Encyclopedia of Food & Culture Set
Second-hand hardcover
Katz, Solomon H (ed). Encyclopedia of Food & Culture: Vols 1-3,
Encyclopaedia & Dictionaries
The Cook's Companion
Ringwood, Australia: Viking, 1996.
Second-hand hardcover
Alexander, Stephanie. The Cook's Companion: the complete book of ingredients & recipes for the Australian kitchen. (reprint) Viking: Ringwood, Australia 1996. 4to (250x190mm) qtr bnd orange cloth illust bds [8],816pp. [SIGNED] VG/- cloth lightly soiled
The Cassell Food Dictionary
London, UK: Cassell, 1990.
Second-hand hardcover
Allison, Sonia. The Cassell Food Dictionary. Cassell: London, UK 1990. 4to HC 480pp. VG/VG
International Menu Speller
New York, USA: John Wiley & Sons, 1993.
New Softcover
Anderson, Kenneth & Anderson, Lois. International Menu Speller. John Wiley & Sons: New York, USA 1993. 8vo SC 202pp.
A Bibliography of Household Books
London, UK: Prospect Books, 1987.
New Hardcover
Attar, Dena. A Bibliography of Household Books Published in Britain 1800-1914. (Cookery & Household Books Volume 1) Prospect Books: London, UK 1987. 4to (260x180mm) HC [2],438pp. (series edited by Lynette Hunter)
The Cook's Encyclopedia
Bath, UK: Parragon Books, 2010.
New Hardcover
Beer, Gunter & Jaros, Patrik. The Cook's Encyclopedia: the ultimate guide for all cooks. Parragon Books: Bath, UK 2010. 4to (280x220mm) pict dj, pict bds 768pp.
A Dictionary of Food & Nutrition
Oxford, Oxford University Press, 1995.
Second-hand softcover
Bender, Arnold E & Bender, David A. A Dictionary of Food & Nutrition. (Oxford Reference) Oxford University Press: Oxford, 1995. 8vo (200x130mm) pict stiff card wrappers, vii,[1],413,[11]pp. VG-/- pps agetoned
Hering's Dictionary: 11E
London, Virtue & Co, 1989.
Second-hand hardcover
Bickel, Walter. Hering's Dictionary of Classical & Modern Cookery. (11th Ed) Virtue & Co: London, 1989. 8vo (190x110mm) red bds [8],852,[4 blank]pp. VG/-
Wise Words & Country Ways for Cooks
London, UK: David & Charles, 2008.
New Hardcover
Binney, Ruth. Wise Words & Country Ways for Cooks. David & Charles: London, UK 2008. 4to sm HC 208pp.
Cooking A to Z
San Francisco, USA: California Living Books, 1992.
Second-hand hardcover
California Culinary Academy & Horn, Jane & Fletcher, Janet (ed). Cooking A to Z: the complete culinary reference. California Culinary Academy: San Francisco, USA 1992. 4to lg HC 631pp + index. VG/VG
Chilli Jam: choosing & using Asian
Crows Nest, Australia: Allen & Unwin, 1997.
Second-hand softcover
Campion, Allan & Curtis, Michele. Chilli Jam: choosing & using Asian ingredients with over 80 recipes. Allen & Unwin: Crows Nest, Australia 1997. 8vo (210x125mm) pict stiff card wrappers, [6],98pp. VG/-
Fresh: the Seasonal Produce Cookbook
South Melbourne, Australia: Purple Egg, 2001.
Second-hand softcover
Campion, Allan & Curtis, Michele. Fresh: the Seasonal Produce Cookbook. Purple Egg: South Melbourne, Australia 2001. 8vo (220x150mm) pict stiff card wrappers, 263,[1]pp. VG-/- wraps slightly creased; rem mark to b.e.; owner name
Canadian Food Words
Toronto, Canada: McArthur & Co, 1998.
Second-hand softcover
Cassselman, Bill. Canadian Food Words: the juicy lore & tasty origins of foods that founded a nation. (2nd Imp) McArthur & Co: Toronto, Canada 1998. 4to (225x175mm) illust stiff card wrappers xiii,[1],313,[1]pp. VG/- cnr gently bruised, else fine
Menu Terminology
Oxford, Pergamon Press, 1969.
Second-hand softcover
Clarke, Harold C. Menu Terminology. (Library of Industrial & Commercial Education & Training) [FIRST EDITION] Pergamon Press: Oxford, 1969. 8vo (210x145mm) pict stiff card wrappers, xi,[1],86,[2]pp. VG/-
Dictionary of Cuisine French
London, Barrie & Rockliffe, 1967.
Second-hand hardcover
Combes, Steve. Dictionary of Cuisine French: for hoteliers, restaurateurs & catering students. (2nd Imp) Barrie & Rockliffe: London, 1967. 8vo (190x125mm) blue printed dj, black bds xii,145pp. (foreword by Jean Vincent) VG/VG- dj clipped, lightly soiled
Dictionary of Cuisine French
London, Barrie & Rockliff, 1962.
Second-hand hardcover
Combes, Steve. Dictionary of Cuisine French: for hoteliers, restaurateurs & catering students. [FIRST EDITION] Barrie & Rockliffe: London, 1962. 8vo (190x125mm) blue dj, black bds xii,145,[3]pp. (foreword by Jean Vincent) VG/VG- dj clipped, lightly soiled
Restaurant French
London, Barrie & Rockliff, 1969.
Second-hand hardcover
Combes, Steve. Restaurant French: for hoteliers, restaurateurs & catering students. (A Practical Press Book) (3rd Imp) Barrie & Rockliff: London, 1969. 8vo (190x125mm) printed red dj, black bds x,127,[1]pp. (foreword by Madame Prunier) VG/VG- dj clipped
Restaurant French
London, Barrie & Rockliff, 1965.
Second-hand hardcover
Combes, Steve. Restaurant French: for hoteliers, restaurateurs & catering students. (A Practical Press Book) (2nd Imp) Barrie & Rockliff: London, 1965. 8vo (190x125mm) printed red dj, black bds x,127,[1]pp. (foreword by Jean Vincent VG/VG- dj clipped
The Conran Cookbook
London, Conran Octopus, 1997.
Second-hand hardcover
Conran, Caroline & Conran, Terence & Hopkinson, Simon. The Conran Cookbook. Conran Octopus: London, 1997. 4to (285x210mm) pict dj, blue bds 432pp. (photography by James Murphy) VG/VG
The Cook Book
London, UK: Mitchell Beazley, 1980.
Second-hand hardcover
Conran, Terence & Conran, Caroline. The Cook Book. Mitchell Beazley: London, UK 1980. 4to HC 400pp. VG-/VG- dj slightly tired
Dictionary of Cookery Terms
London, Macdonald & Jane's, 1972.
Second-hand hardcover
Cordon Bleu. Dictionary of Cookery Terms. Macdonald & Jane's: London, 1972. 8vo (220x140mm) pict dj & bds, 144pp. VG/VG dj clipped; spine faintly sunned
Bruce Cost's Asian Ingredients
New York, William Morrow & Co, 1988.
Second-hand hardcover
Cost, Bruce. Bruce Cost's Asian Ingredients: buying & cooking the staple foods of China, Japan & Southeast Asia. William Morrow & Co: New York, 1988. 4to (265x180mm) pict dj, white leatherette bds, 333,[3]pp. (foreword by Alice Waters) VG/VG- dj clipped;
Larousse Gastronomique
London, Hamlyn, 1997.
Second-hand hardcover
Courtine, Robert J (ed). Larousse Gastronomique: the world's greatest cookery encyclopedia. (3rd Ed, 4th Imp) Paul Hamlyn: London, 1997. 4to (270x200mm) pict dj, grey bds, [6],1193,[1]pp. (preface by Robert J Courtine) Near Fine/Near Fine
The New Catering Repertoire: Vol 2
London, Macmillan, 1990.
Second-hand softcover
Cracknell, H L & Nobis, G. The New Catering Repertoire: Vol 2 - aide-memoire du restaurateur et sommelier. Macmillan: London, 1990. 8vo (180x115mm) pict stiff card wrappers, xix,[1],492pp. VG/- bookplate
The New Catering Repertoire: Vol 1
London, Macmillan, 1990.
Second-hand softcover
Cracknell, H L & Nobis, G. The New Catering Repertoire: Vol 1 - aide-memoire du chef. Macmillan: London, 1990. 8vo (180x115mm) pict stiff card wrappers, xiii,[1],810pp. VG/- bookplate eps afetoned