Food - Cooking - General
Wine Diva cookbooks

Books - Food - Cooking - General

Books 41 to 60 of 202 - Cooking - General

Cooking without Fuss  by Jonny Haughton
Haughton cooks professionally at The Havelock Tavern - the acclaimed gastro-pub in west London. These quick to prepare and satisfying recipes derive from The Havelock's menu of Modern British dishes. They include winter-warming dishes such as Pot-roast chicken with Leek and Anchovies� delicious tarts including Crab� Tomato and Saffron and indulgent family puds such as Steamed Pecan and Maple and Norfolk Apple and Treacle Tart. The book also features perfect side dishes including The Havelock's chips� famed for being the best in London. Includes advice on traditional cooking principles� menu balancing and cooking for crowds. It encourages readers to cook with enjoyment and ease.

Paperback,  160 pp,  $26.99. Buy now

Good Food, the Ultimate Recipe Book  by Angela Nilsen
Talks about 50 classic dishes and the stories behind them. The author offers 50 recipes, from making the perfect French Omelette with Raymond Blanc to Apple-Pie inspiration with Gordon Ramsay. She gives the background to every recipe - the testing, the discussions and the problems she faced - and then explains how to make the best ever version

,  192 pp,  $41.95. Buy now

Stir  by Christine Manfield and Ashley Barber
Teaches how to make nine basic preparations and gives over 100 recipes for dishes that use them as a basis. Whether it's fast hot cooking such as stir-frying or barbecuing, or long, slow methods, such as braising, that don't quite require constant attention, these recipes require minimum effort and give maximum flavour

Paperback,  216 pp,  $39.95. Buy now

The Dutch Oven Cookbook  by Sharon Kramis and Julie Kramis Hearne
The authors of the successful The Cast Iron Skillet Cookbook now show off the many virtues of another kitchen essential: the Dutch oven

Paperback,  192 pp,  $27.95. Buy now

Happy in the Kitchen  by Michel Richard, Susie Heller and Peter Kaminsky and others
Michel Richard is a man giddy with invention. Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust. He makes his grits with tomato water rather than stock (lighter and fresher). He br�l�es chocolate mousse, makes risotto from potatoes, and "salami" out of raspberries and almonds. Step-by-step photos demonstrate Richard's innovative technique that makes easy work of dicing, shaping, ruffling, and a plethora of other indispensable hand skills. With recipe titles such as Shrimp "Einstein", Jackson Pollock Soup, Chicken Faux Gras, Figgy Piggy, and Happy Kid Pudding (made in the microwave), 'Happy in the Kitchen's' promise is good tastes and good times.

Hardback,  352 pp,  $62.95. Buy now

The Confident Cook  by Lauraine Jacobs
Celebrating New Zealand's clean green, flavour-filled produce and recommending wine matches from among our huge range of peerless wines, this book by the longtime Cuisine food editor of the famous Cuisine magazine is aimed at home cooks who want to cook well and expand their repertoire and who are passionate about food and wine

Paperback,  248 pp,  $44.95. Buy now

Heat, An Amateur Cook in a Professional Kitchen  by Bill Buford
Bill Buford was an enthusiastic but inexperienced home cook, who had always wanted to be a professional. Then, Buford was asked by the 'New Yorker' to write a profile of Mario Batali, a Falstaffian figure who ran one of New York's most successful restaurants. Buford agreed, if Batali would let him work in his kitchen as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria. HEAT is a marvellous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to fame and an illuminating exploration of why food matters. It is a book to savour.

Hardback,  256 pp,  $59.95. Buy now

Real Cooking  by Nigel Slater
'This is real cooking. The roast potato that sticks to the roasting tin the crouton from the salad that has soaked up the mustardy dressing...these are the things that make something worth eating. And worth cooking' - Nigel Slater. Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count in the easy-to-follow and deliciously satisfying meals contained in Real Cooking

Paperback,  288 pp,  $34.95. Buy now

Cook's Cards  by Mark Bittman
A collection of 65 essential recipes every cook should know, from a basic vinaigrette to classic beef stew, excerpted from Mark Bittman's celebrated cookbook How to Cook Everything.This box of recipes is perfect for beginners and more experienced cooks alike.

Cards,  55 pp,  $26.95. Buy now

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

Antony's Weekend Cookbook  by Antony Worrall Thompson
Provides inspiration for food lovers who want to create a culinary feast or try something a little more adventurous in their cooking. This book is about the joys of cooking at the weekend, when there's plenty of time to shop and cook

,  176 pp,  $39.95. Buy now

More from Ace Bakery  by Linda Haynes
It struck us that no one was baking the kind of bread we had seen and tasted at Eli's in New York and Acme and La Brea in California. We decided to start a bakery. - Linda Haynes The original ACE Bakery Cookbook won the World Gourmand Award for Best Bread Book. More from ACE Bakery, like its predecessor, is a collection of recipes for and with bread. In her newest book, Linda Haynes, co-founder of the renowned artisanal ACE Bakery, takes home bakers through the basics: preparing bread, breakfast, starters, soups, salads, sandwiches, dinner and desserts. The dozens of sensational dishes that run the gamut from delicious everyday fare to spectacular creations for entertaining are sure to impress family and friends. From cranberry focacc

Paperback,  208 pp,  $34.95. Buy now

Tom Aikens Cooking  by Tom Aikens
Presents 200 recipes, graded according to difficulty. Organising this book by type of food - vegetable, meat, fish, fruit, bread, dairy - the author, one of the talented chefs creates a variety of recipes, some easy and achievable in minutes; others sophisticated. He shows how to take one basic ingredient and produce a host of different dishes

,  256 pp,  $59.95. Buy now

Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again  by Ina Garten
For her growing Food Network viewing audience and longtime readers of her cookbooks, Ina Garten offers nearly 100 simple yet innovative recipes that appeal to the entire spectrum of cooks, from novice to advanced. 125 full-color photos.

,  256 pp,  $48.95. Buy now

Daily Meal Planner  by Joan Day Brady
Finally, there's help for the menu impaired! With Daily Meal Planner, busy homemakers will no longer have to dread hearing the question that has haunted them for centuries: What's for dinner? Author Joan Day Brady makes menu planning a snap with a year's worth of seasonal suggestions, including meat, salad, soup, and seafood recipes. In addition, she includes sections on desserts and breakfast, along with handy ideas and helpful indexes. Daily Meal Planner truly is a busy homemaker's answer to simplified meal planning

,  149 pp,  $27.95. Buy now

Starting with Ingredients  by Aliza Green
Each chapter in this revolutionary new cookery book focuses on a single ingredient, and the accompanying recipes in chef Aliza Green's culinary tour-de-force demonstrate the broad range of possibilities for each ingredient, utilizing a variety of cooking methods, flavours and ethnic inspirations. This innovative work is the product of Green's ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavour affinities. Extensive sidebars satisfy the

,  1024 pp,  $59.95. Buy now

Let It Simmer  by Sean Moran

Hardback,  224 pp,  $49.95. Buy now

Club Cuisine  by Edward C. Leonard
Presenting his personal tips, the author offers insights into creating dishes that meet the expectations of private club members. This visual cookbook of club cuisine features 75 recipes, several color photographs, and seasonal menus taken from some of the prestigious diners in top private clubs

Hardback,  288 pp,  $62.95. Buy now

Gourmet Garnishes  by Mickey Baskett
Offers instructions for preparing attractive garnishes, including carrot curls, smoked salmon roses, chocolate leaves, and marzipan fruit

Paperback,  128 pp,  $24.99. Buy now

Gingerbread Houses, Animals and Decorations  by Joanna Farrow
24 beautiful, traditional and innovative gingerbread projects which are easy to make and fun to decorate for both adults and children. A glossary of techniques, simple recipes and step-by-step instructions make constructing gingerbread cottages and castles easy and fun.

Hardback,  64 pp,  $16.95. Buy now