Food & Drink
From Kitchen Confidential to The Classic Italian Cook Book, from The World Atlas Of Wine to McCall's Cooking School Recipe Card, we can help you find the food & drink books you are looking for. As the world's largest independent marketplace for new, used and rare books, you always get the best in service and value when you buy from Biblio, and all of your purchases are backed by our return guarantee.
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Top Sellers in Food & Drink
Kitchen Confidential
by Bourdain Anthony
A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors. Published in 2000 by Bloomsbury, Kitchen Confidential was Bourdain’s memoir and behind-the-scenes look at restaurant kitchens, a follow-up to his popular and shocking article published the April 19th 1999 edition of The New Yorker titled "Don't Eat Before Reading This." The book is both...
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Mastering the Art Of French Cooking
by Julia; Bertholle, Louisette; Beck, Simone Child
Mastering the Art of French Cooking is a two-volume French cookbook written by American author Julia Child, Simone Beck, and Louisette Bertholle, both of France. Written for the American market, it was published by Alfred A. Knopf in 1961 (Volume 1) and 1970 (Volume 2). Widely credited with bringing French cuisine into the American home, it has since become a standard in the culinary world. Originally, a third volume was planned but Child lost interest in the project as her television career took off and...
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The Moosewood Cookbook
by Mollie Katzen
The Moosewood Cookbook is a recipe book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original edition, published in 1978 by the then-fledgeling Ten Speed Press in California, was hand-lettered and imaginitively illustrated by Katzen and featured a number of the recipes favored by the restaurant at the time.
Mastering the Art Of French Cooking
by Julia Child
Mastering the Art of French Cooking is a two-volume French cookbook written by American Julia Child, and Simone Beck and Louisette Bertholle both of France. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
The French Chef Cookbook
by Julia Child
Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in...
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The Savoy Cocktail Book
by Harry Craddock
The now-classic prohibition era cocktail book, originally published in 1930 by Savoy Hotel in London.
Better Homes and Gardens New Cook Book
by Better Homes and Gardens
At head of title: Better homes and gardens.
Includes index.
Includes index.
River Cottage Veg Every Day!
by Hugh Fearnley-Whittingstall
Why don’t we eat more veg? They’re healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He’s come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes,...
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The Boston Cooking-School Cook Book
by Fannie Merritt Farmer
The Boston Cooking-School Cook Book is quite rare in it's original 1896 printing. The 19th century general reference cookbook which now available both in reprint and in updated form.
Fannie Farmer prefaces this book with the following: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat."
Fannie Farmer prefaces this book with the following: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat."
Healing With Whole Foods
by Paul Pitchford
Paul Pitchford is a teacher and nutrition researcher. In his healing work with individuals, he develops rejuvenative plans based on awareness and dietary practices. His early training, following ancient traditional practice, was primarily through apprenticeships and private instructions with masters of meditation and East Asian medicine. For more than three decades, he has applied the unifying wisdom of Far Eastern thought to the major dietary therapies available in the West to create a new vision of...
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The Way To Cook
by Julia Child
“In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia’s simple but impeccably prepared sauté of chicken, and before long you’re easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken...
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Jamie's 15-Minute Meals
by Jamie Oliver
Packed with delicious, nutritionally balanced meals, Jamie’s 15-Minute Meals will arm you with the skills to create wonderful meals, shockingly fast.
Jamie’s created methodical, clever, sociable, fun recipes full of big flavours that take the concept of fast, everyday food to a new level. He’s taken inspiration from all over the world, embracing tastes that we all love and playing on classic chicken, steak, pasta and global street food dishes.
Jamie’s created methodical, clever, sociable, fun recipes full of big flavours that take the concept of fast, everyday food to a new level. He’s taken inspiration from all over the world, embracing tastes that we all love and playing on classic chicken, steak, pasta and global street food dishes.
Medium Raw
by Bourdain Anthony
Medium Raw: A Bloody Valentine to the World of Food and People Who Cook is a follow-up to Bourdain’s 2000 breakthrough best-seller Kitchen Confidential. It addresses Bourdain’s rise to stardom and television celebrity, and also looks at the way the culture around food and chefs has changed in the years between Bourdain’s days as a behind-the-scenes cook, and his on-the-screen life eating and drinking around the world. The book is filled with asides that take on many big names in the culinary world,...
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The Cook's Companion
by Stephanie Alexander
The Cook's Companion has established itself as the kitchen 'bible' in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to...
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Food & Drink Books & Ephemera
The World Atlas Of Wine
by Johnson, Hugh
The World Atlas of Wine by Hugh Johnson and (since 2003) Jancis Robinson, MW is an atlas and reference work on the world of wine, published by Mitchell Beazley. It pioneered the use of wine-specific cartography to give wine a sense of place, and has since the first edition published in 1971 sold 4 million copies in 14 languages.
Joy Of Cooking
by Rombauer, Irma S / Becker, Marion Rombauer
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by...
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Frugal Gourmet Cooks With Wine
by Smith, Jeff
More than 300 exciting recipes for all occasions and life-styles, plus down-to earth advice on matching food with wine.
Wine
by Johnson, Hugh
Mr. Johnson traces the entire process of wine-making from grape to bottle to table, discussing soil, vintages, the qualities that distinguish good, fine and great wines, the details of shipping and selling -- the fascinating and essential background knowledge that enables the informed wine lover to know what he is getting when he reads the label.
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