lamdha books -
Catalogue of books on chefs and the art of cookery

Click on the small images at right to see a larger picture

Adria, Ferran, with Juli Soler & Albert Adria (Equipo de Edicion & Cillero and De Motta, trans.)
A Day at el Bulli An Insight into the Ideas, Methods and Creativity of Ferran Adria
Phaidon, London, 2008.
Large quarto hardcover; lime boards with gilt and black upper board and spine titles, lime endpapers; 528pp., colour illustrations. Minimal wear; fine in like dustwrapper now professionally protected by superior non-adhesive polypropylene film. With two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adria. Aimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.30 pm to begin the mise-en-place for the evening, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am. With its innovative structure and striking design, A Day at elBulli provides a fascinating insight into the rare and magical experience of dining at the renowned establishment.
Click here to order

Alexander, Stephanie
A Cook's Life - signed
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2012.
Octavo; hardcover, with decorative boards and upper board titles; 362pp., with 32pp. of full-colour and monochrome plates. Mild wear; board edges lightly scraped; text block edges lightly toned and spotted with small stain to lower corner; inked inscription by the author to the title page. Dustwrapper is rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good.
Click here to order

Alexander, Stephanie
Recipes My Mother Gave Me
Viking/Penguin Books (Aust.) Pty. Ltd., Ringwood Vic., 1997.
First edition: hardcover; royal octavo; pale blue boards with white spine titling, decorated endpapers; 134pp. Minor wear; mildly rubbed board edges and corners; faint spotting to text block edges. Illustrated blue dustwrapper now professionally protected by superior non-adhesive polypropylene film. Very good.
Click here to order

Alexander, Stephanie
Stephanie's Australia Travelling and Tasting
Allen & Unwin, North Sydney NSW, 1991.
Quarto hardcover, 250pp., colour plates. Minor wear; mild toning to page edges and a few spots on title page; slightly worn board edges and corners. Dustwrapper slightly worn along edges and corners with minor rubbing (now professionally protected by superior non-adhesive polypropylene film). Very good. A personal odyssey around Australia looking at tastes, places, stories and people. A portrait of the country and its emerging culinary traditions.
Click here to order

Alexander, Stephanie
Stephanie's Seasons - signed, limited edition
Rathdowne Books/Allen & Unwin Pty. Ltd., St. Leonard's NSW, 1993.
Quarto; hardcover, quarter-bound in calf with gilt papered boards; gilt spine-titles, decorated endpapers and a navy blue ribbon; 316pp., on laid paper, with many monochrome and colour illustrations. Very minor wear; signed and numbered in ink to a bookplate on the first page. No dustwrapper as issued. Fine in like illustrated slipcase. "Stephanie's Seasons" is a seasonal account of Alexander's culinary year. Taking the form of a personal diary of her food adventures in 1992, it covers a wide range of ground. There are accounts of a trip to New Orleans, making thousands of jars of produce for the annual Harvest Picnic, the passing of Elizabeth David and her contribution to food writing, cooking during the Los Angeles riots, running a restaurant in a tough recession, spending a month in a beautiful old farmhouse in flood-ravaged Provence, and constant adventures in the quest for new and superior produce. "Stephanie's Seasons" is a food book seeking to entertain and enthuse the reader about food. It contains 80 recipes as well as hand-coloured photographs. This is number 48 of a limited, signed edition of only 150 copies.
Click here to order

Alexander, Stephanie (Mark Chew, illus.)
The Cook's Table
Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2016.
Royal octavo; hardcover; illustrated boards with green endpapers; 529pp., colour illustrations, green page marker. Very slightly rolled binding; a few spots and marks on upper text block edge. Very good to near fine. No dustwrapper as issued.
Click here to order

Alexander, Stephanie (photos. Simon Griffiths)
Stephanie's Menus for Food Lovers
Viking/Penguin Books (Aust.) Pty. Ltd., Ringwood, Vic., 2003.
First edition thus. Royal octavo; hardcover; red boards with decorated endpapers; 260pp., with full-colour photographic illustrations. Binding rolled with rubbing and wear to edges and corners. Illustrated dustwrapper mildly worn now professionally protected by superior non-adhesive polypropylene film. Very good. Here is a fascinating look back at the beginnings of Stephanie Alexander's influence on Australian cooking, with the long-awaited reissue of her first book.
Click here to order

Alexander, Stephanie (Simon Griffiths & Mark Chew, illus.)
Stephanie Alexander's Kitchen Garden Companion
News Ltd./Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2009.
Royal octavo; hardcover; illustrated black boards and endpapers; 771pp., colour plates; red cloth wrap with green and white titles and decoration, red and green ribbon markers. Minor wear only; near fine.
Click here to order

Alexander, Stephanie (Simon Griffiths, illus.)
Cooking and Travelling in South-West France - signed copy
Viking/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2002.
Quarto hardcover; blue boards with ochre spine titling and decorated endpapers, 392pp., colour illustrations. Mild wear to board edges and corners. Inscribed in ink by the author to the owners. Near fine in like dustwrapper now professionally protected by superior non-adhesive polypropylene film. Join Stephanie Alexander to walk through green forest, linger in tiny villages, shop in the markets and experience the sights, smells and flavours of this most beautiful and gentle part of France.
Click here to order

Alexander, Stephanie (Simon Griffiths, illus.)
A Shared Table
Viking/Penguin Books (Aust.) Pty. Ltd., Ringwood Vic., 1999.
First edition: quarto; hardcover, with gilt spine titling and dillustrated endpapers; 248pp., with many full-colour illustrations. Mild wear; some light scraping to the board lower edges and spine extremities. Dustwrapper now professionally protected by superior non-adhesive polypropylene film. Very good to near fine. Like no other book about food in Australia, a fresh approach to the culture, the landscape, the people and the produce. Buffalo-milk mozarella from the Western District in Victoria, freshly caught rock lobster from Kangaroo Island, wine and cheese from Tasmania' north-east, saucer scallops from Fremantle, rare gingers from Noosa, vibrant market produce from Melbourne, and dishes for a special Easter celebration in Sydney.
Click here to order

Beer, Maggie
Maggie's Farm
Allen & Unwin, St Leonards NSW, 1993.
Reprint. Octavo paperback; 261pp., b&w illustrations. Slightly cocked; mildly spotted text block edges with a few marks; rubbed covers with wear to head of spine. Very good.
Click here to order

Beer, Maggie
Maggie's Harvest - signed
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2007.
Quarto; hardcover, full embroidered cloth, green and orange silk ribbons, and decorative endpapers; 716pp., with many full-colour illustrations. Mild wear; boards rubbed with some small stains to the front cover and spine; staining and mild moisture damage to the lower board; faint spotting to the text block edges; inscribed to previous owner in ink by the author to the the title page. Very good. Over 350 signature recipes, detailed descriptions of favourite ingredients and inspiring accounts of memorable meals with family and friends. "My philosophy is simple - to cook from the heart, and to live in harmony with the seasons. Overflowing with memories, musings and recipes, this book is a personal collection of my most treasured food experiences."
Click here to order

Beer, Maggie
Maggie's Orchard
Viking/Penguin Books (Aust.) Pty. Ltd., Ringwood Vic 1997.
First edition: octavo; gatefold paperback; 330pp. Toned text block edges with a few spots; mildly sunned spine panel and very slight wear to cover edges. Very good. Hand picking from her own orchard has been a passion of Maggie's from her very first days in the Barossa; the literal fruits of heartfelt labour, seasonally driven and nurtured over months to morph into something far greater than the sum of its parts. From trees over 80 years old, Maggie's heritage orchard offers her the chance to share old fashioned flavour beyond her own table, and that is something very dear to her.
Click here to order

Beer, Maggie (Simon Griffiths, illus.)
Maggie's Table - signed
Lantern/Penguin Group (Aust.) Pty. Ltd., Camberwell Vic., 2005.
Square quarto; gatefold paperback; 345pp., with a full-colour frontispiece and many colour illustrations. Moderate wear; cocked; covers rubbed and edgeworn; promotional sticker to the front cover; inscribed to person by the author in ink to the verso of the frontis. Very good.
Click here to order

Beeton, Mrs.
Mrs Beeton's Cold Sweets Jellies, Creams, Fruit Dishes, Cold Puddings, and Ices
Ward, Lock, and Co., London, 1925.
Octavo; hardcover, with illustrated endpapers; 128pp., with many monochrome plates and illustrations. Rubbing and some marks to the boards; a heavy bump to the top edge of the lower cover; some softening to the spine extremities; text block edges lightly toned. Lacks dustwrapper. Application forms for a position as temporary cook laid in. Very good. 'Something quickly and easily prepared, but which will at the same time help to decorate the table is the need of almost every housewife in these days of bustle and shortage of domestic help. Cold sweets admirably meet this requirement. The making of nearly all of them is very simple a knowledge of the many little subtleties of flavouring and decoration is, however, essential to the success of these dishes, and makes this book a necessity to every housewife valuing her reputation for her selection and preparation of attractive, but at the same time economical, sweets.'
Click here to order

Bilson, Gay
Plenty Digressions on Food
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2004.
Small quarto hardcover, 312pp., colour illustrations. Lightly toned text block edges with light random spotting on top edge. Near fine in like dustwrapper and professionally protected by superior non-adhesive polypropylene film. Part meditation, part memoir this book, which won the Age's Book of the Year award, offers Bilson's rich perspectives on the histories, menus and people around her most famous restaurants, the Bon Gout and Berowra Waters Inn, and then segues into a series of musings about her eccentric fascinations. Historian Clare Wright, one of the judges for the prize, says Bilson's erudition, intellect and wisdom combined with a lack of self-importance made her a mature thinker whose writing roved comfortably across literature, architecture, cultural history, art criticism, philosophy, politics and food. 'To say that Plenty is a book about cookery is both to state the obvious and to miss the point entirely,' says Wright. 'On one level it is about cooking, recipes, ingredients and preparing food. But the way she connects that to larger philosophical and historical points brings it into the public sphere of intellectual activity. A generous, hospitable book that offered reading as a slow pleasure, Plenty connected food and the intellect without emotion or nostalgia.' She further writes" 'It is a memoir, yet it is not self-referential. It is about the intimate workings of her mind, not about her emotions. It was a very brave book in a lot of ways and I quite admired the way she was able to keep herself to herself.'
Click here to order

Blackman, Barbara and Charles
Barbara and Charles Blackman Talk about Food
Rigby, Adelaide SA, 1979.
Octavo; hardcover, with illustrated boards and endpapers; 48pp., with many monochrome illustrations. Mild wear; toned and spotted text block edges. Dustwrapper sunned lightly along the spine panel; chipping at spine panel extremities; now professionally protected by superior non-adhesive polypropylene film. Very good. Barbara and Charles Blackman "talk about food"... and share favoured recipes. Contents include: "A Child of the Thirties", "Young Women in our Kitchens", "Family Life" and "Foreign Travels".
Click here to order

Campbell, Joan, with Catherine Hanger
Bloody Delicious A Life with Food
Sue Hines Books/Allen & Unwin, St Leonards NSW, 1997.
First edition: quarto; hardcover; royal blue boards with white spine titling, yellow endpapers; 246pp., some pages printed on coloured stock, with 8pp. of monochrome plates. Minor wear; mild spotting to the text block edges. Dustwrapper mildly rubbed with sunning to spine panel, now professionally protected by superior non-adhesive polypropylene film. Very good. 'If you know how to cook a green bean you know how to cook anything.'
Click here to order

Craig, Skye, & Lyndel Miller
Wild Sugar Desserts
New Holland Publishers Pty. Ltd., Chatswood NSW, 2012.
Quarto; hardcover, with illustrated boards, decorated endpapers and a cream ribbon; 256pp., with many full-colour illustrations. Mild wear; covers mildly rubbed with a pen mark to the rear panel; ribbon stained. Very good.
Click here to order

Dahl, Felicity and Roald (Jan Baldwin, illus.)
Memories with Food at Gipsy House
Viking/Penguin Books Ltd., Ringwood Vic., 1991.
First edition: quarto hardcover; red cloth boards and gilt spine titling; decorated endpapers; 239pp., colour and monochrome illustrations. Minor wear; faint spotting to upper text block edges and mild wear to dustwrapper edges. Near fine and professionally protected by superior non-adhesive polypropylene film. This book offers an insight into the life of Roald Dahl. It is a mixture of written anecdotes covering Roald Dahl's upbringing, his youth and early days in Africa and his later life at home with his wife Felicity and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than to share good food and wine. The meals they enjoy together round the old pine farmhouse table at Gipsy House are either fine examples of national dishes of their multicolour heritage (Norway, France, Britain), or favourite recipes that have delighted three generations of discerning diners. Many recipes have acquired a particular significance for the Dahl family over the years and these are introduced with reminiscences rich in nostalgia and humour. The text by Roald and Felicity Dahl, their children, close family and friends, is interspersed with personal photographs and the sketches of Quentin Blake. The recipes included here are for all occasions, covering family birthday parties, Christmas and Easter celebrations - and demonstrating Roald's passions for chocolate, onions and wine. A final chapter offers recipes for Hangman's Suppers, with contributions from Francis Bacon, P.D. James, John le Carre and Peter Ustinov among others.
Click here to order

Dali, Salvador Domenech Felipe Jacinto (Capt. J. Peter Moore, trans.)
Les Diners de Gala
Felicie Publishers Inc., New York NY, 1973.
Quarto; hardcover, illustrated and embossed boards, with decorated endpapers; 323pp., with a monochrome portrait frontispiece and many full-colour and monochrome illustrations. Mild wear; somewhat cocked; spine heel and board bottom edges softened; some mild rubbing and old tape stains to the boards; text block edges toned. One text page has a partial faint ring mark and finger smudge to lower edge. Dustwrapper is quite rubbed and scuffed with mild edgewear; old tape stains to the verso; now professionally protected by superior non-adhesive polypropylene film. Else very good. 'When six years old I wanted to be a cook,' Dali wrote. At the age of sixty-eight his ambition was fulfilled in the shape of this book. 55 recipes are illustrated in colour, 21 of which were prepared by the leaders of French gastronomy: Lasserre, La Tour d'Argent, Maxim's and Le Buffet de la Gare du Lyon.
Click here to order

David, Elizabeth
Harvest of the Cold Months The Social History of Ice and Ices
Viking/Penguin Books Inc., New York NY 1994.
Hardcover; octavo; dustwrapper; 413pp. Remainder. New. "A splendid tale of human ingenuity in the service of taste, sedulously researched and told with great flair." - Loyd Grossman, Sunday Times. Elizabeth David (1913-1992) found that the literature of cookery, as well as the practical side, was of absorbing interest, and she studied it throughout her life. "Spices, Salt and Aromatics in the English Kitchen" was published in 1970, followed by "English Bread and Yeast Cookery", for which she won the Glenfiddich Writer of the Year award, in 1977. At the time of her death in 1992, she was working on this equally epic study of the use of ice, the ice-trade and the early days of refrigeration, which was published posthumously in 1994 as "Harvest of the Cold Months". "An awe-inspiring feat of detective scholarship, the literally marvellous story of how human beings came to ingest lumps of flavoured frozen matter for pleasure ... There is much, much more - about the making and breaking of reputations, the founding of Parisian cafe culture, the great and rivalrous confectioners of Eighteenth- and Nineteenth-Century London, about Russian ice-cream (surprisingly superior) and Persian sherbets ... sumptuous." - Independent on Sunday. "This survey of the use of ice in cookery takes us on a fascinating journey from 1581, where in Florence they put snow in the wine glasses, to that modern phenomenon, the growth of the ice-cream business. A scholarly social history, which makes a fitting finale to the work of the greatest of our writers on foods and its contexts." - Harpers & Queen.
Click here to order

David, Elizabeth (Christine Perers, illus.)
Elizabeth David on Vegetables
Viking Studio, New York NY, 2013.
Hardcover, small quarto, 191pp. Colour plates. Dustwrapper. New. Remainder. Published on the centenary year of her birth, Elizabeth David on Vegetables is a celebration of the beloved writer and a compendium of her vegetable-centric recipes. Having travelled extensively in the sunnier climes of southern Europe she was unabashed about sharing her love for fresh, unusual produce and a Mediterranean sensibility towards simple but sensual food. Her cookery books, which from 1950 to 1960 focused on Italian and French food became bibles for a generation of cooks. They introduced a certain rustic, seasonal, Mediterranean approach to eating which is still - arguably - the dominant approach to cooking to this day. The importance of good olive oil, pasta and pesto, how not to be afraid of garlic, what to do with an aubergine - all these David gave us. This new book, compiled by Jill Norman (literary trustee of her estate), features soups and dips, main meals and side dishes - but what's delightful, particularly delving into it when you are a vegetarian, is that the distinction is often vague. A stuffed aubergine can happily be a main dish or a starter or a lively side; potato pie or veggie tart or courgette gratin can stand alone, rather than coming second to a slab of meat. Many of David's long-standing fans enjoy her books for their travelogue style, vividly evoking foreign markets and restaurants, painting word pictures of vegetables in an unusually eulogising manner: in Venice, "cabbages are cobalt blue, the beetroots deep rose, the lettuces clear, pure green, sharp as glass". Norman has included her digressions - mini-essays or travel sketches - on everything from the truffle season to the history of the spud to Venetian markets (featuring exotic salads, 'quite unfamiliar to English eyes,' such as radicchio, lamb's lettuce and rocket. David's book encourages you to really think about vegetables and how you treat them, but also to be a bit more imaginative. This is rather pleasing for the haphazard cook. And with David's brisk but enthusiastic rough guide to all things fresh and vegetable, everything from courgettes to watercress can confidently take centre stage. - Holly Williams
Click here to order

Ehlert, Friedrich W., Edouard Longue, Michael Raffael & Frank Wesel
Pates and Terrines
Lansdowne, Sydney NSW, 1984.
Quarto hardcover; Illustrated boards and endpapers; 192pp., colour and monochrome illustrations. Minor wear; mild wear to dustwrapper edges. Otherwise very good to near fine with wrapper now professionally protected by superior non-adhesive polypropylene film. The definitive work on one of the finest of the culinary arts superbly illustrated in colour. Shows how to make forcemeats, pates, terrines, aspics, galantines, and meat pies, discussing ingredients, utensils, and special cooking techniques.
Click here to order

Evans, Matthew (Alan Benson, illus.)
The Real Food Companion
Murdoch Books, Millers Point NSW, 2010.
Large quarto hardcover; illustrated boards and endpapers, red ribbon marker; 575pp., colour illustrations. Mild wear to dustwrapper edges; owner's name. Very good to near fine otherwise and wrapper now professionally protected by superior non-adhesive polypropylene film. In "The Real Food Companion", renowned food writer Matthew Evans shows us how to ethically source, cook and eat real food. Written with gusto and filled to bursting with information to inspire and recipes to nurture the soul and family, "The Real Food Companion" outlines everything you need to know to navigate today's complex food world. It's the farmer, butcher, fishmonger and baker by your side.
Click here to order

Fulton, Margaret
I Sang for My Supper: signed copy Memoirs of a Food Writer
Lansdowne, Sydney, 1999.
Hardcover, octavo; yellow boards with pale yellow spine and gilt titling; 288pp., monochrome illustrations. Signed in ink by the author. Minor wear; very slightly rolled; mildly rubbed and faded board edges; toned text block and page edges. Illustrated dustwrapper, faded spine and adjacent; mild edge and corner wear. Very good. Wrapper now professionally protected by superior non-adhesive polypropylene film.
Click here to order

Geddes, Robert
A Good Nose & Great Legs - signed copy The Art of Wine from the Vine to the Table
Murdoch Books, Millers Point NSW, 2009.
Quarto gate-fold paperback; 303pp., colour illustrations. Inscribed in ink to the owner. Mild rubbing and edgewear. Very good to near fine.
Click here to order

Gilmore, Peter
Quay Food Inspired by Nature
Murdoch Books, Millers Point NSW, 2010.
Large quarto hardcover; illustrated gray boards with white upper board and spine titling, gray decorated endpapers; 285pp., colour and monochrome illustrations, gray ribbon marker. Mild wear to edges. No dustwrapper. Near fine otherwise. Quay, one of the top 50 restaurants in the world, is a showcase for Peter Gilmore's culinary genius. Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay is reflected in the stunning photography and illustration of this eagerly anticipated book. Quay's recipes, including the irresistible eight-texture chocolate cake and signature 'sea pearls', will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
Click here to order

Gopnik, Adam
The Table Comes First Family, France, and the Meaning of Food
Quercus, London, 2011.
Octavo; hardcover, with metallic-red spine titles; 294pp., with some monochrome illustrations. Mild wear; spine heel softened; text block and page edges lightly toned and spotted; some minor spotting to the preliminaries. Dustwrapper a little rubbed and edgeworn with some spotting; now professionally protected by superior non-adhesive polypropylene film. Very good.
Click here to order

Grigson, Jane
Food with the Famous
Michael Joseph Ltd., London, 1979.
First edition: octavo; hardcover, with gilt spine titles on a green label; 256pp., with monochrome illustrations. Moderate wear; somewhat shaken; spine extremities softened; text block top edge lightly dusted. Dustwrapper a little rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. Expanded versions of articles published in the Observer Colour Magazine in 1978. Part cookery book, part social history. The author betook herself away - not too far - from the stove and cooker to reread favourite novels, re-examine pictures in the great galleries, explore houses, letters, journals, and cookery books used by her choice of famous men and women.
Click here to order

Groundes-Peace, Mrs (Zara Groundes-Peace & Robin Howe, eds.)
Mrs Groundes-Peace's Old Cookery Notebook
David & Charles, London, 1971.
Large octavo hardcover; red cloth boards with gilt titling; illustrated beige endpapers, top edges dyed red; 127pp., monochrome illustrations. Minor wear; a few random spots on prelims and browned text block edges. Illustrated card dustwrapper with tape on upper and lower edges of verso. Otherwise near fine and professionally protected by superior non-adhesive polypropylene film.
Click here to order

Gyngell, Skye (Jason Lowe, illus.)
A Year in My Kitchen
Quadrille, London, 2006.
Octavo hardcover; dark red boards with black spine titling; 255pp., colour illustrations, three ribbon markers. Slightly cocked; one or two spots on text block. Illustrated dustwrapper mildly worn; now professionally protected by superior non-adhesive polypropylene film. Very good. Skye Gyngell presents a treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
Click here to order

Hazlitt, William Carew
Old Cookery Books and Ancient Cuisine
Elliot Stock, London, 1886.
Octavo; hardcover, in bevelled boards with gilt spine and upper board titles and upper board decoration; 271pp., on laid paper with a monochrome illustration. Moderate wear; boards well-rubbed and corners bumped; spine sunned with softening to the extremities; spine gilt tarnished; text block and page edges embrowned; previous owner's ink inscription to the publications page; remains of an old circular sticker to the spine. No dustwrapper. Very good.
Click here to order

Humm, Daniel, with Will Guidara (Francesco Tonelli, illus.)
Eleven Madison Park: The Next Chapter - Two Volumes, signed limited edition Stories & Watercolours; Recipes & Photographs
Ten Speed Press, New York NY, 2017.
First edition: two volumes, quarto; hardcover, with black upper board titling, blind-stamped upper board decorations and four marker ribbons; 503pp. [271pp. + 232pp.], with many colour illustrations. Fine in like cloth slipcase with silver-gilt titling. From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes a collection of more than 50 recipes, stories, food photographs, and watercolour paintings from celebrated chef Daniel Humm. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this package, the author shares more than 50 recipes, stunning photographs, lush watercolours, and personal stories describing his unparalleled culinary journey and inspiration.
Click here to order

Jaffrey, Madhur
Climbing the Mango Trees A Memoir of a Childhood in India
Ebury Press, London, 2005.
First edition. Octavo hardcover; dark red boards with gilt spine titling, photographic endpapers; 297pp., b&w illustrations. Binding slightly rolled; browned text block edges. Yellow illustrated dustwrapper with mild edgewear now professionally protected by superior non-adhesive polypropylene film. Very good. The enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food.
Click here to order

Johns, Leslie, & Violet Stevenson (Marianne Yamaguchi, illus.)
The Complete Book of Fruit
Angus & Robertson Publishers, Sydney NSW, 1979.
Quarto; hardcover, with upper board titles and illustrated endpapers; 309pp., with 32pp. of full-colour plates and many monochrome illustrations. Mild wear; spine extremities and lower board edges scraped; text block edges toned. Dustwrapper lightly rubbed and edgeworn; sunned along the spine panel. Very good with wrapper now professionally protected by superior non-adhesive polypropylene film. Every kind of fruit - from Akebia to Zabala - is described in detail: where it comes from, what it tastes like, how different varieties occur and are cultivated to advantage. For the home gardener the authors give practical advice on the choice of the best varieties to suit climate and soil conditions, on pruning and fertilising techniques, pest control, on training methods and on when to harvest and how to store the crop. Finally they give a guide to preserving and the use of fruit in jams, chutneys, sauces, desserts etc.
Click here to order

Jones, Marian
Australian Sugar Artistry
Fairfax, Rushcutter's Bay NSW, 1995.
Quarto hardcover; illustrated pink boards with decorative pink endpapers with flower motif; 200pp., colour illustrations. Minor wear; tiny tear on upper front corner of dustwrapper. Near fine and professionally protected by superior non-adhesive polypropylene film. Creating wonderful things for our family and friends is one of life's pleasures but sometimes it's hard to come up with the ideas. "Australian Sugar Artistry" is a catalogue of sugar pieces made for celebration, fun and fantasy.
Click here to order

King, Melissa
Garden Feast Growing and cooking fruit and vegetables with old-fashioned flavour
ABC Books, Sydney NSW, 2007.
Softcover, square gate-fold quarto, 224pp., colour illustrations. Minor wear. Near fine in like dustwrapper with slight wear to edges. Gardening and cooking are such natural companions, and old-fashioned flavour has never been quite as prominent in the modern cooking arena as it is right now. Discover the gorgeous flavours and spectacular varieties of old-fashioned fruit and vegetables lovingly preserved by generations of gardeners. From the rich, sweet flavour of the charcoal-fleshed Black Russian Tomato to the deliciously tender pods of the Purple King bean; tantalise your tastebuds while learning how to create your own little patch of paradise. With detailed, practical information on climate and soil type to watering and harvesting, "Garden Feast" is a must-have for anyone wanting to enjoy these easy-to-grow garden treasures. Featuring over forty delicious recipes that have been specifically created to showcase garden-fresh produce, there is something here for everyone. From Pan-fried Salmon with Peach Relish and Honey-Roasted Figs with Marscapone, Pistachios and Orange, to Cauliflower Fritters and Lemon Tart, each recipe is a celebration of flavour and simplicity. Melissa King has been a passionate gardener and enthusiastic cook her whole life. A qualified horticulturalist and TV presenter, Melissa has written for numerous gardening magazines. She lives in Australia.
Click here to order

Kiros, Tessa
Apples for Jam Recipes for Life
Murdoch Books Pty. Ltd., Millers Point NSW, 2006.
Quarto; hardcover, with illustrated boards, decorated endpapers and a pink ribbon; 430pp., many full-colour and monochrome photographic illustrations. Some marginal notations in ink. Dustwrapper. Very good to near fine. Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by colour and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood. Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in coloured chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavour.
Click here to order

Kiros, Tessa
Falling Cloudberries A world of family recipes
Murdoch Books Pty. Ltd., Millers Point NSW, 2004.
Quarto; hardcover, with illustrated boards, decorated endpapers and a grey ribbon; 397pp., many full-colour photographic illustrations. Minor wear only; very good to near fine in like dustwrapper. Wrapper now professionally protected by superior non-adhesive polypropylene film. The New York Times calls Tessa Kiros's work "exuberant and colourful." And that is just what her gem, "Falling Cloudberries: A World of Family Recipes", is. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions, all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in. You'll find "Falling Cloudberries" in the Cookbook section, but it could also easily be found in the World Cultures or Travel sections because the recipe collections give a unique taste of Finland, Greece, Cyprus, South Africa, and Italy all in one. This is possible because of Kiros's life. She takes us on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations. Taste the world without leaving your kitchen.
Click here to order

Lawson, Nigella
How to be a Domestic Goddess Baking and the Art of Comfort Cooking
Chatto & Windus/Random House (Aust.) Pty. Ltd., Milsons Point NSW, 2000.
Reprint. Quarto; hardcover, with blind-stamped spine titles and decorated endpapers; 374pp., with many full-colour illustrations. Moderate wear; a touch cocked; spine extremities softened lightly. Dustwrapper is lightly rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. "In a way, baking stands both as a useful metaphor for the familial warmth of the kitchen we fondly imagine used to exist, and as a way of reclaiming our lost Eden. This is hardly a culinary matter, of course: but cooking, we know, has a way of cutting through things, and to things, which have nothing to do with the kitchen. This is why it matters... So what I'm talking about is not being a domestic goddess exactly, but feeling like one. One of the reasons making cakes is satisfying is that the effort required is so much less than the gratitude conferred. Everyone seems to think it's hard to make a cake (and no need to disillusion them), but it doesn't take more than 25 minutes to make and bake a tray of muffins or a sponge layer cake, and the returns are high: you feel disproportionately good about yourself afterwards... The good thing is, we don't have to get ourselves up in Little Lady drag and we don't have to renounce the world and enter into a life of domestic drudgery. But we can bake a little - and a cake is just a cake, far easier than getting the timing right for even the most artlessly casual of midweek dinner parties. This isn't a dream; what's more, it isn't even a nightmare." - NL.
Click here to order

Lawson, Nigella (Francesca Yorke, illus.)
Nigella Bites
Chatto & Windus, London, 2001.
First edition. Small quarto hardcover; gray/silver boards; pink and silver endpapers; 244pp., colour illustrations. A few tiny bumps on board edges. Otherwise near fine in like dustwrapper (now professionally protected by superior non-adhesive polypropylene film).
Click here to order

Lawson, Nigella (Lis Parsons, illus.)
Nigella Express Good Food Fast
Chatto & Windus, London, 2007.
Small quarto hardcover; gray and pink boards with pink spine and gray spine titling, illustrated endpapers and gray ribbon marker; 390pp., colour illustrations. Very slightly rolled binding. Otherwise near fine in like dustwrapper now professionally protected by superior non-adhesive polypropylene film.
Click here to order

Lawson, Nigella (Petrina Tinslay, illus.)
Forever Summer
Chatto & Windus/Random House (Aust.) Pty. Ltd., Milsons Point NSW, 2002.
First edition. Quarto; hardcover, with illustrated boards and endpapers and blind-stamped spine titles; 279pp., with many full colour illustrations. Moderate wear; somewhat shaken. Dustwrapper now professionally protected by superior non-adhesive polypropylene film. Very good. Setting the warm, relaxed tone befitting the season, UK food goddess Nigella Lawson presents her newest volume as an ode to summer, to freshness, and, in gray weather, to a time to "conjure up the sun, some light, a lazy feeling of having all the wide-skied time in the world to sit back and eat warmly with friends." Befitting a book of simply prepared summer dishes, Lawson takes her inspiration from such warm climes as southern Europe, the Middle East and southeast Asia. For starters, Lawson offers Grilled Eggplant with Feta, Mint and Chilli, where the ingredients are rolled inside the thinly sliced eggplant, and then moves on to Flatbread Pizzas, whose dough is made with za'atar, a mixture of thyme, sumac and sesame. Her pastas and salads are innovative and wonderfully fresh, such as Linguine with Chilli, Crab and Watercress; Watermelon, Feta and Black Olive Salad; or Shrimp and Black Rice Salad with Vietnamese Dressing. Main courses include Keralan Fish Curry with Lemon Rice, as well as Porchetta, which is chopped pork shoulder cooked with fennel, garlic and rosemary and sandwiched within a ciabatta roll. Winding down the meal, Lawson serves such cooling fare as Figs for a Thousand and One Nights, which are broiled and then pulled open until they look like "young birds squawking to be fed worms by their mummy" before they are drizzled with rose water, orange water and sugar. As viewers of her shows will notice, the book's photos - of both Nigella and the food - are just as cool and luscious as the recipes themselves.
Click here to order

Martini, Karen (Earl Carter, illus.)
Cooking at Home
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic. 2010.
First edition. Quarto hardcover; red boards with white upper board and spine titling, illustrated endpapers; 249pp., colour illustrations. Minor wear; page edges faintly rippled. Illustrated dustwrapper with light wear to edges. Very good to near fine. "If this collection of recipes does nothing else, I would like to think it encourages people - family, friends, households - to share at least one meal together, two or three times a week."
Click here to order

Martini, Karen (Earl Carter, illus.)
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2010.
Quarto hardcover; illustrated boards, red endpapers; 309pp., colour illustrations. Minor wear only; spine panel slightly faded. No dustwrapper, as issued. Very good to near fine. Karen invites us to choose just one delicious dish, put together an entire menu, or create our own unique feasts. Inspiring, instructive and beautifully photographed, "Feasting" reminds us that cooking is not just about producing good food, it is about creating a reason to connect and celebrate with family and friends. "A lush, warm, friendly book filled with recipes you can cook every day - and you'll want to. Her food hits the spot every time." - SMH.
Click here to order

Moorhouse, Frank
Martini A Memoir
Knopf Books/Random House (Aust.) Pty. Ltd., Milsons Point, 2005.
First edition. Octavo; hardcover, with gilt spine titles and upper board decoration and decorative endpapers; 241pp., with many monochrome decorations. Minor wear; text block and page edges toned. Dustwrapper a little rubbed; now professionally protected by superior non-adhesive polypropylene film. Very good. "...This was the book that inspired me to take a more conscious look at what was becoming my go-to cocktail, but revealed that to appreciate a Martini you had to take on the stance of a conversationalist. I like to say that you don't just drink a Martini, you have a conversation with the craft that's gone into the spirits and cocktail. You shouldn't drink alone of course, but with a well-made Martini you are in the presence of something that's greater than the sum of its parts. I've written elsewhere about the facets that make for a great martini, one of them is the company you're in. Isn't a Martini a launch pad for elevated conversation and inspiration? In Frank's book he's created a lovely conceit where there is a wide ranging series of conversations with his (imaginary presumably) friend, Voltz on all sorts of things such as whether particular cities are Martini cities (New York obviously, but Tehran?) which inspired me to consider if Canberra is one (it is) and go on to create the Centenary Martini. He also provides useful insights such as how the toothpick that holds the olive gives the martini an important visual axis. Or how it is usual in restaurants for waiters to be wary of taking orders of Martinis, since its not always the case that the barman will make a good one (very true in my experience). He says in the book that his secret agenda is to bring back the vermouth to the martini. It isn't easy in an age of the super dry version and vermouth atomisers. Mr Moorehouse is steeped in the cocktail's history and knows its roots, such as the much larger proportion in the 20's and 30's of vermouth to gin. There is even a version that is 50/50 - but not for the faint hearted - train first is my advice. Of course the work wouldn't be complete without the legends that make the Martini such a glamorous cocktail, such as Hemingway liberating the bar of the Paris Ritz in 1944 with a rag tag collection of soldiers, spies and resistance fighters. Striding in with weapons and cigars drawn, the manager asked him politely if there was anything he needed, to which Hemingway replied 'How about seventy-three dry Martinis?' Now, that's my idea of a freedom fighter. Frank's work introduced to me whole new perspectives, and more importantly made my Martini drinking a conscious activity - something akin to art appreciation." - The Martini whisperer.
Click here to order

Neil, Marion Harris
Candies and Bonbons And How to Make Them
W. & R. Chambers Ltd., London, nd. (c.1913)
Octavo; hardcover; 254pp., with a monochrome frontispiece and 15 plates likewise. Minor wear; text block edges mildly spotted; mild offset to the endpapers; retailer's ink stamp to the front pastedown. Mild edgewear to the dustwrapper; now professionally protected by superior non-adhesive polypropylene film. Very good.
Click here to order

Olsen, John, with Andy Harris (Sowerby Smith, illus.)
Culinaria The Cuisine of the Sun
Tim Olsen Gallery, Woollahra NSW, 2010.
Square quarto; paperback; 46pp., with many monochrome and colour illustrations. Light wear; some rubbing to the covers. Very good. "I had never, in a cloistered childhood, ever cooked, but I had with me from London - I don't know why - a copy of Elizabeth David's 'Mediterranean Cooking'. When I finally settled in Deia de Mallorca, I came to realise that all these splendid dishes derived from a peasant necessity - vegetables and fruits that naturally grew there. Spain was still recovering from a horrific civil war; consequently people were very poor, meat was very expensive - there was only one sheep killed a week. The painting in this exhibition 'The Butcher's Cart, Deia de Mallorca' is an enactment of how the meat was displayed in large chunks no matter which part it came from. The resulting scene had a primitive, animalistic vitality about it. I'm reminded that all art is memory of old-age things, dark things." - John Olsen
Click here to order

Perry, Neil
The Food I Love Beautiful, Simple Food to Cook at Home
Murdoch Books, Millers Point NSW, 2005.
Quarto; hardcover, with illustrated boards and endpapers and a brown ribbon; 440pp., with many full-colour illustrations. Minimal wear. Very slight scuffing to dustwrapper. Near fine.
Click here to order

Plagemann, Catherine
Fine Preserving Jams and Jellies, Pickles and Relishes, Conserves and Chutneys, and Brandied Fruits; Elegant and Unusual Recipes for City and Country Cooks
Simon and Schuster Inc., New York NY, 1967.
Octavo; hardcover, with decorated upper board; 128pp. Mild softening to the spine extremities; remainder mark to the lower text block edge. Dustwrapper mildly rubbed with a small crease to the rear flap; old price sticker and former price in ink to the front flap. Very good to near fine.
Click here to order

Robins, Juleigh
Wild Lime Cooking from the bushfood garden
Allen & Unwin Pty. Ltd., St. Leonard's NSW, 1996.
Quarto; paperback; 210pp., with monochrome illustrations. Mild wear; spine sunned; previous owner's pencil inscription to the title page. Very good. Bush tomato, riberry, quandong, wild lime, wattleseed: how can we introduce them to our everyday cooking? This guide focuses on forty native fruits, nuts, leaves and seeds chosen for culinary appeal. There are cooking tips and over 120 original and delicious recipes.
Click here to order

Skipworth, Mark
The Scotch Whisky Book
The Hamlyn Publishing Group Ltd., Twickenham Middlesex UK, 1987.
Quarto; hardcover, with illustrated boards and endpapers; 156pp., with many full-colour and monochrome illustrations. Mild wear; offset to the endpapers. Dustwrapper lightly edgeworn (now professionally protected by superior non-adhesive polypropylene film). Near fine. The image of Scotch whisky is of a 'cottage' industry - that of the careful art of the distiller nurtured in the lonely glens and hillsides of the Highlands and Islands. Of course, with single malt whiskies, this is, broadly speaking, the reality. But Scotch whisky is also very much a product of the Scottish Industrial Revolution of the 19th century, and the big grain distillers and blenders who have helped the drink to gain a worldwide reputation, are to be found mainly in or near the major cities of the lowlands. As well as telling the story of Scotch, this book is also of some practical use. A directory of brands is provided to help the enthusiast find out more about their favourite drink and to select suitable new ones. These are split into the four main areas - single malts, vatted malts (a blend of single malts), ordinary blends and deluxe blend - it gives information on where the whisky is produced, its age (if appropriate), the distillers address, what markets it is sold into and any comments on the brand itself. This book provides a comprehensive survey of Scotch whisky.
Click here to order

Smith, Jake
Eating with Emperors 150 Years of Dining with Emperors, Kings, Queens...and the Occasional Maharajah
Miegunyah Press, Melbourne Vic., 2009.
Quarto hardcover; navy cloth boards with gilt decoration and upper board and spine titling; illustrated endpapers, ribbon marker; 310pp., colour and monochrome illustrations. Minor wear only; gilt decoration on boards slightly rubbed and tiny mark on side text block edges. Otherwise very good to near fine. No dustwrapper. Based on original menu cards from the tables of kings, queens, emperors, empresses, presidents, and princes, this handbook explores the kitchens of the world's leaders and examines how cooking for them has changed over the past 150 years. With anecdotes and recipes, this record, which is part cookbook and part history book, explores the relationship between food and diplomacy and features royals and heads of state such as Adolf Hitler, Napoleon Bonaparte, President George W. Bush, President John F. Kennedy, Queen Elizabeth II of the United Kingdom, Diana Princess of Wales, Rainier III of Monaco, and Prime Minister Margaret Thatcher. Recipes include Lobster Medallions in White Mushroom Sauce from the royal wedding menu of Crown Prince Rudolph of Austria-Hungary to Princess Stephanie of Belgium, Quail with Cognac-Flamed Mushrooms from the hunting menu of Emperor Wilhelm II, Whole Stuffed Wild Boar's Head from the Christmas menu of Queen Victoria of Great Britain, and Meringue Covered Brioche Soaked in Kirsch from the menu of King Albert I of Belgium for his guests the King and Queen of Denmark.
Click here to order

Spry, Constance, and Rosemary Hume
The Constance Spry Cookery Book
Weidenfeld and Nicolson, London, 1994.
Reprint. Hardcover, octavo, 1235pp. Minimal wear; spotting to upper text block edge. Very good to near fine in like dustwrapper. Menus, presentation, planning and ingredients are all a vital part of the book, but at its heart are over 2,000 unrivalled recipes that cover nearly every dish of any meal and underpin all successful kitchens.
Click here to order

Studd, Will
Chalk and Cheese
Purple Egg, South Melbourne Vic., 1999.
Quarto hardcover; white boards with yellow upper board and spine titling, decorated endpapers; 248pp., colour illustrations. Spotting to upper text block edges and very mild wear to dustwrapper edges (now professionally protected by superior non-adhesive polypropylene film). Near fine "One of the things that makes 'Chalk and Cheese' very special is the fact that the author really understands cheese and cheese making. Will Studd illuminates the details which make the difference, whether it's what makes cheeses blue or the difference between modern and traditional Brie. It's a great book for anyone interested in cheese and good food, and the basic principles are not just limited to Australian cheese. 'Chalk and Cheese' is an excellent guide to exploring the traditions, stories and flavours in the world of cheese. " - Randolph Hodgson
Click here to order

Tannahill, Reay
The Fine Art of Food - Folio Society edition
The Folio Society, London, 1968.
First printing. Quarto; hardcover, quarter-bound in cloth with gilt spine titling; 128pp., colour and monochrome illustrations. Minor wear; front board slightly fanned and text block edges spotted. Very good. No slipcase. In very little space (115 pages) Tannahill manages to convey a broad picture of the history of both procuring and preparing food, common foodstuffs, dining customs and social history related to eating in the Western world (plus several chapters on India and China) from prehistoric times though the age of exploration and colonization. She uses a conversational tone through out the book, along with plenty of anecdotes and examples to illustrate her points. She includes extensive notes on sources, and even a few early recipes (although modern cooks would be confused by the lack of exact measurement) and menus. Recommended for readers who love food history.
Click here to order

van Loon, Joan, with Gabriel Gate (Chantal Stewart, illus.)
The Chocolate Lovers - signed A children's story and cookbook
Sue Hines Books/Allen & Unwin, Crows Nest NSW, 2001.
Quarto; hardcover, with illustrated boards; unpaginated (32pp.), with many full-colour illustrations. Mild wear; signed by Gabriel Gate in ink on the front free endpaper. No dustwrapper. Very good to near fine.
Click here to order

Wilson, C. Anne
The Book of Marmalade Its Antecedents, Its History and its Role in the World Today
Constable, London, 1985.
Octavo hardcover; black boards with silver gilt spine titling; 184pp., monochrome illustrations. Foxing to inner flaps of dustwrapper. Very good to near fine otherwise and wrapper now professionally protected by superior non-adhesive polypropylene film.
Click here to order

Zumbo, Adriano (Cath Muscat, illus.; Anna Scobie, ed.)
Zumbarons A Fantasyland of Macarons
Murdoch Books Australia/Pier8/9, Millers Point NSW, 2012.
Octavo; hardcover, with illustrated boards and decorated endpapers; 118pp., with many full-colour illustrations. Minor wear. Some offset and rubbing to the protective pink rubber sleeve. Near fine.
Click here to order