Food & Wine

Food & Wine


  • How to Love Wine: A Memoir and Manifesto

    By Eric Asimov

    Our Price: $16.99
    • 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.
  • John Schreiner's BC Coastal Wine Tour Guide

    By John Schreiner

    Our Price: $19.95
    • Format: Paperback
    • ISBN-13: 9781770500426
    • Publisher: Midpoint Trade Books Inc
    • Published: April 2011
  • 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.
  • Manners for Men

    By Mrs. Humphry

    Our Price: $30.00
    • Format: Hardcover
    • ISBN-13: 9789112222319
    • Publisher: James Bowden
    • Published: 1897
    8vo. Later edition. Somewhat worn and damp-stained. Hinges starting, bimding somewhat over-opened. Good.
  • Margaret Costa's Four Seasons Cookery Book

    By Margaret Costa

    Our Price: $20.00
    • Format: Hardcover
    • ISBN-13: 9789112182439
    • Publisher: Cookery Book Club
    • Published: 1970
    (London). (1970). Small 4to. 1st edition. INSCRIBED by author. Minor bumping to extremities, with creasing to rear board. Faint toning to margin of leaves. Light edgewear, rubbing and toning to d.j. VG/VG.
  • Modernist Cuisine: The Art and Science of Cooking (6 volumes)

    By Nathan Myhrvold

    Our Price: $625.00
    • 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.
  • Mouton Rothschild Le Musee Du Vin Dans L'Art

    By Sandrine Hermine

    Our Price: $35.00
    • Format: Hardcover
    • ISBN-13: 9789111953887
    • Publisher: Imprimerie Editions Nationale
    4to. INSCRIBED by co-author, Julien Pascal, to Rosamonde Bernier and John Russell. Mino wear with suggestion of paperclip impression to top edge of front panel of d.j. Some wear., a little bumping and soiling to cardstock slipcase. NF/NF in VG slipcase.
  • 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. Minor shelfwear to slipcases. NF in VG slipcases. THE SET:
  • Old Cook Books: An Illustrated History

    By Eric Quayle

    Our Price: $20.00
    • Format: Hardcover
    • ISBN-13: 9789112185560
    • Publisher: E. P. Dutton
    • Published: 1978
    (1978). Small 4to. 1st edition. Slight fading to spine and margin of boards. Light foxing to textblock. Offsetting to f.f.e.p. Light edgewear, chipping, rubbing and soiling to d.j., with faint foxing to verso. VG/VG.
  • Peanut Butter Glasses

    By Barbara E. Mauzy

    Our Price: $19.99
    • Format: Paperback
    • ISBN-13: 9780764335440
    • Publisher: Schiffer Pub Ltd
    • Published: July 2010
  • Perfumes, Cosmetics and Soaps

    By W. A. Poucher

    Our Price: $249.99
    • Format: Hardcover
    • ISBN-13: 9780412273506
    • Publisher: Springer Verlag
    • Published: October 1992
  • Roger Verge's Vegetables in the French Style

    By Roger Verge

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789112189827
    • Publisher: Artisan
    • Published: 1994
    4to. 2nd printing. INSCRIBED by Verge. Impressions, minor edgewear to d.j. NF/VG.
  • Scandinavian Corkscrews / Skandinaviska Korkruvar

    By Buster Bernston

    Our Price: $60.00
    • Format: Hardcover
    • ISBN-13: 9789112159028
    • Publisher: Tryckeriforlaget
    • Published: 1994
    Thin 4to. Text in English and Swedish. Gift inscription to f.f.e.p. NF/NF.
  • 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.