![Item #4902 [RECIPE BOX] COCKTAIL RECIPES - Pink Elephants](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4902.jpg?width=320&height=427&fit=bounds&auto=webp&v=1772398708)
Chicago/Maywood, Illinois: Mayfair Co., 1976. 13 x 8 x 8.5 cm. A charming and uncommon mid-1970s recipe box, cheerfully decorated with dancing pink elephants, created exclusively for the "Golden Hour." Clearly once owned by an enthusiastic host, this collection contains everything needed for a lively cocktail hour - ample savory..... 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: WILLIAM MORROW, 2006. First Edition. Hardcover. 170 pages. 20.5 x 21 cm. Signed on the half title page - "To Ben, Payard." Legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare. Interior and..... More
Paris: Ernest Flammarion, 1912. Paperback. 142 pages. 19.5 x 13 cm. The chef, Ferdinand Werner, made his way around Europe and at the time of this publication was the head chef in Moscow at the renowned Hotel Métropole. This cookbook is bursting with every type of Hors d'oeuvres one can..... More
Philadelphia: George W. Jacobs & Company, 1904. Hardcover. 213 pages. 17.5 x 12.5 cm. Imagine attempting to prepare a cake or cookie recipe every day of the year ? Well, here is your chance. January 1:Fruit Cake No. 1, January 21: Fairy Gingerbread, April 9: New England Doughnuts... Recipes selected..... More
Philadelphia: George W. Jacobs & Company, 1906. Hardcover. 213 pages. 17.5 x 12.5 cm. Imagine attempting to prepare a dish a day? Well, here is your chance. January 1: Prune Snowballs, January 24: Fried Calf's Brains, May 4: Rhode Island Chowder... Line illustrations throughout. Interior clean with a few check..... More
![Item #4479 [JELL-O] QUICK EASY JELL-O WONDER DISHES; Entrées Relishes Salads Desserts - In Six...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4479.jpg?width=320&height=427&fit=bounds&auto=webp&v=1734785526)
Le Roy, NY: The Jell-O Company, Inc., 1930. Staplebound. 23 pages. 15.5 x 11 cm. An iconic cover design to this classic Jell-O pamphlet. Produced at the height of Jell-O's prominence - when Jell-O signified glamour. Stylishly illustrated throughout in color. Interior clean and crisp, wraps very lightly toned... More
New York: GREENBERG, 1951. First Edition. Hardcover. 386 pages. 21 x 14 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 classic cocktail book is filled..... More
![Item #3987 [CHINESE] PEI MEI'S Chinese Cook Book Volume I & II. Pei Mei Fu](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3987.jpg?width=320&height=427&fit=bounds&auto=webp&v=1700002873)
Taipei: 1969, 1974. Hardcover. Volume I - 400 pages. 21.5 x 19 cm. Volume II - 386 pages. 21.5 x 19 cm. Traditional Chinese cooking including Family Style Meals and Formal Meals written in Mandarin & English. Color illustrated full page photos of finished recipes. Volume I features: Dishes of..... More
Nashville, TN: Alan Jackson Fan Club, 1994. Ring_bound. 77 pages. 21.5 x 14 cm. "Come on into my kitchen and pull up a char 'cause I'm about to whip up some of the best Southern meals around! YEE HAW! Alan." Filled with color photos of Alan and his family, a...... More
New York: D. Appleton-Cenury Company, 1934,1935,1937. 95 pages. 18 x 13 cm. Three separate volumes - all beautifully illustrated with perior black and white woodcuts. A delectable array of recipes and combinations, sure to make your mouth water. Interior and boards crisp and clean. More
Paris: GROUBER, c. 1940. Staplebound. 20 pages. 16.5 x 13.5 cm. The chef, Henri-Paul Pellaprat, was one of the founders of the French cooking school, Le Cordon Bleu. The Translation from the Introduction is amusing: "we designate a food preparation that consists of any edible product imprisoned between two slices..... More
New York: W.W. Norton & Company, 2005. First Edition. Hardcover. 320 pages. 26 x 21 cm. In Charcuterie, the authors have created the only comprehensive book on the subject, filling an enormous gap in our understanding of cooking. They have included all the classic charcuterie recipes: duck confit, sausages, prosciutto..... More
New York: Clarkson N. Potter, Inc., 1984. First Edition. Hardcover. 165 pages. 26 x 21 cm. Martha's third book - a game changer at the time - this book helped refashion how food was presented in the entertaining and catering world. Martha was always looking for new and different ways..... More
New York: Clarkson N. Potter, Inc., 1984. First Edition. Hardcover. 165 pages. 26 x 21 cm. Martha's third book - a game changer at the time - this book helped refashion how food was presented in the entertaining and catering world. Martha was always looking for new and different ways..... More