1995ref. 21809Nashville:: Rutledge Hill Press. Near Fine in Fine dust jacket. 1995. Hardcover. 1558533834 . With recipes by Jack Bishop. Color photographs throughout. First printing. Remainder mark on bottom edge else fine in a fine dust jacket. . Rutledge Hill Press, hardcover books

Grendel Books, ABAA/ILAB · United States$35.00≈ €31.33

Wilson, A.MareMagnum

Practical Meat Inspection

1968Ex-library book with usual stamps, stickers, etc. Binding is solid and text/interior is clean. 236p. 11 chapters with Index and list of colloquial terms. Illustrated with detailed line drawings throughout and with 2 pages of color plates of diseases of meat animals.

Bookshop Pistil Books Online · United States€43.53

Wilson MaryMareMagnum

Cucina cinese - le ricette autentiche di piatti deliziosi

1985In 8° leg. edit. fig. col. pp. 174, ben tenuto

Studio Bibliografico Bei Tomi di Michela Lanzarini · Italy€14.00

Wilson BeeMareMagnum

Consider the Fork: A History of How We Cook and Eat

8vo, br. ed. 416pp.The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. 'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' 'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer '[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 'A graceful study' Steven Poole, Guardian

Pali s.r.l. · Italy€10.00

WILSON Anne.MareMagnum

COCINAR CON WOK.

2001

Libreria Anticuaria Jerez · Spain€10.08

WILSON ANNE.MareMagnum

RECETTES AU WOK ET A LA POELE.

KONEMANN.. 1997. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 64 pages. Nombreuses photos en couleurs dans le texte et hors texte.

Le-Livre / Le Village du Livre · France€14.90

WILSON ANNE.MareMagnum

YUM CHA ET DELICES D ASIE.

KONEMANN.. 1997. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 64 pages. Nombreuses photos en couleurs dans le texte.