Kitchens: a design source book
Sydney, Australia: Murdoch Books, 2000.
New Hardcover
Lee, Vinny. Kitchens: a design source book. Murdoch Books: Sydney, Australia 2000. 4to HC 192pp. OUT OF PRINT
Sydney, Australia: Murdoch Books, 2000.
New Hardcover
Lee, Vinny. Kitchens: a design source book. Murdoch Books: Sydney, Australia 2000. 4to HC 192pp. OUT OF PRINT
London, UK: Ryland Peters & Small, 2005.
New Hardcover
Lee, Vinny. Kitchens: a design source book. Ryland Peters & Small: London, UK 2005. 4to lg HC 192pp Indent
London, UK: Quantum Books, 2003.
New Hardcover
Leith, Prue & Waldegrave, Caroline. Prue Leith's Cookery School. Quantum Books: London, UK 2003. 4to HC 352pp. OUT OF PRINT
London, Macmillan, 1984.
Second-hand softcover
Leith, Prue. The Cook's Handbook. (2nd Imp) Macmillan: London, 1984. 4to (250x175mm) illust stiff card wrappers 224pp. VG-/- eps & t.e age-toned
Secaucus, NJ, USA: Chartwell Books, 1985.
Second-hand hardcover
Leith, Prue & Waldegrave, Caroline. Cooking School: a completely structured course to perfect your cooking skills. Chartwell Books: Secaucus, NJ, USA 1985. 4to HC 352pp. VG/VG
Woodbury, NY USA: Barrons's, 1979.
Second-hand hardcover
Lenotre, Gaston. Lenotre's Ice Creams & Candies. Barron's: Woodbury, NY USA 1979. 4to (270x190mm) HC xviii,[2],388pp. (translated & foreword by Philip & Mary Hyman; photography by Pierre Ginet) VG/VG spine lightly sunned
New York, USA: John Wiley, 2005.
New Softcover
Leonard, Edward & American Culinary Foundation. The American Culinary Federation Guide to Competitions: Cooking to Win. John Wiley: New York, USA 2005. 4to SC 204pp. Indent
New York, USA: John Wiley, 2006.
New Hardcover
Leonard, Edward. Club Cuisine: cooking with a Master Chef. John Wiley: New York, USA 2006. 4to HC Pict Bds 274pp. Indent
Singapore: Marshall Cavendish Cuisine, 2009.
New Softcover
Leong, Sam. A Wok Through Time. Marshall Cavendish Cuisine: Singapore 2009. 4to sm SC 182pp. (foreword by Pamelia Lee). VG/-
Belgium: Editions Francoise Blouard, 2008.
Second-hand hardcover
Leroux, Stephane & Gabriel, Jean-Pierre. Matiere Chocolat. [FIRST EDITION - English] Editions Francois Blouard: Belgium 2008. Folio Box (360x265mm) containing Matiere Chocolat Folio HC 130,[10]pp & Design Techniques for Chocolate 4to SC 415,[1]pp. VG/VG
Sydney, Australia: Harper Collins, 1997.
Second-hand softcover
Leung, Kenneth & Wilson, Mark & Ruta, Carole. Fusion: the Watermark Restaurant cookbook. Harper Collins: Sydney, Australia 1997. 4to (210x270mm) SC 175,[1]pp. (photography by Warwick Kent) VG-/- cnrs lightly rubbed
Jerusalem, Israel: Feldheim Publishers, 2011.
Second-hand hardcover
Libroind, Efrat. Kosher Elegance: the art of cooking with style. Feldheim Publishers: Jerusalem, Israel 2011. Folio HC 260pp. VG/VG
New York: Clarkson Potter, 2013.
Second-hand hardcover
Liebrandt, Paul & Friedman, Andrew. To the Bone. [FIRST EDITION] Clarkson Potter: New York, 2013. 4to (260x195mm) pict dj, grey bds xv,[1],272pp. (foreword by Heston Blumenthal; photography by Evan Sung) Fine/Fine
London, UK: Elsevier Applied Science, 1990.
Second-hand hardcover
Light, Nicholas & Walker, Anne. Cook-Chill Catering: technology & management. Elsevier Applied Science: London, UK 1990. 8vo HC Pict Bds 363pp. VG/-
New York, USA: Stewart Tabori & Chang, 2011.
New Hardcover
Lo, Anita & Druckman, Charlotte. Cooking Without Borders. Stewart Tabori & Chang: New York, USA 2011. 4to HC 240pp. Indent
Amsterdam, The Netherlands: Fotostudios, 2011.
Second-hand hardcover
Lo, Rebecca & Bartelsman, Jan. Hong Kong & Macau Magic: a photographic & culinary journey through the most extraordinary restaurants. Fotostudio Jan Bartelsman: Amsterdam, The Netherlands 2011. Folio HC Pict Bds 240pp. VG/-
Sydney, Australia: Murdoch Books, 2008.
New Softcover
Loel, Lizzie. Courier Mail Queensland Food & Wine Guide 2009. Murdoch Books: Sydney, Australia 2009. 8vo SC 248pp
Lexington, USA: University of Kentucky Press, 2003.
Second-hand hardcover
Long, Lucy M (ed). Culinary Tourism. [FIRST EDITION] University Press of Kentucky: Lexington, KT USA 2003. 8vo (235x155mm) HC xiv,306pp. (foreword by Barbara Kirshenblatt-Gimblett) Fine/Fine
London, Macmillan, 1995.
Second-hand hardcover
Loubet, Bruno & McMillan, Norma. Bistrot Bruno: cooking from L'Odeon Restaurant. [FIRST EDITION] Macmillan: London, 1995. 4to (255x195mm) pict dj, burgundy bds, [14],242pp. VG-/VG t.e lightly soiled; spine lightly sunned; provenance of Damien Pignolet
London, UK: Conran Octopus, 1997.
Second-hand hardcover
Love, Gilly. Making the Most of Kitchens. Conran Octopus: London, UK 1997. 4to oblong HC 80pp. VG/VG
London, UK: Evans Brothers Ltd, 1968.
Second-hand hardcover
Lucas, L J & Seton, Dora. Cookery for the Hotel & Catering Industry. [FIRST EDITION] Evans Brothers: London, UK 1968. 8vo HC vii,[1],323,[3]pp.VG-/VG- ex-Emily McPherson Library, discrete markings; dj edges creased
San Francisco, CA USA: Chronicle Books, 2003.
Second-hand hardcover
Luchetti, Emily. A Passion for Dessert. [FIRST EDITION] Chronicle Books: San Francisco, CA USA 2003. 4to (260x255mm) HC 191,[1]pp. VG/VG- dj spine lightly sunned
New York, USA: Harper Collins, 1991.
Second-hand hardcover
Luchetti, Emily. Stars Desserts. Harper Collins: New York, USA 1991. 4to HC 267pp. (foreword by Jeremiah Tower) VG/VG
London, UK: Bloomsbury, 2012.
New Hardcover
Mackay, Alex. Alex Mackay's Cookbook for Everybody Everyday. Bloomsbury: London, UK 2012. 4to HC Pict Bds 351pp.
New York, USA: Van Nostrand Reinhold, 1995.
Second-hand hardcover
MacLauchlan, Andrew. New Classic Desserts Van Nostrand Reinhold: New York, USA 1995 4to lg HC 265pp. (foreword by Charlie Trotter) Fine/VG