Cooking and Food

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.

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. 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.

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. 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, Times Books, 1st, 1979, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. 390 pages with index and many illustrations, mostly b&w, some color. Photographs by Leon Perer. While not a recipe book, Pepin provides recipes to illustrated his techniques. No later printing listed on the copyright page. Clean copy. DOMESTIC SHIPPING ONLY.

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.

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. 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.

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.