New York: Viking, 2001. Hardcover. 318 pages. 24 x 16.5 cm. Elizabeth David was prolific food writer but a very private person. After her death in 1992, this selection of David's journalistic work, which was set aside by David, was assembled by JIll Norman. In addition there is a considerable..... 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: Elisabeth Sifton Books/VIKING, 1985. First American Edition. Hardcover. 318 pages. 24 x 16.5 cm. A collection of some of Elizabeth David's best essay's - with topics ranging far and wide. Interior and boards crisp and clean. Covered in protective mylar. More
New York: ECCO PRESS, 2000. First American Edition. Hardcover. 364 pages. 24.5 x 16 cm. A thoroughly enjoyable read of a remarkable woman. Artemis Cooper takes us through both World Wars, all of Europe, the Mediterranean, India - all while keeping a keen eye on the makings of one of..... More
London: Michael Joseph, 1997. Hardcover. 384 pages. 24 x 16 cm. As Elizabeth David's literary trustee, Jill Norman completed Harvest of the Cold Months from material left on Mrs. David's death in 1992. South Wind Through the Kitchen is an anthology from Mrs. David's nine books. Many of the pieces..... More
New York: Alfred A. Knopf, 1958. First American Edition. Hardcover. 322 pages. 25 x 27 cm. A classic collection of over 400 authentic Italian regional dishes, beautifully illustrated throughout. Elizabeth David escorts us through the true essence of Italian cuisine by spotlighting the diverse regional cooking throughout Italy including Venetian..... More
New York: The Viking Press, 1980. Hardcover. 592 pages. 24 x 16 cm. Introduction and Notes for the American Cook by Karen Hess. A comprehensive study with nearly half the book devoted to the history and origins of wheat, the technology of milling both before and after the Industrial Revolution..... More
Newton, Massachusetts: Biscuit Books, 1994. New American Edition. Hardcover. 592 pages. 24 x 16 cm. With a Foreword by Marion Cunningham and Introductory Notes by Brinna B. Sands. A comprehensive study with nearly half the book devoted to the history and origins of wheat, the technology of milling both before..... More
New York: Carroll & Graf Publishers, Inc., 1999. Hardcover. 342 pages. 22 x 15 cm. An elegant tale of a friendship between the legendary food writer Elizabeth David and Norman Douglas, a dear friend from the late 1930's. Interior and boards crisp and clean. Covered in protective mylar. More
New York: Random House, 1978. First edition. Hardcover. 182 pages. 21.5 x 14.5 cm. A delightful sequel to "American Fried." Trillin continues his hilarious odyssey in search of 'something decent to eat.' Very clean copy. Covered in protective mylar. 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 toned with a 3..... More
San Francisco: North Point Press, 1988. First Edition. Hardcover. 212 Pages. 23.5 x 16 cm. A collection of Introductions, by our first lady of food writing, M.F.K. Fisher - to both her own books and books by other authors. Light spot on one page, otherwise crisp and clean. Owner's inscription..... More
New York: G. P. Putnam's Sons, 1969. Hardcover. 318 pages. 23 x 16 cm. One of, if not the best Food Writer/Essayist ever, M. F. K. Fisher brought you into her life with the stories she told, and she welcomed you into her kitchen with the people she loved. Is..... More
New York: The Viking Press, 1946. Hardcover. 491 pages. 22 x 15 cm. A fantastic treatise on feasts. A collection of excerpts, sentences, and paragraphs pertaining to "man's fundamental need to celebrate the high points of life by eating and drinking." Pages lightly toned, dust wrapper heavily chipped with 2..... More
New York: Duell, Sloan, & Pearce, Inc., 1943. Hardcover. 295 pages. 21 x 14.5 cm. "It seems to me," M.F.K. Fisher declares in the opening pages of The Gastronomical Me," "that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we..... More
Cleveland: World Publishing Company, 1954. Manso, Leo. First Edition. Hardcover. 744 pages. 21.5 x 15 cm. From the beloved food writer, M.F.K Fisher, an invitation to fall into the world of culinary bliss. Includes Serve It Forth, Consider The Oyster, How To Cook A Wolf, The Gastronomical Me, An Alphabet..... More
Rochester, NY: CERTO Corporation, 1929. Staplebound. 35 pages, 8 x 15.5 cm. This CERTO recipe flipbook contains full pages of recipes to be pade with the product. It has a line art illustration of two women admiring their CERTO jams on the cover and a detailed index on the back..... More
Rochester, NY: Douglas-Pectin Corporation, 1924. Staplebound wraps. 24 pages, 12 x 17.5 cm. In this CERTO cookbook, Alice Bradley details the process of cooking with CERTO to aid the long and uncertain process traditionally used to make jams, jellies, and marmalades. These recipes play a huge role in not just..... More
Los Angeles, CA: Jell-Well Dessert Co., [~1930]. Staplebound. Unpaginated, 8 x 16 cm. This Jell-Well recipe and advertisement book presents its most compelling arguments on why to serve one of the three Jell-Well products for dessert in your house. They have the Unflavored Jell-Well which can be made into the..... More
Brooklyn, NY: S. Gumpert & Co., [~1930]. Staplebound wraps. 7 pp. 8.5 x 13 cm. This simple Gumpert's Pudding recipe book begins with a horror story. You have a recipe you are renown for, but when it is passed to your friend, he executes the recipe poorly. The shame of..... More
Le Roy, NY: G.F. Corp. 1934. Staplebound wraps. 21 pages, 14.5 x 10 cm. "Gayer Mealtimes with the New Jell-O" are advertised on the inside cover of this 1934 recipe collection. This was printed along with the redesign and reformulation of Jell-O in 1933. The book itself features many recipes..... More
Le Roy, NY: G.F. Corp. 1934. Staplebound wraps. 21 pages, 14.5 x 10 cm. "Gayer Mealtimes with the New Jell-O" are advertised on the inside cover of this 1934 recipe collection. This was printed along with the redesign and reformulation of Jell-O in 1933. The book itself features many recipes..... More
Le Roy, NY: G.F. Corp. 1933. Staplebound wraps. 23 pages, 14.5 x 10 cm. The "48 Fascinating New Recipes" included in this book are prefaced by a brief story about Mrs. Dewey and her family's experience with the new Jell-O. She is shocked by the new packaging, the enhanced fruit..... More
Le Roy, NY: The Jell-O Company, Inc., 1931. Staplebound wraps. 23 pages, 14.5 x 10 cm. The 48 Jell-O recipes included in this early 1930s collection include those for recipes spanning from Prune Whip to Rice and Fish Loaf. There is also a small mail back order form to receive..... More
Le Roy, NY: The Jell-O Co. Inc., 1927. Staplebound. Unpaginated, 14.5 x 10 cm. Through the Menu with Jell-O organizes recipes by course including salad, dessert, entree, appetizer, and dessert courses allowing for a 5 course all Jell-O dinner. Scattered throughout are full page illustrations of the recipes done in..... More