My Best Alain Ducasse
Singapore: Page One, 2014.
New Hardcover
Ducasse, Alain. My Best Alain Ducasse. Page One: Singapore, 2014. 4to (250mmx195mm) HC Pict Bds 108pp
Singapore: Page One, 2014.
New Hardcover
Ducasse, Alain. My Best Alain Ducasse. Page One: Singapore, 2014. 4to (250mmx195mm) HC Pict Bds 108pp
London, UK: Bloomsbury, 2007.
New Hardcover
Dunea, Melanie. My Last Supper: 50 great chefs & their final meals - portraits, interviews & recipes. Bloomsbury: London, UK 2007. Folio (320x240mm) HC [2],215,[3]pp. (introduction by Anthony Bourdain)
Sydney, Australia: Murdoch Books, 2011.
New Hardcover
Dunea, Melanie. My Last Supper: the next course - 50 more great chefs & their final meals, portraits, interviews & recipes. Murdoch Books: Sydney, Australia 2011. 4to HC 208pp (intro by Marco Pierre White)
Melbourne, Australia: Houghton Mifflin, 1989.
Second-hand softcover
Dupleix, Jill & Durack, Terry. A Taste of Melbourne: a guide to Melbourne's best food shops. Houghton Mifflin: Melbourne, Australia 1989. 4to sm SC 197pp VG/-
New York, USA: Harry N Abrams, 2003.
New Hardcover
Duplessy, Bernard. The French Country Table: pottery & faience of Provence. Harry N Abrams: New York, USA 2003. Folio HC 192pp. (photography by Camille Mairenc) OUT OF PRINT
Paris, France: Editions Jerome Villette, 2003.
New Hardcover
'Ecole Lenotre. Cocktails Dinatoires et Amuse Bouche. Editions Jerome Villette: Paris, France 2003. 4to HC Pict Bds 160pp.
London, UK: Pavilion Books, 1993.
Second-hand hardcover
Edelmann, Anton. Creative Cuisine: chef's secrets from the Savoy. Pavilion Books: London, UK 1993. 4to HC 192pp. VG/VG
London, Pavilion Books, 2003.
Second-hand hardcover
Edelmann, Anton & Whiteman, Kate. The Savoy Cookbook. [FIRST EDITION] Pavilion Books: London, 2003. 4to (285x245mm) pict dj, purple bds 191,[1]pp. (photography by Jean Cazals) VG/VG- dj lightly scuffed, light edgewear
San Francisco, USA: Wine Appreciation Guild, 2003.
New Softcover
Edenbaum, Ruth & Essa, Shannon. Chow Venice: savoring the food & wine of La Serenissima - a guide to restaurants & bars in Venice. Wine Appreciation Guild: San Francisco, USA 2003. 4to sm SC 156pp. OUT OF PRINT
Hoboken, NJ USA: John Wiley, 2012.
New Hardcover
Editions Larousse (ed). Larousse on Cooking: 300 recipes for everyone from beginner to expert. John Wiley: Hoboken, NJ USA 2012. 4to (245x200mm) HC Qtr Bnd Purple Silk Pict Bds 592pp. (translated by Zachary Townsend)
Hoboken, NJ USA: John Wiley, 2012.
Second-hand hardcover
Editions Larousse (ed). Larousse on Cooking: 300 recipes for everyone from beginner to expert. John Wiley: Hoboken, NJ USA 2012. 4to (245x200mm) HC Qtr Bnd Purple Silk Pict Bds 592pp. (translated by Zachary Townsend) VG/-
London, Hamlyn, 2020.
New Hardcover
Editions Larousse (ed). Larousse Patisserie & Baking: the ultimate expert guide, with more than 200 recipes & step-by-step techniques. Hamlyn: London, 2020. 4to (255x215mm) qtr bnd blue paper over printed green bds in slipcase 511,[1]pp.
Melbourne, Australia: Wilkinson Publishing, 2006.
New Softcover
Edmonds, Mike & Nicholson, Rod. Good Pubs Guide: the best drinking & dining in Victoria. Wilkinson Publishing: Melbourne, Australia 2006. 4to SC 274pp
New York, USA, John Wiley & Sons, 1997.
New Softcover
Egerton-Thomas, Christopher. How to run a catering business from Home. John Wiley & Sons: New York, USA 1997. 8vo SC 186pp
Zurich, Switzerland (nd): Candis-Verlag.
New Hardcover
Eggenschwiler, Fredy. The Enamelling Technique in modern cake-decoration. Candis Verlag: Zurich, Switzerland (nd). 4to HC Pict Bds 124pp (In French, German & English)
London, Phaidon Press, 2021.
New Hardcover
elBulliFoundation. Unelaborated Products: definition & classification. (Bullipedia) Phaidon Press: London, 2021. Folio (340x235mm) HC pict bds 519,[1]pp. (preface by Ferran Adria)
London, UK: Phaidon Press, 2021.
New Hardcover
elBulli Foundation & Adria, Ferran. The Origins of Cooking Palaeolithic and Neolithic Cooking. Phaidon Press: London, UK 2021. Folio (340x235mm) HC Pict Bds 480pp.
New York, Van Nostrand Reinhold, 1990.
Second-hand hardcover
Ellmer, Bruno H. Classical & Contemporary Italian Cooking for Professionals. Van Nostrand Reinhold: New York, 1990. 4to (285x210mm) pict dj, green bds xxxiv,604,[2]pp. (foreword by Daniel B Tooker) VG/VG
London, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
Philadelphia PA USA: Running Press, 2019.
New Hardcover
Elmi, Nicholas & Erace, Adam. Laurel: modern American flavors in Philadelphia, Running Press: Philadelphia, PA USA 2019. 4to (260x210mm) HC xxxix,[3],178,[4]pp. (photography by Neal Santos)
London, UK: Merehurst Press, 1989.
Second-hand softcover
Elsy, Mary. Travels in Alsace & Lorraine. Merehurst Press: London, UK 1989. 4to sm SC 156pp VG/-
Melbourne, Australia: Sun Books, 1989.
Second-hand softcover
Erlich, Rita Good Enough to Eat: Where to buy the best ingredients in Melbourne 1989-1990 Edition Sun Books: Melbourne 1989 146pp
New York, Crown Pubishers, 1989.
New Hardcover
Escoffier, Auguste. The Escoffier Cook Book: a guide to the fine art of French cuisine - the classic work by the Master Chef. Crown Publishers: New York, 1989. 8vo (235x160mm) printed brown dj, claret bds xv,[3],923,[3]pp.
London, William Heinemann, 1907.
Second-hand hardcover
Escoffier, Auguste. A Guide to Modern Cookery. [FIRST EDITION - UK] William Heinemann: London, 1907. 8vo (250x155mm) new burgundy morocco, gilt lettered, 5 raised bands, marbled eps, a.e green xvi,880pp. VG/Near Fine
ESCOFFIER, Auguste. [Georges Auguste Escoffier (1846 - 1935)]A Guide to Modern Cookery. London : William Heinemann, 1907.....