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180510430Paris: Chez Delalain 1805. Second-hand hardcover. <p>Parmentier. L'Art de Faire les Eaux-de-Vie d'après la Doctrine de Chaptal. suivi De L'Art de Faire les Vinaigres Simples et Composés. Chez Delalain: Paris 1805. 8vo 210x130mm tree calf bds rebacked gilt dec spine a.e marbled 4214pp 5 plates</p> <p><br /> PARMENTIER A.A Antoine-Augustin 1737-1813<br /> <br /> L'Art de Faire les Eaux-de-Vie d'après la Doctrine de Chaptal: ou l'ou trouve les procédés de Rozier pour économiser la dépense de leur distillation et augmenter la spirituosité des Eaux-de-vie de vin de lie de marc de cidre de grains etc; suivi De L'Art de Faire les Vinaigres Simples et Composés avec la méthode en usage à Orléans pour leur fabrication; les recettes des Vinaigres aromatiques et les procédés par lesquels on obtient le Vinaigre de biere de cidre de lait de malt etc. <br /> <br /> Paris : Chez Delalain fils libraire quai des Augustins n°. 38 1805. Second Edition first published 1801.<br /> <br /> Octavo 210x130mm professionally and sympathetically rebacked quarter bound calf gilt decorated spine red morocco gilt lettered spine label original tree calf boards all edges marbled marbled end-papers original orange silk marker 4214pp: π²A-Nâ¸Oâ´-O4; 5 plates two folding engraved by Hulk; letterpress folding table of tariffs facing p.145. Owner name to half-title in blue pencil; gutter head and tail A-E lightly wormed not affecting the text; occasional light foxing; pp.196 mistrimmed; edges lightly rubbed and worn.<br /> <br /> <br /> An important work on the processes of distillation and the production of vinegars from many types of fruits and grains and their alcoholic beverages. The five plates show distilling equipment in some detail. The letterpress table shows the tariffs applied to eau-de-vie in Holland.<br /> <br /> <br /> Scarce in any edition. A lovely copy.<br /> <br /> § OCLC records only 5 holdings in Europe and North America; this edition apparently not in the BnF.<br /> § Bitting 357; cf Vicairie 657 Oberlé Fritsch 410 Cagle 371 first edition; cf Simon BV 155 1819 edition.</p> Chez Delalain unknown
1904027989Little Brown and Company 1904. Book. As New. Hardcover. 1st Edition. 12mo - over 6¾ - 7¾" tall. 12mo 289 pages plus advertisements one of which shows a signed facsimile inscription by Fannie Merritt Farmer. Hardback green cloth with gilt. In excellently clean condition looks unused. Little Brown and Company Hardcover
1981092182Harmondsworth; London: Kestrel Books; Penguin Books 1981. 1st Edition 1st Printing. Hardcover. Very Good/Good. 8vo - over 7¾ - 9¾" tall. First edition first printing octavo hardback 304 pages Very Good condition in Good unclipped dust jacket section about 4 inches by two inches missing from bottom tight hand corner of front panel of the jacket. No inscriptions One of possibly as few as 500 copies <br/> <br/> Kestrel Books; {Penguin Books} hardcover
44034LONDON MILLAR 1789. NEW EDITION FINELY REBOUND BY IN FULL LEATHER NEW ENDPAPERS RAISED BANDS RED/GILT LABEL. THREE FOLDING PLATES FRONTIS.OF RAFFALD. 384 pp INDEX. TIGHTLY BOUND. VERY GOOD HANDSOME COPY. SCARCE. LONDON, MILLAR, 1789 hardcover
1905028098Scientific Press 1905. Book. Very Good. Hardcover. 12mo - over 6¾ - 7¾" tall. 7 x 5" Hardback 160 pages plus adverts. First Edition Publishers' Original Binding Very Scarce. An undated copy dated from Jisc 1905. The first and only edition of this very scarce work. Sister Cockburn nurse in the late colonial service in Sierra Leone proposes a collection of recipes from West Africa and the tropics after spending four years in the areas and being impressed by native cooking skills. With recipes for various soups such as soup a la cantatrice cucumber soup mock turtle soup sherbro soup; vegetables such as paw-paw kohl rabi mashed pumpkin; entrees and breakfast dishes including beef biscuits kidney omelette; sweets and more with accra wafers African snowballs and arrowroot souffle; and more. With a section dedicated to recipes for the invalid. Scientific Press Hardcover
16983UNKNOWN. LACKS TITLE PAGE AND HENCE THE EXACT DATE AND PUBLISHER ARE NOT KNOWN BUT MID-EIGHTEENTH CENTURY. THIS IS A HANDSOME VOLUME REBOUND IN FULL BROWN LEATHER RAISED BANDS TO THE SPINE GILT TITLE NEW ENDPAPERS SOME ORIGINAL PAGES FOR EXAMPLE IN THE INDEX STRENGHTENED WHERE THERE HAS BEEN SOME MARGINAL LOSS. CONTAINS: 4 PAGE PREFACE; A BILL OF FARE FOR EVERY SEASON; THE COMPLEAT HOUSEWIFE 354 PAGES; 4 PAGES OF AN INDEX SEVERAL PAGES MISSING HERE; 3 PAGES OF TABLE SETTINGS WITH SOME LOSS. THE BOOK IS TIGHTLY BOUND AND CLEAN FOR THE AGE. UNKNOWN hardcover
55994<p>Williamstown MA: Self Published. Very Good with no dust jacket; Boards lightly worn and soiled. Hardcover. Circa 1950s. Purple cloth titled in gilt. Photos of Hart and of various athletic teams. Cookbook and innovative sports nutrition information by the African American chef who worked at Williamstown College for 48 years. ; 8vo 8" - 9" tall .</p> Self Published hardcover
2000229482000. Bourdain Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly 2000 a work by the beloved American chef documenting professional kitchen culture in late twentieth-century American restaurant life. Emerging from Bourdain's experience as a New York chef the book presents an account of culinary work that foregrounds hierarchy discipline and the lived realities of restaurant staff. The text situates cooking within a broader cultural framework addressing masculinity class and identity as expressed through the structure and practices of the professional kitchen and offering insight into the social composition of culinary labor forces including immigrant and working-class participants.<br /> <br /> Bourdain Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Bloomsbury 2000. First edition first printing. Octavo 312 pages. Original black cloth boards with silver spine lettering in original pictorial dust jacket featuring a photographic portrait of the author in chef's attire. The text is structured as a sequence of autobiographical and thematic chapters combining narrative accounts of the author's early culinary experiences professional advancement and personal challenges with commentary on restaurant operations. Content includes descriptions of kitchen hierarchy food preparation practices staff interactions and working conditions alongside discussions of menu development sourcing and service. The volume incorporates both narrative passages and direct commentary presenting detailed observations of restaurant environments and personnel.<br /> <br /> Published at the turn of the twenty-first century this work reflects a shift in food writing toward examination of labor production and professional culture rather than solely culinary aesthetics. The book contributed to broader public awareness of restaurant operations and the individuals involved in food production influencing subsequent media representations of chefs and kitchen work. It supports research into food studies labor history and cultural representations of the culinary industry. Light edge wear to boards and minor surface scuffing to dust jacket; binding tight; overall very good condition. A significant example of contemporary culinary writing documenting the internal culture of professional kitchens. unknown
195142114John Lehmann 1951. 8vo. Second Impression on laid paper with frontispiece illustrated title and numerous illustrations several full-page in the text; original grey tweed cloth backstrip blocked in brown and lettered in gilt a remarkably bright clean crisp copy in price-clipped dustwrapper the latter very lightly chafed at extremities. Published eight months after the first edition. DAVID'S FIRST BOOK AND THE FIRST OF THE THREE VOLUMES THAT WOULD CHANGE ENGLISH COOKING FOR EVER. Lehmann's first edition of 1950 was a small print run in relative terms expensive and intended to appeal primarily to the converted. Dedicated to Veronica Nicholson it was also the work that combined for the first time David's highly characteristic style with Minton's wonderfully complementary illustrations. Certainly it can be argued that this is the most influential English cookery book of the twentieth century. EXTREMELY SCARCE IN ANYTHING LIKE THIS CONDITION John Lehmann, hardcover
195306699London: John Lehman 1953. UK This is the 4th impression 1953 of the first English edition first published in Sept of 1951. No markings book is tight and square pages clean a couple of tiny faint spots to the leading edges of pages Very Good in unclipped Good only dust jacket with some chipping to the edges of the dust jacket mostly to the top of the back panel; dust jacket colour is clean and bright; DJ is in mylar sleeve. 20 x 13.5 cm fine beige cloth with spine titles in gold on a brown serrated title spaine block plain endpapers i-iv v-x xi-xiv 15- 273pp 1 blank. Index. B&W drawings. This book first appeared in Britian in1951 her second book. In her introduction she dispels the myth still encountered that all French families eat grand rich meals: "A certain amount of nonsense is talked about the richness of the food to be found in all French homes. It is true that the standard is much higher than that of most English households.Those who care to look for it.will find the justification of France's culinary reputation in the provinces." One wonders whether this is still true today. 1.5 JM HOQ 101/4. Hardcover. Very Good/Good. Illus. by MiNTON John. 12mo - over 6¾" - 7¾" tall. John Lehman Hardcover
1996006331London: Faber & Faber 1996. Trade paperback. 256pp. Second edition. No previous ownership marks. A very clean square tight copy. As new. Re-issue. Soft Cover. As New. 12mo - over 6¾" - 7¾" tall. Faber & Faber Paperback
9775Dijon: L. Damidot 1920. Second-hand softcover. <p>Rodier Camille. Le Vin de Bourgogne La Cote d'Or. FIRST EDITION L. Damidot: Dijon France 1920. 4to 245x190mm SC pict wraps 2964pp; numerous illust & maps. In French VG-/- shaken sm closed tear to wraps; rear hinge weak</p> <p><br /> RODIER Camille 1890 - 1963<br /> <br /> Le Vin de Bourgogne La Côte d'Or.<br /> <br /> Dijon : Louis Damidot Libraire-Éditeur 1920. First edition. Printed by Imprimerie Bernigaud & Privat Dijon. <br /> <br /> Octavo 245x190mm original illustrated colour wrappers and spine sewn xiv22964pp : Ï€â¸1-2â¸3-13â¸14â¶15-19â¸20â¶; ten folding three-colour maps twenty-nine out-of-text full page colour plates; numerous in-text monochrome vignettes head and tail pieces and illustration. In French. Owner name "Geo Ribot 1936" in ink to front free end-paper; 2cm closed tear to tail of front joint verso wrappers faintly soiled scuffed; rear hinges weak shaken but holding cracked at p.168 a little fragile; internally near fine; discrete pencilled underlining in several places; faint foxing to map 9.<br /> <br /> <br /> An excellent richly illustrated comprehensive history of wine in Burgundy. Part 1 explores wine in antiquity. Part 2 the recent history of the grand wines of Burgundy. The ten maps cover the Côte d'Or and are centered on the villages of Chenou Gevry to Fixin Vougeot Nuits-St-Georges Corgoloin Savigny les Beaune Beaune Auxey le Grand Puligny-Montrachet and Santenay.<br /> <br /> Rodier's first work on the wines of Burgundy. When writing it Rodier drew on the works of Morelot 1831 Lavalle 1855 and Danguy and Aubertin 1892 incorporating their material into a much more comprehensive survey and history; notably including a number of cru which had been previously overlooked. Rodier went on to co-found the Confrerie du Chevaliers du Tastevin in 1937 later becoming its Grand-Chancellor write the authoritative history of Clos du Vougeot and pen a number of other celebrated works on the wines of Burgundy.<br /> <br /> A scarce and collectable first edition. A lovely bright copy.<br /> <br /> § OCLC records twenty holdings all in Europe or North America.<br /> § Oberlé Fritsch 294; not cited in the usual bibliographies.<br /> <br /> </p> L. Damidot unknown
181818643London: John Hatchard 1818. Book. Good. Half-Leather. Second Revised Edition. 12mo - over 6¾" - 7¾" tall. 592 pages. Front board is detached but contents are complete. Inscribed To Doctor Pearson - a token of remembrance from his pupil the Author. The result of actual experiments made in the kitchen of a physician for the purpose of composing a culinary code for the rational epicure. John Hatchard Hardcover
180726394Scatcherd & Letterman 1807. 8vo. Eleventh Edition with copper-engraved portrait frontispiece and 12 engraved full-page illustrations in the text fore-edge very lightly spotted; attractively bound in twentieth century tan calf back with gilt rules second compartment with nineteenth-century red leather label lettered and tooled in gilt boards unevenly sunned else a very good remarkably bright crisp copy. First published in 1783 Farley's work was a popular and continuing success reaching its twelfth edition in 1811. Principal Cook at the London Tavern Farley claims that his work 'unlike so many which are without method or order is marked by perspicuity and regularity'. However Cagle reveals that Fiona Lucraft provides a detailed account of the author's plagiarism from Raffald and Glasse. Farley's name appears below the portrait from the ninth edition onwards. Bitting 152; Cagle 675; Maclean pp.50-52; Oxford p.114; Wheaton & Kelly 2066 all recording the first edition. SCARCE IN THIS CONDITION. Scatcherd & Letterman, hardcover
196637049Macdonald for Cookery Book Club 1966. 8vo. First Edition thus with frontispiece and 9 full-page illustrations in the text; handsomely bound in dark green full crushed morocco sides with gilt frame border back with raised bands second and fourth compartments ruled and lettered in gilt to a tureen motif gilt top hand-made endpapers ribbon marker custom-made slip-case an elegant copy ideal as a gift or for presentation. First CBC edition of David's third book and the last of the trilogy that changed the nature of English cookery forever. First published in 1954 with a revised second edition a year later it presented an entirely novel world of taste ingredients and cookery to a ration-oriented and culinary sombre Britain still in the aftermath of WWII. Macdonald for Cookery Book Club, hardcover
195230124John Lehmann 1952. 8vo. Second Impression on laid paper with frontispiece illustrated title and numerous full-page and smaller illustrations in the text small neat contemporary signature on front free endpaper fore-edge very lightly speckled; original holland cloth gilt back a very good bright clean copy in bright clean unclipped dustwrapper the latter chipped just affecting lettering at head and tail of backstrip. Published four months after the first impression. David's second book and to many the finest of the three classic titles that changed the nature of English cookery for ever. In common with her first work 'A Book of Mediterranean Food' this volume is greatly enhanced by the wonderful Minton illustrations. All early issues are very scarce in anything like this condition John Lehmann, hardcover
1788L1701Paris: Nyon l'aine de fils. G: in Good condition without dust jacket as issued. Rubbed and scuffed leather. Corners bumped. Tooled gilt spine with raised bands. Marbled eps. Tightly bound. Pages cut and slightly browning. Text in French. A few inscriptions and marks to prelims. Small hole in eps. 1788. Second Edition. Brown hardback leather cover. 200mm x 140mm 8" x 6". 448pp; 372pp 31pp. The Art of the Distiller and Merchant of Liquors considered as medicines of ailments; with a memoire on the native Acids of the Juices orange and lemon. . Nyon l'aine de fils hardcover
9644Paris: Librairie Agricole de la Maison Rustique. Second-hand hardcover. <p>Guyot Jules. Culture de la Vigne et Vinification. 2nd Ed Librairie Agricole de la Maison Rustique: Paris 1864. 8vo 175x110mm 3/4 bnd navy blue calf over pebbled blue calf gilt lettered 4viii4182pp. In French ex-libris</p> <p><br /> GUYOT Jules. 1807-1872<br /> <br /> Culture de la Vigne et Vinification. <br /> <br /> Paris : Librairie Agricole de la Maison Rustique 1861. Second Edition first published 1860. Printed by Typografie Firmin-Didot Mesnil.  In French.<br /> <br /> Duodecimo 175x110mm half bound black calf over black pebbled morocco boards gilt lettered and ruled smooth spine all edges speckled red 4viii4182pp : iⶠ1¹² 2ⶠ-etc. Forty six in-text wood block engravings many of vine pruning and caning techniques sixteen repeated in both parts one and two. Board corners lightly worn joints and front hinge cracked but firm; a little tight-backed; book binders ticket "D Hicks & Co Binders S.F." to front paste-down; ex-libris stamps "California Academy of Sciences Library" "Withdrawn" "Dec 2 1931 G P Rixford Bequest 27336" to title page and page i; endpapers lightly age-toned; occasional faint foxing; <br /> <br /> <br /> Culture de la Vigne et Vinification is one of the foundational text books of wine production. Guyot was a French physician and agronomist dedicated to making improvements in the cultivation and preparation of grapevines for the production of quality wines. He popularised and codified traditional vine cane pruning techniques developing the "Guyot system" of cane-pruning of vines for trellises single or double a system extensively and enthusiastically used around the world today. Culture de la Vigne also gives instruction on improving yields soil management improving vine health and improving wine production and storage. Guyot's work led to significant improvement in wine quality and production in France in the mid-nineteenth century.<br /> <br /> <br /> The California Academy of Sciences founded in 1853 is a significant research institute and museum of natural history in San Francisco. Guilian Pickering Rixford 1838-1930 was a pioneering figure in early Californian agriculture introducing the pistachio and the Smyrna fig. He served the Academy for many years including as Director of the Museum and was librarian for the Academy when he died in 1930 at the age of 92.<br /> <br /> An excellent copy of one of the landmark works on viticulture vine trellising and pruning.<br /> <br /> § OCLC records only two holdings in Australasia SLV and SLSA.<br /> § Simon BV 21; Oberlé Fritsch 166; Noling p184 later editions; not in Vicaire</p> Librairie Agricole de la Maison Rustique unknown
20239789529482467Helsinki: Edward Kaukoranta 2023. New Hardcover. <p>Kaukoranta Edward. Drinking Dom Pérignon 1921 to 2013. Limited to 1985 copies Edward Kaukoranta: Helsinki 2023. Folio 345x255mm pict dj white cloth bds 144pp. SIGNED</p> Edward Kaukoranta hardcover
188547020Boston: McCormick 1885. Very Good. Boston: McCormick 1885. Original large albumen photograph 19.5x23.5cm mounted to stiff grey card stock 25.5x27cm. Scattered spotting to image some waviness from exposure to damp unevenly fixed especially at the bottom left-hand corner else Very Good. Photographer's identifying address label affixed to verso McCormick / 22 Winter St / Boston. <br /> <br /> Rare candid interior shot of a private cooking class the six women in the image all identified in pencil on photograph verso in a manuscript hand we should note one of them is referred to as George Mires maybe a typo for Georgia--none of the students are dressed in men's attire at any rate. The class is crowded around a table in a spacious high-ceilinged kitchen the instructor identified as the woman with the spoon pinned to her dress. The kitchen table is the portion of the photograph that is most poorly fixed though it appears the women are learning to bake--one woman uses a wooden spoon to mix batter in a bowl another pensively holds her rolling pin. . McCormick unknown
195206767NY: Horizon Press 1952. USA First American Edition from the British plaates. No markings a touch of dust soiling to the top edge of pages Very Good in Good only dust jacket with some loss to top edges of dust jackt and small chip to foot of spine; DJ colour is fresh and clean and DJ is now in a mylar sleeve. Orange cloth over boards with gold spine titles on brown spine block i-iv v-xi xii 13-14 15- 191pp index. B&W chapter head illus. by John Minton. This was David's first book based on recipes gathered when she lived in France Italy the Greek Islands and Egypt. 1.5 JM HOQ 100/2. 1st. Hardcover. Very Good/Good. Illus. by MiNTON John. 8vo - over 7¾" - 9¾" tall. Horizon Press Hardcover
184616963David Bogue Fleet Street 1846. 12mo. First Edition thus with several woodcut illustrations in the text neat nineteenth century signature on front free endpaper title and first page of text; original publisher's brown grained cloth boards with double frame border enclosing an elaborate an elaborate lozenge all in blind very neatly recased with new cloth backstrip to style original gilt lettering laid down lower-board age-marked fore-edges lightly dust-soiled else a very good crisp copy in sympathetically restored publisher's binding. With the binder's ticket of Leighton Son & Hodge on rear paste-down. According to the English editor's Preface this scarce work is 'an adapted translation of one of the most popular treatises on French Cookery entitled 'La Cuisiniere de la Campagne et de la Ville ou Nouvelle Cuisine Economique Paris Audot 1846'. The success and stature of the French original is compared to that of Mrs. Rundell. It has been suggested that this is in fact a second edition of a work with a similar title published by Thomas Boys in 1825 Bitting p. 554; Oxford p. 157; Wellcome III 67; however this would contradict the Preface and there is no mention of such a kinship in Oxford who lists both volumes. AN UNUSUALLY BRIGHT CLEAN COPY OF A VERY SCARCE WORK ESPECIALLY IN THE ORIGINAL BINDING. Oxford p.177 recording the publisher as 'David Boyne'. Not recorded by Cagle. David Bogue, Fleet Street, hardcover
1973182231973. Child Julia. The French Chef Cooking Demonstrations 1973 documents Julia Child's public role in expanding French cooking for American audiences through television books and live instructional appearances. Issued for a Museum Women's League event benefiting the Mid-Fairfield County Youth Museum the pamphlet belongs to the cultural sphere of women's civic fundraising domestic education and postwar American food media offering evidence of how Child's televised authority moved into community institutions and public demonstration spaces.<br /> <br /> Child Julia. The French Chef Cooking Demonstrations. Mid-Fairfield County Youth Museum / Museum Women's League 1973. Pamphlet. 24 pages. 5.5 x 8.5 inches. Front cover features the title with wine-and-cheese illustration; rear cover reads "Bon Appetit!" beside a wine bottle and soufflé. Opening text states "It is with great pleasure and pride that we present to you for your enjoyment Julia Child The French Chef." Includes recipes by Child prepared to accompany the demonstration a black-and-white photograph of Child in her kitchen and blue-ink directions to the event on the inside rear wrapper.<br /> <br /> The pamphlet places Child's popular instructional persona within a localized women-led museum benefit showing how celebrity cooking educational programming and civic cultural work overlapped in the early 1970s. Toning to front and rear endpapers; small stains to front and rear wrappers not affecting images or text; good. Useful documentation of Julia Child's public demonstration circuit and the reception of televised culinary culture through women's civic organizations. unknown
182322408Bungay: L. & R. Childs 1823. Book. Good. Full-Leather. Reprint. 8vo - over 7¾" - 9¾" tall. 495 pages. Including a system of modern cookery in all its various branches adapted for the use of private families: also a variety of original and valuable information relevant to Baking Brewing Carving Cleaning Collaring Curing Economy of bees Economy of dairy Economy of poultry Family medicine Gardening Home-made wines Pickling Potting Preserving Rules of health. L. & R. Childs Hardcover
39868LONDON SCATCHERD 1804. TENTH EDITION CORRECTED AND ENLARGED. FINELY REBOUND IN HALF LEATHER OVER MARBLED BOARDS NEW ENDPAPERS. 12 PLATES. FRONTIS. OF FARLEY PROFESSIONALLY REPAIRED. CONTAINS BILLS OF FARE FOR EACH MONTH OF THE YEAR. TIGHTLY BOUND. AN ATTRACTIVE BOOK. VERY GOOD. SCARCE. LONDON, SCATCHERD, 1804 hardcover
