Surrey, England: John F. Renshaw & Company Limited, c. 1930. Wraps. 49 pages. 22.5 x 16 cm. 35 color plates. A full description of the production and process of making Marzipan along with recipes for everything from Macaroons (Dutch, Italian, French), Almond Short Cake, French Gâteaux, and many more. Instructions..... More

Chicago: Culinary Arts Institute, 1951. Revised Edition. Hardcover. 856 pages. 21 x 14 cm. A classic cookbook for the American Homemaker, originally published 1938, edited and revised from the Delineator Cookbook. Cover reads "Sears Roebuck And Co. The Kenmore Binding Of The American Woman's Cook Book." Full-color illustrations including lovely..... More

Garden City: Doubleday & Company, 1959. First Edition. Hardcover. 285 pages. "Many men like to cook and are plenty good at it, too, so we weren't surprised to find out that the same goes for the boys we know. That made us decide that it was about time a cook..... More

Del Monte, California: 1940. Ors, Sinclair. First Hardcover Edition. Staplebound wraps. 62 pages. 24 x 18 cm. Recipes, quips, and cartoons by the who's who of Guests and contributors include - John Steinbeck, Upton Sinclair, William Powell, Gertrude Stein, Walt Disney, and many more. Pages toned, dust wrapper chipped and..... More

London: Longmans, Green, And Co., 1888. 82 pages. 17.5 x 12.5 cm. "I have had much pleasure in culling from all the vegetable gardens of the culinary world the recipes which will be found in this little book, and am still hunting in the happy grounds of cookery..." Edges rubbed..... More

London: Longmans, Green, And Co., 1891. Hardcover. 88 pages. 17.5 x 12 cm. Appealing recipes including some eye-catching titles such as - Alma Mater Soup ("Take a sheep's -head and pluck...") & His Excellency's Soup, and fish dishes including - 9 Eel recipes & 21 Sole recipes. Covers heavily rubbed..... More

New York: Alfred A. Knopf, 1939. First Edition. Hardcover. 338 pages (plus index). 19 x 12 cm. Ellsworth suggests a lack of staff to run her household and being "utterly, crushingly bored" with shopping for food, inspired her to write this book. A fun read, with some classic recipes. The..... 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

New York: D. Appleton and Company, 1896. First Edition. Hardcover. 82 pages. 21.5 x 15 cm. Written during the height of Domestic Science, Chafing-Dish Recipes is filled to the brim with recipes in every category, even cocktails. The chafing dish - from the Old French chauffer, "to make warm" -..... More

Northhampton, MA: INTERLINK BOOKS, 2017. Paperback. 352 pages. 25.5 x 19 cm. The rich culinary heritage of Aleppo comes to life in this tribute to the Syrian city at the ancient Mediterranean crossroads. While acknowledging that war, migration and clime change challenge modern-day Aleppo, Marlene Matar, Lebanese chef of television..... 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

Chicago: Woman's World Magazine Co., 1927. Wraps. 50 pages. 20 x 13 cm. A surprisingly interesting array of salad and sandwich combinations such as: Lemon Prune Sandwiches (prunes, grated lemon rind, lemon juice, powdered sugar, peanut butter) or 1,2,3 Salad (Bermuda onion, dill pickles, apples). Illustrated in black and green..... More