[PHOTOGRAPHY] Stereograph Kitchen Scene
c. 1870. Cards. 18 x 8.5 cm. Early photo scene of two women. in a kitchen preparing a meal with pots hanging behind them on a wall. Cards lightly rubbed. More
c. 1870. Cards. 18 x 8.5 cm. Early photo scene of two women. in a kitchen preparing a meal with pots hanging behind them on a wall. Cards lightly rubbed. More
New York: Random House, 1968. Book Club Edition. Hardcover. 205 pages, 21.5 x 14.5 cm. Here is a charming and comprehensive collection of cakes, cookies, candies and confections from all the countries that celebrate Christmas. Interior and boards clean and crisp, dust wrapper lightly soiled. Former owner's book plate on..... More
Miraflores, Peru: Fundación Felipe Antonio Custer, 2013. First edition, second reprint. Hardcover. 266 pages. 30.5 x 24.5 cm. This large, beautifully illustrated cookbook demonstrates the fluid cuisine of Peru. The Quechua and other highlanders of Inca times happily included seafood and shellfish in their diet before Spanish colonization. During the..... More
New York: E.P. Dutton & Company, 1915. Hardcover. [151 pages. 18.5 x 12.5 cm. This lovely cookbook was compiled during the first World War. The editor, Mrs. Brian Luck, received these recipes from "Belgian refugees from all parts of the United Kingdom...(so that) British cooking may benefit by the study..... More
San Francisco: Pomegranate Artbooks, 1994. Hardcover. 96 pages. 23.5 x 18.5 cm. A selection of recipes gathered from imaginative cooks of the Golden Age of Dutch still-life paintings of the seventeenth-century. With enticing illustrations of food and drink - cornucopias of fruit and vegetables - these artistic gastronomic delights are..... 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
New York: HIPPOCRENE BOOKS, INC., 1998. Hardcover. 230 pages. 22 x 14.5 cm. With over 150 recipes of classic Lithuanian recipes, this cookbook brings home the tastes of the old country. The Lithuanian forests are renowned for their game, mushrooms and berries - Its rivers and lakes are full of..... More
London: Grant Richards, 1903. Hardcover. 243, (19) pages. Brimming with wit and humor. A fantastic collection of 19th century cocktails and quotes, compiled by Edward Spencer on the heels of his popular title, Cakes and Ale. Twenty informative chapters display the diversity of drink from centuries past. Originally published in..... More
New York: Horace Liveright, 1929. Fourth Printing. Hardcover. 284 pages. 19.5 x 13.5 cm. An entertaining look at Cuba during the high spirited late 1920's when Americans flocked by the thousands to drink, gamble and carouse amid the tropical splendor that ignited Cuba. Chapter titles tell it all: Have One..... More
London: LONGMAN, REES, BROWN, AND GREEN, 1831. Hardcover. 601 pages. 23 x 14.5 cm. Owner's signature on front free end paper. Ex. libris, with some small pencil marks on margins. Rebound with original spine. More
Cleveland: The Lakeside Press, 1922. Hardcover. 151 pages + 26 additional & index. 21 x 16 cm. A collection of recipes attributed to a long line our Aunties from the well known Cleveland family - The Holden's. Know for their philanthropy and deep roots in the community during the mid..... More
Leopoldshall, Stassfurt: German Kali Works, 1895. Hardcover. Unpaginated (48 pp.) 26 x 17 cm. A study of the benefits of chemical fertilizers on grape vines and the soil with Original reproductions from photographs taken shortly before the harvest of 1894. Ex Libris. Hinges cracked but holding. Covers rubbed. More
Paris: Ernest Flammarion, 1912. Paperback. 142 pages. 19.5 x 13 cm. The chef, Ferdinand Werner, made his way around Europe and at the time of this publication was the head chef in Moscow at the renowned Hotel Métropole. This cookbook is bursting with every type of Hors d'oeuvres one can..... More
Paris: Chez Bechet, 1810. Hardcover. 278 pages. 18.5 x 11 cm. French Poetry on Gastronomy throughout the ages - authors include: Billaut, Haguenier, Dufresny, Malezieu, Fleury, Ponteau, Lamotte, Panard, Fuselier, Gallet, Piron, Grecourt, Colle, Favard, de l'Attaignant, Rochon de Chabanes, Crebillon fils, Bernard, Dorat, de Nivernais, Imbert, and more. Text..... More
Paris: Librairie Des Publications Populaires, nd. Paperback. 145 pages. 18.5 x 12 cm. Title translation: Drinks and Liqueurs Hygienic and Economic - 100 Recipes to make fruit wines, beers, ciders, liqueurs, syrups and American drinks. Not found in OCLC (1/19/24). Partially unopened, cover attached with archival tape. Interior partially toned..... More
Paris: A. Laplace, 1872. Hardcover. 676 pages. 19 x 12 cm. With over 125 engraved illustrations, this French cookbook featuring Provençal, English, German, and Italian cuisine is overflowing with recipes. Light foxing to interior pages. Boards rubbed at edges, hinges cracked but holding. Reinforced with archival tape. Three centimeter loss..... More
Paris: Dépôt général á L'ART CULINAIRE, 1931. Paperback. 181 pages. 19 x 12 cm. Over 400 recipes for dishes from the former French colonies in Asia, Africa, and the Caribbean. In The Poser Behind the Pudding: Hidden Hierarchies in the African Colonial Cookery Book, Igor Cusack describes this books as..... More
Paris: Dépôt général á L'ART CULINAIRE, 1931. Paperback. 181 pages. 19 x 12 cm. Over 400 recipes for dishes from the former French colonies in Asia, Africa, and the Caribbean. In The Poser Behind the Pudding: Hidden Hierarchies in the African Colonial Cookery Book, Igor Cusack describes this books as..... More
Paris: Librairie de Firmin-Didot et Cie, 1896. Hardcover. 390 pages. 21 x 14 cm. With 147 illustrations. Title translation: The American Vineyards, Adaptation, Cultivation, Grafting, Nurseries. A thorough look at American wine grape varieties and how they adapt to French agricultural conditions. Text in French. Pages very brittle. Cover has..... More
Orange, Massachusetts: Minute Tapioca Co., c. 1920. Staplebound. Unpaginated [13 pp.] 15.5 x 8 cm. An in depth and truly fascinating story of how Tapioca is made. From the fields in Java, this tuber known as "manioc", is harvested, ground, dried, shipped, processed, and packaged. Fully illustrated. Covers. soiled, spine..... More
Hoboken, NJ: 1924. Cards. 19 x 12 cm. Hand-colored and handwritten French menu. Satirical in nature - signed by all attended. More
Saint-Etienne: J.E. Ménard, 1935. Cloth. 25 x 16 cm. LYON 21 Septembre 1935. Colored silk menu with black and white photo image of LES PALAIS DE LA FOIRE INTERNATIONALE DE LYON (National Congress of Industrial Tribunal of France and The Colonies). Trade Union dinner - text in French. Colors bright..... More
Paris: ÉDITÉ PAR LA SOCIÉTÉ ALS. THOM, 1933. Hardcover. 293 pages. 18 x 12 cm. The author was the former editor of the gastronomic periodical, Culina, and here is attempting to prevail on the public that the Electric Appliance is here to stay. Text in French. Interior pages toned, with..... More
DIJON: LOUIS DAMIDOT, 1931. Sixth Edition. Paperback. 296 pages. 21.5 x 14 cm. From the former chef of the Hotel Du Chevreuil de Beaune, the author brings over 50 years of experience in the kitchen to share some of the best Burgundian recipes he has mastered. Includes over 20 suggested..... More
Paris: FLAMMARION, 1947. Sewn binding. 25 pages. 16.5 x 13.5 cm. The chef, Henri-Paul Pellaprat, was one of the founders of the French cooking school, Le Cordon Bleu. The Translation from the Introduction is amusing: "we designate a food preparation that consists of any edible product imprisoned between two slices..... More