Hobart, Australia: St David's Park Publishing, 1992.
Second-hand softcover
Irvine, A C. Central Cookery Book. (17th Ed) St David's Park Publishing: Hobart, Australia 1992. 4to SC Wire Comb Binding stiff pictorial wraps 187,[13 incl index]pp. VG/- front wrap stained, cnrs & binding lightly bruised, occasional notes
New York, USA: Clarkson N Potter, 2008.
Second-hand hardcover
Iuzzini, Johnny & Finamore, Roy. Dessert Fourplay: sweet quartets from a four-star pastry chef. Clarkson N Potter: New York, USA 2008. 4to HC 288pp. (photography by Gregor Halenda) VG/VG- dj edges lightly buckled, owner's name on ffep
New York, USA: Clarkson N Potter, 2008.
Second-hand hardcover
Iuzzini, Johnny & Finamore, Roy. Dessert Fourplay: sweet quartets from a four-star pastry chef. (5th Imp) Clarkson N Potter: New York, USA 2008. 4to (260x210mm) HC 288pp. [SIGNED with warm personal dedication & drawing] VG/VG
Stockholm, Sweden: Arena, 2002.
Second-hand hardcover
Jansson, Lars Magnus & Petterson, Lars. IceHotel: cuisine & adventure in Jukkasjarvi. Arena: Stockholm, Sweden 2002. 4to HC 228pp. VG/VG
Melbourne, Australia: Hospitality Press, 2001.
New Softcover
Jelicich, Jason. Modern Bartender. Hospitality Press: Melbourne, Australia 2001. 8vo SC
Melbourne, Australia: Lonely Planet, 2000.
Second-hand softcover
Johnson, Pableaux & O'Brien, Charmaine. Lonely Planet World Food New Orleans: for people who ive to eat, drink & travel. Lonely Planet Publications: Melbourne, Australia 2000. 12mo (165x115mm) SC 230pp. VG/-
Boston, USA: Cahners Books, 1976.
Second-hand hardcover
Johnston, Harriet. Quality, Quantity Cuisine I. Cahners Books: Boston, USA 1976. 4to HC Pict Bds 300pp VG/-
Washington DC, USA: Black Truffle Press, 2019.
New Hardcover
Kanani, Rahim B. A Wealth of Insight: the world's best chefs on creativity, leadership & perfection. Black Truffle Press: Washington DC, USA 2019. 4to HC Pict Bds 212pp. (foreword by Ferran Adria). Indent
Oostkamp, The Netherlands 20: Stitchting Kunstboek.
New Hardcover
Kats, Edwin. La Rive- The Taste of the Amstel. Stitchting Kunstboek: Oostkamp, The Netherlands 2003. Folio HC 176pp. Indent
New York, USA: John Wiley, 2005.
New Hardcover
Katsigris, Costas & Thomas, Chris. Design & Equipment for Resaurants & Foodservice: 2nd Ed. John Wiley: New York, USA 2005. 4to HC Pict Bds 560pp. OUT OF PRINT
Paris, France: Flammarion, 2007.
Second-hand hardcover
Kayser, Eric. Beyond the Bread Basket: recipes for appetizers, main courses & desserts. Flammarion: Paris, France 2007. 4to lg HC 160pp. VG/VG- rem mark; minor marks to dj
Paris, France: Flammarion, 2007.
Second-hand hardcover
Kayser, Eric. Eric Kayser's Sweet & Savoury Tarts. Flammarion: Paris, France 2007. 4to lg HC 160pp. VG/VG- rem mark; dj marked
New York, USA: Black Dog & Leventhal, 2017.
New Hardcover
Kayser, Eric. Maison Kayser's French Pastry Workshop: a step-by-step guide. Black Dog & Leventhal: New York, USA 2017. 4to HC Pict Bds ix.[1],246pp.(photography by Massimo Pessina)
New York, USA: Artisan, 1999.
New Hardcover
Keller, Thomas & Heller, Susie & Ruhlman, Michael. The French Laundry Cookbook. Artisan: New York, USA 1999. (209x290mm) HC 325pp. (photography by Deborah Jones).
New York, USA: Artisan, 2013.
New Hardcover
Keller, Thomas. The Thomas Keller Bouchon Collection: Bouchon & Bouchon Bakery. Artisan: New York, USA 2013. 4to (295x295mm) HC (2 vols in slipcase)
New York, USA: Artisan, 2008.
New Hardcover
Keller, Thomas. Under Pressure: cooking sous vide. Artisan: New York, USA 2008. 4to (285x285mm) HC [viii],295,[1]pp. (foreword by Bruno Goussault; introduction by Harold McGee)
New York, USA: Artisan, 2012.
New Hardcover
Keller, Thomas & Rouxel, Sebastien & Heller, Susie & McDonald, Matthew & Ruhlman, Michael & Vogler, Amy. Bouchon Bakery. Artisan: New York, USA 2012. 4to (285mmx290mm) HC 399,[1]pp. (photography by Deborah Jones)
London, UK: Bloomsbury Absolute, 2020.
New Hardcover
Kerridge, Tom. The Hand & Flowers Cookbook. Bloomsbury Absolute: London, UK 2020. 4to (270x210mm) HC Pict Bds 431,[1]pp. (photography by Cristian Barnett)
London, UK: Absolute Press, 2013.
New Hardcover
Kerridge, Tom. Proper Pub Food: more than 130 proper pub recipes with simple twists to make them sensational. Absolute Press: Bath, UK 2013. 4to (250x195mm) HC Pict Bds 255,[1]pp. (photography by Cristian Barnett)
San Francisco, CA, USA: Chronicle Books, 1994.
Second-hand hardcover
Khalsa, Baba S & Opalenik, Andrea. Great Desserts from the Great Chefs. Chronicle Books: San Francisco, USA 1994. 4to HC 383pp. (foreword by Nancy Silverton) VG/VG ffep inscribed
Arglen, PA, USA: Schiffer Publishing, 2010.
New Softcover
Kidwell, Geraldine & Green, Barbara. Sugar Art. Schiffer Publishing: Atglen, PA, USA 2010. 4to SC 128pp. Indent
London, UK: Edward Arnold, 1984.
Second-hand softcover
Kinton, Ronald & Ceserani, Victor. The Theory of Catering: Fifth Edition. Edward Arnold: London, UK 1984. 8vo lg SC 438pp VG/-
Sydney, Australia: Harper Collins, 2002.
Second-hand hardcover
Klausen, Michael. From the Boathouse: sharing food sharing passion. Harper Collins: Sydney, Australia 2002. 4to (280x225mm) HC xiv,176,[2]pp. (photography by Karl Schwerdtfeger) VG/VG sm edgewear
Singapore, Peter Knipp Holdings, 2001.
Second-hand hardcover
Knipp, Peter (ed). Cross Roads. Peter Knipp Holdings: Singapore 2001. 4to HC 168pp. (forewords by Edmund Cheng & Timothy Kelf). VG/VG
Singapore: Raffles Hotel, 1994.
Second-hand hardcover
Knipp, Peter A & The Raffles Hotel Chefs. The Raffles Hotel Cookbook. Raffles Hotel: Singapore, 1994 4to lg HC 160pp VG/VG
