books tagged “Cookery”

English

Appetite
by Nigel Slater

ISBN 1841152889 (1-84115-288-9)
Hardcover, Trafalgar Square

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Book summary:
What is there to say about a new Nigel Slater book? Especially one called Appetite. It is exactly what it should be. This is the book he has been heading for all along. It is about food, to be sure, but it is also a statement of his personal philosophy, which seems to amount to this: that our appetites are founded in pleasure; and that we must interrogate those pleasures, and take them very seriously indeed, if we are to eat as well as we can. To eat well means to eat, and cook, pleasurably. So in Appetite Slater takes food, and cooking, back to where he believes it belongs, back to the realm of sensuous pleasure and comfort. Back to the sheer bliss, as he might say, of putting something warm, soft and sticky in your mouth.
Very cleverly, he has built his book not around detailed recipes as such--that would be too specific for his purposes--but around the sort of thing that might pop into your head as something you would really like to eat. No one says "I fancy Shallow Fried Herring Milt with Sherry Vinegar, Parsley and Butter Sauce tonight"; but they might well think of a Creamy, Calming Pasta Dish, or a Big Fish Pie, or Bangers and Mash. They might like to know, too, some of the endless variations they can play on these platonic essences. These are the kinds of food this generous and handsome book celebrates; foods that have a genuine part to play in people's lives. This is quintessential Nigel Slater, laid-back, not claiming any special privilege as a chef ("If I can do it, so can you" he remarks); and all wrapped up in that wonderful, lived-in, squashy prose that hits the spot every time. A feast of a book, from a man with no tricks or gimmicks, who is happily in touch with his own appetites and wants to put us in touch with ours.--Robin Davidson [via]
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Better Homes and Gardens New Cook Book

ISBN 0553562916 (0-553-56291-6)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by Better Homes and Gardens

ISBN 0696217163 (0-696-21716-3)
Softcover, Meredith Books

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Book summary:
- Pink is back with a story to tell! On the heels of the successful New Cook Book Pink Plaid Limited edition, Better Homes and Gardens is proud to release this New Cook Book Special Edition to continue to support the fight against breast cancer.
- An all-new special 32-page supplement includes heart-warming, soul-nourishing personal stories and reflections collected from readers and their family members who have survived breast cancer as well as more than 60 recipes from the Limited Edition Pink Plaid back by popular demand containing wholesome super foods to help prevent chronic diseases, such as cancer.
- With more than 1,200 kitchen-tested recipes and 700 color photos the new edition brings all the goodness and reliability that's made the Red Plaid a bestseller.
[via]
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Better Homes and Gardens New Cook Book
by Jennifer Darling

ISBN 0553577956 (0-553-57795-6)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by BH&G Editors

ISBN 0553267663 (0-553-26766-3)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by Jan Miller

ISBN 0696225654 (0-696-22565-4)
Softcover, Meredith Books

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Book summary:
- With more than 38 million copies sold since 1930, the New Cook Book is one of America's most trusted sources for cooking information.
- Now with more than 1,400 recipes, 800 color photos and the latest nutrition information the 14th edition combines tradition, flavor, speed and convenience for today's busy cooks.
- A special 20-Minute Meals chapter includes more than 45 fast meal solutions for time-crunched cooks and new at-a-glance icons identify Easy, Whole Grain, and Vegetarian recipes, in addition to the helpful icons for Fast, Low-Fat, No-Fat and Favorite recipes.
[via]
More editions of Better Homes and Gardens New Cook Book:
- Better Homes and Gardens New Cook Book: ISBN 0696224038 (0-696-22403-8)
  Hardcover, Meredith Books
- Better Homes and Gardens New Cook Book: ISBN 0696225654 (0-696-22565-4)
  Softcover, Meredith Books
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A Book of Mediterranean Food
by Elizabeth David

ISBN 1590170032 (1-59017-003-2)
Softcover, New York Review of Books

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Book summary:
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime. [via]
More editions of A Book of Mediterranean Food:
- A Book of Mediterranean Food: ISBN 0140467882 (0-14-046788-2)
  Softcover, Penguin Group USA
- A Book of Mediterranean Food: ISBN 1590170032 (1-59017-003-2)
  Softcover, New York Review of Books
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Delia Complete Cookery Course
by Delia Smith

ISBN 0563362499 (0-563-36249-9)
Softcover, Bbc Pubns

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Book summary:
This revised version of 'Delia Smith's Complete Cookery Course' offers recipes and instructions that are clear, comprehensive and pretty near infallible. The text is updated to reflect the eating habits of the 1990s and is accompanied by a wide range of illustrations. [via]
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- Delia Complete Cookery Course: ISBN 0563362499 (0-563-36249-9)
  Softcover, Bbc Pubns
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Delia Smith's Complete Illustrated Cookery Course
by Delia Smith

ISBN 0563214546 (0-563-21454-6)
Hardcover, Bbc Pubns

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Book summary:
An illustrated version of Delia Smith's Complete Cookery Course, this book offers instructions that are clear, comprehensive, and pretty near infallible. The text is accompanied by a wide range of illustrations.
[via]
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- Delia Smith's Complete Illustrated Cookery Course: ISBN 0563214546 (0-563-21454-6)
  Hardcover, Bbc Pubns
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Delia Smith's Summer Collection
by Delia Smith, Peter Knab

ISBN 0563364769 (0-563-36476-9)
Hardcover, Bbc Pubns

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Book summary:
"Summer is a special time for cooks, a dazzling time when fresh ingredients present themselves in rapid succession, some of them so briefly that we need to snap them up to enjoy them at their best," Delia Smith writes in the introduction to her now classic Summer Collection. No-one can deny that we live in a privileged age when we can shop all round the world for anything at any time of the year, but that should never eclipse the joy of being able to eat something grown close to home when it's at its peak.
Asparagus, runner beans, baby carrots and strawberries all make an appearance in this book, all enhanced by Delia with tastes from California, Italy, Greece and the East. The cooking techniques range from grilling and roasting vegetables to making homemade ice cream. Recipes include Salmon Steaks with Avocado and Crème Fraîche to Sautéed Asparagus with Eggs and Parmesan. Desserts, breads and baking tips complete the collection. --Amanda James [via]
More editions of Delia Smith's Summer Collection:
- Delia Smith's Summer Collection: ISBN 0789468085 (0-7894-6808-5)
  Hardcover, Dk Pub
- Delia Smith's Summer Collection: ISBN 0563364769 (0-563-36476-9)
  Hardcover, Bbc Pubns
Delia Smith's Summer Collection : 140 Recipes for Summer
by Delia Smith

ISBN 0563488700 (0-563-48870-0)
Softcover, Ebury Publishing

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- Delia Smith's Summer Collection : 140 Recipes for Summer: ISBN 0563488700 (0-563-48870-0)
  Softcover, Ebury Publishing
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Delia Smith's Winter Collection: 150 Recipes for Winter
by Delia Smith, Flo Bayley

ISBN 0563364777 (0-563-36477-7)
Hardcover, Bbc Pubns

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Book summary:
Delia Smith's Winter Collection is a joyful celebration of the season rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. Delia seeks to investigate new ways to bring out the fullest flavor of ingredients, whether it is by oven-roasting or grilling to concentrate the essence of a dish, or by her individual blending of flavors to transform even the simplest of recipes. Delia shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss.
[via]
More editions of Delia Smith's Winter Collection: 150 Recipes for Winter:
- Delia Smith's Winter Collection: 150 Recipes for Winter: ISBN 0563364777 (0-563-36477-7)
  Hardcover, Bbc Pubns
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Delia Smith's Winter Collection : Comfort Food
by Delia Smith

ISBN 0375500243 (0-375-50024-3)
Hardcover, Random House Publishing Group

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Book summary:
Delia Smith is a British phenomenon--her books have sold millions of copies, her BBC specials have endeared her to thousands of viewers, and her name is as recognizable as Julia Child's. She is the master of sophisticated home cooking, and, as her millions of fans have come to expect, Delia Smith's Winter Collection is written to reassure the least experienced cooks while offering inspiration to the more adventurous. Her recipes are inventive and elegant yet utterly trustworthy and easy to follow. Once they are shared here in the United States, her name will surely become synonymous with the pleasures of a warm house on a winter's night, comfortable rooms aglow with firelight, and the unmistakable smells of home.

This delectable Winter Collection is a joyful celebration of the season, rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. With fragrances and flavors from all over the world, these recipes are guaranteed to bring a little sun into your kitchen and add an elegant flair to winter's cozy foods: Bread and Butter Pudding with the tang of Seville oranges and Oven-Baked Wild Mushroom Risotto brimming with the rich tastes of Italy. As always, Smith shows us new and simple methods to release the fullest flavors, whether it's by oven roasting to concentrate the essence of a dish, or by a unique blending of ingredients to transform even the simplest creations, such as Black Bean Chili with Avocado Salsa, Warm Lentil Salad with Walnuts and Goat Cheese, or Roasted Fish Topped with Sun-Dried Tomato Tapanade. She shares such classic selections as Red Onion Tarte Tatin and Autumn Lamb Braised in Beaujolais. She shows her originality with Beef in Designer Beer, Libyan Soup with Couscous, and Grilled Autumn Fruits with Sabayon Cider Sauce. And, finally, she enchants us with an array of truly indulgent desserts, such as Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraiche Sauce, and Apple Crèpes with Calvados. The recipes in Delia Smith's Winter Collection combine the most flavorful ingredients with brilliant techniques for easy preparation and mouth-watering photographs to guide you. Delia Smith is a charming and experienced companion, and, with her at your side, winter in your kitchen will never be the same. [via]
More editions of Delia Smith's Winter Collection : Comfort Food:
- Delia Smith's Winter Collection : Comfort Food: ISBN 0375500243 (0-375-50024-3)
  Hardcover, Random House Publishing Group
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Delia's How to Cook: Book 1
by Delia Smith

ISBN 0563384301 (0-563-38430-1)
Hardcover, Bbc Pubns

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Book summary:
In this simple-to-follow cookery course for people of all ages and abilities, Delia returns to the very roots of cooking to look at the techniques and the staple ingredients which underline the best traditions of British cookery. Delia sees it as an answer to an urgent need. There are more recipes than ever on television and yet it seems that many of us have forgotten how to put together a wholesome, nutritious meal that doesn't come ready-made in a packet. Delia is convinced from the questions she receives that people are no longer handed down the basics. In a world where people have less time than ever, they feel intimidated by the thought of cooking. How to Cook: Book One covers the staple ingredients which form the basis of the worlds foodsrice, flour, potatoes, pasta, and eggs. With her unique powers of communication Delia removes the fear and mystique from cooking both the simplest and quickest and the more advanced dishes with these essential tools of the trade. Perfect sponge cakes, fail-safe pastry, and Delia's guide to the Great British Breakfast rub shoulders with an everlasting souffle and tempura prawns. For the health conscious there are chips that you don't have to fry and Delia's amazing no-fat white sauce. And, if you can't even boil an egg, Delia will show you how to do that as well, in this complete guide to cookery for the 21st century.
[via]
More editions of Delia's How to Cook: Book 1:
- Delia's How to Cook: Book 1: ISBN 0563384301 (0-563-38430-1)
  Hardcover, Bbc Pubns
Delia's How to Cook: Book 2
by Delia Smith

ISBN 056338431X (0-563-38431-X)
Hardcover, Bbc Pubns

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- Delia's How to Cook: Book 2: ISBN 056338431X (0-563-38431-X)
  Hardcover, Bbc Pubns
Delia's Winter Collection
by Delia Smith

ISBN 0563521821 (0-563-52182-1)
Softcover, Bbc Pubns

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- Delia's Winter Collection: ISBN 0563521821 (0-563-52182-1)
  Softcover, Bbc Pubns
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Feast: Food To Celebrate Life
by Nigella Lawson, James Merrell

ISBN 1401301363 (1-4013-0136-3)
Hardcover, Hyperion Books

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Book summary:
By now, every good foodie knows about Nigella Lawson, domestic goddess, cookbook author, Gourmet "It Girl", and New York Times "Dining In" columnist. The winner of the British Author of the Year Award has a knack for communicating kitchen savvy in an unpretentious yet stylish way. Feast is a year-round holiday bounty, offering savory recipes for Thanksgiving, Christmas, Hanukkah, Eid, New Year's, Passover, Easter, and other seasonal gatherings. As usual, the author of Nigella Bites dishes out variety and surprises. If the Chocolate Raspberry Heart doesn't grab you, Nigella's Favorite Cheeseburger surely will. [via]
More editions of Feast: Food To Celebrate Life:
- Feast: Food To Celebrate Life: ISBN 1401301363 (1-4013-0136-3)
  Hardcover, Hyperion Books
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French Country Cooking
by David

ISBN 0140467890 (0-14-046789-0)
Softcover, Trafalgar Square

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Book summary:
Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of "Italian Food", "Ice for All Seasons" and "Summer Cooking". [via]
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- French Country Cooking: ISBN 0140467890 (0-14-046789-0)
  Softcover, Trafalgar Square
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French Provincial Cooking
by Elizabeth David

ISBN 0141181532 (0-14-118153-2)
Softcover, Penguin Group USA

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Book summary:
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

[via]
More editions of French Provincial Cooking:
- French Provincial Cooking: ISBN 0718101499 (0-7181-0149-9)
  Hardcover, Penguin Group USA
- French Provincial Cooking: ISBN 0141181532 (0-14-118153-2)
  Softcover, Penguin Group USA
Happy Days With the Naked Chef
by Jamie Oliver, David Loftus

ISBN 078686852X (0-7868-6852-X)
Hardcover, Hyperion Books

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- Happy Days With the Naked Chef: ISBN 078686852X (0-7868-6852-X)
  Hardcover, Hyperion Books
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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
by Nigella Lawson, Petrina Tinslay

ISBN 0786886811 (0-7868-8681-1)
Softcover, Hyperion Books

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Book summary:
While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.
"You know, I'm not a cook-to-impress kind of girl," Lawson says midway through the book, but she must admit there are few things more rewarding than putting a warm homemade pie or fragrant cake on the table--especially after preparing a home-cooked meal. How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking makes just such a reward possible, in fact positively enticing, with its delicious selection of easy-to-make cakes, pies, cookies, breads, even jams, presented in Lawson's chatty, pleasantly glib manner. Turns out, you don't have be a Pierre Hermé to make to-die-for chocolate confections; nor do you have to spend hours "faffing around" with hot pans and jars to have jam at teatime. You just need to try baking once, then again, and next thing you know, you'll be turning out cookies and desserts every chance you get. Many of the recipes are hand-me-downs or adaptations from other sources, be it a favorite cookbook or a restaurant in some far-off region, but all are imbued with Lawson's wit and distinctive touch. Profiteroles, My Way are "monumentally impressively better" than the original, thanks to burnt-sugar custard and toffee sauce. Her Coffee and Walnut Splodge Cookies are "American-style cookies; in other words just dropped onto the baking sheet free-form," and so on.
A sophisticated female alter ego of British mop-top Jamie Oliver, and considerably more sly and comedic than most American gourmets, Nigella is sure to convince more than a few up-and-coming hostesses that baking is indeed women's work. --Rebecca Wright [via]
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How to Eat: The Pleasures and Principles of Good Food
by Arthur Boehm, Nigella Lawson

ISBN 0471348309 (0-471-34830-9)
Softcover, John Wiley & Sons Inc

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Book summary:
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat." Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of How to Eat are the well-crafted tidbits of wisdom, such as the following:
- "Cook in advance and, if the worse comes to the worst, you can ditch it. No one but you will know that it tasted disgusting, or failed to set, or curdled or whatever."
- On the proper English trifle: "When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction ... you don't want to end up with a trifle so upmarket it's inappropriately, posturingly elegant. A degree of vulgarity is requisite."
- "Too many people cook only when they're giving a dinner party. And it's very hard to go from zero to a hundred miles an hour. How can you learn to feel at ease around food, relaxed about cooking, if every time you go into the kitchen it's to cook at competition level?"
--Joan Price [via]
More editions of How to Eat: The Pleasures and Principles of Good Food:
- How to Eat: The Pleasures and Principles of Good Food: ISBN 0471348309 (0-471-34830-9)
  Softcover, John Wiley & Sons Inc
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How to Eat: The Pleasures and Principles of Good Food
by Nigella Lawson

ISBN 0471257508 (0-471-25750-8)
Hardcover, John Wiley & Sons Inc

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Book summary:
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat." Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of How to Eat are the well-crafted tidbits of wisdom, such as the following:
- "Cook in advance and, if the worse comes to the worst, you can ditch it. No one but you will know that it tasted disgusting, or failed to set, or curdled or whatever."
- On the proper English trifle: "When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction ... you don't want to end up with a trifle so upmarket it's inappropriately, posturingly elegant. A degree of vulgarity is requisite."
- "Too many people cook only when they're giving a dinner party. And it's very hard to go from zero to a hundred miles an hour. How can you learn to feel at ease around food, relaxed about cooking, if every time you go into the kitchen it's to cook at competition level?"
--Joan Price [via]
More editions of How to Eat: The Pleasures and Principles of Good Food:
- How to Eat: The Pleasures and Principles of Good Food: ISBN 0471257508 (0-471-25750-8)
  Hardcover, John Wiley & Sons Inc
via
Indian Cookery
by Madhur Jaffrey

ISBN 0563488212 (0-563-48821-2)
Hardcover, BBC

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Book summary:
Madhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery, which sold 3/4 million copies. This edition has been completely re-designed and re-photographed in a larger hardback format to make it the essential reference book on Indian cuisine. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classic curries like Rogan Josh, Tandoori-style Chicken to Naan Bread and recipes for more unusual dishes such as Salmon Steamed with Mustard Seeds and Tomato, and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffrey's Indian Cookery brings you Indian food at its best. [via]
More editions of Indian Cookery:
- Indian Cookery: ISBN 0563488212 (0-563-48821-2)
  Hardcover, BBC
Italian Food
by Elizabeth David

ISBN 0141181559 (0-14-118155-9)
Softcover, Penguin Group USA

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Book summary:
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition. [via]
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Jamie's Italy
by Jamie Oliver, David Loftus, Chris Terry

ISBN 1401301959 (1-4013-0195-9)
Hardcover, Hyperion Books

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Book summary:
Used-Good [via]
More editions of Jamie's Italy:
- Jamie's Italy: ISBN 0718147707 (0-7181-4770-7)
  Hardcover, Michael Joseph
- Jamie's Italy: ISBN 1401301959 (1-4013-0195-9)
  Hardcover, Hyperion Books
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Joy of Cooking
by Irma S. Rombauer

ISBN 0026045702 (0-02-604570-2)
Hardcover, Scribner

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Book summary:
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.
Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. [via]
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Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat
by Irma S. Rombauer

ISBN 0684833581 (0-684-83358-1)
Hardcover, Simon & Schuster

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Book summary:
Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.
Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."
In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.
This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton [via]
More editions of Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat:
- Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat: ISBN 0684833581 (0-684-83358-1)
  Hardcover, Simon & Schuster
The Joy of Cooking: The American Household Classic
by Irma S. Rombauer, Marion Rombauer Becker, Ginnie Hofmann, Ikki Matsumoto

ISBN 0452279151 (0-452-27915-1)
Softcover, Plume

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- The Joy of Cooking: The American Household Classic: ISBN 0452279151 (0-452-27915-1)
  Softcover, Plume
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The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods
by Irma S. Rombauer, Marion R. Becker

ISBN 0451168259 (0-451-16825-9)
Softcover, Penguin Group (Canada)

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- The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods: ISBN 0451168259 (0-451-16825-9)
  Softcover, Penguin Group (Canada)
The Kitchen Diaries: A Year in the Kitchen With Nigel Slater
by Nigel Slater

ISBN 1592402348 (1-59240-234-8)
Hardcover, Gotham Books

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- The Kitchen Diaries: A Year in the Kitchen With Nigel Slater: ISBN 1592402348 (1-59240-234-8)
  Hardcover, Gotham Books
Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
by Jenifer Harvey Lang, Prosper Montagne

ISBN 0517570327 (0-517-57032-7)
Hardcover, Random House Inc

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- Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia: ISBN 0517570327 (0-517-57032-7)
  Hardcover, Random House Inc
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Larousse Gastronomique
by Larousse, Joel Robuchon, Prosper Montagne

ISBN 0609609718 (0-609-60971-8)
Hardcover, Clarkson Potter

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Book summary:
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the books scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. [via]
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- Larousse Gastronomique: ISBN 0609609718 (0-609-60971-8)
  Hardcover, Clarkson Potter
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Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
by Prosper Montagne, Nina Froud, Charlotte Snyder Turgeon

ISBN 0517503336 (0-517-50333-6)
Hardcover, Crown Publishers

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Book summary:
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition. [via]
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- Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery: ISBN 0517503336 (0-517-50333-6)
  Hardcover, Crown Publishers
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Larousse of Gastronomy

ISBN 2035602270 (2-03-560227-0)
Hardcover, Schoenhofs Foreign Books

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Book summary:
Avec 4 000 entrées encyclopédiques, ce Larousse gastronomique se veut une description du monde de la cuisine et de la gastronomie : histoire, produits, ingrédients composant les recettes, vins et eaux de vie, diététique... Tout y est. Feuilleter, consulter, essayer une nouvelle recette mais aussi se cultiver et rêver, telles sont les possibilités qu'offre cette somme phénoménale de la gastronomie. Si l'ouvrage est exhaustif, il est surtout un fonds presque inépuisable d'idées pour les plaisirs de la table. Agrémenté de 3 000 recettes, il permet encore de faire un tour des courants. Plat régional, grande tradition française, création d'aujourd'hui et encore grand classique de la cuisine étrangère. Autant de cuisines, de mouvements qui racontent une histoire, une région, un pays, cependant qu'en filigrane circule de page en page le sentiment de gourmandise. Une version luxe pour se faire plaisir ou faire un cadeau de prestige. --Céline Darner [via]
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- Larousse of Gastronomy: ISBN 2035602270 (2-03-560227-0)
  Hardcover, Schoenhofs Foreign Books
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Madhur Jaffrey Indian Cooking
by Madhur Jaffrey

ISBN 0764156497 (0-7641-5649-7)
Hardcover, Barrons Educational Series Inc

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Book summary:
One of the world's foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs. [via]
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The Naked Chef
by Jamie Oliver

ISBN 1401308236 (1-4013-0823-6)
Softcover, Hyperion Books

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Book summary:
There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.uk [via]
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The Naked Chef Takes Off
by Jamie Oliver

ISBN 1401308244 (1-4013-0824-4)
Softcover, Hyperion Books

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Book summary:
Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes.
Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons [via]
More editions of The Naked Chef Takes Off:
- The Naked Chef Takes Off: ISBN 0786867558 (0-7868-6755-8)
  Hardcover, Hyperion Books
- The Naked Chef Takes Off: ISBN 1401308244 (1-4013-0824-4)
  Softcover, Hyperion Books
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New Cook Book, Pink Plaid, Canadian Edition
by Tricia Laning

ISBN 0696230283 (0-696-23028-3)
Hardcover, Meredith Books

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Book summary:
The complete 12th edition New Cook Book with all the goodness and reliability thats made the Red Plaid a trusted kitchen resource for millions of families.
- Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
- Hundreds of hints and tips.
- Easy-to-read cooking charts.
- Complete nutrition and exchange information for every recipe.
- Plus all the "best-loved" recipes found in the Red Plaid version.
All new remarkable 64-page "pink" section that includes:
- Healthful dietary and lifestyle suggestions.
- More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.
Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation. [via]
More editions of New Cook Book, Pink Plaid, Canadian Edition:
- New Cook Book, Pink Plaid, Canadian Edition: ISBN 0696230283 (0-696-23028-3)
  Hardcover, Meredith Books
The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
by Prosper Montagne, Charlotte Snyder Turgeon

ISBN 0517531372 (0-517-53137-2)
Hardcover, Crown Publishers

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- The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery: ISBN 0517531372 (0-517-53137-2)
  Hardcover, Crown Publishers
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New Larousse Gastronomique: The World's Greatest Cookery Reference Book
by Janet Dunbar, Prosper Montagne

ISBN 060036545X (0-600-36545-X)
Hardcover, Hamlyn

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- New Larousse Gastronomique: The World's Greatest Cookery Reference Book: ISBN 060036545X (0-600-36545-X)
  Hardcover, Hamlyn
Nigel Slater: The Kitchen Diaries
by Nigel Slater

ISBN 0007199481 (0-00-719948-1)
Hardcover, Fourth Estate

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- Nigel Slater: The Kitchen Diaries: ISBN 0007199481 (0-00-719948-1)
  Hardcover, Fourth Estate
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Nigel Slater's Real Food
by Nigel Slater

ISBN 1857029712 (1-85702-971-2)
Hardcover, Zondervan

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Book summary:
Observer columnist Nigel Slater has chosen his eight favorite foodspotatoes, chicken, sausages, garlic, bread, cheese, ice cream, and chocolateand sculpted a sensational cookbook around them. For each of the eight he offers a selection of recipes, some from friends and colleagues, including Alastair Little, Rowley Leigh, Peter Gordon, and Nigella Lawson. The book is peppered with short essays on ingredients that bear Slater's trademark dry wit. He is definitely one of Britain's best food writers and his collaboration with photographer Jonathan Lovekin makes this book stand out from the crowd.
[via]
More editions of Nigel Slater's Real Food:
- Nigel Slater's Real Food: ISBN 1857029712 (1-85702-971-2)
  Hardcover, Zondervan
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Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion
by Nigella Lawson

ISBN 0786868694 (0-7868-6869-4)
Hardcover, Hyperion Books

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Book summary:
Nigella Bites--the title is taken from Nigella Lawson's Style Network cooking show of the same name--is the third book from British Vogue food editor and New York Times food columnist Nigella Lawson, a force of nature all her own. Her other books include How to Eat and How to Be a Domestic Goddess. Fans of the TV show will find all these easy-to-follow recipes familiar, and the book is even designed with pages for note taking at the end of each section.
Nigella Bites is divided into chapters that include "All-Day Breakfast," "Comfort Food," "TV Dinners," "Party Girl," "Rainy Days," "Trashy," "Legacy," "Suppertime," "Slow-Cooked Weekend," and "Templefood." "Templefood" refers to the "body as a temple," and Lawson shares what she calls "restorative" recipes, like the raw egg and brandy hangover cure called Prairie Oyster. Hot and Sour Soup and Gingery Hot Duck Salad are also present and accounted for.
It's all self-referential. Lawson (her chapter introductions are printed in 26-point type for the hard of seeing) holds nothing back about what she likes, how she overindulges, how she works her lifestyle into the kitchen and onto the table. It's encouragement by example, with a practical twist. You aren't going to spend hours in the kitchen midweek. That's a reward you save for the weekend. But there's plenty of deliciousness to be had midweek as well, and Lawson's there to help you along your way. --Schuyler Ingle [via]
More editions of Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion:
- Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion: ISBN 0786868694 (0-7868-6869-4)
  Hardcover, Hyperion Books
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On Food And Cooking: The Science and Lore of the Kitchen
by Harold McGee

ISBN 0684843285 (0-684-84328-5)
Softcover, Simon & Schuster

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Book summary:
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. [via]
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Paying With Plastic: The Digital Revolution In Buying And Borrowing
by Richard Schmalensee, David S. Evans

ISBN 026255058X (0-262-55058-X)
Softcover, Mit Pr

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Book summary:
For better or worse, most of us have at least one of the 720 million little plastic cards that are used each year to complete $860 billion worth of purchases at 15 million incredibly varied merchant locations throughout the world. This is a far cry from the humble beginnings of these myriad credit, debit, and charge cards, which just a few decades ago were generally a perk offered only to elite customers for the acquisition of fine meals, hotel rooms, department-store goods, and oil-company products. They are now so common and such an integral part of our economy, in fact, that few pay them much mind--a situation that makes David Evans and Richard Schmalensee's Paying with Plastic all the more interesting. Evans, senior vice president of National Economics Research Associates, and Schmalensee, dean of MIT's Sloan School of Management, meticulously trace the history of these cards from both the consumer and merchant perspectives in this surprisingly appealing volume, which will prove enlightening to anyone who ever wondered how plastic money works. --Howard Rothman [via]
More editions of Paying With Plastic: The Digital Revolution In Buying And Borrowing:
- Paying With Plastic: The Digital Revolution In Buying And Borrowing: ISBN 026255058X (0-262-55058-X)
  Softcover, Mit Pr
Real Cooking
by Nigel Slater, Georgia Glynn Smith

ISBN 0718140907 (0-7181-4090-7)
Hardcover, Michael Joseph

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- Real Cooking: ISBN 0718140907 (0-7181-4090-7)
  Hardcover, Michael Joseph
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Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes
by Nigel Slater

ISBN 1585674370 (1-58567-437-0)
Softcover, Overlook Pr

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Book summary:
Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller. Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food. [via]
More editions of Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes:
- Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes: ISBN 1585674370 (1-58567-437-0)
  Softcover, Overlook Pr
Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes (Or Less)
by Nigel Slater

ISBN 0879516429 (0-87951-642-9)
Hardcover, Overlook Press, The

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- Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes (Or Less): ISBN 0879516429 (0-87951-642-9)
  Hardcover, Overlook Press, The
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Summer Cooking
by Elizabeth David, Molly O'Neil

ISBN 1590170040 (1-59017-004-0)
Softcover, Random House Inc

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Book summary:
A selection of summer dishes from all over the world, that are light, easy to prepare, and based on meat, fruit and vegetables in season. Demonstrating how an unconventional use of herbs can lend interest to the simplest meal, the author provides recipes for eggs, fish and meat. [via]
More editions of Summer Cooking:
- Summer Cooking: ISBN 0140469974 (0-14-046997-4)
  Softcover, Penguin Uk
- Summer Cooking: ISBN 1590170040 (1-59017-004-0)
  Softcover, Random House Inc