Rackham, The Land Of Enchantment

6 Volumes. Edward Gibbon, The History of the Decline and Fall of the Roman Empire. Second Edition. Bound in full tan calf with the covers displaying open and gilt-tooled border with ...

8 Volumes. Edward Gibbon, The History of the Decline and Fall of the Roman Empire. Bound in full tan calf with the covers displaying a floral border and a central crest, both gilt-to...

2 Volumes. Madame Campan, The Memoirs of the Court of Marie Antoinette. Limited Edition. Bound in 3/4 blue morocco and linen boards double bordered in gilt-tooling. The spines displa...

1 volume. Illustrated. Bound in 3/4 brown Morocco, cloth boards, top edges gilt, raised bands, gilt spines. Published: New York: The Viking Press, 1937. First Edition.   Mea...

Thirty-one volumes. First published in 25 volumes but eventually grew to 31 volumes as Kipling continued to write. Signed by Ruyard Kipling in volume one on the front title p...

30 Volumes. John Heneage Jesse, Memoirs of The Court of England. Bound in 3/4 tan calf. Linen boards. Raised bands. Decorative gilt symbols on spines. Top edges gilt. Marbled endpape...

Presenting a fabulous first edition book, namely, The Rhinegold and The Valkyrie Illustrated by A Rackham First Edition. The Rhinegol...

At the Table of La Fortezza: The Enchantment of Tuscan Cooking from the Lunigiana Region. Author Annette Joseph, Photographs by David Loftus. Annette Joseph shares recipes from the charming Lunigiana region of Tuscany that were developed at her medieval fortress, La Fortezza. This is the first book on the cuisine of this important slow-food area. Lunigiana is a rugged, mountainous region of Tuscany, flanked by the Liguria coastline and Emilia-Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph purchased and renovated a stunning medieval fortress, aptly named La Fortezza (“The Fortress”), in this little-known area. Enamored by Lunigiana’s rich food heritage and traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow-food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana’s cuisine brings together the flavors of both the coast and the mountains and draws inspiration from the neighboring regions. It is home to unique ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way. Lunigiana is also recognized by UNESCO as a sustainable region, and Joseph’s recipes highlight slow-food practices, such as sourcing seasonal ingredients from local producers. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana’s cuisine and countryside, as well as La Fortezza’s dreamy vineyard, orchards, and kitchen garden. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food...

AUTHOR: POLLARD, Alfred W. ( Arthur Rackham ). TITLE: The Romance of King Arthur And His Knights of The Round table. PUBLISHER: London: Macmillan & Co., Ltd., 1917. DESCRIP...

AUTHOR: MALORY, Thomas, (Arthur Rackham). TITLE: The Romance Of King Arthur And His Knights Of The Round Table. PUBLISHER: London: Macmillan and Co., Ltd., 1917. DESCRIPTIO...

The Balearic Islands, Spain, from the year 1902. The title on the map is "ISLAS BALEARES 1902." This map illustrates the Balearic archipelago in the Mediterranean Sea, highlighting t...

Antique map titled 'Totius Terrae Sanctae Delineatio'. Map of the Holy Land extending to Egypt and showing the route of the Children of Israel in their e...