Publication date: 1988
Binding: Spiral bound

An eclectic mix of Danish, German, Mexican, Icelandic, and Alaskan dishes, reflecting on the author’s travels and upbringing

Rare and hard to find

Light wear to boards. Pages lightly foxed.

Publishers: Peter Pauper Press (USA)
Publication date: 1961

From the highly collectible publisher Peter Pauper Press, the ABC of Cookies a gorgeous collection of recipes for every kind of cookie

Illustrations by Ruth McCrea

Pages lightly foxed. Staining to pages (it is a cookbook after all!). Chipping to dust jacket

Publishers: Prospect Books
Publication date: 1995
Edition: First

A beautiful collection of recipes for the many meals served, or mentioned, in the twelve novels of Barbara Pym. Compiled by Pym’s sister, Hilary.

Each chapter begins with a snippet from a Pym novel making for an enjoyable read.

Illustrations by Frankie Pollak

Rare and hard to find

Publishers: Woolworths
Publication date: 1990

Summer Cooking with Herbs contains a collection of recipes specially compiled with an eye on the long, hot days of summer. All the dishes are easy and simple to prepare and none of them requires time-consuming hours spent in the kitchen. Included are recipes for chilled soups, chicken and ham in aspic, sweet fruit sorbets and homemade ice cream.

Illustrated by Sanmarie Harms

Inscription on endpaper

Rare and hard to find!

Publisher: David C. Cook Publishing Co. (USA)
Publication date: 1982

Yvonne Baker offers you delicious and easy-to-fix recipes that won’t have you running around in a panic when guests arrive. The recipes are made with wholesome, natural ingredients and even the desserts won’t overload you or your guests with sugars and fats.

All this, plus glimpses of the histories and Christian traditions behind New Year’s, Valentine’s Day, Easter, Halloween, Thanksgiving, and Christmas, make The Holiday Cookbook a must for your kitchen shelf all year round!

Rare and hard to find in the UK

Wear to spine, boards bumped and scuffed. Tanning to pages

Publishers: Peter Davies
Publication date: 1971

72 Complete Menus for Easy Entertaining

This elegant yet practical cookery book contains 72 original menus for those who like talking to their friends as well as feeding them. All the menus can be prepared the day or evening before; they need only a minimum of attention before serving.

Illustrated by Ginger Tilley

Publishers: Newman Neame
Publication date: 1951
Edition: First

A large collection of simply produced recipes centred around the humble mushroom, from sauces to stuffings, lunches and main courses. This collection of Mushroom recipes has been made to stimulate the imagination of the housewife, the book’s introduction states, whether she does her own cooking or has a cook to do it for her.

Wear to spine, boards bumped and scuffed. Tanning to pages. Tear on page 35 (see photo)

Publishers: Souvenir Press
Publication date: 1970
Edition: First

579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses.

An essential book for preservers and picklers alike!

Rare and hard to find this edition!

Foxing and staining to pages. Ex-library

Publishers: Faber & Faber
Publication date: 1956
Edition: First

A book about bread! Plain bread, milk bread, French and Austrian and cottage bread, rye bread, currant bread and more sorts of bread than you have probably ever tasted.

In this book, George and Cecilia Scurfield pass on everything they learnt during their experiment with bread, and give recipes for plain and fancy breads of every description.

Part of the Faber & Faber cookbook collection, a highly collectible series

Tanning and foxing to pages

Publishers: Corvina Press
Publication date: 1982

Rare and hard to find in the U.K, Hungarian Cuisine features traditional recipes as well as new variants, written by a top Hungarian cook, alongside a wide range of East-European specialities and French cuisine.

Chipping and tanning to d/j

Publishers: Leslie Frewin for the Cookery Book Club
Publication date: 1967
Edition: Cookery Book Club first

“This is probably the most comprehensive book on cheeses of the world ever written.”

More than to hundred and fifty cheeses — the fresh country cheeses, the bland and buttery, the Swisses, Parmesan, the Cheddars, the crèmes, Camembert and Brie, the goat and sheep cheeses, the spiced and flavoured cheeses and cheeses from monasteries — are savoured in this book. Phew!

There is everything here, from how cheeses are made, how they got their names, and — most importantly — how to cook and eat them.

Chipping to d/j

Publishers: Garden Book Club
Publication date: 1965

While setting out rules for growing gourds, covering such subjects as seed type, germination problems, etc, Gourds also tells how they can be edible, complete with nutritional details, along with information regarding storage, cooking, and a complete list of edible varieties.

The flesh of some varieties of gourd provided food, while others were valued as medicine. Dried gourds were among the first containers used by primitive man, their shapes influencing early pottery design (!). It’s a book of many facts.

A beautiful and highly collectible edition from the Garden Book Club, a book club run by Foyles bookshop from the 1940s to the 1960s

Publishers: Faber & Faber
Publication date: 1974
Binding: Paperback

A guide to Chinese vegetable and vegetarian cooking, with straightforward instructions for methods such as stir-frying, steaming, stewing and hot-marinading, and recipes for egg, noodle and tofu dishes, soups, and both hot and cold salads by renowned British-Chinese food writer, Kenneth Lo.

Rare and hard to find this edition

Light wear to boards. Pages lightly foxed

Publishers: Mary Ford Cake Artistry Centre Ltd
Publication date: 1982

101 Cake Designs offers step-by-step instructions for decorating cakes for weddings, holidays, birthdays, anniversaries, and other occasions, and shows how to work with marzipan, sugar paste, and frostings.

Chipping to dust jacket. Page creasing

Publishers: Charles E. Tuttle Company
Publication date: 1963
Binding: Spiral bound

Extremely rare and hard to find in the UK, The Art of Chinese Cooking is a gem of a book. Beautifully printed in Tokyo, Japan, the cookbook was compiled by two American nuns who were taught to cook by a Chinese chef in the 1930s.

Illustrations by M. Kuwata

Publishers: Nicholas Kaye
Publication date: 1965
Edition: First (UK)

Fondue, yes, and cherry jam… but readers may ask what else there can be in the Swiss kitchen — and in one sense they are right, for many of the glories of Swiss cooking are not national dishes at all but the dozens upon dozens of regional specialities that tourists rarely see.

All recipes have been adapted for British requirements while retaining the authentic flavour. There is an explanatory introduction, notes on the background of the many traditional dishes in this compilation of old and new, and full and comprehensive indexes. For every cook, Switzerland offers both recipes that are easily and deliciously prepared for a world of inspiration and fresh ideas, from party cooking to pot-au-feu.

Rare and hard to find this edition in the UK

Illustrations by Judith Olonetzky-Baltensperger

Chipping to d/j

Publishers: Arco Publications
Publication date: 1960

This book tells how to use the whole range of cheeses (all of them!) and how to use them in making delicious dishes. There are plenty of basic recipes in The Art of Cheese Cookery — enough to sustain families and friends throughout the year.

Chipping and age-related wear to d/j. Tanning to pages

Publishers: Allen Lane
Publication date: 1978

In the first part of English Bread and Yeast Cookery, there are chapters on flour milling and its history, on bread ovens, and yeast. An important chapter for home bakers is one in which Elizabeth David defines the different types of bread flour available and explains the distinctions to be made between them…

The second half is devoted to recipes. They are for bread of all colours and flours — wholewheat, white, wheatmeal, barely, rye, oatmeal.

‘The great thing about baking with yeast,’ writes Elizabeth David. ‘is the difficulty of failure.’

Beautifully illustrated by Wendy Jones

Foxing and staining to pages. It is a cookbook, after all!