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**NEWLY ARRIVED** the Cook's Bookcase

"Newly Arrived" means that we have acquired new material - well, actually Rare and Out-of-Print, but “new” to our store! Posted for just a short time, then redirected to appropriate shelves.  Keep checking back to discover what’s new at the Cook’s Bookcase… Call us (831) 251-9218 

 

  • $10.00 (Ephemera) 55 Ways to Save Eggs. By the Royal Baking Powder Co. (1913)
    (Ephemera) 55 Ways to Save Eggs. By the Royal Baking Powder Co. (1913)
  • $10.00 (San Francisco) Get a "Lift" with Oxy-Gala (Yoghourt-Kefir). (1938)
    (San Francisco) Get a "Lift" with Oxy-Gala (Yoghourt-Kefir). (1938)
  • $10.00 Le Creuset Cookbook. By Irena Chalmers & Illust. by B. Penny. (1970s)
    Le Creuset Cookbook. By Irena Chalmers & Illust. by B. Penny. (1970s)
  • $10.00 Home Maker's Guide for Modern Brides. (1944)
    Home Maker's Guide for Modern Brides. (1944)
  • $10.00 Meyenberg's All-Pure Brand Evaporated Milk. Recipes. (N.d., ca. 1940s)
    Meyenberg's All-Pure Brand Evaporated Milk. Recipes. (N.d., ca. 1940s)
  • $15.00 (Chicago) Poultry Price List. Irwin Bros., Inc. (1934)
    (Chicago) Poultry Price List. Irwin Bros., Inc. (1934)
  • $20.00 (Lawton Kennedy) [Broadside] The Roxburghe Club of San Francisco. (1970)
    (Lawton Kennedy) [Broadside] The Roxburghe Club of San Francisco. (1970)
  • $15.00 Burch's Stockmen's Supplies, 1923 Edition.
    Burch's Stockmen's Supplies, 1923 Edition.
  • $10.00 Prudential Wares Cook Book - Nutritious Cooking the Waterless Way. (1960)
    Prudential Wares Cook Book - Nutritious Cooking the Waterless Way. (1960)
  • $10.00 Your Guide to Stainless Steel Waterless Cooking. The Volrath Co. (1961)
    Your Guide to Stainless Steel Waterless Cooking. The Volrath Co. (1961)
  • $10.00 66 Delicious, Money-Saving Recipes for Use with Club Aluminum. (1933)
    66 Delicious, Money-Saving Recipes for Use with Club Aluminum. (1933)
  • $10.00 The New Art of Simplified Cooking. From the Kitchens of the General Electric Institute. (1940)
    The New Art of Simplified Cooking. From the Kitchens of the General Electric Institute. (1940)
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