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Food + Fireby: Faulk, Russ

Food + Fire
by: Faulk, Russ

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.

Record # 374256

Price: $35.00 
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Pork & Sons by: Reynaud, St

Pork & Sons
by: Reynaud, St

Hardcover. NY, Phaidon Press, 1st, 2007, Book: Very Good, Dust Jacket: None, Hardcover in pictorial padded boards, 367 pages. The author belongs to the third generation of a family of pork devotees. The grandson of a village butcher on the Ardeche plateau in France, where they take their pork very seriously, Stephane is owner of VILLA 9 TROIS in Montreuil, near Paris, a highly-regarded restaurant that specializes in pork. Color photographs by Marie-Pierre Morel, illustrations by Jose Reis de Matos. Clean copy.

Record # 382114

Price: $20.00 
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Practical Guide to Vegetable Oil Processingby: Gupta, Monoj K.

Practical Guide to Vegetable Oil Processing
by: Gupta, Monoj K.

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.

Record # 383813

Price: $150.00 
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Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurantby: Williams Jody; Sodi Rita; Kovel Anna

Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant
by: Williams Jody; Sodi Rita; Kovel Anna

Hardcover. NY, Knopf, 1st, 2022, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 385 pages, color illustrations. James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City's Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi's kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota's traditional (but not too traditional) cuisine at home. Clean copy.

Record # 396619

Price: $28.00 
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Epicure's Monthly Companion, The - A Gastronomical Guideby: Talbot, Kathleen

Epicure's Monthly Companion, The - A Gastronomical Guide
by: Talbot, Kathleen

Hardcover. London, De La More Press, 1952, Book: Very Good, Dust Jacket: Good, 35 pages, hardcover. Dust jacket stained, chipping, price clipped. Previous owner's inscription on front flyleaf.

Record # 602755

Price: $12.00 
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Palette to Palate: The Hamptons Artists Cookbook by: Jean Kemper (editor) Hoffmann (Author)

Palette to Palate: The Hamptons Artists Cookbook
by: Jean Kemper (editor) Hoffmann (Author)

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.

Record # 378023

Price: $70.00 
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Myers and Chang at Home: Recipes From the Beloved Boston Eatery (SIGNED COPY)by: Chang, Joanne, Akunowicz, Karen

Myers and Chang at Home: Recipes From the Beloved Boston Eatery (SIGNED COPY)
by: Chang, Joanne, Akunowicz, Karen

Hardcover. Boston, Houghton Mifflin Harcourt, 1st, 2017, Book: Very Good, Dust Jacket: None, Hardcover, illustrated boards, 288 pages illustrated in color. INSCRIBED BY CHANG opposite title page. Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realised no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers Chang was born and has turned into one of Boston's most popular restaurants. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter.

Record # 372085

Price: $30.00 
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Tipo 00 The Pasta Cookbook: For People Who Love Pastaby: Andreas Papadakis

Tipo 00 The Pasta Cookbook: For People Who Love Pasta
by: Andreas Papadakis

Hardcover. London, Murdoch Books, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial cloth, 231 pages, color plates. Melbourne food people and out of towners in the know quickly formed a queue at Andreas Papadakis's tiny city eatery when word of his astonishingly good pasta got out. What could this unassuming Greek chef's secret be, they wondered - he's not even Italian! Here, at last, across 80-plus recipes, Andreas welcomes loyal fans and readers into the Tipo 00 vault and shows them how it's possible to recreate the magic at home. Covering different fresh pasta techniques, shapes and sauces, and including step-by steps, Tipo 00, the book, is a master-class for anyone who wants to revolutionize their pasta game. Clean, bright copy.

Record # 396598

Price: $25.00 
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Experimental Cookery: From the Chemical and Physical Standpointby: Belle Lowe

Experimental Cookery: From the Chemical and Physical Standpoint
by: Belle Lowe

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.

Record # 398500

Price: $18.00 
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Apicius: Cookery and Dining in Imperial Romeby: Dommers Vehling, Joseph

Apicius: Cookery and Dining in Imperial Rome
by: Dommers Vehling, Joseph

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.

Record # 368999

Price: $200.00 
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The Essence of Chocolate: Recipes from Scharffen Berger Chocolate Makers and Cooking with Fine Chocolateby: Robert Steinberg and John Scharffenberger

The Essence of Chocolate: Recipes from Scharffen Berger Chocolate Makers and Cooking with Fine Chocolate
by: Robert Steinberg and John Scharffenberger

Hardcover. NY, Hyperion, 1st, 2006, Book: Very Good, Dust Jacket: Very Good, Hardcover, 383 pages. If you are into chocolate in any way, this highly regarded book is a "must have". There are loads of chocolate-centric recipes, written with the help of food writers, Ann Krueger Spivack and Susie Heller, and with contributions from many of the food elite: Michael Chiarello, Joanne Weir, Jacques Pepin, Alice Medrich, Nancy Oakes, Rick Bayliss, Elizabeth Falkner, David Lebovitz, Thomas Keller and so on. But this is more than a cookbook; it tells the story of chocolate and of the company, Scharffen Berger Chocolate Maker, founded by John Scharffenberger and the late Dr Robert Steinberg. And it contains anecdotes on the Legends and Lore of chocolate. All illustrated with great photography.

Record # 362952

Price: $25.00 
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Bread EXchange, The: Tales and Recipes From a Journey of Baking and Barteringby: Elmlid, Malin

Bread EXchange, The: Tales and Recipes From a Journey of Baking and Bartering
by: Elmlid, Malin

Hardcover. San Francisco, CA, Chronicle Books, 1st, 2014, Book: Very Good, Dust Jacket: None, 239 pages. Hardcover. Color and b/w illustrations throughout. Decorated cover boards, very good. Yellow ribbon bookmark attached top of spine. Pages and edges clean and bright. Binding tight, spine straight. In beautiful condition. This is the story of he world's most traveled sourdough as told by Malin Elmlid, the globe-trotting baker and founder of the Bread Exchange, who trades her handmade bread for family recipes, treasured experiences, and objects that have special meaning to all who trade with her.

Record # 32420

Price: $15.00 
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The Book of Pintxos: Discover the Legendary Small Bites of Basque Country by: Buckley, Marti

The Book of Pintxos: Discover the Legendary Small Bites of Basque Country
by: Buckley, Marti

Hardcover. NY, Artisan, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover i pictorial boards, 311 pages, color plates. For the first time ever, the recipes for pintxos--the small dishes found in bars in Basque Country--are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley. *Named a Best Cookbook to Gift in 2024 by Chowhound, and a Best New Cookbook of Spring 2024 by Epicurious. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere. Clean, bright copy.

Record # 396592

Price: $20.00 
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Dalmatia: Recipes from Croatia's Mediterranean Coast by: Ino Kuvacic

Dalmatia: Recipes from Croatia's Mediterranean Coast
by: Ino Kuvacic

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.

Record # 397720

Price: $30.00 
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Buzz: The Science and Lore of Alcohol and Caffeineby: Braun, Stephen

Buzz: The Science and Lore of Alcohol and Caffeine
by: Braun, Stephen

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.

Record # 396664

Price: $15.00 
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Baking Illustrated: The Practical Kitchen Companion for the Home Baker With 350 Recipes You Can Trustby: Editors of Cook's Illustrated Magazine

Baking Illustrated: The Practical Kitchen Companion for the Home Baker With 350 Recipes You Can Trust
by: Editors of Cook's Illustrated Magazine

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.

Record # 32410

Price: $18.00 
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Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes by: Peterson, James

Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes
by: Peterson, James

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.

Record # 383867

Price: $20.00 
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Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, With 50 Recipes by: Edward Lee

Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, With 50 Recipes
by: Edward Lee

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.

Record # 396754

Price: $25.00 
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Eat, Drink & Be Merry: The British at Table 1600-2000by: Day, Ivan (Ed.)

Eat, Drink & Be Merry: The British at Table 1600-2000
by: Day, Ivan (Ed.)

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.

Record # 382100

Price: $20.00 
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One Potato, Two Potato (SIGNED COPY)by: Finamore, Roy and Molly Stevens

One Potato, Two Potato (SIGNED COPY)
by: Finamore, Roy and Molly Stevens

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.

Record # 450200

Price: $40.00 
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Oysters and Fish by: Murrey, Thomas J.

Oysters and Fish
by: Murrey, Thomas J.

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.

Record # 371057

Price: $70.00 
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Bake with Benoit Blin: Master Cakes, Pastries and Desserts Like a Proby: Benoit Blin

Bake with Benoit Blin: Master Cakes, Pastries and Desserts Like a Pro
by: Benoit Blin

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.

Record # 396599

Price: $28.00 
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