Food - Celebrity chefs
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Books - Food - Celebrity chefs

Books 61 to 80 of 229 - Celebrity chefs

Cook with Jamie: My Guide to Making You a Better Cook  by Jamie Oliver
With this ultimate kitchen companion you can be a student of Jamie's in your own home. Learn the skills that the trainees at Jamie's Fifteen restaurant learn during their first year, from basic techniques to advice on ingredients and how to put dishes together. The 100 new recipes range from the very simple to those that appear on the menu at Fifteen. It's a celebration of learning, seasonality and good food! With Jamie as your teacher, enjoy making the delicious recipes that feature regularly at the restaurant. With hints, tips, advice and clear photographs to show you all the practical stuff, this is Jamie's most accessible book yet!

Hardback,  448 pp,  $69.95. Buy now

Nobu West  by Nobu Matsuhisa and Mark Edwards
Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now "Nobu style". For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.

Hardback,  256 pp,  $69.95. Buy now

The Zilli Cookbook  by Aldo Zilli
Real, contemporary Italian food, 'minimally mucked about', from celebrated TV chef, Aldo Zilli

Paperback,  208 pp,  $34.95. Buy now

Chocolate & Vanilla  by Gale Gand
Vanilla is the lingerie of baking: It's an invisible essential, but when given the spotlight, it's sexy and alluring. In this flip/cookbook, Gand offers recipes for irresistible sweets that showcase vanilla's beguiling flavour. With one section devoted to desserts using whole vanilla beans-think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flan-and another focusing on extract-such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakes. Love Chocolate? Gand offers thirty luscious, tempting recipes, from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue.

,  144 pp,  $31.95. Buy now

The Margaret Fulton Cookbook  by Margaret Fulton
More than anyone else, Margaret Fulton has been credited as the woman who taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton's ability to cook, but her talent in imparting her technique and knowledge to others that makes her such a trusted and authoritative kitchen companion. This new edition of the 'Margaret Fulton Cookbook' is a completely updated issue of her classic cookbook, first published in 1968. With a smart contemporary design and all new food photographs taken by renowned photographer Geoff Lung, the book is set to reach a new generation of readers and cooks.

Paperback,  304 pp,  $39.95. Buy now

Rachael Ray's Open House Cookbook: Over 200 Recipes for Easy Entertaining  by Rachael Ray
Rachael Ray's new Open House Cookbook provides a fabulous collection of tempting, easy recipes to entertain a crowd

Paperback,  223 pp,  $25.95. Buy now

Grand Livre de Cuisine: Alain Ducasses's Desserts and Pastries   by Alain Ducasse
The second title in the Grand Livre de Cuisine series, this book covers the art of making desserts and sweets, according to master chefs Alain Ducasse and Frederic Robert. A perfect complement to Ducasse's earlier book on the art of savoury foods, this dense, carefully constructed and beautifully styled book, with 250 recipes and more than 650 photographs, invites the reader to discover every aspect of sweets and desserts. Dessert and pastry recipes are presented on double-page spreads and illustrated with close-up photos of the finished dishes. Pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings: everything is included, from traditional and basic recipes to more audacious

Hardback,  584 pp,  $330.00. Buy now

Professional Chef  by Culinary Institute of America
A serious reference for serious cooks. - Thomas Keller, Chef and owner, The French Laundry. Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive bible for all chefs (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through ever

Hardback,  1056 pp,  $84.95. Buy now

Rick Stein's Seafood  by Rick Stein
Divided into three separate sections: Techniques; Recipes and, An A to Z of Fish, this book covers all the main preparation and cooking methods for each type of fish. It includes all the essential basic recipes, such as stocks, sauces, batters etc. It has useful cross references linking all sections

Paperback,  264 pp,  $49.95. Buy now

Delia's Vegetarian Collection  by Delia Smith
Vegetarian food has become integrated into mainstream cooking and plays an increasingly important role in many people's lives. Delia's books have always included large numbers of vegetarian recipes but now, in response to her millions of followers, Delia has selected her best vegetarian recipes to put into one collection. She has also added new recipes to reflect changes in modern day cooking. This book is not only for those who don't eat meat or fish but also for those who find themselves wanting to cater for vegetarians. Delia shares quick recipes for cooking when time is of the essence as well as inspirational recipes for entertaining including soups, starters, egg recipes, recipes with and without cheese, breads, pizzas, baking and pudd

Paperback,  264 pp,  $48.95. Buy now

Anthony Bourdain's Les Halles Cookbook  by Anthony Bourdain
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen.

Paperback,  304 pp,  $35.00. Buy now

Gordon Ramsay Makes It Easy  by Gordon Ramsay
Shows how you can eat great food at home, without breaking the bank or spending hours in the kitchen. This is a collection of dishes featuring flavour combinations and uncomplicated cooking methods. The recipes cater for every occasion - from breakfast through to dinner, informal and formal, for friends and family, for grown-ups and kids.

Paperback,  192 pp,  $29.95. Buy now

Jamie's Dinners  by Jamie Oliver
Talks about school dinners and family meals . This book takes a look at how to get the most out of your kitchen without spending too much money on making it work. It also reveals the world's most-loved food from a global website survey, and includes the top ten dishes that families love to eat together

Paperback,  336 pp,  $39.95. Buy now

Gordon Ramsay's Sunday Lunches  by Gordon Ramsay
Features recipes that range from traditional Sunday roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian and Moroccan influenced family feasts. This title offers help at each stage - buying the right ingredients, preparation and serving and helping to co-ordinate the cooking of several dishes to arrive on the table

Hardback,  256 pp,  $45.00. Buy now

The Nasty Bits  by Anthony Bourdain
Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.

Paperback,  304 pp,  $24.95. Buy now

The Hairy Bikers Cookbook  by Dave Myers
With their zest for adventure and food, the Hairy Bikers travel on their motorbikes to various places in search of great meals to bring home to their friends. The journeys are exciting, the locations and people are fascinating and the food is delicious and unpredictable, and this is a collection of such recipes

Hardback,  256 pp,  $49.95. Buy now

Simple Chinese Cooking  by Kylie Kwong, Earl Carter
Kylie Kwong is a fourth-generation Australian-Chinese living in Sydney, Australia. After learning the fundamentals of Cantonese cooking at her mother's side, she went on to realise her dream of running her own restaurant, billy kwong. This book accompanies Kylie's second TV series, Simple Chinese Cooking. Her first television series aired on the ABC in 2003, and has since been sold worldwide, as has the accompanying book, Kylie Kwong: Heart and Soul.

Hardback,  320 pp,  $59.95. Buy now

Rick Stein's French Odyssey  by Rick Stein
Explores French culinary tradition. Beginning with a diary of the author's trip and then divided into 6 chapters, with recipes at the back, this book is illustrated throughout with food and location shots. With over 100 recipes, the author's gastro-tour will motivate every reader to try French cooking again and again.

Hardback,  208 pp,  $55.00. Buy now

Gary Rhodes' Cookery Year  by Gary Rhodes
A celebration of the fact that food always tastes better when it's in season. This reference book features recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques. It guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, in over 100 recipes.

Paperback,  208 pp,  $35.00. Buy now

Jamie's Italy  by Jamie Oliver
On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie's inimitable way. From parma ham to parmesan, from pannetone to panzanella, Jamie's new book will transport you to Italy or at least bring Italy home to you.

Hardback,  336 pp,  $59.95. Buy now