My Recipe Book
Hardcover. Unpaginated. 22.5 x 17 cm. Classic homemaker's binder including index tabs, ruled paper, and envelopes to store loose recipes, unfilled. Toning to paper, otherwise pristine. More
REFERENCE
![Item #4341 [PHILADELPHIA] [PURE FOOD] [TRADE CARD] THE PURE FOOD DAIRY and LIGHT LUNCH CAFE](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4341.jpg?width=320&height=427&fit=bounds&auto=webp&v=1721493994)
[PHILADELPHIA] [PURE FOOD] [TRADE CARD] THE PURE FOOD DAIRY and LIGHT LUNCH CAFE
Philadelphia: c. 1920. Cards. 8.5 x 15.5 cm. Color illustrated Trade Card featuring a highly accessorized woman. This restaurant, located at 54 N. 13th Street (Next to St. George's Hall), and serving "Pure Food - properly Cooked, Prompt Attention and Right Prices - Special Lunch Bill of Fare Each Day..... More
La Cuisinier Parisien ou Manuel Complet, bound with Le Livre De Tous Les Ménages ou L'art de Conserver
Paris: Louis Tenré/Patris et Cie, 1833, 1810. Fifth Edition/First Edition. Hardcover. 454 pages/116 pages. 21 x 13 cm. This volume is a rare and notable example of early 19th-century culinary literature offering unique insights into the development of French cooking and food preservation during the time of significant innovation in..... More
the Delectable Past; The Joys of The Table - From Rome to The Renaissance, From Queen Elizabeth I to Mrs. Beeton. The Menus, The Manners - and the Most Delectable Recipes of The Past, Masterfully Re-Created For Cooking and Enjoying Today
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
LE GRAND LIVRE DES METIERS DE BOUCHE
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
![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)
[WINE] DISCOVERING ITALIAN WINES; An Authoritative Compendium of wines, Food and Travel through the Nineteen Producing Regions of Italy
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
AMERICAN APPETITE ; The Coming of Age of a Cuisine
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
BOOK OF VALUABLE RECEIPTS; ARM & HAMMER BRAND
New York: 1892. Staplebound. 32 pages. 13.5 x 8.5 cm. Full page calendar for the years 1892 & 1893. This booklet emphasized the purity of the Arm & Hammer brand. Includes receipts for bread, various types of griddle cakes, waffles, biscuits, muffins, cakes, cookies, and puddings. Household help including A...... 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)
[WINE] The ESSENTIAL WINE BOOK; A Guide to Appreciating and Enjoying the Wines of the World
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
CONSUMING PASSIONS; The Anthropology of Eating
Boston: Houghton Mifflin Company, 1980. Hardcover. 279 pages. 23.5 x 16 cm. How people eat reveals to an astonishing degree all of the other qualities of their society. Farb constructs a fascinating demonstration of the connections between eating habits and human behavior. From the most primitive to the most sophisticated..... More
Les Classiques de la Table; The classics of the table for the use of the practitioners and people of the world, with engraved portraits
Paris: Bethune et Plon, 1844. Second Edition. Hardcover. 609 pages. 21 x 13.5 cm. Originally published -1843, in sixty parts, presented here complete. A compilation of various culinary texts and works by renown French gastronomes and chefs including: 1. Physiologie du goût by Brillat-Savarin. 2. La Gastronomie by Joseph Berchoux..... More
Food in Perspctive; Proceedings of the Third International Conference on Ethnological Food Research, Cardiff, Wales, 1977
Edinburgh: John Donald Publishers Ltd, 1981. Hardcover. 425 pages. 24 x 16 cm. A scholarly work that explores the historical, cultural, and social dimensions of food and its consumption, particularly within the context of Scotland and Europe. Fenton, a noted ethnologist and scholar of Scottish rural life, delves into how..... More
Baking Powder and Other Leavening Agents
New York: The Spice Mill Publishing Company, 1906. Hardcover. 86 pages. 18 x 13 cm. Are you familiar with the "baking powder wars" that took place at the end of the 19th century? Baking powder had become a highly profitable product, with more than a hundred manufacturers springing up across..... More
The HORIZON COOKBOOK; and Illustrated History of Eating and Drinking through the Ages
New York: Doubleday & Company Co., Inc. Hardcover. The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages by William Harlan Hale, published in 1968, is a unique combination of cookbook and historical account. Divided into two volumes, it explores culinary traditions from various periods and cultures..... More
The Lifeline of America; Development of The Food Industry
New York: McGraw-Hill Book Company, 1964. Hardcover. 390 pages. 24 x 17 cm. Strawberries in January, avocados in Montana, and oysters anywhere, in any season... The list of daily marvels in America's food industry is seemingly endless. Here is the astonishing history describing the development of today's food industry. Methods..... More
![Item #4281 [AUSTRALIA] [WINE] CHATEAU TAHBILK; Story of a Vineyard 1860-1985. Enid Moodie Heddle,...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4281.jpg?width=320&height=427&fit=bounds&auto=webp&v=1719352566)
[AUSTRALIA] [WINE] CHATEAU TAHBILK; Story of a Vineyard 1860-1985
Port Melbourne: Lothian Publishing Co., 1985. Hardcover. The fascinating story of Chateau Tahbilk - how this Victorian vineyard came to be set down in one exact spot on the banks of the Goulburn River in 1860, how it grew, and why it looks as it does today with its mile-long..... More
![Item #4817 [BIBLIOGRAPHY] SCHÖNE ALTE KOCHBÜCHER; KATALOG DER KOCHBUCHSAMMLUNG ERNA HORN UND...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4817.jpg?width=320&height=427&fit=bounds&auto=webp&v=1767738313)
[BIBLIOGRAPHY] SCHÖNE ALTE KOCHBÜCHER; KATALOG DER KOCHBUCHSAMMLUNG ERNA HORN UND DR. JULIUS ARNDT
Munich: KARL PRESSLER, 1982. First Edition. Hardcover. 488 pages. 25 x 17 cm. Title: Beautiful Old Cookbooks - Catalogue of the Erna Horn and Dr. Julius Arndt Cookbook Collection, with 82 Illustrations. A comprehensive catalogue containing 1344 entries from the 15th to the 20th centuries. Erna Horn, a popular cookbook..... More
A HUNDRED YEARS EATING; Food, Drink and the Daily Diet in Britain since the late Nineteenth Century
Montreal: Gill and Macmillan, 1977. Hardcover. 148 pages. 22 x 14 cm. Recounting every aspect of the British dietary changes over the past centuries. Gone are the bread and potato diets of the Victorian poor, and the twelve course dinners of the rulers, replaced by a fresh, varied, and balance..... More
Tried Favourites Cookery Book; With Household Hints and Other Useful Information
Edinburgh: J. B. Fairgrieve & Co., 1929. Twenty Second and Enlarged Edition. Hardcover. 314 pages. 21.5 x 15 cm. A classic cookery book from Mrs E.W. Kirk full of recipes for many different meals and ailments. Milk soup, mock turtle soup, jellied tongue, gateau of meat, hashed venison, marshmallows, and..... More
The COOK'S ORACLE; Containing RECEIPTS FOR PLAIN COOKERY on the Most Economical Plan For Private Families
New York: Evert Duyckinck, George Long, E. Bliss & E. White. 1825. First American Edition. Hardcover. [2] [v-xii] 371 pages. 19 x 11 cm. The author, William Kitchiner M.D. (1775-1827), was a wealthy physician of London who did not practice his profession but was a food, science, and music enthusiast..... More
KNIGHT'S FOODSERVICE DICTIONARY
New York: Van Nostrand Reinhold Company, 1987. 393 pages. 23.5 x 15.5 cm. A comprehensive dictionary first to define terms from ALL aspects of the foodservice industry including: accounting, advertising, basic ingredients, basic preparation methods, computers, cost controls, foodservice equipment, management, marketing, menu development, nutrition, printing, safety, sanitation. Interior clean..... More
CAVIARE AND AFTER; The truth about luxury food
London: MACDONALD, 1964. Hardcover. 160 pages. 22 x 14.5 cm. In this book by André Launay, London-born Frenchman and director of a famous firm of manufacturers and importers of high end delicacies, sets out to eliminate the mysteries which surround luxury food. Chapters include: Caviare, Foie Gras, Oysters, Smoked Salmon..... More
![Item #4283 [FRENCH] [WINE] WINES & CHATEAUX OF THE LOIRE. T. A. Layton](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4283.jpg?width=320&height=427&fit=bounds&auto=webp&v=1719352566)
[FRENCH] [WINE] WINES & CHATEAUX OF THE LOIRE
London: Cassell & Co., 1967. First Edition. Hardcover. 225 pages. 22 x 15 cm. The author, T. A. Layton, a well-known writer on wine decided to travel the Loire from source to mouth, visiting vineyards and places of interest and sampling the wines. His travels took him to the countryside..... More
CHAMPAGNE
New York: Chartwell Books Inc., 1988. 159 pages. 29 x 20 cm. Of all the world's wines, Champagne is the one most widely associated with elegance, good living and celebration. Champagne is a lively and comprehensive guide to this extraordinary wine, its history and its complex production process. Illustrated throughout..... More
THE GALLEY GUIDE; A Purely Humanitarian Work, Planned Out of Consideration for the Digestive Apparatus of Those Who Cruise - The Thing, After All, Upon Which Success or Failure Largely Depends
New York: The Motor Boat Publishing Company, 1923. First Edition. Hardcover. 145 pages. 19 x 13 cm. The Galley Guide is a cult classic for those who dare to cook upon the high seas. This first edition includes menus, recipes, and a list of supplies - tailed for the use..... More