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books tagged “cooking”
books tagged “cooking”
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1,000 Vegetarian Recipesby Carol GellesISBN 0025429655 (0-02-542965-5)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: '1,000 Vegetarian Recipes'Book summary:The award-winning cookbook that's not just for vegetarians[via]Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).
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1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumblesby Gregg R. Gillespie, Peter BarryISBN 1884822355 (1-884822-35-5)
Hardcover, Black Dog & Leventhal Publishers, Incorporated
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The Afternoon Tea Bookby Michael Smith, Michael R.P. BartlettISBN 0020103514 (0-02-010351-4)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'The Afternoon Tea Book'Book summary:This book describes every aspect of the teatime ritual and allows readers to re-create at home a complete English tea. Also contains a complete collection of recipes. [via]
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Appetiteby Nigel SlaterISBN 0609610783 (0-609-61078-3)
Hardcover, Crown Publishing Group
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› Find signed collectible books: 'Appetite'Book summary:If you decide to go through life without cooking you are missing something very, very special. You are losing out on one of the greatest pleasures you can have with your clothes on. Nigel Slater
A chance comment spurred the heralded Observer columnist and wildly popular cookbook author Nigel Slater to write Appetite. A reader asked If you dont give me exact amounts in a recipe, then how will I know if it is right? Slater realized the reader had so little confidence in his own cooking that he didnt know what he liked unless he was told. Appetite is not about getting it right or wrong; it is about liking what you cook.
To help the everyday cook achieve culinary independence, Slater supplies the basics of relaxed, unpretentious, hearty cooking, written with his trademark humour and candour. Slater doesnt believe in replicating restaurant-style theatricality to impress guests -- he simply loves food, and his love is evident on every page.
Slater covers the philosophies of cooking, the basics to have on hand, and detailed descriptions of necessary equipment and ingredients. He tells you which wok to buy (the cheap one), and why it can pay to flirt with the fishmonger. There are sections on seasoning, a good long list of foods that pair well, and a large collection of recipes for soup, pasta, rice, vegetables, fish, meat, pastry and desserts. These are straightforward, easy-to-make dishes adapted for the North American cook -- every one a springboard to something new, different and delicious. And with full-colour photography throughout the book, Appetite is a feast for the eyes as well as the palate. [via]More editions of Appetite:
The Apprentice: My Life in the Kitchenby Jacques PepinISBN 0618444114 (0-618-44411-4)
Softcover, Houghton Mifflin
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› Find signed collectible books: 'The Apprentice: My Life in the Kitchen'Book summary:The sparkling personality, sense of humor, and charm familiar to Jacques Pépin's television audiences carries over to the page in the superstar chef's humbly titled memoir, The Apprentice.
A clever, mischievous, and very likable boy, Pépin's earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.
We all wish we could cook like Pepin (and every chapter ends with one of Pépin's favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. --Leora Y. Bloom [via]
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The Art of Mexican Cooking : Traditional Mexican Cooking for Aficionadosby Diana Kennedy, Michael Calderwood, Susana Martinez-OstosISBN 0553057065 (0-553-05706-5)
Hardcover, Bantam Books
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› Find signed collectible books: 'The Art of Mexican Cooking : Traditional Mexican Cooking for Aficionados'Book summary:The Art of Mexican Cooking is the ultimate guide to creating sensational flavors of authentic Mexican food in your own kitchen. Her classic, The Cuisines of Mexico, established Diana Kennedy as the authority on Mexican cooking, and now she brings thirty-two years of living, traveling, and researching in Mexico to a dazzling masterpiece of culinary adventure. The Art of Mexican Cooking is a brilliant exploration of one of the world's truly great cuisine, including more than 200 extraordinary recipes, many for dishes previously unknown north of the border, as well as more than 50 evocative illustrations and 150 photographs.
These dishes, favorites throughout Mexico, range from sophisticated to pure and simple; all share an amazing depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too there is a wealth of less complicated recipes for the casual cook who longs for the unmistakable flavors of soul-warming cuisine.
Kennedy shares the secrets of true Mexican flavor: balancing chile flavors with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or using cumin for a light accent. By using Kennedy's kitchen wisdom and advice and carefully selecting tropical produce that is now readily available in most American markets, American cooks can at last serve truly authentic Mexican food. [via]More editions of The Art of Mexican Cooking : Traditional Mexican Cooking for Aficionados:
The Best Recipe: Grilling & Barbequeby Cook's Illustrated MagazineISBN 0936184515 (0-936184-51-5)
Hardcover, Cooks Illustrated
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Better Homes and Gardens New Junior Cook BookISBN 0696004054 (0-696-00405-4)
Hardcover, Meredith Corp
Find This BookBook summary:Illustrated directions for making simple beverages, desserts, main dishes, salads, and vegetables, for planning menus, and for using kitchen equipment. [via]
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Better Homes and Gardens New Junior Cookbookby Jennifer Dorland DarlingISBN 0696207087 (0-696-20708-7)
Hardcover, Meredith Books
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Better Homes and Gardens New Junior Cook Bookby Seth F. Abramson, Jan MillerISBN 0696220008 (0-696-22000-8)
Hardcover, Meredith Books
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Better Homes and Gardens Complete Step-By-Step CookbookISBN 069600125X (0-696-00125-X)
Hardcover, Meredith Books
Find This BookBook summary:122 cooking techniques explained with hundreds of pictures [via]
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Betty Crocker's New Choices Cookbook: More Than 500 Great Tasting Easy Recipes for Eating Rightby Betty CrockerISBN 0028620283 (0-02-862028-3)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Betty Crocker's New Choices Cookbook: More Than 500 Great Tasting Easy Recipes for Eating Right'Book summary:Everyone will want this complete guide to healthy eating and cooking. This gorgeous, full-color cookbook is jam-packed with color photography throughout, as well as 500 terrific recipes. Betty Crocker's New Choices Cookbook is complete with easy-to-understand nutrition basics, as well as information on eating to avoid common medical problems. This is the cookbook that will show you how to create a wholesome and delicious food plan for yourself or for your family.
From Raisin-Spice Cake for breakfast to Northern Italian White Bean Salad for lunch and Stir-fried Chicken and Vegetables for dinner -- even Chocolate-glazed Brownies for dessert -- you'll find tempting, easy-to-prepare recipes specially created to meet the most up-to-date standards of healthy eating.
Eating right with Betty Crocker has never been easier -- or more delicious. [via]
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Betty Crocker's International Cookbookby Betty CrockerISBN 0394504534 (0-394-50453-4)
Hardcover, Random House Inc
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The Chez Panisse Menu Cookbookby Alice WatersISBN 0679758186 (0-679-75818-6)
Softcover, Random House Inc
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› Find signed collectible books: 'The Chez Panisse Menu Cookbook'Book summary:This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings. [via]
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Chocolate from the Cake Mix Doctorby Anne ByrnISBN 0761122710 (0-7611-2271-0)
Softcover, Workman Pub Co
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Chocolate from the Cake Mix Doctorby Anthony Loew, Anne ByrnISBN 0761125388 (0-7611-2538-8)
Hardcover, Workman Pub Co
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The Complete Asian Cookbookby Charmaine SolomonISBN 0070596360 (0-07-059636-0)
Hardcover, McGraw-Hill
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Cook's Illustrated 2005by Cook's Illustrated MagazineISBN 0936184922 (0-936184-92-2)
Hardcover, Americas Test Kitchen
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Cooking Light Annual Recipes 2004ISBN 0848726324 (0-8487-2632-4)
Hardcover, Oxmoor House
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The Cooking of Japanby Rafael SteinbergISBN 0809400677 (0-8094-0067-7)
Hardcover, Time Life Education
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Cooking of Provincial France Recipe Bookletby M. F. FisherISBN 0809400847 (0-8094-0084-7)
Softcover, Silver Burdett Pr
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Couscous and Other Good Food from Moroccoby Paula WolfertISBN 0060913967 (0-06-091396-7)
Softcover, Harpercollins
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Craig Claiborne's The New New York Times Cookbookby Craig Claiborne, Pierre FraneyISBN 0517122359 (0-517-12235-9)
Hardcover, Random House Value Publishing
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The Curious Cookby Harold J. McGee, Laurie AndersonISBN 0020098014 (0-02-009801-4)
Hardcover, Wiley & Sons, Incorporated, John
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› Find signed collectible books: 'The Curious Cook'Book summary:When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry." [via]
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Delia's How to Cook: Book 1by Delia SmithISBN 0563384301 (0-563-38430-1)
Hardcover, Bbc Pubns
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› Find signed collectible books: 'Delia's How to Cook: Book 1'Book summary:[via]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.More editions of Delia's How to Cook: Book 1:
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Delia's Vegetarian Collectionby Delia SmithISBN 056349364X (0-563-49364-X)
Softcover, Bbc Pubns
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› Find signed collectible books: 'Delia's Vegetarian Collection'Book summary:[via]In response to her millions of followers, Delia Smith has amassed her best-ever vegetarian recipes in one volume. Here are 250 delectable recipes for all occasions, including Tunisian Eggplant Salad, Soba Noodles with Soy and Citrus Dressing, Wild Mushroom Stroganoff, Oven-Roasted Ratatouille, Mozzarella strudel with Parmesan and Pecans, Lemon Pasta with Herbs and Cracked Pepper, and Apricot Hazelnut Meringue. Beautifully illustrated with 200 color photos, and presented in Delias friendly, inimitable style, this is a book that all cooks will want to own.More editions of Delia's Vegetarian Collection:
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Dr. Atkins' New Diet Revolutionby Robert C. AtkinsISBN 006001203X (0-06-001203-X)
Softcover, Harpercollins
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› Find signed collectible books: 'Dr. Atkins New Diet Revolution: Revised and Improved'Book summary:dr. Atkins new diet revolution" offers not just weight loss, but total wellness designed for the overweight metabolism. You can eat the delicious meals you love, never count calories, enjoy a cheeseburger when you're hungry, see amazing results in 14 days, and reach your ideal weight...and stay there. The "new diet revolution" diet can help you reduce major health problems, including chronic fatigue, diabetes, and high blood pressure; can protect your heart; and show you why eating rich, delicious gourmet foods can be your path to permanent weight loss. Spectacular recipes from a world-famous chef are included. This updated edition includes valuable new information on supplements to help you achieve total wellness [via]
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- Dr. Atkins' New Diet Revolution: ISBN 0060081597 (0-06-008159-7)
Softcover, Harpercollins - Dr. Atkins' New Diet Revolution: ISBN 0380727293 (0-380-72729-3)
Softcover, Avon Books - Dr. Atkins' New Diet Revolution: ISBN 0380803682 (0-380-80368-2)
Softcover, Harpercollins - Dr. Atkins New Diet Revolution: Revised and Improved: ISBN 006001203X (0-06-001203-X)
Softcover, Harpercollins
- Dr. Atkins' New Diet Revolution: ISBN 0060081597 (0-06-008159-7)
Emeril's TV Dinnersby Emeril Lagasse, Marcelle Bienvenu, Felicia Willett, Brian SmaleISBN 0688163785 (0-688-16378-5)
Hardcover, Harpercollins
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Entertainingby Martha Stewart, Elizabeth Hawes, Martha Stewart LivingISBN 0609803859 (0-609-80385-9)
Softcover, Random House Inc
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› Find signed collectible books: 'Entertaining'Book summary:This is the book that launched an empire. Martha Stewart's Entertaining was the world's first exposure to the doyenne of domestication. Entertaining offers recipes and menus for a number of different parties, including wedding receptions, afternoon teas, and a sumptuous Christmas dessert buffet. The book is lavishly illustrated, and much attention is paid to the dishes' presentation as well as their preparation. Even if you use it only as a springboard for your own party planning, Martha Stewart's Entertaining will provide fodder for many a celebration. [via]
Food Network Favorites: Recipes From Our All-Star Chefsby Meredith Books, Jill NovattISBN 0696230216 (0-696-23021-6)
Hardcover, Meredith Books
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The Frugal Gourmet Celebrates Christmasby Jeff SmithISBN 0688091288 (0-688-09128-8)
Hardcover, Harpercollins
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The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchenby Jeff SmithISBN 0380723913 (0-380-72391-3)
Softcover, Avon Books
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- The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen: ISBN 0688075916 (0-688-07591-6)
Hardcover, Harpercollins - The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen: ISBN 0380723913 (0-380-72391-3)
Softcover, Avon Books
- The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen: ISBN 0688075916 (0-688-07591-6)
Giada's Family Dinnersby Giada De LaurentiisISBN 030723827X (0-307-23827-X)
Hardcover, Random House Inc
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Greene on Greensby Bert GreeneISBN 0894806599 (0-89480-659-9)
Softcover, Workman Pub Co
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Herbs & Spicesby Jill NormanISBN 0789489392 (0-7894-8939-2)
Hardcover, Dk Pub
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Home Cheese Making: Recipes for 75 Homemade Cheesesby Ricki Carroll, Laura WerlinISBN 1580174647 (1-58017-464-7)
Softcover, Storey Books
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In Julia's Kitchen with Master Chefsby Julia Child, Nancy V. Barr, Michael McLaughlinISBN 0679760059 (0-679-76005-9)
Softcover, Knopf Publishing Group
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› Find signed collectible books: 'In Julia's Kitchen with Master Chefs'Book summary:Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos. [via]
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Jacques Pepin's Table: The Complete Today's Gourmetby Jacques PepinISBN 1579595251 (1-57959-525-1)
Softcover, Bay Soma Publishing
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› Find signed collectible books: 'Jacques Pepin's Table : The Complete Today's Gourmet'Book summary:Emphasizing lower-calorie, health-conscious cooking, a collection of more than three hundred recipes from all three seasons of the PBS series, Today's Gourmet, includes menu and wine suggestions and culinary techniques. TV tie-in. 40,000 first printing. IP. [via]
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Japanese Cooking: A Simple Artby Shizuo TsujiISBN 0870113992 (0-87011-399-2)
Hardcover, Kodansha Amer Inc
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› Find signed collectible books: 'Japanese Cooking: A Simple Art'Book summary:When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.
Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. [via]More editions of Japanese Cooking: A Simple Art:
Julia Child and More Companyby Julia ChildISBN 0345314506 (0-345-31450-6)
Softcover, Ballantine Books
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› Find signed collectible books: 'Julia Child and More Company'Book summary:More of the wonderful dishes she cooks for company. More gala feasts of every kind - from an old-fashioned chicken dinner to an elegant lobster lunch. [via]
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Let's Cook It Rightby Adelle DavisISBN 0451154614 (0-451-15461-4)
Softcover, New Amer Library
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› Find signed collectible books: 'Let's Cook It Right'Book summary:Davis manages to transform a recipe book into a fascinating look into the biochemistry of food. Her books are the only comprehensive description I've ever found of practical nutrition, and this one is no exception. The technical information is made accessible and interesting, even for the general reader. The recipes are detailed, easy to use and often delicious when prepared to her instructions. Many of her ideas come from the great cooking traditions of the world. Her procedure for making soup stock, for example, is classically French a la Julia Child and just as practical. The difference here is that you'll know what makes soup stock incredibly delicious, highly nutritious and what your body does with it. Ever wonder why vegetables are easily overcooked? Davis explains the delicate enzymatic and structural changes that take place during cooking that can make broccoli either an appetizing green forest or a puddle of colorless goo. All of her main points are backed by journal research cited in bibliographical notes. Fascinating! Everyone should read these books! [via]
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Looneyspoons: Low-Fat Food Made Fun!by Janet Podleski, Greta Podleski, Ted MartinISBN 0399525637 (0-399-52563-7)
Softcover, Perigee
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Lost Recipes: Meals to Share With Friends and Familyby Marion CunninghamISBN 0375411984 (0-375-41198-4)
Hardcover, Alfred a Knopf Inc
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Madhur Jaffrey's World-of-the-East Vegetarian Cookingby Madhur JaffreyISBN 0394402715 (0-394-40271-5)
Hardcover, Knopf Publishing Group
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Make-a-Mixby Karine Eliason, Nevada Harward, Madeline WestoverISBN 1555610730 (1-55561-073-0)
Softcover, Da Capo Press, Incorporated
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Make-a-mix: Over 300 Easy Recipes for Every Meal of the Dayby Nevada Harward, Madeline Westover, Karine EliasonISBN 0762426020 (0-7624-2602-0)
Softcover, Running Pr Book Pub
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Mario Batali's Simple Italian Food: Rustic Cooking from Two Villagesby Mario BataliISBN 0609603000 (0-609-60300-0)
Hardcover, Random House Inc
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› Find signed collectible books: 'Mario Batali's Simple Italian Food: Rustic Cooking from Two Villages'Book summary:Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of several New York restaurants, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. More than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavours and spirit of Italy. Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products. His full-flavoured, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as baked lasagne with asparagus and pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations -- penne with spicy goat cheese and hazelnut pesto or tuna carpaccio with cucumbers, sweet potatoes, and saffron vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavours and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colourful and approachable recipes. 288 pages, hardcover.
Mario Batali is chef/owner of several restaurants in New York's Greenwich Village. He has been a mainstay of television's Food Network for several ye [via]More editions of Mario Batali's Simple Italian Food: Rustic Cooking from Two Villages:
The Martha Stewart Living Cookbookby Living Magazine Staff, Martha StewartISBN 0609607502 (0-609-60750-2)
Hardcover, Crown Publishing Group
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Martha Stewart's Healthy Quick Cook: Four Seasons of Great Menus to Make Every Dayby Martha Stewart, James MerrellISBN 051757702X (0-517-57702-X)
Hardcover, Random House Inc
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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs With More Than 500 recipeby Clifford A. WrightISBN 0688153054 (0-688-15305-4)
Hardcover, Harpercollins
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Monday to Friday Cookbookby Michele UrvaterISBN 1563057484 (1-56305-748-4)
Softcover, Workman Pub Co
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The New Making of a Cook : The Art, Techniques, and Science of Good Cookingby Madeleine Kamman, Pamela HoenigISBN 0688152546 (0-688-15254-6)
Hardcover, HarperCollins Publishers
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› Find signed collectible books: 'The New Making of a Cook : The Art, Techniques, and Science of Good Cooking'Book summary:Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.
A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.
The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts. [via]
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The New Professional Chefby Culinary Institute of America, Mary Deirdre Donovan, Paul Bocuse, Ferdinand MetzISBN 0471286796 (0-471-28679-6)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'The New Professional Chef'Book summary:Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm [via]
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The New Professional Chefby Mary Deirdre DonovanISBN 0442019610 (0-442-01961-0)
Hardcover, John Wiley & Sons Inc
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The Olive and the Caper: Adventures in a Greek Cookingby Suzanne HoffmanISBN 1563058480 (1-56305-848-0)
Softcover, Workman Pub Co
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The Olive and the Caper: Adventures in a Greek Cookingby Victoria Wise, Suzanne HoffmanISBN 0761134689 (0-7611-3468-9)
Hardcover, Workman Pub Co
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Patricia Wells' Trattoriby Patricia Wells, Steven RothfeldISBN 0688105327 (0-688-10532-7)
Hardcover, HarperCollins Publishers
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› Find signed collectible books: 'Patricia Wells' Trattori'Book summary:Offering hearty food inspired by the small family restaurants of Italy, the award-winning author of Simply French presents 150 recipes for authentic and traditional trattoria food, including more than thirty pasta dishes. 100,000 first printing. $100,000 ad/promo. Tour. [via]
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Patricia Wells' Trattoria: Healthy, Simple, Robust Fare Inspired by the Small Family Resturants of Italyby Patricia WellsISBN 0380714981 (0-380-71498-1)
Softcover, Harpercollins
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Perfection Salad: Women and Cooking at the Turn of the Centuryby Laura ShapiroISBN 0374230757 (0-374-23075-7)
Hardcover, Farrar, Straus & Giroux
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› Find signed collectible books: 'Perfection Salad: Women and Cooking at the Turn of the Century'Book summary:Perfection Salad, a dish that won its creator first prize in a 1905 cooking contest, consisted of pristine molded aspic containing celery, red pepper, and chopped cabbage. Laura Shapiro, author of this eponymous social history, part of the Modern Library Food series, takes the salad as a model for the domestic science movement, an intriguing women's crusade of the late 19th and early 20th centuries. Bent on convincing housewives that the way to domestic order lay in cooking "dainty" nutritional meals from sanitary ingredients in "scientific" kitchens, the movement helped give birth to our mass-market food scene, with its reliance on home economics precepts, processed convenience foods, and no-cook cooking--our cuisine of boil-in bags and microwave frozen dinners. Entertaining and informative, but also unexpectedly moving, the book chronicles in numerous intriguing stories the ways in which an impulse to liberate women from the drudgery and imprecision of daily food preparation led to its debasement. It's a fascinating story, of interest to anyone who wonders why and how we cook and eat--and think about food--as we do.
Beginning with portraits of early domestic movement reformers such as Catherine Beecher and Mary Lincoln, and investigating institutions like the Boston Cooking School, home of Fannie Farmer, the Mother of Level Measurements, the book then pursues "scientific cookery" into its mid-20th-century manifestation. "With the help of the new industry of advertising," Shapiro writes, "the food business was able to reflect Mrs. Lincoln's values [of food-production uniformity] by keeping its achievements in packing, sanitation, convenience, and novelty at the forefront." But greater ills ensued: the effect of the reformers, Shapiro contends, was to encourage women to become docile consumers tethered to commercial interests--and to rob our vigorous cooking and eating traditions of their rich life. In making that point, Perfection Salad reveals its true subject: the cultural priorities that defined American 20th-century life and, finally, the sorry nature of the order they established. --Arthur Boehm [via]
More editions of Perfection Salad: Women and Cooking at the Turn of the Century:
- Perfection Salad: Women and Cooking at the Turn of the Century: ISBN 0375756655 (0-375-75665-5)
Softcover, Modern Library - Perfection Salad: Women and Cooking at the Turn of the Century: ISBN 0805002286 (0-8050-0228-6)
Softcover, Henry Holt & Co - Perfection Salad: Women and Cooking at the Turn of the Century: ISBN 0865474869 (0-86547-486-9)
Softcover, Farrar Straus & Giroux - Perfection Salad: Women and Cooking at the Turn of the Century: ISBN 0374230757 (0-374-23075-7)
Hardcover, Farrar, Straus & Giroux
- Perfection Salad: Women and Cooking at the Turn of the Century: ISBN 0375756655 (0-375-75665-5)
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Real Vegetarian Thaiby Nancie McDermottISBN 0811811514 (0-8118-1151-4)
Softcover, Chronicle Books Llc
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› Find signed collectible books: 'Real Vegetarian Thai'Book summary:Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions. [via]
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The South Beach Diet: Good Fats, Good Carbs Guideby Arthur AgatstonISBN 1594861986 (1-59486-198-6)
Softcover, Rodale Pr
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The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foodsby Arthur AgatstonISBN 1579549586 (1-57954-958-6)
Softcover, Rodale Press, Incorporated
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› Find signed collectible books: 'The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods'Book summary:You Don't Have to Give Up Fat or Carbs-- You Just Need to Choose the Right Ones![via]
All fats and carbohydrates aren't created equal. The good kinds nourish your body as they help you lose weight. The bad kinds--found in sugary, fatty foods like doughnuts, snack foods, and fast-food meals--damage your body's ability to burn off what you eat. Worse, eating them actually triggers cravings and makes you even hungrier!
On the South Beach Diet, by best-selling author and Miami Beach cardiologist Arthur Agatston, M.D., you eat plenty of good carbs and good fats--delicious, healthy foods that crush cravings, curb overeating, and leave you satisfied rather than starving. And now, with The South Beach Diet Good Fats/Good Carbs Guide, you have all the information you'll need to make the right meal choices--anytime, anywhere.
This Guide Does All the Work--More Than 1,200 Food Listings at Your Fingertips
You'll know at a glance if a food is compatible with the South Beach Diet--each entry lists its carbohydrate, sugar, and fat grams, plus all the foods are ranked "Good," "Limited," "Very Limited," or "Avoid," according to the nutritional principles Dr. Agatston explains in his introduction. Packed with essential information, food lists, shopping tips, meal makeovers, a Dining-Out Guide to stay on track at your favorite restaurants, and more, The South Beach Diet Good Fats/Good Carbs Guide is your key to lifelong health and weight loss.More editions of The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods:
Splendid Soupsby James PetersonISBN 0553075055 (0-553-07505-5)
Hardcover, Bantam Dell Pub Group
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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soupsby James PetersonISBN 0471391360 (0-471-39136-0)
Hardcover, John Wiley & Sons Inc
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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Foodby Lynne Rossetto KasperISBN 0688089631 (0-688-08963-1)
Hardcover, William Morrow & Co
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The Supper of the Lamb: A Culinary Reflectionby Robert Farrar CaponISBN 0156868938 (0-15-686893-8)
Softcover, Harcourt
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› Find signed collectible books: 'The Supper of the Lamb: A Culinary Reflection'Book summary:From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks. [via]
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Sushi: Taste and Techniqueby Kimiko Barber, Hiroki Takemura, Ian O'LearyISBN 0789489163 (0-7894-8916-3)
Hardcover, Dk Pub
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Today's Gourmetby Jacques PepinISBN 0912333073 (0-912333-07-3)
Hardcover, Kqed
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Today's Gourmet: Light and Healthy Cooking for the '90sby Jacques PepinISBN 0912333081 (0-912333-08-1)
Softcover, Bay Soma Publishing
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› Find signed collectible books: 'Today's Gourmet: Light and Healthy Cooking for the '90s'Book summary:So you're looking for a cookbook that offers up fabulous food--but not too many calories; dishes that are out of the ordinary--but not too time-consuming to prepare; meals that are delicious--but won't clog your arteries. Sounds like a tall order, but Jacques Pepin delivers the goods in Today's Gourmet, a companion volume to his top-rated weekly series on PBS. Pepin's approach is simple: cook with elegance, style, and zest, and take it easy on the fat, sodium, and calories. Though health is an important concern of Pepin's, he's no fanatic--he still uses butter, salt, and cream in small amounts when they're called for, and he believes that eating should be joyful, not fraught with denial or resentful obligation. As he says in his introduction, "In a true reflection of life, some of the recipes are more concerned with health than others. When we join with friends and family on holidays and special occasions, we sometimes don't count calories--we indulge. At other times we are more careful." Thus his menus range from meals equaling about 700 calories per person to others that add up to considerably more. Today's Gourmet doesn't pretend to be a dieter's cookbook, but it does provide cooks with a range of options that are both healthy and tasty. [via]
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuaryby Joanne StepaniakISBN 1570670250 (1-57067-025-0)
Softcover, Book Pub Co
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› Find signed collectible books: 'Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary'Book summary:Yours for the making are Seitan Salami, Vegan Lox and Bagels, Swiss Fondue, Classic Quiche and more. Renowned vegan cookbook author Joanne Stepaniak teams up with Farm Sanctuary founders Lorri and Gene Bauston to present a plethora of delicious dishes for you to enjoy without meat, eggs or dairy products. Included are sections on veganism, what to substitute for animal products, information on factory farming and the history and mission of Farm Sanctuary. Nutritional information provided by Suzanne Havala, primary author of the American Dietetic Association's position paper on vegetarian diets. [via]
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Vegetable Loveby Barbara Kafka, Christopher Styler, Christina CornishISBN 1579651682 (1-57965-168-2)
Hardcover, Workman Pub Co
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Vegetariana: A Rich Harvest of Wit, Lore, and Recipesby Nava AtlasISBN 0963024353 (0-9630243-5-3)
Softcover, Book Pub Co
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Williams-Sonoma Kitchen Companion: The A to Z Everyday Cooking, Equipment, and Ingredientsby Mary Goodbody, Carolyn Miller, Thy Tran, Chuck Williams, Alice HarthISBN 0737020512 (0-7370-2051-2)
Softcover, Warner Books Inc
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- Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment & Ingredients: ISBN 0848726081 (0-8487-2608-1)
Softcover, Leisure Arts - Williams-Sonoma Kitchen Companion: The A to Z Everyday Cooking, Equipment, and Ingredients: ISBN 0737020512 (0-7370-2051-2)
Softcover, Warner Books Inc
- Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment & Ingredients: ISBN 0848726081 (0-8487-2608-1)
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much Moreby Ari WeinzweigISBN 0395926165 (0-395-92616-5)
Softcover, Houghton Mifflin
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- Zingerman's Guide to Good Eating : How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More: ISBN 0618411089 (0-618-41108-9)
Hardcover, Houghton Mifflin Company - Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More: ISBN 0395926165 (0-395-92616-5)
Softcover, Houghton Mifflin
- Zingerman's Guide to Good Eating : How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More: ISBN 0618411089 (0-618-41108-9)
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturantby Judy RodgersISBN 0393020436 (0-393-02043-6)
Hardcover, W W Norton & Co Inc
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