Paris: Mouillot, 1891. Staplebound. 56 pages. Copiously illustrated, with prices - this pamphlet presents the assortment of trades and fashion of the times. A growing "ready to wear" branch of consumer goods accessible to a larger population. Includes merchandise for the home. Text in French. Pages lightly toned. More

1906. Cards. 21 X 11.5 cm. French printed dinner menu for May 12, 1906. Black and white photograph of a man and woman holding a large sign, traslated as: "Thank You Everyone" - Lightly soiled. Attached to tan paper. More

Paris: Blondel La Rougery, 1925. Third Edition. Wraps. 104 pages. 20.5 x 13 cm. Text in French: Translation - The Best Culinary Recipes for Fish & Shellfish. Pages lightly toned, covers heavily soiled. Covered in protective mylar. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American..... More

Saint-Etienne: J.E. Ménard, 1935. Cloth. 25 x 16 cm. LYON 21 Septembre 1935. Colored silk menu with black and white photo image of LES PALAIS DE LA FOIRE INTERNATIONALE DE LYON (National Congress of Industrial Tribunal of France and The Colonies). Trade Union dinner - text in French. Colors bright..... More

1898. Cards. 18 x 13 cm. Handwritten French Menu featuring original ink design. Seven course meal. More

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

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

Chatillon-sur-Seine, France: 1912. Loose_leaf. French menu sponsered by Chandon Champagne. Illustrated. Text in French. Visable crease. 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

Paris: ALBIN MICHEL, 1929. Hardcover. 374 pages. 18 x 12 cm. French cookbook with 290 recipes from writers, painters, actors, and politicians. Pages lightly toned otherwise clean. Boards clean as well. Text in French. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing..... More

New York: Harper & Row, 1972. First Edition. Hardcover. 418 pages. 22 x 15 cm. John Ehle has traveled far and wide, visiting farms, little-known vineyards and marketplaces. A delightful book of history and lore. It is also a collection of detailed recipes and careful accounts of the actual methods..... More

Gloucestershire: Constable - In association with Christie's Wine Publication, 1983. Hardcover. 160 pages. 22 x 25 cm. In 1875, two English brothers - Walter and Alfred Gilbey - Bought from an ancient French noble family the château, vineyard and estate of Loudenne, in the heart of the Médoc. They were..... More

Amsterdam; Et se trouve A Paris/Berlin; Et se trouve A Paris: Chez Méquignon l'aîné, Libraire, rue des Cordeliers/Chez l'Auteur, Barrière de Reuilly, Fauxbourg Saint-Antoine, 1779. First Edition. Hardcover. 46 pages. 16 x 10 cm. A combination of two significant agricultural treatise authored by Jean-Jacques Fillassier and Robert-Xavier Mallet - the..... More