Search Results: Titles starting with T from Rabelais - Fine Books on Food & Drink

Rochester; Boston: Curtice Bros. Co.; [lithographically printed by Forbes Co, 1893. Stapled booklet (15 x 16 cm.), [20] pages. An advertising booklet/trade catalogue for the products of Curtice Brothers, growers and canners of fruits and vegetables. Established in 1868 on the shores of Lake Ontario, in Monroe County, New York, the company was able to take advantage of excellent farmland and a geographic situation with access to railroad transportation to various markets. The booklet is lithographed throughout with text, illustrations and decorative vignettes in black and yellow. Decorative wrappers printed in green and burgundy, on tan card stock. Near fine. [OCLC locates six copies].

Philadelphia: Joseph L. Harbison; Table Talk Publishing Co, 1906. Squarish octavo (18.5 x 17.5 cm.), [10], 15-144 pages. Illustrated throughout with one hundred forty-four half-tones. Table of contents and list of illustrations. First Edition. The second cookbook issued by the publishers of Table Talk magazine (1885-1920), a Philadelphia competitor of the Boston Cooking School Magazine and for some, the best culinary periodical of its time. Much of the content is drawn from the pages of the magazine, though not credited to any particular contributors. The magazine's first cookbook, Table Talk's Cook Book (Philadelphia 1897), was a much larger work, with over 500 pages of recipes, though not illustrated. While not amongst the earliest of photographically illustrated cookbooks (which first appeared in the late 1880s), the book makes excellent use of a variety of styles and subjects, with images of dishes, process, dining rooms, table decorations, and punch bowls and their service. Also included is a… Read More

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… Read More

New York: Frederick A. Stokes Company, 1938. Large octavo, 390 pages. Illustrated. First edition, second printing of the first work of Case's trilogy of works about his beloved Algonquin Hotel, alongside Do Not Disturb and Feeding the Lions. Lacking the dust jacket. Previous owner's inscription to front endpaper, otherwise a very good copy.

St. Louis, Mo: the company, 1951. Quarto-sized, stapled booklet in wrappers (29 x 22.5 cm.), 28 pages. Illustrated. A self-mailing trade catalogue featuring equipment and supplies for bars, taverns, soda fountains, and other drinking establishments. Mostly smaller products including a wide range of glassware, dishwashing chemicals, pourers, playing cards, olive forks, bottle stoppers, blenders, lemon squeezers, cocktail shakers, strainers, ice chippers, ice picks, ice tongs, jiggers, muddlers, tongs, fountain menu boards, straws, and ice cream scoops. Age toned throughout; small tear and early tape repair to round mail sealer, otherwise very good. The mailer is addressed to "Navajo Hotel, Fenton, Missouri". Scarce. [OCLC locates no copies].

Berkeley and Los Angeles: University of California Press, 1968. Octavo (23.5 x 16 cm.), x, 196 pages. FIRST EDITION. Castaneda's first book, a first-person narrative documenting his interactions with Mexican shaman don Juan Matus between 1960-65. The text was submitted as Castaneda's doctoral thesis in Anthropology at UCLA. 'The book is divided into two sections. The first section, The Teachings, is a first-person narrative that documents Castaneda's initial interactions with don Juan. He speaks of his encounters with Mescalito (a teaching spirit inhabiting all peyote plants), divination with lizards and flying using the "yerba del diablo" (lit. "Devil's Weed"; Jimson weed), and turning into a blackbird using "humito" (lit. "little smoke"; a smoked powder containing Psilocybe mexicana). The second, A Structural Analysis, is an attempt, Castaneda says, at "disclos[ing] the internal cohesion and the cogency of don Juan's Teachings' (Wikipedia 12/15/20). In gray cloth-covered boards, with titles stamped… Read More

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.

Boston and New York: Houghton, Mifflin and Company, 1898. Small octavo, ix, 279, 14 pages of publisher's ads. Later printing, originally published in 1886. Domestic advice and recipe book portrayed through a fictional story of a young married couple and their German servant. Originally published serially in Good Housekeeping magazine. In blue publisher's cloth printed in black and gold, with some edgewear and lightly soiled. Very slight foxing throughout, otherwise good. [OCLC locates nineteen copies; not in Bitting or Cagle].

[Worcester, Mass.; Providence, R.I.: H.D. Perky; Providence Albertype Company, Printers and Binder, 1897. Quarto-sized, cord-tied booklet (25 x 20.5 cm.), 42 pages (pages 33-42 are printed on slightly smaller paper, and appear to have been typeset separately - likely a later addition to already-printed text pages). Illustrated with two leaves of chromolithograph depiction of dishes. Title from cover. Stated "Third edition of One Hundred Thousand Each." A promotional cookbook from the company that brought us Shredded Wheat. Almost every recipe, from Blueberry Shortcake to Welsh Rarebit, contains Shredded Wheat. The recipes were supplied by, and introduced by Mrs. Harriet A. Higbee, Superintendent of the New Era Cooking School in Worcester Mass. Some light soil, otherwise very good in tan cloth wrappers, printed in red, and tied with a cotton cord. [OCLC locates six copies of this edition, and twelve of all editions combined].

New York: Ticknor & Fields, 1989. Octavo ( x cm.), 292 pages. Index. FIRST EDITION. "Explores the strange and pernicious link between alcohol and creativity among American artists, a mix that is rarely evident among their European counterparts." Focused on the drinking lives and literary lives of Fitzgerald, Faulkner, Hemingway and Eugene O'Neill. Some light age-toning to text block, otherwise fine in publisher's pale blue paper-covered boards, over a brown cloth spine. The unclipped dust jacket has some scratching an a light stain on the rear panel, otherwise very good. Signed by the author on the half-title, and scarce thus.

[New Hampshire, 1901. Thirty-one different menus, plus four related promotional pieces (35 pieces together,) all assorted broadsides, broadsheets, and bi-folds (various sizes). Some are illustrated with engravings, others with chromolithograph or hand-colored illustrations. Some of the menus are both printed and manuscript; most are print only. Condition varies but is mostly very good to fine. Five decades of menus and other items from the Golden Age of New Hampshire hotels. Hotels include: Mount Pleasant House, Senter House, Twin Mountain House, Profile House, Crawford House, The Oceanic, Intervale House, Farragut House, Franklin House, Winnecummet House, Prospect House, The Wentworth, Lafayette House, The Kearsarge, House of Seven Gables, Strawberry Hill House, the Moosilaukee (sp?), Forbyen House (sp?), Boar's Head House, Van Ness & American Hotels, Ormand, Pearson's House, Everett House, and Lakeside House. ~ Condition is largely very good to fine, though a few items show adhesion marks or stains… Read More

Unbound sheets of black construction paper (17 x 14 cm.), mounted with thirty-one chromolithograph trade cards. Two of the cards, those for the Maison du Petit st. Thomas, are die-cuts of an artist's palate. Mounting paper is worn and chipped at edges; though the cards are mounted, the rectos of the cards themselves are very good.

New York: The Macmillan Company, 1944. Octavo (19.3 x 13.4 cm.), 125 pages. Illustrated. Index. Third Printing. A detailed guide to carving, from the Upper East Side caterer, author of Of Cabbages and Kings, and diner with Lucius Beebe, Edward Arnold, Ivar Keuger and others. Chapters include Carving and Its Utensils, Roasting and Pre-Carving Preparations, Beef, Lamb, Pork, Veal, Poultry & Game, and Fish. The descriptive illustrations are clear and accompany each section. Some age-toning, but otherwise fine, in publisher's red cloth. In bright red dust jacket, titled and illustrated in black and white. Unclipped, with some edgewear and a small stain to the rear panel. Early ownership signature in ink to free front endpaper.

Richmond: Garrett & Massie Publishers, 1941. Octavo (23.5 x 18 cm.), [4], 111 pages. Second printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." Some light age-toning throughout. Publisher's orange cloth with some very light water specks. Near very good. Lacking the dust jacket. [Axford 391].

Charlottesville: University Press of Virginia, 1979. Octavo, 120 pages. Second printing of the UPV edition. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." A near fine copy in dark brown cloth in a near fine dust jacket.

Charlottesville: University Press of Virginia, 1979. Octavo, 120 pages. Later printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." A near fine copy in burgundy cloth in a near fine dust jacket.

Richmond: Garrett & Massie Publishers, 1938. Octavo, [4], 111 pages. FIRST EDITION. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." Some light age-toning throughout; ownership signature to free front endpaper. Publisher's orange cloth with some light soiling. Blue-green dust jacket with some light spotting and edge wear. Overall, near very good. [Axford 391].

Richmond, VA: Garrett & Massie, Publishers, 1949. Octavo, 120 pages. Later printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." A near fine copy in brick red cloth with just a few edge chips to the near fine dust jacket. [Axford 391 (for the first edition)].

Amsterdam: Michel Rey, 1780. Two [of five] volumes. Quartos, xvi, 264 & iv, 240. Each 'Tome' with an engraved vignette title and ninety-five engraved illustrations. Christian Hirschfeld (1742 - 1792), Enlightenment scholar and rationalist, is perhaps best known for this five volume work on gardens. Published in German as the 'Theorie der Gartenkunst' at the same time as this French edition, Hirschfeld attempted to delineate the garden with the scientific powers of his scholarship while still allowing a natural and essential sentimentality to remain. Feted as the man who introduced the 'English' garden to Scandinavia, this Kiel University professor devoted an enormous quantity of time and effort to this, his magnum opus. The work treats all aspects of the garden and is noteworthy for its descriptions of many of the finest European gardens of the day. Hirschfeld's scholarship did not cease here, however, for his chief aim was to depict the garden in its entirety, thus many of the illustrations are… Read More

Chicago & Denver: [the club, 1951. Three menus (two, 19 x 13 cm.; one, 23 x 15 cm.), each [4] pages. Three menus for a dining society, modeled after "Les Amis d'Escoffier", but celebrating the skills of the United Air Lines' Managing Chefs, and prepared in the various flight kitchens within United Airlines' system. Each menu item is accompanied by a wine pairing, as well as the names of the chefs that provided the dish, and their flight kitchen's city. An explanatory text is included on the rear panel. In an envelope with information from the menu collector F. Sperl. Near fine.