![Item #713 [French Catalogue] Dijon Ville d'Art Capitale Gastronomique; La Bourgogne & Ses Produits](/pictures/thumb/713.jpg?v=1678135056)
Dijon: La Societe Nouvelle Agence Fournier, 1929. Staplebound. 64 pages. 18.5 x 13.5 cm. A look into the French attitudes toward American Prohibition. Along with a multitude of advertisements for local restaurants, wine merchants, gun merchants, Citroen dealers, and all other retailers of goods, this pamphlet contains an editorial by..... More
Paris: Louis Tenré/Patris et Cie, 1833, 1810. Fifth Edition/First Edition. Hardcover. 454 pages/116 pages. 21 x 13 cm. La Cuisinier: Covering all aspects of cooking during the post-revolutionary France. Includes engraved frontispiece titled "intérieur d'une cuisine bien ordonnée" and 3 plates depicting ovens and cooking utensils. Albert was former chef..... More
New York: Ives Washburn, Inc., 1952. First Edition. Spiral_bound. 63 pages. 21.5 x 14 cm. Prior to their collaboration with Julia Child & the smash hit Mastering The Art of French Cooking, Bertholle & Beck published this cookbook, hoping to bring French cooking to the States. Drawings by Otto Fried..... More
New York: Oxford University Press, 1937. First Edition. Hardcover. 198 pages. 19.5 x 13 cm. Decorations by J. E. Laboureur. A charming volume designed to be a guide for the hostess - with recipes, entertaining history, and delightful anecdotes. Xavier Marcel Boulestin (1878-1943) was a restaurateur, chef, and food writer..... More
Paris: Garnier Frères, ND (1880). Hardcover. 748 pages. Text in French. Illustrations throughtout. Text block partially broken but holding. More
![Item #2565 [CANADA] [MENU] Canadian Psychiatric Association Convention; Dégustation de vins et...](/pictures/thumb/2565.jpg?v=1623426790)
King Edward Sheraton Hotel: 1969. Cards. 28 x 22 cm. Large illustrated folding menu with a page of proverbs and a page of the wines and cheese served at this event. Some of the proverbs (10) link wine and drink to the medical profession such as: "An alcoholic has been..... More
New York: Farrar, Strous and Giroux, 1973. First American Edition. Hardcover. 506 pages. 26 x 18 cm. Robert Courtine (1910-1988), a wonderful storyteller and gourmet, wrote a column called "the Pleasures of the Table" for the Paris Newspaper Le Monde. This delightful cookbook is profusely illustrated with a selection of..... More
Paris: Éditions Robert Laffont, 1982. Hardcover. 354 pages. 25 x 16 cm. Recipes by Fredy Girardet, one of the greatest cooks of our time. More than one hundred and fifty recipes, marvels of imagination - textures and flavors always in perfect harmony. Easily explained and precisely written. Illustrations by Julien..... More
Paris: 1997. Hardcover. 293 pages. 25 x 16 cm. Text in French. A treasure trove of recipes created to guide amateurs through the stripped-down prepartions of this "new cuisine". The Chef Michel Guérard is known as the founder of nouvelle cuisine and creator of cuisine minceur, or slimming food. Guérard..... More
Paris: Robert Laffont, 1986. Hardcover. 367 pages. 25 x 16 cm. Marc Meneau (1943-2020) was the three star chef at LEspérance - a lovely country side of Bourgogne (Burgundy). A creative, innovative, and sublime cuisine. Text in French. Illustrated with color photos. Interior crisp and clean, covers lightly soiled. More
Paris: Robert Laffont, 1986. Hardcover. 367 pages. 25 x 16 cm. Presentation copy, signed by the author on the half title page. Marc Meneau (1943-2020) was the three star chef at LEspérance - a lovely country side of Bourgogne (Burgundy). A creative, innovative, and sublime cuisine. Text in French. Illustrated..... More
Bruxelles: Chez Francois Foppens, 1771. Hardcover. 408 pages. 17 x 10 cm. Primarily written for female cooks in bourgeois households. The author intentionally points to the difference between the ordinary bourgeois and the "bas peuple," favoring cuts of meat, and types of game favored by the upper-middle class. Bookplate on..... More
New York: Random House, 1965. Oliver, Michel. Hardcover. Unpaginated. Text in French and English. English translation by Charlotte Turgeon. An amusing and artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Croque-Monsieur, Soufflé au Fromage, Bananes fondues, and many, many more. The preface by Jean Cocteau is..... More
Paris: PLON, 1964. Oliver, Michel. Hardcover. Unpaginated. Forty-five elegantly simple recipes. Text in French. An amusing and artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Madeleines, Crepes, Gateau Au Chocolat and many, many more. Interior crisp and clean, cover. More
Paris: Robert Laffont, 1992. Hardcover. 293 pages. 25 x 16 cm. A collection of original recipes capturing the essence of Claude Peyrot's celebrated Paris restaurant, Vivarois. Peyrot combines the rustic and the refined, giving the reader the experience of both his sensitivity towards the palate while using genuine ingredients. Illustrated..... More
New York: Harper & Brothers, 1954. Rose, Sir Francis. First American Edition, 1st Printing. Hardcover. 288 pages. 21.5 x 14.5 cm. True first edition with the errata slip between the index and preface. Born is San Francisco in 1877, Toklas made her way to France after the 1906 Earthquake. Toklas..... More
New York: Harper & Brothers, 1954. Rose, Sir Francis. First American Edition, 1st Printing. Hardcover. 288 pages. 21.5 x 14.5 cm. Born is San Francisco in 1877, Toklas made her way to France after the 1906 Earthquake. Toklas arrived in Paris in 1907 and immediately met Gertrude Stein - they..... More
![Item #3533 [FISH] LE POISSON D'ÉTANG; 150 recettes pratiques par le Maître Cuisinier Philéas...](/pictures/thumb/3533.jpg?v=1679075524)
Paris: L'Union, c. 1935. Wraps. 135 pages. 23.5 x 16 cm. Title translation: Fish Pond - this work was composed by the NATIONAL UNION OF PONDS TRADE UNIONS and edited by THE NATIONAL LIVESTOCK COMMITTEE. 150 Recipes by Master Chef Philéas Gilbert. Intriguing publication focusing on the fish farming industry..... More
Paris: Chez Tardieu-Densesle, 1816. Fourth Edition. Hardcover. 352 pages. 17.5 x 10.5 cm. Three plates: Frontispiece (confectioner's laboratory) and 2 plates illustrating kitchen utensils and motifs/decorations. The author, the widow of a renowned pastry chef, opened her shop in Berlin at the end of the 18th century and was able..... More
New York: Galahad Books, 1964. First Edition. Hardcover. 82 pages. 21.5 x 14 cm. Dedicated to the principle that a good cookbook doesn't have to be dull. Recipes include: Green Shmendrick Salad Avec Dressing Francaise, Meshugenuh Mumzer Matzoh Brei Mornay, Blintz Suzette á la Yentah, and many more. Owner's inscription..... More
![Item #3534 [RADIO] [COMMUNITY COOKBOOK] LES BELLES RECETTES DES PROVINCES FRANÇAISES. LE...](/pictures/thumb/3534.jpg?v=1679075525)
1929: par Corcellet en collaboration avec Radio-Paris et Flammarion, 1929. Paperback. 456 pages + advertisements. 17 x 13.5 cm. A French Community Cookbook created by announcements made over Radio-Paris. The compiler realized the best way to unearth regional recipes was to have a contest and ask for people send in..... More
Boston: Houghton Mifflin Company, 1981. Hardcover. 447 pages. 24 x 16.5 cm. Puck combines the best of classic French methods with the freshest ingredients found here in the US to create imaginative, attractive, and delicately flavored dishes. Interior and boards clean and crisp. Dust wrapper rubbed at edges. Covered in..... More
Paris: Robert Laffont, 1982. Hardcover. 365 pages. 25 x 16 cm. The two brothers, Jean & Pierre, come from a long line of culinary heavyweights and took their turns at creating an art form within the food world - that both gave a nod to Classic French Cooking while being..... More