Cooking and Food

Hardcover. Wiley, revised ed., 2010, Book: Very Good, Dust Jacket: Very Good, Hardcover, 276 pages. This guide to artisan bread-baking, fully updated in a new edition, provides information on making breads at home for a fraction of the store-bought cost, and includes basic bread baking techniques and the required ingredients and equipment.

Hardcover. NY, Grove Press, 2nd pr., Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. In this immensely learned and attractive book, Visser gives a chapter to each of the nine ingredients of a simple dinner: corn with salt and butter, chicken with rice, lettuce with olive oil and lemon juice, ice cream. Each of these foods has a "weird, passionate, often savage history of its own," which she relates in spirited prose, rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality. This presents a remarkable amount of information seamlessly and entertainingly. Stated First Edition but lowest in number line is 2. Clean copy.

Hardcover. London, Hardie Grant Books, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 255 pages, color illustrations. Following Benoit's guidance, you will make classic doughs, including puff pastry, choux pastry and brioche, learning how to create stand-out bakes with perfect texture and flavour. Try your hand at crispy, buttery Palmiers, classic viennoiseries like Pain aux Raisin, build pies and tarts including Tarte Tatin and Salted Caramel Millionaire Chocolate Tart, and make traditional offerings such as Coffee & Orange Creme Brulee and Macarons, as well as impressive recipes like Lemon & Grapefruit Dacquoise. With this masterclass from Chef Patissier at Le Manoir Aux QuatSaisons and judge of Bake Off: The Professionals, you will be inspired to create your own masterpieces at home. Clean, bright copy.

Hardcover. NY, John Wiley & Sons, 3rd Ed., 1943, Book: Very Good, Dust Jacket: None, Hardcover, light gray cloth with blue lettering, 611 pages with index. A detailed study of cooking from a scientific point of view. Charts, tables, a few b&w illustrations. Light fading to covers, bookplate on inside front cover otherwise clean and tight copy.

Hardcover. NY, Simon and Schuster, 5th pr., 1949, Book: Very Good, Dust Jacket: Good, A Complete Guide to Fine Cooking for Beginner and Expert, Containing 1217 Recipes and Over 400 Color Pictures. Hardcover in a lightly worn dust jacket that opens up to a color poster illustrated by the Provensens, unclipped with $5.00 price. Brown cloth boards with green lettering along spine, color illustration on front cover. No date on title page, 5th printing stated on copyright page. This is Beard's fourth -- but his first "general" cook book. 322 pages with 2-color and full color illustrations throughout by Alice and Martin Provensen. Gutters cracked (front partially), minor wear and chipping to dust jacket. No markings.

Hardcover. New York, St. Martin's Press, Reprint, 2008, Book: Near Fine, Dust Jacket: Near Fine, 242 pages. Hardcover. Photographs by Mark Luinenburg. Color and b/w illustrations throughout. Dust jacket unclipped, excellent. Blue cover boards, gilt title on spine. Pages and edges clean and bright. Binding tight, spine straight. In beautiful, like new condition. Now you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and this book will show you how.

Softcover. St. Louis MO, Wrought Iron Range Co., reprint, Book: Good, Dust Jacket: None, Softcover, 212 pages, stiff black card covers. Reprint edition of this combined cookbook and trade catalogue, which changed slightly with each change in stove models. The Model "AB" is the most recent stove depicted on page 12 (circa 1924). Includes recipes for breakfast, beverages, bread, dinner, salads, puddings, and household hints. Prior to and following the recipes is a variety of promotional information about the Wrought Iron Range Company. Illustrated product lists for stoves and accessories, company history, features about prizes and awards, an illustration of their exhibit at the 1893 World's Columbian Exposition, as well as references for businesses currently using their products. Previous owner's name on last blank page. Otherwise clean. Binding a little shakey but holding.

Hardcover. NY, Simon Element, 1st, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 256 pages, color plates. Salt Hank's love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of Die-Hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank's gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more. Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips because Salt Hank wouldn't be Salt Hank without decadent sauces; plenty of recipes for pickles; and of course, sandwiches...a lot of sandwiches. Clean, bright copy.

Hardcover. London, Hardie Grant Books, 1st, 2017, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 223 pages, illustrated in color. Over 100 authentic Croatian dishes. At its heart, Dalmatian cuisine is frugal, honest and rustic, with distinctive flavors, including silver beet, varenik (grape molasses) and pro!ek (Dalmatian fortified wine) that give it an identity all of its own. Similar to Greek and Italian food, fish, seafood, tomatoes and olives reign and the foundation of most dishes is good quality produce grown in pure, clean earth and treated simply. Some dishes include the famous Dubrovnick creme caramel, Roata, Brujet (Dalmatian fish stew) and paticada, a slow-cooked beef cheek with prunes, apples and potato dumplings. With chapters covering vegetables and salads, meat dishes, fish and seafood and sweets, the book reveals authentic recipes and cherished food traditions of this popular part of Europe. Clean copy.

Hardcover. NY, Charles Scribner's Sons, 1st, 1942, Book: Very Good, Dust Jacket: Poor, Hardcover in a worn and chipped dust jacket with small chunks gone, $2.50 on flap. Pictorial cloth in color mimics the dj. This is the first edition with 1942 on title page and "A" on the copyright page. Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet. Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. 230 pages with b&w drawings by Robert Camp. No markings.

Hardcover. Great Britain, Octopus Publishing Group, Reprint, 2010, Book: Very Good, Dust Jacket: None, 192 pages. Softcover, French Flaps. color illustrations throughout. Text and photography by Dan Lepard. Binding tight. Pages clean and bright. Wrapper glossy, very good. A collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe.

Hardcover. Chicago, Walter M. Hill, 1st, 1936, Book: Very Good, Dust Jacket: None, 300 pages. Hardcover with no dust jacket. Covers chipped espcially on rear and faded. Internally clean, tight. Pages uncut and show some rubbing. Soil to bottom page block.

Softcover. Berkeley CA, University of California Press, 2nd pr., 2004, Book: Very Good, Dust Jacket: None, Softcover, 421 pages, b&w illustrations. Located only blocks from Tokyo's glittering Ginza, Tsukiji-the world's largest marketplace for seafood-is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands. Clean, bright copy.

Hardcover. NY, Artisan/Workman, 1st, 2024, Hardcover decorated gray boards with embossed gilt lettering. Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that's put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky's bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you'll ever mix. Still in publisher's shrinkwrap.

Softcover. Jersey Central Power & Light Co., 3rd pr., 1940, Book: Very Good, Dust Jacket: None, Softcover, stapled wraps, 37 pages. Clean copy.

Hardcover. New York, Century Co., 1915, Book: Good, Dust Jacket: None, 254 pages. Hardcover. Previous owners stamp on inside front cover, signature and pasted in baking tips. Handwritten recipes on rear endpages, some brief notes at points in margins. Black & white illustrations by Sarah K. Smith. White cover with pale blue title and illustration, spine faded entirely to white.

Hardcover. Andrews McMeel , 1st, 2009, Book: Very Good, Dust Jacket: None, Hardcover, 373 pages. In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again.

Hardcover. NY, Warner Books, 1st, 2006, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. The saucy and often humorous memoir of New York magazine food critic Gael Greene. From the glamorous restaurants of Manhattan to the culinary shrines of France, Greene's fierce wit and sensuous prose reveal the humor, obsession, and insatiable desires behind fine dining. Greene's love for life and food shine through in the pages of this book. From her midwestern roots to her position as a powerful critic for one of New York's most respected magazines, Greene brings readers on a quest to satisfy an insatiable hunger. 368 pages, b&w photos. Clean copy.

Hardcover. NY, Clarkson Potter, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 319 pages, color illustrations. This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flays monumental career in one place, for the first time ever. At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families' homes. Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. Clean, bright copy.

Hardcover. NY, HarperCollins, 1st, 1996, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. 344 pages, color illustrations by Patricia Curtan. For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Clean copy.

Hardcover. New York, Fox Duffield & Co., 1st, 1904, Book: Good, Dust Jacket: None, 350 pages, 13 pages of b&w photographs (12 African American portraits by A.L. Coburn). Textured blue cloth covers with dark blue lettering and ruled design. Some light soiling and wear to covers and spine. Internally clean, a few dog-eared pages.

Hardcover. New York, W.W. Norton & Company, 1st Edition, 2020, Book: Very Good, Dust Jacket: None, 352 pages. Hardcover. Color illustrations throughout. Photography by Kristin Teig. Decorative cover boards. Decorated endpapers. In excellent condition. Pages clean. Spine straight. Binding tight.

Hardcover. Kalamazoo, 1st, 2018, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright dust jacket. Color photos.o Features more than 170 recipes tailored specifically for grilling, smoking, pizza-making and other popular outdoor cooking techniques.o Includes crucial tips for achieving the best results every time you cook.o Covers a vast array of dishes including appetizers, kebabs, tacos, burgers, steaks, ribs, fillets, roasts, poultry, pizzas, sides and desserts. Clean, bright copy.

Hardcover. Sydney/London, Murdoch Books , 1st, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 327 pages, color plates. An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere. Structured by food type - from meat, poultry and seafood to vegetables, and dumplings -Tony Tan's Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert. Clean, bright copy.

Hardcover. NY, Random House, 1st, 1985, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. 341 pages. First printing as indicated (per Random House protocol) by the stated "First Edition," with a number line ending in 2. Preface by Alice Waters. Notable for the artist Wayne Thiebaud's pen and ink drawings as well as his color art on the dust jacket. Clean copy with light fading to dj spine.

Hardcover. NY, Knopf, 1st, 1970, Book: Very Good, Dust Jacket: None, Hardcover, white, red & blue decorative cloth covers, no dust jacket. First Edition stated on copyright page. Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process;" they themselves continued, during the years since the publication of the now~celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France ~ cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories ~ of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Clean copy.

Hardcover. New York, Little, Brown and Company, 1st Edition, 2003, Book: Near Fine, Dust Jacket: Near Fine, 276 pages. Hardcover. Color and b/w illustrations throughout. Decorated endpapers and cover boards. Dust jacket unclipped, excellent. Binding tight. Spine straight. Pages and edges clean and bright. Like new, in beautiful condition. A fitting celebration of the vision and allure of Mast Brothers Chocolate, the choice of the world's great chefs.

Hardcover. New York, Alfred A. Knopf, reprint, 2000, Book: Very Good, Dust Jacket: Very Good, 312 pages. Hardcover with dust jacket. SIGNED BY JULIA CHILD on HALF TITLE PAGE. Otherwise, clean, tight copy with minor wear to cover edges. Color photographs throughout.

Hardcover. Urbana IL, AOCS Press , 3rd pr., 2007, Book: Very Good, Dust Jacket: None, Hardcover, glossy pictorial boards, 490 pages, b&w illustrations. Includes summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry: Provides insights to the challenges of bleaching very green oils./ Includes new deodorizer designs and performance measures./ Offers insights on frying oil quality management./ Simple and easy-to-read language. Clean, bright copy, no markings.

Hardcover. NY, Houghton Mifflin Harcourt, 1st, 2010, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julias deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julias creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation. Clean copy.

Softcover. Johnstown NY, Charles B. Knox Gelatine Company, 1939, Book: Very Good, Dust Jacket: None, Softcover. Color wrapper with an illustration on the front cover that shows a woman with a concerned look on her face as she looks at her reading on a scale while a Scottish terrier looks up at her with its forepaws also the scale. Back cover has an illustration of a Knox Sparkling Gelatine box with a cow on it. 4 1/2" x 6." Twenty-two pages, complete. Black and white illustrations, complete. Some of the recipes come with illustrations. Inside of front cover has a table showing the "proper" weight for men and women based on age and height. Pages and covers are very clean and intact. This is a recipe book for desserts that use Knox Gelatine. Clean copy.

Hardcover. New York, Viking Studio, 1st US, 2007, Book: Very Good, Dust Jacket: Very Good, 483 pages. Hardcover. Illustrated with full color photographs. Light wear. Clean, unmarked pages.

Hardcover. Ryland Peters & Small, 1st, 2011, Book: Very Good, Dust Jacket: Very Good, Hardcover, 175 pages. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes--in more than 60 easy-to-follow recipes.

Softcover. Cambridge MA, Lever Brothers, 1936, Book: Very Good, Dust Jacket: None, Softcover, small stapled brochure with color, b&w illustrations, 48 pages. A promotional cookbook for Spry Vegetable Shortening (a competitor of Procter & Gamble's Crisco), which was produced by Lever Brothers from 1936 and thru the 1940s.

Hardcover. San Francisco, Ten Speed, 1st, 2024, Hardcover in pictorial boards, 238 pages, color illustrations. Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times. An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes. Clean, bright copy.

Softcover. Lincoln NE, Tea Table Mills, 1945, Book: Very Good, Dust Jacket: None, Softcover brochure, 80 pages, color illustrations. A cookbook using macaroni as the main ingredients. "The magic of macaroni in its endless combinations with all kinds of food." Discusses soups; meats; fish, seafoods & poultry; sauces; meatless main dishes; vegetable recipes; salads and desserts; cooking for the crowd. Clean, bright copy.

Hardcover. Boston, Houghton Mifflin, 1st, 2001, Book: Very Good, Dust Jacket: Very Good, 590 pages. SIGNED BY CO-AUTHOR MOLLY STEVENS ON HALF TITLE-PAGE. Light wear to edges of dust jacket, else a very nice, tight, clean copy.

Hardcover. The Siamanto Press, Reprint, 2006, Book: Very Good, Dust Jacket: Very Good, 438 pages. Hardcover. B/w illustrations throughout. Purple endpapers. Dust jacket unclipped, excellent. Black cover boards, white title on spine. Very good condition, just one small spot on bottom edge. Pages clean, binding tight, spine straight.

Hardcover. NY, Guild Hall/NY Times, 1st, 1978, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. Great American artists of the 60's and 70's on the East End of LI giving up their secret recipes including photo of and artwork by them for Guild Hall of East Hampton. How about Lee Krasner's Hominy Puffs with Crabmeat, Robert Gwathmey's Egg Canape, Robert Dash's Hampton Greens, Greengages a la Warhol, Jack Lenor Larsen's Lemon Squares. the unforgettable Koo-Sauce by Willem de Kooning. 210 pages, art and photos in b&w, an unbelievable potpourri of American artists and their palate. Clean copy.

Hardcover. NY, Clarkson Potter, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 287 pages, color plates. 120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics youll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she is an Italian American home cook. Her moms heritage was Sicilian and her dads people were from Bari; she pledged allegiance to her fathers marinara on weekdays and to her moms on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. Clean, bright copy.

Hardcover. NY, Knopf, reprint, 1971, Book: Very Good, Dust Jacket: None, Hardcover, white, red & blue decorative cloth covers, no dust jacket. Clean copy. The bible of French cooking for the American chef.

Hardcover. New York, Stewart, Tabori & Chang, 1st Edition, 2008, Book: Near Fine, Dust Jacket: Near Fine, 199 pages. Hardcover. Color and b/w illustrations throughout. Dust jacket unclipped, excellent. Decorated cover boards, pristine. Pages and edges clean and bright. Binding tight. Spine straight. In beautiful, like new condition. Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations--from traditional French pastry to classic American treats.

Hardcover. NY, Frederick A. Stokes, 1st, 1888, Hardcover, one in a series of small and useful cookbooks written by Murrey, veteran of the Continental Hotel in Philadelphia, Astor House in New York, etc. Illustrated boards with green cloth spine, 86 pages. Color illustration on front cover is heavily faded, edges worn. Interior clean, very good. The author dedicates the book to the inventor of the Sheldon Close-op Gas-Stove. Scarce book.

Hardcover. Berkeley CA, Ten Speed Press, 1st thus, 2012, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. Clean copy.

Hardcover. London, Reaktion Books, 1st, 2019, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright dust jacket, 256 pages illustrated in color and b&w. Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the 'romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. The engaging story and vivid illustrations invite readers to discover an array of railway feasts: haute cuisine in the elegant dining carriages of the Orient Express, American steak-and-eggs on the Santa Fe Super Chief, and home-cooked regional foods along the Trans-Siberian tracks. Readers will be tempted to eat their way across Canada's vast interior and Australia's spectacular and colourful Outback; grab an infamous `British railway sandwich' to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan `Toy Train'; dine at high speed on Japan's `Bullet Train'; and sip South African wines in a Blue Train luxury lounge car featuring windows of glass fused with gold dust. Food on the Move focuses on the culinary history of these famous journeys. Clean copy.

Softcover. Minneapolis, Pillsbury Mills Inc,, 1954, Book: Very Good, Dust Jacket: None, Softcover, 96 pages, plus covers. Pictorial wrappers, Illustrations (some in color). "Ann Pillsbury" was a leading home economist who wrote this first edition of this book in 1946 to share the idea that baking is fun! And, just like Betty Crocker, Ann Pillsbury was totally made up. Contains cherished recipes from 100 kitchens in America. Cover photo of Art Linkletter with Mrs. Bernard Kanago of Webster, S.D., the 1953 award winner. Clean copy.

Hardcover. Philadelphia, Lippincott Company, 1st, 1972, Book: Very Good, Dust Jacket: Very Good, 312 pages, hardcover with dust jacket. SIGNED BY AUTHOR on front flyleaf. A Cape Cod cook book. Light foxing to fore edge copy. Very small tear to dust jacket lower spine. Faint yellowing to rear dust jacket top edge. Decorative staining to top edge copy block. Bright and clean; a tight copy.

Hardcover. Hoberman Collection, 1st, 2009, Book: Very Good, Dust Jacket: Very Good, Hardcover, 288 pages. A cook book containing 100 recipes and 260 full color photographs. It features menus with a chocolate twist that are inspired from cultures around the world, including Italian, French, Asian, Moroccan, Spanish and American.

Hardcover. London, Philip Wilson Publishers, 1st, 2000, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. 168 pages illustrated in b&w and color. Issued in conjunction with a series of 2000-2001 exhibitions that trace "the evolution of our national meals through an exploration of English paintings. Works by masters such as Van Aken, Zoffany and Vanessa Bell provide convincing proof that the food of the past gives us a keen insight into the social life of our ancestors. Authentic re-creations of period meal setttings and decorative art objects associated with the table complete the plcture, offering a rare glimpse into the eating habits of British men and women from the reign of Elizabeth I to that of Elizabeth II." Clean copy.

Hardcover. London, Bloomsbury Publishing, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial cloth, 301 pages, color illustrations. Across the Mediterranean, one delicious cuisine gives way to the next. From Spain and Italy, through Greece and Turkey and down to North Africa, the region is rich with deeply delicious food. In Mediterra, renowned chef and author Ben Tish gives the tour of a lifetime. With seven-spice falafel from Lebanon, pork belly gyros from Greece, classic tiramisu from Italy, and grilled smoky sardines from Crete, the full flavors of the region are on glorious display for recipes that work across diets and seasons. Clean, bright copy.