![Item #4877 [COOKERY MANUSCRIPT] Danish Handwritten Cookery Book](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4877.jpg?width=320&height=427&fit=bounds&auto=webp&v=1771009503)
Bergen, Norway: c. 1930. Hardcover. Unpaginated (136 pp). 20.5 x 17 cm. An elegantly handwritten cookbook brimming with recipes written in Danish. Bookstore's label on version of cover: C. Monsens Bok & Protokolhandel, Bergen. Interior foxed and stained, covers heavily rubbed. In protective mylar cover. More
![Item #3603 [CULINARY] [BOOK PLATE] The EPICUREAN Library of HERMINE & IJA ADLER](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3603.jpg?width=320&height=427&fit=bounds&auto=webp&v=1715966136)
Chicago: c. 1960. Loose_leaf. 8.5 x 4.75 cm. Ija Adler (Isadore Adler Harris 1898-1968) was the manager of the rare book department of the Marshal Fields "Loop Store" for 25 years. His wife, Hermine Adler (Hermine Battista 1904-1986) was a German/Austrian citizen and arrived in the US in 1908. As..... More
![Item #4097 [POETRY] ALMANACH DE BACCHUS; Ou ELITE de Chansons et Rondes Bachiques Composées...](https://lizzyoungbookseller.cdn.bibliopolis.com/images/noimage.png?auto=webp)
Paris: Chez Bechet, 1810. Hardcover. 278 pages. 18.5 x 11 cm. French Poetry on Gastronomy throughout the ages - authors include: Billaut, Haguenier, Dufresny, Malezieu, Fleury, Ponteau, Lamotte, Panard, Fuselier, Gallet, Piron, Grecourt, Colle, Favard, de l'Attaignant, Rochon de Chabanes, Crebillon fils, Bernard, Dorat, de Nivernais, Imbert, and more. Text..... More
![Item #4274 [WINE HISTORY] THE HOUSE OF SANDEMAN; a story of fine wines and spirits](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4274.jpg?width=320&height=427&fit=bounds&auto=webp&v=1719352516)
London: SANDEMAN, 1972. Third revised edition. Hardcover. 61 pages. 22 x 17 cm. Signed on half title page by David Sandeman. A full history of Sandeman Sherry, Capa Negra Brandy and Port. Illustrated throughout with black and white photos. Interior and boards crisp and clean, dust wrapper lightly rubbed at..... 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: Simon and Schuster, 1964. First Edition. Hardcover. 254 pages. 24 x 16 cm. Filled with culinary history and gorgeous illustration (especially the end papers). The author masterly recreates these ancient recipes so we are able to bring them to our table today. Pages lightly toned, boards clean. Dust..... More
Paris: ERTI-LECERF, 1980. Hardcover. 816 pages. 28 x 22 cm. Presentation copy to the "Queen of the Mediterranean" - Paula Wolfert. "A Paula Wolfert, En toute sympathie, Jean Claude Frentz." This comprehensive French reference book focuses on the various professions related to food and culinary arts such as catering, cooking..... More
New York: Chelsea House Publishers, 1986. Hardcover. 125 pages. 23.5 x 16 cm. Societies' drinking customs and habits reflect their fabrics, tensions, and dynamics. Using historiacal methods, observational techniques, and international statistics, this book separates myth from reality and discusses modern trends. Illustrated throughout with black and white photos. More
![Item #3748 [WINE] DISCOVERING ITALIAN WINES; An Authoritative Compendium of wines, Food and...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3748.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490666)
Rome: ARS PUBLICATIONS, 1973. Second Edition. Hardcover. 159 pages. 27 x 21 cm. The author digs past the bottles of wine on the merchants' shelves to explore their history and thier place in the competitive market. Illustrated throughout with color photos. Interior clean, boards with some small chips. Dust wrapper..... More
New York: Avon Books, 1999. First Edition. Hardcover. 370 pages. 22 x 15 cm. An award-winning journalist who has authored three books on food and wine, Brenner expertly chronicles the evolution of American sustenance: from the Native American influence on the Puritan diet, to the titanic wilting of national taste..... More
Syracuse University Press, 2000. Hardcover. 338 pages. 24 x 16 cm. The auther examines the development and history of the first American appliance - the cast-iron stove. While exploring the shift from fireplaces to stoves for cooking and heating in American homes, Brewer sheds light on changing responses to technology..... More
Paris: Petite Encyclopédie Récréative, c. 1852. Hardcover. 632 pages. 11 x 7.5 cm. A petite version of this time-honored gastronomic classic, which is more about a conversation concerning cuisine or culinary arts - the genius is the authors entertaining analysis of casual conversation and doctrines, observations and anecdotes of every..... More
New York: Frederick A. Praeger, 1969. Hardcover. 248 pages. 21 x 15.5 cm. Food in Antiquity is an interdisciplinary exploration of ancient diets, using archaeological, anthropological, and environmental evidence to understand how early humans subsisted. This comprehensive book covers a wide historical range, from prehistoric times to the classical periods..... More
Philadelphia: Temple University Press, 2004. First Edition. Hardcover. 336 pages. 23 x 16.5 cm. An acclaimed broadcast journalist, Burns has written a witty and comprehensive history of America's complex affair with drink. Burns relates that drinking was "the first national pastime," and shows how it shaped American politics and culture..... More
London: Faber and Faber, 1993. Hardcover. 240 pages. 24 x 15.5 cm. Who could imagine that an attempt to drive down the cost of pepper in 1599 by the East India Company of Britain would lay the foundation of what would be centuries of imperial reign over a country. The..... More
London: JOHN RUSELL SMITH, 1847. Cardboard covers. 88 pages. 16.5 x 10.5 cm. The author offers a witty tour of the world's eating habits, from the austere fare of American Indians to the lavish tables of French cuisine. A spirited series of short vignettes on eating customs - blended with..... More
London: Abelard-Schuman, 1961. Hardcover. 276 pages. 25.5 x 16 cm. The history of herbs & spices along with beautiful illustrations. Pages lightly toned. Boards lightly rubbed at edges. Dust wrapper heavily chipped at edges. In protective mylar cover. More
![Item #3736 [WINE] The ESSENTIAL WINE BOOK; A Guide to Appreciating and Enjoying the Wines of the...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3736.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490678)
New York: Viking Penguin Inc., 1985. Hardcover. 299 pages. 28 x 17 cm. A comprehensive wine guide including: an introduction to each region, how wine is classified, and the hard facts about quality - price ratio of each wine. Illustrated throughout. Interior, boards and dust wrapper clean and crisp. Covered..... More
![Item #4200 [PHARMACY] [MANUSCRIPT] Pharmacist Notebook. Fred U. Cobb](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4200.jpg?width=320&height=427&fit=bounds&auto=webp&v=1715720965)
1888. Hardcover. 110 pages. 20 x 13 cm. A well ordered, indexed, hand written receipt book filled with remedies such as Bed Bug Poison, Tooth Ache Drops (Chloroform & Oil of Clove), Coca Wine, Ginger Ale, Colored Inks, Gonorrhea Mixture, and Fireworks (Red Fire & Green Fire). Includes the original..... More
From Le Grand Dictionnaire de Cuisine: 1958. First Edition. Hardcover. 282 pages. 23 x 15.5 cm. The Dictionary of Cuisine often attributed to Alexandre Dumas, is a culinary work that combines definitions, anecdotes, and insights about various aspects of food and cooking. Here are some key features of the book..... More
Boston: INSTITUTIONS/VOLUME FEEDING MAGAZINE, 1948. Hardcover. 135 pages. 23 x 15.5 cm. With over 2000 terms relating to menus, food selection, preparation and service, wines, spirits and cordials, and nutrition, this revised and expanded edition defines and explains the terminology of the increasingly complex and specialized foodservice industry. A valuable..... More
New York: Viking, 1994. First American Edition. Hardcover. 413 pages. 24 x 16 cm. Published after David's passing in 1992 - David's final book, which was in the works for many years. A full history of ice and ices including sixteenth-century Italy and the splendor of the Medici banquets, snow..... 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
New York: Drake Publishers Inc., 1972. Hardcover. 256 pages. 23.5 x 17 cm. Covering the drinking patterns of EVERY major nation around the world - with fascinating tidbits that inform the reader such as - the minimum drinking age in Russia, the identity of the U.S.A. city that debars you..... 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