New York, USA: Perigree, 2010.
Second-hand hardcover
Albala, Ken & Nafziger, Rosanna. The Lost Art of Real Cooking: discovering the pleasures of traditional food one recipe at a time. Perigee: New York, USA 2010. 8vo HC Dec Bds 234pp. VG/- rem mark
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
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
Lanham, MA, USA: Taylor Trade Publishing, 2006.
New Softcover
Carey, Joseph. Chef on Fire: the five techniques for using heat like a pro. Taylor Trade Publishing: Lanham, MA, USA 2006. 4to SC 338pp
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: Southwater Publishing, 2011.
Second-hand softcover
Clements, Carole. The Complete Step-by-Step Guide to Cooking: the ultimate how-to reference book of culinary techniques... Southwater Publishing: London, UK 2011. 4to sm SC 512pp. VG/-
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 HC Pict Bds Plastic Sleeve 641pp.
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
London, UK: Hamlyn, 1988.
Second-hand hardcover
Ellwood, Caroline & Wadey, Rosemary. Hamlyn Cookery Course. Hamlyn: London, UK 1988. 4to HC 352pp. VG/VG
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 HC 624pp. VG/VG- dj spine head chipped, sm loss
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 HC Pict Bds 512pp
London, UK: Carroll & Brown, 2006.
New Hardcover
Le Cordon Bleu (ed). Le Cordon Bleu: Kitchen Essentials - the complete illustrated reference to the ingredients, equipment, terms & techniquees that ensure culinary success. Carroll & Brown: London, UK 2006. 4to (260x230mm) HC 256pp. OUT OF PRINT
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
