My Recipe Book
Hardcover. Unpaginated. 22.5 x 17 cm. Classic homemaker's binder including index tabs, ruled paper, and envelopes to store loose recipes, unfilled. Toning to paper, otherwise pristine. More
REFERENCE
Results 1 - 18 (of 18)
![Item #3748 [WINE] DISCOVERING ITALIAN WINES; An Authoritative Compendium of wines, Food and...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3748.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490708)
[WINE] DISCOVERING ITALIAN WINES; An Authoritative Compendium of wines, Food and Travel through the Nineteen Producing Regions of Italy
Rome: ARS PUBLICATIONS, 1973. Second Edition. Hardcover. 159 pages. 27 x 21 cm. The author digs past the bottles of wine on the merchants' shelves to explore their history and thier place in the competitive market. Illustrated throughout with color photos. Interior clean, boards with some small chips. Dust wrapper..... More
![Item #3736 [WINE] The ESSENTIAL WINE BOOK; A Guide to Appreciating and Enjoying the Wines of the...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3736.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490655)
[WINE] The ESSENTIAL WINE BOOK; A Guide to Appreciating and Enjoying the Wines of the World
New York: Viking Penguin Inc., 1985. Hardcover. 299 pages. 28 x 17 cm. A comprehensive wine guide including: an introduction to each region, how wine is classified, and the hard facts about quality - price ratio of each wine. Illustrated throughout. Interior, boards and dust wrapper clean and crisp. Covered..... More
Baking Powder and Other Leavening Agents
New York: The Spice Mill Publishing Company, 1906. Hardcover. 86 pages, A byproduct of the baking powder wars, fought at the end of the 20th century. After a stable rising agent was established, baking powder became a profitable commodity with over hundred manufacturers popping up across the country. To win..... More
Tried Favourites Cookery Book; With Household Hints and Other Useful Information
Edinburgh: J. B. Fairgrieve & Co., 1929. Twenty Second and Enlarged Edition. Hardcover. 314 pages. 21.5 x 15 cm. A classic cookery book from Mrs E.W. Kirk full of recipes for many different meals and ailments. Milk soup, mock turtle soup, jellied tongue, gateau of meat, hashed venison, marshmallows, and..... More
Guide de la Bonne Cuisinière par Mme C. Durandeau; Deuxième Édition
Paris: Administration De L'Almanach-Vermot, 1887. Baer, Gill. Hardcover. 428 pages. 16.5 x 11.5 cm. This French dictionary/reference book of cooking terminology focusing on procuring ingredients and preparing cuisine. Recipes for popular dishes are given in general terminology with diagrams and illustrations of various cuts of meat which are best used..... More
Easy Meat Recipes
Chicago, IL: National Live Stock and Meat Board, 1946-47. First edition. Staplebound. 40 pages. 20 x 13 cm. "Easy Meat Recipes" was prepared to aid in simplifying meal planning. Brought to you by the Department of Home Economics, chock full of recipes, time tables for cooking, and menu ideas. Clean..... More
The Joy of Cooking; A Compilation of Reliable Recipes with a Casual Culinary Chat
New York: The Bobby’s-Merrill Company, 1936. First Edition, Third Printing. Hardcover. 628 pages. 24 x 16.5 cm. A third edition copy of the widely beloved Joy of Cooking. After the suicide of her husband in 1930, Irma Rombauer cobbled together a cookbook, illustrated by her daughter Marion. By 1936 the..... More
Streamlined Cooking; New and Delightful Recipes for Canned, Packaged and Frosted Foods and Rapid Recipes for Fresh Foods
Indianapolis: The Bobby’s-Merrill Company Inc., 1939. First Edition. Hardcover. 210 pages. 21 x 15cm. From the author of The Joy Of Cooking, this follow up to her first smash hit was less successful. With a nod towards packaged foods, Rombauer tried to lighten the work of homemakers by using both..... More
The Joy of Cooking; Illustrated by Ginnie Hofman
New York: The Bobby’s-Merrill Company Inc., 1953. Hardcover. 1013 pages. 22 x 14 cm. After the suicide of her husband in 1930, Irma Rombauer cobbled together a cookbook, illustrated by her daughter Marion. By 1936 the Bobbs-Merrill Company agreed to publish the expanded version, keeping the narrative style later known..... More
The Joy of Cooking; A Compilation of Reliable Recipes with an Occasional Culinary Chat
London: J.M. Dent & Sons Ltd., 1957. Hardcover. 902 pages. 22 x 15 cm. After the suicide of her husband in 1930, Irma Rombauer cobbled together a cookbook, illustrated by her daughter Marion. By 1936 the Bobbs-Merrill Company agreed to publish the expanded version, keeping the narrative style later known..... More
![Item #3783 [CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3783.jpg?width=320&height=427&fit=bounds&auto=webp&v=1692144918)
[CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain
New York: ATHENEUM, 1970. First Edition. Hardcover. 486 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More
Delightful Food; With a Foreword by Noel Coward and Decorations by Oliver Messel
London: Sidgwick and Jackson, 1957. First Edition. Hardcover. 148 pages. 23 x 15 cm. Chock full of wonderful recipes to be used for entertaining and every day meals. Each section of food is preceded by an illustration by Oliver Messel of that section’s foods forming a human-like figure offering up..... More
![Item #3738 [WINE] WINE APPRECIATION; A Comprehensive User's Guide to the World's Wines and...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3738.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490660)
[WINE] WINE APPRECIATION; A Comprehensive User's Guide to the World's Wines and Vineyards
New York: Facts On File, 1988. Hardcover. 679 pages. 28 x 22 cm. The author begins at the root of his subject, discussing the origin and microbiology of wine, then proceeds to detailed consideration of how wine is grown and made, how we perceive wine through our senses of taste..... More
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![Item #3254 [COMMUNITY COOKBOOK] South Scituate Cook Book; Issued for the Benefit of the Baptist...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3254.jpg?width=320&height=427&fit=bounds&auto=webp&v=1666565180)
[COMMUNITY COOKBOOK] South Scituate Cook Book; Issued for the Benefit of the Baptist Church
Arctic, RI: S.D. Martelly, Printer, 1912. Paperback. 97 pages. 21 x 13.5 cm. A cookbook collected and issued as a benefit for the South Scituate Baptist Church - Recipes furnished and attributed by members. Filled with period local advertisements. Every page alternates between a local advertisement and more recipes. The..... More
![Item #3735 [WINE] A List of BIBLIOGRAPHIES and a Selected List of Publications that Contain...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3735.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490652)
[WINE] A List of BIBLIOGRAPHIES and a Selected List of Publications that Contain Bibliographies on GRAPES, WINES AND RELATED SUBJECTS
Berkeley: University of California Division of Agriculture Sciences, 1971. 39 pages. 26 x 18 cm. Maynard A. Amerine (1911-1988) was a pioneer into the research of wine - he was a Professor of Viticulture and Enology, and Enologist in the Experiment Station at UC Davis. Vernon L. Singleton (1923-1916) studied..... More
![Item #3768 [CULINARY HISTORY] HUNGARIAN PAPRIKA THROUGH THE AGES. Zoltán Halász](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3768.jpg?width=320&height=427&fit=bounds&auto=webp&v=1691694850)
[CULINARY HISTORY] HUNGARIAN PAPRIKA THROUGH THE AGES
Budapest, Hungary: CORVINA PRESS, 1963. First Edition. Hardcover. 175 pages. No matter where in the world paprika is mentioned, this pungent, slightly biting spice creates an exotic picture of Hungary. Beginning in 16th century, only serfs and journeymen used Paprika - helping to make poor fare somewhat more palatable. It..... More
![Item #3769 [CULINARY HISTORY] THE FOOD OF ITALY; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3769.jpg?width=320&height=427&fit=bounds&auto=webp&v=1691718511)
[CULINARY HISTORY] THE FOOD OF ITALY; With an Introduction by Samuel Chamberlain
New York: ATHENEUM, 1971. First Edition. Hardcover. 750 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More
Results 1 - 18 (of 18)