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ACES: THE SONTHEIMER LIBRARY

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JOHN NOTT COOKS DICTIONARY | 1980 facsimile edition, no. 90/200 copies, pub. The Scolar Press, Ilkey, in red full leather binding with gilt tooled spine.

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FRANCATELLI'S MODERN COOK | The Modern Cook; A Practical Guide to the Culinary Art in All Its Branches... by Charles Elme Francatelli, from the ninth London edition, pub. Philadelphia, 1876, cloth binding with gilt embossed lettering

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(5PC) MISC VINTAGE BINDING | Including Fireside Book of Folk Songs, pub. Simon and Schuster (second printing); Black Beauty by Anna Sewell, illustrated by Edwin John Prittie, pub. The John C. Winston Company; L'Etonnante Aventure de la Mission Barsac by Jules Verne, 1924; 20,000 Leagues Under the Sea by Jules Verne, pub. Grosset & Dunlap; and Poe's Best Tales, pub. The Modern Library

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(3PC) BREAD & PASTRY BOOKS | Including Paul Richard's Pastry Book, 1907 second edition; May Byron's Cake Book, pub. Hodder and Stoughton, 1923; and Acton's Bread Book, or The English Bread-Book for Domestic Use... by Eliza Acton, pub. London, 1857

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(7PC) ATHENAEUS, HARVARD PRESS | Athenaeus the Deipnosophists in seven volumes, pub. William Heinemann Ltd and Harvard University Press, c. 1969, cloth bound with tooled spines.

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(4PC) MODERN COOKBOOKS | Contemporary and colorful cookbooks, including Chez Nous by Lydie Marshall; Backyard Bistros, Farmhouse Fare by Jane Sigal; Moosewood Cookbook by Katzen; and Vegetables on the Side by Sallie Y. Williams

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(3PC) BREAD & PASTRY BOOKS | Early bread and pastry cookbooks, including: The Book of Bread by Owen Simmons, F.C.S., n.d., pub. Maclaren & Sons; Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, second edition; and Pastry-Making and Confectionery by Emile Herisse and C. Herman Senn, n.d., pub. Ward, Lock & Co.

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(3PC) LA BONNE CUISINE TURQUE ETC | Including two copies of La Bonne Cuisine Turque - rebound and/or facsimile editions of the 1925 second edition, in illustrated cloth bindings; plus Grand Magasins du Louvre, 1910, Paris

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(6PC) AMERICAN COOKBOOKS | 19th and early 20th century including: The Improved Housewife or Book of Receipts; with Engravings for Marketing and Carving by Mrs. A. L. Webster, 1856, Boston The Dinner Year-Book by Marion Harland, 1878, New York, in an illustrated and gilt tooled binding Home Cookery Third Edition, Collection of Tried Recipes from Many Households selected by the Ladies of the Newton Universalist Church, 1899, Newton, MA Food and Cookery for the Sick and Convalescent by Fannie Merrit Farmer, 1905, Boston, with illustrated binding A copy of the same, revised, with additions, 1917, Boston What to Eat and How to Prepare It by Elizabeth A. Monaghan, 1922, New York

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(4PC) AMERICAN COOKBOOKS | Including: Mrs. Seely's Cook Book: A Manual of French and American Cookery by Mrs. L. Seely, 1908, New York, Grosset & Dunlap, with highly illustrated binding Three copies of The New England Cook Book: The Latest and the Best Methods for Economy and Luxury at Home, 1905, The Chas. E. Brown Publishing Co., including two copies in blue binding and one copy in beige

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(4PC) GOUFFE & OTHER COOK BOOKS | Including: The Cookery Book (Le Livre de Cuisine) by Jules Gouffe, 1869, New Edition, London Two different copies of The Book of Preserves (Le Livre de Conserves) by Jules Gouffe, 1871, London, translated from the French by Alphonse Gouffe The Bakers' ABC: An Encyclopedic Dictionary for Bakers, Confectionres, and Caterers by John Kirkland, 1927

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(6PC) MISC COOKBOOKS | Early cookbooks, including: What Mrs. Fisher Knows About Old Southern Cooking, 1991 reprint by the Sontheimer Foundation, no. 2/110 Oysters And All About Them by John R. Philpots, 1890 parts I & II 1882 edition of The New Cookery Book by Anne Bowman, fifth edition A Book of Salads by Alfred Suzanne and C. Herman Senn, fifth edition 300 Recettes de Cuisine a "La Cornue" by Henri Paul Pellaprat, 1933 And a facisimile edition of John Nott Cooks and Confectioners Dictionary

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(8PC) HOUSEKEEPERS & OTHER COOK BOOKS | Including three copies of Young Housekeeper's Friend by Mrs Cornelius, including 1859, 1868, and 1874; plus: Widdifield's New Cook Book for Practical Receipts for the Housewife, 1856 The New System of Domestic Cookery by A Lady, pub. London, 1868 Vegetarian Cook Book by E. G. Fulton, 1914 Cocoa: All About It by "Historicus", 1892 And Faites Votre Patisserie Vous-Meme by Andree Beaujard, 1921

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(2PC) 19TH C. COOKBOOKS | Including: The Cook and Housewife's Manual by Mistress Margaret Dods, 1849, 9th ed., pub. Oliver & Boyd, Edinburgh The Royal Book of Pastry and Confectionery by Jules Gouffe, pub. London, 1874 ed.

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(7PC) MISC. COOKBOOKS | Antique and vintage French and other cookbooks, including: La Patisserie de Marie-Claire by Jeanne Grillet, editions de l'ami, Lyon Candy-Making at Home by Mary M. Wright, 1915, Philadelphia, the Penn Publishing Company The Art of Pastry Making French & English by Emile Herisse, 1893 Pastry-Making and Confectionery by Hemile Herisse and C. Herman Senn, n.d., Ward, Lock, & Co. Hints on Modern Cakemaking by G. D. Lynn, pub. The British Baker, n.d. My Favourite Recipes for Dainty Dishes, Cakes and Confections, pub. Mawson, Swan, & Morgan, 1896 Bakers Weekly Recipes, compiled by The Technical Department of Bakers Weekly, 1922

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(4PC) MODERN COOKERY ETC. | Including: Modern Cookery, In All its Branches by Eliza Acton, 9th ed., 1849, in brown cloth binding with gilt game-decorated spine A copy of Modern Cookery in tooled cloth binding, carefully revised by Mrs. S. J. Hale, 1860 Mrs. Hale's New Cook Book by Mrs. Sarah J. Hale, 1857, pub. Philadelphia The Household Searchlight Recipe Book, from The Household Magazine, Topeka, 1935

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(8PC) COOKBOOK COLLECTION | Including: The Market Assistant by Thomas F. De Voe, pub. 1867, New York: Hurd and Houghton The Queen of the Kitchen, A Collection of "Old Maryland" Family Receipts for Cooking by Miss Tyson, 1874 The French Chef in Private Ameriacn Families by Xavier Raskin, 1922, ref. Axford p. 170 The Boston Cooking School Cook Book by Fannie Merritt Farmer, 1940 Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Berthe E. Herter, Waseca, c. 1967 A Book of Salads by Alfred Suzanne and C. Herman Senn (The Art of Salad Dressing), n.d. 4th edition What Mrs. Fisher Knows About Old Southern Cooking, facsimile copy from a limited edition, no. 87 of 110, printed by The Sontheimer Foundation

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(8PC) EARLY COOKBOOKS | Including: Liebig Company's Practical Cookery Book, 1893, with illustrated cover How to Cook Onions in a Hundred Different Ways by Georgian Hill, 1867 Buckmaster's Cookery, new edition, n.d., London The Gentle Art of Cookery by Mrs. C.F. Leyel and Miss Olga Hartley, 1929, Chatto and Windus Handy Guide for Pork Butchers by Thomas B. Finney, 1915 Kitchen Essays with Recipes and Their Occasions by Lady Jekyll, 1921-1922 The Art of Curing Meats by a Wholesale Curer of Comestibles, 1864, London: Chapman and Hall A Book of Salads: The Art of Salad Dressing, 1914, new / 3rd edition

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(6PC) THE MODERN BAKER CONFECTIONER & CATERER | John Kirkland, THE GRESHAM PUBLISHING COMPANY THIRTY.FOUR SOUTHAMPTON STREET STRAND LONDON 1909 In six volumes with art deco, decorated green linen bindings

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PRACTICAL GASTRONOMY, 3RD ED. | Practical Gastronomy by C. H. Senn, 1895, 3rd edition, rebound in red leather binding with title "The Art of Cookery, Ancient and Modern" and misspelled author's name "C. H. Sinn"

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(8PC) [LEATHER] LE POT-AU-FEU | 7 matching half leather bound volumes of the periodical, each with multiple years, complete from 1894-1907, plus a similar linen bound index

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[LEATHER] LE POT-AU-FEU | Early french periodicals bound in leather inclidng 1893,1907, 1910-11, and 1912-13

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(16PC) LE POT-AU-FEU | 1893-1914 variously bound in different linens, missing some years, plus an index.

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(5PC) LE CUISINIER MODERNE | Five volumes in fancy gilt tooled leather binding, L. L CUISINIER MODERNE, Qui apprend Ã donner toutes fortes DE REPAS, S, En Gras & en Maigre, d'ane maniÃ¨re plus dÃ©licate que ce qui en a Ã©tÃ© Ã©crit jofqu'a prÃ©fent; DIVISÃ‰ EN CINQ VOLUMES, Avec de nouveaux ModÃ©les de Vaiffelle, & des Def- D 1. D 1 t A Son Alteffe Sereniffime MONSEIGNEUR LE PRINCE 'ORANGE ET DENASSAU,&c. PAR LESIEUR VINCENT LA CHAPELLE, Son Chef de Cuifine, SECONDE EDITION Reude, corrigle E3 augmentee.

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(3PC) FRENCH COOKBOOKS | Late 19th and 20th century bindings, including: Paix Aux Chaumieres, 1976 facsimile edition, full leather binding Paris Demoli by Edouard Fournier, nouvelle edition, 1883, pub. Paris Cuisines d'Ardenne et d'Aveyron by Dedeos, 1928

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(5PC) FRENCH & OTHER COOKBOOKS | Including: Les 1000 Meilleures Recettes de Patisserie Bourgeoise by H.M. Audran, n.d., S. Bornemann, with an illustrated cover And a copy of the same without undecorated paper binding Le Nouveau Memorial de la Patisserie et des Glaces by Pierre Lacam, 1952, 10th edition A copy of the same, n.d., 9th edition Host and Guest, A Book About Dinner Giving, Wines, and Desserts by A. V. Kirwan, 1864, London

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COLLECTION MISC. COOKBOOKS | Vintage cookbooks, including: Boston School Kitchen Text-Book by Mrs. D. A. Lincoln, 1877, with illustrated cover Cooking for Two by Janet McKenzie Hill, 1917 In Foreign Kitchens by Helen Campbell, 1893, Boston The American Frugal Housewife by Mrs. Child, 1845, with old 1830s inscriptions Secrets of Meat Curing & Sausage Making Melody of Foods, The Staff of Life, pub. Ladies Aid Society, San Diego What Mrs. Fisher Knows About Old Southern Cooking, facsimile copy, from a limited edition of 110 copies, 1991 And other books and recipe booklets

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(7PC) FRENCH LANGUAGE GASTRONOMIC HISTORY BOOKS | Includes: L'Ancienne Alsace a Table by Charles Gerard (1877 2nd Ed.) Histoire de La Table, Curiosites Gastronomiques by Louis Nicolardot (1868) 2 Copies of La Psychologie de la Table by Austin de Croze (1928) La Table au pays de Brillat-Savarin (1892) La Physique de la Cuisine et son Art by Edouard de Pomaine (1950) La Cuisine en Dix Minutes by Edourard de Pomaine (1930)

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(4PC) HARDCOVER MISC. FRENCH LANGUAGE COOKBOOKS | Includes: La Patislerie Pratique by Henri Pellaprat Manuel Pratique de Cuisine Provencale (1920s) L'Art D'Etre Gourmand, Essai de Gastromancie by Gaston Derys (1929) Mes Recettes de Cuisine Electrique by G. Dumont-Lespine (1933)

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(8PC) FRENCH LANGUAGE DIET & COOKBOOKS | Includes: La Reforme Culinaire (1911) Les Regimes Alimentaires by Dr. A. Gottschalk 2 Copies of Bien Manger pour Bien Vivre by Edouard de Pomaine Cuisine Juivie Ghettos Modernes by Edouard de Pomaine (1929) Par Ci, Par La by Maurice Chevalier Manger... Quand-Meme by Edouard de Pomaine (1941) Nouveau Confiseur Francais ou L'Art du Confiseur Moderne (1827)

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(8PC) ENCYCLOPEDIA OF PRACTICAL COOKERY | The Encyclopaedia of Practical Cookery: A Complete Dictionary of All Pertaining to the Art of Cookery and Table Service, edited by Theodore Franices Garret, n.d., c. 1898, London: L. Upcott Gill

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THE PRACTICAL COOK | Includes: The Practical Cook, A Collection of Tested Recipes, Contributed by The Ladies Auxiliary of The YMCA Southbridge, Mass. (1891)

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(2PC) L'ART DU BIEN MANGER | Two copies of L'Art du Bien Manger, La Cuisine Francaise, Paris, Editions d'Art et de Litterature, 1913, in gilt tooled green binding

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(4PC) MISS PARLOA'S NEW COOK BOOK | Four different copies of Miss Parloa's New Cook Book and Marketing Guide by Maria Parloa, including: two 1880 editions, Boston; 1888 edition, Boston; and an 1880 edition in plain, un-illustrated binding

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(2PC) GERMAN LANGUAGE COOKBOOKS | Includes: Neus Stuttgarter Kochbuch by Friedr. Luife Loffler (1911) Meisterwerk der Spiesen und Getranke Vol. 1 & Vol. 2 (1904) (In French, German, English & Other Languages) Braktilches Kochkuch fur die Deutschen in Amerika (1897) Allgemeines Deutsches Kockbuch fur Burgerliche Househaltungen (1849)

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(4PC) LUCULLA BOUND FRENCH PERIODICALS | Including large bound group in brown leather spine (note from Mr. Sontheimer says â€œcomplete setâ€) plus three bound in blue leather spines 1911,1912, and 1913

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(7PC) FRENCH SOFTCOVER COOKBOOKS | 19th and 20th century, with glassine covers, including: Petit Dictionnaire de Cuisine by Alexandre Dumas, 1882 Nombreuses Recettes de Cuisine et de Patisserie, Bonnes et Faciles, n.d. La Charcuterie Pratique by Marc Berthoud, Paris, n.d., new edition A hardcover copy of Encyclopedie Roret, Cent Entremets by Auguste Colombie, 1898 Encyclopedie Roret, Cent Entremets by Auguste Colombie, 1930 Le Riz by A. escoffier, Ernest Flammarion, editeur, pub. Paris, 1927 Histoire du Cognac by Robert Delamain, 1935

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(5PC) FRENCH CUISINE BOOKS | Cookbooks and culinary books, including: Cent Cinquante Manieres D'Utiliser les Restes by Alfred Suzanne, 1892, 5th ed. (softcover) 150 Recettes: L'Art de Preparer, Servir et Accommoder les Salades by Alfred Suzanne, n.d., new edition (hardcover) L'Aide-Memoire Culinaire by A. Escoffier, 1928 Le Repertoire de la Cuisine by Th. Gringoire and L. Saulnier, 1920 [rebound] Manuel de Cuisine by G. Hayward, 1909

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(12PC) FRENCH COOKBOOKS | Early to mid-20th century softcover bindings, some with glassine covers, including: Les Meilleures Recettes Culinaires pour Poissons, Crustaces et Coquillages, 1925, 8th ed. Alexandre Dumas by Henri Clouard, no. 20 of 20 from a limited edition, 1955 Le Lait Desseche by Ch. Porcher, 1912 La Cuisiniere Provencale by J. B. Reboul, n.d., 19th ed. Le Cuisinier Bourguignon by Alfred Contour, 1931, 6th ed. La Gourmandise a bon Marche by Paul Bouillard, 1925 Traite General des Hors-d'Oeuvre & Savorys, 1912 La Patissiere en Chambre by Mlle Berthe Gill, n.d. What to Eat and Drink in France by Austin de Croze, n.d. Nouveau Manuel Complete du Charcutier by Manuels-Roret, 1923 Sandwichs et Petits Pains Fourres by H. P. Pellaprat, 1947, with illustrated cover And a copy of the same, c. 1940s, with plain text cover

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(5PC) FRENCH COOK BOOKS | Including La Gastronomie africaine by Leon Isnard, 1930 edition inscribed by the author; J. B. Reboul La Cuisinere Provencale, 9th ed.; La Cuisiniere Delacampagne et de la Ville ou Nouvelle Cuisine Economique, 1884, 62nd ed.; Nouveau Cuisinier Europeen by Jules Breteuil, 9th ed.; and L'Art D'Etre Gourmand by Gaston Derys, 1929

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(3PC) G. GARLIN & OTHER BOOKS | Including: Le Patissier Moderne by G. Garlin, 1889, with 1910 inscription Two copies of the 1890 edition of Le Petit Cuisinier Moderne by G. Garlin, one in red cloth binding, the other in purple Traite de Patisserie Moderne, neuvieme edition, by Darenne and Duval

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(7PC) FRENCH COOKERY | French cook books, including: Gastronomie: Recits de Table by Charles Monselet, 1874 250 Manieres d'Accommoder et de Servier Les Oeufs by Alfred Suzanne [Encyclopedie Culinaire], 1903, 12th ed. Les Poissons: 300 Manieres de les Accommoder by Alfred Suzanne [Encyclopedie Culinaire], n.d., nouvelle edition [rebound, retains original illustrated paper cover] L'Art d'Etre Gourmand: Essai de Gastromancie by Gaston Derys, 1929 Petits & Grands Plats ou le Tresor des Amateurs de Vraie Cuisine by Suzanne Laboureur & X.-M. Boulestin, 1928 Le Nouveau Guide Culinaire by Henri-Paul Pellaprat, 1956 La Cuisine Pratique: Demontree et Raisonnee, M. Distel, editeur, n.d. [front pages detached from weak binding]

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(5PC) L'ART DE LA CUISINE FRANCAISE | 1981 facsimile printing of the 1847 edition of l'Art de La Cuisine Francaise au Dix-Neuvieme Siecle by Antonin Careme, in five volumes, with blue paperback binding.

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(6PC) LA FLEUR DE LA CUISINE FRANCAISE | La Fleur de la Cuisine Francaise ou l'on Trouve les Meilleures Recettes..., Paris: Editions la Sirene, with cloth check binding, including two copies of Cuisine Ancienne, 1920 [one with water damage], and two copies of La Cuisine Moderne in two volumes (a total of four "Moderne" volumes), 1921

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COLLECTION LA CUISINE DES FAMILLES | A collection of bound and unbound periodicals, with issues ranging from 1896-1908, including 8 bindings of varying designs, some with gilt tooled leather spines

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(4PC) THE ENCYCLOPEDIA OF FOOD | Including three copies of The Encyclopedia of Food published by Artemas Ward, 1923, New York, with color illustrations; and The Encyclopedia of Food: Colored Plates, 1941, New York

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(2PC) THE ENCYCLOPAEDIA OF PRACTICAL COOKERY | The Encyclopedia of Practical Cookery edited by Theodore Francis Garrett, London: L. Upcott Gill, n.d., in two volumes

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(4PC) J.M. ERICH WEBER | German cook books, including: Theory and Practice of the Confectioner by J.M. Erich Weber, 1929, edition in English, French and Spanish, 2nd ed. Two copies of Schule und Praxis des Konditors, 1927, edition in German, English and Swedish Praktische Konditorei-Kunst Pra-Ko-Ku [Practical Cake and Confectionary Art Pra-Ca-Co] by J.M. Erich Weber-Dresden, New Series, edition in German, English, Swedish, French and Spanish language

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(2PC) MAURICE SCHOEBEL MANUSCRIPTS | Typewritten manuscripts with handwritten pages: Traite de la Pomme, de la Pire et du Coing by Maurice Schoebel, 1926 Traite du Boulet et de la Poularde by Maurice Schoebel, 1927

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(7PC) FRENCH & OTHER COOKBOOKS | Cloth bound early cookbooks, some with gilt tooled spines, including: Domestic Cookery for the use of private families by Mrs. Rundell, 1863; La Vie Privee D'Autrefois by Alfred Franklin, 1888; 100 Recettes de Cuisine Russe by Helene Goloub, 1924; Le Riz by A. Escoffier, 1929; La Bonne Cuisine de Mme E. Saint-Ange, 1929 edition; La Cuisine au Vin by Raymond Brunet and H. Pellaprat, n.d.; and Great Grandmother's Recipe Book, pub. Jarrold & Sons, London, n.d.

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(5PC) FRENCH SOFTCOVER COOKBOOKS | Each with glassine covers, including three volumes of Le Mangier Francais by Mme Caroline Emieux-Fourbet, including 1857, 1858, and 1859; plus: La Cuisine Lyonnaise by Mathieu Varille, 1928, limited edition no. 505, front pages uncut, some pages with watermark Regime Vegetalien by Mesdames Coquelet et Tissier, 1914

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(7PC) ITALIAN BOOKS | Hardcover facsimile / reprints of old Italian books, Arnaldo Forni editore, including: Il Cuoco Piemontese, 1979 reprint of the 1832 edition De' Sorbetti by Filippo Baldini, 1979 reprint of the 1784 edition Opera Dell'Arte del Cucinare by Bartolomeo Scappi, 1981 reprint of 1570 edition Libro o Novo by Christofaro di Messibugo, 1982 facsimile of 1557 edition La Cuciniera Piemontese, 1980 facsimile of 1798 edition Nuovo Cuoco Milanese by Giovanni Felice Luraschi, 1980 facsimile of 1853 edition [two copies]

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(9PC) FRENCH PAPERBACK COOKBOOKS | Including: Gastronomie Juive by Suzanne Roukhomovsky, ed. Flammarion, 1929 La Charcuterie a la Campagne by Henriette Babet-Charton, Cinquieme Edition Cuisine et Patisserie... by Antoine Scheibenboge, 10th edition Les Sandiwchs et Petits Pains Fourres by H. P. Pellaprat, ed. Ernest Flammarion Ma Route et Mes Chanson Tempes Grises, Julliard Sequana, by Maurice Chavelier Grande et Veritable Cuisiniere Bourgeoise, n.d. L'Amphitryon D'Aujourd'hui, 1936 Nouveau Manuel de L'Amateur de Bourgogne, by Robert Bonfils, n.d. L'Educateur de la Bonne Menagere

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(6PC) MISC. COOKBOOKS | Including two copies of each: Soyer's Paper-Bag Cookery by Nicolas Soyer, 1911, London, in red cloth binding Savouries a la Mode by Mrs de Salis, 1894, 14th ed. (and 1896, 15th ed.) 1980 facsimile of 1898 edition of 150 Manieres d'Accomoder les Sardines by A. Caillat, in tooled purple cloth binding with silvered page edges

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(10PC) SENN & OTHER COOKBOOKS | 19th and 20th century cookbooks, including: Frozen Dainties, Fifty Choice Receipts for Ice-Creams by Mrs. D. A. Lincoln, 1889, paperback Fifty Breakfasts by A. Kenney Herbert ("Wyvern"), c. 1894, 2nd ed., Edward Arnold Ye Gentlewoman's Housewifery by Margaret Huntington Hooker, 1896, with inscription to title page Recherche Luncheon and Dinner Sweets by C. Herman Senn, 1906 Chafing Dish and Casserole Cookery by C. Hermann Senn, 1918 Breakfast Dishes and Savouries by C. Herman Senn, n.d. The Modern Method of Preparing Delightful Foods by Ida Bailey Allen, 1926 Adventures in Good Cooking and the Art of Carving in the Home, 1941-1942, 3rd ed., 5th printing, Bowling Green, KY A Short Discourse of Peppers by W. Bailey, 1972 facsimile from the 1588 edition, no. 425, printed in the Netherlands Facsimile of The Cook's Oracle instituted in the kitchen of William Kitchiner, M.D., reprinted by Cuisinarts from the 1831 edition

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(7PC) BOSTON COOKING-SCHOOL MAGAZINES | Includes: A number of spare magazines Boston Cooking-School Magazine Vol. 6 (1901-02) Boston Cooking-School Magazine Vol. 7 (1902-03) Boston Cooking-School Magazine Vol. 10 (1905-06) Boston Cooking-School Magazine Vol. 14 (1909-10) Boston Cooking-School Magazine Vol. 15 (1910-11) Boston Cooking-School Magazine Vol. 16 (1911-12)

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(5PC) LA CUISINE HONGROISE | Includes: 1 Hardcover copy of La Cuisine Hongroise by Rose Koranyi (1938) 4 Paperback copies of La Cuisine Hongroise by Rose Koranyi (1938)

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(10PC) MISC. BINDINGS | Including: Academie de Paris Lycee Carnot, 1929 L'Art d'Accommoder le Riz edite par les Ecoles de Cuisine du "Cordon Bleu", n.d. A Catalogue of Some Manuscripts and Early Printed Books... from the Collection of Andre L. Simon, 1931 Buckskin and Blanket Days by Thomas Henry Tibbles, 1985 Londres Hollywood Paris by Maurice Chevalier, 1948 The Roquefort Adventure by Henri Pourrat, 1956 Collection of Ancient and Modern British Authors vol. CCCXII (The Book Without a Name) Villon Ballades French and English, n.d. The Bounty Trilogy by Charles Nordhoff and James Norman Hall, the Wyeth Edition, 1940 Le Roquefort by E. Marre, 1906

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AMERICAN COOKERY ETC. | Including: A facsimile edition of What Mrs. Fisher Knows About Old Southern Cooking, from the 1881 edition Several volumes of American Cookery, 1941-1943 Gold Medal Flour Cook Book published by Washburn-Crosby Co., 1910 Item Code: 7C-642

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FRENCH COOK BOOKS & BOOKLETS | Including: Bibliotheque de la Maitresse de Maison "Le Livre des Recettes Utiles" and "Le Livre de La Patisserie", 1852 Le Carnet d'Anna, pour copie difforme: Edouard de Pomiane Nouveau Livre Culinaire by A. De Neef, 1906 Manuel Pour La Preparation des Patisseries et Glaces a la Creme by Victor Plancke, 1911 La cuisine Francaise by Francois Tanty, 1893, with illustrated binding, with Waldo Lincoln Collection bookplate, 1929 Les Beaux Metiers Le Cuisinier by H.-P. Pellaprat, 1942 Atlas Gastronomique by a. Boutguignon, n.d. Cuisine Coloniale: Les Bonnes Recettes de Chloe Mondesir, 1931

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MISC. RECIPE BOOKLETS | French and English language recipe and table booklets, including: Sun-Maid Raisins booklet, c. 1920s, Schmidt Litho Co., S.F. Liebig Company's Cook Book by Miss Maria Parloa Fabrication du Vinaigre by M. Emile Claudon, 1875 Gold Medal Flour Cook Book, pub. Washburn Crosby Company The Compleat Housewife or Accomplish'd Gentlewoman's Companion by Genevieve Yost, reprinted Aristos Flour Cook Book Angelus Recipes (marshmallows), Ketterlinus, Phila. & Chicago La Cuisine des Familles, 1906 Les Annales A Table! 1912 Famous Recipes for Baker's Chocolate and Breakfast Cocoa by Walter Baker & Co., Inc., of Dorchester, Mass.

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(2PC) LE CUISINIER MODERNE | Ou les secrets de Lâ€™art culinaire, In two volumes, by Gustave Garlin

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(3PC) BREAD & PASTRY BOOKS | Including Paul Richard's Pastry Book, 1907 second edition; May Byron's Cake Book, pub. Hodder and Stoughton, 1923; and Acton's Bread Book, or The English Bread-Book for Domestic Use... by Eliza Acton, pub. London, 1857

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SITUATION DE BOURGOGNE | 1978 Limited facsimile edition of 1728 work. From a limited printing of 150 copies this copy number 132 signed in pen

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(2PC) FRENCH COOKBOOKS | Including Nouvelle Cuisine Bourgeoise by Urbain Dubois, n.d., 29th edition, and Le Repertoire de la Charcuterie by Fernand Michel, c. 1933

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1899 L'ART DE LA CUISINE | L'Art de la Cuisine edition by Ch. chemin, Chef, Revue Avec Recettes Nouvelles, 1899, 2nd ed., with tipped in Jules Dupont & Malgat publishers name, in gilt tooled binding

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RAYMOND OLIVER & MOSE | Cuisine Insolite by Raymond Oliver & Mose, 1969, in decorated hardcover binding

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(3PC) MENUS DETAILLES DE LA MENAGERE | Three copies of Les Menus Detailles de la Menagere: 180 Menus Simples et Bourgeois by Henri-Paul Pellaprat, 1937, one with dust jacket

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(3PC) HOTEL ST. FRANCIS COOK BOOK | Three copies of The Hotel St. Francis Cook Book by Victor Hirtzler, Chef of Hotel St. Francis, San Francisco; Chicago: The Hotel Monthly Press, 1919

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(3PC) ALEXANDER DUMAS | Including: The Forty-Five by Alexandre Dumas, n.d., Library Edition in two volumes, New York The Man in the Iron Mask by Alexander Dumas, n.d., New York, Hurst & Co.

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(4PC) MISC. FRENCH COOKBOOKS | Including: La Cuisine Franciase: L'Art du Bien Manger, 1904, Paris Plats Nouveaux! by Paul Reboux, 1927, Paris Le Cuisinier Francais ou Les Meilleures Recettes... by Bertrand Guegan, 1934, Paris Le Nouveau Memorial de La Patisserie et des Glaces by Pierre Lacam, 1949, 8th ed.

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(6PC) FRENCH COOKBOOKS | Including: Instruction sur le Meilleur Emploi de la Pomme-de-Terre by A. a. Cadet-de-Vaux, 1817, Paris Le Pain et La Viande by J. de Brevans, 1892, Paris La Patisserie by G. Dumont, 1910, Paris Le Guide Culinaire by A. Escoffier, 1921, 4th ed., Ernest Flammarion, editeur, Paris Les Plats Regionaux de France by Austin de Croze, 1928, Editions Montaigne, Paris, in full red leather binding A copy of the same in coral cloth binding

172 / 201
(3PC) AMERICAN & ENGLISH COOKERY | Including: The Pleasures of the Table by George H. Ellwanger, 1903, London Mrs. Rorer's Vegetable Cookery and Meat Substitutes by Sarah Tyson Rorer, 1909, Philadelphia America Cooks: Favorite Recipes from 48 States by The Browns, 1949, New York

173 / 201
COLLECTION AMERICAN COOKERY | A collection of American Cookery magazine, formerly the Boston Cooking-School Magazine, including issues ranging from 1917-1942, approximately 150 issues

174 / 201
(4PC) E. FLAMMARION COOKBOOKS | Includes: 2 Copies of Les Belles Recettes des Provinces Francaises (1929) 2 Copies of Les Delices de La Table, ou les Quatre Saisons Gourmandes (1931)

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(3PC) MISC CUISINE PUBLICATIONS | Including: Alexandre Dumas Illustre: Causeries Propos d'Art et de Cuisine Les Morts vont vite, n.d., Paris: A. Le Vasseur et Cie, Editeurs Luculla, 15 Decembre 1911, no. 12 L'Art Culinaire, 1885 bound periodicals

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(6PC) MISC. FRENCH LANGUAGE COOKBOOKS | Includes: La Cuisine Froide, Simple Et Pratique (1937) La Cuisine Froide Simple et Pratique, with book sleeve (1937) Les Desserts, Patisserie et Entremets (1937) Les Desserts, Patisserie et Entremets with book sleeve (1937) Cuisine Vegetarienne et Regimes Alimentaires (1937) La Cuisine Lyonaise (1928)

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(3PC) FASCIMILE EDITION FRENCH BOOKS | Including; Le Cuisinier Roial et Bourgeois (Charles de Sercy) Rene Dassagne edition in a velvet sleeve Les Soupers De La Cour (Menon), 1978 fascimile of 1755 edition four volumes bound into two books

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(7PC) ENGLISH & OTHER COOKBOOKS | 19th and 20th century English and American cookbooks, including: The Art of French Cookery by A. B. Beauvilliers, 1825, 2nd ed., London Choice Cookery by Catherine Owen, 1889, New York A Year's Cookery by Phillis Browne (pseudonym for Sarah Sharp Hamer), c. 1890s, 3rd ed., in illustrated binding Old Cookery Books and Ancient Cuisine by W. Carew Hazlitt, 1886, London, with gilt tooled binding with owl insignia on front cover A different edition of the above, Popular Edition, 1902, London Puddings Proved & Approved by Mabel I. Rivers, 1909, London High-Class Sweetmaking by May Whyte, n.d., Birkenhead

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(6PC) ENGLISH LANGUAGE COOKERY BOOKS | Including; Three Volumes of Cassell's New Dictionary of Cookery - two 1910 editions in linen and one undated edition with color engravings in half leather Three volumes of Modern Cookery (Acton), 1860, 1863, and 1868 editions

180 / 201
(7PC) AMERICAN & ENGLISH COOKBOOKS | 19th and 20th century cookbooks, including: Our New Cook Book and Household Receipts by S. Annie Frost, 1883, Boston The Cookery Book of Lady Clark of Tillypronie arranged and edited by Catherine Frances Frere, 1909, London The Church Cook Book, 1908, Baltimore: Williams & Wilkins Company Clarisse or The Old Cook, 1926, London, translated from the French, Clarisse ou la Vieille Cuisiniere Universal Cook Book New - Revised by Mary Ellen Quinlan, University of Chicago, 1937 Mrs. Beeton and her Husband by her Great Niece Nancy Spain, 1948, 2nd ed., London Birth of a Cook: A Gastronomical Autobiography by Ernest Mundt, illustrated by the author, 1956, New York

181 / 201
(10PC) LA CUISINE DE TOUS LES JOURS | Different editions, including undated fourth edition and fifth edition, seventh edition, eighth edition, and two copies of the ninth edition.

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(5PC) FRENCH BOOKS ON CUISINE | comprising; Charcuterie Francaise et Etrangere, Vol1, 1907 Cuisine Messine (E. Auricoste de Lazarque) 1927 La Chasse Gourmande (Leon Pigot) 1920 La Cuisine Pratique de la Bonne Menagere, und

183 / 201
(7PC) FRENCH & FRENCH LANGUAGE COOKBOOKS | Includes; Dictionnaire Encyclopedique De L'Epicerie et des Industries annexes (4th Ed. 1924) Dictionnaire Encyclopedique De L'Epicerie et des Industries Annexes par A. Seigneurie (1878) 2 La Cuisine et la Table Modernes (1 leather bound 1 paper bound, both hardcover) Petit & Grands Plats (1928) L'Alimentation et la Cuisine Naturelles (1910) Le Parfait Patissier by Emile Dumont

184 / 201
(9PC) AMERICAN & ENGLISH LANGUAGE COOKBOOKS | Includes; Cooking for Profit by Jessup Whitehead (1893) Spices and How to Know Them by W. M. Gibbs (1909) The Physiology of Taste, Vol. 1 of Harder's Practical American Cookery (1885) The Culinary Handbook by Charles Fellows (2nd Ed. 1904) A Book of Good Dinners For My Friend by Fanny Merritt Farmer (1914) May Bryon's Pudding Book (1917) Famous Old Recipes (2nd Authorized Edition 1908) The American and His Food by Richard Osborn Cummings (1940) The Gentle Art of Cookery by Mrs. C.F. Leyel & Miss Olga Hartley (1929)

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(3PC) SOYER'S PANTROPHEON | Three copies of The Pantropheon or, History of Food and its Preparation from the Earliest Ages of the World by A. Soyer, 1853, London, all in gilt tooled blue binding, one with a marbled slip cover.

186 / 201
THE DOG OWNERS MANUAL | Includes The Dog Owners Manual by Josephine Z. Rine (1944)

187 / 201
(3PC) LE LIVRE DE CUISINE | Le Livre de Cuisine de l'Ouest-Eclair, including a paperback copy with no date [front cover detached] and two copies of the 1925 3rd edition, hardcover

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(9PC) MISC. ENGLISH LANGUAGE COOKBOOKS | English language cookbooks, including: A Shilling Cookery for The People by Alexis Soyer, c. 1865, London The Art of Cookery: A Manual for Homes and Schools by Emma P. Ewing, 1896 The Bakers' Guide and Practical Assistant to the Art of Bread-Making by John Blandy, 1899, 4th ed., London A Treatise on the Art of Boiling Sugar by Henry Weatherley, 1901, Philadelphia "Aunt Babette's" Cook Book, 1909, New York: Bloch The Good Wife's Cook Book, 1911, London Savouries and Sweets Suitable for Luncheons and Dinners by Miss M. L. Allen (Mrs. a. Macaire), 1913, 32nd ed. The Book of Ices by A. B. Marshall, n.d., London Mrs. Beeton's Hors d'Oeuvre and Savouries, fully illustrated, n.d., c. 1920s

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(2PC) LE PATISSIER NATIONAL VOL 1 & 2 | Includes leather bound Le Patissier National Parisien Vol. 1 & 2 by A. Careme

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(2PC) 19TH C. FRENCH COOKBOOKS | Including: Le Cuisinier Durand: Cuisine du Midi et du Nord (Charles Durand), 1863, 8th ed., rebound, with inscription to title page Cuisine Ancienne by G. Garlin, c. 1893, Paris, Garnier Freres

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(3PC) GOOD COOKING | Includes 3 copies of Ladies' Home Journal Household Library, Good Cooking, by Mrs. S. T. Rorer. (1898).

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(6PC) MISC. COOKBOOKS | Including: Mrs Rorer's Philadelphia Cook Book: A Manual of Home Economies by Mrs S T Rorer, 1886 The Story of Crisco: 615 Tested Recipes and a "Calendar of Dinners" by Marion Harris Neil, 1914, 3rd ed. The New York Cook Book: A Complete Manual of Cookery, in All its Branches by Marie Martinelo, 1890, New York Standard Recipes for Ice Cream Makers by Val Miller, 1909 Reliable Receipts contributed by the ladies of the Central Congregational Church, Newtonville, Mass., 1899 Eggs Facts and Fancies About Them compiled by Anna Barrows, 1890, Boston [front illustrated leaf detached from binding]

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(4PC) ENCYCLOPEDIE RORET - FRENCH LANGUAGE CULINARY HANDBOOKS | includes: 2 Copies of Traite Pratique de Cuisine Bourgeoise suite aux Elements Culinaires a L'usage des Jeunes Filles, by Augeste Colombie (1897) 2 Copies of Manuel des Elements Culinaires a L'usage des Jeunes Filles by Auguste Colobie (1897, 3rd Ed.)

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(2PC) LE POT-AU-FEU - FRENCH LANGUAGE CULINARY JOURNALS | Includes: Le Pot-au-Feu 1895 - featuring all bi-weekly periodical publications from the year 1895. Le Pot-au-Feu 1896 - featuring all bi-weekly periodical publications from the year 1896.

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(3PC) LA FLEUR DE LA CUISINE FRANCAISE VOL. 1 & VOL. 2 | Includes: Le Fleur de la Cuisine Francaise Vol 1. (1920) 2 Copies of Le Fleur de la Cuisine Francaise Vol. 2 La Cuisine Moderne 1800-1921 (1921)

196 / 201
(10PC) NEVIL SHUTE BOOKS | Four hardcover novels by Nevil Shute, including So Disdained, Pied Piper, Most Secret, Landfall, Ordeal, An Old Captivity, Trustee From the Tool-Room, and others

197 / 201
(7PC) AGATHA CHRISTIE MYSTERY COLLECTION | Blue leather binding, pub. Bantam Books, c. 1983

198 / 201
AGATHA CHRISTIE COLLECTION | A large collection of Agatha Christie novels, 40+ paperback books

199 / 201
(7PC) ABRAHAM LINCOLN BOOKS | Various volumes on Abraham Lincoln, including an autobiography compiled by Nathaniel Wright Stephenson, and with works by Emil Ludwig, Emanuel Herz, Herndon, and Charnwood

200 / 201

Photos 101 - 200 of 201

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