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Teresa Barrenechea

The Basque Table:
Passionate Home Cooking from One of Europe's Great Regional Cuisines


Come and join Teresa Barrenechea on a culinary expedition to the Basque Country.
The 130 recipes included here are authentic, taken from daily life in the Basque Country and recognizable by old and young alike.
These dishes are easy to make even for an inexperienced cookThe recipies are also uncomplicated and could be included in the daily
menus of any household. During the journey through The Basque Table several stops are made. The first is pinchos,
the Basque version of tapas; next you will explore the wonderful world of Basque sauces, simple but exquisite fish and meat preparations,
and also more sophisticated dishes for special occasions. Vegetable dishes and desserts, uncomplicated and deliciou.
Are you ready?
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Mario Batali

Mario Batali's Simple Italian Food :
Rustic Cooking from Two Villages


Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
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A.J. Battifarano
and Alan Richardson


The Four Seasons Of Italian Cooking:
Harvest Recipes from the Farms and Vineyards of the Italian Countryside


This is a great Italian cookbook, very different from most of the cookbooks you see. Not only does it have great recipes but it also tells great stories about all the various farms the authors visit. And it also tells you how you can visit the farms yourself. The pictures in particular are very interesting. They are not the usual slick shots. It seems like they were all done on location and they have a feel of food photo-journalism. This book has great recipes and great heart and soul.
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Rick Bayless

Authentic Mexican Cookbook:
Regional Cooking from the Heart of Mexico


Americans have at last discovered Mexico's pasion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless together with his wife Deann, gives us Authentic Mexican,the only complete and easy-to-use compendium of our southern neighbor's cooking.
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Rick Bayless

Mexican Kitchen:
Capturing the Flavors of a World-Class Cuisine


Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. With more than 150 recipes, chef, author and teacher Rick Bayless provides the inspirations and guidance that home cooks have needed. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Anch Chiles; tortilla based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; even a whole chapter on fiesta foods; and ending with a selection of luscious desserts like Chocolate Flan with Kahlua.
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Mark Bittman

Fish:
The Complete Guide To Buying And Cooking


Fish: The Complete Buying And Cooking is a book that simplifies, once and for all, the process of preparing fish.
Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets
and fish stores. Each entry describes how the fish is sold, other names it goes by, how the fish should look, and buying tips. ther are more than 500 recipes and
variations, all of which use low-fat, high-flavor ingredients to accent intrinsic natures of the fish rather than mask them.
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Mark Bittman

How to Cook Everything:
Simple Recipes for Great Food


Here's the breakthrough one-stop cooking reference for today's generation of cooks!
Nationally Known cooking authority Mark Bittman has written a comprehensive book for every cook-aspiring and experienced-who
longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking
from a reliable, contemporary source. It is for cook who are time-pressed and need to get healthful meals on the table with a minimum of fuss
It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. How to Cook Everything
Contains over 1500 recipes and variations for all occasions that reflect the way we cook today.
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Daniel Boulud

Cooking With Daniel Boulud

Daniel Boulud, chef/owner of the wildly successful Restaurant Daniel on Manhattan's Upper East Side, has assembled a volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. This collection of over 200 recipes includes everything from hors d'oeuvres to desserts that are lavishly illustrated and adapted for the home cook.
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David Burke

Cooking with David Burke

Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention, a stunning debut for a fresh and welcome new voice in American cooking...The Burke style blends the principals of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He takes to new heights the European technique of building a dish, rather than displaying food flat upon a plate...
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Marian Burros

The New Elegant But Easy Cookbook

The New Elegant But Easy Cookbook reflects the way we cook taday while keeping the concept behind the original
book:recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. The book has an ingredient
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Search cookbook authors by the first letter of their last name.
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