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1 Baldwin, Mary H. and Hinds, Evelyn G. Foreword by Christine Hamilton Allen. THE MARIGOLD COOK BOOK. (COOKBOOK)
New York Doubleday, Doran 1938 First Edition Good+ 
126 pp, 9 1/4" H. Plastic comb binding with paper covered pictorial board covers. Recipes from the Marigold Restaurants. Contents: Foreword; Appetizers; Cocktails; Soups; Sea Food; Breads, Biscuits, and Muffins; Sandwiches; Meat and Eggs; Vegetables; Salads; Cakes; Frostings and Fillings; Cookies; Puddings; Frozen Desserts; Pies; Sauces; Pickles; Jellies and Preserves; Candy; Beverages. Recipes include: Oyster Gumbo; Lobster a la Marigold; Shrimp Wiggle; Creole Jambalaya; Baking Powder Biscuits; Gingerbread Waffles; Southern Spoon Bread; Baked Virginia Ham; Brunswick Stew; Oxtail Noodles; French-fried celery; Candied Yams; Dixie Cake; Virginia Pound Cake; Sea Foam Frosting; Carrot Pudding; New Orleans Baked Custard; Black Walnut Ice Cream; Sour Cream Pie; Marigold Watermelon Rind; Green Tomato Mincemeat and much, much more. 3 or 4 page tabs have very light abrasion, 2 with minor paper loss which does not affect text, minor browning to edges and gutters of pages, light browning on tabs an edges of text block, light rubbing and soiling on boards, light fading to color on front board at spine, light to moderate edge wear - mainly on bottom edge. 
Price: 50.00 USD
 
 
50 FOODS:  THE ESSENTIALS OF GOOD TASTE WITH NOTES ON WINE., Behr, Edward.
2 Behr, Edward. 50 FOODS: THE ESSENTIALS OF GOOD TASTE WITH NOTES ON WINE.
New York Penguin 2013 1594204519 / 9781594204517 First Edition Very Good+ Very Good+ Mikel Jaso. 
416 pp, 9 1/2" H. "(P)resents simple, practical information about buying, using, preparing, and enjoying (50 foods). Behr focuses on aroma, appearance, flavor, and texture to determine what 'the best' means for each of the fifty foods, including a guide to selecting top quality - signs of freshness and ripeness, best season, top varieties, proper aging. Each entry includes tips on how best to prepare, serve, or eat each food (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and wines for each of these marvelous foods. Most of the fifty foods are raw materials, but some have been fermented or otherwise transformed - into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. He argues that food tastes more delicious when it is closer to nature. Skilled low technology - more traditional methods - is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can't always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world - part of a full enjoyment of nature, a full experience of the senses, and a full life." Very light wrinkling at bottom of spine, very slight lean to spine. Dust jacket has some very light edge wrinkling, plain white label over barcode. 
Price: 17.50 USD
 
 
3 Bingham, Nina B., compiler. THE MODERN CUISINE AND BOOK OF HOUSEHOLD RECEIPTS, ORIGINAL AND COLLECTED.
Nottingham Carrick & Young (Printed for Private Circulation.) 1887 Good 
368 pp, 7 1/8" H. Maroon leather spine and corners, gilt lettering/banding on spine, banding on spine and corner edges. Marbled paper-covered boards, marbling to textblock edges, marbled endpapers. Contents: Miscellaneous Receipts, arranged in alphabetical sequence, A to W; Breakfast Dishes; Lenten Dinners and Dishes; Menus, or Bills of Fare; Christmas Fare; Practical Dinners, Menus and Receipts; Sauces (Modern) classified and explained; Time Tables for Boiling and Roasting; Memoranda (blank pages for adding recipes - partly filled in). Examples of recipes: "Nettle Beer - Four gallons of water, a good sized bunch of nettle tops, one and a half pounds of sugar, two ounces of bruised ginger, two ounces of hops. Boil all together half an hour. Strain, when nearly cold, add four tablespoonsful of yeast, and work like beer in the ordinary way." "Fairy Butter - Beat half a pound of butter into a cream with the yolks of eight eggs boiled very hard, add a quarter of a pound of sweet almonds well pounded, then half a pound of lump sugar, pounded fine, mix thoroughly, add a tablespoonful of sherry, and one of brandy; lay the mixture smoothly over macaroons, previously soaked in sherry or brandy." 2" split in front hinge paper - hinge still strong, area of tiny dents on half-title page that transfer to several of the adjacent pages, erased pencel lines on the 'Introductory Ballad' page, four pin holes/wrinkles at top of page leaf 365/366 with pin head leaving a tiny dent in several adjacent pages, slight toning to pages, tiny stain at top of page leaf 363/364, light edge wear, small light scuffs to leather, wear to marbled boards. Book is now protected in a stiff mylar sleeve. 
Price: 275.00 USD
 
 
THE TRAVELLERS GUIDE TO THE ANCIENT WORLD: ANCIENT EGYPT.  THEBES AND THE NILE VALLEY., Booth, Charlotte.
4 Booth, Charlotte. THE TRAVELLERS GUIDE TO THE ANCIENT WORLD: ANCIENT EGYPT. THEBES AND THE NILE VALLEY.
London New Burlington 2008 184566244X / 9781845662448 First Edition Near Fine Very Good+ "Baz" 
160 pp, small 8vo (7 3/4" H). Monotone drawings, maps, plans. "Imagine what it would be like to travel back in time and explore the ancient world; to see the ancient wonders when they were new; to see and speak to the people who built and used them. Written in the style of a contemporary travel guide, (this book) focuses on the historic city of Thebes and the Nile Valley in the year 1200 BCE. It offers advice on everything from where to stay and what to see, to sampling the local cuisine and shopping for souvenirs. This carefully researched book paints a vivid picture of life in ancient Egypt, and is packed with all the maps, illustrations, and fascinating insights that a tourist or traveler would expect to find in any modern guidebook." Dust jacket has tiny tear at top of rear flap-fold and very minor rubbing. 
Price: 15.00 USD
 
 
IMAGE OF SPAIN., Cleugh, James.
5 Cleugh, James. IMAGE OF SPAIN.
George G. Harrap, London, 1961, first edition. 
264 pp, 8vo (8 1/2" H), hard cover in dust jacket. Map endpapers, B&w photographs. "Besides giving a background to Spanish life as a whole (this book) pays particular attention to the geography, economics, principal industries, architecture, paint ing, sculpture, music, cooking, and science of Spain, and describes its government, law, and education. Bullfighting is scarcely touched upon. The history of Spain is traced from Roman times, and the author shows those developments which h a v e m o s t influenced Spanish life. There is also a short section on the Spanish-speaking peoples overseas...." Small heavy bump at bottom corner of rear board. Dust jacket has light edge wear/wrinkling, crease at bottom of rear flap-fold , v er y li g ht r ub bi ng, minor soiling, very small foxing mark on spine ad on rear flap. Very Good/Very Good- 
Price: 12.50 USD
 
 
NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD., Duncan, Dorothy
6 Duncan, Dorothy NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD.
Toronto Dundurn 2003 1550024477 / 9781550024470 First Edition Very Good Very Good- 
250 pp, small 8vo (7 1/2" H). "(A) reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan - with her extensive knowledge of heritage foods - has chosen her favourite 'Country Fare' columns from the popular 'Century Home' magazine for this wonderful book on Canada's heritage cuisine. Each column focuses on one particular food or ingredient, and is followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries, and McIntosh apples. The recipes in this book take advantage of Canada's unique foods, creating a taste that is distinctly Canadian." Faint soiling to fore-edge of text block, tiny faint soiling mark on copyright page. Dust jacket very light wrinkling, minor soiling. Postage for this light item will be reduced to most destinations. 
Price: 15.00 USD
 
 
NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD., Duncan, Dorothy.  Signed
7 Duncan, Dorothy. Signed NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD.
Toronto Dundurn 2003 1550024477 / 9781550024470 First Edition Very Good Very Good Signed by Author
250 pp, small 8vo (7 1/2" H). SIGNED BY AUTHOR ON TITLE PAGE. "(A) reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan - with her extensive knowledge of heritage foods - has chosen her favourite 'Country Fare' columns from the popular 'Century Home' magazine for this wonderful book on Canada's heritage cuisine. Each column focuses on one particular food or ingredient, and is followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries, and McIntosh apples. The recipes in this book take advantage of Canada's unique foods, creating a taste that is distinctly Canadian." Small bump at bottom corner of rear board, tiny bump at bottom corner of front board. Dust jacket has some small areas of very light edge wrinkling, minor rubbing. Postage for this light item will be reduced to most destinations. 
Price: 20.00 USD
 
 
THE KING'S BREAD, 2d RISING:  COOKING IN NIAGARA 1726-1815., Farmer, Dennis and Farmer, Carol.
8 Farmer, Dennis and Farmer, Carol. THE KING'S BREAD, 2d RISING: COOKING IN NIAGARA 1726-1815.
Youngstown, New York Old Fort Niagara Association 1989 0941967093 / 9780941967099 First Edition Very Good Joe Lee and Marbud G. Prozeller. 
112 pp, 8 1/2" H, soft cover. B&w drawings. Contents: An Introduction; Baking the King's Bread; Eighteenth Century Cooking Techniques; To Provide the King's Bread: Logistics at Fort Niagara; Cuisine a la Canadienne, 1726-1759; The Manner of Victualing the Men, 1759-1775; The King's Bread at Niagara, 1775-1796; To Feed a Soldier of the Republic, 1796-1815; Recipes from the Old Fort; Index of Recipes; Time Line of Foostuffs; Glossary; Sources. Recipes include: Fried Muskrat, Stewed Eel, Passenger Pigeon Pie, Indian Potatoes, Hasty Pudding, Hot Buttered Rum, Spruce Beer, Ration Stew, Michilimackinac Stew, Bread Pudding, Mulled Cider, Bannock, etc. Interior - clean and tight with no previous ownership marks. Exterior - one very small light corner crease, minor edge wear. 
Price: 25.00 USD
 
 
CHOICE CUTS:  A SAVORY SELECTION OF FOOD WRITING FROM AROUND THE WORLD AND THROUGHOUT HISTORY., Kurlansky, Mark, Editor.  Jean Anthelme Brillat-Savarin, Auguste Escoffier, Ludwig Bemelmans, A.J. Liebling, M.F.K. Fisher, Pellegrino Artusi, elizabeth David, Martial, George Orwell, Cato, James Beard, Marjorie Kinnan Rawlings, Alexis Soyer, et al.
9 Kurlansky, Mark, Editor. Jean Anthelme Brillat-Savarin, Auguste Escoffier, Ludwig Bemelmans, A.J. Liebling, M.F.K. Fisher, Pellegrino Artusi, elizabeth David, Martial, George Orwell, Cato, James Beard, Marjorie Kinnan Rawlings, Alexis Soyer, et al. CHOICE CUTS: A SAVORY SELECTION OF FOOD WRITING FROM AROUND THE WORLD AND THROUGHOUT HISTORY.
New York Ballantine 2002 0345457102 / 9780345457103 First Edition Very Good Very Good Mark Kurlansky. 
473 pp, 9 1/2" H. B&w drawings, photographs. **Please note: this is not a recipe book, although a few recipes are included.** "(F)eatures more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking - Pablo Neruda on french fries - Alice B. Toklas on killing carp - M.F.K. Fisher on the virility of Turkish desserts - Alexandre Dumas on coffee - W.H. Auden on Icelandic food - Elizabeth David on the downward march of English pizza - Claud Levi-Strauss on 'the idea of rotten' - James Beard on scrambled eggs - Balzac, Virginia Woolf, E.M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or jsut plain ravenous writers on the passions of cuisine. Presented by subject - including 'Food and Sex', 'On Bread Alone', 'Rants', and 'Their Just Desserts' - and illustrated with classic photographs as well as Kurlansky's own pen-and-ink drawings, (it) also features such curios as a first-century dinner invitations, a 1959 essay on edible spiders, and 'Gelatin Hints from Knox - Dainty Desserts for Dainty People' (1929)." Light wrinkling at top/bottom of spine, small faint soiling mark on top of text block. Dust jacket has some very light wrinkling at top edge, light colour fading on bottom half of spine. 
Price: 15.00 USD
 
 
10 Layton, T.A. WINES OF ITALY.
Harper Trade Journals, London, 1961, Ist impression. 
221 pp, 8vo, hard cover in dust jacket. Map endpapes. B&w photos. "...(gives) the reader a panoramic, yet accurate and all embracing picture of the vast industry associated with Italian viticulture and viniculture...There is also an appendix on Italian dishes and a glossary of Anglo-Italian wine phrases..." Bump to top corner of covers, fading to color on top edge of text block, a few faint foxing marks on bottom of text block. Dust jacket has light edge wear/creasing, a few small chips/closed tears, spine and flap-folds lightly faded, very small stain on front cover, very small light brown liquid splashes on rear panel and on spine, protected in mylar sleeve. VG/G 
Price: 20.00 USD
 
 
FOOD PATH:  CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA., Pant, Pushpesh & Mohsin, Huma.
11 Pant, Pushpesh & Mohsin, Huma. FOOD PATH: CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA.
New Delhi Lustre Press / Roli Books 2008 8174363629 / 9788174363626 Third impression. Fine Very Good+ 
144 pp, oblong (8 1/4" H x 12 1/4" D). Profusely illustrated with colour photographs of food, street vendors, markets, architecture, truck art, etc. "The Grand Trunk Road, the axis of the Indian subcontinent's heavily populated north since the sixteenth century, was the brainchild of Sher Shah Suri. (This book) presents a compelling and beautifully illustrated history of the road since its emergence as ancient India's first route for traders and invaders. Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive treats range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial 'dastarkhans' of Delhi and Agra; from the succluent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed the GT Road is the best introduction to the fulsome flavours of India. Bon voyage and bon appetit!" Over 100 recipes, interlaced with snippets of information about the history, people, architecture, and life along the 'Road'. Dust jacket has very light wrinkling at top/bottom of spine and flap-folds. 
Price: 25.00 USD
 
 
12 Stelling, Keith, ed. (Keith Stelling, Chanchal Cabrera, Shelley Hawley-Yan, David Hoffmann, Holly Armstrong, Walter Kacera.) THE CANADIAN JOURNAL OF HERBALISM. SUMMER ISSUE. JULY 1993. VOLUME XIV NO 111.
Ontario Herbalists' Association, Toronto, 1993. 
40 pp + ads, 10 9/16" H, soft cover (stapled in wraps). B&w illustrations. Contents: Comfrey & Coltsfoot: How safe are they?; Premenstrual Syndrome: Herbal treatment; Native Botanical Profile: Crataegus spp. (Hawthorn); Cool Cuisine for Summer; H erbs for Men; Research: Lawn sprays - cancer research, etc.; Book reviews; Legislation: Expert Advisory Committee; Summer foraging; Phytotherapy in Tunis; Herbal Carte Postale from Tunisia; OHA President's Letter; Calendar. Interior - fain t l i q u i d mark on inside bottom of rear cover, otherwise clean and tight with no other ownership marks. Exterior - faint liquid mark at bottom of rear cover and two at bottom of front cover, small ink smudge on front cover, minor soiling. Ve ry Go od - 
Price: 10.00 USD
 
 
ASIAN ART.  VOLUME III, NUMBER I.  WINTER 1990., Tanizaki Jun'ichiro; Cort, Louise Allison; Stinchecum, Amanda Mayer.
13 Tanizaki Jun'ichiro; Cort, Louise Allison; Stinchecum, Amanda Mayer. ASIAN ART. VOLUME III, NUMBER I. WINTER 1990.
New York Oxford University Press / Arthur M. Sackler Gallery, Smithsonian Institution. 1990 0894234X Very Good 
64 pp, 11" H. Colour and b&w photographs, reproductions, map. Contents: In Praise of Shadows; Map of Japan; Japanese Ceramics and Cuisine; A Common Thread: Japanese Ikat Textiles; Glossary and Chronology. Interior - clean and tight with no previous ownership marks. Exterior - very small bump at bottom corner of rear cover - migrates into last few pages, very light rubbing on rear cover. 
Price: 20.00 USD
 
 
THE COOKING GENE:  A JOURNEY THROUGH AFRICAN AMERICAN CULINARY HISTORY IN THE OLD SOUTH., Twitty, Michael W.
14 Twitty, Michael W. THE COOKING GENE: A JOURNEY THROUGH AFRICAN AMERICAN CULINARY HISTORY IN THE OLD SOUTH.
New York Amistad / HarperCollins 2017 0062379291 / 9780062379290 Fifth Printing Very Good Very Good 
444 pp, 9 1/4" H. Colour photographs, b&w drawings. **Please Note: This is not a recipe book, although there are a few recipes scattered throughout the text.** "Southern food is integral to the American culinary tradition, yet the question of who 'owns' it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tells of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, gentic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep - the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together." Small bump at bottom edge of rear board, very light wrinkling at top/bottom of spine, light toning to edges of text block. Dust jacket has minor edge wrinkling, light toning to spine and flap-folds. 
Price: 20.00 USD
 
 
15 Wine, Cynthia Berney. ACROSS THE TABLE: AN INDULGENT LOOK AT FOOD IN CANADA.
Scarborough, Ontario Prentice-Hall Canada 1985 0130036412 / 9780130036414 First Edition Very Good Very Good- Mary Pratt. 
211 pp, 10 1/4" H. Watercolours and b&w drawings by Mary Pratt, one of Canada's premier artists. "Beginning in the Atlantic Provinces and moving westward through Quebec, Ontario, the Prairies and British Columbia and finally to the North, Cynthia Wine talks about the specialities found in each of these very diverse regions. Cod au Gratin from the Atlantic, Smoked Ham with Port and Raspberries from Ontario, Hot Crab and Cheese Sandwiches from British Columbia and Ptarmigan with Fresh Cranberries from the North. In many cases the specialities are virtually unknown outside their immediate areas. (M)uch more than a cookbook, (this) is an affectionate and beautiful chronicle of Canada's regional culinary specialties that will delight food and art lovers across the country." Old tape marks at corners of free endpapers, light wrinkling at top/bottom of spine. Dust jacket has minor edge wear, moderate edge wrinkling - mainly at top of spine and flap-folds, several tiny dents, tiny scuff on front panel. 
Price: 15.00 USD
 


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