Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Daniel Humm and Will Guidara
Eleven Madison Park: The Cookbook
Nov 2011
Little, Brown and Company

Even as it solidifies the restaurant’s Michelin dominance, Eleven Madison Park: The Cookbook has a soft-spoken modesty and grace to it. It might be the book’s layout—a broad, white cover delicately engraved with the restaurant’s logo, wide pages of complex recipes, and vivid, artistic dish shots. The two-year project of Executive Chef Daniel Humm and General Manager Will Guidara, Eleven Madison Park is an embodiment of not only the restaurant’s culinary perspective—as Danny Meyer’s calls it in his foreword, “reinventing the classic four-star experience for a new generation”—it’s a personification of the EMP experience from the inside out. Everything from the staff’s shared Thanksgivings to the mission statement planning meeting of 2009 where Humm and Guidara decide to “reach for the summit” is shared, part of a cultural, culinary narrative that renews itself every season. The recipes are high-caliber, which is why Guidara recommends amateur cooks don’t feel obligated to tackle recipes completely. (Requests for clarification can be sent to cookbook@elevenmadisonpark.com, because, in true Meyer restaurant form, “we are here if you need us.”) Professionals and fans alike will enjoy the “Day in the Life” at the book’s end, where we learn, among other things, some typical choices for the dining room set-up play list (Jay Z, the Rolling Stones, and Arcade Fire).

Auguste Escoffier, translated by H.L. Cracknell and R.J. Kaufmann J. W. Wiley & Sons
Escoffier: Le Guide Culinaire: The Original, Unabridged Translation Into English
Jun 2011
J. Wiley & Sons

When Auguste Escoffier first thought of this definitive guide to the cannon of French cuisine in 1882, he intended it “for the younger generation … for those who, starting work today, will in twenty years’ time be at the top of their profession.” With the publication of this newest English translation, almost 130 years since the first spark of inspiration, Escoffier gets his wish. (Again.) Because it’s the next generation of culinary talents that will now dive into the master’s carefully catalogued guide to classic French cuisine, confident in its authenticity. Amateurs beware: Escoffier’s famous narrative recipes assume a level of culinary mastery (Oeufs Mignon assumes knowledge of Sauce Périgueux which assumes knowledge of a “well-flavored Demi-glace,” etc.), putting the book squarely in the realm of students and professionals. And especially for those students of the culinary arts not (yet) versed in its rich past, introductions by Heston Blumenthal (who delves into the past at Dinner) and CIA President Dr. Tim Ryan put Escoffier’s genius in historic perspective. “The man casts a long shadow,” says Blumenthal. “We eat the way we eat because of Auguste.”

Ethan Stowell and Leslie Mille
Ethan Stowell’s New Italian Kitchen
Sep 2010
Ten Speed Press

2009 Seattle Rising Star Ethan Stowell masterfully adapts the Italian culinary philosophy in creative recipes that spotlight the local Northwestern ingredients for which the chef-owner of Seattle’s , How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile are renowned. Stowell breaks it down simply: “it’s got to be good, but it’s also got to fun.” Along this vein are recipes that a host could make with a glass of wine in hand, gently sautéing, and possibly telling a joke. The recipes cover the breadth of Italian cuisines, but if there is a region he focuses on for sourcing his ingredients, it’s the northwest—of the US that is. Like most Italian chefs, Stowell likes his food to come from the neighborhood. It is this focus on ingredients that elevates New Italian Kitchen above the rank and file of Italian cookbooks.

Tracey Ryder and Carole Topalian
Edible: A Celebration of Local Foods
May 2010
Wiley Publishing

Tracey Ryder and Carole Topalian started Edible Communities, Inc. in 2002 as a way to connect regional food magazines across the country in celebration and support of local, artisan, and farm-fresh foods. With Edible, they bring the bold, flavorful mosaic of regional American cuisine to cookbook form. The first part of the book introduces the standouts in local cuisine for six distinct American regions, from farmers and fishermen to ranchers and gardeners, all influential and impassioned leaders in wholesome hometown and sustainable food. The second part explores the flavor of those regions, with seasonally organized recipes that exhibit not only local character but the traditions of culinary excellence that pervade the country. Recipes like “Collard Tops with Parmigiano” and “Grilled Quail with Hazelnuts, Apricot Curry Sauce, and Wild Huckleberry Coulis” make a strong case for the flavorful vitality—and bright future—of local, homegrown American cuisine.

Alan and Iris MacFarlane
Empire of Tea : The Remarkable History of the Plant that Took Over the World
Feb 2009
Penguin Group (USA)

From the fourth century B.C. in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant--both tragic and liberating--in the history of civilization.

Bass, Jo Ann and Sax, Richard
Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook
Jan 2009
Clarkson Potter

For 80 years, no visit to Miami Beach has been complete without a visit to Joe's Stone Crab Restaurant. First opened in 1913 as a small lunch counter in what was then just a quiet, backwater town, Joe's was the first to discover and serve up Miami's native delicacy, the stone crab. More than a cookbook, Eat at Joe's captures the love of food, family and friends that has kept the customers coming for all these years

Fiona Beckett
Eating & Drinking : An A-Z of Great Food and Drink Combinations
Jan 2009
M. Beazley

"Red meat, red wine; white meat, white wine." The old standbys of dining etiquette are downright laughable in the face of the amazing array of ingredients and influences that make up our diet today. This easy-to-follow A to Z lets you pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or it's main ingredient to find its perfect complement.

Didi Emmons
Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes
Jun 2003
Houghton Mifflin Harcourt

2004 IACP Award Winner for Health and Special Diet Category; The queen of vegetarian hip is back! Convinced that entertaining doesn't have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren't meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over--whether for the season finale of a favorite TV show or for a book group discussion--is not only easy, it's fun.

Nancy Harmon Jenkins
Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
Mar 2003
HarperCollins Publishers

2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.

Gray Kunz and Peter Kaminsky
Elements of Taste
Oct 2001
Little, Brown & Company

Four-star chef Gray Kunz and food writer Peter Kaminsky have teamed up to create a different kind of cookbook–showing how anyone can think like a chef and create four-star meals at home.

Steven Kolpan, Brian H. Smith, and Michael A. Weiss
Exploring Wine, Second Edition : Culinary Institute of America's Complete Guide to Wines of the World
Sep 2001
Wiley, John & Sons, Incorporated

Culinary Institute of America's guide for both professionals and the public thoroughly covers wine making and tasting; wines of the new and old worlds; wine, food and health; and service, storing and purchasing.

Emeril Lagasse
Emeril's TV Dinners
Sep 1998
HarperCollins Publishers

Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse.Included are 150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs.

Emeril Lagasse
Emeril's Creole Christmas
Oct 1997
HarperCollins Publishers

It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp --these are the dishes guaranteed to make your holiday season festive. In addition to great appetizers, entrees, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself.

Norman Van Aken
Exotic Fruit Postcards
Jun 1995
Ten Speed Press

Fruit - natural, no additives , lowfat , heart-smart, good for you. With every day that passes exotic fruits - like their great counterpart, chiles - are increasingly working their way into our lives. Just as North Americans have found a friend in the fire of chiles due to their embrace of Mexican, South American, Caribbean, Thai, Indian and Chinese cuisines ( among others), so tropical and subtropical fruits are another indispensible and common ingredients that figures dramatically in the cooking of these regions. Experience some of Chef Van Aken's tropical recipes for drinks and desserts!

Emeril Lagasse
Emeril's New New Orleans Cooking
Apr 1993
HarperCollins Publishers

In Emeril's New New Orleans Cooking, Emeril Lagasse shares the recipes that have made his restaurant "Emeril's" both a local favorite and a number one destination for visitors to New Orleans. He fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients and styles.

Elisabeth Rozin
Ethnic Cuisine: How to Create the Authentic Flavors of over 30 International Cuisines
Apr 1992
Penguin Group (USA) Incorporated

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).

Elisabeth Lambert Ortiz
Encyclopedia of Herbs, Spices, & Flavorings
Jan 1992
DK Publishing, Inc.

Many cookbooks and kitchen references are described as indispensable to experienced chefs as well as culinary novices but this book is one of the few that truly fits the bill. As the title says, it is an encyclopedia and it offers detailed information and vivid pictures of over 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each is described with tips for storage and cooking, food match-ups, and recipes as well as general background information. This is a book no kitchen should be without.

Michel Bras
Essential Cuisine
Mar 1902
Ici La Press

Michel Bras is a three star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but he is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than science, a universe filled with wonder.

Per-Anders Jörgensen
Eating with the Chefs: Family Meals from the World's Most Creative Restaurants
Phaidon