Vintage cookbooks

Catalogue four

79 Monbulk Rd, Kallista, VIC 3791 Open thurs mon 11 4 Or by appointment

VINTAGE COOKBOOKS
Old and Out-of-Print Books on Food and Wine 79 Monbulk Rd, Kallista, VIC 3791, Australia Phone/Fax: (03) 9755 3890 Mobile: 0417 527 254 Email: barbara@vintagecookbooks.com.au Website: www.vintagecookbooks.com.au

Last week I returned from a too-brief trip to San Francisco. I had a sublime meal at the Chez Panisse Caf, a classic lunch at Bouchon and spent lots of time wandering the many bookshops of the Bay area. Ive included some of the treasures I unearthed in this small end-of-year offering, with a promise of some interesting catalogues coming in early 2009. Ive recently acquired a lovely library of cookbooks which will be inventoried over the holiday break and which I will showcase in the first catalogues of 2009 Catalogue Five in early February will be dedicated to first editions of the classics, Catalogue Six to international and exotic cuisines. Let me know about books on your wish list so that I can set them aside for you as I go. Happy holidays to you all. The shop will be closed from December 25th January 5th, but I will be monitoring email, and am happy to open by appointment during this time. Barbara

PRINCIPAL ABBREVIATIONS USED IN CATALOGUES

a.e.g. boards or bds col. dec. drgs. d/w ed. ep. eps. facs. n.d. pp. mscr prot. d/w ill. ills prelims. pub. sI. frontis. hf. rev. t.e.g. ffep. fold. t.p. uncut unopened upper (lower) all edges gilt hard covers of book coloured decorated or decorations drawings dust wrapper (or jacket) edition endpaper(s) facsimile not dated pages inscribed d/w in bookjacket (clear film) illustrated, illustrations first (or last) few leaves published, publisher slight frontispiece half revised top edge gilt front free ep. (or flyleaf) folding title page (of edges), usually uneven leaves not cut at edge folds i.e. front or back covers Sizes of Books fo. 8vo. 4to. folio - large upright-shaped octavo - smaller ditto, as most novels quarto - squarish, between the two

Whilst there are many variations in each category, the books are describe as one of the above, with often the prefix sm. (small), large, square, or oblong (height less than width). In some cases we give the page size in millimetres, height first. This catalogue is a small selection of the stock we have on our shelves. All prices are in Australian dollars. Postage & insurance are extra. Books will be sent upon receipt of payment unless otherwise arranged. Please do not send money with orders, payment may be made by cheque, money order or credit card. If you prefer to use secure online ordering please email us and we will invoice you via Paypal.

VINTAGE COOKBOOKS ORDER FORM

PO Box 25 Kallista VIC Australia 3791 Phone/ Fax: (03) 9755 3890 Email: Barbara@vintagecookbooks.com.au

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1.

Addison, Mrs, ECONOMICAL COOKERY FOR THE MIDDLE CLASSES. Sm.8vo., 3rd Ed.; pp.71. Or.floral dec.cloth, v.good, Hodder & Stoughton, London, 1884. $90. Kate Addison's engaging little book proved popular. First published in 1879, with a second edition in the same year, it went into five editions, the last much enlarged and edited by her daughter, appearing in 1912. The recipes are interesting and reflect the author's residence out of England and her familiarity with the dishes of Madeira, Portugal, Spain and South Africa..

2.

THE ADVANCED COMMONSENSE COOKERY BOOK. Compiled by the N.S.W. Public School Cookery Teachers' Association. 8vo., Repr.; pp.268. ill wraps, v good a sound clean copy, Angus & Robertson, Sydney, 1959. $45. The companion to the famous Commonsense Cookery Book. Interesting reflection of how we ate or aspired to eat then. Oldfashioned, reliable recipes, with the usual emphasis on sweet things (two thirds of the book), and some rather terrible salads. Seldom seen.

3.

"AEROPHOS" RECIPE BOOK. Sm.8vo., 1st edition; pp.204. lll. with 10 photos, incl.4 col.; spirex bound, front cover stained, else v good, Albright & Wilson, Melbourne, 1949. SOLD. Popular little book first issued in 1949 by the "Aerophos" manufacturers to promote their phosphate raising ingredients. Although there are many recipes involving self-raising flour, there are many that don't, and for a small book it is quite comprehensive.

4.

Alexander, Stephanie, THE COOK'S COMPANION. together with matching recipe journal. V.thick 4to. + smaller 4to journal, 1st Ed.; pp.815. Ill. with col.photos by Earl Carter; pict.paper-covered boards, cloth spine, v good, Viking, Australia, 1996. $140. Described on the cover as "The complete book of ingredients and recipes for the Australian kitchen", this is a splendid work from one of the country's finest cooks and sometime restaurateur. Packed with information, from sound advice on utensils and cookery basics to a vast collection of recipes arranged to accompany an alphabetical list of ingredients. Thus there are five recipes for anchovies plus referrals to six others later in the book. Under lemons there are no less than seventeen recipes plus six referrals. Great book, still in production, much sought after in this early format.

5.

Alexander, Stephanie, A SHARED TABLE. 4to, 1st edition; pp 248. Photography by Simon Griffiths; hardcover brown cloth, near fine in d/w, Viking, Ringwood, 1999. $35. Alexander & Harris, Victoria & Genevieve, THE BATHERS PAVILION COOKBOOK. pp 122. blue cloth hard back, Inscription to ffep, edgewear to d/w else v good, Ten Speed Press, Berkeley, 1995. SOLD. Eclectic dishes from the iconic Sydney restaurant

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Arabella Boxer, Gordon Ramsay, Rick Stein, Jill Dupleix, Richard Olney et al THE COMPLETE MASTER CHEFS. 240 recipes from the world's top chefs and cookery writers. 4to, 1st edition; pp 382. photography by Simon Wheeler; hardcover blue cloth, v good in d/w, Weidenfield & Nicolson, London, 1997. $35. An impressive line-up of contributors, with excellent recipes for the home cook.

8.

Auliciano, Armand, THE NOUVELLE CUISINE COOKBOOK. The complete international guide to the world of nouvelle cuisine. pp 295. paperback, some rubbing to covers, else v good, Grosset and Dunlap, New York, 1976. $15. AUSTRALIAN KITCHEN CRAFT. Compiled for the Women's Auxiliary of the Sydney Industrial Blind Institution of New South Wales. 8vo., 1st Ed.; pp.157. Paper-covered boards, dec. with lighthouse motif of the Institution, covers sunned, else a sound, fresh copy, Sydney, 1940. $40. Contributors included Professor Harvey Sutton (Diet), Dr Grace Cuthbert (Feeding the Baby), Lorna Byrne (Country Kitchen), Olwen Francis (Canteen Cookery, Entertaining). Interesting to note Dr Cuthbert's crisp comment that feeding a crying baby is the reason so many are "fretful, peevish, and lack self-control".

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THE AUSTRALIAN WOMEN'S WEEKLY FAMILY DINNERS . Prize recipes in 3,000 pound competition. 4to., pp.64. Ill. with photos; Col.pict.card covers, margins browned, else v.good, Consolidated Press, Sydney, c.1949. $25. Includes menus and recipes for winter and summer dinners, Christmas fare and other celebrations, vegetable cookery and a section on "New Ideas" etc. etc. Interesting to find instructions for making good tea and coffee (in apercolator). .

11.

Ballarat Fidelity Club Ladies' Appeal for kindergarten and building fund COOKERY BOOK. 108 Tried and tested recipes. 24mo, unpaginated. period advertising; stapled card, water stain through bottom 1cm of first 10 pages, ink star next to one recipe, else v good a sound, tight copy, Ballarat, 1950. $15.

Nearly as many adverts for sponsors as there are recipes, making this a nice piece of local history 12. Barber, Richard, COOKING AND RECIPES FROM ROME TO THE RENAISSANCE. 8vo., 1st Ed.; pp.160. With 15 plates & 11 line ills. from contemporary sources; hardcover, edgewear and several small tears to d/w else v good, Allen Lane, London, 1973. $30. Quotations from contemporary writers illustrate the development of cookery in this interesting study, with recipes provided for each period discussed. These are of practical use, since quantities are scaled down for four to six people. 13. Beard, Sidney H., A COMPREHENSIVE GUIDE-BOOK TO NATURAL HYGIENIC AND HUMANE DIET. Fifth edition; pp 138. illustrated blue cloth, age-browning to some pages, else good, The Order of the Golden Age, Paignton, n.d. (191?). $20. An eccentric treatise on Dietetic Reform and the importance of vegetarianism as a humane and healthy way of life. 14. Beck, Simone, SIMCA'S CUISINE. In collaboration with Patricia Simon. Sixth printing; pp.326 + index. Ill. with drgs. by John Wallner; hard cover, v good in price-clipped d/w, Knopf, NY, 1977. $25. Personal recipes and menus for various occasions from the acclaimed co-author of "Mastering the Art of French Cooking". 15. Beebe, Ruth Anne, SALLETS HUMBLES & SHREWSBURY CAKES. A collection of Elizabethan recipes adapted for the modern kitchen. Second Printing; pp 92. original woodcuts; card, inscription to half-title page, bumping to corners, light food stains to one page else v good, David R Godine, Boston, 1976. $25. A selection of recipes from four cookbooks from the 1500s and early 1600s. The original recipe is followed by the author's adaptation of it for modern kitchens. A nicely produced and fascinating work 16. Beer, Maggie, COOKING WITH VERJUICE. 8vo., 1st Ed.; pp.133. hardcover green boards, v good in d/w, Viking, Australia, 2001. $30. Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking and is now enjoying a worldwide revival. Maggie Beer, who has long been a champion of this versatile ingredient, offers many tips and recipes in this useful work. 17. Beer Maggie, MAGGIE'S FARM. 8vo, Second edition; pp 261. Ills by Jiri Tibor Novak; paperback, v good, Rathdowne, Melbourne, 1993. $90. Stories and recipes which reflect Maggie Beer's generous Barossa Valley cuisine - true provincial style food that embraces fresh local produce in a simple country manner. Scarce. 18. Beeton, Mrs, MRS BEETON'S EVERY-DAY COOKERY AND HOUSEKEEPING BOOK. Comprising Instructions for Mistress and Servants and a Collection of over Sixteen Hundred and Fifty Practical Receipts. Lge.8vo., Facsimile of original 1865 ed.; lxiv,pp.404 + 28 (ads.). Numerous wood-engravings in text, with 8 col.plates at rear; hardcover, v.good in d/w, Bracken Books, London, 1984. $60. The first edition of this book, priced at three shillings and sixpence, came out a few months after Isabella Beeton's early death from puerperal fever, following the birth of her fourth child. 19. Beranbaum Rose Levy, THE CAKE BIBLE. 8vo, pp 636. 8 colour plates; hard back, v good in d/w, William Morrow and Company, London, 1988. $50. The definitive book on cake-making, Beranbaum's trademark is to reduce even the most complex techniques to easy-to-follow recipes. 20. THE BEST OF ELIZA ACTON. Recipes from her classic Modern Cookery For Private Families, first published in 1845, selected and edited by Elizabeth Ray, with an introduction by Elizabeth David. 8vo., xxxiv,pp.365. Ills. at chapter heads & in text; paperback, v good, Penguin, 1974. $25. An excellent introduction to the admirable Miss Acton, whose "Modern Cookery", first published in 1845, preceded Mrs Beeton's "Household Management" by sixteen years. 21. THE BOOK OF LIFE. A work for everyman his wife and his family. pp 332. b/w plates; blue cloth, v good, Health & Physical Culture Publishing, Sydney, 1940. $20. An eccentric and at times disturbing treatise on all matters relating to the health of the human. While much is mildly amusing, the anonymous author's theories on "racial purity", particularly his promotion of sterilisation of the feeble-minded, bring to mind the events in Europe occurring at this same period.

22.

Boonstra & Nuijens, Ewoudt & Rene, BAD FOOD GONE WORSE. Essay by Tyler Whisnand. Limited edition of 1000 copies; unpaginated. colour photos; stapled card, near fine, KesselsKramer, Amsterdam, 2006. $15. Possibly the oddest of food-related books we've ever listed - more art installation than anything else. Boonstra & Nuijens have photographed the aged and distorted food photos that are often seen in take away outlets, none of which would entice customers to order the food represented.

23.

Boulestin, X.Marcel, RECIPES OF BOULESTIN. Selected from the Best of Boulestin, Simple French Cooking For English Homes, The Evening Standard Book of Menus, What Shall We Have Today? and A Second Helping. 8vo, 1st Ed.(The Estate of X.M.Boulestin); xi,pp.258. hardcover , Edgewear to d/w, crease to ffep, else v.good, Heinemann, London, 1971. $35. "French cooking is not, as some English people seem to think, complicated, rich and expensive..." Thus begins Boulestin in the preface to his first book, "Simple French Cooking for English Homes" (1923) and also introducing this rewarding collection from his classic cookery books, now so hard to find in their early editions.

24.

Bracken, Peg, THE I HATE TO COOK BOOK. 7th Impr.; xii,pp.146. Decorated by Hilary Knight; hardcover , d/w worn with several losses, now repaired and protected, contents v good, Arlington, London, 1964. $30. English edition edited by Ruth Martin of this amusing American bestseller. Contains about 200 recipes. Purists would loathe them but some have a lot going for them if you're short of time - or inclination.

25.

Brewster, Pam (ed), FINE FOOD FROM COUNTRY AUSTRALIA. Recipes from Australia's best country restaurants and guesthouses. 4to, 1st edition; pp 320. Photography by Oliver Strewe; hardcover glazed boards, near fine in d/w, Random House, Sydney, 1996. $30. Brillat-Savarin, Jean Anthelme, THE PHYSIOLOGY OF TASTE. Or Meditations on Transcendental Gastronomy. M.F.K.Fisher's Translation. folio., pp. 443. hardcover blue cloth, repaired tear to front d/w (now protected) else near fine, North Point Press, San Francisco, 1994. $80. A re-issue in larger format of the sought-after M.F.K. Fisher translation of the great classic. Her perceptive notes add much to the enjoyment of this famous work.

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Brillat-Savarin, Jean-Anthelme, THE PHILOSOPHER IN THE KITCHEN. Repr.; pp.379. paperback, PO name to fep, else good, Penguin, UK, 1970. $15. First published in 1825 as "La Physiologie du Gout". This translation by Anne Drayton first appeared in 1970.

28.

Campbell, Joan, BLOODY DELICIOUS!. A Life With Food. 4to., 1st Ed.; pp.246. ex-lib, with usual stamps to ffep, and small loss to eps from sticky tape, otherwise in very good condition, a clean tight copy in d/w, Allen & Unwin, Australia, 1997. $50. The author, Food Editor for Vogue publications in Australia, has long had a devoted following. Describing herself as a "bush cook", a reference to her early married life on a sheep station, her book ranges from old-fashioned country fare to modern food at its most elegant. An enjoyable mixture of anecdote and recipes. Scarce

29.

Camrass, Zoe, THE ONLY COOKBOOK. 4to, pp 224. colour photos b/w instructional drawings; hardcover black cloth, v good in price-clipped d/w, Colporteur Press, Sydney, 1982. $25. Really useful book, with detailed instructions and drawings on tasks like skinning and jointing a rabbit, carving a turkey, preparing offal, as well as many good recipes.

30.

Ceserani & Kinton Victor & Ronald, PRACTICAL COOKERY. Fifth edition; pp 314. glazed boards, Publisher's stamp on ffep else near fine, Edward Arnold, London, 1981. $22. Cheng, S K, SHANGHAI RESTAURANT CHINESE COOKERY BOOK. 16mo, 1st edition; pp 102. original cloth, some light stains and edgewear to boards, else v good, clean copy, Shanghai Restaurant, London, 1936. $50. Interesting to read this to gain some idea of the food served in an early 20th century Chinese restaurant, for which this is a promotional publication. Recipes seem authentic and some probably not intended to be replicated by the home cook. Birds Nest in Whole Chicken for instance requires 1 oz birds nests, which are sewn into a whole boned chicken (which is first rinsed out with gin!) and steamed in 'Primary Soup' (essentially chicken stock). Fascinating

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Chong, Elizabeth, THE FIRST HAPPINESS. Chinese Cooking for Australia. 1st edition; pp 238. colour plates & b/w sketches; hardcover orange cloth, v.good in d/w, Macmillan, Melbourne, 1982. $35. A gastronomic adventure through regional specialties, homestyle favourites, popular and gourmet dishes, most of which have an average preparation time of 20 minutes.

33.

Cradock, Fanny & Johnnie, TIME TO REMEMBER. A Cook for All Seasons. 4to., pp.160. Many ills., a few in col.; hardcover , v good in d/w, Webb & Bower, Exeter, England, 1981. $30. A month-by-month gastronomic ramble by two celebrated TV cooks. Gossipy, amusing and informative about the kitchens and tastes of the famous and not so famous. Includes the odd recipe, too.

34.

David, Elizabeth, FRENCH COUNTRY COOKING. pp.203. Ill. with drgs. by John Minton; paperback, Nice fresh copy, very little used, Penguin, London, 1976. $20. No one else wrote about food with quite the same degree of elegance and wit as the late Mrs. David. "A certain amount of nonsense is talked about the richness of the food to be found in French homes." she begins, in this, her second book, and immediately the cadences of her prose recall some other famous openings - Austen and Charlotte Bronte come to mind. Delicious recipes, of course.

35.

David, Elizabeth, HARVEST OF THE COLD MONTHS. The Social History of Ice and Ices. 1st American Ed.; xvii,pp.413. Pict.eps. & many ills., incl.12 col.plates; v good in d/w, Viking Press, New York, 1994. $60. A fascinating study of ice and snow and its role in gastronomic history from ancient times to the Edwardian age. Not a cookery book, this was Mrs. David's last work. She was completing it when she died in 1992. Jill Norman, her literary trustee, has skillfully edited the work.

36.

David, Elizabeth, SUMMER COOKING. Sm.8vo., Penguin Cooking Library Reprint of 1965 p/b.; pp.234. Ill. with drgs. by Adrian Daintrey; paperback, margins browned, else v.good, Penguin , UK, n.d.. $25. An inspiring book, full of delicious ideas for good eating in warm weather or on holiday. In the original small, handy-sized format.

37.

De Lissa, N.R., COOKING BY GAS. A guide to the correct and economical use of the gas cooking stove. Sm.8vo., 1st Ed.; pp.128 + 6 (ads.). V.good, Melrose, London, 1913. $50. Nellie De Lissa wrote several other cookery books. She is described on the title-page as "Practical Lecturer and Demonstrator to Gas Companies. Expert in Paper Bag Cookery and Reform Food Diet".

38.

De Pomiane, Edouard, COOKING WITH POMIANE. Edited & translated from the French with 4 ills. by Peggie Benton. First edition; pp.245. hardcover , Inscription on ffep, edges freckled else v good, no d/w, Bruno Cassirer, London, 1962. $35. Delightful book, full of fresh ideas, first published 1962. Hard to find in hard covers.

39.

Della Croce, Julia, SALSE DI POMODORO. Making the great tomato sauces of Italy. sq 8vo, pp 131. colour plates; paperback with french flaps, edgewear else v. good, Chronicle Books, San Francisco, 1996. $20. 45 fabulous sauces a wonderful collection including a history of tomato sauces in Italy

40.

Dinnage, Paul, THE BOOK OF FRUIT & FRUIT COOKERY. Illustrations by Meg Rutherford. 8vo., pp.277. hardcover , v.good in d/w, Sidgwick and Jackson, London, 1981. $40. Donovan, Maria Kozslik, CONTINENTAL COOKERY IN AUSTRALIA. 8vo., First edition; xiii,pp.173. Ill. with line drgs. by Edith Wall and the Author; hardcover , Some foxing and browning on edges else v.good. Price-clipped d/w has some minor chipping, now in protective plastic sleeve, , Heinemann, Melbourne, 1955. $30. One of the first on continental cookery to appear in Australia.

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Driver, Christopher, THE BRITISH AT TABLE 1940-1980. 8vo., 1st Ed.; pp.212. Ill. with a few drgs.; hardcover , some v.faint foxing of prelims, else v.good in d/w, Chatto & Windus, London, 1983. $25. Interesting study of the many changes in the British diet over the last forty years.

43.

Duckitt, Hildagonda J., HILDA'S DIARY OF A CAPE HOUSEKEEPER. Being a chronicle of daily events and monthly work in a Cape household, with numerous cooking recipes, and notes on gardening, poultry keeping, etc.. 8vo., Facs.Ed.; pp.300. Frontis.drg. ; hardcover , minor edgewear to d/w, now protected, light foxing to upper edge, else v. good, Macmillan, London, 1978. $40. A charming domestic record, first published 1902. Miss Duckitt wrote successful cookery books and described life in the Cape countryside with an affectionate pen.

44.

Dupleix, Jill, NEW FOOD. From the new basics to the new classics. folio, pp 223. colour photos and plates; hardcover green cloth, lower right corner bumped else v good in d/w, William Heinemann, Melbourne, 1997. $25.

45.

Elexcel Limited, XCEL COOKERY BOOK. pp 96. b/w photos; ill boards, v good a clean crisp copy, Victor Works, Liverpool, n.d.(1948). $15. Elffers, Joost, PLAY WITH YOUR FOOD. pp 108. profusely illustrated with colour photos and plates; orange boards (hard cover), v good in d/w, Stewart, Tabori & Chang, New York, 1997. $20. A delightful book of photographs of the things you can do with food apart from cook and eat it. Snow peas become grasshoppers, brussel sprouts become beetles and little pumpkins bear scowling faces. Includes some instructions and an introductory essay. Lots of fun.

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THE EVERYDAY AND EVERYWAY RECIPE BOOK. (Compiled by the Wardmaster). Sm.8vo., Unpaginated but contains 413 numbered recipes. Card covers, edgewear to covers, some foxing and small stains to early pages, else good, Disabled Men's Association of Australia, Melbourne, N.d.(c.1925). $25. Poorly printed but fascinating collection. Concentrates entirely on baked goods, jams, chutneys, puddings and drinks, concluding with a number of household recipes - cement for broken china, marble cleaning paste and rat eradicator, for example.

48.

Ewing Memorial Presbyterian Church, East Malvern, COOKERY BOOK. Proceeds in aid of New Sunday School Building. pp 47. stapled card, minor edgewear, else v good, 1936. $20. Scarce early fundraising cookbook.

49.

Fahy, Carole, FOOD FROM FAR AND NEAR. Preface by Robert Carrier. pp 206. col plates; hardcover brown cloth, v good in d/w, Andre Deutsch, London, 1972. $15. Issued to mark the 21st anniversary of Andre Deutsch, this is an anthology of recipes from 21 of their cookery books dealing with national cuisines starting with Jewish Cuisine, one of the four books on the publishers first list. Australian contributions include Australian Goose (a mutton dish), Carpetbag Steak, Gold Coast Whiting & Chevron Sea-food Salad, an excruciating dish which counts in its ingredients fresh pineapple, crayfish, mixed vegetables, ham and (of course) mayonnaise. Other recipes are somewhat more authentic.

50.

Ferguson Louis, ADVANCED COOKERY. 2nd edition; pp.230. glazed card, spiral bound, covers lightly soiled, else v.good, Pitman , Melbourne, 1974. $30. Written by the Head of the famed Emily McPherson Dept of Home Economics in Melbourne, this is a straightforward and informative text-book for home economic students, still very well regarded

51.

Firth, Grace, STILLROOM COOKERY. The art of preserving foods naturally, with recipes, menus and metric measures. pp 278. ill boards, v good, EPM Publications, Virginia, 1977. $25. Fisher, MFK, HOW TO COOK A WOLF. pp 202. paperback, v good, North Point Press, New York, 1988. $15.

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Written during wartime shortages, How to Cook a Wolf may well provide assistance in today's trying financial times. In it MFK Fisher tells not simply how to economise on food, but how to enjoy the result. 53. Fisher, MFK, SERVE IT FORTH. pp 146. paperback, v good, North Point Press, New York, 2002. $15.

A re-issue of the legendary MFK Fisher's first book which takes readers on an animated journey through culinary history from the honey-loving Greeks to the immoderate Romans. Very entertaining. 54. Fitch, Noel Riley, APPETITE FOR LIFE. The Biography of Julia Child. 4to, pp 569. b/w photographs; hardcover boards, edgewear to d/w else v good, Doubleday, New York, 1997. $40. Thorough examination of the life of this American institution. Child was a late bloomer - training at Cordon Bleu at 37 and publishing her first book Mastering the Art of French Cooking at 49. 55. Forbes, Leslie, A TASTE OF PROVENCE. Classic Recipes from the South of France. 4to., 1st Ed.; pp.160. Dec.map eps. & many charming ills. in col. from the author's sketchbook; hardcover, v good in d/w, Doubleday, Australia, 1987. $25. Beautifully presented book with marvelous, authentic dishes collected by the gifted artist/author. Long out of print. 56. Fullerton, Cyrus, HAPPINESS AND HEALTH IN WOMANHOOD. Youth & Honour Series No 2. Dedicated to the Young Women of the War Services. A guide to better understanding and closer friendship between Mother & Daughter.. pp 52. b/w photos; illustrated wraps, Some wear to wraps, else a sound clean copy, Father & Son Welfare Movement, Sydney, 1943. $25.

No.2 in a series (No.1 being "The Guide to Virile Manhood") issued paradoxically by the Father & Son Movement and appearing to be aimed principally at scaring young women into chaste & modest lives. Includes an insert about menstruation titled "What mother would like to say to her daughter". 57. German-Swiss International School of Hong Kong Mother's Committee, COOKERY FROM MOTHER'S KITCHEN. German-Swiss and International Recipes. 8vo, pp 256. line drawings, period advertising; ill glazed boards, edgewear and small loss to head of spine, else v good, Hong Kong, 1975. $50. A lovely self-published community cookbook, charmingly produced with each recipes reproduced as its donor wrote it. Appealing recipes. Recipes are in English and German. 58. Gill, Elsie, ELSIE GILL'S NEW AUSTRALIAN JUBILEE COOKERY BOOK. 8vo, second edition signed; pp 154. hardcover clothbound, d/w very worn, now protected. Boards soiled, contents particularly crisp, Tweed Newspaper Co, Murwillumbah, 1952. SOLD. An eclectic collection of recipes, hints and cures. A scarce volume signed by the author 59. Goh, Dupleix & Durack, Simon, Jill & Terry, HOT FOOD, COOL JAZZ. pp 88. spiral bound brown card, good, New Holland, Sydney, 1998. $20. Production a bit on the gimmicky side, the book was originally issued in a presentation box with a cd of jazz classics. However the recipes are genuinely useful, being based on the food served at Goh's Chinta Ria restaurants. Does not include the jazz CD. 60. Goode, & Willson, John & Carol, FRUIT AND VEGETABLES OF THE WORLD. Complete with Preparation Notes and Recipes. Lge.8vo., pp.205. Ill. with 8 full-page col.photos & many drgs. in text; paperback, inscription to half-title page else good, Lothian, Melbourne, 1987. $15. Comprehensive and well indexed. Includes some unusual varieties. 61. THE GRANDMA POSS COOKBOOK. pp 35. Illustrated by Julie Vivas; glazed boards (hard cover), v good, Omnibus, 1986. $35. GREEN AND GOLD COOKERY BOOK. Containing many good and proved recipes.. 8vo., 7th Ed. Rev. and with supplements; pp.236. card, light food stains to one or two pages, foxing to rear advertising pages, spine loose but secure at rear, else a clean sound copy, Rigby Ltd., Adelaide, 1934. $60. This immensely popular work went into at least 37 editions from its first appearance in 1925. Good, old fashioned recipes for everything from pea soup to lamingtons and melon jam. 63. Grossi & McGuinness, Guy & Jan, GROSSI FLORENTINO. Secrets & Recipes. pp 224. colour plates & photos; hardcover Black cloth, near fine in d/w. Signed by author, Viking, Melbourne, 2003. $75. A history with recipes of the Melbourne institution. Signed by the author 64. Heath, Ambrose, SMALL MEAT DISHES. 12mo, 1st edition; pp 103. hardcover red cloth, v good in d/w, Faber, London, 1953. $25. Another of Heath's books which aim to inspire those still under the strictures of meat rationing. 'Meat dishes without joints' dealt with the use of offal, this gives recipes which stretch out small allowances of meat using fillers like rice, beans and creating stews and patties and the like. 65. Hemphill, Rosemary, COOKING WITH HERBS AND SPICES. 4to., x,pp.207 + 6 (index). With 16 full-page col.photos & drgs. by M.Yamaguchi; hardcover , v good in d/w, Angus & Robertson, Australia, 1977. $25. Attractive book, combining and re-editing earlier works - "Fragrance and Flavour" (1959) and "Spice and Savour" (1964). Lamb shanks Armenian which involves cumin seed, various herbal teas, leek tart with sage are among the interesting recipes. Instructions also for making pomanders, sweet bags and aromatics for the bath. 66. Hess O.& A., VIENNESE COOKING. Edited & translated by Carla Schlesinger. pp.320. hardcover , V.good in repaired d/w, Crown , New York, 1952. $20. One thousand recipes drawn from a richly varied cuisine reflecting Vienna's eminence as capital of a great empire at the crossroads of Central Europe. 67. Hillgarth, Mary, SPANISH COOKERY. The international wine and food society's guide to. pp.200. Pict.eps., with col.photos & line drgs.; hardcover , v.good in d/w, David & Charles, London, 1970. $35.

62.

An attractive book, with interesting introductions to each section, some delicious recipes and an index in both Spanish and English 68. Hing, Mrs S. (Susie), IN A MALAYAN KITCHEN. 8vo, pp 98. period advertisements & b/w sketches; ill paper-covered boards with red cloth spine, foxing to eps, small drawing to last page, spine split but secure between pages 70 & 71, else a clean, crisp copy, Mun Iseong Press, Singapore, n.d (SNB states 1956). $30. Nice collection reflective of Singapore's multicultural origins, with Sambal Goreng Minyak alongside Aspic Mould, Kwei Ketjiper followed by Queen Cakes 69. Holuigue & Halliday, Diane & James, MEMORABLE MENUS. 143 brilliant recipes. 20 thoroughly modern menus. 1st edition; pp 160. b/w sketches; paperback, age-yellowing to page edges else v good, Nationwide News, Sydney, 1995. $12. A collaboration between two identities in food and wine - 143 recipes arranged into menus for every occasion with suggestions for appropriate wines 70. Hume & Downes, Rosemary & Muriel, THE CORDON BLEU COOKERY BOOK. Fourth Impression; pp.446. Illustrated by Juliet Renny; hardcover , v good in d/w, Andre Deutsch, London, 1974. $20. The admirable classic by the directors and co-principals of the Cordon Bleu School of Cookery. 71. THE ILLUSTRATED ESCOFFIER. Recipes From The French Classic Tradition Selected and Edited by Anne Johnson. Consultant Editors H.L.Cracknell and R.J.Kaufmann. 4to., pp.192. Ill. with many col.photos; hardcover , v good in d/w, WIllima Heinemann, Sydney, 1992. $35. 415 recipes from Escoffier's famous "Guide Culinaire", rewritten for greater clarity. Includes such great dishes as Lobster Newburg, Cassoulet, Lapin aux Pruneaux and Riz a L'Imperatrice. 72. Innes, Jocasta, THE COUNTRY KITCHEN. 4to., First paperback edition; pp.248. Profusely ill. with drgs., watercolours & col.photos; paperback, new, Frances Lincoln, London, 2003. $20. Information on such old-fashioned country skills as curing hams, making cheese and butter, drying mushrooms, smoking fish, making sausages and putting up preserves. Over 259 delectable recipes. More than just a trip down the nostalgia trail. 73. ITALY THE BEAUTIFUL COOKBOOK. Authentic Recipes from the Regions of Italy. Recipes by Lorenza de'Medici. folio 355 x 240, pp.256. Lavishly ill. in col.; hardcover , v good in d/w, Social Club Book Supplies, Collingwood, 1990. $50. Mouth-watering recipes - and photos. 74. Jaine, Tom, COOKING IN THE COUNTRY. With an introduction by Christopher Driver. 8vo., 1st Ed.; pp.208. Ill. with photos; hardcover , fine in d/w, Chatto & Windus, London, 1986. $25. Tom Jaine was one of the founders of the famous British restaurant, The Carved Angel, in Dartmouth. Two thirds of this book derives from the monthly newsletter he issued describing the produce bought for the restaurant and how it was used, and the skill of the various providers of this quality food. The remainder of the book is devoted to recipes - many of them innovative and interesting. 75. JAMS, JELLIES, MARMALADES ETC.. Selected and tested recipes and formulas. Sm.8vo., pp.16. Card Covers, wear to spine, covers lightly soiled, esle good, Disabled Men's Association of Australia, Melbourne, 1938. $16. Includes 117 recipes. One of a number of cookery booklets put out by this charity. 76. Johns & Stevenson, Leslie & Violet, THE COMPLETE BOOK OF FRUIT. 4to., 1st Ed.; pp.309. Pict.eps. & many ills., incl.col.photos, by Marianne Yamaguchi; hardcover , v.good in d/w, Angus & Robertson, Sydney, 1979. $25. An attractive, comprehensive book dealing with cultivation and harvesting a wide variety of fruits as well as the bottling and preserving of them. Includes culinary uses and some recipes. Carambola, durian, jujube and jaboticaba are among less common fruits discussed. 77. Jones, Judith, THE TENTH MUSE. My life in food. pp 282. b/w photos; cream boards, new, Alfred A Knopf, New York, 2007. $30. Autobiography from the legendary Knopf editor who published Julia Child's Mastering the Art of French Cooking. Charming memoir from a woman central to the development of food writing in the twentieth century. 78. THE KITCHEN HANDBOOK. 4to., 1st Ed.; pp.382. Lavishly ill. with col.photos, many step-by-step, and drgs.; hardcover, v.good in d/w, Reader's Digest, Sydney, 1982. $30.

Divided into four parts, the book deals in detail with the purchase and preparation of food, then follows a collection of over 100 recipes, with sections on culinary equipment and how to choose and maintain it. Instructions on carving concludes this informative and attractive work. 79. Lady Montagu of Beaulieu TO THE MANOR BORN. The Palace House Limited edition. 8vo, 1st - Palace House ltd edition numbered and sigend by author; pp 143. period woodcuts; hardcover brown cloth, PO name to ffep, else v good in d/w, Gentry Books, London, 1971. $35. Fascinating collection of ancient recipes from the archives of The Palace House. Signed by the author to a tipped limitation sheet to the half title page - No 75 of 750. The author sensibly advises readers not to try the recipe for vipers' broth! 80. Lane, Margaret, THE BEATRIX POTTER COUNTRY COOKERY BOOK. Sm.4to., Repr.; pp.120. With many watercolours & drgs. from the Beatrix Potter books, journals & letters; hardcover, 5cm piece cut from top right edge of ffep, else near fine in d/w, Warne, London, 1985. $25. Delightful book by an authority on Beatrix Potter who is also interested in cooking. Farmhouse recipes of the sort Miss Potter herself might have made when at the age of 47 she became Mrs Heelis and made her home at Sawrey in Cumberland. 81. Leyel & Hartley, Mrs C.F. & Miss Olga, THE GENTLE ART OF COOKERY. With 750 Recipes. With an Introduction by Elizabeth David. 8vo., Rev.Ed.; xviii, pp.461. paperback, margins sl.browned, else v.good, Chatto & Windus, London, 1983. $30. It is easy to see why Elizabeth David thought highly of this book. First published in 1925, it was fresh and original in many ways: recipes were grouped under their principal ingredients; there were chapters on dishes from the Arabian Nights; recipes using flowers; home-made wines and cups; a splendid final chapter, "The Alchemist's Cupboard". Mrs Leyel, who died in 1957, a somewhat eccentric public figure, was the founder of the Culpeper shops and of the Society of Herbalists. She wrote several other cookery books. Scarce. 82. Llewellyn, Mrs A.E. (Ed.), THE Y.W.C.A. OF MALAYA COOKERY BOOK. A book of culinary information and recipes compiled in Malaya. 9th Ed.; x,pp.254 + index. Ill. with a few drgs.; paper covered bds., v good, Singapore, 1962. $30. Quite comprehensive with some interesting items, such as local market produce with glossary of local names, choosing local fish, and sections on Malayan and Indian cookery. 83. Llewellyn, Sian, THE WELSH DRESSER. More Recipes from Wales, Repr.; pp.48. card covers, covers and pages browned to edges, else v good, Emeralda, Cardiff, 1978. $10. Traditional recipes include Laverbread with Welsh Gammon and Egg, Caerphilly Pudding and Taffi Triagl (treacle toffee). 84. Mabey, Richard, FOOD FOR FREE. Repr.; pp.192. With 8 col.plates & 148 drgs. by Marjorie Blamey; paperback, edgewear and soiling to covers else good, Fontana/Collins, London, 1975. $20. Splendid guide to British wild foods, some of which are relevant here. Excellent illustrations help identification. Useful bibliography. 85. MacDonald, Margaret (Ed.), WHISTLER'S MOTHER'S COOK BOOK. Sm.8vo., 1st Aust.Ed.; pp.144. Ills. incl. frontis.portrait; hardcover , v.good in d/w, Hutchinson, 1979. $20. Delightful little work based on a manuscript book of recipes which belonged to the artist's mother, and is now part of the Whistler collection of books and private papers at Glasgow University. Interesting descriptions of the Whistler household in America, Russia and Britain, and helpful explanations of the recipes. The illustrations are taken from Whistler's drawing and prints. 86. Mark, Theonie, GREEK ISLANDS COOKING. pp.289. Ill. with drgs. by Maris Platais; hardcover , v good in d/w, Batsford, London, 1978. $25. The author, who grew up on Rhodes, has collected 200 traditional recipes, arranged to follow the seasons of the Greek islands. Interesting, authentic recipes, nicely produced book. 87. May, Alice, CLASSIC PRESERVES. From Blackberry Jam to Worcestershire Sauce. 1st Ed.; pp.64. Many ills., incl.col. taken from ads. & magazine ills. of the '40s & '50s; hardcover glazed bds., v good in d/w, Allen & Unwin, Sydney, 1994. $15. Nicely produced bit of nostalgia, full of the old favourites mothers and aunties used to make. 88. May, R.J., KAIKAI ANIANI. A guide to bush foods, markets and culinary arts of Papua New Guinea. 4to., pp.192. Ill. with 204 col.photos, plus drgs.; hardcover glazed bds., fine in d/w, Robert Brown & Associates, NSW, 1984. $45. A detailed reference and recipe book, providing descriptions of most edible plants, fruits and nuts to be found in Papua New Guinea, as well as the game and seafoods usually to be had from local markets. Includes nearly 100 recipes.

89.

Merrony, Paul, THE NEW FRENCH COOKING IN AUSTRALIA. Recipes from Merrony's Restaurant. 4to., 1st Ed.; pp.103. Ill. with col.photos; paperback, good, Horan Wall & Walker, Sydney, 1992. $10. Recipes by Paul Merrony, chef-owner of a fine Sydney restaurant, sadly no more.

90.

Miller, James & Maggiore, Janette, Keith & Patricia, TABLES OF COMPOSITION OF AUSTRALIAN ABORIGINAL FOODS. 8vo, 1st edition; pp 256. paperback, corner cut from half-title page, else v good, Aboriginal Studies Press, Canberra, 1993. $50. Scholarly work which would be of interest to biologists, historians, chefs nutritionists & horticulturalists. Data are drawn from 1200 samples (many of them collected by Les Hiddins of Bush Tucker Man fame) representing about 500 different bushfoods with figures for content of dietary fibre, various minerals & vitamins as well as water, energy, protein, fat, carbohydrate and ash.

91.

Morgan, Ruth, WOMAN COOKERY BOOK. pp 256. b/w photos & 4 colour plates; boards ( hard cover), good in repaired, but fresh d/w, Odhams Pres, London, n.d.. $25. Lovely book for its time, setting out the basic principles of cooking, from setting up a kitchen to icing cakes and preserving fruit

92.

Mosimann, Anton, CUISINE A LA CARTE. Introduction by Quentin Crewe. 4to., 1st Ed.; pp.304. Ill. with frontis.portrait & many photos, most col. ; v good copy clean and secure, Macmillan, London, 1983. $25. 230 recipes from the famous chef, whose guiding principle is "Make it simple, but make it perfect".

93.

MRS BEETON'S COOKERY. Practical And Economical Recipes For Every-day Dishes and general instructions in marketing, trussing, cookery, invalid cookery, labour-saving carving, etc. etc.. Sm.8vo., pp.256. With 100 ills., incl. col.frontis. ; hardcover , edges & a few margins bit spotted, boards sl bowed, contents very good in original, art deco d/w, Ward Lock, London & Melbourne, N.d. (1930s). $70. Still a mine of information, although a slimmer volume than the Family Cookery on which it appears to be based. Illustrations include those for gas and electric stoves and a kitchen cabinet of 1920s vintage. A particularly attractive period d/w

94.

MRS BEETON'S COOKERY AND HOUSEHOLD MANAGEMENT. V.thick 8vo., 4th Impr.; pp.1344. Ill. with 64 plates, many col.; hardcover , PO name to ffep, tape marks to eps, otherwise v.good in d/w, Ward, Lock, London, Melbourne etc., 1961. $80. The only bit of real Beeton in this book is Mrs Beeton's preface to the first edition which opens the work. However, taking the format and range of the great earlier editions, this deals with every aspect of housekeeping and gives an interesting picture of the 1950s. The cookery section includes recipes for frozen foods, TV suppers and other examples of modernity.

95.

Ngo & Zimmerman, Bach & Gloria, THE CLASSIC CUISINE OF VIETNAM. 4to, pp 272. colour plates; hardcover boards, v good in d/w, Barron's Educational, New York, 1979. $25. Norman, Malouf, Manfield, Jill, Greg, Christine et al, THE COOK'S BOOK. Step-by-step techniques and recipes for success every time from the world's top chefs.. oversized 4to, pp 648. profusely illustrated with colour photos and step-bystep photographs; hardcover glazed boards, near fine in d/w, Dorling Kindersley, Camberwell, 2006. SOLD. A truly one-stop guide for the adventurous beginner or more experienced home cook, with practical answers on every aspect of cooking, a modern, accessible alternative to Larousse

96.

97.

Norwak, Mary, FARMHOUSE COOKING. 4to, p 390. colour photographs and plates; hardcover glazed boards, v good in d/w, Angus & Robertson, Sydney, 1994. $40. An encyclopedia of traditional cooking skills and recipes for old forgotten favourites and lots of preserves

98.

Nown, Graham, MRS BEETON. 150 Years of Cookery & Household Management. 4to., 1st Ed.; pp.136. Many ills. from contemporary sources, incl. 10 col.plates; hardcover, fine in d/w, Ward Lock, London, 1986. $35. Mrs Beeton - the name seems to sum up everything the Victorian middleclass aspired to be, but she was in fact a far from typical product of the period. Isabella Beeton and her publisher husband, Sam, were a dynamic young couple who together produced popular magazines, one of which, "The Englishwoman's Domestic Magazine" saw the launching, in monthly parts, of the famous "Book of Household Management". This work provides a fascinating picture Isabella's life and times.

99.

Odell, Carol, THE COUNTRY COOKBOOK. 4to, 2nd edition; pp 152. Photographs and illustrations by Jim Gully; hardcover yellow cloth, v good in d/w, Rigby, Adelaide, 1987. $30.

100. Oetker, Dr, OETKER GERMAN HOME BAKING. Original German Cookies and Pastries. Compiled in the testing kitchen of Dr August Oetker, Bielefeld. 3rd edition; pp.171. Ills., some col.; paperback, light browning to pages, else v good, a fresh sound copy, Germany, n.d. . $30. Dr Oetker was a chemist and manufacturer of cornflours and blancmange powders. In 1911 he published his cookery book, which went into many editions, continually revised and updated. Comprehensive and includes some traditional cakes, such as bienenstich and German Christmas loaf. 101. Olney, Richard, SIMPLE FRENCH FOOD. Drawings by Richard Olney. 8vo., pp.339. Ill. with drgs. by the author; hardcover , edgewear to d/w else v good, Jill Norman & Hobhouse Ltd., UK, 1981 (1974). $45. Excellent book on cuisine bourgeoise, with careful instructions for making those delicious dishes not found in posh restaurants. Sections on terrines and pates, egg dishes, interesting vegetable dishes, comforting soups. The meats and poultry section includes recipes for rabbit, lamb shanks with garlic (up to 20 cloves) and pork chops and apples in mustard sauce. 102. Ortiz & Parker, Beverley & Julia F., IT WILL LIVE FOREVER. Traditional Yosemite Indian acorn preparation. pp 148. b/w photos; paperback, good, Heyday Books, Berkeley, 1991. $15. A fascinating insight into a traditional food of the Miwoke/Paiute people of the Yosemite Valley. 103. Osborne, Professor WA, WHAT SHALL WE HAVE FOR DINNER?. 8vo, 1st edition; pp 52. stapled card illustrated with antelope logo, v good, a tight fresh copy, Albright & Wilson (Australia) Pty Ltd, Melbourne, n.d. (late 1930s). $30. Issued in the early months of WWII, this booklet is the published version of a series of radio talks by Professor Albright and home economist Elizabeth Howell on providing variety and nutrition in times of austerity. An odd assortment of short essays (including a treatise on the goose, which one can't imagine was widely available to Australians of this era?) and menu plans. Scarce 104. Parmenter, Ian, COOKING WITH PASSION. The best from Consuming Passions. 4to, 1st edition; pp 224. colour plates & photos; hardcover glazed boards, near fine in d/w, ABC Books, Sydney, 1999. $20. Ian Parmenter's cooking show Consuming Passions was ahead of its time and very well-regarded. Its success was due in no small part to the charm and eccentricity of its host, who shares here 120 of his favourite recipes as well as quirky and interesting anecdotes about food and life. 105. Parry, Sister A, IT'S IN YOUR KITCHEN. Simple remedies and hints for everyone. First edition; pp 157. green coth (hard cover), eps and edges foxed, pages clean, binding tight, a sound copy, Angus & Robertson, Sydney, 1936. $25. The authoress was Lady Commander of St John's and her little book was intended as a resource for those without ready access to medical facilities. Today of course some of the 'remedies' strike one as quite bizarre: "In cases of hysteria give a glass of hot milk to which has been added a half-teaspoonful of butter with pepper and salt". A nice copy of a scarce item. 106. Peel, Mrs.C.S., MY OWN COOKERY BOOK. 8vo., 2nd Rev.Ed.; pp.297. Ill. with photos, some col.; Nice copy, Warne, London & NY, 1953. $25. First issued in 1939, this edition has been revised by the author's daughter. Full of useful, rather old-fashioned recipes. Among these are Bread Sauce, Cumberland Sauce, Home-made Pork Pie and A Rich Gingerbread Cake. 107. Peterson, James, ESSENTIALS OF COOKING. The comprehensive illustrated guide to cooking techniques. pp 299. profusely illustrated; hardcover glazed boards, v good in d/w, Koneman, Cologne, 2000. $50. Immensely practical guide with instructive photographs. 108. Petrova, Nina, RUSSIAN COOKERY. A Penguin handbook. pp 200. paperback, v good, Penguin, Harmondsworth, 1970. $15. 109. THE PIDDLE VALLEY COOKBOOK. The favourite recipes of the people of The Piddle Valley. 2nd Ed.; pp.128. Dec. with drgs.; hardcover , v good in d/w, Barrie & Jenkins, London, 1978. $20. This varied collection of recipes began as a modest booklet put out by the parish of All Saints, Piddletrenthide, in the beautiful Dorset countryside, to raise funds for the church's restoration. This elegantly produced version continued the good work. Yes, the Piddle Valley and its villages are good for a laugh, but the food can be taken seriously. 110. Platt & Kerr, June & Sophie, THE BEST I EVER ATE. A practical home cookbook. 8vo, 1st edition; pp 234. hardcover linen boards, v good in protected d/W, Rinehart & Company, New York, 1953. $30. Recipes by Platt and essays by Sophie Kerr produce entertaining gastronomic essays including one on the topic of homecompiled cookbooks called Begged, Borrowed, Maybe Stolen, which we can all relate to.

111. (PRESBYTERIAN) COOKERY BOOK OF GOOD AND TRIED RECEIPTS . Compiled by the Women's Missionary Association of the Presbyterian Church of New South Wales. 8vo., 21st Ed., Rev.,Enlgd. & Re-arranged; 34 (index & ads.), pp.231 + 4 (col.ads for Davis Gelatine). insect damage to boards, spine tender, contents otherwise clean and secure, Angus & Robertson, Sydney, 1936. $65. Immensely popular work and hard to find earlier editions in really good condition. Comprehensive with all kinds of hints at rear, from how to make your own jam covers to a cure for hiccoughs. 112. Richie, Donald, A TASTE OF JAPAN. Food fact and fable; what the people eat; customs & etiquette. 4to, Second Printing; pp 112. b/w photos & clour plates; hardcover green cloth, v good in d/w, Kodansha International, San Francisco, 1986. $25. Series of essays on aspects of Japanese cuisine & food customs. Slightly dated in that it was written in a time when Japanese food was first becoming popular in the West, but interesting nonetheless. 113. Roden, Claudia, THE FOOD OF ITALY. 4to., pp.218. Ill. with 32 pages of col.photos; hardcover glazed bds., v good in d/w, Chatto & Windus, London., 1989. $45. Written after Claudia Roden spent a year in Italy, with delicious recipes arranged according to the region they came from, with some history and geography as well. Most of the dishes are easily prepared. 114. Salaman & Smith, Rena & Linda, GREEK ISLAND COOKERY. An evocation in words and watercolours. sq 4to, pp 128. Watercolours by Linda Smith; hardcover blue cloth, v good in d/w, Macmillan, South Mebourne, 1988. $20. An attractive book, with descriptions of and recipes from the islands of Greece 115. Santa Maria, Jack, INDIAN SWEET COOKERY. pp.143. Ill. with drgs. by Carmen Miranda; paperback, v good, Rider, London, 1979. $15. Attractive book with its cover from an Indian miniature, informative introductory chapters and authentic recipes. 116. Schwartz, Oded, PRESERVING. pp 192. profusely illustrated with colour photos; hardcover glazed boards, near fine in protected d/w, Dorling Kindersely, Sydney , 1996. $60. A treasury of recipes and techniques for preserving everything from marmalades to fiery mustards, peppery pickles to smoked fish, flavoured oils and vinegars to fruit jams and syrups. Sumptuously illustrated 117. Sharman, Miss A.L., SAGASCO COOKERY BOOK. 1st Ed.; pp.276. A few minor stains on a couple of pages, else v.good, South Australian Gas Company, Adelaide, N.d.(c.1930). $45. Annie Louise Sharman supervised the cookery demonstrations for ladies "interested to obtain the best results and the greatest economy from the Gas Cooker", at which free afternoon tea was provided. Comprehensive, with lots of good cakes and biscuits and including sections on jams and confectionery. 118. Sheraton, Mimi, THE WHOLE WORLD LOVES CHICKEN SOUP. Recipes and lore to comfort body and soul. 1st edition; pp 230. hardcover green boards, v good in d/w, Warner Books, New York, 1995. $25. 100 recipes from around the world for the classic comfort food. Includes anecdotes, tips on cooking basics and more. 119. Simon, Andre L (ed), 'WINES OF THE WORLD' POCKET LIBRARY. (8 volumes) Champagne. Port. Sherry. South Africa. Claret. Sauternes. Hocks & Moselles. Burgundy. 12mo, each pp 16. paper-covered boards, rubbing and discoloration to outer boards on some, contents very good, Wine & Food Society, London, 1949/50. $50. Lovely little volumes, edited and in some cases written by Simon 120. Skipwith, Ashkain, ASHKAIN'S SAUDI COOKING OF TODAY. 1st edition; pp 160. ill boards, v good, Stacey International, London, 1986. $50. 121. Slater, Nigel, EATING FOR ENGLAND. The delights and eccentricities of the British at table. pp 280. hardcover boards, v good in d/w, Fourth Estate, London, 2007. $22. Slater's personal portrait of the British and their food, written with his usual humour and cutting observations 122. Smith, Delia, DELIA SMITH'S COMPLETE COOKERY COURSE. Lge.8vo., Revised omnibus edition; pp.711. Ill. with drgs. & col.photos; hardcover , v good in d/w, BBC, London , 1984. $50. Excellent advice and recipes from this deservedly popular TV cook. 123. Smith, Delia, DELIA SMITH'S WINTER COLLECTION. 4to., Reprt.; pp.236. Lavishly ill. with col.photos & drgs.; paperback, v. good, BBC, London, 2004. $25.

The predictably delectable recipes, careful instructions and fresh ways with traditional good things. 124. Sokolov, Raymond, THE SAUCIER'S APPRENTICE. A modern guide to classic French sauces for the home. 8vo, pp 213. Illustrated with old engravings; hardcover , near fine in protected d/w, Alfred A Knopf, New York, 1976. $45. A useful and witty book in which the former food editor of the New York Times describes the secrets behind the saucier's art. 125. (Syllabub) SYLLABUB IN THE KITCHEN. 1st edition; pp 234. line drawings; hardcover red cloth, good in repaired d/w, Methuen, London, 1961. $15. A collection of cookery columns from the Observer by the pseudonymous Syllabub. Chatty recipes and tips arranged seasonally. 126. Symons, Michael, ONE CONTINUOUS PICNIC. A history of eating in Australia. 8vo., 1st Ed.; pp.278. Dec.eps., frontis. & 23 ills.; hardcover , v.good in d/w signed by the author 11/1982, Duck Press, Adelaide, 1982. SOLD. The first serious study of Australian food - the historical background, agriculture, food industries, cookery, influences, restaurants. 127. Talmadge, Betty, HOW TO COOK A PIG. and other back-to-the-farm recipes. 4to, 1st edition; pp 272. b/w photos; hardcover brown cloth, good in d/w, Simon and Schuster, New York, 1977. $20. Whimsical stories and country recipes. The author was an entrepreneur and hostess around Washington in the 1960s and 70s 128. (Time/Life) PACIFIC AND SOUTHEAST ASIAN COOKING. by Rafael Steinberg and the Editors of Time-Life Books. 4to. & 8vo., 2 vols., Reprt.; pp.208 & 128. Ill. with col.photos; Pict. boards for the 4to.vol., ring-bound card covers for the 8vo. vol. in slipcase, v.good, NY, 1973. $80. An interesting collection of recipes. One of the scarcer titles in the admirable Foods of the World series, particularly hard to find in this format. 129. Toulouse-Lautrec, & Joyant, Henri de & Maurice, THE ART OF CUISINE. Translated by Margery Weiner. Culinary Notes and Annotation by Barbara Kafka. Sm.4to., 1st Ed.; pp.164 + 6 (index). Frontis. of the artist by Vuillard, with 16 other col.plates & many drgs, all by Toulouse-Lautrec; hardcover , PO name to ffep, minor edgewear d/w otherwise a fresh clean copy. In original slipcase, Crescent Books, New York, 1966. $85. Toulouse-Lautrec and Joyant had been friends since childhood. Among their many shared interests was a great love of food. As Lautrec's Executor, Joyant published, as a limited edition, a collection of the recipes they had invented or enjoyed. This version includes menus that Lautrec decorated for his own dinners. 130. Tselementes, Nicholas, GREEK COOKERY. 8vo., pp.239. hardcover , v.good in d/w with sm.loss at rear, D.C.Divry, NY, 1972. $30. The author was a Greek chef invited to New York to supervise the Hotel St Moritz kitchens. Comprehensive and authentic, with rather more sweet dishes than usually encountered. 131. TUNISIA. Mediterranean cuisine. pp 190. hardcover green cloth, near fine in d/w, Konemann, 2006. $30.

Beautifully produced, with contributions from a number of regional chefs. Includes background information on the cuisine. 132. Vanderbilt, Amy, AMY VANDERBILT'S COMPLETE COOKBOOK. 8vo., 1st Ed.; pp.811. Drgs. by Andrew Warhol; hardcover , v.good copy in sl.worn d/w, Doubleday, N.Y., 1961. $40. Good, comprehensive work, and yes, it is Andy Warhol who did the innocuous illustrations. 133. Venesz, Jozsef, HUNGARIAN CUISINE. A Complete Cookery Book. Large 8vo., Fourth revised edition; pp.375. Ill. with 12 pages of col.photos; d/w rippled, boards slightly bowed else good, Corvina, Budapest, 1982. $25. Very comprehensive and a most popular work in Hungary, having gone into six reprints before this edition. Many recipes for stuffed vegetables, for goose, and for sweet things, including the famous Dobos Torte , with a considerable chapter on preserving fruit and vegetables. 134. "Vesta" of The Argus RECIPES FOR ALL MEALS. Compiled by Vesta. pp 32. Pale blue stapled wraps, with art deco design of woman in chef's hat holding pie, wraps soiled, pages browned, else good, The Argus, Melbourne, n.d. (193?). $20. Scarce pamphlet issued by the early Melbourne newspaper, with recipes compiled by their women's section writer 'Vesta'

135. Victorian Railways Commissioner, CITRUS RECIPES FOR EVERYDAY. Issued by the Victorian Railways Commissioners in conjunction with The Victorian Central Citrus Association as part of the propaganda to aid the primary industries of the state. pp 72. b/w ills; stapled stiff wrappers, 2cm tear to head of spine, now repaired, else v good, a fresh copy, Melbourne, 1936. $25. A lovely pamphlet, with art deco illustrations. Many excellent recipes 136. Vischer, Isabelle, NOW TO THE BANQUET. With an Introduction by David Bowes-Lyon. 8vo., 1st Ed.; pp.191. hardcover , V.good in price-clipped d/w, Gollancz, London, 1953. $20. Lady Vischer, Cordon Bleu, much travelled, erudite and entertaining, writes about people, places and food and includes over 60 recipes. All the dishes are indexed, and range from exotic items, such as acacia fritters and coconut jam, to fresh ways with cabbage or rabbit. 137. Walker Bynum, Caroline, HOLY FEAST AND HOLY FAST. The religious significance of food to Medieval Women. 8vo, 1st paperback edition; pp 444. b/w plates; paperback, black line across bottom edge of text block, else v good, University of California Press, Berkeley, 1988. $25. An exploration of medieval religious symbolism and its relation to women's experience, linking body and spirit, food and the holy. Fascinating academic text. 138. Wells, Troth, THE SPICES OF LIFE. Piquant recipes from Africa, Asia & Latin America for Western kitchens plus food facts and spice guide. pp 175. colour photos; glazed boards, v good, Harper Collins, Sydney, 1996. $22. The third in a series of cookbooks published by the New Internationalist magazine. As well as recipes, the book focuses on the people, their countries and food and aims to highlight major issues such as world food, aid and environmental issues which affect people's capacity to feed themselves. 139. White, Marco Pierre, IN HELL'S KITCHEN. 8vo, pp 192. colour plates; paperback, v good, Ebury Press, London, 2007. $30. 140. Whiteaker, Stafford, THE COMPLEAT STRAWBERRY. 8vo., 1st Ed.; pp.128. Profusely ill., most col.; hardcover , fine in d/w, Century, London, 1985. $25. Pretty book, but informative too. Deals with the origin of the berry, its cultivation, culinary delights (recipes included), use for health and beauty, appearances in art. Ruskin maintained "if you can draw a strawberry you can draw anything". 141. Williams Sonoma Kitchen Library, HOLIDAY ENTERTAINING. sq 8vo, pp 108. profusely illustrated with colour photographs and plates; hardcover glazed boards, near fine in d/w, Weldon Owen Inc, San Francisco, 1998. $12. Ideas and recipes for a range of American holiday season occasions including: Thanksgiving, Hannukah & Christmas Dinners. 142. Wise, Victoria. In collaboration with James "Chooch" Potenziani & Arayah Jenanyan , AMERICAN CHARCUTERIE. Recipes from Pig-by-the-tail. pp 309. Drawings by Amy Pertschuk; hardcover vinyl boards, near fine in d/w, Viking, New York, 1986. $35. Victoria Wise was the very first chef at Chez Panisse, leaving to establish a charcuterie in Berkeley in 1973. Many recipes for preserving not only pig products but poultry, fish vegetables and more. 143. Yeomans, Lien, GREEN PAPAYA. New Fruit from old seeds. How I seduced Australia with my food.. pp 221. b/w photos; paperback, near fine, Random House, Sydney, 2001. $20. Mostly memoir from the Brisbane restaurateur, with recipes included for some classic dishes from her Brisbane restaurant Green Papaya. 144. Carrier, Robert, NEW GREAT DISHES OF THE WORLD. 4to, pp.256. Ill. with full-page col.photos by the author; hardback, v.good/near fine in d/w, Boxtree, London, 1997. $35. Carrier's original "Great Dishes of the World "was published in 1963 and translated into 14 languages. This edition contains all new recipes, 'for the new millenium' and includes recipes from Australian institutions Rockpool and Bather's Pavilion. 145. Roux, Michel & Albert, THE ROUX BROTHERS ON PATISSERIE. 4to., Repr.; pp.255. Many ills., incl.col.photos; paperback, some edgewear else v good, Little, Brown, London, 1991. $30.