Cooking

London: J.M. Dent & Co,, 1900. Second edition, Illustrated with a frontispiece by A.H. Hallam Murray, 12mo, pp xxviii, 150, top edge gilt, other edges uncut, a little age-toned and slightly weak internally, the front endpapers contain the original small Florence bookseller's ticket, a large inscription (Belvedere House 1907) , and the later signature of Alan Roger, Dundonnell, 1974. buckram a little faded and slightly marked, the spine slighyl pulled at head and foot, the spine lettering faint.. Second edition. Buckram. Good.

London: John Murray, 1819. A New Edition, corrected. 12mo, a frontispiece and eight engraved plates (of nine - lacking plate 6), pp lii, 354, a little age-toning and very slight foxing, the frontispiece is slightly offset on to the title page, but overall remarkably clean and tight internally, recently bound in a simple brown half calf and cloth, very good. [First published in 1805, it was a huge success and several editions followed; the book sold around half a million copies in Rundell's lifetime. The book was aimed at middle class housewives. In addition to dealing with food preparation, it offers advice on medical remedies and how to set up a home brewery and includes a section entitled "Directions to Servants". The book contains an early recipe for tomato sauce - possibly the first - and the first recipe in print for Scotch eggs. Rundell also advises readers on being economical with their food, and avoiding waste.]. Half-Leather. Very Good.

18, Strand, London: Samuel Leigh, 1828. Twelfth edition, enlarged. Small octavo, frontispiece, pp lviii, 300. + two page bookseller's catalogue, a few small line drawings in the text, edges untrimmed, signs of use throughout, some foxing and staining, recently bound in a simple red cloth, lightly decorated. [With many manuscript additions, some merely altering a printed menu, many written on blank leaves, and others on scraps of paper, tipped-in. Notable are Jams, Cabinet Pudding, Suet Pudding, Soda Cake, Raspberry and Mulberry Vinegar, tomato sauce, cooking scarlet and French beans, boiling vegetables, Mulberry Syrup, Mince Pies, Eloise (?) Pudding, Gooseberry Wine, Peas Pudding, Russian Ox Tongues, Noyeau, Mayonnaise Sauce. Other domestic hints are given - directions for using a frying pan, tooth powder, blacking, cleaning floor cloths, invisible ink, toothache cure. One recipe for plum cakes is signed Mary Buckley, and written on the reverse of a scrap of paper addressed to Sir George Lewis,… Read More

London: Longman, Rees, Orme, Brown & Green, 1831. Octavo, pp xxxii, 601,(i), the endpapers, half-title, title page and index pages are foxed, occasional light foxing throughout, a stain from an insertion on the rear endpaper, a mark on the rear blank, a newspaper inserion on the front blank, otherwise just generally slightly worn internally, half calf and marbled boards, but fairly recently rebacked with a new cloth spine, the corners strengthened. [With the signature of Dr Charles Knight - almost certainly the public servant and botanist who emigrated to New Zealand - and with his neat pencilled notes on the pages devoted to melons.]. First Edition. Quarter cloth. Good.

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:
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Collation: Complete with all pages
o [16], 518, [42]
o 4 engravings (1 present but damaged)
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Language: French
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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

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: 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.

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.

J. Scatcherd and J. Whitaker, B. Law, and G. and T. Wilkie. London. 1787. FOURTH EDITION. 8vo. (8.6 x 5.4 inches). Portrait frontis of Farley, plus 12 copper engravings of a bill of fare for each month of the year. Some light browning to a handful of leaves but generally a fresh and clean copy throughout. Finely bound in attractive recent full speckled tan calf. Spine with raised bands. The compartments ruled and lettered in gilt. Single blind ruled border on boards. gilt. 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.
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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.