Signed, Inscribed, Association Copies

Results for: category: [x] Signed, Inscribed, Association Copies
Search within these results:
Showing: 51 - 75 (of 84)
Results per page:
Order by:
51.
History of the Cooper Shop Volunteer Refreshment Saloon. By James Moore, M.D.
Philadelphia: Published by Jas. B. Rodgers, nos. 52 & 54 North Sixth St. 1866. Octavo (19.5 x 13 cm.), vi, 212 pages. Frontispiece. FIRST EDITION. A report on the activities of the Philadelphia war relief operation named the Cooper Shop Volunteer Refreshment Saloon. "The saloon, established in 1861 in the cooperage of William M. Cooper & Company, was a volunteer relief agency that provided meals, hospital care, and facilities for... (Item #6087)
Price: $900.00
History of the Cooper Shop Volunteer Refreshment Saloon. By James Moore, M.D. James Moore, Cooper Shop Volunteer Refreshment Saloon.
52.
Honey Bee Pests, Predators and Diseases.
Ithaca: Comstock Publishing/Cornell University Press, 1978. Octavo, 430 pages. First edition. A collection of essays on the enemies of honey bees, from the leading scholars in the field.Fine in a near fine dust jacket, with only a touch of edgewear. Inscribed by the author, "To Herman Sanders, with very best wishes - Roger A. Morse". Dr. Herman Sanders was the first American doctor to be tried for euthanasia, in 1950... (Item #2461)
Price: $150.00
Honey Bee Pests, Predators and Diseases. Roger A. Morse.
53.
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon.
Paris: Chez l'Auteur et chez Lapina, Editeur, 1930. Small quarto, 333 pages. Illustrated. Second, revised edition, with a new introduction by the original dedicatee, Robert de Flers. One of 2000 copies on verge, from a total of 2150 copies. A "remarquable livre de recettes." (Oberlé. Le Fastes de Bacchus et de Comus). Nignon was chef to the Tsar, and to the Austrian Emperor, before cooking at the grand Parisian Restaurant... (Item #2390)
Price: $1,200.00
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon. Edouard Nignon.
54.
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon.
Paris: by the author and J. Meynial, [1926]. Small quarto, 333 pages. First edition, trade issue on verge antique. A "remarquable livre de recettes." (Oberlé. Le Fastes de Bacchus et de Comus). Nignon was chef to the Tsar, and to the Austrian Emperor, before cooking at the grand Parisian restaurant, Larue. His cookbook is filled not just with recipes redolent of the finest French cooking, but also many historical culinary... (Item #2474)
Price: $500.00
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon. Edouard Nignon.
55.
Les Vertus de Civilite. Célébrées au burin par Gautier-Constant.
n.p. Raymond Oliver, [circa 1950]. Small folio, 16 unbound leaves, with letterpress text, or engraved illustration, "celebres au burin par Gautier-Constant". First and only edition. Number seventy-four of one hundred numbered copies printed. A guide to appropriate behaviors for those involved in active flirtation and seduction, from the chef/owner of Le Grand Vefour, one of the greatest of French restaurants of its day. The virtues include "tact", "discretion", "la pudeur"... (Item #2086)
Price: $500.00
Les Vertus de Civilite. Célébrées au burin par Gautier-Constant. Raymond Oliver, Raymond Gautier-Constant.
56.
The French Menu Cookbook. A revised and updated edition of a Culinary Classic... with illustrations by Judith Eldridge.
Boston, Mass. David R. Godine, Publisher, 1985. Small quarto, x, [2], 295, [8] pages. Limited, deluxe issue of the second edition; #99 of 250 numbered copies each signed by the author in the colophon. Originally published by Simon & Schuster in 1970. The author's first book, and a classic at that. The French Menu Cookbook was voted "Best Cookbook Ever" by The Observer Food Monthly. Richard Olney was one of... (Item #6152)
Price: $150.00
The French Menu Cookbook. A revised and updated edition of a Culinary Classic... with illustrations by Judith Eldridge. Richard Olney.
57.
How America Eats.
New York: Charles Scribner & Sons, 1960. Quarto, 495 pages. Illustrated. First Edition. One of the great American cookbooks, appearing on the cusp of America's newfound love affair with food, in the era that also introduced Julia Child's Mastering the Art of French Cooking, and Craig Claiborne's New York Times Cookbook. R.W. Apple described Paddleford as the "Nellie Bly of culinary journalism, and stated that she was "matched as a.... (Item #2577)
Price: $300.00
How America Eats. Clementine Paddleford.
58.
Miss Parloa's Young Housekeeper. Designed to Aid Beginners. Economical receipts for those who are cooking for two or three. Illustrated.
Boston: Dana Estes and Co. 1900. Octavo, 405 pages. First edition, later printing. Originally issued in 1893. While many of the author's earlier books included both economical and "rich" dishes, often clearly demarcated, this book collects solely the economical recipes. Some light age toning and rubbing to the publisher's black and silver decorated gray cloth, otherwise very good or better. With the bookplate of the Sontheimer Foundation. Carl Sontheimer was... (Item #2620)
Price: $350.00
Miss Parloa's Young Housekeeper. Designed to Aid Beginners. Economical receipts for those who are cooking for two or three. Illustrated. Maria Parloa.
59.
Miss Parloa's Young Housekeeper. Designed to Aid Beginners. Economical receipts for those who are cooking for two or three. Illustrated.
Boston: Estes and Lauriat, 1894. Octavo, 405 pages. Ads. First edition, second printing. Originally issued in 1893. While many of the author's earlier books included both economical and "rich" dishes, often clearly demarcated, this book collects solely the economical recipes aimed at the small family. Internally sound and tight, but quite a few pages have been discolored from news paper clippings laid-in. The publisher's black and silver decorated green oil-cloth... (Item #5299)
Price: $90.00
Miss Parloa's Young Housekeeper. Designed to Aid Beginners. Economical receipts for those who are cooking for two or three. Illustrated. Maria Parloa.
60.
Bourbon.
Palaemon Press Limited, 1981. Octavo, unpaginated. No. 26 of 150 numbered copies, signed by the author. First published in Esquire in 1975, this essay by a drinker, not a connoisseur, flies uncomfortably close to the truth. "Anyone who messes around with gin and egg whites deserves what he gets. I should have stuck with bourbon and have from that day to this." In decorated paper boards over tan cloth, with... (Item #3092)
Price: $400.00
Bourbon. Walker Percy.
61.
Comus (dieu de festins et des plaisirs) en Bresse. Rapsodie culinaire et gastronomique.
Ain: Imprimerie L. Marchand, [1933]. Quarto, 95 pages. First edition, ordinary issue (there was also an issue of 30 copies on Velin pur fil de Madagascar. A collection of recipes of the Bresse region of France, by one of its master chefs, Benoit Perrat, of the Grand Hotel in Vonnas Ain. Beyond the recipes, there are aphorisms, bits of history and writings on taste. The preface, by poet and novelist... (Item #4575)
Price: $350.00
Comus (dieu de festins et des plaisirs) en Bresse. Rapsodie culinaire et gastronomique. Benoit Perrat.
62.
Delightes for Ladies. Written Originally by Sir Hugh Plat. First Printed in 1602, London, England. Reprinted from the Edition of 1627. Illustrations from 1609 edition. Collated and Edited by...
Herrin, Illinois: Trovillion Private Press at the Sign of the Silver Horse, 1939. Tall duodecimo, 120 pages. First printing of this limited edition. Number 37 of 279 signed and numbered copies. A delightful small press printing of the noted agriculturalist and inventor Hugh Plat's popular early 17th Century cookbook, originally published in 1600 (not 1602 as indicated by this title page). Lacking the dust jacket that was issued with the... (Item #5043)
Price: $300.00
Delightes for Ladies. Written Originally by Sir Hugh Plat. First Printed in 1602, London, England. Reprinted from the Edition of 1627. Illustrations from 1609 edition. Collated and Edited by. Sir Hugh Plat.
63.
Delightes for Ladies. Written Originally by Sir Hugh Plat. First Printed in 1602, London, England. Reprinted from the Edition of 1627. Illustrations from 1609 edition. Collated and Edited by...
Herrin, Illinois: Trovillion Private Press at the Sign of the Silver Horse, 1939. Tall duodecimo, 120 pages. First printing of this limited edition; number 170 of 279 signed and numbered copies. A delightful small press printing of the popular early 17th Century cookbook from the noted agriculturalist and inventor Hugh Plat. The work was originally published in 1600 (not 1602 as indicated by this title page). Near fine in publisher's... (Item #4949)
Price: $90.00
Delightes for Ladies. Written Originally by Sir Hugh Plat. First Printed in 1602, London, England. Reprinted from the Edition of 1627. Illustrations from 1609 edition. Collated and Edited by. Sir Hugh Plat, Rosetta Clarkson.
64.
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, 1980. Quarto, 177 pages. Later printing of the original French edition of this monumental work for so many chefs. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "Through Chef Point's words I finally understood and discovered a higher sense of purpose. . . .," High praise indeed from Thomas Keller. In our experience, this was... (Item #2334)
Price: $900.00
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac. Point, ernand, Fernand.
65.
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, 1980. Quarto, 177 pages. First edition of this monumental work, a touchstone for so many chefs. When the book was finally made available again in 2008, a new introduction by Chef Thomas Keller, stated, "Through Chef Point's words I finally understood and discovered a higher sense of purpose. . . .," High praise indeed from Thomas Keller. In our experience, this was always the one book being sought... (Item #3446)
Price: $1,200.00
66.
Quarter of a Century with the Traveling Public and What it Taught Me, by Edwin Kachel. Price one dollar.
[Seattle: Progressive Printing Co.], 1937. Octavo (20 x14.5 cm.), [10], 113 pages. Illustrated with a portrait of the author. FIRST & ONLY EDITION. A memoir of a railroad steward, having served in dining-car service on the Portland to Seattle run since 1911. In part a guide to ‘Humanized Hospitality’ on the railroads, and in part profiles of some of the celebrities the author served. Green-titled wrappers, backed in brown cloth;... (Item #6831)
Price: $150.00
67.
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post.
Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages + index + ads. First edition. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking... (Item #2481)
Price: $300.00
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post. George Rector.
68.
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post.
Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages + index + ads. First edition. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking... (Item #2564)
Price: $150.00
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post. George Rector.
69.
My Stove is My Castle.
Mexico: [Editorial Intercontinental, S.A.], 1956. Squarish octavo, 166, [8] pages. Illustrated, and with a photographic portrait of the author as frontispiece. Text in English. FIRST EDITION. A cookbooks from the Dona Rosa Trias, a Spanish Marquesa who found herself abandoned by her husband the Marques de Castellar in Mexico's Cuernavaca, where she turned her stone castle, the Casa de Piedra into a renowned restaurant and inn. Internally age-toned, but otherwise... (Item #6096)
Price: $45.00
My Stove is My Castle. Marquesa de Castellar Rosa.
70.
In Vino Veritas. A Book About Wine.
London: Grant Richards Ltd. 1913. Small octavo, 202 pages + ads. First edition of this collection of early lectures given by the leader of the English wine trade for most of the first half of the 20th century, and the "Grand Old Man of Literate Connoisseurship." He was both Officier de la Legion d'Honneur and holder of the Order of the British Empire. In publisher's gilt decorated light blue cloth... (Item #1563)
Price: $350.00
In Vino Veritas. A Book About Wine. Andre L. Simon.
71.
The Date Palm. Bread of the Desert.
New York: Dodd, Mead, 1974. Quarto, 158 pages. Illustrated. First edition. An historical survey of the date palm, but the daughter of Henry Simon, who was a pioneer of American date palm cultivation, and who undertook four years of travel in the Sahara (1910-1914) in search of cultivars. The photographic illustrations in the book are from the elder's trip. Near fine in publisher's green cloth, in a near very good... (Item #1876)
Price: $90.00
The Date Palm. Bread of the Desert. Hilda Simon.
72.
Omelets, Crepes and Other Recipes.
New York: the author/Harbor Press Inc. 1970. Octavo, 70 pages. First edition. Although a larger cookbook was planned, Rudolph Stanish published only this thin book of his best advice. Known as the "Omelet King", Stanish cooked for Paul and Bunny Mellon, Goldman Sachs, and a parade of royalty and celebrities. With a touch of foxing to the edge of the text block, otherwise very good or better. In printed yellow... (Item #2860)
Price: $50.00
Omelets, Crepes and Other Recipes. Rudolph Stanish.
73.
Omelets, Crepes and Other Recipes.
New York: the author/Harbor Press Inc. 1970. Octavo, 70 pages. First Edition. Although a larger cookbook was planned, Rudolph Stanish published only this thin book of his best advice. Known as the "Omelet King", Stanish cooked for Paul and Bunny Mellon, Goldman Sachs, and a parade of royalty and celebrities. Spine of printed yellow dust jacket slightly faded; a touch of foxing, otherwise near fine. (Item #6236)
Price: $25.00
Omelets, Crepes and Other Recipes. Rudolph Stanish.
74.
The Chef's New Secret Cookbook. Illustrations by Nancy Rodgers Peil.
Chicago: Henry Regnery Company, 1975. Octavo, 294 pages. Index. Illustrated. FIRST EDITION. A recipe collection from the legendary Hungarian-American chef and cookbook collector, Louis Szathmary. The chef's cookbooks collection, and collection of culinary artifacts was so large that it was the basis for the creation of the Johnson Wales Culinary Museum, and significant contributions to the collections at the University of Iowa and other institutions. Fine in white cloth, in... (Item #6069)
Price: $35.00
The Chef's New Secret Cookbook. Illustrations by Nancy Rodgers Peil. Louis Szathmary.
75.
Principles of Scientific Management.
New York: Harper & Brothers, 1913. Octavo (22.5 15 cm.), 144 pages. Second printing of the first trade edition, in a presentation binding. "F. W. Taylor, an engineer in the Bethlehem Steel Works in Philadelphia, was the originator of what he called `scientific management' now known as 'time and motion study'. His system was based on what he estimated to be a fair day's work and the best means of... (Item #6159)
Price: $350.00

Prev 25

Next 9