gastronomy

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1.
Ordre en Reglement waar na zig de Bakkers en Roggemeel-Verkoopers binnen de Stad Wageningen zullen moeten reguleren.
Wageningen: Wynand Sandelyn, staddrukker en boekverkooper, 1776. Stab-sewn booklet, 14, [2] pages. Orders and regulations to regulate the bakers and rye-flour vendors of the City of Wageningen, issued December 27, 1775. Two unopened signatures, stab-sewn with thread. decorative ornament to titles page. Fine. (Item #4823)
Price: $250.00
Ordre en Reglement waar na zig de Bakkers en Roggemeel-Verkoopers binnen de Stad Wageningen zullen moeten reguleren. Acts & Ordinances - Dutch Baker's Guild.
2.
Digesters Improved.
London: Jackson & Moser, April 1800. Engraved broadside (32.5 x 20.25 cm.). Advertisement for an “improved” steam digester with simple instructions for cooking soups, puddings, meats, and rice, as well as turning “the head, feet, and other parts of Fowls & Game that are generally thrown away” into nutritious broths and gravies. Includes notes on relevant appurtenances (“trevets” and “cullenders”) and on the various shapes and liquid capacities available. With... (Item #5441)
Price: $400.00
Digesters Improved. Advertising Broadside, Moser, Jackson.
3.
Encyclopedia of Practical Gastronomy. Translated by Elizabeth Benson.
New York: McGraw Hill Book Company, 1974. Quarto, 466 pages. First English language translation and first US publication of one of the most celebrated of twentieth century French cookbooks, by the distinguished cook and engineer. This translation is derived, mostly, from the smaller first edition of Babinski's great work, which in later editions of this book,was greatly expanded over the original, from 471 to 1107 pages. There has been no... (Item #2650)
Price: $90.00
4.
Encyclopedia of Practical Gastronomy. Translated by Elizabeth Benson.
New York: McGraw Hill Book Company, 1974. Quarto, 466 pages. First English language translation and first US publication of one of the most celebrated of twentieth century French cookbooks, by the distinguished cook and engineer. This translation is derived, mostly, from the smaller first edition of Babinski's great work, which in later editions of this book was greatly expanded over the original, from 471 to 1107 pages. There has been... (Item #5199)
Price: $60.00
5.
The Romance of Wine.
New York: E.P. Dutton & Co., Inc. 1932. Thick octavo, x, 264, [1] pages. Index. First American edition. First published the prior year by Benn in London. A prolific writer on the subject of wine, Allen was a friend of André Simon, Charles Berry, and a member of the Saintsbury Club. This work includes sections on the aesthetics of wine, winemaking in various regions, and the wines of the ancient... (Item #5741)
Price: $50.00
The Romance of Wine. H. Warner Allen.
6.
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite.
Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. First edition. A collection of 311 culinary observations, with a culinary calendar. With the ex libris stamp of H.J. Grossi and a bookseller’s stamp to the rear paste down. Little bump to head of spine, otherwise a fine copy in contemporary green buckram. [Vicaire, Bitting (later edition)]. (Item #1646)
Price: $350.00
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite. Anonymous.
7.
De opsoniis et condimentis sive arte coquinaria libri X cum lectionibus variis atque indice edidit Joannes-Michael Bernhold. [De re coquinaria].
[Lubeck]: n.p. [1790]. Octavo, [14], 230 pages. Engraved title and dedication pages. All edges dappled red. The final edition of Apicius to reprint the 1542 Humelberg text, which therefore closes the Renaissance tradition for the author. In the preface to this edition of the Apicius collection of Roman cookery recipes – the oldest collection of recipes to survive from antiquity – Joannes Michael Berhold refers to a Mediolani edition of... (Item #3580)
Price: $1,500.00
De opsoniis et condimentis sive arte coquinaria libri X cum lectionibus variis atque indice edidit Joannes-Michael Bernhold. [De re coquinaria]. Marcus Gavius Apicius.
8.
The Delectable Past: The Joys of the Table from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton. The Menus, the Manner and the most delectable Recipes of the past masterfully recreated for cooking and enjoying today.
New York: Simon and Schuster, 1964. Large octavo, 254 pages. First edition. Illustrated throughout. From Antiquity, the Middle Ages, and Elizabethan England to late 19th-century America this social history of food, eating, and drinking contains numerous historic recipes. Previous owner inscription. Quarter-cloth in heathered gray boards decorated with gilt and purple, slight bumping to corners else fine condition. In dust jacket with edge-wear and chipping. (Item #3465)
Price: $35.00
The Delectable Past: The Joys of the Table from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton. The Menus, the Manner and the most delectable Recipes of the past masterfully recreated for cooking and enjoying today. Esther B. Aresty.
9.
The Delectable Past: The Joys of the Table from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton. The Menus, the Manner and the most delectable Recipes of the past masterfully recreated for cooking and enjoying today.
New York: Simon and Schuster, 1964. Large octavo, 254 pages. First edition. Illustrated throughout. From Antiquity, the Middle Ages, and Elizabethan England to late 19th-century America this social history of food, eating, and drinking contains numerous historic recipes. Quarter-cloth in heathered gray boards decorated with gilt and purple, slight bumping to corners else fine condition. In dust jacket with edge-wear and chipping. (Item #3466)
Price: $35.00
The Delectable Past: The Joys of the Table from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton. The Menus, the Manner and the most delectable Recipes of the past masterfully recreated for cooking and enjoying today. Esther B. Aresty.
10.
Athenaiou Deipnosophiston Biblia Pentekaideka. Athenaei Dipnosophistarvm, Hoc Est argute sciteque conuiuio disserentum. Lib. XV, quibus nunc quantum operae ac diligentiae adhibitum sit satis fiedei erit.
Basileae: Joannes Valderus, 1535. Quarto, [34], 333, [1]. Second edition. Text in Greek, editor's notes in Latin & Greek. One of the most important works of late classical antiquity dealing with food, wine, and table customs, dating from the third century A.D. The book is a fictionalized symposium of twenty one artists, writers, musicians and surgeons, discussing all things that, according to Greek custom, should adorn a banquet. The names... (Item #3160)
Price: $4,500.00
Athenaiou Deipnosophiston Biblia Pentekaideka. Athenaei Dipnosophistarvm, Hoc Est argute sciteque conuiuio disserentum. Lib. XV, quibus nunc quantum operae ac diligentiae adhibitum sit satis fiedei erit. Athenaeus Naucratites, Jakob Bedrott.
11.
The Art of French Cookery.
London: Longman, Hurst, Rees, Orme, Brown and Green, 1824. Octavo, xv, 380 pages. First English edition of this important cookbook by "one of the most famous early nineteenth century Paris restaurateurs. ...Beauvilliers stands as the first and most easily recognized example of a restaurateur as a democratization of what had once been an aristocratic privilege." (Spang, The Invention of the Restaurant). André Simon called this book, "at the time of... (Item #3114)
Price: $1,000.00
12.
Two "Loaf Givers", Or A Tour through the Gastronomic Libraries of Katherine Golden Bitting and Elizabeth Robins Pennell.
Washington: Library of Congress, 1984. Square octavo, 223 pages. First edition. Illustrated throughout. Narrative tour through two important gastronomic collections at the Library of Congress. In illustrated terra cotta boards with minor bumping to spine. Very good. (Item #3467)
Price: $35.00
Two "Loaf Givers", Or A Tour through the Gastronomic Libraries of Katherine Golden Bitting and Elizabeth Robins Pennell. Leonard N. Beck.
13.
The Philosophy of Eating.
New York: Hurd & Houghton, (1868). Duodecimo, [2], 344 pages. Second edition, with additional a very good copy in original green cloth, gilt lettering on spine two numbered pages of text tipped in as a cancel. And with a Preface to the Second Edition, dated January 1868, following title page. Erratum slip tipped-in at page 15. The title and copyright page is the same as for the first edition. Previous... (Item #5243)
Price: $90.00
The Philosophy of Eating. Albert J. Bellows MD.
14.
Oeuvres de Berchoux. La Gastronomie, Poeme, suivi de poemes fugitives. Nouvelle edition, revue, corrigee et augmentee...
Paris: L.G. Michaud, Libraire-Editeur, 1829. Four volumes in two. Duodecimo, 226+210+216+216 pages. With four frontispiece engravings. A handsome early collection of the works of Berchoux, who is attributed with having popularized the word "gastronomy" with the first poem of this collection. Quarter green calf bindings, with gilt titled and decorated spines. Spines darkened, and some rubbing and edgewear to the boards, otherwise very good. Lord Westbury's copies, with his bookplate... (Item #2395)
Price: $350.00
15.
Gastronomic Bibliography.
Mansfield, CT: Maurizio Martino Publisher, undated. Large octavo, 718 pages. Limited edition facsimile of 1939 first edition. Limitation unstated. Illustrated throughout with engravings and one color photographic plate. Important bibliography of cookery books, the author's personal collection now resides at the Library of Congress. Fine in red cloth. No dust jacket, as issued. (Item #3410)
Price: $90.00
Gastronomic Bibliography. Katherine Golden Bitting.
16.
Gastronomic Bibliography.
London: Holland Press, 1981. Large octavo, 718 pages. Limited edition facsimile of 1939 first edition. 1/500 copies. Illustrated throughout with engravings and one color photographic plate. Important bibliography of cookery books, the author's personal collection now resides at the Library of Congress. Fine in green cloth; dust jacket with chip to foot of spine. (Item #5804)
Price: $90.00
Gastronomic Bibliography. Katherine Golden Bitting.
17.
A Second Helping, or More Dishes for English Homes.
London: W. Heinemann Ltd. 1925. Octavo, viii, 156 pages. Frontispiece, and second three-color poacher illustration. First edition, limited, signed, no.17 of 20 copies, with a special frontispiece designed by J.E. Laboureur. Printed on “British hand-made paper”. The author’s second cookbook, following Simple French Cooking for English Homes (1923). A tiny bit of foxing, otherwise internally fine. Moire patterned, cloth-covered boards, decorated and titled in red on the front board and... (Item #4854)
Price: $1,800.00
A Second Helping, or More Dishes for English Homes. X. Marcel Boulestin, Xavier Marcel, James B. Herndon, Jr.
18.
Paris a Table.
Paris: Publié par J. Hetzel, 1846. Octavo, 184, iv pages. Illustrated by Bertall. First edition. A significant work of early nineteenth-century gastronomy, which, though small by comparison, stands alongside Brillat-Savarin and Dumas. The illustrator Bertall was one of the most prolific French illustrators of the nineteenth century, and a pioneering photographer. Small open tear to corner of page 37, with no loss to text, otherwise very good in dark brown... (Item #3741)
Price: $450.00
19.
Paris a Table.
Paris: Publié par J. Hetzel, 1846. Octavo, 184, iv pages. Illustrated by Bertall. First edition. A significant work of early nineteenth-century gastronomy, which, though small by comparison, stands alongside Brillat-Savarin and Dumas. The illustrator Bertall was one of the most prolific French illustrators of the nineteenth century, and a pioneering photographer. Very good or better in handsome green patterned paper over contemporary dark blue calf, spine decorated. With the bookplate... (Item #4927)
Price: $450.00
20.
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens.
Paris: Sautelet et Cie. 1826. Two volumes, octavo, xiv, 390 & 449 pages. contemporary quarter calf and marbled boards Light wear at extremities, otherwise in very good condition. First edition of the most famous treatise on gastronomy. The Physiology of Taste was published in an edition of 500 copies, appearing only two months after the author's death. The book is a comprehensive philosophy of the palate and of the table... (Item #2363)
Price: $11,000.00
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens. Jean Anthelme Brillat-Savarin.
21.
Physiologie Du Goût Ou Méditations De Gastronomie Transcendante Ouvrage théorique, historique, et à l’ordre du jour Dédié Aux Gastronomes Parisiens. Nouvelle édition précédée d’une notice.
Paris: E. Dentu, 1886. Small octavo, vii, 308 pages. Nouvelle Edition. Later, popular edition of the great classic of gastronomy. Some light foxing internally, End papers age-toned, and a bit brittle. Previous owner's ink inscription to preliminary blank. Publisher's printed tan cloth is edge worn and soiled. Good only. [Bitting 60-61; Cagle 98-102; Simon 253; Vicaire 117-121]. (Item #4768)
Price: $150.00
22.
One-page ALS.
1818. One-page ALS, eighteen lines in the hand of and signed by the great epicure and gastronome, Brillat-Savarin, the author of the magnificent Le Physiologie du Gout. Brillat-Savarin was a lawyer and politician, and this letter finds its origin in his legal work. The letter bears three stamps of the Loi de 1816, a tax instituted to restore credit to the state after the financial turmoil of the First Empire... (Item #2578)
Price: $1,200.00
One-page ALS. Brillat-Savarin, Jean-Anthelme.
23.
The Handbook of Dining; or, How to Dine, Theoretically, philosophically, and Historically Considered. Based chiefly on upon The Physiologie du Gout of Brillat- Savarin.
London: Longman, Brown, Green, Longmans & Roberts, 1859. Small octavo, 244, 24 pages. First UK edition, and the first edition of the English language translation of Leonard Francis Simpson. The first English language translation was that of Fayette Robinson, published in Philadelphia in 1854. Simpson's translation here is quite unfaithful to the original, admitting in the Introduction that "Many parts are, however, condensed, others omitted, as not suited to the... (Item #4329)
Price: $1,000.00
The Handbook of Dining; or, How to Dine, Theoretically, philosophically, and Historically Considered. Based chiefly on upon The Physiologie du Gout of Brillat- Savarin. Brillat-Savarin, Jean-Anthelme, Leonard Francis Simpson.
24.
The Physiologie du Gout... Illustrée par Bertall, Précédee d'une notice biographique par Alp. Karr. Dessins de Bertall.
Paris: Furne et Cie, Libraires-Editeurs, 1864. Quarto, 458, [2] pages. Later edition, with the illustrations of Bertall, first issued thus in 1848. "The most famous book ever written about food and man's taste for it." Bertall's illustrations are witty and light handed, and appear here in full page plates as well as within the text. . Some light age-toning and foxing throughout. Bound in full vellum with gilt border, and... (Item #4882)
Price: $500.00
25.
Cuisines, Objet d'Autrefois.
Paris: De Borée, 2008. Squarish quarto, 189, [3] pages. Index. First edition. A thoroughly illustrated survey of historical wares of the French kitchen. Short texts with lots of illustrations of objects including hearth and stove equipment, copper pots and pans, and specialized items for baking, butter making, etc. Molds, jars, serving and storage vessels and much more are all included. In photographically illustrated stiff wrappers. Very good. (Item #4897)
Price: $35.00


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