Books - Food - Restaurant cookbooks
Books 61 to 80 of 138 - Restaurant cookbooks |
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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
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The Lobster Roll by Jodi Della Femina
Presents a collection of recipes from the Long Island restaurant known as "Lunch" for appetisers, soups, sandwiches, main dishes, vegetables, salads, drinks, and desserts.
Hardback, 144 pp, $27.95. Buy
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Cesar by Olivier Said
Telling the story of Cesar from its inception to its current status as one of the Bay Area's prime dining and nightlife spots, this book features 100 classic tapa and drink recipes that capture the restaurant's irrepressible spirit.
Hardback, 240 pp, $49.95. Buy
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Coast by Kendall Hill
Australian chefs and their fearless way with food are taking the world by storm. In Coast, a stellar gathering of Australia's most accomplished chefs have contributed recipes that draw their inspiration from our coastal lifestyles and the diverse culinary cultures of the Asia-Pacific, Europe and the Americas. With stunning photos taken on location along Australia's pristine shores, this timely and beautiful book celebrates a cuisine widely acknowledged to be among the most innovative in the world.
Paperback, 188 pp, $39.95. Buy
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The Native Foods Restaurant Cookbook by Tanya Petrovna
Fresh, fun and delicious vegan that will entice and satisfy vegetarians and non-vegetarians alike.
Paperback, 256 pp, $34.95. Buy
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The Savoy Cookbook by Anton Edelmann
Executive chef at The Savoy, Anton Edelmann blends his passion for cooking with his passion for the hotel. The book traces the course of a typical day at The Savoy, from breakfast time through lunch, dinner, afternoon tea to supper, with over 100 recipes.
Hardback, 192 pp, $69.95. Buy
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Toms Big Dinners by Tom Douglas
A chef and owner of three prominent Seattle restaurants shares thirteen creative menus for entertaining, offering comprehensive recipes, presentation and ambiance tips, and wine suggestions. 50,000 first printing.
Hardback, $45.95. Buy
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The Palm Restaurant Cookbook by Brigit Legere Binns
The Palm restaurant is a classic steakhouse, a superb Italian-American restaurant, and the oldest family-owned, white-tablecloth restaurant group in the US. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero
Hardback, 224 pp, $41.95. Buy
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The Candle Cafe Cookbook by Joy Pierson
A collection of vegan dishes gathers recipes from New York's highly acclaimed meatless restaurant, presenting such offerings as White Bean and Rosemary Paatae, Tempeh-Portabello Burgers, and Chocolate Praline Pie.
Paperback, 240 pp, $26.95. Buy
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Golden Door Cooks Light and Easy by Michel Stroot
The executive chef at southern California's Golden Door Spa shares 150 fresh-ingredient recipes and a range of time-saving tips, offering options for a variety of meals and advice on how to promote health and positive spiritual energy.
Hardback, 256 pp, $41.95. Buy
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Golden Door Cooks Light and Easy by Michel Stroot
The executive chef at southern California's Golden Door Spa shares 150 fresh-ingredient recipes and a range of time-saving tips, offering options for a variety of meals and advice on how to promote health and positive spiritual energy.
Hardback, 256 pp, $49.95. Buy
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Salute! by Gail Donovan
In May 1999, four friends - two restaurateurs, a chef and a photographer - set out on a three-week holiday in southern Italy. Gail and Kevin Donaldson wanted to find visual and culinary inspiration for their bayside restaurant, Donovans. Chef Robert Castellani looked forward to extending his knowledge of his Italian heritage. This book is their account of the journey. Gail kept a diary of their adventures, Simon took photographs wherever they went, Kevin recorded the wines they sampled and Robert made notes on the meals they ate. The result is a lavishly illustrated journal full of travel information, personal stories, and, of course, food - recipes which capture the flavours and colours of southern Italy.
Paperback, 240 pp, $49.95. Buy
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Stuffed by Patricia Volk
A eulogy to food, family and a city. Patricia Volk's family have been in the restaurant business for three generations. At Morgen's, the famous restaurant which her father ran, she was the princess. In Stuffed, Patricia Volk evokes everyday life in a New York Jewish family and what it was like to grow up around an old-fashioned family restaurant. As much about families as it is about food, here are stories of eccentric uncles, grandparents and aunts like Aunt Ruthie who gave the burglar breaking into her apartment a meal and a lecture. There are tales of ancestors who were the first to bring pastrami to the New World and stir scallions in cream cheese. Highly entertaining, this is a charming recreation of a lost era.
Paperback, 256 pp, $23.95. Buy
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The Harry's Bar Cookbook by Arrigo Cipriani
A collection of recipes from Venetian restaurant, Harry's Bar. It replicates the recipes that have made Harry's Bar famous, along with colour photographs and anecdotes from the bar's owner, Arrigo Cipriani. There are recipes for making the bar's cocktails.
Paperback, $45.00. Buy
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Taking Tea at the Savoy by Anton Edelman
Anton Edelmanm. Maitre Chef des Cuisines at the Savoy Hotel, writes about the importance of the tea ceremony within the context of London's world-famous Savoy Hotel. The history and tradition of this ancient custom is detailed along with 30 simple tea recipes
Paperback, 92 pp, $18.95. Buy
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And Still I Cook by Leah Chase
A second collection of recipes from the queen of Creole cuisine. Leah Chase has a nationally-televised cooking show, runs the Dooky Chase Restaurant in New Orleans. Recipes include her famous Gumbo z�Hab and Shrimp Clemenceau; new recipes, like the delicious Veggie Jambalaya and Rice Pancakes with Ham and Tomato-Basil Sauce; and old favorites, like Oxtail Stew and Sweet Potato Soup.
, 152 pp, $34.95. Buy
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Amuse-Bouche by Rick Tramonto and Mary Goodbody
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were in the 1950s: a relatively unknown feature of French culinary tradition. They are a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising - but always exquisite - that will inspire home cooks to share these culinary jewels with their guests.
Hardback, 268 pp, $52.95. Buy
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Chez Panisse Fruit by Alice Waters
The owner of Chez Panisse in Berkeley, California, serves up a wide variety of luscious recipes featuring apples, raspberries, strawberries, and many, many other fruits used in a wide range of sweet and savory dishes.
Hardback, 352 pp, $48.95. Buy
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Stuffed by Patricia Volk
A eulogy to food, family and a city. Patricia Volk's family have been in the restaurant business for three generations. At Morgen's, the famous restaurant which her father ran, she was the princess. In Stuffed, Patricia Volk evokes everyday life in a New York Jewish family and what it was like to grow up around an old-fashioned family restaurant. As much about families as it is about food, here are stories of eccentric uncles, grandparents and aunts like Aunt Ruthie who gave the burglar breaking into her apartment a meal and a lecture. There are tales of ancestors who were the first to bring pastrami to the New World and stir scallions in cream cheese. Highly entertaining, this is a charming recreation of a lost era.
Hardback, 256 pp, $35.00. Buy
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Fishworks Seafood Cafe Cookbook, Bk. 1 by Mitchell Tonks
Over 140 wonderfully fresh and flavorful recipes from Great Britain's leading seafood restaurant. Lavish and beautifully illustrated and full color throughout, this book is packed with a wealth of inspired recipe ideas. All the fish referred to have been given USA alternatives where appropriate. Mitchell Tonks' work as a television cook has brought him into contact with many of the world's leading chefs, including Rick Bayless and Charlie Trotter, who gladly give their endorsement. Mitchell's TV series is due for transmission on PBS in the early Spring of 2002.
Hardback, 192 pp, $65.00. Buy
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