 |
 |
|
|
|
|||
|
|||
|
|||
|
|||
 |
Cookbooks Star Cookbooks |
|
| 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 |
| Professional | ||
John Ash
|
From the Earth to the Table John Ash's Wine Country
Classics From The Earth to the Table includes more than 300 recipes featuring fresh seasonal ingredients and distinctive flavor combinations. Dishes such as Fish Tacos with Citrus Salsa and Cabbage Slaw, and Pecan Polenta Salad with Grilled Green Onions showcase Ash's global influences as the culinary directory of the Fetzer Vineyards Wine and Food Center in Northern California. All of the recipes in "From The Earth to the Table" show readers how to marry each dish with the appropriate wine. Illustrated with 16 pages of color photographs, "From The Earth to the Table" is the definitive guide to delicious, healthful wine country cuisine. --Buy This Book --More Cookbook Info |
|
Anthony Bourdain 
|
Kitchen Confidential: Adventures in the Culinary Underbelly CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. --Buy this Book |
|
Culinary Institute of America
|
Cooking at Home with The Culinary Institute
of America 2004 IACP Award Winner for Compilations Category; Now
everyone can learn from the best, with Cooking at Home with The Culinary
Institute of America. This complete–and completely approachable–illustrated
guide gives home cooks an outstanding course in the essentials of cooking
along with a wealth of irresistible recipes. Drawing on the CIA’s
extensive expertise, it shares all the basic information on equipment,
ingredients, and techniques needed to become a great cook, from proper
knife skills to cooking methods such as braising, grilling, sautéing,
and stewing. Readers learn the techniques step by step, with detailed
instructions and extensive color photographs that clearly explain both
what to do and how to do it. | |
Dawn Davis 
|
If You Can Stand the Heat : Tales from Chefs & Restaurateurs Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change? --Buy This Book | |
| | ||
Andrew Dornenburg and Karen
Page
|
Becoming a Chef, Revised Edition With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider’s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. --Buy This Book | |
| | ||
Andrew Dornenburg and Karen
Page 
|
New American Chef : Bringing Home the Best of Food and Flavor from Around the World 2004 IACP Award Nominee for Chefs and Restaurants Category; Today’s professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: --Buy This Book | |
| | ||
Bo Friberg 
|
Advanced Professional Pastry Chef 2004 IACP Award Winner for Food Reference/Technical Category; Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. -- Buy This Book | |
Edmund Lawler 
|
Lessons in Service from Charlie
Trotter As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service--a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In Lessons in Service, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service. --Buy This Book | |
Harold McGee 
|
On Food and Cooking : The Science and Lore of
the Kitchen Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs. -- Buy This Book |
|
Elisabeth Lambert Ortiz
|
Encyclopedia of Herbs, Spices, & Flavorings Many cookbooks and kitchen references are described as indispensable to experienced chefs as well as culinary novices but this book is one of the few that truly fits the bill. As the title says, it is an encyclopedia and it offers detailed information and vivid pictures of over 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each is described with tips for storage and cooking, food match-ups, and recipes as well as general background information. This is a book no kitchen should be without. --Buy This Book | |
Barbara Ostmann and Jane Baker
|
Recipe Writer's Handbook, Revised and Expanded Offering comprehensive guidance on the essential elements of the recipe-writing art, this useful reference provides complete and proven guidelines for recipe testing and writing, from format, syntax, spelling, and terminology to weights and measurements, and presentation. --Buy This Book | |
James Peterson
|
Sauces : Classical and Contemporary Sauce Making Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. --Buy This Book | |
Eric Ripert and Michael Ruhlman
|
A Return to Cooking --Buy This Book --More CookBook Info | |
Rebecca Wood 
|
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 | |
| 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 |
| Sign up for our newsletters! | | | Print this page | | | Email this page to a friend |
| |
| |
|
|
| Copyright © 1995-2008 StarChefs. All rights reserved. | Privacy Policy |