Back
to the Table: The Reunion of Food and Family
by Art Smith
From Art Smith, Oprah Winfrey's personal chef, comes a unique cookbook
with more than 150 recipes to strengthen bonds between loved ones.
Throughout history, humans have broken bread together. This simple
act strengthens our relationships with others and brings balance to our
lives. There are many types of families in today's world; in using the
word family, Art includes not only parents, brothers, sisters, and
other relatives, but also those friends whom we have sought or chosen to
share our...
The Publisher
Hardcover - 288 pages (October 2001)
Hyperion; ISBN: 0786868546 |
| |
Barefoot
Contessa Parties! Ideas and Recipes for Parties That Are Really Fun
by Ina Garten, James Merrell (Photographer)
(Hardcover - March 2001)
The
Barefoot Contessa Cookbook : Secrets from the East Hampton Specialty Food
Store for Simple Food and Party Platters You Can Make at Home
by Ina Garten, Martha Stewart
(Hardcover - April 1999)
The
Best Recipe
by Editors of Cook's Illustrated Magazine, et al
(Hardcover)
Hope's
Edge: The Next Diet for a Small Planet
by Frances Moore Lappe, Anna Lappe
Thirty years after Frances Lappe's Diet for a Small Planet changed
eating habits around the world, she and her daughter Anna bring us a new
round of iconoclastic recommendations that break overwhelming issues down
to a simple matter of personal choice. Hope's Edge presents many of the
same issues of the original title, but it also provides a wealth of new
discoveries and possibilities in this era of genetically engineered foods,
worldwide famine, and growing rates of obesity-related health issues. Beyond
discussing a wide range of reasons to become a vegetarian (and that means
no fish or chicken either, folks), the authors introduce you to a number
of individual reasons for hope--Bob, the Wisconsin cheese maker; Jean-Yves,
the farmer from Brittany who created the Sustainable Agriculture Network;
and Muhammad Yunas, who has changed the lives of countless living in poverty
with his remarkable microcredit programs. Along with these stories and
the theories they're based on, you'll also find luscious recipes calling
for grains, fruits, vegetables, and a handful of dairy products that will
delight your taste buds and your conscience. The Lappes firmly believe
that the choices of low-level consumers have the potential to make positive
changes, both in the world economy and in our physical health. By eating
a vegetarian diet, shopping with care, and cooking with love, we might
all brighten our future tremendously. --Jill Lightner - Amazon.com
Hardcover: 448 pages
J. P. Tarcher; ISBN: 1585421499; (January 31, 2002)
Diet
for a Small Planet (20th Anniversary Edition)
by Frances Moore Lappe
(Mass Market Paperback - February 1992)
How
to Read a French Fry: What Happens When Oil Meets Water and Other Stories
of Intriguing Kitchen Science
by Russ Parsons
(Hardcover)
The
Naked Chef
by Jamie Oliver
(Hardcover)
Harvesting
Excellence
by Alain Ducasse
Alain Ducasse, the celebrated French chef, has discovered throughout
the country, an excellence in food products that has inspired and reshaped
his vision of Haute Cuisine. Whether it be in the cold Atlantic waters
off the northern coast of Maine or the crimson-colored Arizona mountains,
Alain Ducasse has found fishermen, ranchers and farmers across the nation
whose products rank among the world's finest food. Amazon.com
(Hardcover)
How
to Grill : The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen, Greg Schneider (Photographer)
(Paperback -May 2001)
How
to Cook Everything : Simple Recipes for Great Food
by Mark Bittman, Alan Witschonke (Illustrator)
(Hardcover)
Fast
Food Nation
by Eric Schlosser
Not a pretty picture!
(Hardcover - January 2001)
Weight
Watchers : New Complete Cookbook
by Inc. Staff Weight Watchers International (Editor)
(Spiral-bound - January 2000)
American Cookery
Joy
of Cooking: The All-Purpose Cookbook
by Marion Rombauer Becker and Irma E. Rombauer.
Since its first private printing in 1931, The Joy of Cooking has been
teaching Americans how to cook. Craig Claiborne calls it "a masterpiece
of clarity" and Julia Child says it's the one book she'd keep if she could
only have one English title on the shelf. The nearly 5,000 recipes are
handily organized by meal and ingredient, and no cooking instruction goes
unexplained, so you can finally understand the difference between poaching
and braising. The book includes nutritional information as well as an extremely
helpful list of measures and equivalents. You'll find a version of every
recipe your mother ever cooked, along with straightforward instructions
for cooking more exotic specialties such as turtles and muskrats. Amazon.com
The
French Laundry Cookbook
by Thomas Keller, et al
This cookbook provides 150 recipes exactly as they are used at Keller's
restaurant.
(Hardcover - January 2000)
The
New York Times Cook Book
by Craig Claiborne.
Since it was first published in 1961, The New York Times Cook Book,
a standard work for gourmet home cooks, has sold nearly three million copies
in all editions and continues to sell strongly each year. All the nearly
fifteen hundred recipes in the book have been reviewed, revised, and updated,
and approximately 40 percent have been replaced.
Emphasizing the timeless nature of this collection, Craig Claiborne
has included new recipes using fresh herbs and food processor techniques.
The
Publisher.
Hardcover: 799 pages ; Dimensions (in inches): 1.78 x
9.52 x 7.78
HarperCollins; ISBN: 0060160101; Revised edition (April
1990)
Enola
Prudhomme's Low-Calorie Cajun Cooking
by Enola Prudhomme.
Hardcover, 268 pages.
Chef
Paul Prudhomme's Louisiana Kitchen
by Paul Prudhomme.
Anyone looking for a primer on Cajun cooking need look no farther.
Chef Paul takes the reader by the hand and opens up a world that includes
four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the
to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet
Potato Pecan Pie are not forgotten either. -Schuyler Ingle - Amazon.com
Hardcover, 351 pages. |
| |
The
Bluegrass Music Cookbook
by Penny Parsons (Contributor), et al
Want to make Corn Bread or Peach Cobbler? This is the book!
Paperback: John F Blair Pub; ISBN: 0895871629; (April
1997)
Bluegrass
Winners
by Garden Club of Lexington
Hardcover: Wimmer Companies, Inc.
ISBN: 0961444215; Spiral edition (August 2000)
Fit for a King: The Elvis Presley Cookbook
by Elizabeth McKeon
Listed under Elvis Presley
The
New Orleans Cookbook : Creole, Cajun, and Louisiana French Recipes Past
and Present
by Rima Collin, Richard Collin; Paperback
Emeril's
New New Orleans Cooking
by Emeril Lagasse, et al; Hardcover
Recipes
from Home
by David Page, Barbara Shinn, Calvin Trillin
In Recipes from Home, husband-and-wife cooking team David Page and
Barbara Shinn invite readers to take a seat at their family table for a
heaping serving of the reinterpreted American comfort food they've been
popularizing at their tiny Greenwich Village restaurant, Home, since 1993.
Taking a cue from the legendary James Beard's pronouncement that "American
food is anything you eat at home," Page and Shinn pack their book with
over 250 recipes for all-American family favorites that conjure up the
nostalgia of Sunday dinners, holiday gatherings, Fourth of July picnics,
county fairs, and weekends at the beach. Chapters reach from "The Pantry"
(where you'll discover the recipe for their signature Famous Tomato Ketchup)
to "The Canning Shelf" (with recipes for Green Tomato-Apple Chutney, Pickled
Peppers, and Raspberry Jam). Their Simply Roasted Chicken and Grilled Blue
Cheese and Apple Sandwiches will have you running to the kitchen, and Steamer
Clams with Local Ale and Lobster Rolls are destined to make an appearance
at your next summer shindig. "Something Sweet" wraps things up with Frozen
Lemon Icebox Cake with Strawberry Sauce, Chocolate Pudding, and their irresistible
Peanut Butter Cookies. Recipes from Home is sure to become a favorite on
many kitchen bookshelves, and even armchair cooks will delight in wasting
away a Saturday afternoon thumbing through the anecdotal recipe introductions
and generation-spanning black-and-white family photographs featured throughout
the book (they've even included a family tree). By the time you get to
the recipe for Mom Page's Scalloped Potatoes, you'll feel like you're part
of the family. Home sweet home, indeed. --Brad Thomas Parsons - Amazon.com
Hardcover: 448 pages ; Dimensions (in inches): 1.75 x
10.59 x 5.86
Artisan; ISBN: 1885183992; (May 1, 2001)
Texas
Cooking: It's A Whole Other Cuisine!
by Texas Travel Industry Association
(Hardcover)
Asian Cookery
The
China Moon Cookbook, by Barbara Tropp.
Barbara Tropp, the "Julia Child of Chinese cooking" (San Francisco
Chronicle), invented Chinese bistro--a marriage of home-style Chinese tastes
and techniques with Western ingredients and inspiration. Here are 250 recipes--bursting
with unexpected flavors and combinations--from this casual, innovative
cuisine. Winner of a 1992 IACP/Julia Child Cookbook Award. 2-color illustrations
throughout.
Paperback, 518 pages.
Susanna
Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes
of North America's Finest Chinese Cook
by Susanna Foo. Hardcover, 352 pages
Highly recommended
The
Original Thai Cookbook
by Jennifer Brennan.
Paperback., 318 pages.
The
Thousand Recipe Chinese Cookbook
by Gloria Bley Miller.
Paperback, 926 pages.
Japanese
Cooking : A Simple Art
by Shizuo Tsuji, M. F. K. Fisher (Designer)
(Hardcover - December 1980)
Sushi
(Essential Kitchen Series)
by Ryuichi Yoshii
See also Chinese Cooking
Australian Food : In Celebration of the New Australian Cuisine
by Alan Saunders (Introduction), et al
Listed under Australian Cooking
Fish Cookbooks
James
Beard's New Fish Cookery
by James Beard. Paperback.
Fish
: The Complete Guide to Buying and Cooking
by Mark Bittman
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's
Illustrated magazine, presents fish and shellfish by name, offering discussions
on preparation and presentation along with sumptuous recipes. Bittman proposes
everything from traditional fare--Dungeness crab salad and marinated grilled
salmon--to more complex dishes like curried mussels and raw sea bass salad.
The more than 500 recipes are tried-and-true, and any cook with access
to a decent fish market is advised to take full advantage of Bittman's
expert and substantial overview. The book won the 1995 Julia Child Cookbook
Award in the Single Subject Category. Amazon.com
Paperback from John Wiley & Sons
Book Published: 12 January, 1999 |
| |
Hooked
on Fish on the Grill
by Karen Adler
Paperback (June 1992)
Pig Out Pub; ISBN: 0925175196
The
New Legal Sea Foods Cookbook
by Roger Berkowitz, Jane Doerfer
Hardcover from Broadway
Book Published: 13 May, 2003
America's Favorite Fish Recipes (The Hunting & Fishing Library)
Peggy Ramette, Dick Sternberg (Contributor)
Hardcover / Published 1992
Out of Print - Try Used
Books
Game Cookbooks
America's
Favorite Wild Game Recipes (Hunting & Fishing Library)
Hardcover / Published 1994
Out of Print - Try Used Books
Duck
and Goose Cookbook
by A. D. Livingston
Paperback - 176 pages (August 1997)
Stackpole Books; ISBN: 0811727424
Ducks
& Geese (The Game & Fish Mastery Library)
by S. G. B. Tennant (Introduction)
Wild
Feasts : Ducks Unlimited Game and Fish Cookbook
by Diane Jolie (Editor), Ducks Unlimited
Italian Cooking
Italian Cookery Books
Mexican Cookery Books
Mexican Cookbooks
Quick Cookery
20-Minute
Menus
by Marian Burros. Paperback.
Desperation
Dinners!
by Beverly Mills, et al
The
5 In 10 Cookbook
by Paula J. Hamilton
Soup and Bread Cookbooks
Beard
on Bread
by James Beard. Paperback, 228 pages.
The
Complete Book of Soups and Stews
by Bernard Clayton. Paperback.
Bernard
Clayton's New Complete Book of Breads.
748 pages.
The
Village Baker: Classic Regional Breads from Europe and America
by Joe Ortiz. Paperback, 320 pages.
Middle Eastern Cooking
Recipes
and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey
through Syria, Lebanon, and Jordan
by Sonia Uvezian
(Hardcover -- September 2001)
The
Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon,
and Syria
by Sarah Woodward, Jan Baldwin (Photographer)
(Hardcover -- October 2001)
From
the Tables of Lebanon : Traditional Vegetarian Cuisine
by Dalal A. Holmin, Maher A. Abbas
(Paperback -- June 1997)
New
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by Najmieh Khalili Batmanglij
(Hardcover -- December 1, 1992)
World Cookbooks
Extending
the Table: A World Community Cookbook
by Kristina Mast Burnett (Editor) and Joetta H. Schlabach.
Here's an opportunity for cooks to learn about our world and its wide
variety of flavorful foods--Peach Chutney from Botswana, Ginger Cooler
from the Ivory Coast, Rice Noodles with Vegetables from the Philippines.
These wonderful recipes from more than 80 countries introduce foods from
around the world. Some recipes have been adapted to reduce fat or shorten
preparation time.
Spiral Edition, hardcover, 332 pages.
The
Sun & Moon Guide to Eating Through Literature and Art
Douglas Messerli(Editor), et al
Hardcover / Published 1994
Illustrated by Picasso & Lichtenstein
The Wicca Cookbook : Recipes, Ritual, and Lore
by Jamie Wood, Tara Seefeldt
Listed under Wicca
Craig Claiborne's The New New York Times Cookbook
by Craig Claiborne and Pierre Franey. Hardcover, 751 pages.
Reflecting the revolutionary changes that have occurred in American
kitchens, more than one thousand regional, ethnic, and haute recipes are
accompanied by black-and-white drawings throughout.
Out of Print - Try Used
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