2,000円 The Hotel St. Francis Cook Book, authored by Victor Hirtzler and first published in 1919, is a comprehensive culinary guide that captures the elegance and sophistication of early 20th-century fine dining in San Francisco. As the renowned chef of the Hotel St. Francis, Hirtzler shares over a thous...

2,000円 Things Mother Used to Make: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before is a charming and nostalgic cookbook compiled by Lydia Maria Gurney, first published in 1914. This treasured volume offers a delightful glimpse into the kitchens of yesteryea...

2,000円 Oysters and Fish is a comprehensive culinary guide and cookbook originally published in the late 19th century, offering readers a fascinating glimpse into the seafood traditions and gastronomy of its era. The book delves deeply into the preparation, cooking, and serving of oysters and a wide vari...

2,000円 Texas Pecan Recipes Revised is a delightful and comprehensive cookbook that celebrates the rich culinary heritage of Texas through its most beloved nutーthe pecan. Compiled by the Texas Pecan Growers Association, this revised edition offers an extensive collection of recipes that showcase the ver...

2,000円 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes is a delightful and comprehensive cookbook that transports readers to the elegant world of early 20th-century dining. Authored by Janet McKenzie Hill, a renowned culinary expert of her time, this book offers ...

2,000円 Fifty-two Sunday Dinners is a classic culinary guide authored by Elizabeth O. Hiller, designed to inspire home cooks with a full year’s worth of delicious, well-balanced Sunday dinner menus. First published in the early 20th century, this book offers a comprehensive collection of recipes and meal...

2,000円 Directions for Cookery, in its Various Branches by Eliza Leslie is a comprehensive and influential 19th-century American cookbook, first published in 1837. Renowned for its practical approach and clear instructions, the book became a staple in countless American households. Eliza Leslie, a respec...

2,000円 Modern Cookery for Private Families by Eliza Acton is a seminal 19th-century cookbook first published in 1845, renowned for its clarity, practicality, and innovation in domestic cookery. Designed specifically for the home cook rather than professional chefs, Acton's work revolutionized culinary w...

2,000円 Clayton's Quaker Cook-Book: Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes is a comprehensive and historically significant cookbook first published in the late 19th century by H.J. Clayton. This classic volume offers a fascinating glimpse into the cu...

2,000円 Joe Tilden's Recipes for Epicures is a classic culinary collection first published in 1907, offering a fascinating glimpse into the sophisticated tastes and dining habits of the early 20th century. Compiled by Joe Tilden, a renowned bon vivant and gourmet of his era, this book presents an array o...

2,000円 Miss Leslie's Lady's New Receipt-Book, 3rd edition, is a comprehensive and practical guide designed for both large and small households, authored by the renowned 19th-century culinary expert Eliza Leslie. This invaluable volume offers an extensive collection of tried-and-true recipes and househol...

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...