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
London: MACLAREN & SONS LIMITED, 1951. First Edition. Hardcover. 304 pages. 25 x 19 cm. A manual and practical reference work, partly published in dictionary form. A bit of a throw back but incredibly helpful for those who seek the lost art of "carving in front of guests." Volume 1..... More
![Item #5125 [CULINARY HISTORY] [NEW YORK] On The Town In New York From 1776 to the Present....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/5125.jpg?width=320&height=427&fit=bounds&auto=webp&v=1790114544)
New York: Charles Scriber's Sons, 1973. Hardcover. 354 pages. 23 x 16 cm. Tracing the rise and fall of renowned restaurants, and the customs of eating, drinking, and entertainment of both high and low societies of New York City. Illustrated throughout. Clean, crisp copy. Covered in protective mylar. More
Boston: Little, Brown and Company, 1972. First Edition. Hardcover. 877 pages. 26 x 18.5 cm. Sample Copy - paper label on back free end paper: Sample, Return to Manufacturing Department, LITTLE BROWN AND COMPANY. Published: May 1, 1972; Cloth: Arco B Grade AL 1370; Word Count: 300,000. "Food and eating..... 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: 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
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: DAVID WHITE COMPANY, 1964. First Edition. Hardcover. 623 pages. 26 x 19 cm. The Spice Cookbook is that most wonderful and rare of cookbooks: it is fun to read and fun to cook from. Spices are the main flavor source of the world's greatest cookery. Used imaginatively and..... More
New York: New American Library, 1978. Large format paperback. 282 pages. 25 x 18 cm. With over 200 pictures/photos, this unique book is dedicated affectionately to military food. An anecdote-filled history of food in the Armed Forces. CHOW offers both authentic historical recipes, secrets of military chefs, and much more..... 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
New York: Farrar, Straus & Young, 1953. First Edition, First Printing. Hardcover. 282 pages. 26 x 19 cm. An elegant, informative composition devoted to the history and practice of drinking in America. Chapters include: Taverns, Tankards and Tallow; The Best-Cellar Book on Wines; A Quicker Liquor Curriculum on Spirits and..... 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
![Item #4273 [WINE] Wine Regions of the Southern Hemisphere. Harm Jan De Blij](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4273.jpg?width=320&height=427&fit=bounds&auto=webp&v=1719513928)
Totowa, New Jersey: Rowman & Allanheld, 1985. Hardcover. 255 pages. 27 x 19 cm. In this scholarly and poetic volume, the author introduces the reader to the romance of the Southern Hemisphere's viticulture and viniculture. It is a fabulous saga, a history of pioneering, of desperate failure, and of glorious..... More
![Item #3977 [TRADE CATALOG] Extrait du Catalogue Général des Étiquettes Passe-Partout pour...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3977.jpg?width=320&height=427&fit=bounds&auto=webp&v=1699570264)
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
New York: Atheneum, 1971. First Edition. Hardcover. 559 pages. 24 x 16 cm. The most vital distinction that separates The Making of a Cook from other French-American cookbooks is that it always tells you WHY things happen as they do. Based on classical French techniques, the 500 recipes included reflect..... More
San Francisco: THE LEHNER AND SEFERT PUBLISHING COMPANY, 1915. First Edition. Hardcover. 144 pages. 28.5 x 20 cm. Bookplate of Marcus Crahan (1900-1978), on verso of front board - noted collector of gastronomic literature. Crahan's bookplate was made for him in the 1930s by Hungarian-born designer Franz Geritz (1895-1945). This..... More
Boston: ROBERTS BROTHERS, 1891. Hardcover. 536 pages. 19.5 x 14 cm. Mary J. Lincoln, already a culinary celebrity when this book appeared, preceded her student Fannie Farmer, author of the Boston Cooking-School Cook Book. Her cookbooks marked an important development in cookbook publishing: methodical in organization and clear in instruction..... More
![Item #3753 [WINE] KEYS to the CELLAR; Strategies and Secrets of wine Collecting. Peter D. Meltzer](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3753.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490666)
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
New York: Basil Blackwell, 1985. Hardcover. 380 pages. 23.5 x 16 cm. Addressing food, eating, taste and cooking as crucial and changing signs of our cultural and historical development. How is it that in medieval times gluttony and gorging were the preserve of the rich, who now spend money to..... 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: St. Martin's Press, 1971. Hardcover. 248 pages. 22 x 14 cm. iThe Master Chefs s a thorough exploration of the evolution of haute cuisine and its significant figures. The book traces the origins and development of haute cuisine, from its roots in medieval cooking through the Renaissance and..... 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
New York: POCKET BOOKS, 1978. Large format paperback. 470 pages. 28 x 22 cm. Presentation copy, signed on half title page: "to Kevin, Best Cooking! Jacques." La Technique is a beautifully designed and profusely illustrated guide to the simple but indispensable secrets which make the difference between the true chef..... More
![Item #3947 [POSTER] [WWI] HUNGER; United States Food Administration. Henry Patrick Raleigh, Artist](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3947.jpg?width=320&height=427&fit=bounds&auto=webp&v=1698180974)
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