The Epicurean by Charles Ranhofer, Chef Delmonico’s NYC

Eat around the world with 650 of the world's best chefs. Wherever you are, you’ll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between. This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack – and everything in-between. With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and armchair foodies in major cities and towns worldwide. Where: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination. Chefs: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. Eat: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion. Joe Warwick is a London-based food writer and critic who started the World's 50 Best...

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Capture...

Morris, Charles (editor). The Great Republic by the Master Historians. New York, Pittsburgh, Chicago: The R. S. Belcher Co., 1902. Rebound in 3/4 brown leather and marbled boards, wi...

American Furniture, the Federal Period by Charles F. Montgomery. New York: Crown Publishing, 1978. Hardcover with dust jacket. 496 pp. A large reference book on American federal period furniture...

American Furniture, The Federal Period by Charles F. Montgomery. New York: The Viking Press, 1966. Hardcover with dust jacket. 496 pp. A large reference book on American federal period furniture...

The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani Franco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients. Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks. Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe’s father’s pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco’s desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe’s passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional. The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.

Coffin, Charles Carleton. The Boys of ‘76. New York: Harper & Brothers, 1876. First Edition. Illustrated. Octavo. Rebound in ¼ burgundy leather and cloth boards with raised bands, gi...

1 Volume. Charles H. Grosvenor. The Book Of The Presidents With biographical Sketches. Bound in full red morocco, silk and leather doublers, top edges gilt, raised bands, gilt on spi...

History of the Fifteenth Pennsylvania Volunteer Cavalry Which Was Recruited and Known as the Anderson Cavalry in the Rebellion of 1861-1865 by Charles H. Kirk. Reprint of the 1906 or...

Walton, Izaak, with Charles Cotton. The Complete Angler or the Contemplative Man’s Recreation… Edited by Sir Harris Nicolas. London: Chatto and Windus, 1887. Fourth Nicolas Edition. Small 8vo. Presented in modern full brown Moroccan leather with raised bands, gilt titles, and tooling to the spine, stunning illustrated gilt title to the front. Top edge gilt. Illustrated throughout. Presented is a 1887 printing of Izaak Walton and Charles Cotton’s famous treatise on fishing, The Complete Angler, or the Contemplative Man’s Recreation. Published by Chatto and Windus in London, this beautifully bound volume was the fourth edition to be edited by Sir Harris Nicolas. The book is presented in modern full brown Moroccan leather boards with gilt titles and illustrated throughout with wood engravings from 27 of the most prominent artists of the time. The Complete Angler was first published in 1653 by Richard Marriot of St Dunstan-in-the-West out of London, UK. Izaak Walton continued to add to the original book for a quarter of a century. A significantly enlarged edition appeared in 1655, and the last edition supervised by Walton, published in 1676, included additional fly-fishing material written by his friend Charles Cotton. The 1676 edition has been among the most often reprinted books in English literature. The Compleat Angler...