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Cookery, Herbs, Wine

Cookery, Herbs, Wine

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41 Prudhomme, Enola Enola Prudhomme's Low-Calorie Cajun Cooking.
Hearst 1991. 0688092551 / 9780688092559 Hardcover. Good, some water stains to last 10 pages. Octavo 
268 pp "People who love the spice the Cajun food adds to their life but not what it adds to their waistline, then ENOLA PRUDHOMME'S LOW-CALORIE CAJUN COOKING is for them. Now one can eat authentic Southern-Style Oven-Fried Chicken, Blackened Catfish, Shrimp and Crabmeat Jambalaya, and many other dishes without worrying about calories. The author is the proprietor of the Cajun Cafe in Carencro, Louisiana." 
Price: 10.00 USD
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42 Ray, Cyril The Wines of Italy.
McGraw-Hill 1966. Hardcover in DJ. Good Poor dj, wears and tears. Quarto 
192 pp plus maps.

"Illustrated with sixteen splendid colour plates and eight pages of maps, The Wines of Italy is a highly enjoyable and useful guide not only to putting down and intelligent cellar, but also to selecting the perfect accompaniment to a very special meal." 
Price: 10.00 USD

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Culture of the Fork. A Brief History of Food in Europe., Rebora, Giovanni
43 Rebora, Giovanni Culture of the Fork. A Brief History of Food in Europe.
Columbia University Press 2001. 0231121504 / 9780231121507 Hardcover in DJ. Good Good Octavo 
196 pp "An Italian professor provides an entertaining survey of food in history, speculating about who ate what over the years, and how they prepared it. In the process he considers food phobias and allergies, trots out some historical figures, and pokes holes in a few theories. The book is illustrated with etchings and woodcuts of foods and utensils, and it includes a bibliography for further reading." 
Price: 15.00 USD
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44 Roux, William Fried Coffee & Jellied Bourbon.
Barre Pub 1967 Hardcover in DJ. Good/ Some wear to dj Octavo Signed copy.
111 pp 
Price: 10.00 USD
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To the Kingís Taste: Richard IIís book of feast and recipes., Sass, Lorna
45 Sass, Lorna To the Kingís Taste: Richard IIís book of feast and recipes.
Metropolitan Museum of Art 1975. 0870991337 / 9780870991332 Hardcover. Good Small octavo 
144 pp 
Price: 25.00 USD
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To the Queen's Taste: Elizabethan feasts and recipes., Sass, Lorna
46 Sass, Lorna To the Queen's Taste: Elizabethan feasts and recipes.
Metropolitan Museum of Art 1976. 0870991515 / 9780870991516 Hardcover. Some rubbing to cover. Small octavo 
136 pp " This is a gleaning of English recipes from cookery books dating from 1550 to 1620, and adapted to modern cooking methods: Turnips stuffed with Apples, Capon in Orange sauce, Almond tart. As well, there is an introduction to Elizabethan culinary history with suggestions for planning the Elizabethan Banquet Recipes include Fartes of Portingale, Baked Eeles, Minst Pyes, Piggs Petitoes, Quelquechose, Lumbardy Tarts, Fritters of Spinnedge, Sauce for a Gooce, Finer Jumbals, Tart of Almonds, A Very Good Banbury Cake, and A Dyschefull of Snowe. 
Price: 50.00 USD
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The Illustrated Guide to Brewing Beer. A Comprehensive Handbook of Beginning Homebrewing., Schaefer,  Matthew
47 Schaefer, Matthew The Illustrated Guide to Brewing Beer. A Comprehensive Handbook of Beginning Homebrewing.
Skyhorse 2011. 1616084634 / 9781616084639 Softcover. Good Octavo 
241 pp 
Price: 14.95 USD
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Encyclopedia of Wine, Schoonmaker, Frank
48 Schoonmaker, Frank Encyclopedia of Wine
Hastings House  1973. Hardcover in DJ.  Good/Good Octavo 
454 pp "Over 2000 wine names and terms from all over the world, with maps, wine labels, food affinities, vintage years. More than six years in preparation, it is ruthlessly accurate, non-technical, and highly readable and amusing." 
Price: 15.00 USD
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Food Through the Ages. From Stuffed Dormice to Pineapple Hedgehogs., Selby, Anna
49 Selby, Anna Food Through the Ages. From Stuffed Dormice to Pineapple Hedgehogs.
Great Britain 2008 1844680274 / 9781844680276 Hardcover in DJ Very Good Very Good Quarto 
192 pp "Anna Selby recreates classic recipes from Epicurius' stuffed dormice to recipes which readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we're returning to the old-fashioned notion of seasonal foods - just like our ancestors had to do." 
Price: 20.00 USD
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The Epicure's Companion., Seranne, Ann and Tebbel, John
50 Seranne, Ann and Tebbel, John The Epicure's Companion.
David McKay 1962. Hardcover in DJ. Good/Good  Octavo 
484 pp "More than book about feasting, this most excellent compendium contains sections on customs and manners, cooks and cookbooks, exotica, food as history, life with chefs and la cuisine d'amour. 
Price: 24.00 USD
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A Modern Herbal. How to Grow, Cook and Use Herbs., Stevenson, Violet edit.
51 Stevenson, Violet edit. A Modern Herbal. How to Grow, Cook and Use Herbs.
Octopus 1974 0706403835 / 9780706403831 Hardcover. Good Quarto 
144 pp Chapters include The History of Herbs and Their Use in Early Cultures, Growing Herbs in the Modern Garden and in Containers, Plants for Pot Pourri, Families of Herbs, Dried Herbs, Cooking with Herbs; and Plants for the Connoisseur. Also includes full index and list of Latin herb names. 
Price: 15.00 USD
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La Cucina : The Complete Book of Cooking., Street, Myra
52 Street, Myra La Cucina : The Complete Book of Cooking.
Gallery Books 1987 0831754087 / 9780831754082 Hardcover in DJ Good Good Quarto 
463 pp plus index 1000 classic Italian recipes " Fundamentals are not neglected, with sections on the making of pasta and polenta, the choice of meat and the preparation of fish, and there are three separate chapters on the cheeses and wines of Italy." 
Price: 20.00 USD
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53 Turgeon, Charlotte The Encyclopedia of Creative Cooking. A Complete Guide to Creative Cooking with 2000 recipes and 800 full-color photos.
Weathervane 1982. 0517309726 / 9780517309728 Hardcover in DJ Good Good Quarto 
797 pp

"A Complete Guide to Creative Cooking with 2000 recipes and 800 full color photos. The following are just a few of the tempting treats which make this book a must for any cook: Chinese Stir-Fried Beef and Mushrooms, Irish Coffee, German Cheesecake, Traditional Chocolate Fudge, Moussaka, Noodle Kugel, Chicken Parmesan with Mushroom Marsala Sauce, Paella, Danish Pastries, Easy Crepes Suzettes, Homemade Low-Calorie Yogurt, Flounder a l'Orange, Avocado and Strawberry Salad." 
Price: 40.00 USD

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Spice : The History of a Temptation., Turner, Jack
54 Turner, Jack Spice : The History of a Temptation.
Knopf 2004 0375407219 / 9780375407215 Hardcover in DJ Good Good Octavo 
352 pp " Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it." 
Price: 22.00 USD
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Housekeeping in Old Virginia., Tyree, Marion
55 Tyree, Marion Housekeeping in Old Virginia.
Famous Recipes Press 1965. Hardcover. Good Octavo 
375 pp Facsimile reprint of 1879 edition. 
Price: 20.00 USD
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56 Wheaton, Barbara Savoring the Past : The French Kitchen and Table from 1300 to 1789.
University of Pennsylvania 1983. 0812211464 / 9780812211467 Softcover Good, some wear. Creasing of corners of cover. Octavo 
341 pp

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table. 
Price: 10.00 USD

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Saffron : The Vagabond Life of the Word's Most Seductive Spice., Willard, Pat
57 Willard, Pat Saffron : The Vagabond Life of the Word's Most Seductive Spice.
Boston Beacon Press 2001 0807050083 / 9780807050088 Hardcover in DJ. Good Good Octavo 
Pat Willard. Saffron : The Vagabond Life of the Word's Most Seductive Spice. Hardcover in DJ. Good/Good Octavo 225 pp "A delicious taste of saffron history and lore takes readers from the heavenly gardens of Persia to the medieval court of France. Told in sumptuous prose, complete with ancient and modern recipes." 
Price: 20.00 USD
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58 Wood, Ed and Jean Wood. Classic Sourdoughs revised A Home Baker's Handbook.
Ten Speed Press 2011. Softcover. Good Octavo 
180 pp 
Price: 20.00 USD
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59 Wood, Ed and Jean Wood. Classic Sourdoughs revised A Home Baker's Handbook.
Ten Speed Press 2011. Softcover. Good Octavo 
180 pp 
Price: 20.00 USD
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Apples : History, Folklore, Horticulture and Gastromony., Wynne, Peter
60 Wynne, Peter Apples : History, Folklore, Horticulture and Gastromony.
Hawthorne Books 1975 080150340X / 9780801503405 Hardcover in DJ. Good Good Octavo 
280 pp 
Price: 20.00 USD
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