Hotel Management & Operations: 3E
New York, USA: John Wiley, 2005.
New Hardcover
Rutherford, D (ed). Hotel Management & Operations: 3rd Edition. John Wiley: New York, USA 2005.
New York, USA: John Wiley, 2005.
New Hardcover
Rutherford, D (ed). Hotel Management & Operations: 3rd Edition. John Wiley: New York, USA 2005.
London, Phaidon Press, 2022.
New Hardcover
Ryall, John Robert. Ballymaloe Desserts: iconic recipes & stories from Ireland. Phaidon Press: London, 2022. 4to (280x210mm) pict bds 287,[1]pp. (foreword by David Tanis; photography by Cliodhna Prendergast)
New York, Clarkson Potter, 2020.
New Hardcover
Saffitz, Claire. Dessert Person: recipes & guidance for baking with confidence. Clarkson Potter: New York, 2020. 4to (285x210mm) pict bds 367,[1]pp. (photography by Alex Lau)
Gipuzkoa, Spain: Editorial Aurrera, 2002.
Second-hand softcover
Saint Germain, Jacques & Aduriz, Andoni Luis. Foie Gras por Jacques Saint Germain. Editorial Aurrera: Gipuzkoa, Spain 2002. 4to (220x220mm) illust stiff card wrappers, 112pp. (In Spanish) [SIGNED]
Boston, MA USA: Houghton Mifflin Harcourt, 2003.
Second-hand hardcover
Samuelsson, Marcus. Aquavit & the New Scandinavian Cuisine. (4th Imp) Houghton Mifflin & Co: Boston, MA, USA 2003. 4to (260x285mm) HC 336pp. (preface by Hakan Swanh) VG/VG
Boston, MA USA: Houghton Mifflin Harcourt, 2016.
New Hardcover
Samuelsson, Marcus. The Red Rooster Cookbook: the story of food & hustle in Harlem. Houghton Mifflin Harcourt: Boston, MA USA 2016. 4to (260x210mm) HC Pict Bds 384pp (foreword by Hilton Als; photography by Bobby Fisher)
Sydney, Australia: New Holland, 1999.
Second-hand hardcover
Sarris, Stan & Adler, Rodney. Banc. [FIRST EDITION] New Holland: Sydney, Australia 1999. 4to (290x235mm) pict dj, black bds ix,[1],214pp. (recipes by Liam Tomlin; foreword by Charlie Trotter; photography by Adrian Lander; edited by Judy Sarris) Fine/Fine
Sydney, Australia: New Holland, 1999.
Second-hand hardcover
Sarris, Stan & Adler, Rodney. Banc. [FIRST EDITION] New Holland: Sydney, Australia 1999. 4to (290x235mm) pict dj, black bds ix,[1],214pp. (recipes by Liam Tomlin; foreword by Charlie Trotter; photography by Adrian Lander; edited by Judy Sarris) VG/VG
Frenchs Forest, Australia: New Holland, 1999.
Second-hand hardcover
Sarris, Stan & Adler, Rodney. Banc. [FIRST EDITION] New Holland: Frenchs Forest, 1999. 4to (290x235mm) pict dj, black bds ix,[1],214pp. (recipes by Liam Tomlin; foreword by Charlie Trotter; photography by Adrian Lander; edited by Judy Sarris) VG/VG-
New York, USA, John Wiley & Sons, 2002.
New Softcover
Schidgall, Raymond S & Hayes, David K & Ninemeier, Jack D. Restaurant Financial Management Basics. John Wiley: New York, USA 2002. 8vo SC 352pp
New York, USA: John Wiley, 2005.
New Hardcover
Schmidt, Arno. Chef's Book of Formulas, Yields & Sizes: 3rd Edition. John Wiley: New York, USA 2005. 4to HC Pict Bds 354pp
New York, USA: William Morrow, 2006.
Second-hand hardcover
Schneider, Sally. The Improvisational Cook. (2nd Imp) William Morrow: New York, USA 2006. 4to (240x195mm) HC [6],392,[2]pp. (photography by Maria Robledo) VG/VG rem mark
Guilford, CT USA: Globe Pequot Press, 2016.
New Hardcover
Schroeder, Carl & Montana, Maria Desiderata. Market: restaurant + bar cookbook - seasonally inspired cuisine from Southern California. Globe Pequot: Guilford, CT USA 2016. 4to (240x195mm) HC pict bds ix,[1],291,[3]pp.
New York, USA: Rizzoli Books, 2009.
New Hardcover
Seed, Diane. The Food Lover's Guide to the Gourmet Secrets of Rome. Rizzoli Books: New York, USA 2009. 4to HC 208pp
London, UK: Grub Street, 2017.
New Hardcover
Seifert, Claudia & Christiansen, Zoe & Westgaard, Lisa & Martinsen, Hanne. Seaweed: a collection of simple & delicious recipes from an ocean of food. Grub Street: London, UK 2017. 4to (255x215mm) HC pict bds 184pp.
London, Macmillan, 1986.
Second-hand hardcover
Senderens, Alain. The Cuisine of Alain Senderens: La Cuisine Reussie. Macmillan: London, 1986. 8vo (240x160mm) HC xvii,[1],302,pp. (foreword by Caroline Conran; introduction by Eventhia Senderens) VG-/VG- dj tiring; sm signs of kitchen use; owner name
Paris, France: J Clattes, 1982.
Second-hand hardcover
Senderens, Alain & Eventhia La Cuisine Reussie: les 200 meilleures recettes de l Archestrate. J Clattes: Paris, France 1982. 8vo (250x155mm) HC pict bds 480pp. (In French) VG-/- front hinge softening; bds & edges age-toned
Melbourne, Australia: Images Publishing, 2018.
New Hardcover
Shanghai Daily (ed). Eating in Shanghai. Images Publishing: Melbourne, Australia 2018. 4to SC 280pp.
South Coast Metro, CA, USA: Bon Vivant Press, 2003.
Second-hand hardcover
Shaw, David. The Art of Excellence: chefs, cuisine, cities & cognacs. Bon Vivant Press: South Coast Metro, CA USA 2003. 4to HC 240pp (with cd-rom). (Introduction by Roger Moore). VG/VG
Marple, UK: Carel Press, 2020.
Second-hand hardcover
Shepherd, Eddie. The Walled Gardens: underground restaurant. Carel Press: Marple, UK 2020. 4to (215x300mm) illust bds [3]-74pp. VG/- cnr bruised
Millers Point, Australia: Murdoch Books, 2012.
Second-hand hardcover
Shewry, Ben. Origin: the food of Ben Shewry. [FIRST EDITION] Murdoch Books: Millers Point, Australia 2012. 4to (320x295mm) qtr bnd black cloth, dec emb bds xii,[1],288,[2]pp. (photography by Colin Page) [SIGNED with dedication] Near Fine/- light edge wear
Shewry, Ben. Origin: the food of Ben Shewry [FIRST EDITION] Sydney, Australia.....
Hong Kong, Food Paradise Publishing, 2010.
Second-hand softcover
Shing, Leung Tung. Dessert in 3-D. Food Paradise Publishing: Hong Kong, 2010. 4to (260x185mm) SC 127,[1]pp. (preface by Louisa Ho) (bilingual: Chinese/English) VG/- sm stain to fore-edge
Counsel Press.
New Softcover
Shotland Fix, Mimi. Start & Run a Home-based Food Service. Counsel Press: Bellingham, WA, USA 2009. 4to SC 176pp (Incl DVD)
Beverly, MA USA: Quarry Books, 2007.
Second-hand softcover
Shotts, Andrew Garrison. Making Artisan Chocolates: flavor-infused chocolates, truffles & confections. Quarry Books: Gloucester, MA USA 2007. 4to SC 176pp. (foreword by Nick Malgieri).VG-/- wraps creased
London, UK: The Apple Press, 2007.
Second-hand softcover
Shotts, Andrew Garrison. Making Fine Chocolates: flavour-infused chocolates, truffles & confections. Apple Press: London, UK 2007. 4to (260x205mm) SC 176pp. (photography by Madeleine Polss) VG/- spine lightly sunned