Food - Celebrity chefs
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Books - Food - Celebrity chefs

Books 101 to 120 of 229 - Celebrity chefs

More From Magnolia: Recipes From The World-Famous Bakery And Allysa Torey's Home Kitchen  by Allysa Torey
A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.< P> Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in < I> More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's H

Hardback,  138 pp,  $37.95. Buy now

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking  by Anthony Bourdain
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a

,  304 pp,  $63.95. Buy now

The Good Cook  by Anne Willian
A veteran cooking teacher and cookbook author offers a complete set of recipes useful for both novice and veteran chefs, and even more importantly, an important primer on the skills every chef needs to know, all lavishly illustrated to make the cooking as easy as possible. 17,500 first printing

Hardback,  320 pp,  $75.00. Buy now

Cat Cora's Kitchen  by Cat Cora, Ann Krueger Spivack, Maren Caruso and others
Cat Cora is the perfect companion in the kitchen to help create meals and memories to share and remember. With recipes inspired by Cat's Greek heritage and her roots in the American South, honed by her experiences in restaurants in France and California, Cat Cora's Kitchen shines with simplicity and flavour. These dishes tempt palates with specialties such as freshly baked Spanakopita, the traditional Greek favorite of spinach, dill, and feta in pastry, and savoury chicken stew, redolent of wine, garlic, and cinnamon. Desserts are also not-to-be-missed, with treats such as the Orange-Scented Almond Cookies or an unusual rolled version of Baklava. With photographs throughout, these elegant dishes will leave everyone asking for the recipe.

Paperback,  204 pp,  $34.95. Buy now

Fast Food My Way  by Jacques Pepin
Jacques Pepin is a well known TV chef in the USA. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques P�pin Fast Food My Way at your side, the best food is always the simplest.

Hardback,  240 pp,  $41.95. Buy now

The Delia Collection, Pork  by Delia Smith
This work is a collection of over 50 recipes for cooking with pork including tips on roasting, braising, grilling and frying. By following Delia's golden rules and advice, the reader is guaranteed delicious and rewarding results, every time.

Hardback,  136 pp,  $29.95. Buy now

Rick Stein's Guide to the Food Heroes of Britain  by Rick Stein
In this companion volume to the second Food Heroes TV series, Rick Stein has compiled a directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry are based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production. With over 1000 entries divided into nine chapters by food type, the suppliers are arranged alphabetically within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods are highlighted along with any special awards or accreditations.

Paperback,  352 pp,  $26.95. Buy now

Rick Stein's Food Heroes  by Rick Stein
This is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.

Hardback,  204 pp,  $55.00. Buy now

Nick Nairn's New Scottish Cookery Book  by Nick Nairn
In the culinary world, Scotland is renowned for the quality of its ingredients. Whether it's wild salmon, organically reared beef, raspberries, shellfish or even whisky, Scottish produce is full of depth and flavour. Combine these ingredients with Scotland's top chef Nick Nairn and the results are outstanding. Containing the signature dishes that have made Nick's reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food.

Paperback,  264 pp,  $41.95. Buy now

Serge  by Serge Dansereau
From his humble beginnings in French Canada, to his present day ownership of the Bathers' Pavilion, Serge: For the Love of Good Food charts Serge Danserau's gastronomic journey. From his early life, where his father's garden helped to feed a family of five children, Serge Danserau's life has been shaped by food. He picked beans at 12, served his apprenticeship in the kitchens of Canada, and came to Australia as chef of Sydney's first five-star restaurant, Kable's. Serge's passion for fresh produce has helped encourage many specialist food producers in Australia. This remarkable story is also a history of the way our food culture has evolved, and contains many fascinating behind the scenes insights into the Australian food scene.

Paperback,  304 pp,  $45.00. Buy now

The Gastronomic Regenerator  by Ruth Brandon
In 1841, years before Nigella, Delia or Jamie, "The Globe" wrote "the man of his age is neither Sir Robert Peel, nor Lord John Russell, or even Ibrahim Pasha, but Alexis Soyer", the French chef who commanded a star salary working at the Reform Club.

Paperback,  256 pp,  $17.95. Buy now

Jacques Pepin's Complete Techniques  by Jacques Pepin
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. Everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect b�arnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. P�pin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Hardback,  830 pp,  $34.95. Buy now

I Am Almost Always Hungry  by Lora Zarubin
The food editor for House & Garden shares her lifelong love affair with food in a collection of simple but delicious recipes with a seasonal touch, including such dishes as Short Ribs with Chocolate and Cinnamon, Fennel and Parmigiano-Reggiano Salad.

Hardback,  200 pp,  $70.00. Buy now

Modern Classics, Book 2  by Donna Hay
Donna Hay's Modern Classics Book 2 features the pies, tarts, cakes, puddings and slices of our childhood, as well as the tiramisu and crème brulée of today. It brings our old favourites very much into the 21st century, inspiring the cooks of today and making Donna Hay a name known around the globe. In each chapter, Donna Hay gives you step-by-step basics, as well as some simple but wonderful recipes to use every day, all accompanied by sumptuous photographs. No kitchen will be complete without Donna Hay's fantastic modern take on the food everyone would love to cook if only they knew how.

Paperback,   $39.99. Buy now

The Delia Collection: Soup  by Delia Smith
Part of a collection of recipes from Delia Smith, this volume presents 50 of Delia's best soup recipes. Seasoned fans of Delia will be delighted with the originality of the recipes whilst newcomers will appreciate her friendly and approachable style of writing.

Hardback,  136 pp,  $27.95. Buy now

The Delia Collection, Chicken  by Delia Smith
Part of a collection of recipes from Delia Smith, this volume presents fifty of Delia's best chicken recipes. Seasoned fans of Delia will be delighted with the originality of the recipes whilst newcomers will appreciate her friendly and approachable style.

Hardback,  136 pp,  $34.95. Buy now

The Delia Collection: Chocolate  by Delia Smith
Part of a collection of recipes from Delia Smith, this volume presents fifty of Delia's best chocolate recipes. Seasoned fans of Delia will be delighted with the originality of the recipes whilst newcomers will appreciate her friendly and approachable style.

Hardback,  136 pp,  $29.95. Buy now

The Delia Collection, Fish  by Delia Smith
Part of a collection of recipes from Delia Smith, this volume presents fifty of Delia's best fish recipes. Seasoned fans of Delia will be delighted with the originality of the recipes whilst newcomers will appreciate her friendly and approachable style of writing.

Hardback,  136 pp,  $34.95. Buy now

How to Be a Domestic Goddess  by Nigella Lawson
This volume is not about being a goddess, but about feeling like one. Nigella shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard.

Paperback,  384 pp,  $55.00. Buy now

Huey's Best Ever Barbecue Recipes  by Iain Hewitson
Iain Hewitson has cooked on barbies from Boston to Barcelona, and now this Australian TV chef treats us to over 100 truly tasty recipes to cook outside. Whether your beast is a crowd-feeder in a big backyard or a hibachi on a balcony, you'll find plenty of ideas for relaxed outdoor entertaining, and a stack of hints and tips. Discover things you might never have thought of bunging on the BBQ - like smoky Pizza, or sizzling Scallops or a succulent Mini lamb roast with eggplant & capsicum peperonata. Several old favourites are given the Huey treatment - like the Huey burger and juicy Peppered steak sandwich with Dijon mustard aioli. As usual, it's a typical Huey mishmash of cultures, with recipes that are quick to prepare and great to share.

Paperback,  128 pp,  $26.95. Buy now