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New York, USA: William Morrow, 1997.
Corriher, Shirley O. Cookwise: the hows & whys of successful cooking with over 230 great-tasting recipes. William Morrow: New York, USA 1997. 4to HC 526pp. VG/VG- some pps buckling
IACP Culinary Classics Hall of Fame Award; James Beard Book Awards - 1998 - Food Reference & Technique
Bristol, UK: Adam Hilger, 1988.
Kurti, Nicholas & Kurti, Giana (ed). But the Crackling is Superb: an anthology of food & drink by Fellows & Foreign Members of The Royal Society. Adam Hilger: Bristol, UK 1988. 8vo (220x140mm) HC xvii,,261,pp (foreword by Sir George Porter). VG/VG
London, Canongate, 2017.
Nosrat, Samin. Salt Fat Acid Heat: mastering the elements of good cooking. Canongate: London, 2017. 4to (240x195mm) dec bds ,469,pp. (foreword by Michael Pollan; art by Wendy MacNaughton)
James Beard Book Awards - 2018 - General Cooking; IACP - 2018 - American Award & Julia Child Award
Fremont, CA USA: Dr Master Publications, 2006.
Saijyo, Shinji & Oyama, Keiko. Iron Wok Jan!: volume 21 - the case for spiciness. [FIRST EDITION] Dr Master Publications: Fremont, CA USA 206. 12mo (178x128mm) SC np (manga-style graphic novel). (translation by Carolyn Johnson) VG/- edges age-toned
San Francisco, CA USA: Chronicle Books, 2020.
Sharma, Nik. The Flavor Equation: the science of great cooking explained + more than 100 essential recipes. Chronicle Books: San Francisco, CA, USA 2020. 4to (260x210mm) pict bds 352pp. (foreword by Christopher Kimball; drawings by Matteo Riva)
London, UK: Wiley-Blackwell, 2014.
Spence, Charles & Piqueras-Fitzman, Betina. The Perfect Meal: the multisensory science of food & dining. Wiley-Blackwell: London, UK 2014. 8vo (245x170mm) SC xix,,400,pp (foreword by Heston Blumenthal) [SIGNED with dedication] VG/- lightly marked