Racine, WI & Newark N.J Whitman Publishing Co./ J. R. Watkins Co,, 1941. dj. Hardcover - In addition to cooking and seasoning hints, this includes tips about the basement, laundry, kitchen, canning, house cleaning, garden, first aid, how to remove stains, household and garden insects and much more. Inside of jacket depicts the Watkins "city", office buildings, factories, a plane flying over, etc. Like Fuller Brush products, Watkins products were sold door-to-door, not in stores. Laid into this book is a receipt for the purchase of several Watkins items in 1945, a card that says "ask your Watkins dealer how you can get this book" and two flyers on Watkins / Mary King beauty products. Spiral bound. 246 pp. plus 18 pp index.

New York: Funk & Wagnalls, 1932. dj. Hardcover first edition - Subtitled "including children's and adult's parties for every month of the year, formal and informal dinners, luncheons and teas, bridge parties, bridal showers, church festivals, etc, with original decorations, menus and games. The author is known for her party giving in Palm Beach, St. Augustine and Jacksonville, Florida. Photographs, recipes, including some large quantity recipes, index to games. 337 pp.

Mailbu, CA: Associated Women for Pepperdine University, (1962.). First edition - A complete array of recipes, including a rather brief international section, illustrated with small drawings, and with inspirational quotes interspersed throughout. 276 pp. ISBN: B000G9Z0PA.

New York: Ecco Press / Harper Collins, (2010) dj. Hardcover first edition - The follow-up to "Kitchen Confidential." xviii, 281 pp. ISBN: 978-0061718946.

Boulder, CO: Entreper Press, 1992. A book on the pleasures of coffee drinking by the founder of Brothers Gourmet Coffees. Includes a brief description of some other good books about coffee at the end. ISBN: 0-82444-20009.

Cleveland: General Electric Company, 1929. Originally published in 1927, this was one of the first and most popular of the instructional books on how to use the new electric refrigerators in preparing and saving foods. Small color illustrations throughout. 144 pages. Bound in silver and white paper covered boards with a turquoise cloth spine.

New York: Charles Scribner's Sons, 1883. Hardcover first edition - Even 130 years ago, Americans were known for their wasteful ways with food! This vintage cookbook is full of ideas of what to do with leftovers. Small oblong format, bound in color pictorial boards backed with a maroon cloth spine. 102 pp plus 2 pp ads.

New York Artisan (2014). SIGNED first edition - "A cookbook/guide packed with strategies and tips for what to wear, how to decorate, where to travel, even navigating relationships and parenthood as a vegan-plus 50 recipes of a plant-based diet." SIGNED opposite the title page with the comment "Happy reading and eating", Resources page, index. 224 pp. ISBN: 9781579655556.

New York: Bantam, (1971.). A book which grew out of the television series 'The French Chef.' Illustrated with photographs and drawings by Paul Child. Index. 467 pp.

Minneapolis, MNL University of Minnesota Press, (1943) dj. Hardcover - "How to Identify and Cook 45 Varieties" Illustrated with many photographs, including several full color plates. Bibliography, index. xi, 124 pp.

New York: Morrow, (2007.) dj. SIGNED hardcover first edition - SIGNED on the title page. A behind-the-scenes memoir from the first female captain at one of New York Citys most prestigious restaurants. While there are no recipes included, there is lots of talk about food - and some very important dining tips: '.Please do not ask your waiter what else he or she does. Please do not steal your waiter's pen. Please do not say you're allergic when you don't like something. Please do not send something back after eating most of it.' A fun, provocative and always interesting book to read. 226 pp. ISBN: 9780061228148.

New York: The Viking Press, (1995.) dj. Hardcover first edition - "From sixteenth-century Italy and the splendor of the Medici banquets to seventeenth-century France and the Sun King, from travelers' tales of snow pits and ice houses in Persia to the sherbet trade with the Levant to the use of ice as "table jewelry," and from the influential ice trade in Boston to the growth of the ice cream business in London, this impressive book brings alive the centuries in which ice, far from being a commonplace, was a subject that inspired and challenged the human imagination." Illustrated, notes, index. xvii, 413 pp. ISBN: 0-670-859753.

A Schilling Co, 1926. First edition - Booklet consisting of 3 pages of text in the front and 3 pages of ads for Schilling in the rear (text begins and ends inside the covers), plus 18 leaves of blank pages with 4 horizontal strips of dry gum adhesive to use to mount recipes on the recto of each leaf. Measures 9 1/8" x 7 1/16" in tan wrappers with red, green and black decorations.

White River Junction, VT: Chelsea Green Publishing. (2015) dj. SIGNED hardcover first edition - "One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. . . . Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar - with its diversity of manufacturing processes and tastes - is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society." SIGNED on the half title page with the comment "Stay Cheesy" and dated in the year of publication. Notes, index. 207 pp. ISBN: 978-1603585651.

Menlo Park, California: Lane Book Company, (1973.). Revised edition. Illustrated with duotone drawings and black and white photographs. Index. 80 pp. Cover has "A gift from Great Western Savings."

Chicago: Illinois Children's Home and Aid Society, 1947. dj. Hardcover first edtion - "Here is a thoughtful book on the careful feeding and entertainment of the younger generation. . . [It] contains desirable info relating to daily meals, party, holiday, picnic and school menus. It emphasizes the importance of adequate and well-balanced suppers for the growing child." Illustrated with small drawings. Bibliography, index. 120 pp.

Boston: Little Brown, (1965) dj. Hardcover - A traditional American cookbook- and one of the most popular - incudes over 1000 recipes, many new to this ediiton, substitutes in cooking, cookery tools and utensils recommendations. Recipes range from salads and pasta dishes to poultry, beef and seafood recipes, and sweets. Illustrations byAlison Mason Kingsbury. Food imagery throughout, table of calories, index, contents xi, 624 pp.

Englewood Cliffs, NJ: Prentice-Hall, (1991.) dj. Hardcover first edition - Between 1929 and 1932, Fisher spent the first three years of marriage living in Dijon where she and her husband attended graduate school. In this collection of her writings, she describes the food - and the residents - in loving detail, and recounts what it was like to be an American living in a French provincial town in the years between the wars. Two page map of Dijon circa 1930. Introduction by Jan Morris and an afterword by Fisher. 159 pp. ISBN: 0-13-9295488.

Santa Fe: Museum of New Mexico Press, (1997). A 'comprehensive guide to the exotic foods of the Philippines' by this second generation Filipino-American chef. Includes comments on the recipes and the traditions behind them, an insert of color photographs and smaller black and white photographs, a map and an index. Square format. xxii, 280 pp. ISBN: 978-0890135136.

Benicia, California: Privately Printed, 1977. First edition - Includes some recipes from local restaurants - illustrated with drawings by Jack Moffet. Oblong format. Index. 130 pp.

Tampa, FL: Oxmoor House, (2017). SIGNED first edition - A book which "brings together the expertise of America's most popular slow-cooker authority with a fresh collection of 100 essential, innovative, and easy-to-prepare recipes - each with variations allowing readers to customize the dish according to their dietary needs. . . Whether you are looking to accommodate gluten-free, paleo, or vegetarian diets, or prefer slow-cooker meals perfectly sized for one or two people, this cookbook provides smart ideas, more than 100 recipe photos, and cooking hacksthat will change the way you use your favorite fuss-free cooking appliance. Learn simple make-ahead tricks, convenient baking tips, and how to make two recipes at once using the same cooker." SIGNED on the title page. Index. 272 pp. ISBN: 978-0848753146.

Intercourse, PA: Good Books. (1996.). Illustrated with full color photographs. Sources, index. Large format. 223 pp. ISBN: 1561481890.

Boulder, CO: Shambhala, 1980. SIGNED first edition - Recipes (many surprisingly simple, and with clever names) interspersed with poems on food by such writers as Gregory Corso, W. S. Merwin, Wallace Stevens and more. INSCRIBED on the title page by the author and signed "Karen." Also signed in full on the final page. Decorations by Barry Zaid. Glossary, The author's first book. 163 pp. ISBN: 0-394-739485.

Richmond, California, Privately Printed, (1963.). First edition - Recipes, diet suggestions, compiled by members of the Pythians. Frontispiece portrait of Mrs Mildred Kleckner, Supreme Royal Princess of the Pythian Sunshine Girls. Comb-bound in stiff glossy white covers. 72 pp.

New York: Norton, (2008) dj. Hardcover first edition - Includes essays by Ann Patchett, Dan Barber, Billy Collins, Tom Perrotta, George Saunders, Gary Shteyngart, R. W. Apple, Jr., Colson Whitehead, Yiyun Li, James Salter, Patricia Marx, Julia Child with Alex Prud'homme, Tucker Carlson, Kiran Desai, Gabrielle Hamilton, John Burnham Schwartz, Chang-Rae Lee, Pico Iyer, Jon Robin Baitz, Dawn Drzal, Heidi Julavits, Manil Suri, Anna Winger, Henry Alford, Allen Shawn, Dorothy Allison: most of the essays end with a recipe. SIGNED by TWO authors at their essays - Billy Collins and Tom Perrotta. Introduction by the editor. Illustrated. 201 pp. ISBN: 97-80393067637.

Los Angeles: Merle Norman Cosmetics, (1979.) dj. Chef Hunckler was trained in France and joined the Merle Norman Cosmetics in 1975 as chef de cuisine at San Sylmar and so most of the recipes are in the classical French tradition (braised Salmon Steak with Sorrel, Quenelle of Pike, Ballottine of Chicken Dawn, Souffle Grand Marnier, quiche Lorraine, etc), but a few - Tostada Ole, boola boola soup - reflect a more international - and now typically Californian - approach. Section on herbs and spices, glossary, index. Beautifully photographed in full color. Large format, bound in very pale yellow cloth with gilt lettering and a small pasted on illustration on the front cover, printed on heavy glossy stock throughout. 175 pp.

New York: Harper Collins, (2007.) dj. Hardcover first edition - A serious book on an important topic - the food we eat - lightened by Kingsolver's wonderful writing and sense of humor, and her passion for the topic. A must read for everyone who eats. Recipes. Illustrated with drawings by Richard A. Houser. References. 370 pp. ISBN: 0-06-0852550.