook to Queen Victoria. The Royal Confectioner..... More

London: COLLINS. Second Impression. Hardcover. 48 pages. 23 x 17 cm. Fully illustrated history of food & drink on the British Isles. Interior clean, boards lightly chipped, dust wrapper lightly rubbed at edges. Covered in protective mylar. More

Jerome H. Remick & Co., 1910. John Frew. Sheet_music. 5 pages. 13 in. x 10.5 in. Stamp to inside page. Rubbing to cover. More

Luzarches, France: Daniel MORCRETTE, 1984 (1762). Hardcover. An exceptional facsimile of the first edition in French (1762 ). Limited edition #73 or 200, signed on colophon. One of the most important French culinary treatises of the 18th century - with over 2000 recipes, 13 plates and 5 tables. Considered by..... More

London: Cassell & Co., 1967. First Edition. Hardcover. 225 pages. 22 x 15 cm. The author, T. A. Layton, a well-known writer on wine decided to travel the Loire from source to mouth, visiting vineyards and places of interest and sampling the wines. His travels took him to the countryside..... More

New York: WILLIAM MORROW. First Edition. Paperback. 224 pages. 20.5 x 11.5 cm. Historians and mixologists Anistatia Miller and Jared Brown revise their lists of classic Martini recipes and update their roster of modern Martinis - from the Espresso Martini to the Fresh Fruit Martini, from Cosmos to MarTEAnis -..... More

New York: 1948. Wraps. 30.5 x 23 cm. Monday, October 18, 1948. From an original painting by Marilyn Newman, this menu depicts a scene from Mexico which is discussed on the back cover. Completed in 1930, the Barbizon-Plaza Hotel was originally built as the first residential hotel equipped as a...... More