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Lot of 14 Vintage Woman’s Day Encyclopedia of Cookery Cookbooks Good Condition $5.99 |
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Vintage Womans Day Encyclopedia of Cookery Cook Book Vol 1 Aba-Avo 1979 HB Retro $9.99 |
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Larousse Gastronomique Encyclopedia of Food, Wine and Cookery 8500 Recipes $9.99 |
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The Encyclopedia of Fish Cookery by Albert Jules McC… $53.95 |
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Woman’s Day Encyclopedia of Cookery – Vol. 1 – A-= Bea 1965 $0.99 |
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WOMAN’S DAY – ENCYCLOPEDIA OF COOKERY – VOL 7 – KIDNEY TO MOCHA $5.75 |
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AROUSSE GASTRONOMIQUE: The Encyclopedia of Food, Wine & Cookery $2.99 |
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Woman’s Day Encyclopedia of Cookery, Vol. 16 by Jeanne Food Editor Voltz $60.59 |
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THE WISE ENCYCLOPEDIA OF COOKERY 1949 NICE COPY VINTAGE RECIPES!~ $9.99 |
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Woman’s Day Encyclopedia of Cookery Cookbook Vol. 1 A $3.00 |
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Woman’s Day Encyclopedia of Cookery Vol 2 bearnaise to cassoulet $1.00 |
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Woman’s Day Encyclopedia of Cookery Volume 1-12 Full Set 1966 $30.00 |
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THE WISE ENCYCLOPEDIA OF COOKERY COPYRIGHT 1948 $9.99 |
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Cookery In Colour. A Picture Encyclopedia For Every Occassion by Marguerite [ed. $82.91 |
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The Encyclopedia of Fish Cookery by A. J. McClane $21.00 |
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LOT Woman’s Day Encyclopedia of Cookery COMPLETE SET VOL 1-12 Ships Insured! $39.99 |
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Woman’s Day Encyclopedia of Cookery Volume 4 by Eileen Tighe Circa 1966 Vintage $2.99 |
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Vintage Womans Day Encyclopedia of Cookery Vol 2 B to C cookbook – c1966 $9.99 |
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Vintage Womans Day Encyclopedia of Cookery Vol 4 C to F cookbook – c1966 $9.99 |
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Woman’s Day Encyclopedia of Cookery-12 Volumes-Full Set $24.95 |
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Vintage Womans Day Encyclopedia of Cookery Vol 5 F to G cookbook – c1966 $9.99 |
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Vintage Womans Day Encyclopedia of Cookery Vol 6 H to K cookbook – c1966 $9.99 |
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Woman’s Day Encyclopedia of Cookery Volumes 1,2,4,5,6,9,and 10 $75.00 |
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Vintage Womans Day Encyclopedia of Cookery Vol 7 K to M cookbook – c1966 $9.99 |
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Woman’s Day Encyclopedia of Cookery Vol 3 $2.50 |
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs $18.57 A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.Title: The Flavor BibleAuthor: Page, Karen/ Dornenburg, Andrew/ Salzman, Barry (PHT)Publisher: Little Brown & CoPublication Date: 2008/09/16Number of Pages: 380Binding Type: HARDCOVERLibra… |
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The Wine Bible $10.50 Beginning with the basics of mastering wine such as how to taste understanding variety and vineyard this reference covers all the essentials. It then goes on to list the character and traits of wine regions worldwide. A wonderful book on wine. Paperback. 910 Pages. Suggeste… |
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Modernist Cuisine: The Art and Science of Cooking $440.00 Reviews “This book will change the way we understand the kitchen.” –Ferran Adrià “A fascinating overview of the techniques of modern gastronomy.” –Heston Blumenthal “Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an… |
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Stackpole Books Nols Cookery 5th Edition $17.95 Stackpole Books Nols Cookery 5th Edition |
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Stackpole Books Nols Cookery Field Edition $22.95 Stackpole Books Nols Cookery Field Edition |
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Maigre Cookery $25.29 This early works on Maigre cookery has been reedited with the addition of a good many more, chiefly italian recipes. Some few, not strictly maigre in their preparation, have been added, because the collection has been found useful, not merely for maigre season, but for invalids and for savory dinner dishes. There is a very general feeling at the present time that English people have used more meat food than is either wholesome or thrifty, and many of the recipes given here are habitually used on the continent, without being at all confined to maigre purposes…. Containing over 200 recipes this works in thoroughly recommended for inclusion on the bookshelf of all cooking enthusiasts with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original Author: Lear, H. L. Sidney/ Mandigo, Clark R. Binding Type: Hardcover Number of Pages: 112 Publication Date: 2009/09/14 Language: English Dimensions: 5.50 x 8.50 x 0.44 inches |
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Encyclopedia Of Card Tricks $19.95 Encyclopedia Of Card Tricks |
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Fish and Game Cookery Fish and Game Cookery $55.84 This early work is a fascinating read for fishermen, hunters and cooks alike containing a wealth of information and anecdote that is still useful and practical today. Written in a discursive, conversational style. Contents Include: Part I In The Field Lifes Search for Food; Caring for Game and Fish; The Aging of Game; Fires; Utensils; Provisions; Cookery in General; Part II Game Cookery Quail; Doves, Whitewings and Wild Pigeons; Grouse and Pheasant; Turkey; Venison; Rabbits and Hares; Squirrel; Bear; Peccary, Wild, Pig, Musk Hog or Javelina; Opossum; In Case of an Emergency; Ducks, Geese, Coots, Cranes and Shore Birds; Garnishings and Sauces for Game; Game Forcemeat; Part III Fish Cookery Fish Cookery; The Whitefishes; The Smelts; The Pompanoes; The Swad; The Lake Trout of Namaycush; The Brook or Speckled Trout; Marine Fishes; Freshwater Fishes; The Sunfishes; Pan Fish; The True Pikes; The Eel; The Catfishes; Carp, Sucker, Drum and Buffalo; Frogs; Turtles and Terrapins; Part IV Fish and Game Soups Soups; Soup Accessories; and Index. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Author: Wall, Roy Binding Type: Hardcover Number of Pages: 218 Publication Date: 2010/07/27 Language: English Dimensions: 5.50 x 8.50 x 0.63 inches |
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The Random Guide to Cannabis Cookery $36.92 The Random Guide to Cannabis Cookery by Lord Tayler Pryce Author: Pryce, Lord Tayler Binding Type: Paperback Number of Pages: 134 Publication Date: 2010/10/10 Language: English Dimensions: 6.00 x 9.02 x 0.31 inches |
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A New Book of Cookery $35.09 When originally published in 1912, Fannie Farmer said in her preface: With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston CookingSchool Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery. This book contains about 860 recipes and numerous illustrations. Fannie Merritt Farmer (18571915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmers School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published. Author: Farmer, Fannie Merritt Binding Type: Paperback Number of Pages: 592 Publication Date: 2003/10/01 Language: English Dimensions: 7.98 x 5.00 x 1.42 inches |
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Four Seasons Cookery Book $41.56 First published in 1970 and reissued by Grub Street in 1999, the hardback edition hit the bestseller lists and went on to sell over 15,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. The following year the Fours Seasons Cookery Book was published in paperback and likewise went on to clock up record sales. Grub Street is now proud to issue a new full colour edition redesigned to suit the contemporary market. Margaret Costas book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without. Author: Costa, Margaret/ Smith, Delia Binding Type: Hardcover Number of Pages: 361 Publication Date: 2008/06/01 Language: English Dimensions: 9.70 x 7.50 x 1.40 inches |
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Tofu Cookery $18.28 No Synopsis Available |
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Pressure Cookery $41.98 Kessinger Publishing is the place to find hundreds of thousands of rare and hardtofind books with something of interest for everyone Author: Carroll, Leone Rutledge/ Freeman, Jan Binding Type: Hardcover Number of Pages: 174 Publication Date: 2010/09/10 Language: English Dimensions: 6.00 x 9.02 x 0.56 inches |
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Wholesome Cookery $17.49 Originally published in 1822. The following menus and recipes contained in this book have, with a few exceptions, been carried out in a small household, with one cook, and without the assistance of a kitchenmaid. They may seem elaborate at first to those young housekeepers who are ignorant of cooking, and who think that fresh rolls, ices, and a variety of made dishes, must always be had from a confectioner. My advice is this: Do not serve at your table dishes that cannot be made at home. The so called plain cooking which exists in many English houses is extravagant cooking. The following dishes have been made on a close range in the winter, and on a Leonis gas stove in the summer, and the time for cooking each dish has varied according to which stove was used. In stewing meats the cook must remember that they must simmer, and never boil. If they boil the meat will be hard…….Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scar Author: Joncourt, Marie De/ Dougall, John Binding Type: Paperback Number of Pages: 202 Publication Date: 2009/09/14 Language: English Dimensions: 5.50 x 8.50 x 0.46 inches |
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The Ghana Cookery Book $35.05 One of West Africas earliest recipe books, The Ghana Cookery Book was first published in Accra in 1933. More than 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion of vegetables, grains and nuts from the fertile plantations of the Gold Coast. Author: Saffery, David/ Various Binding Type: Paperback Number of Pages: 332 Publication Date: 2007/07/01 Language: English Dimensions: 9.21 x 6.14 x 0.69 inches |
