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From sporting heroes of yesteryear to playing patience. It is all here. How to enjoy yourself without an internet connection.
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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.
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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.
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1934-1936 3vols From the Railway Locomotive Book for Boys of All Ages SeriesLondon: 1934-1936Three brightly illustrated works from the Railway Locomotive Book for Boys of All Ages Series produced by Great Western Railway.
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1928 The "King" of Railway Locomotives: The Book of Britain's Mightiest Passenger LocomotiveLondon: 1928An illustrated work on the "king" of railway locomotives, from the "for boys of all ages" series produced by Great Western Railway.
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1927 'Twixt Rail & Sea: A Book of Docks, Seaports, and Shipping for Boys of All AgesLondon: 1927A scarce work from Great Western Railway for young boys to learn about rail and sea.
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1913-1914 2vol Railway Wonders of the WorldLondon: 1913-1914A smart two volume set of this illustrated work on the important and picturesque railways of the world.
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1865 The Official Illustrated Guide to the Great Eastern Railway (Cambridge Line)London: 1865A very scarce first edition guide to the Cambridge Line of the Great Eastern Railway, by George Measom.
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1876 The Midland Railway: Its Rise and ProgressLondon: 1876A first edition of this illustrated history of the Midland Railway.
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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.
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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.
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1970 Bourne's Great Western Railway: A Reproduction of the History and Description of the Great Western RailwayNewton Abbot: 1970A smart facsimile reprint of this beautifully illustrated locomotive work depicting the Great Western Railway line, originally published in 1846.
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1935-1936 Railway Wonders of the WorldLondon : [1935-1936]The complete two volumes of the 'Railway Wonders of the World', with many beautifully illustrated colour plates.
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1949 A Dictionary of GastronomyLondon: [1949]The first edition of Andre Simon's extensive dictionary detailing gastronomical terms.
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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.
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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.
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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.
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c1957 Recipes of Specialities From Leoni's Quo Vadis RestaurantLondon: c1958A very scarce pamphlet promoting the popular Quo Vadis restaurant in Soho.
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c1937 Recipes of Specialities From Leoni's Quo Vadis RestaurantLondon: c1937A very scarce pamphlet promoting the popular Quo Vadis restaurant in Soho.
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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.
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1912 Kettner's Book of the TableLondon: 1912The second edition of this interesting work on French cuisine and one of the oldest French restaurants in London, Kettner's.
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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.
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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.
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1960 French Provincial CookingLondon: 1960The first edition of this important and influential volume on French cookery by Elizabeth David, illustrated by Juliet Renny.
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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.
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1785 The London Art of CookeryLondon: 1785The scarce third edition of John Farley's popular guide to late eighteenth century London dining.
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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.
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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.
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1933 The High Clerc Cookery BookMadras: 1933The fourth edition of this very scarce cookery booked aimed at missionaries and their families living in India.
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1922 Bordeaux et Ses VinsBordeaux: 1922An illustrated edition of the most important comprehensive guide to the wines of Bordeaux ever published.
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1861 The Cook's Guide and Housekeeper & Butler's AssistantLondon: 1861A very smart example of the scarce first edition of this guide to cookery and household management.
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1853 Modern Cookery, In All Its BranchesLondon: 1853The bestselling recipe book by Eliza Acton, a collection of popular recipes, illustrated with eight plates.
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1933 More Good FoodLondon: 1933The first edition of this delightful 1933 cookery work from Ambrose Heath.
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1934 Good Food: Month by Month RecipesLondon: 1934The second impression of Ambrose Heath's popular 1930s cookery book, in the scarce original dust wrapper.
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1841 A New System of Domestic CookeryLondon: 1841Maria Rundell's hugely successful recipe book, an illustrated edition of this immensely popular work.
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1799 The Experienced English HousekeeperLondon: 1799The important cookery work of Elizabeth Raffald, an illustrated collection of recipes, including the first known wedding cake covered in marzipan.
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Signed1938 Calendrier Gastronomique Histoires de Cuisine et Cuisine de l'HistoireLondres; [London]: 1938A limited edition French cookery work written by the Maitre-Chef of the Langham Hotel, signed by the author.