Search Results: Authors starting with K from lizzyoung bookseller

Pitspopany, 2004. Cards. Color illustrated boards, housed in color illustrated box. Fine. Unpaginated. 8 pages each, 64 pages total. 16.5 x 30.5 cm, each book approximately 8.5 x 7 cm. Eight separate, full color board books for each of the holiday nights forms a puzzle to help young children learn all about Hanukkah, from the miracle of the oil to how to light the menorah. The books are nestled in an illustrated tray and re-sealable cellophane bag for easy storage allowing for years of holiday fun. In addition to the Hanukkah story, the books answer questions such as, In which direction do we properly set and light the menorah candles? and What are the rules of the dreidel game? The back of each book lights a candle (1-8) in the menorah so that even pre-schoolers can put the puzzle together as they follow the holiday’s progression and learn to count. Young children [2-7] love that each book fits into their hand. In original plastic covering.

Akron, Ohio: Saalfield Publishing Co. , 1902. Third Edition. Hardcover. Brown illustrated and embossed cloth covered boards. Good. 120 pages. 19 x 12.5 cm. George J. Kappeler, an American bartender and author, was the head bartender of the Holland House Hotel as well as the author of this classic American cocktail book. Originally published in 1895, Modern American Drinks contains information for mixing and serving the latest Cups and Drinks from a variety of categories, including Absinthe, Cocktails, Crustas, Cobblers, Cookers, Egg Nogs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Poussé Cafe, Frozen Beverages, etc. The first edition also featured the first recipe for the Old Fashioned. The recipes are easy-to-follow and practical - intended for use in first-class hotels, clubs, buffets, and barrooms. This edition has been professionally restored, many pages being tissue coated and archivally heat-set to combat brittleness. Attractive owner's signature on front free end paper.

Tokyo: Charles E. Tuttle Company, 1964. First Edition. Rust embroidered cloth covered boards. Fine, in very good dust wrapper and cardboard slipcase. 166 pages. 28 x 22.5 cm. Early American founders of iron were highly instrumental in the country's national independence. Documenting the craft of blacksmiths, whitesmiths, farriers, edge toolmakers, cutlers, locksmiths, gunsmiths, nailers, wheelwrights, and tinsmiths. Board and interior pristine. Dust wrapper and slipcase lightly sunned on spine.

Tokyo: Tuttle, 2018. Hardcover. Color photo illustrated boards. Fine, in fine dust wrapper. 128 pages. 8 x 10 inches. The Sushi Art Cookbook shows you how to create spectacular Kazari Sushi, providing step-by-step sushi roll assembly instructions so that each cross-section reveals a delightful hidden design. Pristine condition

Madras: THE MACMILLAN COMPANY, 1928. First Edition. Hardcover. Blue cloth covered boards. Very good. 215 pages. Presentation copy - Signed by the author on the half title page. Black and white photo of the author pasted in on the rear of the frontispiece - also, a New York Times article from May 21, 1944, taped to the rear of the cover, with the title: Famed Polish Bugle Call Heralds Cassino Victory - reporting from the Hitler Line, Italy - re: "A Polish bugler sounded Poland's famous Hejnal call as the battle for Italy moved into a new phase." The author, Eric P. Kelly, was in France in 1918 where he did relief work among the Polish legions. After this experience, he moved to Poland where he traveled and worked for three years. In 1925 he was appointed to teach at the University of Krakow, and it was during this time that the plot of The Trumpeter of Krakow began to take shape. This book was awarded the Newbery award in 1928. Interior clean, boards lightly rubbed at edges.

New York: Harper & Row, Publishers, 1972. First Edition. Hardcover. Rust cloth covered boards. Very good, in very good dust wrapper. 378 pages. 24 x 19 cm. Kennedy embraces the cuisines of the Spanish and the Native American as well as the highly distinctive fare of the separate regions. Drawings by Sidonie Coryn. Color illustrations throughout. Crisp clean copy. Covered in protective mylar.

Palo Alto, CA: United States of America Copy Factory, 2020. Paperback. Tape bound. Fine. 25 pages. 22 x 14 cm. A collection from a poet who used the walk from her home to the local bakery to stay sane during the thick of Covid as well as enjoy delicious treats. These poems are an exploration of great feelings as equally as an appreciation of small joys, and begs to ask the question: Does toffee actually taste good? New, unused copies.

Edinburgh: J. B. Fairgrieve & Co., 1929. Twenty Second and Enlarged Edition. Hardcover. Blue cloth covered boards. Good. 314 pages. 21.5 x 15 cm. A classic cookery book from Mrs E.W. Kirk full of recipes for many different meals and ailments. Milk soup, mock turtle soup, jellied tongue, gateau of meat, hashed venison, marshmallows, and many more recipes prelude a large collection of household tips about damp beds, fur cleaning, curing sheepskin, and washing all different sorts of materials. This edition is also dotted with advertisements from the time. Ovaltine Tonic Food Beverage claims to build up the brain, nerve and body while Coult’s Hair Tonic claims “a delightfully fresh and fragrant preparation; very pleasant to use, and invaluable for removing dandruff and promoting growth of hair”. Binding is loose, minor foxing.

London: BELL AND DALDY, 1864?. Cardboard covers. Green cloth covered wraps, partially decorated in gilt. Good. 410 pages. 18 x 12 cm. A noble attempt by the author to bring the British public "back to the land" or in other words, reflect on the French customs of highlighting fresh ingredients. The author also presents a thorough accounting of the written history of food and drink. Binding cracked but holding. Front and rear end papers reinforced with archival tape. Interior clean, covers rubbed. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. [BITTING 261]

New York: Evert Duyckinck, George Long, E. Bliss & E. White., 1825. First American Edition. Hardcover. Faux quarter bound, gray boards with white spine. Good. [2] [v-xii] 371 pages. 19 x 11 cm. (Title conclusion) Also The Art of Composing the Most Simple and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavoring Essences: Pastry, Preserves, Puddings, &c. and An Easy, Certain, and Economical Process for preparing PICKLES, By which they will be ready in a Fortnight, and remain good for Years. The Quantity of each Article is ACCURATELY STATED BY WEIGHT AND MEASURE; The whole being the result of ACTUAL EXPERIMENTS Instituted in the Kitchen of a Physician. The whole work has again been carefully revised, by the author of "THE ART OF INVIGORATING LIFE BY FOOD," &c. "Miscuit utile dulci." The author, William Kitchiner M.D. (1775-1827), was a wealthy physician of London who did not practice his profession but was a food, science, and music enthusiast. An early devotee of… Read More

Edinburgh: Robert Cadell, 1838. Hardcover. Green morocco half bound, raised bands, gilt-tooled spine. Very good. [i-iv] 424 pages. 16.5 x 11 cm. (Title conclusion) Containing also a Complete System of Cookery for Catholic Families, Being the result of actual experiments instituted in the kitchen of William Kitchiner, M.D. The author, William Kitchiner M.D. (1775-1827), was a wealthy physician of London who did not practice his profession but was a food, science, and music enthusiast. An early devotee of mastication (Masticate, denticate, chump, grind, and swallow), Kitchiner purportedly did most of his own cooking and cleaning. First published in 1817, this extensive guide for the domestic cook took the UK and US by storm, making Kitchiner a household name and an inspiration for many later cookbook authors, including Mrs. Beeton who lifted a number of her recipes directly from his book. Owner's inscription on rear front end paper. Rebound, marbled end papers.

New York, 1950. First Edition. Hardcover. Color illustrated yellow boards. Near fine, in good dust wrapper. 499 pages. 21.5 x 14.5 cm. Famous hostess, Mildred O. Knopf, shares her recipes she collected throughout her travels. Owners signature on paste down endpaper. Interior clean and crisp, dust wrapper chipped and rubbed. In protective mylar cover.

Johnstown, NY: Charles B. Knox Gelatine, 1936. Staplebound. Yellow illustrated wraps, Very good. 55 pages, 11 x 16 cm. The Knox Dainties Recipe Book has been expanded in this 1936 edition to include Frozen Dishes with the growing population of households owning electric refridgerators. They mention in the forward of the book that all mechanically refridgerated mousses and ice creams need Knox Gelatine. The middle of the book has two pages of full color illustrations of twelve of the included recipes. Some stains in book's pages.

New York: Walker and Company, 1997. Hardcover. Blue boards. Near fine, in near fine dust wrapper. 63 pages. 17.5 x 13.5 cm. Cod spans a thousand years and four continents. It tells of the extraordinary Basques, who first commercialized cod in medieval times; of Bartholomew Gosnold, who named Cape Cod in 1602; and of Clarence Birdseye, who founded an industry on frozen cod in the 1930s. It takes us from Nova Scotia and New England to Scandinavia, the coast of England, Brazil, and West Africa. And Cod brings us right up to the twenty-first century, with the facts of how this once ubiquitous fish is today faced with extinction, dramatizing a global conflict. Includes historical photographs, drawings, artifacts, and a collection of recipes from cooks of the Middle Ages to great contemporary chefs.