There are 243 books in this catalogue.
The Wurst! The Very Best of German Food
Book Number: 65712
Smith Street Books, Melbourne 2016. 8vo. illustrated boards, hardcover. 128pp. index, colour illus. Fine.
Book Number: 65701
Murdoch Books, Australla, 2012 8vo. illustrated boards, hardcover. 117pp. index, colour illus. Very good+, slight wave to top edge of pages. Scarce.
The Silver Spoon
Book Number: 65694
Phaidon Press, USA 2005. 4to. hardcover. 1265pp. index, colour illus. Very good, slightly sunned spine. Italy's best selling cookbook for over 50 years. The bible of authentic Italian cooking. Heavy book, extra post may apply.
Book Number: 65591
Penguin Books, 1989. Revised edition. 8vo. softcover. 376pp. index, b/w illus. Very good, light toning to edges.
Chocolate and Zucchini
Book Number: 65340
Broadway Books, 2007. 8vo. softcover. 244pp. index, colour illus. Very good, owner's name on fep.
Giada's Family Dinners
De Laurentiis, Giada
Book Number: 65342
Clarkson Potter, New York 2006. Small 4to. hardcover. 265pp. index, colour illus. Near Fine. / Near Fine d/w.
The Australian Women's Weekly for all seasons Cookbook
Hammial, Katren (Food Editor)
Book Number: 64780
ACP Books 1997. 4to. softcover. companion volume to the original cookbook. Illustrated with colour photos. Includes lots of basics, like how to roast a chicken, perfect pavlova, perfect sponge, christmas pudding, how to carve, index 253pp.
Commonsense Cookery Book. Book Two
Oublic School Teachers' Association (compiled by)
Book Number: 61754
Angus & Robertson, 1989. Revised edition 8vo. softcover 250pp index, b/w illus. very good. Metric edition.
Australian Colonial Cookery
Daunton-Frear, Richard and Penelope Vigar
Book Number: 64572
Rigby, Adelaide 1977. Large 8vo. hardcover. 64pp. colour & b/w illus. Very good+. / Very good+ d/w.
The Breakfast Book
Terry, Diana - Illustrated by Jean Saxby
Book Number: 55603
Doubleday 1983 8vo. Pictorial Laminated Boards. 127pp. As new.
BRIAN'S BARGE & GRILL SEAFOOD RECIPES an Easy Ship-To-shore Guide on How to Prepare and Enjoy Our World's Underwater Delicacies
BURT, Chef Brian; Dolphins North Resort, Campbell River, British Columbia
Book Number: 37754
Dolphins North Resort, Campbell River BC. n.d. 8vo. Card cover with a photo of a bird on the cover, white plastic spiral binding, 100pp. Index at the start of each section. Contents include, Soups and Chowders, Seafood Sauces, Spreads and Dips, Delicious Appetizers, Sushi and Marinated Seafood, Fish Coatings and Batters, Seafood Entrees. Most recipes are measured in cups and spoons.
Glynn Christian's New Delicatessen Food Handbook
Book Number: 39416
Good Food Retailing Publications 1993 8vo. Softcover. Good, po name of ffl., page edges toned Index. 361pp. This is the food book with all the answers about the exotic and the familiar foods displayed on delicatessen counters and in specialy food shops everywhere. TV chef and Journalist Glynn Christian entertainingly brings 20 years of experience to your table to explore and explain the worlds most delicious gourmet foods. There's also timely and expert guidance on organic produce, valuable advice for vegetarians and dieters and information on the mysterious herbs, spices and flavourings of Asia. Contents includes specialty foods, deli items, delicatessen items, Bread and baked goods, Charcuterie, Cheese, Chocolate, Coffee, Tea and Water, Diary Products, Eggs, Fish and shellfish, Fruits, Nuts and Vegetables, Grains and Pulses, Herbs Spices and Flavourings, Olives, Pickles, and Sauces, Pasta and Noodles, Pies, Pates and Terrines, Poultry and Game, Speicalty Oils. Specialty Vinegars, Sugars, Syrups and honeys. Index.
Hot Licks - Great Recipes for Making and Cooking with Hot Sauces.
Thompson, Jennifer T.
Book Number: 44582
Chronicle Books May 1, 1994 8vo hardcover in d/w. 144pp very good. Index. Includes tips on finding everything from exotic chilies to a guide to commercial sauces and even a glossary of chile peppers. Hot Licks includes 19 recipes for creating hot sauces and over 60 recipes for cocktails, appetizers, entrees, and salads that use commercial hot sauces, as well. Colorful book with bright illustrations makes you happy to hold in your hands!
Wheat Free Cooking
Book Number: 45013
Souvenir Press 1995 (2003) 8vo. Softcover. 128pp. Index.
I Was Never Here and This Never Happened: Tasty Bits & Spicy Tales from My Life
Book Number: 45234
Ten Speed Press February 1996 8vo softcover 182pp very good. This Ghanaian native uses a lighthearted manner to tackle serious subjects. She combines autobiography, recipes, folk stories, songs and photographs to make her points. As an African woman living in Australia, Hafner offers a rare viewpoint. She devotes chapters to both her father, who suffered through her earliest attempts at cooking on a toy stove, and to her stricter mother, who ran a maternity hospital where she tried to combat clitoridectomy. Tales of Hafner's education, first in the sixth grade, where she saw her teacher killed by a grenade, and then in boarding schools, where she was taught the fine arts of soup-sipping and handkerchief-dropping in etiquette class, are illuminating. But then so are her descriptions of the culture shock she experienced when she left Ghana to study ophthalmic nursing in England. With typical humor, she recalls traveling to the local Marks and Spencer one day to purchase the "flesh-colored underwear" she had seen advertised, only to be stumped by the bins of salmon-pink lingerie. After marrying a British doctor, Hafner moved to Australia with him, but found the expected behavior of doctors' wives in direct contrast to her matrilineal background. Never less than spunky, when Hafner was prodded to give a dinner party, she refused to fulfill expectations for an African meal and instead provided a seven-course French menu. And she is no less inspired and appealing when speaking out against racism. Although she concedes that ignorance "wears you down" she never shows signs of fatigue. nCopyright 1996 Reed Business Information, Inc. nnFrom Library JournalnHafner's first book, A Taste of Africa (Ten Speed, 1993), was an unusual collection of traditional African recipes and other worldwide dishes derived from them. In this work, Hafner has put together an omnibus of stories based on her life growing up in Ghana, the United Kingdom, and Australia. Each story is peppered with recipes that the author grew up with and still uses today. Written in a lighthearted fashion that makes it easy to read, her book is not autobiographical but only representative of her life. The stories at the end try to convey Hafner's conviction that race made living outside of Ghana difficult; yet if this were the true purpose of her book it would have been better clarified from the beginning, allowing Hafner to use the stories more advantageously. Nonetheless, this is a delightful book with wonderful recipes. Recommended for public libraries.?Andrea C. McElrath, St. John's Univ., Staten Island, N.Y.nCopyright 1996 Reed Business Information, Inc.
Chinese Cuisine - Wei-Chuan Cooking Book
Huang Su Huei - Wei Chuan Cooking School
Book Number: 45252
Dept. Home Economics Wei Chuan Foods Corp 8vo. Hardcover in d/w. with ribbon marker. General Chinese home cooking. Recipes in english only. Each recipe is illustrated with a colour photograph. Very easy to follow recipes, where some ingredients are marked together i.e. 1, 2 and 3. for preparation eg. cook meat, add 1, stir, serve. Recipe contents includes 7 Appertizers, 25 Poultry, 26 Pork and Beef, 43 Sea Food, 14 Bean Curd and Eggs, 20 Vegetables, 22 Soups, 24 Desserts.
100 Casserole Dishes
Croxford, Barbara (Editor)
Book Number: 47248
Octopus Books 1982 4to hardcover 64pp very good. Index. Recipes in Metric and Imperial Measurements.
Book Number: 48337
Treasure Press 1986 4to. Laminated Pictorial Boards. 80pp. very good. Index. Each recipe illustrated with colour photograph. Recipes include Beef, Lamb, Pork and Ham, Veal, Offal, Chicken, Game, Vegetable, Fish. Measurements in Imperial and Metric.
Book Number: 49129
BBC Books February 19, 1998 4to. Hardcover in d/w. 192pp very good. Sailing through the Crinan Canal to Islay and to St Kilda, Nick Nairn passes some of Scotland's most dramatic scenery and exercises his culinary skill on a wide range of fresh fish and local produce.