Cooking resale values

58 Cooking priced on real sold comps. See what each is worth — loose or complete — before you buy or sell.

Updated August 2026 · prices refresh as new sales close.

Filtered: Taylor & Francis Group · 58 items · clear ×

Heritage Cuisines by Dallen J. Timothy

Cese rani and Kinton's the theory of catering by David Foskett

Siren Feasts by Andrew Dalby

Gusto by Denise Gigante

Ethnomusicologists' Cookbook, Volume II by Williams, Sean

Food in the Middle Ages by Melitta Weiss Adamson

Food and Foodways in African Narratives by Jonathan Bishop Highfield

Alexander Dumas Dictionary of Cuisine by Alexandre Dumas

More Cooking Innovations by A. Nussinovitch

Anthropologist's Cookbook by Kuper

Handbook of Proximate Analysis Tables of Higher Plants by James A. Duke

Korean Functional Foods by Kun-Young Park

Complete Book of Turkish Cooking by Algar

The Caribbean by Jen Green

Mediterranean Way of Eating by John J.B., Ph.D. Anderson

Mediterranean Foods by Rui M. S. da Cruz

Collective Creativity by Katherine Giuffre

Gentle Art of Cookery by Leyel

French Household Cookery by Keyzer

Delicious Words by Jieun Kiaer

Animal by-product processing & utilization by Herbert W. Ockerman

Food History by Sylvie Vabre

Food Applications of Nanotechnology by Gustavo Molina

Legume Based Fermented Foods by N. R. Reddy

Pinch of Culinary Science by Anu Inkeri Hopia

Practical Guide to Healthy Cooking in the Primary School by Maureen Glynn

Of Dishes and Discourse by Geert Jan van Gelder

Amaranth Biology Chemistry and Technology by Octavio Paredes-Lopez

Food Heritage and Nationalism in Europe by Ilaria Porciani

The Working Garde Manger by Al Meyer

Itadakimasu! the Food Culture of Japan by Becky A. Brown

Young Children's Experimental Cookery by Elizabeth Carruthers

Food, Wine and China by Christof Pforr

Philosophy of Wine by Cain Todd

Leisure and Food by Heather Mair

Food and Language by Kathleen C. Riley

Therapeutic and Nutritional Uses of Algae by Leonel Pereira

American Chinese Restaurants by Jenny Banh

Consumption and the Literary Cookbook by Roxanne Harde

Eating Fandom by CarrieLynn D. Reinhard

Seafood by Richard Wilk

Plant-Based Diets for Succulence and Sustainability by Kathleen May Kevany

Saberes con Sabor by Conxita Domènech

Congotay! Congotay! a Global History of Caribbean Food by Candice Goucher

Inspiring Learning Through Cooking by Suzie Strutt

Food and Foodways in Asia by Sidney C. H. Cheung

The world of waiters by Gerald Mars

Cooke and Wheatstone by Geoffrey Hubbard

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