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.....

Vienna; Bratislava. 1881-1891. Contemporary scrapbook (25 x 18.5 cm.), 32 leaves containing a collection of thirty-one menus, mounted rectos only. The menus hail mostly from Vienna, in large part from the Metropole Hotel and Frohner's Hotel Imperial, but there are also four from the Palugyay Palace in Bratislava. Although the menus come from only a few hotel restaurants, there is variety of design style, with some of the menus printed.....

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.....

Valencia: La Imprenta de Estevan, 1820. Duodecimo, 227, 1 pages. Illustrated with an engraved frontispiece. Publisher's advertisement at rear. FIRST EDITION of this Spanish verse translation by Jose de Urcullu of Joseph de Berchoux' popular poetic miscellany on the pleasures of a countryman's table. In full tree calf, with gilt spine decoration and label. With the bookseller ticket of Barcelona's Ramon Inder to the marbled front paste-down. Small adhesion of.....

Barcelona: Quintilla, Cardona y Ca., Editores, [circa 1941]. Small octavo (17 x 12 cm.), 301, [3] pages. Illustrated in color. Index is table of contents. ~ Fourth edition, revised and enlarged. Five hundred fifty vegetarian dishes from the great Catalan chef and cookbook author, Ignacio Doménech. He was also editor of two culinary periodicals, La Cocina Elegante, and El Gorro Blanco. Some light foxing and edgewear; color decorated wrappers are.....

Frankfurt a. M. Verlag von J. Kauffmann, 1901. Thick octavo (23 x 16 cm.), vi, 926, [2],16 pages. Index. Advertisements. FIRST EDITION of this important German- Jewish cookbook. In their excellent survey of historic German-Jewish cooking, Gabrielle and Sonya Gropman state that Elsasser's is "a book for Jewish housewives, and holds important secrets of the German-Jewish kitchen, such as a section of acceptable fat substitutions in a land of pork.....

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. Ownership signature to front endpaper; otherwise fine in publisher's brown cloth; dust jacket with edgewear to the spine. Fine in a near very good dust jacket. With the bookseller's ticket.....

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.....

Leipzig und Nordhauser: Heinrich Killinger, n.d. c. 1910. Quarto, Fifty-four double page chromolithograph plates of prize-winning cake decorations. The plates are lovely, and the styles vary widely, from Vienna Secessionist to more traditional. With a tiny bit of adhesion to a few plates, otherwise the plates are bright and generally very good. Some soiling to edges of text block, and a bit of rubbing to the decorated blue cloth boards.....

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.....