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1.
The European Cookbook for American Homes. From Italy, Spain, Portugal & France.
New York: Farrar & Rinehart, 1936. Octavo, 400 pages. First edition. The second of the Browns' wonderful cookbooks. With individual section for each of the four countries considered. Very good in publisher's green cloth, in a near very good dust jacket, with a 1/4 inch chip from the front panel and a bit of edgewear. (Item #2150)
Price: $60.00
The European Cookbook for American Homes. From Italy, Spain, Portugal & France. Bob Brown, Rose, Cora.
2.
The Fruit, Herbs and Vegetables of Italy. An Offering to Lucy, Countess of Bedford.
London: Viking/British Museum, Natural History, 1989. Translated with an introduction by Gillian Riley. Quarto, 175 pages. First English translation of this work,originally written in 1614, while the author was in exile in Italy. It was written partially as a fond remembrance of his far away home, and partially to encourage the English to eat a wide variety of fruits and vegetables. Small ink dot on bottom edge of text block... (Item #1577)
Price: $150.00
The Fruit, Herbs and Vegetables of Italy. An Offering to Lucy, Countess of Bedford. Giacomo Castelvetro, Jane Grigson.
3.
Italian Food. Drawings by Renato Guttoso.
New York: Alfred A. Knopf, 1958. Octavo, 322, xvi, [2] pages. First American edition of a modern English cookbook of significance. It’s David’s third book, following A Book of Mediterranean Food and French Country Cooking, and along with these titles is responsible, in part, for revitalizing English cooking after the Second World War, with better techniques and fresher ingredients, and inspiring an interest in the cuisines of Continental Europe. She... (Item #2901)
Price: $300.00
Italian Food. Drawings by Renato Guttoso. Elizabeth David.
4.
The Italian Cook Book. The Art of Eating Well. Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups.
New York: Italian Book Company, [1919]. Octavo, 160 pages. First edition. An early Italian-American cookbook, emphasizing the relevance of Italian cuisine for the thrifty years of the Great War. The dishes are "representative of the Cucina Casalinga of the peninsular Kingdom, which is not least the product of lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense... (Item #4779)
Price: $300.00
5.
The Italian Cook Book. The Art of Eating Well. Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups.
New York: Italian Book Company, 1919. Octavo, 160 pages. First edition. An early Italian-American cookbook, emphasizing the relevance of Italian cuisine for the thrifty years of the Great War. The dishes are "representative of the Cucina Casalinga of the peninsular Kingdom, which is not least the product of lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense... (Item #5010)
Price: $300.00
The Italian Cook Book. The Art of Eating Well. Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups. Maria Gentile.
6.
Il Re Dei Cuochi; ossia, L'arte di mangiare al gusto degl'italiani con cibi nostrali e stranieri; opere contenente quanto è necessario per saper bene ordinare e servire un pranzo, non chè i migliori metodi per fare confetture, rosoli, liquori e gelati. [The King of Chefs; or, The art of eating, after the manner of the Italians, our own and foreign dishes; containing what is necessary to know about ordering and serving a meal, as well as the best methods for creating preserves, spirits, liqueurs, and ice creams.]
Firenze: Adriano Salani, Editore, 1901. Small octavo (17.5 x 12 cm.), 359 pages. Frontispiece (see description below) and one diagram (a banquet table, from above, set for twenty-four persons). First edition. The earliest recorded copies of this title were printed by Salani in 1904, and there were numerous subsequent printings (see Orazio Bagnasco, II, pages 1406-1407). A recipe collection and guide to the Italian peninsula. L'arte di mangiare presumes a.... (Item #5072)
Price: $500.00
Il Re Dei Cuochi; ossia, L'arte di mangiare al gusto degl'italiani con cibi nostrali e stranieri; opere contenente quanto è necessario per saper bene ordinare e servire un pranzo, non chè i migliori metodi per fare confetture, rosoli, liquori e gelati. [The King of Chefs; or, The art of eating, after the manner of the Italians, our own and foreign dishes; containing what is necessary to know about ordering and serving a meal, as well as the best methods for creating preserves, spirits, liqueurs, and ice creams.]. Il Re Dei Cuochi.
7.
The Italian Confectioner; or, Complete Economy of Desserts: Containing the Elements of the Art, According to the Most Modern and Approved Practice. Third Edition, Corrected and Enlarged.
London: William H. Ainsworth, 1827. Octavo, 276 pages, with two folding plates and a frontispiece portrait of the author. Third edition, corrected and enlarged. The author's full name was William Alexis Jarrin [Guglielmo Alexis]. In early editions, including this one, the name is abbreviated "G.A." Later he anglicized his name was abbreviated "W.A." "In 1820 Jarrin published The Italian Confectioner, through which he is best known. The book sits within... (Item #1944)
Price: $1,250.00
8.
Flavors of Puglia. Traditional recipes from the heel of Italy's boot.
Galatina: Congedo Editore, 2006. Photos by Vito Rossi. Large octavo, 244 pages. An Italian re-issue, in English, of this hard-to-find cookbook, originally published in 1997 by Broadway and now very hard to find. Typical of Jenkins, this book book presents delicious food in a true historical context, with recipes accompanied by descriptions of the forces which shaped the cuisine of the 'Heel" of Italy. Some of the dishes include, 'pounded... (Item #1590)
Price: $60.00
Flavors of Puglia. Traditional recipes from the heel of Italy's boot. Nancy Harmon Jenkins.
9.
101 Ways to Prepare Macaroni.
Brooklyn, NY: V. La Rosa & Sons, Inc. 1937. Duodecimo, 94 pages. First edition. A small recipe book compiled by New York-based pasta manufacturer. La Rosa & Sons, founded in Williamsburg, Brooklyn in 1914. Just two years before the publication of this booklet, The Brooklyn Eagle declared Brooklyn the "U.S. Macaroni Center". The authors go out of their way to expound on the healthfulness and non-fattening nature of macaroni, and... (Item #2183)
Price: $50.00
10.
The Art of Making Italian Desserts.
Garden City, New York: Doubleday & Company, 1952. Small octavo, 223 pages. First edition. The classic Italian dessert book. Contains "over 250 recipes for delectable desserts, confections, liqueurs, and other specialties..." Scarce. Some age toning and light foxing to text block, otherwise very good in gray cloth, with a slightly dusty, unclipped dust jacket with a small smudge to the center of the front panel. Still near very good. (Item #5978)
Price: $90.00
11.
Antinori Vintners in Florence.
Florence: Valecchi, 1981. Octavo, 113 pages. First Edition. English translation by August A. Santobello. Foreward by Michael Broadbent. In this book, Pelluci explores the historic family, place, and production behind the Italian wine company Marchesi Antinori Srl. Tracing their roots back to 1385, the Antinori family have built one of the biggest wine companies in Italy, their innovations played a large part in the "Super-Tuscan" revolution of the 1970s. Includes... (Item #3128)
Price: $35.00
Antinori Vintners in Florence. Emanuele Pelluci.
12.
Leaves from Our Tuscan Kitchen, or How to Cook Vegetables.
London: J.M. Dent, 1900. Duodecimo, 150 pages. Second edition, following closely the first edition of 1899. Leaves is a collection of vegetable recipes supplied by the Rosses' chef, Guiseppi Volpi, at their villa Poggio Gherardo, outside of Florence. The recipes are organized by vegetable, from artichokes to truffles. The engraved frontispiece features an image of the kitchen at Poggio Gherardo with chef Volpi at work. A tiny bit of sun... (Item #2158)
Price: $150.00
Leaves from Our Tuscan Kitchen, or How to Cook Vegetables. Janet Ross.