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Top Sellers in Restaurants

Bull Cook and Authentic Historical Recipes and Practices Volume II Plus Famous Restaurants and Night Clubs Of the World

by George Leonard and Berthe E Herter

Restaurants Books & Ephemera

A Guide to Fine Dining in America

by [The Editors of Holiday; Silas Spitzer]

[New York]: Holiday Magazine; Curtis Publishing, 1964. Stapled booklet (8 x 5.5 cm.), 55 pages. Index at rear. Title from cover; author and publication information from text. FIRST EDITION. A follow-up publication to A Guide to New York City Restaurants (1959), itself an expanded version of what began as an article in the October 1959 edition of Holiday magazine with the title "A Holiday Handbook of New York Restaurants". The listings for this new title now represent restaurants nationwide. No author is... Read more about this item

Item Price

£73.48

A Day At El Bulli: An Insight Into the Ideas, Methods and Creativity of Ferran Adrià

by Adrià, Albert & Juli Soler & Equipo De Edicion

Phaidon Press. As New in As New dust jacket. 2010. Reprint; First Printing. LARGE Trade PB, illus.. 0714856746 . Book As New. NO markings of ANY kind. Yes, thick book has a dustjacket, As New, no defects. ; Ships In box, USA. ; Thick 4to; 528 pages .

Item Price

£35.92

Centennial Souvenir of New York. N. Clark's Art Gallery, Restaurant and Confectionery. Broadway, Corner of Thirteenth Street

by Pach, G[ustavus]. W

New York: G.W. Pach, Photo, 1876. Printed souvenir card, (35.5 x 22.5 cm). A triptych of original photos, pasted on a gold-printed card, advertising N. Clark's Gallery, Restaurant and Confectionery, located at the corner of Broadway and thirteenth street. The photographer, G.W. Pach was the eldest and most active of the famous Pach family of portrait photographers. His office was just a block south of Clark's, in the building now owned by the Strand Bookstore. The photographs show a sculpture of... Read more about this item

Item Price

£979.68

Prince's Restaurant. La Langouste Parisienne [with:] La Coupe Jacques

by [Menus - Prince's Restaurant (Bruxelles, Belgium)]; Mario Galli

Bruxelles, 1920. Pair of bi-fold menus, each (13.5 x 12 cm.). Illustrations in color via pochoir. Two menus for the Italian restaurant Prince's in Brussels. The dishes on offer are identical on each menu, but each of the fine Art Deco illustrations (signed in the print, "Lyett") features a glamorously dressed woman in repose on a dish, one a sleepy langoustine, and the other adding champagne to a punch. Fine.

Item Price

£285.74

[Convolute of materials related to the Italian restaurant Lucca, with branches in San Francisco & California]

by [Lucca (Los Angeles & San Francisco)]

[Los Angeles; San Francisco, California: Lucca, 1938. Six items in all: 1. Photo album, "Photographs", bound with cord (18 x 26 cm.), [8] pages. Nine original black & white photographs, mounted to album leaves. The photographs depict the exterior of the San Francisco Lucca's decked out in its grand opening finery; the bakery with staff; the dining room with full front of house staff (and perhaps the owners?); wedding cakes; two photos making a panoramic view of the kitchen with twenty-seven cooks; the... Read more about this item

Item Price

£408.20

Lutèce Carte des Vins

by [Wine List]; Surmain, André and André Soltner

New York, 1962. Folio, unpaginated [22] leaves, printed rectos only. Printed text from a hand-lettered original; columns for handwritten prices not entered. An early wine list from the legendary Manhattan restaurant Lutèce (1961-2004). The list opens with an introductory statement to diners from the restaurant's founder, André Surmain, who thanks the restaurant's seven suppliers, a rare credit on modern wine lists, and Alexis Lichine, the author of The Wines of France. Displaying a fine selection of... Read more about this item

Item Price

£408.20

La Colomba

by [Menu - Surrealist]; Mesens, E.L.T

Venezia [Venice, Italy]: La Colomba, 1962. Single-folded menu, (13 x 13 inches), with screen printed typo-pictorial design in green, bland, and orange. Verso printed in the same colors with food offerings and prices. A menu designed by the Belgian surrealist E.L.T. Mesens, probably created for the design contest of famed Venice art bistro La Colomba. Signed "Mesens 62" in the lower left-hand corner, and further inscribed in 1964 by Mesens to his long-time friend and accomplice, the surrealist jazz... Read more about this item

Item Price

£734.76

BEST RESTAURANTS IN AMERICA

New York NY: Simon & Schuster. 1985. First Edition. Softcover. 0671604465 . Very Good with no dust jacket; Edgewear. ; Introduction by Jacques Pepin. Over 1,200 listings from the most traveled cities. ; Trade PB; B&W Illustrations; 448 pages .

Item Price

£6.53£4.57

Much Depends on Dinner; The Tablecloth Game

by Robotti, Peter J.; with Frances Diane Robotti; introduction by Charles Collingwood

New York: Fountainhead Publisher's Inc, 1961. Large octavo (24 x 16 cm.), xii, 306 pages. Illustrated. FIRST EDITION, Deluxe Issue, one of an unspecified number of signed copies, this one numbered "H.F.F.". Each chapter describes an element of the fine dining restaurant experience: great chefs, dining room staff, the sommelier, tipping, restaurant guides, and a fairly long view of what at the time was an unbroken line of tradition. The author was a guest editor at Chef Magazine, the official periodical... Read more about this item

Item Price

£73.48

The Bakery Restaurant Cookbook

by Szathmary, Louis

Boston: Cbi Publishing Company, Inc, 1981. Octavo (23.5 x 16 cm.), xvi, 325 pages. Index. Fourth printing. The fifth book from Louis Szathmary, renowned chef, cookbook author, publisher, cookbook collector, and larger-than-life personality. This book documents Szathmary's cooking at his famous Chicago restaurant, The Bakery. The cuisine was a blend of traditional French with dishes from the chef's Hungarian heritage. Some foxing to edges of text block; in publisher's white cloth, with some light soil to... Read more about this item

Item Price

£73.48

Great Restaurants of South Australia Cookbook Featuring Selected South Australian Wineries Volume 2

by Various Authors

Paris Creek, SA: Simon Atkinson. No date. Quarto Size [approx 24cm x 30.5cm]. Near Fine condition. A lovely book in excellent condition. Illustrated with Colour photographs. Includes Index of Recipes, Winery Guide and advice on wine from the Sommelier at Chloes. 146 pages. Robust, professional packaging and tracking provided for all parcels. . 1st thus. Softcover.

Item Price

£11.59

Toots

by Considine, Bob

New York: Meredith Press, 1969. Octavo (23.5 x 16 cm.), 214 pages. Illustrated with photographs. Frontispiece. Index. FIRST EDITION. A biography of the great barman and owner of the legendary eponymous New York bar and restaurant, Toots Shor. Filled throughout with exploits of the famous raconteur's exploits behind the bar and out in the City, and with stories of the celebrities and politicians who frequented Toots Shor. Considine was a journalist, best known for his WWII story Thirty Seconds Over... Read more about this item

Item Price

£285.74

Ma Gastronomie

by Point, Fernand

Wilton, CT: Lyceum Press, 1974. Quarto (28 x 21.5 cm.), 191, [1] pages. Illustrated. FIRST AMERICAN EDITION & FIRST ENGLISH LANGUAGE EDITION. A slim but nevertheless monumental work of 20th century gastronomy, from the father modern French cuisine. The posthumous work (Point died in 1955) is part memoir, part culinary guide and part cookbook. Assembled by Point's widow Mado and published in 1969, the book was published here in English for the first time, and then reissued in English in 2008 with a new... Read more about this item

Item Price

£285.74

Where to Dine in Thirty-nine: a Guide to New York Restaurants, to which there is added a cook book of recipes by famous chefs

by Ashley, Diana

New York: Crown Publishers, 1939. Octavo (22 x 15 cm.), 126 pages. FIRST EDITION. Produced, presumably, for the influx of visitors to the city in the year of the New York World's Fair. Publisher's salmon-colored, titled boards. Very lightly soiled and rubbed. Lacks the dust jacket illustrated by Peter Arno, but otherwise very good.

Item Price

£122.46

Flash in the Pan. The Life and Death of an American Restaurant

by Blum, David

New York: Simon & Schuster, 1992. Octavo (24 x 16 cm.), 302 pages. FIRST EDITION. A chronicle of the high-spirited opening and subsequent rapid decline and extinction of a New York City restaurant at the end of the Go-Go Eighties. A portrayal of a restaurant that seemingly had everything: celebrity investors, a trendy location, hot waitresses and A-list clientele. But things didn't work out as expected. Fine in publisher's cloth, in a near fine dust jacket.

Item Price

£73.48

Collectible Books: Some New Paths

by Jean Peters

New York: R.R. Bowker, 1979. First American edition. . Hardcover. Very Good/Near Fine. First American Edition. A very good book in a near fine dust jacket.

Item Price

£7.98£5.98

The Mezzo Cookbook with John Torode

by Torode, John and Francis, Sarah

London: Conran Octopus. 1997. Quarto Size [approx 24cm x 30.5cm]. Near Fine copy in Very Good dustjacket. Dustjacket is now protected in a purpose-made plastic sleeve. A nice copy. Illustrated with Colour and black and white photographs. 224 pages. With an Introduction by Terence Conran. From the Conran Mezzo Restaurant venture - recipes from the forefront of British cooking. Over 100 accessible and easy-to-follow recipes with straightforward advice on buying and preparing ingredients. Robust,... Read more about this item

Item Price

£13.18

Gæsteporten

by [Restaurant guest book - Old Denmark Restaurant (New York City)]

[New York], 1993. Wooden guest book in the shape of a door, wooden metal hinges, 50 leaves sewn with pink cord, with seventy-five holograph signatures, nearly forty of which we have been able to identify. The Old Denmark was a casual restaurant, at 135 East 57th Street, and later, 113 East 65th Street, on New York's Upper East Side. A 1964 review gave the restaurant one star, and described it as "first and foremost a purveyor of Scandinavian delicacies for the retail trade, but it also boasts one table... Read more about this item

Item Price

£3,265.60

London and Fashionable Resorts. A Complete Guide to the Places of Amusement, Objects of Interest, Parks, Clubs, Markets, Docks, Leading Hotels and also a Directory, in a concise form, of First-class Reliable Houses in the Various Branches of Trade

by [Grand Tour]

London: J. P. Segg & Co, 1890. Quarto, 240 pages. FIRST EDITION. Elaborately designed and printed golden age travel guidebook, The text, printed in lavender, within decorative neo-classical golden borders, with many illustrations of many destinations of London and fashionable resorts. Attractively printed trade card for Bollinger's Champagne pasted-down to the front endpaper. All edges gilt. In soiled and worn blue and gilt-stamped red, beveled cloth. Front hinge repaired. Rear hinge starting. With an... Read more about this item

Item Price

£734.76

[Vernacular photograph - Cafe or diner interior]

by Anonymous

[N.p.; New England, Massachusetts(?)], 1904. Original photograph on board (photograph 12.5 x 16.8 cm.; board 12.8 x 17 cm.). Photographic print of a cafe or diner interior, with the proprietor seated at the counter on a stool, three servers standing behind the counter in white jackets. The menu includes "Pork 15c, Small Steak 15c, Rump Steak 20c, Ham & Eggs 20c, and the "Bill of Fare includes "Haddock" and "Steak Cod". Individual signs advertise "Cold Meats", "Mutton Pie", and "Brunet's Unexcelled Baked... Read more about this item

Item Price

£163.28

Grosses Restaurations-Kochbuch. Ein Hand- u. Nachschlagebuch der modernen Restaurations-Küche hervorgegangen aus zwei Preisausschreiben des Internationalen Verbandes der Küche Sitz Frankfurt am Main

Frankfurt: Fachschriften-Verlag des Internationalen Verbandes der Köche, 1910. Quarto, 650, [6] pages. Advertisements. Profusely illustrated. Second Edition, enlarged and revised. A complete guide to restaurant management, from provisioning and menu pricing, to menu design, to classic German recipes. Over one hundred pages of color facsimiles of German restaurant menus. The menu examples cover many styles. A tiny bit of pulling at the front hinge, otherwise near fine. In publisher's half black calf,... Read more about this item

Item Price

£204.10

How to Read a French Menu. Practical Advice for Gourmets Everywhere

by Dale, Martin

New York: Appleton & Co, 1966. Small octavo, 95 pages. First edition. "A delightful and practical book for any tourist or diner-outer in any large city anywhere." (from the jacket). A short dictionary of culinary terms for the fledgling gourmet and traveler. Fine in publisher's blue cloth, in a very near fine dust jacket. With a "compliments of the author" bookmark inserted, and inscribed by the author (revealing that "Martin-Dale" is a pseudonym) on the half-title, "a M. et Mme. Miller, fins becs... Read more about this item

Item Price

£163.28

The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post

by Rector, George

Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages. Index; advertisements. FIRST EDITION. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking the story of Diamond Jim Brady's legendary consumption, an enjoyable but... Read more about this item

Item Price

£244.92

Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac

by Point, F[ernand]; [Fernand Point]

Paris: Flammarion, 1969. Quarto (28 x 21.5 cm.), 177 pages. Illustrated. Text in French. FIRST EDITION, FIRST PRINTING of this monumental work of 20th Century gastronomy, from the father modern French cuisine. The posthumous work (Point died in 1955) is part memoir, part culinary guide, and part cookbook. Assembled by Point's widow and published in 1969, the book was reissued in English in 2008 with a new introduction by Chef Thomas Keller. Keller writes, "Through Chef Point's words I finally understood... Read more about this item