The Big Fat Duck Cookbook
London: Bloomsbury, 2008. Thick folio (13 x 11 in.). Profusely illustrated. Original cloth; original cloth slipcase. FIRST EDITION, later printing.
Cuisine
Results 1 - 9 (of 9)
Food + Design
Minestrone Cookbooks, 2015. 8vo. Limp cloth. FIRST EDITION. A lavishly illustrated and designed book, with cloth dividing pages.
Culture Cuisine Cooking: An East Java Perankan Memoir
Amsterdam: Lecturis, 2015. 4to. 551 pages. Color photographs. Original pictorial boards. FIRST EDITION. An exquisite book designed by Irma Boom.
Spices and How to Know Them
Buffalo: Matthew-Northrup Works, 1909. 8vo. 179 pages. Color and black-and-white illustrations. Printed boards. FIRST EDITION. An encyclopedia for spices, with everything from black pepper to nutmeg.
Delicious Jewels
Munich, London, New York: Prestel, 2011. Folio. 96 pages. Cloth. FIRST EDITION. "The extraordinary jewelry presented in this book is inspired by the beauty of the earth's natural treasures. The ingredients are diamonds, garnets, gold, silver, copper, jade, and sapphires, and they are shaped in the forms of eggplant, red...
Boxed set of 12 pamphlets
Paris: Maison des Rêves, 2009. In French and English. 12 pamphlets, pictorial wrappers, laid as-issued with a branded pencil in debossed cloth folding case with cloth ties. FIRST EDITION. A lavish trade catalogue designed by Thierry Teyssier, each with often poetic titles: Bucolic stroll in the garden; Feet in water;...
Collection of approximately 100 vintage menus
A fine collection of vintage menus from restaurants in the United States and Europe, generally in excellent condition, some with occasional soft creasing, several with some ink annotations. A visually appealing collection, reflecting widely-traveled culinary adventures. Comprising: 1. Anntony’s Caribbean Café, Charlotte, NC. 2. Auberge de Mirandol, Sarlat en Perigord. 3. Aux.....
Le Pigeon: Cooking at the Dirty Bird
Berkeley, CA: Ten Speed Press, 2013. 4to. 341 pages. Photographs and illustrations. Pictorial boards. FIRST EDITION. "Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant's raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined...
Japan: The Beauty of Food
New York: Rizzoli, 1987. Square 4to. Glazed pictorial boards; slipcase. FIRST EDITION.
Results 1 - 9 (of 9)