Cooking and Food

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, Oxford University Press, 1st, 1996, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright dust jacket, 214 pages. Alcohol and caffeine are deeply woven into the fabric of life for most of the world's population, as close and as comfortable as a cup of coffee or a can of beer. Yet for most people they remain as mysterious and unpredictable as the spirits they were once thought to be. Now, in Buzz, Stephen Braun takes us on a myth-shattering tour of these two popular substances, one that blends fascinating science with colorful lore, and that includes cameo appearances by Shakespeare and Balzac, Buddhist monks and Arabian goat herders, even Mikhail Gorbachev and David Letterman (who once quipped, "If it weren't for the coffee, I'd have no identifiable personality whatsoever"). Clean copy.

Hardcover. Brookline, MA, America's Test Kitchen, 1st Edition, 2004, Book: Very Good, Dust Jacket: Very Good, 515 pages. Hardcover. Color and b/w illustrations throughout. Dust jacket unclipped, very good. Small notes written in by previous owner in a few places, doesn't obscure text or illustrations, pages and edges clean otherwise. Binding tight, spine straight. Decorated cover boards, pristine.

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. 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.

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. 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. 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. 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.

Softcover. Philadelphia, PA, Running Press, 1st, 2015, Book: Very Good, Dust Jacket: None, 256 pages. Softcover. A very clean, unmarked copy with only minor edgewear. Color illustrations throughout. Donuts are America's favorite treat and, in Donut Nation, Ellen Brown travels the United States in search of the best donut shops. From beloved mom-and-pop establishments and roadside cafes to innovative boutiques and artisanal restaurants, there are more than seventy hand-crafted donut shops to take you from Maine to Arizona.

Hardcover. Berkeley, Ten Speed Press, 1st, 2010, Book: Very Good, Dust Jacket: Very Good, Hardcover, 278 pages. Lovely photographs, tempting recipes. Lebovitz is known for creating desserts with bold, high-impact flavor, not fussy complicated presentations.

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.

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. 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. 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. 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. 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. 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.

Hardcover. NY, Greenberg Publisher, 1st, 1932, Book: Fair, Dust Jacket: None, Hardcover in yellow cloth with green lettering and design, 416 pages, b&w illustrations. Covers worn, soiled. This was a generic cook book which was sold through various department stores. The title was altered to fit the store that was distributing it (ie: The Emporium's Modern Cook Book...) Names on front fly leaf.

Hardcover. Boston, Houghton Mifflin Company , 1st, 1973, Book: Good, Dust Jacket: Good, 297 pages, b&w photos. Light shelf-wear and rubbing to dust jacket with slight tear to center of rear flap. Nice reading copy.

Hardcover. NY, Doubleday & Company, reprint, 1969, Book: Very Good, Dust Jacket: None, Hardcover, two tone cloth covers with red lettering on spine., 308 pages. A clean, tight copy. No dust jacket.

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.