Search Results: Food & Wine from Ariadne Books

London: Michael Joseph, 1954. First edition, 1954. Hardback. 288pp. Original cream buckram with gilt-titled green leather label to spine. Top edge tinted green. No jacket. Alice Babette Toklas (1877 - 1967) was the life partner of the writer Gertrude Stein. The cook book includes anecdotes about their many well-known friends and the recipes celebrate their time in Paris. This English first edition includes the famous recipe for "Hashich Fudge" from the Surrealist artist Brian Gysin. Toklas suggests that the recipe "might provide an entertaining refreshment for a Ladies' Bridge Club". This recipe was removed from the American and later editions. Provenance: From the library of John Arlott (1914 - 19991). English journalist, author, cricket commentator, poet and wine connoisseur. Black & white illustrations by Sir Francis Rose. Book in very good condition. A few very minor marks to boards. Half title browned, otherwise clean and bright. Foremargins of pages 15 -18 a little chipped. Read More

London: W & R Chambers Ltd, 1905. Hardback. 4to. viii, 296 pp. Illustrated green cloth binding with gilt and coloured decoration. No jacket. Quite early illustration work by Mabel Lucie Atwell, with cover art, decorated endpapers, title page, four plates (including frontis) and in-text illustrations. The book contains workable recipes and is written with a certain degree of whimsy. An entertaining piece of social history.<br /><br /> Book in very good condition. Boards a little rubbed and lightly soiled. Spine somewhat faded but in sound condition. The book has a feeling of having been well looked after. It is generally unmarked but has some very minor foxing throughout.

South Ronaldsay, Orkney: Posthouse Publishing, 2017. First published in 2015 by Lovely Moon Publishing, this is a second edition from 2017. Soft cover. vi, 250pp. No jacket - as issued. Written by Ted Bruning, who has been a journalist to the drinks indutry for nearly 40 years. A great self-help book for anyone considering a commercial venture in the expanding world of craft distilling. the book includes sections on the equipment and skills needed, calculating finances, finding appropriate premises, understanding HMRC requirements and formulating and marketing your own brand of top-quality spirits and liqueurs. Book in near fine condition with an unread feel.

London: Grub Street, 1999. Hardback. Fine/Very Good. Grub Street, London, 1999. Revised edition. Book condition: near fine and with an unread feel. Dust jacket condition: very good. Unclipped and with only the slightest shelf wear. Essential reading for would-be olive oil aficionados. Little has really changed in the production of fine quality extra virgin olive oil since ancient times but enough has changed in its place in the world market and its position as a gourmet ingredient to make a new edition of this much cherished and highly acclaimed work necessary. This update makes this one of the best and most accessible books on the subject. Nicely illustrated.

York: Published and sold by the Booksellers, and by T. Wilson and R. Spence, Printers, High Ousegate, York., 1805. This new edition is a reprint of the first edition from 1769. Hardback. vii, 397pp. Portrait frontispiece and 3 fold-out plates. Rebacked in calf leather preserving original contemporary leather binding and original endpapers. The author works her way through soups, fish, game, meats, puddings and desserts before dealing with all manner of preservation techniques including pickling and salting etc. Book in good condition. Rebacked preserving original boards and endpapers. Some areas of wear to boards but still very sound. Bookseller's ticket to rear pastedown. Text block firmly bound. Some light spotting through first thirty or so pages, thereafter the pages are quite clean and bright. Overall, a very legible text block and the three fold-out plates are free of tears. A nice copy and very presentable.

London: Kyle Books, 2023. First edition, first impression. Signed by the author 'Best Wishes!' to the half title page. Hardback. 223pp. Illustrated covers. No jacket as issued. In the Cornish harbour town of Port Isaac where he lives and works, Nathan Outlaw transforms the fishermen's daily catch into delicious meals. This book contains his expert advice on what fish to cook and how to cook it, alongside over 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, everyone can cook delicious fish dishes at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, Nathan Outlaw provides many tasty and inspiring ways to cook seasonal and sustainable fish throughout the year. Nathan Outlaw is a Michelin-starred British seafood chef. He trained with Rick Stein, and has two restaurants and a guest house in Port Isaac,… Read More

London: Kyle Books, 2023. First edition, first impression. Signed by the author 'Best Wishes!' to the half title page. Hardback. 223pp. Illustrated covers. No jacket as issued. In the Cornish harbour town of Port Isaac where he lives and works, Nathan Outlaw transforms the fishermen's daily catch into delicious meals. This book contains his expert advice on what fish to cook and how to cook it, alongside over 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, everyone can cook delicious fish dishes at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, Nathan Outlaw provides many tasty and inspiring ways to cook seasonal and sustainable fish throughout the year. Nathan Outlaw is a Michelin-starred British seafood chef. He trained with Rick Stein, and has two restaurants and a guest house in Port Isaac,… Read More

London: Thomas Boys, 7, Ludgate Hill., 1825. First edition. Hardback. 12mo. [i], ii - xii, [1], 2 - 418pp. Rebacked but retaining contemporary boards. Containing 1,068 recipes, each titled in French with an English translation. The book also includes a Glossary of French terms with some Practical Observations. Although the recipes might not be the most practical for a modern kitchen, the book contains many entertaining remarks, such as: "How often does it fall to the lot of an English wife to have to cater for a husband or other relation, whose delicate appetite cannot relish the usual English routine of roast or boiled, and hashed or minced; indeed, the endless hashes of beef and mutton, with the mince of veal, require a stomach in unimpaired health to be relished three times a week, (as is often requisite, ) for the whole term of life:" or: "The best age for a woman cook is from thirty to forty, there being no domestic employment in which the giddiness of youth is more to be feared,… Read More

London: T. Fisher Unwin, 1911. First edition, 1911. Hardback. 1 - 424, [i - ii], iii - xiii (Classified Catalogue of T. Fisher Unwin's Publications), 1 - 87, [2] (further Publisher's ads). Colour frontispiece (with tissue guard) and 24 other illustrations. Publisher's original blue cloth boards with gilt to upper board and spine. top edge gilt. No jacket. Book in fair condition. Cloth frayed at hinges and some wear to extremities of spine. Corners a little bumped - mostly bottom corners. Spine discoloured. Colour frontispiece almost detached but text block still sound. Toning to end papers and some light sporadic spotting throughout. Pencil notes to rear paste down. A well-used book but still very serviceable with clearly readable text.

London: Gaia, 2022. First edition. Signed by the author. 288pp. Illustrated boards. No jacket (as issued). Kate Humble offers a selection of her favourite recipes accompanied by seasonal narratives and seductive photographs. Entertaining and practical. Book as new and unread. "Signed by the author" sticker to front.

London: J. Stratford, No. 112, Holborn Hill., 1805. Hardback. 8vo. 448pp. plus Index at rear. Engraved frontispiece plus engraved illustrations, two of which are fold-outs. Contemporary leather. An abundance of recipes covering soups, poultry, game, meats and fish, followed by puddings and pies, fritters, tarts, cheesecakes, cakes and confectionary, creams, preserving, brewing and a section on carving etc. There are also pages detailing other matters such as table setting and kitchen management etc. Very good condition. Boards generally a little rubbed with some wear around the edges. Extremities of spine worn. Very sound binding. A little toning to some page edges - mostly endpapers and prelims. Very little spotting. Occasional light crease to a few pages. A few pages misnumbered but the collation is complete and correct.

London: Printed for A. K. Newman & Co, Leadenhall Street., 1828. Sixth edition, 1828. (first published 1817). Hardback. 12mo. 286pp (lacking final leaf pp287/288). Quarter leather binding. Rebacked with original marbled boards and spine laid on. New title panel in contrasting leather with gilt. Frontispiece engraving of a kitchen. Scroll-work and engraving to false title page. 4 engraved plates. Sections on the art of trussing and carving, preparing soups, gravies, sauces and made dishes, potting, pickling etc, pastry and confectionary, a complete family physician, instructions to servants for the best method of performing their duties, the art of making British wines, brewing, baking etc. Fair condition. Boards generally rubbed with wear to corners and edges. Reinforcement to edges of page 37. Lacking final leaf (includes last page of index). Spotting/toning to frontispiece and false title page. Sporadic spotting throughout. (Bitting, San Francisco, 1939. p211).

London: Pyramid Books, 1989. Hardback. Good/Good. Pyramid Books, London, 1989. Book condition: good. Very little evident wear, a little chipping to a couple of small areas of the grey border to the front and rear boards and some very light soiling. Text black edge has a little spotting/dust staining to top edge and fore edge. Paper very faintly tanned around the edges.Internally the book is very clean and the binding sound. Dust jacket condition: good. Unclipped and with a little light shelf wear around the edges and to the head & tail of the spine. Two small closed tears (each approx 2cms) - one to the foot of the front cover and the other to the rear fold at its lower edge. Some very light soiling here and there. One of France's most renowned chefs, Paul Bocuse provides a selection of almost 70 recipes based on simple cookery using the freshest of ingredients. The book has six main chapters covering fish and shellfish, meat, poultry and game, vegetables, desserts, and cakes and baking.… Read More

London: John Murray, 1840. Hardback. pp. liv, 571. Black & white engravings. Sympathetically rebound in linen conserving original spine. Full of helpful observations on household management and sections on cookery for the poor and directions to servants. One of the most popular cookbooks during the first half of the nineteenth century. Book in very good condition. End papers lightly soiled. Book seller's ticket to front pastedown. Some toning and spotting to paper - mostly affecting the introductory section. Light sporadic spotting and occasional mark. A few pages 'dog-eared' and some light pencil marks here and there. The text block is still very sound and perfectly readable and the contents are often highly entertaining. Overall, a very good copy.

Edinburgh: Printed for the Author and sold at her house, Miln's Square, Opposite the Tron Church., 1820. The Seventh Edition, Enlarged and Improved. (First published 1791). Hardback. 8vo. xii, 312pp. Two plates at front. Rebacked in modern brown leather with contrasting red and black panels to spine with gilt. Red silk page marker. New endpapers. No jacket. Divided into the three parts:- Cookery, Pastry and Confectionery. Book in very good condition. Text block sound and clean with just an occasional small mark. Some light creasing to a few page corners. (Bitting, San Francisco, 1939, p166).

San Francisco: Chronicle Books, 2000. Hardback. 206pp. Dust jacket in a protective sleeve. The celebrated chef Joyce Goldstein uncovers the culinary history of the Diaspora, tracing through ingredients and culinary techniques how the Separdic Jews adapted the cuisines of their new homelands. Drawing on the rich cultural and gastronomic heritages of Spain, Portugal, Italy, Greece and Turkey, Goldstein has amassed an impressive array of recipes and historical information. The fusion of cultures is evident in the inventiveness of the dishes ranging from Poached Fish with Walnut Sauce and Eggplant Rolls with Tomato Sauce to Roast Chicken with Apples and Pomegranate and Saffron Rice Pudding. This is an evocative book with masses of photographs and lively folkloric motifs. A beautiful voyage into culinary history as well as a compilation of superbly satisfying dishes. Book in very good condition with no evidence of use in the kitchen. Very faint toning to page edges and a few tiny marks to upper edges of… Read More

London: Michael Joseph, 1997. First edition of this anthology. Hardback. Fine/Very Good. Michael Joseph, London, 1997. Book condition: Near fine. Dust jacket: very good. Slight wear and soiling with a small closed tear to lower edge of front. Unclipped. An anthology from Elizabeth David's nine books. Many of the pieces were chosen by her family and friends and by the chefs and writers she inspired, and several of them have explained their choice, sharing private anecdotes or revealing other special reasons for remembering an article or recipe. Jill Norman is Elizabeth David's literary trustee. Quite a heavy book but no extra shipping costs to UK destinations.

London: Lorenz Books, 2006. Hardback. Very good/Good. Lorenz Books, London, 2006. Book condition: very good with hardly any sign of use. Binding sound and the book is very clean/unmarked internally with an almost unread 'feel'. Dust jacket condition: good. Unclipped and with only very minor shelf wear and some very slight creasing to the edges. An indispensable, fully illustrated reference to the cheeses of the world, with expert descriptions of the colour, taste, texture and background of each one. Over 100 classic and contemporary recipes from international cuisine.