- Barefoot Contessa Family StyleISBN: 9780609610664
Author: GARTEN, INAPrice: $56.95
- 101 Classic Cookbooks - 501 Classic RecipesISBN: 9780847837939
Publication date: 01/11/2012
Like a hall of fame for cookbooks, this is a food lover's dream collection, featuring 501 recipes from favorite authors. Any cook will tell you that in every cookbook there are a handful of recipes that rise to the top--the earmarked and most-stained pages. In this marvelous collection, 501 of these signature recipes have been carefully selected from 101 great cookbooks of the twentieth century--beloved tomes passed down through generations. The list of masterworks was chosen by an expert advisory committee that includes Jonathan Gold, Michael Pollan, and Ruth Reichl. It is like having a library of culinary classics condensed into one volume. You'll discover so many timeless gems, such as Julia Child's Boeuf Bourguignon, Elizabeth David's Bouillabaisse, Marcella Hazan's Bolognese Ragu, Jacques Pepin's Brioche, James Beard's Pig Hamburgers, and Irma Rombauer's Devil's Food Cake Cockaigne. But you'll also read about how these books and recipes revolutionized the way we eat. Interspersed throughout are nostalgic images from the vintage first editions. It is a fascinating culinary tour that in whole tells much of the story of American culture at large.
Author: FALES LIBRARYPrice: $69.99
- 5 Ingredient FixISBN: 9780446572095
Publication date: 01/12/2010
Busy lives, overbooked schedules, tightened wallets - this is what we're all dealing with now. While people struggle to simplify, streamline and budget, along comes Claire Robinson, the Food Network's newest star, to help. Claire's recipes get dinner on the table with minimal ingredients and fuss. Choosing the right ingredients along with a little culinary knowhow is Claire's specialty. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration and ultimately, money.From breakfast treats like Brioche French Toast with Strawberries and Cream, to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing, to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Claire's recipes have 5 or fewer ingredients. A quick trip to the supermarket and one bag of groceries later and a delicious, restaurant-quality meal can be on the table in no time.
Author: ROBINSON, CLAIREPrice: $49.95
- 500 THINGS TO EAT BEFORE ITS TOO LATE (OPS)ISBN: 9780547059075
Publication date: 01/08/2010
Author: STERN, JANE AND MICHAELPrice: $27.99
- 70 CLASSIC MEXICAN RECIPES (OPS)ISBN: 9781844764341
Easy-to-make, authentic and delicious dishes, shown step by step in 250 sizzling colour photographs
Author: ORTIZ, ELIZABETHPrice: $5.00
- Ad Hoc At Home Family-style Recipes (Thomas Keller)ISBN: 9781579653774
Publication date: 01/11/2009
Celebrated chef, Thomas Keller turns his talent to family, home-style cookery, as inspired by his restaurants Ad Floc.
Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips
and tricks – as well as charming personal anecdotes – accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash
with bacon and melted onions, and superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie – 200 recipes in all. Both of Thomas’s restaurants, Per Se and The French Laundry, were awarded
three Michelin stars in 2005 and 2006, respectively.
Other titles: The French Laundry hb $110.00, Bouchon hb $110.00, Under Pressure hb $110.00
Dimension: 279mm X 279mm
Author: KELLER, THOMASPrice: $99.99
- Adventures of Fat Rice Recipes from the Chicago Restaurant Inspired by MacauISBN: 9781607748953
Publication date: 01/11/2016
Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Rice is a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Rice will be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.
Dimension: 279mm X 200mm
Author: CONLON, ABRAHAMPrice: $59.99
- ADVENTURES WITH KNIVES SURVIVING 1000 HOURS OF CULINARY SCHOOL (OPS)ISBN: 9780986603129
Publication date: 01/12/2011
Author: FOULKES, BOBPrice: $24.99
- AlineaISBN: 9781580089289
Publication date: 01/11/2008
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.
Author: ACHATZ, GRANTPrice: $74.99
- All or Nothing One Chefs Appetite for the ExtremeISBN: 9780062339317
Publication date: 01/06/2015
Part Kitchen Confidential part Breaking Bad, a culinary memoir exploring the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine. Blending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine. Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse"s epic rise masks a little-known past filled with demons and obsession, genius and mania.Growing up in wealthy suburban Florida, Jesse was introduced to the culinary world-and the world of hard drugs. Becoming a high-school dropout addicted to heroin and crack, he was alienated from his family and wanted by the cops. By twenty-one, he had robbed, cheated, and lied to everyone in his life-and had overdosed, been shot at and nearly beaten to death. His eventual arrest motivated him to get clean.Jesse learned to channel his obsessiveness and need to get ever "higher" into his career. But his growing success fueled his anxiety, leading to panic attacks and hypochondria. In this startling and down to earth memoir, Jesse lays it all on the table for the first time, reflecting on his insatiable appetite for the extreme-which has led to his biggest triumphs and failures-and shares the shocking story of his turbulent life.
Dimension: 203mm X 134mm
Author: SCHENKER, JESSEPrice: $22.99
- America Farm to TableISBN: 9781455584680
Publication date: 01/11/2014
AMERICA - FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers! Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favourite farmers were and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnant, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fave Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli and strawberries. Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York; San Francisco; Portland; Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.
Author: BATALI, MARIOPrice: $55.00
- AMERICAN WINES OF THE NORTHWEST (OPS)ISBN: 9780688075569
Was $47.10 - scuffed copy only left.
Author: CLARK, CORBETPrice: $10.00