LA CUISINE CREOLE
(1885)
First edition of the first published book on this culinary tradition, "an invaluable record of the history of Creole food, New Orleans, and Louisiana" (John T. Edge).
19th century
Results 1 - 6 (of 6)
A NEW SYSTEM OF DOMESTIC COOKERY
1861
Scarce Canadian edition of Rundell's guide to household management, first published by John Murray in 1806 to great and enduring popularity — with an incredible long folding wood-engraved frontispiece.
THE HAND-BOOK OF COOKERY
1838
Rare first edition of this wonderful small-format cookbook by judge, violincellist, and convicted bigamist George Caunter, proposing to the English a "quite new" system founded on bourgeois French culinary practices.
SAXE'S NEW GUIDE: Or Hints to Soda Dispensers
1894
Third edition of this rare, great, and terrible compendium of recipes, techniques, and methods for soda fountain drinks hot and cold, fizzy and still, alcoholic and non-, including illustrations of soda jerks behind the bar.
THE MIXICOLOGIST, OR HOW TO MIX ALL KINDS OF FANCY DRINKS
(1895)
Early edition of this very scarce classic cocktail manual, by the onetime chief bartender of Cincinnati's Grand Hotel and the Burnet House.
COCKTAILS: How to Make Them
(1898)
Scarce and exquisite first edition of this miniature nineteenth-century cocktail recipe book of perennial classics, forgotten masterpieces, and lost horrors of the drink-mixing arts, bound in San Francisco by two women artists.
Results 1 - 6 (of 6)
