lamdha books -
Catalogue of books on the world's cuisines

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Alexander, Stephanie, & Maggie Beer
Tuscan Cookbook Recipes and Reminiscences from their Italian Cooking School
Viking/Penguin Group (Aust.) Ltd., Ringwood Vic., 1998.
Quarto; hardcover, with gilt spine-titling and decorated endpapers; 222pp., with many full-colour photographic illustrations. Well-rubbed and chipped board edges and corners; faint spotting to the text block edges. Illustrated dustwrapper now professionally protected by superior non-adhesive polypropylene film. Very good. 'A captivating mix of delicious recipes, travel tales, idyllic picnics, expeditions to local markets for produce and jaunts in search of the essence of Italy.'
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Beck, Simone, Louisette Bertholle & Julia Child (Sidonie Coryn & Paul Child, illus.)
Mastering the Art of French Cooking & Mastering the Art of French Cooking, Volume Two
Borzoi Books/Alfred A. Knopf Inc., New York NY, 1963 & 1979.
Fifth and fourteenth printings: Two volumes. Volume 1: royal octavo; hardcover, full decorated cloth with upper board titles; 732pp., top edges dyed red, with many monochrome illustrations. Moderate wear; shaken; spine extremities softened; some marks to the text block edges; previous owner's ink inscription to the flyleaf. Dustwrapper well-rubbed and edgeworn; sunned along the spine panel; chipping to the spine panel extremities and flap-turns; some small holes to the upper hinge; now backed by archival-quality white paper and professionally protected by superior non-adhesive polypropylene film. Very good. Volume 2: royal octavo; hardcover, decorative papered boards with upper board title; 555pp., with many monochrome illustrations. Moderate wear; boards rubbed; spine panel sunned and spine head pulled; text block edges spotted with some marks; offset to the endpapers. Dustwrapper well rubbed and edgeworn with some spotting; sunning to the spine panel; chipping to the spine panel extremities and flap-turns; now professionally protected by superior non-adhesive polypropylene film with white paper backing. Very good. In the early 1950s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu, sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences. By the late 1950s, Beck and Bertholle were interested in writing a comprehensive guide to French cuisine that would appeal to serious middle-class American home cooks. Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them. The resulting cookbook, Mastering the Art of French Cooking, proved groundbreaking and has since become a standard guide for the culinary community. While Beck, Bertholle, and Child wanted all of the recipes to be as authentic as possible, they were willing to adapt to American palates and cooking techniques. Child had noted early in the process that Americans would be 'scared off' by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes. American home cooks at the time were also more inclined to use appliances like garlic presses and mixers than French cooks, and so Child insisted that supplemental instructions for cooks using these appliances be included in the book alongside the normal instructions. Mastering the Art of French Cooking Volume 1 was originally published in 1961 after some early difficulties. Beck, Bertholle, and Child initially signed a contract with publisher Houghton Mifflin, but Houghton Mifflin grew uninterested in the project. Child recalled one editor telling her, 'Americans don't want an encyclopedia, they want to cook something quick, with a mix.' Beck, Bertholle, and Child refused to make requested changes to the manuscript, and Houghton Mifflin abandoned the project, writing that the book, as it stood, would be 'too formidable to the American housewife.' Judith Jones of Alfred A. Knopf became interested in the manuscript after it had been rejected. Jones felt that the manuscript would offer a lifeline to middle-class women, like her, who were interested in learning how to cook French cuisine in America, and predicted that Mastering the Art of French Cooking, 'will do for French cooking here in America what Rombauer's The Joy of Cooking did for standard American cooking.' While Jones was enthusiastic about the book, Knopf had low expectations and invested very little into promoting it. In order to generate interest in the book, and without support from Knopf, Child appeared on several morning talk shows in 1961 to demonstrate recipes, which she later cited as the impetus for her own cooking show, The French Chef. Despite being a relatively expensive cookbook, retailing for $10 in 1965, Mastering the Art of French Cooking Volume 1 did well commercially, selling over 100,000 copies in less than five years. According to Julia Child biographer Noel Riley Fitch, the publication of Mastering the Art of French Cooking instantaneously changed the entire American cookbook industry, leading more cookbook publishers to place emphasis on clarity and precision, and away from the 'chatty and sometimes sketchy' style that had typified American cookbooks. On its release in 1970, Volume 2 was also well-received. Critics praised the book's comprehensiveness, but some felt that it was far too ambitious for the average home cook. Nancy Ross of the Washington Post Times Herald argued that many of the recipes in Volume 2 would be far too time consuming, difficult, and expensive for the American home cook, pointing out that the recipe for French bread provided in the book was nineteen pages long, took seven hours to complete, and required the use of 'a brick and a sheet of asbestos cement.' Critical perception of Mastering the Art of French Cooking has generally remained positive. In 2015, The Daily Telegraph ranked it as the second greatest cookbook of all time, behind Fergus Henderson's Nose to Tail Eating. In a 2012 New York Times piece commemorating Julia Child's 100th birthday, Julia Moskin wrote that Mastering the Art of French Cooking should be credited with 'turning the tide' on American food culture 1961, when 'trends including feminism, food technology and fast food seemed ready to wipe out home cooking.' Moskin added that, 'in its fundamental qualities, the book and its many successors in the Child canon aren't dated at all. Their recipes remain perfectly written and rock-solid reliable.'
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Bennet, Shannon
My Vue Modern French Cookery
Simon & Schuster (Aust.) Pty. Ltd., Pymble NSW, 2004.
Quarto; hardcover, quarter-bound in illustrated papered boards with gilt spine and upper board titles; 420pp., with many colour illustrations. Minor wear; very small scrape to outer edge of front pastedown. No dustwrapper as issued. Very good to near fine. The Australian chef and author, best known as the head chef of the Melbourne restaurant Vue de monde.
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Blanc, Georges, with Philippe Lamboley (Christopher Baker, illus.; Paul Rankin trans.)
The French Vineyard Table A Master Chef Cooks with the Great Wines of France
Clarkson Potter Publishers Inc., New York NY, 1997.
Quarto; hardcover; 256pp., with many full-colour illustrations. Minor wear; text block and page edges lightly toned. Dustwrapper a little rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. In The French Vineyard Table, Georges Blanc takes you on a culinary journey of France, exploring each of its famous wine regions and sampling the cuisine. At every stop, Blanc describes the geography, history, and climate of the land. But, more important, he discusses the kinds of wine it produces, from the Riesling and Gewurztraminer of Alsace to the eponymous wines of Bordeaux, Beaujolais, and Champagne. Under Blanc's master hand, these wines become ingredients in some of the most spectacular dishes you're likely to see. Ratatouille d'escargots has a light touch of Chablis, wild duck is sauteed with a sauce of cherries and Pinot Noir, sole is served with pureed green beans floating in a sauce of Pouilly-Fuisse, and lamb fillets are marinated in olive oil and garlic with thyme and served with a sauce of red wine. This is food to dream about. Christopher Baker's photographs do full justice to each of these dishes, while his views of the countryside offer an astonishing range of the picturesque beauty of France.
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Chandler, Jenny (Vanessa Courtier, illus.)
The real taste of Spain recipes inspired by the markets of Spain
Cameron House/Bookwise International Pty. Ltd., Wingfield SA, 2007.
Quarto; hardcover, with decorative endpapers; 176pp.with a full-colour frontispiece and many illustrations likewise. Minor wear; some spots to the text block fore-edge. Dustwrapper is a little rubbed and edgeworn; spine panel lightly sunned; now professionally protected by superior non-adhesive polypropylene film. Very good. From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. The Real Taste of Spain focuses on basic ingredients and core principles to offer simple and delicious Spanish recipes. Here are the everyday foods of Spain that are central to good home cooking: plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses and perfectly cured meats. With more and more of us wishing to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: Shellfish and Fresh Fish, Poultry and Game, Meat and Offal, Cereals and Legumes, Olives and Spices, Vegetables, Fruit, Dried fruits. Each section includes quick Tapas, smaller dishes and main meals.
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Dansereau, Serge
French Kitchen Classic Recipes for Home Cooks
HarperCollins Publishers Pty. Ltd., Sydney NSW, 2010.
Quarto hardcover; black decorated boards with spine titling; illustrated endpapers; 385pp., many colour plates. Dustwrapper. Minimal wear; fine. Combining expert French technique and wonderful Australian produce, Serge shares with us the kind of food he cooks at home, whether brioche or lemon crepes, cassoulet or clafoutis, these recipes bring us the style and flavours of everyday French cooking and offer us the chef know-how that helps turn a good dish into a great one. to give you flexibility in the kitchen all year round, these recipes also offer seasonal or store cupboard variations, so you are never at a loss for what to cook.
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David, Elizabeth
Italian Food
Barrie & Jenkins, London, 1987.
Square quarto; hardcover, full cloth; 240pp., with many colour and monochrome illustrations. Mild wear; a little shaken; board edges sunned and spotted; text block top edge and fore-edge spotted; spotting to the preliminaries. Dustwrapper is well rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. The classic cookbook, which for the first time brought to English readers the enormous richness, variety, and colour of Italian cooking, here completely revised and updated. The sumptuous illustrations, showing details from Italian paintings through the ages, reflect the fact that food and wine have always played central roles in Italian life.
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Dekura, Hideo
Teppanyaki Barbecue - signed Japanese Cooking on a Hotplate
New Holland Publishers, Sydney NSW, 2007.
Quarto; hardcover; quarter bound in cloth with illustrated boards, silver-gilt spine and upper board titles and decorative red endpapers; 192pp., with many full-colour illustrations. Mild wear; inscribed to person in ink to the title page by the author; bumped lower board corners and mild rubbing to covers. No dustwrapper, as issued. Very good to near fine.
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Galletto, Lucio (Ben Dearnley, illus.)
The Art of Traditional Italian
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2014.
Quarto hardcover; decorated yellow papered boards with black upper board and spine titling, decorated endpapers; 247pp., colour illustrations and yellow ribbon marker. Very minor wear only. Near fine in like dustwrapper. Well-known Sydney restaurateur Lucio Galletto has made a successful career of serving elegant Italian food to Sydney's political elite, media and especially the country's finest artists. Born in a small Italian village on the coast of Liguria, Lucio Galletto OAM came to Australia in 1977 and has, since then, been influencing both Australian palates and palettes. There wouldn't be many of Australia's great artists in the last 35 years to whom Lucio hasn't served an anti pasti plate at his Paddington establishment.
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Grossi, Guy (Mirka Mora & Adrian Lander, illus)
My Italian Heart Recipes from an Italian kitchen
Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2011.
Square quarto; paperback; 210pp., with many full-colour and monochrome illustrations. Mild wear; covers rubbed and edgeworn with some light creasing. Very good. This collection of more than 100 recipes, along with the family stories and memories behind the food, is a very personal invitation to cook with the Grossi family.
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Kamekura, Junichi, Mamoru Watanabe & Gideon Bosker
Ekiben The Art of the Japanese Box Lunch
Chronicle Books, San Francisco CA, 1989.
Square quarto paperback, 118pp., colour illustrations. Owner's name. Mild creasing along front fore-edge. Otherwise minor wear; very good to near fine. Ekiben, the Japanese box lunch available at train stations, is fast food elevated to high culinary art and design. Each of the country's five thousand stations sells a unique box lunch that reflects the cooking of the region, served in an eye-catching container. These beautifully designed boxes are sometimes even shaped like masks, tennis rackets, nuts, golf balls or other traditional or whimsical objects. More than twelve million are sold to travellers and commuters in Japan every day.
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Le Clerc, Julie (John Bougen, illus.)
Taking Tea in the Medina
Penguin Books (Aust.), Pty. Ltd., Camberwell Vic., 2006.
Quarto; gatefold paperback; 192pp., with many full-colour illustrations. Minor wear. Near fine. "Taking Tea in the Medina" flows joyfully from the author's journey around the Middle East, searching for authentic recipes and stories. Julie Le Clerc's enchantment with this exotic region began as a child and she has never lost her dream of visiting Lebanon, birthplace of her great-grandfather, and the countries surrounding it. From Iran to Jordan, from Egypt to Azerbaijan; pillows of pita bread hot from the oven, pastries dripping in syrup and delicately fragrant teas, jewelled rice dishes and plates of spicy meats. Pomegranates and rose water, sumac and saffron - the ingredients themselves are bewitching. Put them all together and savour the results. Julie was joined by John Bougen, another devoted traveller, as they journeyed with friends through the Middle East, talking to cooks and tasting their food, collecting images, stories, recipes and memories.
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Louis, Diana Farr, & June Marinos
Prospero's Kitchen Island Cooking of Greece
I.B. Tauris, London, 2012.
Octavo hardcover, 252pp., colour plates. Dustwrapper. Remainder, new. Corfu, Kefalonia, Zakynthos and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience. The recipes in "Prospero's Kitchen" come mostly from family notebooks handed down through the generations and reflect the cosmopolitan nature of Ionian cuisine. Together, they provide a unique and tantalising taste of the variety of Ionian cuisine.
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Malouf, Greg & Lucy (Alan Benson, illus.)
Hardie Grant, Richmond Vic., 2018.
Quarto hardcover; illustrated boards, turquoise endpapers; 255pp., colour illustrations. Minor wear only; near fine. No dustwrapper. Suqar (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavours - ranging from puddings and pastries, to ice creams, cookies, cakes, confectionery, fruity desserts and drinks. The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. The book shares the best and most delectable sweet treats from the region (alongside some personal favourites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavours and scents of the Middle East with the influences from the West to create dishes in Greg's signature Modern Middle Eastern style.
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Malouf, Greg & Lucy (Matt Harvey, illus.)
Saha A Chef's Journey Through Lebanon and Syria
Hardie Grant, Richmond Vic., 2005.
Quarto oblong hardcover; red decorated boards, illustrated endpapers; 352pp., colour illustrations. Minor wear; mild wear to board corners. Illustrated dustwrapper with mild edgewear, now professionally protected by superior non-adhesive polypropylene film. Very good to near fine. In 'Saha', Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. The cuisine in 'Saha' is traditional and inspirational; enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialities from ancient palaces, the dishes are complex in flavour yet not overly complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine, capturing the spirit of the modern and the ancient; the characters, dishes, flavours and colours that make up Lebanon and Syria in this highly illustrated and lavishly designed volume.
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Malouf, Greg and Lucy (Alan Benson, illus.)
New Feast Modern Middle Eastern Vegetarian
Hardie Grant, Richmond Vic., 2014.
Quarto; hardcover, with embossed spine and upper board titling and gilt upper board decorations; 272pp., all edges dyed yellow, with many full-colour illustrations. Minor wear; some minor bumps to the board edges; half-title page creased. No dustwrapper as issued. Very good to near fine.
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Mazda, Maideh
In a Persian Kitchen Favorite Recipes from the Near East
Charles Tuttle, Rutland VT, 1975.
Octavo hardcover; blue boards with silver gilt spine titling; 175pp., monochrome decorations throughout. Mild rubbing to lower board corners; browned text block edges with a few scattered spots; owner's name and a few spots on front endpaper. Very good in slightly rubbed dustwrapper now professionally protected by superior non-adhesive polypropylene film.
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Miers, Thomasina (Malou Burger, illus.)
Wahaca Mexican Food at Home
Hodder & Stoughton Ltd./Hachette UK, London, 2012.
Quarto; hardcover, with illustrated boards and decorative endpapers; 256pp., with many full-colour and monochrome illustrations. Minor wear. No dustwrapper as issued. Very good to near fine.
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Nguyen, Luke
The Songs of Sapa Stories and Recipes from Vietnam
Murdoch Books, Sydney NSW, 2009.
Quarto; hardcover, with illustrated boards and endpapers; 344pp., with many full-colour illustrations. Board edges and corners worn with tiny tears on head and tail of spine panel; mild spotting to upper text block edge; dustwrapper spine panel and edges sunned; mild edgewear with some scraping at corners (now professionally protected by superior non-adhesive polypropylene film). Otherwise very good. Luke Nguyen, of 'Secrets of the Red Lantern' fame, is going home. Travelling on a personal and culinary tour through Vietnam, Luke visits his family and friends, and is invited into the homes of local Vietnamese food experts and cooks, to learn more about one of the richest, most diverse cuisines in the world.
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Perry, Neil
Balance & Harmony The Secrets of Asian Cooking
Murdoch Books, Miller's Point NSW, 2008.
Quarto hardcover; red cloth boards with gilt upper board and spine titling, decorated endpapers, 399pp., colour illustrations and green ribbon marker. Minor wear only; near fine in like dustwrapper and now professionally protected by superior non-adhesive polypropylene film.
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Roden, Claudia
Mediterranean Cookery
BBC Books, London, 1987.
Reprint. Quarto hardcover; dark red boards with gilt spine titling; 224pp., colour illustrations. A few faint spots on text block edges; small tear on head of dustwrapper spine panel. Very good. Wrapper now professionally protected by superior non-adhesive polypropylene film.
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Roden, Claudia (Anthony Sidwell & Graham Kirk, illus.)
The Food of Italy
Chatto & Windus, London, 1989.
First edition. Small quarto hardcover; illustrated boards; 218pp., with maps, 32pp. of full-colour plates and many monochrome illustrations. Small bump and tear on head of spine panel, binding very slightly rolled; owner's name stamp; spotting to text block edges and small mark pp. 107. Illustrated dustwrapper with faded spine ant tiny tear on head of spine, price-clipped and now professionally protected by superior non-adhesive polypropylene film with white paper backing. Very good. Claudia Roden's timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world's best-loved cuisines by one of the great food writers of our time. For an entire year Roden travelled up and down Italy, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked in Italy, and as they can now be cooked with ease and delight in our own kitchens.
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Roellinger, Olivier, with Anne Testut & Alain Willaume (Louise Guiney, Susan Pickford and Joseph West, trans.)
Olivier Roellinger's Contemporaray French Cuisine Fifty Recipes Inspired by the Sea
Flammarion, Paris France, 2005.
Quarto hardcover; illustrated boards and endpapers; 232pp., colour illustrations. Faint spotting to upper text block edge and mild wear to dustwrapper edges. Very good to near fine and wrapper now professionally protected by superior non-adhesive polypropylene film.
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Sampogna, Luciana (Natasha Milne, illus.)
Light of Lucia A celebration of Italian life, love and food / La celebrazione dell'anima Italiana
Murdoch Books (Aust.) Pty. Ltd., Millers Point NSW, 2010.
First edition: quarto; hardcover, with padded illustrated boards, decorated endpapers and five marker ribbons; 288pp., with many full-colour and monochrome illustrations. Moderate wear; cocked; softening to the spine extremities; some scuffing to the boards; spine sunned. No dustwrapper as issued. Very good. Luciana can trace her love for Italian food from the early stages of her childhood. She would be carefully watching her mother stirring a traditional Venetian polenta or helping her grandmother make the eternal melanzane ripiene. Luciana's passion for Italian food was further developed when she met the Simili Sisters. As a Gourmet Traveller article recalls: "Not only is she their biggest fan, she is also following in their footsteps: her cooking school Cucina Italiana, teaches the Simili Sisters' recipes, as well as following their philosophy of introducing the time-honoured traditions of regional Italian cooking to a new generation who, even in Italy, are fast losing these skills."
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Shaida, Margaret (Regula Ysewijn, illus.)
The Legendary Cuisine of Persia
Grub Street, London, 2017.
Royal octavo; hardcover, with illustrated boards; 304pp., with many full-colour illustrations. Minor wear. Dustwrapper now professionally protected by superior non-adhesive polypropylene film. Near fine. 'An Iranian kitchen is interlaced with proverbs, old wives tales, miracle cures and ancient wisdoms. It is filled with exotic aromas and crowded with cultural recollections of festivals and ceremonies. Its memory goes back more than three thousand years.'
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Sivrioglu, Somer, & David Dale
Anatolia Adventures in Turkish Cooking
Murdoch Books, Crows Nest NSW, 2015.
Large quarto; hardcover, decorated blue cloth boards with illustrated endpapers; 359pp., colour illustrations, ribbon markers. Slightly rubbed rear board; otherwise near fine. No dustwrapper as issued. Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.
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Tsuji, Shizuo & Koichiro Hata (Yoshikatsu Saeki, illus.)
Practical Japanese Cooking Easy and Elegant
Kodansha, Tokyo Japan, 1986.
Quarto hardcover; green papered boards with black upper board and spine titling; 151pp., colour illustrations. Minor wear to dustwrapper edges. Otherwise near fine.
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Tsuji, Shizuo, with Mary Sutherland (Introduction by M.K. Fisher)
Japanese Cooking A Simple Art
Kodansha International, Tokyo Japan, 1980.
Royal octavo; hardcover; 517pp., with 16pp. of colour plates and many monochrome illustrations. Minor wear to dustwrapper edges. Otherwise near fine.
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Wakuda, Tetsuya
Tetsuya - signed
HarperCollins, Pymble NSW, 2001.
Quarto hardcover; black boards with silver gilt spine titling and silver endpapers; 178pp., colour and monochrome illustrations. Signed in ink by the author. Faint spotting to upper text block edge. Otherwise near fine in like dustwrapper. Combining a Japanese philosophy of natural flavours, the freshest Australian produce and traditional French cooking techniques, Tetsuya creates imaginative dishes unparalleled anywhere in the world.
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