Softcover. Lowell MA, C.I. Hood and Co., 1st, 1888, Book: Very Good, Dust Jacket: None, 32 pages, wrappers printed in yellow and blue. Lots of Hoods ads for their medicinal pills interspersed throughout. NOTE: this booklet has 32 pages as opposed to others listing 16 pages from 1888.

Softcover. Providence RI, Rumford Chemical Works, n.d., Book: Very Good, Dust Jacket: None, 36 pages, small stapled booklet featuring recipes for all kinds of cakes, muffins, biscuits, puddings, etc. using Horsford's Baking Powder. Small punched hole in top corner with small red ribbon through it. Otherwise, clean, very good. No date, appears to be early 1900s.

Hardcover. Ryland Peters & Small, 1st, 2011, Book: Very Good, Dust Jacket: Very Good, Hardcover, 175 pages. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes--in more than 60 easy-to-follow recipes.

Hardcover. NY, Warner Books, 1st, 2006, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. The saucy and often humorous memoir of New York magazine food critic Gael Greene. From the glamorous restaurants of Manhattan to the culinary shrines of France, Greene's fierce wit and sensuous prose reveal the humor, obsession, and insatiable desires behind fine dining. Greene's love for life and food shine through in the pages of this book. From her midwestern roots to her position as a powerful critic for one of New York's most respected magazines, Greene brings readers on a quest to satisfy an insatiable hunger. 368 pages, b&w photos. Clean copy.

Hardcover. NY, Clarkson Potter, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 287 pages, color plates. 120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics youll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she is an Italian American home cook. Her moms heritage was Sicilian and her dads people were from Bari; she pledged allegiance to her fathers marinara on weekdays and to her moms on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. Clean, bright copy.

Hardcover. NY, Gourmet , 1st, 1958, Hardcover, cream colored buckram with Italian crest to front and spine; gilt title to spine. 593 pages with b&w photographs and illustrations by the author. SIGNED BY CHAMBERLAIN on the front fly leaf. Recipes translated from the Italian and adapted by Narcissa Chamberlain. Samuel V. Chamberlain (1895-1975) was an author, illustrator, photographer and artist who occasionally wrote under the pseudonym Phineas Beck. His works include books on historical architecture, interiors, fashion illustration, and cookbooks. White cloth covers soiled, Interior clean.

Softcover. Philadelphia, University of Pennsylvania Press, 1st, 2001, Book: Very Good, Dust Jacket: None, Softcover, 286 pages. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society. Clean, bright copy.

Softcover. New Orleans LA, Hope Publications, 1st, Book: Very Good, Dust Jacket: None, Softcover, stapled wrappers, 80 pages, b&w illustrations. Original recipes of many Louisiana hostesses and famous New Orleans restaurants. Clean copy.

Softcover. Lincoln NE, Tea Table Mills, 1945, Book: Very Good, Dust Jacket: None, Softcover brochure, 80 pages, color illustrations. A cookbook using macaroni as the main ingredients. "The magic of macaroni in its endless combinations with all kinds of food." Discusses soups; meats; fish, seafoods & poultry; sauces; meatless main dishes; vegetable recipes; salads and desserts; cooking for the crowd. Clean, bright copy.

Hardcover. New York, Little, Brown and Company, 1st Edition, 2003, Book: Near Fine, Dust Jacket: Near Fine, 276 pages. Hardcover. Color and b/w illustrations throughout. Decorated endpapers and cover boards. Dust jacket unclipped, excellent. Binding tight. Spine straight. Pages and edges clean and bright. Like new, in beautiful condition. A fitting celebration of the vision and allure of Mast Brothers Chocolate, the choice of the world's great chefs.

Hardcover. NY, Knopf, reprint, 1971, Book: Very Good, Dust Jacket: None, Hardcover, white, red & blue decorative cloth covers, no dust jacket. Clean copy. The bible of French cooking for the American chef.

Hardcover. NY, Knopf, 1st, 1970, Book: Very Good, Dust Jacket: None, Hardcover, white, red & blue decorative cloth covers, no dust jacket. First Edition stated on copyright page. Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process;" they themselves continued, during the years since the publication of the now~celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France ~ cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories ~ of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Clean copy.

Hardcover. London, Bloomsbury Publishing, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial cloth, 301 pages, color illustrations. Across the Mediterranean, one delicious cuisine gives way to the next. From Spain and Italy, through Greece and Turkey and down to North Africa, the region is rich with deeply delicious food. In Mediterra, renowned chef and author Ben Tish gives the tour of a lifetime. With seven-spice falafel from Lebanon, pork belly gyros from Greece, classic tiramisu from Italy, and grilled smoky sardines from Crete, the full flavors of the region are on glorious display for recipes that work across diets and seasons. Clean, bright copy.

Hardcover. Boston, Estes and Lauriat, 1894, Book: Very Good, Dust Jacket: None, Hardcover, 405 pages, an early edition, originally published in 1893. Illustrated in b&w. Covers with light edgewear, spine darkened, previous owner's name on front fly leaf, otherwise clean. A tight, attractive copy of this vintage cook book.

Softcover. Johnstown NY, Charles B. Knox Gelatine Company, 1939, Book: Very Good, Dust Jacket: None, Softcover. Color wrapper with an illustration on the front cover that shows a woman with a concerned look on her face as she looks at her reading on a scale while a Scottish terrier looks up at her with its forepaws also the scale. Back cover has an illustration of a Knox Sparkling Gelatine box with a cow on it. 4 1/2" x 6." Twenty-two pages, complete. Black and white illustrations, complete. Some of the recipes come with illustrations. Inside of front cover has a table showing the "proper" weight for men and women based on age and height. Pages and covers are very clean and intact. This is a recipe book for desserts that use Knox Gelatine. Clean copy.

Softcover. Johnstown NY, Charles B. Knox Gelatine Company, Book: Very Good, Dust Jacket: None, Softcover brochure, 32 pages. Illustrations, many color, gelatin dishes, laboratory, packages. 7 x 9.5", stapled, folding to 7 x 4.75". Clean copy.

Hardcover. Philadelphia, John E. Potter and co, 1st, 1871, Book: Good, Dust Jacket: None, 416 pages. Hardcover with no dust jacket. Black embossed decoration on front cover with moderate soil and abrasions. Front hinge cracked, with gutter cracks throughout. Covers and spine show fraying and edgewear.

Hardcover. NY, Grove Press, 2nd pr., Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. In this immensely learned and attractive book, Visser gives a chapter to each of the nine ingredients of a simple dinner: corn with salt and butter, chicken with rice, lettuce with olive oil and lemon juice, ice cream. Each of these foods has a "weird, passionate, often savage history of its own," which she relates in spirited prose, rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality. This presents a remarkable amount of information seamlessly and entertainingly. Stated First Edition but lowest in number line is 2. Clean copy.

Hardcover. NY, Bantam Books, 1st, 1990, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. Like new. When her husband, Ben, drags her to the States for a gourmet cooking competition, the nervous and pregnant Ellie Haskell encounters mystery and murder in the American Midwest.

Hardcover. New York, Viking Studio, 1st US, 2007, Book: Very Good, Dust Jacket: Very Good, 483 pages. Hardcover. Illustrated with full color photographs. Light wear. Clean, unmarked pages.

Hardcover. New York, W.W. Norton & Company, 1st Edition, 2020, Book: Very Good, Dust Jacket: None, 352 pages. Hardcover. Color illustrations throughout. Photography by Kristin Teig. Decorative cover boards. Decorated endpapers. In excellent condition. Pages clean. Spine straight. Binding tight.

Hardcover. Philadelphia, Lippincott Company, 1st, 1972, Book: Very Good, Dust Jacket: Very Good, 312 pages, hardcover with dust jacket. SIGNED BY AUTHOR on front flyleaf. A Cape Cod cook book. Light foxing to fore edge copy. Very small tear to dust jacket lower spine. Faint yellowing to rear dust jacket top edge. Decorative staining to top edge copy block. Bright and clean; a tight copy.

Hardcover. Boston, Houghton Mifflin Harcourt, 1st, 2017, Book: Very Good, Dust Jacket: None, Hardcover, illustrated boards, 288 pages illustrated in color. INSCRIBED BY CHANG opposite title page. Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realised no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers Chang was born and has turned into one of Boston's most popular restaurants. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter.

Hardcover. Boston, Houghton Mifflin, 1st, 2001, Book: Very Good, Dust Jacket: Very Good, 590 pages. SIGNED BY CO-AUTHOR MOLLY STEVENS ON HALF TITLE-PAGE. Light wear to edges of dust jacket, else a very nice, tight, clean copy.