Cooking and Food
There are 53 books in this aisle.
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 $78.95 Hardcover 
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Modern Garde Manger: A Global Perspective
by Robert B. Garlough  Publisher Comments Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and...
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$175.00 Hardcover
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Modern Cookery, For Private Families, Reduced to a System of Easy Practice, in a series of Carefully Tested Receipts, in which the principles of Baron Liebig and Other Eminent Writers Have Been...
by Eliza Acton Notes London: Longman, Green, Longman, and Roberts. 1860. 12mo, brown cloth, blind stamped gilt lozenge design on front and rear boards, gilt stamped spine with animal figures. Brown endpapers with advertisements by the publisher. 643pgs. 24p catalogue of new...
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$150.00 Hardcover
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Betty Crocker's Picture Cook Book 1st Edition
by Betty Crocker Notes Minneapolis: General Mills, 1950. Small quarto, 17x25cm. 449pp. First edition, first printing. Original red and white cloth over boards. Printed endpapers. Illustrations throughout. In an unclipped dust jacket. Cloth lightly rubbed along the head and...
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$200.00 Hardcover
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The Classic and Contemporary Recipes of Yves Thuries: French Pastry
by Yves Thuries Notes New York: John Wiley & Sons, (1996). Quarto, 26x26cm. xxiv, 389pp. First edition. Original black cloth, rear board and spine stamped in gilt, front board stamped in blind. In an unclipped dust jacket. Color photographic illustrations throughout...
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$260.00 Hardcover List Price $350.00
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El Bulli 1994-1997
by Ferran Adria Publisher Comments Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a...
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$125.00 Hardcover
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Programma
by Iginio Massari Notes Suisio: Pavoni Italia, (1998). Folio, 25x34cm. 343pp,[3pp]. Second edition. Original glazed white paper over boards, front board printed in turquoise. In an unclipped dust jacket. Parallel text in Italian, French, and English throughout. Numerous...
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$49.95 Hardcover
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Rare Malts: Facts, Figures and Taste
by Ulf Buxrud Synopsis This book is an endeavor to document the facts and figures of a formative and exciting segment of whisky history. Rare Malts portrays all the distilleries involved in the compilation of the Rare Malts Selection series; a collection of outstanding...
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$195.00 Hardcover
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La Vigne
by E A Carriere Notes Paris, Librairie Agricole de La Maison Rustique, [c 1865] 8vo, grey cloth, stained in places, leather label on spine. 377pp., with 120 vignette illustration. Good condition....
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$350.00 Hardcover
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Le Livre De Cuisine 5TH Edition
by Jules Gouffe Notes Paris: Librairie Hachette, 1881. Quarto, 28x18cm. 857pp. Fifth edition in blue cloth, stamped in gilt. Four black & white chromolithograph plates and 182 engravings. Boards rubbed and stained with the spine thumbed. Binding loose but holding. Armorial...
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$400.00 Set Hardcover
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The Professional Charcutie Series, 2 Volumes
by Marcel Cottenceau and Jean-Francois Deport and Jean-Pierre Odeau Notes New York: Van Nostrand Reinhold, (1991). 2 volumes. Quarto, 21x30cm. Original burgundy cloth, spines and front boards stamped in gilt. In unclipped dust jackets. Color illustrations throughout. Each volume with a ribbon marker sewn in. Trace wear at the...
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$95.00 Hardcover
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The Nero Wolfe Cookbook
by Rex Stout Notes New York. Viking Press. 1973. First edition. 8vo. 203pp. Illustrated green boards with silver lettering. Illustrated DJ. Pages are clean and bright. Binding is good. Boards are good. DJ is good. Over 225 original recipes from the kitchen of Nero Wolfe...
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$320.00 Set Hardcover
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Le Grande Livre De La Cuisine
by Prosper Montagne Notes Paris: Ernest Flammarion, 1929. Signed by Prosper Montagne & dated "1929". 5vols buckram covered boards W/red stripes down the front, title & author stamped on spine in red. Some foxing & discoloration. Vol 1 has original paper cover tipped in, this vol...
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$300.00 Set Hardcover
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French Professional Pastry Series, 4 Volumes
by Roland Bilheux and Alain Escoffier Notes New York: John Wiley & Sons, Inc., (1998-2000). 4 volumes. Quarto, 21x30cm. All second editions. Original burgundy cloth, spines and front boards stamped in gilt. All in unclipped dust jackets. Color illustrations throughout. Cloth lightly rubbed...
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$200.00 Hardcover
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The Classic and Contemporary Recipes of Yves Thuries: Restaurant Pastries and Desserts
by Yves Thuries Notes New York: John Wiley & Sons, (1996). Quarto, 26x26cm. xxii,[ii],408pp. First edition. Original black cloth, spine and rear board stamped in gilt, front board stamped in blind. In an unclipped dust jacket. Color photographic illustrations throughout...
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$200.00 Hardcover
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The Classic and Contemporary Recipes of Yves Thuries: Modern French Pastry
by Yves Thuries Notes New York: John Wiley & Sons, (1996). Quarto, 26x26cm. xxvi,[ii],396pp. First edition. Original black cloth, spine and rear board stamped in gilt, front board stamped in blind. In an unclipped dust jacket. Color photographic illustrations throughou...
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$260.00 Hardcover List Price $300.00
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El Bulli 2003-2004
by Ferran Adria Publisher Comments Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a...
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$150.00 Hardcover
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Sous Vide and Cook-Chill Processing for the Food Industry
by S. Ghazala Notes Gaithersburg: Aspen Publishers, Inc., (1998). Octavo, 16x24cm. xvi,341pp. Original paper over boards. Issued without a dust jacket. Boards lightly rubbed. Rear board bumped. Name and date written in ink on the front free endpaper. Very good condition...
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$195.00 Hardcover
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Grand Livre de Cuisine: Alain Ducasses's Desserts and Pastries
by Alain Ducasse Publisher Comments In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and...
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$500.00 Leather
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English Housewifery Exemplified in Above Four Hundred and Fifty Receipts, Giving Directions in Most Parts of Cookery 10th Edition
by Elizabeth Moxon Notes Leeds: Griffith Wright for George Copperthwaite, 1769. Duodecimo, 10x17cm. [iv],5-203pp;33pp,[21pp]. Tenth edition, bound with the third edition of the supplement from the same year. Modern three quarters blue morocco, marbled paper over boards, boards...
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$595.00 Leather
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Valuable Secrets Concerning Arts and Trades: or, Approved Directions, from the best Artists, for the Various Methods [etc.]: 1st Edition
by Anonymous Notes Norwich, Conn: Thomas Hubbard, 1795. Small 8vo.; xxii, 240pp. Modern quarter leather, marbled paper over boards. Prelims lightly soiled, dampstaining at top edges. Good condition in a charming binding. A fascinating collection of methods for the artist...
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