Melbourne, Lantern, 2018.
Second-hand hardcover
Alexander, Stephanie. The Cook's Apprentice: tips, techniques & recipes for new foodies. Lantern: Melbourne, 2018. 4to (250x190mm) illust bds 576pp. VG/- spine lightly sunned; bds faintly soiled; internally fine; cnrs gently bruised
London, UK: MQ Publications, 2001.
Second-hand softcover
Barty, Caroline. Chop: expert chopping, slicing, dicing, boning, filleting, food processing. MQ Publications: London, UK 2001. 4to SC 144pp. VG/-
London, UK: Kyle Cathie, 2010.
New Hardcover
Bertinet, Richard. Cook: in a class of your own. Kyle Cathie: London, UK 2010. 4to HC with DVD 208pp. OUT OF PRINT
London, Kyle Cathie, 2010.
Second-hand hardcover
Bertinet, Richard. Cook: in a class of your own. Kyle Cathie: London, 2010. 4to (260x230mm) HC 208pp + cd. (photography by Jonathan Gregson) VG/VG
London, UK: Kyle Books, 2010.
New Hardcover
Bertinet, Richard. Cook: in a class with your own. Kyle Books: London, UK 2010. 4to HC 208pp + DVD. Indent
New York, USA: Random House, 1983.
Second-hand hardcover
Betty Crocker Editors (ed). Betty Crocker's Kitchen Secrets. Random House: New York, USA 1983. 4to HC 160pp. VG/VG
New York, USA: Broadway Books, 1999.
Second-hand hardcover
Bittman, Mark. The Minimalist Cooks at Home: recipes that give you more flavor from fewer ingredients in less time. [FIRST EDITION] Broadway Books: New York, USA 1999. 8vo (240x160mm) HC vi,[2],248pp. (photography by Ellen Silverman) VG/VG
London, UK: Quadrille, 2007.
Second-hand hardcover
Burton Race, John & Hartnett, Angela. First Crack Your Egg. Quadrille: London, UK 2007. 4to HC 256pp VG/VG
New York, Clarkson Potter, 2018.
Second-hand hardcover
BuzzFeed. Tasty Ultimate: how to cook basically anything. (reprint) Clarkson Potter: New York, 2018. 4to (260x210mm) pict bds 303,[1]pp. (photography by Lauren Volo) VG/- fore-edge faintly soiled, else near fine
New York, USA, John Wiley & Sons, 2003.
New Hardcover
Culinary Institute of America (ed). Cooking at Home with the Culinary Institute of America. John Wiley & Sons: New York, USA 2003. 4to HC 304pp
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, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
London, Hamlyn, 1992.
Second-hand hardcover
Esson, Lewis (ed). Larousse Pratique: the practical A-Z cookery book with ingredients, techniques & recipes. Paul Hamlyn: London, 1992. 4to (265x200mm) pict dj,cream bds 624pp. VG/VG- dj spine lightly sunned
Paris, Flammarion, 2026.
New Hardcover
Ferrandi Paris. The Complete French Cooking Course: master recipes & techniques from the Ferrandi Paris school of culinary arts. Flammarion: Paris, 2026. 4to (300x255mm) pict bds 695,[1]pp. (preface by Thomas Allanic; photography by Éric Fénot)
Crows Nest, Australia: Allen & Unwin, 2000.
Second-hand hardcover
Freeman, Meera. Cooking Class. Allen & Unwin: Crows Nest, Australia 2000. 4to (260x225mm) HC pict bds int wire bnd 182pp. (photography by Kate Gollings) VG/- some rubbing,
Crows Nest, Australia: Allen & Unwin, 2000.
Second-hand hardcover
Freeman, Meera. Cooking Class. Allen & Unwin: Crows Nest, Australia 2000. 4to (260x225mm) pict bds int wire bnd [10],182pp. (photography by Kate Gollings) VG/- some rubbing, halftitle soiled
London, Barrie & Jenkins, 1975.
Second-hand hardcover
Fuller, John. The Restaurateur's Guide to Guéridon & Lamp Cookery. (2nd Ed) Barrie & Jenkins: London, 1975. 8vo (220x145mm) pict dj, black bds, x,162pp. VG/VG- dj spine sunned, covered in contact; t.e soiled; reference copy
Hoboken, John Wiley & Sons, 2026.
New Hardcover
Greweling, Peter & The Culinary Institute of America. Chocolates & Confections: formula, theory, and technique for the artisan confectioner. (3rd Ed) John Wiley & Sons: Hoboken, 2026. 4to (285x220mm) pict bds xi,[1],558,[6]pp. (photography by Ben Fink)
Sydney, Random House Australia, 1992.
Second-hand hardcover
Le Cordon Bleu (ed). Le Cordon Bleu at Home: the new French cookery course. Random House Australia: Sydney, 1992. 4to (265x205mm) pict dj, blue bds 592pp. (foreword by André J Cointreau) VG/VG- dj trifle tired & loose
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 (285x195mm) pict dj, blue bds 352pp. VG/VG
London, Quantum Books, 2003.
Second-hand hardcover
Leith, Prue & Waldegrave, Caroline. Prue Leith's Cookery School. Quantum Books: London, 2003. 4to (285x200mm) pict dj & bds 352pp. Near Fine/Near Fine
London, Harper Collins, 2025.
New Hardcover
Lippett, Ben. How I Cook: a chef's guide to really good home cooking. Harper Collins: London, 2025. 4to (250x195mm) illust bds, 318,[2]pp. (photography by Sam A Harris)
London, Bloomsbury, 2012.
New Hardcover
Mackay, Alex. Alex Mackay's Cookbook for Everybody Everyday. Bloomsbury: London, 2012. 4to (255x195mm) illust bds 351,[1]pp. (photography by Peter Knab)
London, UK: MQ Publications, 2001.
New Hardcover
Mayhew, Maggie. Whip: expert cakes, meringues, souffles, batters, ice creams, desserts, sauces. MQ Publications: London, UK 2001. 4to SC 144pp
New York, USA: Rizzoli Books, 2000.
New Softcover
McFadden, Christine. The Essential Kitchen: basic tools, recipes & tips for a complete kitchen. Rizzoli Books: New York, USA 2000. 4to SC Plastic Bds Int Spiral 144pp. Indent (foreword by Charlie Trotter)
