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+44 01225 448831
Cookery
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1909 Il Chianti VinicoloSancasciano val di Pesa: 1909A very scarce Italian work on the production of Chianti wine, a wonderful volume complete with illustrations throughout. -
1905 The Cult of the Chafing DishLondon: 1905A decoratively bound general cookery book by Frank Schloesser, illustrated with decorative headpieces. -
1896 Cassell's New Universal Cookery BookLondon, Paris and Melbourne: 1896A Bayntun-Riviere bound late Victorian cookery book, illustrated with twelve colour plates. Remarkably smart for a cookery book. -
c1949 Mrs. Beeton's Household ManagementLondon and Melbourne: c1949A brightly illustrated mid twentieth century edition of Isabella Beeton's renowned Victorian era recipe book. -
1925 The Physiology of TasteLondon: 1925A deluxe limited edition of Brillat-Savarin's famous work on gastronomy, issued in occasion of the first centenary from its publication. -
1925 Modeko, Modern Decorative Art in ConfectioneryNordhausen: 1925A delightful work celebrating confectionery art. Complete with recipes, instructions and tools for making these delicious desserts. -
2011 Fit for a "FID"Not Stated : 2011A lovely copy of this amusing cookery book for travellers and explorers, inscribed by the United Kingdom Antarctic Heritage Trust to Kenn Back. -
Signed
1888 L'Economie CulinaireGand [Ghent]: 1888A very scarce signed French language cookery book, with illustrations. -
1923 Mrs Beeton's Household ManagementLondon and Melbourne: 1923A new edition of Mrs. Beeton's celebrated cookery and household work, illustrated with thirty-two colour plates. -
1986 Something in the Cellar...London: 1986A lovely first impression of Ronald Searle's celebration of wine through history and culture. -
1973 The Subtle Alchemist a Book of WineLondon: 1973A superb copy of George Rainbird's expanded history and compendium of wine, comically illustrated throughout by Ronald Searle. -
1885 Le Bresil et Java Rapport sur La Culture du Cafe en Amerique, Asie et AfriqueLa Haye: 1883A very scarce copy of this report on the coffee culture. -
1822 Taschenbuch zum Geselligen VergnugenLeipzig: 1822A beautifully illustrated German guide to social entertainment. -
1748 The Art of Cookery Made Plain and EasyLondon: c1748The scarce third edition of this important and immensely popular cookery book by Hannah Glasse. -
c1769 The Complete English CookLondon: c1769A rare and complete recipe book by Catharine Brooks, the second edition signed by the author. -
1839 Dictionnaire Général De La Cuisine FrançaiseParis: 1839The first edition of this general dictionary of early French cuisine, in the original French. -
1824 The New Whole Art of ConfectionaryBlackburn : 1824A scarce cookery pamphlet by S. W. Stavely, comprised of various different confectionary recipes. -
1945 A Concise Encyclopaedia of GastronomyLondon: 1945A fourth impression of this gastronomical encyclopaedia edited by André L. Simon, this volume regarding fish, internally bright and clean. -
c1890 The Encyclopaedia of Practical CookeryLondon: c1890A handsomely bound set of this practical encyclopaedia of cookery, beautifully illustrated with colour and folding demonstrative plates. -
1823 The Art of Invigorating and Prolonging LifeLondon: 1823The fourth edition of this charming cookery book promoting a healthy lifestyle by William Kitchiner. -
1824 The Complete Economical Cookery and Frugal HousewifeNot Stated : 1824An early edition of Mrs Holland's notable recipe book, with many hints for techniques on baking, brewing, cooking, and more. Illustrated. -
Signed
1930 The Savoy Cocktail BookLondon: 1930A signed, first edition of this iconic and definitive cocktail recipe book. -
1830 Modern Domestic Cookery; and Useful Receipt BookLondon: 1830An illustrated edition of this popular Georgian period guide to cookery and household management. -
c1929 2Vol Physiologie du GoutParis: c1929A two volume work, in the original French, discussing the science of the enjoyment of food. -
1815 The French CookLondon: 1815A very scarce early edition of this important work, introducing much elaborate French cuisine to early nineteenth century English nobility. -
c1893 Warne's Model Cookery With Complete Instructions in Household ManagementLondon: c1893A new edition of Mary Jewry's important Victorian cookery work, a conclusive collection of the popular recipes of the day, highlighted with colour plates. -
1756 La Cuisiniere Bourgeoise, Suivie de l'OfficeAmsterdam: 1756A scarce very early edition of this French cookery work, an interesting collection of recipes for the bourgeoise. -
1827 The Art of French CookeryLondon: 1827A very scarce English translation of the classic of French gastronomic literature. By an important restauranteur who at one point served as the personal chef of King Louis XVIII. -
1930 Recettes du Cuisine PratiqueParis: 1930A French work discussing practical cuisine, illustrated with detailed in-text engravings throughout. -
1844 The Useful Arts Employed in the Production of FoodLondon: 1844A scarce first edition treatise on the production of food in Victorian England, a fascinating work that shows the impact of the Industrial Revolution. -
1854 Table Traits With Something on ThemLondon: 1854The second edition of Doctor John Doran's insightful look at the table of Victorian households. -
1779 La Cuisiniere BourgeoiseParis: 1779An excellently preserved two volume French cookbook from the second half of the eighteenth century, published anonymously by the elusive 'Menon'. -
1810 Domestic Management; or, the Healthful Cookery-BookLondon: 1810A scarce first edition cookery and dietician work by Annabella Plumtree, a lovely copy of this sought after work. -
c1880 The Book of Household ManagementLondon: c1880A splendid and smart copy of Mrs. Beeton's renowned Book of Household Management, complete with delightful and bright coloured illustrations. -
1884 Le Livre de CuisineParis: 1884Jules Gouffe's important culinary work, here in its sixth edition in the original French. In a handsome signed half morocco binding, with slipcase. -
1893 Cakes and Confections a la ModeLondon: 1893A third edition of this sweet-toothed cookery work written by Mrs. de Salis.