St. Louis, Mo. Rombauer/A.C. Clayton Printing Co., 1931. First Edition. Hardcover. 395 pages. 20 x 14 cm. After the suicide of her husband in 1930, during the first years of the Great Depression, Irma Rombauer, a St. Louis host and housewife, cobbled together a cookbook, illustrated by her daughter Marion... More
Chicago: Armour Printing Works, c. 1898. Staplebound. 32 pages. Vigoral, a byproduct made by the meat packing giant Armour & Company, consisted of "Extract of Beef and powdered beef fibre, delicately seasoned...stimulating and (containing) peptogenic properties full of nutritive value". The winning slogan used to hawk this product: Vigoral... is... More
New Orleans: Mary Moore Bremer, 1932. Wraps. 86 pages. 21.5 x 14 cm. Early edition, chock full of recipes such as Chicken Pilau, Oysters Jambalaya, Bouilla-Baisse, and many more. Bremer adds lively prose and pleasing black and white woodblock illustrations throughout. Light scuff at rear, interior crisp and clean. More
Baltimore: The National Brewing Co., 1942. Flato, Hans. Ring_bound. Unpaginated (26 pages) 12.5 x 19 cm. Quintessential Maryland recipes alongside Hans Flato's period illustrations. Oyster, Crab, and Shrimp recipes abound.Cocktail recipes included. African American image on front cover seems to be the precursor to The National Brewing Co.'s 1950's logo... More
San Francisco: 101 Productions, 1970. Wylie, Duff. Staplebound. 64 pages. 21.5 x 14 cm. 1970's American recession translated into recipes. Chapters: Brother, can you spare an egg?, Why wait in line...Start your own Soup Kitchen, Tax the Rich...Feed the Poor Beans, Etc., The New Deal...Add Meat, A Chicken in Every... More
Paris: PLON, 1963. Oliver, Michel. Hardcover Spiral Bound. 89 pages. 31 x 26.5 Amusing, artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Croque-Monsieur, Soufflé au Fromage, Bananes fondues, and many more. Preface by Jean Cocteau is playful and warm, with references to children being like poets;... More
London: Ward, Lock & Co., Limited, 1951. Hardcover. Following the war years, rationing and downright shortages took it's toll on the British appetite. Heath states: "I hope, too, that these recipes will help once again to prove my often reiterated contention that, whatever the circumstances and however modest the ingredients... More
London: Faber & Faber Ltd., 1953. First Edition. 123 pages. 19 x 12.5 cm. A thorough selection of poultry and game. Whether you fancy a pigeon or woodcock recipe, Mr. Heath covers them all. Dust wrapper has 1 cm. loss at top of spine, boards and interior clean and crisp. More
London: Faber and Faber, 1948. First Edition. Hardcover. 228 pages. 19.5 x 13 cm. Following the lead of Escoffier, Heath leads with a 'Mother' sauce but provides the blueprint to assemble any sauce, butter, or marinade one could imagine. Dedication page to André Simon, President of the Wine and Food... More
London: Victor Gollancz Ltd, 1953. First Edition. Hardcover. 155 pages. 19 x 12.5 cm. A profusion of recipes from Britain's prolific food writer. From soups to savories, Heath does not disappoint. Dust wrapper rubbed with 1 cm. loss to back cover. Interior toned. More
New York: Armour and Company, 1913. Staplebound. 13 x 8 cm. Includes color illustrations and recipes using Armour's Simon Pure Leaf Lard. Leaf lard is the soft (high grade) fat from the loins of a pig, which allowed Armour to advertise their product as "absolutely pure and vastly richer than... More
York, England: 1886. Loose_leaf. 32 x 20 cm. This menu,written by Halliwell, a local master of ceremonies and freemason, was made to accommodate and service the 3rd and 4th battalions' officers of the West Riding Regiment, formerly known as the Duke of Wellington's Regiment. The officers were lodged in the... More
Del Monte, California: 1936. Staplebound wraps. 7 1/2 x 6 in. 43 pages. First edition. Original cook book for the Del Monte Hotel. Recipes, quips, cartoons by the famous of 1920's-1930's. Once a luxury hotel, it is now The Naval Post Graduate School of the United States Navy. Guests and... More
New York: Alfred A. Knopf, 1968. First Edition. Hardcover. 424 pages. 22 x 14 cm. Recipes from our favorite first lady of French cooking, a complete collection of all the recipes that Julia demonstrated on the TV program "The French Chef". Interior clean, dust wrapper lightly rubbed. More
New York: Galahad Books, 1963-65. Hardcover. 21.5 x 14 cm. Two companion volumes, dedicated to the principle that a good cookbook doesn't have to be dull. Recipes include: "Meat Sauce Mona Lisenbaum" & "Blintz Suzette á la Yentah" More
Laguna Niguel, CA: Free Lunch Arts Alliance, 1994. First Edition. Paperback. Unpaginated. 21 x 13.5 cm. Recipes and poems - humor prevails! 30 poets. More
San Jose: Smith & Wilcox Printers, 1891. First Edition. Hardcover. 114 pages. 21.5 x 14.5 cm. Early California cookbook focusing on home cooking. 12 full pages of local advertisements. Copyright by K.V. Darling- Miss Darling was a principle at St. Hilda's Hall school for girls in Glendale, Ca. during the... More
New York: Thos. Leeming & Co., 1892. Cards. 33 x 13.5 cm. Illustrated on both sides, this early Nestlé's advertisement provides a history of the company while simultaneously encouraging (by using the word "Scientific"), to promote their product that consisted of condensed milk, wheat and sugar. Pictorial elements both photos... More
New York: Frederick A. Stokes Company, 1933. Third Edition. Hardcover. 140 pages. 23 x 16 cm. A rare cocktail book chock full of advice on how to jump back on the wagon after the Prohibition era. Chapters on Behavior, Hints to the Hostess, Being a Good Guest, Customs to Frown... More
Evanston, Illinois: The Hotel Monthly Press, nd. Hardcover. 140 pages. 17 x 9 cm. A handy, vest pocket, cooking aid made for chefs, hotels, and catering establishments. Meyer was the Chef at the Union Club and Steward at the Knickerbocker Club of New York City. Stamped on title page: Homemakers'... More
London: John Murray, 1811. Second Edition. Hardcover. 440 pages. 16.5 x 10 cm "A New Edition, Augmented, corrected, and considerably improved". An all-inclusive household manual, filled with what seems to be very helpful receipts and some of a dubious nature. Some attribute to Mrs. Rundell of New Systems of Domestic... More
New York: Richard Marek Publishers, 1978. Hardcover. 392 pages. 24 x 16.5 cm. "How to Cook for Increased Awareness, Relaxation, Pleasure, & Better Communication with Yourself & Those who Eat the food" - An early Goldstein title, focusing on psychology/kitchen therapy. More
Washington DC: United States Government Printing Office, 1936. First Edition. 124 pages. Produced by the Office of Indian Affairs under Harold L. Ickes, United States Secretary of the Interior under Franklin D. Roosevelt. Primarily concerned with the dietary and nutritional health of children housed in Indian boarding schools and Indian... More
Northampton, MA: INTERLINK BOOKS, 2018. Hardcover. 223 pages. 26.5 x 21 cm. In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook: Recipes that Make America Great offers a culinary celebration of the many ethnic groups that have contributed to America's vibrant food culture. This beautifully photographed cookbook features appetizers... More
London: Longmans, Green, And Co., 1888. 82 pages. 17.5 x 12.5 cm. "I have had much pleasure in culling from all the vegetable gardens of the culinary world the recipes which will be found in this little book, and am still hunting in the happy grounds of cookery..." Edges rubbed. More
![[BRITISH] [MILITARY] Catering Menu for the Officers in the 3rd and 4th Battalions of the West Riding Regiment. Frederick William Halliwell.](/pictures/thumb/1742.jpg?v=1551365237)
![[BUSINESS] [MILK] Give the Babies NESTLÉ'S Food; Give The Babies Nestlé's Food](/pictures/thumb/1794.jpg?v=1551306340)
