Displaying 25 - 33 of 33 results
1 2 3
Rook Cooks
Item #: 978098198028
This much-anticipated cookbook offers more than eighty favorite recipes from acclaimed chef and cooking teacher Lou Rook of Annie Gunn's restaurant.
Price: $35.00
Rose's Christmas Cookies
Item #: 0688101364
by Rose Levy Beranbaum (hardcover). Beranbaum, author of the bestselling Cake Bible has created a dazzling range of recipes from traditional favorites everyone will recognize to enticing new cookies never before seen, all crafted with reassuring reliability. Full-color photographs.
Price: $29.95
Sauces: Classical and Contemporary Sauce Making
Item #: 0471292753
James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. Hardcover, 656 pages.
Price: $65.00
St. Louis Chefs' Recipes
Item #: 978098601860
St. Louis Chefs’ Recipes, edited by Christy Marshall and George Mahe. This beautiful 168-page cookbook features 173 must-try recipes from 81 of the region’s most celebrated chefs, from local restaurants including Annie Gunn’s, Niche, Cardwell’s at the Plaza, The Crossing, Tony’s, Harvest, Agostino’s, Café Osage, Sidney Street Café, Home Wine Kitchen, Cielo, and many more. Lou Rook III (of Annie Gunn’s) created the Top of the Hill Farm Blackberry Crisp featured on the front cover. In addition, four favorite local chefs—Bill Cardwell, Gerard Craft, Jim Fiala, and Lou Rook III—were photographed and featured on the back cover.
Price: $19.95
St. Louis Chefs' Recipes - Volume 2
Item #: 9780986018619
This beautiful 192-page cookbook features 204 must-try recipes from 103 of the region’s most celebrated chefs, from local restaurants including Basso, La Patisserie Chouquette, Pastaria, Sidney Street Café, Tony's, Pappy’s Smokehouse, Companion Bakery & Café, and more. Richard Berri (of Forest Park Boathouse) created the Shrimp boil and remoulade featured on the front cover. In addition, four favorite local chefs— Vince Bommarito, Jr., Patrick Connolly, Simone Faure, and Kevin Nashan—were photographed and featured on the back cover.
Price: $19.95
Sweet and Simple: Dessert for Two
Item #: 9781682680070
“local
Christina Lane is back, with more favorite sweet treats—scaled down for two! How does she do it? Christina Lane, everyone’s favorite “for two” cookbook author has once again taken her favorite desserts and scaled them down to size. Here are nearly 100 delicious new recipes drawn from her personal favorites, complete with her signature gorgeous photography. Perfect for new couples, empty-nesters, and anyone who’s ever polished off far too much of a regular-size dessert, these cakes, cookies, pies, bars, and more are sure to please. Her familiar, friendly voice invites readers to whip up a little dessert and enjoy. She’s even included some light and skinny options for her fans. Hardcover, 224 pages.
Price: $27.95
The French Laundry Cookbook
Item #: 1579651267
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets." Winner of the 2000 IACP Cookbook Award.
Price: $50.00
The Gilded Table
Item #: gilded
Food his­to­rian and St. Louis author Suzanne Cor­bett takes readers on culi­nary trip back in time via The Gilded Table, Recipes and Table His­tory from the Camp­bell House, a new, four-color book filled with menus, recipes and din­ing cus­toms from the Camp­bell House Museum, St. Louis’ best-preserved Gilded Age mansion.
Price: $32.95
The New Vegetarian Cooking for Everyone
Item #: 978160774553
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
Price: $40.00
1 2 3