London: Bloomsbury, 2006. First edition. Hardcover. Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a.... More about IN SEARCH OF PERFECTION
New York: Random House, 1993. Hardcover. 385 p. Preface by Pierre Franey. Illustrated with color photographs by Todd France. Fifth printing. The celebrated chef's first cookbook contains more than 250 recipes, including signature dishes from... More about COOKING WITH DANIEL BOULUD
London: Macmillan, 1978. Hardcover. An illustrated catalogue of the edible marine fish, crustaceans, molluscs and other sea creatures of the region, with their names in the various languages, followed by a collection of recipes from... More about SEAFOOD OF SOUTH-EAST ASIA
Alhambra, California: Fosselman Ice Cream Co., 1983. First Edition. Spiral bound. Artwork by Kathleen Fosselman Staunton. Alhambra, California: Fosselman Ice Cream Co., 1983. First edition. A Southern California institution, Fosselman’s was actually started on the... More about THE ORIGINAL FOSSELMAN’S ICE CREAM RECIPE BOOK
Totnes, Devon, England: Prospect Books, 1995. Hardcover. A facsimile of the first edition (1747), followed by additional recipes from the fifth edition (1755), with a new biographical introduction, bibliography, glossary, and notes. Quarto. Original blue... More about "FIRST CATCH YOUR HARE ..." The Art of Cookery Made Plain and Easy
London: Macmillan, 1999. First Edition. Hardcover. First edition, first printing. The finest expression of Henderson's culinary oeuvre: using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with... More about NOSE TO TAIL EATING: A Kind of British Cooking
New York: Penguin Books, 1985. Spiral bound. Tall octavo. Spiral bound in the original pictorial paper wrappers. A very good copy. More about THE AFRICA NEWS COOKBOOK: African Cooking for Western Kitchens
Totnes, Devon: Prospect Books, 1995. First Edition. Hardcover. Billed as "the most definitive and extensive collection of Balkan recipes yet to be published in the English language." Includes a foreword by Alan Davidson and numerous... More about THE MELTING POT: Balkan Food and Cookery
Tokyo, New York, London: Kodansha, 1997. First Edition. Trade paperback. Octavo. Original printed paper wrappers, with a dust jacket. A fine copy. More about CHINESE HERBS with Common Foods: Recipes for Health and Healing
Los Angeles: The Out West Company, 1903. First Edition. Hardcover. This book was published to raise money for the restoration of the Spanish missions, and before and after pictures of some of the missions are... More about THE LANDMARKS CLUB COOK BOOK: A California Collection of the Choicest Recipes from Everywhere,...
New York: William Morrow, 1997. First Edition. Hardcover. Profusely illustrated. New York: William Morrow, 1997. First edition. Feniger and Milliken have forged a trailblazing partnership ever since they burst onto the Los Angeles culinary scene... More about COOKING WITH TOO HOT TAMALES: Recipes and Tips from the Television Food Network’s Spiciest...
London: Pavilion, 1995. First Edition. Hardcover. An invitation to the everyday meals and special celebrations that mark the seasons of Domaine Tempier, near Bandol in the south of France. Foreword by Alice Waters, with photographs... More about A PROVENCAL TABLE: The Exuberant Food and Wine from the Domaine Tempier Vineyard
London: Prospect Books, 1986. First Edition. Hardcover. Octavo. Original pictorial boards; issued without a dust jacket. Small bookseller's label to the front pastedown; else a fine copy. More about NOSHE DJAN: Afghan Food and Cookery
Berkeley, California: Ten Speed Press, 2004. First edition. Hardcover. 240 p. Photography by Tim Turner, Wine Notes by Brian Cronin, Illustrations by Matthias Merges and Mitchell Rice. Inscribed by Trotter on the title page. Quarto... More about THE KITCHEN SESSIONS WITH CHARLIE TROTTER