Husband cooking as dubious diners wait, art by Constantin Alajalov. 10.5 x 13.5", very good. PLEASE NOTE: The image shown is a scan of the actual product you are purchasing. What you see is what you get. The sheet may have some imperfections beyond the cropped area shown. You are buying THIS PAGE ONLY- not the entire magazine. Your order will be placed carefully between stiff paper and an acetate overlay, then packed in a rigid cardboard sleeve to prevent bending.

Hardcover. NY, Frederick A. Stokes, 1st, 1888, Hardcover, one in a series of small and useful cookbooks written by Murrey, veteran of the Continental Hotel in Philadelphia, Astor House in New York, etc. Illustrated boards with green cloth spine, 86 pages. Color illustration on front cover is heavily faded, edges worn. Interior clean, very good. The author dedicates the book to the inventor of the Sheldon Close-op Gas-Stove. Scarce book.

Hardcover. NY, Guild Hall/NY Times, 1st, 1978, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. Great American artists of the 60's and 70's on the East End of LI giving up their secret recipes including photo of and artwork by them for Guild Hall of East Hampton. How about Lee Krasner's Hominy Puffs with Crabmeat, Robert Gwathmey's Egg Canape, Robert Dash's Hampton Greens, Greengages a la Warhol, Jack Lenor Larsen's Lemon Squares. the unforgettable Koo-Sauce by Willem de Kooning. 210 pages, art and photos in b&w, an unbelievable potpourri of American artists and their palate. Clean copy.

Softcover. NY, Farrar, Straus and Giroux, 1986, Book: Very Good, Dust Jacket: None, Softcover, 280 pages. This entertaining and social history of women and cooking at the turn of the 20th century is laced with sly humor and lucid insight. The author uncovers our ancestors' widespread obsession with food, and tells readers why we think as we do about food today. The most memorable of the culinary movers was Fannie Farmer, whose cookbook was published in a modest 3000-copy edition in 1896. Stories about Farmer and other domestic scientists of the period add strong appeal to Shapiro's report. So do the parallels between early feminists and today's advocates of equal rights. Name on front fly leaf, otherwise clean.

Softcover. Minneapolis, Pillsbury Mills Inc,, 1954, Book: Very Good, Dust Jacket: None, Softcover, 96 pages, plus covers. Pictorial wrappers, Illustrations (some in color). "Ann Pillsbury" was a leading home economist who wrote this first edition of this book in 1946 to share the idea that baking is fun! And, just like Betty Crocker, Ann Pillsbury was totally made up. Contains cherished recipes from 100 kitchens in America. Cover photo of Art Linkletter with Mrs. Bernard Kanago of Webster, S.D., the 1953 award winner. Clean copy.

Hardcover. NY, Phaidon Press, 1st, 2007, Book: Very Good, Dust Jacket: None, Hardcover in pictorial padded boards, 367 pages. The author belongs to the third generation of a family of pork devotees. The grandson of a village butcher on the Ardeche plateau in France, where they take their pork very seriously, Stephane is owner of VILLA 9 TROIS in Montreuil, near Paris, a highly-regarded restaurant that specializes in pork. Color photographs by Marie-Pierre Morel, illustrations by Jose Reis de Matos. Clean copy.

Hardcover. Urbana IL, AOCS Press , 3rd pr., 2007, Book: Very Good, Dust Jacket: None, Hardcover, glossy pictorial boards, 490 pages, b&w illustrations. Includes summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry: Provides insights to the challenges of bleaching very green oils./ Includes new deodorizer designs and performance measures./ Offers insights on frying oil quality management./ Simple and easy-to-read language. Clean, bright copy, no markings.

Hardcover. Berkeley, Ten Speed Press, 1st, 2010, Book: Very Good, Dust Jacket: Very Good, Hardcover, 278 pages. Lovely photographs, tempting recipes. Lebovitz is known for creating desserts with bold, high-impact flavor, not fussy complicated presentations.

Hardcover. The Siamanto Press, Reprint, 2006, Book: Very Good, Dust Jacket: Very Good, 438 pages. Hardcover. B/w illustrations throughout. Purple endpapers. Dust jacket unclipped, excellent. Black cover boards, white title on spine. Very good condition, just one small spot on bottom edge. Pages clean, binding tight, spine straight.

Hardcover. NY, The Modern Library, 1st, 2004, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, price-clipped dust jacket. 344 pages. Food articles collected from Gourmet Magazine, dispatched from Paris over the last 60 years and published together in print for the first time. Clean copy.

Softcover. New York , Royal Baking Powder Co., 1st, 1902, Book: Very Good, Dust Jacket: None, 44 pages, color lithographed wrappers, bright and clean.

Hardcover. NY, Simon Element, 1st, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 256 pages, color plates. Salt Hank's love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of Die-Hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank's gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more. Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips because Salt Hank wouldn't be Salt Hank without decadent sauces; plenty of recipes for pickles; and of course, sandwiches...a lot of sandwiches. Clean, bright copy.

Softcover. Boston, Dr. Earl S. Sloan, 1901, Book: Very Good, Dust Jacket: None, Softcover, stapled pamphlet, 48 pages. Small octavo. Illustrated wraps with silly rebus to front. Illustrations. . Binding sound and pages unmarked. Title page features a black and white image of Dr. Sloan (Formerly of St. Louis, MO)Includes recipes for Bread, Desserts, invalid recipes, candy, pickles and catsup, soup, jelly, meats, fish.Booklet features promotion for Sloan Medicines, including Sloan's Rubber Neck Liniment, Sloan's Liniment, Sloan's Sure Colic Cure For Horses, Sloan's Pink Eye Distemper and Fever Cure For Horses. Includes medical advice, testimonials from satisfied patients, 1900 Census Information, useful information, household hints.

Hardcover. NY, Morrow, 1st, 1999, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright dust jacket. 273 pages, color and b&w illustrations. Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here. And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends.

Softcover. Chicago, Price Baking Powder Co., 1892, Book: Very Good, Dust Jacket: None, 64 pages, illustrated wrappers in 3-colors. Light soil to covers otherwise very good. Small hole in top corner with string loop.

Softcover. NY, Vintage, 1st pbk, 2008, Book: Very Good, Dust Jacket: None, Softcover, pages. That Sweet Enemy brings both British wit (Robert Tombs is a British historian) and French panache (Isabelle Tombs is a French historian) to bear on three centuries of the history of Britain and France. From Waterloo to Chirac's slandering of British cooking, the authors chart this cross-channel entanglement and the unparalleled breadth of cultural, economic, and political influence it has wrought on both sides, illuminating the complex and sometimes contradictory aspects of this relationship--rivalry, enmity, and misapprehension mixed with envy, admiration, and genuine affection--and the myriad ways it has shaped the modern world. Clean copy.

Hardcover. NY, Doubleday & Company, reprint, 1969, Book: Very Good, Dust Jacket: None, Hardcover, two tone cloth covers with red lettering on spine., 308 pages. A clean, tight copy. No dust jacket.

Hardcover. Boston, Little, Brown and Company, 1st, 1974, Book: Very Good, Dust Jacket: Good, Hardcover in a lightly worn, price-clipped dust jacket, white cloth covers with gilt design, 177 pages. B&w illustrations by Demi Hitz. Stated First Edition. INSCRIBED BY TRANSLATOR FRANCIS CARPENTER on the front fly leaf. The 1st complete translation of thousand year old classic work. Includes biography of Lu Yu. Embellished by Demi Hitz's illustrations. Includes ritual of preparation, ingredients, environment Chinese tea ceremony. Light chipping, small tape repairs to rear of dust jacket. Clean copy.

Softcover. Jersey Central Power & Light Co., 3rd pr., 1940, Book: Very Good, Dust Jacket: None, Softcover, stapled wraps, 37 pages. Clean copy.

Hardcover. NY, Hyperion, 1st, 2006, Book: Very Good, Dust Jacket: Very Good, Hardcover, 383 pages. If you are into chocolate in any way, this highly regarded book is a "must have". There are loads of chocolate-centric recipes, written with the help of food writers, Ann Krueger Spivack and Susie Heller, and with contributions from many of the food elite: Michael Chiarello, Joanne Weir, Jacques Pepin, Alice Medrich, Nancy Oakes, Rick Bayliss, Elizabeth Falkner, David Lebovitz, Thomas Keller and so on. But this is more than a cookbook; it tells the story of chocolate and of the company, Scharffen Berger Chocolate Maker, founded by John Scharffenberger and the late Dr Robert Steinberg. And it contains anecdotes on the Legends and Lore of chocolate. All illustrated with great photography.

Hardcover. NY, Simon and Schuster, 5th pr., 1949, Book: Very Good, Dust Jacket: Good, A Complete Guide to Fine Cooking for Beginner and Expert, Containing 1217 Recipes and Over 400 Color Pictures. Hardcover in a lightly worn dust jacket that opens up to a color poster illustrated by the Provensens, unclipped with $5.00 price. Brown cloth boards with green lettering along spine, color illustration on front cover. No date on title page, 5th printing stated on copyright page. This is Beard's fourth -- but his first "general" cook book. 322 pages with 2-color and full color illustrations throughout by Alice and Martin Provensen. Gutters cracked (front partially), minor wear and chipping to dust jacket. No markings.

Hardcover. Middlebury VT, Vermont Folklife Center, 1st, 2003, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. In rural Quebec in the 1830s, Jenny is hired to help a family by cooking and cleaning after her predecessor, the beloved Emily, has died, but Jenny is mysteriously prevented from completing one of her chores. Color illustrations by Lydia Dabcovich.

Hardcover. Middlebury VT, Vermont Folklife Center, 1st, 2003, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. In rural Quebec in the 1830s, Jenny is hired to help a family by cooking and cleaning after her predecessor, the beloved Emily, has died, but Jenny is mysteriously prevented from completing one of her chores. Color illustrations by Lydia Dabcovich.

Hardcover. NY, W. W. Norton , 1st, 2000, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. After the Second World War, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties were synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by travelling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food. Clean copy.