The Hundred-Foot Journey, a novel by Morais, Richard C - 2010

Boston/Providence: C.S. Cook/Livermore & Knight, 1897. Sewn booklet, [24] pages. FIRST EDITION. An early guide to simple French for the English-speaking tourist. The author claims, "This little book is imperfect and incomplete, but it will enable the owner to speak French enough to get about Paris..." The book is divided into sections on the Hotel, Railway Station, Public Carriages, About Bread and Coffee, Midday Meal, Dinner, About Wines, Things for Men, Things for Women, and then general numbers and vocabulary. Sections are interspersed with helpful hints, such as "Pinch your nose when you say anything ending in n, in order to achieve the nasal sound desirable." Wine vocabulary includes translations for Good Red Wine (St. Jullien), and Good White Wine (Sauterne), revealing some contemporary prejudices. There is a little bit of pencil annotation to the wine page and to one other, otherwise very good, in printed pale green canvas wrappers with a pocket in the front. Bit of edge wear and light soiling… Read More

Rutland, VT: Charles E. Tuttle Co., Inc, 1962. Octavo, 243 pages. Later printing. Illustrated throughout with black and white photographs. First authoritative reference book on the various types of early American wooden ware and kitchen utensils. From cheese drainers and well buckets to oyster kegs and sausage guns, Gould clearly defines each tool and places it within its historical context. Small ownership stamp to half-title. In dust jacket with slight tear, otherwise very good.

Richmond: Garrett & Massie Publishers, 1938. Octavo, [4], 111 pages. FIRST EDITION. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." Some light age-toning throughout; ownership signature to free front endpaper. Publisher's orange cloth with some light soiling. Blue-green dust jacket with some light spotting and edge wear. Overall, near very good. [Axford 391].

Chicago: Rand McNally; [Hotel Monthly Press], 1919. Hotel Monthly handbook series. Tall duodecimo (17 x 9 cm.), 120, [2] pages. Index. Publisher's advertisements at rear. Publication date from OCLC record. While not indicated as such, issued by John Willy's Hotel Monthly Press. ~ Second Printing. The first American cookbook to prominently feature Japanese recipes and one of the earliest to feature Chinese. The title and copyright pages retain the Rand McNally imprint and the date of 1914; the printer's indication at the foot of the copyright page now includes a medallion (not present in the original). The two direct indications of Hotel Monthly publication are the signature endpapers of the press, and two pages at the end of publisher's advertisements, promoting the Handbook Series and The Hotel Monthly journal. This second printing was issued lacking the color illustrated paste-down on the front board which appears on the first issue. The authors were half-British half-Chinese sisters. Winnifred… Read More

London: Putnam, 42 Great Russell Street, 1948. Small octavo (19 x 13 cm.), xi, 264 pages. Frontispiece and ten plates, all color. Index. Second edition, issued thirteen years after the original. The intervening years had included the war, and so the recipes are offered this second time with a willingness to embrace substitutions. Lady Sysonby has also included a recipe, "Queen Victoria's Soup - by especial favour by the Esquire of Windsor Kitchen, 1842", from her mother's recipe book. Some small pencil 'x-s' to a few recipes, and some light foxing. In publisher's yellow cloth, decorated with an image by Messel; very good or better. In publisher's dust jacket, with some soil and stains, and with an illustration by Messel. Scarce.

Boston/Providence: C.S. Cook/Livermore & Knight, 1897. Sewn booklet, [24] pages. FIRST EDITION. An early guide to simple French for the English-speaking tourist. The author claims, "This little book is imperfect and incomplete, but it will enable the owner to speak French enough to get about Paris..." The book is divided into sections on the Hotel, Railway Station, Public Carriages, About Bread and Coffee, Midday Meal, Dinner, About Wines, Things for Men, Things for Women, and then general numbers and vocabulary. Sections are interspersed with helpful hints, such as "Pinch your nose when you say anything ending in n, in order to achieve the nasal sound desirable." Wine vocabulary includes translations for Good Red Wine (St. Jullien), and Good White Wine (Sauterne), revealing some contemporary prejudices. There is a little bit of pencil annotation to the wine page and to one other, otherwise very good, in printed pale green canvas wrappers with a pocket in the front. Bit of edge wear and light soiling… Read More

Rutland, VT: Charles E. Tuttle Co., Inc, 1962. Octavo, 243 pages. Later printing. Illustrated throughout with black and white photographs. First authoritative reference book on the various types of early American wooden ware and kitchen utensils. From cheese drainers and well buckets to oyster kegs and sausage guns, Gould clearly defines each tool and places it within its historical context. Small ownership stamp to half-title. In dust jacket with slight tear, otherwise very good.

Richmond: Garrett & Massie Publishers, 1938. Octavo, [4], 111 pages. FIRST EDITION. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings." Some light age-toning throughout; ownership signature to free front endpaper. Publisher's orange cloth with some light soiling. Blue-green dust jacket with some light spotting and edge wear. Overall, near very good. [Axford 391].

Chicago: Rand McNally; [Hotel Monthly Press], 1919. Hotel Monthly handbook series. Tall duodecimo (17 x 9 cm.), 120, [2] pages. Index. Publisher's advertisements at rear. Publication date from OCLC record. While not indicated as such, issued by John Willy's Hotel Monthly Press. ~ Second Printing. The first American cookbook to prominently feature Japanese recipes and one of the earliest to feature Chinese. The title and copyright pages retain the Rand McNally imprint and the date of 1914; the printer's indication at the foot of the copyright page now includes a medallion (not present in the original). The two direct indications of Hotel Monthly publication are the signature endpapers of the press, and two pages at the end of publisher's advertisements, promoting the Handbook Series and The Hotel Monthly journal. This second printing was issued lacking the color illustrated paste-down on the front board which appears on the first issue. The authors were half-British half-Chinese sisters. Winnifred… Read More

London: Putnam, 42 Great Russell Street, 1948. Small octavo (19 x 13 cm.), xi, 264 pages. Frontispiece and ten plates, all color. Index. Second edition, issued thirteen years after the original. The intervening years had included the war, and so the recipes are offered this second time with a willingness to embrace substitutions. Lady Sysonby has also included a recipe, "Queen Victoria's Soup - by especial favour by the Esquire of Windsor Kitchen, 1842", from her mother's recipe book. Some small pencil 'x-s' to a few recipes, and some light foxing. In publisher's yellow cloth, decorated with an image by Messel; very good or better. In publisher's dust jacket, with some soil and stains, and with an illustration by Messel. Scarce.