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Steve Jenkins

Steve Jenkins Cheese Primer

"Ten years in the making, this tome is the acknowledged bible for both neophytes and experts. Now in its record-breaking sixth printing (since 1996), this James Beard Award-winning book received a starred, boxed review in Publisher’s Weekly and raves in countless magazines, newspapers and websites. Jenkins is the master cheesemonger at Fairway in NYC, where every cheese that means business was first imported and engendered publicity for itself. Buy the book here, at its source, and save a few bucks."
--Buy this book
Dana Jacobi

Soy!

Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.
--Buy This Book


Cheryl Alters Jamison and Bill Jamison

Born To Grill

In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. The Jamison's open up a road map that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us in chapters called "Serious Steaks" and "Hot Burgers and Haute Dogs", to delay our departure and explore the depths of those timeless favorites. Out on the horizon, Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickin' finish- all these and more make the griller's domain bigger and more delectable than it's ever been.
--Buy This Book


Cheryl Alters Jamison and Bill Jamison

Sublime Smoke :
Bold New Flavors Inspired by the Old Art of Barbecue


In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations.
--Buy This Book


Cheryl Alters Jamison and Bill Jamison

Smoke & Spice :
Cooking with Smoke, the Real Way to Barbecue


If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
--Buy This Book


Daniel Johnnes

Top 200 Wines

You don't have to be a wine expert to get a good deal on a great bottle. Without using stuffy, technical terms, award-winning wine director and importer Daniel Johnnes lays out all the basics you need to find today's best wine values.
--Buy This Book



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