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The Jewish Manual: or, Practical Information in: MONTEFIORE, Lady Judith.]

About this Item: London: T. & W. Boone, 1846, 1846. Octavo. Original purple diapered cloth, title gilt to the front board, blind panels to both boards, pale cream surface-paper endpapers, edges speckled red. Housed in a burgundy quarter morocco solander box by the Chelsea Bindery. A little rubbed overall, corners bumped, spine sunned and worn head and tail with the cloth chipped away showing a secondary lining layer, pale browning overall, a few light stains, internal binding professionally restored at gathering K; a very good copy. First edition of the first kosher cookbook in the English language, produced anonymously by Judith Montefiore, the "First Lady of Anglo-Jewry", which proves that one can be "genteel without being Gentile". The balance between an English and Jewish identity was an overriding concern of Jewish families in the middle class at this time, including the Montefiores; both Judith and her husband Moses "were concerned that the Reform movement would lead to unacceptable compromises in terms of Jewish life and ritual" (Judith W. Page, Jerusalem and Jewish Memory: Judith Montefiore's "Private Journal", p. 138) and worked publicly against such compromises. This cookbook is a key part of that work, created to demonstrate the ease with which one could keep kosher while following the latest fashions. The manual not only contains traditionally Jewish recipes, such as for kugel and pickling gherkins, but also popular English and French meals adapted for a kosher household; it was designed to appeal to those outside the Jewish faith as well as those within the faith. In this work a sense of frustration can be felt with other cookbooks currently available, with the preface noting that"prohibited articles and combinations [are] assumed to be necessary ingredients of nearly every dish". Montefiore goes on to disprove this assumption, providing a number of simple substitutions for such prohibited items, such as the use of olive oil in place of dripping or lard, and almond-cream to replace dairy in puddings. Cookbooks such as these mirror society's customs as well as demonstrate the compatibility of Jewish ritual with non-Jewish societal norms. Indeed in this expansive work Montefiore was concerned not simply with the methods of cooking employed, but also in ensuring the central role of food within the household, and the continued education of young Jewish women to maintain this role. Daniel E. Feinberg and Alice Crosetto note that "while in traditional Judaism men are dominant figures in synagogues, women, stereotypically, dominate kitchens" and "compile cookbooks to pass down the 'gift of vital practical knowledge'. Often passing down a cookbook to a daughter signified the change of a young woman into adulthood" (Daniel E. Feinberg, Alice Crosetto, Cookbooks: Preserving Jewish Tradition, pp. 153154). Montefiore notes in the preface that this manual is "addressed exclusively to the ladies", and that "the various acquirements, which in the present day are deemed essential to female education, rarely leave much time or inclination for the humble study of household affairs". Montefiore aims to address this perceived modern lack of practical female knowledge, compiling this manual to ensure continual access to information which was traditionally "bequeathed only by memory or manuscript". However Montefiore is not suggesting women should neglect other activities, noting "the compatibility of uniting the cultivation of talents with domestic pursuits", a point that is reinforced in the final chapter of the volume on the influence of the mind with regards to beauty. Montefiore notes for example that "drawing is highly calculated to enhance feminine beauty". She also demonstrates her combination of high Victorian morals and religiosity writing that "all passions give their corresponding expression to the countenance" and therefore "the thoughts are completely under our own guidance and must never be allowed to wander idly or sinfully". This copy bears the ownership inscription of. Seller Inventory # 119965

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THE MODERN ART OF COOKERY IMPROVED; or,: SHACKLEFORD, Mrs Ann,

SHACKLEFORD, Mrs Ann, of Winchester.

Published by London printed for J. Newbery; and F. Newwbery (1767)

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From: Roger Middleton P.B.F.A. (Oxford, United Kingdom)

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About this Item: London printed for J. Newbery; and F. Newwbery, 1767. Hardcover. Condition: Very Good. 1st Edition. To which is added, an appendix; containing a dissertation on the different kinds of food, their nature, quality, and various uses. By a phycisian [sic]. And a marketing manual, and other useful particulars. By the editor. FIRST EDITION 1767, 12mo, approximately 165 x 105 mm, 6½ x 4 inches, pages: xxiv including title page, 1-284, (14), - index, bound to style in full modern panelled calf, gilt raised bands, gilt decoration in compartments, gilt lettered red morocco label, new endpapers. Title page lightly browned, very faint damp stain to upper outer corner of A2-A8, occasional light browning to upper or lower margins, one or two tiny light stains, otherwise a very good clean tight copy. Bitting, Gastronomic Bibliography, page 430; Vicaire, Bibliographie Gastronomique 791; Oxford, English Cookery Books, page 95; Maclean, Household and Cookery Books 1701-1800, page 131. MORE IMAGES ATTACHED TO THIS LISTING, ALL ZOOMABLE. FURTHER IMAGES ON REQUEST. POSTAGE AT COST. Seller Inventory # 20574

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Good Things in England. A Practical Cookery: WHITE, Florence.

WHITE, Florence.

Published by London, Toronto, New York: Jonathan Cape, 1932 (1932)

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From: Peter Harrington. ABA member (London, United Kingdom)

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About this Item: London, Toronto, New York: Jonathan Cape, 1932, 1932. Octavo. Original beige cloth, titles to spine in blue, dark blue top-stain. With unclipped typographical dust jacket. Bottom corners just bumped, pale toning, else very good in very slightly rubbed jacket, short split with slight loss at the head of the spine, just biting the initial "G" of the title. Frontispiece and 3 other plates. First edition, first printing, with the scarce dust jacket, of this classic book by the founder of the English Folk Cookery Association. Born in 1863, White's somewhat unhappy childhood, shopping "economically for food (since the family was by then poor), waiting on her uncongenial stepmother, and teaching the three small children of her father's third marriage" (ODNB), was relieved when she was sent to Fareham "to nurse her father's two elderly sisters, formerly proprietors of the Lion Hotel and Assembly Rooms. From them, as she later described in her autobiography, she learned that 'good epicurean country-house cookery which had been handed down the family from mother to daughter since the days of Queen Elizabeth'. Her return to Fareham towards the end of her life, when she opened a cookery school there, was directly inspired by her memories of learning traditional English cooking techniques, an accomplishment of which she never ceased to be proud". Only when in her sixties "living in frugal semi-retirement in a Chelsea basement room" supported by freelance journalism, did Florence formally begin to research her lifelong passion, good, traditional English food. In 1928 she founded the English Folk Cookery Association, and in 1932 published Good Things in England, her manifesto, as well as editing the first of the association's Good Food Registers, which contained information passed on by contributors about towns, villages, hotels, restaurants, or even humble guest houses in which good English cooking or foodstuffs could be found. The book contains regional specialities as well as numerous traditional favourites, encompassing recipes from the England of Chaucer's time right up to the modern day. A couple of pages of pencilled notes loosely inserted, together with a contemporary clipped review from an unidentified source which concludes that Good Things in England is in "itself undoubtedly a Good Thing". Bitting p.493. Seller Inventory # 104630

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About this Item: Davis and T. Caslon, 1769., 1769. 8vo (208 x 123mm), pp. [i]-xvi, [48 (contents)], [1]-286, [2 (blank)], [2 (part title, verso blank)], 289-588, [2 (blank l.)]; p. 463 misnumbered '46'; type-ornament headbands, woodcut tailpiece; light marginal foxing and browning, especially on outer quires; contemporary British sheep, boards with borders of double gilt rules, spine gilt in compartments, all edges speckled red; rubbed and scuffed, small losses at extremities, joints cracked, nevertheless an internally fresh and clean copy, retaining the medial and final blanks T8 and 2P8; provenance: M. Findlater (near-contemporary ownership inscription on front free endpaper) 'The Property of a Lady' (sale, Sotheby's London, 10 April 1997, lot 337) Christopher Hogwood.Second English edition. Originally published as The Art of Modern Cookery Displayed in two volumes in 1767, The Professed Cook is a translation of the cookbook Les soupers de la cour; ou, L'art de travailler toutes sortes d'alimens (1755); Les soupers had been written by one 'Menon', one of the most prolific culinary writers of the mid-eighteenth century, a proponent of modern cuisine and also, since his lifetime, one of the most well-received authors in his field: Quayle considers this current edition of The Professed Cook '[p]robably the most important title to appear in England in that year [1769], other than Mrs. Raffald's classical work [i.e. The Experienced English Housekeeper]'.This second edition retains the running title The Art of Modern Cookery Displayed, volume signatures and part-title from the first edition, but does not yet reveal the name of the translator and editor, Bernard Clermont, which would be printed on the title of the third edition (for which see the following item), where Clermont also stated that he was most recently employed by the Earl of Abingdon.As a French work translated to the English language and culture, The Professed Cook is most interesting: the translator-editor explains that he brought back the French original from the continent for his own use, found it most useful in the kitchen, and was thus inspired to translate and explain 'the French Names of all the Different Dishes [ , so that] Every Bill of Fare Becomes Intelligible and Familiar'. He also emphasises that every attempt was made to adjust the seasonality of produce from the French to the London markets, with the help of tradesmen handling fish and poultry, and a gardener (see preface). Overall, this work provides a glimpse into the market baskets and dining-rooms of English diners with French affinities: exotic sausages require definition in English terms; the crème brulée contains orange flowers and 'citron'; more than a dozen omelette variations are given; and unfiltered Turkish coffee is presented as the best, ending on the note that 'Caffé au Lait, viz. with Milk, is very much à la mode in France' (p. 585).This work is rare, particularly in this edition: ESTC lists only two copies of the second edition (British Library and Harvard), to which can be added the Lilly Library's copy (lacking blanks T8 and 2P8); similarly apart from this copy, which was sold at Sotheby's in 1997 only one copy of the second edition is recorded by Anglo-American auction records since 1975.Bitting, p. 92 (note); Cagle 605 (lacking T8 and 2P8); Maclean, p. 99; Oxford, p. 101; Simon, BG 354. Seller Inventory # GF251

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The Modern Art of Cookery Improved; or,: Ann Shackleford [Mrs,

Ann Shackleford [Mrs, of Winchester]

Published by J Newbery, at the Bible and Sun in St Paul's Churchyard; and F Newbery, in Pater-noster-Rows, London (1767)

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From: ecbooks (Orkney Islands, United Kingdom)

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About this Item: J Newbery, at the Bible and Sun in St Paul's Churchyard; and F Newbery, in Pater-noster-Rows, London, 1767. Full-Leather. Condition: Fair. 1st Edition. First edition of an extremely rare early cookery book in contemporary binding. In addition to recipes there is an appendix 'containing a dissertation on the different kinds of food, their Nature, Quality and various uses, by a Physician'. Also a 'Marketing Manual' 'and other useful Particulars' by the Editor. The full leather binding has raised bands to spine and the remains of gilt lining to the boards. It is scuffed and worn, but currently sound. Internally the fep is missing and the first page is the title page. Contents: title page; preface pp iii-iv; Marketing Manual pp v-xxii; Marketing table pp xxiii-xxiv; recipes and index 284pp; Finis. The rear free endpaper is torn with the bottom half missing. Contents slightly shaken; pages generally clean - some with light browning; some page corners have been turned over. There is a small ink note at the bottom of p 223. It is clearly a book that was much held and used. Seller Inventory # 032058

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About this Item: London: W. Davis, T. Caslon, G. Robinson, F. Newbery, and The Author, 1776., 1776. 8vo (210 x 127mm), pp. x, [48], [2 (blank)], 610; p. 361 misnumbered '316'; type-ornament headbands; occasional, very light marking, mild foxing from quire 2G to end, small marginal wormholes from Z7 onwards with unobtrusive historical repairs on some ll., bound without final blank l. 2R2; contemporary British polished sheep, board-edges roll-tooled in gilt, spine gilt in compartments; cracking on joints, rubbed and scuffed with surface losses on boards and chipping at spine-ends, nevertheless a sound, internally very clean copy; provenance: Christopher Hogwood.Third edition. This was the first edition to mention the name of the translator, Bernard Clermont, which is printed on the title, together with the information that he was for 'many years Clerk of the Kitchen in some of the first families of this kingdom, and lately to the Right Hon. the Earl of Abingdon'.Bitting, p. 92 (note); Cagle 606; Maclean, p. 99; Oxford, p. 101 (note); Roscoe A84; Simon, BG 355. Seller Inventory # GF252

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About this Item: Printed for J. Rivington and Sons. 1777, 1777. [vi], 5-208, [24] tables, [8]pp index. 12mo. Sl. brown stain to head of a few leaves, corner of one leaf of tables torn with loss not affecting text, lacks leading f.e.p. Full contemp. unlettered calf; joints cracked, head & tail of spine & corners worn. ESTC N17342, BL only in the UK; 2 imperfect copies in North America at Kansas & Stanford. The titlepage and contents leaf are slightly shorter and appear to be cancels; the catchword at the end of the contents does not match with B1. BL copy collates - tp. [1-2], contents [3-4], dedication leaf 1-2 (unnumbered) - as this copy. Seller Inventory # 42794

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About this Item: Published by G. Wilkins & Son, Derby, 1845. , first book has 60 pages with engraved frontispiece and beehive chapterhead, second book 60 pages, third book 24 pages, fourth book 60 pages with engraving of the Art of Carving, fifth book 60 pages, and sixth book 60 pages First Edition thus collected , top front corner a little rubbed, head of spine slightly rubbed, slight bruise near tail of spine, previous owner inscription to front free end paper, marbled paper to covers has been professionally restored, book in good condition, internally there are a few spots, very good condition , original half black calf, with gilt title ( Receipt Book ) and decorative gilt bands to spine, replacement marbled paper to boards Octavo (over 7-10 inches tall) Hardback ISBN: Seller Inventory # 15567

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CULINA FAMULATRIX MEDICINAE: Or, Receipts in Modern: HUNTER, Alexander (as

HUNTER, Alexander (as "Ignotus").

Published by York: printed by T. Wilson & R. Spence: for J. Mawman London; sold also by J. White & J. Murray & J. Harding London; A. Constable Edinburgh (1807)

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From: Roger Middleton P.B.F.A. (Oxford, United Kingdom)

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About this Item: York: printed by T. Wilson & R. Spence: for J. Mawman London; sold also by J. White & J. Murray & J. Harding London; A. Constable Edinburgh, 1807. FIFTH EDITION 1807, PRESENTATION COPY, INSCRIBED ON THE FRONT ENDPAPER BY THE AUTHOR TO ALEXANDER G. HUNTER ESQ IN APRIL 1807, signing "from his affect. friend A. Hunter", another inscription on the same page in a different hand is signed "A H", possibly the recipient: "Dr Hunter was the learned editor of folio(?) editions of Evelyn's Silva & other books", plus the large signature of a Mrs Hunter on title page. 8vo, approximately 175 x 100 mm, 7 x 4 inches, engraved frontispiece of a Roman Stewpan, pages: (4), 5-310 including index, + 22 (a list of 267 maxims), bound in original quarter red roan over marbled boards, gilt rules and lettering to spine. Binding slightly worn and rubbed, small chips to head and tail of spine, spine darkened, light brown stains to corners of endpapers, small old paper repair to fore-edge of front endpaper and blank side of frontispiece margin (not affecting image), light brown offsetting from frontispiece onto title page, a couple of tiny ink spots on frontispiece, occasional small brown spot or small pale stain, mainly to margins, occasional tiny ink cross or ink mark in the margin, 1 brief ink note page 287, occasional pale age-browning. A very good tight copy inscribed by the author. It contains 250 detailed cookery and medicinal recipes. Alexander Hunter (1729?1809), was born in Edinburgh. He trained as a physician at Edinburgh, pursuing additional anatomical training in Rouen and Paris, before graduating MD in Edinburgh in 1753. He moved in 1763 to York, where he practised successfully in the city and among the county gentry until his death. In 1777 he founded the York Lunatic Asylum. He wrote books on topics other than medicine including agriculture and in 1776 issued a revised, updated illustrated edition of John Evelyn's Sylva which was first published in 1664, and it is for this work which ran into 5 editions that he is best known. He was elected a fellow of the Royal Society of London in 1775, and of that of Edinburgh in 1792. (ODNB). See: Keynes, John Evelyn, page 143, No.47; Wellcome Library, Volume III, page 316, listing earlier and later editions; Simon, Bibliotheca Gastronomica 871; Vicaire, Bibliographie Gastronomique page 239; Bitting, Gastronomic Bibliography, page 238. MORE IMAGES ATTACHED TO THIS LISTING, ALL ZOOMABLE. FURTHER IMAGES ON REQUEST. POSTAGE AT COST. Seller Inventory # 20673

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About this Item: Printed for B and R Crosby and Co Stationer's Court Paternoster Row (London), 1813. Second edition. following the first in 1810. 8vo. (16cm) xxxvi, (376), (34) pp. Frontispiece. Marbled endpapers. Respined in modern calf lettered in gilt with five raised bands and dated at foot the foot. Original calf board rubbed, corners rounded. A recipe for "rice bread" had been transcribed in manuscript to one of the free endpapers. A clean and solid copy. Scarce. Apart from listing the ingredients and cooking method of dishes in all the main categories, this remarkable compendium also includes sections on the feeding of children, domestic management, cooking utensils, healthful sustenance, diet & drinks for the sick, and observations of the symptoms of diseases. Book. Seller Inventory # 8743

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MOZLEY]. A LADY.

Published by Henry Mozley, Derby (1818)

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About this Item: Henry Mozley, Derby, 1818. First edition. Frontispiece, title page vignette, 6 plates of place settings. Pp. [3] 14-171 [9 (table of when different fish are in season, index]. 12mo., expertly rebound by Powley of Norwich in drab paper backed boardswith printed paper spine label. Pagination in error but this is complete. Early ownership signature of Ann Heyes on the title and Ann Birkett (presumably her married name) on the first blank. The book covers real hearty British fare - meat, fish, hashes, fricasses, ragouts, potted meat and fish, collaring, puddings, pies, and cakes and preserving. Extremely rare. Seller Inventory # 5388

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CLERMONT, B.

Published by W. Davis, London (1776)

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From: Cotswold Internet Books (Cheltenham, United Kingdom)

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About this Item: W. Davis, London, 1776. 3rd ed.. Rebacked, with restoration to board corners; raised bands & gilt rules on new spine, but no title. Owner's name dated 1777 on front pastedown; new free end papers, & 2 new blank pages at front & rear; stain at top edge of title page, preface & contents pages, & at bottom edge of latter pages. Do ask for digital images or further information if required Used - Good. Good hardback in full leather. Seller Inventory # BOOKS227597I

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Escoffier, Auguste

Published by Heinemann, London (1986)

ISBN 10: 0434239011 ISBN 13: 9780434239016

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From: Books & Bygones (Reading, United Kingdom)

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About this Item: Heinemann, London, 1986. Hard Cover. Condition: Good. Dust Jacket Condition: Good. Reprint. 646 pages. Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece 'Le Guide Culinaire'. Its basic principles are as valid today as when it was first published in 1903. Size: 8vo - over 7¾" - 9¾" tall. Seller Inventory # 23364

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FRANCATELLI, Charles Elmé

Published by Lea and Blanchard, Philadelphia (1846)

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From: Worlds End Bookshop (ABA, PBFA, ILAB) (LONDON, United Kingdom)

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About this Item: Lea and Blanchard, Philadelphia, 1846. First Edition. 8vo (25cm). xii, [unnumbered], pp 14-540 + 32 pages adverts. Original cloth, gilt, lettered in gilt, very rubbed, corners and head and tail of the spine worn. Contents well foxed with damp stain to endpapers. Generally shaken up. An about good copy, but scarce in this original edition. Originally published as The Modern Cook in 1846, this is the first English version of the first American Edition with the additional of "The Modern Cook" on the titlepage. Book. Seller Inventory # 7273

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A Lady (Esther Hewlett Copley)

Published by Printed for Henry Mozley, Derby. (1818)

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From: R. W. Gale (MALTON, United Kingdom)

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About this Item: Printed for Henry Mozley, Derby., 1818. Card. Condition: Good/very Good. No Jacket. First Edition.. A very scarce and collectable, early cookery book. A First Edition 1818, tight, bright and despite some slight spotting in good order, complete and absolutely fascinating reading. Black covers, 171 pages plus tables and full index. A must have for any cookery book collector or student of the history of cooking. Size: 16mo - over 5¾" - 6¾" tall. Seller Inventory # 000789

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About this Item: Derby; Henry Mozley & Sons, 1833., 1833. Hardcover. SECOND EDITION. Octavo in sixes. 232 pp. Original printed brown cloth with black titles to upper board and advertisements to lower. Sympathetically recased with beige cloth. Boards a little surface scuffed with wear at corners. A little sporadic foxing. No annotation or inscriptions. Bitting attributes this work to Eliza Acton from the statement " By the Author of Modern Cookery" but Cagle (A Matter of Taste pp 632) argues convincingly that it is more likely to be the publisher Henry Mozley, who produced a work of this name in 1818, while Acton's was published well after publication of this title, in 1845. The subject matter covers a wider remit than modern readers might expect, including pickles, meat and fish pastes and alcoholic drinks as well as syllabubs, jellies, jam, and a wide variety of cakes and sweets. Very scarce in original binding ; both Copac and Worldcat locate only 2 copies of this edition and 1 copy of the 1826 first printing. Bitting p.2, Axford p.273, Cagle p. 631/2. Seller Inventory # 4053

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About this Item: Henry Mozley, Derby, 1833. Second edition. Pp. 232. Sm. 8vo., original printed cloth, neatly rebacked with original spine laid down, cloth rather browned but extremely scarce in this original binding. Ownership inscription of Edith Ellis, The Elms, Chudleigh. The first edition appeared in 1826, also published by Mozley in Derby. Axford and Bitting attribute this to Eliza Acton because of teh statement that the book is by the author of "the Modern Cookery" but as Acton's book by this title was not published until 1845, this refers to Mozley's publication of 1818. Extremely rare, only 3 copies listed in WorldCat in the BL, Wellcome Library & Harvard. Only one copy of the only other edition, the first, in Indiana University. Seller Inventory # 5413

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About this Item: Madras Higginbotham and Co. 1879, 1879. Second edition pp.viii, 353, [1]. A good but used copy bound in later cloth. A popular book in its day which went through at least seven editions in the Colonel's lifetime, growing in size with each. Articles appeared originally in the Madras Athenæum and daily news, and were first published in book form in 1878, with 297 pages. Colonel Kenney-Herbert's (1840-1916) military duties must have been light, although one suspects on this diet he himself was not. These recipes are not for fast food. Seller Inventory # 116394

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About this Item: London, Printed and sold by J. Stratford, 1804. 448, [24] + [8] p. Frontispiece, seven engraved plates illustrating carving, four plates (two folding) showing table settings. One folding plate with old repairs, another with strip torn from the blank margin. Cagle 738 for the 1791 first edition. The final [8] p. Are Catalogue of Useful and Instructive Books Just Published . Printed by J. Stratford, . Handsome half calf binding by Period Bookbinders. Spine gilt between raised bands and with two labels. Marbled boards. Some spotting to the plates, the text block generally clean. Stratford's catalogue lists the Eleventh Edition, with no mention of Schnebbelie's additions, confirming that this is their first appearance. A very good copy. Seller Inventory # 6017

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About this Item: Bungay, Printed and published by J. And R. Childs, 1823. xxxii, 495 p. Engraved frontispiece, additional engraved title dated 1822, four engraved plates including a plate of a Patent Brewing Machine. Signature bound in duplicate by the binder. Later (not recent) half calf with cloth sides. Spine with raised bands. Some foxing to the plates. A very good copy. It is likely that this work was published in parts, which may account for the dating of the two title pages. Cagle 661. Seller Inventory # 6015

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About this Item: Printed for Alexander Donaldson. Edinburgh. 12mo, 1774. pp. vi, (xviii) Contents, 440, (xxiv) Index. Contemporary tan calf, rebacked saving old label, one leaf torn in the gutter and repaired without loss, plan repaired without loss, the first few leaves and the plan with some irregular browning in the margins with slight remains in the top margin throughout, scattered marginal foxing, else text in good order, a nice copy. Seller Inventory # 52890

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Walter Bickel

Published by French & European Pubns (2000)

ISBN 10: 0785994025 ISBN 13: 9780785994022

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New

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From: Revaluation Books (Exeter, United Kingdom)

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About this Item: French & European Pubns, 2000. Hardcover. Condition: Brand New. 8.30x5.40x1.90 inches. In Stock. Seller Inventory # 0785994025

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Modern Cookery, In All Its Branches: Reduced: Acton Eliza
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About this Item: London: Longman Brown Green and Longmans., 1845. Hardcover. Condition: Good. 3rd Edition. Longman Brown Green and Longmans, London, 1845. Second Edition. A good copy in the original blind-decorated boards. Re-backed with most of the original spine laid down, including the title lettering and much gilt decoration. New end-papers. Pp. xxxii, 576. Illustrated with numerous woodcuts in the text. This famous and immensely influential fore-runner of all modern cookery books was one of the first to be aimed at ordinary families rather than professional chefs. Condition Report Externally In well used original leather with marks and damage to the boards and board edges Stained to the covers consistent with kitchen use Nice spine with gilt lined compartments Morocco title label and gilt titles See photos Internally Internally good Foxed to a few pages See photos. Seller Inventory # ABE-17681482609

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A Modern System of Domestic Cookery; or,: RADCLIFFE, M.

About this Item: J Gleave., Manchester., 1823. Hardcover. Condition: Very Good. First edition. 8vo. vi, 676pp. . Fronts, engraved title-page, 11 full-page plates. Contemporary gilt ruled and blind-stamped black leather, spine richly decorated and 5 raised bands. Covers rubbed and upper cover detached. Front blank and frontis frayed at top-edge from earlier poor positioning when reglued. Frontis and half-title spotted, a little thumbed. Seller Inventory # 021612

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About this Item: Printed for A K Newman, London, 1828. Cloth. Condition: Very Good. No Jacket. Sixth Edition. iv + 287 pages, bound in blue cloth with gilt lettering, illustrated, gilt lettering to spine. Gift inscription dated 1830 on endpaper. Speckled edges. This copy is in remarkably good condition, with offsetting from the plates and only occasional brown marking of the paper. Size: 8vo. hardback. Seller Inventory # ALD/183

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Nourse, Mrs.

Published by Edinburgh: George Ramsay and Company (1809)

Used
First Edition
Hardcover

Quantity Available: 1

From: Scarthin Books ABA, ILAB. (Cromford, United Kingdom)

Seller Rating: 4-star rating

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About this Item: Edinburgh: George Ramsay and Company, 1809. Hardcover. Condition: Good. No Jacket. 1st Edition. First edition. Very scarce book in good condition in the original full calf binding, which is now worn and rubbed, joints cracked but both boards firmly attached. Dust soiling to endpapers and a couple of previous owners' names to ffe and reverse of same, no half-title. Pages are age-toned, with some foxing. Water stain to the top of the first 4 leaves, not obscuring any text. Two copperplates, one folding with half lacking, showing only the 3rd and 4th courses of a 4 course meal. Contents are complete, xvii + 288 pages. Seller Inventory # 6633

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Radcliffe, M.:

Published by Gleave, Manchester, 1827. (1827)

Used
Hardcover

Quantity Available: 1

From: Jane & John Kinnaird (Carlisle, United Kingdom)

Seller Rating: 4-star rating

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About this Item: Gleave, Manchester, 1827., 1827. vii + 688pp + 11 full page plates + frontispiece + engraved title. Engraved title dated 1824. Marbled boards, calf spine. covers little scuffed. Contents little time stained, moderate foxing. Lower right corner of first few pages creased. 22x14cms. Seller Inventory # 159

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Dods, Mistress Margaret

Published by Oliver and Boyd Ltd, Edinburgh (1829)

Manuscript / Paper Collectible
Used
Hardcover

Quantity Available: 1

From: Bookcase (Carlisle, United Kingdom)

Seller Rating: 5-star rating

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About this Item: Oliver and Boyd Ltd, Edinburgh, 1829. Cloth. Condition: Good Minus. No Jacket. Fourth Edition. The Fourth Edition, revised and enlarged: containing a compendium of French cookery, and of fashionable confectionary, preparations for invalids, a selection of cheap dishes, and numerous useful miscellaneous reciepts in the various branches of domestic economy. Original binding, spine and boards. Spine lightly sunned and chipped, edge of title label worn off. Boards rubbed, and bumped to edges and corners where cloth is frayed, gutters cracked, textblock bowed and a couple of pages loose to centre, period inscrip. to f-fep, the odd small spot of foxing throughout, the odd fingerprint to page margin and crease to page corner, else pp bright. Size: 12mo. Seller Inventory # 45842

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About this Item: W. Osborne, T. Griffin & H. Mozley, Gainsbro', London, 1789. Fifteenth edition (styled thirteenth edition on the title), corrected and Fifth edition of the Supplement. Folding table to show when fish are in season, 2 folding diagrams of Winter & Summer Bill of Fare plus 5 diagrams in text. Pp. viii, 5-203 (complete thus); Supplement Pp. 33; Bills of fare pp.13 & 8pp. index. 8vo., original mottled calf handsomely rebacked in calf with gilt bands and maroon and gilt spine label, original endpapers preserved. In general a very good copy. Moxon's work first appeared in 1741 in one part. A second part was first added as a supplement to the seventh edition in 1758. We know that Moxon lived around Pontefract and, as all the early editions of this work were printed in Leeds, this is one of the first cookery books to travel from the provinces to the capital rather than the other way round. The supplement is very interesting as the authors are "several Gentlewomen in the Neighbourhood". Perhaps Moxon had died by this time (we don't know her dates) or she had lost control of her work by 1758 when the supplement first appeared. Moxon's work is good, thorough and totally unpretentious. It proved to be extremely popular and was reprinted many times right into the nineteenth century. Seller Inventory # 5488

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COOKERY. RUNDELL, Mrs [Maria Eliza].

Published by John Murray, London. (1859)

Used
Hardcover

Quantity Available: 1

From: Peter Ellis, Bookseller, ABA, ILAB (London, United Kingdom)

Seller Rating: 3-star rating

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About this Item: John Murray, London., 1859. 230th thousand of a book first published in 1851. Small octavo. pp xxviii, 644. 32 pages of publisher's adverts at rear. A few illustrations, including a plate showing a mid-19th century kitchen. Original cloth with blind design of kitchenware. Covers slightly bumped and marked. Very good indeed and scarce thus. Seller Inventory # COOKERY000158

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