Boston: Little, Brown & Company, 1909. Hardcover. 161 pages. 18 x 12 cm. The chafing dish, from the Old French chauffer, "to make warm", was a godsend to bachelors and bacheloretes who needed a quick and simple way to cook supper in cramped apartments. Chafing dishes were also popular with..... More
New York: Alfred A. Knopf, 1972. Wallner, John. First Edition. Hardcover. 326 pages. 23.5 x 16.5 cm. Signed and inscribed on half title page. The French co-author of Mastering the Art of French Cooking - Julia Child's partner in crime, Beck adapts old French family specialties for the American palate..... More
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More
New York: Harper & Row, publishers, 1984. Rose, Sir Francis. Hardcover. 288 pages. 21.5 x 14.5 cm. 30th anniversary reprint edition featuring a nine page forward by M.F.K. Fisher. Born is San Francisco in 1877, Toklas made her way to France after the 1906 Earthquake. Toklas arrived in Paris in..... More