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