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Results for +Cookbooks/Cooking +Literature
[Cookbook] Mashiter, Rosa.
A Little Irish Cookbook. Illustrated by Jan Hill.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for traditional English dishes like Yorkshire Pudding, Farmhouse Vegetable Soup, Roast Pheasant, and Bubble & Squeak. 60 pages.

Price: $25.00
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[Cookbook] Ortiz, Elisabeth Lambert.
A Little Brazilian Cookbook. Illustrated by Jose Geraldo Fajardo.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for Feijoada Completa, Moqueca de Peixa and a cashew nut and chocolate mousse. 60 pages.

Price: $25.00
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[Cookbook] Hamilton, Jill.
A Little Caribbean Cookbook. Illustrated by Katie Shears.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for mango and banana pudding, fried pantain, bruhl johl, and okra stew and shrimp.. 60 pages.

Price: $25.00
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[Cookbook] Dehnel, Carolyn.
A Little Mexican Cookbook. Illustrated by Marian Clark de Monreal.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for frijoles de olla, pollo pibil, cachuete calientes and chiles en nogada. 60 pages.

Price: $25.00
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[Cookbook] Tan, Terry.
A Little Thai Cookbook. Illustrated by Sherry Tay.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for pork with bamboo shoots, ginger fish, water chestnut and coconut pudding and coconut cups.. 60 pages.

Price: $25.00
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[Cookbook] Walker, Charlotte.
A Little San Francisco Cookbook. Illustrated by Brenda Rae Eno.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of authentic recipes with easy to follow instructions for dishes like Fisherman's Wharf Cioppino, Crab Louie, Chardonnay Shrimp, Sour Dough Bread and more. 60 pages.

Price: $25.00
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[Cookbook] Kazuko, Emi.
A Little Japanese Cookbook. Illustrated by Kumiko Yamamoto.
A Near Fine copy with small remainder mark on top edge in Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for traditional soups, starters, main dishes and beverages. 60 pages.

Price: $25.00
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[Cookbook] Murphy, John.
A Little Irish Cookbook. Illustrated by Karen Bailey.
A Fine copy in a Fine unclipped dust jacket. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of tasty recipes with easy to follow instructions for traditional dishes from the farmhouse breakfast to a castle banquet and Coddle, Beef in Guinness Irish Stew and Irish Coffee. 60 pages. Included is recipe bookmark.

Price: $25.00
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[Cookbook] Visick, Jacquey.
A Little Middle East Cookbook. Illustrated by Katherine Greenwood.
A Near Fine copy with a remainder mark on the bottom edge in a Near Fine unclipped dust jacket with a tiny nick to the top edge. This small format cookbook is part of the Chronicle Books Little Cookbook series and features a selection of authentic recipes with easy to follow instructions for traditional dishes like hummus, Tabbaouleh, Dolmades, stuffed eggplant Lentil soup and other classic dishes. 60 pages. Complete with a recipe bookmark.

Price: $25.00
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[Cookery] Midgley, John.
The Goodness of Potatoes and Root Vegetables. Illustrated by Ian Sidaway.
A Fine tight copy in a Fine bright dust jacket. This small format volume in the Goodness Series provides thirty healthy recipes on these root foods that besides the potatoe include beets, turnips, parsnips, and carrots as well as brief histories and watercolor illustrations. 65 pages.

Price: $25.00
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[Island Food] Moore, Laura and Deborah Skinner.
Simply Whidbey. A Collection of regional recipes from Whidbey Island, Washington.
A Near Fine copy in illustrated paperback binding as issued. This 226 page book collects a treasure trove of local island recipes to suit every pallet.

Price: $25.00
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[Cookery] Hazen, Janet.
Basil. Illustrated by Pearl Beach.
A Fine copy in a Fine dust jacket. The author has compiled a collection of delicious international recipes for appetizers, soups, salads entres and dessert that feature the varieties of basil in their ingredients, along with an essay on the history and types of basil referenced. Sixty-nine pages.

Price: $45.00
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[Cookery] Hazen, Janet.
Garlic. Illustrated by Dorothy Reinhardt.
A fine tight copy in a Fine bright unclipped dust jacket. The author provides a wonderful selection of international recipes for appetizers, soups, salads, entrees, sauces and condiments using the amazing Garlic bulb. 71 pages.

Price: $45.00
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[Cookery] Pappas, Lou Seibert.
Pesto. Illustrated by Steven Salerno.
A Fine tight copy in a Near Fine bright unclipped dust jacket. The author provides a wonderful selection of seventeen recipes for pestos and eighteen tasty dishes that feature these herb sauces and spreads. Fully illustrated. 71 pages.

Price: $45.00
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[Gastronomy] McNamee, Thomas.
Alice Waters and Chez Panisse: The Romantic, Impractical, often Eccentric, Ultimately Brillian Making of a Food Revolution.
A Near Fine tight copy with a remainder stripe to the bottom edge in a Near Fine bright unclipped dust jacket with fading to the spine. This is the authorized biography of Alice Waters and her counterculture restaurant Chez Panisse founded in 1971 in Berkeley, California. The restaurant has become the premier American example of "market cooking" and Alice one of the most influential restauranteurs in the world.

Price: $45.00
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[Food History] Kurlansky, Mark.
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History.
A Fine tight copy in a Fine bright unclipped dust jacket. Kurlansky (Cod; Salt), brings together a banquet of historical and modern writings on food. Divided into such chapters as "Memorable Meals" and "Eating Your Vegetables," the book covers the range of writings from food notables to general authors and historians. All the masters are covered, including the father of American food writing, James Beard, with his comments on radishes and hot chocolate; the doyenne of the British post-war kitchen, Elizabeth David, with her rail against the garlic press; as well as M.F.K. Fisher and her witty observations on "bachelor cooking." Kurlansky nicely balances specialist knowledge with just plain love of food, such as Hemingway's descriptive "Fish in the Seine," George Orwell's evocative "Paris Cooks and Waiters," and A.J. Liebling's writing on boxing and food, excerpted from Between Meals. Kurlansky does take readers out of the 20th century and back in history to the Roman Empire, with such writers as Pliny the Elder (writing about bees and honey), Plutarch and the witty poet Martial of Epigrams fame. Folded in between are such food masters as Escoffier, Brillat-Savin, Hannah Glass and Taillevent. Insightful comments and explanations by Kurlansky precede each piece; the resulting volume provides a wide range of tastes certain to tempt any literary palate. From Publisher's Weekly.

Price: $45.00
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[Food Literature] Harrison, Jim.
A Really Big Lunch. The Roving Gourmand on Food and Life with an Introduction by Mario Batali.
A Fine tight unread copy in a Fine dust jacket. Jim Harrison’s legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison’s life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.

Price: $45.00
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[Cocktail Literature] Greene, Philip.
To Have and Have Another: A Hemingway Cocktail Companion.
A Fine copy in a Fine unclipped dust jacket. In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass. A bartender’s manual for Hemingway enthusiasts offers a unique take on Hemingway’s oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them.

Price: $45.00
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[Cookery] Waters, Alice with Bob Carrau and Patricia Curtan.
Fanny at Chez Panisse. A Child's Restaurant Adventures with 46 Recipes. Illustrations by Ann Arnold.
A Near Fine copy in illustrated paper binding. Ms. Waters has written a book of stories and recipes written from the point of view of a little girl whose mother and friends run Chez Panisse. Fanny's culinary adventures open up the world of cooking and eating to a child's imagination.

Price: $50.00
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[Cookery] Waters, Alice.
Edible Schoolyard: A Universal Idea.
A Fine tight copy in illustrated boards. Richly illustrated with color photographs by David Liittschwager.

Price: $50.00
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[Food Writing] Fisher, M.F.K.
To Begin Again: Stories and Memoirs 1908-1929.
A Fine tight copy in a Fine unclipped dust jacket. This volume provides us with a portrait of Fisher's early life growing up in California, her first marriage and the people and events that led to her "learning to live well gastronomically."

Price: $50.00
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[Cooking] Powell, Julie.
Julie & Julia: 365 Days, 524 Recipes, 1 tiny Apartment Kitchen.
A Fine tight copy in a Near Fine unclipped dust jacket with a tiny corner crease to the rear flap, otherwise Fine. This book is the basis for the wonderful 2009 film by the same name starring Meryl Streep, Amy Adams, and Stanley Tucci. The book tells the story of Julie Powell's obsession with Julia Child's masterpiece, Mastering the Art of French Cooking, and how she sets out to cook all of the recipes in the book in one year while blogging her results.

Price: $50.00
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{Cocktails] Baird, Sarah.
New Orleans Cocktail. An elegant collection of over 100 recipes inspired by the Big Easy.
A Fine tight copy in illustrated boards without dust jacket as issued. Immerse yourself in the magic and mystery of New Orleans with this fun and elegant new guide to the best bars and cocktails of the city. Far more than just a cocktail recipe book, New Orleans Cocktails features signature creations by the best mixologists in the Big Easy, inspired by Crescent City musicians, writers, and revolutionaries alike. Along with soundtrack suggestions, bartending techniques and preparations, tips for the first-time New Orleans visitor, and cocktail terminology, you'll also learn to master more than 100 of New Orleans' most exciting cocktails and bartender originals, including: *New Orleans classics like the Sazerac (at the Sazerac Bar, of course) and Arnaud's twist on the French 75 *Drinks inspired by the city's history, like the absinthe-filled Jean LaFitte Cocktail *Iconic drinks like the Classic Hurricane that will transport you to Bourbon Street

Price: $50.00
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[Gastronomy Biography] Reardon, Joan.
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher.
A Fine copy in a Fine dust jacket This biography of one of the premier writers on food and living retells the life of this pioneer as an only child, a wife, mother, mistress, trailblazing writer, and self-made career woman whose popularity is only matched by her creative output.

Price: $50.00
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[Cookery] Oliver, Raymond.
The Wine and Food Society's Guide to Classic Sauces and their Preparation.
A Fine copy in a Near Fine price clipped dust jacket. Raymond Oliver, patron of that famous Paris restaurant, Le Grand Vefour and author of Gastronomy of France, is well qualified to write a treatise on the history and technique of making the classic French sauces. This book deals with many variations, both French and exotic, but its primary purpose is to teach that most delicate art -- the correct preparation of the great foundation sauces. The author begins by announcing that if a cook can learn the correct way to make three sauces, all the rest will follow. He selects Mayonnaise, to represent the hot and cold emulsified sauces, Espagnole to represent sauces in which tomato is required, and Bechamel to represent the sauces in which flour is used. Sauce making is the very soul of cooking, he adds, and once the basics have been mastered everything else will follow.

Price: $50.00
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[Food Writing] Jurafsky, Dan.
The Language of Food. A Linguist Reads the Menu.
A Fine tight copy in a Fine dust jacket. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.

Price: $50.00
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[Cookery] Ross, Peter.
The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows & 100 more Historic Recipes.
A Fine copy in a Fine dust jacket. From the frugal to the fantastical, The Curious Cookbook "features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras. Never before have examples from so many rare and exotic cookbooks been available in a single volume, promising entertaining and informative recipes for cooks, as well as history buffs.

Price: $50.00
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[Gardening] Taylor, Norman.
Fragrance in the Garden.
a Fine tight copy in a Near Fine dust jacket. This book is a great resource for the use of plant material for any desired fragrance in the garden, in cut flowers, and dried and preserved forms like sachets and potpourris. The author also includes information on perfume making. 110 pages.

Price: $60.00
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[Child, Julia] Conant Jennet.
A Covert Affair: Julia Child and Paul Child in the OSS.
A Near Fine tight unread copy with a discreet remainder dot in a Fine dust jacket. Jennet Conant chronicles Julia and Paul Child's story of their work with the Office of Strategic Services (OSS) in theFar East during World War II and their subsequent troubles with the McCarthy investigations regarding Communists in the US Government.

Price: $65.00
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[M.F.K. Fisher] Reardon, Joan.
M.F.K. Fisher Among the Pots and Pans: Celebrating Her Kitchens. Watercolor Illustrations by Avram Dumitrescu.
A Fine tight copy in a Fine bright dust jacket. From her very first book, Serve It Forth, M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to express her ideas about the art of eating. M.F.K. Fisher among the Pots and Pans, interspersed with recipes and richly illustrated with original watercolors, is a retrospective of Mary Frances Kennedy Fisher's life as it unfolded in those homey settings—from Fisher's childhood in Whittier, California, to the kitchens of Dijon, where she developed her taste for French foods and wines; from the idyllic kitchen at Le Paquis to the isolation of her home in Hemet, California; and finally to her last days in the Napa and Sonoma Valleys. M.F.K. Fisher was a solitary cook who interpreted the scenario of a meal in her own way, and M.F.K. Fisher among the Pots and Pans provides a deeply personal glimpse of a woman who continues to mystify even as she commands our attention. (From the Publisher)

Price: $65.00
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[Herbs] Loewenfeld, Claire.
Herb Gardening: Why and How to Grow Herbs.
A Fine tight copy in a Fine bright dust jacket. The author provides useful advice on the growing of 45 different herbs both flavoring herbs and those used for teas. Instructions are given for growing outside and in window boxes as well as in the house. Both culinary and medicinal aspects are discussed thoroughly. 256 pages.

Price: $65.00
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[Cookery] Waters, Alice with Patricia Curtan and Martine Labro.
Chez Panisse: Pizza, Pasta & Calzone.
A Fine copy in a Near Fine unclipped dust jacket. Ms. Waters and her co-authors have assembled their recipes for pizza, pasta dishes and calzone using the freshest and best seasonal ingredients. Together they offer 87 recipes for pasta sauces and 36 for pizza along with a variety of pasta doughs everything from buckwheat to black pepper and saffron. 196 pages.

Price: $65.00
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Food Reference] Shannon, Ellen.
American Dictionary of Culinary Terms: A Comprehensive Guide to the Vocabulary of the Kitchen.
A Fine copy in a Very Good plus clipped dust jacket with light edge wear and some shallow edge chipping. This kitchen dictionary contains some 3000 entries addressing the basic terms of food preparation and cooking, unique regional expressions and well-known dishes and terms of foreign countries.204 pages.

Price: $65.00
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[Cookbook] Waldo, Myra.
The Art of South American Cookery.
A Near Fine copy with offsetting to the front flyleaf in a Near Fine dust jacket with a touch of edge wear. Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. The reader will find that cooking the South American way introduces a new type of cuisine into your menu.

Price: $65.00
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[Gastronomy] Root, Waverley.
Food. An Authoritative and Visual History and Dictionary of the Foods of the World.
A Very Good copy with a remainder mark on the bottom edge and dampstain to one corner of the text block not bleeding through to the text in a Very Good unclipped dust jacket with damp stain to inside tope edge of the jacket. Root is one of the foremost authorites on food and in this volume he provides a comprehensive guide to the foods of the world. 602 pages, fully illustrated.

Price: $65.00
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[Cookery] Cooper, Artemis.
Writing at the Kitchen Table: The Authorized Biography of Elizabeth David.
A Near Fine copy with a remain on the bottom edge in a Fine unclipped dust jacket. Elizabeth David is recognized as one of the most influential food writers of the twentieth century and in this biography, Cooper reveals the powerful tensions between her private world and the image of a successful woman.

Price: $65.00
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[Food Writing] Hill, Mark Douglas.
The Aphrodisiac Encyclopedia. A Compendium of Culinary Come-Ons.
A Fine tight copy in a Fine dust jacket. Mark Douglas Hill has spent a lifetime in pursuit of foods that encourage friskiness and enhance the frisking. In search of the ultimate aphrodisiac dishes, over the years he has researched and refined, trialed and tested ingredients and recipes from all over the world. This compendium of culinary come-ons is the legacy of his unceasing quest. The Aphrodisiac Encyclopaedia is a veritable cornucopia of titillating titbits - from liquorice to lobster, figs to foie gras, and mango to mint. Along with mouth-wateringly tempting recipes, each entry is packed with diverse and diverting fact - historical, literary, biological and psychological - and the aphrodisiac and amorous qualities of each ingredient examined and appraised.

Price: $65.00
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[Cocktail History] Grimes, William.
Straight Up or On tnehe Rocks. A Cultural History of American Drink.
A Fine copy in a Fineunclipped dusty jacket. This social history of social drinking discusses 350 years of drinking history--from colonial taverns to today's watering holes--and features more than one hundred recipes for the most interesting and enduring beverages. Thids brief and witty history, with recipes (e.g., rhubarb highball; "the unexpected"), traces popular taste from the Mayflower (which carried beer kegs, among other provisions) to the "rococo" fare of the genre's heyday at the turn of the century, and continues to the contemporary era

Price: $65.00
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[Non-Alcoholic Cocktails] Whiteside, Lorraine.
Fresh Fruit Cocktails. Delicious Non-alcoholic Drinks for All Occasions.
A Fine tight copy in a Fine dust jacket. fThe cocktails in this book are refreshing alternatives to alcoholic drinks. Author Whiteside demonstrates how fresh fruits can be turned into exotic and tasty drinks through creativity.

Price: $65.00
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[Cookery] Waters, Alice with Patricia Curtan and Martine Labro.
Chez Panisse: Pizza, Pasta & Calzone.
A Fine copy in a Near Fine unclipped dust jacket. Ms. Waters and her co-authors have assembled their recipes for pizza, pasta dishes and calzone using the freshest and best seasonal ingredients. Together they offer 87 recipes for pasta sauces and 36 for pizza along with a variety of pasta doughs everything from buckwheat to black pepper and saffron. 196 pages.

Price: $75.00
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[Cookery Essays] David, Elizabeth.
An Omelette and a Glass of Wine.
A Near Fine copy with two tiny indents to one board corner in a Near Fine unclipped dust jacket. This collection of Ms. David's writings addresses such subjects as Norman Douglas in Antibes and Capri, Christmas preparations in Spain, the origins of the canned sardine industry at Nantes, the debauchery of mayonnaise in Britain, the story of her own cookery writing career, and much more on white truffles, wild hopshoot risottos and happenings during rain-drenched seaside holidays.

Price: $75.00
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[Cookery] Waters, Alice with Bob Carrau and Patricia Curtan.
Fanny at Chez Panisse. A Child's Restaurant Adventures with 46 Recipes. Illustrations by Ann Arnold.
A Near Fine copy with a previous owner's inscription in a Fine, price clipped dust jacket. Ms. Waters has written a book of stories and recipes written from the point of view of a little girl whose mother and friends run Chez Panisse. Fanny's culinary adventures open up the world of cooking and eating to a child's imagination.

Price: $75.00
Add to Cart

[Food Reference] Simon, Andre L. & Robin Howe.
Dictionary of Gastronomy.
A Near Fine copy in a Very Good price clipped dust jacket with several closed edge tears and edge wear. This culinary reference book contains over 2000 definitions on food preparation, the use of herbs, the buying, storing and serving wines and liquors and much more. There are 600 line drawings and 64 pages of color illustrations.

Price: $75.00
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[Wild Food Cookery] Krochmal, Connie and Arnold.
A Naturalist's Guide to Cooking with Wild Plants.
A Near Fine copy in a Near Fine dust jacket. The authors have produced a comprehensive reference book for outdoor cooking in the fields or the woods. Here are complete and simple land and sea plant descriptions, how to harvest the edible portions, and tested recipes for home use.

Price: $75.00
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[Food History] Kurlansky, Mark, Editor.
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History.
A Fine tight copy in a Fine bright unclipped dust jacket. Kurlansky (Cod; Salt), brings together a banquet of historical and modern writings on food. Divided into such chapters as "Memorable Meals" and "Eating Your Vegetables," the book covers the range of writings from food notables to general authors and historians. All the masters are covered, including the father of American food writing, James Beard, with his comments on radishes and hot chocolate; the doyenne of the British post-war kitchen, Elizabeth David, with her rail against the garlic press; as well as M.F.K. Fisher and her witty observations on "bachelor cooking." Kurlansky nicely balances specialist knowledge with just plain love of food, such as Hemingway's descriptive "Fish in the Seine," George Orwell's evocative "Paris Cooks and Waiters," and A.J. Liebling's writing on boxing and food, excerpted from Between Meals. Kurlansky does take readers out of the 20th century and back in history to the Roman Empire, with such writers as Pliny the Elder (writing about bees and honey), Plutarch and the witty poet Martial of Epigrams fame. Folded in between are such food masters as Escoffier, Brillat-Savin, Hannah Glass and Taillevent. Insightful comments and explanations by Kurlansky precede each piece; the resulting volume provides a wide range of tastes certain to tempt any literary palate. From Publisher's Weekly.

Price: $75.00
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[Movie Source] Mayle, Peter.
A Good Year: A Novel.
A Fine tight copy in a Fine unclipped dust jacket. This novel is the source for the film of the same name starring Russell Crowe about a London financier who inherits a French vineyard from his deceased uncle that on the surface produces the worst wine ever. The story is complicated by the long-term caretaker who wants to acquire the vineyard and a young California woman claiming to be the deceased uncle's illegitimate daughter, thus a potential heir to the estate. Rich in the wonders of Provence, food and wine culture and romance.

Price: $75.00
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[Cookery] David, Elizabeth.
South wind Through the Kitchen: The Best of Elizabeth David.
A Near Fine tight copy with a previous owner inscription of the flyleaf in a Fine unclipped dust jacket. Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of ‘The Best of’ but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth’s many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David’s books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

Price: $75.00
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[Food Literature] McDouall, Robin.
Clubland Cooking.
A Fine tight copy in a Fine unclipped dust jacket. The author has written an intriguing book on cooking, and working as a cookery correspondent and Secretary of the famous London Travellers' Club.. The book covers, as the author states, recipes offered by club chefs, recipes served up in clubs from the author's own experience, and club-type cuisine (or, to put it in the author's words "recipes... which I think they should do"!) Written in an easy, conversational style, the book aims to serve as a practical guide as well as an interesting read, with quantities calibrated by the author to serve (in the main) six, and running the whole course of a meal from soup through the various types of entrée to puddings and, finally, savouries.

Price: $75.00
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[Liquors] Carmack, Robert and Gino Cofacci.
Desserts with Spirit.
A Fine tight copy in a Fineunclipped dust jacket. This copy is signed by the author. most of the recipes in this book are well-thought-out variants of traditional or currently voguish cakes, pies, cookies, and pastries with a dash of spirits added. Frozen desserts, in which the character of the original alcohol tends to be somewhat more central, are also heavily represented. The emphasis throughout is on rather lavish concoctions with fillings, icings, toppings, and other more or less complex components--for example, a light hazelnut sponge (curiously called ""meringue"") filled with one buttercream mixture and topped with another, a walnut meringue (curiously called ""torte"") with a vodka-laced buttercream filling, tulip wafers filled with three different-colored sherbets. Simpler options include peach mousse ice cream (""mousse"" because the cream is whipped) with cognac, pound cake with raisins, pecans, and a good dose of bourbon, and old-fashioned brandy snaps.

Price: $75.00
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[Cookery] .
Andre Simon's French Cook Book. Revised by Crosby Gaige.
A Near Fine copy with a previous owner inscription in a Very Good plus unclipped dust jacket with light edge wear to the extremities. This aristocrat of cook books (originally published in 1938) now speaks the language of the American housewife in this revised edition. Crosby Gaige has made a thorough revision using American weights and measures and confining the menus to foods available in American markets. When the first edition appeared it was called "a classic of its kind...required reading for every civilized adult."

Price: $75.00
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