Displaying 37 - 48 of 52 results
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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: $49.95
Splendid Soups
Item #: 0471391360
Recipes and Master Techniques for Making the World's Best Soups (Revised) by James Peterson (hardcover). Creating the perfect soup is a challenge for home cooks and the most experienced chefs, and they must understand the basic skills. This comprehensive book begins with ingredients, continues with techniques, and concludes with more than 400 recipes.
Price: $45.00
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
St. Louis Days and Nights
Item #: 0963829815
Published by the Junior League of St. Louis, Missouri. This collection of recipes symbolizes the diversity of culinary specialties prepared in St. Louis kitchens. Since its humble beginning as a French fur trapping outpost more than 300 years ago, the city has attracted people with wonderfully rich ethnic traditions. St. Louis cuisine, which is as varied as day and night, has been strongly influenced by this melting pot of nationalities and customs.
Price: $22.95
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
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
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