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Cocktails: How to Mix Them
AU$800.00 Read MoreAdd to cartRobert Vermiere
London: Herbert Jenkins, 1922.First printing of one of the classic 20th century cocktail books by one of London’s leading bartenders of the 1920s. Credited on the title page to Robert of The Embassy Club, Belgian Robert Vermeire (1891-1976) worked a number of London’s most prestigious establishments. Containing 16 pages of illustrated advertisements at the rear, the first of which being Vermiere offering his services to would be professional bartenders, hoteliers, and amateur mixers as a consultant by appointment at his London office at “moderate terms”, though right on the publication of this book he returned to Belgium and opened his own bar, Robert’s. The beverages in Cocktails: How to Mix Them, being not only cocktails, but also cobblers, coolers, crustas, egg nogs, fizzes, flips, frappes, highballs, juleps, pousse cafes, punches, rickeys, sangarees, slings, smashes, sours, toddies, and even a short section of useful medicinal prescriptions, have stood the test of time, with countless reprints and facsimiles. Vermeire provides nuanced insight into the ritzy drinking culture of the day, not only outlining ingredients and methods, but also touching on the origins of the drinks, stating the creator where known, and outlining what drinks were well known and well received where and by whom.
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The Edible Mollusks of Great Britain and Ireland with Recipes for Cooking Them
AU$500.00 Read MoreAdd to cartM. S. Lovell
London: Reeve & Co., 1867.The definitive work on the subject of edible snails, shellfish, oysters, mussels, etc. This copy with the Reeve & Co. 24 page 1867 catalogue of publications in Botany, Conchology, Entomology, Chemistry, Travels Antiquities, etc. at the rear.
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The Olive and Its Products
AU$550.00 Read MoreAdd to cartLewis A. Bernays
Brisbane: James C. Beal, Government Printer, 1872.A Treatise on the Habits, Cultivation, and Propagation of the Tree; and upon the Manufacture of Oil and Other Products Therefrom. Early publication on developing an olive industry in Queensland. Lewis Adolphus Bernays (1831-1908) was the first Clerk of the Queensland Legislative Assembly and as a foundation member of the Queensland Acclimatisation Society devoted to introducing exotic species for commercial purposes wrote a number of papers on economic botany. FERGUSON 6952.
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A Manual of Homoeopathic Cookery, Designed Chiefly for the Use of Such Persons as Are under Homoeopathic Treatment.
AU$800.00 Read MoreAdd to cartThe Wife of a Homoeopathic Physician
London: G. Borwon, 1846.A cookbook for the burgeoning devotees of homeopathy.
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Coffee: Its History, Cultivation, and Uses
AU$1,250.00 Read MoreAdd to cartRobert Hewitt, Jr.
New York: D. Appleton and Company, 1872.19th century history of coffee. Brief mention of Australia’s potential as a coffee growing region, as well a global listing of tariffs on coffee, including Australian colonies. This copy signed by the author, and with the world map, A Chart of the Globe Showing the Several Places Where Coffee is or May be Produced and Where it is also used together with The Telegraph Lines in operation or contemplated for completing the Circuit of the Globe, considered the first American map on coffee.
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The Money Tree: Coffee in Papua New Guinea
AU$200.00 Read MoreAdd to cartJames Sinclair
Bathurst: Crawford House Publishing, 1995.The deluxe edition, limited to 100 signed and numbered copies.
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A Survey of, and Report Upon, the Hotel Industry of New South Wales
AU$80.00 Read MoreAdd to cartAsher Joel Advertising
Sydney: The Langlea Printery, 1958.Submitted to the United Licensed Victuallers Association.
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Bacchus Wonder-wercken
AU$1,400.00 Read MoreAdd to cartD. P. Pers
T’Amstelredam: Dirck Pietersz, 1628.Waer in Het Recht Gebruyck en Misbruyck des Wijns, door verscheyden vermaeckelijcke eerlijcke en leerlijcke historien wort afgebeeld, ende lasteringe der Dronckenschap met levende verwen afgemaelt. Hier is by-gevoeght De Suyp-stad, of Dronckerts Leven: waer in alle hare gebouwen, manieren, aert, wetten &c. en alles wat by den Dronckaerts gebeurt, boertlijcker wyse word af-geschildert… /[Bacchus Wonder-works: Which in The Lawful Use and Misuse of Wine, by various entertaining honest and instructive history is depicted, and the blasphemies of Drunkenness are painted with living pains. Here is by-joined The Suyp-town, or Dronckert’s Life: where in all her buildings, manners, aert, laws &c. and everything that happens by the Dronckaerts is painted off …] Dutch work on wine by the bookseller Dirch Pieters Wittepers, illustrated with title vignette and 4 engravings by Gillis van Scheyndel in the text. Another work on The Hague, ‘s Graven-Hage, by Jacob vander Does (1668) without the title page or engravings bound before it.
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All-in-Vue 84 Drink Recipes
AU$80.00 Read MoreAdd to cartMatthew J. Feeney
New York: Matthew J. Feeney, No date.Cocktail and bar guide mainly compiled from The Professional Bartenders guide and distributed in various wrappers as promotional material for bars and booze businesses. Here with the wrappers for Brooklyn wine importer Matthew J. Feeney. Includes quick sight tabs for cocktails, fizzes, rickeys, highballs, punches, and more. Also facts about wine, canapes, garnishes, etc.
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Davadi: Fruit, Wine and Religion
AU$50.00 Read MoreAdd to cartIgnatius (Ian) Bonaccorso
Brisbane: Ignatius (Ian) Bonaccorso, 2020.The story of the Catholic Father of the Fruit and Wine Industry of Stanthorpe, Queensland.
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Dictionnaire Portatif de Cuisine, d’Office, et de Distillation;
AU$300.00 Read MoreAdd to cartAnonymous
Paris: Chez Vincent, 1767.Portable dictionary of cooking, office, and distillation: containing the manner of preparing all kinds of meats, veal, game, fish, vegetables, fruits, etc.: the manner of making all kinds of jellies, pastes .. : and of composing all kinds of liqueurs .. : work equally useful to the most skilled office and kitchen chefs .. : medical observations have been added which make known the property of each food, relative to health, and which indicate the foods most suitable for each temparment.
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Food Supply and Preparation
AU$30.00 Read MoreAdd to cartDepartment of Community Services
Brisbane: Department of Community Services, 1985.A booklet on Aboriginal food practices, primarily based on Walter Roth’s North Queensland Ethnography No. 3.
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Wine and Wine Countries; A Record and Manual for Wine Merchants and Wine Consumers
AU$600.00 Read MoreAdd to cartCharles Tovey
London: Hamilton, Adams, & Co., 1862.On wine and related beverages around the world, including a section on the burgeoning Australian winemaking trade. This copy with the bookplate of Australian winemaker Max Lake.
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Lambeth Method of Cake Decoration and Practical Pastries
AU$200.00 Read MoreAdd to cartJoseph A. Lambeth
London: Virtue and Company, 1937. -
A Guide to Australian Cheese
AU$50.00 Read MoreAdd to cartJosef Vondra
Melbourne: Thomas Nelson, 1978.The revised edition updated after the author toured Australia visiting major manufacturers and factories.
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Cosulich Line Saturnia (Souvenir and Menu)
AU$400.00 Read MoreAdd to cartArgio Orell
Trieste: D. Modiano, 1927-1928.Portuguese edition of the pre-maiden voyage introductory souvenir book for the Italian ocean liner MS Saturnia WITH a menu and program in French for the night’s dinner and entertainment for 21st of March, 1928. Both with cover illustrations by Argio Orell.
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Bush Tucker: Australia’s Wild Food Harvest
AU$40.00 Read MoreAdd to cartTim Low
Sydney: Angus & Robertson, 1992. -
The Mycophagists’ Book
AU$400.00 Read MoreAdd to cartPatricia Healy Evans
San Francisco: The Peregrine Press, 1951.A treatise on the cooking and eating of mushrooms. A fine American private press production limited to 175 copies. This copy inscribed by the author and the printer. VOLBRACHT 567.
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Waiting at Table: A Practical Guide Including Parlourmaid’s Work in General
AU$100.00 Read MoreAdd to cartC. S. Peel
London: Frederick Warne & Co, No date.1930s British guide to table service and hospitality including how to lay the table, service of dessert, beverages, cigars, how to carve, pantry work, and other duties. Single typescript leaf of service instructions laid in.
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Les Diners de Gala
AU$100.00 Read MoreAdd to cartSalvador Dali
Koln: Taschen, 2021.”Les diners de Gala is uniquely devoted to the pleasures of taste… If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.” (Salvador Dali). Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904-1989) and his wife and muse, Gala (1894-1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings. This reprint features all 136 recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.” All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today’s kitchens.The first English edition of Les Diners de Gala was published in 1973 by FELICIE, INC., New York.” (publishers’ blurb)