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  • FREE FOR THE EATING. by Angier, Bradford.
    Angier, Bradford.
    FREE FOR THE EATING.

    Edition: First printing.

    Harrisburg, Pennsylvania: Stackpole Books, (1966) dj. Hardcover first edition - Uncommon first edition of this classic book on how to banquet on nature's bounty of edible wild plants. Includes 100 wild plants and 300 ways to use them. Illustrated with drawings of the plants. 195 pp.

    Condition: Fine in near fine dust jacket (price-clipped)

    Book ID: 83170
    View cart More details Price: $25.00
  • SCOTCH WHISKEY: Its Past and Present. by Daiches, David.
    Daiches, David.
    SCOTCH WHISKEY: Its Past and Present.

    Edition: First American edition.

    New York: Macmillan, (1970) dj. Hardcover first edition - A comprehensive history of Scotch whiskey, both an analytical study of its history and production and an anecdotal account of the hundreds of varieties. The author toured the Highland distilleries included in this book. Illustrated with colour photographs by Alan Daiches and with reproductions of vintage drawings and more. Index. 168 pp. Map endpapers.

    Condition: Near fine in near fine dust jacket.

    Book ID: 81555
    View cart More details Price: $21.50
  • FLAVOR FLOURS: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts and Non-Wheat Flours. by Medrich, Alice with Maya Klein.
    Medrich, Alice with Maya Klein.
    FLAVOR FLOURS: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts and Non-Wheat Flours.

    Edition: First printing.

    New York: Artisan / Workman, (2014). SIGNED hardcover first edition - A book which is both beautiful (with full color illustrations throughout) and practical with almost 125 (gluten-free) recipes show that baking with alternate flours adds an extra dimension of flavor. "Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake." This is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours dont react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for - including what equipment you will need, and where to place the rack in the oven.…

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    New York: Artisan / Workman, (2014). SIGNED hardcover first edition - A book which is both beautiful (with full color illustrations throughout) and practical with almost 125 (gluten-free) recipes show that baking with alternate flours adds an extra dimension of flavor. "Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake." This is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours dont react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for - including what equipment you will need, and where to place the rack in the oven. SIGNED by Medrich on the front endpaper in silver. Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts. List of resources, general index, and index by flour. Somewhat oversized. 358 pp. ISBN: 978-1579655136.

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    Condition: Fine in fine dust jacket (a new copy.)

    Book ID: 81783
    View cart More details Price: $250.00
  • WHY EVAPORATED MILK MAKES GOOD FOOD BETTER. by [Meyenberg Milk Products Co, Salinas, California]
    [Meyenberg Milk Products Co, Salinas, California]
    WHY EVAPORATED MILK MAKES GOOD FOOD BETTER.

    Edition: Early printing, revised Jan 1935.

    Chicago: Evaporated Milk Association (c 1934). In addition to general comments on the usefulness and health benefits of evaporated milk, this consists of many recipes, all using this milk. Illustrated with photographs. This copy is of interest because it includes, stapled in the center, a small 4 pp pamphlet printed in red on gold paper called "The Origins of Unsweetened Evaparated Milk" which discusses the role of John Meyenberg as the inventor of the process used by the entire industry, the "largest individual product of the canning industry in the world." Meyenberg Milk Products, Salinas, Calif is stamped in blue on the title page. 48 pp (index inside rear cover)

    Condition: Very good in black and white illustrated covers.

    Book ID: 81637
    View cart More details Price: $30.00
  • ALWAYS HOME: A Daughter's Recipes & Stories. by Singer, Fanny; Foreword by Alice Waters
    Singer, Fanny; Foreword by Alice Waters
    ALWAYS HOME: A Daughter's Recipes & Stories.

    Edition: Advance Reading Copy (trade paperback format. )

    New York: Alfred A. Knopf, 2020. SIGNED first edition - A delightful book, both a cookbook and culinary memoir about growing up as the daughter of the famous chef/restaurateur Alice Waters of Berkeley's Chez Panisse. The often humorous, but always affectionate, tales of living with and traveling with her mother are interspersed with lots of informal recipes and descriptions of how to create a great meal with not much but a lot of ingenuity. A sheer pleasure to read (but also one that will inspire your own creativity) Illustrated with photographs by Brigitte Lacombe. Foreword by Alice Waters. SIGNED on the title page by Singer. 317 pp.

    Condition: Fine in illustrated wrappers.

    Book ID: 82526
    View cart More details Price: $50.00