Cookbooks
From Mastering the Art Of French Cooking to The Vinegar Book, from The Boston Cooking-School Cook Book to Cooking With Cheese, we can help you find the cookbooks books you are looking for. As the world's largest independent marketplace for new, used and rare books, you always get the best in service and value when you buy from Biblio.com, and all of your purchases are backed by our return guarantee.
Top Sellers in Cookbooks
Mastering the Art Of French Cooking
by Julia; Bertholle, Louisette; Beck, Simone Child
Mastering the Art of French Cooking is a two-volume French cookbook written by American author Julia Child, Simone Beck, and Louisette Bertholle, both of France. Written for the American market, it was published by Alfred A. Knopf in 1961 (Volume 1) and 1970 (Volume 2). Widely credited with bringing French cuisine into the American home, it has since become a standard in the culinary world. Originally, a third volume was planned but Child lost interest in the project as her television career took off and...
Read more about this item
The Moosewood Cookbook
by Mollie Katzen
The Moosewood Cookbook is a recipe book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original edition, published in 1978 by the then-fledgeling Ten Speed Press in California, was hand-lettered and imaginitively illustrated by Katzen and featured a number of the recipes favored by the restaurant at the time.
In Defense Of Food
by Michael Pollan
In Defense of Food: An Eater's Manifesto is a 2008 book by Michael Pollan. It was number one on the New York Times Non-Fiction Best Seller List for six weeks. The book grew out of Pollan's 2007 article Unhappy Meals published in the New York Times Magazine. Pollan has also said that he wrote In Defense of Food as a response to people asking him what they should eat after having read The Omnivore's Dilemma, his previous book.
Kitchen Confidential
by Bourdain Anthony
A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors. Published in 2000 by Bloomsbury, Kitchen Confidential was Bourdain’s memoir and behind-the-scenes look at restaurant kitchens, a follow-up to his popular and shocking article published the April 19th 1999 edition of The New Yorker titled "Don't Eat Before Reading This." The book is both...
Read more about this item
Let's Eat Right To Keep Fit
by Adelle Davis
A practical guide to nutrition designed to help you achieve good health through proper diet.
Joy Of Cooking
by Irma S / Becker, Marion Rombauer Rombauer
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by...
Read more about this item
The Joy Of Cooking
by Irma S Rombauer
Written by Irma Starkloff Rombauer, The Joy of Cooking was first tested and illustrated by her daughter, Marion Rombauer Becker. Subsequently it was revised and enlarged through Marion?s efforts and those of her architect husband John Becker. Their sons?Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods?have reinforced Joy in many ways.
The French Chef Cookbook
by Julia Child
Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in...
Read more about this item
The Way To Cook
by Julia Child
“In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia’s simple but impeccably prepared sauté of chicken, and before long you’re easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken...
Read more about this item
French Women Don't Get Fat
by Guiliano- Mireille
Stylish, convincing, wise, funny--and just in time: the ultimate non-diet book, which could radically change the way you think and live.French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox"--how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.As a typically...
Read more about this item
Skinny Bitch
by Rory; Barnouin, Kim Freedman
Skinny Bitch is a sleeper hit diet book written by Rory Freedman, a former modelling agent and Kim Barnouin, a former model. Known for its irreverent tone, the book gained attention in 2007 when British celebrity Victoria Beckham was photographed holding a copy while shopping in Los Angeles.
Cookbooks Books & Ephemera
The Boston Cooking-School Cook Book
by Farmer, Fannie Merritt
The Boston Cooking-School Cook Book is quite rare in it's original 1896 printing. The 19th century general reference cookbook which now available both in reprint and in updated form.
Fannie Farmer prefaces this book with the following: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat."
Fannie Farmer prefaces this book with the following: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat."
