![FOOD HISTORY] The History and Social Influence of The Potato; With a Chapter on Industrial Uses...](/pictures/thumb/2498.jpg?v=1617655794)
Cambridge: The Cambridge University Press, 1949. First Edition. Hardcover. 685 pages. 23.5 x 16.5 cm. A comprehensive study of the Potato with a focus on the origin, history, description, and impact of this underrated starch. Illustrated throughout. Interior crisp and clean, spine sunned. More
Cleveland, The Standard Lighting Co., 1894. Hardcover. 249 pages. 22 x 15 cm. Late 1800's cookbook/trade catalogue putting forth the favorable qualities of the "vapor stove" made by The Standard Lighting Co. Vapor stoves burned multiple fuels (stove gasoline, kerosene, or distillate) with the advantage of quicker cooking times and..... More
![FOOD HISTORY] [EXPOSITION] [NEW YORK] United States Food Exposition; Official Catalog - Madison...](/pictures/thumb/508.jpg?v=1616167743)
New York: John C. Rankin Company, 1892. Wraps. 64 pages. 24.5 x 21 cm.Official Catalogue for the United States Food Exposition, in commemoration of the discovery of America (1492), at Madison Square Garden, from October 1st to the 27th. Under the auspices of the Food Manufacturers Association. Full page black-and-white..... More
H.J. Heinz Company, 1912. Staplebound. Unpaginated (24 pages). 15 x 19 cm. Recipes furnished by chefs of distinguished hotels such as The St. Regis - NY, The Windsor Hotel - Montreal, Congress Hotel and Annex - Chicago, Claridge's Hotel - London, and more. Heinz began his career selling horseradish, refusing..... More
![ADVERTISING] The Enterprising Housekeeper; Suggestions for Breakfast, Luncheon, and Supper. Helen...](/pictures/thumb/2444.jpg?v=1613594883)
Philadelphia: The Enterprise Manufacturing Co. of PA. 1902. Fourth Edition. Staplebound. 96 pages. 16 x 11.5 cm. Helen Louise Johnson authored a number of targeted cookbooks for various cookware and food production companies in the late 19th and early 20th centuries, including this volume for the Enterprise Manufacturing Company in..... More
![MENU] The Bass Rock; F. H. Nunns, Proprietor - Season of 1887](/pictures/thumb/2437.jpg?v=1612990451)
Gloucester, Massachusetts: 1887. Cards. 15 x 12.5 cm. Decorative folding menu with an elaborate array of dishes served on Sunday, August 21, 1887. Faux tortoise shell embellishment held to cover with wooden toothpick. Foxing to areas around embellishment. More
![FOOD HISTORY] [CANADA] "COTOSUET" RECIPES; for Making Good Things to Eat. Swift Canadian Co](/pictures/thumb/2435.jpg?v=1617044777)
Toronto: Swift Canadian Co., c. 1923. Staplebound. Unpaginated. [12 pp.] Swift's answer to the lard vs. shortening war - make a product that incorporates both and advertise it as "creamy white vegetable shortening made from only the purest ingredients under the personal supervision of Canadian Government Inspectors" - the ingredients..... More
New York: The Fleischmann Company, 1920. Staplebound wraps. 6 1/2 x 4 1/2 in. 22 pages. Yeast was one of the early foods that was misrepresented and sold as a cure all - "Compressed Yeast completes the diet, assures proper nourishment, stimulates growth in the young, invigorates those advanced in..... More
![BAKING POWDER] Royal Cook Book](/pictures/thumb/2421.jpg?v=1617044775)
Standard Brands Incorporated, 1937. Staplebound. 64 pages. At this stage in the "Baking Powder Wars" Royal was touting their connection to the ingredient - Cream of Tartar - which they claim is extraced from "Pure Fruit". Recipes focus on biscuits, cakes, cookies, pies, puddings, with one chapter on savory items..... More
Providence, R.I. Department of Home Economics of the Rumford Company, c. 1911. Staplebound wraps. 47 pages. Recipes, terms, and instructions. Recipes for preparing and cooking meats, fish, poultry, vegetables and food for the sick; instructions for preserving and pickling; the making of ices, beverages, and confections. Interior toned at spine..... More
Rumford, RI: The Rumford Company, c. 1930's. Staplebound wraps. 64 pages. Recipes, terms, and instructions. Interesting page discussing the need to bake "by temperature" - most likely focusing on the homemaker who recently acquired a gas stove. Recipes for preparing and cooking meats, fish, poultry, vegetables and food for the..... More
Baton Rouge: Louisiana Strate University Press, 1988. Hardcover. 185 pages. 23.5 x 16 cm. At the beginning of the eighteenth century, sugar in France was still a luxury commodity imported in small quantities and consumed only by the very rich. By the time of the revolution, sugar was so popular..... More
![GERMAN] [COOKBOOK] [DOMESTIC SCIENCE] Die gute Hausmannskost & Manuscript; Ein Kockbuch unter...](/pictures/thumb/2396.jpg?v=1610745072)
Munich: Carl Aug. Sefried and Comp. Hardcover. 134 pages. 19 x 12 cm. Translation: The good Home Cooking Cookbook with special consideration to gas kitchen with advice and instructions for housewives and mothers. Laid in handwritten recipe book - 48 pages. 16 x 10 cm. All text in German. Book..... More
San Francisco: CHRONICLE BOOKS, 2018. Gao, Alice. Hardcover. 176 pages. For every baker who loves food history. Filled with modern versions of some of our favorite classics along with dazzling photography. A delightful baking pamphlet bound in along with an embossed foil cover and more than 50 recipes. Pristine... More