Collection: Antiquarian Gems

12 products
  • A Book of Good Dinners for My Friend by Fannie Merritt Farmer 1914
     Cover design in red, green, and brown with art-nouveau floral page ornaments. A Book of Good Dinners for My Friend has been selected by scholars as being culturally important Cookbook of menu planning and recipes. This is cookbook focusses on menu planning and recipes for
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  • Five Roses Cook Book: A Guide to Good Cooking by Lake of Woods Milling 1915
     In 1915, the Five Roses Cook Book was in daily use in nearly 650,000 Canadian kitchens - practically one copy for every second Canadian home.
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  • The Blue Book of Cookery & Manual of House by Isabel Cotton Smith 1926
    The Blue Book of Cookery & Manual of House by Isabel Cotton Smith 1926
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  • Five Roses Cook Book: A Guide to Good Cooking by Lake of Woods Milling 1915
    In 1915, the Five Roses Cook Book was in daily use in nearly 650,000 Canadian kitchens - practically one copy for every second Canadian home.
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    $59.95
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  • The Complete Housekeeper by Emily Holt 1917
    The Complete Housekeeper is 1917 housekeeping guide. With chapters such as the installation of plumbing, house cleaning, food storage, cisterns and pumps, sewing, venting your cesspool and disease prevention as well as wartime food recipes, this classic will give you all information needed to master housekeeping
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  • The Modern Cook Book for New Brunswick by Women's Hospital Aids; L'Assomption Society of Moncton 1920
    The Modern Cook Book for New Brunswick was issued in aid of various provincial hospitals, with numerous adverts:
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  • A New Book of Cookery by Fannie Merritt Farmer 1921
    A New Book of Cookery It is now seventeen years since the Boston Cooking School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added, first in the form of an appendix and addenda, later incorporated in logical order throughout the volume. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery
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  • Picayune Creole Cook Book by Times-Picayune Publishing Company 1922
    The Picayune Creole Cook Book: To Assist the Good Housewives of the Present Day and to Preserve to Future Generations the Many Excellent and Matchless Recipes of the New Orleans Cuisine by Gathering Up from the Old Creole cooks and the old housekeepers the Best of Creole Cookery with all its delightful combinations
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  • Little Illustrated Books on Old French Furniture Vol. II French Furniture Under Louis XIV by Roger De Felice 1922
    Little Illustrated Books on Old French Furniture Vol. II  French Furniture Under Louis XIV by Roger De Felice 1922
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  • Canadian Cook Book by Nellie Lyle Pattinson 1927
    The Canadian Cook Book “was Canada's first mass-produced cookbook [that] emphasized nutrition, reflected the pre-World War I development of household science economics courses which combined arranging menus, home administration, budgeting, finance and efficiency with cooking and serving, and the postwar liberation of women through related workplace positions.”
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  • The Secrets of Good Cooking by Sister St. Mary Edith 1928
    The Secrets of Good Cooking is a comprehensive glossary, reference book, etiquette manual and healthy eating guide. “It is a good rule to serve eggs, meat, cheese or fish only once a day and  a diet  of in goodly proportion of green vegetables, of raw vegetables, fruits of all kinds whole wheat. Sister Saint Mary Edith
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  • Vogue's Book of Smart Service by Editors of Vogue 1930
    Vogue's Book of Smart Service by Editors of Vogue has some very...interesting suggestions for serving, etiquette and includes some great illustrations. Wonderful collectable in this quality condition. Conde Nast Publications First Edition ASIN: ‎B000AYHF6S
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