Search Results: Authors starting with S from Rabelais - Fine Books on Food & Drink

Oakland, Cal: Enquirer Publishing Co, 1899. Octavo (23.5 x 15 cm.), 32 pages. Advertisments. Commissioning parties from cover, the words "S. Silliman, Successor to" applied by ink stamp. First edition. Previously unrecorded advertising pamphlet containing "recipes devised by skilled cooks for practical use" (title page). Seventy unattributed entries, some of which merit notice for the detail of their directions, which-despite the context-in the aggregate give an impression of polish, if not elegance. Green Cabbage, for instance, should be cooked in water to which soda has been added, in an uncovered sauce pan. Broiled Quail should be served with currant jelly. Pineapple Trifle should be poured "into cups which have been wet with cold water." Some discreet cheating is also permitted: if gravy for your Cannelon of Beef "is not a rich color, add a few drops of caramel." The address supplied on the title page (the corner of Tenth and Washington Streets) places the Waterman-Silliman store within the… Read More

London: Printed by and for C. and R. Baldwin, New Bridge-Street, 1803. Octavo (22.5 x 14.3 cm.), x, 180, [2], 183-186. Index. Illustrated with engraved frontispiece, one engraved vignette to the text, woodcut finispiece. FIRST EDITION. Weston (1747-1830) was an antiquarian and classical scholar who wrote some fifty books, including various editions of Persian poetry, commentaries on Shakespeare, and several studies of classical architecture; notably he produced the first English translation of the Rosetta Stone, presented verbally at a Society of Antiquaries meeting in 1802. As a young man he accompanied Sir Charles Warwick Bampfylde of Devon as his tutor on his tour of the continent. "As a result of this tour he conceived a passion for travel and a particular love for France and, especially, for Paris. He was in Paris during the revolution of 1791 and 1792, but thought it expedient to leave the city rather than take unnecessary risks. He returned to Paris in 1802, and this visit too was celebrated… Read More

San Francisco, CA: 101 Productions, 1972. Square octavo (20.5 x 20.5 cm.), 192 pages. Illustrated. Printed on pink paper throughout. FIRST EDITION. Includes sections on Milk, Chutneys, Vegetables, Rice, Dals, Breads, and Sweets. Tiny bit of bumping to corners; small red rubber stamps of ant (the personal mark of a chef from the American Southwest). In wrappers, decorated in color. Near fine. Scarce in the first edition.

1500. Engraving, (23.5 x 29.5 cm. image dimensions). Signed in lower part of impression, "Bassan. inuet. loa. Sadeler sc." and CU. priuil. S. Caes. M." and ex S. Lvc. xvi. cap." Lacking the legend below the image. One of Sadeler's three "Kitchen" scenes, this one with Lazaraus seen from behind at right with two dogs,, seated and looking at a dinner table with the rich man, a kitchen with a maid tending a spit over a fire and other servants preparing food. The wall has a display of plates, pots and aging game hanging from hooks, some fish in a basket, and vegetables and a broken egg in the foreground, a boy taking a basket with eggs from under the table, and a monkey behind him. After Jacopo Bassano, c. 1598. The engraving was laid down onto another sheet of paper at some point in the mid 20th century, having been trimmed to the edges of the image at some earlier date. The outlines of the legend have been drawn in. Some very light foxing to the image. [British Museum 1868, 0612.499; Spencer Museum of… Read More

Paris: Librarie Larousse, 1953. Large, thick quarto, 856 pages. Profusely illustrated in black and white. FIRST EDITION. One of Curnonsky's major works out of many (nearly 65). The "Prince of Gastronomes" is widely credit for linking dining and travel. Together with his friend Marcel Rouff, he compiled the magnificent, twenty-eight volume France Gastronomique, essentially a travelogue of a nine-year journey eating their way through every department of France. Some age toning throughout. One page with corner torn. Rear hinge shaken, otherwise very good, in publishers gilt-stamped burgundy cloth.

Fairbanks, Alaska: [The Church; Printed by Tanana Publishing(?)], 1944. Ring-bound octavo-size book (23 x 15.25 cm.), [ii], 160, [ii] pages. Advertisements. Table of contents. List of advertisers. Printer suggested from advertisement on page [128]. ~ Evident FIRST EDITION. A church cookbook with more than two hundred recipes, many of them attributed. Among entries warranting notice: Black-Eyed Pea Soup, (Dried) Pear Bread, Bohemian Kolaches, Norwegian Horns, Okanagan Salad, Raw Turnip Salad, Green Rice Ring, Codfish Baked with Cheese, Alaskan Cranberry Pork Chops, Corned Moose Meat, Carrot Beef Loaf, Barbecued Lima Beans, Hominy Pie, Raisin Tarts, Pumpkin Cake, Potato Cake (with walnuts), Swedish Pepper Cookies, Apricot Mousse, Cranberry Ice, Salmonberry Preserve. ~ Favorite Recipes honors the fortieth anniversary of its congregation's founding, for Saint Matthew's Episcopal was one of three churches organized in 1904 (alongside First Presbyterian and the Catholic Church of the Immaculate Conception)… Read More

Paris: Librairie Larousse, 1947. Octavo (18.5 x 12.5 cm.), 448 pages. Illustrated with 36 gravures. Index. Stated "31e edition." An abridged version of the celebrated 1927 cookbook, "Le Livre de Cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française", though this title was later applied to the full length work, and to an English version translated by Paul Aratow in 2005. The contents were largely culled from a column by Marie Ebrard in Pot-au-Feu, a weekly periodical edited by the author's husband. A detailed but approachable cookbook, La Bonne Cuisine was a significant reference for Julia Child while she was writing Mastering the Art... Publisher's lithographically illustrated, paper-covered boards, backed in blue cloth. Paper title label to spine. Lacking the free front endpaper. Age toning to txt block. Wear to edges of boards and a short pull to the head of the spine; otherwise near very good. With the bookplate of the Sontheimer Foundation.

London: Macmillan and Co, 1921. Foolscap quarto (22.5 x 18 cm.), xxxi, 227, [1] pages. Stated "Edition de Luxe", one of 500 unnumbered copies, signed by Saintsbury, beneath the limitation notice, one year after the smaller first edition of the book. First published in July 1920, the book was reprinted twice before the issue of this 'Edition de Luxe'. George Saintsbury (1845 - 1933) was an English critic, literary historian, editor, teacher, and wine connoisseur. Known during his lifetime as a scholar, "he is remembered today for his Notes on a Cellar-Book (1920), one of the great testimonials to drink and drinking in wine literature. When he was close to death, André Simon arranged a dinner in his honour. Although Saintsbury did not attend, this was the start of the Saintsbury Club, men of letters and members of the wine trade who continue to have dinners to this day" (Wikipedia). Quarter maroon cloth and paper boards gilt stamped with facsimile signature, gilt spine lettering; some bumping to… Read More

[Chicago, Ill.]; Philadelphia: John C. Winston; Standard Publishing Company, 1905. Two works [the complete book:] small octavo (19.5 x 13 cm.), vi, 338 pages. Illustrated with [8] leaves of plates. Index. [WITH the salesman's dummy:] small octavo (19.2 x 12.8 cm.), specimen pages with various pagination and ruled pages for recording subscribers' names at end. ~ FIRST EDITION under this title, though this is an exact reproduction, perhaps a stereotyped edition, of an earlier work published in 1875 under the title: Cookery from Experience... Despite being a re-issue (the running title retains the original title), the dummy includes an ad for the book that states that, "Most of these recipes... have never appeared in print before". The Economical Cook Book also appeared in 1905 with the imprint of The Evening World. The author indicates that many of the recipes within are her own, or those she uses often, and she has marked these (indeed most) with an *. A bit of age-toning to both text blocks; dummy… Read More

Chicago, IL: Educational Company, 189[7?]. Octavo, selected pages [70 leaves], illustrated frontispiece, engraved illustrations. Oil cloth covers, decorated endpapers. text in English and in German. Salesman's sample book, advertising English and German editions, for a subscription publication; postdating editions issued by North American in 1887 and by Acme in 1892, and antedating an enlarged edition published by The Educational Company in 1902. Maud C. Cooke, was a popular and prolific author of middlebrow books on etiquette, social comportment, hygiene, and housekeeping, in competition with perhaps better-known authors covering similar ground such as Virginia James and Marion Harland. In the case of Three Meals A Day, the subscription was handled by J.S. Ziegler & Co. of Chicago. The audience for the German edition would have been the Central-European immigrants settling at an accelerated rate from Pennsylvania and Ohio to Wisconsin and Ontario. At the same, the recipes advertised here,… Read More

Oporto: British Association Oporto; Companhia Editora do Minho, 1970. Small octavo (19 x 13 cm.), 128 pages. Illustrated, with twelve engravings on coated paper. FIRST EDITION. History of the establishment of English merchants in Porto, of the English Factory founded around 1727 and description of the magnificent building built in 1790 to house this institution, on the initiative of the English consul John Whitehead. Elaine Sanceau was a famous Lusophile, author of numerous high-quality works on the history of the Portuguese Expansion. Evident in this work is her deep knowledge of the history of Portugal's relations with England. Small adhesion mark to rear endpaper; otherwise fine in publisher's red cloth. In fine dust jacket.

London: Geo. G. Sandeman Sons & Co. Limited; Lund Humphries & Co., Ltd, 1955. Octavo (22 x 14.5 cm.), 63 pages. Photographically illustrated, and with a frontispiece silhouette portrait. FIRST EDITION. A short treatise on the two special wines, with a focus on the House of Sandeman, founded in 1790. The work begins with an "historical background of Port wine", and moves on to descriptions of "Port from Portugal", and "Sherry from Spain". No dust jacket as issued. Gilt-stamped burgundy cloth. Corners a trifle bumped, otherwise near fine. With the bookplate of wine book collector Isaac Oelgart, and with the bookseller ticket of Jan Longone's Wine & Food Library.

Philadelphia: Lea and Blanchard; J. Fagin, Stereotyper; J. & W. Kite, Printers, 1843. Octavo (20 x 12 cm.) 14-196 pages. Index. FIRST AMERICAN EDITION, with substantial revisions reflecting its new origin. Perhaps the earliest American cookbook with international pretentions. James M. Sanderson was the owner and chef of Philadelphia's Franklin House Hotel. According to the title page and his introduction, Sanderson clearly states that the majority of his book was copied heavily from a well-known English work, and he is but the adaptor. The uncredited English author was W. G. Lewis, and his original was A Guide to Service, The Cook, Plain and Practical Directions, published London, 1842. "Sanderson's small contributions throughout create an excellent combination of American and English cooking. For example, he provides an American recipe for Pumpkin Pie alongside the English version, comments on cooking in the excessive heat of the West Indies, and refers to a superior English method for boiling meat… Read More

Boston: Published by William S. Damrell and Russel, Odiorne & Co, 1835. Duodecimo (13.5 x 9 cm.), [6], 64 pages. FIRST EDITION. Series: Temperance Tales, no. six. A Temperance tale. Text foxed and discolored; some corners crinkled. In publisher's yellow wrappers, titled in black and with a list of other publications in the series on the rear panel. Edgeworn and with a small chip from the top edge of the front panel. Good only.

New York: Greystone Press, 1952. Quarto (26 x 18 cm.), 288 pages. Fourth printing, originally issued 1951; there was a second edition issued in 1962. Perhaps the sexiest cocktail book ever. Saucier gathered over eight hundred cocktail recipes from restaurants, bartenders, celebrities, and friends. The delicious recipes are accompanied by twelve equally tasty pinup-style nude or risqué illustrations. Edge of text block a bit toned; illustrated paper-covered boards are soiled at the top and bottom edges, and have some wear to corners. Acetate jacket, gilt- and red-printed is heavily chipped, yet not affecting the image or text. Lacking the slipcase.

New York: Orange Judd and Co., 245 Broadway, 1874. Small octavo sewn, in wrappers (18.5 x 13 cm.), 120 pages. Illustrated. Frontispiece. Stated "New & Enlarged Edition"; originally published 1866. A book of general instructions for raising poultry, with descriptions of numerous breeds. Includes "Mr. Geyellin's Visit to the Poultry Yards of France". Edges chipped, some light soiling to a few leaves. Wrapper soiled; rear wrapper panel lacking (pagination is complete), lower corner of front panel is chipped. Small paper shelf label to spine. Good only. Scarce in the market. [OCLC locates numerous copies of other printings, but none for 1874].

Markkleeberg-Leipzig, 1932. Small octavo, 74 pages plus insert with two post-cards. Text in German. Printed throughout in maroon. Illustrated catalogue for German food production machines and products, specifically for bakeries, ice cream, and candy production. Detailed images throughout. Over one hundred items featured, including such as: Holzlöffel [wooden spoon], Waffeln [waffles], Eis-Handwagen [ice hand-wagon], Friko-Elektra-Eismaschine 30 Liter [30 Liter Friko Electric Ice Machine], and Papierbecher [paper cups]. In green wrappers with red text, hole-punch to upper left corner, otherwise fine. [OCLC locates no copies].

Omaha, NE: Joslyn Art Museum, 1976. Square octavo (20.5 x 20.5 cm.), 216 pages. Illustrated. Index. FIRST EDITION. Schimmel was an Omaha born and raised youth when he left for Switzerland to study at Lausanne's Hotel School. He eventually returned home to become one of the Midwest's most celebrated chefs and innkeepers. Fine in publisher's illustrated cloth. A presentation copy, from the collection of American fashion and style icon Bill Blass, and boldly inscribed by the chef to Blass on the title page.

New York: Excelsior Publishing House, 1878. Small octavo, x, 88, [6] pages. Advertisements. Illustrated. Excelsior library of popular hand books, no. 64. FIRST EDITION. Issued in the same year in the series Haney's Trade Manuals, which include a number of works on animal training and sign painting. This is the sole book in the series devoted to food of any sort. Haney's manuals were extracted originally from The Home Mechanic, a much larger work written by R.J. Schofield. We've located only one copy of the Home Mechanic, in an 1897 printing, although there must have been earlier printings preceding the 1878 publication of this work. This confectioner's manual includes recipes for a wide selection of popular late nineteenth century candy, and also illustrations of a variety of machines and tools used for candy-making. Chip from rear wrapper, not affecting text, bit of wear to spine, otherwise very good in original printed wrapper, with an engraving a candy-maker at work. [OCLC locates five copies of… Read More

Zürich: Offizieller Führer durch die Fachbücherschau, 1942. Octavo, 96 pages. FIRST EDITION. Text in German. Exhibition catalogue with descriptions of five hundred seventy gastronomic titles from the collection of Harry Schraemli. In blue wrappers with minor creasing to top right corner, otherwise very fine condition. Scarce.