(Gastronomy) Vehling, Joseph DBiblio.com
53 résultats
193654291Chicago: Walter Hill 1936. Each signed with initials of the Artist. Matted with the corresponding captioned illustrations. 1 vols. Various Sizes 13.5 x 11 inches to 3 x 7 inches matted on 14.5 x 22 inch boards . In worn and split cloth drop box morocco label. Each signed with initials of the Artist. Matted with the corresponding captioned illustrations. 1 vols. Various Sizes 13.5 x 11 inches to 3 x 7 inches matted on 14.5 x 22 inch boards . Bitting p. 13: "Fully annotated. The name was synonymous with gourmandise and among the ancients was given to choice dishes the name of the author was probably Coelius who gave the name Apicius to his book"; Vicaire p. 277 Walter Hill unknown
199727525<p>New York:: Norton 1997. First Printing of the First Edition. A Fine copy in a Fine price clipped dust jacket. "Spotted Dog" is a kind of pudding and is also the favorite pudding of Jack Aubrey the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter Lisa Grossman take readers on a culinary adventure through the kitchens and cuisine of the early 19th century. Since food figures prominently in O'Brian's novels his fans will already be familiar with such names as Skillygalee Drowned Baby Soused Hog's Face and Jam Roly-Poly but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee for example is oatmeal gruel while Drowned Baby is similar to Spotted Dog only without the currants and eggs. And Spotted Dog is. You'll find the recipe in the Grossmans' book along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure your culinary prowess and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past and a delightful gastronomic companion to the novels of Patrick O'Brian.</p> Norton, hardcover
1997010743NY: Norton. First edition. Hard cover in dust jacket. Published NY: Norton 1997 first printing. 8vo. xxix304pp. illustrated. "A cookbook companion complete with historical notes for fans of Patrick O'Brien historical novels includes authentic early nineteenth-century recipes that characters Jack Aubrey and Stephen Maturin have feasted on such as Kidney Pudding Syllabub and Pig's Trotters." Previous owner name on flyleaf. Near fine clean bright in near fine dust jacket. . Near Fine. Hard. 1st. 1997. Norton unknown
199721465<p>New York:: Norton 1997. First Printing of the First Edition. A Fine copy in a Fine clipped dust jacket. "Spotted Dog" is a kind of pudding and is also the favorite pudding of Jack Aubrey the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter Lisa Grossman take readers on a culinary adventure through the kitchens and cuisine of the early 19th century. Since food figures prominently in O'Brian's novels his fans will already be familiar with such names as Skillygalee Drowned Baby Soused Hog's Face and Jam Roly-Poly but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee for example is oatmeal gruel while Drowned Baby is similar to Spotted Dog only without the currants and eggs. And Spotted Dog is. You'll find the recipe in the Grossmans' book along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure your culinary prowess and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past and a delightful gastronomic companion to the novels of Patrick O'Brian.</p> Norton, hardcover
199729093Wash. D.C.:: Counterpoint Press 1997. First Printing of the First Edition. A Fine tight copy in a Fine bright unclipped dust jacket. Six decades of correspondence sketch the story of a young adult who shouldered enormous domestic responsibilities as daughter mother and wife - a sensuous woman who managed to find success as a writer despite a paucity of money time and occasionally spirit. A Life in Letters features an introduction by Anne Lamott and includes thirty-two pages of photographs. Counterpoint Press, unknown
199727944Wash. D.C.:: Counterpoint Press 1997. First Printing of the First Edition. A Fine tight copy in a Fine bright unclipped dust jacket. Six decades of correspondence sketch the story of a young adult who shouldered enormous domestic responsibilities as daughter mother and wife - a sensuous woman who managed to find success as a writer despite a paucity of money time and occasionally spirit. A Life in Letters features an introduction by Anne Lamott and includes thirty-two pages of photographs. Counterpoint Press, hardcover
199127443<p>New York:: Atlantic Monthly Press 1991. First Printing of the First Edition. A Fine tight copy in a Fine unclipped dust jacket. In this memoir Ferrary recounts her fifteen year friendship with Fisher and shows us the person behind the persona found in her books. It is also the story of a young woman's relationship with an older woman who is famous and charismatic.</p> Atlantic Monthly Press, hardcover
198024396<p>New York::: Simon & Schuster 1980. First Printing of the First US Edition. A Fine copy in a Near Fine unclipped dust jacket with a short closed slit to the front panel of the jacket. Root is one of the world's leading food authorities and in this comprehensive volume he shares two hundred delightful essays as well as shorter entries on the foods of the world discussing the history of food from ancient to modern times and offering a host of food facts and trivia accompanied by two hundred illustrations.</p> Simon & Schuster,, hardcover
198025533<p>New York:: Simon & Schuster 1980. First Printing of the First US Edition. A Very Good copy with a remainder mark on the bottom edge and dampstain to one corner of the text block not bleeding through to the text in a Very Good unclipped dust jacket with damp stain to inside tope edge of the jacket. Root is one of the foremost authorities on food and in this volume he provides a comprehensive guide to the foods of the world. 602 pages fully illustrated.</p> Simon & Schuster, hardcover
198022835<p>New York:: Simon & Schuster 1980. First Printing of the First Edition. A Near Fine copy with a remainder mark on the bottom edge in a Fine unclipped dust jacket. Root is one of the foremost authorites on food and in this volume he provides a comprehensive guide to the foods of the world. 602 pages fully illustrated.</p> Simon & Schuster, hardcover
197928770New York:: Macmillan 1979. First Printing of this Edition . A Near Fine copy with faded remainder dot on top edge in a Fine unclipped dust jacket. This omnibus edition referred to as "the essence of M.F.K. Fisher by Julia Childs collects in a single volume five of Fisher's most important books on food and food culture: How to Cook A Wolf; Consider the Oyster; Serve it Forth; The Gastronomical Me; An Alphabet for Gourmets. Macmillan, unknown
199927709Washington DC:: Counterpoint 1999. First Printing of the First Edition. A Fine tight copy in a Fine bright unclipped dust jacket. For more than sixty years in her writings about family food and travel Fisher amassed a body of work that belongs on any shelf of classic American writing. Assembled here is a generous selection from the books from throughout her career arranged chronologically offering a magnificent intimate survey of her life and writing. Counterpoint, unknown
19813554907239911981. First Edition. Sangam Books a Division of Orient Longman Limited 1981. First Edition. A Softback. Stiff wrappers. A VG or slightly better copy. Quite uncommon. Photographs/scans available upon request. unknown
19753554907239981975. First Edition. Singapore: Longman 1975. First Edition. Publisher's original coloured and illustrated glazed boards. viii 64pp. Coloured detailed illustrations by Yusoff Haji Hohd. Saman on 12 plates species names in English and Latin detailed black/white illustrations in text select bibliography general glossary glossary of Malay words index species names also in Thai and Tamil language list of illustrations table of contents. Malaysian Nature Handbooks series. Not issued with a dustwrapper. hardcover
19013554907235781901. Calcutta: Thacker Spink & Co Reprinted 1901. This is the Second Edition of this title. Written by "A Thirty-Five Years' Resident". Publisher's olive-green soft cloth boards with black lettering. A couple of former owner's inscriptions to the front paste-down and front free end-paper otherwise a VG copy with slightly soft spine tips. Firm hinges. Cloth in nice condition. No foxing. Firmly bound. Complete with 123 pages including faintly-lined tissue pages between each page of text for taking notes as issued. One of the tissue pages has a penned recipe on it. There is a 56-page catalogue of to the rear of Thacker Spink & Co's Publications. An early Indian cookery book compiled anonymously by a "Thirty-Five Years' Resident" and containing recipes and cooking methods on rice curries soups fish vegetables preserves liqueurs and more along with information on medicines perfumes and cosmetics. Originally published as a first edition in 1880 which is exceedingly uncommon. This - the reprint form 1891 - occasionally appears but this is a much nicer copy than normally encountered. NB: Not to be confused by any modern re-issue of this title. Photographs/scans available upon request. hardcover
19103554907242741910. First Edition. Hard Cover. Edinburgh: Ballantyne Press 1910. First UK Edition. Publisher's green cloth boards with gilt lettering to the spine. Fading to the spine tips otherwise about VG possibly with replaced end-papers. No dustwrapper. Produced to raise money for the Peebleshire Nursing Association to provide "skilled home nursing at a price proportionate to their means for those in the County who are unable to pay the ordinary fees". Quite uncommon. Photographs/scans available upon request hardcover
1936355490724032London: Heinemann 1936. Hard Cover. First published June 1932 this is the third edition from October 1936. Used Hardback without dustwrapper as issued. A VG copy boards lightly tanned; some mild wear at the base of the spine and a neat former owner's name to the front paste-down. A very nice copy indeed. Photographs/scans available upon request. Heinemann hardcover
1925355490724025London: Heinemann 1925. First Edition. Hard Cover. First UK Edition. FROM THE LIBRARY OF JILL NORMAN BRITISH FOOD WRITER AND FOOD EDITOR. 8vo. cloth viii 156pp. Frontispiece by Laboureur. Covers worn and marked offsetting to both sets of end-papers pushing and miniscule wear to the slightly-darkened spine foxing to the early/late pages of the book and to the page block edges which has crept into the text in places. Clean interior. A contemporary gift inscription to the front free end-paper. No dustwrapper. A new collection of recipes of simple French cooking. With the book-plate of Jill Norman to the front free end-paper. A timeless classic that demands to be included in any keen cook's collection. Photographs/scans available upon request. Heinemann hardcover
1934355490724031London: Heinemann 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. Illustrated by J.E. Laboureur. 7 1/2" x 5". Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's original title-blocked brown cloth. Boards exceptionally bright and clean. No inscriptions. The merest hint of foxing to the fore-edge otherwise a near fine copy in a good price-clipped dustwrapper which is browned to the spine as often found and chipped to the spine ends affecting the publisher at the base of the spine and also in one place to the right-hand edge of the spine partially affecting the "L" of CHANNEL. The dustwrapper is marked in places and has wear to the corners. Quite uncommon in dustwrapper. Photographs/scans available upon request. Heinemann hardcover
1934355490724030London: Heinemann 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. FROM THE LIBRARY OF ELIZABETH DAVID. Illustrated by J.E. Laboureur. 7 1/2" x 5". Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's original title-blocked brown cloth. Slight pushing at the base of the spine and dustiness to the top-edge otherwise a near fine copy with the book-plate of Elizabeth David to the front paste-down. In the rare dustwrapper priced 6/- net to the inside flap which is in bright and clean near fine condition with NO BROWNING to the spine and scarce thus. Elizabeth David the most celebrated English food writer of the 20th century praised Boulestin in her books and adopted many of his precepts. In David's hands his personality leaps from the page and she makes a good case for the lasting impact of his work. David decides that"his special gift was to get us on the move" metaphorically and intellectually" British Food in America. Elizabeth David's copy of this book is a rare find indeed. Photographs/scans available upon request. Heinemann hardcover
1938355490724036London 1938. First Edition. Tunbridge Wells Kent: A Romary & Coy Ltd nd 1938. First UK Edition. A softback not issued with a dustwrapper. String-bound. The book is un-dated but from the web we believe that it was published in 1938 as per the copy in the New York Public Library. A VG copy with a faint crease to the bottom right-hand corner of the front cover. A no rubbing foxing or loss. A very nice copy indeed of this fragile production. Romary's had quite a reputation as a manufacturer of specialist biscuits and it is said that they continued to be made until the early 1980's as the late Queen Elizabeth the Second enjoyed them. They are now unavailable. Romary's were founded by Alfred Romary in 1986 in Tunbridge Wells in 1862 as Biscuit Makers and his fame spread when in 1876 Queen Victoria visited the shop and so they gained a coveted Royal Warrant. Uncommon. Photographs/scans available upon request. unknown
1938355490724037London 1938. First Edition. Tunbridge Wells Kent: A Romary & Coy Ltd nd 1938. First UK Edition. A softback not issued with a dustwrapper. String-bound. The book is un-dated but from the web we believe that it was published in 1938 as per the copy in the New York Public Library. This copy is about VG with slight loss to the edges of the spine; faint creasing to the covers; and some foxing spots in places to the interior. Romary's had quite a reputation as a manufacturer of specialist biscuits and it is said that they continued to be made until the early 1980's as the late Queen Elizabeth the Second enjoyed them. They are now unavailable. Romary's were founded by Alfred Romary in 1986 in Tunbridge Wells in 1862 as Biscuit Makers and his fame spread when in 1876 Queen Victoria visited the shop and so they gained a coveted Royal Warrant. Uncommon. Photographs/scans available upon request. unknown
1923355490724023London: Heinemann 1923. First Edition. Hard Cover. Dust Jacket. First UK Edition. 8vo. pp viii 120. Original Publisher's yellow cloth front cover and spine lettered in black and with designs blocked in black to both. Colour frontispiece by J. E. Laboureur. A VG copy lightly foxed and offset to both sets of end-papers. Interior contents clean. The dustwrapper is in several pieces and is laid inside the book. It can only be classified as poor although most of the front cover and front flap are present together with the back panel and rear flap and the spine somewhat diminished in 3 parts showing that the book was originally sold at 5/-. This first edition is exceedingly scarce. Photographs/scans available upon request. Heinemann hardcover
1926355490724026London: Heinemann 1926. Hard Cover. Dust Jacket. London: New Impression January 1926; First Published Heinemann October 1925. Second Edition. Publisher's patterned boards with orange lettering to the front board and spine. Some foxing to the page block edges and the early/late pages of the book and a touch of wear/pushing to the tip and tail of the spine. Overall VG indeed. The good only dustwrapper is a tired example with minor loss to the spine ends with rubbing and creasing thereto and with historic repairs to the verso which have now been removed leaving tape residue. On the upside there is no major loss to the dustwrapper. A 1920s book with recipes but also with advice on purchasing good food economically using leftovers menu planning and of course dealing with servants. Quite uncommon. Photographs/scans available upon request. Heinemann hardcover
1937355490724033London: Cassell 1937. First Edition. Hard Cover. Dust Jacket. London: Cassell & Company Limited 1937. First UK Edition. ELIZABETH DAVID'S COPY WITH HER COMMENTS LAID IN. Illustrated by J.E. Laboureur. Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's pastel-blue flecked buckram boards with red leather label to the spine lettered in gilt. 198 pages. Frontispiece and many other line illustrations by J E Laboureur full page in text and as chapter vignettes and end pieces. A good copy browned to the spine with pushing and wear at the spine tips and to the corners spine marked in places. No inscriptions. Elizabeth David's book-plate to the front paste-down. The dustwrapper is priced 12s 6d net to the inside flap and is in VG condition with the usual browning to the spine with creasing and minor loss at the head. This is an important copy as it includes the following Elizabeth David ephemera: a on page 71 is a piece of paper upon which Elizabeth David has written "p.71. Marks for the cook" referring to a paragraph on that page that 'in a good meal the marks awarded to the cook should be so divided - 60% for the preparation and 40% for the choice of the dishes and the buying of the ingredients'. There is true wisdom. b on page 82-83 Elizabeth David has written the letter x at the beginning and end of a passage concerning the origins of creme brulee which had been attributed by Boulestin to M. Hartmann the Swiss Chef of Trinity College Cambridge. Elizabeth David's response on the back of a letter inviting her in 1963 to stay at the Bell Inn Aston Clinton Bucks was "Creme brulee was absolutely not invented by Hartmann. It's been known early in the 18th century probably earlier". c Enclosed in an envelope at the front of the book is a Menu from Boulestin's French Restaurant dated 26.9.36. Elizabeth David comments in green ink on a separate piece of paper: "Menu decoration is Boulestin's house in the Landes "Leus Bignes" by Galamis". Photographs/scans available upon request. Cassell hardcover
