Food & Wine

Food & Wine


  • Collected A.A. Writings of Bernard B. Smith [Alcoholics Anonymous]

    By [] Alcoholics Anonymous

    Our Price: $25,000.00
    • Format: Hardcover
    • ISBN-13: 9789110724006
    • Publisher: Self-Published
    • Published: New York
    (Self-Published). 8vo. Limited to ONE bound copy, printed for and presented to trustee of the AA General Service Board Bernard B. Smith on the occasion of his retirement from the Chairmanship of the General Service Conference, and SIGNED by most of the 1956 members of the General Service Board, including Bill Wilson and additionally INSCRIBED by Bill Wilson to Bern Smith. A significant and unique AA item. Chip to upper front corner of spine end. Small crack to lower joint of front board. VG.
  • Modernist Cuisine: The Art and Science of Cooking (6 volumes)

    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.
  • M.F.K. Fisher's Translation Of The Physiology Of Taste Or Meditations On Transcendental Gastronomy By Jean Anthelme Brillat-Savarin

    By M.F.K. Fisher

    Our Price: $300.00
    • Format: Hardcover
    • ISBN-13: 9789112384291
    • Publisher: Alfred A. Knopf
    • Published: 1979
    8vo. Later printing. INSCRIBED by Fisher. Small stains to edges of text block. Light bumping to fore-corners of boards; mild shelf soiling to edges of boards; some darkening to cloth at margins of boards and tail of spine. Toning, edgewear with short tears and small chips to d.j., ; a couple inch stain to tail of spine and across joints at lower panels. VG/VG.
  • Perfumes, Cosmetics and Soaps

    By W. a. Poucher

    Our Price: $249.99
    • Format: Hardcover
    • ISBN-13: 9780412273506
    • Publisher: Springer Verlag
    • Published: October 1992
  • 12mo. Quarter calf over brown marbled boards. With engraved frontis and 9 plates. Rehinged, with repairs to spine. Boards scuffed and edgeworn. Dampstaining to upper margin of first third of leaves. Previous owner's note to verso front endpaper. Bookplate to front paste-down. Toning to leaves throughout. Good.
  • 16mo. 3rd American edition. Full calf, re-hinged at front, with new leather title plate on significantly darkened and deteriorated spine. Edgewear to boards and leaves. Heavy toning and foxing to leaves throughout. Clear tape to front hinge. Good.
  • The Classic Of Tea

    By Lu Yu

    Our Price: $75.00
    • Format: Hardcover
    • ISBN-13: 9789112496253
    • Publisher: Little, Brown, and Company
    8vo. Scraping to f.f.e.p. Foxing to edges of text block. Light foxing to edges of boards; mild rubbing to spine ends. Edgewear with chips, short tears to d.j.; some fading to spine, horizontal tear across center. VG/VG.
  • A Practical Guide To Light Refreshment A collection of nineteenth-century recipes

    By Caroll Boltin

    Our Price: $60.00
    • Format: Hardcover
    • Publisher: South Street Seaport Museum
    Slim 8vo. LIMITED SIGNED EDITION, limited to 200 copies. SIGNED by editor and Illustrator. NF.
  • Golf Kitchen

    By Diana DeLucia

    Our Price: $60.00
    • Format: Oversize Hardcover
    • ISBN-13: 9789112345049
    • Publisher: Golf Kitchen LLC
    • Published: 2017
    (Golf Kitchen LLC). (2017). 4to. 1st edition. INSCRIBED by author to f.f.e.p. Gentle bumping to spine ends. Light rubbing and edgewear to dust jacket. VG/VG.
  • Larkspur Cove

    Our Price: $60.00
    • Format: Paperback
    • ISBN-13: 9780764208218
    • Publisher: Bethany House
    • Published: February 2011
    Andrea Henderson, who moves home to Moses Lake to recover her shattered faith, and game warden Mart McClendon, who is trying to forget a tragedy, are drawn together when a mysterious girl is seen with the town recluse.
  • 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.
  • Golf Kitchen

    By Diana DeLucia

    Our Price: $50.00
    • Format: Hardcover
    • ISBN-13: 9789112100167
    • Publisher: Golf Kitchen LLC
    (Golf Kitchen LLC). (2017). 4to. Gentle bumping to spine ends. Light rubbing and edgewear to dust jacket. VG/VG.
  • Martha's Entertaining: A Year of Celebrations

    By Martha Stewart

    Our Price: $50.00
    • Format: Advance Reading Copy
    • Publisher: Clarkson Potter
    (2011). Square 4to. 1st edition. SIGNED by Martha Stewart. Spine gently shaken. Light rubbing to boards. Slight bumping to upper fore-corners. Faint shelfwear to d.j. VG/VG.
  • White Heat

    By Marco Pierre White

    Our Price: $50.00
    • Format: Hardcover
    • ISBN-13: 9789111548717
    • Publisher: Pyramid Books
    • Published: 1990
    (Great Britain). (Pyramid Books). (1990). 4to. Rubbing to margins of boards. Toning to leaves. Some rubbing, scratching and toning to slightly edgeworn d.j. Sticker ghosts to rear panel. VG/VG.
  • Delights And Prejudices

    By James Beard

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9789111397032
    • Publisher: Atheneum
    • Published: 1964
    8vo. 1st edition. Bumping to spine ends and forecorners with slight toning to margins of boards. Minor lean to spine and mild toning to text block. Light bumping to edges of somewhat toned dust jacket. VG/VG.