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Little Italy Cookbook, David Ruggerio
$10.00
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il Cucchiaio d'Argento, Editoriale Domus (in Italian)
$10.00
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Classic Techniques of Italian Cooking, Giuliano Bugialli
$10.00
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The Harry's Bar Cookbook, Arrigo Cipriani
$20.00
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Cucina Fresca, Viana La Place & Evan Kleiman
$10.00
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The Oxford Companion to Italian Food, Gilian Riley
$20.00
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Platina: On Right Pleasure and Good Health
$250.00
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The Food of Italy, Waverley Root
$10.00
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Gastronomy of Italy, Anna Del Conte
$40.00
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My New Orleans, John Besh
$20.00
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Vines, Grapes, and WInes, Jancis Robinson
$10.00
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The Joy of Cooking, Irma Rombauer, Marion Rombauer Becker
$10.00
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What's a Cook to Do? James Peterson
$10.00
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Cookwise, Shirley Corriher
$25.00
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The Food Lover's Tiptionary
$10.00
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Best Kitchen Quick Tips, Cook's Illustrated
$10.00
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The Culinarian, Barbara Ann Kipfer
$10.00
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Chef's Secrets, Francine Maroukian
$10.00
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How to Break an Egg, Fine Cooking Magazine
$10.00
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834 Kitchen Quick Tips, Cook's Illustrated
$10.00
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In Defense of Food, Michael Pollan
$10.00
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Best Food Writing 2013, Holly Huges editor
$10.00
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The Seasoning of a Chef, Doug Psaltis
$10.00
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On the Future of Food, HRH The Prince of Wales
$10.00
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Food for the Rich, Paul Reboux
$30.00
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The Piano Shop on the Left Bank, Thad Carhart
$10.00
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Out of the Kitchen, Jeannette Ferrary
$10.00
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Notes on Cooking, L. Costello, Russell Reich
$10.00
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Au Revoir to All That, Michael Steinberger
$10.00
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Food of the Gods, Terence McKenna
$10.00
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Best Food Writing 2004
$10.00
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Encore Provence, Peter Mayle
$10.00
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Secret Ingredients: The New Yorker Book of Food and Drink (2007)
$10.00
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The Philosopher in the Kitchen, Brillat-Savarin
$10.00
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The Omnivore's Dilemma, Michael Pollan
$10.00
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Eating in America, Waverley Root, Richard de Rochemont
$10.00
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The Elements of Cooking, Michael Ruhlman
$10.00
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The Reach of a Chef, Michael Ruhlman
$10.00
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The Physiology of Taste, Translated and Annotated by M.F.K. Fisher
$10.00
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Coquilles, Calva, & Crème, G.Y. Dryansky
$10.00
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Tacos: Recipes and Provocations, Alex Stupak, Jordana Rothman
$15.00
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A Cook's Tour of Mexico, Nancy Zaslavsky
$20.00
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Discovering Authentic Mexican Cooking, Doña Tomás
$20.00
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Authentic Mexican, Rick Bayless
$0.00
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South American Cooking, Barbara Karloff
$10.00
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The Virginia Housewife, Mary Randolph
$20.00
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Food From My Heart, Zarela Martinez
$10.00
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La Cuisine Cajun, Jude W. Theriot (in English)
$10.00
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Traveling Jamaica with Knife, Fork & Spoon, Robb Walsh, Jay McCarthy
$10.00
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All About Dinner, Molly Stevens
$25.00
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Mexican Kitchen, Rick Bayless
$20.00
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The Art of Mexican Cooking, Diana Kennedy
$20.00
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Brazil: A Cook's Tour, Christopher Idone
$10.00
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Fiery Foods That I Love, Paul Prudhomme
$0.00
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Bistro Latino, Rafael Palomino
$10.00
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The Art of South American Cooking, Felipe Rojas-Lombardi
$20.00
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Recipes from La Isla, Robert Rosado, Judith Healy Rosado
$25.00
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Hot & Spicy Caribbean, Dave DeWitt, Mary Jane Wilan, Melissa Stock
$10.00
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South American Cooking, Barbara Karoff
$10.00
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North Africa: The Vegetarian Table, Kitty Morse
$15.00
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The Soul of a New Cuisine, Marcus Samuelson
$15.00
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From the Lands of FIgs and Olives, Habeeb Salloum and James Peters
$15.00
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Dining with Headhunters, Richard Sterling
$10.00
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Couscous and Other Good Food from Morocco, Paula Wolfert
$15.00
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The Good Food of Szechwan, Robert Delfs
$10.00
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Guide des Spécialités, J. Arnaboldi
$20.00
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The Virginia Housewife, Mary Randolph
$20.00
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Zero, Allen and Sarah Hemberger
$100.00
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Absinthe, Barnaby Conrad III
$15.00
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The Cocktail Lab, Tony Conigliaro
$30.00
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Salt, Fat, Acid, Heat, Samin Nosrat
$25.00
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Vine Grapes and Wines, Jancis Robinson
$10.00
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The Joy of Cooking
$10.00
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Susur: A Culinary Life, Susur
$40.00
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Herbs & Spices, Jill Norman
$20.00
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The California Cookbook, Genevieve Callahan
$50.00
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Seedlip Cocktails, Weldon Owen
$10.00
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The Joy of Mixology, Gary Regan
$25.00
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Petit Propos Culinaires Volumes 1 through 17 (except for #16)
$400.00
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The Oxford Companion to Wine, Jancis Robinson editor
$10.00
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The Book of Wine, Thierry Desseauve
$20.00
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The Oxford Companion to the Wines of North America, Bruce Cass
$20.00
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Envyclopedia of Grapes, Oz Clarke
$20.00
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Brunello, i produttori (in English)
$25.00
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The History of Champagne, André L. Simon
$10.00
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Vineyard Tales, Gerald Asher
$10.00
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Adventures on the Wine Route, Kermit Lynch
$10.00
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The Wine Atlas of Italy, Burton Anderson
$15.00
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L'appellation d'origine contrôlée
$10.00
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Yquem, Richard Olney
$60.00
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Romanée-Conti, Richard Olney (in French)
$50.00
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The World Atlas of Wine, Hugh Johnson
$10.00
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Wine, André Dominé
$10.00
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Italy's Noble Red Wines, Sheldon & Pauline Wasserman
$10.00
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New World of Wine, Allenk Atkiin, Cooper, Neill, Platter, St. Pierre
$10.00
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Wines of Italy, Burton Anderson
$10.00
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Mes hommes du vin, Fiona Bessond (in French)
$10.00
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On Wine, Gerald Asher
$15.00
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The Accidental Connoisseur, Lawrence Osborne
$10.00
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Wines of Italy, Burton Anderson
$10.00
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Dictionnaire Hachette du vin, Michel Dovaz (in French)
$10.00
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The Wines of Germany, Peter Sichel
$10.00
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Histoirre de la vigne et du vin en France des origines au XIX siècle (in French)
$20.00
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Anatomy of a Winery, Donald J.P. Ziraldo
$10.00
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The Wines of Austria, Philipp Bloom
$10.00
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Fortified & Sweet Wines, John Redford & Stephen Brook
$10.00
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Great Winemakers of California, Robert Benson
$40.00
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The Wines of Spain, Jan Read
$10.00
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Vigneron en Bourgogne, Louis Chapuis (in French)
$20.00
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The Winemasters, Nicholas Faith
$10.00
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Bordeaux et ses vins, classés par ordre de mérite (in French)
$30.00
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Vignes et Vins de France, Flammarion
$20.00
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Sherry, Julian Jeffs
$10.00
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Burgundy, Anthony Hanson
$10.00
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List of DOC and DOCG wines, XV edition
$10.00
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Sweet Wines, James Peterson
$20.00
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Wine Bible, Karen MacNeil
$10.00
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The Wines of the Rhone, John Livingstone-Learmonth, Melvyn Master
$10.00
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Grands Vins, Clive Coates
$20.00
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Port, George Robertson
$10.00
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Pocket Guide to Italian Wines, Burton Anderson
$10.00
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The New Cook's Catalogue
$20.00
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Paula Wolfert's World of Food, Paula Wolfert
$10.00
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Cook's Ingredients, Philip Dowell & Adrian Bailey
$20.00
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Food, Waverley Root
$20.00
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Under Pressure, Thomas Keller
$35.00
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National & Regional Styles of Cookery, Oxford Symposium 1981
$100.00
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The Old World Kitchen, Elisabeth Luard
$20.00
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Food in History, Reay Tannahill
$10.00
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Chef's Book of Formulas, Yields, and Sizes, Arno Schmidt
$10.00
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The Cambridge World History of Food volumes 1 and 2
$130.00
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Traditional Spanish Cooking, Janet Mendel
$15.00
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The Cuisines of Spain, Teresa Barrenechea
$10.00
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The Foods & Wines of Spain, Penelope Casas
$15.00
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The Gastronomy of Spain and Portugal, Maite Manjón
$10.00
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Catalan Cuisine, Colman Andrews
$0.00
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The Food of Portugal, Jean Anderson
$30.00
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The Oxford Companion to Food, Alan Davidson
$0.00
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Please to the Table: The Russian Cookbook
$15.00
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The Food and Wine Lover's Guide to Hungary, Carolyn Bánfalvi
$10.00
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Hungry Planet, Peter Menzel, Faith D'Aluisio
$30.00
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Austrian Cooking, Gretel Beer
$15.00
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Danish Cooking, Ingeborg Dahl Jensen
$20.00
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The Cuisine of Hungary, George Lang
$0.00
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Hungarian Cookery Book, Karoly Gundel
$20.00
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Everybody Eats Well in Belgium, Ruth Van Waerebeek
$25.00
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Sephardic Cooking, Copeland Marks
$25.00
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Jewish Holiday Cooking, Jayne Cohen
$15.00
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The Gefilte Variations, Jayne Cohen
$15.00
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On Food and Cooking, Harold McGee
$15.00
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The Science of Good Food, David Joachim and Andrew Schloss
$50.00
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Cookwise, Shirley Corriher
$40.00
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La vie et la passion de Dodin-Bouffant, Marcel Rouff
$4,000.00
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Manuel des Amphitryons, Grimaud de la Reynière
$25.00
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Garçon un brancard! (in French)
$20.00
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Paris Bistro Cookery, Alexander Watt
$30.00
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La cuisinière bourgeoise, Menon (in French)
$30.00
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Eloges de la cuisine françoise, E. Nignon (in French)
$700.00
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Le viandier, Taillevent (in French)
$40.00
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La science du maître d'hotel, L.S.R.
$30.00
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La cuisinière du Haut-Rhin, Margarite Spoerlin
$125.00
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Austin de Crozes, Les plats regionaux de France
$300.00
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Apicius, L'art culinaire (in Latin and French)
$30.00
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Le cuisinier françois, La Varenne
$300.00
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Le cuisinier gascon
$125.00
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L'art du cuisinier, A. Beauvilliers (2 vol.)
$700.00
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L'art de bien traiter, L.S.R.
$175.00
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La table au pays de Brillat-Savarin, Lucien Tendret
$75.00
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Bibliographie Gastronomique, Georges Vicaire
$25.00
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Les soupers de la cour, Menon (in French)
$325.00
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Le cuisinier françois, La Varenne
$40.00
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La Vie Privée d'Autrefois, les repas (in French)
$20.00
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Géographie gourmande de Paris, Robert Courtine
$100.00
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Notes from a Kitchen, Volumes 1 and 2, Jeff Scott, and Blake Beshore
$150.00
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Le Livre des Poissons, Erti (editor) (in French)
$20.00
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Poissons Un Art du Japon, Chihiro Massi (in French)
$300.00
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Shellfish, Anton Mosimann, Holger Hofman
$20.00
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Rick Stein's Complete Seafood, Rick Stein
$30.00
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Fishes of California and Western Mexico, Dr. Warren Burgess and Dr. Herbert Axelrod
$10.00
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The California Seafood Cookbook, Isaac Cronin, July Harlow and Paul Johnson
$10.00
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Le Duc, toute la cuisine de la mer
$40.00
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Anne Willan's Fish Classics, Anne Willan
$10.00
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Seafood Handbook Professional Edition
$20.00
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The Seafood Handbook, Seafood Standards
$20.00
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The Seafood Handbook Global Supply, Seafood Business Magazine
$20.00
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The Seafood Handbook '89, Seafood Business
$20.00
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Shellfish, The Good Cook
$20.00
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The Advanced Seafood Cookbook, Seafood Business Magazine
$20.00
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Cooking and Cleaning Fish, Sylvia Baseline
$10.00
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Manresa, David Kinch
$20.00
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Saltwater Foodways, Sandra L. Oliver
$15.00
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The Encyclopedia of Fish Cooker, A.J. McClane
$20.00
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Colonia Virginia Cookery, Jane Carson
$10.00
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Martha Stewart's Hors d'Oeuvres
$30.00
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Savannah Seasons, Elizabeth Terry
$25.00
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Southern Cooking, James Villas
$40.00
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North Atlantic Seafood, Alan Davidson
$10.00
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Fish, the Complete Guide to Buyiing and Cooking, Mark Bittman
$40.00
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The Young Man and the Sea, David Pasternack & Ed Levine
$20.00
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Mediterranean Seafood, Alan Davidson
$10.00
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