Hong Kong: Government Press; [printed by S. Young at the Government Press], 1966. Octavo (21 x 15 cm.), ix, 82 pages. Illustrations by Margaret Gregg. List of contributors.

Evident FIRST EDITION. A community cookbook "produced by the Hong Kong Branch of the Women's Corona Society. As the members of this Branch have links with many lands, the recipes contributed to this book cover a wide range of cooking styles and should be of use in many kitchens, both here in Hong Kong and elsewhere." The Corona Society was a social organization of Anglo-American women and the recipes reflect that. Part of the book is given to some simplified "Chinese" recipes, while the reminder would be group familiar to members of the group. The recipes are not attributed, but there is a list of contributors up front. A bit of age-toning and light staining within; In publisher's pebbled grey cloth, titled and decorated in black and red. Very good.

[OCLC locates five copies (one copy incorrectly indicated as "1960"]. $90.

Wien [Vienna]: Im Selbstverlag; Wilhelm Frick Verlag, [circa 1950]. Octavo (20 x 14 cm.), 161 pages. Table of Measurements. Index. Text in German and English on facing pages.

FIRST & ONLY EDITION. Cookbook as conciliatory gesture to Americans following the Second World War. The book combines American recipes "selected by the dependents here..." while the Austrian dishes were sourced from "Emperor Franz Joseph (sic), famous pastry cooks, well known gourmets..." The American recipes are segregated to a twenty-two page section at the end. Lotte Katscher was the pseudonym of the Viennese actress and journalist Charlotte Brunar. Her published works include a German translation of Edith Wharton's The Age of Innocence and the oddly titled Vienna, Want a Girl Guide?, another book clearly aimed at the American visitor. A few pencil notes in the margins, otherwise internally clean and sound. Paper covered boards over a tan cloth spine; edges worn and a bit soiled; the spine is delicate and worn a bit at the extremities. The front panel bears an illustration by Ilse Pfister of two cooks bending over a pot, wooden spoons in hand. One of the cooks is a young blond woman in an apron, while the other is an African-American woman in a kerchief, holding a cookbook. Laid-in are five additional typed or handwritten recipes. Unrecorded.

[OCLC locates no copies; not located in any of the bibliographies or other relevant sources]. $150.

Seattle: Congregation Temple De Hirsch Ladies Auxiliary, 1916. Octavo (21 x 14 cm.), 349, xi pages. Index. Advertisements. Blank pages for notes separate each chapter.

SECOND EDITION; originally published in 1908. An early Jewish community cookbook with attributed recipes, from the Temple de Hirsch, a leading Reform Jewish synagogue founded in Seattle in 1899. Their basement was famously the location of Jimi Hendrix' first professional performance (he was fired mid-performance for his wild playing). The book contains a "Dictionary of Cooking Terms" and includes a great deal of treyf in recipes such as the Merry Widow Cocktail (crab meat, asparagus tips, and mayonnaise in sherbet glasses surrounded by cracked ice). Internally clean and sound; a bit of age-toning to text block edges. Publisher's cream-color oil cloth, titled in black on the front panel. Some light soiling to boards, otherwise very good.

[OCLC locates six copies; Brown 4320]. $150.

Seattle, Washington: Lowman & Hanford Company, Publishers, 1930. Octavo (23.5 x 16 cm.), 411, [4] pages. Detailed index. Blanks at rear for "Additional Recipes". Cover title: Fruit and flower mission cook book.

Second Edition; originally published in 1924. A community cookbook, with recipes attributed, of the Seattle Fruit and Flower Mission, "an organization of women, all volunteers, which gives dietary aid to those who are ill or undernourished, irrespective of race or creed" (Foreword). Text block age-toned but not brittle. In publisher's silver textured cloth, titled and decorated in black, orange, and blue. Very good. Ownership inscription, "Joan Whalen, Walton, Apr. 1937" to free endpaper.

[OCLC locates twenty-one copies; Brown 4330 (1924 edition)]. $90.

Sanford, Maine: The Averill Press, 1904. Octavo (20 x 14 cm.), 227 pages. Advertisements; detailed index. Photographically illustrated with a frontispiece of the members of the Ladies' Aid Society and with an image of the North Parish Congregational Church.

FIRST EDITION. The recipes are attributed and according to the preface, come from within the Society and from other members of the Sanford, Maine community. Each section of the book is overseen by a different member, and their editing work is attributed in the Table of Contents. Thoroughly indexed, and with a section of helpful hints. The Averill Press was owned by F.B. Averill, editor of the Sanford Tribune, "The Home Paper of York County". Some age-toning to endpapers, offset mark to front and rear endpapers. In lightly worn, publisher's marbled, paper-covered boards backed in brown cloth, gilt-titled at the spine. Some rubbing to edges, otherwise near very good.

[OCLC locates five copies (none in Maine); not in Bitting, Brown, Cagle, or Cook]. $150.

New York: D. Appleton & Company, 1889 (copyright 1885). Octavo, 231 pages.

Later printing. A collection of classic French dishes with recipes by a former Chef d'Entremets at Delmonico's. Soups, sauces, fish, entreés, vegetables, etc. Internally fine, with all edges colored orange. This book was quite popular and went through a number of printings in the years following its issuance in 1885. Spine of decorated tan cloth is a bit darkened and scuffed, otherwise very good overall.

[OCLC locates twenty-two copies; Bitting page 77; not in Cagle]. $150.

New York: John Ireland; Press of Edward O. Jenkin's Sons, 1893 ©1892. Oblong octavo (15 x 22.5 cm.), 7-18 pages + 122, [2] numbered leaves, printed and numbered rectos only. Advertisements at end.

FIRST U.S. EDITION, originally published in Paris the year before. An early example of single-ingredient or single-subject cookbook publishing that expanded exponentially in the 1890s and is still with us. Each recipe is presented in narrative style on a single page facing a blank page. Begins with a lengthy discussion of Pot-au-feu and Beef bouillon, and concludes with a recipe for "King Henry the Fourth's Recipe for Stewed Chicken (the Poule-a-pot)". Clean and sound within. In publisher's decorated paper-covered boards over black cloth spine. Moderate rubbing and wear at the edges. Otherwise very good.

[Bitting, page 23; Brown 2515; not in Cagle or Stafford]. $90.

London: David Bogue, Fleet Street; J. Unwin, Bucklesbury, 1846. 16mo. (17.5 x 11 cm.), xi, 339, [1] pages. Illustrated with engravings in the text. Table of contents, Index.

FIRST ENGLISH EDITION. The English editor's Preface states this scarce work is "an adapted translation of one of the most popular treatises on French Cookery, entitled La Cuisiniere de la Campagne et de la Ville ou Nouvelle Cuisine Economique, Paris, Audot, 1846", and called it "The 'Mrs. Rundell' of France." Eliza Leslie had offered in 1832 an English translation of an abridged version of the work, revised by Sulpice Barué. This is the first translation into English of the full text of Audot's work. Not to be confused with a book of the same title published in 1825 (see Oxford, page 157). Some foxing throughout, but clean and sound. Hinges and endpapers show evidence of archival repair. In publisher's original olive green cloth, blind-decorated and gilt-titled at the spine. Very faint, illegible ink lettering to front board. Manuscript recipe, untitled, to blank opposite title page. Rare.

[OCLC locates only one copy of this edition (AAS); Bitting 20 (later printing); Lowenstein 382; Oxford, page 177]. $1200.

Paris: Jour Azur, impr. Montlouis, 1981. Quarto (29 x 21 cm.), 141 pages. Illustrated in black and white and in color. Text in French.

FIRST EDITION. A gastronomical history of La Belle Epoque (1870-1940), from the creators of the famous restaurant rating guide. Illustrated throughout with historical photographs and images of contemporary ephemera. Fine in publisher's illustrated boards; no dust jacket as issued. Inscribed by author Christian Millau on the page facing the title, "Pour Carl Sontheimer, ces quelques reflets d'une époque qui ne pouvait etre heureuse, pui qu'elle ne connaisait pas Cuisinart! Aux mon amitie." Sontheimer was the creator of Cuisinart and a culinary book collector of significance. Remarkably scarce in the market place.

[OCLC locates three copies (none in the U.S.)]. $250.

London: Frederick Muller Ltd., [1956]. Octavo, 377 pages. Index.

FIRST EDITION. One hundred forty-four "simple and super suggested menus" with over 500 wines to partner with them. Written for "the overworked housewife" or the "ambitious or simply socially minded hostess". André Louis Simon (1877-1970) was the leader of the English wine trade for most of the first half of the 20th century, and the "Grand Old Man of Literate Connoisseurship." He was both Officier de la Legion d'Honneur and holder of the Order of the British Empire. Simon was Editor of Wine and Food and the founder of the International Wine and Food Society. In full green cloth, gilt-titled at the spine. Unclipped dust jacket is a bit dusty, otherwise very good or better. Scarce.

[Unzelmann, Printer's Ink, page 138; Gabler G39400]. $150.

Ithaca & London: Cornell University Press, 1994. Large octavo (27 x 16 cm.), xiv, 262 pages. Illustrated in black and white. Bibliography. Index.

FIRST EDITION. An important work on the Gallic roots of modern cuisine. With chapters on foraging, the kitchen garden, the French style, meat, traditions, etc. In red cloth with spine gilt-lettered; in unclipped dust jacket. Fine. $45.

Paris; Reims: Albin Michel; l'Atelier du Livre, 1992. Preface S.A.S. Le Prince Rainer III de Monaco. Large quarto (32 x 18 cm.), 294 pages. Illustrated with photographs by Jean-Louis Bloch-Lainé.

FIRST EDITION. The first cookbook of Chef Alain Ducasse, with recipes for dishes served at his restaurant Le Louis XV in Monaco's Hotel de Paris. Fine in dust jacket.

[OCLC locates thirteen copies]. $200.

Ann Arbor: The University of Michigan Press, [1995]. Small quarto (25 x 18.5 cm.), xi, 377 pages. Illustrated. Index.

FIRST EDITION. An essential work for anyone interested in the food of the wealthy households of France at the end of the Middle Ages. With over one hundred detailed recipes, as well as chapters on the dishes, foodstuffs, methods, and equipment of the kitchens and dining rooms of the period. In publisher's gray cloth, in an unclipped dust jacket. Fine. $60.

Stockton, Cal.: Occidental Publishing Co., 1894. Large octavo (25.2 x 19 cm.), 527 pages. Illustrated. Index.

Stated Revised Edition; published under various titles, as the Dining Room & Kitchen (1891), and as The Star Cook Book (1894) issued by the Lone Star Pub. Co. of Texas. This copy is additionally titled The International Cook Book on both the spine and the front cover. The publishers used various titles on a single cookbook text to appeal to as many different markets as possible. Text block age-toned. In black-stamped, marble-patterned white oil cloth with some rubbing and slight chipping to hinges, otherwise very good. Early pencil ownership inscription to free front paste-down, "Mrs. Y.H. Flint".

[OCLC locates no copies with this Stockton imprint, and no copy with this cover title; Bitting, page 463 (different printing); not in Cagle]. $150.

New York: Hunter & Beach, Publishers, 1886, ©1885. Quarto (24 x 20 cm.), 174 pages. Illustrated. Advertisements on plates, tipped-in separately throughout.

Evident FIRST EDITION, later printing. Two printings were issued in 1885 by J.H. Magruder in Washington D.C. and by H. Jevne in Los Angeles. Between 1885 and 1891, eight printings were issued by seven different publishers in seven cities. A promotional cookbook of Victorian style, apparently intended to advertise various grocers and retailers of household items. The contents of the various printings were identical except for the ads. The recipes are in narrative form, and quite aspirational. English Green Goose, Russian Caviare, Palestine Soup (with Jerusalem artichokes, and A Delicate Roast Pig. Opposite the Pork section, a chromolithographed advertisement for Hams and Bacon from F.A. Ferris & Company of New York City. We've been unable to find much at all about Mrs. E. Stevens Tilton. The nature of the changing advertisements makes it difficult to determine the completeness of any copy of this work. In this copy, advertisements for Sapolio and the Charles Dickle Riding Academy are pasted over the front and rear decorated endpapers, and the free endpapers in the front and rear are not present. An odd production to say the least. Some foxing throughout, and a few pages with light creases. In publisher's decorated olive green cloth, with red Victorian-styled illustration and title. Binding soiled and corners rubbed. A good copy.

[OCLC locates sixteen copies of this printing (and forty two of all other printings combined); Axford, page 206; Bitting, page 461; Brown 44, Cagle 750 (later printing)]. $90.

Pensacola, Fl.; Kansas City, Mo.: Temple Bethel-el [Beth-El]; North American Press of Kansas City, October 1970. Comb-bound octavo (23 x 16 cm.), 284, D, [2], [4], A-S, [xiv] pages. Community advertising. Index (really a table of contents).

FIRST EDITION. A similarly titled work was issued by the same organization in 1958, but this is a new compilation of recipes. The Editor, Julia M. Gup and Assistant Editors are listed in the prefatory matter, as are the Chairman of Advertising and Publicity and "Committee Chairmen". The recipe are attributed, and reflect the Florida setting (twenty-one recipes for crab dishes!). More traditional Jewish foods are segregated at the end in a section titled "Holiday and Traditional Dishes". Some light staining within. Brown plastic comb binding, with all teeth; coated white stiff paper boards titled in brown are lightly soiled and stained. Near very good. Scarce.

[OCLC locates one copy (Johnson & Wales), and one copy of a third edition]. $90.

Sala Bolognese: Arnaldo Forni Editore, 2001. Testi antichi di gastronomia, no. 2. Duodecimo (18 x 13 cm.), xii, 112, [8] leaves. Pagination repeats leaves 105-111; leaf 112 misnumbered "212." Text in Italian.

FACSIMILE EDITION of the Venice, 1557 printing, "Per gli heredi di Gioanne Padoano, MDLVII". The second cookbook attributed to Cristoforo di Messisbugo (d. 1548) whose works, along with those of Scappi, are an important source for Renaissance-era cooking. Messisbugo was a steward and Italian Renaissance cook at the House of Este in Ferrara. His first cookbook, Banchetti, composizioni di vivande e apparecchio generale (1549), was published posthumously. It is addressed to those preparing princely feasts and provides detailed descriptions of banquet menus. Libro novo, attributed to him and published well after his death, is largely a repetition of the recipes in Banchetti. "Some of the dishes he described survive today in the Ferrara area. The first known reference to the preparation of Beluga sturgeon caviar (from the Po River) in Italy is in Messisbugo's books. He described serving and preserving caviar" (Wikipedia). The introduction is by Giuseppi Montavano, an Italian food historian and author of Laboratorio del gusto Storia dell'evoluzione gastronomica. In green buckram, gilt-titled on the spine and front panel. In gray dust jacket, decorated in black and red. Slight sun-fading to the jacket, otherwise fine. With the ownership inscription of food historian and historical cooking educator Marian Walke. Scarce. $150.

London: Prospect Books, 1981. Quarto (27.7 x 19 cm.), 197 pages. Illustrated throughout.

FIRST EDITION. Short-title gastronomic bibliography featuring over three hundred English language titles. Very useful. Publisher's red cloth, gilt-titled at the spine, some light spotting to top edge. In price-clipped, but otherwise fine dust jacket. Near fine. $60.