Publication date: 1997-06
List Price: $17.00
Price: $47.03
Review Traditional Turkish Savoury / Milet Ltd:
Publication date: 2003-03-01
Dewey code: 641
List Price: $45.00
Price: $29.00
Review Cooking in Provence / Headline Book Publishing:Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs, to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle.
Creator: Christopher Driver
Publication date: 1997-01
Dewey code: 641.5941
List Price: $45.00
Price: $28.90
Review John Evelyn, Cook: The Manuscript Receipt Book of John Evelyn / Prospect Books (UK):John Evelyn was a 17th century man of letters who wrote distinguished works on architecture, gardening, and the environment. This is a transliteration of a manuscript presently in the British Library. This edition contains a glossary, list of ingredients, and a biographical introduction.
Publication date: 1994-06
Dewey code: 641.5946
List Price: $14.95
Price: $99.95
Review Floyd on Spain/Keith Floyd's Guide to Spanish Cooking / Carol Publishing Corporation:
Publication date: 1995-01
Dewey code: 641
Price: $27.75
Review The Cooking of South-West France / Peter Smith Publisher:
Publication date: 2006-01-01
Dewey code: 641
List Price: $28.95
Price: $28.94
Review The Hungry Traveller in France / Home Farm Books:The Hungry Traveller in France By Norman Davey. Originally published in 1931. A humorous, but detailed, gastronomic journey through pre-war France. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Obscure Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. 296 pages. Contents include : First Part: Gastrography- First journey - Down: Channel ports - Beauvais - Within the island of France - Through the Orleanais - The Nivernais and Lower Burgundy - The Lower Rhone - Provence - Tom Tiddler's ground - Second journey - Up: The winter route - The all gold road - Through the war zone - Third journey -Across: The Var - From sea to sea. Fourth journey - Across: From Guyenne to Normandy - Three capitals in Gastronomy: Lyon - Marseille - Bordeaux. Second part- Wine List:- Claret - Burgundy - French wines other than clarets and burgundies. Third part- Squatting: The English Colony - Domestic economy - Admonition - Appendices.
Publication date: 2006-01-01
Dewey code: 641
List Price: $27.99
Price: $27.98
Review Gleanings From Gloucestershire Housewives - Traditional Recipes / Vintage Cookery Books:Originally published in 1936. Contents Include - Useful Kitchen Measures - Gloucestershire Dishes and Old Recipies - Soups - Fish - Meat - Breakfst and Supper Dishes - Salads and Salad Dressings - Vegetarian Dishes - Bread and Tea Cakes - Buns and Scones - Cakes - Biscuits - Puddings, Hot and Cold - Pastries - Cheese Dishes - Sauces - Jams and Jellies - Pickles and Cordials - Sweets - Herbs - Milk - Miscellaneous - Care of the Invalid - Household Hints -.
Authors
- Deborah Jones
- Thomas Keller
Edition: 2
Publication date: 1999-11-01
Dewey code: 641.50979419
List Price: $50.00
Price: $27.95
Review The French Laundry Cookbook / Artisan: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. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. 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. " To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U. S. and, arguably, the world. [+]This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots-a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce-and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms. Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France. Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated. The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. -Dana Jacobi.
Publication date: 2002-06-30
Dewey code: 641
List Price: $37.95
Price: $28.84
Review La Cocina En Tiempos Del Arcipreste De Hita / Cooking in Times of Arcipreste de Hita (Libros Singulares (Ls)) / Alianza Editorial Sa:
Publication date: 1995
Price: $32.17
Review The River Cafe Cook Book / Ebury Press:
Authors
- Thomas Dhellemmes
- Cristina Countess De Vogue
- Delphine De Montalier
Publication date: 2008-09-09
Dewey code: 641
List Price: $45.00
Price: $27.93
Review Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte / Flammarion:Countess Cristina de Vogüé invites us into the splendor of her home at Château Vaux-le-Vicomte and divulges sixty-three recipes from her exclusive collection. Personally selected from family recipe books, passed along by close friends, or inspired by her international travels, these decadent desserts are the perfect finale to any meal. From Lady Cawdor’s Orange Soufflé to Floating Island with Pink Pralines and Green Tea Custard, they are suited for every occasion, from afternoon tea to holiday feasts. The book opens with the history of the château, whose striking architecture and idyllic gardens were the inspiration for Versailles. Stunning original photography showcases the finished desserts in the atmospheric interiors and shaded gardens of Vaux-le-Vicomte, featuring the rich details that define French style—brocade upholstery, crisp linens, crystal tableware, and silver place settings.
Publication date: 2007-11-01
Dewey code: 641.5944
List Price: $60.00
Price: $28.88
Review Pierre Gagnaire: Reinventing French Cuisine / Stewart, Tabori and Chang:Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin starsChefs worldwide have been influenced by his innovative culinary approachIncludes recipes spanning the entire course of his groundbreaking careerPierre Gagnaire is considered one of the most innovative and artistic chefs working today, renowned for his dazzling combinations of flavors, textures, and ingredients. The owner of restaurants in Paris, London, Hong Kong, and Tokyo, Gagnaire has become synonymous with adventurous and iconoclastic cooking. Now, in Pierre Gagnaire: Reinventing French Cuisine, the legendary chef tells the story of his 40-year journey to culinary superstardom. Featuring reflections on Gagnaire’s life and work, along with 40 of his favorite recipes, this is less a cookbook than an inside look at the making of a great chef. Organized chronologically, the book begins with Gagnaire’s training and follows him to his restaurants in St. -Etienne and Paris, which were both awarded three Michelin stars, and beyond. The accompanying recipes—whether a simple potatoes au gratin; an elegant combination of white cabbage, buffalo mozzarella, and caviar; or a savory potato gnocchi with saffron, artichoke, and roasted hazelnuts—are drawn from each period in Gagnaire’s life, showing his early influences, the development of his vibrant signature style, and his ongoing experiments in modern French cuisine.
Authors
- Astrid Karlsen Scott
- Dr. Tore Haug
Publication date: 2000-10-01
List Price: $34.95
Price: $34.95
Review Authentic Norwegian Cooking / Nordic Adventures:More than 300 authentic recipes gathered from throughout Norway. 208 pages, 16 pages in full color, hardback. Appetizers, main courses, breads, lefser, flatbread, soups, salads, desserts, pastries, cakes, cookies and candies. Special Help chapter, Party chapter, source section, temperatures, weights and measures conversions. English and Norwegian headings with seperate index.
Authors
- Robert Strybel
- Maria Strybel
Publication date: 2005-10-17
Dewey code: 641.59438
List Price: $44.95
Price: $28.18
Review Polish Heritage Cookery / Hippocrene Books:A perennial bestseller, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. More than 2,200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter, honey mushrooms (opie´nka), and kielbasa, and their culinary uses. Complete with full color photographs.
Publication date: 1994-10
Dewey code: 641
List Price: $29.95
Price: $79.90
Review Dordogne Gastronomique (Look and Cook) / Abbeville Press:
Authors
- Constance B. Hieatt
- Johnna H. Holloway
- J. Terry Nutter
Dewey code: 641.59420902
List Price: $29.00
Price: $29.00
Review Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies) / Arizona Center for Medieval and Renaissance S:
Authors
- Patrick Mikanowski
- Grant Symon
- Lyndsay Mikanowski
Dewey code: 641.651
List Price: $45.00
Price: $27.75
Review Vegetables by 40 Great French Chefs / Flammarion:Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork. The chefs—including pastry god Pierre Hermé, l'Arpège's elegant Alain Passard, and grande dame of Parisian cuisine Hélène Darroze—create eye-catching and satisfying recipes with vegetables ranging from spinach and broccoli to rhubarb and sweet peas, from leeks and beets to fennel and artichokes. Vegetables offers a fresh, new view of French culinary trends. Vegetables opens with a vegetable patch tour featuring Joël Thiébault, a respected French farmer who delivers his amazing produce to the doorsteps of prominent French foodies including cookbook maven Patricia Wells. Joël offers tips for growing your own produce or selecting the best vegetables at market, along with the history and nutritional properties of the featured vegetables.
Publication date: 1934
Review Life à la Henri;: Being the memoirs of Henri Charpentier, / Simon and Schuster:
Creator: Igancio Urquiza
Edition: Bilingual
Publication date: 2005-10-01
Dewey code: 664
List Price: $45.00
Price: $27.73
Review Haute Cuisine Paris (French/English Edition): A Culinary Walking Tour / Arquitectos Mexicanos Editores:•French/English Edition There are many reasons why Paris is one of the hottest travel destinations in Europe; its rich history, unique architecture, fine restaurants and wine are just some of the things that attract visitors seemingly from all corners of the world. Focusing on 10 Parisian restaurants that hold Michelin's rating starts, which rank them among the hottest dining destinations in the world, Haute Cuisine Paris provides a comprehensive, in-depth look at each of these fine eateries. Included in the book is the history of each restaurant, interviews with the chef as well as recipies from their kitchen. A complete section is devoted to each restaurant with gorgeous photographs of the restaurant's interior as well as its food offerings. For tourists, Haute Cuisine Paris will also take readers on a walking tour of the sites of interest in the vicinity of each restaurant. Whether it's a nearby museum, park, or romantic café, the book will provide readers with all the information they need to explore the district surrounding the restaurant and at the same time work up and appetite in anticipation of dining at one of the world's hottest restaurants. Above all, this book will appeal to Francophiles as well as those looking for the best in fine dining in one of the most visited cities in the world.
Creator: S. Butler
Publication date: 1985-04-18
Dewey code: 809
List Price: $27.95
Price: $23.95
Review Curye on Inglysch (Middle English recipes) (Early English Text Society Supplementary Series) / Early English Text Society:This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years. Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of `dessert' as these menus do. Presented here in early English, this invaluable collection gives great insight into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.
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Traditional Turkish Savoury, Cooking in Provence, John Evelyn, Cook: The Manuscript Receipt Book of John Evelyn, Floyd on Spain/Keith Floyd's Guide to Spanish Cooking, The Cooking of South-West France, The Hungry Traveller in France, Gleanings From Gloucestershire Housewives - Traditional Recipes, The French Laundry Cookbook, La Cocina En Tiempos Del Arcipreste De Hita / Cooking in Times of Arcipreste de Hita (Libros Singulares (Ls)), The River Cafe Cook Book, Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte, Pierre Gagnaire: Reinventing French Cuisine, Authentic Norwegian Cooking, Polish Heritage Cookery, Dordogne Gastronomique (Look and Cook), Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies), Vegetables by 40 Great French Chefs, Life aÌ€ la Henri;: Being the memoirs of Henri Charpentier,, Haute Cuisine Paris (French/English Edition): A Culinary Walking Tour, Curye on Inglysch (Middle English recipes) (Early English Text Society Supplementary Series)Top headlines: Rare Rowling book on display in NY: A rare original edition of J.K. Rowling's latest book "The Tales of Beedle the Bard" is going on display at the New York Public Library. It will be there till January 4, 2008. 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