Search Results: COOKING from Aardvark Rare Books

Boston, Massachusetts: John W. Luce & Company, 1906. First Edition. Hardcover. Very Good. Will Jenkins. 8vo. Green cloth boards with decoration and lettering stamped to front and spine. Rubbing to extremities and a few smudges to front board. "...195 x 123 mm. [1] [2-14] [15]; 112 leaves. pp. [8] [1] 2-209 [210] [6]. Leaf 15, contains publisher's advertisements; last two leaves, blank..." Table of Contents page, and a number of other pages, still unopened. (Axford P. 24; Cagle and Stafford 605). Chapters include: On Being a Bachelor; The Impecunious Bachelor; Stocking the Cupboard; Bachelor Ettiquette; Carving and Game; Snacks of Sea Food; A Chat on Cheese; Devils & Grills; Bachelor Bonnes Bouchees; Concerning Condiments; Various Variations with Vegetables; A Dissertation on Drinks; What to Pay for Wines and How to Choose them; Correct Wines for All Occasions; Correct Clothes; How a Man May Valet Himself; How to Cleanse Clothing; Handy Hints on Housekeeping;. A remarkably clever, early… Read More

Waseca, Minn: Herter's, Inc, 1974. Fourth edition. Hardcover. Good Only. Octavo, 8.75 in. x 5.5 in., pp. 400. Illustrated with black and white photographs and drawings by the authors. Gold cloth-covered boards with brown title and Herter's insignia to front, and brown title to spine. Bumped corners. Spine lean. Dark smudges to boards. Unmarked interior. Light age-toning to pages. From the introduction of a later edition: " In the lumber camp days and pioneer days the cooks learned from each other and the old world cooks. Each taught the other his country's cooking secrets. Out of the mixing came fine food, prepared as nowhere else in the world. I am putting down some of these recipes that you will not find in cookbooks plus many other historical recipes. Each recipe here is a real cooking secret. I am also publishing for the first time authentic historical recipes of great importance. For your convenience I will start with meats, fish, eggs, soups and sauces, sandwiches, vegetables, the art of… Read More

London, England: Alexander Gardner, 1888. Softcover. Good only. Softcover, 8.2 in. x 5.4 in., pp. 80, [2] (advertising). Light beige paper covers with black title to front. Blue cloth spine. Rubbing to extremities. Soiling to edges and corner wear. Four inch crease to back cover. Front hinge exposed; first few leaves laid in. Fragile. Straight-forward essential and basic recipes for the modern 1880s household.

New York: M. Barrows and Company, Inc, 1947. Stated First Printing. Hardcover. Very Good in Good Only Dustjacket. 8vo. Yellow boards with dark green lettering. Book itself shoes very minor soiling and a few stains, mostly to endpapers.The dustjacket shows past water contact (the pasta boiled over!) and is rippled, but fully there. $2.00 price tag on jacket, while inked through with a single stroke, is fully intact. Remarkably, we could locate one one copy in Worldcat, in the Culinary Institute of America Library, in Hyde Park, New York. "Here is a veritable encyclopaedia of delicious and nourishing dishes to improvethe family table and help the family budget, for macaroni products are as staple as potatoes....Spaghetti with meat balls or with Italian sauce are but the beginning of a story which includes Noodles with Bacon, Baked Macaroni Lunch, Beef Goulash, Macaroni Jambalaya, Chow Mein, Chicken Tetrazzini, Spaghetti with Chicken Livers, Baked Sea Trout Stuffed with Noodles, and for the children's… Read More

Chicago, IL: Frederick J. Drake and Company, 1904. First Edition. Hardcover. Very Good. 16mo, 5.75 in. x 2.75 in., pp. 135, [1] (advertising). Contemporary red cloth on stiff boards with rounded corners. Black title and design of relaxing drinker stamped to front. Red edges. Light fraying to bottom right edge of front board; front board slightly warped. On front cover: "By Leading Bartenders". This vest-pocket bartender's guide in filled with cartoon drawings, clever captions, and good cheer.

Elgin, IL: Brethren Publishing House, 1915. 20th Edition. Hardcover. Very Good Minus. 12mo, 5.5 x 7.75 in., pp. 211, Stated 20th Edition. Green-gray boards with black title and design to front and spine. Rubbing to spine edges shows exposed traces of the cloth underneath. Front hinge shows a little play. Three round red-ink stamps to front endpaper. Final blank eight pages of book are covered with handwritten (pencil) additional dessert recipes. Archival clear-plastic protective cover. from Preface: "This cookbook originated from the Inglenook Magazine ... and is made up of unsolicited recipes contributed entirely by the sisters of the Brethren, of Dunker, church"

Paris: Gustave Barba, 1844. Hardcover. Good Plus. In French: [5] 606 pages. Illustrations for table setting. 1/2 leather over marbled boards, spine title in gilt, octavo. Corners bumped and chafed, some scratches and small scuffs to spine, some spotting and scratches to boards, textblock square, binding sound. Interior foxed. Viart was said to have been chef to both Louis XVI and Napoleon. There were numerous editons of this book which was a major cookbook of its era. Contents include sauces, beef, duck, patisserie, soufles, vegetables, confits, eggs, etc. It also discusses wines and table settings. In French. Note: a preliminary page contains a notice from the publisher that they had brought a successful lawsuit against a piracy of the book, and that all those copies had been confiscated.

New York: Dodge Publishing Company, 1910. First Edition. Paperback. Very Good Plus. Tall paperback (10 in. x 5 in.), decorated card dustjacket, over thinner card covers. Pages with handsome light green borders, handsome font, printed on high quality thick paper. Each page of recipes is immediately followed by a largely blank page, with space to fill in the foillowing information: "When Served.", "Guests", and "Remarks". Minor edgewear to extremities. Small stain to bottom of front panel. A bit of creasing and light staining to rear panel. "The object of this cook-book is to reach the housewife who has personal charge of her kitchen. It is arranged in such a manner that selections may easily be made from the recipes for a small or large menu, for either a luncheon or a dinner...This book is not intended for professional cooks of large catering places, but is written with a view to reach the methodical housewife, who wishes to get the most suitable recipes for her simple luncheons or elaborate dinners."

Washington DC: Government Printing Office, 1910. Good Plus. 16mo, 5.6 in. x 4.25 in., pp. 89. Illustrated with sixteen drawings and photographs. Brown cloth boards with gilt title to front and spine.Rubbing to extremities. Bottom corners lightly nudged. Light age-toning to unmarked interior. Hinge split at p 77/78, but mull holding well. Information, instruction and recipes to nourish a large, hungry crew. Among other needs, the manual offers instructions for making an oven in a dirt bank and an open trench.

North Adams, Massachusetts: Walden & Crawley, printers, 1905. First Edition. Hardcover. Good. Original cloth with small gilt seal of the city of North Adams on the cover. Octavo. General wear to cover, binding tight. 175 pages plus 20 pages of period advertisements. Text clean with some small stains [possibly from cooking] a few pencil marks to margins and light toning. Chapters include: Soups, Fish, Meat, Vegetables, Pies, Puddings, Cake, Cookies, Bread, Pickles, Candy, Luncheons, Invalid Cookery, Miscellaneous, etc.

1864. Hardcover. Good only. 8vo. Brick-red stamped cloth. Cloth binding repaired at joints. Stains and large dog-ear to pp.135/136. Light to moderate foxing to first 25 pages, and last 14 pages. Nine page section on preparing food for invalids. Classic and now very scarce American cook book. Very few copies in worldwide institutions, according to WorldCat.

Chicago, IL: The Hotel Monthly, 1904. Eighth Edition. Leather-bound. Good Only. 16mo, 5.75 in. x 3.5 in., pp. 241, xiii (advertising). Illustrated with frontispiece of author. Flexible burgundy leather covers, with gilt title to front. Rounded board and leaf corners. Rubbing to extremities. Corner repair to bottom corner of front board. Chips to top/bottom of spine. Booksellers sticker over ink stamp on front pastedown. Previous owner's signature (a chef) to front free endpaper. Bookseller's ink stamp to title page. SPine and hinges are tight. On title page: "Eighth edition (revised), comprising two books in one." A pocket sized reference guide for chefs in hotels, clubs and restaurants. Chapters include entrees, garnishes, soups, sauces and others, followed by separate chapters for Breakfast, Lunch and Supper, as well as an index and pronouncing glossary of culinary terms. Many professional tips, recipes, ingredients, miscellaneous food folklore and food remedies.

Aberdeen, Scotland: Aberdeen Journals Limited, 1932. Card Covers. Very Good. Small, staplebound pamphlet, (7 1/4 in. x 4.75 in.) of grey, buckram-covered stiff cardboard. 104 pp. in all (94 pp. of text, and 9 dot-lined pages of notes, of which 8 are yet blank, the first one having handwritten ingredients for "Treacle Scones". A bit of wear to extremities, but quite solidly bound. Recipes for egg jelly, egg flip, mutton pie, gruel, goosberry jam, and more.

Bloomington, Illinois: Charles Apell (Self-Published), 1921. First Edition. Hardcover. Very Good. Octavo. Navy blue boards double ruled in red, with gilt lettering to front board and spine. (8 7/8 in. x 6 3/8 in.). Rubbing to extremities. Solidly bound. Hundreds of tested recipes, and many drawings of machinery. "Knowing the demand there is today for a candy teacher that is practical, reliable and up to date in the manufacture of all the different kinds of candy, chewing gum, ice cream and foiuntain specialties...I am in position to furnish the confectioners with the very latest formulas and methods...After selling my '20th Century Candy Teacher; to most all the leading confectioners of the country, also England, Japan, Australia, Cuba, Canada, Mexico, British Columbia and Africa, I decided to get up a larger and more descriptive book on candy-making, ice-cream-making, chewing gum and soda fountain work, also showing all the very latest machines that are used in the manufacture of my up-to-date… Read More

Cincinnati, Ohio: Proctor and Gamble, 1921. Very early printing. Softcover. Very Good. Small (7 in. x 5 in.) gray softcover, lettered, designed and ruled in gilt-trimmed black. Blue endpapers. Very minor corner rubbing, and evidence of several pages having been corner-folded. Loaded with lovely color illustrations of breads, cakes, completed meals, table setting, etc. Last page advertises Crisco, available in 1, 1.8, 3, 6, 9 lb. weights, "exclusive of the can". Quite nice condition, and like this booksellers, perhaps just a wee bit rough around the edges. Essentially a Crisco advertisement, and you'll get nothing if not open admission of this from the authors, who write: "...The use of Crisco for frying, for shortening, and for cake making has helped solve so many of them ("Whys of Cooking"), that we frankly acknowledge that this book is published to give greater publicity to the exceptional qualities of Crisco and to show why successful cooking to-day in hundreds of thousands of homes is linked… Read More

Cincinnati, Ohio: Proctor and Gamble, 1919. Very early printing. Softcover. Very Good. Small (7 in. x 5 in.) gray softcover, lettered, designed and ruled in gilt-trimmed black. Blue endpapers. Minor thumbing. Creasing to rear endpaper. Loaded with lovely color illustrations of breads, cakes, completed meals, table setting, etc. Last page advertises Crisco, available in 1, 1.8, 3, 6, 9 lb. weights, "exclusive of the can". Front hinge slightly separating, but holding. Essentially a Crisco advertisement, and you'll get nothing if not open admission of this from the authors, who write: "...The use of Crisco for frying, for shortening, and for cake making has helped solve so many of them ("Whys of Cooking"), that we frankly acknowledge that this book is published to give greater publicity to the exceptional qualities of Crisco and to show why successful cooking to-day in hundreds of thousands of homes is linked quite naturally with thoughts of this perfected cooking product." But that said, the format… Read More