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/-
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, 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
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
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
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/-
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.
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
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
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
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
New Hardcover
Culinary Institute of America (ed). Baking Boot Camp at the Culinary Institute of America. John Wiley
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.
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)
London, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
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,
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)
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.
London, UK: Phaidon Press, 2019.
New Hardcover
Hornby, Jane (ed). Simple & Classic: 123 step-by-step recipes. Phaidon Press: London, UK 2019. 4to (275x230mm) HC Pict Bds 512pp
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
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
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
London, UK: Bloomsbury, 2012.
New Hardcover
Mackay, Alex. Alex Mackay's Cookbook for Everybody Everyday. Bloomsbury: London, UK 2012. 4to HC Pict Bds 351pp.
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)