I’m selling my collection of cookbooks. These books, some of them rare, many out of print, I’m offering to those passionate about cooking. I have spent 40 years learning to cook, working in restaurants in France and in the United States, having a restaurant in Manhattan, teaching for many years, and writing books, six of which won James Beard Awards. The books I’ve accumulated have been invaluable references throughout life. I’m deeply attached to some of them, but I want to lighten up my library and since I no longer write about food, I’m letting them go. Click here to check out my bio, or here, to look at my website, jimcooks.com. 

Places

Food Writing

Wine & Drinks

Rare

My Rating System

While there are rules for what describes the condition of a book, these cannot help but be subjective to some degree. Here, I’ve outlined my criteria for each rating.

Fair: I don’t think I have any of these, but “fair” really means awful. Often, these books are missing covers or have lots of markings or damaged pages.

Good: Another way of saying “bad.” Books that are “good” are intact and readable, but in poor condition overall.

Very Good: The book is in good shape, but would never pass for anything approaching new. When I rate a book “very good,” I often include some description of what prevents it from being rated differently, such as “excellent” or “good.”

Excellent with Reservations: A new book with subtle wear or damage, which I describe in greater detail.

Excellent: Almost perfect. As though new, but read. It is as though it was lent to a good friend who treated it well, but took it around here and there. When there’s no commentary, I consider the book to be like new.

Single Subject