Gastronomy & the Literature of Food

Results for: category: [x] Gastronomy & the Literature of Food
Search within these results:
Showing: 126 - 150 (of 185)
Results per page:
Order by:
126.
Gæsteporten.
[New York]: 1947-1993. Wooden guest book in the shape of a door, wooden metal hinges, 50 leaves sewn with pink cord, with seventy-five holograph signatures, nearly forty of which we have been able to identify. The Old Denmark was a casual restaurant, at 135 East 57th Street, and later, 113 East 65th Street, on New York’s Upper East Side. A 1964 review gave the restaurant one star, and described it... (Item #3221)
Price: $4,000.00
127.
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.
128.
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.
129.
Eloges de la Cuisine Française. Presentation de Sacha Guitry.
Paris: L'Edition d'Art H. Piazza, 1933. Quarto, 444 pages. Illustrated with designs and ornaments by Pierre Courtois. First edition. Nignon was chef to the Tsar and to the Austrian Emperor before cooking at the grand Parisian Restaurant Larue. This is one of the great expressions of French cooking between the wars. In original taupe wrappers, printed in black, green and silver, with a bit of wear and a stain to... (Item #4756)
Price: $500.00
130.
Eloges de la Cuisine Française. Presentation de Sacha Guitry.
Paris: L'Edition d'Art H. Piazza, 1933. Quarto, 444 pages. Illustrated with designs and ornaments by Pierre Courtois. First edition. Nignon was chef to the Tsar and to the Austrian Emperor before cooking at the grand Parisian Restaurant Larue. This is one of the great expressions of French cooking between the wars. Mostly unopened. In original taupe wrappers, printed in black, green and silver, with a tiny bit of edgewear. Near... (Item #5514)
Price: $600.00
Eloges de la Cuisine Française. Presentation de Sacha Guitry. Eduoard Nignon.
131.
Les fastes de Bacchus et de Comus, ou Histoire du boire et du manger en Europe, de l'antiquité à nos jours, à travers les livres.
Paris: Belfond, 1989. Quarto, 643 pages. First edition. Text in French. Illustrated throughout. an indispensable gastronomic bibliography featuring over 1150 European titles with annotations, dating from the 15th to 20th century. In red cloth, with dust jacket. As new. Cardboard slipcase worn. (Item #3452)
Price: $200.00
Les fastes de Bacchus et de Comus, ou Histoire du boire et du manger en Europe, de l'antiquité à nos jours, à travers les livres. Gérard Oberlé.
132.
Romaneé-Conti.
Paris: Flammarion, 1991. Large quarto, 192 pages. Illustrated. First edition. Text in French. Originally published in this French translation, by Jean Forberger. The English language edition was published four years later. A joyous exploration of the gran cru Burgundy from the Cote de Nuits, of which the critic Clive Coates said, "a yardstick with which to judge all other Burgundies." A touch of very light spotting to textblock edges, otherwise... (Item #2695)
Price: $150.00
133.
The Ills of Indigestion, Their Causes and Their Cures, In Three Essays.
North Berkeley, California: Cumbernauld Co., Publishers, 1896. Sextodecimo, 338 pages. First edition. One of the notable contributions toward understanding the relationship between nutrition and the gastrointestinal tract well before advances made during and after World War I in electrogastography and in managing bacterial pathogens. Having established a reputation for the treatment of seasickness, Dr. Herman Partsch (1849-1934), a physician in San Francisco, turned next to summarizing what he had encountered... (Item #4954)
Price: $225.00
The Ills of Indigestion, Their Causes and Their Cures, In Three Essays. Herman Partsch.
134.
A Guide for the Greedy By a Greedy Woman, being a new and revised edition of The Feasts of Autolycus.
Philadelphia: J.B. Lippincott Company, [1923]. Octavo (19 x 13 cm.), xxxii, 179, [1]] pages. Third edition, revised and enlarged, and now with the new title A Guide for the Greedy; therefore first edition with this title. The original did include the subtitle, Diary of a Greedy Woman, so the theme had been established. Interestingly, the book was issued in between these with yet another title, The Delights of Delicate Eating... (Item #6815)
Price: $150.00
135.
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.
136.
La Gastronomie en Russie.
Paris: L'Auteur, Mellier, 1860. Duodecimo, 275, [1] pages. First edition, of the first book of Russian cuisine published in France. Petit was the chef to Count Panine, the Russian Minister of Justice, and based in Saint Petersburg. In addition to the collection of Russian recipes (twelve varieties of blini), there is an important lexicon of Russian culinary vocabulary at the rear. The intended audience was chefs who might wish to... (Item #4819)
Price: $500.00
137.
Vendeur d'une epece de gateau, homme: halva; vendeur d'oeufs; vendeur d'un espece de creme nommé: yaourti.
Constantiople; Athens: circa 1880. Three photographs mounted on card (each 9.5 x 6.5 cm.), labeled in ink on the versos. Three photographs of street food vendors: from Athens, a “seller of a species of cake: halva”; and from Constantinople, “an egg seller” and a “seller of a kind of cream named yoghurt”. The images show each vendor in traditional garb, with the equipment of their trades, the egg vendor with..... (Item #6730)
Price: $350.00
Vendeur d'une epece de gateau, homme: halva; vendeur d'oeufs; vendeur d'un espece de creme nommé: yaourti. Photographs – Turkish & Greek street vendors.
138.
Truffle : the Black Diamond.
Santa Rosa, CA: Agri-Truffle, Inc. 1980. Octavo, [4], 89, [1] pages. Illustrations in the text. Bibliography. First edition. "An historical, botanical, agricultural, economic, and culinary perspective of Tuber melanosporum, the edible black mushroom and gourmet's delight." Pictorial wrappers, as issued. Traces of cover soil and wear, else near fine. (Item #4385)
Price: $150.00
139.
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.
140.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. 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... (Item #2571)
Price: $300.00
Ma Gastronomie. Fernand Point.
141.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. 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... (Item #3445)
Price: $900.00
Ma Gastronomie. Fernand Point.
142.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language and first American edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. 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.... (Item #4745)
Price: $300.00
143.
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.
144.
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
145.
The Maple Dell of '76. Thirteenth edition.
Philadelphia: Printed by Lippincott & Co. 1887. Duodecimo (17 x 11.5 cm.), 95 pages. Includes two pages of "Opinions of the Press". Stated Thirtenth Edition, though more likely a later printing of the first edition. Originally published by Lippincott in 1878, this Temperance tract in verse was republished almost yearly until its final issue, in 1889. The Daily Leader of Binghamton, N.Y. described the work as "an intensely interesting Temperance... (Item #6123)
Price: $60.00
The Maple Dell of '76. Thirteenth edition. O. A. Powers, Mrs.
146.
Mr. Weston's Good Wine.
London: Chatto & Windus, 1927. Octavo (23 x 15cm.), [6], 315 pages. Illustrated frontispiece and plates by George Charlton. First edition, number 207 of 660 copies; signed by the author on the colophon. An allegorical novel, set in the fictional town of Folly Down. The title character is outwardly a wine salesman, but appears to be God in disguise. The title is drawn from a line in Jane Austen's Emma... (Item #5916)
Price: $200.00
Mr. Weston's Good Wine. T. F. Powys, George Charlton.
147.
Old Cook Books, An Illustrated History.
London: Studio Vista, 1978. Quarto, 256 pages. First edition. Illustrated throughout, with over 100 plates. Bibliographic history of culinary arts through the ages with historic recipes throughout. In illustrated dust jacket with some edge-wear and chipping. In blue boards with gilt title to front and spine, with bumping to corners. Slight foxing to all edges, text otherwise clean and in very good condition. (Item #3469)
Price: $40.00
Old Cook Books, An Illustrated History. Eric Quayle.
148.
Old Cook Books, An Illustrated History.
New York: The Brandywine Press, 1978. Quarto, 256 pages. First American edition. Illustrated throughout, with over 100 plates. Bibliographic history of culinary arts through the ages with historic recipes throughout. In illustrated dust jacket with some edge-wear and chipping. In blue boards with gilt-stamped title to front and spine with minor edge wear. Text otherwise clean and in fine condition. (Item #3535)
Price: $45.00
Old Cook Books, An Illustrated History. Eric Quayle.
149.
Code Gourmand. Avec une preface de Leo d'Orfer et des illustrations de Stab.
Paris: Eugene Figuiere, Editeur, 1923. 192 pages. Colored illustrations in the text. Publisher's catalog pages [177]-192. Horace-Napoleon Raisson (1798-1854) was a journalist, historian, gourmet and author of numerous "codes" interpreting the manners and morals of nineteenth century French society [e.g., Le Code galant, Le Code conjugal, etc.]. He was a popular enough writer in his lifetime, although today his works are, in the words of the writer of the preface... (Item #4386)
Price: $100.00
150.
Myco-Gastronomie. Avec un Preface de Robert J. Courtine.
Marseille: Laffitte Reprints, 1979. With an introduction by Roger Heim. Octavo, 109 pages. With reproductions of the eight hand-colored woodblock illustrations by J.-V. Prost. Facsimile edition of the original 1954 publication. One of the greatest of epicurean mushroom cookbooks. This facsimile edition carries a new edition by the famed gastronome Robert J. Courtine. A fine copy in publisher's gilt-stamped, morocco-grained, red cloth. Quite scarce, even in facsimile. [Volbracht 1703]. (Item #2172)
Price: $200.00

Prev 25

Next 25