Easton press collectors edition bound in genuine leather

Hardcover (1 to 2 lbs)

The Birds

Easton press collectors edition. Printed in 1976 bound in genuine leather. 

Light Hardcover (1 lb or less)

Rubaiyat of omar khayyam

Bill Watterson

Heavy Paperback (2 to 4 lbs)

The Essential Calvin and Hobbes is an over-size anthology-type book including an original 16-page story and color Sunday cartoons.

The Essential Calvin and Hobbes

5185e140-512e-4304-bbb5-40f625ede535

Garry Trudeau

Paperback (1 to 2 lbs)

And That's My Final Offer!

36d53664-a731-463c-91ca-e7dbe4a40069-0

Russ Parsons

Heavy Hardcover (2 to 4 lbs)

And Other Stories of Intriguing Kitchen Science

Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing his unique cooking principles.

How to Read a French Fry

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Bo Friberg

Oversized Hardcover (4 to 6 lbs)

Fundamentals of Baking and Pastry

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

The Professional Pastry Chef

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Julia Child

Jacques Pepin

A Cookbook

Two legendary cooks invite us into their kitchen and show us the basics of good home cooking.

Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

So sharpen your knives and join in the fun as you learn to make:
 
* Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté
* Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
* Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
* Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
* Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried
* Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
* Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
* Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
* Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb 
* Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
* And much, much more . . .

Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

Julia and Jacques Cooking at Home

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Todd Wilbur

Creating Kitchen Clones from America's Favorite Restaurant Chains

#1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!

Top Secret Restaurant Recipes

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Biba Caggiano

Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna

"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done." Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano. Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more. From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops. Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes. Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found. Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.

Biba's Taste of Italy

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Brave New World Aldous Huxley circa 1978 Easton Press HC Very Good Cond.

Brave New World 

Near Fine, Accented in 22kt gold, printed on archival paper with gilded edges, smyth sewing & concealed muslin joints. Bound In full leather with hubbed spines. ; Collector's Edition. ; First Easton Press Edition.

In the English verse translation by Alexander Pope

The Odyssey of Homer

Phil Corbett

Perfect for fans Dog Man and The InvestGators, the laugh-out-loud adventures continue in the second book of this graphic novel series when the cats of Kitty Quest face off against an army of ludicrous sea monsters! The islands of Pawdor are in peril once again! Ferocious sea monsters have been spotted on shore, and the townsfolk are in a complete panic. Luckily, there’s a new guild of heroes known as Kitty Quest that’s ready to protect the land. So what if Woolfrik and Perigold are its only members (besides their mentor who’s a ghost), and it’s just their second week on the job? They may be all that stands in the way of an invasion! But how are these two amateur heroes supposed to stop a whole army of tentacled beasts? It may just take some quick thinking, a whole lot of luck, and a little help from the most unexpected of places. In order to save all of kitty-kind, Woolfrik and Perigold are going to have to learn to work together and prove that two heads are better than one.

Kitty Quest: Tentacle Trouble: a Graphic Novel

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Loree Griffin Burns

Flotsam, Jetsam, and the Science of Ocean Motion

Aided by an army of beachcombers, oceanographer Dr. Curtis Ebbesmeyer tracks trash in the name of science. From sneakers to hockey gloves, Curt monitors the watery fate of human-made cargo that has spilled into the ocean. The information he collects is much more than casual news; it is important scientific data. And with careful analysis, Curt, along with a community of scientists, friends, and beachcombers alike, is using his data to understand and protect our ocean.

In engaging text and unforgettable images, readers meet the woman who started it all (Curt's mother!), the computer program that makes sense of his data (nicknamed OSCURS), and several scientists, both on land and on the sea, who are using Curt's discoveries to preserve delicate marine habitats and protect the creatures who live in them. A Boston Globe-Horn Book Award Honor Book for Nonfiction.

Tracking Trash

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Seuss

"A book about looking at and thinking about Art, based on an unfinished manuscript and sketches by Dr. Seuss that was discovered twenty-one years after his death"--

Adriana Marie

@adriana114467

Books Listed

Following

Followers

Aristophanes

The Birds

rendereed in English verse by Edward Fitzgerald

Rubaiyat of omar khayyam

Bill Watterson

The Essential Calvin and Hobbes

Garry Trudeau

And That's My Final Offer!

Russ Parsons

How to Read a French Fry

Bo Friberg

The Professional Pastry Chef

Julia Child; Jacques Pepin

Julia and Jacques Cooking at Home

Todd Wilbur

Top Secret Restaurant Recipes

Biba Caggiano

Biba's Taste of Italy

Aldous Huxley

Brave New World

Homer (Ninth Century B.C.)

The Odyssey of Homer

Phil Corbett

Kitty Quest: Tentacle Trouble: a Graphic Novel

Loree Griffin Burns

Tracking Trash

Seuss

Dr. Seuss's Horse Museum

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Browse by categories

Aristophanes

The Birds

rendereed in English verse by Edward Fitzgerald

Rubaiyat of omar khayyam

Bill Watterson

The Essential Calvin and Hobbes

Garry Trudeau

And That's My Final Offer!

Russ Parsons

How to Read a French Fry

Bo Friberg

The Professional Pastry Chef

Julia Child; Jacques Pepin

Julia and Jacques Cooking at Home

Todd Wilbur

Top Secret Restaurant Recipes

Biba Caggiano

Biba's Taste of Italy

Aldous Huxley

Brave New World

Homer (Ninth Century B.C.)

The Odyssey of Homer

Phil Corbett

Kitty Quest: Tentacle Trouble: a Graphic Novel

Loree Griffin Burns

Tracking Trash

Seuss

Dr. Seuss's Horse Museum

Get The App