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Category: CULINARY (14 records) SOLD AND CLOSED! THANK YOU! Coins and Phase IV Book Auction for the Estate of Andre Melief. Lewistown, MT - Monday, January 28, 2019 6:30 PM Mountain Time

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a013t.jpgDESCRIPTION: Four paperbacks about everyone's favorite, chocolate! New condition. 1) The Little Book of Chocolate by Katherine Knodorwsky and Herve Robert, c. 2001. 2) The Emporers of Chocolate: Inside the secret world of Hershey and Mars by Joel Glenn Brenner, c. 1992. 3) Chocolate Therapy: Dare to discover your inner center! by Murray Langham, c. 1998, stated FIRST PRINTING 1999. 4) Chocolate Temptations by Linda Collister, c. 2003.
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a047t.jpgDESCRIPTION: 1) Unstated FIRST EDITION, The Best of American Beer & Food: Pairing & Cooking with Craft Beer by Lucy Saunders, c. 2007, Brewers publ. Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components. 2) Unstated FIRST EDITION, Making Sense of Taste: Food and Philosophy by Carolyn Korsmeyer, Cornell University, c. 1999.
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a070t.jpgDESCRIPTION: Six culinary paperbacks in new condition. 1) Bistro Cooking by Patricia Wells, c. 1989, first printing. 2) The Great Big Burger Book by Jane Murphy and Liz Yeh Singh, c. 2003. 3) Dorling Kindersley, French Cheeses, c. 2000. 4) The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman, c. 2001. 5) The Healing Powers of Coffee: A complete guide to nature's surprising superfood by Cal Orey, c. 2012. 6) The True History of Chocolate with 97 illustrations, 13 in color by Sophie D. and Michael D. Coe, c. 2007.
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a084t.jpgDESCRIPTION: Three culinary/health books in new condition. 1) The United States of Argula: How we became a gourmet nation by David Kamp, c. 2006, Broadway Books publ. A wickedly entertaining, hunger-inducing, behind-the-scenes story of the American food revolution that has made celebrity chefs, baby greens, fancy fridges, and destination restaurants familiar aspects of our everyday lives. 2) The Mayo Clinic, Williams-Sonoma Cookbook: Simple solutions for eating well by John Phillip Carroll, c. 1998. 3) Unstated FIRST EDITION, Death by Chocolate: The last word on a consuming passion, Marcel Desaulniers of the Trellis Restaurant, c. 1992 by Kenan Books Inc.
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a094t.jpgDESCRIPTION: Three small cookbooks from Super Cookery, Parragon publ, c. 2003. Chocolate & Baking - Contents: Cakes & Gateaus Small Cakes & Cookies Puddings & Desserts Breads & Savories Candies & Drinks; Pasta & Italian; Quick & Easy.
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a105t.jpgDESCRIPTION: Stated FIRST EDITION, Chuck & Blanche Johnson's, Savor Montana Cookbook: Montana's finest restaurants & lodges - their recipes & their histories, c. 2003. Wilderness Adventures Press, Inc. Belgrade, Montana. One could literally follow the map in the front of the book and eat their way across Montana, dining on exquisite culinary delights en route. In instances where the restuarant is part of a resort or guest ranch, we have included detailed descriptions of the amenities the resort or ranch offers. Many wild game recipes are included in this book.
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a116t.jpgDESCRIPTION: 1) Unstated FIRST EDITION, new copy, The First Chapbook for Foodies: Recipes and repasts literature and lore by Jeff Silverman, Woodford Press publ, c. 2000. 2) The Man Who Ate Everything and other gastronomic feats, disputes, and pleasurable pursuits by Jeffrey Stein Garten, c. 1997. 3) Curing with Cayenne and its herbal partners by Sam Biser, c. 1995-2000 by Save Your Life Videos, Inc, publ. June 2000.
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a184t.jpgDESCRIPTION: SIGNED, RARE, unstated FIRST EDITION! Giuliano Bugialli's Parma: A capital of Italian Gastronomy, photographs by Andy Ryan, Academia Barilla Editions publ, c. 2005. Beautiful copy of this scarce Italian ccokbook and food book. Stunning photography and written by the foremost Italian cooking teacher and demonstrator. Signed by Bugialli on half title page.
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a203t.jpgDESCRIPTION: These books are crucial for a healthy lifestyle. 1) The Man Who Changed The Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNamee, c. 2012. 2) Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver, c. 2007. 3) 125 Best Gluten-Free Recipes by Donna Washbur and Heather Butt, c. 2003 (some water damage to pages). 4) Anatomy of an Illness as perceived by the patient by Norman Cousins, c. 1979.
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a205t.jpgDESCRIPTION: Unstated FIRST EDITION, Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli, 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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a244t.jpgDESCRIPTION: Six healthy living books, new condition. 1) Consider the Eel: A natural and gastronomic history by Richard Schweid, c. 2002. 2) Detox with Oral Chelation: Protecting yourself from lead, mercury, & other environmental toxins by David Jay Brown & Garry Gordon, MD, c. 2009. 3) FIRST EDITION, Supernormal: Science, yoga, and the evidence for extraordinary psychic abilities by Dean Radin, PhD, c. 2013. 4) Cornbread Nation 3: Foods of mountain south, edited by Ronni Lundy, c. 2005. 5) Everything I Want to do is Illegal: War stories from the local food front by Joel Salatin, c. 2007. 6) Poisoned: The true story of the deadly E. Coli outbreak that changed the way Americans Eat by Jeff Benedict, c. 2011.
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a329t.jpgDESCRIPTION: Large hardcover culinary book, Essential Pepin: More than 700 all-time favorites from my life in food by Jacques Pepin, c. 2011. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
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a342t.jpgDESCRIPTION: C. 1968, hardcover culinary book with dj, Luigi Carnacina's Great Italian Cooking, La Grande Cucina Internazionale, edited by Michael Sonino, Abradale Press publ. 851 pages, color and b & w illustrations. An encyclopedic array of more than 2300 Italian and international recipes written in a way that will be clear and helpful to everyone. The recipes have been carefully adapted by an expert cook, to follow American cooking practices based on readily available ingredients.
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a355t.jpgDESCRIPTION: Vintage hardcover, Exotic Mushrooms by Henri Romagnesi, Sterling Publ. Co., Oak Tree Press Co. C. 1971, 1970, 1961 by Bordas Edituer, Paris. This is a large sized book. There are 160 different types of mushrooms listed but the best part is the actual plates. They are colorful and large and just plain fun to look at. The book is printed on thick paper. At the bottom of each picture it also tells whether it is edible or not.
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