Search Results: Food and Wine from AARDWOLF Fine Books

Harper Collins Publishers, NY, 1991; First Edition; large 8vo, 286 pages; illustrated. A treasure trove of delicious American recipes from the fifties and sixties, with informative and witty text by celebrated food writers Jane and Michael Stern. Fine, in a Fine dust jacket. Clean, crisp, bright, and sharp.

The Carnation Co., Milwaukee, 1937; First Edition; 8vo, 93 pages plus a complete index at the back. Hundreds of wholesome and delicious recipes from the kitchens of Mary Blake of the Carnation Milk Company. Promotional letter on Carnation Co. letterhead laid-in, urging the recipient to "give Carnation Irradiated Milk a try." Irradiation was the process by which the milk was subjected to ultraviolet light in order to produce additional Vitamin D. Very Good Plus, clean and bright, with no ownership signatures or any other markings of any kind. Beautifully illustrated with color photographs.

Hobbs, Dorman & Company, Inc., New York, 1966; First Edition; 8vo, 189 pages; Illustrated. Unique collection of the favorite recipes and menus of 45 famous American cartoonists, together with personal biographies and special cartoons from each, drawn especially for the book. Produced by the Newspaper Comics Council, included here are recipes from Neal Adams (Ben Casey), Milton Caniff (Steve Canyon), Al Capp (Lil’ Abner), Roy Crane (Buzz Sawyer), Tony Di Preta (Joe Palooka), Chester Gould (Dick Tracy), Harold Gray (Little Orphan Annie), Vernon Greene (Bringing Up Father), Johnny Hart (B.C.), Lank Leonard (Mickey Finn), Allen Saunders & Ken Ernst (Mary Worth), Charles Schulz (Peanuts), Al Smith (Mutt & Jeff), Don Truchte (Henry), Al Vermeer (Priscilla’s Pop), Mort Walker (Beetle Bailey), Ferd Johnson (Moon Mullins), and many more, all served up with a liberal portion of wit. Introduction by James Beard. Very Good Plus, in a Very Good dust jacket that has a tiny chip at the uppermost extremity of… Read More

Lyle Stuart, Inc., Secaucus, NJ, 1981; First Edition; quarto, 220 pages. A detailed study of caviar, with entire chapters covering its history, selection, harvesting, processing, storing, shipping, and insuring, plus types and brands of caviar, and 23 pages of recipes. A monumental work, profusely illustrated with beautiful color photography. Hailed as the world’s most authoritative book on the subject. Very Good Plus, with some rubbing of the exterior surface gloss. Clean, crisp, bright and sharp, no ownership signatures or any other markings of any kind.

Chartwell Books, Secaucus, NJ, 1992; First Edition; 4to, 96 pages; illustrated. The definitive book on gingerbread cookery, with traditional gingerbread recipes from around the world -- America, Germany, Sweden, Poland, Great Britain, France, Holland, and South Africa, with easy to use step-by-step instructions for each. Lengthy section on construction gingerbread, with recipes and full instructions for numerous festive edible holiday gingerbread decorations for Christmas, Easter, Halloween, Thanksgiving, Valentine’s Day, Mother’s Day, and Wedding Day, complete with templates. Beautifully illustrated in full color. Five page history of gingerbread at the front. Fine, in Near Fine dust jacket. First American Edition. Clean, crisp, bright, sharp, no ownership signatures or any other markings of any kind.

Campbell Soup Co., Camden, NJ, 1960; no statement of edition (circa 1960); 8vo, 199 pages; illustrated red cloth; white spine titles; recessed comb binding. Hundreds of classic Campbell Soup recipes for everything from soups and salads to desserts, plus suggested menus, weight-watcher’s guide, and complete 10-page index. Includes the original recipes for tomato soup cake and tomato spice cake. Illustrated with eight brilliant full-color photographic plates of featured items. Very Good, 3/8"split at top extremity of the spine panel. Clean, crisp, bright, no ownership signatures or any other markings of any kind.

Harmony Books, NY, 1988; First Edition; 4to, 159 pages. Extensive recipe collection for entertaining groups of from ten to fifty people "with fine food, style, and ease." Seventy-two complete menus with over 150 delicious easy-to-follow recipes, plus plan-ahead strategies, for everything from sit-down dinners to backyard barbecues. Authored by Susan Wyler, caterer and food editor of Food & Wine magazine. Profusely illustrated with enticing color photographs by Jerry Simpson. As New, in an As New dust jacket. A beautiful copy.

Good Humor Ice Cream Company, Los Angeles, 1930; First Edition; 8vo, 22 pages; illustrated. Homemaking and recipe booklet published by Good Humor Ice Cream Company of Los Angeles, whose very name was for decades synonymous with ice cream confections, and whose immaculate white trucks with their signature tinkling chimes were a regular feature of the American summer landscape. Includes tips on hospitality, setting the table, china and glass, linens, table decoration, plus complete recipes and menus for dinners, luncheons, suppers, bridge luncheons, buffets, picnics, and desserts. Photo-illustrated in black & white. Very Good, in heavy card wraps with a beautiful illustration of a 1930 Good Humor Ice Cream truck on the back. Crisp and bright, no ownership signatures or any other markings of any kind. Small stain at left edge of the front cover.

Gourmet,, NY, 1978; First Edition; 4to, 632 pages; blue cloth, white titles and decorations. Gourmet Magazine’s exhaustive gastronomic tour of France, with formidable text by such authorities as Gerald Asher, Naomi Berry, Doone Beal, Lillian Langseth-Christensen, Peter and Fanny Todd Mitchell, Elizabeth Lambert Ortiz, and Joseph Wechsberg. The updated follow-up to "Bouquet de France," published some 26 years earlier. A wealth of detailed information revealing the astonishing variety and texture of the geography, history, and cuisine of France by region, plus 200 pages of enticing recipes for everything from soups to desserts. Profusely and tantalizingly illustrated with color photographs by Ronny Jacques and b&w illustrations by Mario Micossi. Fine condition, no dust jacket. Clean, crisp, bright, and sharp. No ownership signatures or any other markings of any kind. A sparkling copy.

Chartwell Books, Secaucus, NJ, 1978; 4to, 112 pages. Over 100 delicious authentic Greek recipes for everything from appetizers to desserts. Beautifully illustrated with full page color photography by Howard Jones. Fine, in a Fine dust jacket.

New Holland Publishers, Sydney, Australia, 2008; First Edition; quarto, 224 pages; illustrated. Lavish Moroccan cookbook, with sumptuous recipes for meat, poultry, seafood, vegetables, salads, soups, sauces, preserves, dips, dressings, marinades, spices, bread, pastries, tajines, desserts, cakes, and drinks, including Arabic coffee and Moroccan mint tea. Profusely illustrated with beautiful full-page color photographs. Very Good Plus, in a Very Good Plus dust jacket. Clean, crisp, bright, glossy, binding tight, sound, and square, corners sharp. Not price-clipped, no ownership signatures or any other markings of any kind. A sharp and very handsome copy.

Simon and Schuster, NY, 1974; First Edition; 8vo, 193 pages; illustrated. Delicious recipes, both gourmet and simple, from the BBC’s popular Masterpiece Theater television series Upstairs, Downstairs, which featured Bellamy family cook, "Mrs. Bridges." Divided into eight categories making up the Edwardian menu: Stocks and Sauces; Soups; Fish; Game and Poultry; Meat; Vegetables; Desserts, Puddings, and Savouries; and Bread, Cakes, and Pastry. Each category is further divided into elegant "Upstairs" recipes, and the more hearty "Downstairs" fare. Enlivened with substantial personal details about the various members of the Bellamy household, and illustrated with numerous on-set production photos by John Hedgecoe plus 70 drawings picturing Edwardian utensils, methods of serving and carving, etc. Fine, in a Near Fine dust jacket that has not been price-clipped. A very nice copy of a unique and mouthwatering cook book.

Williams Sonoma/Oxmoor House, San Francisco, 2002; First Edition; First Printing; 4to, 256 pages; illustrated. More than 130 of the best American regional recipes from every corner of the country, many with background histories. Profusely illustrated with color photographs by Noel Barnhurst. Edited by Chuck Williams, founder of Williams-Sonoma. Fine, in a Near Fine dust jacket that has a single 1/16" closed edge tear. Clean, crisp, bright, and very sharp.

Raduga Publishers, Moscow, 2001; First Edition; 10 1/2", 288 pages; illustrated. Traditional Russian cook book, with delicious recipes for everything from soup to desserts. Full chapters on Appetizers and Salads; Soups; Meats; Fish; Vegetables and Mushrooms; Cereals; Breads and Puddings; Eggs, Cottage Cheese, and Milk; Kissel and Beverages; Meat Dumplings, Klotskas and Noodles; Pastry; Different Types Of Kvass and Sbiten; and Sauces, Dressings, and Gravies. Beautifully illustrated with colorful Russian folk art. Bound for both American and Russian cooks, with front to back in English and back to front in Russian. Fine, in color illustrated boards. No dust jacket, as issued. A sumptuous book.

Cassell And Company, Ltd., London, 1912; First Edition; tall octavo (9 1/4" x 4 1/4"), 152 pages; red cloth boards; illustrated. Over a thousand recipes, many forgotten, for everything from soup to nuts, plus a wealth of helpful culinary and household hints. Illustrated with photographs and drawings, plus numerous display ads for popular turn of the century kitchen products. Very Good Plus, clean, crisp, bright, corners sharp, binding tight, sound, and square. Small scuff on the front board illustration inset. No chips, no tears, no ownership signatures or any other markings of any kind. A nice copy.

Model Cafe, Anchorage, AK, 1953; Breakfast, Lunch, and Dinner Menus, with prices, for Monday, July 27, 1953, from the old "Model Cafe" on 2nd St. in Anchorage, Alaska. Amongst the items offered are Prime Rib for $2.75, Roast Turkey $2.50, Halibut Cheeks $1.75, Halibut Steak $1.75, and Crab Louie $2.50. Lunch menu printed on paper stock, breakfast and dinner menus on heavy card. Very Good, no chips, tears. or staining. The words "Anchorage Alaska," "Lunch," and "Dinner" are written in the blank margin on the corresponding menus. Rare.

Restaurant Majestic, Acapulco, Mexico, 1954; Dinner menu from Hotel Majestic, Acapulco, for October 10, 1954. Complete dinners with steak or lobster, soup, dessert, and coffee were but twelve pesos, a total of 96¢ at the time. Fine condition. Clean, crisp, and bright.

Hotel Geneve, Mexico City, 1954; Lunch and Dinner menus for Oct. 19th and Oct. 21, 1954 from historic Hotel Geneve in Mexico City’s posh ‘Zona Rosa’. Colorful illustrations of Mexican culinary utensils at left. Astonishing prices by today’s standards. Diners could, for example, feast upon sirloin steak with potatoes and vegetable for 11 pesos (88¢), and top it all off with a dessert of Boston Cream Pie for an additional 3 pesos (24¢). Both menus in Fine condition, clean, crisp, bright, no chips, tears or staining.

Hotel Del Prado, Mexico City, 1950’s; 9 1/2" x 11 3/4" circa 1950 menu from the dining room of historic Hotel del Prado, Mexico City, with beautiful color illustrated cover. Complete menu from hors d’oeuvres to desserts, with prices. New York steak at the time was 20 pesos ($1.60), Duckling Bigarade 24 pesos ($1.92) , and Russian Caviar 40 pesos ($3.20). Built in 1948, the Hotel Del Prado fell victim to the devastating 1985 Mexico City earthquake, and the Hilton Mexico City Reforma now occupies the site. Very Good Plus, clean, crisp, and very bright.

Arnaud’s Restaurant, New Orleans, LA, 1947; Menu for October 11, 1947 from legendary Arnaud’s French Restaurant on Bienville Street in the French Quarter of New Orleans. A La Carte dishes and daily specials, all with eye opening prices by today’s standards: Filet Mignon $2.00, Half a Broiled Lobster $1.00, Shrimp Arnaud, Jackson Soup, Chicken Clemenceau, Asparagus Salad, plus Dessert and Coffee all for $2.25, etc. Fine condition, clean, crisp, bright, no chips, creases or tears. Scarce.