thames OR taschen OR rizzoli OR phaidon OR abrams OR teneues (963 results)

Paperback. Condition: Very Good. 75 fail-proof recipes for pizza, focaccia, and calzone from the worlds most trusted and bestselling Italian cookbook series. Making pizza at home has never been easier! The Silver Spoon Italian Cooking School: Pizza teaches everything you need to know about making not just fresh pizzas but foccacia, calzones, and savory pies at home. With the illustrated step-by-step instructions, readers learn to make basic pizza dough and classic pizza dishes such as a Margarita, Neopolitan, Quattro Formaggi, and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Silver Spoon Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own home. Ideal for cooking novices, each book in the series features illustrated instructions for basic techniques and a collection of 75 Italian recipes to keep readers inspired. The Silver Spoon is the most influential and bestselling Italian cookbook of the last 50 years. From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condition: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.

Paperback. Condition: Very Good. What to Cook and How to Cook Itis the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary. The recipes are written by a highly experienced food writer with years of expertise in creating simple, foolproof recipes, and each one has been tested several times to ensure that it is easy to follow. Additional hints and tips are provided on how to choose ingredients, how to rescue a recipe if things go wrong, and how to adapt the dish with different ingredients. Unlike most beginners' cookbooks, this one does not attempt to teach techniques, such as pastry and breadmaking: it focuses purely on creating straightfoward, enjoyable meals that are easy to cook. The recipes are extremely practical, using ingredients available in any market or supermarket, do not require specialist equipment, and are economical and nutritious. To make it simple to decide what to cook, the recipes are divided into chapters on breakfasts and brunches, light weekday meals and lunches, dishes for sharing, quick and easy suppers, weekend main meals that take longer to cook, and desserts and baking.What to Cookwill equip any novice cook with a repertoire of simple, crowd-friendly dishes that they can cook to perfection with confidence. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condition: New. 75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Num Pages: 176 pages, illustrations. BIC Classification: 1DST; WBN; WBVQ. Category: (G) General (US: Trade). Dimension: 227 x 284 x 15. Weight in Grams: 418. 2015. paperback. . . . .

Condition: New. 75 fail-proof recipes for delicious ice-cream and gelati from the world's most trusted and bestselling Italian cookbook series Num Pages: 176 pages. BIC Classification: 1DST; WBN; WBVQ. Category: (G) General (US: Trade). Dimension: 169 x 227 x 15. Weight in Grams: 410. 2016. Flexibound. . . . .

Paperback. Condition: Very Good. Veg features 75 fail-proof recipes for delicious vegetable from the worlds most trusted and bestselling Italian cookbook series Italian Cooking School: Vegetables is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover salads, steaming, boiling and stewing, grilling, frying, roasting and baking. Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condition: Very Good. All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade, as well as beautiful art objects. The Chefs Library is the worlds first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanised acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines, and historic favourites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condition: Good. Hardcover in dust jacket, 8 3/4 by 8 3/4 inches, 143 pages, illustrated, index. Jacket has only very slighyt wear, binding has very slight wear to bottom edge. Pages clean.

Softcover. Condition: As New. Leichte Kratzer / Abnutzungen / Druckstellen. With a tradition of excellence in the culinary arts, Zurich's many exciting hot-spots bear witness to its status as a magnet for commerce and art. Quality and attention to detail are the hallmarks of this Swiss standard-bearer. The restaurant interiors photographed here encompass the sleek as well as the sumptuous. And there is a range of first-rate recipes to browse as well.

Softcover. Condition: Fine. Leichte Rillen / Abschürfungen / Risse / Knicke. "If one's itinerary doesn't include that particular jaunt to Hawaii this year, "A Taste of Hawaii" can bring some of the tantalizing tastes to the home kitchen."--"Chicago Tribune." Includes 25 delicious and exotic recipes from the Pacific Rim. 50 full-color photos.

Hardcover. Condition: Fine. Leichte Risse. All through the house and all through the year, flowers give lift to our spirits, enhance any occasion, make any room look more alive. More Decorating With Flowers, printed in full color throughout, is an all-new book. In this volume, Ronaldo Maia offers a host of wonderful ideas for entertaining, flowers in the home, flowers for the table, wedding flowers, containers from nature, and designs for the holiday season. A final chapter on style, originality, and surprise offers both inspiration and encouraging advice on how to build confidence and strike out in new directions.

Hardcover. Condition: Fine. Leichte Rillen / Abschurfungen / Risse / Knicke. Learn what not to do in the kitchen from this hilarious collection of real advice by real people. Sometimes the best way to learn is to make mistakes. That's the premise of this book--a sort of anti-cookbook. Fed up with our prevailing food culture of patronizing celebrity chefs with their rigid and often impossible instructions, Aleksandra Mir started a website to invite real people to send in their kitchen disaster stories, so that the rest of us could benefit from their experience. The result was a viral Internet phenomenon. Home cooks from around the world streamed in with advice. One thousand of their tips were then collected in this humorous and ultimately heartening and cathartic book. The packaging is as funny as the content too; it tricks you into thinking you've come across a vintage workhorse cookbook that's seen its share of abuse. Don't look here for recipes to be followed slavishly. Instead, this is a book to dip in and out of, choosing from among the wide variety of little gems that are always idiosyncratic, often opinionated, and never boring. Many will spark debate. Some may not be so practical but are wickedly funny. But the best part of the book is its reassurance that it's okay to be human, to make mistakes.

Softcover. Condition: Fair. Spuren von Feuchtigkeit / Nasse; Leichte Rillen / Abschurfungen / Risse / Knicke; Gebrochener Buchrucken; Farbtonanderung. Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today's roaming the globe for great gastronomic experiences.

Hardcover. Condition: As New. Leichte Kratzer / Abnutzungen / Druckstellen. Eataly, the world's foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home. With more people than ever baking at home, Eataly's expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana. Eataly guides readers through the simple preparation, history, and tradition behind some of the world's most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients for toppings and sauces to round out these recipes.

Hardback. Condition: New. From the New York Times bestselling author of the Forest Feast series, Erin Gleeson, a beginner-friendly watercolor book with techniques, ways to get creative, and watercolor paper at the back of the book to practice on Bestselling author Erin Gleeson's vibrantly designed cookbooks have transported readers to her beautiful cabin in the woods of Northern California for years, and now she reveals how to re-create her signature watercolor illustrations. Even artists new to watercolor painting can follow the simple step-by-step instructions in the book's 40 fun, easy, and beautiful tutorials. Learn how to hand-letter in watercolor; paint an array of specific fruits, vegetables, and flowers; and create beautiful menus, place settings, and other designs to display in your home or at your next dinner party. Erin also introduces us to three of her favorite watercolor artists, with distinct and lovely styles for further inspiration. The book concludes with eight pages of watercolor paper so that you can test your new skills. For anyone who is looking for an easy way to make a little time in your life for creativity, Watercolor Feast is a charming introductory guide to painting that celebrates the beauty of food and the natural world.

hardcover. Condition: Very Good. Book is in very good condition, pages are clean and unmarked, some mild general wear from age and use. No rips or tears on dust jacket. Hardcover. LW.

Hardback. Condition: New. Filled with recipes for impressive, craveable food with all the guidance needed to make it (Serious) New Cook is perfect for young adults or any new(ish) cooks who have ever found themselves salivating at cooking TikToks or drooling over gorgeous cookbooks, only to believe they aren t skilled enough to attempt the recipes themselves. Here, the clear, detailed instruction and stunning step-by-step photography will have readers wowing their friends and families from their very first dish. Along with recipes that are at once aspirational and totally doable, authors Leah Su Quiroga and Cammie Kim Lin use their experience as a chef from one of America s top restaurants and an award-winning teacher and writer to deftly share knowledge, stories, and brilliant tips with humor and insight. It s an homage to their own multicultural families and to the countless young adults they ve taught and cooked with their own kids, Cammie s high school and college students, the new cooks who came up under Leah in the Chez Panisse kitchen. (Serious) New Cook hits all the right notes, packed with inspired takes on familiar favorites, as well as new flavors to build an expansive repertoire: crepes with compote, handmade arepas, broken Caesar salad, mushroom pot pie, Korean bulgogi meatballs, classic cupcakes, dalgona milkshakes, and more. With stunning step-by-step photography by Molly DeCoudreaux, the recipes are presented in trios organized around a core technique or concept. Learn one recipe and readers will be well on their way to mastering all three.

Condition: As New. Like New condition. A near perfect copy that may have very minor cosmetic defects.

hardcover. Condition: New. ~ NEW Inside and Out! Clean & Crisp Pages. (E-mail for more info./pics).

hardback. Condition: Near Fine. Dust Jacket Condition: Fine. hardback, quarto, a near fine tightly bound copy in a fine dust wrapper, colour illustrations throughout, 224pp.

Hardcover. Condition: VG/G. First Edition. Handsomely produced and lavishly illustrated in colour. Very light wear to book, jacket edgeworn with tears at spine extremities 231 pp.

hardcover. Condition: New. * NEW Inside and Out! Clean & Crisp Pages. (E-mail for more info./pics).

Hardcover. Condition: Fine. Leichte Rillen / Abschurfungen / Risse / Knicke; Farbtonanderung. In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn't need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock. Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. "You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I'm sure of it." --Matthew Dillon, James Beard Award-winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor.

hardcover. Condition: New. ~ NEW Inside and Out! Clean & Crisp Pages. (E-mail for more info./pics).

Hardcover. Condition: Very Good. Dust Jacket Condition: Near Very Good. Nancy Gardner Thomas (illustrator). First Thus. 60 pp. Rubbing to the head and foot of the spine. The binding is tight and the text is clean. The jacket is scuffed at the head and foot of the spine.

Quarto hardcover (VG); all our specials have minimal description to keep listing them viable. They are at least reading copies, complete and in reasonable condition, but usually secondhand; frequently they are superior examples. Ordering more than one book may reduce your overall postage costs.

Hardback. Condition: New. Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.

Hardcover. Condition: Fine. Leichte Rillen / Abschurfungen / Risse / Knicke; Farbtonanderung. Breakfast, Lunch, Tea is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris. Rose holds a passionate philosophy that, "life is improved by great food and great food can be achieved by everyone." Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose's guidance and recipes, perfection and pleasure are easily attainable.This book includes recipes for over 100 of Rose Bakery's most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.

Hardback. Condition: New. The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market and Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

hardcover. Condition: New. ~ NEW Inside and Out! Clean & Crisp Pages. (E-mail for more info./pics).