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

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

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

Chicago: Quadrangle Books, 1966. First Edition. Hardcover. 186 pages. 22 x 15 cm. Do you know who invented the hamburger? Or why a meat packer became known as "Uncle Sam"? Or where to find the world's most famous beef trail? You'll find the answers to these and many other unusual..... More

London: COLLINS. Second Impression. Hardcover. 48 pages. 23 x 17 cm. Fully illustrated history of food & drink on the British Isles. Interior clean, boards lightly chipped, dust wrapper lightly rubbed at edges. Covered in protective mylar. More

Périgueux, France: Imprimerie Ronteix, 1954. Staplebound. Unpaginated [17pp.] Title: Extract from the General Catalog of all-purpose Labels for Canned Goods - Collection of "Cooking Dishes" labels. French colorful trade catalog with an emphasis on canned food products. Merchandise includes Cassoulet, Tripe, Foie Gras, Patés, and more. A signed, typed letter..... More

Hoboken, NJ: John Wiley & Sons, 2006. Hardcover. 258 pages. 23.5 x 16 cm. In his entertaining style, wine collecting expert Peter Meltzer describes for basic types of cellars: The balanced cellar, The instant gratification cellar, The tasting cellar, and the investment cellar. Clean and crisp copy. More

Boston: Beacon Press, 1996. Hardcover. 149 pages. 22.5 x 14.5 cm. The author, Sidney Mintz, argues that even under the most severe constraints, our choices can hold enormous significance for us. The title essay explores the way enslaved Africans' creative adaption of their cuisine to New World conditions offered a...... More

New York: ALFRED A. KNOPF, 1987-88. First Edition. Hardcover. 342 & 356 pages. 28.5 x 24 cm. These two volumes are praised for their encyclopedic depth in classical French techniques, detailed step-by-step photography - over 1,300 color procedural photos by Pépin himself. Pépin's comprehensive approach to professional skills like butchery..... More

Chicago: Edwards & Deutsch Litho. Co., 1918. 74 x 53.5 cm. "For three years America has fought starvation in Belgium - Will you eat less wheat, meat, fats and sugar that we may still send food in ship loads?" US Food Administration issued many posters to encourage Americans to help..... More

New York: Farrar, Straus and Company, 1949. Hardcover. 264 pages. From the former President of The Wine and Food Society of London - a comprehensive and valuable work with more than 260,000 words of text on every conceivable topic in the realm of gastronomy is listed and fully described. Pages..... More

New York: Grove Weidenfeld, 1991. First American Edition. Hardcover. 432 pages. 23.5 x 16 cm. When we eat together, we bring our culture with us, with all the possibilities for pleasure and danger that implies. Throughout our history, table manners have been one way of keeping the peace, of domesticating..... More