Dayton: General Motors, 1930. Wraps. 31 pages. 23 x 15 cm. Early refrigerator promotional catalogue. Illustrated throughout. Wrappers rubbed, interior crisp and clean. More

Tacoma, WA: c. 1920. Wraps. 132 pages. 23 x 15.5 cm. Handbook for Newlyweds including recipes, household and medical advice, personal health, and life lessons. Filled with full page ads for local advertisements suggesting martial bliss. Covers rubbed, interior clean. More

Chicago: National Clock & Mfg. Co., 1900. Cardboard covers. 190 pages. 24 x 10 cm. A cookbook/manuscript all in one. "The National Home Cook Book is provided with BLANK PAGES, permitting one to copy or paste in the proper place the recipe of any particular kind of dish, as every..... More

Norman, Oklahoma: University of Oklahoma Press, 1952. Eggenhofer, Nick. First Edition. 170 pages. 22.5 x 16.5 cm. "Mr. Adams has done a superlative job and his illustrator, Nick Eggenhofer, has captured the real spirit of the round-up camp. This book is more than grand reading. It perpetuates the memory of..... More

London: S.O. Beeton, 1861. Hardcover. 1112 pages. 17.5 x 11.5 x 6.5 cm. "Nothing lovelier can be found In Woman, than to study household good." - Milton First edition in book form. This work originally was published in 24 monthly parts, 1859-1861. Added engraved colored title page, with the Bouverie..... More

New York: D. Appleton and Company, 1868. First Edition. Hardcover. 478 pages. 19 x 13 cm. A rising star in the mid-1800's, this French chef, opened a cooking school in New York City, became a media darling and then fell into obscurity. Based on science and French cooking, this cookbook..... More

London: Allen Lane, 1978. 2nd Printing. Hardcover. 591 pages. 22.5 x 15 cm. Signed by David on title page. First edition, second printing. A comprehensive study with nearly half the book devoted to the history and origins of wheat, the technology of milling both before and after the Industrial Revolution..... More

York, England: 1886. Loose_leaf. 32 x 20 cm. This menu,written by Halliwell, a local master of ceremonies and freemason, was made to accommodate and service the 3rd and 4th battalions' officers of the West Riding Regiment, formerly known as the Duke of Wellington's Regiment. The officers were lodged in the..... More

Washington DC: The Brodix Publishing Co., 1889. Wraps. 12 pages. 42 x 28 cm. This charming periodical features six sheets of cooking instructions detailing: Fish-Soup; Meat; Sauces-salads; Vegetables; Pastry; Sweets and Preserves; and How to Make Bread. The binding style and large type set likely indicates that this publication was..... More

Chapel Hill, North Carolina: University of North Carolina Press, 2013. Paperback. 333 pages. 23.5 x 15.5 cm. Includes 22 Recipes. "This is the story of soul food. Down through history, African American cuisine has gone by several names since enslaved West Africans arrived in British North America: slave food, the..... More

New York: Columbia University Press, 2008. Hardcover. 238 pages. 23.5 x 16. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960's and 1970's, Frederick Douglass Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food..... More

Philadelphia: Lea and Blanchard, 1843 and 1844. First Edition. Hardcover. 196 & 154 pages. 19.5 x 12 cm. The Complete Cook highlights the art of carving, accompanied by illustrations. The Complete Confectioner contains one page of illustrations, featuring modeling tools - last ten pages filled with period advertisements. Pages tanned..... More

The Continental Baking Company, 1964. Wraps. 19 pages. 10 x 21 cm. A booklet from The Continental Baking Company, showcasing a new factory in Natick, Massachusetts. The "bakery of the future" produces Wonder Bread and Hostess Cakes and provided fresh baked goods for the Boston area. Black and white photos..... More