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
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 (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
Cook: in a class of your own...
London, UK: Kyle Cathie, 2010.
Second-hand hardcover
Bertinet, Richard. Cook: in a class of your own. Kyle Cathie: London, UK 2010. 4to HC with DVD 208pp. VG/VG missing DVD
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
Kitchen Secrets
London, UK: Bloomsbury, 2011.
Second-hand hardcover
Blanc, Raymond. Kitchen Secrets. Bloomsbury: London, UK 2011. 4to (255x195mm) HC Pict Bds 320pp. (photography by Jean Cazals; illustrations by Paul Wearing) 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
Cook with Us
Sydney, Australia: Lantern, 2011.
Second-hand hardcover
Calombaris, George & Mehighan, Gary. Cook With Us: 20 classic techniques, 80 delicious recipes. Lantern: Melbourne, Australia 2011. 4to HC 218pp. VG/VG- spine lightly faded
The New Zealand Cook's Bible
Auckland, New Zealand: Penguin, 2010.
New Hardcover
Christensen-Yule, Lesley & McRae, Hamish. The New Zealand Cook's Bible: classic recipes & step-by-step techniques. Penguin: Auckland, New Zealand 2010. 4to HC Dec Cloth Bds 612pp
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)
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
Cooking Class
Sydney, Australia: Allen & Unwin, 2000.
Second-hand hardcover
Freeman, Meera. Cooking Class. Allen & Unwin: Sydney, Australia 2000. 4to (260x225mm) HC Pict Bds Int Spiral 182pp. (photography by Kate Gollings) VG/- some rubbing,
Knife Skills Illustrated
New York, USA: W W Norton, 2007.
New Hardcover
Hertzmann, Peter. Knife Skills Illustrated: a user's manual. W W Norton: New York, USA 2007. 4to HC 256pp (illustrations by Alan Witschonke)
Better Gravy
London, UK: Mitchell Beazley, 2008.
New Softcover
Hill, Shaun. Better Gravy: and other kitchen secrets. (prev. pub. as How to Cook Better) Mitchell Beazley: London, UK 2008. 4to SC 239pp.
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
Leiths Cookery Bible: New Edition
London, UK: Bloomsbury, 2003.
Second-hand hardcover
Waldegrave, Caroline & Leith, Prue. Leiths Cookery Bible: New Edition - 3rd Ed. Bloomsbury: London, UK 2003. 4to lg HC ix,854pp. (edited by Susan Spraull; photography by Jason Lowe) VG/VG minor edge stains; rep tear to dj
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
The Essential Kitchen
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)