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Australian Food : In Celebration of the New Australian Cuisine
by Alan Saunders (Introduction), et al
Listed under Australian Cooking
James Beard's New Fish Cookery
by James Beard. Paperback.
Hooked on Fish on the Grill
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
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
America's Favorite Fish Recipes (The Hunting & Fishing Library)
Peggy Ramette, Dick Sternberg (Contributor)
Hardcover / Published 1992
Out of Print - Try Used Books
America's Favorite Wild Game Recipes (Hunting & Fishing Library)
Out of Print - Try Used Books
Duck and Goose Cookbook
by A. D. Livingston
Paperback - 176 pages
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 Cookery Books
Mexican Cookery Books
by Marian Burros. Paperback.
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.
The Village Baker: Classic Regional Breads from Europe and America
by Joe Ortiz. Paperback, 320 pages.
Twelve Months of Monastery Soups
by Victor-Antoine D'Avila-Latourrette.
Hardcover, 198 pages.
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
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 Books
Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun
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...
Hardcover - 288 pages
Hyperion; ISBN: 0786868546
by Ina Garten, James Merrell (Photographer)
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
The Best Recipe
by Editors of Cook's Illustrated Magazine, et al
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, )
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
The Naked Chef
by Jamie Oliver
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
How to Grill : The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen, Greg Schneider (Photographer)
(Paperback -May )
How to Cook Everything : Simple Recipes for Great Food
by Mark Bittman, Alan Witschonke (Illustrator)
Fast Food Nation
by Eric Schlosser
Not a pretty picture!
Weight Watchers : New Complete Cookbook
by Inc. Staff Weight Watchers International (Editor)
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