Vintage cookbooks

Whether it’s Betty Crocker or the New York Times, we have vintage cookbooks and related items to suit your taste…

Cardinal Mercier – Eat less wheat – meat – fats and sugar

by George Illion

Brooklyn: Latham Lith. & Ptg. Co., 1918. Early Printing. Very good +/none as issued. George Illion. Beautiful chromolithograph poster from WWI by George Illion. 21 x 28 inches tall.”Cardinal Mercier has appealed to the Food Administration for more food for starving millions. Eat less wheat – meat – fats and sugar. Ship more to the war-stricken people of France – Belgium – Italy.


The New York Times Heritage Cookbook
by Jean Hewitt

New York: G.P. Putnam’s Sons, 1970. First EditionFirst Printing. Hardcover. Very good +/good +. A very good plus first edition in a good plus dust jacket. Black cloth, embossed boards, red endpapers. Previous owners name boldly inscribed in pencil on front pastedown and on first free endpaper. (Two) page numbers written on title page. Text is otherwise clean and bright, no stains. Dust jacket missing some sections and has some tears. Jacket now protected in a clear, removable archival cover. 804 pp. including index. Illustrated throughout with drawings and color photos. Octavo, 7 3/4 x 9 1/2 inches tall.


George Mardikian’s Dinner Menu
by George Mardikian

San Francisco: Williams Printing Company, ca. 1940’s. Early Printing. Original wraps. Very good +/none as issued. A very good plus, original dinner menu from Mardikian’s famed San Francisco restaurant. Special of the day stapled in small format to menu. Minor peeling to rear corner. 9 x 12 & 1/2 inches tall when folded. Mardikian was among America’s first celebrity chefs and was as close to a Guy Fieri figure as San Francisco had — in terms of fame, relentless optimism and generosity. Fine-dining guides and Chronicle columnist Herb Caen celebrated him, NBC gave him his own radio show in the 1940s, and he wrote an autobiography and cookbook.– SF Gate “America’s ‘best known and best loved’ chef ran a world-famous Armenian restaurant in San Francisco


The Boston Cooking School Cook Book Revised with One Hundred Twenty-Five New Recipes, the Recipes from the Appendix and the Addenda Introduced in Logical Order Throughout the Book, and One Hundred Half-Tone Illustrations [Original Fannie Farmer Cookbook].
by Fannie Merritt Farmer

Boston: Little, Brown & Co., 1912. Later printing. Hardcover. Very good/missing. A very good early edition from 1912 of what is now known as “The Fannie Farmer Cookbook.” Tan boards with brown title stamping. Binding is sturdy and square. Toning to page edges. This copy has been well-cared for with no stains, no spills, no leaning. Front hinge cracking at end paper, mull intact. Previous owner’s name first free endpaper and on rear pastedown. 648 pp. including index followed by 30 pp. contemporary advertisements.


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