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

$25.00
(French Cuisine) {Signed!} Cooking at Home on Rue Tatin. By Susan Herrmann Loomis. [2005].
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(Creole) Gourmet's Guide to New Orleans, Creole Cookbook. By Caroline Merrick Jones. [1969].
$18.00
(Wine) Lafite, The Story of Château Lafite-Rothschild. By Cyril Ray. [1978].
$32.00
[Truffles] Making the Most of Truffles. Confédération Française de la Conserve. [ca. 1980's].
$45.00
(Californiana) {Fine Press} Plate by Plate, California Recipes from the Gold Rush through "California Cuisine". [2014].
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(Taiwan) Pei-Mei's Chinese Cookbook. Volume I. By Fu Pei-Mei. [1974, 1975].
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(Housekeeping) Maidcraft. By Lita Price and Harriet Bonnet. [1937].
$20.00
The Young Man & the Sea, Recipes & Crispy Fish Tales from Esca. By David Pasternack & Ed Levine. [2007].
$20.00
(Chinese) Martin Yan's Feast, The Best of Yan Can Cook. [1998].
$24.00
(Martin Yan) {Inscribed!} Martin Yan's Chinatown Cooking. [2002].
$18.00
Pâté, The New Main Course for the 80's. By Carol Cutler. [1983].
$15.00
(Wine) Les Ebenistes du Vin. By Jean-Marc Soyez. [1995].

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