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Category: CULINARY (22 records) Thank you for bidding at our Third Session Book Auction Online NOW! Collectible, Art, Western Artists, Architecture, Culinary, War, History, Wine, sets, and other interests! - Thursday December 13, 2018 Starting at 6:00pm MTN

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a026t.jpgDESCRIPTION: Three books referring to cooking or ingredients, new condition. 1) Change Comes to Dinner. How vertical farmers, urban growers, and other innovators are revolutionizing how America eats by Katherine Gustafson, c. 2012. St. Martin's Griffin publ, stated FIRST EDITION, May 2012. 2) Kitchen Mysteries: Revealing the science of cooking by Herve This, Columbia University Press, c. 2007. 3) The Kingdom Fungi: the biology of mushrooms, molds and lichens by Steven L. Stephenson, c. 2010, Timber Press. The ubiquitous fungi are little known and vastly underappreciated. Yet without them we wouldn't have bread, alcohol, cheese, tofu, or the unique flavors of mushrooms, morels, and truffles. We can't survive without fungi.
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a031t.jpgDESCRIPTION: Five culinary books, four hardcover. 1) Stated FIRST EDITION, Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, c. 2012, W.W. Norton & Co. publ. 2) Stated FIRST EDITION, Cooking the Costco Way: Across the Country and Around the World, c. 2003, Anita Thompson editorial director. 3) Unstated FIRST EDITION, library book, Seafood: A Connoisseur's Guide and Cookbook by Alan Davidson, c. 1989. 4) Sunset Seafood Cookbook by the editors of Sunset Books and Magazine, Lance Publ., c. 1981. 5) Library book, Fish by the editors of Time-Life, c. 1979.
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a037t.jpgDESCRIPTION: Nine Hermes House, Anness Publishing books, eight are culinary. 1) Paint Effects, Masterclass: The ultimate source book for creating beautiful, easy-to-achieve interiors by Sacha Cohen, c. 2004. 2) Indian, deliciously authentic dishes by Shehzad Husain & Rafi Fernandez, c. 2002. 3) Mexican, healthy ways with a favorite cuisine by Jane Milton, c. 2002. 4) Thai, the essence of Asian cooking by Judy Bastyra with recipes by Becky Johnson, c. 2003. 5) The Italian Kitchen Bible by Kate Whiteman, Jeni Wright and Angela Boggiano, c. 2004. 6) Good Food Fast, mouthwatering meals in under 30 minutes by Jenni Fleetwood, c. 2003. 7) Japanese Cooking, the traditions, techniques, ingredients and recipes by Emi Kazuko, c. 2003. 8) Pasta, irresistible recipes for perfect pasta, contributing editor Linda Fraser, c. 2003. 9) Appetizers starters & first courses, contributing editor, c. 2004.
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a053t.jpgDESCRIPTION: The Professional Chef: The Culinary Institute of America, 7th edition, John Wiley & Sons publ. This fantastic book guides culinary students-professional aspirants and serious home cooks, alike-to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
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a057t.jpgDESCRIPTION: Three hardcover coffee table culinary books with dj's, new condition. 1) Williams-Sonoma, the best of Taste, Weldon Owen publ., unstated FIRST EDITION. 2) The Pasta Bible: The definitive sourcebook, with over 1000 illustrations by Christian Teubner, Silvio Rizzi and Tan Lee Leng. Chartwell Books, Inc., c. 1996. 3) Giuliano Bugialli's Parma: A capital of Italian Gastronomy, photogaphs by Andy Ryan. Academia Barilla editions, c. 2005. Parma - designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma. Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included - antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.
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a065t.jpgDESCRIPTION: Two large, softcover culinary books. 1) Italianissimo: Over 600 great recipes from every region of Italy, McRae Books, c. 2007. 2) The Ultimate book of Fish and Shellfish by Kate Whiteman, Hermes House publ., 2004.
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a066t.jpgDESCRIPTION: Two new condition books that will help you in the restaurant business. 1) The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang. Harvard University Press, c. 2000, fifth printing, 2001. 2) Stated FIRST EDITION, Service Included: Four-Star Secrets of an Eavesdropping Waiter by Phoebe Damrosch. William Morrow, an imprint of HarperCollins publ. C. 2007 by Phoebe Damrosh. Hardcover with dj.
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a080t.jpgDESCRIPTION: Four hardcover culinary books with dj's, new condition. 1) Cooking with Apples & Pears by Laura Washburn, c. 2009, Ryland Peters & Small publ. 2009. Unstated FIRST EDITION. 2) Williams-Sonoma, Pie & Tart by Carolyn Beth Weil, Simon & Schuster, 2003. 3) Menus for Special Occasions, Historic Hotels of America, National Trust for Historic Preservation, c. 1992. 4) Best Recipes from Time-Life Books, c. 1986, Wings Books, 1991 edition.
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a099t.jpgDESCRIPTION: Three paperback culinary books. 1) The Great Garlic Book: A guide with recipes by Chester Aaron, c. 1997, Ten Speed Press. Unstated FIRST EDITION, stated first printing. 2) Tapas Bar: Casual spanish cooking at home by Sophie Brissaud, c. 2003 Silverback Books. 3) 2005, San Francisco Cuisine: Menus and recipes from the Bay area's finest restaurants and top chefs.
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a120t.jpgDESCRIPTION: Four hardcover culinary books. 1) New copy with dj, stated FIRST EDITION, Madhur Jaffrey's World Vegetarian, Clarkson Potter publ. C. 1999 by Jaffrey. 2) New copy with dj, Vegetarian Cooking for Everyone by Deborah Madison, c. 1997, Broadway Books publ. 3) Stated FIRST EDITION, Better Homes and Gardens: Test Kitchen Favorites, Meredith Books, c. 2003. 4) The Rodale Herb Book: How to use, grow, and buy nature's miracle plants. Edited by William H. Hylton, an Organic Gardening and Farming Book, Rodale Press Book Division, c. 1974, fourth printing May 1975. New condition, torn dj.
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a133t.jpgDESCRIPTION: Three hardcover culinary books in new condition. 1) Plenty: Vibrant vegetable recipes from London's Ottolenghi by Yotam Ottolenghi. Unstated FIRST EDITION, c. 2010. 2) Cristina's of Sun Valley - Cristina Ceccatelli cook, c. 2006, Gibbs Smith publ. Stated FIRST EDITION. 3) Carluccio's Complete Italian Food by Antonio and Priscilla Carluccio, c. 1997, Thunder Bay Press. Unstated FIRST EDITION.
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a150t.jpgDESCRIPTION: 1) MasterChef Cookbook: The contestants and judges of MasterChef and Joann Cianciulli, Rodale publ, c. 2010 by Reveille Independent LLC. 2) Stated FIRST EDITION, Cheese: A connoisseur's guide to the world's best by Max McCalman & David Gibbons, c. 2005, Clarkson Potter publ. 3) Stated FIRST EDITION, The Volumetrics Eating Plan by Barbara Rolls, Ph.D., c. 2005, HarperCollins publ. Plus a, sealed in plastic, 365 Reasons to Eat Chocolate by Sherrie Weaver booklet. This small bound wired booklet is a calender that has a quote about chocolate for everyday of the year. It can be used as a flip book or has a built in stand to be used as a desk calendar. The calendar is generic in that it does not have a year and can be used every year if you so desired.
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a154t.jpgDESCRIPTION: Six paperback culinary books in new condition. 1) The Healing Powers of Chocolate by Cal Orey, c. 2010, Kensington Books. 2) The Atlas of American Artisan Cheese by Jeffrey P. Roberts, c. 2007, Chelsea Green Publ. Co. 3) The Cheese Companion: A Connoisseur's Guide by Judy Ridgway, Running Press, c. 2004 Quintet Publ. Limited. 4) Best Food Writing 2009, edited by Holly Hughes, c. 2009, De Capo Life Long publ. 5) Best Food Writing 2008, edited by Holly Hughes, c. 2008, Da Capo Life Long publ. 6) The Food Snob's Dictionary: An essential lexicon of gastronomical knowledge by David Kamp, c. 2007 and Marion Rosenfeld, Broadway Books.
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a155t.jpgDESCRIPTION: Six books - absolutely everything you need and don't to know about cheese. Five hardcover, all new condition. 1) Cheese Essentials: An insider's guide to buying and serving cheese with 50 recipes by Laura Werlin, c. 2007, Stewart, Tabori & Chang publ. 2007. Unstated FIRST EDITION. 2) American Cheeses: The best regional, artisan, and framhouse cheese, who makes the, and where to find them by Clark Wolf, stated FIRST Simon & Schuster edition, c. 2008. 3) The Cheese Plate by Max McCalman and David Gibbons, c. 2002, Clarkson N. Potter publ. 4) The All American Cheese and Wine Book: Pairings, Profiles & Recipes by Laura Werlin, c. 2003, Stewart Tabori & Chang publ. Unstated FIRST EDITION. 5) The New American Cheese by Laura Werlin, c. 2000, Stewart Tabori & Chang publ. 2000. Unstated FIRST EDITION. 6) Cheese & Wine: A guide to selecting, pairing, and enjoying by Janet Fletcher, c. 2006, Chronicle Books publ.
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a187t.jpgDESCRIPTION: Four books that pertain to food, all in new condition. 1) Dorling Kindersley French Cheeses by Kazuko Masui and Tomoko Yamada, c. 2000, reprinted with revisions. 2) Kitchen Kitsch: Vintage Food Graphics, editor Jim Heiman, c. 2002. 3) The Tabasco Cookbook: 125 years of America's favorite pepper sauce by Paul McIlhenny with Barbara Hunter, c. 1993. 4) Restuarant Decors by Hannah Newton, c. 2002.
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a262t.jpgDESCRIPTION: A Day at elBulli, Best chef in the world: Ferran Adria. Voted best restaurant in the world, with two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, Classic Edition opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adria. New hardcover still in original plastic, 632 pages, 1100 illustrations.
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a267t.jpgDESCRIPTION: Two new culinary hardcovers. 1) Around my French Table, more than 300 recipes from my home to yours by Dorie Greenspan, c. 2010, Houghton Mifflin Harcourt publ. When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." 2) The Complete Mushroom Book: Savory recipes for wild and cultivated varieties by Antonio Carluccio, the quiet hunt. Rizzoli International Publ. 2003, FIRST American edition.
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a280t.jpgDESCRIPTION: It's all about Italy in the pages of these four culinary books. Plus a book that will help you speak the language just in case your cooking makes you want to visit there! 1) Antonio Carluccio's Southern Italian Feast, stated FIRST American edition, BBC publ. 2000, c. by Carluccio 1998. 2) Stated FIRST EDITION, Trattoria Grappolo: Simple recipes for traditional Italian cuisine by Leonardo Curti & James O. Fraioli, c. 2007, Gibbs Smith publ. 3) Every Night Italian: 120 simple, delicious recipes you can prepare in 45 minutes or less by Giuliano Hazen, c. 2000, Scribner publ. 4) Mario Batali: Italian Grill with Judith Sutton, c. 2008 by Batali, second edition. HarperCollins publ. Plus Italian Now! Level 1 by Marcel Danesi, Ph.D. Barrton's Education Series, Inc. c. 2005.
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a285t.jpgDESCRIPTION: Four hardcover culinary books with dj's, new condition. 1) Ray's Boathouse: Seafood Secrets of the Pacific Northwest, text by Ken Gouldthorpe, Documentary Media and Ray's Boathouse c. 2003. Stated FIRST EDITION 2003, second printing 2006. 2) Saveur, The New Comfort Food: Home cooking from around the world, edited by James Oseland, Weldon Owen Inc. c. 2011. 3) Tapas: A Classic Collection of Spanish-Style Recipes, Parragon Publ. c. 2004 (tear in dj). 4) The Cuisines of Mexico by Diana Kennedy, c. 1972, Harper & Row publ. (tears in dj).
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a290t.jpgDESCRIPTION: Meat! Four hardcovers about the subject, new condition. 1) Unstated FIRST EDITION, Charcuterie: The craft of salting, smoking, and curing by Michael Ruhlman and Brian Polcyn, c. 2005, W.W. Norton & Co. 2) The River Cottage Meat Book by Hugh Fearnley-Whittingstall, c. 2007, Ten Speed Press, stated FIRST PRINTING, unstated FIRST edition. 3) Great Sausage Recipes and Meat Curing by Rytek Kutas, c. 1984. Published by The Sausage Maker Inc. 4) Sausages by Paul Gayler, c. 2011. Stated FIRST Lyons Press ediiton 2012.
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a293t.jpgDESCRIPTION: A selection of three culinary books. 1) Italy: The Beautiful Cookbook: Authentic recipes from the regions of Italy, by Lorenza De' Medici. HarperCollins publ, c. 1996. 2) Gourmet Today, more than 1000 all-new recipes for the contemporary kitchen, edited by Ruth Reichl. Houghton Mifflin Harcourt Publ, c. 2009 by Conde Nast Publ. 3) Mediterranean: A taste of the sun in over 150 recipes by Jacqueline Clark and Joanna Farrow, c. Anness Publ. 2001.
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a296t.jpgDESCRIPTION: The last of the culinary books: a mix of hardcover, paperback and two magazines. 1) Zagat Survey: 2006 New York City Restaurants, compliments of The Harbor Group at Smith Barney citgroup. 2) Cheese: A Global History by Andrew Dalby, c. 2009. Unstated FIRST EDITION. 3) The Taste of Tomorrow: Dispatches from the future of food by Josh Schonwald, c. 2012. Stated FIRST EDITION. 4) Chef's Story: 27 chefs talk about what got them into the kitchen, edited by Dorothy Hamilton and Patric Kuh, c. 2007. Stated FIRST EDITION. 5) James McNair's Cheese Cookbook, c. 1989. 6) Lucky Peach, issue 2 - The Sweet Spot, fall/winter 2011. 7) Lucky Peach, issue 3 - Chefs, sprint 2012. 8) More Best Recipes: The companion to The New Best Recipe, from the editors of Cook's Illustrated, c. 2009.
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