Food - Restaurant cookbooks
Wine Diva cookbooks

Books - Food - Restaurant cookbooks

Books 41 to 60 of 138 - Restaurant cookbooks

Emeril's Delmonico  by Emeril Lagasse
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

,  276 pp,  $41.95. Buy now

Paula Deen's Kitchen Classics; The Lady & Sons Savannah Country Cookbook and the Lady & Sons, Too!  by Paula H. Deen
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites

,  449 pp,  $41.95. Buy now

La Porte Des Indes Cookbook  by Mehernosh Mody
The acclaimed La Porte des Indes restaurants in London and Brussels offer a style of cooking inspired by the creole cuisine of French colonial India. Dishes like Scallops in Saffron Sauce, Roasted Duck Breasts in Banana Leaf, and Crushed Basmati Rice and Clotted Cream Pudding blend French and Indian ingredients and flavors to dazzling effect. In "La Porte des Indes Cookbook, Executive Chef Mehernosh Mody presents the restaurants' very best recipes, as well as other regional specialties from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as native teas and compatible wines. These are followed by more than 80 recipes for hors d'oeuvres, soups, fish and seafood, meat and poult

Hardback,  160 pp,  $49.95. Buy now

Complete Mushroom Book; The Quiet Hunt  by Antonio Carluccio
There are not many people who have been collecting, cooking and devising recipes for mushrooms for over 60 years, but Antonio Carluccio is one. Known as the 'mushroom man', Carluccio's Neal Street Restaurant in London's Covent Garden is a mecca for mushroom and truffle lovers from all over the world. Carluccio's expertise is unrivalled and this book, with over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European, will not disappoint. In addition, for those who want to join in the thrill of hunting for their own mushrooms - the quiet hunt - The Complete Mushroom Book offers a detailed and authoritative well-illustrated field guide that helps distinguish

Paperback,  224 pp,  $34.95. Buy now

Purely Golden Door  by Edwin Rosenkrantz
The Golden Door Health Retreat has made its name by producing outstandingly delicious food without compromising principles of healthy eating. All dishes are low in fat and sodium, and most are gluten and lactose free. Golden Door believes that food is a source of life�s enjoyment, as well as of energy and good health. The book contains a host of Golden Door signature dishes, from simple refreshing breakfasts such as toasted muesli to recipes for three-course candlelit dinners in the evening.

Paperback,  192 pp,  $49.95. Buy now

River Cafe Two Easy  by Rose Gray and Ruth Rogers
Following the massive success of River Cafe Cook Book Easy, Ruth Rogers and Rose Gray have created yet another superb book in exactly the same mould

Hardback,  304 pp,  $55.00. Buy now

The Panera Bread Cookbook  by Ward Bradshaw and Joel Cammett
An invaluable resource for baking enthusiasts interested in crafting and using artisan breads at home, this title features recipes from chefs Ward Bradshaw and Joel Cammett of Atlanta's celebrated destination restaurant, Teaspace

Paperback,  256 pp,  $26.95. Buy now

The Moosewood Restaurant Kitchen Garden  by David Hirsch
David Hirsch is a long-time member of the Moosewood Collective, a group of 18 people who own and operate Moosewood Restaurant in Ithaca, New York, and produce an ever-growing collection of award-winning cookbooks. Here, he shares his experience and expertise in this completely revised and updated guide to compounding the pleasures of growing and cooking. He gives instructions for growing, harvesting, and cooking with more than 75 vegetables and herbs.

Paperback,  304 pp,  $27.95. Buy now

Tough Cookies  by Simon Wright
An explosive expose of the culinary brotherhood of Britain. From Marco Pierre White and Gordon Ramsay to Heston Blumenthal, Shaun Hill and Marcus Wareing, Tough Cookies blows the lid on the revolution in British cooking. British food was never renowned for its flair, until Marco Pierre White led an extraordinary revolution. Passionate and unpredictable, he inspired many of the top chefs in Britain today. Simon Wright takes us inside the kitchen to the brotherhood of chefs and tells the distinct tales of Gordon Ramsay, Heston Blumenthal, Shaun Hill and Marcus Wareing and how they rose through the vicious climate of the kitchen. Theirs is an elite band, tough to join, and these are the stories of how they qualified for membership.

Hardback,  288 pp,  $49.95. Buy now

Doyle's Fish Cook Book  by Alice Doyle
A cookbook that encapsulates the spirit of Sydney's famous seafood restaurant: simple, vibrant and creative. First published in 1979, Alice Doyle's seafood cookbook has become a classic. In this lavish update with its fresh and natural photography, Alice's passion for cooking and for life shines out of her unbeatable seafood recipes. You'll find the well-loved Doyle's restaurant recipes - paella, garlic prawns, seafood chowder, bouillabaisse and lobster salad - exciting new ones, like tempura of garfish and asparagus, and blue swimmer crab with vodka and chilli, and the old-fashioned family dishes cooked by Alice and her mother and grandmother before her. Alice puts on paper the kitchen secrets of a lifetime's fish cookery.

Paperback,  282 pp,  $34.95. Buy now

Bouchon  by Thomas Keller
When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born. Bouchon cooking is about elevating to elegance the simplest ingredients. The only thing that's required is that you care about all the stages of the process - the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de cr�me. Recipes include confit of duck, country-style p�t�s, soupe � l'oignon gratin�e, steamed mussels, steak frites, gigot d'agneau.

Hardback,  320 pp,  $69.95. Buy now

Best Recipes From New Mexico's B&Bs;  by S. Larese
Readers will enjoy this collection of treasured recipes culled from the state's most popular bed-and-breakfast establishments in a handy spiral-bound edition

,  128 pp,  $22.95. Buy now

Nobu Now  by Nobu Matsuhisa
Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen.

Hardback,  256 pp,  $69.95. Buy now

The Spirit House  by Helen Brierty, Annette Fear
Passionate about Thai food, the chefs at Spirit House bring you virtual cooking class in your own kitchen. These recipes demystify Asian ingredients and cooking methods. Learn how to slice squid Chinese style, pound currp pastes, cook crunchy stir-fry and prepare stunning Thai salads - all with insider tips from the chefs at the internationally acclaimed Spirit House restaurant at Yandina Queensland. Helen Brierty, the owner of Spirit House, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school. Excellent index.

Paperback,  176 pp,  $34.95. Buy now

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

Alfred Portale Simple Pleasures  by Alfred Portale
A twentieth-anniversary tribute to The Gotham Bar and Grill features 125 recipes for main and side dishes as prepared by the author for his family and friends.

Hardback,  272 pp,  $59.95. Buy now

Nose to Tail Eating, A Kind of British Cooking  by Fergus Henderson
St John is one of England's most loved restaurants - famous for its modern interpretations of British cooking, its pristine white interior and for glamourising offal as no one else has done before. Nose to Tail Eating, written by its chef and owner Fergus Henderson, features many of the restaurant's trademark dishes. First editions of this classic cookbook, which won the prestigious Andre Simon Award, are now collectors' items. Written with a wry eccentricity and a serious passion for the joys of simple, robust English cooking, Nose to Tail Eating is one of the great books of food writing.

Hardback,  256 pp,  $45.00. Buy now

Circus Master: The Life of Le Cirque 2000 and Sir Io Maccioni  by Maccioni
Peter Elliot's biography of legendary New York restaurateur Sirio Maccioni. Described as a consummate gentleman and a perfect maestro, the life of Sirio Maccioni is a fascinating account of kings and queens, famous personalities and ordinary people. "Few can resist the courtly indulgence of Le Cirque� s brilliant ringmaster -- juggler of tables, dapper hand-smoocher, ego massager to generations of the high and the flighty." -- Gael Greene

Hardback,  352 pp,  $41.95. Buy now

El Faro  by James Campbell Caruso
A delicious array of more than 120 recipes from Santa Fe's popular El Farol restaurant includes a variety of soups, stews, hot and cold tapas, main courses, desserts, and helpful wine suggestions, all of which blend the cultural traditions of New Mexico with the flavorful culinary heritage of Spain

Hardback,  160 pp,  $41.95. Buy now

Tommy Tang's Modern Thai Cuisine  by Tommy Tang
Tommy Tang, celebrated chef and owner of Tommy Tang's restaurants in Los Angeles and New York, shares his flair for creating unique, delectable cuisine from his native Thailand. "In Tommy Tang's Modern Thai Cuisine, Tommy presents over ninety of his signature recipes, which combine elements of Japanese, Indian, American, and European dishes with traditional Thai flavor. Enjoy delicacies like Thai Egg Rolls, Red Curry Shrimp, and Tommy's special sushi. Easy-to-follow instructional illustrations guarantee professional results, while beautiful full-color photographs help you choose the perfect recipe for your next cooking adventure. If you love Thai food, but have always thought that it was beyond your culinary reach, Tommy Tang is here to cha

Paperback,  138 pp,  $23.95. Buy now