Books About Food

New York: J.W. Bouton, 1884. Cloth. Good Condition. Lalauze, Aldolphe. In blue cloth with moderate general rubbing, spine faded and water spotted, moderate foxing throughout, but still a nice edition of Brillat-Savarin with the 52 illustrations by Lalauze. The Laulauze illustrations were first published in the 1879 French edition. Binding a bit shaken and loose. 516pp Size: 8vo - over 7¾" - 9¾" tall. Text is clean and unmarked. Illustrator: Lalauze, Aldolphe. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: 027654.

Contains announcements to home economics teachers with how to order the lessons along with revised score cards of Miss Bevier University of Illinois and references such as The Boston Cooking School. No writing in the notes pages. Includes: 1. A Lesson on Modern Cake Baking 1921 (Cover discolored) 2. Modern Biscuit Baking 1923 3. A Monograph on Muffins 1923 (large stain on back cover of #2 and cover of #3. 4. Deep Fat Frying A Lesson in Monograph Form 1923 5. A Lesson on Waffles and Griddle Cakes 1923 6. A Model Home Kitchen 1926 (several bent bottom page corners) 7. Pastry Baking 1925 8. A Monograph on Cookies 1926. (Back end page of book has a creased corner which affected several previous pages. The last couple of pages have some edgewear and crinkles at the top.)
Hard cover has some edge and corner wear and some stains.

Ahmedabad, India: Navajivan Publishing House, 1987. Copyright page states "First Edition, July, 1949, 5,000 copies. Fourth Reprint, April, 1987, 2,000 Copies. Total 18,000 Copies". Quite SCARCE in a dust-jacketed early printing. Near Fine, prior owner name, city and date front end page, slight toning to end pages, in a Very Good dust jacket, 1" triangular chip top edge front panel, 1/2" chip at head of spine. . 4th Printing. Paper Covered Boards. Near Fine/Very Good. 8vo - over 7¾" - 9¾" tall.

Guadalajara, Mexico:: Impronta Casa Editora,, 2019.. Edition of 100. Sheet size 11 x 15"; 20 sheets. Text composition completed on an Intertype C-4 with Typeface Futura 14pts. Titles set on a Ludlow Typographic machine in Goudy 36 pts and Tempo 92 pts. Printed on a Chandler & Price 12 x 18 ca1882. Images printed on a Risograph RZ 390. Loose sheets laid in 11.5 x 15.5" portfolio of chipboard covers and red cloth spine with black ribbon tie closure. Numbered. Sandra Trujillo: " I received a grant to work in Mexico and the work culminated in an artists' book ... with the assistance of Impronta Casa Editora in Guadalajara, Mexico. Impronta Casa Editora specializes in small artistic productions using rare vintage 19th century intertype and letterpress printing processes. ... The printed graphics in the book are toned Risographs prints of paper collages ... with a cover aesthetic inspired by experiences and trends of printing in Mexico today and rare 19th century portfolios.… Read More

McGraw-Hill Book Company, Inc., New York, NY U.S.A., 1950. Hardcover. Condition: Fine. No Jacket. 1st Edition, Ninth Printing. 1st hardbound edition, bound red cloth boards with white Pennsylvania Dutch design in white. 463 pp. including index. Loose-leaf pages in 5 ring metal binder with heavy stock and metal text protectors front and back. Card stock yellow tabbed dividers (20) are crisp and unbent. Text is clean and in like new condition. Recipe note added in pen on page 189. No previous owner attribution. Brown end pastedowns with white decoration. Illustrations on almost every page, mainly line drawings, B&W photographs and several full color photographs. This is General Mills first hardcover cookbook, published in 1950, which quickly became a national best seller and is now a family heirloom for many. This book contains illustrations and unique tips to "dress up food for eye appeal" fitting for dinner parties of the 1950s. A First Edition in this condition is rare. Note: pictures… Read More

Orlando FL, Harcourt Inc, 2000, hardcover children's picture book (10" x 10"), First Edition stated, First Printing by letter code, Very Good+ in Very Good+ dustjacket, Signed by the Author without inscription on the title page. Straight, tight and clean with no markings, tiny split to bottom corner, slight wear to spine-ends. Dustjacket unclipped bearing original price, light spine-end and corner nicks, short closed tear to rear panel near spine, looks great in new Brodart sleeve. The popular author/illustrator of the Caldecott Honor winner Color Zoo, Chicka Chicka Boom Boom, Cuckoo/Cucú: A Mexican Folktale/Un cuento folklórico Mexicano and Leaf Man, presents a rhyming trip to the town square market colorfully illustrated throughout with a feast of folk art from around the world, most of it from her own collection. ISBN 9780152021580

Doubleday & Co., Inc, 1957. Hardcover. Very Good. Collectible first edition, first printing of Carmen Aboy Valldejuli's The Art of Caribbean Cookery. Per Doubleday's practice of designating first editions, "First Edition" so stated on copyright page. Signed in blue ink by Valldejuli on front free endpaper. Signature unconditionally guaranteed to pass any COA examination. Includes priced dust jacket in archival Brodart sleeve. At the time of publication, notably, Valldejuli was the dominant authority on Caribbean cuisine, often referred to as the Puerto Rican Julia Child - and this the only book that featured recipes from across the Caribbean. She and her husband traveled extensively from island to island, sampling recipes and recording them faithfully. Cultural authenticity was their focus. The first edition was printed in relatively small numbers, thus its present scarcity, and the dust jacket even more scarce. 254 pp. 8 1/2" x 6". Tight, unmarked copy with minimal… Read More

Warner-Jenkins Mfg. Co., St. Louis, 1924. First Edition. Condition: Very Good+. No dust jacket. 134 pp. Text clean and unmarked. Illustrated with many b/w photographs and b/w drawings. Prior owner attributions on front free endpaper. A "textbook covering a variety of subjects including bacteriology, chemistry and physics, of which some knowledge is indispensable in modern methods of manufacture." This early primer on the science of ice cream making is rare in part because: "This book will not be broadcast to the trade as the cost is too great, but a copy will be mailed free to any of our customers applying for one. A charge of $1.00 will be made if a second copy is wanted. To all those who are not on our books as customers, the price is $2.00."

RARE OCTOBER, 1908 HARPER & BROTHERS. UNEXPURGATED FIRST EDITION. INCLUDES THE WATERMELON PAGE. COLOUR PRINTS. ILLUSTRATED BY PETER NEWELL. HOLE-DRILLED. ANTIQUARIAN. Good USED condition/ No DJ Included. USED. Front paper paste-down is scuffed. Binding is tight and all plates look in good shape. Finger marks noted. 7 3/8 X 8 7/8. This is so much fun! Like watching animation go by one frame at a time. And we're off, like a shot!

London: J.S. Virtue & Co. Ltd, 1890. Hardcover. Good +. 167; 176pp + publisher's advertisements. Quarto [28.5cm]. Bound in green cloth with black and gilt stamped titles and designs. Gilt textblock edges and lovely floral endpapers. Rubbing to edges of boards. Light soiling. Tissue guards creased, torn, or missing. The textblock of Vol V is cracked. Each volume contains seven vibrant chromolithographic plates. Additionally, black-and-white illustrations are scattered throughout the text.

Chicago: Wahl Institute, 1944. First Edition. Hardcover. Very good. A reference book from one of the leading beer researchers and educators in the first half of the twentieth century. This volume covers barley, malt, malting, malting adjuncts, hops, and technical materials. 623 pages. First edition (first printing). A very good or better copy in thin leatherette boards. No dust jacket, possibly as issued. This copy belonged to William F. Blitz, an executive of the Portland brewery, Blitz-Weinhard.

Thomas D. Cutler, 1925. Hardcover. Good. 12 bound issues of The Ice cream Journal, January - December, 1925. The official organ of many ice cream trade associations. Includes numerous technical articles, equipment reviews, formulae, processes, machinery reviews, photos, illustrated ads and more. Sample articles include: Refrigerated Cabinet or Fountain? The Importance of Non-Fat Milk Solids, Texture: What Determines It and How? Advantages and Disadvantages of the Iceless Cabinet, The Ice Cream Driver as a Chauffeur, How Mix Ingredients Affect Freezing, Proportioning Mixes by Arithmetic, Which Is It? Viscosity or Plasticity, Germany Starts an Ice Cream Industry, Unsolved Problems of Body and Texture, A Study of the Freezing Point, Facts and Figures in Sherbets and Ices, Material Handling in the Hydrox Plant, Turning Skim Milk into Horse-Power, Using Egg Yolk in Plain Ice Cream Making Nesselrode Pudding, Two “Typical” Mixes, The Manufacture of Ice Cream: A Concise… Read More

Limited to 3,000 copies. Black paper covered boards with matching dustjacket. Spanish text. A nice clean copy with no previous owners' names or other defacements. Scarce.
9.5 x 11.25 in

Los Angeles, CA: Times-Mirror Press, 1923. First Edition. Hardcover. Very Good. 540pp; Green cloth boards with gilt titling to front & spine, boards square, clean & bright, hinges professionally repaired, previous owner's name in pencil to FFEP, text unmarked, binding is tight, VG condition. Scarce, vintage treatise on diet and its relation to health and disease. Argues for natural diet, and questions the efficacy of vaccinations. Illustrated.

Book cover like new, very slight shelf wear - pages clean, bright and unmarked – spine like new.
No dust jacket issued with this book.
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This book discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries.
In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production.
Because market characteristics, distribution channels, etc., vary across the globe, Frozen and Refrigerated Doughs and Batters examines the industry problems unique to the United States and European markets. Regardless of which section of the globe you… Read More