Opening Hours
Daily: 10 A.M.–5 P.M.
Closed on Tuesdays
1151 Oxford Road
San Marino, CA 91108
Rare Books
Deep in the heart : a collection of recipes
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Daily: 10 A.M.–5 P.M.
Closed on Tuesdays
1151 Oxford Road
San Marino, CA 91108
Image not available
Rare Books
A collection of recipes from Jesse Willis Lewis, former chef for Mr. & Mrs. Marshall Ballard of Bay St. Louis, Mississippi.
640331
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Rare Books
A collection of recipes from Jesse Willis Lewis, former chef for Mr. & Mrs. Marshall Ballard of Bay St. Louis, Mississippi. Specialties are the Creole dishes of New Orleans; the fish, meat, and game concoctions of the Deep South; oyster cutlets, Key lime pie. Also contains versions of everyday dishes for breakfast, lunch, and supper.
641211
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Rare Books
Recipes collected from pioneer Colorado families, with notes on the origins and settlement of the families.
639868
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Rare Books
Col. "Chick" Fowler was an American West Pointer who arrived in Manila in late 1941, just prior to the war. He was captured in Bataan, went on the Death March and endured POW life in Camp O'Donnell, Davao and Bilibid. During his imprisonment, he compiled recipes of meals dreamed of by all POWs. To while away the time, he wrote down (on the insides of envelopes from the few letters the Japanese allowed to get through) recipes of all types from his friends, many of whom he acknowledges. The recipes include Filipino, Chinese, French, Italian and other dishes, reflecting the different backgrounds of the prisoners. His aunt, Dorothy Wagner compiled Col. Fowler's collection in standard form and tried them all, creating a unique cookbook.
640588
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Rare Books
"Private collection of those truly special recipes, not readily found in other cookbooks, that have been lovingly shared by aunts, mothers, grandmothers, and dear friends over the years. Here the Junior League of Palo Alto represents the diverse peoples and cultures of Northern California through uncommonly fine dishes and menus."--Jacket.
640719
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Rare Books
"All the dishes have been used with great success at the Toll House and during the past five years several recipes have been given me at other inns, all over the world during our travels looking for new ideas."--Foreword.
640393