The Way to Cook
1st Edition Hardcover ISBN: 0394532643
Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations
A Simple Art
1st Edition Hardcover ISBN: 0688131352
Offers recipes and techniques for roasting everything from meat, fowl, and fish to vegetables and fruit desserts, and shows how to use leftovers to create new meals, including salads, soups, hashes, and fish cakes
Seduction and Spice
130 Recipes for Romance
Hardcover ISBN: 084782215x
Seduction and Spice is not only the perfect gift, but a fabulous and authoritative cookbook as well. The delicious compilation of 130 recipes is guaranteed to have you nibbling-- on Lobster Risotto, Chocolate Mousse...or on your lover's neck! As the executive chef for two world-class cruise-ship kitchens-- the QE2 and, currently, the Royal Caribbean lines-- Rudolf Sodamin is a modern-day Cupid, uniquely qualified to make any meal into a special occasion. A book for the cook, or that special someone, Seduction and Spice promises flavorful, sensual encounters.
The Art of Cookery Made Plain and Easy
Excelling Any Thing of the Kind Ever Yet Published
Paperback ISBN: 1557094624
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.
The Naked Chef
Hardcover ISBN: 0786866179
A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. 50,000 first printing.
The Kitchen Companion
Paperback ISBN: 0942320441
A guide for beginning and experienced cooks features advice on ingredients and measuring, general cooking hints, tips on seasonings, basic recipes with simple variations, and charts for changing recipes and using substitute ingredients