Vintage Cookbooks



 

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  • Cuisine Mirabelle is a tribute to London's Mayfair restaurant and its chefs, Robinson and Drees. “ Cuisine Mirabelle is a wonderful combination of local history, gastronomy and a glimpse into the world of haute cuisine. Printed in brown ink and profusely illustrated throughout with many colour full-page images.
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  • Culinary Delights of Morin Heights Condition: Vintage Very Good -Cover has shelf wear. Publishing detailsSpiral-Bound Paperback: 308 pages Books and Things Publications, Morin Heights, Quebec ( November 1983) ISBN-10: 0-919443-02-8 Dimensions: 21.5 x 2.5 x 6 cm Weight: 451 g
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  • Delectable Desserts by Ann Seranne 1952
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  • Lunenburg, Nova Scotia, has a tradition of hospitality that dates back over two centuries They developed a unique cuisine that combines longstanding traditions with contemporary ingredients and methods The entire book is beautifully handwritten and these recipes are still very easy to read.
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  • English Provincial Cooking contains recipes selected from family records old manuscripts & cook books. It covers regional specialties (some highly unusual), with their origins (usually Medieval to 19th c. detail on the general origins of cooking traditions by region, based on terrain/agriculture, trade, and culture.
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  • Family Favorites from Country Kitchens: A Collection of Outstanding Recipes from the Best Cooks in the Country. recipes by the food editors of Farm Journal. Family deserts, casseroles, meats, vegetable dishes, and more. recipes for homemade jams, jellies, and relishes Doubleday & Company ISBN-13: ‎978-0385050951
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  • a complete collection of recipes for vegetables and fruits These choice recipes were selected from more than 50,000 in my files.
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  • . First Ladies Cookbook features favourite dishes from each President from George Washington's Beefsteak and Kidney Pie to Ronald Reagan's Pumpkin Pecan Pie.
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  • In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Interspersed with practical and memorable recipes are Staebler's stories anecdotes about cooking and Mennonites.
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  • Waverley Root, one of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.
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  • Foods of the World: Chinese Cooking is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context
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  • Foods of the World: Cooking of Spain and Portugal (Hardcover and Spiral-Bound Booklet) by Peter S. Feibleman, Time Life 1969
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  • Foods of the World: The Cooking of India is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context of these recipes.
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  • Foods of the World: The Cooking of Pacific Southeast Asia Cooking is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context
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  • Foods of the World: The Cooking of the Caribbean Islands (Hardcopy and Spiral-Bound) by Lindsay Wolf; Time Life 1970
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  • Susan G. Purdy briefly traces the history of pie and provides recipes for pastries, fillings, toppings, tarts, galettes, turnovers and savoury, custard, chiffon, and frozen pies. Four-and-Twenty Blackbirds to Basic Apple, It's
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