Resultados de búsqueda: Cooking and Culinary from The Book Shed

Chicago: Henry Regnery, 1975. First Edition. Hardcover. Very Good/very good. Very light shelf wear to the book and jacket. Clean and unmarked. First printing, no others noted. The Hungarian Szathmary opened The Bakery Restaurant."Operating from 1963 to 1989, Szathmary's Chicago restaurant, The Bakery, served what Szathmary referred to as "continental dishes with American undertones".The inclusion of "exotic" European dishes expanded the fine dining in Chicago and made The Bakery a popular destination. The individual beef Wellington was particularly famous, and heavily cited on Chicago diners' must-try lists."--Wikipedia. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

New York: Random House, 1988. Book of the Month Club Edition. Hardcover. Very Good/good. Reprint. Very light wear to the book and jacket which is sunned on spine and price-clipped. Clean and unmarked. Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, eventually becoming executive chef. He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto).Chez Panisse has become one of the most awarded and renowned restaurants in the world. It was recognized as the Best Restaurant in America by Gourmet Magazine in 2001 and Waters was named Best Chef in America by the James Beard Foundation in 1992. She was the first woman to win this award. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed… Leer más

Los Angeles: Knapp Press, 1986. First Edition. Hardcover. Near Fine/good. Lightest wear to the book, jacket has a diagonal closed tear across the front panel, previous owner's name and town else clean and unmarked. First printing, no others noted. Authentic Recipes from the Culinary Authorities of Beijing, Shanghai, Guangdong and Sichuan. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! 

London: Savoy Hotel Limited, 1996. New Edition. Hardcover. Very Good/no jacket, as issued. Lightest shelf wear to tips, corners, and edges of the book, touch of rubbing to the foil covers; no jacket, as issued. First printing, no others noted. The WorldCat locates one copy of this edition, that being held at NYU. 287 pages :illustrations (some color) ; 20 x 13 cm. A new edition of the Savoy Hotel's book of classic coctail recipes "With eight new cocktails, this special edition celebrates and commemorates the restoration of the spirit and style of the Savoy Group..." The original Savoy Coctail Book, a collection of cocktail recipes has been called "the coolest book in the world." This first edition published in London is quite scarce. There have been 27 editions published between 1930 and 2018 in English and other languages. "A fascinating record of the cocktails that set London alight in the 1930s - and which are just as popular today."--WorldCat. From Wikipedia:… Leer más

Boston: Little, Brown & Co., 1923. Hardcover. Very Good/no jacket. Shelf wear to tips, corners, and edges of the book, previous owner's name else clean and unmarked; no jacket. A cook book ostensibly from a French cook who entered domestic service at 8 years of age and had cooked for 51 years at the time she set down her recipes with Marie Jacques who describes the style as "French 'cuisine de famille'; and that---like most other very good things and very good folks--is simplicity itself."--page 3. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! 

New York: Oxford University Press, 1962. First Edition. Hardcover. Very Good/good. Light shelf wear to the book; more to tips, corners, and edges of the priced jacket which has three closed tears, several small chips, creases. First printing, no others noted. The cook book is complete in the sense that it combines the book Tante Marie's French Kitchen (1949) and Tante Marie's French Pastry (1954.) Based on ‘La Varitable Cuisine de Famille’, the 1925 French culinary bible by Ann-Marie Taride, Tante Marie being her pseudonym. Tante Marie has the same regard in France as Fanny Farmer does in the US. Books and other items ship promptly with a tracking number and (generally over $15.00) jacket protectors if applicable. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

London: Marshall Cavendish, 1978. First Edition. Hardcover. Very Good/very good. The second prointing of 1979 retitled on the jacket as The Complete Chinese and Asian Cookbook which better reflects the scope of the recipes.Light shelf wear to tips, corners, and edges of the book and jacket. Clean and unmarked. No additional standard domestic s&h. Recipes from the cuisines of China, India, Japan, Vietnam, Southeast Asia. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! 

Rutland VT: Charles E. Tuttle Co., 1994. First Edition. Hardcover. Near Fine. Lightest shelf wear to tips, corners, and edges of the book; no jacket clean and unmarked. First printing, no others noted. "Most people associate the Caribbean with tropical weather, luscious greenery, sandy beaches, reggae and calypso music. Lalbachan, a native of Guyana, here makes it possible for us to experience the islands without going island-hopping. Cooks will experience Caribbean history through food in her one-volume comprehensive compilation. The author's main objective is twofold: she first presents an historical overview of the two main regions of the Greater and Lesser Antilles; then she shares regional culinary delights. Lalbachan succeeds on both counts. The recipes run the gamut of a meal from appetizers through desserts, with each made from seasonal fruits, staple crops, spices and condiments, depending on the origin of the meal. (For example, curry powder is widely used in Trinidad, Guyana and… Leer más

Boston: Houghton Mifflin, 1998. Book of the Month Club Edition. Hardcover. Very Good/very good. Light shelf wear to tips, corners, and edges of the book and jacket; page edges spotted. A book club edition. The authors are Julia Child Award winners for their 1990 cook book Hot Links & Country Flavors: Sausages in American Regional Cooking. From Publishers Weekly:"The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells, owner of Aidells Sausage Company and Kelly offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees." Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian… Leer más

London: J. M. Dent & Sons LTD, 1978. Reprint. Hardcover. Very Good/very good. Very Good/very good. Shelf wear to tips, corners, and edges of the book and jacket which is rubbed; top edge dusty else clean and unmarked. No additional standard domestic shipping charge. First published in 1956 and revised and corrected in 1971 this is the third printing (1985) of the 1978 re-issue. From the flap "In the late1920's Constance Spry opened a small flower shop...She started a floristry school and founded the Cordon Bleu Cookery School with Rosemary Hume and later opened Winkfield Place, the residential school near Windsor....Rosemary Hume opened her cookery school 'Au Petit Cordon Bleu in London having graduated from the Cordon Bleu Cookery School in Paris." from the flap. "Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and… Leer más

New York: Bonanza Books, 1965. First Thus. Hardcover. Very Good/near fine. Very light wear to tips, corners, and edges of the book and jacket. Stain to lower page edge and a small label to the front endpaper; pages 174-175 (veal recipes) have food stains else clean and unmarked.. First printing, full letter line. Stella Standard was a prolific culinary author of many books among them is this one "Stella Standard's Cook Book,' which includes recipes of well-known French and Italian chefs she had visited in Europe. It contains a wealth of interesting recipes. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

Tokyo & Rutland: Kodansha International Ltd, 1964. First edition. Spiral_bound. Near Fine/no jacket, as issued. Lighest wear to the book, box shows edge wear, rubbed, soiled. First printing, no others noted. Nancy Chih Ma was born in Manchuria and married into the Manchurian royal family. She and her family moved to Japan in the early 1950's where she became a cooking expert on Japanese television and radio. For many years she had a famous restaurant in the Chateau Mita in Tokyo. Most items ship with free delivery confirmation, electronic tracking and jacket protectors (generally over $10.00) if applicable. Clean recycled packing material will be used when possible.

New York: William Morrow & Co., 1997. Later printing. Hardcover. Near Fine/near fine. Later printing of the first edition. Very light wear to the book and jacket, some marks to the page edges, else clean and unmarked. A James Beard / KitchenAid Award winner. From the publisher: "CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation." "Besides the background procedures and transformations discussed in chapter introductions, Corriher… Leer más

Diane Imrie, LLC , 2009. First Edition. Paperback. Very Good. Signed by both authors. Light shelf wear to tips, corners, and edges of the book, paperback in French wraps. "Cooking Close to Home is an ideal companion for any season.With it as your guide you can be assured that your family and friends will be enjoying nourishing, delicious meals inspired by seasonal ingredients and your environment. Some wishes do come true."--Deborah Schapiro, publisher, Edible Green Mountains. Books and other items ship promptly with a tracking number and (generally over $15.00) jacket protectors if applicable. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

New York: Fawcett Columbine, 1987. First Edition. Hardcover. Very Good/good. Light shelf wear to tips, corners, and edges of the book; jacket has one closed tear to the front panel; one open tear to the rear flap First printing, full number line. "150 recipes for such delec table dishes as duck with tiger lilies; stir-fried chrysanthemum prawns; a green salad ablaze with the colors of nasturtiums.."--from the flap. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! 

Oxford: BPC Publishing, 1972. Hardcover. Very Good/no jacket, as issued. Very light shelf wear to the book. "These recipes have been adapted from the Cordon Bleu Cookery Course published by Purnell in assocation with the London Cordon Bleu Cookery School."--by the publsihers. The London school, founded in 1933, was the second establishment under the famous Paris school started by Marthe Distel in 1895. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! 

Berkeley: Ten Speed Press, 1989. Second Printing. Hardcover. Very Good/very good. Spine sunned else about As New in all respects. Clean and unmarked. The cook book from a popular Santa Fe restaurant. 4to - over 9¾" - 12" tall. Hard Cover. "Opened by celebrity chef Mark Miller in 1987, the Cafe was instrumental in pioneering the use of regional, native ingredients in creative contemporary dishes. It won instant acclaim from diners and critics around the country, and that acclaim is still realized today."--Coyote Cafe. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

Berkeley: Ten Speed Press, 1993. Second Printing. Hardcover. Very Good/very good. Spine sunned else about As New in all respects. Clean and unmarked. The cook book from a popular Santa Fe restaurant. 4to - over 9¾" - 12" tall. Hard Cover. "Opened in 1987 by celebrity chef Mark Miller, the cafe was instrumental in pioneering the use of regional, native ingredients in creative contemporary dishes. It won instant acclaim from diners and critics around the country, and that acclaim is still realized today."--Coyote Cafe. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

New York: William Morrow & Co., 2000. First Edition. Hardcover. Very Good/very good. Later printing. Lightest wear to the book and jacket.Third printing. Spot of oil to the jacket else clean and unmarked. Winner of The Cookbook Award from the IACP, the International Association of Culinary Professionals. "Owner of San Diego's Saffron Restaurant, Yu takes her Thai cooking seriously: she expects readers to pound curry pastes by hand in a mortar and pestle (a process that takes about 30 minutes) and don't even think about using canned coconut milk unless absolutely necessary... For Thai novices and for those who are seeking to delve more deeply into this sophisticated and often surprising cuisine, this book is a must-have. "--Publishers Weekly. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An… Leer más

London: Aurum Press, 1987. First Edition. Hardcover. Very Good/very good. Very light shelf wear to the book and jacket wrinkling of the page corner at p. 109, top edge spotted. Clean and unmarked. First printing, no others noted. Conil, a fourth generation classically trained French chef, begins this cook book with the understanding that food should be fresh and prepared simply. This is "fraicheur". "Cusine Fraicheur is a remarkable new system of food preparation for the gourmet, the semi-vegetarian, the health conscious, slimmers and all who want (or need) to improve their eating habits and make the most of their life."--from the flap. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!