Search Results: Cookbooks from Charles Agvent

London: Maggs Bros. Ltd., 1937. First Edition. Softcover. Covers a little soiled. Very Good. Pictorial wraps (7" x 9-1/2"); more than 200 pages including Language, Subject, and Author indexes. Illustrated.

(London): Holland Press, (1981). Reprint. Hardcover. Near Fine in a Near Fine dustwrapper. Hardcover; xvi, 718 pages. Limited edition facsimile reprint of the original 1939 edition of this absolutely essential cookery bibliography. Limited to 500 copies, this copy not numbered. Illustrated with text engravings.

Worcester, MA & New York: American Antiquarian Society & Corner Books, 1972. Reprint. Hardcover. Near Fine. Green cloth; xii, 132 pages including index. Preface To The Third Edition by Mark McCorison.

Boston & New York: Munroe and Francis; Charles S. Francis, 1828. Second Edition. Hardcover. A Fine example of this scarce title. Duodecimo (4-1/4" x 6-3/4") bound in contemporary calf, recently and neatly rebacked; 180 pages. A rare example of the FIRST COMMERCIALLY PUBLISHED BOOK WRITTEN BY AN AFRICAN AMERICAN IN THE UNITED STATES and THE FIRST COOKBOOK WRITTEN BY AN AFRICAN-AMERICAN. A guide for house servants to help them to understand the rules of keeping a prominent white household, it includes recipes and advice to black servants on how to properly clean plates, what to wear, what time to arise for work, how to deal with drunk people, how to restore furniture, and how to take care of themselves. More household-management manual than cookbook, Roberts gives suggestions for employers on how to manage domestic help (very unusual for the time), but he was more interested in teaching young black men how to succeed in their work and ensure their advancement. Roberts begins the book: "In order to get… Read More

Reading [UK], 1839. Hardcover. Fairly clean and readable; spine lacking, boards loose but holding. Good. Calf-backed boards, 6-1/2" x 7-3/4". An English Manuscript Recipe book signed on the front pastedown "Mrs Garrard/Friar St./Reading/Berks 39" consisting of 100 pages, mostly not numbered and nearly all of which are filled in with manuscript recipes, with the first two pages being a numbered index, as well as a dozen or so loose pages of recipes in various hands laid in. Included are wines, pies, cakes, etc. Some examples are Pickled Mushroom Sauce, Baked Apple Pudding, Spunge Cake, Walnut Catsup Soy, Oyster Sausages, Siberian Crabs, Ginger Beer, Ginger Wine, etc. Roughly about 150 recipes in all.

Philadelphia: W. Spotswood, R. Campbell, and B. Johnson, 1792. First American Edition. Hardcover. Front free endpaper lacking; early owner name to top of title and the first page of text; light to moderate foxing; one gathering bound upside down; about five leaves trimmed closely, occasionally affecting a word or letter. Binding quite nice with partial splits on both covers which are holding firm. Very Good and quite scarce, especially in this complete, unmutilated condition. Duodecimo (4-1/8" x 6-3/4") bound in contemporary calf leather with gilt rules on the spine and a gilt-lettered red morocco spine label; xiii, xii-xvi, 557, [1-advertisement for Spotswood's books] pages, as issued. Originally issued in London in 1788, this is ONE OF THE EARLIEST COOKBOOKS PRINTED IN AMERICA. The chapters include material on wine and wine making, cordials, brewing, "proper rules to be observed in marketing," "rules for trussing," sauces, baking, broiling, and everything else. Briggs's prefatory remarks are dated… Read More

[New York]: Pequod Press, 1981. First Edition. Wraps. Fine. Printed white wraps with the text on brown paper. One of 100 numbered copies with handset type.