Technique, Instruction: the Cook's Bookcase

Technique and Instruction: learn the recipe for making Bouillabaisse the way they do it in Marseille in Julia Child’s classic Mastering The Art of French Cooking; preserve vegetables from your own garden by following a recipe from Mrs. Beeton’s Book of Household Management. Call us (831) 251-9218

$30.00
(Wine) {Swiss} Le vigneron vaudois et ses vins. By Jacques DuBois. [1944].
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The Mexican Stove, what to put on it and in it. By Richard Condon & Wendy Bennett. [1973].
$18.00
(Georges Blanc) The Natural Cuisine of Georges Blanc. [1987].
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La Cuisine: Familiale et Pratique. By Henri-Paul Pellaprat. [1955].
$22.00
(New Orleans) The Restaurants of New Orleans, A Cookbook. By Roy F. Guste, Jr. [1982].
$15.00
Creative Choices Cookbook. A Minimax Book. By Graham Kerr. [1993].
$12.00
(Paris) {Language} Une Semaine à Paris, with a series of illustrated conversations. By Edwin F. Bacon. [1901].
$12.00
Customs Guide for Travelers. By E. Grant Wing. [1964].
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(Hotel Management) The Hotel Butcher, Garde Manger and Carver. By Frank Rivers. [1916].
$25.00
(Wine) {French} Alsace Wines & Spirits. By Pamela Vandyke Price. [1984].
$45.00
[Wine] (Catalogue) Wildman & Co., Inc., Distributors. [1934].
$38.00
(Inscribed!) I'm Just Here for the Food! By Alton Brown. [2002].

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