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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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Tobacco and Alcohol
AU$100.00 Read MoreAdd to cartJohn Fiske
New York: Leypoldt & Holt, 1869.I. It Does Pay to Smoke. II. The Coming Man Will Drink Wine. A defense of drinking and smoking. The first book of American philosophy and historian John Fiske (1842-1901). This copy with the bookplate of Daniel Edwards Kennedy.
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Cookery Made Easy: Being a Complete System of Domestic Management, uniting Elegance with Economy
AU$200.00 Read MoreAdd to cartMichael Willis
London: Orlando Hodgson, No date.To which are added, Instructions for Trussing & Carving, with several descriptive plates; Method of Curing & Drying Hams and Tongues; How to make Mushroom and Walnut Ketchups, Quin’s Sauce, Vinegars, &c. &c. With other necessary Information, the whole Being the Result of Actual Experience. By Michael Willis, Many Years Cook at the Thatched-House Tavern. Circa 1830. BITTING pp. 500.
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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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Some Edible Mushrooms and How to Know Them
AU$60.00 Read MoreAdd to cartNina Lane Faubion
Portland: Binfords & Mort, 1938.Pocket mushroom hunting manual on edible varieties together with a chapter on poisonous amanitas.
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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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Wine, Women and Words
AU$80.00 Read MoreAdd to cartBilly Rose; Salvador Dali
New York: Simon & Schuster, 1948.The first trade paperback edition of Billy Rose’s autobiography with illustrations by Salvador Dali. This copy with 9 Rose related clippings laid in.
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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$800.00 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)
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The Wines of Gala
AU$100.00 Read MoreAdd to cartSalvador Dali
Koln: Taschen, 2017.“Hot on the heels (or lobster claws) of the best-selling Salvador Dali phenomenon, Les diners de Gala, TASCHEN presents the artist’s equally surreal and sensual viticulture follow-up: The Wines of Gala. A Dalinian take on pleasures of the grape and a coveted collectible, the book sets out to organize wines “according to the sensations they create in our very depths.” Through eclectic metrics like production method, weight, and color, the book presents wines of the world in such innovative, Daliesque groupings as Wines of Frivolity, Wines of the Impossible, and Wines of Light. Bursting with imagery, the book features more than 140 illustrations by Dali. Many of these are appropriated artworks, including various classical nudes, all of them reconstructed with suitably Surrealist, provocative touches, like Jean-Francois Millet’s The Angelus, one of Dali’s favorite points of reference over the decades. Dal’ also included what is now considered one of the greatest works from his late Nuclear Mystic phase, The Sacrament of the Last Supper (1955), which sets the iconic biblical scene in a translucent dodecahedron-shaped space before a Catalonian coastal landscape. Dali was by this stage a devout Catholic, simultaneously captivated by science, optical illusion, and the atomic age.” (publishers’ blurb)