Books - Food - Celebrity chefs
Books 161 to 180 of 229 - Celebrity chefs |
|
|
The Harry's Bar Cookbook by Arrigo Cipriani
This cookery book is by the owner of the original Harry's Bar in Venice, Arrigo Cipriani. Welles, Hemingway, Bogart, Bacall, Coward, Toscanini, the Windsors and the Burtons were all regulars. The 200 dishes are clearly explained, and easy to prepare and cook.
Hardback, 303 pp, $57.95. Buy
now |
|
|
How to Be a Domestic Goddess by Nigella Lawson
This reassuring cookbook demonstrates that it's not actually hard to bake a tray of muffins, or a sponge layer cake, but that the appreciation and satisfaction they can bring are disproportionately high. There is a wide range of mouthwatering recipes.
Hardback, 388 pp, $79.95. Buy
now |
|
|
Rick Stein's Seafood Odyssey by Rick Stein
Presenting over 100 seafood recipes, this book takes readers on a tour of the world in search of the ideas, techniques and ingredients on which they are based. Among the places visited are Chesapeake Bay, the Carolinas, and Noosa Australia.
Paperback, 256 pp, $49.95. Buy
now |
|
|
Jane Grigson's Fruit Book by Jane Grigson
Companion to her prize-winning Vegetable Book, Jane Grigson's alphabetical guide to fruit advises us on selecting the finest fruits in season, cooking them in sweet or savoury dishes, serving them as desserts or as treats on their own. The author adds fragments of history or poetry, and explains the "why' as well as the "how" of cookery. From apple to water-melon, including the familiar and the exotic, Jane Grigson's Fruit Book is a work to treasure.
, 528 pp, $22.95. Buy
now |
|
|
Nigel Slater's Real Food by Nigel Slater
Stylish and innovative, Nigel Slater's Real Food includes all the recipes from his 8 episode TV series, and many more, all based on his favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Vegetarian White Bean Sausages or Mars Bar sauce, Smoked Mackerel Dauphinoise or the classic Bacon Butty. In unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. These recipes are accessible and inspiring. Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing will deserve a place on everyone's kitchen shelf.
Paperback, 320 pp, $39.95. Buy
now |
|
|
Delia's How to Cook, Book 2 by Delia Smith
The second of two books in which Delia Smith presents a straightforward cookery course for people of all ages and abilities. It looks at cooking with meat, fish, vegetables, fruit, chocolate and dairy products, and contains 120 recipes.
Hardback, 256 pp, $55.00. Buy
now |
|
|
Cooking with Patrick Clark by Charlie Trotter
Patrick Clark was a culinary pioneer and an inspiration to a generation of American chefs, including Charlie Trotter, Mark Miller and Thomas Keller. In this book, over 50 of his colleagues pay tribute in the best way they know, with good food.
Paperback, 96 pp, $48.95. Buy
now |
|
|
Julia and Jacques Cooking at Home by Julia Child
Two culinary masters join their talents in a cookbook that demonstrates the best in traditional French home cookery, with an assortment of recipes that ranges from soups to desserts
Hardback, 430 pp, $90.95. Buy
now |
|
|
James McNair's Favorites by James McNair
This best-selling author has collected his all-time favourites in one definitive volume. With over 350 recipes, James McNair's culinary journey begins with scrumptious breakfasts, goes around the world for hot and hearty main dishes (plus vegetables, breads, and zippy condiments), and finishes delectably with a legion of sweets. In addition to terrific recipes, readers get the benefit of McNair's time-tested tips on such topics as making pasta, cooking grains of all types, and forming the perfect pie crust. Filled with innovative dishes and a colourful portfolio of McNair's award-winning food photography, James McNair's Favorites is destined to become a basic text for every 21st-century kitchen.
Hardback, 584 pp, $45.00. Buy
now |
|
|
Ainsley Harriott's Meals in Minutes by Ainsley Harriott
One hundred easy recipes from the irrepressible TV cook, Ainsley Harriott.
Paperback, 192 pp, $35.00. Buy
now |
|
|
How to Eat by Nigella Lawson
Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics & children's food.
Paperback, 544 pp, $59.95. Buy
now |
|
|
Pierre Franey Cooks with His Friends by Pierre Franey and Claudia Franey Jensen
For this book, the late Pierre Franey, star of the popular PBS cooking show "Cuisine Rapide", traveled throughout Europe, cooking with 17 friends--all top chefs or restaurateurs who have recognized the need to cook in a lighter, healthier way, both for their customers and themselves. The result is an international sampling of delicious health-conscious cooking. 100 color photos
, 224 pp, $41.95. Buy
now |
|
|
The Kitchen Sessions with Charlie Trotter by Charlie Trotter
In this text, readers can step behind the scenes at Charlie Trotter's to take a lesson from Charlie himself. A fine-cuisine cooking class for the home chef, each chapter focuses on a key ingredient from salmon to mushrooms, complete with a wide range of luxurious recipes.
Hardback, 240 pp, $48.95. Buy
now |
|
|
Rick Stein's Fruits of the Sea by Rick Stein
A collection of over 150 recipes based on fish flavours from around the world. They include spicy dishes, fish salads and desserts.
Paperback, 224 pp, $41.95. Buy
now |
|
|
Emeril's TV Dinners by Emeril Lagasse and Marcelle Bienvenu
For the first time ever, 150 of Emeril Lagasse's recipes from his award-winning shows on The Food Network on cable, "Emeril Live" and "Essence of Emeril", are available in one exciting, bold, and original cookbook. Two-color text. Photos
, 320 pp, $39.95. Buy
now |
|
|
The Food of Italy: Region by Region by Claudia Roden
The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.
Paperback, 437 pp, $35.00. Buy
now |
|
|
How to Eat by Nigella Lawson
Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics & children's food.
Hardback, 548 pp, $79.95. Buy
now |
|
|
The Figs Table by Todd English
The chef of the Boston eatery Figs offers recipes for appetizers, soups, pizza, pasta and risotto, and desserts.
Hardback, 235 pp, $44.95. Buy
now |
|
|
Delia's How to Cook, Book 1 by Delia Smith
The first of three books in which Delia Smith presents a straightforward cookery course for people of all ages and abilities. It looks at the techniques and staple ingredients of traditional British cookery and includes 130 recipes.
Hardback, 239 pp, $55.00. Buy
now |
|
|
Charlie Trotter's Desserts by Charlie Trotter
This dessert cookbook focuses on ingredients ranging from familiar berries, custards and spices, to unusual vegetable and grain-based desserts. Among the many desserts listed are "Cranberry and Walnut Tart with Cranberry Ice Cream" and "Caramel-Lime Sauce
Hardback, 240 pp, $80.95. Buy
now |
|
