![ORIGINAL ART] [BAKING] Reliable Flour Company; Reliable Measuring Cup pamphlets](/pictures/thumb/2218.jpg?v=1594138523)
c. 1910. Two individual (20 x 12.5 cm.) hand drawn mock-ups illustrations presumably for pamphlet cover art; done in pencil. One (20 x 12.5 cm.) color printers proof of pamphlet cover art, and Nine identical pamphlet - Reliable Measuring Cup - an offshoot of the reliable flour company. More
![COCKTAILS] The Standard Cocktail Guide; A Manual of Mixed Drinks Written for the American Host....](/pictures/thumb/2215.jpg?v=1594138510)
New York: M. Barrows & Company, Inc., 1944. Hardcover. 128 pages. First printing, stated. A compact, easy-to-handle volume that tells you all you need to know about mixing and stirring. Glasses and equipment illustrated in black and white plus a small section on canapés and hors d'oeuvre to go along..... More
New York: Pocket Books, 1974. Paperback. 316 pages. Signed and inscribed by Beard to his friend Gary Wood - "Gary/Always Good Appetite & Good Eating! James Beard". From the man who turned barbecue cooking into an art, this book is filled with recipes for gourmet food and drink on a...... More
Paris: Chez Tardieu-Densesle, 1816. Fourth Edition. Hardcover. 352 pages. 17.5 x 10.5 cm. Three plates: Frontispiece (confectioner's laboratory) and 2 plates illustrating kitchen utensils and motifs/decorations. The author, the widow of a renowned pastry chef, opened her shop in Berlin at the end of the 18th century and was able..... More
New York: William Morrow and Company, Inc., 1999. First Edition. Hardcover. 275 pages. 24.5 x 20 cm. Part memoir, part cookbook - the story of Sylvia Wood's amazing rags-to-riches life story. Born and raised on a small farm in Hemingway, South Carolina, she moved to New York City to make..... More
![FOOD HISTORY] Black Rice; The African Origins of Rice Cultivation in the Americas. Judith A. Carney](/pictures/thumb/2205.jpg?v=1591995106)
Cambridge: Harvard University Press, 2001. Paperback. 240 pages. 23.5 x 15.5 cm. A vivid interpretation of rice and slaves in the Atlantic World, Black Rice reveals how racism has shaped our historical memory and neglected a critical African contribution to the making of the Americas. The belief that Europeans first..... More
![HISTORIC FOODWAYS] Recipes For Respect; African American Meals and Meaning. Rafia Zafar](/pictures/thumb/2204.jpg?v=1591995105)
Athens, Georgia: The University of Georgia Press, 2019. Hardcover. 137 pages. 23 x 16 cm. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African..... More
New York: Artisan, 2018. Paperback original. 214 pages. 24 x 16.5 cm. Forward by René Redzepi. Nineteen thoughtful and engaging essays and stories make the case that we should think about cuisine as a collective human effort. "An awful lot of attention is paid to the differences and distinctions between..... More
![MEMOIR] The Cooking Gene; A Journey Through African American Culinary History in the Old South....](/pictures/thumb/2202.jpg?v=1591995103)
New York: Harper Collins/Amistad, 2017. First Edition. Hardcover. 443 pages. 23.5 x 16 cm. Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry - both black and white -..... More
![HISTORIC FOODWAYS] African American Foodways; Explorations of History & Culture. Anne L. Bower](/pictures/thumb/2201.jpg?v=1591994715)
Urbana and Chicago: University of Illinois Press, 2007. Paperback. 183 pages. 23 x 15 cm. Ranging from seventeenth-century West African fare to contemporary fusion dishes using soul food ingredients, the essays in this book provide an introduction to many aspects of African American foodways and an antidote to popular misconceptions..... More
![HISTORIC FOODWAYS] Hog & Hominy; Soul Food From Africa to America. Frederic Douglass Opie](/pictures/thumb/2200.jpg?v=1591994714)
New York: Columbia University Press, 2008. Hardcover. 238 pages. 23.5 x 16. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960's and 1970's, Frederick Douglass Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food..... More
![HISTORIC FOODWAYS] Soul Food; The Surprising Story of an American Cuisine - One Plate at a Time....](/pictures/thumb/2199.jpg?v=1591994713)
Chapel Hill, North Carolina: University of North Carolina Press, 2013. Paperback. 333 pages. 23.5 x 15.5 cm. Includes 22 Recipes. "This is the story of soul food. Down through history, African American cuisine has gone by several names since enslaved West Africans arrived in British North America: slave food, the..... More
![ILLUSTRATED] [ART] Recipes with Personal History; Hand Colored. Margarita Kruchinskaya](/pictures/thumb/2002.jpg?v=1591299903)
New York: Kruchinskaya, Margarita. Cards. Nine (28 x 18 cm.) color illustrated folded pamphlets. c. 2017 - Artist and writer Margarita Kruchinskaya uses memory and experiential learning to create this artwork that is both functional and symbolic. Each pamphlet is printed and hand painted with Margarita's personal narrative - memories..... More
![CHINESE] [MENU] [NY] PORT ARTHUR Inc.; 7 and 9 Mott Street](/pictures/thumb/2181.jpg?v=1591299363)
New York: 1943. Staplebound. (8 pages) 25 x 16 cm. Handsome Chinese menu featuring both Americanized dishes and traditional Cantonese fare. Port Arthur opened in 1897 and operated until 1974. One of the earliest Chinatown eateries, this elegantly appointed restaurant was noted to have a lavish entrance featuring an ornate..... More
![ST. LOUIS] A New Day Cooking with Viola Boyd; Food Ideas - Recipe Suggestions from Viola Boyd's...](/pictures/thumb/2192.jpg?v=1591298823)
St. Louis, MO: Athletic Tea Company, Inc., 1928. Stiff wraps. 45 pages. 19 x 13 cm. Charming color illustrated cookbook presented as an award for participating in the Athletic Tea Company/Vogal Brothers Premium purchasing program. The Athletic Tea Co. was a division of Vogel Brothers - coffee, tea, spice and..... More
![REAL PHOTO POSTCARD] [AFRICAN AMERICAN] Outdoor Kitchen Scene](/pictures/thumb/2191.jpg?v=1591993623)
Mobile, Alabama: 1907. Cards. 13.75 x 8.75 cm. Black and white photo postcard with image of six men cooking outdoors. Written in ink on back of card: "Kitchen of a Southern Barbecue, with Negro Cooks and Waiters, RH Jr.(RH Jr. Studio?), 07, Mobile Ala.". No postage, no address. Lightly rubbed..... More
![KITCHEN DESIGN] Boone Designed by 369 Women; The Kitchen Cabinet De Luxe Designed by 369 Women...](/pictures/thumb/2172.jpg?v=1591298637)
Indiana: Campbell-Smith-Ritchie Co. Pamphlet. 16 x 8 cm. (16 x 34 cm. opened), c. early 1920's. Folding advertisement pamphlet for Boone Hoosier cabinets. Promoted here, The Mary Boone kitchen cabinet - the result of "Women readers of the Ladies' Home Journal and the Saturday Evening Post". The Hoosier cabinet (also..... More
New York: Rizzoli, 2019. Hardcover. 192 pages. Shannon Mustipher's exotic cocktails offer a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums. Tiki is the endless summer..... More
San Francisco: Chronicle Books, 2018. Achilleos, Antonis. Hardcover. A nightcap is the perfect way to end the night, and author Kara Newman knows just how to make them. This gifty, foil-accented book contains more than 40 cocktail recipes—some to keep the night going, some that will help ease you to..... More
![STOVE CATALOG] [SPAIN] Maxbel Cocinas Y Hornillos A Gas. Maxbel](/pictures/thumb/2167.jpg?v=1589295837)
10 pages. 15 x 12 cm. c. 1950's. Fully illustrated stove catalog, featuring dimensions - with individual prices typed in. Barcelona business stamp on rear: Jose Amado Mingrat. Covers lightly rubbed. More
![COMMUNITY COOKBOOK] Tried and True; A Collection of Valuable Recipes. the Ladies of St. George's...](/pictures/thumb/2166.jpg?v=1589295835)
Brooklyn, NY: 1910. Hardcover. 48 pages. 22 x 14.5 cm. Recipes furnished and attributed by church members. Chock-full of recipes of the period both sweet and savory, although cakes, puddings, and preserves rule the day. Gift inscription on front free end paper, Christmas, 1915. One page offset toning otherwise clean..... More
![BRITISH EMPIRE] [INDIA] Culinary Jottings - A Treatise in Thirty Chapters; on Reformed Cookery...](/pictures/thumb/2165.jpg?v=1588967112)
Madras: Higginbotham and Co., 1891. Sixth Edition. Hardcover. 608 pages. 20 x 13 cm. 'Wyvern' wrote about gastronomy for for the Madras Athenaeum and Daily News during his time in Madras as a Colonel in the India Army. With social changes stirring in India, the Colonel's directives furnished to local..... More
New York: D. Appleton and Company, 1896. First Edition. Hardcover. 82 pages. 21.5 x 15 cm. Written during the height of Domestic Science, Chafing-Dish Recipes is filled to the brim with recipes in every category, even cocktails. The chafing dish - from the Old French chauffer, "to make warm" -..... More
Boston: The Page Company, 1917. Third Impression. Hardcover. 268 pages. 19 x 13 cm. A charming work in narrative form beginning with a letter between sisters discussing the necessity for a sound background in the economy of housekeeping. Questions arise, between older and younger, less experienced sister, of where to..... More
Bowling Green, Kentucky: Adventures in Good Eating, Inc., 1942. Third Edition. Stiff wraps. Unpaginated. 19 x 12.5 cm. Signed by the one and only - Duncan Hines: Sincerely Duncan Hines - on front free end paper. From the original restaurant road warrior, a cookbook filled with recipes from the restaurants..... More