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Cookery Books:
French Cookery
Michelin Guides
18th Century
19th Century
20th Century
American Cookery
Anglo - Indian and Colonial
Anthologies
Asian and Middle Eastern Cookery
Breads and Baking
British Cookery
Cheese and Dairy Products
Chefs
Chinese Cookery
Coffee, Tea, Cocoa and Chocolate
Eggs and Omelettes
European Cookery
Fish and Shellfish
Food, Health and Diet
French Cookery
Fruit, Vegetables, Salads and Fungi
Game, Meat and Poultry
General Cookery
Good Living
Herbs and Spices
History of Food and Biographies
Hotels, Catering, and Company Histories
Italian Cookery
Jewish Cookery
Latin American Cooking
Menus, Price Lists and Wine Lists
Middle Eastern Cookery
Miscellaneous
Olive Oil
Oriental
Puddings and Desserts
Restaurants and Clubs
Russian Cooking
Science Of Cookery
Social and Domestic History
Soups and Starters
Spanish Cookery
Vegetarian, Diets Etc
Wines and Spirits
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Browse Book Subjects, showing page 1 of 10
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350 manieres pour appreter les oeufs, suivi de 50 recettes de farinages : macaronis, niokis, Raviolis
Grandi, Ferdinand
Madame Lacam et Chez l'Auteur, Paris
£ 50.00
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366 Menus and 1200 Recipes of the baron Brisse, in French and English, translated by Mrs Matthew Clark. Eighth edition.
Brisse, Baron
Dent, 1909
£ 75.00
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A Book of Mediteranean Food
David, Elizabeth
Penguin., 1958
£ 15.00
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A Gastronomic Tour of France
Conil, Jean
Allen & Unwin, 1959
£ 15.00
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A Guide to Modern Cookery
Escoffier, A.
Heinemann, 1930
£ 35.00
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A Provencal Table. The Exuberant Food and Wine from the Domaine Tempier Vineyard
Olney, Richard (foreword By Alica Waters)
Pavilion, 1995
£ 15.00
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A Spoon With Every Course: In Search of the Legendary Food of France
Osler, Mirabel
Pavilion, 1996
£ 7.50
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A Taste of Paris
Fitzgibbon, Theodora
Dent
£ 8.00
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Antoine Gillys Feast of France: Over 300 Easy-To-Follow Recipes for French Provincial and Haute Cuisine Dishes
Gilly, Antoine; Scott, Jack Denton
Cassell & Co., 1974
£ 15.00
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Au Petit Cordon Bleu
Hume, Rosemary & Lucas, Dione
Dent, 1964
£ 15.00
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