Pat Conroy

Suzanne Williamson Pollak

Heavy Paperback (2 to 4 lbs)

South Carolina

Recipes and Stories of My Life

America's favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking--stocks and dough--and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.

Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef--years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes--from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that "A recipe is a story that ends with a good meal."

"This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . "

The Pat Conroy Cookbook - signed

4e7ed20b-b662-4c02-8bcd-44c751f14f4d-1

Francisco J. Migoya

Heavy Hardcover (2 to 4 lbs)

Virginia

This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.

The Modern Cafe

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James Peterson

300 Recipes, 2,000 Photographs, 1 Baking Education

The learn-to-bake master class in a book.

The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.

That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.

This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.

Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:

Pound Cake * Crème Anglaise * Chiffon Cake * Cheesecake * Classic Puff Pastry * Cherry Pie * Lemon Meringue Pie * Miniature Raw Fruit Tarts * Linzertorte * Cream Puffs * Chocolate Croissants * Cheese Danish * Basic Butter Cookies * Lemon Bars * Biscotti * Challah * Rye Bread * Focaccia * Blueberry Muffins * Scones * Flourless Chocolate Cake * Cheese Souffles * Miniature Cake Petits Fours * Apple Strudel * Napoleons * Rolled Fondant * Bûche de Noël * Éclairs * Mushroom Jalousie

Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:

Troubleshooting Tarts and Pies * Baking "Blind" * Making Liquid Fondant * Coating a Cake with Hot Icing * Assembling a Layer Cake without Using a Cake Stand * Decorating a Cake with a Caramel Cage * Coloring Marzipan * Making a Rolled Cake * Decorating Cookies with Colored Sugar * Filling and Using a Pastry Bag * Kneading Wet Dough in a Food Processor * Scoring Dough * Shaping a Fougasse * Repairing Chocolate Mixtures that Have Seized * Cooking Sugar Syrup to the Soft Ball Stage

Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.

Baking

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Order Eastern Star Cookbook - Cumberland, MD. Chapter No. 56

Light Paperback (1 lb or less)

Florida


The Good Housekeeping International Cooking Book (1971) Over 300 Authentic Recipes from around the world

The Good Housekeeping Intl Cookbook Over 300 Authentic Recipes (1971)

Longteine De Monteiro

Katherine Neustadt

Hardcover (1 to 2 lbs)

The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant

Presents the traditional cooking of Cambodia for the American table, including 150 recipes--Cover.

The Elephant Walk Cookbook

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Bill Buford

Oregon

Adventures in Lyon As a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La M re Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu ) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Dirt

8cee2976-7a6d-449d-b36e-80dd193cac4c-1

Texas

5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners: a Cookbook

"Cohost of The Chew and Food Network Iron Chef Michael Symon shares 120 superfast easy recipes for busy cooks--perfect for weeknights."

"With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights- a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that the whole family will love. Michael first teaches readers how to set up their pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere."

Michael Symon's 5 In 5

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Giada De Laurentiis

Light Hardcover (1 lb or less)

A Cookbook

Collects Italian cookery recipes that range from classic favorites to innovative new dishes and are accompanied by simple instructions for making fresh pasta and a selection of side dishes.

Everyday Pasta

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Meal Prep King

Georgia

Save Time. Lose Weight. Eat the Meals You Love

Prep your way back to health with The Meal Prep King's convenient and delicious recipes. Lose weight, free up your weeknights and save yourself a fortune with easy batch-cooked recipes that don't compromise on flavor. Inside you'll find 80 recipes for breakfasts, lunches, dinners and snacks, including favorites such as piri-piri chicken, Korean beef noodles, breakfast yogurt bars and many more. There's also a 21-day meal plan, calorie guidance, and loads of useful advice about how to store, freeze and reheat your meals to see you through the week ahead. Healthy, satisfying food has never been more simple or rewarding. Includes metric measures.

The Meal Prep King Plan

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Brand new
Graeme Tomlinson, a.k.a. The Fitness Chef, has amassed over half a million Instagram followers with his no-nonsense health and nutrition guidance.
In this simple visual guide you will discover:
- How to lose weight and keep it off forever
- Why you don't need a complicated new diet or exercise regime 
- How you can stilleat everything you love and feel great about it
Includes: quick-and-easy meal ideas for every meal time & calorie counts for commonly consumed foods and drinks.
Forget the confusing diet myths and understand the facts. Empower yourself to make informed food choices for the rest of your life.

The info graphic guide to the only diet that works 

Eat What You Like & Lose Weight For Life 

4a3931a4-74f0-4513-a28d-e131d7e64ec0-0

Mario Batali

New Jersey

327 Simple Italian Recipes to Cook at Home

"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Molto Italiano

08beafb8-ae4f-4790-a05b-79370645c07a-1

Ohio

Wedding Cakes

Paula Deen

Nothing wrong with it like new! Spinal bind

Montana

A Whole New Batch of Recipes from Savannah

A second collection of traditional Southern family fare is presented by the owners of The Lady & Sons restaurant of Savannah in a cookbook that features 315 new recipes, along with a host of helpful kitchen hints and cooking tips. Reprint. 25,000 first printing.

The Lady and Sons, Too!

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Frugal gourmet - dust jacket is worn. No tears folds or writing. Frugal Gourmet cooks American- a few folded pages from storage on shelf. Frugal Gourmet Cooks 3 Ancient Cuisines-dust jacket is worn. Frugal Gourmet Whole Family Cookbook is Exlibrary slight staining. 

Huge Hardcover (6 to 8 lbs)

Michigan

Lot of 4 Frugal Gourmet Cookbooks

Sara Deseran

Joe Hargrave

Antelmo Faria

Mike Barrow

Festive Recipes for Tacos, Snacks, Cocktails, and More [a Cookbook]

A collection of recipes for fun, accessible taqueria fare-including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore-from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.

Tacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area's most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant's tortilla-wrapped secrets. Whether you're seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, Tacolicious has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor-with a delicious California twist.

Tacolicious

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#hardcover #cooking #vintage #recipes #appetizers #entrees #desserts #hobby #soups #beverages 

Collector's Edition

Great American Favorite Brand Name Cookbook

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$60 for all of them. They’re $1 each if you only want a few. Just message me!!

Mammoth Paperback (8 to 10 lbs)

Cook’s Illustrated 

RARE 
SOFTCOVER VINTAGE COMMUNITY SPIRAL BOUND COOKBOOK. 

Book is in good to very good condition, pages are clean and no damage. Front and rear cover with aged marks. (See Photos)
Includes advertisements from local businesses. Recipes contributors, local names. #paperback #cooking #lebanon #NewHampshire #firefighters #genealogy 


HOME COOKING SECRETS OF LEBANON

Georgeanne Brennan

Dana Jacobi

Annabel Langbein

Excellent and creative book to help with better eating habits. 

For Maximum Health -  A New Way to Improve Your Diet - 150 Dlicious Ways to Expand Your Palate

An innovative new cookbook from the experts at Williams-Sonoma offers a fresh approach to healthy eating that uses six color food groups as a foundation, explaining how to select one ingredient from each of the food groups to provide maximum daily nutritional benefits and furnishing 150 tempting and healthful recipes.

Eating by Color

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Lydie Marshall

This book belonged to a famous former retired Chef Library Collection
We have many cookbooks, some of them are very hard to find, please check my other listings

200 Recipes For Appetizers, Entrees, Side Dishes, Even Desserts

200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable. Potatoes are the world's best food. You can boil them, bake them, fry them, sauté them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.

Passion for Potatoes

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Sandra Salamony

Gina Brown

A sugar-coated feast for the eyes and the imagination—this exciting 1,000 collection presents glorious full-color photographs of beautiful, outrageous, and deliciously decorated desserts, from extravagant wedding and birthday cakes to cupcakes and cookies that are miniature works of art. Like all of the books in our 1,000 series, this is not an instructional book, rather, it is a visual showcase designed to provide endless inspiration for anyone who loves decorative baking and entertaining.

1,000 Ideas for Decorating Cupcakes, Cookies and Cakes

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John B. Bear

Alice Medrich

Margaret S. Fox

Laurie Smith

Paperback (1 to 2 lbs)

Breakfasts, Brunches and More for Savoring the Best Part of the Day

For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Caf?© Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.Reviews "It's a book worth getting up for."-San Francisco Chronicle"With homey graphics and photographs and authors named Fox and Bear, the book has a cozy feeling that matches its subject."-Philadelphia Inquirer and Baltimore Sun "Whether you'¬?re a Caf?© Beaujolais neophyte or a longtime groupie, Morning Food is a treasure."-Kansas City Star". . . for those who love breakfast (any time of day)."-Omaha World-Herald"An unpretentious take on wonderful, homey food."-Sacramento Bee"Caf?© Beaujolais founder finds a delicious new calling."-Los Angeles Times"Morning Food belies its contents. . . these are foods that diners would find satisfying and nurturing at any time of day. . . the Buttermilk Cinnamon Coffee Cake is incredible."-Contra Costa Times "Fox'¬?s conversational tone makes you want to pick up the phone to call and chat it up with her as you whip up your mouth-watering first meal of the day. ...The recipes are consistently delicious and impressive. If you enjoy good morning food, you'¬?ll enjoy this book any time of day."-Cookbook Digest

Morning Food

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Cook's Illustrated

Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine

Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.

The Cook's Illustrated Baking Book has it all--definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. 

An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands.   The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

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Pat Conroy; Suzanne Williamson Pollak

The Pat Conroy Cookbook - signed

Francisco J. Migoya

The Modern Cafe

James Peterson

Baking

Eastern Star

Order Eastern Star Cookbook - Cumberland, MD. Chapter No. 56

At Las

The Good Housekeeping Intl Cookbook Over 300 Authentic Recipes (1971)

Longteine De Monteiro; Katherine Neustadt

The Elephant Walk Cookbook

Bill Buford

Dirt

Michael Symon; Douglas Trattner

Michael Symon's 5 In 5

Giada De Laurentiis

Everyday Pasta

John Clark

The Meal Prep King Plan

Graeme Tomlinson

Eat What You Like & Lose Weight For Life

Mario Batali

Molto Italiano

Mitch Turner

Wedding Cakes

Paula Deen

The Lady and Sons, Too!

Jeff Smith

Lot of 4 Frugal Gourmet Cookbooks

Sara Deseran; Joe Hargrave; Antelmo Faria; Mike Barrow

Tacolicious

Publications International Ltd. Staff

Great American Favorite Brand Name Cookbook

Christoper Kimball & Others

Cook’s Illustrated

Lebanon Ladies Firefighters Auxiliaries, Lebanon, New Hampshire

HOME COOKING SECRETS OF LEBANON

Georgeanne Brennan; Dana Jacobi; Annabel Langbein

Eating by Color

Lydie Marshall

Passion for Potatoes

Sandra Salamony; Gina Brown

1,000 Ideas for Decorating Cupcakes, Cookies and Cakes

John B. Bear; Alice Medrich; Margaret S. Fox; Laurie Smith

Morning Food

Cook's Illustrated (Editor)

Cook's Illustrated Baking Book