Food - Celebrity chefs
Wine Diva cookbooks

Books - Food - Celebrity chefs

Books 221 to 229 of 229 - Celebrity chefs

Ricardo  by Ricardo Larrivee
During the past twelve years, celebrity chef Ricardo Larrivee has become a household name in Quebec. For Larrivee, food is something to be shared, celebrated and enjoyed. With his new book, Ricardo: Meals for Every Occassion, Larrivee brings his exuberant love of cooking straight to your kitchen with a truly diverse selection of well-tested recipes. Let the man who has been called 'Quebec's answer to Jamie Oliver' help you plan meals to suit every occasion-from fancy dishes to serve your boss to quick and casual dishes you can whip up in a flash.

Paperback,  272 pp,  $48.95. Buy now

Earl Peyroux's Gourmet Cooking  by Earl Peyroux
Celebrity chef Earl Peyroux has taught millions of fans the joys of "Gourmet Cooking" through his cookbooks and national PBS television show. However, these aspiring gourmets and gourmands demanded more. Peyroux has responded with his seventh cookbook, a combination of show favorites and never-before-seen dishes designed to sate the appetites of his most ardent fans. Easy-to-follow recipes cover everything from hors d'oeuvres to desserts and span a wide spectrum of culinary classifications as well. A New Orleans native, Peyroux draws on his roots to create such classic dishes as Shrimp Remoulade and Boiled Brisket of Beef with Horseradish Sauce. His classical training at Le Cordon Bleu in Paris is evident in Coquille Saint Jacques Provencal

,  325 pp,  $27.95. Buy now

Chez Jacques; Traditions and Rituals of a Cook  by Jacques Pepin
An autobiography of Jacques Pepin, one of America's most beloved cooking teachers, cookbook authors, and television personalities. It presents 100 of his favorite recipes culled from a lifetime of cooking professionally, from the special truffle and pistachio sausage to a variation on the elegant lobster souffle, and more

,  272 pp,  $65.00. Buy now

Raising the Heat  by Paul Gayler
Drawing inspiration from the spices and chilies of five continents, Raising the Heat will set your senses ablaze and kindle your imagination. With over 150 recipes from around the world, innovative chef and spice aficionado Paul Gayler creates tastes that will ignite and excite your palate and tempt even the most heat-reticent food lovers. Raising the Heat starts with an extensive list of the chilies of the world -- from the potent Habaneros and Thais to the milder Poblanos and Lomboks. It goes on to provide information on such subjects as how dry chilies differ from fresh chilies, how to roast and dry chilies, how to select alternative hot spices such as mustards, peppers, Wasabi, or horseradish, and -- perhaps most important -- how to put

,  164 pp,  $44.95. Buy now

Susan Mason's Silver Service  by Susan Mason and Barrie Scardino
Known for her creative and imaginative meals, Susan Mason has catered parties for the most exclusive private homes and social clubs, on airplanes, in cemeteries, on movie sets, and in secret hideaways for the rich and famous. Her clients have included Tom Hanks, Bill Cosby, Wynton Marsalis, and Clint Eastwood. Here, Mason offers over 80 recipes, as well as useful tips, quotes from celebrity clients, and anecdotes of her varied delicious and gorgeous catering experiences. The most sought-after caterer in Savannah, Susan Mason has published two previous cookbooks. Her work has been featured in numerous magazines.

,  160 pp,  $67.95. Buy now

Passion for Flavour  by Gordon Ramsay
Gordon Ramsay, the highly acclaimed chef, won his first Michelin star at the prodigious age of 27 and is now one of the UK's best-known chefs. In Passion for Flavour, he presents a stunning range of over 100 recipes, which radiate an ethereal lightness and outstanding intensity of flavour. Using only the freshest of ingredients, the minimum of butter and cream and the cleanest, deepest flavoured stocks as a base, he conjures up sublime dishes, which never fail to excite the palate. Many of his most famous recipes have been adapted for the domestic kitchen and are here presented in easy-to-follow stages.

Paperback,  192 pp,  $41.95. Buy now

Made in Italy  by Giorgio Locatelli
Locatelli lights up Locanda with his big� welcoming personality. Combining style with an all-Italian mission to bring people together at the table� his delight in food shines through on every page. Whether he is reminiscing about the dishes of his native Lombardy� suggesting a starter combining the simplest and freshest ingredients� or explaining how to make the ultimate risotto� Locatelli transports the reader to savour the real tastes of Italy. Full of the insight and historical detail you might expect from a food writer� combined with hands-on expertise, evocative stories� and funny and often outspoken observations on the state of food today. A contemporary Italian food book from the acknowledged master of modern Italian cooking.

Paperback,  512 pp,  $49.99. Buy now

Veggie Meals: Rachael Ray's 30-Minute Meals  by Rachael Ray
This second volume in the 30-Minute Meals series offers tempting recipes for main-course veggies, veggie pastas, and salads

,  144 pp,  $20.95. Buy now

Small Cakes  by Roger Pizey
Roger Pizey's small cakes have led the way in a huge home baking revival. From iced fairy cakes to fondant fancies, lemon drizzle cake to lime, lemon and pistachio slices, his classic bakes provide comfort moments during a busy day, make great accompaniments to afternoon tea and are a perfect excuse for sharing precious time with friends. Re-discover traditional favourites such as cheese cakes, sponge cakes, baked fruit loafs, chunky brownies and Eccles cakes. Perfectly formed miniatures become delicate indulgences rather than guilty pleasures in the creative hands of this leading pastry chef. His new approach to traditional baking is fun, inventive and, above all, delicious. Chapters on fairy cakes, teatime treats, small comfort cakes and

,  64 pp,  $20.95. Buy now