Cookbooks, General
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Joy of Cooking
Joy of Cooking
Paperback      ISBN: 0452279232

"The Joy of Cooking" grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provenale, bonne femme, meunire, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.
In this classic edition readers learn:
Exactly what simmering, blanching, roasting, and braising do
In what amounts herbs, spices, and seasonings should be added to recipes
How to present food correctly
How to prepare ingredients with classic tools and techniques
How to safely preserve the results of your canning and freezing
With more than 4,500 recipes and 1,000 easy-to-follow illustrations, "The Joy of Cooking" is a must for every American kitchen.

Mostly Macro: A Guide to Healthy Cuisine for the Discriminating Palate
Mostly Macro
A Guide to Healthy Cuisine for the Discriminating Palate
Paperback      ISBN: 0892815345

Healthy food doesn't have to be boring In this cookbook, Lisa Turner adapts macrobiotic principles to the way we cook today, and turns healthy eating into a sensory delight. From Shrimp with Cilantro Walnut Pesto to Berry Peach Tart, you will find a wealth of creative recipes for every course of a mostly macro meal.

Fast Appetizers
Fast Appetizers
Paperback      ISBN: 1580080499

Hugh Carpenter and Teri Sandison put their taste for international flavours and visual flair on the fast track to quick, easy-to-prepare appetizers with dazzling results. Each of the 100 recipes in this text, from spring rolls to pizza to caviar, can be made in a flash, most in under 15 minutes.

Sauces: Classical and Contemporary Sauce Making
Sauces
Classical and Contemporary Sauce Making
Hardcover      ISBN: 0471292753

This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.



The Dean and DeLuca Cookbook
The Dean and DeLuca Cookbook
1st Edition    Paperback      ISBN: 0679770038

Accompanied by tips on adapting a variety of new and traditional ingredients to the needs of the modern kitchen, a collection of four hundred recipes emphasizes fresh, wholesome, and stylish foods

Jean-Georges: Cooking at Home With a Four-Star Chef
Jean-Georges
Cooking at Home With a Four-Star Chef
1st Edition    Hardcover      ISBN: 076790155x

The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter.Why?Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.
Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sauteed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.
Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.
This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges."

Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party
Secrets from a Caterer's Kitchen
The Indispensable Guide for Planning a Party
Paperback      ISBN: 1557883521

During almost two decades of catering everything from the Academy Awards to a fete for Queen Elizabeth to an intimate dinner for Julia Child to a "Roller-Disco" Bat Mitzvah, Nicole Aloni has learned more than a few tricks-of-the-trade. And whether you're planning your umpteenth dinner for twelve, or you've only just figured out that there's a kitchen in your apartment, Secrets From a Caterer's Kitchen is the manual on entertaining.

This comprehensive, accessible and easy-to-use book offers insider tips and guidance about:

  • Menu preparation for both large and small gatherings
  • Finding special locations for events
  • Decorating advice for "theme" festivities
  • Creating invitations
  • Maintaining a budget
  • Over 125 tried-and-true party recipes
  • Whether it's a candlelight dinner, a kid's birthday party, or a holiday extravaganza, you can put on a show like a pro--and keep your guests guessing--with Secrets from a Caterer's Kitchen

    Julia and Jacques Cooking at Home
    Julia and Jacques Cooking at Home
    1st Edition    Hardcover      ISBN: 0375404317
    In Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking.

    Julia Child and Jacques P pin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

    So sharpen your knives and join in the fun as you learn to make:

    - Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p t
    - Soups: from New England chicken chowder and onion soup gratin e to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
    - Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffl s
    - Salads and Sandwiches: basic green and near-Ni oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
    - Potatoes: baked, mashed, hash-browned, scalloped, souffl d, and French-fried
    - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut ed, braised, glazed, and gratin ed
    - Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni re and the essentials of lobster cookery
    - Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
    - Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
    - Desserts: cr me caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
    - And much, much more . . .

    Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
    Jacques Pepin's Kitchen: Cooking With Claudine
    Jacques Pepin's Kitchen
    Cooking With Claudine
    Paperback      ISBN: 0912333871

    In their first book together, Jacques Pepin teaches his daughter, Claudine, the fundamentals of cooking. Together they explore the essential elements of gourmet living -- from having the right kitchen equipment to food shopping with finesse.

    The Silver Palate Good Times Cookbook
    The Silver Palate Good Times Cookbook
    Paperback      ISBN: 0894808311

    The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts.

    As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas--and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.