Artisan, 1999. Hardcover. Missing dust jacket. Inscribed by Keller on title page: "Patrick, It's all about finesse. Thomas Keller." This is a signed copy of the legendary chef and restaurateur's most influential cookbook. More
Artisan, 2008. Hardcover. Missing dust jacket. Inscribed by Keller on title page: "Patrick, It's all about time and temperature. Thomas Keller." This is a signed copy of the legendary chef and restaurateur's definitive sous vide cookbook. More
London: Phaidon, 2012. First Edition. Hardcover. 8vo. 10"x7". Decorative boards. Illustrations by Nigel Peake. 351 pp. No jacket. Corners lightly bumped. Signed by Lander on title page. This is a signed first editon anthology of essays by great 20th and 21st century chefs and restaurateurs, edited by UK restaurant critic Lander. More
Random House, 1991. First Edition. Hardcover. Inscribed and personalized by the legendary chef and restaurateur on flyleaf. With a foreward by Calvin Trillin. More
Random House, 2014. First Edition. Hardcover. This is a signed first edition of food-memoirist Reichl's debut novel. More
New York: Harper and Brothers, 1954. Boards. Early printing. 8vo. Black quarter cloth over orange boards. Pictorial dust jacket. Many pen illustrations by Rose. 288 pp. Jacket is brittle and has many chips. Front jacket flap detached and laid in. Errata leaf pasted on introductory "A Word with the Cook" page..... More