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Results for +Cookbooks
[Chocolate] Burton, George F.
Chocolates & Bon-bons.
A Very Good copy with a patch of water soiling to one corner of the rear board. Mr. Burton describes all the various phases of chocolate making including utensils and materials needed, preparation of Fondant Cream Casting, Marzipan, American Fudges, Toffees Bon-bons and many other delectible sweets. Numerous illustrative plates. 149 pages, Extremely scarce.

Price: $495.00
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[Vegetarian Cookbook] Pope, Mary.
Novel Dishes for Vegetarian Households.
A Very Good plus copy with light soiling to the brown cloth covers. This book is subtitled "A complete and trustworthy guide to vegetarian cookery," and features a wide range of meals including egg plant ragout, Arabian pilaff, Palestine soup, and guava cream vol-au-vents to name but a few. 178 pages

Price: $350.00
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[Cookery Magazines].
American Cookery. Formerly The Boston Cooking-School Magazine. 28 mixed issues.
Very Good to Near Fine copies in illustrated paper binding. These 28 issues contain a variety of articles on food and home issues as well as recipes. The issues include: March, April, May, June-July, Aug-Sept, November, December of 1934; January, February, March, April, May, June-July, Aug-Sept of 1935; October, November, December of 1937; 10 issues complete run of 1938; January of 1939.

Price: $300.00
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[Cookery Journal] .
Petits Propos Culinaires: Essays and Notes to do with Food, Cookery, and Cookery Books. Issues 1-25.
All issues are Near Fine to Fine copies. Issues 1-12 are staple bound in illustrated paperback bindings; issue 13-25 are perfect bound. The PPC is a journal of food studies and food history that has appeared three times a year since 1979. Issue number 1 freatures three pieces by Elizabeth David. PPC was founded by Alan and Jane Davidson. The late Alan Davidson was author of three standard works on seafood and fish cookery, as well as author of The Oxford Companion to Food. PPC is produced in a stapled paperback format and normally contains up to 72 pages. As well as articles on food history, an issue will contain several book reviews. Sometimes the magazine reprints some short pamphlet or production from history; sometimes a longer article takes up most of an issue.

Price: $295.00
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[Food Literature] Fisher, M.F.K.
An Alphabet for Gourmets. With Drawings by Marvin Bileck.
A Fine copy in a Very Good price clipped dust jacket with sunning to the spine and a closed edge tear to the front panel. In Alphabet for Gourmets, M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russian hors d'oeuvre," Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual, she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor.

Price: $200.00
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[Food Writing] Fisher, M.F. K.
With Bold Knife & Fork. With over 140 Delectable Recipes.
A Near Fine, tight copy with slight age toning to foredge in a Very Good plus unclipped dust jacket with light edge wear to the heel of the spine. Owne bookplate on front pastedown. Included here are everyday dishes of every meal from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish and fowl, meats, soups, vegetables, desserts and a chapter on the casserole.

Price: $150.00
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[Grape Vine Culture] Thomson, William.
Practical Treatise on the Grape Vine.
A Very Good plus copy in green cloth binding. Ex-library copy with label on front pastedown and library stamps. Originally published 1862, this volume covers all aspects of vine construction and growing, ventilation, subsoil and drainage, planting seasons, treatment of yearling vines, vine pruning, and much more. 105 pages of text.

Price: $150.00
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Fisher, M.F.K.
Not Now But Now: A Novel.
A Very Good plus copy with light foxing to the foredge in a Very Good unclipped dust jacket with shallow chipping to the spine edges and light edge wear. This is Fisher's first novel. Her protagonist embarks on an "unconventional story" through a destructive affair in Lausanne, an emotional whirlwind in London, a sinister invasion of an Ohio town, and a perfumed life in San Francisco and comes out unscathed.

Price: $150.00
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[Food Writing] Fisher, M.F. K.
With Bold Knife & Fork. With over 140 Delectable Recipes.
A Fine, tight copy in a Fine unclipped dust jacket Fisher elevated food writing to an art and is at her best in this collection of memoirs and recipes. Boldly confessing her prejudices and her passions, M.F.K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Whether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W.H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”

Price: $150.00
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[Wine Therapy] Lucia, M.D., Salvatore P.
A History of Wine as Therapy.
A Fine tight copy in a Fine dust jacket. A History of Wine As Therapy. is Dr. Lucia's excellent review of the history of medicine with which wine is intimately mixed. The oldest of medicines, Egyptian medicine, is believed to have used wine therapeutically long before the oldest known inscription depicting winemaking which is dated c. 4000 BC. The oldest physically preserved record of wine in medicine is that inscribed in Sumerian cuneiform excavated from the ruins of Nippur, south of the supposed site of Babylon. Vedic medicine in ancient India dates from 2500 BC. Indian medicine developed independently of that in Egypt and Sumer and antedated that of Greece. The use of fermented beverages by the Hindus represents a unique chapter in the history of wine as a therapeutic agent. And so on through recorded history until the final chapter summarizes the pharmacology as studied up to the 1960s..

Price: $150.00
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[Cookbook] Waters, Alice.
Chez Panisse Cafe Cookbook.
A Fine tight copy in a Fine bright unclipped dust jacket. This copy is signed by Alice Waters. In this volume Waters and her staff of cooks offer more than 140 of the cafe's best recipes as well as chapter-opening essays on the relationships Waters created with local farmers, foragers and purveyors. Illustrated thoughout with David Goines colored block prints.

Price: $150.00
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[Cookery] Campbell, Mary Mason.
The New England Butt'ry Shelf Almanac. Being a Collation of Observations on New England People, Birds, Flowers, Herbs, Weather,
A Fine tight copy in a Near Fine unclipped dust jacket. Mary Campbell has written an ode to New Englanders offering interesting and useful information about New England, its customs, its people, its old homes and ghosts, its hills and valleys and rivers and coves and its ways of keeping house and garden. The author chronicles the seasons, describing a bird for each month--its habits, feeding, song--and a flower its cultivation and literary associations--and then decribing in a personal way about the landscape, historical events, and anecdotes of rural life with recipes. The text is perfectly complemented by Tasha Tudor's color illustrations.

Price: $125.00
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[Cookery] Panchard, Edouard.
Mets, Poultry and Game: How to Buy, Cook, and Carve With a Potpourri of Recipes.
A near Fine copy in brown cloth boards with gilt stamping. In addition to describing how to carve various cuts of meat, the author provides excellents recipes for soups, fish, salads, sauces, poultry, garnishes and desserts.

Price: $125.00
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[Vegetables] Sherson, Erroll.
The Book of Vegetable Cookery: Usual & Unusual.
A Near Fine copy in blue cloth binding with a touch of wear tot he extremities. While the author states that this book is not written strickly for vegetarians, it does address the cooking of vegetables of all sorts including fruits served as an accompaninment to meat or fish or as a separate vegetable course and also flowers treated in a variety of ways.

Price: $125.00
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[Gastronomy] Root, Waverley.
Food. An Authoritative and Visual History and Dictionary of the Foods of the World.
A Near Fine copy with a remainder mark on the bottom edge in a Fine unclipped dust 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: $125.00
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[Culinary History] Child, Julia with Alex Prud'homme.
My Life in France.
A Fine tight copy in a Fine bright unclipped dust jacket. This memoir by Julia Child of her life in France was the source book for the movie Julie & Julia that depicts her introduction to French food and where she found her culinary calling. Her story begins in 1948 when Julia first landed in Le Havre, France and follows her personal awakening that changed her life. She enrolled in the Cordon Bleu, received her degree and began teaching cooking classes with Simone Beck and Louisette Bertholle. This trio of gastronomics would eventually team up to write the first volume of what would become "Mastering the Art of French Cooking". This book documents Julia Child's transformation from the one-time government worker to one of the world's most famous chefs.

Price: $125.00
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[Gastronomy] Root, Waverley.
Food. An Authoritative and Visual History and Dictionary of the Foods of the World.
A Fine copy in a Near Fine unclipped dust jacket with a short closed slit to the front panel of the jacket. Root is one of the world's leading food authorities and in this comprehensive volume he shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.

Price: $125.00
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[Food Writing] Fisher, MFK.
Here Let Us Feast: A Book of Banquets.
A Very Good plus copy with minor toning to the board edges in a Very Good plus dust jacket with some light edgewear and some sunning to the front panel. This collection of writings on feasting is subtitled an epicure's zestful visit to the festive boards of ancient & modern literature and features a selection of writings on food and eating from ancient times to the modern era. Includes selections from the Arabian Nights and Jane Austen to T.E. Lawrence, John Steinbeck and Ernest Hemingway.

Price: $125.00
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[Food Writing] Brillat-Savarin, Jean Anthelme.
The Physiology of Taste or, Meditations on Transcendental Gastronomy. Translated by M.F. K. Fisher.
A Fine tight copy in a Very Good plus unclipped dust jacket with sunning to the spine. This edition reprints the 1994 Arion Press edition limited to just 200 numbered and signed copies. This oversized edition reproduces the pages of the Arion edition in a slightly smaller format but including the Wayne Thiebaud illustrations. The book is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting, the influence of gourmandism on marriage, his definition of taste, his investigation into digestion, sleep and dreams, and much more. Fisher's translation is the most celebrated due to her conversational notes and rich insights, anecdotes and ruminations.

Price: $125.00
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[Cookery] David, Elizabeth.
English Bread and Yeast Cookery.
A Fine copy in a Near Fine unclipped dust jacket with light sunning to the spine. Elizabeth David is one of the foremost food writers and food historians and in this volume Ms. David provides a historical discussion of bread and pastry along with recipes for breads of all colors and flours. This inspired collection of recipes includes informative essays on the history and traditions of bread making and provides American equivalents in recipes for all types of breads, yeast buns, pancakes, muffins, crumpets, oatcakes, pizzas, dumplings, soda breads, and more. 592 pages.

Price: $125.00
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[Italian Cooking] David, Elizabeth.
Italian Food: An Illustrated Guide to Classic Italian Cooking.
A Fine tight copy in a Fine bright dust jacket. This revised edition Elizabeth David's study of Italian cooking features her classic collection of authentic Italian regional dishes that span Florentine cooking, Venetian dishes, Genoa, Piedmont, Romagna and the Abruzzi cuisine. Fully illustrated with Italian paintings through the ages, 240 pages.

Price: $100.00
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[Cookbook] Waters, Alice.
Chez Panisse Cafe Cookbook.
A Fine tight copy in a Fine bright unclipped dust jacket. In this colume Waters and her staff of cooks offer more than 140 of the cafe's best recipes as well as chapter-opening essays on the relationships Waters created with local farmers, foragers and purveyors. Illustrated thoughout with David Goines colored block prints.

Price: $100.00
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[Art Gastronomy] Naudin, Jean-Bernard, Jean-Michel Charbonnier, & Jacqueline Saulier .
Renoir's Table: The Art of Living and Dining with One of the World's Greatest Impressionist Painters.
A Fine tight copy with a discreet remainder mark to the bottom edge in a Fine bright unclipped dust jacket. This volume features many of Renoir's paintings along with gastronomic "portraits" from Bouillabaisse Provencale to Chicken Renoir and Baked Tomatoes Cezanne made by Madame Renoir. Each recipe is taken from an authentic contemporary source that recreates the feel of turn-of-the-century Paris.

Price: $100.00
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[Cookery] Bertolli, Paul with Alice Waters.
Chez Panisse Cooking.
A Fine tight copy in a Fine bright unclipped dust jacket. This edition, published after the original 1988 edition, was reissued in the more uniform format for what has become the Chez Panisse Cookbook Library each featuring David Goines jacket illustrations. In this volume, chef Bertolli (who worked with Alice Waters) presents the Chez Panisse kitchen's explorations and re-examinations of their earlier triumphs. Chock full of the restaurant's legenday recipes as well as informed commentary on food and their unique combination of ingredients, with photographs by Gail Skoff.

Price: $95.00
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[Children's Cookbook] Winslow, Marjorie.
Mud Pies and Other Other Recipes. With Illustrations by Erik Blegvad.
A Fine tight copy in a Fine bright price clipped dust jacket. The states in her introduction that "this is a cookbook for dolls...it is an outdoor cookbook, because dolls dote on mud, when properly prepared." This sweet, slender volume feature recipes for appetizers, soups, salads and sandwiches, Main Dishes, Pastries and Desserts, and Beverages. Some of the special delicacies include Tossed Leaves, Bark Sandwich, Daisy Dip, and Honeysucle Wine.

Price: $95.00
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[Herbs] Brownlow, Margaret.
Herbs and the Fragrant Garden.
A Near Fine copy in a Near Fine dust jacket. The author delivers an extremely useful book on herbs, the plants themselves, the ancient myths that surround them and the knowledge that science reveals about them, She provides chapters on the quest, history, cultivation, uses of herbs and a full reference section regardingthe months in which schrubs actually flower. The book is illustrated with photographs, diagrams, and full color plates.

Price: $95.00
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[Gastronomy] Fisher, M.F.K.
A Stew or a Story: An Assortment of Short Works by M.F.K. Fisher. Gathered and Introduced by Joan Reardon.
A Fine copy in a Near Fine unclipped dust jacket with a tiny closed edge tear to the head of the spine. This volume, compiled by Fisher's biographer, collects 57 short articles that Fisher wrote over a fifty-year writing career on a variety of subjects including travel, fashion, people, places and of course food. These pieces were previously published in some notable magazines like Gourmet, Bon Appetit, Atlantic Monthly, Harper's Bazaar and the New Yorker but also in some more obscure publications and none of them have previously appeared in book form.

Price: $95.00
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[Cookery] David, Elizabeth.
At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom. With a Preface by Ruth Reichel.
A Fine tight copy in Fine illustrated glossy boards without dust jacket as issued. Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil, pasta, and garlic, to fresh herbs like basil and to vegetables like zucchini and eggplant—foods that have become the staples of our diets today. Her recipes brought color and life into kitchens everywhere, yet her books never contained any photographs. Published to celebrate the 60th anniversary of Elizabeth's first book, her instant classic Mediterranean Food, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. There are also sections on successful bread making, as well as more extravagant dishes, Interspersed throughout with some of Elizabeth's short essays—from how to cook ‘fast and fresh' using store-bought and pantry ingredients, to evocative portraits of French and Italian markets.

Price: $95.00
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[Cookery-Fruit] Waters, Alice.
Chez Panisse Fruit. Illustrations by Patricia Curtan.
A Fine tight copy in a Near Fine unclipped dust jacket with a hit of sunning to the spine. Alice Waters and the cooks at her restaurant Chez Panisse focus on the exuberant flavors of fresh fruit in creating memorable dishes. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan. The authors provide over 200 recipes for both sweet and savory dishes featuring fruits.

Price: $95.00
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[Cookery-Fruit] Waters, Alice.
Chez Panisse Fruit. Illustrations by Patricia Curtan.
A Fine tight copy in a Near Fine unclipped dust jacket with a hit of sunning to the spine. Alice Waters and the cooks at her restaurant Chez Panisse focus on the exuberant flavors of fresh fruit in creating memorable dishes. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan. The authors provide over 200 recipes for both sweet and savory dishes featuring fruits.

Price: $95.00
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[Food History] Bolitho, Hector.
The Glorious Oyster.
A Very Good copy in a Very Good unclipped dust jacket with light edge wear and faint moisture rings to trear panel. Originally published in 1929 and since long out of print this history of the oyster traces its lineage from ancient Rome and Britain, documents what various writers and poets have said in its praise, with chapters on it reproduction, growth, their enemies, culture, anatomy and physiology.

Price: $95.00
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[Cooking] .
Great Chefs Series. New Orleans, New Orleans II, San Francisco, Chicago. Four volumes.
All four volumes are Very Good plus copies in paperback binding, each with one corner lightly crimped. Each of these volumes was a companion to the "Great Chefs of...." television series and each feature approximately 60 recipes from the most famous establishments in each city.

Price: $95.00
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[Food Lore] Salter, James and Kay.
Life is Meals: A Food Lover's Book of Days.
A Fine tight unread copy in a Fine bright unclipped dust jacket. The authors have compiled a rich collection of daily tributes to culinary wisdom, history, recipes, and literary pleasures in this sophisticated yet practical tribute to the glory of food and drink. Included are such tasty tidbits as: the final menu of the Titanic, John Irving's meatball recipe, Balzac's love of coffee, and much more.

Price: $95.00
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Fisher, M.F.K.
Long Ago in France: The Years in Dijon.
A Fine tight copy in a Fine bright price-clipped dust jacket. At the age of 21 and newly married, Ms. Fisher arrived in Dijon, the gastronomical capital of France, as Europe was inching its way towards a second world war. She writes affectionately here of her loss of innocence in both life and regarding food and experienced first hand the city's love of excess especially when it comes to food. Her experiences in Dijon would have a lasting effect on her personally and professionally as a writer with a passion for food.

Price: $95.00
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[Alcoholic Beverages] McGovern, Patrick E.
Uncorking the Past. The Quest for Wine, Beer, and other Alcoholic Beverages.
A Fine tight copy in a Finedust jacket. Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa.

Price: $95.00
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[Cookery] David, Elizabeth.
South wind Through the Kitchen: The Best of Elizabeth David.
A Fine tight copy in a Near Fine price-clipped dust jacket with just a touch of edge wear. 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: $95.00
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Fisher, M.F.K.
Long Ago in France: The Years in Dijon.
A Fine tight copy in a Fine bright unclipped dust jacket. At the age of 21 and newly married, Ms. Fisher arrived in Dijon, the gastronomical capital of France, as Europe was inching its way towards a second world war. She writes affectionately here of her loss of innocence in both life and regarding food and experienced first hand the city's love of excess especially when it comes to food. Her experiences in Dijon would have a lasting effect on her personally and professionally as a writer with a passion for food.

Price: $95.00
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[Cookery Essays] David, Elizabeth.
An Omelette and a Glass of Wine.
A Near Fine copy with a previous owner name on front flyleaf in a 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: $85.00
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[Cookery Essays] David, Elizabeth.
An Omelette and a Glass of Wine.
A Fine copy in a 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: $85.00
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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
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[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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[Gastronomy] Jim Harrison.
The Raw and the Cooked: Adventures of a Roving Gourmand.
A Fine tight unread copy in a Fine bright unclipped dust jacket. For more than twenty years, Jim Harrison wrote some of the best essays on food around, collected in this volume featuring forty of his published writings on food from a variety of magazines. From his legendary Smart and Esquire columns, to present-day pieces including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men's Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite.

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[Food Writing] Fisher, M.F.K.
As They Were.
A Fine tight copy in a Fine bright unclipped dust jacket . A fine collection of 20 essays centered on various setting from Southern California to France. Includes her portrait of Gare de Lyon and her widely reprinted account of a memorable lunch at a country mill in France.

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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.

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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.

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