Vancouver, Canada: Douglas & McIntyre, 2004.
Second-hand hardcover
Duby, Dominique & Duby, Cindy. Wild Sweets: exotic dessert & wine pairings. Douglas & McIntyre: Vancouver, Canada 2004. 4to lg HC 162pp. VG-/VG-
Singapore: Page One, 2014.
New Hardcover
Ducasse, Alain. My Best Alain Ducasse. Page One: Singapore, 2014. 4to (250mmx195mm) HC Pict Bds 108pp
London, UK: Conran Octopus, 2002.
Second-hand hardcover
Ducasse, Alain. Spoon Food & Wine. Conran Octopus: London, UK 2002. 4to HC 212pp. VG/VG
Sydney, Australia: Murdoch Books, 1999.
Second-hand hardcover
Duchene, Laurent & Jones, Bridget. Le Cordon Bleu: Dessert Techniques. Murdoch Books: Sydney, Australia 1999. 4to HC 224pp. VG/-
London, UK: Bloomsbury, 2007.
New Hardcover
Dunea, Melanie. My Last Supper: the world's greatest chefs - & their final feasts. Bloomsbury: London, UK 2007. Folio HC 216pp
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
Richmond, Australia: Hardie Grant Books, 2016.
New Hardcover
Dupuis, Melanie & Cazor, Anne. Patisserie: master the art of French pastry. Hardie Grant Books: Richmond, Australia 2016. Folio (335x250mm) HC Pict Bds 287,[1]pp. (photography by Pierre Javelle; illustrations by Yannis Varoutsikos)
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
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)
London, UK: 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, UK 2020. 4to (255x215mm) HC Half Bnd Blue Paper over Bds in slip case 512pp
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, UK: Bloomsbury, 2020.
New Hardcover
Ekstedt, Niklas. Ekstedt: the Nordic art of analogue cooking. Bloomsbury Absolute: London, UK 2020. 4to (270x220mm) HC Pict Bds 302,[2]pp. (photography by David Loftus)
New York, USA: John Wiley, 1989.
New Hardcover
Ellmer, H Bruno. Classical & Contemporary Italian Cooking for Professionals. John Wiley: New York USA 1989. 4to lg HC 604pp. Indent
New York, USA: Van Nostrand Reinhold, 1990.
Second-hand hardcover
Ellmer, Bruno H. Classical & Contemporary Italian Cooking for Professionals. Van Nostrand Reinhold: New York, USA 1990. 4to HC 604pp. VG/-
London, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
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
Barcelona, Spain: Vilbo Ediciones, 2011.
Second-hand hardcover
Escuela de Pastelería del Gremio de Barcelona. So Good: Play. Vilbo Ediciones: Barcelona, Spain 2011. 4to sm HC Pict Bds 128pp. (translated by Joan Martin) VG/-
