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.....

Paris: Garnier Hermanos, N.d., circa 1890. Small octavo, 266 pages. Illustrated. Spanish edition. Translated from the French by Luis Bravo y Boulet. A guide to modern methods for producing milk, butter and cheese, from an agricultural instructor from Calais. Illustrated with images of modern dairying equipment. With the bookseller stamp of Trejos Hermanos in Costa Rica. Some pencil notes to a few pages. Pages age-toned and with a bit of.....

Lugduni: Apud Seb. Gryphium, 1546. Octavo (18 x 11 cm.), 67, [1] pages. Signatures: aa-dd8, ee2. Text in Latin. Illustrated with woodcuts, including a title vignette and initials. Cuts, title vignettes, initials. Some age-toning, binding full limp vellum; untitled. Near fine. Rare. [OCLC locates seven copies; Baudrier, Bibliographie des Livres imprimés à Lyon, VIII, 200; Cranz 108.117].

Stuttgart: K. Thienemanns, [1933]. Octavo, 78 pages. FIRST EDITION. Text in German. Lower corner of text block bumped, otherwise very good in black and red printed pictorial wrappers.

[Seggiano, Italy: 1793-95]. Manuscript codex (32 x 22.5 cm.) in several hands; various paginations in 24 gatherings of unequal lengths, including additionally several miscellaneous receipts, all indicating a retrospective assemblage, headed by a summary report as reflected by the title on the first gathering; bound in vellum and tied with cords. ~ A reference account book for the crop year October 1793-September 1794 (two instances of the date 1792 may.....

Milano: Romanzo Bompiano, 1989. Octavo (24 x 16 cm.), 509, [11] pages. Index. Stated "III edizione", really third printing, in the year after the original issue. The second novel from the great medievalist, semiotician, and lover of books and literature. Text block age-toned, as usual with this title; some light spotting to top edge. In publisher's red cloth. Printed dust jacket very lightly soiled at internal edges and with a......

New York: Farrar Strauss, 1947. Octavo, 208 pages. Illustrated by Henry J. Stahlhut. FIRST EDITION. A "novel-plus-cookbook" created from a series of stories which appeared in Gourmet Magazine. Now a classic of food writing and a glimpse into Russian cooking. The book was re-published in Ruth Reichl's Modern Food Library Series in 2001. Fine in publisher's brown cloth; dust jacket with a one-inch chip from top of rear panel. Fine.....

Liebemuehl, Prussia: 1853. Octavo (20.5 x 17 cm.), 140 pages. Text in German, in one neat hand. A cookery book created for Matilde Lehmann of Milomlyn, Poland, formally Liebemuehl in the Province of Prussia. Contains two hundred eighty-six food recipes scaled for household use and partially indexed at the front. Written in narrative form, the recipes include a wide variety of desserts such as puddings, cakes, and torts as well.....

Reutlingen: 1817/1818. Two volumes in one. 268, 334, [20] pages. Fifth edition. The original publication, the title of which translates as The Art of Prolonging Human Life (1979), contains what is considered the first use of the work "macrobiotic" and Hufeland's work on preventative and curative aspects of health made him the father of macrobiotics. With a library bookplate and withdrawn stamp of the Dragnothian Literary Society at Franklin and.....

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, abbreviated as "W.A." "In 1820 Jarrin published this work, The Italian Confectioner, through which he is best known. The book.....

Germany: [circa 1890-1915]. Octavo, (20 x14.5 cm.), 141 pages. Thumb indexed by subject. 105 pages of handwritten recipes, eighty-two of which are in a fine German script, with twenty-three pages in English in a somewhat similar hand. One hundred eighty recipes in all. Sections include Soups, Gemuse, Sleischspeisen, Fische, Braten, Wildpret, Saucen, Compots und Salate, Cremes, Puddings, L[illegible], Meat, Desserts. Recorded in a publisher’s blank recipe collection book, thumb indexed.....

Wien, [Vienna]: Druck von Paul Gerin, Wien II, Circusgasse 13, 1900. Menu booklet (25.5 x 17 cm.), [8] pages. Printed in blue and gold, with dishes mostly in manuscript. An extensive menu for Vienna's grand Hotel Imperial. Sections (titled in German, French, and English) include Luncheon, Hors d'Oeuvres, Soupes, Fishes, Beefs, Vegetables, Entrees, Roasts, Salade, Sweetmeats, Dessert, and on the rear panel, the "Menu du Jour, a K6". One hundred.....

Paris: Belfond, 1989. Quarto, 643 pages. Text in French. Illustrated throughout. FIRST EDITION. An indispensable gastronomic bibliography featuring over eleven hundred fifty European titles with annotations, dating from the 15th to 20th century. In red cloth, with dust jacket. Cardboard slipcase worn, otherwise fine.