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  • Beilenson, Edna, editor.
    FESTIVE SEAFOOD COOKERY.

    Edition: First edition.

    Mt. Vernon: Peter Pauper Press (1969) dj. Hardcover first edition - A wide variety of recipes in a small book, illustrated with tri-color decorations by Maggie Jarvis. 62 pp.

    Condition: Very good in a good dust jacket (notation on front pastedown that this was purchased in 1971, some edgewear and short tears to the dj, original price of $1.25 still present)

    Book ID: 82040
    View cart More details Price: $12.00
  • 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