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1001 Foods You Must Taste Before You Die
Written by Universe, Preface by Gregg Wallace, Edited by Frances Case
Hardcover, 960 pages
Universe | Cooking
September 2008 | $36.95 | 978-0-7893-1592-2 (0-7893-1592-0)
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1001 Wines You Must Taste Before You Die
Written by Universe, Edited by Neil Beckett, Foreword by Hugh Johnson
Hardcover, 960 pages
Universe | Cooking - Wine & Spirits
September 2008 | $36.95 | 978-0-7893-1683-7 (0-7893-1683-8)
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4000 Champagnes
Written by Richard Juhlin
Hardcover, 384 pages
Flammarion | Cooking - Wine & Spirits
August 2005 | $60.00 | 978-2-08-030470-4 (2-08-030470-4)
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All the Presidents' Pastries
Written by Roland Mesnier and Christian Malard
Hardcover, 352 pages
Flammarion | Cooking
February 2007 | $24.95 | 978-2-08-030559-6 (2-08-030559-X)
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American Artisanal
Written by Rebecca Gray, Foreword by Ethan Becker
Hardcover, 258 pages
Rizzoli | Cooking - Natural Foods
March 2008 | $26.95 | 978-0-8478-2934-7 (0-8478-2934-0)
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Art and Cook Mini
Written by Allan Ben
Trade Paperback, 144 pages
Universe | Cooking
October 2005 | $22.50 | 978-0-7893-1297-6 (0-7893-1297-2)
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At the Crillon and at Home: Recipes by Jean-Francois Piege
Written by Jean Francois Piege and Patrick Mikanowski, Photographed by Grant Symon, Foreword by Alain Ducasse and Thomas Keller
Hardcover, 200 pages
Flammarion | Cooking
September 2008 | $65.00 | 978-2-08-030058-4 (2-08-030058-X)
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Beyond the Bread Basket
Written by Eric Kayser, Contribution by Yair Yosefi, Photographed by Clay McLachlan
Hardcover, 160 pages
Flammarion | Cooking - Bread
February 2008 | $34.95 | 978-2-08-030051-5 (2-08-030051-2)
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Bocuse in Your Kitchen
Written by Paul Bocuse
Hardcover, 288 pages
Flammarion | Cooking - French
April 2007 | $29.95 | 978-2-08-030560-2 (2-08-030560-3)
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Bocuse's Regional French Cooking
Written by Paul Bocuse, Photographed by Dietmar Frege
Trade Paperback, 192 pages
Flammarion | Cooking
March 1992 | $19.98 | 978-2-08-013641-1 (2-08-013641-0)
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The Book of Chocolate
Written by Jeanne Bourin, John Feltwell, Nathalie Bailleux, Pierre Labanne and Odile Perraud
Hardcover, 200 pages
Flammarion | Cooking - Chocolate
February 2005 | $40.00 | 978-2-08-030479-7 (2-08-030479-8)
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The Book of Tea
Written by Alain Stella, Gilles Brochard, Nadine Beautheac and Catherine Dozel, Photographed by Marc Walter
Hardcover, 200 pages
Flammarion | Cooking - Coffee & Tea
September 2008 | $40.00 | 978-2-08-030478-0 (2-08-030478-X)
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The Book of Wine
Written by Thierry Desseauve
Hardcover, 216 pages
Flammarion | Cooking - Wine & Spirits
January 2000 | $50.00 | 978-2-08-013662-6 (2-08-013662-3)
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Brunch
Written by Marc Meyer and Peter Meehan
Hardcover, 176 pages
Universe | Cooking - Brunch
September 2005 | $24.95 | 978-0-7893-1300-3 (0-7893-1300-6)
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Cakewalk
Written by Magaret Braun
Hardcover, 224 pages
Rizzoli | Cooking
September 2001 | $50.00 | 978-0-8478-2334-5 (0-8478-2334-2)
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The Little Books of Champagne, Chocolate, and Roses
Written by Christian Pessey, Katherine Khodorowsy, Herve Robert and Jacques Barrau
Boxed Set, 360 pages
Flammarion | Cooking
October 2008 | $24.95 | 978-2-08-030074-4 (2-08-030074-1)
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Château Margaux
Edited by Nicholas Faith
Hardcover, 160 pages
Flammarion | Cooking - Wine & Spirits
January 2006 | $50.00 | 978-2-08-030498-8 (2-08-030498-4)
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Cheeses of the World
Written by Bernard Nantet
Hardcover, 256 pages
Rizzoli | Cooking
October 2005 | $50.00 | 978-0-8478-1599-9 (0-8478-1599-4)
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Chocolate
Written by Paule Cuvelier, Contribution by Cathy Selena and Natacha Nikouline
Hardcover, 192 pages
Flammarion | Cooking - Chocolate
January 2008 | $29.95 | 978-2-08-030055-3 (2-08-030055-5)
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Christmas Beer
Written by Don Russell, Photographed by Everett W. Faircloth
Hardcover, 208 pages
Universe | Cooking - Beer
September 2008 | $19.95 | 978-0-7893-1796-4 (0-7893-1796-6)
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Cigars
Written by Vahe Gerard
Hardcover, 192 pages
Flammarion | Cooking
May 2002 | $29.95 | 978-2-08-010721-3 (2-08-010721-6)
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Classic Entertaining
Written by Henrietta Spencer-Churchill
Hardcover, 192 pages
Rizzoli Universe Promotional Books | Cooking
April 2004 | $16.98 | 978-0-7893-1087-3 (0-7893-1087-2)
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Cocktails in New York
Written by Anthony Giglio
Hardcover, 256 pages
Rizzoli | Cooking - Wine & Spirits
November 2004 | $29.95 | 978-0-8478-2664-3 (0-8478-2664-3)
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The Complete Mushroom Book
Written by Antonio Carluccio
Hardcover, 224 pages
Rizzoli Universe Promotional Books | Cooking
September 2006 | $17.98 | 978-0-7893-1513-7 (0-7893-1513-0)
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Olivier Roellinger's Contemporary French Cuisine
Written by Olivier Roellinger, Anne Testut and Alain Willaume
Hardcover, 240 pages
Flammarion | Cooking - French
August 2005 | $50.00 | 978-2-08-030488-9 (2-08-030488-7)
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