The Antiquarian Book Shop

Quick Search

Author
Title
Description
Keyword
Advanced Search
 
 
 
 

Cookbooks

Gift Suggestions:Cookbooks

Click on Title to view full description

 
L'ART CULINAIRE FRANCAIS  PAR NOS GRANDS MAITRES DE LA CUISINE 3760 recettes. 280 gravures en noir. 420 sujets en couleurs., ALI-BAB, E. Darenne, E. Duval, A. ESCOFFIER, et al
1 ALI-BAB, E. Darenne, E. Duval, A. ESCOFFIER, et al L'ART CULINAIRE FRANCAIS PAR NOS GRANDS MAITRES DE LA CUISINE 3760 recettes. 280 gravures en noir. 420 sujets en couleurs.
Flammarion 1957 Hardcover Near Fine in Near Fine dust jacket 4to 11" - 13" tall 
1044 pages; Clean and tight in original binding and very nice dustjacket. Large heavy book. les recettes de cuisine, patisserie, conserves des maîtres contemporains les plus réputés OCLC: 1015325 A veritable enclyclopedia of French cuisine with lengthy explanations of ingredients, kitchen tools, and methods. A fundamental reference for every cook and chef. Requires additional postage for Priority or Overseas shipping. ; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character lacking in ephemeral electronic renderings. 
Price: 39.94 USD
Add to Shopping Cart
 
 
GIBIER et VOLAILLE dans LA CUISINE INTERNATIONALE (Game and Poultry), Bickel, Walter ; and Rene Kramer
2 Bickel, Walter ; and Rene Kramer GIBIER et VOLAILLE dans LA CUISINE INTERNATIONALE (Game and Poultry)
Paris Editions Vilo 1975 2719100137 / 9782719100134 First Edition Hardcover Fine in Fine dust jacket 8vo 
496 pages; Pictorial dustjacket, photographic illustrations in colour and in black & white. A Fine clean, tight, bright red book in Fine original dustjacket protected by glassine. An immaculate copy of this important, scarce cooking reference -- more than just a compilation of recipes, this volume contains detailed instruction in techniques of selecting, preparing and cooking game fowl and game meats. Succinct descriptions of the game animals themselves along with their general behaviours and habitats accompanied by charming drawings of each species. Step by step photographs of the process of cutting the meats for cooking, clear well presented recipes and beautiful colour photographs of the finished dishes with suggestions for attractive plating. ; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character lacking in ephemeral electronic renderings. 
Price: 49.94 USD
Add to Shopping Cart
 
 
THE WINE OF THE DOURO, Bolitho, Hector
3 Bolitho, Hector THE WINE OF THE DOURO
London Sidgwick and Jackson 1956 First Edition Hardcover Near Fine in Very Good dust jacket 4to 11" - 13" tall 
24, 38 pages; Clean and tight in original light blue cloth binding in very good dustjacket with minor toning at spine. "a book for tranquil readers who enjoy their wine -- especially the wine of the Douro. Hector Bolitho tells the story of the vintage ... and the romantic story of the English port shippers in Oporto -- an aristocracy of traders, guarding their traditions and their ethics, against all ravages of change. The Douro River, with the ghosts of Wellington's soldier slumbering in the shade of the olive trees, casts a spell over the traveller: Bolitho makes that spell very real to us in his narrative and in the illustrations [fabulous b&w photographs] he has chosen to support it." OCLC: 1718227 
Price: 14.94 USD
Add to Shopping Cart
 
 
RANDOM RECIPES, Mandeville, Minn-ell
4 Mandeville, Minn-ell RANDOM RECIPES
Louisville John P. Morton 1940 First Edition Hardcover Near Fine 8vo 8" - 9" tall 
90 pages; Clean and tight in original black cloth binding with decorative white lettering and stamped devices. Southern cook book containing among others recipes for corn dodgers, Zwieback cake, apricot mousse, persimmon pudding, fish au gratin, liver supreme, gumbo albert, Molded Caviar and Egg Salad, Escallopped Shrimp and Tuna; Crab Gumbo; Frenched Lamb Chops; Date Meringue; etc. From the author's foreword: "These recipes have been begged, borrowed and stolen from hither and yon and are put down as they were originally concocted. Many of them have been used up and down 'The River' for generations. I fear me this book is not orderly as most nice Cook Books are. M. S. M."; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character lacking in ephemeral electronic renderings. 
Price: 39.94 USD
Add to Shopping Cart
 
 
A LA RECTOR - A Miscellany of Cooking Recipes Assembled With Great Diligence and Faithfully Described Herein By George Rector Unveiling the Culinary Mysteries of the World Famous George Rector, Rector, George
5 Rector, George A LA RECTOR - A Miscellany of Cooking Recipes Assembled With Great Diligence and Faithfully Described Herein By George Rector Unveiling the Culinary Mysteries of the World Famous George Rector
New York The Great Atlantic & Pacific Tea Co. 1933 First Edition Hardcover Very Good+ 8vo 
110 pages; Clean and tight in original pictorial boards, lavender endpapers with images of chefs and waiters. Delicious recipes presented with delightful text and illustrations. "Recipes assembled with Great Diligence and Faithfully described herein by George Ractor whose Renown as an Epicure extends even to Foreign Lands, including the Magnificent Formula for his Celebrated Onion Soup. Illuminated with many Merry Tales, Pictures, etc. and Painstakingly edited by an Authority of Note." Handy card laid-in with "Helpful Information for Cooks" printed in white on lavender background matching the endpapers. Measurements, cooking temperatures, and cooking techniques briefly described. Some of the recipes include: Oeufs Poches a la Provencale; Ragout de Lapin; Baked Bluefish Creole; Molded Salmon Salad; Rum Tum Ditty; Squab en Casserole; Oyster Pie; Turkish Lamb Cakes; Lemon Meringue Pie; etc. ; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character lacking in ephemeral electronic renderings. 
Price: 14.94 USD
Add to Shopping Cart
 
 
WHAT ONE CAN DO WITH A CHAFING-DISH - A Guide for Amateur Cooks, Sawtelle, H. L.
6 Sawtelle, H. L. WHAT ONE CAN DO WITH A CHAFING-DISH - A Guide for Amateur Cooks
New York Putnam 1892 Fourth Edition Hardcover Very Good Oblong 8vo 
80 pages; Clean and tight in original pictorial boards with navy blue cloth spine. Fritadella, Salmon a la Reine, Welsh Rarebit, Fricassied Eggs, Lobster au Naturel, Beignets de Pommes, Canvas Back Duck, Devilled Ox Tongue, Curried Veal, etc. Beautifully designed and produced, elegant classic dishes of the late 19th century. ; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character lacking in ephemeral electronic renderings. 
Price: 24.94 USD
Add to Shopping Cart
 
 
PARIS BISTRO COOKERY [ 1st Edition with Dustjacket ], Watt, Alexander
7 Watt, Alexander PARIS BISTRO COOKERY [ 1st Edition with Dustjacket ]
London MacGibbon & Kee 1957 First Edition; First Printing Hardcover Near Fine in Very Good+ dust jacket 
195 pages; Clean and tight in original red cloth binding in blue dustjacket. A charming guide to 50 small restaurants of Paris in the late 1950s with 100 recipes of their house specialities. The author Alexander Watt was the co-author with James Beard of "Paris Cuisine." Some of the restaurants include Chez Pierre, La Coquille, Au Clocher du Village, Chez Camille Renault, Sylvain, Chez Maitre Paul, Au Vieux Paris, Mimi de Saint-TroppLe Ruban Bleu, Pharamond, Chez Puline, etc. Recipes are delicious classics: Croustade Jurasienne, Ris de Veau Ilede-France,Poulet Sainte ThereseRognon de Veau a la Creme, Turbot avec Sauce Diable Bleu, Piece de Boeuf en Chevreuil, Langouste au Porto, Poulet Picasso, Osso Buco, Rable de Lievre Smitane, Morue a l'Auvergnate, Navarin aux Pommes, etc. Tiny pamphlet with "Six Danish Recipes" laid-in. 
Price: 29.94 USD
Add to Shopping Cart
 


Questions, comments, or suggestions
Please write to nicebooks@ix.netcom.com
Copyright©2017. All Rights Reserved.
Powered by ChrisLands.com

 

 

cookie