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+44 01225 448831
Cookery
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Signed
2010 PlentyLondon: 2010A smart first edition of Ottolenghi's second cookery book Plenty, signed by the author. -
Signed
1852 Hand-Book of Wines, Practical, Theoretical, and HistoricalNew York: 1852The first edition of this uncommon work exploring the history and production of wine, the author's presentation copy. -
1912 The HareLondon: 1912The third impression of this comprehensive guide to hunting and cooking hares, with illustrations throughout by Horburn, Whymper and Giles, and a letter from A. B. Simpson, the owner of a shooting enterprise. -
1874 Chesterfield and North Derbyshire AlmanackLondon: 1874A very scarce almanac created by T. P. Woods, a Wine and Spirit Merchants in Chesterfield, with advertisements and a calendar of events. -
1891 Warne's Every-day CookeryLondon: 1891A bright copy of this charmingly illustrated nineteenth-century cookbook, with two colour plates. -
1905 Chafing Dish and Casserole CookeryLondon: 1905The first edition of this chafing dish cook book from prolific culinary writer, Charles Herman Senn. -
1930 Les Plaisirs de la TableParis: 1930A limited edition of this classic work on French cookery and the pleasures of fine dining, with illustrations. In the original French. -
1923 Mrs. Beeton's Household Management: A Complete Cookery BookLondon: 1923A new edition of this brightly illustrated guide to running a household and cookery book. -
1934 Le Cuisinier FrançaisParis: 1934A limited edition volume of French cookery, an illustrated deluxe edition. -
1931 The Savoy Cocktail BookLondon: 1931Henry Craddock's important cocktail recipe book, with over seven hundred popular recipes from the Savoy Hotel cocktail bar. -
c1945 A Recipe Book for the AGA CookerLondon : c1945A very scarce copy of this handy recipe book designed for the use of the AGA cooker. -
c1900 Haustochterchens Kochschule fur Spiel und LebenRavensburg: c1900An early edition of Anna Jager's charming children's cookery work, in the vanishingly scarce publisher's original dust wrapper. -
1912 5vol The Modern Baker Confectioner and CatererLondon: 1912A smart five volume volume set on Edwardian baking tips and instructions, with illustrations throughout. -
1856 The Modern Housewife, or, MenagereLondon: 1855Alexis Soyer's conclusive Victorian cookery work, Soyer being the most famous cook in Victorian England. -
c1892 "Dainty Dishes" and How to Make ThemManchester: c1892A very scarce first edition of this cookery guide with tips on using the patent "Rex" meat and suet chopper. -
1821 The Return to Nature; or, A Defence of the Vegetable RegimenLondon: 1821A very scarce edition of John Frank Newton's highly influential early nineteenth century argument in favour of vegetarianism. -
1994 Roald Dahl's Revolting RecipesLondon: 1994The fifth impression of a highly entertaining children's cookery book, with each recipe styled after Dahl's own tales. -
1805 Cuisiniere Bourgeoise, Suivie de L'OfficeLyon: 1805An early nineteenth century edition of this French cookery work, presenting an interesting collection of recipes for the bourgeoise. -
1991 Memories with Food at Gipsy HouseLondon: 1991A fine example of the first edition of this collection of anecdotes and recipes authored by Roald Dahl, and his wife Felicity. -
1935 Vingt Plats Qui Donnent la GoutteParis: 1935The first edition of this French work advising on which foods give one gout, illustrated by Andre Giroux. -
1804 The Art of Cookery Made Plain and EasyDublin: 1804A scarce Dublin edition of one of the most popular and reprinted cookery books of all time. -
1949 A Dictionary of GastronomyLondon: [1949]The first edition of Andre Simon's extensive dictionary detailing gastronomical terms. -
1915-37 American Cookery, Formerly the Boston Cooking School MagazineBoston: 1915-37Ten issues of this illustrated American culinary magazine, containing a wide variety of recipes, and articles on food and housekeeping. -
1932 Green's of BrightonBrighton: 1932A very scarce booklet promoting the cake mix company Green's of Brighton, an illustrated collection of both sweet and savoury recipes. -
1938 Larousse GastronomiqueParis: 1938The very scarce first edition of major culinary work 'Larousse Gastronomique', complete in all sixty-eight fascicules in their original paper wraps. -
c1957 Recipes of Specialities From Leoni's Quo Vadis RestaurantLondon: c1958A very scarce pamphlet promoting the popular Quo Vadis restaurant in Soho. -
c1937 Recipes of Specialities From Leoni's Quo Vadis RestaurantLondon: c1937A very scarce pamphlet promoting the popular Quo Vadis restaurant in Soho. -
1950 Receipts and Relishes: Being a Vade Mecum for the Epicure in the British IslesLondon: 1950The first edition of this scarce guide to tradition recipes from the British Isles, illustrated with colour maps. -
1905 The New England Cook Book: The Latest and the Best Methods for Economy and Luxury at HomeBoston: 1905A charming early twentieth century guide to the culinary delights of New England. -
1891 Beeton's Every-Day Cookery and Housekeeping BookLondon: [1891]Mrs. Beeton's popular work detailing housekeeping tips and popular recipes, an illustrated edition complete with colour plates. -
1960 French Provincial CookingLondon: 1960The first edition of this important and influential volume on French cookery by Elizabeth David, illustrated by Juliet Renny. -
1934 Angostura Bitters and Some of its Many UsesTrinidad: 1934A very scarce work promoting Angostura Bitters, a charming volume of recipes detailing the history of the concentrate. -
1730 The Compleat Housewife: or, Accomplish'd Gentlewoman's CompanionLondon: 1730The fourth edition of this incredibly popular cookery book by Eliza Smith, illustrated with six folding plates. -
1926 Bien Manger Pour Bien VivreParis: 1926An interesting French essay on gastronomy and how to eat well to live a good life, by the gastronome Edouard de Pomiane. -
1933 The High Clerc Cookery BookMadras: 1933The fourth edition of this very scarce cookery booked aimed at missionaries and their families living in India. -
1922 Bordeaux et Ses VinsBordeaux: 1922An illustrated edition of the most important comprehensive guide to the wines of Bordeaux ever published.