New York: RANDOM HOUSE, 1982. Goines, David Lance. Hardcover. 312 pages. 24 x 17 cm. Signed by the author on half-title page. In this spectacular menu cookbook, Alice Waters assembles 120 of Chez Panisse's inspired transformations of classic French dishes - compiled from the best meals served at Chez Panisse..... More
New York: WILLIAM MORROW, 2006. First Edition. Hardcover. 170 pages. 20.5 x 21 cm. Signed on the half title page - "To Ben, Payard." Legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare. Interior and..... More
New York: William Morrow and Company, Inc., 1996. First Edition. Hardcover. 347 pages. 24 x 18.5 cm. Inscribed by the author on the half title page - "Willa, BAM, Emiril". Louisiana's colorful history has also made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and..... More
New York: HIPPOCRENE BOOKS, INC., 2003. Hardcover. 225 pages. 23.5 x 16 cm. Inscribed by the author on front free end paper - "To Victoria, Surn Sap (Enjoy your meal), Pen." With 172 recipes, including a section on traditional Lob. A glossary defines staple ingredients like bamboo shoots, cilantro, coconut..... More
New York: W.W. NORTON & COMPANY, 2002. First Edition. Hardcover. 547 pages. 26 x 21 cm. A cookbook that belongs in every kitchen. It is instructive for beginners and equally valuable for cooking 'pros.' Full of fresh ideas, concepts, themes, kitchen hints, and her world-famous Zuni Roast Chicken and Caesar..... More
New York: Park Lane Press, 2996. Hardcover. 208 pages. 27.5 x 23 cm. Signed on front free end paper by the author. Healthy, Light, Balanced and Simple Food with Organic Ingredients. Recipes and menus from Nora's Washington, D.C. restuarant. Photography by Koji Hayashi. Forward by Ben Bradlee and Sally Quinn..... More
New York: Pam Krauss Books, 2015. First Edition. Hardcover. 143 pages. 22 x 17 cm. In My Pantry, Alice shares her home cooking philosophy: by preserving seasonal foods to use throughout the year, she can use them as seasonings and flavorings to transform basic staples into delicious, simple meals with..... More
New York: Harcourt, Brace and Company, 1960. Hardcover. 21 x 14 cm. 176 pages. Ruth Eleanor "Peg" Bracken was an American author of humorous books on cooking, housekeeping, etiquette and travel. During the 1960s and 1970s, Bracken's writing reassured women that they did not have to be perfect to have..... More
![Item #5027 [EPHEMERA] Map-kins - promotional maps printed on napkins; Five individual Map-kins....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/5027.jpeg?width=320&height=427&fit=bounds&auto=webp&v=1779997911)
Utah: Best Stops Travel Service, 1948-1953. BestOPs, later operating as Best Stops Travel Service, was an American Advertising firm specializing in cartographic ephemera. The company emerged in the immediate postwar period - after World War II (1939-1945) but prior to the mid-1950s expansion of the Interstate Highway System - and..... More
New York: Pam Krauss Books, 2015. First Edition. Hardcover. 143 pages. 22 x 17 cm. Signed on front free end paper. Chez Panisse Restaurant menu, November 15, 1991 laid in. In My Pantry, Alice shares her home cooking philosophy: by preserving seasonal foods to use throughout the year, she can..... More
New York: William Morrow, 2007. First Edition. Hardcover. 262 pages. 24 x 19.5 cm. Signed on front free end paper - "Best Wishes, Michael Tong 4/10." Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Illustrated throughout. Interior, boards, and dust wrapper pristine. Covered..... More
New York: Doubleday, 1990. Hardcover. 286 pages. 26 x 19 cm. Signed. Presentation copy: "To Joan with best wishes and enjoy cooking ... Buon Appetito, Lidia Bastianich." Lidia has assembled a collection of over 120 simple but sophisticated family recipes that is spiced with tidbits of history and the traditions..... More
Garden City: Doubleday & Company, Inc., 1954. First Edition. Hardcover. 221 pages. 21.5 x 14.5 cm. In Old Hungary the spirit with which a special dish is cooked is as important as its ingredients and measurements. This warm, flavorful cookbook is full of the zest for good food and wine..... More
New York: HARPER & ROW, PUBLISHERS, 1972. Book Club Edition. Hardcover. 256 pages. 22 x 14 cm. The Hungarians, a fierce and proud people, take particular pride in their unique cuisine, which is on a par with the world's finest. Here, Susan Derecskey shares a whole new range of flavors..... More
New York: HOLT, RINEHART AND WINSTON, 1966. Hardcover. 164 pages. 25 x 19 cm. Henri de Toulouse-Lautrec applied the same exuberance and meticulous technique to the art of cuisine that he did to his visual art - he invented recipes and cooked new dishes as an artistic creation worthy of..... More
New York: POCKET BOOKS, 1978. Large format paperback. 470 pages. 28 x 22 cm. Presentation copy, signed on half title page: "to Kevin, Best Cooking! Jacques." La Technique is a beautifully designed and profusely illustrated guide to the simple but indispensable secrets which make the difference between the true chef..... More
New York: A WALLABY BOOK, 1984. Large format paperback. 390 pages. 29 x 22 cm. Presentation copy, signed on half title page: "To John, Glad you came, Jaques". A fully illustrated guide to essential cooking methods. Includes 141 original step-by-step techniques, clearly illustrated with over 1,000 detailed photographs. Photographs by..... More
China: Self Published, 1939. Sewn binding. 43 pages. 21 x 14.5 cm. An early 20th-century work on Chinese cooking by an artist, poet and culinary instructor. Born in China, Yang came to the United states in the 1920s to study art in Philadelphia. She later taught language, art and cooking..... More
London: Michael Joseph, 1954. Rose, Sir Francis. First U.K. Edition, First Printing. Hardcover. 288 pages. 23.5 x 16 cm. Born is San Francisco in 1877, Toklas made her way to France after the 1906 Earthquake. Toklas arrived in Paris in 1907 and immediately met Gertrude Stein - they would spend..... More
New York: Duell, Sloan and Pearce, 1941. First Edition. Hardcover. 116 pages. 22 x 14 cm. A classic from the first lady of food writing. Fisher wrote this book to comfort her second husband, Dillwyn Parrish, the love of her life, while he was facing a rare autoimmune disease which..... More
Chicago: Johnson Publishing Company, Inc., 1962. First Revised Edition. Hardcover. 390 pages. 21 x 14 cm. "Containing more than one thousand recipes, menus, and cooking hints collected from and by Negro chefs, caterers, celebrities, country folks, housewives, and gourmet cooks from all over America over a period of twenty years..... More
Dodge Publishing Company, 1914. Wraps. 259 pages. 24 x 16.5 cm. A lovely copy containing recipes and menu planning for family dinners, holidays and special occasions. Covers rubbed with 2 cm. loss to tail of spine. [BROWN 2697]. More
![Item #5007 [COOKING SCHOOL] [BOSTON] Miss Farmer's School of Cookery, Inc. Alice Bradley, Mabel...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/5007.jpg?width=320&height=427&fit=bounds&auto=webp&v=1778104423)
Boston: Huntington Chambers, 1936. Staplebound. 53 pages. 22.5 x 15 cm. Miss Farmer's School of Cookery trained women from diverse backgrounds with classes covering household management, sanitation, and advanced gourmet cookery. Before joining the school staff, Alice Bradley was a student at the Boston Cooking School, where she helped test..... More
West Virginia: West Virginia Pulp and Paper Company, 1963. First Edition. Hardcover. 106 pages. 24 x 15 cm. Limited Edition, designed by Bradbury Thompson. A wonderful edition of what was considered the first American Cook Book - published in 1796. The illustrations in this edition are reproduced from copperplate engravings..... More
Herter's, Waseca, Minnesota: 1971. Hardcover. 384 pages. 22.5 x 14 cm. Recipes acquired from the lumber camps and pioneer days - authentic historical recipes. Clean, crisp copy. More