Featured Items

Boston: A.P. Ordway & Co., 1889. Small octavo, 32 pages. First edition of this second cook book issued by Ordway Co. to promote use of Sulphur Bitters. And promote it does! Each short recipe comes with a final line of text proclaiming another fantastic quality of the tonic, perhaps the only honest one being "What Sulphur... (Item #1587)

Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. First edition. A collection of 311 culinary observations, with a culinary calendar. With the ex libris stamp of H.J. Grossi and a bookseller’s stamp to the rear paste down. Little bump to head of spine, otherwise a fine copy in contemporary green buckram. [Vicaire, Bitting (later edition)]. (Item #1646)

New York: Harper & Brothers, 1856. Octavo, xiii + 306 +24 pages additional preface and index. Woodcut illustrations throughout. Stated third edition, but Cagle describes this as the first edition, 11th printing. This recipe book was a supplement to A Treatise on Domestic Economy, by the great educator and domestic reformer Catherine Beecher. Lacking the final... (Item #1992)

Chicago: Culinary Arts Institute, 1942. Thick octavo, 816 pages, + a 64 page supplement on wartime cooking. Thumb indexed. Illustrated throughout in black and white and color. First of this special wartime edition of the American Wartime Cook Book, an American omnibus which is itself a derivative of the Delineator Cook Book. A near fine... (Item #1935)

London: Headline Book Publishing, 1998. Quarto, 320 pages. 1st edition. From the ingredient driven chef of Le Manoir aux Quat'Saison. A fine copy in a fine dust jacket. Boldly signed by the chef/author on the title page. (Item #1854)

San Francisco: Boothyby's World Drinks Co., 1934. Octavo, 270 pages. Second revised and enlarged edition, originally issued in 1930. An omnibus cocktail book, arranged into sections, "Cocktails," "Highballs," "Fizzes," "Juleps," "Rickeys" etc., with the recipes within each section in alphabetical order. A small stain to the red and black printed yellow wrappers, otherwise in very good condition. Scarce. (Item #2038)

London: Jarrolds Publishers, 1946. Small octavo, 192 pages. First UK edition. A history of one of New York's most storied restaurants, and of its owner, Gene Cavallero, by the world traveler and contributor to both Esquire and Vogue. In a dust jacket, handsomely illustrated by Frederick Cook. Fine in publisher's printed pink cloth, in... (Item #2027)

New York: Norton & Co., 1940. Thick octavo, 986 pages. First edition. The greatest, and scarcest, of the Browns may cookbooks. The Browns - avant-garde poet and little magazine editor Bob, with his sister and mother, Rose and Cora, published twelve cookbooks in just six short years. Many of them are wonderful books, but America Cooks... (Item #2018)

Boston: James R. Osgood & Co., 1885. Square duodecimo, 67 pages. First edition. Recipes for the ill. Many things pounded into a paste. Some light edgewear, generally very good. (Item #1697)

London/Boston: Books Inc., 1934. Duodecimo, 93 pages. First edition. A small but thorough little cocktail book, published following the repeal of Prohibition, and intending to assist the public in getting back into the swing of things. With classics and some lesser known drinks. A bit of wear to the title page at the gutter,... (Item #2082)

Battle Creek, MI: Modern Medicine Publishing, Inc., 1929. Octavo, 493 pages. Eleventh, revised edition. A later edition of this cookbook from two dieticians from the Battle Creek Sanatorium. Includes sections on meat subsitutes Protose, Vita-met and Nuttolene. Some light soiling to the printed wallpaper covered boards, otherwise a fine copy, inscribed by one of the authors, "To my... (Item #1858)

London: Grub Street, 2000. Octavo, 279 pages, cloth with a dust jacket. Elizabeth David turns her critical eye to flavorings. She tells us stories, shares anecdotes, offers hints and explains with her crisp prose the wheres, whys and whatfors of seasoning. NEW. (Item #90066)