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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

  • $15.00 Lapointe's Fish.
    Lapointe’s Fish. [1981].
  • $25.00 Desserts by Pierre Hermé
    (Hermé) Desserts by Pierre Hermé. By Dorie Greenspan. {1998].
  • $25.00 Alchimies Provençales
    Alchimies Provençales. Gravures by Dominique Héraud. [1999].
  • $20.00 Paris Boulangerie-Påtisserie. 1994
    Paris Boulangerie-Påtisserie. By Linda Dannenberg. [1994].
  • $30.00 The Hundred Glories of French Cooking. 1973
    The Hundred Glories of French Cooking. By Robert Courtine. [1973].
  • $95.00 Cordon Bleu Parisien 1920
    Le Cordon Bleu Parisien. [ca. 1920].
  • Sold Out La Cuisine du Marché. 1990
    La Cuisine du Marché. By Paul Bocuse. [1990].
  • $45.00 Fine Bouche 1956
    Fine Bouche. By Pierre Andrieu. [1956].
  • $32.00 Curnonsky et ses Amis.
    (French) Curnonsky et ses Amis. André Vrinat, Editor. [1979].
  • Sold Out Paris Cuisine. Jas Beard/Alex Watt
    Paris Cuisine. By James Beard and Alexander Watt. [1952].
  • $25.00 How To Read A French Menu 1966
    How To Read A French Menu: Practical Advice for Travelers and Gourmets Everywhere. By Martin Dale, [1966].
  • $25.00 La Tour Eiffel Restaurant 1962 Menu
    (Menu) {France} Restaurant de La Tour Eiffel, “en Plein Ciel”. [1962]
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