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Gourmet Cooking

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Gourmet Cooking Books & Ephemera



    The Four Seasons Cookbook by Adams, Charlotte

    New York: Crescent Books, 1971. Hardcover. White cloth covered boards, embossed. Good, in good dust wrapper. 319 pages. 29.5 x 21 cm. A reflection of one of the world's great restaurants: the recipes, now recreated for the home, embrace every nationality and pay allegience only to the seasons. Color photos throughout. Pages toned, dust wrapper small closed tear.



    Much Depends on Dinner by Ellsworth, Mary Grosvenor

    New York: Alfred A. Knopf, 1939. First Edition. Hardcover. Harlequin designed boards, paper spine. Very good. 338 pages (plus index). 19 x 12 cm. Ellsworth suggests a lack of staff to run her household and being "utterly, crushingly bored" with shopping for food, inspired her to write this book. A fun read, with some classic recipes. The "One-Arm Meal" - suggests options to serve a lovely meal while entertaining.



    A Passion For Flavor (Cooking With Infused Vinegar & Oil) by Plociennik, Eve / Randazzo, Rita

    Verve Editions. Fine in Fine Dust Jacket. 1997. First Edition: First Printing. Hard Cover. 0966035208 . 003746: Dustjacket now protected by a new Brodart Mylar Cover. "With a selection of flavored vinegar and olive oil on hand, even the busiest cook can prepare superb meals quickly and easily. These delicious, aromatic condiments are the secret to shorter cooking time, intriguing new taste sensations, and rave reviews from your guests. ": Photographs: 8.25 x 9.25 in.: 128 pages .



    The Best Of Bon Appetit (A Collection Of Favorite Recipes From America's Leading Food Magazine) by Bon Appetit Editors

    Los Angeles, California: Knapp Press. Fine with no Dust Jacket. 1979. First Edition. Hard Cover. 0895350084 . 001501: Stated First Edition. "The Best of Bon Appetit is your complete, convenient, sure-fire guide to irresistible cuisine. Filled with hundreds of enticing, easy-to-prepare recipes, all extensively cross-indexed and divided into chapters by food group. Selected for you from the pages of Bon Appetit, America's premier magazine of fine food and creative entertaining. " Book's boards and pages are in excellent (fine) condition.: 8.5 x 11.25 in.: 240 pages .



    The Simple Art Of Marrying Food And Wine by Gluck, Malcolm / Hix, Mark

    London, England: Mitchell Beazley. New in New Dust Jacket. 2005. Presumed First Edition. Hard Cover. 184533079X . 007556: Dustjacket now protected by a new Brodart Mylar Cover. Scarce, Out Of Print, Book. Copy has very small black/red remainder mark on edge of page block. "Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients. First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage. Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings.": Remainder: Photographs: 8.25 x 10.25 in.: 191 pages .



    Elements of General Phonetics by Abercrombie David

    Chicago: Aldine Atherton. Very Good with No dust jacket as issued. 1971. Trade Paperback. 0202160017 . Very Good TRADE PAPERBACK. 8vo-over 7¾"-9¾ PREV OWNER NAME TO FEP A TRACE OF WEAR AND A TINY STAIN TO THE FOOT OF THE SPINE. ; Vintage book on Phonetics .



    The Book of Sauces by Heath, Ambrose

    London: Faber and Faber, 1948. First Edition. Hardcover. Blue cloth covered boards. Very good. 228 pages. 19.5 x 13 cm. Following the lead of Escoffier, Heath leads with a 'Mother' sauce but provides the blueprint to assemble any sauce, butter, or marinade one could imagine. Dedication page to André Simon, President of the Wine and Food Society. Lacking dust wrapper, interior crisp and clean.



    The ABC of Chafing Dish Cookery

    Mount Vernon, NY: The Peter Pauper Press, 1956. First Edition. Hardcover. Blue illustrated boards. Near fine.. McCrea, Ruth. 61 pages. 19 x 11.5 cm. Delightful alphabet recipe book, each letter illustrated and with verse. Remarkable period graphics. Crisp, clean copy. Owner's presentation on front free end paper.

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