The Book Slinger

09/23/2026

"IF THE HOME IS A SANCTUARY, THE TABLE IS THE ALTER." COCINA, BY ADRIANA DE JUARISTI, FEATURING EARLY 20TH CENTURY SPANISH RECIPES AND PRACTICAL CULINARY ADVICE. 2ND EDITION, 1932
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Cocina, by Adriana de Juaristi is a notable Spanish-language cookbook first published in 1927, with this second edition being released in 1932. Published by Espasa-Calpe in Madrid, Juaristi's work serves as a practical manual for the young housewife, introducing traditional Spanish cooking, as well as other newly popular continental European dishes, reflecting the culinary practices and domestic culture of early 20th-century Spain. The book features hundreds of truly practical recipes, expanding on the first edition with more diverse recipes, while respecting the principles of simplicity and economy. Cocina features both black-and-white illustrations and color plates, offering readers visual insights into kitchen equipment, various ingredients and dishes, as well as cooking techniques. Its detailed recipes and practical advice make it a valuable resource for traditional Spanish dishes. This second edition is bound in an attractive contemporary full leather binding, retaining the original softcovers. Half title page has bookseller stamp from Servan Libreria y Papeleria, San Sebastian. An attractive Spanish language cookbook in very good condition. TEXT IN SPANISH.

ETSY-THEBOOKSLINGER

09/22/2026

09/12/2026

ELEGANT MENUS AND SEASONAL INGREDIENTS FROM AMERICA'S FIRST CELEBRITY CHEF. THE HOTEL ST. FRANICS COOK BOOK, BY VICTOR HIRTZLER. LATER EDITION
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The author, Victor Hirtzler, was the flamboyant chef of The Hotel St. Francis in San Francisco. He was known throughout Europe and America as one of the ablest chefs of the day and is credited with making the cuisine of the Hotel St. Francis world-famous, with a career that included posts at the Winter Palace in St. Petersburg and the royal Belém Palace in Lisbon, before arriving at the St. Francis on Union Square in 1904. The menus and recipes in this book were adopted for hotels, restaurants, clubs, coffee rooms, families and every place where high class, wholesome cuisine is desired. A feature of the Hotel St. Francis Cook Book that will be appreciated by thousands of hotel people, caterers, families and all interested in home economics, is the selection and preparation of foods in season; the presentation of breakfast, luncheon and dinner menus for every day in the year the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the book gives a suggestive quality, a reminder attribute, and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner, also enables even the inexperienced to produce the well-balanced menu. The Hotel St. Francis Cook Book is indexed and cross indexed so that every recipe can be referred to on the instant. Full frontispiece photo of Victor Hirtzler with a facsimile signature. Originally published under this title in 1919, this later edition was published circa 1947-1950, based on ads at rear, although no secondary publishing date is noted. This copy is also inscribed, "Best Regards, Jean Wolfgang Fillergas, chef St. Francis, 3-23-76." An attractive reference manual and recipe book to seasonal daily menus of the Hotel St. Francis, in attractive about near fine condition.

ETSY-THEBOOKSLINGER

09/12/2026

IN COOKERY, AS IN ALL OTHER ARTS, LAWS MUST BE RESPECTED IF HARMONY IS TO RESULT." THE DERRYDALE COOK BOOK OF FISH & GAME, 1992, LIMITED EDITION OF 2500 COPIES.
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"The Derrydale Cook Book of Fish & Game" by Louis P. De Gouy is a celebrated culinary guide that has stood the test of time. Originally published in the 1930s, this book is a comprehensive resource for preparing a wide variety of wild game and fish dishes. De Gouy, a master chef, offers a no-nonsense approach to cooking, blending simple recipes with more elaborate, gourmet-level preparations. The book covers everything from game birds and venison to trout, shellfish, and chowders, making it an invaluable reference for both novice and experienced cooks. Its enduring appeal lies in its practicality and depth, as it was one of the first complete cookbooks of its kind in North America. Whether you're a hunter, angler, or simply a food enthusiast, this book provides a fascinating glimpse into traditional methods of preparing and enjoying nature's bounty. This 1992 Limited Edition is one of 2500 copies printed by Douglas C. Mauldin at the Derrydale Press, 55 years after the first edition. Two volumes in fine condition.
ETSY-THEBOOKSLINGER

09/09/2026

THE COMPLETE HOMEMAKER'S COMPANION: HOUSEHOLD DISCOVERIES & MRS. CURTIS'S COOK BOOK, 1914 EDITION
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Household Discoveries and Mrs. Curtis's Cook Book is a sprawling, encyclopedic guide to early-20th-century domestic life, blending practical household instruction with an extensive culinary manual. Compiled by Sidney Morse and Isabel Gordon Curtis, this revised and enlarged edition spans more than 1,100 pages and reflects the era's drive toward efficiency, sanitation, and scientific home management. Alongside Mrs. Curtis's expanded cook book-featuring hundreds of additional recipes-readers will find detailed chapters on home sanitation, infection and disinfection, the care of babies, heating and lighting, stain removal, food preservation, and everyday household routines. Richly illustrated and organized for practical use, the volume served as both a homemaker's reference library and a comprehensive domestic handbook, offering guidance on everything from baking breads and preparing meats to maintaining household hygiene and managing daily chores. These titles were originally separate works, later combined into this large, single-volume edition. Today, it stands as a vivid historical artifact, capturing the methods, values, and ingenuity that shaped American home life in the early 1900s.

ETSY-THEBOOKSLINGER

09/08/2026

"TRIED AND TESTED RECIPES THAT MORE FULLY REPRESENT THE PRESENT PERFECTION OF THE CULINARY ART THAN ANY PREVIOUS WORK." THE WHITE HOUSE COOK BOOK, 1999 FACISIMILE EDITION.
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Originally published in 1887 during Grover Cleveland's first term, this 1999 facsimile edition of The White House Cook Book replicates the original edition. Mrs. F. L. Gillette, a cooking and housekeeping professional, compiled this book with Hugo Ziemann, Steward of the White House, who also had a storied culinary past. This title contains the original information on cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, and facts worth knowing. The book gained popularity with the exploding growth of American industry and economy which exported American ideals (and recipes) across the globe. It is a richly illustrated and comprehensive cyclopedia for the home, or the white house. In fine condition.

ETSY-THEBOOKSLINGER

09/05/2026

DRINKING IS A SOCIAL CUSTOM THAT HAS EXISTED SINCE MEN BECAME SOCIAL CREATURES." THE STANDARD COCKTAIL GUIDE BY CROSBY GAIGE. FIRST EDITION. THIRD LARGE PRINTING, 1944
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The Standard Cocktail Guide was authored for the American host by the great socialite Crosby Gaige, the high-profile theater producer, writer, epicure, gourmand, bon vivant and ubiquitous socialite- contemporary of James Beard, a noted cookbook collector, and author (Cocktail Kingdom). The Standard Cocktail Guide is a compact, easy-to-use volume that not only tells you all that you need to know regarding mixing delicious early 20th century cocktails, but it also gives info on the proper bar equipment and offers scrumptious hors d'oeuvres and canapes recipes to accompany its comprehensive list of cocktail recipes. It also features the world-famous glassware of the Waldorf-Astoria Hotel across eight black and white photographs, one of the most complete and beautiful glass services in the world. Crosby Gaige imparts the integral knowledge that help restore the upper echelon of cocktail culture in the post prohibition United States. A scarce early printing of this rare cocktail guide printed the same year as the first printing, in attractive near fine condition with very good dust jacket.

ETSY-THEBOOKSLINGER

09/04/2026

Jell-O was created in LeRoy New York just a few years after this local cookbook was published in the same small town.

LATE 19TH CENTURY RECIPES OF LEROY NEW YORK. LEROY RECIPE BOOK, BY LOCAL CONTRIBUTORS. FIRST EDITION, 1889
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The LeRoy Recipe Book was a community cookbook compiled by the LeRoy Library Association and printed by the LeRoy Times in 1889 in Le Roy, New York. It reflects the domestic life and culinary traditions of the late 19th century in this small Genesee County, New York Community, less than a decade before one of LeRoy's residents, Pearle Bixby Wait, created and patented the original gelatin dessert, Jell-O. The LeRoy Recipe Book contains a wide variety of recipes contributed by local families, including soups, fish, meats, vegetables, bread, cakes, pies, pudding and more. Recipes such as "Mock Turtle Soup," "Huckleberry Pudding," and "Walnut Catsup" illustrate both the practicality and creativity of the period's home cooks. In addition to its recipes, the book is prefaced with "Rhymes for the Kitchen," offering light verse that reveals the editors' desire to entertain as well as instruct. Like many local cookbooks of its era, the LeRoy Recipe Book served as both a household guide and a reflection of community identity, preserving the culinary heritage of Le Roy and its surrounding region at a time when printed collections of local recipes were becoming an important part of American domestic culture. This first edition is inscribed with the name of Miss Alma Olmstead of Le Roy NY, a contributor of this book, with her recipes neatly written in on endpaper and memorandum receipt pages. A very good antique community recipe book.

ETSY-THEBOOKSLINGER

08/29/2026

A great introduction to Japanese Cooking. Now available in my Etsy Shop - ETSY-THEBOOKSLINGER 🇯🇵

OVER 20O AUTHENTIC JAPANESE RECIPES THOROUGHLY DESCRIBED FOR THE AMERICAN COOK. JAPANESE COOKING, FIRST EDITION, 1970
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Japanese Cooking, written by Peter and Joan Martin, serves as an accessible introduction to traditional Japanese culinary practices designed specifically for the Western home cook. Written during an era when East Asian cuisine was rapidly gaining curiosity and popularity in North America, the book demystifies Japanese gastronomy by translating over 200 classic recipes into straightforward, clear instructions. The authors, who both lived in Kyoto for years, balance authenticity with practicality, offering guidance on essential techniques, table settings, and traditional dining etiquette alongside explanations of core ingredients like dashi, miso, mirin, and sake. With foreword by Sir John Pilcher, Ambassador to Tokyo. Covering a comprehensive range of staples-from sukiyaki, tempura, and teriyaki to delicate soups, noodle dishes, and sashimi-the volume bridges the gap between home kitchens and authentic Japanese flavors, making it a foundational reference for mid-century American readers exploring Asian cooking.
ETSY-THEBOOKSLINGER