Search Results: Cooking and Culinary from The Book Shed

London: Dempsey Parr , 1999. Hardcover. Very Good/good. Printing of 2003. Very light shelf wear to tips, corners, and edges of the book, more so to the jacket which has two closed tears and some shallow chips.. Later printing. Large, heavy book. No additional domestic standard delivery.Priority however will require a shipping adjustment. From the flap: "...over 1000 pages of delicious recipes, full-page color photographs of each recipe, step-by-step instructions, and a comprehensive range of appetizers, meat, fish, vegetables, and desserts. You’ll learn to make such exotic dishes as: - Greek Green Beans - Pasta Carbonara - Grapefruit & Coconut Salad - Balti Scallops - And much more Beautifully designed and produced, 1000 Classic Recipes for Every Cook is the complete cookbook for your kitchen!." 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… Read More

Chicago: Henry Regenery, 1974. First Edition. Hardcover. Near Fine/near fine. Lightest wear to the book and jacket. Clean and unmarked. First printing, no additional printings noted. The noted chef and culinary celebrity drew upon his vast collection of culinariana to produce this history with recipes of food in America. After his death in 1996 Szathmary's 400,000-item culinary arts collection including menus became the foundation for the Culinary Archives and Museum at Johnson & Wales University in Providence, Rhode Island. 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! 

Boston: Little, Brown & Co., 1972. First Edition. Hardcover. Very Good/good. Eighth printing. Shelf wear to tips, corners, and edges of the book and more to the jacket which shows wear to all corners, spine sunned, front flap creased; page edges soiled. "James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. James Beard's American Cookery includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style... Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference, no kitchen is complete without."--from a newer edition. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when… Read More

New York: Simon & Schuster, 1988. Second printing. Hardcover. Near Fine/very good. Lightest shelf wear to the book and price-clipped jacket. Second printing of the first edition. Preface by Archie Casbarian who purchased the restaurant in 1978. "DeMers, UPI food editor and author of The Community Kitchens Complete Guide to Gourmet Coffee, follows the long-lived landmark restaurant through its tumultuous past to a rosy, profitable present day. The recipes, which bear eponymous, self-consciously cute names, represent Creole cuisine, which takes a strong cue from classic French cookery... . Some of the simpler, tempting specialties include a shrimp saute with whiskey, corn and heavy cream; scallops with curry powder and apples; trout with carrot and cucumber balls and chopped hazelnuts; boneless duck breasts glazed in blueberry vinegar and garnished with fresh blueberries; sweetbreads with wild mushrooms; and pasta salad with crabmeat and Dijon mustard dressing. Illustrations... "--Publishers Weekly.… Read More

New York: Simon & Schuster, 1958. Hardcover. Very Good/very good. Light shelf wear to tips, corners, and edges of the book, more to the jacket which is chipped at the corners and tips; previous owner's gift inscription to the front endpaper. Jacket is not priced--book club? No additional standard domestic postage for this heavy book. 3750 recipes and instructions from the great French chefs: Ali-Bab, Pellaprat, Escoffier, Montagne and others. 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 Cookbooks, 1996. First Edition. Hardcover. Very Good/very good. Lightest wear to the book and jacket. Signed "Julia Child" on the half-title page. 4to. Later printing. From the flap: "With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking." Every effort is made to ship all books… Read More

New York: William Morrow Cookbooks, 1996. First Edition. Hardcover. Very Good/very good. Lightest wear to the book and jacket. Clean and unmarked. 4to. First printing, full number line. From the flap: "With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking." Every effort is made to ship all books and… Read More

New York: Harper Collins, 1998. First Edition. Hardcover. Near Fine/no jacket, as issued. Lightest shelf wear to the book; about As New in all respects. No jacket, as issued. Clean and unmarked. First printing, full number line. Ice cream, frozen yogurt, sorbets and "...for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts."--from the back cover. 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! 

Des Moines: Meredith Books, 2005. Limited Edition. Ring-bound. Very Good. No additional standard domestic postage for this heavy book. Light helf wear to tips, corners, and edges of the book. "When the more-than-75-year-old cooking bible, Better Homes and Gardens Cookbook, pays homage to breast cancer research, it's definitely become a mainstream cause. In addition to the 1,200 recipes and 700 color photographs, on top of the detailed information and illustrated charts that the publication's editors are known for, the newest feature of this limited-edition guide is its "pink plaid" section devoted to directions on how to eat for life--that is, instructions on miracle foods, like antioxidants, and the best low-fat, health-filled recipes to tempt anyone's taste buds, from a southwestern spinach omelet to reduced-calorie creamy mocha custards. Arrayed in a ready-to-use ringed binder, this twelfth edition stands rightfully as a cooking reference book, to have and to hold". Barbara Jacobs for Booklist.… Read More

Des Moines, Iowa: Meredith Publishing, 2006. Twelve edition. Ring_bound. Very Good. light wear to the binder.Clean and unmarked. First printing of the twelve edition of 2003. No additional standard domestic postage forr this heavy book. A very nice copy in better than usual condition. "Now with more than 1,200 recipes, 500-700 color photos...more tips and secrets to make your cooking easier than ever before." 4to - over 9¾" - 12" tall. 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!

Boston: Little, Brown & Co., 2000. First Edition. Hardcover. Near Fine/near fine. As New in all respects. First printing, full number line. The cook book of an iconic restaurant in Vineyard Haven on Martha's Vineyard. The Black Dog has now been in business for 47 years. 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: Khodansha International, 1981. First Edition. Hardcover. Very Good/very good. Fourth printing of 1983. Light shelf wear to the book a bit more to the tips, corners, and edges of the jacket which is rubbed; gift inscription else clean and unmarked. The Book of Sushi by two master sushi chefs "is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit." 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… Read More

Boston: Little, Brown & Co., 1937. Sixth Edition. Hardcover. Good. Shelf and use wear to the book, no jacket, covers and scattered pages soiled. Second printing of the 1936 revised edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Tan cloth with red titles, prefaces by Fannie Merritt Farmer (1857-1915). and Wilma Lord Perkins. Little, Brown & Co did not predict good sales and limited the 1896 first edition to 3,000 copies, published at the author's expense.The book was so popular in America, so thorough, and so comprehensive that cooks would refer to later editions simply as the "Fannie Farmer cookbook", and it is still available in print over 100 years later. 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!  Read More

Boston: Little, Brown and Company, 1933. New Edition Completely Revised . Hardcover. Good/no jacket. Fifth edition of 1930, fourth printing, 1933. Shelf wear to tips, corners, and edges of the book, staining to covers and ages, one page tape repaired; no jacket. Tan cloth with blue titles, prefaces by Wilma Lord Perkins and Fannie Merritt Farmer. 8vo - over 7¾" - 9¾" tall. Hard Cover. "Of recent years new vegetables, new fruits, and new salad greens have come into use, as well as new ways of preparing the ones formerly known, New equipment, such as mechanical refrigeration, pressure cookers, and the like, have suggested changes in method. New material has, therefore, been included in this 1930 edition to deal with these changes."--W. L. Perkins. 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… Read More

Boston: Little, Brown and Company, 1916. Revised . Hardcover. Good/no jacket. Much shelf wear, soiling to covers. Second printing of the 1916 revision. Tan cloth with brown titles, preface by Fannie Merritt Farmer (1857-1915). 8vo - over 7¾" - 9¾" tall. Hard Cover. Little, Brown & Co did not predict good sales and limited the 1896 first edition to 3,000 copies, published at the author's expense.The book was so popular in America, so thorough, and so comprehensive that cooks would refer to later editions simply as the "Fannie Farmer cookbook", and it is still available in print over 100 years later. 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! 

Boston: Little, Brown and Company, 1941. Seventh Edition Completely Revised . Hardcover. Very Good/no jacket. Fifth printing of 1944. Shelf wear to tips, corners, and edges of the book, staining/soiling to covers and page edges; no jacket. Tan cloth with blue titles, prefaces by Wilma Lord Perkins and Fannie Merritt Farmer. 8vo - over 7¾" - 9¾" tall. Hard Cover. From the Preface to the Seventh Edition: "In preparing this revision I have made an innovation which I hope will be of value. Fifty basic recipes have been developed for the use of schools and beginners who wish to teach themselves the fundamentals of cooking."--Wilma Lord Perkins. 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! 

Boston: Little, Brown & Co., 1939. Sixth Edition. Hardcover. Very Good. Some shelf wear to tips, corners, and edges of the book, .page edges soiled, no jacket A relatively clean copy in a solid binding. Fourth printing of the 1936 New Edition Completely Revised edition. 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!

Boston: Little, Brown and Company, 1941. Seventh Edition Completely Revised . Hardcover. Very Good/no jacket. Third printing of 1943. This may be the cleanest copy of the dozens I have handled. Light shelf wear to tips, corners, and edges of the book, light staining to the covers and spine, page edges lightly soiled, gift inscription of 1943 to the dedication page else clean and unmarked; no jacket. Binding is solid and tight.Tan cloth with blue titles, prefaces by Wilma Lord Perkins and Fannie Merritt Farmer. 8vo - over 7¾" - 9¾" tall. Hard Cover. From the Preface to the Seventh Edition: "In preparing this revision I have made an innovation which I hope will be of value. Fifty basic recipes have been developed for the use of schools and beginners who wish to teach themselves the fundamentals of cooking."--Wilma Lord Perkins. 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… Read More

New York: William Morrow & Co., 1993. First Edition. Hardcover. Very Good/near fine. Spine sunned, else clean and unmarked. First printing, full number line. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. ...Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. 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… Read More

New York: Broadway Books, 1998. First Edition. Hardcover. Near Fine/very good. First printing. Lightest shelf wear to the book and jacket.Clean and unmarked. First printing, full number line. A cook book by the owners of London's famed River Cafe, a Michelin starred Italian restaurant in Hammrsmith on the north bank of the Thames River. From the flap: "Gray and Rogers continue to provide fresh interpretations of Italian cuisine, and in this new book, their enthusiasm for roasting in a wood oven takes center stage. Home cooks can create the same results by roasting meats, fish, vegetables, or fruits at a high temperature on the lowest rack of the oven or by slow roasting over a longer period of time. With these techniques, flavors become more intense, concentrated, and delicious: Pumpkin wedges with thyme. Radicchio wrapped in pancetta. Turbot or monkfish with capers. Baked loin of tuna with coriander." Every effort is made to ship all books and other items within 24 hours. Clean… Read More