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(Professional Pastry - Spanish) Adria, Albert. Les Postres d'el Bulli
600.00 USD
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(Professional) Antonio Guida. Cooking with Antonio Guida (Maddalena Fossati, Giacomo Bretzel, Antonio Guida )
50.00 USD
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(Professional) Diane Forley & Catherine Young. The Anatomy of a Dish
40.00 USD
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(Professional) Magnus Nilsson. Faviken.
64.95 USD
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(Professional) Roger Souvereyns. Les herbes au Scholteshof.
60.00 USD
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(Prohibition) Colonel Ira L. Reeves. Ol' Rum River: Revelations of a Prohibition Administrator
150.00 USD
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(Prospect Books) Peter Graham. Mourjou: The Life and Food of an Auvergne Village.
40.00 USD
Signed
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(Puerto Rican) Chef Wilo Benet. Puerto Rico True Flavors. *Signed*
95.00 USD
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(Puerto Rican) Dora Romano. Rice and Beans and Tasty Things: A Puerto Rican Cookbook
45.00 USD
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(Reference) Craig Collection. Four Hundred Years of English Diet & Cookery: A Selection of Books Printed Between 1541 & 1939 from the collection of Dr. & Mrs. John C. Craig.
35.00 USD
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(Reference) Marcel Pouget. The Manual of the Professional Cook Franco-American and International Dishes Commonly Served in Professional Cooking.
75.00 USD
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(Reference) Pennell, Elizabeth Robins. My Cookery Books. Intro. By Michael McKirdy.
125.00 USD
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(Reference) The Good Cook: Beverages. Ed. by Richard Olney.
40.00 USD
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(Reference) The Good Cook: Breads. Ed. by Richard Olney.
30.00 USD
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(Reference) The Good Cook: Cakes. Ed. by Richard Olney.
20.00 USD
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(Reference) The Good Cook: Lamb. Ed. by Richard Olney.
25.00 USD
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