Publication date: 2005-10-25
Dewey code: 641.59495
List Price: $35.00
Price: $24.26
Review The Food and Cooking of Greece: A Classic Mediterranean Cuisine: History, Traditions, Ingredients and over 150 Recipes / Lorenz Books:A collection of 150 wonderfully flavored classic Greek recipes using popular traditional ingredients.
Publication date: 1971
Review The Chamberlain calendar of French cooking / Hastings House:
Publication date: 1946
Review Off the Beeton track (Binnacle books series) / Golden Galley Press:
Creator: Thomas Keller
Publication date: 2008-10-30
Dewey code: 641
List Price: $40.00
Price: $24.00
Review Ma Gastronomie / Overlook/Rookery Hardcover:Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes-over 200 of them-carefully compiled from his handwritten notes. An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him. " In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Creator: Wendell Ricketts
Publication date: 2008-10-10
List Price: $24.00
Price: $24.00
Review The Naples Chef Cooks: Pasta & First Courses / IPOC di Pietro Condemi:The Naples Chef Cooks: Pasta and First Courses—51 Italian Recipes is the result of Sergio Corbino’s vast experience as a cookbook author, food columnist, television commentator, and—above all—as a veteran chef. Here, Chef Corbino has chosen, from the hundreds of recipes in his four published cookbooks, fifty-one pasta and first course dishes that are both delicious and simple to prepare. Special attention has been paid to selecting recipes whose ingredients are easy to find, and a helpful glossary offers shopping advice, cooking tips, and other practical information. As an added convenience for the cook, each recipe also provides measurements in both the metric and American systems, a difficulty level, and an estimate of preparation and cooking times. The Naples Chef Cooks is intended for all those who love Italian food—and especially for those who already know (or who are about to have the pleasure of discovering) the flair that Neapolitans bring to the kitchen.
Publication date: 2003-06-18
Dewey code: 813
List Price: $28.95
Price: $25.58
Review Pasta Fazool for the Soul / 1st Books Library:
Authors
- Cornelia Rosales de Molina
Dewey code: 641
List Price: $38.95
Price: $30.77
Review Cocinas Del Mundo Espana/spain's World Cookbook / Everest Pub:
Publication date: 1973-05
Dewey code: 641.59469
Price: $8.95
Review Recipes from the Portugese of Provincetown / Devin-Adair Pub:
Authors
- Nash D'Amico
- Paul Provenzano
Publication date: 1995-01
Dewey code: 641.5945
List Price: $14.95
Price: $49.98
Review Italian Food, Family and Foolishness: Cooking Italian Style / Tamarack Books:
Publication date: 2008-01-30
Dewey code: 641.5945
List Price: $23.95
Price: $23.95
Review Food in Italy (Food Around the World) / PowerKids Press:
Edition: 1
Publication date: 2001-05-08
Dewey code: 641.594539
Price: $35.00
Review La Terra Fortunata: The Splendid Food and Wine of Friuli Venezia-Giulia, Italy's Great Undiscovered Region / Broadway:A great food and wine region of Italy-largely undiscovered by those who live to eat-Friuli-Venezia Giulia springs succulently from the pages of La Terra Fortunata by Italy expert Fred Plotkin. Friuli-Venezia Giulia was one of Italy's best-kept secrets-until now. Between Venice and Vienna, with Trieste as its capital, this region has the most varied and sophisticated food in Italy. No other regional kitchen uses more fruit or spices or a greater range of meat and seafood. In La Terra Fortunata, readers will discover gnocchi filled with plums or apricots; tagliolini tossed with poppy seeds and the region’s superlative prosciutto di San Daniele; sea scallops with almond sauce; risotto flavored with a rainbow of spices, including ginger, star anise, and nutmeg; cinnamon-scented veal stew, and, of course, frico, the region's signature dish, a delectable cheese crisp that is positively addictive. Since Friuli-Venezia Giulia produces Italy's top white wines and outstanding reds, with more varieties than any other region in Italy, Fred Plotkin has included the most detailed list of the region's wines and their makers ever compiled. With more than 160 recipes and an indispensable list for wine lovers, La Terra Fortunata will come as a revelation to those who thought there was nothing new under the Italian sun. The Italian region of Friuli-Venezia Giulia is perhaps the least well known by Americans. Tucked away in the northeastern corner of Italy, stretching almost from Venice to Vienna, the region proudly grows the widest range of grape varieties in all of Italy. The Friulians, therefore, are extraordinarily aware of the interaction between food and wine. [+]Fred Plotkin wrote La Terra Fortunata after 25 years of visiting the small region. His knowledge of its food, its wine, and its people and their customs is immense. Plotkin offers a comprehensive history of the region and great insight and understanding in his choice of recipes and their instructions. There are few generalities that can be used to describe this collection. Friulians are great wine drinkers and have a reputation for working hard, and so have a custom of eating small dishes to wash down with their wine and to satisfy their hunger between meals. So it's no surprise that many of these dishes can be served alongside one another. The herbs and spices used are not necessarily those we think of as Italian; they are much more international. Yogurt-Dill Sauce sounds Greek and Mustard-Wine Sauce sounds French, but both they and Montasio-Mint Sauce can be found in Friuli (the Montasio cheese gets just a hint of mint, beautiful on pasta or soft polenta). From a garlicky Mussel Frittata to the most traditional Frico Croccante (a thin crispy pancake made entirely of cheese, it makes a delicious cup for Gnocchi with Mountain Herbs or Risotto with Crabmeat and Peas), Plotkin's recipes are flavorful, unusual, and well explained. Because the region stretches from the coast to the mountains, traditional cooking includes everything from seafood to game and every herb, vegetable, and fruit under the sun. Plotkin introduces every recipe with a story, and they, along with his guide to Friulian wines, make La Terra Fortunata an indispensable guidebook both for the cook and for the armchair traveler. -Leora Y. Bloom.
Creator: HF Ullmann
Edition: 1
Publication date: 2008-02
Dewey code: 641
List Price: $49.95
Price: $32.92
Review Dine With Europe's Master Chefs: Appetizers, Main Dishes, Desserts (Eurodelices) / h. f. ullmann:More than 100 European master chefs and pastry chefs have contributed to this volume with their creations. Andre Jaeger, Alfonso Iaccarino, Michel Bourdin, Dieter Kaufmann, and Lea Linster, among others, are responsible for the appetizers and main courses. The desserts and pastries originated with Maurice Bernachon, Flavio Perbellini, Francisco Torreblanca, and their colleagues. Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume.
Publication date: 2006-09-19
Dewey code: 641.5
List Price: $50.00
Price: $24.39
Review The Food I Love / Atria:It's a rare thing for an internationally renowned chef to admit to a passion for simple cherry tomato pasta or golden fried fish and chips with lots of garlicky aïoli, but that is exactly what award-winning chef Neil Perry does in this superb new book, The Food I Love. Taking its inspiration from the cooking of the Mediterranean, The Food I Love is, however, more than just a collection of recipes. Neil Perry has produced a book that can be utilized in a number of ways - you can simply enjoy the 200 delicious recipes or you can be inspired by the thousands of suggested food combinations that work together to create superb dishes for breakfast, lunch, dinner and dessert. This is home cooking at its very best: simple, seasonal and absolutely delicious. There is also straightforward advice on everything from how to properly hold a cook's knife to trussing chicken and filleting fish. Full of the enthusiasm and joy that comes from creating wonderful food from great ingredients, The Food I Love is a book that you will cook with, learn from and delight in many times over.
Publication date: 2005-12-25
Dewey code: 641
List Price: $10.99
Price: $24.80
Review Cooking Around the World: Romanian, Bulgarian & Balkan (Cooking Around the World) / Lorenz Books:This comprehensive guide to the food and cooking of a largely unexplored cuisine presents a superb group of recipes full of surprises.
Publication date: 2001-06-30
Dewey code: 641.59455
Price: $34.99
Review Toscana Mia: The Heart and Soul of Tuscan Cooking / Douglas & McIntyre:In Tuscany, food, family, love, lore, and belonging are all one-and Umberto Menghi imparts this wisdom to those fortunate students who attend his cooking school in Villa Delia, an enchanting Tuscan farmhouse. There they learn the personality of each ingredient, develop a feel for quantities and combinations, and cultivate a new set of instincts to bring back to their own kitchens. If you're not lucky enough to get to Italy and have this top chef teach you firsthand, open these pages for a banquet of over 100 traditional Tuscan dishes he watched his mother and grandmother prepare for years. Commentaries, full of fondness and memory, place the foods in context. Among the mouthwatering sensations, shown in 120 luscious photos: a delicious stuffed zucchini, "my mother's style," with freshly grated Parmesan cheese, and several recipes incorporating white beans-a staple in the Tuscan household. Plus: advice on buying and growing your ingredients. Umberto Menghi is a chef, restaurateur, and author of several books on Italian cuisine.
Authors
- Dorothy C. Bayliff "Mrs. C. S. Peel." Peel
Review My own cookery book, / Frederick Warne & Co:
Publication date: 1968
Review The Chamberlain calendar of French menus;: With recipes and pictures, / Hastings House:
Publication date: 1997-11-05
Dewey code: 641.5944
List Price: $45.00
Price: $27.54
Review Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes / William Morrow Cookbooks:With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest - providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu - Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
Publication date: 2008-10-01
Dewey code: 641.594531
List Price: $34.95
Price: $23.99
Review Francesco's Kitchen: An Intimate Guide to the Authentic Flavours of Venice / Ebury Press:Francesco shows cooks how to prepare 150 classic Venetian recipes ranging from antipasti, sauces, soups, and fish, to meats, pasta, and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders traveled the Mediterranean. The ancient broeto (stock) and mollusk soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep-fried delicacies, and sauces. Each chapter is introduced with the history and origins of the recipes, and throughout there are personal reminiscences by Francesco of his first encounters with his favorite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: "When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig. ".
Publication date: 2008-12-25
List Price: $24.55
Price: $24.55
Review The Food and Cooking of Slovenia: Traditions, ingredients, tastes & techniques in over 60 classic recipes / Aquamarine:This inspirational new book reveals the full potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses to start with the smoky flavored sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region close to the Adriatic sea, or the celebrated multi-layered Prekmurje Gibanica Pie from the north east, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.
| Browse European:
Models & Brands:
The Food and Cooking of Greece: A Classic Mediterranean Cuisine: History, Traditions, Ingredients and over 150 Recipes, The Chamberlain calendar of French cooking, Off the Beeton track (Binnacle books series), Ma Gastronomie, The Naples Chef Cooks: Pasta & First Courses, Pasta Fazool for the Soul, Cocinas Del Mundo Espana/spain's World Cookbook, Recipes from the Portugese of Provincetown, Italian Food, Family and Foolishness: Cooking Italian Style, Food in Italy (Food Around the World), La Terra Fortunata: The Splendid Food and Wine of Friuli Venezia-Giulia, Italy's Great Undiscovered Region, Dine With Europe's Master Chefs: Appetizers, Main Dishes, Desserts (Eurodelices), The Food I Love, Cooking Around the World: Romanian, Bulgarian & Balkan (Cooking Around the World), Toscana Mia: The Heart and Soul of Tuscan Cooking, My own cookery book,, The Chamberlain calendar of French menus;: With recipes and pictures,, Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes, Francesco's Kitchen: An Intimate Guide to the Authentic Flavours of Venice, The Food and Cooking of Slovenia: Traditions, ingredients, tastes & techniques in over 60 classic recipesTop headlines: Keep it simple: Three-ingredient meals: Minimalist Mark Bittman shares secrets for easy dishes that are sure to please. ›15:41 3 Dec, Wed Amid crisis, automakers look green in L.A.: Even as the auto industry is engulfed in a crisis, automakers are showing off their greenest rides at the Los Angeles auto show. Heres a round-up of whats on show. By Dan Carney. ›18:55 24 Nov, Mon Real fish story about a long-lost ring: The one that didn't get away held an unlikely surprise for a Texas man: A blue-stoned class ring inside an 8-pound bass 21 years after it was lost. ›03:01 'War and Peace': New Versions Worth the Read: 'War and Peace' has been the Everest of literature for more than 150 years. Two new English versions remind us why Tolstoy's tome is still worth the climb. ›22:06 6 Oct, Sat Activists blast U.S. at climate talks: Environmentalists criticized the United States and other rich countries Tuesday for failing so far to make meaningful commitments at a U.N. conference on climate change. ›17:26 2 Dec, Tue Do Women Lead Differently Than Men?: Americans could elect our first female president in 2008. What the most powerful women of the past can teach us about how to rule in the future. ›21:39 6 Oct, Sat Cosmic Log: Pick your top geek gift: Science editor Alan Boyle's Weblog: 3G? GPS? USB? Which acronym-laden gadget will be chosen as the top geek gift of 2008? Cast your vote, and help someone win a geeky prize. ›00:56 A Muslim Letter to Christians: In an unprecedented letter, Muslim leaders across the globe invite the worlds Christians to the table. ›14:33 11 Oct, Thu Activist vows no retreat against Japan whalers: The leader of a militant conservation group that has skirmished violently with Japanese whalers he will not retreat from confrontation during his bid to stop this season's hunt in Antarctic waters. ›15:46 3 Dec, Wed Cool Cars We Miss: Gone but not forgotten—a shortlist of cars we loved and still miss. ›07:00 18 Oct, Thu Fowl foul: Thanksgiving dinner stolen: A Wisconsin family found it hard to be thankful after a thief made off with their turkey dinner. ›04:59 30 Nov, Sun Binge drinking may hike stroke risk: People who occasionally binge-drink may have a heightened long-term risk of suffering a stroke, even if they do not regularly drink heavily, a new study suggests. ›00:38 2007 Tokyo Motor Show: Top 10 Wacky Concept Cars: MSN editors pick the 10 craziest concept cars at the Tokyo show. ›07:00 29 Oct, Mon Author, 9, reveals how to pick up girls: Alec Greven isnt yet old enough to shave, but that hasnt stopped him from publishing a book for boys on how to approach the fair sex. They were having a lot trouble getting girls to like them, so I wanted to write a book to kind of help them, he explained. ›14:55 How to cut your business travel costs: There are sane ways to cut travel and entertainment expenses. You won't be living the lush life, of course, but you won't feel like a traveling tramp either. ›20:03 3 Dec, Wed Detroit: Behind the UAWs Striking Ways: The unions strategic mini-strikes against Chrysler and GM struck a chord with members and fear among management. Is Ford next? ›00:16 11 Oct, Thu Painting the desert red in the Wild West: Where else but in charmingly offbeat New Mexico can you find people living in "earthship" homes or a Wild West town where outlawsand ghostsare said to have roamed? ›15:38 Himalaya glaciers melting much faster: Glaciers high in the Himalayas are dwindling faster than anyone thought, putting nearly a billion people living in South Asia in peril of losing their water supply. ›21:24 24 Nov, Mon Burmese Battle Spiritual and Economic Ills: Businesses are struggling, prices are rising and residents are facing a spiritual crisis. An on-scene report from post-protest Rangoon. ›18:10 11 Oct, Thu Celebrities take aim at elephant exhibit: The Los Angeles Zoo has been working for years on its new "Pachyderm Forest," a $42 million exhibit designed to give elephants the space they need to beat the blues of captivity. ›21:40 3 Dec, Wed Will mad cow prevention mean pollution?: A federal regulation aimed at preventing mad cow disease from getting into the food supply could lead to cattle carcasses rotting on farms, spreading germs and polluting the water. ›22:20 21 Nov, Fri Loser: Renee gone, Blue team leads: It was makeover week at The Biggest Loser as contestants headed to New York City, where they met with season four Project Runway winner Christian Siriano, who helped them pick outfits to wear on The Tyra Banks Show. Back at the ranch, the contestants lost a bit less weight than usual because they spent half of the week traveling, and one family was split up before making the final four. ›13:50 3 Dec, Wed Just a number: Elderly feel 13 years younger: Older people tend to feel about 13 years younger than their chronological age, a new study finds. ›19:43 Capital Sources: Mike Huckabee, Unplugged: The former Arkansas governor struggles to raise money, lags behind the GOP presidential front runners in the polls and has been maligned by Bushs former counsel. Why he keeps on keepin on. ›18:16 11 Oct, Thu |
