Garden City, New York: Doubleday & Company, Inc., 1949. First Edition. Hardcover. A selection of signatures recipes from the famous Los Angeles chain of restaurants. Octavo. Original yellow cloth binding, with black stamping. The dust..... More
Manila: Bookmark, 1991. First Edition. Trade paperback. Oblong octavo. Original pictorial paper wrappers. Near fine. More
Los Angeles: AACC Publisher, 1991. Spiral bound. Bilingual Version: English - Español. "Although they may be other Cuban cookbooks, this one is the most authentic and complete including drinks of the island, and written in..... More
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
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
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
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
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
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
New York: Penguin Books, 1985. Spiral bound. Tall octavo. Spiral bound in the original pictorial paper wrappers. A very good copy. More
Totnes, Devon: Prospect Books, 1999. Trade paperback. Octavo. Original paper wrappers. A crisp and clean copy. Near fine. 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
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
Boston: Houghton Mifflin Company, 1956. First Edition. Hardcover. "...a dazzling variety of the best in Indian cuisine. There are dishes from the Punjab, India's Cordon Bleu region, from the Gangetic plain, from the Deccan, from..... 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
Quezon City: New Day Publishers, 1972. Trade paperback. Octavo. Original red paper wrappers. A fine copy. More