ACES: THE SONTHEIMER LIBRARY

online only auction | 28 day sale | sale is over
Location
Stamford, CT 06903
Dates

Sale Starts

Wed
May 17
12am
2023

Sale Ends

Tue
Jun 13
7:45pm
2023

Terms & Conditions

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Description & Details

Thousands of Books from the library of former Greenwich, CT residents and founders of Cuisinart: Shirley and the late Carl Sontheimer, including:

  • Signed and first edition books;
  • French cuisine and cookery;
  • American and international cook books;
  • And more from their extensive library!

 

Online Auction | 208 Total Lots | 18% Buyer's Premium

 

Bidding ends on Tuesday, June 13th starting at 7:50 PM

 

One-day-only pickup on Tuesday, June 16th from 12:00 pm - 5:00 pm in Stamford, CT: address provided to winning bidders!

[Alternative pickup & shipping services are available for certain items, please visit aces.net/pickup for more details]

Sale Picture(5PC) LE CUISINIER MODERNE | Le Cuisinier Moderne by Vincent la Chapelle, in five volumes; qui apprend à donner toutes fortes DE REPAS... divise en cinq volumes, second edition, 1742, rebound in fancy gilt tooled leather binding. Dimensions: l. 7.75 x h. 8 inLES PLATS REGIONAUX DE FRANCE | 1977 facsimile of the 1928 edition, Austin de Croze, in full leather binding with artistically embossed cover Dimensions: w. 6 x h. 8 in.L’ART DE BIEN TRAITER | 1978 facsimile edition of 1674 work by L.S.R., fully bound in gilt tooled leather Dimensions: w. 4 x h. 6.5 in(5PC) L’ART DE LA CUISINE FRANCHISE | (5pc) CARÊME: CUISINE FRANCAIS: L'art de La cuisine française au dix-neuvième siècle, par Antonin Carême, facsimile of 1847 printing, in five volumes, fully bound in gilt tooled leather, with marbled page edges and in a boxed case. Dimensions: l. 8 x w. 6 x h. 9.5 in (case)(6PC) SET: LE LIVRE DE RECETTES | LE LIVRE DE RECETTES D'UN COMPAGNON DU TOUR DE FRANCE in six volumes, full leather binding. [SIGNED] THE COOK BOOK BY OSCAR | The Cook Book by Oscar of the Waldorf by Oscar Tschirky, Maitre d'Hotel The Waldorf, with an impressive fullpage signature, 1896 edition, printed by the Werner Company. Dimensions: w. 8 x h. 10.5 in[SIGNED] MRS. OWENS' COOK BOOK | Mrs. Owens' New Cook Book and Summary of Helpful Knowledge by Mrs. Frances E. Owens, inscribed/signed by the author on the presentation page, 1899 edition. Dimensions: w. 7.5 x h. 9.75 in(2PC) [SIGNED] LE CUISINIER MODERNE | Le Cuisinier Moderne ou Les Secrets de l'Art Culinaire by Gustave Garlin, pub. Paris, 1887, in two volumes, each signed by the author. Dimensions: w. 9.5 x h. 12 inETUDE HISTORIQUE DE LA CUISINE FRANÇAISE | I’m Chinese, English, and French, will many illustrations. Dimensions: l. 11 x w. 4 x h. 15 inETUDE HISTORIQUE DE LA CUISINE FRANÇAISE | SAME. Dimensions: l. 11 x w. 4 x h. 15 inL’ART CULINAIRE MODERNE | Henri Paul Pellaprat; ÉDITIONS RENÉ KRAMER LUGANO EXCLUSIVITÉ DE VENTE: VILO / PARIS 1972. Dimensions: w. 7.5 x h. 10.5 inLE GRAND LIVRE DE LA CUISINE | Large format, Prosper Montagne & Prosper Salles, 1929 ed., Bitting p. 329, pub. Paris, Ernest Flammarion editor, from a limited edition, no. 1 of 30 limited copies. Dimensions: l. 9 x w. 4 x h. 11 in(3PC) [FIRST EDITION] KETTNER | 1877 first edition copy of Kettner's Book of the Table: A Manual of Cookery, pub. London: Dulau and Co.; plus: Murray's Modern Cookery Book: Modern Domestic Cookery by a Lady, new edition based on the works of Mrs. Rundell, 1880. Banquets of the Nations compiled by Robert H. Christie, pub. 1911, Edinburgh.(2PC) [FULL LEATHER] L'ART DU CUISINIER | Full leather bound with gilt tooling and gilt page edges, L'Art du Cuisinier by A. Beauvilliers in two volumes, facsimile of the 1814 edition. Dimensions: w. 5.5 x h. 8.5 in (each)(3PC) [SIGNED] FRENCH COOK BOOKS | Hardcover, including: La Cuisine de Tous les Mois by Phileas Gilbert, 1925, third edition, signed by the author, with dedication and signature dated January 1926. Le Cuisinier Europeenne by Jules Breteuil, nouvelle edition, n.d. Lettres Gourmandes: Manuel de l'Homme a Table by Charles Monselet, 1877.[SIGNED] PAUL BOUILLARD | A softcover copy of La Gourmandise a bon Marche by Paul Bouillard, dedicated and signed by the author dated 1931, 1925 edition, (6PC) [SIGNED] & OTHER COOKBOOKS | Paper bindings, including: [SIGNED] Les Plats Au Vin by Gaston Derys, signed by the author with dedication, 1937 (7.25 x 5 in.) The Cook's Oracle, new edition, pub. London, 1831 Le Guide des Hors d'Oeuvre by Henri Pellaprat, c. 1940s, du journal le "Cordon Bleu" Lettre d'un Patissier Anglois, 1981 Recettes Gasconnes La Courgette: Dix Facons de la Preparer, 1977THE GROCER’S ENCYCLOPEDIA | Artemis Ward, 1911 Gilt linen binding with puritan cocoa and chocolate advertisement and with many color plate illustrations. (2PC) LA CUISINE FLORENTINE | By Louis Monod, two copies, 1977 Morcette facsimile of 1914 edition Dimensions: w. 6.5 x h. 9 inSITUATION DE BOURGOGNE | 1978 Limited Facsimile edition of 1728 work, from a limited printing of 150 copies this copy number 26 signed in pen: Dissertation sur la Situation, de Bourgogne, Sur Les vins quelle produit... in full leather binding with gilt tooling, Imprime chez Samuel Jallasson. Dimensions: w. 4.5 x h. 7 in(8PC) ALFRED SUZANNE COOKBOOKS | Includes: Le Cuisinier Vegetarien , 300 Manieres d'accommoder Les Legumes (3rd Ed. Hardcover) 2 Copies of 300 Manieres d'accommoder Les Legumes 2 Copies of 250 Manieres d'accommoder Les Oeufs (1905) 150 Manieres d'accommoder Les Salades 150 Manieres d'accommoder Les Restes 300 Manieres d'accommoder les Poissons[SIGNED] ALFRED SUZANNE | 250 Manieres d'Accommoder et de Servir Les Oeufs by Alfred Suzanne [Encyclopedie Culinaire], 1903, 12th ed., signed by the author inside the first leaf.THE NEW ENGLAND ECONOMICAL HOUSEKEEPER | Features The New England Economical Housekeeper and Family Recipes Book by Mrs. E.A. Howland (1845). (3PC) [SIGNED] JAMES BEARD | Three copies of March 1978 issue of Cooking: A Cuisinart Publication, each signed by James Beard, Barbara Kafka, Carl Sontheimer, and Elizabeth Shchneider Colchie. LE CUISINIER | Le Cuininier a la bonne franquette - by Mique Grandchamp. (4PC) LE CUISINER FRANÇAISE | By Bertrand Guegan, four copies of Le Cuisinier Francais ou Les Meilleures Recettes d'Autrefois et d'Aujourd'hui Recueillies, 1980, Paris: Aux Editions Pierre Belfond Dimensions: w. 7.5 x h. 10.5 in(3PC) LA CUISINERE DE LA CAMPAGNE | La Cuisiniere de la Campagne et de la Ville, ardcover bindings, including: 1884, 62nd ed.; 1907, 85th ed., and L'Art du Confiseur Moderne by M. Barbier-Duval, n.d. [front pages missing](4PC) LARGE FRENCH COOKBOOKS | Large format paperback French cookbooks, including: An uncut edition of Eloges de la Cuisine Francaise by E. Nignon, in a box with hard cover surround, 1933, with designs by Pierre Courtois, pub. Paris: L'Edition d'Art H. Piazza, with uncut pages A cut copy of the same, in original paper binding and with a blue slip cover Le Cuisinier Francais by Bertrand Guegan, 1934 Les Vignes Americanies Porte-Greffes et Producteurs-Directs by L. Ravaz, 1902(2PC) BERTRAND GUEGAN | Two cookbooks including: Les Dix Livres de Cuisine D'Apicius by Bertrand Guegan, 1933, limited edition, no. 304 of 679, rebound Le Cuisinier Francais by Bertrand Guegan, Paris, 1934, with foldout frontispiece(2PC) FRENCH COOKBOOKS | Late 19th / early 20th century, including: Traite General de Confiserie Moderne by Emile Duval, 1908 La Cuisine et la Patisserie Expliquees du Cordon-Bleu(2PC) FRENCH LEATHER BINDINGS | French cookbooks in full leather binding with gilt tooled spines, including La Cuisiniere Bourgeoise, Suvive de L'Office, pub. Paris, c. 1788; and a facsimile copy of L'Art de Bien Traiter by L.S.R(2PC) FRENCH PATISSERIE BOOKS | Including Le Memorial Historique at Geographique de la Patisserie, 1906, 7th edition, with leather bound spine; and Traite de Patisserie Moderne Guide du Patissier-Traiteur by Darenne and Duval, 1920, 3rd edition, in full leather binding. (2PC) LES DELICES DE LA TABLE | Two copies of the 1931 edition of Les Delices de la Table ou Les Quartre Saisons Gourmandes by Prosper Montagne, ed. Flammarion, one in blue binding with cover decoration, the other in red binding with plain cover(4PC) LA CUISINIERE BOURGEOISE | La Cuisiniere Bourgeoise, including Precedee d'un Manuel in vellum-type binding dated 1823 and with early inscription inside cover, paper watermarked; a 1767 edition of La Cuisiniere Bourgeoise, Suive de L'Office, new edition; a copy dated 1771 in full leather binding with gilt tooled spine; and a copy of Suive de L'Office dated 1808 with 1823 inscription on front page, fully bound in leather. (5PC) FRENCH CUISINE BOOKS | Cloth hardcover bindings, rebound, including: Les Belles Recettes des Provinces Francaises, Les Sans Filistes Gastronomes, edited by Flammarion, 1929 Traite de la Table by Maurices des Ombiaux, n.d., c. 1930s (Encyclopedie Roret) La Psychologie de la Table by Austin de Croze, 1928 (blue binding) A copy of the same in green binding Dissertations Gastronomiques by Ernest Verdier, par la Societe des Cuisiniers de Paris, n.d.(8PC) 19TH C. COOKERY | 19th century and early 20th century cookbooks, including: The Presidential Cook Book adapted from the White House Cook Book by Ida Saxton McKinley, 1895 Warne's Model Cookery compiled and edited by Mary Jewry, n.d., with inscription c. 1904, London: Frederick Warne and Co. Mrs Rorer's Philadelphia Cook Book: A Manual of Home Economics by Mrs S T Rorer, 1886 Mrs. Porter's New Southern Cookery Book by Mrs. M. E. Porter, 1871, Philadelphia: John E. Potter Fish, Flesh and Fowl: A Cook Book compiled by Ladies of State Street Parish, 1894, Portland: Transcript Printing House The People's Book of Modern Cookery by Eliza Acton, n.d., with inscription dated 1906, 40th ed. Home Pork Making by A. W. Fulton, 1900, Orange Judd Company Preserving and Pickling by Gesine Lemcke, 1900(4PC) MADAME SEIGNOBOS | Pub. Hachette et Cie., n.d., including Comment on Forme une Cuisiniere 1ere Partie Les Viandes de Boucherie; 4e Partie Les Conserves, Les Sirops, Les Entremets Sucres, Les Patisseries, Les Confitures; and two different copies of 2me Partie Les Volailles, Le Gibier Salaisons de Porc, Les Sauces et les Jus(6PC) MISC. FRENCH COOKBOOKS | Including: Le Memorial Historique et Geographique de la Patisserie by Pierre Lacam, 1900, 5th ed. Cuisine Ancienne by G. Garlin, pub. Paris, c. 1893 107 Recettes ou Curiosites Culinaries, 1928, edition originale et seule edition Paul Reboux Plats Nouveaux! Essai de Gastronomie Moderne, 1927 300 Recettes de Cuisine Pour Rotisseuse-Patissiere La Cornue by Henri Paul Pellaprat, 1950 Manuel Pratique de Cuisine Provencale, pub. Pierre Belfond, Paris, 1980(3PC) VINGT PLATS | Vingt Plats qui Donnent La Goutte by Edouard de Pomiane, including two hardcover 1935 editions and a softcover 1938 edition. (6PC) MISC. COOKBOOKS | Including: The Table by Alessandro Filippini, 1889, revised edition The Housekeeper Cook Book, 1894, pub. Minneapolis Williamson's Cookery: The Practice of Cookery and Pastry by Williamson & Son, 1871, 10th ed. The Bottlers' Formulary by Goerge S. Morris, pub. the Morris Chemical Co., Kansas City, 1910 Manuals of Health Food by Albert J. Bernays, c. late 19th century, pub. London Heller's Secrets of Meat Curing and Sausage Making, 1929. LA SCIENCE DU MAITRE-D’HOTEL CUISINIER | Facsimile numbered edition 64 of 547 in fine leather binding with old label on back cover SILS MARIA LE GOURMAND Les Specialistes es Gastronomie CP 59 - Station NDG MONTREAL - QUE - H4A 3P4. [SIGNED] ALFRED SUZANNE | La Cuisine Anglaise et la Patisserie, 1894 With dedication and authors signature. (2PC) THE COMPLEAT HOUSEWIFE | Or accomplished gentlewoman’s companion Including a 1983 facsimile edition bound in leather… Copy of 16th edition (1758); and a 1968 combination facsimile reprint hardcover. [SIGNED] EDWARD A. BUNYARD | The Anatomy of Dessert 1929 limited edition no. 978 of 1,000 With dust jacket. (6PC) ALMANACH DE COCAGNE | Includes: 2 Copies of Almanach de Cocagne 1920 Edition 2 Copies of Almanach de Cocagne 1921 Edition 2 Copies of Almanach de Cocagne 1922 Edition(3PC) LES PLATS AU VIN | Three copies of Les Plats au Vin by Gaston Derys, 1937, Paris: Editions Albin Michel; paperbound, two with glassine covers. (2PC) LA CUISINIER EUROPEEN - FRENCH LANGUAGE COOKBOOK | Includes 2 copies of Le Cuisinier Europeen by Jules Beteuful (both Nouvelle Edition).(4PC) CUISINE BOURGEOISE - FRENCH LANGUAGE COOKBOOKS | Includes: La Nouvelle Cuisiniere Bourgeoise (1900) 3 Copies of La Cuisiniere Bourgeoise, Suivie de L'Office, by A. Burxelles. (1981 Facsimile of 1774 Edition)(3PC) CREOLE & OTHER COOKBOOKS | Including two copies of Cooking in Old Creole Days [La cuisine Creole a l'Usage des Petits Meanges] by Celestine Eustis, 1903 edition in illustrated hardcover binding; plus French Household Cooking by An English Woman in Paris (Mrs. Frances Keyzer), 1919, 4th ed.(2PC) DUMAS & OTHER COOKBOOKS | Including L'Alsace Gourmande by Georges Spetz with illustrations by Mlle Jeanne Riss, pub. 1914, Strasbourg; plus Dumas on Food, pub. London: The Folio Society, 1978, in illustrated hardcover binding and a slip case(2PC) FRENCH & ENGLISH COOK BOOKS | Large format bindings, including: La Charcuterie Francaise & Etrangere by A. Le Pelerin, 1907, vol. I & II; and Douglas's Encyclopedia, London, n.d., second edition. RAYMOND OLIVER LA BOUILLABAISSE | Boxed vinyl record with color 35mm photo slides, des Editions Tiranty, Paris. [FIRST EDITION] L’ART CULINAIRE | Chef Victor Hirtzler, San Francisco, 1910 Hotel St. Francis book of Recipe’s and Model Menus Subscription Edition published by Putney Haight, printed and bound by Hicks-Judd co.FRANCATELLI'S MODERN COOK | Francatelli's Cook, The Modern Cook; A Pracitcal Guide to the Culinary Art in All Its Brances by Charles Elme Francatelli, 1877, Philadelphia: T. B. Peterson and Brothers, from the ninth London edition, with sixty-two illustrations, in full leather binding1819 COMPLETE CONFECTIONER | The Complete Confectioner; or, the Whole Art of Confectionary by Frederick Nutt, 1819, London: printed for Samuel Leigh, Strand; and Baldwin, Cradock, and Joy, Paternoster-Row. (3PC) 19TH C. LACAM & OTHER | 19th century French cookbooks, including: Cuisine de Tous Les Pays by Urbain Dubois, 1869, Paris, 2nd ed. Le Memorial Historique et Geographique de la Patisserie by Pierre Lacam, 1892, Paris, 2nd ed. Le Nouveau Patissier-Glacier Francais et Etranger by P. Lacam, Patissier, n.d., Paris1794 INSTRUCTION SUR LES MESURES | Edition Originale, Instruction sur Les Mesures Deduites de la Grandeur de la Terre, Uniformes Pour Toute la Republique, et Sur Les Calculus Realtifs a Leur Division Decimale; Paris: de l'Imprimerie Nationale Executive du LouvreBACH CHORALGESANGE | Edition Breitkopf, Nr. 3765: Bach 389 Choral-Gesange fur Gemischten Chor, printed in Germany1745 MEMOIRES OF SULLY | 1745, London, in (likely original) leather binding. (3PC) LE POT-AU-FEU | Including 1904, 1908, and 1909 bound copies of Le Pot-au-Feu, pub. Paris1759 ECONOMY OF THE TABLE | The Lady's Assistant in the Oeconomy of the Table by Mrs. Anne Battam, second edition, 1759, pub. London: printed for R. and J. Dodsley. (3PC) AMERICAN COOKBOOKS | Including: Mrs. Norton's Rocky Mountain Cook Book for High Altitude Cooking by Caroline Trask Norton, 1903, in green binding Mrs. Seely's Cook Book by Mrs. L. Seely, 1902, pub. New york: The Macmillan Company Cookery and Housekeeping by Mrs. Henry Reeve, 1882, in illustrated binding(6PC) ENGLISH COOKBOOKS | Including: The Story of a Loaf of Bread by T.B. Wood, 1913 May Byron's Cake Book, 1923 Flavouring Materials Natural and Synthetic by A. Clarke, London, 1922 Radiation Cookrey Book, 19th edition, 1936 The Cook's Decameron: A Study in Taste by Mrs. W. G. Waters, 1901 Buckmaster's Cookery, 1876, London, with tipped in inscriptionCASSELL'S COOKERY BOOK | Full leather binding, Cassell's New Universal Cookery Book by Lizzie Heritage, 1896, with old measurement inscriptions on first leaf. (3PC) [FIRST EDITION] BEECHER | Including: First edition: The American Woman's Home by Catharine E. Beecher and Harriet Beecher Stowe, 1869, first edition, agent's sample First edition: The American Woman's Home by Catharine E. Beecher and Harriet Beecher Stowe, 1869 Miss Beecher's Domestic Receipt Book, 1852, 10th ed., New York: Harper & Brothers. - l. 6 x w. 1.75 x h. 8 in (largest)(3PC) MISC. LEATHER BOUND FRENCH LANGUAGE COOKBOOKS | Includes: Le Pastissier Francois (1931 Reprint) Cuisine Messine by E. Auricoste de Lazarque (1979 Reprint) Manuel des Elements Culinaires (1897 3rd Ed.)(3PC) L'ART DU BIEN MANGER | Three different copies of La Cuisine Francaise: l'Art du Bien Manger by Edmond Richardin, including the 1910, 1913, and 1930 editions, all in green binding with gilt lettering. (3PC) AMERICAN & ENGLISH COOKBOOKS | Includes: Gouffe's Royal Cookery Book, Household Edition (1869) The American Pastry Cook by Jessup Whitehead (6th Ed.) The Garland Recipe Index by Kathryn W. Torgeson & Sylvia J. Weinstein (1984)(2PC) PRACTICAL COOKING & DINNER GIVING | Two copies of Practical Cooking and Dinner Giving by Mrs. Mary F. Henderson, pub. 1880, one in green binding, the other in red, both with gilt tooled spines and covers(2PC) DOMESTIC COOKERY | Including: Murray's Modern Cookery Book, Modern Domestic Cookery by A Lady, pub. London, John Murray, 1862 Murray's Oracle of Domestic Cookery: The Domestic Oracle, pub. London, n.d.(2PC) MEAT COOKING BOOKS | Including: Hotel Meat Cooking, 1891, 5th ed. American Meat Cooking / Hotel Meat Cooking, Jessup Whitehead, 1921, 7th ed.(2PC) FRANCATELLI'S ROYAL CONFECTIONER | Including two copies of The Royal English and Foreign Confectioner by Charles Elme Francatelli, pub. Chapman and Hall, London, 1862, one in blue binding, the other in red, both with gilt tooled spines and covers(3PC) [SIGNED] CURNONSKY L’ART CULINAIRE MODERNE | Henri Paul Pellaprat, with foreword by Curnonsky; Three similar volumes bound in blue cloth[FULL LEATHER] THE TWININGS IN THREE CENTURIES | The Annals of a Great London Tea House 1710-1910, bound in a rich, blue padded leather with gilt decoration of lion and coat of arms on the back Dimensions: w. 7 x h. 10 in (2PC) LE LIVRE DE CUISINE | Two copies of Le Livre de Cuisine de Madame E. Saint-Ange, 1927 edition, ref. Bitting p. 414. LES PLATS AU VIN SIGNED BY AUTHOR | Leather bound Gaston Derys Les Plats Au Vin, 1937, signed by author.(3PC) FRANCATELLI'S COOK'S GUIDE | Three copies of The Cook's Guide, and Housekeeper's & Butler's Assistant by Charles Elme Francatelli, 1888, London, in illustrated binding. (3PC) DICTIONNAIRE DE FURETIERE | Circa 1978, includes: Le Dictionnaire Universel D'Antoine Furetiere Tome I (A-D) Le Dictionnaire Universel D'Antoine Furetiere Tome II (E-O) Le Dictionnaire Universel D'Antoine Furetiere Tome III (P-Z)(2PC) L'ART DU CUISINIER VOL. I & II | Includes 1980 Facsimile of L'Art du Cuisinier by A. Beauvilliers Vol I & Vol II, bound in leather with gilt pages.(6PC) HOUSEKEEPER'S COOKBOOKS | Including: Woman's Favorite Cook Book by Annie R. Gregory, pub. Geo. M. Smith & Co., three books in one volume, 1902 ed., in illustrated binding Favorite Dishes: A Columbian Autograph Souvenir, compiled by Carrie V. Shuman, Chicago, 1893 The Pentucket Housewife: A Manual for Housekeepers, third edition, 1888 The Young House-Keeper by Wm. A. Alcott, pub. Boston, 1849, 9th ed., with old inscription inside cover Young Housekeeper's Friend by Mary H. Cornelius, 1871 Hints to Housewives by Mrs. Frederick, 1880(3PC) AMERICAN & CANADIAN COOKBOOKS | Including: Mrs. Owens' Cook Book by Mrs. Frances E. Owens, 1886, pub. Chicago: James b. Smiley American Candy Maker by Charles C. Huling, 1902 Cookery. by Amy G. Richards, 1895, pub. Montreal: E. M. Renouf(2pc) FRANCATELLI'S MODERN COOK | Two copies of The Modern Cook; A Practical Guide to the culinary Art in All Its Branches by Charles Elme Francatelli; including 1883, 27th ed., London: Richard Bentley & Son; and 1886, 28th ed., London: Richard Bentley & Son. - w. 6 x h. 8.5 in (each)(6PC) AMERICAN ETC COOKBOOKS | Including: The Table: How to Buy Food, How to Cook It, and How to Serve It by Alessandro Filippini, 1890, New York The International Cook Book by Alexander Filippini, 1911, London A Calendar of Dinners with 615 Recipes by Marion Harris Neil, including The Story of Crisco, 1915, 9th ed. Candy-Making Revolutionized by Mary Elizabeth Hall, 1914, pub. New York: Sturgis & Walton Eat, Drink & Be Merry in Maryland, compiled by Frederick Philip Stieff, 1932, New York Two copies of Heller's Secrets of Meat Curing and Sausage Making, 1929, in red binding(3PC) LIEBIG COMPANY'S PRACTICAL COOKERY BOOK | Includes 3 Copies of Liebig Company's Practical Cookery Book, compiled by Mrs. H.M. Young. 2 Copies 1893 Edition (1 hardcover & 1 paperback), 1 copy 1895 Edition (paperback).(9PC) MISC. FRENCH LANGUAGE COOKBOOKS | Includes: Cuisine et Patisserie Austro-Hongroises, by Antione Scheibenbogen (1896) La Cuisiniere Morderne ou le Parfait Cordon Bleu, by H. de Bresseville Elements Culinares a L'usage des Demoiselles, by M. Auguste Colombie (1893) Les Vignes Americaines Adaptation, Culture, Greffage, Pepinieres, by P. Viala & L. Ravaz (1896) Boissons et Liquueurs, Hygieniques et Economiques by A. Blanchon Le Cuisinier des Cuisiniers ou L'Art de la Cuisine (1872) 2 Copies of La Bonne Cuisine aux Colonies, Asie - Afrique - Amerique (1931) La Bonne Cuisine de Madame & Saint-Ange by Larousse (1929)(5PC) ENGLISH COOKBOOKS & HOUSEHOLD MANAGMENT | includes: Frozen Dainties by Mrs. Lincoln (1898) Bread, Cakes, Buns, and Biscuits. How to Make Them, by Robert Wells (1903) The Female Economist; or, a Plain System of Cookery for the Use of Families, by Mrs. Smith (1819) Beeton's Book of Household Management, a First Edition Facsimile, By Mrs. Isabella Beeton (1969) Hood's High Street Cookbook, Published by The Ladies of High Street Church, Lowell, Mass. (1885)(6PC) ASSORTED FRENCH LANGUAGE COOKBOOKS & FACSIMILES | Includes: 2 Copies of Le Tresor Gastronomique de France by Curnonsky & Austin de Croze (1933, 1 copy uncut) Gaietes et Curiosites Gastronomiques by Curnonsky & Gaston Derys (1933) La Cuisine en 6 Lecons by Edouard de Pomaine Le Porc, Races - Elevage - Engraissement - Maladies - Charcuterie by G.B. de Savigny La Cuisine de Madame trois cents recettes eprouvees by Marie Claude Finebouche (1933)(4PC) MRS. BEECHER'S BOOKS | Including: Miss Beecher's Domestic Receipt Book, 1848, 3rd ed., New York: Harper & Brothers, in blue binding A copy of the same, 1851, 3rd ed., New York: Harper & Brothers, in brown binding A Treatise on Domestic Economy by Miss Catherine E. Beecher, 1841, Boston: Marsh, Capen, Lyon, and Webb A Treatise on Domestic Economy by Miss Catherine E. Beecher, 1852, New York: Harper & Brothers(2PC) FRANCATELLI'S COOK'S GUIDE | The Cook's Guide and Housekeeper's & Butler's Assistant by Charles Elme Francatelli, 1866, with old inscription on first leaf, T. Harrison & Son blind stamp, in embossed green binding; plus an 1874 edition of the same in plain green / dark binding(2PC) MISS PARLOA'S KITCHEN COMPANION | A Guide for All Who Would Be Good Housekeepers by Maria Parloa, 1887, Boston: Estes and Lauriat; one noted as a 12th edition. - w. 6.25 x h. 8.5 in (each)(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 bindingsAMERICAN DAINTIES & HOW TO PREPARE THEM | 1905 edition printed and imported by RT. Jackson and Co.. 172, Piccadilly, London.(10PC) AMERICAN & ENGLISH LANGUAGE COOKBOOKS | Including; Kettner's The Book of the Table New England Breakfast Breads (1891) Kitchiner, Cooks Oracle (1840) Housekeeping in Old Virginia (Reprint) European and American Cuisine (1911) Culinary Gems, (1884) Cookery For Beginners by Marion Harland (1884( Round the Table (1873) West Indian Cookery by E. Phyllis Clark\ Fruit Recipes by Riley M. Fletcher-Berry (1907)(7PC) AMERICAN & ENGLISH LANGUAGE COOKBOOKS | Includes; Housekeeper's and Mother's Manual by Mrs. Rosser (1895) Common Sense in the Kitchen by W. A. Henderson (1870) Kettner's Book of the Table (1912 Reprint) The French Chef in Private American Families by Xavier Raskin (1922) German National Cookery for English Kitchens (1873) May Bryon's Vegetable Book (1923) Pan-Pacific Cookbook (1915)LA CUISINE CREOLE | 1885 2nd Edition, Bitting 539, Wheaton 113 From Leading Chefs and Noted Creole House-wives, Who Have Made New Orleans Famous for Its Cuisine(2PC) ALFRED SUZANNE | Two volumes of La Cuisine et Patisserie Anglaise et Americaine; both 1904 editions, one in three-quarter red leather, the other in half brown leather(6PC) FRENCH BOOKS ON CUISINE | Including; Le Bon Cuisinier (Souchay),1886 [separated binding] La Patisserie D'Aujord'Hui (Urbain-Dubois), 1925 Boulangerie D'Aujourd'Hui (Urbain-Dubois), 1962 Ecoles de Cuisinieres (Urbain-Dubois), 1889 Cuisine Bourgeoise (Urbain-Dubois), undated 12th edition La Cuisine Comtoise (Pierre Dupin) 1927(6PC) LARGE FRENCH LANGUAGE COOKBOOKS | Includes; 2 Copies of La Cuisine Francaise, l'Art du Bien Manger (1910 Ed. Bound in red, 1913 Ed. Bound in green.) 2 Copies of Traite de Patisserie Moderne by Emile Darenne & Emile Duval (3rd Ed.1920 & 6th Edition)\ Almanach De Cocagne (1920, 1921 & 1922 Editions bound together) Le Double Almanach Gourmand by Charles Monselet (1866)(4PC) LEATHER BOUND FRENCH BOOKS ON CUISINE | Including; La Patisserie D'Aujourd'Hui (Urbain-Dubois), 1894 Les Secrets de La Cuisine Comtoise (Pierre Dupin), 1928 with woodcut illustrations Nouvelle Cuisine Bourgeoise (U. Dubois), undated 18th edition La Cuisinier Bourgeois, 1977 Morcrette Fascimile of 1746 edition(6PC) ASSORTED COOKBOOKS | 19th and 20th century bindings, including: A Guide to Modern Cookery by Mary Harrison, 1929, J.M. Dent & Sons Favorite Dishes: A Columbian Autograph Souvenir, compiled by Carrie V. Shuman, Chicago, 1893 John Nott Cooks and Confectioners Dictionary, facsimile copy of the 1726 volume, pub. 1980, no. 117 of 200 limited copies Soyer's Standard Cookery by Nicolas Soyer, 1912 A Book of Salads by Alfred Suzanne and C. Herman Senn (The Art of Salad Dressing), n.d., 4th ed. 300 Recettes de Cuisine pour Rotisseuse-Patissiere La Cornue by Henri Paul Pellaprat, 1933JOHN NOTT COOKS DICTIONARY | 1980 facsimile edition, no. 90/200 copies, pub. The Scolar Press, Ilkey, in red full leather binding with gilt tooled spine. 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(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(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(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. (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(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.(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(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(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(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, Confectioners, and Caterers by John Kirkland, 1927(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(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(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.(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(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(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(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(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 bindingsPRACTICAL 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" (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[LEATHER] LE POT-AU-FEU | Early french periodicals bound in leather inclidng 1893,1907, 1910-11, and 1912-13 (16PC) LE POT-AU-FEU | 1893-1914 variously bound in different linens, missing some years, plus an index. (5PC) LE CUISINIER MODERNE | Le Cuisinier Moderne by Vincent la Chapelle, in five volumes; qui apprend à donner toutes fortes DE REPAS... divise en cinq volumes, second edition, 1742, rebound in fancy gilt tooled leather binding Dimensions: l. 7.75 x h. 8 in(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(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, LondonCOLLECTION 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(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)(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)(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)(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 GillTHE PRACTICAL COOK | Includes: The Practical Cook, A Collection of Tested Recipes, Contributed by The Ladies Auxiliary of The YMCA Southbridge, Mass. (1891)(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(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(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)(4PC) LUCULLA BOUND FRENCH PERIODICALS | Including large bound group in brown leather spine (note from Mr. Sontheimer says “complete set”) plus three bound in blue leather spines 1911,1912, and 1913(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(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(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(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(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(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](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.(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), 1921COLLECTION 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(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(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(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(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(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.(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(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](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(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(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(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)(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)(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, 1906AMERICAN 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-642FRENCH 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, 1931MISC. 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.(2PC) LE CUISINIER MODERNE | Ou les secrets de L’art culinaire, In two volumes, by Gustave Garlin(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(2PC) FRENCH COOKBOOKS | Including Nouvelle Cuisine Bourgeoise by Urbain Dubois, n.d., 29th edition, and Le Repertoire de la Charcuterie by Fernand Michel, c. 19331899 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 bindingRAYMOND OLIVER & MOSE | Cuisine Insolite by Raymond Oliver & Mose, 1969, in decorated hardcover binding(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(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(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.(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.(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(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 YorkCOLLECTION AMERICAN COOKERY | A collection of American Cookery magazine, formerly the Boston Cooking-School Magazine, including issues ranging from 1917-1942, approximately 150 issues(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)(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(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)(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(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(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(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(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. (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(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(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)(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. THE DOG OWNERS MANUAL | Includes The Dog Owners Manual by Josephine Z. Rine (1944)(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(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(2PC) LE PATISSIER NATIONAL VOL 1 & 2 | Includes leather bound Le Patissier National Parisien Vol. 1 & 2 by A. Careme(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(3PC) GOOD COOKING | Includes 3 copies of Ladies' Home Journal Household Library, Good Cooking, by Mrs. S. T. Rorer. (1898).(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](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.)(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.(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)(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(7PC) AGATHA CHRISTIE MYSTERY COLLECTION | Blue leather binding, pub. Bantam Books, c. 1983AGATHA CHRISTIE COLLECTION | A large collection of Agatha Christie novels, 40+ paperback books(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

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