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Most valuable Food & Drink books

Curious what the most valuable and expensive food & drink books are? Below is a small sample of some of the most expensive books that have sold on Biblio.co.uk:


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From Fast Food Nation to A Treasury Of Great Recipes, from The World Atlas Of Wine to Joy Of Cooking, we can help you find the food & drink 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.co.uk, and all of your purchases are backed by our return guarantee.



Top Sellers in Food & Drink

    Fast Food Nation by Eric Schlosser

    Fast Food Nation: The Dark Side of the All-American Meal (2001) is a book by investigative journalist Eric Schlosser that examines the local and global influence of the United States fast food industry. First serialized by Rolling Stone in 1999, the book has drawn comparisons to Upton Sinclair's classic muckraking novel The Jungle. Schlosser writes as a correspondent for the Atlantic Monthly, and has received a number of journalistic honors, including a National Magazine Award for an Atlantic article about marijuana and the war on drugs. Fast Food Nation, sub-titled The Dark Side of the All-American Meal, is his first book.


    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 Julia Child, and Simone Beck and Louisette Bertholle both of France. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).


    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. Moosewood was listed by the New York Times as one of the top ten bestselling cookbooks of all time, and is likely the most popular vegetarian cookbook in the world. Katzen later rewrote the book with leaner recipes in a version published in 1992, long after her original association with the Collective had lapsed, though she kept the title and the hand-lettered style; the later Collective went on to publish its own unrelated series of books. Katzen has written two books that might be considered sequels; the first, called The Enchanted Broccoli Forest, expands on topics such as baking that the Moosewood book does not cover in depth, and is done in the same hand-lettered style as the original. The second, The Vegetable Dishes I Can't Live Without, came out in 2007 and returned to Katzen's original hand-written style after years of more conventionally designed books such as Still Life with Menu and Pretend Soup. In 2007, the book was named to the Cookbook Hall of Fame by the James Beard Foundation. The New York Times has listed it as one of the ten best selling cookbooks of all time.


    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. ANTHONY BOURDAIN is the author of the novels BONE IN THE THROAT and GONE BAMBOO. He is the executive chef at Brasserie Les Halles in New York City.


    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. In the book, Pollan postulates that the answer to healthy eating is simply to "Eat food. Not too much. Mostly plants. " Pollan argues that nutritionism as an ideology has overly complicated and harmed American eating habits. He says that rather than focusing on eating nutrients, people should focus on eating the sort of food that their ancestors would recognize.. The book drew a critical review from James E. McWilliams for glittering generalities and internal contradictions.


    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 Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. 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. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. Joy , we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the Joy of cooking. Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.


    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.


    How To Cook Everything by Mark Bittman

    Today's Favorite Kitchen Companion—Revised and Better Than Ever Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. "A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!" —Al Roker "This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one." —Mario Batali "Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it." —Bobby Flay "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen." —Jean-Georges Vongerichten "Throw away all your old recipes and buy How to Cook Everything . Mark Bittman's recipes are foolproof, easy, and more modern than any others." —Isaac Mizrahi "Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks." —Mollie Katzen, author of the Moosewood Cookbook "I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others." —Lisa Loeb, singer/songwriter


    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 slender French girl, Mireille (Meer-ray) went to America as an exchange student and came back fat. That shock sent her into an adolescent tailspin, until her kindly family physician, "Dr. Miracle," came to the rescue. Reintroducing her to classic principles of French gastronomy plus time-honored secrets of the local women, he helped her restore her shape and gave her a whole new understanding of food, drink, and life. The key? Not guilt or deprivation but learning to get the most from the things you most enjoy. Following her own version of this traditional wisdom, she has ever since relished a life of indulgence without bulge, satisfying yen without yo-yo on three meals a day. Now in simple but potent strategies and dozens of recipes you'd swear were fattening, Mireille reveals the ingredients for a lifetime of weight control--from the emergency weekend remedy of Magical Leek Soup to everyday tricks like fooling yourself into contentment and painless new physical exertions to save you from the StairMaster. Emphasizing the virtues of freshness, variety, balance, and always pleasure, Mireille shows how virtually anyone can learn to eat, drink, and move like a French woman. A natural raconteur, Mireille illustrates her philosophy through the experiences that have shaped her life--a six-year-old's first taste of Champagne, treks in search of tiny blueberries (called myrtilles) in the woods near her grandmother's house, a near-spiritual rendezvous with oysters at a seaside restaurant in Brittany, to name but a few. She also shows us other women discovering the wonders of "French in action," drawing examples from dozens of friends and associates she has advised over the years to eat and drink smarter and more joyfully. Here are a culture's most cherished and time-honored secrets recast for the twenty-first century. For anyone who has slipped out of her zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a buoyant, positive way to stay trim. A life of wine, bread--even chocolate--without girth or guilt? Pourquoi pas?From the Hardcover edition.


    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 The French Chef Cookbook . In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by Julia Child & Company and Julia Child & More Company , based on those programs. Also based on television series were the two books— Cooking with Master Chefs and In Julia’s Kitchen with Master Chefs —she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home , with Jacques Pépin, in 1999. The Way to Cook , her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom , a distillation of her years of cooking experience.


    The Way To Cook by Julia Child



    The Classic Italian Cook Book by Marcella Hazan



    Dr Atkins' New Diet Revolution, New and Revised Edition by Robert C Atkins



    Betty Crocker's Cookbook by Betty Crocker



    Contemporary Nutrition by Gordon M Wardlaw



    On Food and Cooking by Harold McGee



    Let's Cook It Right by Adelle Davis



    The South Beach Diet Good Fats/Good Carbs Guide by Arthur Agatston



    Beard On Bread by James Beard



    The Vinegar Book by Emily Thacker



    A Treasury Of Great Recipes by Vincent and Mary Price



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