Food & Wine

Food & Wine


  • Craig Claiborne's A Feast Made For Laughter

    By Craig Claiborne

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9789112183795
    • Publisher: Doubleday & Company, Inc.
    • Published: 1982
    8vo. 1st edition. SIGNED. Slight fading to spine and margins of covers. Toning to leaves. Toning, edgewear with short tears and small chips to d.j., 'autographed copy' sticker at front panel. VG/VG.
  • Every Day's A Party : Louisiana Recipes for Celebrating with Family and Friends

    By Emeril Lagasse

    Our Price: $20.00
    • Format: Hardcover
    • ISBN-13: 9789112090611
    • Publisher: William Morrow and Company, Inc.
    • Published: 1999
    (1999). Square 8vo. 1st edition. SIGNED by Lagasse. Some bumping and wear to corners of boards, slightly affecting d.j. Dampstaining to bottom of d.j. verso. VG/VG.
  • Fiesta: The Homer Laughlin China Company's Colorful Dinnerware (A Schiffer Book for Collectors)

    By Jeffrey B. Snyder

    Our Price: $24.95
    • Format: Paperback
    • ISBN-13: 9780764315756
    • Publisher: Frank J Schuetz
    • Published: July 2002
  • Gastronomic Bibliography

    By Katherine Golden Bitting

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9789112251272
    • Publisher: Holland Press Publisher
    • Published: 1981
    (London). (1981). Thick 8vo. Facsimile of 1939 edition. Light soiling to edges of text block. Edgewear with chips and short tears to d.j., fading to spine. VG/VG.
  • Giada's Family Dinners

    By Giada De Laurentiis

    Our Price: $30.00
    • Format: Hardcover
    • ISBN-13: 9781599009841
    • Publisher: Clarkson Potter/ Publishers
    • Published: 2006
    (2006). 8vo. 1st edition. INSCRIBED by the author. Faint bumping to spine ends and d.j. spine ends. Faint edgewear to d.j. panels. NF/VG.
  • 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.
  • 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: $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.
  • 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.
  • Meneau & Gissinger La Conversatiion

    By Marc Meneau

    Our Price: $300.00
    • Format: Hardcover
    • ISBN-13: 9789112248937
    • Publisher: Woodstock Editions
    2 Volumes. Thick 4to. LIMITED EDITION, one of 2000 copies printed. SIGNED by photographer. Text in English and French. Some bowing to boards. Minor wear to spine ends and joints. Mild soiling and light rubbing to edges of slipcase. VG in VG slipcase. THE SET:
  • 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.
  • Morimoto The New Art Of Japanese Cooking

    By Masaharu Morimoto

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9789112259117
    • Publisher: DK
    4to. 1st edition. INSCRIBED by Morimoto. Negligible rubbing to d.j. NF/NF.