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1.
Grosses Restaurations-Kochbuch. Ein Hand- u. Nachschlagebuch der modernen Restaurations-Küche hervorgegangen aus zwei Preisausschreiben des Internationalen Verbandes der Küche Sitz Frankfurt am Main.
Frankfurt: Fachschriften-Verlag des Internationalen Verbandes der Köche, [circa 1910]. Quarto, 650, [6] pages. Advertisements. Profusely illustrated. Second edition, enlarged and revised. A complete guide to restaurant management, from provisioning and menu pricing, to menu design, to classic German recipes. Over one hundred pages of color facsimiles of German restaurant menus. The menu examples cover many styles. A tiny bit of pulling at the front hinge, otherwise near fine. In publisher's... (Item #2676)
Price: $250.00
Grosses Restaurations-Kochbuch. Ein Hand- u. Nachschlagebuch der modernen Restaurations-Küche hervorgegangen aus zwei Preisausschreiben des Internationalen Verbandes der Küche Sitz Frankfurt am Main.
2.
Grosses Restaurations-Kochbuch. Ein Hand- u. Nachschlagebuch der modernen Restaurations-Küche hervorgegangen aus zwei Preisausschreiben des Internationalen Verbandes der Küche Sitz Frankfurt am Main.
Frankfurt: Fachschriften-Verlag des Internationalen Verbandes der Köche, [circa 1910]. Quarto, 650, [6] pages. Advertisements. Profusely illustrated. Second enlarged and revised edition. A complete guide to restaurant management, from provision and menu pricing, to menu design, to classic German recipes. With over one hundred pages of color facsimiles of menus of German restaurants of many styles. A tiny bit of pulling at the front hinge, otherwise near fine. In later full... (Item #5181)
Price: $200.00
3.
Flash in the Pan. The Life and Death of an American Restaurant.
New York: Simon & Schuster, 1992. Octavo, 302 pages. First edition of this important chronicle of the high-spirited opening and subsequent rapid decline and extinction of a New York City restaurant at the end of the Go-Go Eighties. Blum portrays a restaurant that seemingly had everything: celebrity investors, a trendy location, hot waitresses and A-list clientelle. But things just don't work out. Fine in a fine dust jacket. (Item #2227)
Price: $300.00
4.
Toots.
New York: Meredith Press, 1969. Octavo, 214 pages. Illustrated with photographs. First edition. A biography of the great barman and owner of the legendary eponymous New York bar/restaurant, Toots Shor. Filled throughout with the famous imbiber and raconteur's exploits behind the bar and out and about in New York City, and of stories of of the celebrities and politicians who frequented Toots Shor. Considine was a journalist, best known for... (Item #5237)
Price: $60.00
Toots. Bob Considine.
5.
How to Read a French Menu. Practical Advice for Gourmets Everywhere.
New York: Appleton & Co. 1966. Small octavo, 95 pages. First edition. "A delightful and practical book for any tourist or diner-outer in any large city anywhere." (from the jacket). A short dictionary of culinary terms for the fledgling gourmet and traveler. Fine in publisher's blue cloth, in a very near fine dust jacket. With a "compliments of the author" bookmark inserted, and inscribed by the author (revealing that "Martin-Dale"... (Item #2089)
Price: $200.00
How to Read a French Menu. Practical Advice for Gourmets Everywhere. Martin Dale.
6.
300 Culinary Receipts, by Filippini, 25 Years with Delmonico.
New York & Boston: H.M. Caldwell & Company, 1892 & '93. The Handy Volume Culinary Series, with three smaller works combined in one: One Hundred Ways of Cooking Eggs, One Hundred Ways of Cooking Fish, and One Hundred Desserts. Oblong, thick duodecimo, 122, 121, & 121 pages. Ads. First edition in this combined form. From the celebrated chef of Delmonico and author of The Table. A few small closed tears... (Item #2406)
Price: $350.00
300 Culinary Receipts, by Filippini, 25 Years with Delmonico. Filippini, Alexander.
7.
One Hundred Ways of Cooking Eggs, by Filippini, 25 Years with Delmonico.
New York and Boston: H.M. Caldwell Company / Charles L. Webster & Co. 1892. Handy Volume Culinary Series, Vol. 1. Oblong duodecimo, 122 pages. Ads. First edition. From the celebrated chef of Delmonicos and author of The Table. In publisher's red and white printed gray cloth, with some edgewear and soiling. [OCLC locates thirty-two copies; Bitting page 157; Cagle 257 (citing only a different volume in the series)]. (Item #5021)
Price: $100.00
One Hundred Ways of Cooking Eggs, by Filippini, 25 Years with Delmonico. Filippini, Alexander.
8.
London and Fashionable Resorts. A Complete Guide to the Places of Amusement, Objects of Interest, Parks, Clubs, Markets, Docks, Leading Hotels and also a Directory, in a concise form, of First-class Reliable Houses in the Various Branches of Trade.
London: J. P. Segg & Co. 1890. Quarto, 240 pages. First edition. Elaborately designed and printed golden age travel guidebook, The text, printed in lavender, within decorative neo-classical golden borders, with many illustrations of many destinations of London and fashionable resorts. Attractively printed trade card for Bollinger's Champagne pasted-down to the front endpaper. All edges gilt. In soiled and worn blue and gilt-stamped red, beveled cloth. Front hinge repaired. Rear... (Item #4049)
Price: $900.00
London and Fashionable Resorts. A Complete Guide to the Places of Amusement, Objects of Interest, Parks, Clubs, Markets, Docks, Leading Hotels and also a Directory, in a concise form, of First-class Reliable Houses in the Various Branches of Trade. Grand Tour.
9.
Almanach des gourmands, servant de guide dans les moyens de faire excellente chère; par un vieil amateur. Premiere année.
Paris: Chez Maradan, 1804. Five volumes (of eight). Duodecimos, xxij, 318; xviij, 282 (lacking frontis.); xiv, 342; xx, 11-336 (two leaves excised, lacking frontis.); xiv, 362 (lacking frontis.). First editions of the first five years of this groundbreaking gastronomic almanac, which ran to eight volumes (1804-1810), and then was revived by Perigord [Horace Raisson] for three Nouvel Almanachs, (1825-1827). These volumes constitute the first restaurant reviews, from one of the... (Item #3728)
Price: $1,000.00
10.
La Colomba.
Venezia [Venice, Italy]: La Colomba, [1962]. Single-folded menu, (13 x 13 inches), with screen printed typo-pictorial design in green, bland, and orange. Verso printed in ditto with food offerings and prices. Designed by the important Belgian surrealist, probably created for the famed art bistro's design contest. Signed "Mesens 62" in the lower left hand corner, and further inscribed in 1964 by Mesens to his long time friend and accomplice, the... (Item #2408)
Price: $900.00
La Colomba. Menu - Surrealist, E. L. T. Mesens.
11.
Prince’s Restaurant. La Langouste Parisienne [with:] La Coupe Jacques.
Bruxelles: [circa 1920]. Pair of bi-fold menus, each (13.5 x 12 cm.). Illustrations in color via pochoir. Two menus foran Italian restaurant in Brussels. The dishes on offer are identical on each menu, but each of the fine Art Deco illustrations (signed in the print, "Lyett") features a glamorously dressed woman in repose on a dish, one a sleepy langoustine, and the other adding champagne to a punch. Fine. (Item #6230)
Price: $350.00
Prince’s Restaurant. La Langouste Parisienne [with:] La Coupe Jacques. Menus – Prince’s Restaurant, Mario Galli, Belgium Bruxelles.
12.
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
13.
Centennial Souvenir of New York. N. Clark's Art Gallery, Restaurant and Confectionery. Broadway, Corner of Thirteenth Street.
New York: G.W. Pach, Photo. 1876. Printed souvenir card, (35.5 x 22.5cm), A triptych of original photos, pasted on a gold-printed card, advertising N. Clark's Gallery, Restaurant and Confectionery, located at the corner of Broadway and thirteenth street. The photographer, G.W. Pach was the eldest and most active of the famous Pach family of portrait photographers. His office was just a block south of Clark's, in the building now owned... (Item #2412)
Price: $1,350.00
Centennial Souvenir of New York. N. Clark's Art Gallery, Restaurant and Confectionery. Broadway, Corner of Thirteenth Street. . W. Pach, ustavus.
14.
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.
15.
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.
16.
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
17.
The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art. Including Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare from Delmonico's, from 1862 to 1894. Making a Franco-American Culinary Encyclopedia.
Chicago: Hotel Monthly Press, 1920. Thick quarto, 1183 pages. Illustrated. Later printing of the originally self-published 1894 classic, by Charles Ranhofer of Delmonico's. An encyclopedic book containing the great chef's recipes accumulated over his thirty four years at Delmonico's including signature dishes such as Lobster Newburg and Baked Alaska (Ranhofer did not invent this dish, but did name it). This great work is considered an American equivalent of Escoffier's Guide... (Item #3363)
Price: $450.00
The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art. Including Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare from Delmonico's, from 1862 to 1894. Making a Franco-American Culinary Encyclopedia. Charles Ranhofer.
18.
[Scrapbook Paper Napkin Sample Book].
circa 1950. 18.5 x 21 cm, upaginated (54 leaves). Collection of fifty-four paper napkins tipped-in with staples, primarily white with color printing though includes two colored paper napkins. This collection includes a wide of variety of designs, primarily promoting businesses and branded products, though some generic seasonal and geometric designs as well. Includes napkins for “Nick’s Cafeteria” in Old Orchard Beach, Maine and “Malone Hardward Co.” in Malone, New York... (Item #3898)
Price: $150.00
[Scrapbook Paper Napkin Sample Book]. Salesman's Sample Book - Erving Weave Napkins.
19.
The Book of Sauces.
Chicago: The Hotel Monthly Press, 1915. Duodecimo, 128, [8 ads], pages. First edition. One of the more elusive of the Hotel Monthly Vest Pocket Guides, with a bit more explanation than Saulnier or Escoffier, and thus quite useful. With the stamp of Lamson's Uniform Company to a preliminary blank, and a bit of a smudge on the front end paper, otherwise very good, in brown cloth, with somewhat faded spine titling. (Item #3200)
Price: $60.00
The Book of Sauces. C. Herman Senn.
20.
The Moosewood Cookbook. Recipes from Moosewood Restaurant, Ithaca, New York. Compiled, edited, illustrated, and hand-lettered by Mollie Katzen.
Berkeley, California: Ten Speed Press, 1977. Quarto in wrappers (28 x 22 cm.), 221, [3] pages. Illustrated with line drawings by Katzen and with two photographs of the original restaurant at the rear. FIRST TRADE EDITION, simultaneous wrappered issue, of this foundation of American vegetarian cookbooks and classic of counterculture cooking. It follows two editions, both authored and self-published by the collective in a comb binding. In this first trade... (Item #6499)
Price: $120.00
The Moosewood Cookbook. Recipes from Moosewood Restaurant, Ithaca, New York. Compiled, edited, illustrated, and hand-lettered by Mollie Katzen. The Moosewood Collective. [Mollie Katzen et all.
21.
Catalogue of Specialties for Hotels and Restaurants.
Boston: Francis Morandi & Son/Smith & Anthony Stove Company, [circa 1890]. Quarto, 40 pages. Illustrated. Trade catalogue of products and patterns of Francis Morandi & Son, manufacturers of hotel, restaurant, and kitchen goods. Inserted frontispiece outlines the specifics of the recent consolidation of Morandi & Son with the Smith & Anthony Stove Company. Items include steam tables, portable ovens, coffee urns, and more. Final pages include references and a list... (Item #3255)
Price: $350.00
Catalogue of Specialties for Hotels and Restaurants. Trade Catalogue – Restaurant Equipment, Francis Morandi, Son.
22.
A Catering Business of Your Own: Teashop, Cafe & Restaurant Management.
London: Practical Press Ltd. 1949. Octavo, 184 pages. First edition. A book of advice and instruction for operating a cafe, restaurant, or tea shop and intended for those, "who have a flair for food, are interested in cooking, and like mixing with people, yet, in difficult times, may appreciate the help of another brain in order to keep them from getting into a rut." Provides information on setting up a.... (Item #3075)
Price: $65.00
A Catering Business of Your Own: Teashop, Cafe & Restaurant Management. E. Turner.
23.
Lutèce Carte des Vins.
New York: 1962. Folio, unpaginated [ 22 leaves]. Printed rectos only. Hand lettered. An early wine list from the legendary Manhattan restaurant Lutèce (1961-2004). The list opens with an introductory statement to diners from the restaurant’s founder, André Surmain, who thanks the restaurant’s seven suppliers, a rare credit on modern wine lists, and Alexis Lichine, the author of the “Wines of France”. Displaying a fine selection of Bordeaux, Rouges &... (Item #4330)
Price: $500.00
Lutèce Carte des Vins. Wine List, André Surmain, André Soltner.