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Cookbooks Star Cookbooks |
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| Editor's Picks: A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z |
| All Purpose Cookbooks | ||
Adams, Jody and Rivard, Ken 
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In the Hands of a Chef : Cooking with Jody Adams of Rialto Restaurant As a chef, Jody Adams spends most evenings at her restaurant, but on nights and weekends off, she treasures cooking for family and friends. Here are favorite dishes she prepares at home. Inspired by New England ingredients and her gastronomic forays throughout Europe, Adams' food--simple soups, seasonal salads, and satisfying main courses--is happy and hearty. --Buy This Book |
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Alford, Katherine 
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Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie grasit's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of briochethese luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with three of the most revered delicacies in haute cuisine. --Buy This Book |
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John Ash 
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John Ash Cooking One-on-One : Kitchen Secrets from a Master Teacher John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special. --Buy This Book |
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Mark Bittman
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How To Cook Everything, The Basics:Simple Recipes
Anyone Can Cook With 500,000 copies in print, Mark Bittmans award-winning How to Cook Everything has become a kitchen classic--the ultimate all-around cookbook for todays home cooks. Now this new book distills the most essential basic information and recipes from his cornerstone reference and tailors them to meet the needs of beginner cooks as well as rusty or reluctant ones. It is ideal for anyone who needs a simple, reliable introduction to everyday cooking. --Buy this Book | |
Mark Bittman
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How to Cook Everything: Simple Recipes for Great Food Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally Known cooking authority Mark Bittman has written a comprehensive book for every cook-aspiring and experienced-who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cook who are time-pressed and need to get healthful meals on the table with a minimum of fuss It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. How to Cook Everything Contains over 1500 recipes and variations for all occasions that reflect the way we cook today. --Buy this Book | |
Marian Burros 
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The New Elegant But Easy Cookbook The New Elegant But Easy Cookbook reflects the way we cook taday while keeping the concept behind the original book:recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. The book has an ingredient --Buy this Book |
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Capalbo, Carla and Washburn, Laura 
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American Heritage Cookbook Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so you can sample the food that you love and learn the secrets and skills of preparing authentic Maryland crab cakes, Boston brown bread, Californian salad or Chicago pizza. --Buy This Book | |
Julia Child
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The Way to Cook Reprint Edition Paperback Julia Child's The Way to Cook is her Magnum Opus, which distills a lifetime of cooking. It is her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Over 800 recipes, including variations--from a treasure trivia of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. --Buy This Book | |
Julia Child 
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The Way to Cook Hardcover Julia Child's The Way to Cook is her Magnum Opus, which distills a lifetime of cooking. It is her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Over 800 recipes, including variations--from a treasure trivia of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. --Buy This Book |
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Tom Colicchio 
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Craft of Cooking : Notes and Recipes from
a Restaurant Kitchen Tom Colicchio's New York restaurant Craft is all about the food. Not
food as a medium for feats of culinary sleight of hand, but foods that
taste unmistakably like themselves-- only more so. This is simple food
that is not simplistic, dishes whose purpose is to celebrate fresh, seasonal,
usually local ingredients. Rarely do the 125 recipes in Craft require
the skills of a professional chef, but they always call for the insight
of someone who knows how to bring out the essential flavor and texture
of top-quality ingredients. | |
Rocco DiSpirito 
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Flavor In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes. 2004 James Beard Award Winner for Cooking from a Professional Point of View --Buy This Book | |
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Editors of Cook's Illustrated
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America's Test Kitchen More than just a collection of recipes, this beautifully photographed book take you inside the entire 2002 season of the America's Test Kitchen series. You will meet the cast–through photographs, bios, and quotes from each member–and will follow the America's Test kitchen process, as Christopher Kimball and the rest of the cast identify a common cooking problem and then test dozens of variations to come up with the best methods for preparing recipes. --Buy This Book | |
Family Circle
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Family Circle All-Time Favorite Recipes Each year, Family Circle publishes hundreds of recipes in all categories, literally, from soup to nuts. In this magnificent new volume, the editors have selected more than six hundred that have proved to be most popular among the magazine's readers and collected them in one eye-appealing and practical volume. -- Buy This Book | |
Kathy Farrell-Kingsley
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The Woman's Day Cookbook: This Cookbook is organized according to traditional categories, but it's also clearly cross referenced so that cooks in a hurry can quickly find recipes that meet special needs, such as one-pot suppers, low- fat recipe, and microwave meals. The "Investment Cooking" chapter contains advice on how to make several different meals in just three to four hours. "Cook Once - Eat Twice" offers menus of linked recipes, in which one dish serves as the basis for a second or even a third. Other exciting features include festive menus for those entertaining and even a full year of dinner menus for those too busy to plan balanced and varied meals every day. -- Buy This Book | |
Frank Fedele and Mario Batali
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Artist's Palate A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities. -- Buy This Book | |
Diane Forley and Catherine Young
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Anatomy of a Dish 2003 James Beard Award Winner - Photography Category; Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism. -- Buy This Book | |
Ina Garten
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The Barefoot Contessa Cookbook For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. --Buy This Book | |
Ina Garten
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Barefoot Contessa Family Style : Easy Recipes
That Make Everyone Feel Like Family Ina Garten knows that the best meals are those where friends are so comfortable they feel like family--and family members feel so much more special. With that in mind, she has assembled yet another outstanding collection of beloved recipes that are easy to make and will delight everyone. With wonderful photos of Ina cooking in her home, as well as helpful menu suggestions and practical shopping tips, the volume is today's must-have guide to making everyday meals elegantly simple, and entertaining as warm and inviting as a family meal. --Buy This Book | |
Rozanne Gold 
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Recipes 1-2-3 Menu Cookbook: Morning, Noon, and
Night. More Fabulous Food Using Only Three Ingredients Based on only three ingredients per recipe, Menu Cookbok is designed to streamline complex lives in stylish good taste. Recipe 1-2-3 helped launch a new movement in cooking: it stressed pairing down the elements in a dish in order to achieve depth and flavor based on three superb, perfectly cooked ingredients. More than 260 recipes reflect the new world tapestry of food and ingredients, drawn from Gold's vast international cooking experience. --Buy This Book |
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Rozanne Gold 
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Recipes 1-2-3: Fabulous Food Using Only Three
Ingredients Award-winning author and chef Rozanne Gold has brought together a unique collection of recipes that maximize flavor by eliminating extraneous ingredients...Every recipe distilled to save time, intensify flavor, and enhance the beauty of food... --Buy This Book |
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Donna Hay 
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Modern Classics: Book 1 Renowned for making food that looks gorgeous and tastes great yet minimal effort, Donna Hay's cookbooks have become international successes. Modern Classics follows a simple formula for each chapter. Chapters, including soups, salads, pastas, and pies, begin with a "basic" recipe. With step-by-step photos, cooks will be able to create increasingly sophisticated variations from this starter recipe. -- Buy This Book | |
Donna Hay
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Flavours From sweet to sour, piquant to mellow, Flavors is an intoxicating journey through fourteen delectable flavors: vanilla, lemon, lime, ginger, chili, garlic, onion, chocolate, salt, pepper, basil, mint, cinnamon, and spice. Each chapter invites you to enliven your senses by exploring the origins of these aromatic ingredients, in simple preparations, and with more complex, mouth-watering recipes. -- Buy This Book | |
Amanda Hesser
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Cooking for Mr. Latte :A Food Lover's Courtship,
with Recipes Amanda Hesser's book is the tale of a romance where food is the source of discovery, discord, and delight--a story of universal desires: good food, great company, and a mate. --Buy This Book |
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Cheryl Alters Jamison and Bill Jamison
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Born To Grill In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. The Jamison's open up a road map that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us in chapters called "Serious Steaks" and "Hot Burgers and Haute Dogs", to delay our departure and explore the depths of those timeless favorites. Out on the horizon, Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickin' finish- all these and more make the griller's domain bigger and more delectable than it's ever been. --Buy This Book |
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Cheryl Alters Jamison and Bill Jamison
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Sublime Smoke : Bold New Flavors Inspired by the Old Art of Barbecue In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations. --Buy This Book |
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Elin Jeffords
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Winning Styles Cookbook : Recipes from the James
Beard Award-Winning Chefs American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. The year 2003 marks the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs. --Buy this book |
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| Bridget Jones |
A Cook's Year : Making the Most of Fresh and
Seasonal Ingredients Around the Year in 120 Recipes What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days. --Buy This Book |
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Gray Kunz and Peter Kaminsky
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Elements of Taste Four-star chef Gray Kunz and food writer Peter Kaminsky have teamed up to create a different kind of cookbook–showing how anyone can think like a chef and create four-star meals at home. --Buy This Book |
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Emeril Lagasse 
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Emeril's TV Dinners Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse.Included are 150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs. --Buy This Book --More CookBook Info | |
Nigella Lawson
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Forever Summer Nigella Lawson is one of Britain's most influential food writers, and a brilliant home cook. How to Be a Domestic Goddess, her award-winning cookbook, sold more than 100,000 copies. Nigella Bites, another great success, featured enticing recipes made with minimum effort. In Forever Summer, Nigella Lawson shares her favorite warm-weather recipes that will give readers that "lazy summer feeling" all year long. --Buy This Book | |
Sheryl and Mel London 
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The Gourmet Garage Cookbook:
200 Everday Recipes Using Fresh and Exotic Ingredients from Around the World The Gourmet Garage started as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, then became a leading retailing legend when it opened its doors to the public in 1993. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying array of ingredients, transforming them into simple, healthful, wonderful meals in your own kitchen --Buy This Book | |
Sheila Lukins
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USA Cookbook A great, friendly, indispensable patchwork of a book, the U.S.A. Cookbook has Sheila Lukins rediscovering, heralding, transforming, and celebrating American cooking. The author of the All Around the World Cookbook now turns to her greatest love--American food--in 600 recipes that range from the sophisticated to the informal. --Buy This Book | |
Jeff Morgan 
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Dean & DeLuca : The Food and Wine Cookbook
Dean & Deluca has long been a vital destination for those looking for the finest gourmet ingredients and most prestigious wines. This book shows how to put it all together for the ultimate gourmand experience. --Buy This Book |
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Pamela Morgan 
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Flavors Many of the ingredients that seemed so adventurous to us in the eighties have now become familiar. Gazpacho and pasta primavera, raspberry vinegar and kiwi fruit may be delicious , but they just aren't as exciting as they used to be. On the other hand, new ingredients and preparations can recapture the thrill of cooking. What exactly is a chipotle pepper? What are the spices in Asian five spice powder and garam masala- and how do you use them? As important as The Silver Cookbook was to you in the early eighties, so, too, will this book be to you as we head out of the nineties. --Buy This Book |
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Joan Nathan
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Jewish Cooking In America Much more than a cookbook--though it does contain over 300 recipes--this entertaining volume is also a history of the Jewish people through their food. Nathan introduces both people and food in a preface that discusses dietary laws, Jewish holidays, Jewish immigration to the U.S., and the impact of Jews--and their food--on American culture. With every recipe comes an original story or a reprint of an article or a personal vignette that intrigues and/or edifies. For instance, the recipe for falafel appears complete with a profile of Moshe, owner of the best falafel pushcart in New York City. There are also lots of photos, both modern and historic. A number-one choice for cookery collections, but make sure history buffs can find it, too. --Buy This Book --More CookBook Info | |
Michel Nischan
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Taste Pure and Simple : Irresistible Recipes
for Good Food and Good Health Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. 2004 James Beard Award Winner for Healthy Focus & Vegetarian --Buy This Book | |
Bradley Ogden 
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Breakfast, Lunch, and Dinner His first cookbook, Bradley Ogden's Breakfast, Lunch, and Dinner, published by Random House in 1991 won the prestigious International Association of Culinary Professionals Award. --Buy This Book | |
Jamie Oliver 
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Happy Days with the Naked Chef Jamie Oliver believes in finding the best ingredients and making tasty, easy, social meals. Like his first two bestselling cookbooks, Happy Days is filled with fantastic salads, pastas, meat, fish, breads, and desserts for all occasions. --Buy This Book | |
Jamie Oliver
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Jamie's Kitchen : A Complete Cooking Course Jamie's Kitchen -- the book -- is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding. --Buy This Book | |
Molly O'Neil
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A Well-Seasoned Appetite From innovative techniques such as oven drying summer produce or using vegetable broths to lighten dressings, to homey recipes for one-pot dinners and rustic tarts, A Well Seasoned Appetite illustrates Molly OšNeil's conviction that "cooking should nourish life at more than one cellular level." With humor and passion, she celebrates the fact that eating, like most intimate acts performed by human beings, has as much to do with the mind and spirit as with the body. The book is composed of smart , eloquent essays laced with more than 200 recipes which remind us that anticipation -whether for the morels from Michigan's National Mushroom Festival, or for a cherry held by the stem and nibbled with a "singularly selfish satisfaction"-lends food much of its savor. --Buy This Book | |
Alfred Portale with Andrew Friedman
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Alfred Portale's 12 Seasons Cookbook "When it comes to cooking, there are twelve seasons," says world-class chef Alfred Portale, and at his Gotham Bar and Grill restaurant, the menu changes every four weeks. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month. --Buy This Book | |
Nora Pouillon
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Cooking with Nora: Seasonal Menus from Restaurant Nora Over 100 recipes from Restaurant Nora in Washington, D.C. Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help. --Buy This Book | |
Paul Prudhomme 
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Pure Magic: Great Recipes Featuring Magic Seasoning Blends Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're cooking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken, Lotsa Crab Cakes, Southern Smothered Spuds,Sweet Potato Omelet, Corn Chowder, and Really Rich Beef and Mushrooms and more! Also included are Louisiana favorites,such as gumbos, jambalayas, and etouffees. --Buy This Book --More CookBook Info | |
Paul Prudhomme 
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Fork In The Road: A Different Direction In Cooking From America's Favorite Chef If your goal is to produce great- tasting, flavorful dishes that everyone will enjoy, yet are still good for you then this is the cook book for you! Chef Paulšs new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. Hešs taken out as much fat as possible, leaving the texture, the richness, and the taste for which hešs famous. This is not a diet book, but one dedicated to healthful ways to cook. --Buy This Book --More CookBook Info | |
Paul Prudhomme 
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Louisiana Kitchen Chef Paul Prudhomme's Louisiana Kitchen is full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Paneed Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme- these and many more are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Red fish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. --Buy This Book --More CookBook Info | |
Wolfgang Puck 
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Live, Love, Eat! The Best of Wolfgang Puck Live, Love, Eat! takes its title from Puck's signature catch-phrase and one that sums up his exuberant approach to cooking and entertaining. This new offering from Puck's kitchen is composed of 150 favorite recipes featured on his Food Network show. --Buy This Book | |
Steven Raichlen 
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Steven Raichlen's Big Flavor Cookbook :450 Irresistible
and Healthy Recipes from Around the World Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout. --Buy This Book | |
Kim Rizk
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The Hay Day Country Market Cookbook Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout. --Buy This Book | |
Michael Romano 
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The Union Square Cookbook The Union Square Cookbook by Danny Meyer and Michael Romano offers 160 of the Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible... --Buy This Book | |
Nigel Slater 
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Appetite Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic. --Buy This Book |
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Sally Sondheim and Suzannah Sloan
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Accidental Gourmet Weekends and Holidays : Festive Meals for Family and Friends Tired of the average weekend fare of hamburgers, hot dogs, or takeout? The Accidental Gourmet Weekends and Holidays takes a unique approach to family food preparation, with menus for twenty-three holiday meals from New Year's through Christmas, as well as Saturday dinners and Sunday suppers for every weekend of the year --Buy This Book |
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Joachim Splichal 
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Cooking Without Recipes : Unleash Your Creativity and Prepare Meals Your Friends and Family Will Love! Using Cooking Without Recipes, readers can learn to make cooking easier, more economical, and just plain fun by turning every meals into a personal and fulfilling free-form expression of themselves. -- Buy This Book |
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Bonnie Stern 
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Bonnie Stern's Essentials of Home Cooking
For Bonnie Stern, good food is an essential element in turning a house into a home. With this lavish new cookbook, Bonnie invites us into her kitchen as she prepares food for the people she loves. Bonnie Stern’s Essentials of Home Cooking is filled with Bonnie’s personal favourites -- dishes that reflect the way we are cooking now. --Buy This Book |
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Jeremiah Tower 
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America's Best Chefs Cook with Jeremiah Tower:
Companion to the PBS Television Series In the early 1970s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. --Buy This Book | |
Tom Valenti and Andrew Friedman 
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Welcome to My Kitchen : A New York Chef Shares
His Robust Recipes and Secret Techniques For more than 15 years, Tom Valenti has been creating innovative and critically acclaimed menus for some of New York's most popular restaurants. Here, for the firs time, Valenti shares his creative kitchen secrets and recipes, helping every cook to master his bold, deep flavors. --Buy This Book | |
Jean-Georges Vongerichten with Mark
Bittman 
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Simple to Spectacular: How to Take One Basic
Recipe to Four Levels of Sophistication What happens when a four-star chef and a renowned culinary minimalist cook together? They invent a delicious style that adapts to every occasion and every level of expertise. This book introduces a simply spectacular concept created by New York's hottest chef, Jean-Georges Vongerichten and Mark Bittman, author of The New York Times's hugely popular column "The Minimalist". --Buy This Book | |
Ari Weinzweig 
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Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More 2004 IACP Award Nominee for Food Reference/Technical Category; Everything food lovers need to know about pantry essentials can be found in this book: how they are made, how to shop for them, what to look for when tasting them, how to store them, and how to cook with them. Zingerman's Guide to Good Eating is more than just a buyer's guide, however. It is a highly informative home reference to top-quality food products that is destined to shuttle between the kitchen counter and bedside table. It's crammed with savvy opinions and buying recommendations, entertaining anecdotes and travel tales, and up-close-and-personal looks at traditional foods and artisans. --Buy This Book | |
Rebecca Wood 
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The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format. --Buy This Book | |
Susan Wyler, Michael McLaughlin
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Great Books for Cooks "A lifetime is not long enough to enjoy all the marvelous books that have been written about food and cooking," say Susan Wyler and Michael McLaughlin. But their trenchant, trustworthy index detailing five hundred great books for cooks will certainly help you choose from the most appetizing selection. Here are cookbooks of every variety. If you're an experienced chef, a novice cook wishing to explore new worlds of
cuisine, or even a stranger to your own kitchen, Great Books for Cooks will fire you
with new culinary zest. Finding the right cookbook can make all the difference.
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| Editor's Picks: A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z |
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