Practical Kitchen Work, Michel Maincent $30.00 The Cuisines of Mexico, Diana Kennedy $20.00 Sold out Moosewood Favorites $20.00 The Wines of Bordeaux, Edmund Penning-Rowsell $40.00 The DOCG Wines $10.00 Wine & Food Pairing, Tony DiDio, Amy Zavatto $10.00 Carving and Boning LIke an Expert, Oreste Carnevali $10.00 Fish & Shellfish, James Peterson $60.00 All About Roasting, Molly Stevens $30.00 Meat, James Peterson $60.00 Vegetables, Barbara Kafka $20.00 Animal, Vegetable, Miracle, Barbara Kingsolver $10.00 The Man Who Ate Too Much $10.00 Blood, Bones & Butter, Gabrielle Hamilton $10.00 La Bonne Table, Ludwig Bemelmans $10.00 Best Food Writing 2001, edited by Holly Hughes $10.00 Stuffed, Patricia Volk $10.00 Heads iin Beds, Jacob Tomsky $0.00 An Everlasting Meal, Tamar Adler $10.00 It Must Be Something I Ate, Jeffrey Steingarten $10.00 The French Chef in America, Alex Prud'homme $30.00 Fannie's Last Supper, Chris Kimball $10.00 Soups, Time-Life, Richard Olney $10.00 Eggs & Cheese, Tiime-LIfe, Richard Olney $10.00 Sauces, James Peterson $60.00 Fabriquez vos fromages, Hugues de Bonardi $10.00 Le livre de l'amateur de fromages, Michel Chast, Henry Voy $10.00 Fromages Frals et Laits Fermentés, Henriette Lasnet de Lanty $10.00 Look & Cook Seafood, Anne Willan $10.00 What Einstein Told His Cook (2), Robert L. Wolke $10.00 Manresa, David Kinch $25.00 Molecular Gastronomy, Jose Sanchez $30.00 Salt, Fat, Acid, Heat, Samin Nosrat $30.00 The Kitchen as Laboratory, César Vega, Job Ubbink, Erik van der Linden $20.00 Révélations gastronomiques, Hervé This (in French) $25.00 Taste Buds and Molecules, François Chartier $25.00 Molecular Gastronomie, Hervé This $30.00 Notes from a Kitchen, Jeff Scott, Blake Beshore $250.00 Modernist Cooking $400.00 European Specialties, Culinaria $90.00 Origin, Ben Shewry $100.00 Sold out Town Country, Geoffrey Zakarian $20.00 Modernist Cuisine at Home, Nathan Myhrvold $100.00 Indian Cuisine Diabetes Cookbook $10.00 Flavors of India, Madhur Jaffrey $25.00 A Taste of India, Madhur Jaffrey $20.00 The Cooking of China, Emily Hahn (Time-Life) $10.00 Asian Ingredients, Bruce Cost $15.00 The Cooking of India, Santha Rama Rau (Time Life) $10.00 Japanese Home Cooking, Sonoko Sakai $20.00 Shunju, Tashi Sugimoto $30.00 Japanese Cooking, A Simple Art, Shizuo Tsuji $40.00 Sushi, Mia Detrick $10.00 The Book of Sushi, Kinjiro Omae, Yuzuru Tachibana $10.00 The Sushi Handbook, Kenji Kumagai $10.00 A Taste of Japan, Donald Richie $10.00 An American Taste of Japan, Elizabeth Andoh $50.00 Quick and Easy Sushi Cook Book, Heihachiro Tohyama, Yukiko Moriyama $10.00 Fermented, Jill Ciciarelli $20.00 Washoku, Elizabeth Andoh $40.00 Chinese Cuisine, Susanna Foo $20.00 The Chinese Cookbook, Craig Claiborne, Virginia Lee $10.00 China Moon Cookbook, Barbara Tropp $20.00 Kaiseki: Zen Tastes in Japanese Cooking, Kaichi Tsuji $100.00 Mangoes & Curry Leaves, Jeffrey Alford, Naomi Duguid $40.00 Australia: The Beautiful Cookbook, staff of five $15.00 The Modern Art of Chinese Cooking, Barbara Tropp $10.00 The Thousand Recipe Chinese Cookbook, Gloria Bley Miller $10.00 The Young Thailand Cookbook, Wandee Young, Byron Ayanoglu $10.00 The Taste of Thailand, Vatcharin, Bhumichitr $15.00 The Original Thai Cookbook, Jennifer Brennan $15.00 Practical Thai Cooking, Puangkram Schmitz, Michael Worman $15.00 Spice: The History of a Temptation, Jack Turner $20.00 True Thai, Victor Sodsook $25.00 Fresh Inspirations, Susanna Foo $20.00 Indonesian Food and Cookery, Sri Owen $20.00 Asian Pickles, Karen Solomon $20.00 Flavours of Korea, Marc and Kim Millon $20.00 Simple Art of Vietnamese Cooking, Binh Duong, Marcia Kiesel $30.00 One-dish Meals of Asia, Jennifer Brennan $15.00 The Cuisines of Asia, Jennifer Brennan $20.00 The Good Food of Szechwan, Robert Delft $10.00 Foods of Vietnam, Nicole Routhier $50.00 Bruce Cost's Asian Ingredients, Bruce Cost $20.00 Seductions of Rice, Jeffrey Alford, Naomi Duguid $20.00 Antiques Table, Sheila Chefetz $20.00 Ad Hoc at Home, Thomas Keller $35.00 Larousse Gastronomique, Prosper Montagne (English version) $40.00 The Aviary Cocktail, Allen & Sarah Hamburger, Micah Melton, Nick Kokonas, Grant Achatz $80.00 Eleven Madison Park, Daniel Humm, Will Guuidara $120.00 Mugaritz, Andoni Luis Aduriz $120.00 El Bulli 2003/2004, Adria Ferran $500.00 The Art of Dining, Sara Paston-Williams $30.00 Food: The History of Taste, edited by Paul Freedman $30.00 The Table Beckons, Alain Senderens $15.00 One Spice, Two Spice, Floyd Cardoz $20.00 The Exotic Kitchens of Indonesia, Copeland Marks $20.00 The New Spanish Table, Anya von Bremen $20.00 Baking in America, Greg Patent $20.00 Demolition Desserts, Elizabeth Faulkner $10.00 Classic Home Desserts, Richard Sax $15.00 The All New Good Housekeeping Cookbook, edited Susan Westmoreland $15.00 The Bread Baker's Apprentice, Peter Reinhart $15.00 In the Sweet Kitchen, Regan Daley $10.00 The Weekend Baker, Abigail Johnson Dodge $10.00 Book of Tarts, Maury Rubin $10.00 Desserts, Nancy Silverton $20.00 Amy's Bread, Amy Scherber & Kim Dupree $10.00 Sweet Miniatures, Flo Braker $10.00 The Professional Pastry Chef, Bo Friberg $100.00 Death by Chocolate Cakes, Marcel Desaulniers $20.00 Practical Baking, William J. Sultan $30.00 Cocolat, Alice Medrich $15.00 The Art of the Cake, Bruce Healy, Paul Bugat $15.00 The Practical Encyclopedia of Baking, Martha Day $20.00 The Best of Better Baking, Marcy Goldman & Yvan Huneault $10.00 The Sweet Life, Desserts from Chanterelles, Kate Zuckerman $15.00 Traité de pâtisserie artisanale, Roland Bilheux et Alain Escoffier (in French) $100.00 Traité de pâtisserie artisanale, Roland Bilheux, Alain Escoffier (in French) $100.00 Pains spéciaux et décorés, R. Bileux, A. Escoffier, D. Hervé, J.M. Pouradier (in French) $100.00 L'Artisan Traiteur, Cuisine Froide, Denis Ruffel (in French) $100.00 Traité de pâtisserie artisanale, volume III, Roland Bileux, Alain Escoffier (in French) $100.00 Pastries from the La Brea Bakery, Nancy Silverton $40.00 The New French Baker, Sheila Linderman $15.00 Perfect Cakes, Nick Malgieri $15.00 Secrets of a Jewish Baker, George Greenstein $15.00 Pies & Tarts, Martha Stewart $15.00 Chocolate, Lisa Yockelson $20.00 Professional Baking, Wayne Gisele $20.00 Kaffeehaus, Rick Rodgers $20.00 Whole Grain Breads, Peter Reinhart $20.00 The Cake Bible, Rose Levy Beranbaum $10.00 Dessert Techniques, Le Cordon Bleu $20.00 Moosewood Restaurant Book of Desserts, The Moosewood Collective $20.00 Cuisine of the Creative, James Lambeth, Miles James $20.00 The French Cookie Book, Bruce Healy $10.00 The Roux Brothers on Patisserie, Michel and Albert Roux $15.00 Recipes 1999, Ladies' Home Journal $10.00 Death by Chocolate Cookies, Marcel Desaulniers $10.00 Traité de pâtisserie artisanale, les pâtes de base, Roland Bilheux, Alain Escoffier (in French) $120.00 The Baker's Manual, Joseph Amendola $10.00 La Cuisine du Marché, Paul Bocuse (in French) $20.00 Reflections on Culinary Artistry, Pierre Gagnaire $15.00 The Cookbook, Michael Mina $20.00 Bemelman's $100.00 La Cuisine, Raymond Oliver $10.00 Mediterranean Flavors, Maria Jose Sevilla $20.00 Modern Sauces, Martha Holmberg $20.00 Mastering Sauces, Susan Volland $20.00 My Best, Alain Ducasse $100.00 My Best, Daniel Boulud $35.00 My Best, Eric Ripert $100.00 The Lever House Cookbook, Dan Silverman & Joann Cianciulli $15.00 Les recettes de L'Auberge de L'Ill, Paul et Jean-Pierre Haeberlin $20.00 Sauces, Louis Diat $10.00 The French Cook, Louis Eustache Ode $20.00 Making Your Own Cheese & Yogurt, Max Alth $10.00 Le Mesnagier de Paris (in old and new French) $30.00 Paris à table, Eugène Briffault (in French) $15.00 La bonne cuisine du périgord, La Mazille (in French) $60.00 Reflexions, Richard Oleny $50.00 Sold out The Gourmand's Way, Justin Spring $20.00 Dubious Honors, MFK Fisher $10.00 Sold out Le Ricette Regionali Italiane, Anna Goretti della Salda $250.00 Italian Cuisine, Tony May $15.00 Italian Cuisine, A Cultural History, Alberto Chapatti, Massimo Montanari $35.00 il Cucchiaio d'Argento, Editoriale Domus $20.00 Sold out Celebration Italian Style, Mary Ann Esposito $15.00 La Cucina Veneziana, Giuseppe Maffioli (in Italian) $25.00 Dizionario del Ghiottone Viaggiatore Italiana, Monica Cesari Sartoni (in Italian) $10.00 The Classic Italian Cookbook + More Classic Italian Cooking, Marcella Hazan $10.00 Sold out Painters and Food: Renaissance Recipes, Gillian Riley $20.00 Trattoria, Mary Beth Clark $10.00 Rustic Italian Food, David Joachim $20.00 Italian Food, Elizabeth David $25.00 The Flavor of Italy, The Chamberlains $15.00 Pasta Tecnica, Pasquale Bruno, Jr. $10.00 LIdia's Italian Table, Lidia Matticchio Bastianich $10.00 Molto Italiano, Mario Batali $15.00 Recipes from Paradise, Fred Plotkin $20.00 The Pasta Bible, Christian Teubner, Silvio Rizzi, Tan Lee Leng $20.00 Giuliano Bugialli's Foods of Italy $25.00 Diners à L'Italienne, Lorenza de Medici (in French) $25.00 Italian Regional Cooking, Ada Boni $20.00 From the Tables of Tuscan Women, Anne Bianchi $15.00 Cucina e Nostalgia, Alfredo Viazzi $15.00 The Splendid Table, Lynne Rossetto Kasper $20.00 Southern Italian Cooking, Jo Bettoja $25.00 Italian Cookbook, Pellegrino Artusi $10.00 The Food Lover's Companion to Tuscany, Carla Capalbo (uncorrected proof) $10.00 Pass the Polenta, Teresa Lust $10.00 The Art of Eating Well, Pellegrino Artusi $85.00 The Good Food of Italy, Claudia Rosen $30.00 Naples at Table, Arthur Schwartz $15.00 Umbria, Julia Della Croce $10.00 The Italian American Cookbook, John Mariani, Galina Mariani $10.00 Cucina Regionale, Vanna Tridi $10.00 Pomp and Sustenance, Mary Taylor Simeti $30.00 Flavored Oils, Michael Chiarello $10.00 Bugialli's Italy, Giuliano Bugialli $15.00 Next
