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

Mario Batali
Babbo Cookbook
Apr 2002
Random House Inc.

In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town. Here, the Babbo experience is re-created. In addition to the abundant recipes, there are seasonal menus and sidebars that illuminate the small details setting Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes.

Alice Waters
Chez Panisse Pasta Pizza & Calzone
Apr 1995
Random House Publishing Group

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

Steven Raichlen
High Flavor, Low-Fat Pasta
Jan 1996
Viking Adult

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.

Joan Schwartz
Macaroni and Cheese : 52 Recipes From Simple to Sublime
Oct 2001
Random House Publishing Group

Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobby Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus.

Silvano Serventi and Francoise Sabbas
Pasta : The Story of a Universal Food
Oct 2002
Columbia University Press

Pasta: The Story of a Universal Food shows that this enormously popular foodstuff is not merely a form of nourishment but the result of a lengthy process of cultural construction and the culmination of a wide array of knowledge, skills, and techniques. This volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Pasta is indeed the universal food.