Chop
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/-
Kitchen Technique
Theory & Practice of Good Cooking
Harmondsworth, UK: Penguin Books, 1981.
Second-hand softcover
Beard, James & Wilson, José. James Beard's Theory & Practice of Good Cooking. (Penguin Handbooks) Penguin Books: Harmondsworth, UK 1981. 8vo (200x130mm) pict stiff card wrappers, 430,[2]pp. (illustration by Karl Stuecklen) VG/-
Mary Berry Cooks to Perfection
New York, Dorling Kindersley, 2021.
Second-hand hardcover
Berry, Mary. Mary Berry Cooks to Perfection: step by step. Dorling Kindersley: New York, 2021. 4to (240x200mm) pict bds 352pp. Fine/-
The New Cook
London, UK: Dorling Kindersley, 1997.
Second-hand hardcover
Berry, Mary. The New Cook: the essential guide to all the cookery basics. Dorling Kindersley: London, UK 1997. 4to (285x220mm) HC 168pp. (photography by Dave King) VG/VG
Cook: in a class of your own
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
Cook: in a class of your own
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
Cook: in a class of your own (US Ed)
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
Betty Crocker's Kitchen Secrets
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
The Minimalist Cooks at Home
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
The Great Cook
New York, USA: Oxmoor House, 2015.
New Hardcover
Briscione, James. The Great Cook: essential techniques & inpsired flavors to make every dish better. Oxmoor House: New York, USA 2015. 4to HC Pict Bds 367pp.
First Crack Your Egg
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
The Food Book
Melbourne, Australia: Oxford University Press, 2010.
New Hardcover
Compton, Leanne & Fordyce-Voorham, Sandra & Prescott, Anne. The Food Book. Oxford University Press: Melbourne, Australia 2010. 4to (265x215mm) HC Pict Bds Plastic Sleeve 519,[1]pp.
The Cook's Book
London, UK: Orbis, 1979.
Second-hand hardcover
Conte, Marie-Christine (ed & trans). The Cook's Book: a step-by-step guide to cooking techniques. Orbis: London, UK 1979. 4to lg HC 344pp VG/VG
Baking Boot Camp at the CIA
New Hardcover
Culinary Institute of America (ed). Baking Boot Camp at the Culinary Institute of America. John Wiley
Cooking at Home with the CIA
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
Larousse on Cooking
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)
Larousse on Cooking
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/-
Hamlyn Cookery Course
London, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
Larousse Pratique
London, UK: Hamlyn, 1992.
Second-hand hardcover
Esson, Lewis (ed). Larousse Pratique: the practical A-Z cookery book with ingredients, techniques & recipes. Paul Hamlyn: London, UK 1992. 4to (265x200mm) HC 624pp. VG/VG- dj spine lightly sunned
Ultimate Book of Cooking Hints & Tips
London, Dorling Kindersley, 1997.
Second-hand softcover
France, Christine. The Ultimate Book of Cooking Hints & Tips: more than 2,000 ingenious shortcuts, ideas & solutions in and around the kitchen. Dorling Kindersley: London, 1997. 8vo (240x170mm) SC 160pp. VG/- a few inked markings; sm stain to wraps
Gueridon & Lamp Cookery
London, Barrie & Jenkins, 1972.
Second-hand hardcover
Fuller, John. The Restaurateur's Guide to Gueridon & Lamp Cookery. (3rd Imp) Barrie & Jenkins: London, 1972. 8vo (220x145mm) pict dj, burgundy bds, x,162pp. VG/VG- dj chip to bottom edge, some loss, dj delaminating on hinge; good reference copy
Prue Leith's Cookery School
London, UK: Quantum Books, 2003.
New Hardcover
Leith, Prue & Waldegrave, Caroline. Prue Leith's Cookery School. Quantum Books: London, UK 2003. 4to HC 352pp. OUT OF PRINT
Cooking School
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 HC 352pp. VG/VG
Everybody Everyday
London, UK: Bloomsbury, 2012.
New Hardcover
Mackay, Alex. Alex Mackay's Cookbook for Everybody Everyday. Bloomsbury: London, UK 2012. 4to HC Pict Bds 351pp.
Whip
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