Sweet: Desserts from London&#39;s Ottolenghi is a baking and dessert cookbook by chefs Yotam Ottolenghi and Helen Goh. The book brings the signature Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices, and complex flavorings to a wide array of baked goods, desserts, and confections.  The book features over 110 innovative recipes, ranging from simple cookies and mini-cakes to showstopping layer cakes and pavlovas.  Recipes utilize ingredients such as fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.  Specific recipes include Tahini and Halva Brownies, Cinnamon Pavlova with Praline Cream and Fresh Figs, and a Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.  Hardcover book.
Dimensions:
Approximately 8 x 11 inches.
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Sweet: Desserts from London&#39;s Ottolenghi (2017) by Yotam Ottolenghi &#38; Helen Goh

Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties.  Includes 150 original recipes, tips on sophisticated presentation, along with photographs.  Softcover book.
Dimensions:
Approximately 8 x 10 inches.
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Martha Stewart&#39;s Hors d&#39;Oeuvres: The Creation and Presentation of Fabulous Finger Foods (1984)

Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life is a cookbook by James Beard Award-winning author Heidi Swanson.  The book focuses on making healthy home cooking manageable and appealing with over 120 vegetarian recipes.  The recipes are designed to be quick, flavorful, and nutritious meals.  Recipes feature short ingredient lists, make-ahead techniques, and clever methods to create high-impact meals with ease.  The book celebrates cooking with nutrient-dense plants, fruits, vegetables, and whole grains, making it an approachable guide for those looking to incorporate more plant-based meals into their diet.  Softcover book.
Dimensions:
Approximately 7 x 10 inches.
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Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life (2021) by Heidi Swanson

Mississippi Vegan: Recipes and Stories from a Southern Boy&#39;s Heart by Timothy Pakron, is a plant-based cookbook that celebrates Southern cuisine.  The book features 125 approachable recipes rooted in traditional Cajun, Creole, and Southern food, all made without animal products.  The recipes and stories are inspired by the author&#39;s childhood on the Mississippi Gulf Coast, focusing on local landscapes, flavors, and sustainable ingredients.   It combines photographs, personal stories, and easy-to-follow recipes, showing that deep flavor can be achieved in vegan dishes.  Pakron aims to show the &#34;undercurrent of veganism&#34; within Southern food, using plant-and mushroom-based ingredients as the stars of the show.   Hardcover book.
Dimensions:
Approximately 8 x 10 inches.
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Mississippi Vegan: Recipes &#38; Stories from a Southern Boy&#39;s Heart (2018) by Timothy Pakron

The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your special meal particularly savory and festive.  Features more than 200 recipes including contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others.  Includes multiple versions of traditional dishes, such as seven versions of matzoh balls and six types of haroseth.  Hardcover book.  First edition.
Dimensions:
Approximately 8 x 9.5 inches.
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The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers (1999) by Linda Amster - FIRST EDITION

This cookbook takes toast beyond a simple breakfast item, and makes it suitable for brunch, lunch, dinner, and dessert.  It features 50 sweet and savory recipes organized by season.  Recipes are designed to use fresh ingredients and simple techniques.  Hardcover book.
Dimensions:
Approximately 7 x 10 inches.
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Toast: The Cookbook (2015) by Raquel Pelzel

Toronto is known for having a vibrant and varied food scene.  This cookbook includes 100 signature recipes from the city&#39;s best restaurants - with the home cook in mind.  Dozens of chefs, from veteran to rising star, have generously shared their fan-favourite, personally tested recipes, ranging from the Momofuku Milk Bar&#39;s Crack Pie, Bymark&#39;s fennel-crusted black cod, Pizza Libretto&#39;s spicy meatballs, and many more.  Hardcover book.
Dimensions:
Approximately 8.5 x 10 inches.
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Toronto Cooks: 100 Signature Recipes from the City&#39;s Best Restaurants (2014) by Amy Rosen

Bunner&#39;s: Simple & Delicious Gluten-Free Vegan Treats is a cookbook featuring award-winning recipes from the popular Toronto-based Bunner&#39;s Bake Shop.  The book offers a collection of classic treats that are both gluten-free and vegan, such as cinnamon buns, brownies, doughnuts, and cheesecake, designed to be indistinguishable from traditional baked goods.  Authored by the bakery founders Ashley Wittig and Kevin MacAllister, the book allows people with food allergies or dietary restrictions to recreate these popular items at home.  Softcover book.  First edition.
Dimensions:
Approximately 7 x 10 inches.
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Bunners: Simple &#38; Delicious Gluten-Free Vegan Treats (2014) by Ashley Wittig &#38; Kevin MacAllister - FIRST EDITION

The Baker in Me by Daphna Rabinovitch is a baking guide described as a &#34;new Canadian bible for baking&#34;.  Written by a former director of the Canadian Living test kitchen and a trained pastry chef, the book combines professional experience with the warmth of a home baker.  The book is known for its &#34;sciency stuff,&#34; with a significant portion dedicated to explaining the science behind basic baking ingredients and processes (e.g., how to make cookies soft, chewy, or crispy).  It includes chapters on various baked goods such as cookies, bars, cakes, muffins, pies, and tarts, along with smart guides on techniques, ingredients, and equipment.  It is designed as a lasting resource for both novice and accomplished bakers who want to understand the &#34;why&#34; and &#34;how&#34; of baking, not just the recipes.  Hardcover book.  Note: personal note by authour inside cover - see photo.
Dimensions:
Approximately 8 x 10 inches.
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The Baker in Me (2016) by Daphna Rabinovitch

Ovenly: Sweet and Salty Recipes from New York&#39;s Most Creative Bakery is a cookbook by Agatha Kulaga and Erin Patinkin, the founders of the renowned Brooklyn bakery, Ovenly.  The book provides recipes that explore culinary traditions with an unexpected twist, thoughtfully blending sweet and salty flavors with a touch of spice.  It includes many of the bakery&#39;s popular items, such as the famous salted chocolate chip cookies, dense shortbreads, buttery scones, cakes, and tarts.  The authors encourage creativity with daring yet simple recipes, some featuring ingredients like parmesan and sage, sour cherry and almond, or even bacon and beer.  The book also shares the inspiring and often hilarious story of how the self-taught bakers started their business from scratch.  Hardcover book.
Dimensions:
Approximately 8.5 x10 inches.
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Ovenly: Sweet and Salty Recipes From New York&#39;s Most Creative Bakery (2014) by Agatha Kulaga &#38; Erin Patinkin

Home Made Summer presents Yvette Van Boven&#39;s absolute favourite recipes for spring and summer.  Inspired by her childhood in Ireland and her summers in Provence, van Boven has created a collection sure to tempt you to step into the kitchen.  Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers, Main Courses, and Dessert.  Filled with tasty recipes, beautiful photos, clear instructions, and hand-drawn artwork throughout.  Hardcover book.
Dimensions:
Approximately 8 x 10 inches.
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Home Made Summer (2012) by Yvette Van Boven

This cookbook contains more than 100 Italian recipes geared toward family meals.  Featured dishes include Fried Mozzarella Skewers, Escarole and White Bean Soup, and Ziti with Broccoli Rabe and Sausage.  Described as a very accessible and affordable collection of Lidia&#39;s signature reliable dishes.   Hardcover book.
Dimensions:
Approximately 8.5 x 8.5 inches.
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Lidia&#39;s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees (2012) by Lidia Matticchio Bastianich &#38; Tanya Bastia

For Bonnie Stern, good food is an essential element in turning a house into a home.  With this cookbook, Bonnie invites us into her kitchen as she prepares food for the people she loves.  Bonnie’s recipes include Caramelized Onion Tart with Gorgonzola, Thai Shrimp Dumplings with Orange Chili Sauce, Wheat Berry and Grilled Corn Salad, Split Pea Soup with Dill and Old-fashioned Rice Pudding, Prime Rib of Beef with Yorkshire Pudding, Lemon Meringue Pavlova Roll, Double Fudge Chocolate Cake, and more.  The recipes are fresh and full of flavour but never difficult to prepare, and Bonnie’s trademark step-by-step method and reassuring guidance will help even the most nervous cook through techniques like making meringues, working with phyllo and cooking the perfect risotto.  Softcover book.
Dimensions:
Approximately 8.5 x 10 inches.
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Bonnie Stern&#39;s Essentials of Home Cooking (2003)

Compiled from recipes contributed by ladies of Toronto and other cities and towns for the benefit of The Hospital for Sick Children.  This edition is one of the five variants of the book published in 1878 by the Rose-Belford Publishing Company in Toronto.  Most of the 19th Century recipes in this book can be successfully prepared in today&#39;s kitchens as long as you keep in mind some of the differences between then and now.  Hardcover book.
Dimensions:
Approximately 8 x 5.5 inches.
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The Home Cook Book: Canada&#39;s First Community Cookbook (first published in 1877) - 125th Anniversary Edition (2002)

This cookbook focuses on comfort food and Jewish cuisine, including traditional recipes using schmaltz (rendered chicken fat).  Features recipes and stories from Toronto-based chef Anthony Rose.  Includes famous recipes such as the Fat Pasha Cauliflower and Rose and Sons Patty Melt.  Hardcover book.  Note: Book has personal note - signed by authour.  Bit of wear.
Dimensions:
Approximately 7.5 x 10.5 inches.
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The Last Schmaltz: A Very Serious Cookbook (2018) by Anthony Rose and Chris Johns - SIGNED

The Cooking of Provincial France by M.F.K. Fisher is part of the &#34;Foods of the World&#34; series by Time-Life books.  The book discusses the cuisine of the French provinces, distinguishing it from formal haute cuisine.   It emphasizes an appreciation for fresh, local ingredients, often prepared simply in country kitchens, where dishes make their own juices in the casserole without complex straining or additions.   The book includes traditional recipes, insights, and stories about the regional food culture, showcasing the author&#39;s passion for French food, wine, and heritage.   Hardcover book.
Dimensions:
Approximately 8.5 x 11 inches. 
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The Cooking of Provincial France - Time Life - Foods of the World Series Book (1968) by M.F.K. Fisher

An assortment of 14 children's books in FRENCH.  Lots of variety and great illustrations.  Mostly softcover books.  Minor wear.  See photos.
Dimensions:
Varies.
                
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Assorted Children&#39;s Books - FRENCH - Lot of 14

This is the 75th Anniversary edition of the classic cookbook Joy of Cooking originally released in 1936.  It was authored by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.  The book is a comprehensive guide to American home cooking methods and recipes.  Contains 4,500 recipes in total, including 500 new ones and 4,000 classics.  Hardcover book.
Dimensions:
Approximately 7 x 9.5 inches.
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Joy of Cooking - 75th Anniversary Edition (2006) by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

This cookbook is a comprehensive guide to home cooking.  It offers simple techniques to help home cooks prepare great food for all occasions.  There are countless ideas, inspiration, and variations, making it an indispensable resource for anyone who cooks.  Emphasizes using fresh ingredients and basic kitchen equipment.  Mark Bittman is an American food journalist, authour, and former columnist for The New York Times.   He has been the recipient of numerous International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing.  Softcover book.
Dimensions:
Approximately 8 x 9 inches.
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How to Cook Everything: Simple Recipes for Great Food (1998) by Mark Bittman

This is the 10th edition of the Better Homes and Gardens New Cook Book, known for its iconic red and white checkered cover and ring-bound format.  A long-standing staple for home cooks.  Filled with illustrations, detailed guides, and tips from the Better Homes and Gardens Test Kitchen.  Hundreds of delicious recipes for all occasions - with nutritional analysis, including fat and cholesterol values, for each recipe.  Hardcover binder book.
Dimensions:
Approximately 9 x 10 inches.
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Better Homes and Gardens New Cook Book - 10th Edition (1989)

The Smitten Kitchen Cookbook is Deb Perelman&#39;s debut cookbook and a love letter to approachable, uncompromised home cooking.  Smitten Kitchen started out as blog where Deb Perelman shared the dishes she cooked in her tiny Manhattan kitchen.  People were drawn to her because the recipes sounded delicious and also accessible.  The 100 recipes in the book cover a wide range of categories, from comfort foods and stews to cakes and desserts.  Deb Perelman is a self-taught cook and photographer.   Hardcover book.
Dimensions:
Approximately 8 x 9.5 inches.
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The Smitten Cookbook: Recipes and Wisdom from an Obsessive Home Cook (2012) by Deb Perelman

This is The Church Supper Cookbook, a collection of potluck recipes edited by David Joachim.   It features over 400 tried-and-true recipes from families and churches across the United States.   The recipes include comforting classics like casseroles, salads, main dishes, and desserts.  The book aims to preserve treasured, time-honoured family recipes that have been passed down through generations.  Hardcover book.
Dimensions:
Approximately 8 x 9 inches.
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The Church Supper Cookbook: Over 400 Potluck Recipes From Families and Churches (2005) edited by David Joachim

Two Fat Ladies was a British cooking program and assorted series starring Jennifer Paterson and Clarissa Dickson Wright that ran from 1996 to 1999 on the BBC.  This cookbook focuses on their TV series &#34;Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)&#34;.   The premise of this series involved the pair touring Britain on a Royal Enfield motorbike with a sidecar, and cooking along the way (eg eating outdoors with Scouts, baking cakes for a village fete, etc).  The show described them as: &#34;The Ladies are cooks not chefs – they reject the pretensions and elaborations of haute cuisine and are aggressively unfashionable, delighting in such ingredients as clotted cream, lard and fatty meats.&#34;   Hardcover book.  Book is signed by both ladies.
Dimensions:
Approximately 8 x 10 inches.
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Two Fat Ladies - Gastronomic Adventures with Motorbike and Sidecar (1996) by Jennifer Paterson &#38; Clarissa Dickson Wright - SIGNED

The Cruise Ship Cookbook: Elegant Meals with Cunard is a collection of recipes and menus reflecting cruise ship cooking, with an emphasis on presentation.  The book is divided into chapters representing different world regions and includes various recipes and sample menus from the ships.  The recipes are provided by Rudolf Sodamin, who was known for transforming the onboard culinary experience for Cunard Line.  Hardcover book.
Dimensions:
Approximately 9 x 12 inches.
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The Cruise Cookbook: Elegant Meals with Cunard (1985) by Rudolf Sodamin, Executive Chef, Queen Elizabeth 2

Toronto (Ontario, Canada) SELLER MANAGED Downsizing Online Auction - Logan Avenue

publication_year

format

dimensions

Hardcover cookbook Classic French Cooking by Craig Claiborne and Pierre Franey, 1970, Time-Life Foods of the World series, approximately 8.5 x 11 in, 208 pages plus glossary and index

Classic French Cooking hardcover cookbook, 1970

Section IV spread with illustration of chef Auguste Escoffier

Full-color photo spread of French kitchen scenes and dishes

Black cloth spine with patterned boards, photographic and illustrated content throughout, color and black-and-white images, text in English

Classic French Cooking hardcover cookbook 1970

Classic French Cooking by Craig Claiborne & Pierre Franey is part of the &#34;Foods of the World&#34; series by Time-Life books.  This cookbook focuses on the classic art of French cooking, covering the basics and showcasing various regional cooking styles of France.  It balances the complexities of haute cuisine with practical recipes for the home cook, making it suitable for both novice and experienced chefs.  Features a collection of delicious recipes, including traditional favorites like beef bourguignon and cassoulet.  Hardcover book.
Dimensions:
Approximately 8.5 x 11 inches. 
Pickup category timeslot {A}

Lot #110: Classic French Cooking - Time Life - Foods of the World Series Book (1970) by Craig Claiborne & Pierre Franey

Only Available Pickup Date/Time: Sat, April 11 2026

Category A: 09:30 AM - 12:00 PM

Pickup Location: Logan Avenue, Toronto, ON, M4K 3C2 View Map (opens in new window)

Lot #110: Classic French Cooking - Time Life - Foods of the World Series Book (1970) by Craig Claiborne & Pierre Franey

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Auction Details

Only Available Pickup Date/Time: Sat, April 11 2026 Category A: 09:30 AM - 12:00 PM

Pickup Location: Logan Avenue, Toronto, ON, M4K 3C2 View Map (opens in new window)

Bid History

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Only Available Pickup Date/Time: Sat, April 11 2026

Category A: 09:30 AM - 12:00 PM