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Hardcovers worth giving

Hardbound editions from $50 up — the books that survive a kitchen and look deliberate when handed over. Bound edition and price only; nothing here is a judgement of the writing. The floor is $50 rather than $35 because the lower one gathered 2079 books, more than nine of the eleven categories hold.

Showing 48 books of 700
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Showing 48 titles of 700
Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen ✨ New
★★★★★
★★★★★
4.5
Harris, Deborah A
Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen
$155
79
Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond (Approx. 330 Pp.) ✨ New
★★★★★
★★★★★
4.5
Dmitriev, Kirill
Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond (Approx. 330 Pp.)
$159
79
Confectionery Science and Technology (2018) ✨ New
★★★★★
★★★★★
4.8
Hartel, Richard W
Confectionery Science and Technology (2018)
$160
91
Verpackung Von Lebensmitteln: Lebensmitteltechnologische, Verpackungstechnische Und Mikrobiologische Grundlagen (1999) ✨ New
Writing Food History: A Global Perspective ✨ New
★★★★★
★★★★★
4.7
Claflin, Kyri W
Writing Food History: A Global Perspective
$160
88
Escoffier: The King of Chefs ✨ New
★★★★★
★★★★★
4.7
James, Kenneth
Escoffier: The King of Chefs
$160
88
Professional Baking ✨ New
★★★★★
★★★★★
4.7
Gisslen, Wayne
Professional Baking
$161
90
Gastronomy, Tourism and the Media ✨ New
★★★★★
★★★★★
4.6
Frost, Warwick
Gastronomy, Tourism and the Media
$162
83
Einleitung Zu Historischen Karakterschilderungen (Reprint 2019) ✨ New
★★★★★
★★★★★
4.6
Arndt, E M
Einleitung Zu Historischen Karakterschilderungen (Reprint 2019)
$162
82
Essentials of Professional Cooking [With CDROM] ✨ New
★★★★★
★★★★★
4.6
Gisslen, Wayne
Essentials of Professional Cooking [With CDROM]
$164
83
Essentials of Professional Cooking (Revised) ✨ New
★★★★★
★★★★★
4.6
Gisslen, Wayne
Essentials of Professional Cooking (Revised)
$164
85
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification ✨ New
★★★★★
★★★★★
4.5
Nussinovitch, Amos
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
$167
79
Genetic and Production Innovations in Field Crop Technology: New Developments in Theory and Practice ✨ New
★★★★★
★★★★★
4.7
Kang, Manjit S
Genetic and Production Innovations in Field Crop Technology: New Developments in Theory and Practice
$167
90
The Jam Book ✨ New
★★★★★
★★★★★
4.5
Byron, May
The Jam Book
$167
80
Yogurt, Yoghurt, Youghourt: An International Cookbook ✨ New
★★★★★
★★★★★
4.5
Fuller, Linda K
Yogurt, Yoghurt, Youghourt: An International Cookbook
$167
79
Handbook of Bakery and Confectionery ✨ New
★★★★★
★★★★★
4.5
Mathuravalli, S M D
Handbook of Bakery and Confectionery
$167
81
Internet Guide to Food Safety and Security (Uitg) ✨ New
★★★★★
★★★★★
4.5
Connor, Elizabeth
Internet Guide to Food Safety and Security (Uitg)
$167
81
Bramble Production ✨ New
★★★★★
★★★★★
4.7
Crandall, Perry C
Bramble Production
$167
87
Algae for Food: Cultivation, Processing and Nutritional Benefits ✨ New
★★★★★
★★★★★
4.5
Raja, Rathinam
Algae for Food: Cultivation, Processing and Nutritional Benefits
$167
79
Spice Science and Technology ✨ New
★★★★★
★★★★★
4.6
Hirasa, Kenji
Spice Science and Technology
$167
84
Food Colloids: Interactions, Microstructure and Processing ✨ New
★★★★★
★★★★★
4.7
Dickinson, Eric
Food Colloids: Interactions, Microstructure and Processing
$168
88
Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice (2018) ✨ New
★★★★★
★★★★★
4.7
Chen, Wei
Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice (2018)
$170
87
Cereals and Cereal Products: Technology and Chemistry ✨ New
★★★★★
★★★★★
4.6
Dendy, David A V
Cereals and Cereal Products: Technology and Chemistry
$170
86
New Methods of Food Preservation ( and) ✨ New
★★★★★
★★★★★
4.7
Gould, Grahame W
New Methods of Food Preservation ( and)
$170
90
The Canning of Fish and Meat ✨ New
★★★★★
★★★★★
4.5
Footitt, R J
The Canning of Fish and Meat
$170
80
Enzymes in Food Processing (1995) ✨ New
★★★★★
★★★★★
4.6
Tucker, Gregory A
Enzymes in Food Processing (1995)
$170
83
Food Safety & Mycotoxins (2019) ✨ New
★★★★★
★★★★★
4.7
Wu, Aibo
Food Safety & Mycotoxins (2019)
$170
89
Microstructural Principles of Food Processing and Engineering (1999) ✨ New
★★★★★
★★★★★
4.6
Aguilera, Jose Miguel
Microstructural Principles of Food Processing and Engineering (1999)
$170
82
Minimally Processed Fruits and Vegetables ✨ New
★★★★★
★★★★★
4.7
Tapia, Maria Soledad
Minimally Processed Fruits and Vegetables
$170
87
Food Bioactives: Extraction and Biotechnology Applications (2017) ✨ New
★★★★★
★★★★★
4.5
Puri, Munish
Food Bioactives: Extraction and Biotechnology Applications (2017)
$170
79
Fermentation and Food Safety ✨ New
★★★★★
★★★★★
4.7
Adams, Martin
Fermentation and Food Safety
$170
90
Dehydration of Foods (1996) ✨ New
★★★★★
★★★★★
4.6
Vega-Mercado, Humberto
Dehydration of Foods (1996)
$170
84
Food Quality and Consumer Value: Delivering Food That Satisfies (2003) ✨ New
★★★★★
★★★★★
4.6
Schroder, Monika J a
Food Quality and Consumer Value: Delivering Food That Satisfies (2003)
$170
85
The Quest for Food: A Natural History of Eating ✨ New
★★★★★
★★★★★
4.7
Brussow, Harald
The Quest for Food: A Natural History of Eating
$170
88
Automatic Control for Food Processing Systems (2001) ✨ New
★★★★★
★★★★★
4.7
Moreira, Rosana G
Automatic Control for Food Processing Systems (2001)
$170
88
Genetics of Lactic Acid Bacteria (2003) ✨ New
★★★★★
★★★★★
4.8
Wood, B J
Genetics of Lactic Acid Bacteria (2003)
$170
91
Culinary Art and Anthropology ✨ New
★★★★★
★★★★★
4.5
Adapon, Joy
Culinary Art and Anthropology
$175
81
Wine and Culture: Vineyard to Glass ✨ New
★★★★★
★★★★★
4.6
Black, Rachel E
Wine and Culture: Vineyard to Glass
$175
83
L. F. Jungius: Vollstandige Und Umfassende Theoretisch-Praktische Anweisung Der Gesammten Kochkunst. Band 3 (Reprint 2019) ✨ New
Evolution of Social Ties around New Food Practices ✨ New
★★★★★
★★★★★
4.5
Sere de Lanauze, Gilles
Evolution of Social Ties around New Food Practices
$178
80
Transrational Resonances: Echoes to the Many Peaces (2018) ✨ New
★★★★★
★★★★★
4.7
Echavarria Alvarez, Josefina
Transrational Resonances: Echoes to the Many Peaces (2018)
$179
87
Escoffier: The Complete Guide to the Art of Modern Cookery (Revised) ✨ New
★★★★★
★★★★★
4.7
Escoffier, Auguste
Escoffier: The Complete Guide to the Art of Modern Cookery (Revised)
$180
89
Ruhrtechnik: Theorie Und PRAXIS (1999) ✨ New
★★★★★
★★★★★
4.8
Zlokarnik, Marko
Ruhrtechnik: Theorie Und PRAXIS (1999)
$180
91
Marine Medicinal Foods: Implications and Applications: Animals and Microbes Volume 65 ✨ New
★★★★★
★★★★★
4.6
Kim, Se-Kwon
Marine Medicinal Foods: Implications and Applications: Animals and Microbes Volume 65
$182
85
Wine Faults and Flaws ✨ New
★★★★★
★★★★★
4.6
Grainger, Keith
Wine Faults and Flaws
$184
82
Gender and Food: From Production to Consumption and After ✨ New
★★★★★
★★★★★
4.6
Segal, Marcia Texler
Gender and Food: From Production to Consumption and After
$188
85
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy (Revised and Revised) ✨ New
★★★★★
★★★★★
4.6
Hegarty, Joseph
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy (Revised and Revised)
$190
84
Eat, Drink, Animate: An Animators Cookbook ✨ New
★★★★★
★★★★★
4.7
Sito, Tom
Eat, Drink, Animate: An Animators Cookbook
$190
87
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