Rabelais is always serving up fine books about food, wine, farming and gardening. We have one of the largest selections of rare, out-of-print cookbooks in the US, along with a significant collection of menus, product cookbooks, prints, photographs and other ephemera, all concerned with the pleasure of the senses. If you want to follow our exploits we have a blog and can be found on both Facebook and Twitter. Check out our press page to see what others have said about us.

At Rabelais you can find thousands of books on food and drink, from the 16th century to the present. Six centuries of food writing! From comfortable old favorites to haute cuisine, from Southern fried chicken to molecular gastronomy. Whether you are a member of the profession and cook for a living, or a serious armchair epicure who cooks for dinner, we have information and inspiration for you. Rabelais also serves those inclined towards thirst. We have books on first growth wines and home beer brewing, cocktail culture and saloon society. We’re very pleased to be serving the working cooks of Portland, New England and beyond. Rabelais remains involved with Maine’s food community through membership and involvement in organizations such as the Maine Organic Farmers and Gardeners Association and Slow Food Portland. In addition to early works on English, Continental and American agriculture, we stock modern literature on seed starting, backyard chickens and season extension, among other farm pursuits.

Here in our online store you will find a selection of books from our brick and mortar inventory. If there is ever anything that you are searching for that you do not see here please don’t hesitate to contact us.

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HOURS UPDATE!

We travel this weekend to the Rhinebeck Sheep and Wool Festival (October 18-19), so we will not be open Saturday or Sunday, but we will be open 11-5 Monday. Then we're back to Fall Hours. Saturday, Sunday & Monday 11-5, otherwise by chance or appointment.

To sign up for notifications of upcoming events, or if you have a question or comment, please email us.

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