Baking, Pastry, Desserts

 Vintage and recent cookbooks on baking, pastry, and desserts.



Item Name Price-

The Cake Book

by Edith Rushing and Ruth Voss, Chilton Books, first edition, 1965. Out of print. Fabulous but not flashy, just like the two elderly Oklahoma...
$10.00

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The Chef's Dessert Cookbook by Dominique D'Ermo

By Dominique D’Ermo, Atheneum, 1976 first edition. Hardback with DJ, 350 pages. Located on a prime D.C. street corner at Pennsylvania Ave. and...
$18.00

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The Chocolate Bible (A Guide)

by Adrianne Marcus, Putnam, first edition, 1979. Hardback with DJ. A lavish guide to finding the best chocolates in America, Canada and Europe, from...
$12.00

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The Dumpling Cookbook

by Maria Polushkin, Workman Publishing, 1977. Very cool little book. From Chinese dim sum dumplings and Italian gnocci to Argentine empanadas, Jewish...
$10.00

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The Italian Baker

by Carol Field, Harper & Row, 1985. Now a classic. Hardback, with DJ, 443 pages. Pen and ink illustrations throughout. From the DJ copy: "Bread in...
$15.00

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The National Trust Book of Sorbets, Flummeries and Fools

by Colin Cooper English, David & Charles, London, 1985. Small hardback, no DJ as issued, 95 pages. Illustrated with period engravings. From Baked...
$10.00

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The Pillsbury Bake-Off Cookbook

by prize-winning contributors, Diane B. Anderson, ed., The Pillsbury Co., 1990. Hardback, no DJ , 192 pages. Color photos of dishes throughout. Sweet...
$10.00

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Vermont Maple Recipes (1956)

by Mary Pearl, Lane Press, Burlington, VT, 1956 printing of 1952 publication. Comfy. Ed Sanborn's period sketches of Vermont winter countryside and...
$12.00

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Wiliams-Sonoma Kitchen Library -- Muffins & Quick Breads

by John Phillip Carroll, recipes editor. Time-Life Books, 1994 printing of 1993 publication. From the very successful series. Hardback, color photo...
$10.00

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Wiliams-Sonoma Kitchen Library -- Pasta Sauces

by Emanuela Stucci Prinetti, recipes editor. Time-Life Books, 1997 printing of the 1994 publication. From classic Bolognese to a "dry" sauce like...
$10.00

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