Categories
African, Northern, Sub-Saharan (14)
American Regional-> (159)
Australian, New Zealand (4)
Baking, Pastry, Desserts (59)
Biography, Memoirs, Food Writing (36)
Canadian (12)
Caribbean (20)
Central & Eastern Europe, Russia (20)
Chefs and Personalities-> (171)
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Church, Community group, company-> (89)
Cooking Courses/Schools (37)
Culinary Icons (104)
English, UK, N. European (35)
Ethnic-American-> (46)
Food Gardening, Preserving (2)
Foreign Language (33)
French (90)
General Purpose, Joy of Cooking (127)
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Holidays, Celebrations (9)
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Italy, Spain, Greece and more (65)
Junior League (47)
Kitchen knives, Cookware (9)
Magazines, Newspaper cookbooks (12)
Mexican, Central American (11)
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Non-Culinary books, 1st editions (16)
Pre-1960 (55 years old or older) (87)
Primary Focus, Single Subject (103)
Professional, Institutional (14)
Restaurants, Hotels (60)
Scandinavian (6)
Signed or Inscribed by Author (44)
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Time-Life series (87)
Vegetables, Fruit, Vegetarian (30)
Wild Game (8)
Wine, Spirits, Beer (29)
New Products ...
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Professional, Institutional
Vintage and recent books, many of them used in hotel,hospitality and culinary schools. Many of these are standard textbooks for students preparing for a career in large scale food preparation for hotels, restaurants, catering services, etc.
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