lamdha books -
Catalogue of books on the world's cuisines

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201751 Bennet, Shannon My Vue Modern French Cookery Simon & Schuster (Aust.) Pty. Ltd., Pymble NSW, 2004. Quarto; hardcover, quarter-bound in illustrated papered boards with gilt spine and upper board titles; 420pp., with many colour illustrations. Minor wear; very small scrape to outer edge of front pastedown. No dustwrapper as issued. Very good to near fine. The Australian chef and author, best known as the head chef of the Melbourne restaurant Vue de monde. Click here to order $32

211883 Blanc, Georges, with Philippe Lamboley (Christopher Baker, illus.; Paul Rankin trans.) The French Vineyard Table A Master Chef Cooks with the Great Wines of France Clarkson Potter Publishers Inc., New York NY, 1997. Quarto; hardcover; 256pp., with many full-colour illustrations. Minor wear; text block and page edges lightly toned. Dustwrapper a little rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. In The French Vineyard Table, Georges Blanc takes you on a culinary journey of France, exploring each of its famous wine regions and sampling the cuisine. At every stop, Blanc describes the geography, history, and climate of the land. But, more important, he discusses the kinds of wine it produces, from the Riesling and Gewurztraminer of Alsace to the eponymous wines of Bordeaux, Beaujolais, and Champagne. Under Blanc's master hand, these wines become ingredients in some of the most spectacular dishes you're likely to see. Ratatouille d'escargots has a light touch of Chablis, wild duck is sauteed with a sauce of cherries and Pinot Noir, sole is served with pureed green beans floating in a sauce of Pouilly-Fuisse, and lamb fillets are marinated in olive oil and garlic with thyme and served with a sauce of red wine. This is food to dream about. Christopher Baker's photographs do full justice to each of these dishes, while his views of the countryside offer an astonishing range of the picturesque beauty of France. Click here to order $45

215460 Chandler, Jenny (Vanessa Courtier, illus.) The real taste of Spain recipes inspired by the markets of Spain Cameron House/Bookwise International Pty. Ltd., Wingfield SA, 2007. Quarto; hardcover, with decorative endpapers; 176pp.with a full-colour frontispiece and many illustrations likewise. Minor wear; some spots to the text block fore-edge. Dustwrapper is a little rubbed and edgeworn; spine panel lightly sunned; now professionally protected by superior non-adhesive polypropylene film. Very good. From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. The Real Taste of Spain focuses on basic ingredients and core principles to offer simple and delicious Spanish recipes. Here are the everyday foods of Spain that are central to good home cooking: plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses and perfectly cured meats. With more and more of us wishing to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: Shellfish and Fresh Fish, Poultry and Game, Meat and Offal, Cereals and Legumes, Olives and Spices, Vegetables, Fruit, Dried fruits. Each section includes quick Tapas, smaller dishes and main meals. Click here to order $32

40844 Dansereau, Serge Food & Friends A chef's gastronomic journey through France and Italy HarperCollins Publishers (Aust.) Pty. Ltd., Pymble NSW, 1998. Quarto; hardcover, full cloth with decorated endpapers; 304pp. with many monochrome and full-colour illustrations. Mild wear; a little cocked; spine heel softened with some mild scraping. Dustwrapper lightly rubbed and edgeworn. Very good. In this book, acclaimed chef Serge Dansereau takes you behind the scenes of some of the most notable food addresses in France and Italy. From the grand dining rooms of Paris to the simple trattorias of Rome, he takes you on a gastronomic tour de force, visiting the traditional bakery of Lionel Poilane, the impressive kitchens of Alain Ducasse, the wine houses of Champagne, Burgandy and Bordeaux, the balsamic vinegar ageing rooms of Modena, the fattorie of Tuscany and the pasta makers of Le Marche. Click here to order $35

210303 Dansereau, Serge French Kitchen Classic Recipes for Home Cooks HarperCollins Publishers Pty. Ltd., Sydney NSW, 2010. Quarto hardcover; black decorated boards with spine titling; illustrated endpapers; 385pp., many colour plates. Dustwrapper. Minimal wear; fine. Combining expert French technique and wonderful Australian produce, Serge shares with us the kind of food he cooks at home, whether brioche or lemon crepes, cassoulet or clafoutis, these recipes bring us the style and flavours of everyday French cooking and offer us the chef know-how that helps turn a good dish into a great one. to give you flexibility in the kitchen all year round, these recipes also offer seasonal or store cupboard variations, so you are never at a loss for what to cook. Click here to order $45

67502 David, Elizabeth Italian Food Barrie & Jenkins, London, 1987. Square quarto; hardcover, full cloth; 240pp., with many colour and monochrome illustrations. Mild wear; a little shaken; board edges sunned and spotted; text block top edge and fore-edge spotted; spotting to the preliminaries. Dustwrapper is well rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. The classic cookbook, which for the first time brought to English readers the enormous richness, variety, and colour of Italian cooking, here completely revised and updated. The sumptuous illustrations, showing details from Italian paintings through the ages, reflect the fact that food and wine have always played central roles in Italian life. Click here to order $25

203271 Dekura, Hideo Teppanyaki Barbecue - signed Japanese Cooking on a Hotplate New Holland Publishers, Sydney NSW, 2007. Quarto; hardcover; quarter bound in cloth with illustrated boards, silver-gilt spine and upper board titles and decorative red endpapers; 192pp., with many full-colour illustrations. Mild wear; inscribed to person in ink to the title page by the author; bumped lower board corners and mild rubbing to covers. No dustwrapper, as issued. Very good to near fine. Click here to order $80

217888 Devi, Yamuna (illus. David Baird) Lord Krishna's Cuisine The Art of Indian Vegetarian Cooking Bala Books, Kirkham, 1987. First US edition: quarto hardcover; white illustrated boards; 799pp., b&w illustrations. Minor wear; lightly toned text block edges with one or two tiny spots and marks; small mark on front pastedown and endpaper. Mild edgewear to matching dustwrapper with tiny chips at corners - small crease on upper rear corner. Very good to near fine and wrapper now professionally protected by superior non-adhesive polypropylene film. The definitive volume on Indian vegetarian cooking, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy, products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. The American-born Devi, who as the disciple and personal cook of an Indian spiritual leader spent eight years off and on travelling with him in India and elsewhere, has assembled about 500 detailed, carefully written recipes representing the vast range of Indian cooking styles. They provide excellent, workable versions of - among much else - Indian pancakes, flitters, dumplings, breads, cheese and yogurt dishes, and sweets and pastries. Only a real hater of Indian flavors could fail to come away with ideas almost begging to be adopted in everyday use - say, spicy creamed spinach. There are attractive experiments with American ingredients like maple syrup and jicama as well as the dozens that must be sought in Indian stores. But the recipes pale in interest beside the vast amounts of information on ingredients, techniques, equipment, and critical culinary indefinables. Click here to order $60

90624 Galletto, Lucio (Ben Dearnley, illus.) The Art of Traditional Italian Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2014. Quarto hardcover; decorated yellow papered boards with black upper board and spine titling, decorated endpapers; 247pp., colour illustrations and yellow ribbon marker. Very minor wear only. Near fine in like dustwrapper. Well-known Sydney restaurateur Lucio Galletto has made a successful career of serving elegant Italian food to Sydney's political elite, media and especially the country's finest artists. Born in a small Italian village on the coast of Liguria, Lucio Galletto OAM came to Australia in 1977 and has, since then, been influencing both Australian palates and palettes. There wouldn't be many of Australia's great artists in the last 35 years to whom Lucio hasn't served an anti pasti plate at his Paddington establishment. Click here to order $30

210285 Grossi, Guy (Mirka Mora & Adrian Lander, illus) My Italian Heart Recipes from an Italian kitchen Lantern/Penguin Books (Aust.) Pty. Ltd., Camberwell Vic., 2011. Square quarto; paperback; 210pp., with many full-colour and monochrome illustrations. Mild wear; covers rubbed and edgeworn with some light creasing. Very good. This collection of more than 100 recipes, along with the family stories and memories behind the food, is a very personal invitation to cook with the Grossi family. Click here to order $20

210313 Malouf, Greg & Lucy (Matt Harvey, illus.) Saha A Chef's Journey Through Lebanon and Syria Hardie Grant, Richmond Vic., 2005. Quarto oblong hardcover; red decorated boards, illustrated endpapers; 352pp., colour illustrations. Minor wear; mild wear to board corners. Illustrated dustwrapper with mild edgewear, now professionally protected by superior non-adhesive polypropylene film. Very good to near fine. In 'Saha', Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. The cuisine in 'Saha' is traditional and inspirational; enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialities from ancient palaces, the dishes are complex in flavour yet not overly complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine, capturing the spirit of the modern and the ancient; the characters, dishes, flavours and colours that make up Lebanon and Syria in this highly illustrated and lavishly designed volume. Click here to order $50

100101 Mazda, Maideh In a Persian Kitchen Favorite Recipes from the Near East Charles Tuttle, Rutland VT, 1975. Octavo hardcover; blue boards with silver gilt spine titling; 175pp., monochrome decorations throughout. Mild rubbing to lower board corners; browned text block edges with a few scattered spots; owner's name and a few spots on front endpaper. Very good in slightly rubbed dustwrapper now professionally protected by superior non-adhesive polypropylene film. Click here to order $20

204796 Miers, Thomasina (Malou Burger, illus.) Wahaca Mexican Food at Home Hodder & Stoughton Ltd./Hachette UK, London, 2012. Quarto; hardcover, with illustrated boards and decorative endpapers; 256pp., with many full-colour and monochrome illustrations. Minor wear. No dustwrapper as issued. Very good to near fine. Click here to order $25

59559 Nguyen, Luke The Songs of Sapa Stories and Recipes from Vietnam Murdoch Books, Sydney NSW, 2009. Quarto; hardcover, with illustrated boards and endpapers; 344pp., with many full-colour illustrations. Board edges and corners worn with tiny tears on head and tail of spine panel; mild spotting to upper text block edge; dustwrapper spine panel and edges sunned; mild edgewear with some scraping at corners (now professionally protected by superior non-adhesive polypropylene film). Otherwise very good. Luke Nguyen, of 'Secrets of the Red Lantern' fame, is going home. Travelling on a personal and culinary tour through Vietnam, Luke visits his family and friends, and is invited into the homes of local Vietnamese food experts and cooks, to learn more about one of the richest, most diverse cuisines in the world. Click here to order $30

95250 Perry, Neil Balance & Harmony The Secrets of Asian Cooking Murdoch Books, Miller's Point NSW, 2008. Quarto hardcover; red cloth boards with gilt upper board and spine titling, decorated endpapers, 399pp., colour illustrations and green ribbon marker. Minor wear only; near fine in like dustwrapper and now professionally protected by superior non-adhesive polypropylene film. Click here to order $32

210299 Roden, Claudia (Anthony Sidwell & Graham Kirk, illus.) The Food of Italy Chatto & Windus, London, 1989. First edition. Small quarto hardcover; illustrated boards; 218pp., with maps, 32pp. of full-colour plates and many monochrome illustrations. Small bump and tear on head of spine panel, binding very slightly rolled; owner's name stamp; spotting to text block edges and small mark pp. 107. Illustrated dustwrapper with faded spine ant tiny tear on head of spine, price-clipped and now professionally protected by superior non-adhesive polypropylene film with white paper backing. Very good. Claudia Roden's timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world's best-loved cuisines by one of the great food writers of our time. For an entire year Roden travelled up and down Italy, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked in Italy, and as they can now be cooked with ease and delight in our own kitchens. Click here to order $30

200006 Roellinger, Olivier, with Anne Testut & Alain Willaume (Louise Guiney, Susan Pickford and Joseph West, trans.) Olivier Roellinger's Contemporaray French Cuisine Fifty Recipes Inspired by the Sea Flammarion, Paris France, 2005. Quarto hardcover; illustrated boards and endpapers; 232pp., colour illustrations. Faint spotting to upper text block edge and mild wear to dustwrapper edges. Very good to near fine and wrapper now professionally protected by superior non-adhesive polypropylene film. Click here to order $35

212501 Simon, Andre L., & Robin Howe Dictionary of Gastronomy Andre Deutsch/Hutchinson Group (Aust.) Pty. Ltd., Ultimo NSW, 1978. Quarto; hardcover, full cloth with gilt spine titles and decorative endpapers; unpaginated (400pp.), with many full-colour and monochrome illustrations. Moderate wear; cocked; spine extremities softened; text block edges lightly toned; an old price in ink to the title page. Dustwrapper a little rubbed and edgeworn; now professionally protected by superior non-adhesive polypropylene film. Very good. Click here to order $25

100161 Sivrioglu, Somer, & David Dale Anatolia Adventures in Turkish Cooking Murdoch Books, Crows Nest NSW, 2015. Large quarto; hardcover, decorated blue cloth boards with illustrated endpapers; 359pp., colour illustrations, ribbon markers. Slightly rubbed rear board; otherwise near fine. No dustwrapper as issued. Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey. Click here to order $45

42514 Thompson, David (photo. Earl Carter) Thai Food Viking/Penguin Books (Aust.) Pty. Ltd., Melbourne Vic., 2002. Small quarto; hardcover; pink silk-covered boards and a pink and a green ribbon marker; 673pp., with full-colour illustrations; illustrated endpapers. Minor wear; small crease on spine title panel. Near fine otherwise. No dustwrapper as issued Michelin-starred chef David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. Click here to order $50

90622 Tsuji, Shizuo & Koichiro Hata (Yoshikatsu Saeki, illus.) Practical Japanese Cooking Easy and Elegant Kodansha, Tokyo Japan, 1986. Quarto hardcover; green papered boards with black upper board and spine titling; 151pp., colour illustrations. Minor wear to dustwrapper edges. Otherwise near fine. Click here to order $25

201780 Wakuda, Tetsuya Tetsuya - signed HarperCollins, Pymble NSW, 2001. Quarto hardcover; black boards with silver gilt spine titling and silver endpapers; 178pp., colour and monochrome illustrations. Signed in ink by the author. Faint spotting to upper text block edge. Otherwise near fine in like dustwrapper. Combining a Japanese philosophy of natural flavours, the freshest Australian produce and traditional French cooking techniques, Tetsuya creates imaginative dishes unparalleled anywhere in the world. Click here to order $40

211880 Warde, Fran (Jason Lowe, illus.) New Bistro Including recipes from France's best bistros Mitchell Beazley/Octopus Publishing Group, London, 2009. Quarto; hardcover, with illustrated boards; 192pp., with many full-colour illustrations. Minor wear; very slightly rolled. Dustwrapper. Near fine. Click here to order $25

217903 Wolfert, Paula (illus. Sidonie Coryn) Good Food from Morocco John Murray, London, 1989. Octavo hardcover; brown boards with gilt spine titling; 286pp., b&w illustrations. Minor wear; light spotting to text block edges and one or two marks on side edges. Very good in like dustwrapper now professionally protected by superior non-adhesive polypropylene film. Paula Wolfert travelled extensively in Morocco, spending hours talking to ordinary cooks in kitchens which were often remote and primitive, coaxing the exact details of traditional recipes out of men and women whose knowledge had been handed down through the generations. She also learned the secrets of some of the finest restaurants in the four gastronomic capitals of Fez, Marrakesh, Casablanca and Rabat, and explored the lavish menus of court entertaining. For her, no ingredient or regional variation was too obscure to track down and research. Click here to order $20