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Food & Drink

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Food & Drink

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1 (Kingcrafts.) DINING WITHOUT DESSERT.
King City, Ontario Kingcrafts 1968 First Edition Card covers in cerlox Binding Very Good Dot Jaeger 
191 pp, 9" H. B&w drawings. Some advertisements for local businesses. "To spread the spirit of craftsmanship is the purpose of the Kingcrafts programme. For a group of women who take pride in their individual skills, kitchen craftsmanship must always be of high importance. 'Dining Without Dessert' brings together the best recipes of the Kingcrafts community within the covers of one book." Contents: Canapes, Hors d'oevre; Soups; Salads; Breads; Meats; Chicken; Seafood; Casseroles without Meat; Pickles, Jellies; Wines, Punches. Interior - clean with no previous ownership marks. Exterior - minor edgewear, soft crease to top corner of front cover. 
Price: 10.00 USD
 
 
2 Baldwin, Mary H. and Hinds, Evelyn G. Foreword by Christine Hamilton Allen. THE MARIGOLD COOK BOOK. (COOKBOOK)
New York Doubleday, Doran 1938 First Edition Card covers in Comb binding Good+ 
126 pp, 9 1/4" H. Plastic comb binding with paper covered pictorial board covers. Recipes from the Marigold Restaurants. Contents: Foreword; Appetizers; Cocktails; Soups; Sea Food; Breads, Biscuits, and Muffins; Sandwiches; Meat and Eggs; Vegetables; Salads; Cakes; Frostings and Fillings; Cookies; Puddings; Frozen Desserts; Pies; Sauces; Pickles; Jellies and Preserves; Candy; Beverages. Recipes include: Oyster Gumbo; Lobster a la Marigold; Shrimp Wiggle; Creole Jambalaya; Baking Powder Biscuits; Gingerbread Waffles; Southern Spoon Bread; Baked Virginia Ham; Brunswick Stew; Oxtail Noodles; French-fried celery; Candied Yams; Dixie Cake; Virginia Pound Cake; Sea Foam Frosting; Carrot Pudding; New Orleans Baked Custard; Black Walnut Ice Cream; Sour Cream Pie; Marigold Watermelon Rind; Green Tomato Mincemeat and much, much more. 3 or 4 page tabs have very light abrasion, 2 with minor paper loss which does not affect text, minor browning to edges and gutters of pages, light browning on tabs an edges of text block, light rubbing and soiling on boards, light fading to color on front board at spine, light to moderate edge wear - mainly on bottom edge. 
Price: 50.00 USD
 
 
GINGER TEA MAKES FRIENDS., Barber, James.
3 Barber, James. GINGER TEA MAKES FRIENDS.
Toronto McClelland and Stewart, Toronto, 1971, first edition. 1971 0771010079 / 9780771010071 First Edition Hard Cover Very Good - Good+ 
Page numbers (45) appear only on the left hand pages which feature the text of the recipes - the facing page, with cartoon-like drawings, illustrate the recipes in a step-by-step fashion. 6 1/4" H x 9 3/16" D. The recipes in this sooo seventies book have been produced on avocado, green and reddish-orange paper stock. "Cooking is the simplest way of saying 'I Love You'. If you can accept this fact both your love-life and your cooking will improve immeasurably. This is a book for people who cook with love and enjoyment, for people who want to leave drudgery out of the kitchen. It tells you in cartoons and words how to prepare food (maximum time for most things thirty minutes), how to eat it, and even what to do while you're waiting for it to cook. Anybody can be a good cook. 'All this idiocy that makes good food the specialty of gourmet clubs', says the author, 'is just another aspect of snobbery. Nice dishes and tablecloths are great but they are not essential. What is essential is a loose and happy approach to the stove'. You may never be called a gourmet if you follow this book, but you will get to be called a hell of a good cook." Bump at top of spine - migrates int o text block, small bump at bottom of spine. Dust jacket has light to moderate edge wear and rubbing, light edge wrinkling, a few tiny/small edge tears - some with creases. 
Price: 30.00 USD
 
 
THE ART OF COOKING., Beard, James A.  Acknowledgement by Jean Hanna Allward.  Introduction by Marjorie Finlayson.
4 Beard, James A. Acknowledgement by Jean Hanna Allward. Introduction by Marjorie Finlayson. THE ART OF COOKING.
Toronto Women's Committee of the Art Gallery of Toronto Stapled in Wraps Good 
32 pp, 9" H. Undated, but dated 1963 at top of first page by previous owner. This recipe booklet accompanied a series of cooking demonstrations given by James Beard to assist in raising funds for the Art Gallery of Toronto. Contents: Monday Afternoon, January 28 - Gourmets on a Budget; Tuesday Morning, January 29 - International Cooking; Tuesday Evening, January 29 - Fish and Game Cooking; Wednesday Afternoon, January 30, Paris Cuisine; Thursday Morning, January 31 - Sunday Buffet; Thursday Evening, January 31 - Grilling and Roasting; Friday Afternoon, February 1 - Short Cuts to Gourmet Cooking. Interior - very light browning in margins and gutters of pages, previous owner's name/date in ink on title page, otherwise clean and tight with no other ownership marks. Exterior - light browning to covers and to edges of textblock, soft crease down front cover, soft crease on rear cover, small crease at fore-edge of front cover, minor surface paper loss on front cover, soft small bump at bottom of spine, light wear at top of spine. Postage for this light item will be reduced to most destinations. 
Price: 15.00 USD
 
 
FROM WILDER SHORES: THE TABLES OF MY TRAVELS., Blanch, Lelsey.
5 Blanch, Lelsey. FROM WILDER SHORES: THE TABLES OF MY TRAVELS.
John Murray, London, 1989, first edition. 
179 pp, large 8vo (9 1/2" H), hard cover in dust jacket. ISBN 0719546923 8 colour illustrations. "This is not a cookbook in the usual sense. Nor is it strictly a travel book though it does tell somehing of far lands (Afghanistan, Roumania, Iran, Turkey, France, etc.) and circumstances, of local dishes in local settings from Rothschild feasts to Turcoman tents and the tables of Hollywood. Lesley Blanch herself describes it as a sketchbook, a work of nostalgia which evokes dishes, pl a c e s a n d people encountered while on the move through life. Here are Pushtu kebabs of lamb marinated in yoghurt and vinegar, shared with dusty but sumptuous Afghan horsemen, their eyes rimmed with kohl and their guns studded with turquoise; h er e br ea d a nd velvet - rough brown bread and thick clotted cream,offered at a Turkish wedding feast. Here also is kasha pilaff of buckwheat, egg and wild mushrooms, once cooked over a brushwood fire when partisans held up the Orient Express. An d her e a re 's tch ee' a la Stravinsky, Count Rumford's soup, cucumber sandwiches as Tolstoy ate them at Yasnaya Polyana, and 'tsuica' drunk to gypsy music in the garden restaurants of a Bucharest no longer to be found." Minor wrinkling at to p/bo tt om o f sp ine . d ust jacket has been price-clipped, very light rubbing. Very Good+/Very Good+ 
Price: 25.00 USD
 
 
NO RESERVATIONS: AROUND THE WORLD ON AN EMPTY STOMACH., Bourdain, Anthony.
6 Bourdain, Anthony. NO RESERVATIONS: AROUND THE WORLD ON AN EMPTY STOMACH.
Bloomsbury, New York, 2007, first American edition. 
288 pp, 8vo (8 7/8" H), hard cover in dust jacket. ISBN 1596914475 **This is not a cook book - there are no recipes** "Featuring more than four hundred stunning, never-before-seen photos and all-new commentary, it's a hell-for-leather world tour of food and mayhem in exotic places. Whether lounging on the beaches of Tahiti, eating his way through food-mad Singapore, or surviving a particularly life-threatening massage parlor in Samarqand, (TV chef) Bourdain is an always entertaining guide. Want to know here to get the best roast pig in the universe? How to find the right bar in Jaipur? What central Asian state not to visit for food? This is your book. For Bourdain fans, here's an irresistible chance to hit the road with the m a n himself; for travelers, it's a hilariously opinionated guide to the other side of the world." Contents: Meet the Band; Introduction; Asia; Africa; Beirut; Europe; North America; South America; Food Porn; Indigenous Beverages; Bathrooms Around th e W orld; Cooks; Resources; Acknowledgements; Photo Credits. Very light wrinkling at top/bottom of spine. Dust jacket has minor rubbing, light wrinkling at top of spine and flap-folds. Very Good+/Very Good+ 
Price: 17.50 USD
 
 
THE MOTHER'S COOK BOOK:  HOW TO PREPARE FOOD FOR CHILDREN.  WITH AN INTRODUCTION ON "CHILD FEEDING AND HEALTH"., Bourjaily, Barbara Webb and Gorman, Dorothy May.  Introduction by Justin A. Garvin, M.D.
7 Bourjaily, Barbara Webb and Gorman, Dorothy May. Introduction by Justin A. Garvin, M.D. THE MOTHER'S COOK BOOK: HOW TO PREPARE FOOD FOR CHILDREN. WITH AN INTRODUCTION ON "CHILD FEEDING AND HEALTH".
New York D. Appleton 1926 First Edition Hard Cover Good- 
164 pp + 14 blank pages headed "Recipes" at rear, 6 15/15" H. Contents: Preface - The Story of This Book; Child Feeding and Health; List of Utensils and Care of Utensils and Foods; Table of Measures; Liquids (Preparation of Water, ditto Milk, Fruit Juices, Fancy Drinks); Cereals (Milk Mush, Gruel); Soups (Broths, Cream Soups); Vegetables; Salads; Eggs and Meat (Eggs, Meats, Fish); Sandwiches; Preparation of Fresh Fruit/Cooked Fruits; Desserts (Cakes, Cookies, Puddings, Ice Cream and Ices, Candies); Parties (Holiday Parties, Brithday Parties); Traveling; Menu Suggestions (General Menus, Menus for Child of Three, ditto of Six, ditto of Ten, ditto of Twelve, Menus for Day Nursery; Menus for Children from Two to Six, Meals for School Boys and Girls); Index. Minor browning to pages and endpapers, very small stain at bottom of inside front hinge, small corner crease on half-title page, several corner creases on page vii, tiny stain on a few preliminary pages, minor soiling on rear endpapers, browning and light soiling to edges of textblock, light edge wear, small corner crease on free rear endpaper, light soiling marks on rear board, slight bump to corners, wrinkling at top/bottom of spine, light edge wear. Postage for this light item will be reduced to most destinations. 
Price: 25.00 USD
 
 
THE RAJ AT TABLE: A CULINARY HISTORY OF THE BRITISH IN INDIA., Burton, David.
8 Burton, David. THE RAJ AT TABLE: A CULINARY HISTORY OF THE BRITISH IN INDIA.
Faber and Faber, London, 1993, first edition. 
240 pp, large 8vo (9 1/2" H), hard cover in dust jacket. ISBN 057114389X "When the British were in India they developed a curious cuisine all of their own. As they made their mark on their host culture, the formidable memsahib - or English housew ife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequenlty chaotic. Anglo-Indian cooking was at its best when it achieved a kind of cultural balance; m u l l i g atawny, kedgeree and Worcestershire sauce are all products of the Raj. Drawing on first-hand accounts, David Burton includes over sixty authentic recipes, adapts the best of them for the modern cook, and builds up a fascianting, often h il ar io us p ic ture of the British - at best, endearingly naive, at worst, ignorant and xenophobic - seen through the kitchen door." Light browning to pages and edges of text block, slight bump at fore-edge of text block - up to approx. page 8 0, li ght wr ink lin g a t top/bottom of spine, front board is slightly bent with a soft crease down the middle, one tiny corner crease. Dust jacket has light wear/wrinkling and tiny a few tiny tears/chips at top/bottom of spine and flap-folds, s eve ral tiny din ts o n fr ont hinge. Good+/Very Good- 
Price: 25.00 USD
 
 
MEMORIES WITH FOOD AT GIPSY HOUSE., Dahl, Felicity and Dahl, Roald.  Photographs by Jan Baldwin.
9 Dahl, Felicity and Dahl, Roald. Photographs by Jan Baldwin. MEMORIES WITH FOOD AT GIPSY HOUSE.
Viking / Penguin, London, 1991, first edition. 
239 pp, 10" H, hard cover in dust jacket. ISBN 0670841420 B&w and colour photographs, drawings. "(A) mixture of delightfully written anecdotes covering Roald Dahl's family upbringing, his youth and early days in Africa, and his happiness at home with Liccy, his wife, and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than sharing good food and wine. The meals they enjoy together round the old pine farmhouse table a t Gipsy House are either fine examples of national dishes of their heritage - Norwegian, French, British, etc. - or favourite recipes that have delighted three generations of discerning eaters. Many recipes have acquired a particular significan c e f or the Dahl family over the years, and these are introduced with reminiscences rich in nostalgia and humour. This book has many sections. The text has been written by Roald and Liccy Dahl, their children, close family and friends. The illus tr at i on s are by Quentin Blake, photographs by Jan Baldwin and all the recipes have been cooked by Josie Fison. The recipes are for all occasions, covering family birthday parties, Christmas and Easter celebrations, Roald's passion for chocolate , o nio ns an d wine, his enthusiasm for gambling and gardening and finally, a Dahl-style chapter: Hangman's Suppers - contributed by Francis Bacon, P.D. James, John le Carre, Peter Ustinov and others. It is a medly of great reading and good cooki ng." Li ght rem ainder mark on bottom of text block. Dust jacket has very light edge wear/wrinkling, one small tear archivally taped. Very Good+/Very Good 
Price: 30.00 USD
 
 
NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD., Duncan, Dorothy
10 Duncan, Dorothy NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD.
Toronto Dundurn 2003 1550024477 / 9781550024470 First Edition Hard Cover Very Good Very Good- 
250 pp, small 8vo (7 1/2" H). "(A) reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan - with her extensive knowledge of heritage foods - has chosen her favourite 'Country Fare' columns from the popular 'Century Home' magazine for this wonderful book on Canada's heritage cuisine. Each column focuses on one particular food or ingredient, and is followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries, and McIntosh apples. The recipes in this book take advantage of Canada's unique foods, creating a taste that is distinctly Canadian." Faint soiling to fore-edge of text block, tiny faint soiling mark on copyright page. Dust jacket very light wrinkling, minor soiling. Postage for this light item will be reduced to most destinations. 
Price: 15.00 USD
 
 
CANADIANS AT TABLE:  FOOD, FELLOWSHIP, AND FOLKLORE:  A CULINARY HISTORY OF CANADA., Duncan, Dorothy.  Signed
11 Duncan, Dorothy. Signed CANADIANS AT TABLE: FOOD, FELLOWSHIP, AND FOLKLORE: A CULINARY HISTORY OF CANADA.
Toronto Dundurn 2006 155002647X / 9781550026474 First Edition Hard Cover Very Good+ Very Good 
248 pp, large 8vo (9 1/4" H). B&w illustrations. "(A)n introduction to the diverse culinary history of Canada. We learn lessons on survival from the First Nations, the foods that fuelled the fur traders, and the adaptability of the early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They learned instead to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs - from agricultural and temperance societies to Women's Institutes, from markets and fairs to community meals and celebrations. One New World food, pemmican - a light, durable, and highly nourishing blend of dried and powdered buffalo, elk, or deer meat mixed with dried berriees, packed into a leather bag, then sealed with grease - was introduced by the First Nations to the fur traders coming to Canada. Small amounts of pemmican replaced large amounts of regular food, freeing up precious hunting and food preparation time and allowing more space to carry additional furs and trade goods in their canoes. From the self-sufficient First Nations and early settlers to the convenience foods of today, (this book) gives us an overview of one of the most unique and fascinating food histories in the world and how it continues to change to serve Canadians from coast to coast." *Please note: this is not a recipe book.* Light wrinkling at top of spine. Dust jacket has minor edge wear, very minor rubbing, light wrinkling at top/bottom of spine and flap-folds. 
Price: 15.00 USD
 
 
NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD., Duncan, Dorothy.  Signed
12 Duncan, Dorothy. Signed NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD.
Toronto Dundurn 2003 1550024477 / 9781550024470 First Edition Hard Cover Very Good Very Good Signed by Author
250 pp, small 8vo (7 1/2" H). SIGNED BY AUTHOR ON TITLE PAGE. "(A) reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan - with her extensive knowledge of heritage foods - has chosen her favourite 'Country Fare' columns from the popular 'Century Home' magazine for this wonderful book on Canada's heritage cuisine. Each column focuses on one particular food or ingredient, and is followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries, and McIntosh apples. The recipes in this book take advantage of Canada's unique foods, creating a taste that is distinctly Canadian." Small bump at bottom corner of rear board, tiny bump at bottom corner of front board. Dust jacket has some small areas of very light edge wrinkling, minor rubbing. Postage for this light item will be reduced to most destinations. 
Price: 20.00 USD
 
 
CABERNET SAUVIGNON.  GUIDES TO GRAPE VARIETIES SERIES., Eyres, Harry.
13 Eyres, Harry. CABERNET SAUVIGNON. GUIDES TO GRAPE VARIETIES SERIES.
Viking, (London, 1991), first edition. 
275 pp, 8vo (8 3/16" H), hard cover in dust jacket. Map endpapers, b&w maps in text. ISBN 067082481X "This unique series looks at each of the major grape varieties and assesses the wines made all over the world from that variety...Each volume inc ludes background information on the grape variety and advice on the best way to buy, store and serve the wines. An extensive gazetteer lists the main wines made from the variety in Europe, North and South America, Australia and New Zealan d . A s p e c ial feature of this series is the individual ratings given for quality, price and best recent vintages...Cabernet Sauvignon is best known as the most important red grape variety in Bordeaux, the region that produces the world's most ge ne r al l y ad mi re d red wines. It has also been widely exported and now flourishes in countries as diverse as Italy, Spain, Bulgaria, the USA and Australia...This volume not only looks at wines suitable for early drinking but includes advice on th e p ote nt ia l o f b oth the top Bordeaux Chateaux traditionally favoured by investors and the many excellent Cabernet Sauvignon now being made beyond the borders of France." Minor rubbing to top edge of front board. Dust jacket has very lig ht e dg e wrin kli ng, min or r ubbi ng. NF/VG+ 
Price: 12.50 USD
 
 
FROM HEARTH TO COOKSTOVE:  AN AMERICAN DOMESTIC HISTORY OF GADGETS AND UTENSILS MADE OR USED IN AMERICA FROM 1700 TO 1930.  SECOND EDITION., Franklin, Linda Campbell.
14 Franklin, Linda Campbell. FROM HEARTH TO COOKSTOVE: AN AMERICAN DOMESTIC HISTORY OF GADGETS AND UTENSILS MADE OR USED IN AMERICA FROM 1700 TO 1930. SECOND EDITION.
Orlando, Florida House of Collectibles 1978 0876373392 / 9780876373392 Second Edition Hard Cover Very Good+ Very Good Paul Persoff, photographer. 
271 pp, 4to (11 1/4" H). "This first really complete and all-inclusive domestic history of America in the kitchen describes hundreds of implements, gadgets and utensils used by Americans from 1700 to 1930. Miss Franklin, after four years of research, has written the history of everything used in American kitchens, and has included essays on the subjects of tin, iron, and brass - t hree of the most important materials ever used in the kitchen. Hundreds of photographs of real objects, each of which she sees as an art object in its own right; and hundreds of reproduced catalog cuts will make it easy for the collector, the restoration curator, even the 20th century cook, to understand the use of each piece. She has included nearly a hundred recipes dating from the middle of the 18th century to the end of the 20th." Includes information on use and care, equivalent measures for cooking, patents, etc. Small soft crease at top corner of pages 85 to 118, minor wrinkling at top/bottom of spine. Dust jacket is price clipped, has light edge wear/wrinkling - mainly at top/bottom of spine and flap-folds. three tiny edge tears, onr tiny edge perforation. 
Price: 20.00 USD
 
 
15 Layton, T.A. WINES OF ITALY.
Harper Trade Journals, London, 1961, Ist impression. 
221 pp, 8vo, hard cover in dust jacket. Map endpapes. B&w photos. "...(gives) the reader a panoramic, yet accurate and all embracing picture of the vast industry associated with Italian viticulture and viniculture...There is also an appendix on Italian dishes and a glossary of Anglo-Italian wine phrases..." Bump to top corner of covers, fading to color on top edge of text block, a few faint foxing marks on bottom of text block. Dust jacket has light edge wear/creasing, a few small chips/closed tears, spine and flap-folds lightly faded, very small stain on front cover, very small light brown liquid splashes on rear panel and on spine, protected in mylar sleeve. VG/G 
Price: 20.00 USD
 
 
SCOTCH WHISKY: TOP SINGLE MALTS., McIvor, Doug.
16 McIvor, Doug. SCOTCH WHISKY: TOP SINGLE MALTS.
PRC, London, 1999, reprint. 
96 pp, 11 5/16" H, hard cover in dust jacket. ISBN 1856484653 Colour photographs. "This is an introduction to the world of single malt whisky; one that presents the many variations from around Scotland. Traditionally this area has the right cond itions for making whisky, and despite international attempts to rival these malts, the Scottish ones continue to have a distinctive quality that sets them apart. Focusing on single malts, arguably the best of the whiskies, this book gives a d e t a i l e d description of the manufacturing process and the regions of Scotland that give each malt its characteristic style and taste. It is a useful guide to tasting procedures, and also offers tips on mixing as well as providing a review of a c ar ef ul s el ection of different malts from the premier whisky makers of Scotland. (It) is a concise guide to single malt whisky; an excellent book for both the whsky connoisseur and novice alike." Very light rubbing on glossy boards. Dus t j ack et has mi nor ru bbing, light edge wrinkling - mainly at top of rear panel. Very Good+/Very Good 
Price: 20.00 USD
 
 
EXTRA VIRGINITY: THE SUBLIME AND SCANDALOUS WORLD OF OLIVE OIL., Mueller, Tom.
17 Mueller, Tom. EXTRA VIRGINITY: THE SUBLIME AND SCANDALOUS WORLD OF OLIVE OIL.
New York W.W. Norton 2012 0393070212 / 9780393070217 First Edition Hard Cover Fine Very Good+ 
238 pp, large 8vo (9 1/2" H). B&w and colour photographs. "For millenia, fresh olive oil has been one of life's necessities - not just as food but also as medicine, a beauty aid, and a vital element of religious rituals. Medical researchers today continue to confirm the remarkable, life-giving properties of true extra virgin olive oil. But this symbol of purity has become deeply corrupt. Most of what appears in supermarkets falls short of the high standards that define extra virgin oil, and some of it isn't even made from olives. Smelly, rancid, and downright fake olive oils are everywhere, from corner pizzerias to top restaurants. Tom Mueller takes us on a journey through the world of olive oil, meeting the hardworking artisan producers who struggle to conserve ancient, local traditions in the face of an increasingly globalized marketplace; fraudsters and multinationals who control the flows of fake products; chefs, researchers, military police, and oil sommeliers who celebrate the extraordinary oils that truly deserve the name 'extra virgin'. Superbly written, rich with fascinating forays into olive oil's uses throughout time, (this book) unveils the sacred history and profane present of a substance seen for millennia as the essence of health and civilization." Very minor rubbing on boards. Dust jacket has some minor edge wrinkling and minor rubbing. Near 
Price: 25.00 USD
 
 
LET'S GET COOKING.  BRANTWOOD PUBLIC SCHOOL, OAKVILLE, ONTARIO., Oliver, Caroline.
18 Oliver, Caroline. LET'S GET COOKING. BRANTWOOD PUBLIC SCHOOL, OAKVILLE, ONTARIO.
Oakville, Ontario Brantwood Public School 1996 Card covers in cerlox binding. Very Good 
204 pp + Index, 8 1/2" H. Produced to celebrate the 75th anniversary of Brantwood Public School in Oakville, Ontario (sadly, now closed). Includes a short history of the school and a poem by Dianne Loomans. Contents: Appetizers and Dips; Soups and Sauces; Salads; Main Dishes; Vegetables; Breads and Muffins; Desserts. Interior - clean and tight with no previous ownership marks. Exterior - a few tiny wrinkles on fore-edge of some pages, very light rubbing on cerlox covers. 
Price: 20.00 USD
 
 
INN ON THE TWENTY COOKBOOK.  (COOK BOOK), Olson, Anna and Olson, Michael.  Signed.  Foreword by James Chatto.  Photography by Michael Mahovlich.
19 Olson, Anna and Olson, Michael. Signed. Foreword by James Chatto. Photography by Michael Mahovlich. INN ON THE TWENTY COOKBOOK. (COOK BOOK)
Whitecap, Vancouver, 2000. 
191 pp, square (9 1/2" H x 9 1/2" D) soft cover with self-flaps. SIGNED ON HALF TITLE PAGE BY BOTH AUTHORS. ISBN 1552850072 Colour and b&w photographs. "Bordered by farms and vineyards, Inn on the Twenty has the best of Niagara at its doorstep. Anna and Michael Olson's recipes reflect the delights of running a restaurant in one of the world's most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in st unning images. (This book) contains the building blocks of cooking well, featuring chapters on basics, food and wine pairing, and kitchen tools. It also includes sublime twists on standard dishes, such as Sea Scallops in Apricot Butter Sauce, L i m e -Roasted Sweet Potatoes, and Inn on the Twenty's Signature Double Espresso Chocolate Torte. The book's conversational tone will make you feel as though you are cooking alongside the Olsons in their famous winery restaurant in Jordan." Inte ri or - c lean and tight with no previous ownership marks. Exterior - light fading to spine color, minor rubbing, minor edge roughness on rear cover, small light scuff on rear flap-fold, small dint on rear cover. Very Good 
Price: 27.50 USD
 
 
FOOD PATH:  CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA., Pant, Pushpesh & Mohsin, Huma.
20 Pant, Pushpesh & Mohsin, Huma. FOOD PATH: CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA.
New Delhi Lustre Press / Roli Books 2008 8174363629 / 9788174363626 Third impression. Hard Cover Fine Very Good+ 
144 pp, oblong (8 1/4" H x 12 1/4" D). Profusely illustrated with colour photographs of food, street vendors, markets, architecture, truck art, etc. "The Grand Trunk Road, the axis of the Indian subcontinent's heavily populated north since the sixteenth century, was the brainchild of Sher Shah Suri. (This book) presents a compelling and beautifully illustrated history of the road since its emergence as ancient India's first route for traders and invaders. Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive treats range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial 'dastarkhans' of Delhi and Agra; from the succluent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed the GT Road is the best introduction to the fulsome flavours of India. Bon voyage and bon appetit!" Over 100 recipes, interlaced with snippets of information about the history, people, architecture, and life along the 'Road'. Dust jacket has very light wrinkling at top/bottom of spine and flap-folds. 
Price: 25.00 USD
 
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ACROSS THE TABLE: AN INDULGENT LOOK AT FOOD IN CANADA.
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CANADIANS AT TABLE:  FOOD, FELLOWSHIP, AND FOLKLORE:  A CULINARY HISTORY OF CANADA., Duncan, Dorothy.  Signed
CANADIANS AT TABLE: FOOD, FELLOWSHIP, AND FOLKLORE: A CULINARY HISTORY OF CANADA.
Duncan, Dorothy. Signed
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LET'S GET COOKING.  BRANTWOOD PUBLIC SCHOOL, OAKVILLE, ONTARIO., Oliver, Caroline.
LET'S GET COOKING. BRANTWOOD PUBLIC SCHOOL, OAKVILLE, ONTARIO.
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THE MARIGOLD COOK BOOK. (COOKBOOK)
Baldwin, Mary H. and Hinds, Evelyn G. Foreword by Christine Hamilton Allen.
50.00 USD
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FOOD PATH:  CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA., Pant, Pushpesh & Mohsin, Huma.
FOOD PATH: CUISINE ALONG THE GRAND TRUNK ROAD FROM KABUL TO KOLKATA.
Pant, Pushpesh & Mohsin, Huma.
25.00 USD
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LIFE BEYOND LIEBFRAUMILCH: UNDERSTANDING GERMAN FINE WINE., Pigott, Stuart.
LIFE BEYOND LIEBFRAUMILCH: UNDERSTANDING GERMAN FINE WINE.
Pigott, Stuart.
15.00 USD
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FROM HEARTH TO COOKSTOVE:  AN AMERICAN DOMESTIC HISTORY OF GADGETS AND UTENSILS MADE OR USED IN AMERICA FROM 1700 TO 1930.  SECOND EDITION., Franklin, Linda Campbell.
FROM HEARTH TO COOKSTOVE: AN AMERICAN DOMESTIC HISTORY OF GADGETS AND UTENSILS MADE OR USED IN AMERICA FROM 1700 TO 1930. SECOND EDITION.
Franklin, Linda Campbell.
20.00 USD
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ASIAN ART.  VOLUME III, NUMBER I.  WINTER 1990., Tanizaki Jun'ichiro; Cort, Louise Allison; Stinchecum, Amanda Mayer.
ASIAN ART. VOLUME III, NUMBER I. WINTER 1990.
Tanizaki Jun'ichiro; Cort, Louise Allison; Stinchecum, Amanda Mayer.
20.00 USD
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