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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.
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.
3.
Histoire Anecdotique des Cafes et Cabarets de Paris, Avec Dessins et Eaux-fortes de Gustave Corbet, Leopold Flamend et Felicien Rops [Extra-Illustrated].
Paris: E. Dentu, Librarie de la Societe des Gens des Lettres, 1862. Octavo, xvii, 298 pages. First edition. Frontispiece and six etchings in the text. Extra-illustrated with an autograph letter and thirty-one additional illustrations, mostly portraits of notable French men of letters, bound in. The letter is from actor Augustin Dogemonot and bears the embossed seal of the Theatre du Palais-Royal. Bound in three-quarter brown morocco, spine with five raised... (Item #3305)
Price: $750.00
Histoire Anecdotique des Cafes et Cabarets de Paris, Avec Dessins et Eaux-fortes de Gustave Corbet, Leopold Flamend et Felicien Rops [Extra-Illustrated]. Alfred Delvau.
4.
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.
5.
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
6.
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.
7.
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.
8.
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
9.
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.
10.
[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.
11.
Papa's Table D'Hote.
New York: J.B. Lippincott, 1952. Octavo, 253 pages. First edition. A charming portrait of the Sermolino family and their famous Greenwich Village Italian restaurant, Gonfarone's. Written by the daughter of the founders of the restaurant, Anacleta and Vittorio Sermolino. The restaurant stood on West Eighth Street from its founding in 1900, until Papa Sermolino closed the restaurant in disgust with the advent of Prohibition. Very good in publisher's black and... (Item #1976)
Price: $65.00
Papa's Table D'Hote. Maria Sermolino.
12.
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.