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
London: Prospect Books, 1989. Trade paperback. Octavo. Original pictorial paper wrappers. A fine copy. More
New York: Alfred A. Knopf, 1975. First Edition. Hardcover. Inscribed by Julia Child and signed and dated by Paul Child on the front flyleaf. The beloved American chef's fourth book is illustrated by her husband's..... More
London: Prospect Books, 1985. First Edition. Hardcover. "This is the first book in English to describe Tibetan foods, their preparation and cookery, and their relation to Tibetan culture." Illustrated by the author, with Tibetan script..... More
New York: Penguin Books, 1985. Spiral bound. Tall octavo. Spiral bound in the original pictorial paper wrappers. A very good copy. More
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
London: Viking, 1999. Hardcover. Second printing. A collection of new and updated recipes for Middle Eastern dishes which are simple to prepare and healthy without losing any of their exotic flavours and aromas. Illustrated with..... More
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