Established In 2005 | 617-599-2003
French Provincial Cooking by Elizabeth David, Illustrated by Juliet Renny
Theory and Practice of Good Cooking by James Beard
Blueberry Hill Menu Cookbook By Elsie Masterton ; Decorations by The Author
English Bread and Yeast Cookery by Elizabeth David with illustrations by Wendy Jones
Elizabeth David Classics : Mediterranean Food, French Country Cooking, Summer Cooking with introduction by James Beard
On Drink by Kingsley Amis
Trader Vic's bartender's guide by Trader Vic ; Illustrated by Helen Ann deWerd. Edited by Shirley Sarvis.
The Oysters of Locmariaquer by Eleanor Clark ; with drawings by Leonid
Brew it Yourself : A complete guide to the brewing of Beer, Ale, Mead and Wine by Leigh P. Beadle
The rum cookbook by Alex D. Hawkes
Authentic Cajun Cooking by Paul Prudhomme
Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle With Illustrations by Sidonie Coryn
Menu Cookbook by Julia Child
La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin
Son of the Martini Cookbook by Jane Trahey and Daren Pierce ; Drawings by Edward Gorey
The Art of Cuisine by Henri De Toulouse-Lautrec and Maurice Joyant ; Introduction by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner ; Culinary notes and Annotation by Barbara Kafka
From Julia Child's Kitchen by Julia Child (Limited Signed Edition)
Eating and Drinking : An Anthology for Epicures Compiled by Peter Hunt with introduction by Andre L. Simon
The James Beard Cookbook by James Beard
American Charcuterie : Recipes from Pig-by-the-Tail by Victoria Wise
The Cuisines of Mexico by Diana Kennedy ; foreword by Craig Claiborne ; drawings by Sidonie Coryn
The Gentleman's Companion : Being an exotic cookery book or, around the world with knife, folk and spoon by Charles H. Baker, Jr. (Two Volume Set)
La Bonne Table by Ludwig Bemelmans
My new cocktail book by G.F. Steele
Entremets et boissons glaces par l'appareil refrigerateur; recettes by Gabriel Dumont-Lespine; Illustrated by M.A.B. Campbell.
American cookery : or, The art of dressing viands, fish, poultry, & vegetables by Amelia Simmons, an American orphan.
The art of Russian cooking by Nina Nicolaieff and Nancy Phelan ; drawings by Jules Maidoff.
The Art of Charcuterie by Jane Grigson ; Illustrated With Drawings by M.j. Mott
The art of Mexican cooking by Jan Aaron and Georgine Sachs Salom; Drawings by Deirdre Stanforth
French cooking for everywoman by Marcellys ; translated from "Les recettes de gdmere"; illustrated by Gilbert Viardot.
Le repertoire de la cuisine by Louis Saulnier ; translated from the original French edition by E. Brunet.
Luchow's German cookbook: the story and the favorite dishes of America's most famous German restaurant by Jan Mitchell
French provincial cooking by Elizabeth David ; with an introduction and notes by Narcissa G. Chamberlain ; illustrated by Juliet Renny.
The art of cuisine by Henri Toulouse-Lautrec and Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka.
The complete Middle East cookbook by Tess Mallos ; photographer, Reg Morrison, illustrator, Walter Stackpool, designer, Robin James ; editor, Sue Wagner.
La cuisine est un jeu d'enfants Textes et dessins de Michel Oliver ; Preface de Jean Cocteau.
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. Volume One and Two. ~First Edition
The Official Mixer's Manual by Patrick Gavin Duffy.
Les diners de gala by Salvador Dali. Translated by Captain J. Peter Moore
From Julia Child's Kitchen by Julia Child
American Cookery by James Beard with illustrations by Earl Thollander
Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, and Julia Child (Two Volumes)
200 Years of Black Cookery by Bea Moten (250 Total Recipes. 33 African Recipes) Volume 1.
Julia Child & More Company by Julia Child, E. S. Yntema, and with photographs by James Scherer ~Signed by Julia Child & Paul Child