Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than 25 years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy.  This definitive collection of over 300 time-tested recipes from 25 European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.  Hardcover book.
Measurements: Approximately 10 x 7 inches.
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The Old World Kitchen: The Rich Tradition of European Peasant Cooking (2013) by Elisabeth Luard

&#34;The Cooking of Provincial France&#34; by M.F.K. Fisher is a cookbook published by Time-Life Books as part of their &#34;Foods of the World&#34; series.  Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions.  Hardcover book.
Measurements: Approximately 11 x 8.5 inches.
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The Cooking of Provincial France (1968) by M.F.K. Fisher and Editors of TIME LIFE    

Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good (mostly French) home cooking.  Companion book to the public television series Julia and Jacques Cooking at Home.  Hardcover book.  FIRST EDITION.
Measurements: Approximately 11 x 9.5 inches.
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Julia and Jacques Cooking at Home (1999) by Julia Child and Jacques Pepin - FIRST EDITION

The River Cafe Cookbook is an influential cookbook and the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards.  Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - Cucina Rustica - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour.   Beautifully illustrated, this book is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.  Softcover book.
Measurements: Approximately 9.5 x 7.5 inches.
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The River Cafe Cookbook (1996) by Rose Gray and Ruth Rogers

The Whole Beast: Nose to Tail Eating is a cookbook that covers how to cook every part of a pig, including parts rarely used in western cuisine, such as offal.  A famous quote from the book, and personal slogan of Henderson that is often cited by newspapers and used by master chefs reads, &#34;If you&#39;re going to kill the animal it seems only polite to use the whole thing.&#34;  Softcover book.  FIRST EDITION.
Measurements: Approximately 9 x 7 inches.
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The Whole Beast: Nose to Tail Eating (2004) to Fergus Henderson - FIRST EDITION

Heavy coffee table book.  Explore the world of wine with Le Grand Livre Du Vin (in English).  This informative book is perfect for wine enthusiasts, providing in-depth information on various types of wine, regions, and pairings.  With expert insights and scientific language, you&#39;ll gain a better understanding of the world of wine.  Hardcover book.
Measurements: Approximately 12 x 10.5 inches.
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The Great Book of Wine / Le Grande Livre Du Vin (1970) - by Edita Lausanne - in English

&#34;The Cooking of Italy&#34; by Waverley Root is a cookbook published by Time-Life Books as part of their &#34;Foods of the World&#34; series. This book presents Italy through its culture, geography and recipes.  Hardcover book.
Measurements: Approximately 11 x 8.5 inches.
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The Cooking of Italy (1968) by Waverley Root and Editors of TIME LIFE  

The greatest drawback to a good performance in the kitchen is an inadequate knowledge of basic techniques.  You may be creative and imaginative in the kitchen ,but you cannot take advantage of these qualities if you do not know the basics.  This book catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures.  From the legendary Jacques Pepin.  Softcover book.
Measurements: Approximately 11 x 8.5 inches.
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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking (1976) by Jacques Pepin

The Cliff House Hotel in Ardmore, County Waterford, is one of Ireland&#39;s most renowned places for hospitality. Located overlooking the panorama of Ardmore Bay, The Cliff House is a place of pilgrimage for people from all over the world. They come for the superb views, the exceptional modern design of the building, the warmth of the welcome, and for the outstanding food.  It has established itself as one of the most exciting places to eat in Ireland.  Chef Martijn Kajuiter draws on traditional skills, the finest local produce, and some high technology in order to produce menus of unique character.  Hardcover book.
Measurements: Approximately 9.5 x 9.5 inches.
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Cliff House Hotel: The Cookbook (2009) by Martijn Kajuiter

This cookbook features over 450 recipes from various islands, including Trinidad and Tobago, Jamaica, Barbados, and Cuba.  It emphasizes the diversity of Caribbean cooking, which blends European, African, and Asian influences.   Provides detailed instructions and explanations of ingredients, cooking methods, and utensils, making it accessible for those unfamiliar with Caribbean cuisine.   Recipes range from classic dishes to more exotic creations, such as lamb stew with red kidney beans from Guadeloupe and a stuffed Edam cheese with beef from Curacao.  The book is praised for its authenticity and ability to recreate the rich flavors of the Caribbean.   From author Elisabeth Ortiz who wrote extensively for Gourmet magazine and House and Garden magazines.  Hardcover book.  Some wear from age and use on paper edges.
Measurements: Approximately 8.5 x 6 inches.
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The Complete Book of Caribbean Cooking (1973) by Elisabeth Lambert Ortiz

&#34;The Cooking of the Caribbean Islands &#34; by Linda Wolfe is a cookbook published by Time-Life Books as part of their &#34;Foods of the World&#34; series.   This cookbook explores the diverse cuisines of the Caribbean, highlighting the influence of French, Spanish, and British cultures.  It features 120 recipes that utilize the region&#39;s tropical fruits and seafood, and includes recipes for appetizers, main dishes, and desserts, reflecting the rich cultural mix of the Caribbean.  Hardcover book.
Measurements: Approximately 11 x 8.5 inches.
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The Cooking of the Caribbean Islands (1970) by Linda Wolfe and Editors of TIME LIFE  

London&#39;s hot-spot River Cafe has been seducing guests with its completely irresistible renderings of authentic regional Italian food for several decades.   Restaurant cofounders Rose Gray and Ruth Rogers, bestselling authors of the River Cafe cookbook series, present Italian Two Easy, a follow-up to their immensely popular Italian Easy book.  Italian Two Easy has 150 additional quick and easy recipes for everyone who loves Italian food but does not want to spend ages preparing it.  Hardcover book.   FIRST EDITION.
Measurements: Approximately 10 x 8 inches.
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Italian Two Easy: Simple Recipes from the London River Cafe (2006) by Rose Gray and Ruth Rogers - FIRST EDITION

Mrs. Chiang&#39;s Szechwan Cookbook is an authentic Szechwan cookbook that centers around the recipes of Chiang Jung-feng, the remarkable cook John and Ellen Schrecker met when they were studying Chinese culture in Taiwan.  Chiang Jung-feng grew up in Szechwan, in a household of demanding gourmets and she eventually found her way to Taiwan, where her cooking became famous, and later moved to the United States.  Szechwan food is basically peasant food - good hearty fare including Lions Heads (meatballs, cabbage), Ants Climb a Tree (noodles, meat), Dumpling Knots, and more.  All the recipes have been tested in an American kitchen.  Hardcover book.  FIRST EDITION.
Measurements: Approximately 9.5 x 6.5 inches.
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Mrs. Chiang&#39;s Szechwan Cookbook (1976) by Ellen Schreder with John Schreder - FIRST EDITION

Winner of the IACP Cookbook Award.  Features procedures and techniques from the prizewinning chefs of the prestigious Le Cordon Bleu cooking school, along with 175 of their most delectable recipes.   Wayne Gisslen graduated first in class from The Culinary Institute of Ameica in 1977.   He has worked as a chef, cooking instructor, test kitchen supervisor, and authour.  Hardcover book.
Measurements: Approximately 11 x 9 inches.
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Professional Baking - 3rd Edition (2001) by Wayne Gisslen

Compiled from recipes contributed by ladies of Toronto and other cities and towns for the benefit of The Hospital for Sick Children.  This edition is one of the five variants of the book published in 1878 by the Rose-Belford Publishing Company in Toronto.   Most of the 19th Century recipes in this book can be successfully prepared in today&#39;s kitchens as long as you keep in mind some of the differences between then and now.  Hardcover book.
Measurements: Approximately 8 x 5.5 inches.
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The Home Cook Book: Canada&#39;s First Community Cookbook (first published in 1877) - 125th Anniversary Edition (2002)

This book chronicles the life of the famous chef, from his Oregon childhood to his rise to the top of the international food world, and includes many of his favorite recipes.  James Andrews Beard (1903 - 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely.  Hardcover book.  Note: Some staining on page edges - see last photo.  FIRST EDITION.
Measurements: Approximately 9.5 x 6.5 inches.
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Epicurean Delight - The Life and Times of James Beard (1990) - FIRST EDITION

A celebration of Italian food that is fresh, delicious, and unpretentious with 120 quick and easy recipes to elevate weeknight meals into no-fuss feasts.  From pasta and meat to fish, vegetables, and, of course, dolci, there is something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu; Spaghettini with Lemon and Garlic Breadcrumbs; Meatzza, a meatball mixture pressed into a pan and finished with traditional Margherita ingredients; and Baby Eggplant with Oregano and Red Onion.  Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.   Hardcover book.
Measurements: Approximately 10 x 9 inches.
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Nigellissima: Easy Italian-Inspired Recipes (2012) by Nigella Lawson

Offering hearty food inspired by the small family restaurants of Italy, award-winning author Patricia Wells presents 150 recipes for authentic and traditional trattoria food, including more than thirty pasta dishes    Hardcover book.   FIRST EDITION.
Measurements: Approximately 9.5 x 7.5 inches.
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Patricia Well&#39;s Trattoria: Healthy, Simple, Robust Fare Inspired by the Small Family Restaurants of Italy (1993) - FIRST EDITION

The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door.  It&#39;s a culinary catalyst, an agent of change, a gastronomic rock star.  From its accidental invention in a long-ago herder&#39;s pouch to its ubiquitous presence in the world&#39;s most fabulous cuisines, butter is boss. Now, it finally gets its due.   This book chronicles the life and times of this beloved fat, and also includes recipes, from beurre manié and croissants to pâte brisée to the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home - no cow, goat, or yak necessary.  Hardcover book.
Measurements: Approximately 8.5 x 6 inches.
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Butter: A Rich History (2016) by Elaine Khosrova

Christmas with Martha Stewart Living (Volume 1) is a book that offers recipes, gift ideas, decorations, and entertaining tips for the holiday season. Martha Stewart is a renowned American businesswoman and media personality, known for her expertise in domestic arts and lifestyle, including cooking, gardening, and home decorating.  Hardcover book.
Measurements: Approximately 11 x 9.5 inches.
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Christmas with Martha Stewart Living - Recipes, Gifts, Decorations, and Entertaining Ideas for the Holidays - Volume 1 (1997)

An inspiring, wide-ranging, A-Z guide to one of the world&#39;s best-loved cuisines.  Designed for cooks and connoisseurs and all lovers of Italian food and culture.   Hardcover book.
Measurements: Approximately 9.5 x 6.5 inches.
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The Oxford Companion to Italian Food (2007) by Gillian Riley

The Sicilian Gentleman&#39;s Cookbook is a son&#39;s tribute to his the father, &#34;The Old Man&#34; -- an Old World gent renowned as much for his cooking as for his delightful stories and outrageous claims. By the time you&#39;ve finished reading his book you may not be convinced that Sicilians are responsible for chicken soup, rice, and pasta (as the Old Man claims) but you may well believe they invented laughter.  More than 160 recipes combine Sicilian and American influences and include antipasto and salads; vegetables; soups and stews; pasta and sauces; seafood; poultry and meat; and sweets. The dishes are all simple, authentic, and delicious.  Softcover book.
Measurements: Approximately 11 x 8.5 inches.
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The Sicilian Gentleman&#39;s Cookbook (2002) by Don Baratta

A superb sauce can transform the simplest dish into a really special creation.   Who better to guide you through 200 sauces than Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn.   Covers the techniques and methods of sauce making, explained simply and clearly, with step-by-step instructions.  Also includes a comprehensive directory which recommends the most suitable sauces for key dishes and ingredients.   Softcover book.
Measurements: Approximately 10 x 8 inches.
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Sauces: Sweet and Savory Classic and New (1996) by Michel Roux

Eating in a trattoria is like eating with an Italian family.  Trattoria Cooking is filled with more than 200 recipes that exemplify the simplicity and comfort of homestyle cooking.  Includes recipes for Tuscan Garlic Bread with Spinach, Risotto with Smoked Mozarella, Pan Roasted Chicken with Eggplant and Zucchini, Onions Genova Style and more.   Hardcover book.
Measurements: Approximately 9.5 x 8 inches.
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Trattoria Cooking: More Than 200 Authentic Recipes From Italy&#39;s Family-Style Restaurants (1992) by Biba Caggiano

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

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Hardcover cookbook titled The New York Times 60-Minute Gourmet by Pierre Franey, published in 1980 with an introduction by Craig Claiborne. Measures approximately 9.5 x 6.5 inches.

The New York Times 60-Minute Gourmet Cookbook hardcover book

Front cover of The New York Times 60-Minute Gourmet cookbook featuring an hourglass illustration and text.

The cookbook standing upright next to a can of Dr Pepper Zero Sugar for size reference. Shows spine and front cover with title and author information.

Cookbook with a white dust jacket featuring an hourglass with brass accents on the front cover. Title and author text in red and black. Minor wear visible at the top corner of the dust jacket. The book is hardcover.

The New York Times 60-Minute Gourmet Cookbook by Pierre Franey (1980)

The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking.  Hardcover book. 
Measurements: Approximately 9.5 x 6.5 inches.
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Bid Date	Bid Amount
Jul 17, 2025, 11:59:08 PM	$2.00
Jul 10, 2025, 7:18:30 PM	$1.00

Lot #11: The New York Times 60-Minute Gourmet Cookbook (1980) by Pierre Franey

Only Available Pickup Date/Time: Sun, July 20 2025

Category A: 09:15 AM - 12:00 PM

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

Lot #11: The New York Times 60-Minute Gourmet Cookbook (1980) by Pierre Franey

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Only Available Pickup Date/Time: Sun, July 20 2025

Category A: 09:15 AM - 12:00 PM

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

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