Food & Wine

Food & Wine

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  • Good-Bye to All That

    By Harris Lewine

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9781399373920
    • Publisher: McGraw-Hill
    • Published: 1970
    (1970). Slim 8vo. Some bumping to corners and spine ends. VG without dust jacket. as issued.
  • Historic Heston / Blumenthal

    By Dave McKean

    Our Price: $100.00
    • Format: Hardcover
    • ISBN-13: 9789111930567
    • Publisher: Bloomsbury
    4to. Negligible smudging to cloth at front board. Bright copy. NF in NF slipcase.
  • Holiday Food

    By Mario Batali

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9789111803052
    • Publisher: Clarkson Potter
    • Published: 2000
    (2000). Square 8vo. 1st edition. INSCRIBED by Batali. Gentle bumping to head of spine and top forecorners of boards. Minor soiling to r.f.e.p., affecting rear flap of dust jacket. Light rubbing and edgewear to dust jacket. VG/VG.
  • How to Love Wine: A Memoir and Manifesto

    By Eric Asimov

    Our Price: $8.50
    • Format: Paperback
    • ISBN-13: 9780061802539
    • Publisher: William Morrow Paperbacks
    • Published: July 2014
  • Italian Grill

    By Mario Batali

    Our Price: $35.00
    • Format: Hardcover
    • ISBN-13: 9789111802482
    • Publisher: Ecco
    • Published: 2008
    (New York). (2011). 4to. 1st edition. INSCRIBED by Batali. Small scratch to front cover. Minor rubbing and edgewear to dust jacket. NF/VG.
  • Jacques Pepin Celebrates

    By Jacques Pepin

    Our Price: $30.00
    • Format: Hardcover
    • ISBN-13: 9781499108354
    • Publisher: Alfred A. Knopf
    • Published: 2001
    8vo. 1st edition. INSCRIBED by Pepin. Some bumping to spine ends. Slight offsetting to end papers. VG/VG.
  • Kitchen Junk

    By Mary Randolph Carter

    Our Price: $9.00
    • Format: Hardcover
    • ISBN-13: 9780670880997
    • Publisher: Viking Studio Books
    • Published: September 1999
    A collection of color photographs of kitchen paraphernalia of years past, including dinette sets, porcelain-enamel tabletops, calico roosters, and old toasters, marks a guide that furnishes advice on how to price these collectibles, suggestions of where to find them, and more. 20,000 first printing. Tour.
  • Lidia's Italy

    By Lidia Matticchio Bastianich

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789111510486
    • Publisher: Alfred A. Knopf
    • Published: 2007
    8vo. 2nd printing. INSCRIBED by author. Light bumping and rubbing to spine. VG/VG.
  • Living the Good Long Life : A Practical Guide to Caring for Yourself and Others

    By Martha Stewart

    Our Price: $20.00
    • Format: Wrappers
    • ISBN-13: 9789111724432
    • Publisher: Clarkson Potter
    (2013). Small 4to. 1st simultaneous wrappered edition. INSCRIBED by Stewart on tipped-in card. Gentle bumping to head of spine. Light edgewear to wrappers. VG in wrappers.
  • Modernist Cuisine: The Art and Science of Cooking (6 volumes)

    By Nathan Myhrvold

    Our Price: $375.00
    • Format: Hardcover
    • ISBN-13: 9780982761007
    • Publisher: The Cooking Lab
    • Published: March 2011
    A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: * Why plunging food in ice water doesn't stop the cooking process * When boiling cooks faster than steaming * Why raising the grill doesn't lower the heat * How low-cost pots and pans can perform better than expensive ones * Why baking is mostly a drying process * Why deep-fried food tastes best and browns better when the oil is older * How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand Many invaluable features include: * Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying * The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips * More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques * Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas * More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran AdriĆ  , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.
  • Notes From A Kitchen: A Journey Inside Culinary Obsession

    By Jeff Scott

    Our Price: $100.00
    • Format: Hardcover
    • ISBN-13: 9789111931366
    • Publisher: Tatroux
    • Published: 2011
    2 volumes. 4to. 1st edition. Individually slipcased. Mild rubbing and a little smudging to slipcases. NF in VG slipcases. THE SET.
  • Prime Time Emeril: More TV Dinners from America's Favorite Chef

    By Emeril Lagasse

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789110293342
    • Publisher: William Morrow
    • Published: 2001
    8vo. 1st edition. SIGNED by the author. Slight edgewear to d.j., with just a touch of rubbing and faint hint of yellowing near top edge. With 'Autographed Copy' sticker on front panel of dust jacket. VG/VG.
  • Setting the Table: The Transforming Power of Hospitality in Business

    By Danny Meyer

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789110958340
    • Publisher: HarperCollins Publishers
    • Published: 2006
    8vo. 1st edition. Warmly INSCRIBED in marker by Meyer onto half title page. Some bleeding through half title. Slight bumping to spine ends. Mild rubbing to dust jacket. VG/VG.
  • Simple Italian Food : Recipes from My Two Villages

    By Mario Batali

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789111802420
    • Publisher: Clarkson Potter
    (1998). 4to. Later printing. INSCRIBED by Batali. Light edgewear to boards. Gentle bumping to spine ends. Minor rubbing and edgewear to dust jacket. VG/VG.
  • The Berlin Tasting: Uncorking the Potential of Chile's Terroir

    By Eduardo Chadwick

    Our Price: $35.00
    • Format: Hardcover
    • ISBN-13: 9789111429467
    • Publisher: Orego Ediciones
    • Published: 2014
    (Origo Ediciones). (Santiago de Chile). 4to. INSCRIBED by Eduardo Chadwick. A little bumping to one corner of slipcase. NF in VG slipcase.

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