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L'art Culinaire Francais [Français]: Les Recettes De Cuisine • Patisserie • Conserves • Des Maîtres Contemporains Les Plus Réputés: Ali-Bab • Darenne • Duval • Escoffier • Gilbert • Monatgné • Pellaprat • Urbain-Dubois • Etc. by Various (£45.00)Publisher: Paris: Flammarion — 1950Binding: Hardback Condition: Good. A pleasant enough reading copy. Heavily bruised at the head, tail and corners of the boards with heavy rubbing to the joins and a little marking here and there to the boards themselves. Pages deeply tanned by age.Description: French language text. Illustrated by way of: Black & White Photographs; Colour Photographs;Notes: Size: 10¾" x 7". Red boards with Black titling to the Spine. 1046 pages. Tags: art bart conserves contemporains cookery cooking cuisines culinary des faulkner french joseph keith les maitres patisserie plus recettes reputes winer
P&P: UK 1st £10.50. UK 2nd £9.24. EU Surface £16.86. EU Air £16.60. ROW Surface £16.86. ROW Air £31.72

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Dough: Simple Contemporary Bread by Richard Bertinet (£42.00)Publisher: Kyle Cathie — 2008Binding: Paperback Signed by the Author.[ISBN: 1856267628]Condition: Very Good+. Includes a pristine in appearance DVD to the reverse of the upper wrapper. This is untested and unwarranted. Text complete, clean and tight. A nice copy.Description: Signed by the author on the title page — unverified and reflected as such in the lack of premium. Illustrated with colour photographs. From the cover: “This award-winning book is an invaluable and beautiful guide on how to make simple contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of ‘working’ the dough rather than ‘kneading’ it, allowing air and therefore lightness to prevail so you don’t create that well-known home-made brick bread.

The five chapters start with a basic bread — White, Olive Oil, Brown, Rye and Sweet — and from this ‘parent’ dough you can bake a vast variety of breads really easily. There are breads for every occasion — bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast — the choices are endless as once you’ve mastered a ‘parent’ dough you can experiment with your own favourite flavours.

Making any of these imaginative breads is bound to lighten your mood and brighten your meal.”
Notes: Size: 10" x 8¾". 160 pages. Tags: additives almonds aniseed apples apricots avocado bacon baguettes baking balls basil beaucaire bechamel biga blade bowl breads breadsticks brush buns butter cakes campagne canadian caraway cardamom cheese chocolate chorleywood ciabatta cider colour compote cookery cooking courses cranberries cranberry creme cumin d'amande dishes dough doughnuts epis equipment estate everyday fagon ferment
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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The Constance Spry Cookery Book by Constance Spry & Rosemary Hume (£36.00)Publisher: London: Grub Street — 2013Binding: Hardback in Slip Case [ISBN: 9781909166219]Condition: Very Good — in Very Good Slip Case. A couple of small marks to the slip case otherwise a very well presented copy. Description: Contains: Black & white drawings; Glossary; All edges red; Appendix;

From the cover: “Selected as one of the Greatest Cookbooks of all time in the January 2004 issue of Britain’s Waitrose Food Illustrated, The Constance Spry Cookery Book is one of the best-known cookery books of all time.

It was written in the 1950s when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing at the time. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim.

The Constance Spry Cookery Book is now an established classic and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. It truly is the only cookbook you will ever need.”
Notes: Size: 10" x 7½". Illustrated Yellow boards with Red & Blue titling to the Spine & Upper Board. [VIII] 1064 pages. Tags: cookery manuals, recipes, greatest cookbooks, general cookery, cooking general, celebrity chef cookbooks, regional ethnic european, books written constance spry rosemary hume, 9781909166219
P&P: UK 1st £9.00. UK 2nd £9.24. EU Surface £14.26. EU Air £14.10. ROW Surface £14.26. ROW Air £26.72

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Best-Ever Desserts: The Definitive Cook's Collection 200 Step-by-Step Dessert Recipes by Rosemary Wilkinson (£35.00)Publisher: Ultimate Editions — 1997Binding: Hardback in a Dust Wrapper. [ISBN: 1860352677]Condition: Good+ — in Good+ Dust Wrapper. Gently bruised at the head of the spine and top corners with the expected associated chafing to the dust wrapper and a small tear to the top corner of the lower panel. Previous owners' inscription to the first blank. Text complete, clean and tight.Description: Illustrated with colour photographs. From the cover: “Desserts are irresistible at any time of the day, with morning coffee or afternoon tea, as the perfect end to a lazy lunch, as an ‘any time’ special indulgence or treat or as the grand finale to a romantic evening meal. Best-Ever Desserts presents 200 recipes for the most luxurious, sumptuous desserts imaginable.

Here are all the classics, from Peach Melba to Black Forest Gateau; traditional favourites, from Blackberry Cobbler to Sticky Toffee Pudding and innovative ideas such as Chocolate and Cherry Polenta Cake, and Caramel Rice Pudding. The book is set out in seven easy-to-use sections that cover every kind of dessert for all occasions. There are cold desserts, such as Key Lime Sherbet and Blackcurrant Sorbet; hot puddings featuring Pears in Chocolate Fudge Blankets and Amaretto Soufflé; fruit desserts including Summer Pudding and Poached Pears in Red Wine; cakes, pies and tarts, such as Peach and Blueberry Pie and Chocolate Layer Cake; wonderful quick and easy indulgences for family entertaining; low calorie desserts for weight watchers; and an authoritative and delightful selection of international classics.

An informative introduction describes ingredients, equipment and techniques. The recipes are written in an easy-to-follow style, with useful cook’s tips and hints throughout; step-by-step photographs show the key stages of every recipe, and each dessert is beautifully photographed in its finished form. Best-Ever Desserts is an indispensable guide to preparing sumptuous and enticing recipes. Whether you are tempted by a delectable fruit pie, a luxurious chocolate cake or a heavenly soufflé, this superb collection will provide inspiration for delicious desserts that will delight family and friends every time.”
Notes: Size: 12" x 9¼". Pictorial boards. 256 pages. Tags: collection cookery cooking courses desserts dishes for inspiration occasions provide puddings recipes variety will
P&P: UK 1st £7.50. UK 2nd £6.68. EU Surface £11.66. EU Air £11.60. ROW Surface £11.66. ROW Air £21.72

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Little Dinners: How to Serve Them with Elegance and Economy by Mary Hooper (£33.00)Publisher: Henry S. King & Co. — 1874Binding: Hardback Condition: Poor. Heavily bruised at the head, tail and corners of the boards and overall a little soiled and marked. Pages tanned by age. Hinge weak and exposed at page 113 with the gather just beginning to detach. Description: 3rd edition.Notes: Size: 7¼" x 4¾". Bevelled Red boards with Gilt titling to the Spine & Upper Board. [XX] 265 [33] pages. Tags: cookery books recipes making little dishes secret good plain cooking middle class family every day dinner fish too dear easily and cheaply success anglo french manner english simple
P&P: UK 1st £3.38. UK 2nd £2.92. EU Surface £5.16. EU Air £5.35. ROW Surface £5.16. ROW Air £9.22
The Present Evolution of Man by G. Archdall Reid (£33.00)Publisher: Chapman & Hall — UndatedBinding: Hardback First Edition. Condition: Good. An acceptable reading copy only. Heavily snagged at the head of the spine. Leans notably. Boards a rubbed at extremities. Ex-library with usual marks. Top edges of text block heavily tanned. Some pages unopened.Description: Blue cloth with gilt titling to spine. Blind stamped border to front board. Signed by the author on the reverse of the ffep - "Thomas C. Dewey with the author's compliments" - unverified and reflected as such in the lack of premium. Contents: Part I. Organic Evolution: Physical Evolution; The Factors Of Evolution; Mental Evolution; Part II. The Present Evolution Of Man: Physical Evolution; Menta1 Evolution; 6pp. Publishers advertisements to the rear.Notes: Size: 8½" x 5½". 370 pages. Tags: aborigines acheulian acids adultery africanus aggression agricultural albedo alien altamira altruism amslan analysis anatomy ancient andes anhydrite antarctica antelopes ardrey ariege arrow assemblages astrology aterian aurignacian baboons baffin bakker barnett barrow barry bartholomew baumgartel behaviorist beings benign bergen bering berkeley berlyne bipedal bisexuality blanc borneo bowlby breeding broom bruckner bushmen bygott
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Slow Cooking by Joanne Glynn (£32.00)Publisher: Sydney & London: Murdoch Books — 2003Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 1740451287]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper otherwise a very well presented copy. Description: Illustrated by way of: Colour Photographs; Illustrated endpapers and blanks;

From the cover: “Slow cooking is the culinary equivalent of stopping to smell the roses. During the week most of us opt for a quick and easy meal, but the weekend should be celebrated and enjoyed with a complete change of pace. This introduction to a new movement in the kitchen guides the way. It includes a mixture of traditional and modern recipes, chosen to reflect the pure enjoyment of cooking without time constraints. An original photograph illustrates each recipe, while photographs of the antique kitchenalia seek to further evoke the mood of an aroma-filled kitchen.”
Notes: Illustrated by Alan Benson (Photos.). Size: 12" x 9¾". Brown boards with Blind-stamped titling to the Spine. 240 pages. Tags: glynn alan benson cooking electric slow cookery casserole classic savoury inspiring recipes art
P&P: UK 1st £7.50. UK 2nd £6.68. EU Surface £11.66. EU Air £11.60. ROW Surface £11.66. ROW Air £21.72

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The Oxford Companion to Food by Alan Davidson (£31.50)Publisher: Oxford: Oxford University Press — 1999Binding: Hardback in a Dust Wrapper. [ISBN: 0192115790]Condition: Very Good — in Good Dust Wrapper. Dust wrapper faded, unevenly, at the spine otherwise a very well presented copy. Description: 5th printing. [First Published: 1999] Illustrated by way of: Black & White Drawings;Notes: Illustrated by Soun Vannithone. Size: 11" x 9". Burgundy boards with Gilt titling to the Spine. [XVIII] 892 pages. Tags: food encyclopedias cookery habits crops natural resources history plants cooking drink technology
P&P: UK 1st £12.00. UK 2nd £9.24. EU Surface £19.46. EU Air £19.10. ROW Surface £19.46. ROW Air £36.72

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Larousse Gastronomique: The Encyclopaedia of Food, Wine and Cooking by Prosper Montagne & Dr. Gottschalk (£31.00)Publisher: London: Paul Hamlyn — 1966Binding: Hardback in a Dust Wrapper. Condition: Very Good — in Good Dust Wrapper. Price Clipped. A little rubbing to the edges of the dust wrapper with an untidy tear to the head of the lower panel. Top edge of the text block tanned. Text complete, clean and tight. Description: 6th impression. [First Edition: 1961 thus] Contains: Black & white photographs; Facsimiles; Black & white drawings; Maps; Tables;Colour frontispiece; Chapter headpieces;Notes: Foreword or introduction by Auguste Escoffier & Phileas Gilbert. Size: 10½" x 7¾". Blind-stamped Green boards with Gilt titling to the Spine. 1098 pages. Tags: gottschalk auguste escoffier phileas gilbert nina froud charlotte turgeon larousse cooking food dictionaires french cookery
P&P: UK 1st £9.75. UK 2nd £9.24. EU Surface £15.56. EU Air £15.35. ROW Surface £15.56. ROW Air £29.22
One Man's Meat by Sir Philip Joubert (£28.00)Publisher: Faber & Faber — 1962Binding: Hardback in a Dust Wrapper. First Edition. Condition: Good+ - in Good DJ. DJ slightly ruffled along edges, some creases and nicks and not a little soiling. Boards a little scuffed. Top edges of text block slightly spotted. A nice copy overall.Description: What starts a man on a cooking career? Necessity, inclination, or both? Sir Phillip Joubert de la Ferte, sometime Officer Commanding-in-Chief, Coastal Command, writer and broadcaster of personality, is a very good cook who falls into this last category. In this book are not only his memories and his philosophy of eating and drinking, but the fruits of his practical experience. 174pp. Index. Size: 8vo Demy (8½" x 5½") Dust wrapper in protective, removable sleeve.
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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The Heritage of French Cookery by Annie Hubert-Bare (£28.00)Publisher: Limited Editions — 1993Binding: Hardback [ISBN: 0091781760]Condition: Good+. Knocked at head, tail and corners. Gently faded at the spine. Offset from the frontis on the title page. Text bright and tight otherwise.Description: Recipes by The Scotto Sisters. From the introduction: “French cuisine has influenced every Western cuisine, to the extent that it has become an international symbol of prestige and quality. This grand culinary tradition, many centuries old, is an integral part of our culture. But by what route did France become the cradle of gastronomy? Certainly, this magnificent country is blessed with one of the most temperate of climates and an extraordinary abundance and diversity of produce from its different regions. But the existence of one of the world’s greatest gastronomies cannot be explained simply by the presence of fine produce; it needs its practitioners. Many people through the centuries have helped effect a slow transformation, and forged the characteristics of a tradition of fine cooking and eating that continues to evolve today.” Pictorial boards.Notes: Size: 13½" x 9¾". 256 pages. Tags: pork poultry game carving cuisine french culinary beauvais cheeses gastronomy fontainebleau grande cuisine spices roux food preparation cuisine bourgeoist marin menon parisian cafes camembert gourmands suppers french cooking cordon bleu
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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The Cook's Book: Step-by-step Techniques & Recipes for Success Every Time from the World's Top Chefs by Jill Norman (£27.50)Publisher: London: Dorling Kindersley — 2005Binding: Hardback in a Dust Wrapper. [ISBN: 1-4053-0337-9]Condition: Very Good — in Very Good Dust Wrapper. Description: Contains: Colour photographs; Colour frontispiece; Glossary;

From the cover: “ The Cook’s Book — winner of the Gourmand World Cookbook Award — enables you to master classic dishes and pick up tips for success every time with the world’s top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you’ll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.”
Notes: Size: 11¼" x 9¼". Matching Pictorial boards. 648 pages. Tags: fish vegetables desserts cake, general cookery, cooking methods general, books written jill norman, 1-4053-0337-9
P&P: UK 1st £12.00. UK 2nd £9.24. EU Surface £19.46. EU Air £19.10. ROW Surface £19.46. ROW Air £36.72

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Tender: Volume II A Cook's Guide to the Fruit Garden by Nigel Slater (£27.00)Publisher: Fourth Estate — 2010Binding: Hardback [ISBN: 9780007325214]Condition: Near Fine. Includes publishers promotion wrap, removeable, to the upper board. Description: Illustrated by way of: Colour Photographs; Ribbon Marker;Notes: Illustrated by Jonathan Lovekin. Size: 9¾" x 7". Pictorial boards. 598 pages. Tags: slater lovekin 9780007325214 cooking vegetables british medlars sloes peaches nectarines white currants elderflowers elderberries blackcurrants blueberries damsons great britain vegetable gardening growing produce
P&P: UK 1st £7.50. UK 2nd £6.68. EU Surface £11.66. EU Air £11.60. ROW Surface £11.66. ROW Air £21.72

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The Italian Cookery Course by Katie Caldesi (£27.00)Publisher: Kyle Cathie — 2009Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 9781856269896]Condition: Very Good — in Very Good Dust Wrapper. Gently bruised at the head of the spine and the top corners of the boards with commensurate wear to the dust wrapper. Slip case Very Good. Description: Illustrated by way of: Black & White Photographs; Colour Photographs; Illustrated endpapers and blanks;Notes: Foreword or introduction by Giancarlo Caldesi. Size: 10" x 8½". Yellow boards with White & Black titling to the Spine & Upper Board. 510 pages. Tags: caldesi 9781856269896 italian cuisine recipes cooking techniques tuscany signature ribollita sardinian sarde alla beccafico variety food illustrated recipe book
P&P: UK 1st £10.50. UK 2nd £9.24. EU Surface £16.86. EU Air £16.60. ROW Surface £16.86. ROW Air £31.72

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Practical Chocolate Cooking by Anon. (£25.00)Publisher: Parragon — 2001Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0752548867]Condition: Very Good+ — in Very Good+ Dust Wrapper. Description: Illustrated by way of: Colour Photographs;Notes: Size: 11" x 8¾". Matching Pictorial boards. 256 pages. Tags: 0752548867 cooking chocolate cookies party cakes dessert savoury dishes recipes cookery book delicious dish
P&P: UK 1st £6.75. UK 2nd £6.68. EU Surface £10.36. EU Air £10.35. ROW Surface £10.36. ROW Air £19.22

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A Household Legacy: With Recipes from the Brewhouse Traditional and Wholefood Company by Amanda Goodfellow (£24.00)Publisher: Brewhouse — 1989Binding: Paperback [ISBN: 0951491105]Condition: Very Good. Gently rubbed at the edges of the spine and wrappers, which are slightly sunned. Text complete, clean and tight. Description: First in this, paperback, edition. From the cover: “A Household Legacy is more than a cookery book, though it contains a good six hundred recipes, for everything from bread and soup to Christmas fare. It is the distillation of thirty years experience of growing, preparing and cooking food, during which the author has become increasingly conscious of the relation between diet and health and increasingly convinced that the quality of ingredients is the essential clue to good food and positive health.

In 1976 Amanda Goodfellow moved to an old house in the country, near Saffron Walden, Essex. In addition to a large kitchen garden, cultivated on organic principles, she kept chickens, ducks, geese, bees, a small flock of Jacob sheep and the occasional bullock. She worked for a time as assistant editor on the smallholders’ magazine Practical Self Sufficiency (now Home Farm) and then ran for six years a shop in the old brewhouse, next to her house, selling wholefoods, her own honey, preserves and free range eggs, muesli and granola made up to her own recipes and fresh herbs from the garden.

Much of what she learned, especially from those of her customers who had dietary problems, is reflected in this book..”
Notes: Illustrated by Polly Mitchell. Size: 9¾" x 7½". 408 pages. Tags: cookery cooking dishes food foods natural recipes using
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Touristic Guide Of Lebanon by Emir Gilbert Chehab (£23.00)Publisher: Ghassibe & Berbarry — UndatedBinding: Paperback Condition: Good. A pleasant enough reading copy. A slightly dog-eared copy with some toning to the margins of the leaves. Binding weakening at the rear. Promotional, ribboned, bookmark included.Description: Illustrated with black and white photographs & maps. From the cover: “Lebanon’s name derives from the Aramaic word (Loubnane) which means white. White like its mountains and peaks covered with snow. With its 10452 square kilometres, Lebanon is as “big” as a French department and slightly bigger than Cyprus. But what distinguishes this country from the neighbouring ones is its climate, vegetation and aspect. You need one hour on the road (a bit more with traffic jams) to leave the coast where you could swim in the blue waters and reach Faraya the famous ski station and ski down its snowy slopes. The sight of how many caves, valleys, plains and headlands meet your eyes while driving throughout this country! The bible mentioned “Lebanon” many times and according to some Lebanese chauvinists the earthly paradises resided here, others called it the country of the Dolce Vita, while others called its capital Beirut the small Paris. In this country of free exchange, you could, without any restriction and without paying any commission, change your money into the currency you choose. Bank secrecy being the most developed, you could make all stock market transactions without control or supervision, even justice could not interfere to inquire about your transactions or accounts without your approval. An important characteristic is that the Lebanese citizen cares for the tourist, is hospitable, ready to be useful and will even travel voluntarily to show you a place or welcomes you in his house for coffee and provides you the information you seek. Visit Lebanon and you will be pleasantly satisfied.”Notes: Size: 8¾" x 5¾". 215 pages. Tags: archaeological bibliography restaurants handicrafts appartments hospitals furnished embassies discovery agencies airlines lebanese kesrouan cooking lebanon resorts byblos dances hotels baabda beirut diners chouf banks bekaa beach taxis jbail sites aley metn rent
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72
The New Kitchen Planner by Suzanne Ardley (£22.50)Publisher: Mitchell Beazley — 1999Binding: Hardback (Laminated Boards) First Edition. [ISBN: 1840000961]Condition: Near Fine. A few of the planning stickers are on the plan already otherwise a very well presented copy.Description: The up-to-the minute way to plan your kitchen, complete with layout grid and reusable, peel-off stickers for all your fixtures and fittings. Unique split-page section provides the perfect system for mixing and matching colour and style choices. Includes practical advice on choosing equipment, surfaces and finishes, plus a comprehensive directory of suppliers.Notes: Size: 9½" x 9½". 112 pages. Tags: kitchen planning chefs cooking appliances cooker fridge larder sink washboard
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Napa Stories: Profiles, Reflections and Recipes from the Napa Valley by Michael Chiarello with Janet Fletcher (£21.50)Publisher: Stewart, Tabori & Chang Inc — 2001Binding: Hardback in a Dust Wrapper. [ISBN: 1584791164]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper with pulling at the head of the upper panel. Light marks to the foot of the first blank. Heavy art paper has a little tackiness throughout with rippling to the blanks.Description: Illustrated with colour photographs.Notes: Illustrated by Steven Rothfeld (Photos.). Size: 12¼" x 9¾". Brown boards with Gilt titling to the Spine. 312 pages. Tags: american and beverages california cooking ethnic making napa ongoing produce regional spirits struggle style technology valley winemaking wines world-class
P&P: UK 1st £8.25. UK 2nd £9.24. EU Surface £12.96. EU Air £12.85. ROW Surface £12.96. ROW Air £24.22

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The New Sotheby's Wine Encyclopedia by Tom Stevenson (£21.00)Publisher: London: Dorling Kindersley — 1997Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0751303135]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper with heavier wear to the bottom tips and the tail of the spine. Text complete, clean and tight. Description: Illustrated by way of: Colour Photographs; Maps; Tables;

From the cover: “Authoritative, international and up-to-date, The New Sotheby’s Wine Encyclopedia is arranged geographically and combines nearly 100 detailed maps with information on all wine-growing areas, profiles of top producers and assessments of individual wines. The book’s easy-reference style coupled with its huge breadth of information, makes it an unrivalled source of wine information for both beginners and buffs.

Wines Of The World:Taking each winemaking country in turn, Tom Stevenson examines its viticultural history, its wine-producing regions and the current reputation of its wines. He analyzes the factors affecting the taste and quality of each region’s wines — location, aspect, soil, microclimates, grape varieties and methods of viticulture and vinification — before assessing its appellations, then individual wine producers (chateaux or wineries) and, of course, the wines themselves.

Enjoying Wine: Tom Stevenson provides practical guidelines on wine tasting, while an “author’s choice” chart at the end of each section lists the very best wines. A star-rating system identifies the finest producers, and highlights those offering the best value. A “taste chart” explains how to identify the flavours in a wine and a “trouble-shooter’s guide” spots common wine faults.

Whether you are a newcomer wanting to explore the pleasures of wine or a wine enthusiast looking for inspiration, The New Sotheby’s Wine Encyclopedia is the book to consult again and again. .”
Notes: Size: 11" x 9". Red boards with Gilt titling to the Spine & Upper Board. 600 pages. Tags: 0751303135 0751327778 and beverages cooking encyclopedias making reference spirits stevenson tom wine wines works
P&P: UK 1st £9.75. UK 2nd £9.24. EU Surface £15.56. EU Air £15.35. ROW Surface £15.56. ROW Air £29.22

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Simply Delicious Cooking 2 by Ron Kalenuik (£20.50)Publisher: Magnanimity — 1994Binding: Hardback [ISBN: 0969668325]Condition: Very Good. Title page slightly spotted otherwise a very well presented copy. Description: Illustrated by way of: Colour Photographs;

From the introduction: “The cooking passions of people run deep, whether they are in the latest trend or ‘just doing what Mom always did’. People hold onto what they know works for them. That is why the Simply Delicious Cooking series is so important to more than 850,000 people. These are cookbooks they know they can hold onto, and trust for success in their kitchens. Now you, too, can enjoy that reliance with Simply Delicious Cooking 2. No cook can resist the draw of his or her favourite recipes; nor could I. I've brought to you creations that have won awards and rave reviews from friends and critics alike. I've given to you more than just years of cooking experience. I've given you the tastes of culinary dreams. I hope you'll live the dream with me.”
Notes: Size: 11" x 8½". Pictorial boards. In the Simply Delicious Cooking series. 800 pages. Tags: kalenuik 0969668325 simply delicious cooking cookbooks success kitchens delightful recipes culinary dreams international cuisine appetizers pates barbecue seafood beef veal pork lamb easy gourmet egg dishes pizza vegetables rice meatless preserves
P&P: UK 1st £9.75. UK 2nd £9.24. EU Surface £15.56. EU Air £15.35. ROW Surface £15.56. ROW Air £29.22

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The Sugar Club Cookbook by Peter Gordon (£20.50)Publisher: Hodder & Stoughton — 1997Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0340680385]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. Leans slightly. Text complete, clean and tight but with just a hint of tanning to the very margins of the leaves.Description: Illustrated with colour photographs. A collection of one hundred recipes in this “Pacific Rim” inspired cookbook based on recipes from the Sugar Club restaurant in London. Illustrated with line drawings and colour photographs the recipes include signature dishes, innovative desserts and vibrant salads.Notes: Size: 10¼" x 8". Blue boards with Silver titling to the Spine. 208 pages. Tags: club cookbook cookery cooking cuisine ethnic general groupings inspired london national ocean pacific political regional restaurant rim socio-economic strategic sugar
P&P: UK 1st £5.25. UK 2nd £5.95. EU Surface £7.76. EU Air £7.85. ROW Surface £7.76. ROW Air £14.22

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Falkus and Buller's Freshwater Fishing: A Book of Tackles and Techniques with Some Notes On Various Fish, Fish Recipes, Fishing Safety and Sundry Other Matters by Hugh Falkus & Fred Buller (£20.00)Publisher: Grange — 1994Binding: Hardback [ISBN: 1856276511]Condition: Very Good — in Very Good Dust Wrapper. Price Clipped. A little rubbing to the edges of the dust wrapper. Text complete, clean and tight.Description: Illustrated by way of: Black & White Photographs; Colour Photographs; Black & White Drawings; Diagrams;

From the cover: “This remarkable book, now greatly expanded by the authors since their collaboration began in 1969, is the sum of the experience of two brilliant and highly literate anglers. It is a pleasure to read and vastly instinctive — illustrated throughout with hundreds of photographs and drawings. Every page bears witness to the authors’ angling skills, to their originality of thought and to their appetite for research. Throughout the book there are frequent — often substantial — quotations from angling literature ancient and modern, chosen not only for the merit of the writing but for the value of the ideas expressed.”
Notes: Size: 9¾" x 7¼". Matching Pictorial boards. 525 pages. Tags: figure-of-eight float-ledgering paternostering sportsmanship stret-pegging introduction fixed-spool traditional determining fly-fishing finger-ring electricity whitefishes livebaiting devastation stillwater rise-forms nottingham roach-pole multiplier downrigger twenty-six swimfeeder compendium historical disgorgers windermere experience hampshire emergency mischance fecundity technique materials deformity fly-lines accidents ledgering discarded rod-rests nose-cone laying-on rod-rings antiquity trotting removing bullhead flounder lampreys planer's appetite
P&P: UK 1st £6.75. UK 2nd £6.68. EU Surface £10.36. EU Air £10.35. ROW Surface £10.36. ROW Air £19.22
Best of Marika Hanbury-Tenison by Marika Hanbury Tenison (£19.00)Publisher: Telegraph — 1984Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0863670075]Condition: Very Good - in Very Good DJ. Very slightly ruffled edges of DJ.Description: For this very special book, Catherine Stott has selected over 400 recipes which appeared in the Sunday Telegraph during the fourteen years that Manka Hanbury Tenison was cookery editor. With line drawings and over thirty beautiful colour photographs, this book is a tribute to the wonderful food and personality of Marika Hanbury Tenison. 288pp. Index. Tags: Telegraph food Tenison cooking cookery menus 0863670075
P&P: UK 1st £6.00. UK 2nd £5.95. EU Surface £9.06. EU Air £9.10. ROW Surface £9.06. ROW Air £16.72
Buying the Best by Hugo Arnold (£19.00)Publisher: Kyle Cathie — 2000Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 1856263339]Condition: Very Good - in Very Good DJ.Description: How to Shop for and Cook with the World's Best Ingredients. Buying the Best equips you with the know-how to food-shop with authority, solving such fundamental problems as how to select the freshest eggs, where to find the most tender lamb and how to choose a coffee bean that suits your particular taste precisely. Over 70 exquisite recipes from around the world display Hugo Arnold's celebrated inventiveness and explore the diverse flavours of each ingredient. 192pp. Size: 4to Crown (9¾" x 7½")Tags: fresh food cookery cooking recipes ingredients 1856263339
P&P: UK 1st £5.25. UK 2nd £5.95. EU Surface £7.76. EU Air £7.85. ROW Surface £7.76. ROW Air £14.22

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Cooking at Ballymaloe House: Featuring 100 Recipes from Ireland's Most Famous Guest House by Myrtle Allen (£19.00)Publisher: Gill & Macmillan — 2000Binding: Hardback in a Dust Wrapper. [ISBN: 0717131351]Condition: Very Good — in Very Good Dust Wrapper. Description: Jacket illustration: Ballymaloe Irish Stew. Illustrated by way of: Colour Photographs; Maps [1];

From the cover: “The name of Ballymaloe has now passed into the lore and legend of good food and good cooking throughout the world. When Myrtle Alien’s Cooking at Ballymaloe House was originally published in 1990 it became an almost instant classic. Those who had been to Ballymaloe and those who knew of it by reputation welcomed this groundbreaking cookbook devoted to simple yet elegant versions of traditional Irish dishes.

Now in a completely redesigned edition, which includes additional photography by Mick Hales, Myrtle Alien presents 100 favoured recipes from her repertoire accompanied by 50 stunning colour photographs which capture the unique atmosphere of Ballymaloe House itself, its interior, its gardens and, of course, its food.

This wonderful celebration of Myrtle Alien’s genius will be welcomed by her countless admirers and by all those for whom the name of Ballymaloe conjures up a certain magic.”
Notes: Illustrated by Mick Hales (Photos.). Size: 10¼" x 8¼". Matching Pictorial boards. 153 pages. Tags: allen 0717131351 9780717131358 kitchen prepares seasonal dishes local produce hotel ireland cork cooking farmhouse ballycotton fish shellfish soups starters pates cheeses eggs vegetables desserts
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Cuisine Courante by Bruno Loubet (£19.00)Publisher: Pavilion — 1991Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 185145652X]Condition: Very Good - in Very Good DJ. Very small nick to the tail of the spine. Price Clipped. Previous owners inscription to ½-title page.Description: Illustrated with colour photographs. From the cover: “The cuisine of Bruno Loubet finds its roots in the cuisine du terroir (literally ‘food of the earth’) of his native Aquitaine, and much of his inspiration comes from his grandmother’s repertoire. The dishes range from such traditional French fare as lamb en croûte in herbs to some more unusual creations; they are always classical and accessible, and yet surprisingly eclectic in their borrowings from other culinary traditions including Italian, Indian and Southeast Asian. Loubet roasts onions in ginger, bakes trout fillets in chilli and lemon grass, regularly uses cardamom, sun-dried tomatoes, and pasta, risotto and polenta garnishes. The results are consistently appealing.”Notes: Size: 10" x 7½". Green boards with Gilt titling to the Spine. 160 pages. Tags: fish meat garnishes desserts preserves restaurant vegetables poultry chefs aromatics seasonings vinegars mustards sauces roasting fried sautéed roasted seasoning cooking cuisine nouvelle the four seasons cheaper cuts meat knuckle shank veal lamb
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Kitchen: Recipes from the Heart of the Home by Nigella Lawson (£19.00)Publisher: London: Chatto & Windus — 2010Binding: Hardback in a Dust Wrapper. [ISBN: 9780701184605]Condition: Very Good — in Very Good Dust Wrapper. Description: Contains: Ribbon markers [1]; Colour photographs; Photographic end papers & blanks;

From the cover: “Compendious, informative and engaging, Kitchen offers feel-good food for cooks and eaters that is comforting but always seductive, nostalgic but with a modern twist — whether express-way easy-exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true “domestic goddess” style. It answers everyday cooking quandaries — what to give the kids for tea, how to rustle up a meal for friends or an impromptu kitchen party in moments, or what to do about those black bananas, wrinkled apples and bullet-hard plums — and since real cooking is so often about leftovers, here one recipe can morph into another… from ham hocks to pea soup and pasties, from braised chicken to Chinatown salad. This isn’t just about being thrifty but about being creative and seeing how recipes evolve.

As well as offering the reader a mouth-watering array of inspired new recipes — from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from pasta alia Genovese to Venetian carrot cake — Nigella rounds up her no-nonsense kitchen kit must-haves (and, crucially, what isn’t needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated.

The expansive, lively narrative, with its rich feast of food, makes this new work a natural 21st-century successor to Nigella’s classic How To Eat, this time with a wealth of photographs from the instructive to the glorious, and accompanied by a BBC TV series.”
Notes: Size: 10" x 7¾". Patterned Brown boards with Blind-stamped titling to the Spine. [XIX] 487 pages. Tags: lawson cooking recipes simple delicious cookery standby ingredients cooks slow-cook dishes irresistible cakes cookies domestic goddess 9780701184605
P&P: UK 1st £7.50. UK 2nd £6.68. EU Surface £11.66. EU Air £11.60. ROW Surface £11.66. ROW Air £21.72

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Paul Heathcote's Rhubarb and Black Pudding by Matthew Fort (£19.00)Publisher: Fourth Estate — 1998Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 1857025008]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. Leans slightly. Text complete, clean and tight. Description: Illustrated by way of: Black & White Photographs; Colour Photographs;

From the cover: “Paul Heathcote is a phenomenon even among the elite band of Britain’s master chefs. Not only has he resolutely stayed put in his native Lancashire to become one of the few Michelin-starred English chefs north of Watford, but he has also achieved this while pioneering his own special brand of haute cuisine, which is quite distinctively British, if not English — even Lancastrian.

Deconstructing and elevating traditional dishes like black pudding, roast duckling with mead, pig’s trotters stuffed with ham hock, apple crumble soufflé and deep-fried Stilton fritters, Heathcote has created the sort of cuisine du terroir so characteristic of the great French chefs but hitherto virtually unknown amongst their British counterparts.

In Rhubarb & Black Pudding, Paul Heathcote and award-winning food writer Matthew Fort have gathered together the best of Heathcote’s recipes. Arranged by seasons, they include dishes as varied as Pressed Ham Terrine; Fillet of Red Bream Marinated in Whisky and Dill; Roast Rack of Spring Lamb with Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice; Compote of Caramelized Rhubarb with Elderflower Cream; and Creamed Rice Pudding Scented with Hazelnut. Matthew’s colourful introductions to each section also vividly convey the changing seasonal landscape and the creative processes as they unfold in the kitchen.

With stunning colour photography of the food, clear black-and-white reportage of the kitchens and evocative landscapes of the Ribble Valley through the changing seasons, Rhubarb & Black Pudding provides a unique picture of a great chef at work.”
Notes: Illustrated by Tim Morris & Peter Williams (Photos.). Size: 10¼" x 8". Black boards with Gilt titling to the Spine. 224 pages. Tags: 1857025008 9781857025002 heathcote paul successful chefs michelin stars lancastrian restaurant english food cooking egon ronay chef lancashire style restaurateurs britain biography photography england
P&P: UK 1st £6.00. UK 2nd £5.95. EU Surface £9.06. EU Air £9.10. ROW Surface £9.06. ROW Air £16.72
The Best of Chinese Cooking by Cecilia Au-Yeung (£19.00)Publisher: Peerage — 1991Binding: Hardback in a Dust Wrapper. [ISBN: 9781850522089]Condition: Very Good - in Very Good DJ. Rubbed at the top corners of the DJ. Text bright and tight.Description: A superb collection of authentic recipes from the different regions of China: Soups * Meat and Poultry * Vegetarian Cooking * | Rice and Noodles * Dim Sum * Sweet Dishes. Every recipe illustrated in full colour.Notes: Size: 8¾" x 5¾". 240 pages. Tags: almonds anise appetizers apples asparagus aubergines baak baat balls bamboo banana bang barbequed battered beans beauty beef bitter blown braised broccoli buns cabbage candied cantonese caramelised cashews celery chestnut chicken chilli china chinese ching chop chopsticks chow chowder coconut cookery cookies cooking crab crispy cucumbers culinary curry dates deep-fried desserts diced
P&P: UK 1st £5.25. UK 2nd £5.95. EU Surface £7.76. EU Air £7.85. ROW Surface £7.76. ROW Air £14.22

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Complete Chinese Cooking by Anon. (£18.50)Publisher: Hamlyn — 2000Binding: Hardback in a Dust Wrapper. [ISBN: 0600602184]Condition: Very Good+ — in Very Good+ Dust Wrapper. Description: Illustrated by way of: Colour Photographs;Notes: Size: 11¼" x 9¾". Matching Pictorial boards. 256 pages. Tags: 0600602184 cook authentic appetizing dishes fragrant soups meat flsh shellflsh rice noodles poultry game vegetable chinese way ofcooking cookery cantonese huaiyang szechuan beijing succulent duck recipes steaming blanching red cooking savoury
P&P: UK 1st £7.50. UK 2nd £6.68. EU Surface £11.66. EU Air £11.60. ROW Surface £11.66. ROW Air £21.72

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Five Minute Bread: the Revolutionary New Baking Method: No Bread Machine, No Kneading! by Jeff Hertzberg & Zoe Francois [Zoë François] (£18.00)Publisher: Ebury Press — 2010Binding: Hardback First Edition. [ISBN: 0091938945]Condition: Near Fine.Description: From the cover: “It sounds too good to be true: irresistible home-made bread with no bread machine and only five minutes’ work! In Five Minute Bread, bakers Jeff Hertzberg and Zoe Francois show you their simple, revolutionary bread-making method and over 80 recipes for using the basic dough.

From classic loaves such as Baguette, Ciabatta and Olive bread, through tasty ideas such as Italian semolina bread, to sweet breads like Brioche and Sticky pecan caramel rolls, the recipes

are quick and straightforward.

With troubleshooting tips, baking facts and its easy-to-follow method, Five Minute Bread will inspire you to make fresh bread, every day of the week, with minimal fuss and effort.”
Notes: Size: 9¼" x 6¾". Pictorial boards. 256 pages. Tags: additives almonds aniseed apples apricots avocado bacon baguettes baking balls basil beaucaire béchamel biga blade bowl breads breadsticks brush buns butter cakes campagne canadian caraway cardamom cheese chocolate chorleywood ciabatta cider colour compote cookery cooking courses cranberries cranberry crème cumin d’amande dishes dough doughnuts epis equipment estate everyday fagon ferment
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Fish Cuisine by Anton Mosimann (£17.50)Publisher: Macmillan — 1988Binding: Hardback in a Dust Wrapper. First Edition. Signed by the Author.[ISBN: 0333453999]Condition: Very Good - in Very Good DJ. Leans slightly. Text bright and tight.Description: Signed by the author on the ffep 'Happy Cooking - Anton Mosimann' - unverified and reflected as such in the lack of premium. From the introduction: “I have written this book in the first instance out of my love of fish as an ingredient, but also in response to many requests asking for new ideas for cooking fish, and how to prepare new or unusual fish. I have converted many conservative fish eaters to a ceviche or a delicate fish soup, and some have thereafter become dedicated fish lovers too; That is what I would like to achieve with this book. I hope that everyone who reads it will reach a better understanding of fish, and therefore become more familiar with it. I wish all fish enthusiasts and those who want to be converted, much pleasure in discovering, cooking and eating!”Notes: Size: 11" x 8¾". Black boards with Gilt titling to the Spine. 256 pages. Tags: fish cuisine cookery mosimann 641.6’92 tx747 fish shellfish fish roes fillets lobster live crab shrimps monkfish haddock trout sardines perch herring scaling fish gutting oysters octopus scallops crustaceans bivalve molluscs cephalopods
P&P: UK 1st £6.00. UK 2nd £5.95. EU Surface £9.06. EU Air £9.10. ROW Surface £9.06. ROW Air £16.72

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The Practical Daily Menu: Suggestions and Recipes For 365 Breakfasts, 365 Dinners, 365 Suppers by Christina B. Peacock (£17.50)Publisher: W. & R. Chambers — 1926Binding: Hardback Condition: Poor. Heavily bruised at the head, tail and corners of the boards with fraying at the spine ends. Shaken, with the hinge split at the first blank. Pages lightly age-tanned, but tight. Description: From the preface: “EVERY housewife has felt the urgency of the ever-recurring query, ‘What shall we have for breakfast, for dinner, for supper?’ In these days when the cost of living has risen so considerably, curtailing all expenditures that verge on luxury, the difficulty of answering the question in a variety of ways has greatly increased. This book has been compiled in the hope that it may afford a solution to a difficult problem which confronts the housekeeper daily, as well as the belief that it is possible to provide a constantly changing menu at a reasonable cost.

Special emphasis has been laid on two points. First, that different seasons demand different fare. Second, that food not entirely consumed at one meal can be palatably and attractively prepared for a succeeding one. The recognition of these two points makes possible abundant variety with a maximum of economy.

The contents of this book are the fruit of a fairly long experience in practical cookery, and every recipe has been tried and proven satisfactory on many occasions.

For the classification of the dishes and the arrangement of the menus the writer is also responsible.”
Notes: Size: 7½" x 5". Green boards with Dark Green titling to the Spine & Upper Board. 172 [4] pages. Tags: cookery english menus breakfasts and suppers dinners methods cooking potatoes sandwiches scones cakes sweets christina peacock
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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Simply Seaweed by Lesley Ellis (£17.00)Publisher: London: Grub Street — 1998Binding: Hardback in a Dust Wrapper. [ISBN: 1898697450]Condition: Very Good — in Very Good Dust Wrapper. Dust wrapper very slightly rubbed at the edges with a tiny nick to the head of the spine. Description: Illustrated by way of: Colour Drawings;

From the cover: “Seaweed dishes feature in the culinary heritage of many Western countries. Seaweed is a good source of vitamins and minerals and is available from supermarkets and health food stores. This book provides 40 seaweed recipes, including nori-coated savoury nuts and spicy chicken and hijiki pancakes.”
Notes: Size: 8½" x 6". Red boards with Gilt titling to the Spine. In the Grub Street Simply series. 88 pages. Tags: ellis grub street simply marine algae food cooking cookery ingredient ingredients 1898697450 9781898697459
P&P: UK 1st £3.38. UK 2nd £2.92. EU Surface £5.16. EU Air £5.35. ROW Surface £5.16. ROW Air £9.22

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The Kitchen by Margaret Cullen (£17.00)Publisher: Heinemann — 1975Binding: Paperback Condition: Very Good.Description: Book 8 in the Living Today series. Contents: Kitchen Planning; The Cooker; Large Appliances; Electrical Appliances; Kitchen Utensils;Notes: Illustrated by Hilary Norman. Size: Other / Oversized Paperback. 80 pages. Tags: Cullen kitchen cooking housekeeping fridges utensils knives chopping hygiene
P&P: UK 1st £2.38. UK 2nd £2.20. EU Surface £2.56. EU Air £2.86. ROW Surface £2.56. ROW Air £4.30
London on a Plate by VARIOUS (£16.50)Publisher: Black and White — 2002Binding: Hardback in a Dust Wrapper. [ISBN: 1902927311]Condition: Very Good+ - in Very Good+ DJ. Top edge of DJ slightly ruffled. Price Clipped.Description: How do you capture the flavour of a city famed for the diversity of its cuisine and excellence of its restaurants? What do you know about the chefs who tantalise your taste-buds with their infinite creativity? And could you ever come close to recreating dishes prepared by London's finest chefs? The answers lie in the sumptuous pages that follow a mouth-watering array of food selected by the city's cooking elite and clearly presented for all to follow and enjoy. 210pp. Size: 4to Crown (9¾" x 7½") Illustrated by Paul Dodds (Photos.).
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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At Elizabeth David's Table: Her Very Best Everyday Recipes by Jill Norman (£16.00)Publisher: Michael Joseph — 2010Binding: Hardback First Edition. [ISBN: 9780718157470]Condition: Very Good. Hinges strained at the central gathers otherwise a very well presented copy. Description: Illustrated by way of: Colour Photographs; Chapter Headpieces;Notes: Illustrated by Jon Grey & David Loftus (Photos.). Size: 10" x 7¾". Pictorial boards. 383 pages. Tags: norman 9780718157470 cooking tasty soups starters through meat fish desserts cookbooks sun drenched culinary delights mediterranean foods like olive oil pasta artichokes fresh herbs
P&P: UK 1st £6.75. UK 2nd £6.68. EU Surface £10.36. EU Air £10.35. ROW Surface £10.36. ROW Air £19.22

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Farmhouse Cookery by Laura Mason (£16.00)Publisher: London: National Trust Enterprises Limited — 2005Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 070780339X]Condition: Very Good — in Good+ Dust Wrapper. A little rubbing to the edges of the dust wrapper with a snag at the head of the spine.Description: Illustrated by way of: Colour Photographs;

From the cover: “This book celebrates two things: the tradition of farmhouse cookery, and the link between landscape and food, especially as it is experienced through food produced by the tenants of National Trust properties. The Trust is more than aristocratic houses, it manages farmland scattered across England, Wales and Northern Ireland. The model farm at Wimpole in East Anglia, the little fields of the Cornish coast, the deer-parks of the Welsh Marches, the mountains of Snowdonia and the Lake District fells have one thing in common, which is that they have been shaped over the centuries by food production.”
Notes: Size: 11" x 9". Red boards with Gilt titling to the Spine. 240 pages. Tags: mason 070780339x cooking british national cuisine united kingdom britain ethnic english scottish welsh food habits farms country history cookery
P&P: UK 1st £6.75. UK 2nd £6.68. EU Surface £10.36. EU Air £10.35. ROW Surface £10.36. ROW Air £19.22

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Louise Walker's Classic Rayburn Cookery Books by Louise Walker (£16.00)Publisher: Bath: Absolute Press — 1998Binding: Paperback [ISBN: 1-899791-32-9]Condition: Near Fine - in Near Fine Slip Case.Description: Contains The Classic Rayburn Book of Slow Cooking & The Classic Rayburn Cookery BookNotes: Size: C Format (8½" x 6¼"). 159/159 pages. Tags: gadget cookery, cooking methods appliances, stoves cookery, slow cooking, books written louise walker
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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The Gourmet's Directory: Where to Buy Good Food by Compiled by Anne Beech (£16.00)Publisher: Croom Helm — 1975Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0856642088]Condition: Very Good — in Good Dust Wrapper. Heavily faded at the spine of the dust wrapper and onto the margins of the panels with a little edgewear and a short, closed, tear to the head of the upper panel. Description: Illustrated with line drawings.

From the cover: “Gourmet cooking demands the best ingredients. This directory of more than a thousand shops and farms tells you where to get the very best in food throughout Great Britain.

The greengrocer who knows his produce and respects its season, the butcher, the fishmonger and the other knowledgeable small retailers are a rare species, elusive and in many places nearly extinct. The Gourmet’s Directory aims to put you back in touch with these specialist suppliers so that you can experiment and expand the range of your cooking without the frustrations of supermarket shopping.

British food has always had a great range of regional dishes which owe their origin and development to the natural produce of the region. The articles which preface each section of the directory highlight many of these and demonstrate that the tastes and foods that we enjoy are part of a long history, a process to be appreciated and respected and not lightly dismissed in the headlong rush towards standardisation.”
Notes: Illustrated by Dan Pearce. Size: 8½" x 6". Brown boards with Gilt titling to the Spine. 165 pages. Tags: food industry and trade great britain directories retail trades directoriesgame meat poultry smoked fish fruit vegetables herbs spices flours homebaking coffee tea tisanes regional specialities gourmet delicacies compiled anne beech dan pearce 0856642088 first editions firsts printings 1st
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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Pigs and Pork: History, Folklore, Ancient Recipes by Daniel Garavini (£15.50)Publisher: Konemann — 1999Binding: Hardback in a Dust Wrapper. [ISBN: 3829014635]Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. Description: Illustrated by way of: Colour Photographs;Notes: Foreword or introduction by Fausto Cantarelli & Alberto Capatti. Size: 8½" x 9¾". Matching Pictorial boards. 183 pages. Tags: garavini cantarelli capatti 3829014635 varea recipes from italys most celebrated chefs black pudding blood sausage cooking seasoning salt spices mortadella fresh pork fat was belly
P&P: UK 1st £5.25. UK 2nd £5.95. EU Surface £7.76. EU Air £7.85. ROW Surface £7.76. ROW Air £14.22

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Tamasin's Kitchen Classics by Tamasin Day-Lewis (£15.50)Publisher: Weidenfeld & Nicolson — 2006Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0297844288]Condition: Very Good — in Very Good Dust Wrapper. Gently bruised at the head of the spine and top corners with the expected associated chafing to the dust wrapper. Text complete, clean and tight.Description: Illustrated with colour photographs. From the cover: “What is a classic? Do we even know any more? This book is full of the dishes Tamasin is cooking now. Her classics are all about taking the best ingredients, the dishes she and her family know and love, and breathing new life into them.

Bread and butter pudding becomes gingerbread and butter: in go some pears and a whiff of stem ginger. She swaps classic lemon curd for vibrant raspberry, blackcurrant and redcurrant curd, turning them into tarts, ice creams and steamed sponge puddings. Classic old-fashioned dumplings are revived with a hit of horseradish, a sprinkle of parsley, or a hint of English mustard.

There are New World dishes and Old World dishes: a perfectly simple black-and-white risotto balsamico, a warming New England clam chowder, an autumnal, musky morel and wild boar stew.

When the cupboard is all but bare Tamasin whizzes up little crab custards spiked with sherry, Parmesan and cayenne pepper. In the fruitless winter months, she invents a grainy dried fig and hazelnut ice cream and stirs last year’s homemade Seville orange marmalade into a stupendous creamy cake.

Tamasin’s Kitchen Classics is the book that will bring fresh tastes and scents to jaded palates and inspire all keen cooks. A classic for our times.”
Notes: Size: 10" x 8". Red boards with White titling to the Spine. 206 pages. Tags: and aunti beetroot blueberry boar britain cake cheese chowder clam coffee cookery cooking courses cream curd day-lewis dill dishes duck fei fig finest food general grapes gratin lyonnaise morel one poivre potatoes raspberry roasted saltimbocca shortcake sorbet soup sour spinach steak stew straws tamasin tart wild with writers
P&P: UK 1st £5.25. UK 2nd £5.95. EU Surface £7.76. EU Air £7.85. ROW Surface £7.76. ROW Air £14.22

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The Best of Indian Cookery by Zuju Shareef; Tim Luxton; (£15.50)Publisher: Chancellor Press — 1992Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 9781851521678]Condition: Very Good — in Very Good Dustwrapper. Dustwrapper slightly ruffled at the edges, ½" closed tear to the foot of the spine.Description: A comprehensive collection of authentic Indian recipes. Contains aromatic meat and vegetable dishes, breads, snacks, chutneys and pickles, desserts and sherbets.Notes: Size: 12" x 8¾". Pictorial boards. 125 pages. Tags: spices ingredients cooking techniques fish seafood chicken dishes meat dishes vegetarian dishes raitas salads rice dishes breads snacks chutneys pickles desserts sherbets menu suggestions indian cooking spicy food real indian food piquant tomato lamb tamarind eggs zebra potatoes sesame chutney yellow lentil rice vegetable pilaff mung beans potato aureoles red cabbage
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72
The Outdoor Cookbook by Jack Cox (£15.50)Publisher: Lutterworth — 1976Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 0718820126]Condition: Very Good - in Very Good DJ. Slightly faded at the spine of DJ. Boards rubbed at tail of spine. A nice, tight and bright copy.Description: Illustrated with B&W photographs. This splendid cookbook is packed with information, advice, and ideas. In addition to the ten main recipe sections, there are chapters on basic recipes, beverages, and the preparing and cooking of vegtables and fruit. 208pp. Index. Size: 8vo Demy (8½" x 5½") Illustrated by Ian McAdam.Tags: Recipes Meals Food 0718820126
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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Jamie's 30 Minute Meals: A Revolutionary Approach to Cooking Good Food Fast by Jamie Oliver (£14.50)Publisher: London: Michael Joseph — 2010Binding: Hardback in a Dust Wrapper. [ISBN: 0718154770]Condition: Very Good — in Very Good Dust Wrapper. Dust wrapper very slightly rubbed at the edges. Leans faintly. Text complete, clean and tight. Description: Illustrated by way of: Ribbon Marker; Colour Photographs;Notes: Illustrated by David Loftus (Photos.). Size: 10" x 7¾". Grey boards with White titling to the Spine. 287 pages. Tags: oliver david loftus 0718154770 quick easy cookery food drink cooking celebrity chef cookbooks methods 641.555
P&P: UK 1st £6.00. UK 2nd £5.95. EU Surface £9.06. EU Air £9.10. ROW Surface £9.06. ROW Air £16.72

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Pottery by J. H. Eppens-Van Veen (£14.50)Publisher: Merlin Press — 1964Binding: Hardback in a Dust Wrapper. First Edition. Condition: Very Good - in Good DJ. Edges of DJ somewhat ruffled, slight loss at head of the spine, corners of the upper panel and a little faded.Description: This book gives a concise introduction to the history of the art, from the earliest use of clay, through the development of glazes, of porcelain and majolica, to the work of contemporary potters. The chemical processes involved in the firing of days and glazes are explained. Photos in colour as well as black-and-white illustrate a wide range of pottery, ancient, medieval and range of pottery, ancient, and modern.Notes: Size: 8¼" x 5¼". 79 pages. Tags: antimoniate applying basic bats biscuit bowls china chuck clay cobalt coiling cooking copper cups decorating decoration developing earthenware equipment execute firing fritt glaze glazing grammar handles ideas jugs kilns knobs lids making manganese oxide plates porcelain pots premises preparation profession purpose resist saucers sgraffito slip spouts stack stoneware technique throwing thrown tin turned turning uses vases ware wax wedging
P&P: UK 1st £2.84. UK 2nd £2.52. EU Surface £3.86. EU Air £4.10. ROW Surface £3.86. ROW Air £6.72

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All Colour Barbecues & Summer Food by ANON. (£14.00)Publisher: Ted Smart — 1994Binding: Hardback in a Dust Wrapper. [ISBN: 1856131815]Condition: Very Good - in Very Good DJ.Description: HAMLYN ALL COLOUR BARBECUES AND SUMMER FOOD is a compilation of 240 recipes, plus many ideas for varying the recipes, which allows you to enjoy outdoor cooking and outdoor eating to the full.Notes: Size: 12" x 9". Tags: bar-b-que barbies outside cooking burgers summer
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Autumn Kitchen by Edited by Julia Canning (£14.00)Publisher: London: Ebury Press — 1997Binding: Hardback [ISBN: 0091853699]Condition: Very Good.Description: From the introduction: “The book includes a wide range of delicious recipes, from Parsnip and Apple Soup to Braised Pork Chops with Plums and Ginger, as well as recipes for special occasions such as French roast Pheasant with Grapes and Nuts, Almond Tarte Tatin and preserves such as Marrow and Apricot Jam. In addition, the book's step-by-step decorating and entertaining ideas show how to make the most of seasonally available produce to decorate the table and home.”Notes: Size: 11¼" x 8¼". Pictorial boards. In the Good Housekeeping Cook's Year series. 80 pages. Tags: good housekeeping cook year soups starters fish shellfish poultry game meat cheese eggs pasta noodles vegetarian dishes vegetables salads desserts baking preserves basic recipes tips freezing seasonally available produce cooking times calorie counts instructions variations seasonal foods
P&P: UK 1st £3.92. UK 2nd £2.30. EU Surface £6.46. EU Air £6.60. ROW Surface £6.46. ROW Air £11.72

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Backroad Bistros, Farmhouse Fare by Jane Sigal (£14.00)Publisher: London: Pavilion Books — 1995Binding: Hardback in a Dust Wrapper. First Edition. [ISBN: 1857936922]Condition: Very Good - in Good+ DJ. DJ a little scuffed and marked due to being unlaminated, small pen marp to upper wrap, ruffled and chipped at head of the spine. Text bright and tight. A nice copy overall. Dust wrapper now protected in a removable mylar sleeve.Description: A mouth-watering collection of authentic classic and unexpected recipes from the regional chefs, small restaurants, farms and bed-and-breakfasts of Normandy, Brittany, Burgundy and Provence.Notes: Illustrated by Paula Munck. Size: 9½" x 8¼". Burgundy boards with Gilt titling to the Spine. 390 pages. Tags: sigal paula munck 1857936922 french chefs provence burgundy cuisine normandy cooking burgundian brittany norman dish meal home cook cookery france national ethnic travel
P&P: UK 1st £6.00. UK 2nd £5.95. EU Surface £9.06. EU Air £9.10. ROW Surface £9.06. ROW Air £16.72

 
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