Bookseller's Catalogue

BookMarx Books

151 N. 4th Street, Steubenville, OH 43952, USA. Tel: +1 740-282-6100 Fax: +1 678-817-9538
pmarx@BookMarxBooks.com

Cooking, Food & Wine::Culinary Arts & Techniques

provided by AntiQbook's database

This selection contains 11 title(s) on 1 page.
This is page 1 with nrs. 1 to 11


	ALLEY, LYNN. The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World [Signed]. Ten Speed Press, 2003..Paperback. ISBN: 1580084893 . The slow cooker can be so much more than a repository for nacho cheese dip—use it to raise the standards of your everyday dining from the mundane to the gourmet. THE GOURMET SLOW COOKER brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day’s work. Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests. Signed by Author - CLEAN!! No marks. Appears unused. Gift Quality!. Near Fine. No DJ, as Issued. USD 19.99 [Appr.: EURO 13.5 \| £UK 12.25 \| JP¥ 1764] Book number: BC41060 Click here to order or inquire at BookMarx Books.
	CULINARY INSTITUTE OF AMERICA AND TIM RYAN, VICTOR GIELISSE. The Professional Chef. Wiley, 2002..Hard Cover. ISBN: 0471382574 . Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen. 7th Edition - CLEAN!! No marks noted. Light wear on cover. Very Good. No DJ as Issued. USD 29.95 [Appr.: EURO 20 \| £UK 18 \| JP¥ 2643] Book number: BD41214 Click here to order or inquire at BookMarx Books.
	DARLING, JENNIFER . Better Homes and Gardens New Cook Book. Better Homes and Gardens, 2003..Ring Bound. ISBN: 069621881X . Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. 12th edition - CLEAN!! Appears unused. two of the ring holes on the title page are torn - otherwise it would be "like new. Very Good. No DJ as Issued. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BD41242 Click here to order or inquire at BookMarx Books.
	DESAULNIERS, MARCEL. Marcel Desaulniers The Trellis Cookbook. Square Meals, Inc, 1988..Hardcover. ISBN: 0962713422. Marcel Desaulniers (born 1945) is the American chef and part-owner of the Trellis Restaurant in Williamsburg, Virginia, cookbook author, Director Emeritus of the Culinary Institute of America and self-described "Guru of Ganache." In 1980 Desaulniers opened the Trellis Restaurant in Williamsburg. In addition to his residence and restaurant, Desaulniers maintains a food and art studio in Williamsburg which he has dubbed Ganache Hill. He has hosted several television cooking shows including "The Burgermeister" and "Death by Chocolate" and has appeared on Julia Child's television show, Baking with Julia and on PBS' cooking shows Cook-off America and Grilling Maestros. Desaulniers has authored a number of cooking books including "Death by Chocolate." His concentration on chocolate cuisine and his fondness for chocolate ganache has earned him the sobriquet of "Guru of Ganache. Signed by Author. CLEAN!! No marks. Light wear on dust jacket.. Near Fine in Very Good DJ. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BA40240 Click here to order or inquire at BookMarx Books.
	ESCOFFIER, AUGUSTE . The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine. Crown Publishers, Inc, 1989..Hard Cover. ISBN: 0517506629. An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. 60th printing (1989) - CLEAN, No marks noted. Lightly used. 923 pp -- Features 2,973 recipes. Near Fine in Near Fine DJ. USD 14.99 [Appr.: EURO 10 \| £UK 9.25 \| JP¥ 1323] Book number: BD41216 Click here to order or inquire at BookMarx Books.
	GISSLEN, WAYNE . Professional Baking, Trade, 3rd Edition. John Wiley & Sons, 2000..Hard Cover. ISBN: 0471346470 . The classic reference on professional baking— now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. , 3rd Edition - Has marks in text. Corners are bumped and frayed. However it is eminently readable and useable.. Good. No DJ as Issued. USD 17.99 [Appr.: EURO 12 \| £UK 11 \| JP¥ 1588] Book number: BD41213 Click here to order or inquire at BookMarx Books.
	GISSLEN, WAYNE. Professional Cooking. Wiley, 2003..Hard Cover. ISBN: 0471436259 . Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up-to-date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro." , 5th Edition - CLEAN in text. Name on 1st inside page. Very Good. No DJ as Issued. USD 14.99 [Appr.: EURO 10 \| £UK 9.25 \| JP¥ 1323] Book number: BD41215 Click here to order or inquire at BookMarx Books.
	HARBERTS, TOM AND JUDY CROCKER. The Best of Byerly's: A Recipe Collection From the Test Kitchen of Byerly's Home Economists. Byerely's, 1992.. Second edition.Spiral Bound. Byerly's is an up-scale supermarket located in Minnesota around the Twin Cites area. Byerly's was founded in 1968 by Don Byerly, who opened the first store in Golden Valley, Minnesota that same year. Byerly's has since opened ten other stores in and around the metro area. The Byerly's stores, which range in size from approximately 50,000 to 90,000 square feet, were previously open 24 hours a day, seven days a week. They now are open from 6 A.M. to 12 A.M. Byerly's stores also have additional offerings such as in-store United States Post Offices, full-service banks, pharmacies, coffee shops, floral departments, and wines & spirits shops. In April 1997, the company was purchased by Lund Food Holdings, Inc. a parent company of Minneapolis-based Lunds. CLEAN!! No marks noted. There are a few dog-earred pages. Hard cover spiral bound . Very Good. No DJ as Issued. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BH30843 Click here to order or inquire at BookMarx Books.
	SENN, C. HERMAN AND RICHARD L. GOWER, GERALD I. DODD, PAUL H. BLAASER. The Menu Book: and check-list of dishes. London: Ward Lock Ltd. 1972..Hard Cover. Immaculate, no marks. Dust cover shows wear, bottom corner is scuffed. Lectures in catering, Cambridgeshire and Isle of Ely College of Arts and Technology. Near Fine in Very Good DJ. USD 11.99 [Appr.: EURO 8 \| £UK 7.25 \| JP¥ 1058] Book number: BA15465 Click here to order or inquire at BookMarx Books.
	STELLINGWERF, STEVEN. The Gingerbread Book. Rizzoli, 1991..Hardcover. ISBN: 0847814149. Where's the Christmas celebrant who hasn't harbored thoughts of cooking up an edible cottage? In this beautifully illustrated book, sugarcraftsman and teacher Stellingwerf tells readers how to create a number of apparently exquisite gingerbread constructions. He knows his territory. The author provides explicit directions for fabricating everything from gingerbread cookies lavished with icing to elegant windowed edifices--even a carousel with gingerbread horses. These inventions are undoubtedly labor-intensive, but good guidance and template illustrations make even the fanciest methodical and comprehensible. In addition, Stellingwerf offers a history of gingerbread and a recipe credited to Mary Washington, mother of George. Those new to gingerbread construction can start out with the simpler cookies, then work their way up. The experienced will be challenged to create edible baskets, country churches and small gazebos. , CLEAN!! No marks. Light wear on dust jacket. Near Fine in Near Fine DJ. USD 29.99 [Appr.: EURO 20.25 \| £UK 18.25 \| JP¥ 2647] Book number: CL19236 Click here to order or inquire at BookMarx Books.
	GUISEPPE TOMÉ. Savoir Commander dans les Resturants du Monde Entier. Paris: Orban, 1992..Paperback. ISBN: 2855655455. 401 pp "3500 plats expliqués en français, anglais, italien, allemand, espagnol". Descriptions of 3500 dishes in five languages. Grâce à ce livre, vouse ne serez plus jamais perdu dans un resturant. Immcaulate, no marks, binding unbroken.. Near Fine. No DJ, as Issued. USD 12.00 [Appr.: EURO 8.25 \| £UK 7.25 \| JP¥ 1059] Book number: BB05516 Click here to order or inquire at BookMarx Books.

11 titles found



BookMarx Books Search Page	ANTIQBOOK's database


	ALLEY, LYNN. The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World [Signed]. Ten Speed Press, 2003..Paperback. ISBN: 1580084893 . The slow cooker can be so much more than a repository for nacho cheese dip—use it to raise the standards of your everyday dining from the mundane to the gourmet. THE GOURMET SLOW COOKER brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day’s work. Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests. Signed by Author - CLEAN!! No marks. Appears unused. Gift Quality!. Near Fine. No DJ, as Issued. USD 19.99 [Appr.: EURO 13.5 \| £UK 12.25 \| JP¥ 1764] Book number: BC41060 Click here to order or inquire at BookMarx Books.
	CULINARY INSTITUTE OF AMERICA AND TIM RYAN, VICTOR GIELISSE. The Professional Chef. Wiley, 2002..Hard Cover. ISBN: 0471382574 . Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen. 7th Edition - CLEAN!! No marks noted. Light wear on cover. Very Good. No DJ as Issued. USD 29.95 [Appr.: EURO 20 \| £UK 18 \| JP¥ 2643] Book number: BD41214 Click here to order or inquire at BookMarx Books.
	DARLING, JENNIFER . Better Homes and Gardens New Cook Book. Better Homes and Gardens, 2003..Ring Bound. ISBN: 069621881X . Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. 12th edition - CLEAN!! Appears unused. two of the ring holes on the title page are torn - otherwise it would be "like new. Very Good. No DJ as Issued. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BD41242 Click here to order or inquire at BookMarx Books.
	DESAULNIERS, MARCEL. Marcel Desaulniers The Trellis Cookbook. Square Meals, Inc, 1988..Hardcover. ISBN: 0962713422. Marcel Desaulniers (born 1945) is the American chef and part-owner of the Trellis Restaurant in Williamsburg, Virginia, cookbook author, Director Emeritus of the Culinary Institute of America and self-described "Guru of Ganache." In 1980 Desaulniers opened the Trellis Restaurant in Williamsburg. In addition to his residence and restaurant, Desaulniers maintains a food and art studio in Williamsburg which he has dubbed Ganache Hill. He has hosted several television cooking shows including "The Burgermeister" and "Death by Chocolate" and has appeared on Julia Child's television show, Baking with Julia and on PBS' cooking shows Cook-off America and Grilling Maestros. Desaulniers has authored a number of cooking books including "Death by Chocolate." His concentration on chocolate cuisine and his fondness for chocolate ganache has earned him the sobriquet of "Guru of Ganache. Signed by Author. CLEAN!! No marks. Light wear on dust jacket.. Near Fine in Very Good DJ. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BA40240 Click here to order or inquire at BookMarx Books.
	ESCOFFIER, AUGUSTE . The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine. Crown Publishers, Inc, 1989..Hard Cover. ISBN: 0517506629. An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. 60th printing (1989) - CLEAN, No marks noted. Lightly used. 923 pp -- Features 2,973 recipes. Near Fine in Near Fine DJ. USD 14.99 [Appr.: EURO 10 \| £UK 9.25 \| JP¥ 1323] Book number: BD41216 Click here to order or inquire at BookMarx Books.
	GISSLEN, WAYNE . Professional Baking, Trade, 3rd Edition. John Wiley & Sons, 2000..Hard Cover. ISBN: 0471346470 . The classic reference on professional baking— now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. , 3rd Edition - Has marks in text. Corners are bumped and frayed. However it is eminently readable and useable.. Good. No DJ as Issued. USD 17.99 [Appr.: EURO 12 \| £UK 11 \| JP¥ 1588] Book number: BD41213 Click here to order or inquire at BookMarx Books.
	GISSLEN, WAYNE. Professional Cooking. Wiley, 2003..Hard Cover. ISBN: 0471436259 . Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up-to-date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro." , 5th Edition - CLEAN in text. Name on 1st inside page. Very Good. No DJ as Issued. USD 14.99 [Appr.: EURO 10 \| £UK 9.25 \| JP¥ 1323] Book number: BD41215 Click here to order or inquire at BookMarx Books.
	HARBERTS, TOM AND JUDY CROCKER. The Best of Byerly's: A Recipe Collection From the Test Kitchen of Byerly's Home Economists. Byerely's, 1992.. Second edition.Spiral Bound. Byerly's is an up-scale supermarket located in Minnesota around the Twin Cites area. Byerly's was founded in 1968 by Don Byerly, who opened the first store in Golden Valley, Minnesota that same year. Byerly's has since opened ten other stores in and around the metro area. The Byerly's stores, which range in size from approximately 50,000 to 90,000 square feet, were previously open 24 hours a day, seven days a week. They now are open from 6 A.M. to 12 A.M. Byerly's stores also have additional offerings such as in-store United States Post Offices, full-service banks, pharmacies, coffee shops, floral departments, and wines & spirits shops. In April 1997, the company was purchased by Lund Food Holdings, Inc. a parent company of Minneapolis-based Lunds. CLEAN!! No marks noted. There are a few dog-earred pages. Hard cover spiral bound . Very Good. No DJ as Issued. USD 10.00 [Appr.: EURO 6.75 \| £UK 6.25 \| JP¥ 883] Book number: BH30843 Click here to order or inquire at BookMarx Books.
	SENN, C. HERMAN AND RICHARD L. GOWER, GERALD I. DODD, PAUL H. BLAASER. The Menu Book: and check-list of dishes. London: Ward Lock Ltd. 1972..Hard Cover. Immaculate, no marks. Dust cover shows wear, bottom corner is scuffed. Lectures in catering, Cambridgeshire and Isle of Ely College of Arts and Technology. Near Fine in Very Good DJ. USD 11.99 [Appr.: EURO 8 \| £UK 7.25 \| JP¥ 1058] Book number: BA15465 Click here to order or inquire at BookMarx Books.
	STELLINGWERF, STEVEN. The Gingerbread Book. Rizzoli, 1991..Hardcover. ISBN: 0847814149. Where's the Christmas celebrant who hasn't harbored thoughts of cooking up an edible cottage? In this beautifully illustrated book, sugarcraftsman and teacher Stellingwerf tells readers how to create a number of apparently exquisite gingerbread constructions. He knows his territory. The author provides explicit directions for fabricating everything from gingerbread cookies lavished with icing to elegant windowed edifices--even a carousel with gingerbread horses. These inventions are undoubtedly labor-intensive, but good guidance and template illustrations make even the fanciest methodical and comprehensible. In addition, Stellingwerf offers a history of gingerbread and a recipe credited to Mary Washington, mother of George. Those new to gingerbread construction can start out with the simpler cookies, then work their way up. The experienced will be challenged to create edible baskets, country churches and small gazebos. , CLEAN!! No marks. Light wear on dust jacket. Near Fine in Near Fine DJ. USD 29.99 [Appr.: EURO 20.25 \| £UK 18.25 \| JP¥ 2647] Book number: CL19236 Click here to order or inquire at BookMarx Books.
	GUISEPPE TOMÉ. Savoir Commander dans les Resturants du Monde Entier. Paris: Orban, 1992..Paperback. ISBN: 2855655455. 401 pp "3500 plats expliqués en français, anglais, italien, allemand, espagnol". Descriptions of 3500 dishes in five languages. Grâce à ce livre, vouse ne serez plus jamais perdu dans un resturant. Immcaulate, no marks, binding unbroken.. Near Fine. No DJ, as Issued. USD 12.00 [Appr.: EURO 8.25 \| £UK 7.25 \| JP¥ 1059] Book number: BB05516 Click here to order or inquire at BookMarx Books.