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Cooking with Chocolate

Cooking with Chocolate

Edited by Frederic Bau, Foreword by Pierre Hermé, Contribution by L'Ecole du Grand Chocolat Valrhona, Photographed by Clay McLachlan

Hardcover, 416 pages
Flammarion | Cooking - Specific Ingredients - Chocolate
October 2011 | $49.95 | 978-2-08-020081-5

Cooking with Craft Beer

Cooking with Craft Beer

Written by Stevan Paul and Torsten Goffin, Photographed by Daniela Haug

Hardcover, 248 pages
Smith Street Books | Cooking - Beverages - Alcoholic - Beer
September 2017 | $27.50 | 978-1-925418-48-4

Corsica

Corsica

Written by NICOLAS STROMBONI

Hardcover, 320 pages
Smith Street Books | Cooking - Regional & Ethnic - French
October 2017 | $40.00 | 978-1-925418-52-1

La Cucina Italiana: The Encyclopedia of Italian Cooking

La Cucina Italiana: The Encyclopedia of Italian Cooking

Edited by The Editors of La Cucina Italiana

Hardcover, 470 pages
Rizzoli | Cooking - Regional & Ethnic - Italian
November 2012 | $50.00 | 978-0-8478-3914-8

Cultured Foods for Your Kitchen

Cultured Foods for Your Kitchen

Written by Leda Scheintaub, Foreword by Sandor Ellix Katz, Photographed by William Brinson

Hardcover, 192 pages
Rizzoli | Cooking - Methods - Canning & Preserving
September 2014 | $29.95 | 978-0-7893-2745-1

Da Vittorio

Da Vittorio

Written by Enrico Cerea and Roberto Cerea, Foreword by Joan Roca and Joseph Roca, Photographed by Giovanni Gastel

Hardcover, 192 pages
Mondadori | Cooking - Regional & Ethnic - Italian
February 2018 | $49.95 | 978-88-918126-2-9

Decadent Desserts

Decadent Desserts

Written by Countess Cristina de Vogue, Thomas Dhellemmes and Delphine de Montalier, Photographed by Veronique Villaret

Hardcover, 160 pages
Flammarion | Cooking - Courses & Dishes - Desserts
September 2008 | $19.98 | 978-2-08-030059-1

Designing Life's Celebrations

Designing Life's Celebrations

Written by DeJuan Stroud, Foreword by Jon Bon Jovi and Dorothea Bon Jovi

Hardcover, 224 pages
Rizzoli | Cooking - Tablesetting
April 2016 | $50.00 | 978-0-8478-4814-0

Distinctive Vintages

Distinctive Vintages

Written by Alain Stella, Photographed by Leif Carlsson and Jean-Marc Tinguad

Hardcover, 244 pages
Flammarion | Cooking - Beverages - Alcoholic - General
September 2008 | $200.00 | 978-2-08-030494-0

Dulce

Dulce

Written by Joseluis Flores and Laura Zimmerman Maye, Photographed by Ben Fink

Hardcover, 266 pages
Rizzoli | Cooking - Courses & Dishes - Desserts
May 2010 | $29.95 | 978-0-8478-3321-4

Egg

Egg

Written by Patrick Mikanowski and Lyndsay Mikanowski, Photographed by Grant Symon

Hardcover, 192 pages
Flammarion | Cooking - General
April 2007 | $45.00 | 978-2-08-030550-3

Elegant Entertaining

Elegant Entertaining

Written by Dorothy Walker Stapleton and Philippe Excoffier, Photographed by Francis Hammond

Hardcover, 160 pages
Flammarion | Cooking - Entertaining
October 2009 | $45.00 | 978-2-08-030116-1

Encyclopedia of Vegetarian Cuisine

Encyclopedia of Vegetarian Cuisine

Written by Estérelle Payany, Foreword by Régis Macron, Photographed by Nathalie Carnet

Hardcover, 416 pages
Flammarion | Cooking - Vegetarian
October 2016 | $39.95 | 978-2-08-020276-5

Entertaining in Grand Style: Savoir Faire of a Parisian Chef

Entertaining in Grand Style: Savoir Faire of a Parisian Chef

Written by Nadège Forestier, Photographed by Francis Hammond

Hardcover, 192 pages
Flammarion | Cooking - Regional & Ethnic - French
September 2016 | $19.98 | 978-2-08-020302-1

Entertaining in Grand Style

Entertaining in Grand Style

Written by Chef James Viaene, Photographed by Francis Hammond, Text by Nadège Forestier

Hardcover, 192 pages
Flammarion | Cooking - Regional & Ethnic - French
October 2013 | $65.00 | 978-2-08-020136-2

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