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Jennifer McLagan
Odd Bits: How to Cook the Rest of the Animal
Sep 2011
Ten Speed Press

Most chefs are no stranger to the titular “odd bits” in Bones and Fat author Jennifer McLagan’s latest book. Between Fergus Henderson’s definitive Whole Beast meat manifesto, an increasingly pervasive culture of sustainability, and Anthony Bourdain’s Travel Channel offal-worship, the “chefs and off-cuts” love story is well told. But McLagan isn’t looking to introduce odd bits, she’s looking to reintroduce them, to point not only chefs but also their dining public to the rich, lengthy history of discarded meat products in our global culinary heritage. Given the potentially horrifying subject matter at hand (“I’m not trying to shock, although I am sure I will.”) McLagan begins with a primer on “odd bits,” which she has wisely swapped in for terms like “off cuts” and “offal,” both for technical accuracy—she’s dealing with everything from lamb’s neck and testicles to the sexier sweetbreads and their ilk—and to capture a sense of their culinary taboo. The rest of the book is divided as an animal would be, “the head, the front, the middle, and the back end.” Amusing history lessons and dedicated primers on some of the more challenging odd bits accompany recipes of varying exoticism like “Headcheese for the Unconvinced,” “Minted Tripe and Pea Salad,” and “Chocolate Blood Ice Cream.”

Jeri Quinzio
Of Sugar and Snow: A History of Ice Cream Making
Dec 2009
University of California Press

Culinary historian Jeri Quinzio explores the real story of ice cream, and debunks several popular myths along the way in this 2010 IACP-nominated cookbook. A comprehensive overview of the traces the origins of ice cream making in sixteenth century Italy, this creatively spun volume describes the effects of ice cream on America and America on ice cream. Recipes that span the history of frozen desserts are included, such as turn of the century ice cream sandwiches and mallobets—ice creams prepared from melted marshmallows or .

Sara Jenkins & Mindy Fox
Olives & Oranges: Recipes & Flavor Secrets from Italy, Spain, Cyrpus & Beyond
Jan 2009
Houghton Mifflin

By virtue of her father’s profession, Chef Sara Jenkins was raised on a diet of locally-grown foods. She might have been in Cyprus, Italy, Lebanon or France, to name a few, but wherever she was, Jenkins’ meals were always recently tilled from the soils or plucked from the surrounding waters of her new and temporary home. Despite spells in major metropolises like Paris and Madrid, Jenkins developed a love for the simpler agrarian existence of her many country homes. Her love of that lifestyle inspired her to become a chef of rustic minimalism whose most recent venture, Porchetta, is a nine-item menu devoted entirely to the eponymous Roman street food. In Olives and Oranges, however, we get a good deal more than porchetta. In fact Jenkins serves up the reward of her years of traveling and eating in a comprehensive recipe collection that evokes the bucolic pleasure of mealtime in the countryside.

Eric Ripert and Christine Muhlke
On the Line
Nov 2008
Artisan

On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin. Chef Eric Ripert reveals details of all aspects of the restaurant: history, back-of-the-house operations, and A to Z planning of the dining experience. You’ll find a list of the 129 cardinal sins that waiters need to memorize and avoid, a daily time-line of Michael Laiskonis’s pastry department, and a play-by play of what goes on in the fish station during service. On the Line is a fun and out-of-the box look at the inner workings of one America’s most highly regarded restaurants, and is perfect for recent culinary grads or those in the industry curious about Ripert’s methods.

Floyd Cardoz, with Jane Daniels Lear
One Spice, Two Spice
Oct 2006
HarperCollins Publishers

This cookbook, by the chef and co-owner of Tabla in New York, demystifies the flavors of Indian cooking and shows you how to use them in dishes that range from simple soups to flavorful chutneys. Cardoz truly illustrates the meaning of “fusion” by bringing Indian spices and American dishes together in delicious recipes like Sautéed Black Sea Bass with Mustard Curry.

Harold McGee
On Food and Cooking : The Science and Lore of the Kitchen
Nov 2004
Simon & Schuster Adult Publishing Group

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.

Baldwin, Carol and Mounts, Julie
One Fish, Two Fish, Crawfish, Bluefish : The Smithsonian Sustainable Seafood Cookbook
Sep 2003
HarperCollins Publishers

Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species.

Donna Hay
Off The Shelf
Nov 2001
HarperCollins Publishers

Donna Hay gives cooks of all levels the confidence to create stylish meals on short notice. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.

Doug Frost
On Wine : A Master Sommelier and Master of Wine Tells All
Oct 1901
Rizzoli

One of three people in the world holding both the titles of Master Sommelier and Master of Wine, Doug Frost here gives a straightforward approach to Wine. It is both a perfect introduction for novices and a resource for more experienced oenophiles.