OK, everyone, here's the cheese, farming and so forth. They're half or more off of what I paid for them, so I hope the pricing seems fair. If not, or you want to make an offer on several books, please feel free! Books are all in good condition - a couple might have some minor notes or highlighting, and where I've noticed more, I'll try to make mention of it. Anyway, for starters, with more to come (cooking, culinary culture, food and wine).
Cheeses, Cheesemaking, Farming, Pasture-based Dairying
American Cheeses: The Best Regional, Artisanan and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, by Clark Wolf. Hardcover, $12.00
Cheese Primer, Steven Jenkins, softcover, $8
French Cheese, DK Eyewitness Companions, Foreword by Joel Robuchon, Softcover, $10.00
Growing a Farmer, Kurt Timmermeister, Hardcover, $12.50
The Fabrication of Farmstead Goat Cheese, Jean-Claude Le Jaouen, Softcover, $25
American Farmstead Cheese, Paul Kindstedt, $20
A Slice of Organic Life, Editor Sheherazade Goldsmith, hardcover $9
Building Underground, Herb Wade, Softcover (some wrinkling to front and back cover) $8
Greener Pastures on your side of the Fence: Better Farming with Voisin Management Intensive Grazing, Softcover, Bill Murphy, $13
Land, Livestock and Life, Allan Nation, $12
Grazing Guide, Grassworks, Inc. - Free to anyone who wants it, just pay for packing materials and shipping!
Dollars & Sense: A Handbook for Seasonal Grass Dairying, Larry Tranel, Softcover, $25
The Future of Farming and Rural life in Wisconsin - Free to anyone who wants it, just pay for packing materials and shipping!
You can Farm, Joel Salatin, some highlighting, softcover, $15
Cooking, Cooking Culture, Wine
My Life in France, Julia Childs, hardcover, $13
Simply French, Patricia Wells (presenting the cuisine of Joel Robuchon), softcover, $12
Kitchen Confidential, Anthony Bourdain, softcover (stain on top right of several pages, faint), $4
A Meal Observed, Andrew Todhunter, hardcover, $11
Culinary Artistry, Andrew Dornenburg and Karen Page, softcover, (binding good, but somewhat loose in center of book; edge staining – a book I worked with, quite a bit, professionally), $9
Jacques Pepin Celebrates, Jacques Pepin, hardcover, $22
Chez Panisse: Fruit, Alice Waters, hardcover, $18
D'Artagnan's Glorious Game Cookbook, Ariane Daguin, George Faison, Joanna Pruess, hardcover, $7
Chez Panisse Cooking, Paul Bertolli, Alice Waters, softcover (tear on rear cover top and bottom at binding, otherwise, clean and tight), $10
Japanese Cooking, A simple Art, Shizuo Tsuji, hardcover, $20
A Cook's Tour, Anthony Bourdain, hardcover, $12
American Brasserie, Rick Tramanto and Gale Gand, hardcover, 8
The Perfectionist (biography of the rise and fall of Bernard Loiseau), Rudolph Cheminski, hardcover, $8
Backyard Bistros, Farmhouse Fare: A French Country Cookbook, Jane Sigal, hardcover, $13
Ducasse: Flavors of France, Alain Ducasse, hardcover, $27
Bouchon, Thomas Keller, hardcover, (Binding a bit weak, and bad in “Sources” section – gorgeous book, though, close to my heart – when you get sick of haute cuisine, you cook – and eat – bouchon/bistro!) - $17
Cooking with the Seasons, Monique Jamet Hooker (signed), hardcover, $15
The New Professional Chef, Sixth Edition, CIA (Culinary Institute of America) $20
Glorious French Food, James Peterson, hardcover, $18
Lutece Cookbook, Andre Soltner, hardcover. I followed 2 guys, growing up – Jacques Pepin, and Andre Soltner. Beaujolais and Alsace – a beautiful couple of pillars. $13
The New Making of a Cook, Madeleine Kamman, hardcover (a working book – some stains, watermarks) $20.
Larousse Gastronomique. Editing headed up by Joel Robuchon. THE reference, in my opinion, the true “bible” of fine cooking. Hardcover, tear on spine top, cover only. Pages clean, binding tight. $20
Lumiere, Rob Feenie, forward by Charlie Trotter, hardcover, small tear on rear dust jacket, $16
Fish and Shellfish: The Cook's Indispensable Companion, James Peterson, hardcover, 2”ish tear on back top DJ, $15
Le Repertoire De La Cuisine, Louis Saulnier, hardcover (sort of a “field pocket” Escoffier), $9
Tastes of the Pyrenees: Classic and Modern, Marina Chang, hardcover, $11
Simple French Food, Richard Olney, softcover, lots of dog ears and some faint wrinkling on some pages, $7
Craft of Cooking, Tom Colicchio (if the name is familiar, “Top Chef,” as well as his own restaurants), hardcover, $9
Think Like a Chef, Tom Colicchio, hardcover (DJ is intact, but tears and shelf wear on top and bottom), $12
A Culinary Journey in Gascony, Kate Radliffe (a culinary “barge” converted to a hotel and restaurant, cruising France's canals – we've exchanged, great lady), softcover, $8
French Lessons: Adventures with Knife, Fork and Corkscrew, Peter Mayle (A Year in Provence), softcover, $5
Letters to a Young Chef, Daniel Boulud, hardcover, $11
Burgundy Stars: A Year in the Life of a Great French Restaurant (also a bio of Bernard Loiseau, another author), William Echikson, hardcover, $10
The World of Wine, Caroline Camarra and Jean-Paul Paireault, hardcover, $18
Vino (Italian Wine Resource), Burton Anderson, hardcover, $10
Italian Wine, Victor Hazan (Marcella's husband), hardcover, $7
Complete Encyclopedia of French Cheese, Pierre Androuet, softcover – broken binding, pp. 291-350 come out, staining – Free to anyone who wants it, just cover packaging materials and shipping
The Making of a Chef, Michael Ruhlman, softcover (dog ear, some wrinkling on front and back cover; yellowing pages), $7
The Great Match: Pairing Delicious Recipes with Great Wine, Brian St. Pierre, hardcover, $14
Great Tastes Made Simple: Extraordinary Food and Wine Pairing for every palate, Andrea Immer, hardcover, $13
This wasn't an easy decision, but it represents a letting go of another couple of lives, a long process but ultimately, I think, a good one. Lots of literature and philosophy, but wanted to put culinary stuff up here, where I know they'll be used.
Thanks for the interest, everyone!
Paul