New York: Dodge Publishing Company, 1904. Octavo, 244 pages. First edition. A full treatment of the luncheon, from the author of The Boston Cook Book. If luncheons like this existed today, I would certainly attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! Some light soiling internally. Previous owner's ink inscription to front fly, and small bookplate removed from front paste down, otherwise very good in publishers brown.....

Boston: Roberts Brothers, 1893. Octavo, xiv, [2], 536, [16] ads. Later ed. Originally published in 1884, although copyright 1883. The milestone cookbook from the first principal of the Boston Cooking School and a student of Maria Parloa. According to the preface, the work was "undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four.....

Boston: Roberts Brothers, 1887. Octavo, 52 pages + 2 ads. First edition. A collection of specific instructions on carving and serving various cuts of meat, including tongue, calf's head, haunch of venison, veal neck, etc. Red cloth spine, with paper covered chromolithograph front and rear boards with beveled edges. Tiny pinhole to red cloth spine, otherwise very good. [Cagle 480, Wheaton & Kelly 3702].

Boston: Roberts Brothers, 1887. Octavo, xxvii, 237, [5], 16, [1] pages. Index. Evident FIRST EDITION. Not a cookbook per se, but rather an instruction manual "for the use of classes in public and industrial schools" based on the work being done by the Boston School Kitchen. The Boston School Kitchen was initiated and funded by Mrs. Mary Hemenway in summer of 1885, and was the introduction of cooking schools into.....

Worcester/New York: American Antiquarian Society/Corner Book Shop, 1954. Octavo, 136 pages. Second edition, revised and enlarged by Eleanor Lowenstein; limited, number 331 of 500. The important gastronomic bibliography on early American cookery books. This is the first edition in which Lowenstein's revisions appear, she adds about 250 new titles and editions. Red boards with titles stamped in gold on spine, fine condition. Red top edge, text in very crisp, clean.....

Burlington, VT: Loren B. Lord, c. 1870. Small octavo, unpaginated, 24 pages. First edition. A little product cookbook, with testimonials for Dr. N. C. White's Pulminary Elixir. A bit strange, in that no one thought it inappropriate to make certain recipes adjacent, such as "Lemon Pie" preceded by "Children Having Worms". Edges a bit brittle, some soiling throughout, otherwise near very good. Scarce. [OCLC locates no copies].

Los Angeles: Times-Mirror Co., [1908]. Octavo, 105, [1] pages. The second printing, with the price of 35 cents on the printed cover. The second in a series of five collections of prize-winning recipes issued under the Los Angeles Times imprint between 1902 and 1917. According to Glozer, this volume was first published in 1908, although others indicate 1905 or '06. This collection offers, according to the front cover, "One Thousand.....

New York: D. Appleton & Co., 1872. Octavo (18 x 13 cm.), 123 pages. Frontispiece portrait of the author. Facing English and French texts. Third edition, an early facsimile of the original G.&C. Carwill edition of 1827. In 1829, Cargill issued a slightly expanded edition with some changes to the translation. Loubat was among the first to recognize the potential of American soil for quality wine grapes. He claims to.....

Reading, Pa. Culinary Arts Press; Cuneo Press Inc., 1938. Octavo (24 x 15.5 cm.), 48 pages. Illustrated. Later printing, originally issued 1935. The illustrations, by H. Charles Kellum, are mostly drawings of Africans at work, on plantations, in kitchens, as household domestics, and in a stylized and predictably offensive "Africa". Some of the illustrations are accompanied by the text of field songs. Part of a series of popular regional gift.....

Undated. Octavo, 72 hand-numbered pages. Handwritten recipes in a ruled notebook. Manuscript notebook for a "Division #1 food class" by a Gloria Holden. Penciled in neat cursive, topics include notes on food preservation; cold pack methods for tomatoes, peaches, and pears; nutritional value of fruit; general rules for cereals; breakfast and lunch menus; rules for waiting tables; food value of vegetables; plus thirty recipes. Composition notebook; corners and text-block edges.....

St Louis. MO: [circa 1940]. One page autographed letter signed, from Irma Rombauer, author of The Joy of Cooking, and a major figure in the history of American cooking. Addressed to Louise [Diallo],The last name was supplied by the seller and is not indicated on the letter itself. In black ink on cream colored stationery printed in brown, "Mrs. Edgar Rombauer - 5712 Cabanne Avenue - St. Louis - Mo.....

New York: Robinson & Franklin, 1839. Duodecimo, 216 pages. With a folding table depicting a table setting, as well as two other engravings: one a butchering guide and the other James and Cornell's Improved Cooking Stove. Later American edition, substantially abridged. Originally published under the title A New System of Domestic Cookery, London 1806 or 1807. Handsomely rebound by St. Michael's Abbey in full brown calf, with red morocco spine.....

New York: Charles Scribner's Sons, 1942. Octavo (21.5 x 14.5 cm.), xxii, 230 pages. Illustrated endpapers. Full-page black-&-white reproductions of watercolors and illustrated chapter headings. ~ Evident FIRST EDITION, in a second state dust jacket, with "$3.00" on the flap. ~ Idiosyncratic, literary elucidation of cookery as described in the memoir of a “northern” transplant to a small community in a corner of Alachua County (in north-central Florida). Widely venerated.....