Cooking With Daniel Boulud
1st Edition Hardcover ISBN: 0679404090
A four-star chef offers 205 of his sophisticated and wholesome recipes, all of which can be made at home without expensive equipment, with simple instructions and a full market list of ingredients. 30,000 first printing. Tour.
Moosewood Restaurant Cooks at Home
Creative Gardening for the Adventurous Cook
Paperback ISBN: 0671679929
Offers more than 150 time-efficient and easy-to-follow recipes for healthy dishes, many of them vegetarian, along with tips on cooking techniques, menu planning, and more
The Soul of a Chef
The Journey Toward Perfection
Paperback ISBN: 0141001895
The author explores the lives of the men and women whose goal is to serve perfect food, drawing on the collective experiences of three talented young chefs to reveal the dreams, goals, and ideas of great chefs.
Timing Is Everything
The Complete Timing Guide to Cooking
Paperback ISBN: 0609802070
A chef's guide to the all-important timing of certain foods covers a wide variety of dishes with advice on everything from the proper thickness of a grilled lamb chop to storing leftovers. Original. 20,000 first printing.
A Cook's Tour
In Search of the Perfect Meal
1st Edition Hardcover ISBN: 1582341400
From Japan where he eats traditional Fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack with the Viet Cong in the Mecong Delta, a fascinating book follows the author, who combines his two greatest passions--cooking and travelling, as he embarks on a quest around the world to find the ultimate meal.
White House Cookbook
Paperback ISBN: 0471347523
The most tasteful text to come out of the White House in the last 100 years, The White Cookbook arrives just in time for the 1996 presidential election. The original 19th-century American standard (first sold through the Sears Roebuck catalog), this edition has been modified for today's tastes and health and time constraints.
Consider the Oyster
Paperback ISBN: 0865473358
M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à; la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.