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| This selection contains 17 title(s) on 1 page. This is page 1 with nrs. 1 to 17 |
| BRUCE AIDELLS, HOT LINKS AND COUNTRY FLAVORS: SAUSAGES IN AMERICAN REGIONAL COOKING (KNOPF COOKS AMERICAN SERIES, 1). New York, Knopf, 1990.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1.25 x 10.25 x 7.25 Inches; 380 pages; This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241161 Click here to order or inquire at Gerry Kleier Books. | ||
| SARAH BELK, AROUND THE SOUTHERN TABLE. New York, Simon & Schuster, 1991.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! Oversize Volume.Well illustrated with Color Photographs.; 1.5 x 9.5 x 7.8 Inches; 528 pages. USD 20.00 [Appr.: EURO 13.5 | £UK 12.25 | JP¥ 1765] Book number: 241159 Click here to order or inquire at Gerry Kleier Books. | ||
| ANTONIO CARLUCCIO, A Taste of Italy. Boston, Little Brown & Co, 1988.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 223 pages. USD 22.50 [Appr.: EURO 15.25 | £UK 13.75 | JP¥ 1986] Book number: 241121 Click here to order or inquire at Gerry Kleier Books. | ||
| JULIA CHILD, IN JULIA'S KITCHEN WITH MASTER CHEFS. New York, Knopf, 1995.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! Oversize Volume.Well illustrated with Color Photographs.; 1.08 x 10.31 x 9.33 Inches; 302 pages; With more than 100 color photographs by Micheal McLaughlin. USD 27.50 [Appr.: EURO 18.5 | £UK 16.75 | JP¥ 2427] Book number: 241157 Click here to order or inquire at Gerry Kleier Books. | ||
| CRAIG CLAIBORNE, Craig Claiborne's Southern Cooking. New York, Crown, 1987.First Edition, Hardcover, Fine in Fine dust jacket.A very sharp copy! ; 1.38 x 9.58 x 7.72 Inches; 384 pages. USD 40.00 [Appr.: EURO 26.75 | £UK 24.25 | JP¥ 3530] Book number: 241191 Click here to order or inquire at Gerry Kleier Books. | ||
| GIULIANO BUGIALLI AND JOHN DOMINIS, GIULIANO BUGIALLI'S FOODS OF ITALY. New York, Stewart, Tabori, & Chang, 1984.Second Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! Oversize Volume.Well illustrated with Color Photographs.; 1.25 x 12.25 x 9.5 Inches; 304 pages. USD 27.50 [Appr.: EURO 18.5 | £UK 16.75 | JP¥ 2427] Book number: 241155 Click here to order or inquire at Gerry Kleier Books. | ||
| PAM DOTTER, Miniature desserts. Weidenfeld & Nicolson, 1986.First Edition, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! Oversize Volume.; 160 pages. USD 20.00 [Appr.: EURO 13.5 | £UK 12.25 | JP¥ 1765] Book number: 241129 Click here to order or inquire at Gerry Kleier Books. | ||
| PETER GRUNAUER, VIENNESE CUISINE. New York, Doubleday, 1987.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 230 pages. USD 27.50 [Appr.: EURO 18.5 | £UK 16.75 | JP¥ 2427] Book number: 241168 Click here to order or inquire at Gerry Kleier Books. | ||
| VALENTINA HARRIS, Recipes from an Italian Farmhouse. New York, Simon & Schuster, 1990.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 0.75 x 10.25 x 8.25 Inches; 160 pages. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241122 Click here to order or inquire at Gerry Kleier Books. | ||
| MARY HILLGARTH, The International Wine and Food Society's guide to Spanish cookery. New York, Drake Publishers, 1971.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 200 pages. USD 27.50 [Appr.: EURO 18.5 | £UK 16.75 | JP¥ 2427] Book number: 241125 Click here to order or inquire at Gerry Kleier Books. | ||
| BARBARA KAFKA, PARTY FOOD: SMALL AND SAVORY. New York, Morrow Cookbooks, 1992.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! Oversize Volume.Well illustrated with Color Photographs.; 0.94 x 10.79 x 8.5 Inches; 323 pages; From nibbles for four to food for a crowd, bestselling cookbook author Barbara Kafka offers partytime recipes for the harried, the hurried, and the helpless.This is the book for the host or hostess who wants to create parties that are an unqualified success, with an array of food that is simple to prepare, reasonably inexpensive, and always delicious! Party Food gives you more than four hundred recipes for finger foods, ranging from the quick and the easy to those that are more lavish and intricate, for party givers who enjoy spending more time in the kitchen.Party Food is as simple as focaccia and as unusual as Mini-Moussaka Rolls; as elegant as classic French and as basic as the perfect Papaya Salsa to serve with chips.Party Food is beautifully illustrated, brimming with 150 color photographs that show you not only individual dishes, but magnificent spreads and buffets.Barbara Kafka has created exciting foods that will tantalize everyone's taste buds: Fresh Tomatillo Salsa, Roasted Red Pepper and Mushroom Salad, Vegetable Skewers, and Grilled Marinated Shrimp, which let your guests enjoy sensuous flavors while they mingle and help themselves from bowls and platters.The variety of recipes is astounding -- take your pick from fifty different dips and let your planning evolve from there.In addition, Party Food is chock-full of vegetarian recipes, which are highlighted in green.One of the most important goals of party planning is making sure that throwing a party doesn't interfere with enjoying it.Barbara Kafka offers explanations of how far ahead a recipe can be made, how dishes can be frozen and/or reheated, and how much of a given item you will need per person.She shares secrets such as freezing chicken to make it easier to cut into strips for kabobs, and using your microwave to reduce preparation time.She also offers a host of flexible recipes such as Sun-Dried Tomato Dip, which can be served by itself, used as a pasta sauce, or enlisted as a base for dozens of other dishes.Party Food is simply the single, perfect party reference for any occasion. USD 20.00 [Appr.: EURO 13.5 | £UK 12.25 | JP¥ 1765] Book number: 241158 Click here to order or inquire at Gerry Kleier Books. | ||
| BRUCE NASH, Helen Nash's Kosher Kitchen. New York, Random House, 1988.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1.25 x 9.5 x 7.75 Inches; 286 pages. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241117 Click here to order or inquire at Gerry Kleier Books. | ||
| WOLFGANG PUCK, Wolfgang Puck Cookbook. New York, Random House, 1986.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1.25 x 9.5 x 6.5 Inches; 304 pages; In his famous Los Angeles restaurants Spago and Chinois on Main, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Oriental techniques.In this inspiring collection of over two hundred recipes, Wolfgang Puck shows you how to re-create these fabulous dishes in your own kitchen from readily available ingredients.East fearlessly meets West, and many regions between -- in such first courses as Stirfried Scallop Salad and Spicy Honey-Glazed Baby Pork Ribs; in soups from Tortilla to delicate Cream of Corn with Gulf Oysters to hearty Clam and Mussel; in simple and sophisticated main dishes, such as Sizzling Catfish, Baby Pork Chops with Cranberry Sauce, and Chicken with Garlic and Parsley; in Spago's signature gourmet pizzas, such as Pizza with Smoked Salmon and Golden Caviar and Pizza with Shrimp and Sun-Dried Tomatoes; and in desserts that range from the subtle to the sublime, from the refreshing Grapefruit Tequila Sherbet to the decadent Jack Daniel's Chocolate Chocolate Chip Ice Cream.Every recipe, each a triumph of innovation, exemplifies Puck's unique style: a passion for blending the elements of cuisines the world over, a freshness and simplicity of ingredients and presentation, and, above all, a free and joyful approach to food.The guiding principle behind the creations that emerge from Puck's kitchens ("my playgrounds," he calls them) is that food should give great pleasure -- to the cook as well as to the diner.Illustrated throughout with engaging drawings by Puck himself, here is an utterly original collection of great recipes -- and an utterly original culinary style -- that no cook will be able to resist adopting. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241133 Click here to order or inquire at Gerry Kleier Books. | ||
| JULIE SAHNI, CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING. New York, Morrow Cookbooks, 1985.Hardcover, Near Fine with no dust jacket.A clean and attractive copy! ; 1.68 x 9.58 x 6.89 Inches; 512 pages; Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.This is her long-awaited second book.To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights.Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine.For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them.From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes.Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains.Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others.To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil) , a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).Your sweet tooth is not neglected by India's vegetarian and grain cooking.Lotus Seed Pudding, kulfi (India's delicious ice cream) , coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you.Plus divine recipes for lassi (yogurt drink) , refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241171 Click here to order or inquire at Gerry Kleier Books. | ||
| MICHELE SCICOLONE, THE ANTIPASTO TABLE. New York, William Morrow & Company, 1991.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1 x 9.5 x 7.5 Inches; 262 pages; Walk into any restaurant or trattoria in Italy and you'll be greeted by antipasto tables laden with platters of colorful salads, tender seafood dishes, regional salamis and cheeses, and fresh vegetables prepared in every way imaginable.With this inspiring collection of two hundred versatile, simple-to-prepare recipes, Michele Scicolone recreates these antipasto tables at home.The Antipasto Table includes many traditional favorites passed down by the author's family as well as new interpretations based on her own travels in Italy, and even some antipasti new to this country.Imagine a table of hot antipasti -- fresh mozzarella rolled in bread crumbs and fried until crisp outside and melted within or grilled calamari with oregano and white wine.Or sample the cold dishes -- Sicilian eggplant salad or trout marinated in olive oil, vinegar, and sage.Bread-based antipasti include taralli, fennel-laced biscuits, perfect with a glass of red wine; and bruschetta, grilled country bread topped with fresh tomatoes and herbs or Gorgonzola and pine nuts.This marvelous cookbook also features special sections on the art of preparing vegetables and selecting the proper wines to serve with antipasti.The Antipasto Table highlights the foods that make Italian cuisine so wonderfully appealing. USD 22.50 [Appr.: EURO 15.25 | £UK 13.75 | JP¥ 1986] Book number: 241162 Click here to order or inquire at Gerry Kleier Books. | ||
| DANIELLE WALKER, A Taste of San Francisco. New York, Doubleday, 1990.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1 x 10.5 x 8 Inches; 324 pages. USD 17.50 [Appr.: EURO 11.75 | £UK 10.75 | JP¥ 1545] Book number: 241116 Click here to order or inquire at Gerry Kleier Books. | ||
| JUDY ZEIDLER, THE GOURMET JEWISH COOK. New York, William Morrow, 1988.First Edition; First Printing, Hardcover, Fine in Fine dust jacket.A clean and attractive copy! ; 1.4 x 9.58 x 7.34 Inches; 415 pages; Haunukkah dishes to delight children and grown-ups: Salmon Latkes Romanian Noodle Latkes Brisket of Beef with Dried Fruit Lettuce Bouquet Salad with Fried Parsnip Chips Russian Tea Cookies Ginger Ice Cream Chocolate Nut Brownies Fabulous brunch and breakfast menus: A Three-Course Scandinavian Brunch with Danish Apple Pancakes An Israeli Breakfast Buffet with Fruited Bulgur Salad and Classic Breakfast Cheese Blintzes A Passover Brunch with Beet Preserves and Passover French Toast A Brazilian Brunch menu with Feijoada and Mango Sherbet etc etc. USD 20.00 [Appr.: EURO 13.5 | £UK 12.25 | JP¥ 1765] Book number: 241169 Click here to order or inquire at Gerry Kleier Books. |
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