COOKING / Regional & Ethnic / German Books

Cookbook of the Syrians jews Traditional food.... more information

Offered by sivan associates (New York, United States) +/-

This is the cook book of the Syrian jews.... more information

Offered by sivan associates (New York, United States) +/-

Winston-Salem, NC Traditional and Contemporary Jewish Cooking. Dated 1997, 130 pages with 5 pages of index. Tabbed with spiral binding, hard shiny black and white illustrated covers. Contains "A Word About Kashrut from 'The Sephardic Kitchen' by Rabbi Robert Sternberg." This is the laws of eating meat, fish, dairy products and pareve foods (fish and egg products). All very good condition.. First Edition. SPIRAL BOUND. ... more information

Offered by Books by Jan (North Carolina, United States) +/-

London UK: Quadrille, 1999 (UK) No markings, Fine, as new ; no Dj perhaps as issued. Colour photo with red trim, 64pp, index. Colour photos of prepared dishes. 30 recipes which feature Italian antipasti dishes. (1.2 JM FO 38/1. First Edition. Hard Cover. Fine. 8vo - over 7¾" - 9¾" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

London: Marshall Cavendish, 1977 (UK) Owner's name in pencil, no other markings, some toning of page edges, Very Good in Very Good Dj with some toning of the edge of the white back panel. Red bds, 64pp, glossary. Colour photos. There are over 50 recipes with ingredients in metric, UK and North American measures. Shark's fin soup, Crabmeat Dumplings, Sliced Fish in Wine Sauce. (1.9 JM FO 38/6. Edition Not Stated. Hard Cover. Very Good/Very Good. 4to - over 9¾" - 12" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Time-Life Books, 1976 (USA) This is the revised 5th printing. 4to, photo bds, 208pp, index. Foods of the World Series. Many colour photos throughout. A great presentation of cooking of China, with Michael Field as consulting editor, and Florence Lin as consultant; with authentic recipes, some out of the ordinary: Fresh lotus-root salad, Squirrel Fish, Braised spareribs with femented black beans. There are a half-dozen dim sum recipes including Steamed buns with roast prk filling, Shao-mai, Fr... more information

Offered by JWMah (British Columbia, Canada) +/-

Reading PA: Culinary Arts Press, 1973 There is a small soya sauce stain to the left edge of the front cover, no other markings, VG(-). Orange card cover with illus of Chinese man, side-stapled, 47pp. Decorative drawings. Essay by Charles Lamb (A Dissertation on Roast Pig). These recipes are adapted to American tastes and include Chow Mein, Choy Suey, Sum Gum Fried rice. (0.9 WL FO 0/6. Soft Cover. Very Good -. Illus. by TROUTMAN, Warren. 8vo - over 7¾" - 9¾" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Time-Life Books, 1968 (USA) . No markings, a bit of rubbing to corner tips, VG; no Dj as issued. 4to, photo bds, 206pp, index. Foods of the World Series. Many colour photos throughout. A great presentation of cooking of China, with Michael Field as consulting editor, and Florence Lin as consultant; with authentic recipes, some out of the ordinary: Fresh lotus-root salad, Squirrel Fish, Braised spareribs with femented black beans. There are a half-dozen dim sum recipes including Steamed buns wi... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Time-Life Books, 1968 (USA) I believe this is the first printing with no other printings noted. No markings, light rubbing to cover bds, VG; no Dj as issued. . 4to, photo bds, 208pp, index. Foods of the World Series. Many colour photos throughout. A great presentation of cooking of China, with Michael Field as consulting editor, and Florence Lin as consultant; with authentic recipes, some out of the ordinary: Fresh lotus-root salad, Squirrel Fish, Braised spareribs with femented black beans. ... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Time-Life Books, 1976 (USA) This is the revised 5th printing. No markings, a bit of rubbing to corner tips, solid VG; no Dj as issued. 4to, photo bds, 208pp, index. Foods of the World Series. Many colour photos throughout. A great presentation of cooking of China, with Michael Field as consulting editor, and Florence Lin as consultant; with authentic recipes, some out of the ordinary: Fresh lotus-root salad, Squirrel Fish, Braised spareribs with femented black beans. There are a half-dozen dim... more information

Offered by JWMah (British Columbia, Canada) +/-

Westchester Shore Chapter, 1967. Trade Paperback. VERY GOOD. Spiral bound. Interior is clean and solid. Exterior has light age soil and some creasing and edgewear. Some hard-to-find comfort food recipes, like Mother (or Grandmother) used to make: Borsht, Gefilte Fish, Marinated Brisket, Poppy Seed Noodle Casserole, Taiglach, Walnut Sponge Cake for Passover. Blini ... more information

Offered by Rainy Day Paperback Exchange (Connecticut, United States) +/-

Los Angeles: HarperCollins. 256 p. : col. ill.; 37 cm. Trade paperback. Very good. No dust jacket as issued. Soft cover shows wear along edges. Book is in very good condition. Authentic recipes from Japan, Korea, China, the Philippines, Thailand, Laos and Kampuchea, Vietnam, Singapore and Malaysia, India, Burma, Indonesia and Sri Lanka" . ISBN: 0067575897.... more information

Offered by Antiquarian Toy and Book Shoppe (New York, United States) +/-

London: Times Books International / Marshall Cavendish, 1984 4to, glossy photo bds, xviii,125pp, Full-page colour photos of prepared dishes. Glossary of ingredients with Chinese characters given to make shopping easier. Over 100 recipes from the main culinary regions (Canton, Hokkien, Sichuan, Peking, Shanghai). with ingredients in Metric and in Imperial measure. Interesting Duck in jelly recipe. The front endpaper's upper right corner has been clipped off ( a triangle about 4" x 4"), no m... more information

Offered by JWMah (British Columbia, Canada) +/-

London: Octopus Books, 1978 (UK) No markings, slight rubbing to lower cover edge, VG in Vg Dj with slight rubbing to edges and tiny fine scuff mark and a bit of ridging of clear film to back panel. Red illus bds, illus endpapers, 104pp, index. Collur photos of prepared dishes. 125 recipes for Chinese dishes with clear illustration and with recipes in British and North American measures. (2.5 JM FO 45/0. First Edition. Hard Cover. Very Good/Very Good. 4to - over 9¾" - 12" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Chartwell Books, 1985 (USA) No markigns, Fine in Near Fine Dj. Glossy bds, 330pp, index. Full=page colour photos of prepared dishes. There are more than 470 recipes from China, Thailand, Indonesia, India, and Malay cuisines. A heavy book. (4.1 JM fo 45/0. First Thus. Hard Cover. Fine/Near Fine. 4to - over 9¾" - 12" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

London: Hamlyn, 1984 No markings, Near Fine. Photo wraps, 80pp, index. Colour photos. There are about 100 recipes from Peking Duck to Steamed beef with Chinese Mushrooms. Ingredients are in metric and British measures. (1.1 JM FO 48/4. First Edition. Soft Cover. Near Fine. 4to - over 9¾" - 12" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

Weldon Publishing, 1992. 52 pgs., Photos.. Soft Cover. Very Good. 4to - over 9¾" - 12" tall. ... more information

Offered by C.A. Hood & Associates (New Hampshire, United States) +/-

London: Book Club Associates, 1977. 700 g; X, 254 pages, indexed, illustrated with eight colour plates. Colour illustrated dustwrapper. The dustwrapper has a chip/tear at the top left-hand corner of the front panel, and is lightly rubbed elsewhere. The edges of the text block shows signs of handling, and there is a softening of the head and tail of the spine. The author wrote five curry books from 1955 through to 1970. The five books have now been combined into this volume, which becomes a unique compe... more information

Offered by Syber's Books (Australia) +/-

Hong Kong: Golden Horse Trading, 1994 (HK) No markings, Fine in Fine Dj. Bds, all edges gilt, 128pp. Many colour photos throughout show step-by-step instructions and finished food platters using food to create culinary displays and artistic arrangements with garnishes. The text is in Chinese and in English. The author is a specialist in culinary garnishes and the creation of centerpieces with food. Date uncertain.(2.1 FO 41/8. Hard Cover. Fine/Fine. 4to - over 9¾" - 12" tall. ... more information

Offered by JWMah (British Columbia, Canada) +/-

NY: Harper & Row, 1988 (USA) INSCRIBED BY THE AUTHOR in English and in Chinese, No other markings, the upper edges of pages near the back of the book are slighty wavy at the margins due to minor clear spill, crease, to corner of back cover, about Good used copy; Wraps, 224pp, index. Colour photos. Chu is a master of Chinese cuisine and ran the Pennisula Restaurant in San Francisco at the time of writing this book. Hot & Sour Beef; Steamed Pork Buns; Curry Beef Puffs. (2.2 JM FO 38/2. Edition Not... more information

Offered by JWMah (British Columbia, Canada) +/-