Cooking

1740 Massialot French Cuisine Cooking Liqueurs WINE Confitures Recipes Cookbook
François Massialot was a 17th-century French chef who wrote a number of cookbooks in addition to his well-known meals for French royalty. One of his famous cookbooks was 'Nouvelle Instruction pour Les Confitures' which was a collection of recipes for jams, jellies, fruit dishes, and liqueurs and wines.
This 1740 printing of 'Confitures' was published the same year as Massialot's death and features a charming folding engraving of a table setting at the end.
Item number: #19032
Price: $750
MASSIALOT, François
Nouvelle instruction pour les confitures, les liqueurs et les fruits : ..., avec la manière de bien ordonner un fruit. Suite du Nouveau cuisinier royal et bourgeois ... Nouvelle édition, revue, corrigée et beaucoup augmentée.
Paris: J. Saugrain, 1740.

Details:
·
Collation: Complete with all pages
o [16], 518, [42]
o 4 engravings (1 present but damaged)
·
Language: French
·
Binding:… Read More

8° (mm 170x108); pp. 114, 2 tavole calcografiche fuori testo ripiegate. Al frontespizio, marca tipografica (freccia con serpente. Motto: "Maturandum"). Le incisioni recano la sottoscrizione: "Ronzoni dis., A. Guelmi incise". Carta decorata antica. Bell'esemplare.Editio princeps.The 'Friday Gnoccolaro' (or 'Friday gnoccolàr', 'Friday of Gnocchi' or 'Gnoccolare') is an ancient popular festival born in Verona in the sixteenth century and handed down to the present day.The festival originates from popular uprising against the bakers, which took place in Verona in 1531 following a terrible famine, caused by a sudden flood of the Adige and aggravated by the sack of German troops who crossed the Verona area, after the Peace of Cambrai.To appease the population in revolt, some virtuous citizens were elected, including the doctor Tommaso da Vico, to feed the people with the proceeds from duties on chestnuts and olives. This episode took the name of 'gnoccolare' and took place on the last Friday of Carnival,… Read More

NY: Appleton, 1891. First American edition. Hard cover in original cloth. Published NY: Appleton, 1891. 8vo., vi+328pp. Green pebbled cloth with gilt titles and cover design. Fine. . 1st. Hard. Fine/No Jacket. 8vo.

SIGNED BY STANLEY TUCCI. This is the publisher's signed edition with Mr. Tucci's autograph certified directly by the publisher so authenticity is indisputable. A new and apparently unread 1st printing. Expedited shipping is welcome. Signed by author.

Limited to 3,000 copies. Black paper covered boards with matching dustjacket. Spanish text. A nice clean copy with no previous owners' names or other defacements. Scarce.
9.5 x 11.25 in

1890 Beeton's Cookery COOKING Food Illustrated Baking Recipes Cook Book Menus

Isabella Mary Beeton also known as Mrs. Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work Mrs. Beeton's Book of Household Management.

"Beeton's Everyday Cookery" ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques. It is filled with hundreds of recipes and descriptions of food as well as instructions for meal menus.

Item number: #30382
Price: $499

BEETON, Isabella Mary

Beeton's Every-day cookery and housekeeping book: comprising instructions for mistress and servants, and a collection of over sixteen hundred and fifty practical receipts.

London: Ward, Lock, & Co., [ca. 1890].

Details:
· Collation: Complete with all pages
o lxxxii, 568, [4]
o 8 colored plates, numerous in-text illustrations throughout
· Language: English
· Binding: Hardcover; secure
o Decorative… Read More

1856 COOKING 1ed Wife's Own Cookery 1500 Recipes Cookbook Culinary Arts Bishop

Frederick Bishop's "The Wife's Own Book of Cookery" is a 19th-century comprehensive culinary guide, featuring over 1,500 original recipes designed with economy and practicality in mind. In addition to the diverse range of recipes, the book includes multiple suggested bills of fare to help households plan meals and avoid the common dilemma of what to serve for dinner. The recipes and meal plans are designed to suit varying tastes and dietary preferences.

This 1856 first edition is illustrated with 250 descriptive engravings, depicting essential kitchen utensils and their uses, aiding inexperienced cooks in understanding the tools required for their craft. The presence of a comprehensive index allows for easy reference to specific recipes, making this book an invaluable resource for 19th-century cooking.

Item number: #40995
Price: $499

BISHOP, Frederick

The Wife's Own Book of Cookery, Containing Upwards of Fifteen… Read More

London: John Murray, 1817. Hardcover. Good. 16mo - over 5¾ - 6¾" tall. xxx, 348pp. Quarter-calf, marbled boards, leather spine label gilt lettered, 9 engraved plates including frontispiece. Cover is worn and scuffed, spine lettering still bright, contents moderately foxed throughout and occasionally dampstained, several signatures protruding, but binding is holding tightly, inscription on front endpaper and former owner's name on title page. Originally published in 1806, this edition is described as "a new edition, corrected." This edition was first published in 1816.

New York: Frederick Stokes Company, 1895. Hardcover. Good. 12mo - over 6¾ - 7¾" tall. Black leather, red lettering to cover and spine. Very minor scuffing to cover, front free endpaper missing, some separation to endpaper gutters, binding holding tightly, text is age-toned and there is a very occasional spot or smudge in margins, former owner's name and some soiling on title page. Book is divided into 10 sections, each section paginated individually : Fifty Soups, Fifty Salads, Breakfast Dainties, Puddings and Dainty Desserts, The Book of Entrées, Cookery for Invalids, Practical Carving, Luncheon, Oysters and Fish and The Chafing Dish.

New York: HarperCollins, 2007. Signed by the Barbara Kingsolver and Stephen Hopp on the title page. First edition / First printing. paper-covered boards. Very fine in very fine dust jacket.

Havana hospitality english-espanol,prepared under the directions of santa rita guild,recetas de cocina introduccion de clara park pessino primera edicion habana cuba 1945.libro de recetas de cocina,en ingles y espanol.estas recetas han sido recopiladas por los miembros del grupo saint rita guild of havana,un grupo de mujeres dedicadas al trabajo de caridad,tanto como de vestir,alimentar y dar educacion a los ninos no privilegiados de la parroquia de la iglesia del cristo en la habana vieja.este meritorio grupo de mujeres la mayor parte de ellas de nacionalidad americana que residen en la habana junto con sus amigas cubanas y asociados han editado este libro de un valor indisputable.

J. Stratford. London. 1807. FOURTEENTH EDITION, corrected, revised and considerably improved by Jacob Christopher Schnebbelie. 8vo. (8.3 x 5.6 inches). 12 copper engravings, including two fold outs that are a bit rubbed and creased but complete. Pages generally clean and free from marks. Contemporary tree calf boards with new tan calf spine. Raised bands, the compartments double ruled in gilt. Red title label, gilt. Some rubbing to the edges of the boards but overall a very good copy of this famous work.

Inscribed and SIGNED by author on fly page.
Stated First Printing.
Book cover like new, slight shelf wear - pages clean, bright and unmarked – spine like new.
No dust jacket issued with this book.
Proceeds benefit Friends of the Library; books sold are NOT ex-library.
"Honest and reliable service - every book hand-packaged with care."
Robert Irvine is not a typical chef, so it stands to reason that his upcoming fourth cookbook is anything but typical. The man who became famous for cooking his way out of impossible challenges and turning around failing restaurants has taken aim at redefining family dinner. Family Table brings together more than 50 of his all-time favorite family-style recipes. With these delicious and easy-to-make meals come his reflections on how to create strong family bonds by coming together in the kitchen and at the dinner table. We live in an age where distractions are all around us. This book is my urgent call to refocus everyone on what is right in front of us, what is really… Read More

> El Libro de Cocina de Jules Gouffé, antiguo jefe de cocina del Jockey Club de París contiene más de 800 páginas con cientos y cientos de la gran cocina europea del s. XIX. Una pieza de coleccionista para aquellos amantes de la historia y la buena comida. Junto con Escoffier (la guide culinaire) y Pellaprat (el arte culinario moderno) el mejor recetario de cocina clásica francesa que se ha editado. El gran maestro de los cocineros de finales del XlX y mitad del XX.

New York: Ecco / HarperCollins, 2010. Signed on the half-title page by Anthony Bourdain. First edition / First printing. Navy paper-covered spine, blue paper-covered boards. Fine in a fine dust jacket.