This cookbook is designed to guide and inspire novice cooks, helping them overcome kitchen anxiety and master essential cooking techniques.  The book provides simple, easy-to-master recipes and clear, straightforward instructions free from complex culinary jargon.   Organized into eleven chapters with 150 recipes, focusing on everyday meals like soups, salads, chicken dishes, and more.   Marion Cunningham (1922 - 2012) was responsible for the 1979 and 1990 editions of the Fannie Farmer Cookbook, and was the author of many other cookbooks.  She frequently traveled throughout America giving cooking demonstrations (some with James Beard); contributed articles to Bon Appetit, Food & Wine, and Gourmet magazines; wrote a regular column for the San Francisco Chronicle and the Los Angeles Times; and hosted a television series, Cunningham & Company, on the Food Network.  In 1993, Cunningham received the Grand Dame award from Les Dames d&#39;Escoffier &#34;in recognition and appreciation of her extraordinary achievement and contribution to the culinary arts.&#34;  Hardcover book.  First Edition.
Dimensions:
Approximately 8 x10 inches.
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Learning to Cook with Marion Cunningham - Author of the Fannie Farmer Cookbook (1999) - FIRST EDITION

This is the 75th Anniversary edition of the classic cookbook Joy of Cooking originally released in 1936.  It was authored by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.  The book is a comprehensive guide to American home cooking methods and recipes.  Contains 4,500 recipes in total, including 500 new ones and 4,000 classics.  Hardcover book.
Dimensions:
Approximately 7 x 9.5 inches.
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Joy of Cooking - 75th Anniversary Edition (2006) by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

This is The New Basics Cookbook by Julee Rosso and Sheila Lukins.  It contains 875 recipes and is considered a classic American cookbook.  The authours are also known for The Silver Palate Cookbook and The Silver Palate Good Times Cookbook.  It is an extensive reference that includes tips, lore, menu ideas, charts, and a wine dictionary.    Softcover book.
Dimensions:
Approximately 8 x 9 inches.
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The New Basics Cookbook (1989) by Julee Rosso and Sheila Lukins

This cookbook is a comprehensive guide to home cooking.  It offers simple techniques to help home cooks prepare great food for all occasions.  There are countless ideas, inspiration, and variations, making it an indispensable resource for anyone who cooks.  Emphasizes using fresh ingredients and basic kitchen equipment.  Mark Bittman is an American food journalist, authour, and former columnist for The New York Times.   He has been the recipient of numerous International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing.  Softcover book.
Dimensions:
Approximately 8 x 9 inches.
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How to Cook Everything: Simple Recipes for Great Food (1998) by Mark Bittman

This is the 10th edition of the Better Homes and Gardens New Cook Book, known for its iconic red and white checkered cover and ring-bound format.  A long-standing staple for home cooks.  Filled with illustrations, detailed guides, and tips from the Better Homes and Gardens Test Kitchen.  Hundreds of delicious recipes for all occasions - with nutritional analysis, including fat and cholesterol values, for each recipe.  Hardcover binder book.
Dimensions:
Approximately 9 x 10 inches.
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Better Homes and Gardens New Cook Book - 10th Edition (1989)

Unlock a world of culinary possibilities with The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon.  Turgeon also edited the internationally acclaimed Larousse Gastronomique.  This is a comprehensive guide covering various culinary topics, from recipes and cooking techniques to equipment and ingredients.  Designed as a reference book and a cookbook, this encyclopedia is perfect for home cooks and culinary enthusiasts.  Richly illustrated with photographs and diagrams, it helps you understand cooking processes and showcases the final dishes in all their glory.   Hardcover book.
Dimensions:
Approximately 8.5 x 11 inches.
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The Encyclopedia of Creative Cooking (1982) edited by Charlotte Turgeon

The Creative Cooking Course, edited by Charlotte Turgeon.  Turgeon also edited the internationally acclaimed Larousse Gastronomique.  This cookbook was created to provide a complete course in the art of cooking with 1200 recipes and 2500 photos.  Originally published in 1973.   Hardcover book.
Dimensions:
Approximately 8.5 x 11 inches.
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The Creative Cooking Course (1982) edited by Charlotte Turgeon

This is a cook book based on recipes and columns written in &#34;The Sunday Times&#34;, a prominent British national newspaper.   Presented by Arabella Boxer who wrote for the Sunday Times magazine and the Telegraph magazine, and was a Food Writer for Vogue.  Hardcover book.
Dimensions:
Approximately 9.5 x 11 inches.
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The Sunday Times Complete Cook Book (1983) by Arabella Boxer

This is &#34;The New York Times Menu Cook Book&#34; by Craig Claiborne.  It is also a companion book to &#34;The New York Times Cook Book&#34;.  Both were known as the &#34;green books&#34; in their time.  This cook book provides around 1,200 recipes and 400 menus for various occasions like family meals, picnics, brunch, barbeques and special occasions or formal banquets.   It focuses on the concepts of texture, flavour, and colour in menu planning, and the material was mainly derived from Claiborne&#39;s articles between 1960 and 1966.   Craig Claiborne (1920 – 2000) was an American restaurant critic, food journalist, and book authour.  He was a long-time food editor and restaurant critic for The New York Times.  Hardcover book.  Dust jacket shows wear.
Dimensions:
Approximately 7 x 9.5 inches.
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The New York Times Menu Cook Book (1966) by Craig Claiborne

This book focuses on cooking smarter during a busy workweek.  It includes tips for meal planning, stocking a pantry, and using minimal ingredients for maximum flavor.  The book features a wide variety of recipes, from appetizers to desserts.  Hardcover binder book.
Dimensions:
Approximately 10 x 10 inches.
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The Weeknight Cook: Fresh &#38; Simple Recipes for Good Food Everyday (2009) by Williams-Sonoma

This cookbook contains 100 recipes that aim to provide nutritious and easy-to-make meals for families.  The recipes use fresh ingredients, and include tips and tutorials.  Chapters cover breakfasts, lunches, suppers, vegetarian dishes, and pantry staples.  Softcover book.
Dimensions:
Approximately 8 x 10 inches.
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The Simple Bites Kitchen Cookbook: Nourishing Whole Food Recipes for Every Day (2017) by Aimee Wimbush-Bourque

The Smitten Kitchen Cookbook is Deb Perelman&#39;s debut cookbook and a love letter to approachable, uncompromised home cooking.  Smitten Kitchen started out as blog where Deb Perelman shared the dishes she cooked in her tiny Manhattan kitchen.  People were drawn to her because the recipes sounded delicious and also accessible.  The 100 recipes in the book cover a wide range of categories, from comfort foods and stews to cakes and desserts.  Deb Perelman is a self-taught cook and photographer.   Hardcover book.
Dimensions:
Approximately 8 x 9.5 inches.
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The Smitten Cookbook: Recipes and Wisdom from an Obsessive Home Cook (2012) by Deb Perelman

The Ultimate DIY Cookbook featuring over 200 from-scratch recipes.  How do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine?  In Home Made, Yvette van Boven shows you how, complete with step photos and illustrations.  While her recipes are rooted in a natural, from-scratch cooking philosophy, van Boven is never preachy―she believes that this way of cooking is fun and that the dishes simply taste better!  Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Don’t Forget the Dog!, and more.  Each chapter starts with a basic dish that you can make yourself, but usually don’t because you think it’s too complicated (think again!), and includes variations―basic bread becomes focaccia with olives and rosemary, or red cherry and thyme bread.  Written with a friendly, irreverent voice, this book will inspire you to make every dish at home.  Hardcover book.
Dimensions:
Approximately 8.5 x 10.5 inches.
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Home Made (2011) by Yvette Van Boven

Home Made Winter presents Yvette Van Boven&#39;s favourite recipes for the winter season, including dishes like Baked Risotto with Cauliflower, Irish potato soup, ricotta cheesecake, and apple cider.  Recipes are inspired by the authour&#39;s life in France, childhood in Ireland, and ancestry from the Netherlands.  Includes step-by-step instructions and the authour&#39;s own hand-drawn artwork throughout.  Hardcover book.
Dimensions:
Approximately 8 x 10 inches.
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Home Made Winter (2012) by Yvette Van Boven

Home Made Summer presents Yvette Van Boven&#39;s absolute favourite recipes for spring and summer.  Inspired by her childhood in Ireland and her summers in Provence, van Boven has created a collection sure to tempt you to step into the kitchen.  Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers, Main Courses, and Dessert.  Filled with tasty recipes, beautiful photos, clear instructions, and hand-drawn artwork throughout.  Hardcover book.
Dimensions:
Approximately 8 x 10 inches.
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Home Made Summer (2012) by Yvette Van Boven

This is The Church Supper Cookbook, a collection of potluck recipes edited by David Joachim.   It features over 400 tried-and-true recipes from families and churches across the United States.   The recipes include comforting classics like casseroles, salads, main dishes, and desserts.  The book aims to preserve treasured, time-honoured family recipes that have been passed down through generations.  Hardcover book.
Dimensions:
Approximately 8 x 9 inches.
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The Church Supper Cookbook: Over 400 Potluck Recipes From Families and Churches (2005) edited by David Joachim

This cookbook combines the spirit of motorcycling with a collection of hearty recipes in &#34;biker-sized&#34; portions.  The book is broken down into basic types of meals: Breakfast & Brunch, Appetizers, Meat, Poultry and so on … and even includes a few desserts if you still have room for them.   Some favourite recipes are Torque Master Meatloaf, Bad Boy Beef Tacos, Sara Liz’s Garlic & Honey Chicken, Mario’s Meatball Sub and Nicole’s Nostalgia Lasagna.  Hardcover book.
Dimensions:
Approximately 9 x 9 inches.
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The Harley Bikers Cookbook: Big Bites for Hungry Bikers (1997) by Owen Rossan

Two Fat Ladies was a British cooking program and assorted series starring Jennifer Paterson and Clarissa Dickson Wright that ran from 1996 to 1999 on the BBC.  This cookbook focuses on their TV series &#34;Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)&#34;.   The premise of this series involved the pair touring Britain on a Royal Enfield motorbike with a sidecar, and cooking along the way (eg eating outdoors with Scouts, baking cakes for a village fete, etc).  The show described them as: &#34;The Ladies are cooks not chefs – they reject the pretensions and elaborations of haute cuisine and are aggressively unfashionable, delighting in such ingredients as clotted cream, lard and fatty meats.&#34;   Hardcover book.  Book is signed by both ladies.
Dimensions:
Approximately 8 x 10 inches.
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Two Fat Ladies - Gastronomic Adventures with Motorbike and Sidecar (1996) by Jennifer Paterson &#38; Clarissa Dickson Wright - SIGNED

Skinny Bitch in the Kitch: Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!) is a vegan cookbook that presents over a hundred recipes for everything from breakfast to dessert, including appetizers, snacks, soups, salads, sandwiches, international foods, main courses and sauces.  This is a follow up to the New York Times bestseller &#34;Skinny Bitch&#34; from  authours Rory Freedman and Kim Barnouin.  Softcover book.
Dimensions:
Approximately 5 x 7 inches.
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&#34;Skinny Bitch In The Kitch&#34; (2007) by Rory Freedman and Kim Barnouin

This cookbook contains more than 150 recipes inspired by the Harry Potter book series.  Recipes include dishes such as Treacle Tart, Cauldron Cakes, and Molly&#39;s Meat Pies.  A New York Times Best Seller.  Hardcover book.
Dimensions:
Approximately 7 x 9.5 inches.
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The Unofficial Harry Potter Cookbook (2010) by Dinah Bucholz

Reading manga sure can make a person hungry!  Food appears frequently in Japanese comics, but what exactly is it that the characters are eating?  Introducing The Manga Cookbook, an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen.  Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others!  Includes sections on how to assemble bento boxed lunches and properly use chopsticks.  Features original manga illustrations by Chihiro Hattori.  Soon, you too can enjoy a meal fit for a manga character!  Softcover book.
Dimensions:
Approximately 6 x 8 inches.
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The Manga Cookbook (2007) by The Manga University Culinary Institute - in ENGLISH

The Fallingwater Cookbook: Elsie Henderson&#39;s Recipes & Memories, offers a collection of recipes and anecdotes from the longtime cook, Elsie Henderson (hired in 1947), for the Kaufmann family at the iconic Fallingwater house.   It features fine and casual dining dishes served at the famous Frank Lloyd Wright-designed residence.  It was a winner of the 2008 Special Jury Award at the Gourmand World Cookbook Awards.   Hardcover book.  Signed by Elsie Henderson and the authours.
Dimensions:
Approximately 9 x 9.5 inches.
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The Fallingbrook Cookbook: Elsie Henderson&#39;s Recipes &#38; Memories (2008) by Suzanne Martinson with Jane Citron and Robert Sendall - SIGNED

This cookbook features over 70 signature recipes from the renowned Fresh Tracks Cafe at the Whitewater Ski Resort in the Canadian Rockies.  The recipes range from warming soups to desserts, and allows home cooks to recreate these popular dishes at home.  Softcover book.
Dimensions:
Approximately 10 x 9 inches.
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Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe (2005) by Shelley Adams

The Cruise Ship Cookbook: Elegant Meals with Cunard is a collection of recipes and menus reflecting cruise ship cooking, with an emphasis on presentation.  The book is divided into chapters representing different world regions and includes various recipes and sample menus from the ships.  The recipes are provided by Rudolf Sodamin, who was known for transforming the onboard culinary experience for Cunard Line.  Hardcover book.
Dimensions:
Approximately 9 x 12 inches.
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The Cruise Cookbook: Elegant Meals with Cunard (1985) by Rudolf Sodamin, Executive Chef, Queen Elizabeth 2

Toronto (Ontario, Canada) SELLER MANAGED Downsizing Online Auction - Logan Avenue

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Hardcover cookbook "Chesapeake Bay Cooking: The Companion Cookbook to the Public Television Series" by John Shields. First edition, 1998. Approximately 8 x 9 inches.

"Chesapeake Bay Cooking" hardcover cookbook by John Shields, first edition

Cookbook scale next to soda can for size reference

Excerpt of inside dust jacket flap with price and description

Glossy dust jacket featuring author photo beside dock and red crab graphic; cream and blue cover tones; regional Mid-Atlantic recipes; clean hardcover binding.

Chesapeake Bay Cooking hardcover first edition

Chesapeake Bay Cooking by John Shields serves as a companion to the public television series of the same name.  This book is a comprehensive guide to the regional cuisine of the Mid-Atlantic, combining elements of a travelogue, a history of the region&#39;s cooking, and a traditional cookbook.  It explores the unique character and culinary traditions of the Chesapeake Bay area, covering its 4,600 miles of coastline and bountiful farmlands across Delaware, Maryland, and Virginia.  The book features a wide array of over 190 recipes from the region, including panfried rockfish, Maryland fried chicken, oyster fritters, and the famous Lady Baltimore cake.  A significant portion is dedicated to blue crabs, the &#34;undisputed star of Chesapeake cuisine,&#34; offering guidance on how to buy, cook, and eat them, as well as distinguishing between male (&#34;jimmies&#34;) and female (&#34;sooks&#34;) crabs.  Hardcover book.  First edition.
Dimensions:
Approximately 8 x 9 inches.
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Lot #141: Chesapeake Bay Cooking: The Companion Cookbook to the Public Telvision Series (1998) by John Shields - FIRST EDITION

Only Available Pickup Date/Time: Sat, April 11 2026 Category A: 09:30 AM - 12:00 PM

Pickup Location: Logan Avenue, Toronto, ON, M4K 3C2 View Map (opens in new window)

Lot #141: Chesapeake Bay Cooking: The Companion Cookbook to the Public Telvision Series (1998) by John Shields - FIRST EDITION

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Only Available Pickup Date/Time: Sat, April 11 2026 Category A: 09:30 AM - 12:00 PM

Pickup Location: Logan Avenue, Toronto, ON, M4K 3C2 View Map (opens in new window)

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