Vintage & Collectible Cookbooks

Hardcover. London, JR Books, 1st, 2009, Book: Very Good, Dust Jacket: Very Good, 202 pages. Hardcover. B/w illustrations throughout. Signed personal letter from author enclosed. Dust jacket unclipped. Dust jacket has small repaired rip on spine, otherwise very good. Gilt title on spine. There a small bit of staining (food) to a couple of the pages. Binding tight and in excellent shape.

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. 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. 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, 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. New York, Clarkson Potter, 1st Edition, 2018, Book: Near Fine, Dust Jacket: None, 287 pages. Hardcover. Color illustrations throughout. Decorated cover boards. Pages and edges clean and bright. Binding tight, spine straight. In beautiful, like new condition. With more than ninety recipes for simple yet stunning food, and thoughtful tips on how to hack your kitchen, home, and life, Sam explains how the food system really works, and how easy, small tasty choices add up to enormous change.

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.

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. 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. 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.

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. 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. 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. 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.

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. 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.

Hardcover. Philadelphia, John E. Potter and co, 1st, 1871, Book: Good, Dust Jacket: None, 416 pages. Hardcover with no dust jacket. Black embossed decoration on front cover with moderate soil and abrasions. Front hinge cracked, with gutter cracks throughout. Covers and spine show fraying and edgewear.

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.

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. 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. 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.

Hardcover. Boston, Estes and Lauriat, 1894, Book: Very Good, Dust Jacket: None, Hardcover, 405 pages, an early edition, originally published in 1893. Illustrated in b&w. Covers with light edgewear, spine darkened, previous owner's name on front fly leaf, otherwise clean. A tight, attractive copy of this vintage cook book.

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, 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, W. W. Norton , 1st, 2000, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. After the Second World War, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties were synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by travelling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food. Clean copy.

Hardcover. NY, Morrow, 1st, 1999, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright dust jacket. 273 pages, color and b&w illustrations. Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here. And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends.

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. 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.

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. 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.

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.

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. 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. 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, Simon & Schuster, 2nd pr., 1992, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. In Cucina Paradiso, Clifford Wright chronicles his fascinating quest for what he affectionately calls the "lost paradise" of Sicilian cuisine, the culinary heritage of the Arabs in Sicily. From his first visit there in 1983, he discovered that the sights, smells, and sounds of Sicily reverberate with an Arab feeling, an aura that is not a mirage but a story waiting to be told. Reflecting his two loves - research and cooking - he set about finding and recording this delicious legacy. Here is a cuisine of exotic ingredients - saffron, capers, golden raisins, pine nuts, orange zest, fresh anchovy - combined in a heavenly way, providing the reader with recipes that are the key to this delicious paradise. Clean copy.

Hardcover. Santa Barbara CA, Capra Press, 1st, 1979, Book: Very Good, Dust Jacket: Good, Hardcover, 126 pages. Hardcover with foxing to edges. Dust jacket with light wear to edges. Photographs & illustrations of vineyards, wine making apparatus. Remainder mark to bottom edge. Otherwise, clean unmarked 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. Ten Speed Press, 5th pr., 2019, Book: Very Good, Dust Jacket: None, Hardcover, pictorial cloth, 348 pages. A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France.A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie. Like new condition. DOMESTIC SHIPPING ONLY.

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. 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, 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, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in a bright pictorial boards, 208 pages, color plates. The queen of American Jewish cooking (Houston Chronicle) revises her children's classic for a new generation. In Jewish tradition, holidays are a time for family and feasting, and for Joan Nathan, nothing embodies the holiday spirit more than cooking delicious festive favorites with friends and loved ones. When her own children were young, Nathan published the first version of this book, which covers nine Jewish holidays and includes step-by-step instructions for kids and their families to prepare accessible feasts. Now she updates a beloved go-to resource for her grand-children's generation (Out with the Pot Roast! In with the Tahini Shakes!) and adds a heaping helping of new recipes. Included are dishes old and new, traditional and novel, and mouthwatering recipes that everyone will enjoy, from Moroccan Apricot Chicken and Chicken Schnitzel Tenders to Mushroom Kreplach Dumplings and Veggie Quiche.Included are essays on the history of Jewish holidays, instructions for how to celebrate them, and craft activities such as making challah covers and candlesticks. Clean, bright copy.

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.

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, 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. 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. 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. 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.

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.