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General History: the Cook's Bookcase

General History of Cookbooks, covering a broad range of topics from all over the world.  Discover new styles, new techniques, and new influences!  For more information, call us (831) 251-9218  

 

  • $14.00 An Illustrated History of French Cuisine. 1962
    An Illustrated History of French Cuisine. By Christian Guy. [1962].
  • $25.00 Escoffier, The King of Chefs. 2002
    Escoffier, The King of Chefs. By Kenneth James. [2002].
  • $40.00 Laiterie, Beurrerie Fromagerie 1906
    Laiterie, Beurrerie Fromagerie. By V. Houdet. [1906].
  • $30.00 The Hundred Glories of French Cooking. 1973
    The Hundred Glories of French Cooking. By Robert Courtine. [1973].
  • $20.00 Kitchen & Table 1965
    Kitchen & Table. By Colin Clair. [1965].
  • $18.00 My Paris. By Maurice Chevalier.
    My Paris. By Maurice Chevalier. [1972].
  • $40.00 Complete Encyclopedia of French Cheese
    Complete Encyclopedia of French Cheese. By Pierre Andouët. [1973].
  • Sold Out California’s First French-Trained Chefs 1989
    California’s First French-Trained Chefs. [1989].
  • $20.00 Food & Wine of France 1984
    Food & Wine of France. By Michael & Sybil Brown. [1984].
  • $18.00 The Breads of France 1981
    The Breads of France. By Bernard Clayton, Jr. [1981].
  • Sold Out La Cuisine du Marché. 1990
    La Cuisine du Marché. By Paul Bocuse. [1990].
  • Sold Out Sarah Rawls' Down to Earth Cook Book, 1970's
    Down to Earth Cook Book. By Sarah Rawls. [ca. 1970's].
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