Tokyo: Tuttle, 2018. Hardcover. 128 pages. 8 x 10 inches. The Sushi Art Cookbook shows you how to create spectacular Kazari Sushi, providing step-by-step sushi roll assembly instructions so that each cross-section reveals a delightful hidden design. Pristine condition. More
Madras: 1950. Third Edition. Hardcover. 332 pages. 21.5 x 14 cm. First published in 1933 by the Friends In Need Society (assisting the aged, infirm, and destitute European and Anglo-Indian Christians), this Anglo-Indian cookbook was written for British women in India who wanted to recreate their home environs while living..... More
Chicago: Rand McNally & Company, 1914. First Edition. Hardcover. 120 pages. 16.5 x 10 cm. An early "oriental" cookbook with a wide variety of recipes for some fairly authentic unknown (at the time) recipes. Sara (Eaton) Bosse and Onoto Watanna (Winnifred Eaton) were sisters of Chinese/English heritage. Exploiting the public's..... More
Garden City: Doubleday & Company, Inc., 1961. First Edition. Hardcover. 190 pages. 21.5 x 14.5 cm. Divided into two parts, the first chapters give an account of the medicinal, philosophical, and cultural value of food according to Iranian customs. The second section gives a comprehensive collection of recipes uniquely Persion..... More
New York: Alfred A. Knopf, 1973. First Edition. Hardcover. 285 pages. 24 x 17 cm. Jaffrey's first cookbook which was shepherded to publication by Judith Jones. Madhur Jaffrey was an award winning actress before her career took a turn as the Indian food ambassador for American cooks. After an article..... More
New York: Carol Southern Books, 1993. First Edition. Hardcover. 128 pages. 20 x 14 cm. Illustrated throughout with text and drawing by Madhur Jaffrey. Jaffrey shows how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, and hot red chilies. She explains how some spices, like cinnamon..... More
New York: Alfred A. Knopf, 1981. Second Printing Before Publication. Hardcover. 460 pages. 21 x 21 cm. With more than 400 recipes, Jaffrey brings together recipes from India, Bali, Japan, China, Far Eastern, and Middle Eastern countries where vegetarian cooking is an age-old tradition. Beautifully illustrated throughout. Pages lightly toned..... More
San Francisco, California: Japanese Wholesale Grocers' Association, 1950's. Pamphlet. 6 x 3 1/2 in. Japanese contribution to distinctive national dishes. Recipe to make Sukiyaki with the method of preparation as well as a recipe for cooking rice. Black and white illustration on cover. More
1963: Bonanza Books, N. First Edition. Hardcover. 254 pages. 21 x 14.5 cm. Exotic recipes from Indonesia including specialties from Java, Sumatra, Borneo, Bali and the other Islands. Interior and boards crisp and clean. Dust wrapper lightly chipped. In protective mylar cover. More
Boston: Houghton Miflin Company, 1956. First Edition. 278 pages. 22 x 15 cm. Dharam Jit Singh brings a dazzling variety of the best in Indian Cuisine from the dishes of Punjab, the Gangetic plain, the Deccan, from Kashimi - known for it's distinguished manner of dressing meat, and from Bengal..... More
Tokyo: Tuttle, 2018. Paperback. 128 pages. 25.5 x 19 cm. Charming illustrated guide to Japanese Cooking. Three young foodies, Alexis Aldeguer, Maiko-San, and Ilaria Mauro give their own personal take on Japanese food in a way that is fun and always delicious. Packed with personal anecdotes and information on Japanese..... More