Food - Celebrity chefs
Wine Diva cookbooks

Books – Food – Celebrity chefs

Books 1 to 20 of 229 – Celebrity chefs

Ad Hoc At Home  by Thomas Keller
In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville Thomas Keller showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad.

Hardback,  384 pp,  $70.00. Buy now

Cooked in Africa  by Justin Bonello
This book will be your inspiration to be adventurous, to extend your cooking repertoire and to be more ecologically aware. Based on the popular TV series on BBC Food, Cooked, this unique compilation of places, spaces and fl avours combines chef Justin Bonello’s three favourite things – Southern Africa, food and friends. Bonello is passionate about ensuring that Africa’s diverse food cultures are recorded and celebrated so that future generations will be able to savour the culinary pleasures we enjoy today.

Hardback,  240 pp,  $49.95. Buy now

Seasons  by Donna Hay
This year Donna Hay has a completely different cookbook. Seasons builds on the trend for cooking with whichever ingredients are in season, which means you will always be eating beautifully fresh food. Designed with Donna’s usual flair for food styling, SEASONS features more lifestyle than Donna’s previous books, giving readers tips and suggestions for how to enjoy the best of each season.

Paperback,  324 pp,  $49.99. Buy now

Good Eats  by Alton Brown
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and–underneath it all–a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for–two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats. From Pork Fiction (on baby back ribs), to Citizen Cane (on caramel sauce), to Oat Cuisine (on oatmeal), every hilarious episode is represented. Each book–the second will be published in fall 2010–is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and i

,  396 pp,  $52.95. Buy now

Bill’s Sydney Food  by Bill Granger
In celebration of 10 years in print comes an updated collector’s edition of Bill Granger’s bestselling first cookbook Bill’s Sydney Food. With new iconic Sydney photography and a fresh design in a new hardback format this title is sure to capture a new audience, tempt die-hard fans who will need a revised copy and prove the perfect gift or souvenir for visitors to Sydney. Bill’s Sydney Food contains all the must-have recipes from bills original restaurant in inner-city Darlinghurst – the signature scrambled eggs, ricotta hotcakes with honeycomb butter, and even chocolate chip cookies.

Hardback,  192 pp,  $49.95. Buy now

When I Get Home  by Matthew Moran
Join ARIA head chef and television personality Matt Moran as he relaxes in the kitchen and around the table at home. Enjoy school-night dinners, long Sunday lunches and big weekend breakfasts. Learn how to make simple food special by adding that extra ingredient, and discover how home cooking can benefit from adopting the odd restaurant technique.

Hardback,  216 pp,  $49.95. Buy now

Everyday Harumi  by Harumi Kurihara
In “Everyday Harumi”, Harumi Kurihara, Japan’s most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step by steps that show key Japanese coo

,  192 pp,  $45.00. Buy now

Jamie’s America  by Jamie Oliver
Jamie Oliver’s epic journey takes him to the heart of America: its people, culture, music and, most importantly, its food. Along the way he met hunters, cowboys, fishermen and local and experienced a gumbo ‘throw-down’ in Louisiana, fishing in California and bison sampling in Montana. “Jamie’s America” is a practical cookbook, with each chapter focusing on the food and recipes of a different state. And the food will be as varied as the landscapes – from spicy Mexican in the desert to freshly caught Alaskan salmon. With 120 brand new recipes, and Jamie’s diary narrative running alongside, this is a celebratory cookbook of a country with a wide food heritage.

Hardback,  360 pp,  $65.00. Buy now

Saha: 2009 Edition  by Greg Malouf, Lucy Malouf
In ‘Saha’, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterranean to North Africa, the roots of Greg’s culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. The cuisine in ‘Saha’ is traditional and inspirational; enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavour yet not overly complicated to make at home. The book captures the characters, flavours and colours of Lebanon and Syria in this lavishly desig

Paperback,  352 pp,  $49.95. Buy now

Just Five Ingredients  by Ainsley Harriott
Ainsley Harriott is the master of fast, flavoursome and fabulous food and he has created a collection of mouth-watering recipes that use a maximum of five ingredients, perfect for the time-short, budget-conscious cook. Choosing recipes that burst with flavours from all around the world, television’s favourite chef, Ainsley Harriott, has used his flair for creating meals in minutes by taking the simplest ingredients and creating delicious dishes with minimum fuss and expense. Using easily accessible ingredients, Ainsley’s recipes include fresh salads, succulent fish and meat dishes, healthy pastas, vegetarian delights, sizzling barbecue ideas and tempting desserts all using just five key ingredients, plus salt, pepper and oil. There’ll be no

Paperback,  192 pp,  $36.95. Buy now

Simple to Sensational  by Jun Tanaka
Jun Tanaka presented a TV series called ‘Cooking It’ in which he took on complete novices and taught them how to cook. This inspired him to write Simple to Spectacular to provide recipes for inexperienced cooks that will build their confidence and teach them basic skills. He shows how simple recipes can then be transformed into spectacular versions with a few simple steps. As Jun says I want to show that cooking, even to a refined level, is something anyone can do. It’s all about building confidence. So once a SIMPLE Butternut Squash Soup is mastered this can be turned into SENSATIONAL Butternut Squash Soup with Caramelised Scallops, Wild Mushrooms and Parmesan or SIMPLE Duck Breast with Caramelised Chicory and Lentils can become SENSATIONA

,  176 pp,  $42.99. Buy now

Holiday  by Bill Granger
This edition of Bill Granger’s Holiday features a new TV tie-in jacket. The recipes Bill prepares in his new TV series Bill’s Holiday are all featured in this book. This is a book about laying down lifetime memories through food, taking time out to cook at leisure, relaxing weekends and lazy holidays

,  256 pp,  $49.95. Buy now

The Barefoot Contessa  by Ina Garten
When Ina Garten opened her fabulous food store, The Barefoot Contessa, it soon became the most popular place in town and attracted masses of visitors all year round. But after 18 years, Ina needed a new challenge and she turned her hand to writing up her wonderful recipes and the great tips on style and entertaining that are the hallmark of her work. And it wasn’t too long before Ina became one of America’s most successful cookery writers. Her New York Times bestselling books went on to sell more than 3 million copies worldwide and today she is one of the stars of America’s Food Network, where she attracts weekly audiences of more than 5 million. Genuinely warm and inspiring, Ina is America’s own Domestic Goddess, and her television popular

,  272 pp,  $49.95. Buy now

Ask Pamela Q and A  by PAMELA CLARK
Pamela Clark, the director of the The Australian Women’s Weekly Test Kitchen, is one of Australia’s most renowned cooks and her team of chefs, home economists, food editors and support staff work hard to maintain their reputation for trustworthiness and reliability. For more than 30 years people have been writing to The Australian Women’s Weekly Test Kitchen asking questions about food and cooking – why has my fruit cake sunk in the middle? Why did my preserves develop mould? How do I make creamy ice-cream without an ice-cream maker? Here is a collection of all those questions and answers in one handy little book

Paperback,   $14.95. Buy now

Michel Roux  by Michel Roux
The life – and life behind the scenes – of one of Britain’s best-known chefs

,  320 pp,  $65.00. Buy now

Easy and Elegant Cooking: Holland America Line v. 2  by Rudi Sodamin
Yearly more than 600,000 passengers board Holland America’s luxury ships and travel the seas to enjoy thrilling adventures and the fine cuisine for which the cruise line is renowned. Promising an unforgettable and world-class culinary experience, Holland America has put together a cookbook that guests can use to prepare its magical meals at home. Holland America’s Master Chef Rudi Sodamin has compiled approximately 100 favorite recipes that show time-pressed home cooks how to re-create dishes that achieve the same high level of elegance as those served onboard. Featuring recipes such as Salad Nicoise with Grilled Salmon, Peppercorn-Crusted Monkfish with Mustard Vinaigrette, Poached Lemon-Infused Chicken Breast with Orzo and Squash, Grilled

,  192 pp,  $45.00. Buy now

Gordon Ramsay’s Great British Pub Food  by Gordon Ramsay, Mark Sargeant
GORDON RAMSAY’S GREAT BRITISH PUB FOOD is about relaxed, homely and comforting cooking. Packed full of sumptuous and hearty traditional British pub food recipes, and insightful information into the history of the great British pub. Great British pubs are rediscovering their roots and getting back to basics. Good honest cooking, using quality ingredients, cooked with love and attention and reminding us of the comfort food of our youth.

Hardback,   $49.99. Buy now

Dirty Dishes  by Andrew Friedman and Pino Luongo
The ultimate insider’s story: a no-holds-barred memoir by the legendary restaurateur, from his boyhood in Tuscany to his rise, fall, and rebirth in the New York food world. Everyone has an opinion about Pino Luongo. To Anthony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city’s dining scene. To the many fans of his cookbooks, he was the herald of T uscan cuisine. In Dirty Dishes, Luongo emerges to tell his side of the story. And what a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, but soon fell into, and then in love with, the restaurant business. Within ten years, he had risen from

,  255 pp,  $34.95. Buy now

The Complete Robuchon  by Joel Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with ca

,  608 pp,  $59.99. Buy now

No Time to Cook  by Donna Hay
If you love to eat delicious‚ simple food‚ but have no time to cook‚ Donna Hay’s sumptuous new book is the answer to your prayers. Nothing much in the pantry‚ no time to do a proper shop? Take heart from the simple combinations in Donna’ Fast Flavours chapter which needs a few ingredients‚ a grill pan or a barbecue‚ and a few minutes to let intense flavours unfold. Hate the thought of washing up pans and pots? The One Pot chapter lets you prepare gastronomic delights in one pan‚ and One Dish serves up flavour combinations for dinner in a single dish. There’s all this plus cheat’s notes‚ hints on styling and of course the mouth-watering photography you expect from the world’s leading cookbook writer.

Paperback,  208 pp,  $39.99. Buy now