Description:
Praha: Druzstevní práce [Orbis], 1931. Octavo (19 x 14 cm.), 355, [4] pages. Stated fourth printing, "Ctvrté vydání", one of five hundred copies printed. The colophon states there were cloth and leather binding issues, but does not state the number of each. Originally published in 1919, Sup was one of the first works (and I believe the first novel) of Emil Vachek, journalist, playwright and novelist, and inventor of the Czech detective story. This later edition was issue in the prestigious and design-wise ground breaking Druzstevní práce by Orbis. The series was overseen by the great Ladislav Sutnar, who also contributed the typographical design for each volume. Fine in full cream-colored calf with gilt decorative design by Josef Kaplicky, Czech sculptor, generally in a social realist style, and father of the significant architect Jan Kaplicky. Signed on a preliminary leaf by the author. [OCLC locates only one copy of this issue (National Library the Czech Republic), and five copies with…
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Sup, román
by Vachek, Emil [(1889-1964); Sutnar, Ladislav (typography and editorial supervision)]
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The Way to a Man's Heart: A Cookery Book
by Valk, Mrs. A. G. & Miss M. E. Newton (compilers); Committee of St. Paul's Church Guild, Washington, D.C.
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Washington, DC: Judd & Detweiler, Printer, 1890. Octavo (19.5 x 13.5 cm.), 110 pages. Subtitle on cover and flyleaf: A Cook Book. "Index" (page 17) is actually a table of contents. Advertisements on pages 1-14 and 95-110. FIRST EDITION. Two hundred twenty ascribed recipes gathered in support of a beloved urban space where "The seats in the church are free at every service". The dishes bear echoes of a British and conservative culinary orientation: Clam Chowder, English Rice Pudding, Farcied (i.e., stuffed) Tomatoes, Shrove Tuesday Pancakes, Apple Roly-Poly, Pickled Lemons, Shrewsbury Cakes, Soft Gingerbread, Fig Pudding. Included is a Plum Pudding that made the rounds in post-Civil War cookbooks, attributed to Mrs. General Sherman. Seldom is the immediate fund-raising goal of a church cookbook forthrightly stated, but Mrs. Valk and Miss Newton left no doubt: "The ladies who have compiled this little volume hope that it may accomplish the double mission of helping to conserve domestic serenity and of…
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Our Candy Recipes
by Van Arsdale, May B.; Day Monroe and Mary I. Barber
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New York: The Macmillan Co, 1922. Octavo, vi, 202 pages. Photographically illustrated. First edition. Authors are faculty of the Teachers College of Columbia University. A candy manual. "This book has grown in answer to the constant requests of housewives and students for good recipes for homemade candies. There is hardly a home in which candy is not made, at least occasionally, and there are few cookery courses which do not include one or two candy lessons. But the kinds of candy commonly made are few in number. There is little realization of the possibilities of homemade candies, of the wide range of varieties, delicious and attractive enough to compete with those purchased in the Fifth Avenue shops. Yet such candies can be made in the home or in the classroom without special training or skill and with the simple equipment ordinarily found there." With the small stamp "H.C.H.S. Home Economics Department" throughout; soiling to edges of text block. General wear to the publisher's tan and black…
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Good-Living: A Practical Cookery-Book for Town and Country. Household Edition
by Van Buren, Sara [Brugiere]
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New York-London: G.P. Putnam's Sons; The Knickerbocker Press, 1908. Octavo (23.4 x 16 cm.), x, 580 pages. Third Edition, with additional material; in the first edition of the work (c. 1890) the author's name is stated as 'Sara Van Buren Brugiere". A decidedly upper class cookbook, with more than thirteen hundred recipes drawn from around the world. The preface includes a list of sources consulted which range from Mrs. Beeton, Mrs. Rorer and Miss Parloa to Careme and Soyer. The author describes the cuisine included as selected from "the best and most popular dishes of the Eastern States [...]; of Philadelphia [...]; from Baltimore and the South, many of the excellent dishes so well prepared by the Negro cooks; and from further South still, we have the many delicious receipts furnished by the Creole school of cookery". In rubbed and slightly soiled white oil cloth. Some very slight foxing to edges, otherwise fine. [OCLC locates twelve copies; Bitting, page 64; not in Cagle].
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Tafel der Toonbroden. Volgens de Jooden. [Table of the Showbread. According to the Jews]
by Van Gunst, Philip (1685-1725)
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Amsterdam, 1725. Copperplate engraving and etching on verge-type hand laid paper, with watermark. Paper size is circa 28.5 x 48.5 cm; the image size is circa 20.5 x 32 cm. Table of Showbread (Lechem), part of the altar in the tabernacle. In a biblical or Jewish context "showbread" (or in the King James Version: "shewbread"), refers to the cakes or loaves of bread which were always present on a specially dedicated table in the Temple in Jerusalem as an offering to God. The image was used as a book illustration for Augustin Calmet's, Het algemeen groot historisch, oordeelkundig, chronologisch, geografisch, en letterlyk naam- en woord-boek, van den gantschen H. Bijbel. Dienende tot de gedenk-stukken der Jooden en andere oudheden, ter opheldering der H. Schrift ... Nu in't Nederduitsch overgezet, merkelyk vermeerdert, en met aanmerkingen verrykt, door Mattheus Gargon.' and: 'Byvogzel tot het algemeen groot ... Naam- en woord-boek ... En nu in zuiver Nederduitsch overgezet, merkelyk vermeerdert, en metv…
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Fertilizers and Crops. Or, the Science and Practice of Plant Feeding
by Van Slyke, Lucius L.
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New York: Orange Judd Publishing Inc, 1927. Thick octavo, 734 pages. Illustrated. Later printing of this work on soil science, originally published in 1912. Spine a bit sun faded, otherwise generally very good.
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Wines of the Graves
by Vandyke Price, Pamela
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Alfred, Maine, United States
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London, UK: Sotheby's Publications, 1988. Quarto (25 x 19 cm.), 388 pages. Index. FIRST EDITION. A serious history of the region sometimes called the "Cradle of Claret". The author, "the doyenne of U.K. wine writers... was the first woman to be made a Gourmette of the Bontemps du Medoc et des Graves, and was elected the first woman of the Jurade of St. Emilion" (jacket copy). In publisher's burgundy colored cloth, gilt-titled at the spine. Fine, in a like, unclipped dust jacket.
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La Cuisine Lyonnaise
by Varille, Mathieu
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Lyon: Librairie de P. Masson, 1928. Large octavo (24 x 19 cm.) 136 pages. Illustrated. FIRST EDITION. n° 818 of 900 examples on vélin blanc, from a total edition of 1040. A year earlier, the author issued a twenty-three page booklet with the same title. "Treats of the old Lyonnaise innkeepers, cabarets, and famous restaurants; the Lyonnaise cookery, accompanying wines, and typical recipes..." (Bitting). A fine copy, uncut, in original printed wrappers, with glassine. [OCLC locates eleven copies; Bitting, page 475].
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Devsti piat'desiat bliud kitaiskoi kukhni
by Vasil'ev, Filipp Izmailovich
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Moskva: Gostorgizdat, 1959. Octavo, 206, [2] pages. Illustrations in the text. Thirty-two additional pages of illustrations from black-and-white photographs. FIRST EDITION. Two hundred and fifty Chinese recipes, with title pages, preface and chapter headings in both Russian and Chinese, and text in Russian. A scarce culinary artifact of an era of good will between the Soviet Union and China, published just prior to the Sino-Soviet split. Original blue pictorial cloth. Unobtrusive institutional rubberstamp and ink catalog numbers (from a factory library) to title page, Bit of scuffing to front cover, otherwise very good. [OCLC locates four copies, and only one in an American institution, at LOC].
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Cocina de Chihuahua. Selección de recetas auténticas de la cocina regional de Chihuahua, recopiladas por un grupo de señoras y señoritas de la Congregación Mariana Establecida por los Padres Jesuitas de la Iglesia del Sagrado Corazón de Jesus en la Ciudad de Chihuahua. Aumentada con una serie de recetas modernas que se pueden confeccionar con los buenos productos de la región
by Velázquez de León, Josefina; [Academia de Cocina Velázquez de León (Mexico)]
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México, D.F.: Academia de Cocina Velázquez de León, 1950. Ediciones Josefina Velázquez de León; Libros de cocina 75. Octavo in wrappers (20 x cm.), 69 pages. index. Text in Spanish. FIRST EDITION. Another of the many publications of Josefina Velzquez de Leon (June 7, 1899 - September 21, 1968). She was a Mexican cook, researcher, writer and teacher. as well as a pioneer of Mexican gastronomy and an entrepreneur of Mexican cuisine. One of the most well-recognized and prolific of all Mexican cookbook authors, she had more than one hundred forty books to her name. The subtitle says it all (my translation), a "selection of authentic recipes from the regional cuisine of Chihuahua, compiled by a group of ladies and gentlemen from the Marian Congregation Established by the Jesuit Fathers of the Church of the Sacred Heart of Jesus in the City of Chihuahua. Augmented with a series of modern recipes that can be made with the good products of the region." Sections include Cocina, Frutas, Dulces,…
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Vendeur d'une epece de gateau, homme: halva; vendeur d'oeufs; vendeur d'un espece de creme nommé: yaourti
by [Photographs - Turkish & Greek street vendors]
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Constantiople; Athens, 1880. Three photographs mounted on card (each 9.5 x 6.5 cm.), labeled in ink on the versos. Three photographs of street food vendors: from Athens, a "seller of a species of cake: halva"; and from Constantinople, "an egg seller" and a "seller of a kind of cream named yoghurt". The images show each vendor in traditional garb, with the equipment of their trades, the egg vendor with a large basket on his back and smaller basket in front; the halve seller with a three-legged table with a mold; and the yogurt seller with an oblong basket and a pair of small, white ceramic bowls. Very light staining to edges of photos, otherwise very good.
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The Green Mountain White Ribbon Cook Book, Especially adapted to Young House Keepers and Busy Women. Containing Choice Gleanings from Many Households
by Women's Christian Temperance Union of Vermont
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Jericho, Vermont: Published by the Women's Christian Temperance Union of Vermont/Roscoe Printing House, 1895. [Small octavo, 74, [2] pages. Advertisements. FIRST EDITION. The date and priority is indicated by Cook, who dates the first edition as 1895 (the second is 1906), and that this earlier printing was printed by the Roscoe Printing House in Jericho, VT, which this copy is. This small temperance cookbook contains recipes specifically thought to address the root causes of alcoholism. With better nutrition and more "natural" foods would come less desire for drink. recipes attributed. In printed, green wrappers. We've seen two different wrappers on this title; this green paper, and the later, with a white textured paper, both with the same printed design. Fine. [OCLC shows eight copies, but doesn't differentiate between the 1895 and 1906 printings; Cook, page 252; not in Bitting, Brown or Cagle].
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The Cook's Paradise; being William Verral's 'Complete System of Cookery' Publish in 1759 with Thomas Gray's Cookery notes in holograph
by Verral, William; Mégroz, R.L. (introduction & appendices); Thomas Gray (notes)
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London: The Sylvan Press, 1948. Small octavo (18 x 13 cm.), 139 pages. An interesting modern edition of an 18th century cookbook, William Verral's Complete System of Cookery (1759), which was reproduced from the copy owned by Thomas Gray, the English poet, letter-writter, and classical scholar, and includes reproductions of Gray's annotations. "It appeals to the revelation of ancient culinary mysteries while adding the attraction of the fact that the British Museum copy is the one owned and copiously annotated by the author" (from the jacket copy). Some light spotting and foxing to first few leaves. Orange cloth covered boards gilt-decorated and titled. Dust wrapper with a water stain to spine, lightly soiled and rubbed at edges. Near very good, in a good dust wrapper.
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Le Cuisinier Royal. Seizieme Edition, augmentee de douze cents article nouveau. [alternate title Le Cuisinier Imperial]
by Viard, [Alexandre]; Fouret & Delan
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Paris: Gustave Barba, Editeur du Cabinet Litteraire, 1838. Octavo, 616 pages. Illustrated with seven engravings. The sixteenth of reportedly thirty-two editions, this was originally published under the title, Le Cuisiner Imperial and was changed to Royal with the reinstatement of the Bourbons. Viard, who called himself "Homme de Bouche," is said to have been chef de cuisine for both Louis XVI and Napolean. This remains unclear. What we do know is that this work was one of the great cookbooks of the era, and that it competed with Careme's L'Art de la Cuisine Française for space on French kitchen shelves throughout much of the 19th century. Le Cuisinier Royal was expanded in the 1920s by Mm. Fouret and Delan. This edition includes a detailed index, seven plates of table settings with menus for entertaining, and additional writings on wines by M. Grignon and M. Pierrhugues. This copy quite foxed throughout, and with some general soiling and wear to the text block. A few pages untrimmed. Still, complete…
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Bibliographie Gastronomique
by Vicaire, Georges
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London: The Holland Press, 1978. Large octavo, 966 pages. Later printing. Text in French. Illustrated throughout with image from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". Brown cloth with title gilt stamped to spine. Slight speckling to top text edge, else fine condition. In printed brown dust jacket. [Bitting 478 (earlier editions)].
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Bibliographie Gastronomique
by Vicaire, Georges
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Geneva: Slatkine Reprints, 1978. Large octavo, 971 columns / 485 pages. Later, Swiss printing. Illustrated throughout with images from cookery books and engraved ornaments for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". In green cloth with gilt title and illustrations to front and spine. Front end paper bears the ownership signature and shelf numbers of historic cook and food historian Marian Walke. Some highlighting and marginal notes of hers throughout text, otherwise a very good copy. [Bitting 478 (earlier editions)].
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Bibliographie Gastronomique
by Vicaire, Georges
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London: The Holland Press, 1978. Large octavo, 966 pages. Later printing. Text in French. Illustrated throughout with image from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". . Brown cloth with title gilt stamped to spine. Slight speckling to top text edge, else fine condition. In printed brown dust jacket. [Bitting 478 (earlier editions)].
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Bibliographie Gastronomique
by Vicaire, Georges
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Paris: Chez P. Rouquette et Fils, Editeurs, 1890. Large octavo, 971 columns / 485 pages, plus errata. Text in French. First edition. One of 450 copies on beau papier velin, from a total of 500. Illustrated throughout with images from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890. According to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". In original printed brown wrappers with glassine dust jacket. Uneven text block with some pages uncut. Foxing to endpapers and to edges throughout text, otherwise very good. [Bitting, page 478].
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Frohner's Hotel Imperial, Wien. am 24 Januar, 1900
by [Menu] Frohner's Hotel Imperial (Vienna)
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Wien, [Vienna]: Druck von Paul Gerin, Wien II, Circusgasse 13, 1900. Menu booklet (25.5 x 17 cm.), [8] pages. Printed in blue and gold, with dishes mostly in manuscript. An extensive menu for Vienna's grand Hotel Imperial. Sections (titled in German, French, and English) include Luncheon, Hors d'Oeuvres, Soupes, Fishes, Beefs, Vegetables, Entrees, Roasts, Salade, Sweetmeats, Dessert, and on the rear panel, the "Menu du Jour, a K6". One hundred thirty-two dishes in all, most handwritten. From the menu collection of hotelier Ferdinand Sperl. A bit of light wear to the edges, and some light soil. Still, very good.
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Grand Hotel Vienne, Menu
by [Menu] Grand Hotel Vienne
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Alfred, Maine, United States
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Wien [Vienna]: Druck von Paul Gerlin, 1908. Broadside menu (17.5 x 11 cm.), [1] page, printed recto only in black and titled in gilt and embossed; gilt-edged. Menu for dinner at the Grand Hotel Vienne. William Pembroke Fetridge's American Travelers' Guide described the Grand Hotel as a "Splendid first-class Hotel, situated in the most fashionable and frequented part of the town, in close proximity to the Imperial Grand Opera, the Imperial Palace..." with "300 rooms from 1 floor upward". Small ink date on the verso, "1908", otherwise fine. From the menu collection of hotelier Ferdinand Sperl.
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