2,000円 Butchering and Curing Meats in China is a comprehensive exploration of traditional Chinese methods for slaughtering, processing, and preserving meat. Drawing from firsthand observations and detailed research, the book delves into the unique practices found across various regions of China, highlig...

2,000円 Le Viandier de Taillevent is one of the oldest and most influential French cookbooks, attributed to Guillaume Tirel, known as Taillevent, who served as master cook to several French kings in the 14th century. This seminal work, believed to have been compiled in the late Middle Ages, offers a fasc...

2,000円 Collectors' Items: Fifty Superb Recipes from Spice Islands is a vintage cookbook that brings together a curated selection of fifty exceptional recipes, each highlighting the rich flavors and aromatic spices that have made the Spice Islands brand a household name. Published in the mid-20th century...

2,000円 The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery, With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes by Alexis Soyer is a comprehensive and innovative culinary guide first published in the mid-19th century. Renowned for his inventive approa...

2,000円 The Auxiliary Cook Book is a comprehensive and practical culinary guide originally compiled for the benefit of charitable organizations, church societies, and community groups seeking to raise funds through the preparation and sale of food. First published in the early 20th century, this cookbook...

2,000円 The Closet of Sir Kenelm Digby Knight Opened is a fascinating culinary and household manual first published in 1669, offering a rare glimpse into the domestic life and tastes of 17th-century England. Compiled from the notes and recipes of Sir Kenelm Digby, a renowned courtier, diplomat, philosoph...

2,000円 Candy-Making Revolutionized: Confectionery from Vegetables is a groundbreaking book by Mary Elizabeth Hall, first published in 1912, that transforms the art of candy-making by introducing innovative methods for creating sweets from vegetables. This unique guide challenges traditional notions of c...

2,000円 Cloud City Cook-Book is a fascinating culinary collection first published in 1889 by the Ladies of Leadville, Colorado, a group of women from the historic mining town known as the Cloud City. This cookbook offers a unique glimpse into the domestic life and food culture of the American West during...

2,000円 Cook Book of Tested Recipes is a comprehensive culinary guide compiled by the Ladies' Aid Society of the First Presbyterian Church in Marion, Ohio, and first published in 1913. This classic volume offers a rich collection of tried-and-true recipes that reflect the home-cooked flavors and traditio...

2,000円 The Lady's Own Cookery Book, and New Dinner-Table Directory, 3rd edition, is a comprehensive and invaluable culinary guide originally published in the early 19th century. This extensive volume offers a remarkable collection of original recipes, reflecting the tastes, customs, and domestic practic...

2,000円 Mrs. Beeton's Dictionary of Every-Day Cookery, part of the renowned All About It Books series, is a comprehensive and practical guide to the art of cookery and household management, first published in the late 19th century. Authored by Isabella Beeton, one of the most influential culinary writers...

2,000円 Domestic French Cookery, 4th ed. is a comprehensive and accessible guide to French culinary arts, adapted for English households and first published in the 19th century. This classic cookbook offers a rich collection of authentic French recipes, carefully translated and modified to suit the ingre...