Displaying 25 - 36 of 40 results
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Mastering the Art of French Cooking, Volume 1
Item #: 0375413405
Soft cover.
Price: $30.00
Mastering the Art of French Cooking, Volume 2
Item #: 0394721772
Soft cover.
Price: $32.50
Mexico - One Plate at a Time
Item #: 0684800063
Mexico - One Plate at a Time is a companion to the PBS Television Series, by Rick Bayless, JeanMarie Brownson and Deann Groen Bayless (Scribner, Fall 2000). The foremost authority of Mexican cooking in America delivers his most user-friendly cookbook yet. Rick Bayless offers a timely exploration of Mexican cuisine in a unique and accessible format. 32 pages of color and 120 black-and-white photographs. Hardcover.
Price: $35.00
Momofuku
Item #: 030745195x
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. Hardcover, 304 pages.
Price: $40.00
Momofuku Milk Bar
Item #: 978030772049
MOMOFUKU MILK BAR (Clarkson Potter; October 25, 2011) by twenty-nine-year-old pastry chef Christina Tosi is an answered prayer for throngs of fans who have clamored for the recipes for Christina Tosi’s riffs on childhood flavors and down-home classics. All of the bakery’s cult favorites are here from the sweet to the savory, including: crack pie®, a sugary-buttery confection as craveable as the name implies; compost cookie®, a chunky chocolate-chip cookie studded with crunchy salty pretzels, potato chips, and coffee grounds; cornflake-chocolate-chip-marshmallow cookie; cereal milk™ ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; kimchi and blue cheese croissants; and the volcano, an explosion of potato, lardons, and cheese. Illustrated with 100 color photographs by Gabriele Stabile.
Price: $35.00
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
Sweet by Yotam Ottolenghi & Helen Goh
Item #: 9781607749141.
A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker’s dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. Hardcover, 368 pages.
Price: $35.00
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