1,691円 In this one-of-a-kind anthology, Indrajit Hazra introduces you to booze jabberwocky in an essay brimming over with linguistic playfulness; Sidharth Bhatia writes about drinking in Hindi cinemaーfrom ‘permit rooms’ and Prem Chopra’s close relationship with Vat 69, to Honey Singh and Deepika Paduko...

2,000円 A Guide to Modern Cookery by Auguste Escoffier is a seminal work in the world of culinary arts, first published in 1907 and widely regarded as one of the most influential cookbooks of the 20th century. This comprehensive volume offers an in-depth exploration of French haute cuisine, meticulously ...

2,000円 English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery is a comprehensive 18th-century cookbook authored by Elizabeth Moxon, first published in 1741. This influential culinary guide offers an extensive collection of over 450 practical r...

2,000円 The Sure to Rise Cookery Book is a comprehensive and practical guide designed for everyday cooks, offering a wide array of reliable recipes and invaluable cooking hints. Specially compiled to meet the needs of both novice and experienced home cooks, this book features an extensive collection of r...

2,000円 The Virginia Housewife: Or, Methodical Cook by Mary Randolph, first published in 1824, is a seminal American cookbook that offers a comprehensive glimpse into early 19th-century Southern cuisine and domestic life. Renowned as one of the earliest and most influential cookbooks in the United States...

2,000円 Allied Cookery: British, French, Italian, Belgian, Russian is a unique and historically significant cookbook first published in 1916 during the First World War. Compiled by the Women's Work Sub-Committee of the Allied Societies, this collection was created as a charitable effort to support the Re...

2,000円 Miss Parloa's New Cook Book, first published in 1882, is a comprehensive and authoritative guide to home cooking in the late 19th century, authored by Maria Parloa, one of America's pioneering culinary educators. This classic volume offers a wealth of practical recipes and detailed instructions, ...

2,000円 Dressed Game and Poultry À la Mode is a comprehensive culinary guide authored by Mrs. De Salis, first published in the late 19th century. This classic cookbook offers an extensive collection of recipes and practical advice for preparing and serving a wide variety of game and poultry dishes, refle...

2,000円 The Boston Cooking-School Magazine, Vol. XV, No. 2, Aug.-Sept., 1910, is a fascinating glimpse into early 20th-century American culinary culture and domestic life. Published during a period of great social and technological change, this issue offers a rich tapestry of recipes, household tips, and...

2,000円 365 Foreign Dishes: A Foreign Dish for Every Day in the Year is a delightful and comprehensive culinary guide that invites readers on a year-long journey around the world through food. First published in the early 20th century, this classic cookbook offers a unique and accessible way to explore i...

2,000円 Party Sweets is a delightful and comprehensive guide dedicated to the art of creating delectable confections for festive occasions. Originally published in the early 20th century, this charming cookbook offers a treasure trove of recipes and ideas for anyone looking to add a touch of sweetness an...

2,000円 American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables is a landmark culinary work first published in 1796 by Amelia Simmons, recognized as the first known American-authored cookbook. This comprehensive volume offers a fascinating glimpse into the domestic life and foodways o...