Melbourne, Australia: Hardie Grant Books, 2003.
Second-hand hardcover
Ezard, Teage. Ezard: contemporary Australian food. Hardie Grant Books: Melbourne, Australia 2003. 4to HC 174pp. VG/VG- dj lightly creased
Melbourne, Australia: Hardie Grant Books, 2003.
Second-hand hardcover
Ezard, Teage. Ezard: contemporary Australian food. Hardie Grant Books: Melbourne, Australia 2003. 4to (305x220mm) HC 174,[2]pp. (photography by Ned Meldrum) VG/VG [SIGNED with personal dedication] stain to bottom edge rear dj
Melbourne, Australia: Hardie Grant Books, 2006.
Second-hand softcover
Ezard, Teage. Lotus: Asian flavours. Hardie Grant Books: Melbourne, Australia 2006. 4to (240x220mm) SC xiv,[2],286,[4]pp. (photography by Greg Elms) VG/VG- dj light edge wear
Berkeley, CA USA: Ten Speed Press, 2007.
Second-hand hardcover
Falkner, Elizabeth & Spivack, Ann Krueger. Elizabeth Falkner's Demolition Desserts: recipes from Citzen Cake. Ten Speed Press: Berkeley, CA USA 2007. 4to HC ix,[1]230pp. (photography by Frankie Frankeny; illustrations by Ryan Falkner) VG/G+ rem mark
Melbourne, Australia: Lonely Planet, 2000.
Second-hand softcover
Fallon, Steve & Rothschild, Michael. World Food France: for people who live to eat, drink & travel. Lonely Planet: Melbourne, Australia 2000. 12mo (165x115mm) SC 312pp. VG/-
London, UK: Virtue & Co, 1976.
Second-hand hardcover
Fance, J Wilfred F (ed). The New International Confectioner: confectionery, cakes, pastries, desserts & ices, savouries - 3rd Ed. Virtue & Co: London, UK 1976. 4to lg HC 890pp VG/VG covers contacted
Sydney, Australia: Ebury Press, 2014.
Second-hand hardcover
Fassnidge, Colin. Four Kitchens: beautiful, mouth-watering restaurant-quality food to cook at home. Ebury Press: Sydney, Australia 2014. 4to HC Pict Bds 240pp. VG/-
New York, USA: Assouline Publishing, 2020.
New Hardcover
Fazzari, Andrea. Sushi Shokunin: Japan's culinary masters. Assouline Publishing: New York, USA 2020. Folio (330x250mm) HC Pict Silk Bds 279,[1]pp.
New York, USA: John Wiley, 2006.
New Softcover
Feinstein, Andew Hale & Stefanelli, John M. Purchasing for Chefs: a concise guide. John Wiley: New York, USA 2006. 8vo lg SC 202pp. OUT OF PRINT
New York, USA: John Wiley, 2009.
New Softcover
Feinstein, Andrew Hale & Stefanelli, John M. Purchasing for Chefs: a concise guide - 2nd Edition. John Wiley: New York, USA 2009. 4to SC 256pp
New York, USA: John Wiley, 2007.
New Hardcover
Feinstein, Andrew Hale & Stefanelli, John M. Purchasing: selection & procurement for the hospitality industry - 7th Ed. John Wiley: New York, USA 2007. 4to HC Pict Bds 286pp. OUT OF PRINT
New York, USA: John Wiley & Sons, 1992.
New Hardcover
Feltenstein, Tom. Food Service Marketing for the 90's: how to become the number 1 restaurant in your neighborhood. John Wiley & Sons: New York, USA 1992. 8vo HC 249pp.
NY: The Henry Francis du Pont Winterthur Museum.
New Softcover
Fennimore, Donald L & Halfpenny, Patricia A. Campbell Collection of Soup Tureens at Winterthur. The Henry Francis du Pont Winterthur Museum: New York, USA 2000. Folio SC 260pp
Toronto, Canada: Chapeau Les Chefs, 2005.
Second-hand hardcover
Fercher, Anton. Chapeau Les Grand Chefs Canada Vol 1. Chapeau Les Chefs: Toronto, Canada 2005. Folio lg HC Pict Bds Slipcase & CD-Rom 448pp. VG/-
Berkeley, CA USA: Ten Speed Press, 2003.
New Softcover
Ferguson, Jeremy. The Menu Toronto: the best restaurants & a sample of their menus. Ten Speed Press: Berkeley, CA, USA 2003. 8vo lg SC 376pp. OUT OF PRINT
Kempen, Germany: teNeues, 2006.
New Softcover
Feuer, Katharina (ed). Cool Restaurants Moscow. teNeues: Kempen, Germany 2006. 8vo SC 136pp. OUT OF PRINT
New York, USA: John Wiley, 2010.
New Softcover
Figoni, Paula. How Baking Works: exploring the fundamentals of baking science. (3rd Ed). John Wiley: New York, USA 2010. 4to (275x220mm) SC xi,[1]516pp.
New York, USA: Ahrens Book Co, 1958.
Second-hand hardcover
Finance, Charles. Buffet Catering. Ahrens Book Co: New York, USA 1958. 4to HC Dec Bds 256pp. G+/- bds & pps stained; some rubbing
Kempen, Germany: teNeues, 2004.
New Softcover
Fischer, Joachim (ed). Cool Restaurants Munich. teNeues: Kempen, Germany 2004. 8vo SC 136pp. OUT OF PRINT
Auckland, New Zealand: Godwit, 2020.
New Hardcover
Fiso, Monique & Corry, Lucy & Berno, Tracy. HiaKai: modern Maori cuisine. Godwit: Auckland, New Zealand 2020. 4to (270x205mm) HC Qtr Bnd Black Cloth Pict Bds 272pp. (photography by Manja Wachsmuth & Amber-Jayne Bain)
New Orleans, LO, USA: New Orleans Menu, 1990.
Second-hand softcover
Fitzmorris, Tom. Tom Fitzmorris' Guide to New Orleans Restaurants: the 130 best places to eat in America's best eating city - 12th Ed 1990. The New Orleans Menu: New Orelans, LO, USA 1990. 4to SC (np). VG/-
Boston, USA: Houghton Mifflin & Co, 2005.
New Hardcover
Food, Susanna. Susanna Foo Fresh Inspiration: new approaches to Chinese cuisine. Houghton Mifflin & Co: Boston, MA, USA 2005. 4to oblong HC 336pp. Indent
Melbourne, Australia: Cengage Learning, 2015.
New Softcover
Ford, Jason & Hunter, Gary & Tinton, Terry & Rippington, Neil. Professional Chef: 2nd Ed - Kitchen Operations. Cengage Learning Australia: Melbourne, Australia 2015. 4to SC 376pp
Melbourne, Australia: Cengage Learning, 2015.
New Softcover
Ford, Jason & Hunter, Gary & Tinton, Terry & Rippington, Neil. Professional Chef: 2nd Edition - Commercial Cookery. Cengage Learning Australia: Melbourne, Australia 2015. 4to SC 422pp
New York, USA: Artisan Books, 2002.
Second-hand hardcover
Forley, Diane & Young, Catherine. The Anatomy of a Dish. Artisan Books: New York, USA 2002. 4to HC 224pp. (photography by Victor Scharager) VG/VG
