Chicago: The Pacific Trading Company, 1928. Second Edition. Wraps. The second edition of this collection of purported translations of authentic Chinese recipes from leading Chinese chefs. “Price One Dollar / Worth a Hundred”, this book..... More
London: Longman, Brown, Green, Longmans, & Roberts, 1857. First Edition. Hardcover. The scarce first edition of Acton's influential work on bread-making. "A serious and scholarly account of the history of bread and its making, with..... More
Petersburg, Alaska: Parent-Teachers' Association, 1932. First Edition. Wraps. Octavo: 133, [3] p. with numerous local advertisements. Original paper wrappers, with printing in two colors: blue and gray on the front panel and green and red..... More
Chicago: The Hotel Monthly Press, 1919. Hardcover. Second printing, which retains the Rand McNally & Company imprint. Tall duodecimo: 120, [2, ads] pp. Original flexible brown cloth binding, with gilt-stamped titling and decorative endpapers. Some..... More
Monterey Park, California: The Community Relations Commission of Monterey Park, 1972. First Edition. Spiral bound. “…a collection of recipes of many lands from the many peoples living together happily in the beautiful city of Monterey..... More
London: Henry Colburn and Richard Bentley, 1833. New Edition, Carefully Revised. Hardcover. Presumed to be the third edition, preceeded by the editions of 1830 and 1832. Alphabetical presentation of early 19th century English domestic cuisine..... More
London: Printed for J. Wright, St. John's Square, for Vernor and Hood, Poultry, 1805. First Edition. Hardcover. Scarce first edition of this important treatise on the making of this key staple. Small octavo: xxiv, 216..... More
Lynn, Massachusetts: Durkee-Mower, Inc., circa 1947. Wraps. Illustrated brochure filled with recipes for desserts made with fluff. The original light, creamy marshmallow-like confection was created by Durkee-Mower, Inc. in 1947. One cup of fluff is..... More
Chicago: The Hotel Monthly Press, 1914. Hardcover. The third and largest edition, with many additions, of this scarce pocket manual, which was originally published as The American Colored Waiter (1902). Goins, a veteran head waiter..... More
New York: Will A. Coleman, 1885. First Edition. Hardcover. BAL 7913, State A. Octavo: iv, 268 pp. Typical mild toning to the contents, which are otherwise clean. The original gilt and black-stamped brown cloth binding..... More
New Orleans: F.F. Hansell & Bro., Ltd., circa 1922. Hardcover. Second edition of the first Creole cookbook ever written. A scarce and classic text on the traditional Creole cuisine of New Orleans and a work..... More
London: Offices of, circa 1889. Hardcover. Early edition of Jago's primer for breadmakers, an elementary text designed especially for working bakers. Illustrated with several in-text diagrams, the volume surveys such subjects as the chemical composition..... More
Roswell, New Mexico: International UFO Museum and Research Center, circa 2000. Spiral bound. A community cookbook that is truly out of this world. The recipes are credited to their contributor and divided into eight chapters..... More
London: John Ebers and Co., 1829. Fourth Edition. Hardcover. "One of a long line of continental craftsmen whose expertise enriched the art of confectionery in the English-speaking world, Jarrin was born in Italy and worked..... More
Beirut: Dar-al-Hayat, 1950. First Edition. Wraps. Fascinating glimpse into mid-20th century expatriate and regional cuisine. As the author notes in her preface, this book "is the result of thirty years residence in the Middle East..... More
New York: Walker & Company, 2003. First Edition. Hardcover. "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective..... More
London: The Gresham Publishing Company Limited, 1927. First Edition. Hardcover. Formerly Head Teacher at London's National Bakery School, Kirkland enlisted his day's leading baking experts to help prepare this comprehensive encyclopedia of the science and..... More
London: The Gresham Publishing Company, 1908-1909. Hardcover. The complete set of this comprehensive work about the confectionery and pastry trade in Victorian England through the beginning of the 20th century, from sugar work to shop..... More
Oakland Centre, Wisconsin: 1902. First Edition. Hardcover. Scarce community cookbook comprised of recipes furnished by residents of Oakland, Wisconsin, located in Jefferson County, about 25 miles east of Madison. Includes instructions for preparing a variety..... More
Milwaukee, Wisconsin: 1894. First Edition. Hardcover. Proceeds of the sale of this community cook book benefitted the Wisconsin Training School for Nurses. Includes recipes for parsnip stew, fried oyster sandwiches, Jerusalem artichokes, chicken pie, honey..... More
Paris: [Saillant et Nyon], 1767. First Edition. Hardcover. Text in French. Folio: iv, 340 pp. with 10 engraved plates. Bound in a contemporary style: marbled paper-covered boards over a brown calf spine with a red..... More
Milwaukee: Mrs. Lina Meier, 1922. Hardcover. Dual-language compendium of about 1,250 classic recipes, with the English text opposite the German. Includes detailed instructions for preparing such dishes as Rouladen, Goulash, Potato Dumplings (raw and cooked)..... More
Syracuse, New York: Merrell-Soule Company, 1927. 12mo: 54, [2] p. Printed on yellow stock and bound with staples in illustrated brown paper wrappers (3” x 5”). A previous owner’s name has been inked out on..... More
Ashville or Asheville, North Carolina: Young Women's Christian Association, circa 1910. Wraps. Includes recipes for soups, fish and oysters, meats, salads, bread, cakes, desserts, sandwiches, beverages, etc., as well as a section on "What to..... More
London: Mathews and Leigh, 1806. Hardcover. Third edition of this Georgian-era dessert cookbook, with ten diagrammatic plates (three folding). This cookbook shares classic late 18th century recipes for biscuits, wafers, drops, prawlongs, jellies, jams, essences..... More