Julia Child

First edition of Julia Child and Company. Signs of shelf wear and age. Slightly yellowed edges. Minor residue on back cover. See pictures.

Heavy Paperback (2 to 4 lbs)

New Jersey

Julia Child and Company

1c790330-f74c-42cf-b8b5-570e6d0a67c0-1

Simone Beck

Volume 2 of Mastering the Art of French Cooking by Julia Child. Signs of wear on edges and aged yellow pages from storage. See pictures.

A Cookbook

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that "mastering any art is a continuing process," Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

Mastering the Art of French Cooking, Volume 2

706f2d4f-4882-4574-8547-907bfe1e807e-1

Suzanne Ryan

Texas

A Practical Approach to Health and Weight Loss, with 100+ Easy Low-Carb Recipes

"A practical approach to health & weight loss with 100+ easy low-carb recipes"--Cover.

Simply Keto

eee29161-e92c-4f5d-a28b-226950f3398c-1

Gourmet Magazines from 2009. Missing the following months: February, March, August, and December.

California

2009 Gourmet Magazines—8 Total

Masaharu Morimoto

Hardcover (1 to 2 lbs)

New York





The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto reveals the magic of authentic Japanese food--the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details--the right ratios of ingredients in sauces, the proper order for adding seasonings--that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

Photography by Evan Sung

Mastering the Art of Japanese Home Cooking

0214fe2d-7730-41d9-b3b2-fc47b559f478-1

Betty Crocker Editors

Light Hardcover (1 lb or less)

Illinois

Betty Crocker's Cooking with Wine

a6581fb0-8d5a-464b-9c3a-e6522373d74c-1

Tara Jensen

Claire Saffitz

The practice and pursuit of baking sourdough bread

Heavy Hardcover (2 to 4 lbs)

The Practice and Pursuit of Baking Sourdough Bread

“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara Jensen Yes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft. With Tara’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!

Flour Power

631f2d70-8e52-40ed-9894-6a1fd647f85c-0

Louisiana

The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence

Leanne Vogel, the voice behind the highly acclaimed website Healthful Pursuit, brings an entirely new approach to achieving health, healing, weight loss, and happiness through a keto-adapted lifestyle. A one-stop guide to the ketogenic way of eating, The Keto Diet shows you how to transition to and maintain a whole foods based, paleo-friendly, ketogenic diet with a key focus on practical strategies - and tons of mouthwatering recipes. You'll have all the tools you need to fall in love with your body and banish your fear of fat forever!

The Keto Diet

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Tiffany McCauley

"How could you pass up an opportunity to eat better, cook less, and save money with these freezer-friendly clean eats?" --Tori Tarvin, editor of Skinny Mom The busier life is, the harder it is to eat healthy. Using your freezer--and a little creative planning--you can eat well and save time. Clean eating is eating foods without any added chemicals or applied processes. These easy-to-assemble dishes help you and your family reap the benefits of naturally healthy foods. Entrees, soups, snacks, desserts, and more are perfect for sit-down meals, quick bites, or on-the-go meals. Included are freezing techniques, shopping and budget tips, and detailed nutritional information.

Clean Eating Freezer Meals

5b0296ab-92ad-488e-9bb5-7f7acc6c2ca5-1

Paperback (1 to 2 lbs)

Warm and Homey, Rich and Hearty

Comfortfood

Doesn’t have the outside jacket but it looks brand new! 

Missouri

Collected Recipes for Every Day

The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen.

The Martha Stewart Cookbook

13614909-1934-4083-89dd-c12c3e78b115-1

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

Jane Hornby

Angela Moore

Julia Hasting

SML Office Schweizer und Partner

Oversized Hardcover (4 to 6 lbs)

Arizona

What to Cook and How to Cook It is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary.

The recipes are written by a highly experienced food writer with years of expertise in creating simple, foolproof recipes, and each one has been tested several times to ensure that it is easy to follow. Additional hints and tips are provided on how to choose ingredients, how to rescue a recipe if things go wrong, and how to adapt the dish with different ingredients. Unlike most beginners' cookbooks, this one does not attempt to teach techniques, such as pastry and breadmaking: it focuses purely on creating straightfoward, enjoyable meals that are easy to cook. The recipes are extremely practical, using ingredients available in any market or supermarket, do not require specialist equipment, and are economical and nutritious. To make it simple to decide what to cook, the recipes are divided into chapters on breakfasts and brunches, light weekday meals and lunches, dishes for sharing, quick and easy suppers, weekend main meals that take longer to cook, and desserts and baking. What to Cook will equip any novice cook with a repertoire of simple, crowd-friendly dishes that they can cook to perfection with confidence.

What to Cook and How to Cook It

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Gaz Oakley

Great recipes. Filling food. Practically new condition.

Washington

Over 70 Delicious, Super-Simple, Powerful and Protein-Packed Recipes for Busy People

Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients - just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before - following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

Plants-Only Kitchen

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Ruth Fairchild Pomeroy

The Redbook Cookbook

80665665-f739-4c1d-b8b1-24bdfd535884-1

Rachel Khoo

Maryland

120 Simple but Classic French Recipes

Khoo takes a modern approach to Cordon Bleu cookery. Discover a new spin on much loved classics, and join her as she lives out the edible adventure that is Paris.

The Little Paris Kitchen

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#paperback #seasonalrecipes #healthy #cooking 

Simple, Seasonal Recipes from America's Farmers

Fresh Food Nation is at the intersection of a big need and a big trend. The need is for recipes, techniques, and inspiration for fresh produce, especially vegetables. The trend is the growing desire to eat local and connect with the source of our food--not just because locally grown food is fresher and tastier, but because it offers emotional, environmental, and food safety benefits.

CSAs (community-supported agriculture organizations)are the latest wave in the rising tide of eating local. Having a share in a CSA is a more intimate and committed way of cooking with super-fresh fruits, vegetables, and even dairy products, poultry, meat, and bread. Regardless of whether you are a CSA member, frequent your local farmer's market, or buy produce at the market, Fresh Food Nation offers simple, delicious, intriguing recipes for seasonal, fresh produce.

Fresh Food Nation at its heart is a great basic vegetable and fruit recipe book, but it is wrapped in a very timely and relevant concept--eating with the bounty of the season, family farming, coming together to distribute food to the community--making it, in essence, the new "community" cookbook.

Fresh Food Nation

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Alex Guarnaschelli

Virginia

150 Recipes for the Home Cook: a Cookbook

Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook.
 
"Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most."--Gail Simmons, food expert, TV host, and author of Bringing it Home
 
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK

Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. 
 
And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

Cook with Me

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Erin Jeanne McDowell

Recipes for Breakfast, Dinner, and Everything in Between

From the New York Times bestselling author of The Book on Pie and The Fearless Baker, a savory baking book for delicious baked goods at any time of day. Savory Baking is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility. Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes--Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or... Chapters span all day (and night) for freshly baked goods whenever the mood strikes: Easy and Essential Bakes Stovetop Savories Yeasted Doughs Pizzas, Flatbreads, and Stuffed Breads Pastries Snacks, Bites, and Apps Pies and Tarts And for those who can't shake the sugar, there are "sweet tooth breaks" throughout. With Erin's can-do encouragement, expert tips, and "Prep School" features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun.

Savory Baking

daf16413-5d6b-4e6f-950d-46d6ad294389-0

Sarah Billingsley

Amy Treadwell

Antonis Achilleos

Florida

Dozens of Mix 'em Match 'em Eat 'em Up Recipes

Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volumethe only cookbook devoted entirely to whoopie piesfeatures more than 40 mix-and-match recipes, including the classic chocolate with marshmallow cream and a range of bright flavor combinations such as red velvet, green tea, pumpkin with a tangy cream cheese filling, and oatmeal with, yes, maple-bacon buttercream. With a puffy cover as soft as cake, plenty of color photos and hand-drawnillustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker's bookshelf.

Whoopie Pies (2010)

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This is a lot of the first six issues of Cook’s Illustrated. 1994. Charter issue through issue six. The magazines are in really great condition, though listed as good because there is some minor staining, as noted in the pictures. 

Pennsylvania

Cook’s Illustrated First Six Issues - Inaugural Year Lot

A Treasury of Great Recipes

What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals: a Cookbook

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Julia Child

Julia Child and Company

Julia Child; Simone Beck

Mastering the Art of French Cooking, Volume 2

Suzanne Ryan

Simply Keto

Gourmet Magazine

2009 Gourmet Magazines—8 Total

Masaharu Morimoto

Mastering the Art of Japanese Home Cooking

Betty Crocker Editors

Betty Crocker's Cooking with Wine

Tara Jensen; Claire Saffitz

Flour Power

Leanne Vogel

The Keto Diet

Tiffany McCauley

Clean Eating Freezer Meals

Rick Rodgers

Comfortfood

Martha Stewart

The Martha Stewart Cookbook

Jeff Smith

Lot of 4 Frugal Gourmet Cookbooks

Jane Hornby; Angela Moore; Julia Hasting; SML Office Schweizer und Partner

What to Cook and How to Cook It

Gaz Oakley

Plants-Only Kitchen

Ruth Fairchild Pomeroy

The Redbook Cookbook

Rachel Khoo

The Little Paris Kitchen

Martha Holmberg

Fresh Food Nation

Alex Guarnaschelli

Cook with Me

Erin Jeanne McDowell

Savory Baking

Sarah Billingsley; Amy Treadwell

Whoopie Pies (2010)

Cook’s Illustrated

Cook’s Illustrated First Six Issues - Inaugural Year Lot

Mary & Vincent Price

A Treasury of Great Recipes

Rachael Ray

Rachael Ray Express Lane Meals

Taste Of Taste Of Home

Taste of Home Healthy Cooking Cookbook