Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s cutting utensil,&nbsp;select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.  In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.  Hardcover book.  FIRST EDITION.
                
Measurements: Approximately 11 x 9 inches.
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Martha Stewart&#39;s Cooking School: Lessons and Recipes for the Home Cook (2008) by Martha Stewart with Sarah Carey - FIRST EDITION

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)

In the #1 New York Times Bestseller &#34;Barefoot Contessa Back to Basics&#34;, Ina Garten breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.  Recipe crowd pleasers include Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy, Sticky Buns. Ina Garten is a beloved American television cook and author, known for her Food Network show Barefoot Contessa and her approachable, easy-to-follow recipes.  Hardcover book.  FIRST EDITION.
Measurements: Approximately 10.5 x 8 inches.
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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (2008) by Ina Garten - FIRST EDITION

In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine.  In this cookbook she&#39;s back with a new batch of simple, delicious recipes geared toward family meals—Italian style.  These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company.  Hardcover book.  FIRST EDITION.
Measurements: Approximately 10 x 8 inches.
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Giada&#39;s Family Dinners (2006) by Giada De Laurentis - FIRST EDITION

This cookbook explores the vibrant and diverse culinary traditions of London, offering authentic recipes and insights into the city&#39;s food culture. It features information on artisanal cheeses, local ales, markets, delicatessens, bakeries, specialty merchants, and celebrated chefs and restaurants.  Includes 45 recipes such as Fish Pie, Leek and Stilton Tart, Bangers and Mash, Vegetable Crisps, Cheese and Ham Scones, Sticky Toffee Pudding, and more.  Hardcover book.
Measurements: Approximately 10.5 x 10 inches.
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London: Authentic Recipes Celebrating the Foods of the World (2005) by Williams-Sonoma

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

Culled from the popular column in The New York Times, this world-class collection will delight anyone who admires great food and anyone curious about the fabulous cooks who devote their lives to inventing it, perfecting it, and sharing it with us, one plate at a time.  Hardcover book.
Measurements: Approximately 9.5 x 8 inches.
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The Chefs of The Times (2001) Cookbook

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

Arranged in a menu format that lists caloric and nutritional information for each dish and the complete menu, these low-salt, low-fat recipes give directions for 100 recipes.  Hardcover book.
Measurements: Approximately 9.5 x 8 inches.
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The Four Seasons Spa Cuisine Cookbook (1986) by Seppi Renggli

New York Times Bestsller, The Science of Good Cooking, shows you how to master 50 simple concepts to enjoy a lifetime of success in the kitchen.  Includes 400 recipes engineered for perfection.  From the Editors at America&#39;s Test Kitchen - home of Cook&#39;s Illustrated and Cook&#39;s Country magazines including test cooks, editors and cookware specialists.  Hardcover book.
Measurements: Approximately 10.5 x 9 inches.
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Cook&#39;s Illustrated - The Science of Good Cooking (2012) - America&#39;s Test Kitchen

 For decades, the best selling Good Housekeeping Cookbook has been a cherished reference for generations of American cooks.  That&#39;s because the Good Housekeeping kitchens triple test every recipe - for superb taste, for absolute accuracy, for ease and convenience, and for good nutrition and value.  Contains more than 2,000 step-by-step recipes.  Hardcover book.
Measurements: Approximately 10 x 8 inches.
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The New Good Housekeeping Cookbook (1986)

Beautiful coffee table book - Culinaria France invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris’ top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peek into the nets of France’s fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this book provides a portrait of French specialties and whets the appetite for culinary pleasures à la française.  Hardcover book.
Measurements: Approximately 12.5 x 11 inches.
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Culinaria France (2004)

A beautiful coffee table book and cookbook.  France - The Beautiful Cookbook contains more than 240 recipes from the regions of France to reveal the rich and varied produce of the world&#39;s renowned center of gastronomy.  Gives a rare insight into the less publicized side of French cooking: a cuisine which, for centuries, has been passed down through families by word of mouth.  Hardcover book.
Measurements: Approximately 14 x 10 inches.
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France - The Beautiful Cookbook (1989) - Authentic Recipes from the Regions of France

Chez Jacques is a visual autobiography of one of America&#39;s most beloved cooking teachers, cookbook authours, and television personalities.  In this book, Jacques Pepin presents 100 of his favorite recipes culled from a lifetime of cooking professionally and for his family and friends.  Hardcover book.
Measurements: Approximately 10 x 11 inches.
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Chez Jacques - Traditions and Rituals of a Cook (2007) by Jacques Pepin

First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine de Madame E. Saint Ange became the bible of French cooking found on every kitchen shelf in France.  A housewife and professional chef, Madame E. Saint-Ange, wrote in a highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pare en croute.  Her legacy lived on in the cooking of Julia Child and Madeleine Kamman.  Over 1,300 authentic French recipes.  Translated into English.   Hardcover book.
Measurements: Approximately 9.5 x 7.5 inches.
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La Bonne Cuisine - The Original Companion for French Home Cooking (2005) by Madame E. Saint-Ange

A richly illustrated overview of where to sample the best food and drink in Paris.  Divided into three chapters, this book guides the reader from the temptations of &#34;Decadent Paris&#34;, with its enticing wine cellars and jewel-toned macaroons, to favorite bistros and boulangeries in &#34;Traditional Paris&#34;. &#34;Contemporary Paris&#34; celebrates the city’s most inventive and trendy venues and pays homage to its international offerings. Discover a gourmet lover’s Paris, where illustrious settings transport you to another era, and food in all its forms is as revered as the finest works of art.  Hardcover book.
Measurements: Approximately 10 x 8 inches.
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Paris Bon Appetit: Shops, Bistros, Restaurants (2012) by Pierre Rival

A great resource for French cooking, brimming with technical terms and tips.  Larousse Gastronomique has been the foremost reference book of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.  In fact, Julia Child once wrote, &#34;If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question.&#34;   Hardcover book.
Measurements: Approximately 11 x 8 inches.
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Larousse Gastronomique: The World&#39;s Greatest Culinary Encyclopedia (2001)

A great resource for French cooking, brimming with technical terms and tips.  Larousse Gastronomique has been the foremost reference book of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.   Hardcover book. 
Measurements: Approximately 10 x 7.5 inches.
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New Larousse Gastronomique: The World&#39;s Greatest Cookery Reference Book (1997)

A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more.  Softcover book.
Measurements: Approximately 8.5 x 6 inches.
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Larousse Gastronomique: Fish &#38; Seafood - Recipe Collection (2004)

The creators of Bravo’s Top Chef share seventy-five Quickfire memorable recipes in this cookbook featuring tips, photos, contestant interviews, and more.  Drawing from the first five seasons of the show, Top Chef: The Quickfire Cookbook features 75 of the best recipes—from Spike’s Pizza alla Greek to Stephanie’s Bittersweet Chocolate Cake—culled from the Top Chef Quickfire Challenges.   Foreword byPadma Lakshmi.  Hardcover book.
Measurements: Approximately 10 x 8.5 inches.
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Top Chef: The Quickfire Cookbook (2009)

Celebrity Chef Mark McEwan&#39;s love affair with ingredient-driven Italian cuisine dates back to his earliest days in the business, when his pastas and risottos were a big part of what put him on the culinary map. When McEwan was drawing up plans for a new restaurant, Italian food was a clear choice. This book is composed entirely of recipes from that restaurant, Fabbrica. From dishes perfectly suited to the summer table, like grilled swordfish with fennel and orange, to the robust fall flavours of kale, sausage, and bean soup, to everyday dishes like the famous Fabbrica pizzas, and even a definitive take on the American Italian classic chicken parmigiana, there are dishes here for every occasion. The theme is authenticity.  All of the recipes are easily manageable for the home cook.   Hardcover book.
Measurements: Approimately 10 x 8 inches.
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Fabbrica: Great Italian Recipes Made Easy for Home (2011) by Mark McEwan (Head Judge of Top Chef TV Series)

Big personalities, high drama - the extraordinary behind-the-scenes story of the Food Network.  Paula Deen, Tom Colicchio, Anthony Bourdain, Mario Batali, Jamie Oliver, Martha Stewart, Guy Fieri, Cat Cora: Salkin illuminates the people we thought we knew, and the ones we never knew about, in this irresistible story of the intersection between business, television, pop culture, food - and us.  Hardcover book.
Measurements: Approximately 9.5 x 6.5 inches.
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From Scratch: Inside The Food Network (2013)  by Allen Sarkin

Companion cookbook to Chef Michael Smith&#39;s hit Food Network series &#34;Chef at Home&#34;.  Michael Smith welcomes readers into his PEI home and encourages them to cook with and without a recipe.  Emphasizes stress free cooking and is loaded with real world tips from Michael&#39;s career as a chef. Softcover book.
Measurements: Approximately 10 x 8 inches.
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Chef at Home: Cooking With and Without a Recipe (2005) by Michael Smith

Discover home cooking at its best as Food Network star Chef Michael Smith shares with you the 120 recipes he can&#39;t do without.  Follow up to his bestselling Chef at Home reflecting Michael Smith&#39;s belief that creating healthy, tasty food can be relaxing and easy.  Softcover book.
Measurements: Approximately 11 x 8.5 inches.
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The Best of Chef at Home: Essential Recipes for Today&#39;s Kitchen (2009) by Michael Smith

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

Topics include: dining room and kitchen organization and personnel; reservations, greeting and seating; classic and modern styles of table service; beverage and wine service; money handling; service challenges - what to do when things go wrong; and front-of-the-house safety and sanitation.   The Culinary Instute of America is considered one of the world&#39;s premier culinary colleges.   Softcover book.
Measurements: Approximately 9 x 7.5 inches.
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The Culinary Instute of America - Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (2001)