The Book Slinger

08/07/2026

"FOR SNAKE BITES OR SOMETHIN!" HERE'S HOW COCKTAIL GUIDE, FROM ZULU LAND TO GOOD OLD U.S.A. FIRST EDITION, CIRCA 1933

Here's How, A Handbook of recipes of Spirituous and Non-Spirituous Drinks Gathered from Authoritative Sources, was a promotional cocktail booklet published at the end of prohibition in the United States to help promote the plethora of liquor stores opening across the country. It contains classic mixed drink recipes featuring both alcoholic ("spirituous") and non-alcoholic ("non-spirituous") drinks. It contains translations for toasting, a guide to wine drinking, and a variety of cocktails, punches, eggnogs, flips, fizzes, juleps, and much more. This title was published with different covers containing tongue-in-cheek reference to the common Prohibition-era excuse of buying alcohol for "medicinal purposes", such as this unique cover stating the recipes are "for snake bites or something!". Rear cover stamped with, Racine Foundry & Machine Co. Detroit. A scarce cocktail guide in very good condition.

08/02/2026

07/09/2026

THE MOST COMPLETE AND SERVICABLE POCKET REFERENCE BOOK TO CULINARY MATTERS THAT HAS EVER BEEN PRODUCED. A SELECTION OF DISHES AND THE CHEF'S REMINDER, CIRCA 1919

Reminder by Charles Fellows is a seminal American First published in 1904, A Selection of Dishes and the Chef's culinary manual engineered specifically for professional chefs, caterers, and hotel kitchen staff. Famously printed compact, pocket-sized leather, this book was designed not to sit on a bookshelf, but to be carried directly on the high-pressure kitchen floor as an immediate, practical reference. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Rather than providing standard, step-by-step home recipes, Fellows structured the text as a highly organized culinary dictionary and conceptual checklist. It contains hundreds of quick dish profiles, master sauce pairings, and ingredient combinations across every imaginable course— from breakfast entrées and classical French stocks to intricate garnishes and desserts to help chefs rapidly draft and diversify their daily menus. Complete with an extensive pronouncing glossary of French culinary terms to help American cooks navigate the era's grand-hotel jargon. This tenth edition (Revised), originally published in 1909 and this printing being circa 1919, represents a time when classical European gastronomy was being standardized for the fast-paced, high-volume demands of American hospitality. early twentieth-century attractive, very good condition.

ETSY-THEBOOKSLINGER

07/06/2026

A NOTED AUTHORITY GIVES HIS FAVORITE RECIPES FOR GAME COOKERY, WITH COMPLETE PREPERATION INSTRUCTIONS. GAME COOKERY, BY RAYMOND R. CAMP, FIRST EDITION, 1958
🦌 NOW AVAILABLE IN MY ETSY SHOP - ETSY-THEBOOKSLINGER - LINK IN BIO 🦌
Game Cookery in America and Europe contains the best mid-20th century recipes for a wide variety of game, compiled from 12 countries, "from obscure farm kitchens, small inns, and hunting camps; others came from the ranges presided over by famous chefs of the bleu." Contents include, Waterfowl, Grouse and Pheasants, Quail, Woodcock, Pigeons and Doves, Wild Turkey, Venison, Rabbits and Hares, Squirrel, sauces, sides, and the importance or herbs and wine. Raymond R. Camp wrote the New York Times, "Wood, Field and Stream" column for twenty years, contributed to many other magazines, as well as author of many outdoor books. An attractive first printing.
📚 BOOK CONDITION AND INFO 📚
Game Cookery in American and Europe, by Raymond R. Camp. First Edition, First Printing, 1958, Coward- McCann, Inc., New York (Zempel & Verkler). Octavo, complete with unclipped dust jacket in attractive very good condition, with edgewear, small, closed tears, and light scuffing. Rich orange hardcover with title on front and spine. Light orange endpapers, 252 pages. attractive first printing.

ETSY-THEBOOKSLINGER