Cross Roads
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, 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
London, Absolute Press, 2015.
Second-hand hardcover
Kochar, Atul. Benares: Michelin starred cooking. [FIRST EDITION] Absolute Press: London, 2015. 4to (280x235mm) qtr bnd black cloth illust bds 280pp. (forewords by Sat Bains & Manjt S Gill; photography by Mike Cooper) Near Fine/-
London, Absolute Press, 2015.
New Hardcover
Kochar, Atul. Benares: Michelin starred cooking. Absolute Press: London, 2015. 4to (280x235mm) qtr bnd black cloth pict bds 280pp. (forewords by Sat Bains & Manjt S Gill; photography by Mike Cooper)
Barcelona, Spain: RBA Libros, 2008.
New Hardcover
Koerper, Joaquin. De La Tierra Al Plato: la cocina de mercado de Joacquin Koerper en Mas Passamaner. RBA Libros: Barcelona, Spain 2008. 4to HC Pict Bds 160pp. Indent (Bilingual: Spanish/English)
London, Headline, 1992.
Second-hand hardcover
Koffmann, Pierre & Shaw, Timothy. La Tante Claire: recipes from a master chef. [FIRST EDITION] Headline: London, 1992. 4to (285x215mm) pict dj, blue bds 224pp. (photography by Anthony Blake) [SIGNED] VG/VG sm stain to b.e p.224; t.e trifle dusty
Schilde, Belgium: Culibooks, 2010.
Second-hand hardcover
Koreman, Norbert (ed). Pastry in Europe 2010. Culibooks: Schilde, Belgium 2010. 4to (280x235mm) pict dj, pict bds 255,[1]pp. Near Fine/Near Fine
Second-hand hardcover
Kotschevar, Lendal H Standards,Principles and Techniques in Quantity Food Production 3rd Edn Revised & Updated CBI Publishing:Boston,USA 1974 662pp HC VG/DJ VG
New York, USA: John Wiley & Sons, 2006.
New Softcover
Kotschevar, Lendal & Luciani, Valentino. Presenting Service: the ultimate guide for the foodservice professional. John Wiley & Sons: New York, USA 2006. Folio SC 256pp
Toronto, Canada: Key Porter Books, 2010.
New Hardcover
Kouprie, Martin. Pangaea: why it tastes so good. Key Porter Books: Toronto, Canada 2010. 4to HC 224pp. Indent
Honolulu, USA: University of Hawaii Press, 2001.
New Softcover
Kusuma, Cooray. Burst of Flavor: the fine art of cooking with spices. University of Hawaii Press: Honolulu, USA 2001. 4to SC 264pp
Paris, Editions Jérôme Villette, 2000.
Second-hand hardcover
L'Ecole de Lenôtre (ed). Chocolats et Confiserie Vol 1. Editions Jérôme Villette: Les Lilas, France 2000. 4to (290x215mm) pict bds 129pp. (foreword by Patrick Scicard; preface by BenoÎt Villiers) (bilingual: French & English) VG/- owner name to ffep
Les Lilas, France: Editions Jérôme Villette, 2000.
Second-hand hardcover
L'Ecole Lenôtre (ed). Chocolats et Confiserie Vol 2. Editions Jérôme Villette: Les Lilas, France 2000. 4to (290x215mm) pict bds 135,[1]pp. (foreword by Patrick Scicard; preface by BenoÎt Villiers) (bilingual: French & English) VG/- owner name to ffep
Les Lilas, France: Editions Jérôme Villette, 1996.
Second-hand hardcover
L'Ecole Lenôtre (ed). Les Recettes Glacees de L'Ecole Lenôtre: coupes, assiettes et entremets glacés. Editions Jérôme Villette: Les Lilas, France 1996. 4to (285x215mm) pict bds 176pp. (bilingual: French/English) VG/- owner name to ffep
Paris, France: Editions Jerome Villette, 1997.
New Hardcover
L'Ecole Lenotre (ed). Les Buffets Sales de L'Ecole Lenotre. Editions Jerome Villette: Paris, France 1997. 4to HC Pict Bds 128pp (bilingual: French/English)
Paris, France: Editions Jerome Villette, 1995.
New Hardcover
L'Ecole Lenotre (ed). Les Decors Fins de L'Ecole Lenotre. Editions Jerome Villette: Paris, France 1995. 4to HC Pict Bds 120pp (In French & English)
Sydney, Australia: Angus & Robertson, 1987.
Second-hand hardcover
Ladenis, Nico & Crompton-Batt, Alan. My Gastronomy. Angus & Robertson: Sydney, Australia 1987. 4to (260x195mm) pict dj, brown bds 256pp. (foreword by Richard Olney; photography by Anthony Blake) VG/VG
Singapore: Marshall Cavendish Cuisine, 2009.
Second-hand hardcover
Laris, David & Brettschneider, Dean. The Menu: an inspiring collection of 15 five-course menus for any occasion. Marshall Cavendish Cuisine: Singapore 2009. 4to (265x210mm) 214,[2]pp. (photography by Aaron McLean) Near Fine/Near Fine
London, UK: Dorling Kindersley, 2006.
Second-hand hardcover
Lay, Paul. Great British Menu: top chefs best recipes local food. Dorling Kindersley: London, UK 2006. 4to HC 224pp. VG/VG
(np), UK: Quest for Taste Publishing, 2004.
Second-hand hardcover
Laybourne, Terry. Quest for Taste. Quest for Taste Publishing: (np), UK 2004. Folio HC 232pp (foreword by Rick Stein). VG/G+ rear hinge repaired
Paris, France: Editions Robert Laffont, 1982.
Second-hand hardcover
le Divellec, Jacques & Vence, Celine. La Cuisine de la Mer. [FIRST EDITION] Editions Robert Laffont: Paris, 1982. 8vo (250x160mm) pict bds 447,[1]pp (In French) VG/- bds lightly agetoned; sm blemish to fore-edge; two folded cnrs
New York, USA: John Wiley & Sons, 2001.
Second-hand hardcover
Leach, Richard. Sweet Seasons: fabulous restaurant desserts made simple. [FIRST EDITION] John Wiley & Sons: New York, USA 2001. 4to (275x275mm) HC xv,[1],272pp. (photography by Boyd Hagen) Near Fine/Near Fine
London, UK: Phaidon Press, 2000.
Second-hand hardcover
Lebermann, Virginia & Barnette, Rocky. Cooking in Marfa: welcome we've been expecting you. Phaidon Press: New York, USA 2020. 4to (270x205mm) HC pict bds 258pp (photographs by Douglas Friedman) VG/- rear bds lightly soiled
London, Phaidon Press, 2015.
Second-hand hardcover
Lee, Corey. Benu. [FIRST EDITION] Phaidon Press: London, 2015. 4to (300x220mm) beige cloth blindstamped bds 256pp. (foreword by Thomas Keller & David Chang). Near Fine/- rear bds faintly soiled; menu laid in.
New York, Artisan, 2013.
New Hardcover
Lee, Edward Jr. Smoke & Pickles: recipes & stories from a new Southern kitchen. Artisan: New York, 2013. 4to (260mmx210mm) pict bds [xii],292pp. (photography by Grant Cornett)