Hotel & Restaurant History: the Cook's Bookcase

Including books on Hotel Management, standards of service, architectural design, famous restaurants & chefs and related material. If you are looking for a special book about a special chef, hotel or restaurant, let us find it for you! Call us (831) 251-9218 or email info@cooksbookcase.com

$12.00
Moroccan Gastronomy. Madame Guinaudeau. Illustrations by J. E. Laurent. [1970's].
$45.00
(Truffles) Le Livre de la Truffe. By Bernard Duplessy and Bernard Duc-Maugé. [1998].
$24.00
(Chocolate) (Switzerland) Fantasie in Schokolade. By Beat A. Krapf. [ca. 1980].
$40.00
(Italy) Foods of Sicily & Sardinia and the Smaller Islands. By Giuliano Bugialli. [1996].
$25.00
(Chocolate) Cocoa: Cultivation, Processing, Analysis. By Eileen M. Chatt. [1953].
$35.00
(Menu) (Paris) (Ice Skating) Restaurant Marguery, Diner du 1st Octobre, 1903.
from $10.00
A Gift Card from the Cook's Bookcase! What a great idea!
$3,000.00
(Signed!) {Pellaprat, Henri-Paul} Diploma from Le Cordon Bleu. Framed. [1931].
$14.00
Chef Paul Prudhomme's Pure Magic. [1985].
$15.00
Chef Paul Prudhomme's Louisiana Kitchen. [1984].
$20.00
(James Beard Award) Sauces, Classics and Contemporary Sauce Making. By James Peterson. [1991].
$22.00
(Inscribed!) Sam Choy's Cuisine Hawaii, featuring the premier chefs of the aloha state. [1990].

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