London: Andre Deutsch, 1955. Second Impression. Hardcover. 120 pages. 19 x 13 cm. Madame Goffinet, an Englishwoman married to a Frenchman and now living in France, opens her book with a chapter on the proper use of cream, butter and wine in cooking. She points out that very small quantities..... 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
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
Philadelphia: Lea and Blanchard, 1843 and 1844. First Edition. Hardcover. 196 & 154 pages. 19.5 x 12 cm. The Complete Cook highlights the art of carving, accompanied by illustrations. The Complete Confectioner contains one page of illustrations, featuring modeling tools - last ten pages filled with period advertisements. Pages tanned..... More