New York: Garret Publications; Finnish Cultural Institute, 2019. Exposed structure binding, in limp boards ( x cm.), 223, [1] pages. Illustrated with color photographs throughout.

FIRST EDITION. A hybrid cookbook and art project. "After years of making food together in gallery settings an art institutions around the world, ‘bastard brothers’ Rirkit Tiravanija and Antto Melasniemi release their first collaborative cookbook. The Bastard Cookbook… brings together new texts from scholars and journalists in food studies, interviews with chefs and fifty or so odd recipes. The dishes and ingredients are illustrated by photographer Janne Tuunanen as he follows the bastards on their culinary adventure from a fish sauce farm in Thailand to the Archipelago of Finland." The book "comprises a collection of texts, exhortations, culinary scenarios, and ingredients and preparations, and is intended to liberate the modern gourmand from essentialism. The authors offer what one could refer to as an adulterated fare to its purist counterpart, with over fifty preposterous recipes. Through a collaborative exploration into the realms of food and cosmopolitanism, the cookbook proposes that the key to appreciating the idiosyncrasies of an unfamiliar culture is perhaps through a hybridised form" (publisher's promotional text). A few fly spots to top edge of text block, otherwise fine. In publisher's black- and blind-titled gold stiff boards.

[OCLC records fourteen copies, just five in the U.S.]. $500.

New York; Taichung City: Random House; [Taiwan Donghai Publishing House, [1970]. Quarto (26 x 19.5 cm.), 505, [7] pages. Illustrated. Index.

Stated "FIRST AMERICAN EDITION", but really a Taiwanese pirate issued five years after the Random House publication. The production values are typical of many of these pirates, with cheaper, thinner paper, and illustrations printed with an odd color process. In publisher's green cloth; some offsetting to endpapers. The dust jacket, illustrated with a photograph by Bouilland of lobsters on a platter. Some light edge chipping, and closed tear to the bottom of the front panel. Overall, near very good. Scarce in the pirate issue. $120.

London, Toronto, New York: Jonathan Cape, 1932. Octavo (20.5 x 145 cm.), 392 pages. Photographically illustrated frontispiece and three additional plates.

FIRST EDITION. The classic cookbook by Florence White (1863-1940), founder of the English Folk Cookery Association. The book contains regional specialities as well as numerous traditional favorites, encompassing recipes from the England of Chaucer's time right up to the early twentieth century. White was first exposed to English country cooking as a young girl, when she was sent to Fareham "to nurse her father's two elderly sisters, formerly proprietors of the Lion Hotel and Assembly Rooms. From them, as she later described in her autobiography, she learned that 'good epicurean country-house cookery which had been handed down the family from mother to daughter since the days of Queen Elizabeth'" (ODNB; White, A Fire in the Kitchen). She didn't turned her serious efforts to traditional food until in her sixties, founding the English Folk Cookery Association in 1928 and in 1932 published this book, considered her manifesto and edited the first of the association's Good Food Registers. The Registers contained information about where one might find good English cooking or foodstuffs in towns, villages, hotels, restaurants, and guest houses. Clean and sound, with no annotation or marks of any sort. In publisher's tan cloth, titled at the spine with a bit of rubbing to the titling, otherwise fine. Lacking the very scarce dust jacket. Very scarce in the first edition.

[Bitting, page 493; not in Cagle ]. $900.

London: William Heinemann Ltd., [1926]. Octavo (19 x 12.5 cm.), 120 pages. Illustrated with a pochoir frontispiece by J.E. Laboureur in black, red, and yellow.

Later printing of the trade edition, originally issued in 1923; there was also a limited, signed edition of twenty copies. Boulestin's first cookery book, "an immediate success, since it suited the new, often servant-less, pared-down sophistication of post-war domestic arrangements. His revelations of how to cook aubergines or produce a piperade helped to widen the culinary ambitions of British people to whom French cooking had hitherto seemed unattainably exotic" (ODNB). Age-toned throughout, but clean and sound. Original yellow cloth, titled, and with floral and fruit motifs stamped in brown to spine and front panel. Spine a bit darkened, and with some rubbing to extremities. Near very good. Ownership signature to free front endpaper, "K.A. Simpson". $60.

[London: Macmillan, 1977]. Octavo (24 x 16 cm.), 412, [1] pages. Illustrated. Index.

FIRST U.K. EDITION. Published a year after the French original issued by Robert Laffont as Le Grande Cuisine Minceur, Les recettes de... (1976). A landmark work in the cuisine of dieting. Chef Michel Guérard rejects the idea that "slimming cuisine" is incompatible with haute cuisine. The book is part a manifesto on healthy cooking, and an examination of recipes of the past in the light of finding less-rich options. In publisher's orange-ish buckram. Dust jacket is price-clipped, and the front flap is creased. Some toning to the jacket, but otherwise overall fine. Inscribed, and with a drawing of a flower in the year of publication, "To Willie, Bon Appetit! Michel Guerard, 1977". $150.

Paris: Editions Robert Laffont, [1977]. Small quarto (24.5 x 16 cm.), 365, [1] pages. Illustrated in the text and with eight color plates. Index.

FIRST EDITION. The first cookbook from the giants of French cuisine. At the time of this publication, the two brothers had recently completed an expansion of the building and kitchen of their eponymous restaurant, Les Frères Troisgros in Roanne (Loire). This followed the restaurant being awarded a third Michelin star and named the "best restaurant in the world." A volume in the important series Les Recettes originales de..., edited by Claude Lebey. The entire series was issued between 1976 and 1992. In publisher's pictorial boards. No dust jacket, as issued. Near fine.

[OCLC locates fourteen copies]. $150.

New York; London: G.P. Putnam's Sons; The Knickerbocker Press, [1890]. Octavo (21 x 14 cm.), x, 580 pages. Index.

FIRST EDITION. A decidedly upper class cookbook, with more than thirteen hundred recipes drawn from around the world. The preface includes a list of sources consulted which range from Mrs. Beeton, Mrs. Rorer and Miss Parloa to Careme and Soyer. The author describes the cuisine included as selected from "the best and most popular dishes of the Eastern States [...]; of Philadelphia [...]; from Baltimore and the South, many of the excellent dishes so well prepared by the Negro cooks; and from further South still, we have the many delicious receipts furnished by the Creole school of cookery". In publisher's orange- and maroon-decorated beige buckram. Spine darkened, some light bumping to edges, otherwise very good.

[OCLC locates twelve copies; Bitting, page 64; not in Cagle]. $200.

London: Faber & Faber, Ltd., 24 Russell Square, [1938]. Octavo (19.4 x 13 cm.), 210 pages. Index.

FIRST EDITION. One of Ambrose Heath's many useful and charming cookbooks. Heath (1861-1961), born Francis Geoffrey Miller, was an English journalist and food writer who produced more than one hundred cookbooks starting in 1933 with Good Food. Influenced by wartime shortages, He leaned towards vegetables and fish, though he was not a vegetarian himself. Vegetable Dishes & Salads was one of the earliest of his works to focus on vegetables. Arranged month by month, the recipes are presented in narrative form, and include Cabbage as in Bavaria, Marrows with Mint, and Salsify Soup. Between the recipes for June and July, the author has inserted "An Interlude on Tomatoes" which, of course, deserve an entire section to themselves. Spotting to a few pages and to edges of text block; corner of rear free endpaper worn, otherwise near very good in decorated, pale green paper-covered boards. The decoration is a woodcut design by Edward Bawden printed in red green and brown. The design is repeated on the dust jacket, which is a bit darkened at the spine panel, soiled and corner chipped. The dust jacket is clipped, so it remains unclear if this is the first or second printing of the dust jacket. With an ink ownership inscription to the free front endpaper. $90.

[Denver, Colorado: the Church; [J.B. Stott, Printer], circa 1904]. Small octavo (19.5 x 13.5 cm.), 9-127 pages. Advertising. Printer information from advertisement on page [91].

FIRST EDITION. An early Colorado community cookbook with a good number of recipes attributed. Sections include Soup, Fish, Meat, Savory sauces, Salad, Eggs, Cheese, Vegetables, Bread and hot cakes, Cakes, Pies, Puddings, Cold desserts, Preserves, pickles, etc., Candies, Beverages, Menus, Hints, and Weights and measures. Menus include a Pink Luncheon and a Yellow Luncheon, both supplied by Mrs. Caroline Blair Downing, described as "Teacher, Colorado School of Domestic Science, Wolf Hall". ~ Some stains to a few pages throughout, otherwise sound. In publisher's cream color oil cloth, titled in black on the front panel. Near very good. Scarce.

[OCLC locates four copies; not in Brown; Cook, page 38]. $500.

Fort Lupton, Colo.: [The Fort Lupton Press, No date; circa 1900]. Octavo, sewn on cord, in wrappers (17.5 x 13 cm.), 50 pages. Advertisements throughout. Date estimated from advertisements and presence of very early telephone numbers "Fort Lupton 1" etc.

FIRST EDITION. A community cookbook from Fort Lupton, a small farming community in the Platte River Valley, north of Denver. The town was settled in 1862 on the land surrounding the fort and trading post built on the site about 1838. The Lady's of St. Mary's Guild established an Episcopal presence in the town in the late 1880s, though no church was built until 1908. The attributed recipes are divided into sections: soups, meat, vegetables, salads, bread, puddings and custards, pies, cakes, cookies, sherbets, candies, pickles, canning fruit, and household hints. The advertisements reveal a still nascent community, with mostly quite basic business offerings (the dentist is available Friday afternoons), but one ad, for a "Dr. K.L. Clock(?)" takes the form of a humorous cartoon. ~ Moderate soiling throughout; edges of text block rubbed. Brown wrappers with an attractive typographical decoration are soiled and worn, and splitting at the crease. Clippings laid- or pasted-in, but not obscuring text. A few handwritten recipes added in blank spaces. Good. Unrecorded.

[OCLC locates no copies; not in Brown or Cook or other relevant bibliographies]. $500.

[Springfield, Mass.]: Samuel Bowles & Company, Printers, 1862. Booklet in cord-sewn wrappers (17.5 x 11.5 cm.), 1-26 pages. Illustrated. Title and publication data from wrapper. At head of wrapper title, "Price 10 Cents". Publication date from wrapper; prefatory note, page [1] signed, "H. Hutchins. Springfield, Mass., May, 1860"; copyright date of 1858 from head of page 1.

Evident Second Edition; the original was published in Boston in 1858 and printed by Bazin & Chandler. Promotional literature for proprietary remedies manufactured by H. Hutchins, including Hutchins' Headache Pills and Hutchins' Hair Dye. Light foxing throughout and some leaves dog eared. In publisher's black-titled, pale salmon wrappers with decorative border. Small ownership stamp of Rhode Island's Pettaquamscutt Historical Society. Rear wrapper panel has a small portrait of H. Hutchins giving a pack of pills to a man who is clearly suffering from a headache. Near very good. Scarce.

[OCLC records one copy dated 1862 (Wellcome Library); an additional two copies indicated as 1858 and others later; not in Lowenstein]. $150.

London; New York: The Butterick Publishing Co., Limited, 1898. Metropolitan Pamphlet Series: vol. XI, no. 3. Large octavo-sized booklet (24 x 17 cm.), 56 pages. Publisher's advertisements at rear.

Third Edition, following the first of 1891 (vol. 2, no 4.), and the second of 1892 (vol. 5, no. 2), both of 32 pages. A quirky book, likely because its contents were pulled from a variety of professional cookbooks in sections. Short sections of recipes include: Dessert Wafers, Fruit Waters, Dates & Figs, Wine Jellies, etc. Internally clean and sound. In tan wrappers, titled in black; some edgewear and chipping to spine. Near very good. Scarce.

[OCLC locates just one copy of this edition (George Mason U.), and five copies combined of the first and second edition]. $60.

Boston: The Priscilla Publishing Co., 85 Broad Street, 1913. Stapled booklet (26.5 x 20 cm.), 48 pages. Index. All pages with ornamented borders and vignettes. Printed in green throughout.

FIRST EDITION. With recipes supplied by Fannie Farmer of Boston Cooking School fame and head of the Cooking Department of Modern Priscilla magazine. Issued on the brink of the First World War the book emphasizes meat substitutes as well as stale bread, left-overs, sour milk, and invalid cooking. Some creasing throughout, otherwise internally very good. Publisher's wrapper, printed in green and red, lightly soiled. Includes a mechanically punched oval for insertion a ribbon to hang the booklet in the kitchen. Overall, near fine. Ownership signature to the top edge of the front wrapper, "Fern M. Noyes". Scarce.

[OCLC locates nine copies]. $60.

Boston: Literary Classics, Inc.; Houghton Mifflin Company, 1943. Octavo (20.5 x 14 cm.), xiv, 190 pages. Index.

FIRST EDITION. A wartime recipe book built on the big three of the genre: recipes with substitutions, meatless meals, and canning /preserving. Marjorie Mills was a food journalist (Boston Herald) and radio host. Known as "The Girl from Maine", Mills was born in Maine and attended Colby College. she later made her home on Nantucket. Fine in brick-colored cloth. In an unclipped dust jacket with a tiny bit of age toning, otherwise fine. $90.

[England]: the company, n.d.]. Octavo-sized booklet, stapled in wrappers (18 x 12 cm.), 16 pages. Illustrated with brown and beige header vignettes and illustrations in the text.

FIRST EDITION. One of the earliest OXO promotional cookbooks. It contained recipes by household cooks that mailed them to the company as an expression of their satisfaction with OXO cubes. These recipes include OXO Blanc Mange, OXO Devilled Bananas, and OXO Jambon Savory. The OXO beef stock cubes were introduced in 1910 as a cheaper version of the original product. Small stain to front wrapper panel, otherwise fine. $50.

New York: Charles Scribner's Sons, 1882. Small oblong octavo (10.5 x 18 cm.), [52] pages.

FIRST EDITION. A charming and handsomely printed collection of recipes for forty puddings and ten sauces. Each recipe is given its own page. The rear paste-down contains an advertisement for the cookery books of Marion Harland. Lacking front free endpaper (blank). In green cloth with illustrated chromolithograph paper-covered boards, rubbed and mildly soiled. Good only.

[OCLC locates twenty-six copies; Bitting 63; not in Cagle]. $60.

New York & Boston: H.M. Caldwell & Company, 1892; 1892; 1893. The Handy Volume Culinary Series. Three works combined in one: One Hundred Ways of Cooking Eggs, One Hundred Ways of Cooking Fish, and One Hundred Desserts. Oblong, thick duodecimo (12 x 17 cm.), 122, 121, & 121 pages respectively; text blocks with original pagination used. Advertisements.

FIRST EDITION in this combined form. From Alexander Fillipini (1849-1917), celebrated chef of Delmonico – he preceded the better-known Charles Ranhofer – and author of The Table. A few small closed tears to a few pages, otherwise very good, in lightly soiled publisher's printed tan cloth. Scarce.

[OCLC locates four copies; Bitting page 157; Cagle 257 (cites only the 3rd volume)]. $350.