COOKING
& GASTRONOMY This page is dedicated to the memory of Mrs. Harold Perilstein
Part I - Authors A-E | Part II - Authors F-M | Part III - Authors N-Z
COOKING
& GASTRONOMY 
The
Sophisticated Drinker
Birmingham, Frederic
A., ed. Esquire drink book. New York: Harper & Brothers,
(copyright 1956). 8vo. x, 310 pp.; illus.
Click the interior image for an enlargement. • Publisher's blue cloth, front cover with martini vignette stamped in black and red; dust jacket lacking, spine extremities slightly worn, smallish patch of discoloration to fore-edge; an attractive copy. (24486)
As
Bibliographies Go, DELICIOUS!
Cagle, William R., & Lisa Killion Stafford, comps. American books on food and drink: A bibliographical catalog of the cookbook collection housed in The Lilly Library at the [sic] Indiana University. New Castle, DE: Oak Knoll Press, 1998. 8vo. xviii, 794 pp., illus.
Another
Tasty
Cagle Bibliography
Cagle, William R. A matter of taste a bibliographical catalogue of international books on food and drink in the Lilly Library, Indiana University. New Castle, DE: Oak Knoll Press, 1999. 8vo (24.9 cm, 9.8"). xxiii, [1 (blank)], 991, [1 (blank)] pp.; illus.
• New, in dust jacket.
With
Nutritional Notes — A French
Cookbook
NEVER
ENGLISHEDCardelli. Manuel du cuisinier et de la cuisinière, a l’usage de la ville et de la campagne...dixième edition, entièrement revue.... Paris: Librairie Encyclopedique de Roret, 1836. 12mo (14.8 cm, 5.8"). Frontis., iii–xii, 472 pp.; 5 fold. plts. (lacking 1 plt.?).
Interestingly, the editors of this edition have chosen to play doctor, and in the service of good nutrition, have added codes to certain recipes identifying them as “Bonne,” “Mauvaise” or “Difficile à digérer,” among other categories. This revised and enlarged edition is the tenth, following the first edition in 1822. 
RLIN and OCLC show no institutional holdings of this particular, unusual edition.
• Cagle 175 (for 1826 ed.); Vicaire 142 (not listing this ed.). Recent three quarter calf over marbled paper–covered sides, spine with gilt-stamped leather title label and gilt-stamped decorative devices between raised bands. Some corners dog-eared; some leaves with faint areas of waterstaining and spots of foxing. One plate appears to be lacking, as the numbering goes from IV to VI; no similar copy could be found to compare collations, as earlier editions have fewer plates and later have more.
“Cookery
is Become a
Science
. . . Which Seems
Now
Perfection”
Collingwood, Francis, & John Woollams. The universal
cook, and city and country housekeeper. Containing all the various branches of cookery.... London:
Pr. by R. Noble for J. Scatcherd & J. Whitaker, 1792. 8vo (21.3 cm, 8.4"). [28], 451, [1] pp.; 14 plts.
illustrated
with a frontispiece portrait of the two authors, along with 13 other plates
showing bills of fare and carving techniques.
Provenance: Armorial bookplate of the Sherwin family.
• ESTC T50471; Bitting 94–95; Cagle 625. Contemporary sheep, rebacked; spine with gilt-stamped leather title and author labels and gilt-ruled compartments, board edges with gilt roll; corners and edges rubbed. Front pastedown with bookplate. Frontispiece lightly foxed; light spotting scattered throughout. A sound, clean, pleasant copy. (24532)
Mr. Cook's
Commonplace Book
Cook, Benjamin H. Manuscript on paper, in English. [Rhode Island]: 1852–66. 4to (20.7 cm, 8.1"). 25, [51] pp. (28 blank).
Click the interior image for an enlargement. 
one
recipe: “Best method of keeping Beef.” Maritime
themes are notable in the verse, along with death, loss, and pride in the independence
derived from frugality.
Present at the back of the volume is
a
list of “disabled men in Burillville [Rhode Island] July 1863”;
a later, handwritten card with some information on Benjamin Cook and some
of the pieces in this volume is laid in.
• Contemporary half sheep and marbled paper–covered sides; binding rubbed and worn, spine head pulled. Back (inside) hinge cracked. Leaves excised at both front and back of volume. Some light spotting and staining. (20849)
Bancroft Library Cookery
(Craig "Diet & Cookery" Collection). Four hundred years of English diet & cookery[:] a selection of books printed between 1541 & 1939 from the collection of Dr. & Mrs. John C. Craig. Berkeley: Friends of the Bancroft Library, 1987. Small 8vo. 71, [1 (blank)] pp.; illus.
• Textured paper wrappers. Crisp and clean.
San Francisco Cookery in aHigh-Flying Era Craig, John C., ed. The recipe book of
Lillie Hitchcock Coit. Introduction by Carol Hart Field. Berkeley, CA: The Friends of the Bancroft Library, University of California, Berkeley, 1998. 8vo. [2 (blank)], frontis., 5–65, [5 (3 blank)] pp. 
The recipes collected by Mrs. Coit reflect the “cosmopolitan character of San Francisco” during the 1870's and 1880's and show “the influence of the French, Spanish, Mexican, and English traditions in the cookery of the period.”
Illustrated with a frontispiece portrait and one additional illustration.
• Paperback. Fine. (5461)
Uncommon
— Printed in Fraktur
(Danish/Norwegian Cookery). Gullichsen, Clen. Husholdningsbog. En sikker veiledning i kogekunsten. Udgivet efter flere Vars Dvelse og Erfaring for husmødre og husholdersker. Frederikstad, 1872. Large 12mo. 348, xxvii, [1] pp.
NO
copies of this item were located in RLIN, OCLC, or NUC Pre-1956 .
• Contemporary half calf over boards, all quite worn and abraded, spine peeling. Shaken with hinges cracked, some pages loosening from sewing; pages age-toned with small stain (possibly of insect origin) to bottom of a few. Ownership inscription pencilled on front free endpaper. Volume fragile, contents fascinating.
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Part II . . . |