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Food

48 books | Page 3 of 3.

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Tea by Van Horn, Erica $35.00

Tea

2013

Van Horn, Erica

Tender by Slater, Nigel $100.00

Tender

2009-2010

Slater, Nigel

The Art of Cookery Made Plain and Easy by Glasse, Hannah. $50.00

The Art of Cookery Made Plain and Easy

1983

Glasse, Hannah.

The Bread Code by Glasse, Hannah. $15.00

The Bread Code

1946


The Food of France by Root, Waverley $85.00

The Food of France

1958

Root, Waverley

The Oxford Companion to Food by Davidson, Alan $85.00

The Oxford Companion to Food

1999

Davidson, Alan

The Pavlova Story - a Slice of New Zealand's Culinary History by Leach, Helen $35.00

The Pavlova Story - a Slice of New Zealand's Culinary History

2008

Leach, Helen

The Physiology of Taste by Brillat-Savarin, Jean Anthelme $35.00

The Physiology of Taste

2008

Brillat-Savarin, Jean Anthelme

The Reluctant Hostess by Fearon, Ethelind $35.00

The Reluctant Hostess

1964

Fearon, Ethelind

Traditional Recipes of the Provinces of France by Curonsky selects $35.00

Traditional Recipes of the Provinces of France

1961

Curonsky selects

Unmentionable Cuisine by Schwabe, Calvin W. $150.00

Unmentionable Cuisine

1979

Schwabe, Calvin W.

Variety Club Entertainers' Cookbook by CSR compiles $35.00

Variety Club Entertainers' Cookbook

1980

CSR compiles

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Shorthand definitions Bds = boards B/w = Black & white Col = Colour Dw = Dustwrapper Eps = Endpapers Fxg = Foxing G = Good Hb = Hardback H&T = Head & Tail Illus = Illustrations PP = Pages Sl = Slight Sp = Spine Tp = Top Wr = Wear Vg = Very Good 8vo = Quarto size