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Steven Raichlen

The Barbecue! Bible

Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable.
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Steven Raichlen

The Caribbean Pantry Cookbook:
Condiments and Seasonings From the Land of Spice and Sun


With the Caribbean Pantry Cookbook, you can bring the joyous flavors of the Caribbean to your table all year long. The Pantry cookbook includes 70 recipes some for Jerk Seasoning, Mojito, Banana Chutney, Jamaican Gingerbread, Passion Fruit Rum, and other island favorites.
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Steven Raichlen

High Flavor, Low-Fat Cooking

This innovative and creative cookbook is a celebration of high-flavor, low-fat cooking. with over 200 recipies to choose from, you'll learn how to prepare nutritious, deply satisfying foods that are both visually appealing and delicious. Lavishly illustrated with full-color photographs, High-Flavor, Low Fat Cooking has been designed first and foremost to delight the palate, and the reduce the fat.
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Steven Raichlen

High Flavor, Low-Fat Pasta

Pasta--fast, satisfying, nutritious, a boon to the time-starved but health-conscious cook--is one of America's favorite foods. Raichlen's inspired international pasta recipes range from Primavera Salad to Spicy Mussel Capellini to Penne Piperade.
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Steven Raichlen

High Flavor, Low-Fat Chicken

Raichlen has taught millions of Americans how to transform low-fat cooking into culinary triumph by using intense flavors and savvy cooking techniques. Here he provides over 40 recipes for tantalizing variations of favorite chicken dishes, from Smoked Chicken Gumbo to Chicken Salad Nicoise to Chicken Noodle Soup
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Steven Raichlen

High Flavor, Low-Fat Vegetarian Cooking

Unlike many vegetarina cookbooks, High-flavor, Low-fat Vegaetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensible guide for vegetarins and nonvegetarians alike ana aclassic fopr years to come.
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Gordon Ramsay with Roz Denny

Gordon Ramsay: A Chef for All Seasons
Gordon Ramsay: A Chef for All Seasons

Gordon Ramsay has become the celebrity chef of the moment with his imaginative interpretations of classic British food at his eponymous London restaurant. His new cookbook showcases his signature dishes, and as the title suggests, highlights his infatuation with the seasonal produce of the English countryside. While some of the recipes seem repetitive his unpretentious cooking looks earthy and flavorful, and unlike the overly complex recipes in many celebrity-chef tomes many of Ramsay dishes can be replicated in the home kitchen.
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Eric Ripert and Michael Ruhlman

Gordon Ramsay: A Chef for All Seasons
A Return to Cooking


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Kim Rizk

The Hay Day Country Market Cookbook

Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.
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Jancis Robinson

Tasting Pleasure: Confessions of a Wine Lover

Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Jancis Robinson share her lifelong romance with wine and its attendant pleasures--gastronomic, scenic, cultural, and social.
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Jancis Robinson

Jancis Robinson's Wine Course

One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series. Full of infectious enthusiam and lots of personal tips, this book will soon have you reaching for the corkscrew. 300 full-color illustrations.
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Jancis Robinson

Jancis Robinson's Guide to Wine Grapes

A superb guide to wine grapes, by one of the world's leading authorities, this volume covers over 850 grapes, from Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc, to Trebbiana, Muller-Thurgau, and Rkatsiteli. It doubles as an informative buuying guide, telling readers everything they need to know to make an informed decision to buy or pass.
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Douglas Rodriguez

Nuevo Latino:
Recipes That Celebrate
the New Latin American Cuisine


Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.
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Michael Romano

The Union Square Cookbook


The Union Square Cookbook by Danny Meyer and Michael Romano offers 160 of the Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible...
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Elisabeth Rozin

Ethnic Cuisine


In one of the most useful cookbooks you'll ever own, you'll discover how to create an endless variety of exciting new dishes- and add an ethnic touch to your own recipes- by following the "flavor principles" of the thirty international cultures and subcultures collected here. Discover "flavor principles" from such diverse countries and regions as Yucatan (sour orange-garlic -archiote); Indonesia (soy sauce-brown sugar-peanut-chile); Central Asia (cinnamon-fruit-nut); Northeast Africa (garlic-cummint); and Province (olive oil-thyme-rosemary-marjoram-sage-tomato).
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Elisabeth Rozin

The Universal Kitchen


Through a 250 recipe tour of world cooking, Elisabeth Rozin focuses on similarities rather than differences, on structures and techniques shared by cultures throughout history. Earthy and erudite, Rozin takes us on a gastronomic odyssey, from the classic Salad Nicoise to her grandma's unburnt cucumber salad, to show how the food of people all over the world has evolved along similar lines, a testament to the kitchen as a focus of our common humanity and to the cook as the interpreter of our shared culinary heritage.
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Search cookbook authors by the first letter of their last name.
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