The Book Slinger

09/09/2026

THE COMPLETE HOMEMAKER'S COMPANION: HOUSEHOLD DISCOVERIES & MRS. CURTIS'S COOK BOOK, 1914 EDITION
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Household Discoveries and Mrs. Curtis's Cook Book is a sprawling, encyclopedic guide to early-20th-century domestic life, blending practical household instruction with an extensive culinary manual. Compiled by Sidney Morse and Isabel Gordon Curtis, this revised and enlarged edition spans more than 1,100 pages and reflects the era's drive toward efficiency, sanitation, and scientific home management. Alongside Mrs. Curtis's expanded cook book-featuring hundreds of additional recipes-readers will find detailed chapters on home sanitation, infection and disinfection, the care of babies, heating and lighting, stain removal, food preservation, and everyday household routines. Richly illustrated and organized for practical use, the volume served as both a homemaker's reference library and a comprehensive domestic handbook, offering guidance on everything from baking breads and preparing meats to maintaining household hygiene and managing daily chores. These titles were originally separate works, later combined into this large, single-volume edition. Today, it stands as a vivid historical artifact, capturing the methods, values, and ingenuity that shaped American home life in the early 1900s.

ETSY-THEBOOKSLINGER

09/08/2026

"TRIED AND TESTED RECIPES THAT MORE FULLY REPRESENT THE PRESENT PERFECTION OF THE CULINARY ART THAN ANY PREVIOUS WORK." THE WHITE HOUSE COOK BOOK, 1999 FACISIMILE EDITION.
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Originally published in 1887 during Grover Cleveland's first term, this 1999 facsimile edition of The White House Cook Book replicates the original edition. Mrs. F. L. Gillette, a cooking and housekeeping professional, compiled this book with Hugo Ziemann, Steward of the White House, who also had a storied culinary past. This title contains the original information on cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, and facts worth knowing. The book gained popularity with the exploding growth of American industry and economy which exported American ideals (and recipes) across the globe. It is a richly illustrated and comprehensive cyclopedia for the home, or the white house. In fine condition.

ETSY-THEBOOKSLINGER

09/05/2026

DRINKING IS A SOCIAL CUSTOM THAT HAS EXISTED SINCE MEN BECAME SOCIAL CREATURES." THE STANDARD COCKTAIL GUIDE BY CROSBY GAIGE. FIRST EDITION. THIRD LARGE PRINTING, 1944
🍹 NOW AVAILABLE IN MY ETSY SHOP OF VINTAGE COCKTAIL AND COOKBOOKS - ETSY-THEBOOKSLINGER - LINK IN BIO 🍹
The Standard Cocktail Guide was authored for the American host by the great socialite Crosby Gaige, the high-profile theater producer, writer, epicure, gourmand, bon vivant and ubiquitous socialite- contemporary of James Beard, a noted cookbook collector, and author (Cocktail Kingdom). The Standard Cocktail Guide is a compact, easy-to-use volume that not only tells you all that you need to know regarding mixing delicious early 20th century cocktails, but it also gives info on the proper bar equipment and offers scrumptious hors d'oeuvres and canapes recipes to accompany its comprehensive list of cocktail recipes. It also features the world-famous glassware of the Waldorf-Astoria Hotel across eight black and white photographs, one of the most complete and beautiful glass services in the world. Crosby Gaige imparts the integral knowledge that help restore the upper echelon of cocktail culture in the post prohibition United States. A scarce early printing of this rare cocktail guide printed the same year as the first printing, in attractive near fine condition with very good dust jacket.

ETSY-THEBOOKSLINGER

09/04/2026

Jell-O was created in LeRoy New York just a few years after this local cookbook was published in the same small town.

LATE 19TH CENTURY RECIPES OF LEROY NEW YORK. LEROY RECIPE BOOK, BY LOCAL CONTRIBUTORS. FIRST EDITION, 1889
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The LeRoy Recipe Book was a community cookbook compiled by the LeRoy Library Association and printed by the LeRoy Times in 1889 in Le Roy, New York. It reflects the domestic life and culinary traditions of the late 19th century in this small Genesee County, New York Community, less than a decade before one of LeRoy's residents, Pearle Bixby Wait, created and patented the original gelatin dessert, Jell-O. The LeRoy Recipe Book contains a wide variety of recipes contributed by local families, including soups, fish, meats, vegetables, bread, cakes, pies, pudding and more. Recipes such as "Mock Turtle Soup," "Huckleberry Pudding," and "Walnut Catsup" illustrate both the practicality and creativity of the period's home cooks. In addition to its recipes, the book is prefaced with "Rhymes for the Kitchen," offering light verse that reveals the editors' desire to entertain as well as instruct. Like many local cookbooks of its era, the LeRoy Recipe Book served as both a household guide and a reflection of community identity, preserving the culinary heritage of Le Roy and its surrounding region at a time when printed collections of local recipes were becoming an important part of American domestic culture. This first edition is inscribed with the name of Miss Alma Olmstead of Le Roy NY, a contributor of this book, with her recipes neatly written in on endpaper and memorandum receipt pages. A very good antique community recipe book.

ETSY-THEBOOKSLINGER

08/29/2026

A great introduction to Japanese Cooking. Now available in my Etsy Shop - ETSY-THEBOOKSLINGER 🇯🇵

OVER 20O AUTHENTIC JAPANESE RECIPES THOROUGHLY DESCRIBED FOR THE AMERICAN COOK. JAPANESE COOKING, FIRST EDITION, 1970
FREE SHIPPING IN THE USA
Japanese Cooking, written by Peter and Joan Martin, serves as an accessible introduction to traditional Japanese culinary practices designed specifically for the Western home cook. Written during an era when East Asian cuisine was rapidly gaining curiosity and popularity in North America, the book demystifies Japanese gastronomy by translating over 200 classic recipes into straightforward, clear instructions. The authors, who both lived in Kyoto for years, balance authenticity with practicality, offering guidance on essential techniques, table settings, and traditional dining etiquette alongside explanations of core ingredients like dashi, miso, mirin, and sake. With foreword by Sir John Pilcher, Ambassador to Tokyo. Covering a comprehensive range of staples-from sukiyaki, tempura, and teriyaki to delicate soups, noodle dishes, and sashimi-the volume bridges the gap between home kitchens and authentic Japanese flavors, making it a foundational reference for mid-century American readers exploring Asian cooking.
ETSY-THEBOOKSLINGER

08/26/2026

James Whistler became a great artist because of his mother, and her cooking...

WHISTLER'S MOTHER'S "BIBLE" OF RECIPES. WHISTLER'S MOTHER'S COOK BOOK, FIRST EDITION, 1979
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Whistler's Mother's Cook Book, compiled and edited by Margaret F. MacDonald, offers a charming blend of Victorian culinary history, biography, and fine art. The book centers around the handwritten recipe manuscript faithfully kept by Anna Mathilda McNeill Whistler-the subject of her son James McNeill Whistler's iconic 1871 painting, Arrangement in Grey and Black No. 1 (famously known as "Whistler's Mother"). Irreverently referred to by the painter as his mother's "Bible," the manuscript was preserved in the Whistler estate before eventually residing at the University of Glasgow, where art historian Margaret MacDonald carefully transcribed and curated it. The volume serves as both an intimate profile of 19th-century domestic life and a practical cookbook. It details the family's international lifestyle across the United States, Russia, and Great Britain, illustrating how Anna Whistler managed a bustling household that catered to her son's artistic friends and sophisticated tastes. Alongside MacDonald's biographical commentary, the recipes are presented in two forms: Anna's original Victorian phrasings and spellings-featuring historic dishes like pickled walnuts, quince marmalade, "whigs" (yeast buns), and bread-and-butter pudding-paired with adapted modern instructions and standard measurements. Archaic ingredients such as "emptins," "isinglass," and "pearl ash" are decoded for modern readers, making the historic fare approachable. Richly illustrated with prints, sketches, and etchings by Whistler himself, as well as portraits and facsimiles of the original handwritten notebook, the book captures the sights, flavors, and domestic warmth behind one of art history's most recognizable figures. A complete first edition in near fine condition.

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08/22/2026

Love me some finds!
Ssow your intelligence and support your local brick and mortar bookstores...

08/13/2026

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.