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Cookbooks Pre 19th Century From JWMah


RECENT ARRIVALS


ROMAN COOKERY, Revised. Elegant & East Recipes from History's First Gourmet

By EDWARDS, John

Point Roberts, WA: Hartley & Marks, Publishers., 1986. (USA) No markings, a bit of rubbing to panel gloss, Near Fine. ,Photo wraps, xviii, 228pp, index. A few B&W drawings of a decorative nature. 360 Recipes taken and adapted from DE RE COQUINARIA by the ancient Roman writer Apicius and Vinidarius. Blurb of praise on cover from M.F.K. Fisher. Some interesting recipes for poultry, seafoods, snails in fennel sauce, sea urchins in thick sauce, Commodus' beans with aniseed and eggs. (1.6 JM FO 33/2. Paperback. Near Fine. 8vo - over 7¾" - 9¾" tall.

$13.90

AN ESSAY ON BREAD

By JACKSON, H.

Np: Mallinckrodt Chemical Works, 1966. (USA) No markings, Fine in NFine original black slipcase, lightly rubbed to corners with a tiny chip to foe-edge of the slipcase. In addition there ilaid in, a Change of Address Notice Card (blank) and a letter facsimile signed by Harold E. Thayer, president of Mallinckrodt Chemical Works, introducing this volume. 8vo, off-white printed wraps, 56pp. Volume IV in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1758, complete with toned pages to resemble old book pages. Jackson was a chemist who in this book defends bakers and millers from charges of adulterating bread and flour with alum, chalk, lime, etc. From the edition of 1758, not 1820 as stated at the back of the book, obviously a misprint. (1.1 JM FO 48/3. Paperback. Fine. 8vo - over 7¾" - 9¾" tall.

$14.85

SEVEN HUNDRED YEARS OF ENGLISH COOKING

By McKENDRY, Maxime; Edited By Arabella Boxer

London: Treasure Press, 1973. UK) A reprint. Owner's inscription to end paper, no other markings, Very Good in iunclipped Very Good Dust jacket with a touch of rubbing to the head of spine panel. Orange cloth, 240pp, index. B&W illus from historical sources. This book was first published by Weidenfeld and Nicolson and is copyright 1973. The book is devided into 5 sections chronologically starting from the 14th century and ending with the 20th century. Recipes include one from Henry IV's coronation feast; others from the Prince Regent's table at Brighton; still others from 19th century cookery books. (2.3 JM FO 38/3. Hardcover. Very Good/Very Good. 4to - over 9¾" - 12" tall.

$12.99

Seven Centuries of English Cooking

By McKendry, Maxime Edited By Arabella Boxer

London: Weidenfeld & Nicolson, 1973. (UK) Presujed 1st edition with 1973 to copyright page. Owner's 4 word to end paper, date and "London" to back of front cover, no other markigns, Very Good used copy in unclipped Good dust jacket with three edge tears. DJ is in mylar sleeve. Boards, 240pp, index, B&W illus. A history of English cookery from the 14th century to the 20th century with recipes. Tart of pickled fish; Galantine of Capon; Medieval Endoring; Barthelmas beefWhim-wham. (2.1 JM FO 39/4. 1st. Hardcover. Very Good/Good. 8vo - over 7¾" - 9¾".

$19.49

The Medieval Cookbook

By Black, Maggie

London: British Museum Press, 1992. (UK) 4th printing. No markings, Near Fine in unclipped Near Fine dust jacket. Boards, 143pp, index. Colour and B&W illus. These recipes from thetime of Chaucer and richard II have been tested by the authot; the herbal and medicine recipes are also inscluded but hve not been tested. (1.9 JM FO 48/4. Hardcover. Near Fine/Near Fine. 8vo - over 7¾" - 9¾".

$16.98

FABULOUS FEASTS Medieval Cookery and Ceremony

By COSMAN, Madeleine Pelner

NY: George Braziller, 1976. (USA) 1st printing. No markings, Near fine with blind embossed square to corner of back cover, in Very Good dut jacket with two closed tears about 1/4" long. The price was on the back flap of the DJ and that flap corner is price-clipped. DJ in mylar sleeve. . Red cloth with blind stamped decorative border to front cover, 224pp. Challenging and detailed bibliography. Colour plates augmented with B&W illus. A gem of a book on the culinary history of Medieval Europe: detailing characteristics of medieval food, a chapter on medieval markets, the state of water and wine, the relationship between food and character. The recipe section is a tresure trove: Medieval parsley bread, Flore Frittours, Blak Perys (Pears with Carob cream). A heavy book. . (2.6 JM FO 48/4. 1st. Hardcover. Near Fine/Very Good. 4to - over 9¾" - 12" tall.

$19.49

Eating Shakespeare : Recipes and More from the Bard's Kitchen
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Eating Shakespeare : Recipes and More from the Bard's Kitchen

By Zyvatkauskas, Sonia and Zyvatkauskas, Be

Toronto: Prentice-Hall Canada Inc., 2002. (CAD) 1st printing. No markings, Fine, Wraps , 225pp, index. Line drawings. Thsi cookbook is inscpried by the bard's writings with recipes taken from Elizabethan times, some insights into manners and customs of eating in that time. Friday Pie, Norfolk Fool, Claret Jelly, a Tart to provoke Courage. (1.8 JM FO 39/3. 1st. Paperback. Fine. 8vo - over 7¾" - 9¾".

$14.90

THE JANE AUSTEN COOKBOOK
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THE JANE AUSTEN COOKBOOK

By BLACK, Maggie and LE FAYE, Deirdre

Toronto: McClelland & Stewart, 2002. (CAD) No markings, Fine. Illus wraps, 128pp, index. 40 B&W illustrations. A cookbook drawn from the "Household Book" of Martha Lloyd who was a friend of Jane Austen and who recorded over 100 recipes used by the Austen family. These recipes have been tested and modernized for today's kitchens, together with some more sophisticated dishes from late Georgian and Regency England. An introduction describes Jane Austen's interest in food drawing from her letters and her novels. (1.3 JM FO 40/6. 1st. Paperback. Fine. 8vo - over 7¾" - 9¾".

$14.39

THE DELECTABLE PAST

By ARESTY, Esther B.

NY: Simon & Schuster, 1964. (USA) Stated first printing. No markings, lower cover edges soiled and rubbed, slight spine twist, water stains to top andto bottom edges of pages, Acceptable only copy in unclipped Good Dj with chipping to head of spine and edges. Dj is in mylar sleeve Grey 'marbled' paper over boards with purple border and gold corner devices, lavender cloth spine with magenta title block, [1-8], 9-253pp, index. Illus endpapers; B&W illus of old engravings, cookbook title pages. A culinary history from Rome to Mrs Beeton with cookbooks discussed and recipes given. (1,9 JM FO 48/4. 1st. Hard Cover. Acceptable/Good. 8vo - over 7¾" - 9¾" tall.

$14.88

ROMAN COOKERY, Revised. Elegant & East Recipes from History's First Gourmet

By EDWARDS, John

Point Roberts, WA: Hartley & Marks, Publishers., 1986. (USA) No markings, a bit of rubbing to panel gloss, Near Fine. ,Photo wraps, xviii, 228pp, index. A few B&W drawings of a decorative nature. 360 Recipes taken and adapted from DE RE COQUINARIA by the ancient Roman writer Apicius and Vinidarius. Blurb of praise on cover from M.F.K. Fisher. Some interesting recipes for poultry, seafoods, snails in fennel sauce, sea urchins in thick sauce, Commodus' beans with aniseed and eggs. (1.6 JM FO 35/4. Paperback. Near Fine. 8vo - over 7¾" - 9¾" tall.

$13.88

AN ESSAY ON BREAD

By JACKSON, H.

Np: Mallinckrodt Chemical Works, 1966. (USA) No markings, Fine in NFine original black slipcase, lightly rubbed to corners with a tiny chip to foe-edge of the slipcase. In addition there ilaid in, a Change of Address Notice Card (blank) and a letter facsimile signed by Harold E. Thayer, president of Mallinckrodt Chemical Works, introducing this volume. 8vo, off-white printed wraps, 56pp. Volume IV in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1758, complete with toned pages to resemble old book pages. Jackson was a chemist who in this book defends bakers and millers from charges of adulterating bread and flour with alum, chalk, lime, etc. From the edition of 1758, not 1820 as stated at the back of the book, obviously a misprint. (1.1 JM FO 45/0. Paperback. Fine. 8vo - over 7¾" - 9¾" tall.

$14.88

A NEW DIGESTER OR ENGINE FOR SOFTNING BONES

By PAPIN, Denys

USA: Mallinckrodt Chemical Works, 1966. (USA) No markings, Fine, in Fine(-) original glossy black card slipcase with gold title device, very light rubbing to lower corner tips. 8vo, off-white printed wraps, 54pp. Volume III in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1681, complete with toned pafges to reemble old book pages. Papin (d 1712) was a French born English physician who is credited with inventing the pressure cooker and through it, suggested the piston steam engine. This book is his notes (recipes) on cooking various meats in his "New Digester" pressure cooker with instructions on how to have one constructed. From the edition of 1681, not 1820 as stated at the back of the book, obviously a misprint. (1.2 JM FO 45/0. Paperback. Fine/No Jacket. 8vo - over 7¾" - 9¾" tall.

$14.50

TAKE A BUTTOCK OF BEEFE

By ISITT, Verity

Southampton: Ashford Press Publishing, 1987. 4to, iblk bds, 180pp, index. Yellow endpapers, 8 colour plates augmented with B&W historic illustrations. Over 80 seventeenth English recipes are given with modern equivalents: lemon Syllabub, Cassia biscuits, Potted Pigeons. The recipes are taken for the most pasrt from THE QUEEN'S CLOSET OPENED, 1655. Nicely produced book. Owner's signature to the half-title page, embossed initials to the sme page and also to the front enapaper, otherwsie NFine in unclipped Fine (-) Dj in mylar sleeve. (2.5 FO 45/2. First Edition. Hardcover. Near Fine/Fine. 4to - over 9¾" - 12" tall.

$17.25

A NEW DIGESTER OR ENGINE FOR SOFTNING BONES

By PAPIN, Denys

USA: Mallinckrodt Chemical Works, 1966. (USA) 8vo, off-white printed wraps, 54pp. Volume III in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1681, complete with toned pafges to reemble old book pages. Papin (d 1712) was a French born English physician who is credited with inventing the pressure cooker and through it, suggested the piston steam engine. This book is his notes (recipes) on cooking various meats in his "New Digester" pressure cooker with instructions on how to have one constructed. From the edition of 1681, not 1820 as stated at the back of the book, obviously a misprint. No markings, Fine(-) in Nfine original black slipcase, minimal rubbing to corners. (1.2 JM FO 48/3. Paperback. Fine -. 8vo - over 7¾" - 9¾" tall.

$14.49

SALLETS, HUMBLES & SHREWSBERY CAKES,  a Collection of Elizabethan Recipes Adapted for the Modern Kitchen
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SALLETS, HUMBLES & SHREWSBERY CAKES, a Collection of Elizabethan Recipes Adapted for the Modern Kitchen

By BEEBE, Ruth Anne

Boston: David R. Godine, 1976. (USA) First Printing , scarlet cloth, xxxii, 92pp, index. First printing, stated, one of 3000 copies. Attractively produced with woodblock illus. Recipes have been tested, sample menus, glossary, all giving insight into the culinary world of Elizabethan England: Capon with Oranges and lemons, Fine manchet ( a type of bread), Iprocas (a type of spiced wine). No markings, Fine(-) in unclipped Near Fine Dj with small closed tear to upper edge near spine head. (1.6 FO 48/3. 1st. Hardcover. Near Fine/Near Fine. 8vo - over 7¾" - 9¾" tall.

$28.95

THE ART OF PRESERVING

By APPERT, M.

Np: Mallinckrodt Chemical Works, 1966. No markings, about Fine in Very Good slipcase with edges and corner tips rubbed8vo, printed off-white wraps, 166pp. Volume I in the Mallinckrodt collection of Food classics,a facsimile edition complete with page toning to resemble old book pages. Appert was a Frenchman and is credited with the invention of the canning of food in the early years of the 19th century. This is a facsimile of the 1812 edition by Black, Parry, and Kingsbury, London. (1.8 JM FO 37/4. Paperback. Near Fine. 8vo - over 7¾" - 9¾" tall.

$16.50

A FIFTEENTH CENTURY COOKRY BOKE

By ANDERSON, John L. Compiled By

NY: Charles Scribner's Sons, 1962. (USA) First Edition Blue cloth, purple spine, 93pp, index. Colour and B&W illus of a decorative nature showing scenes from Medieval life. An interesting book with the recipes gleaned from the Harleian MSS 279 (about 1430 AD) and 4010 (about 1450 AD) in the British Museum and Ashmole MS 1429, laud MS 553 and Douce MS 55 (about 1450AD) in the Bodleian Library. Included is a glossary to help translate the recipes from medieval English. There is an unexpected recipe for "Garbage" which when translated turns out to be a stew of chicken giblets. Fine in unclipped VG+ Dj with slight darkening of spine panel and slight yellowing to white portionsof the Dj. A very nice copy. (1.6 FO FO 39/7. 1st. Hardcover. Fine/Very Good. Illus. by ADAMS, Adrienne. 8vo - over 7¾" - 9¾" tall.

$23.23

A NEW DIGESTER OR ENGINE FOR SOFTNING BONES

By PAPIN, Denys

Np: Mallinckrodt Chemical Works, 1966. (USA) First Thus There is a small company stamp to the lower corner of the back cover, no other markings, about Fine, in Very Good original glossy black card slipcase with gold title device, very light rubbing to lower corner tips. As well there is a letter with the dacsimile signature of Harold Thayer (Chariman) presenting this volume. 8vo, off-white printed wraps, 54pp. Volume III in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1681, complete with toned pafges to reemble old book pages. Papin (d 1712) was a French born English physician who is credited with inventing the pressure cooker and through it, suggested the piston steam engine. This book is his notes (recipes) on cooking various meats in his "New Digester" pressure cooker with instructions on how to have one constructed. From the edition of 1681, not 1820 as stated at the back of the book, obviously a misprint. (1.2 JM FO 36/1. Paperback. Near Fine. 8vo - over 7¾" - 9¾" tall.

$14.55

SALLETS, HUMBLES & SHREWSBERY CAKES,  a Collection of Elizabethan Recipes Adapted for the Modern Kitchen
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SALLETS, HUMBLES & SHREWSBERY CAKES, a Collection of Elizabethan Recipes Adapted for the Modern Kitchen

By BEEBE, Ruth Anne

Boston: David R. Godine, 1976. (USA) First Printing. scarlet cloth, xxxii, 92pp, index. First printing, stated, one of 3000 copies. Attractively produced with woodblock illus. Recipes have been tested, sample menus, glossary, all giving insight into the culinary world of Elizabethan England. No markings, Very Good in price-clipped Good Dj with small tear to upper corner fold, magic tape repair to verso of Dj, light soiling to front panel. (1.6 FO 36/5. 1st. Hardcover. Very Good/Good. 8vo - over 7¾" - 9¾" tall.

$22.49

AN ESSAY ON BREAD

By JACKSON, H.

Np: Mallinckrodt Chemical Works, 1966. (USA) Small company stamp to the lower corner of the back cover, no other markings, Fine (-) in Very Good slipcase with some rubbing to corner tips. 8vo, off-white printed wraps, 56pp. Volume IV in the Mallinckrodt Collection of Food classics, a facsimile edition of the book published in 1758, complete with toned pages to resemble old book pages. Jackson was a chemist who in this book defends bakers and millers from charges of adulterating bread and flour with alum, chalk, lime, etc. From the edition of 1758, not 1820 as stated at the back of the book, obviously a misprint. (1.1 Jm FO 75/3. Paperback. Near Fine. 8vo - over 7¾" - 9¾" tall.

$14.49