Northfield, Minnessota: MOHN PRINTING CO., 1924. Hardcover. 86 pages. 19 x 13.5 cm. Showcasing the traditions of Scandinavian immigrants in the United States, particularly those of Norwegian heritage - this cookbook includes classic dishes such as lefse, lutefisk, krumkake, flatbrød, and other staples of Norwegian home cooking. Interior lightly soiled..... More
![Item #1368 [FINLAND] [BAKING] [TRADE CATALOG] Kaytannollinen Kondiittoritaito](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/1368.jpg?width=320&height=427&fit=bounds&auto=webp&v=1561403962)
Paperback. Weber, J.M. Erich. Liittyy Suomennoksena Saksankieliseen Loistoteokseen “Pra-Ko-Ku” (Praktische-Konditorei-Kunst) Dresden-Radebeul: Weber, c. 1921. 68 pages. Illustration mounted on cover. Over 600 products for confectionery and bakery operations aimed at Finnish market. More
London: Kettners Ltd., 1914. Second Edition. Hardcover. 500 pages. 20 x 14.5 cm. Menus and recipes from the famous Soho restaurant in London. This revised second edition retains its Victorian core while adding early-20th-century material. Includes five pages of facsimile menus from the restaurant, as well as two pages detailing..... More
Toronto: Hodder and Stoughton Ltd., 1923. Hardcover. 380 pages. 19.5 x 13 cm. An extensive early volume on vegetable cookery including do's & don'ts, special untencils, the value of steaming, proper seasons for various vegetables, and a voluminous amount of recipes. Interior clean and crisp, boards lightly bumped. Bookplate states..... More
Johnstown, NY: Knox Gelatine Inc., 1964. Folded. unpaginated, 15.5 x 7.5 cm. The "classic American gelatine recipes" pamphlet advertises Knox Unflavored Gelatine in the distinctly recognizable 60s aesthetic. It features recipes still in use today in the average American household, such as the No-Bake Cheesecake made with a graham cracker..... More
New York: THE RURAL NEW-YORKER, 1907. Staplebound. 192 pages. 19.5 x 13.5 cm. Published by the Rural New-Yorker, a weekly periodical founded in 1850, this cookbook is filled to the brim with recipes that would be useful to farming families. The emphasis on "putting food by" is front and center..... 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
Cambridge, MA: Lever Brothers Company, 1950's. Staplebound wraps. 7 x 6 in. 48 pages. "Spry" Pure Vegetable Shortening Advertisement. Recipes for biscuits and breads, cakes, cookies, desserts, frostings and fillings, deep frying, sauteing, pies, and sauces. Black and white and color illustrations. Cool comic book format on cover. Cover lightly..... More
Garden City: Doubleday & Company, 1965. Hardcover. 309 pages. 21.5 x 14.5 cm. An early look at Mexican cooking. Featuring a guide to the art of Mexican cooking with Appetizers, Soups, Eggs and Cheese, Fish, Meats, Poultry, Barbecue, Sauces, Enchiladas, Tacos, Tamales, Tostadas, Empanadas, Beans & Rice, Vegetables, Salads, Breads..... More
![Item #4278 [WINE] WINE - AN INTRODUCTION FOR AMERICANS. M. A. Amerine Amerine, V. L. Singleton](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4278.jpg?width=320&height=427&fit=bounds&auto=webp&v=1719352530)
Berkeley: University of California Press, 1965. First Edition. Hardcover. 357 pages. 21 x 15 cm. Signed on front free end paper by the author Maynard A. Amerine. This illustrated volume provides a history of the grape and its delightful products from the earliest times of Western civilization to the present..... More
New York: CROWN PUBLISHERS, INC., 1951. First Edition. Hardcover. 224 & 225 pages. 24 x 16 cm. Vol. I has two important book plates, that of Phil Townsend Hanna and Marcus Crahan. Both Hanna and Townsend were members of the Zamarano Club - both active in the same Los Angeles..... More
New York: M. Barrows and Company, 1941. First Edition. Hardcover. 200 pages. 21 x 14 cm. Beard's second book - a groundbreaking volume that helped define a whole genre of outdoor and barbecue cookbooks. This volume was marketed explicitly as a man's book written by a man who understands healthy..... More
Hong Kong: a ridge press book, 1960. Hardcover. 282 pages. 30 x 22 cm. A beautifully illustrated cookbook that explores every facet of outdoor cooking including pit roasting, grilling, spit cooking, skewer cooking, smoke cooking - along with drinks, appetizers, and picnic and party foods. Interior clean, boards lightly rubbed..... More
Boston: Harper & Brothers, Publishers, 1852. Revised Edition. Hardcover. 369 pages. 19.5 x 12 cm. Catherine Beecher was the eldest daughter in one of the most remarkable families of the 19th century. Catherine was the daughter of Lyman Beecher and the sister of Henry Ward Beecher and Harriet Beecher Stowe..... More
York, Pennsylvania: GEORGE SHUMWAY, 1966. Hardcover. 213 pages. 22 x 14.5 cm. William Penn's first wife, Guli, kept a hand-written book of family recipes which had been handed down from her mother and grandmother. In 1702 a manuscript copy of these recipes were brought to America for use in the..... More
Lowell, MA: C.I. HOOD & Co., c. 1900. Staplebound. When the hucksters and grifters led the way in advertising and promoting their wares - this pamphlet is filled with falsehoods but also some "Good Bread" recipes. Laid in: a "Spring" pamphlet for PEOPLE of VERMONT - testimonies of cures from..... More
DIJON: LOUIS DAMIDOT, 1931. Sixth Edition. Paperback. 296 pages. 21.5 x 14 cm. From the former chef of the Hotel Du Chevreuil de Beaune, the author brings over 50 years of experience in the kitchen to share some of the best Burgundian recipes he has mastered. Includes over 20 suggested..... More
New York: Felice, Inc., 1973. DALI, Salvador. First American Edition, 1st Printing. Hardcover. 320 pages. 31 x 22 cm. Lavishly produced in color/black and white illustrations, photos, and gold illustrated dustwrapper. Beginning with a description of "Dalinian Gastro Esthetics, and dedicated to Gala dinners, including the Menu of the 2500th..... More
Rutland, Vermont: Charles E. Tuttle Company, 1965. First Edition. Hardcover. 349 pages. 26.5 x 19 cm. This lush cookbook brings together the ethnological background of the Luso-Afro-Indian populations through the lens of food. Traditional Brazilian recipes found the meals and flours native to the environment from the Indian population. The..... More
Glendale, California: THE ARTHUR H. CLARK COMPANY, 1938. First Edition. Hardcover. 182 pages. 24 x 15 cm. This copy has two important book plates, that of Phil Townsend Hanna and Marcus Crahan. Both Hanna and Townsend were members of the Zamarano Club - both active in the same Los Angeles..... More
London: JOHN MURRAY, 1989. Revised Edition. Hardcover. 160 pages. 26 x 26 cm. Signed by the author on the front free end paper. Billed as "a celebration of Italy's most beloved food", author Julia della Croce takes us on a culinary journey into the world of pasta. Includes a history..... More
New York: Harper & Row, 1972. First Edition. Hardcover. 418 pages. 22 x 15 cm. The author, John Ehle provides a blend of personal narrative, historical anecdotes, and detailed descriptions of various cheeses and wines, discussing their origins, how they are made, and what makes them unique. He compares and..... More
Paris: Chez Le Clerc, 1768. First Edition. Hardcover. [2], i-viii, 1-242, [4] pages. 16.5 x 10 cm. Engraved frontispiece titled "L' Art de bien faire les glaces" and two engraved plates of utensils. Elizabeth David's oval bookplate at verso of front cover. Annotated in pen (not David). Laid in: Three..... More
New York: The Free Press, 2002. Hardcover. 258 pages. 24 x 16 cm. Fernandez-Armesto covers what he calls the eight great revolutions in the world history of food: the origins of cooking, the ritualization of eating, the inception of herding, the invention of agriculture, the rise of inequity, the long-range..... More
New York: The Free Press, 2002. Hardcover. 258 pages. 24 x 16 cm. Fernandez-Armesto covers what he calls the eight great revolutions in the world history of food: the origins of cooking, the ritualization of eating, the inception of herding, the invention of agriculture, the rise of inequity, the long-range..... More