Resultados de búsqueda: Cooking and Food from Browsing Is Arousing

NY: Hyperion, 2006. 1st. Hardcover. Very Good/Very Good. Hardcover, 383 pages. If you are into chocolate in any way, this highly regarded book is a "must have". There are loads of chocolate-centric recipes, written with the help of food writers, Ann Krueger Spivack and Susie Heller, and with contributions from many of the food elite: Michael Chiarello, Joanne Weir, Jacques Pepin, Alice Medrich, Nancy Oakes, Rick Bayliss, Elizabeth Falkner, David Lebovitz, Thomas Keller and so on. But this is more than a cookbook; it tells the story of chocolate and of the company, Scharffen Berger Chocolate Maker, founded by John Scharffenberger and the late Dr Robert Steinberg. And it contains anecdotes on the Legends and Lore of chocolate. All illustrated with great photography. Record # 362952

Santa Barbara CA: Capra Press, 1979. 1st. Hardcover. Very Good/Good. Hardcover, 126 pages. Hardcover with foxing to edges. Dust jacket with light wear to edges. Photographs & illustrations of vineyards, wine making apparatus. Remainder mark to bottom edge. Otherwise, clean unmarked copy. Record # 385341

Kalamazoo, 2018. 1st. Hardcover. Very Good/Very Good. Hardcover in a bright dust jacket. Color photos.• Features more than 170 recipes tailored specifically for grilling, smoking, pizza-making and other popular outdoor cooking techniques.• Includes crucial tips for achieving the best results every time you cook.• Covers a vast array of dishes including appetizers, kebabs, tacos, burgers, steaks, ribs, fillets, roasts, poultry, pizzas, sides and desserts. Clean, bright copy. Record # 374256

Nashua NH: White Mountain Freezer Co., 1893. 1st. Softcover. Very Good/None. 32 pages, small (4 3/8" X 5 3/4") stapled booklet, light gray paper wrappers. Faint dime size stain to bottom of front cover otherwise very good. Record # 406584

New York: Century Co., 1915. Hardcover. Good/None. 254 pages. Hardcover. Previous owners stamp on inside front cover, signature and pasted in baking tips. Handwritten recipes on rear endpages, some brief notes at points in margins. Black & white illustrations by Sarah K. Smith. White cover with pale blue title and illustration, spine faded entirely to white. Record # 612344

London: JR Books, 2009. 1st. Hardcover. Very Good/Very Good. 202 pages. Hardcover. B/w illustrations throughout. Signed personal letter from author enclosed. Dust jacket unclipped. Dust jacket has small repaired rip on spine, otherwise very good. Gilt title on spine. There a small bit of staining (food) to a couple of the pages. Binding tight and in excellent shape. Record # 31156

Boston: Houghton Mifflin Company , 1973. 1st. Hardcover. Good/Good. 297 pages, b&w photos. Light shelf-wear and rubbing to dust jacket with slight tear to center of rear flap. Nice reading copy. Record # 460403

Great Britain: Octopus Publishing Group, 2010. Reprint. Hardcover. Very Good/None. 192 pages. Softcover, French Flaps. color illustrations throughout. Text and photography by Dan Lepard. Binding tight. Pages clean and bright. Wrapper glossy, very good. A collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. Record # 32412

St. Louis MO: Wrought Iron Range Co., (1924). reprint. Softcover. Good/None. Softcover, 212 pages, stiff black card covers. Reprint edition of this combined cookbook and trade catalogue, which changed slightly with each change in stove models. The Model "AB" is the most recent stove depicted on page 12 (circa 1924). Includes recipes for breakfast, beverages, bread, dinner, salads, puddings, and household hints. Prior to and following the recipes is a variety of promotional information about the Wrought Iron Range Company. Illustrated product lists for stoves and accessories, company history, features about prizes and awards, an illustration of their exhibit at the 1893 World's Columbian Exposition, as well as references for businesses currently using their products. Previous owner's name on last blank page. Otherwise clean. Binding a little shakey but holding. Record # 372819

Lowell MA: C.I. Hood and Co., 1888. 1st. Softcover. Very Good/None. 32 pages, wrappers printed in yellow and blue. Lots of Hoods ads for their medicinal pills interspersed throughout. NOTE: this booklet has 32 pages as opposed to others listing 16 pages from 1888. Record # 406578

Providence RI: Rumford Chemical Works, n.d.. Softcover. Very Good/None. 36 pages, small stapled booklet featuring recipes for all kinds of cakes, muffins, biscuits, puddings, etc. using Horsford's Baking Powder. Small punched hole in top corner with small red ribbon through it. Otherwise, clean, very good. No date, appears to be early 1900s. Record # 406591

Ryland Peters & Small, 2011. 1st. Hardcover. Very Good/Very Good. Hardcover, 175 pages. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you’ll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you’ll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes—in more than 60 easy-to-follow recipes. Record # 362949

NY: Warner Books, 2006. 1st. Hardcover. Very Good/Very Good. Hardcover in a bright, unclipped dust jacket. The saucy and often humorous memoir of New York magazine food critic Gael Greene. From the glamorous restaurants of Manhattan to the culinary shrines of France, Greene's fierce wit and sensuous prose reveal the humor, obsession, and insatiable desires behind fine dining. Greene's love for life and food shine through in the pages of this book. From her midwestern roots to her position as a powerful critic for one of New York's most respected magazines, Greene brings readers on a quest to satisfy an insatiable hunger. 368 pages, b&w photos. Clean copy. Record # 381835

Boston: Estes and Lauriat, 1894. Hardcover. Very Good/None. Hardcover, 405 pages, an early edition, originally published in 1893. Illustrated in b&w. Covers with light edgewear, spine darkened, previous owner's name on front fly leaf, otherwise clean. A tight, attractive copy of this vintage cook book. Record # 372550

NY: W. W. Norton , 2000. 1st. Hardcover. Very Good/Very Good. Hardcover in a bright, unclipped dust jacket. After the Second World War, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties were synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by travelling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a… Leer más

New York: Little, Brown and Company, 2003. 1st Edition. Hardcover. Near Fine/Near Fine. 276 pages. Hardcover. Color and b/w illustrations throughout. Decorated endpapers and cover boards. Dust jacket unclipped, excellent. Binding tight. Spine straight. Pages and edges clean and bright. Like new, in beautiful condition. A fitting celebration of the vision and allure of Mast Brothers Chocolate, the choice of the world's great chefs. Record # 32414

Philadelphia: John E. Potter and co, 1871. 1st. Hardcover. Good/None. 416 pages. Hardcover with no dust jacket. Black embossed decoration on front cover with moderate soil and abrasions. Front hinge cracked, with gutter cracks throughout. Covers and spine show fraying and edgewear. Record # 368308

NY: Grove Press. 2nd pr.. Hardcover. Very Good/Very Good. Hardcover in a bright, unclipped dust jacket. In this immensely learned and attractive book, Visser gives a chapter to each of the nine ingredients of a simple dinner: corn with salt and butter, chicken with rice, lettuce with olive oil and lemon juice, ice cream. Each of these foods has a "weird, passionate, often savage history of its own," which she relates in spirited prose, rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality. This presents a remarkable amount of information seamlessly and entertainingly. Stated First Edition but lowest in number line is 2. Clean copy. Record # 381617

New York: Viking Studio, 2007. 1st US. Hardcover. Very Good/Very Good. 483 pages. Hardcover. Illustrated with full color photographs. Light wear. Clean, unmarked pages. Record # 614446

Boston: Houghton Mifflin Harcourt, 2017. 1st. Hardcover. Very Good/None. Hardcover, illustrated boards, 288 pages illustrated in color. INSCRIBED BY CHANG opposite title page. Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realised no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers Chang was born and has turned into one of Boston's most popular restaurants. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. Record # 372085