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Search cookbook authors by the first letter of their last name.
 
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Jennifer Felicia
Abadi


A Fistful of Lentils : Syrian-Jewish Cooking from Grandma Fritzie's Kitchen

When Jennifer Felicia Abadi was a child, her mother often pulled down a well-worn homemade black recipe binder from her kitchen shelf and created sumptuous Syrian meals. As an adult, Abadi pulled down that same binder to make her own delicious meals. Mindful of the importance of tradition and the ease with which old-world knowledge vanishes, Abadi embarked on a labor of love with her grandmother to record all of her family's rich, mouthwatering Syrian dishes. The result is A Fistful of Lentils, an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture.
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Adams, Jody and Rivard, Ken

In the Hands of a Chef : Cooking with Jody Adams of Rialto Restaurant

As a chef, Jody Adams spends most evenings at her restaurant, but on nights and weekends off, she treasures cooking for family and friends. Here are favorite dishes she prepares at home. Inspired by New England ingredients and her gastronomic forays throughout Europe, Adams' food--simple soups, seasonal salads, and satisfying main courses--is happy and hearty.
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Alford, Jeffrey and Duguid, Naomi

Seductions of Ricee

The authors that brought you the Cookbook of The Year, Flatbreads and Flavors, have traveled to the major rice eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that must accompany them. In Seductions of Rice, they bring it all home: hundreds of delectable dishes, from the worlds latest rice cuisines, illuminated by stories, insights,and photographs.
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Alford, Katherine

Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence

Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie gras–it's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of brioche–these luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with three of the most revered delicacies in haute cuisine.
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Darina Allen

Ballymaloe Seasons: Cooking from an Irish Country House

Ballymaloe Seasons offfers more than 125 recipes for classic Irish dishes that reflect the fertility and diversity of Ballymaloe's gardens. Ballymaloe Seasons focuses on creative new ways to prepare and present meals, while inspiring readers to grow, harvest, and delight in good produce.
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Darina Allen

Darina Allen's Ballymaloe Cooking School Cookbook

Since its founding in 1981, students at Ireland’s respected Ballymaloe Cookery School have benefited from Darina Allen’s enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home.
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Darina Allen

The Festive Food of Ireland

The Festive Food of Ireland explores the timeless themes and recipes of Ireland's past, and the result is a year full of celebrations and culinary delights. With over 50 recipes, Darina Allen presents the full rangeof traditionalIrish holidy fare. Celebrate St. Bridget's Day with Boxty Pancakes and May Day with Poached Salmon and Irish Butter Sauce.
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Darina Allen

The Complete Book of Irish Country Cooking: Traditional and Wholesome Recipes from Ireland

Wholesome, simple, and comfortingly nostalgic, Irish food is famous for its heartiness and use of fresh ingredients. Over many years Darina Allen has researched the culinary heritage of Ireland and The Complete Book Of Irish Country Cooking brings these recipes together--from the Irishman's Omelette, Watercress Soup, Michealmas Goose with Traditional Potato and Apple Stuffing, to Funeral Ham and Irish Coffee Meringue and Apple Amble Tart. But the book itself is much more than an Irish cookbook, as it is the first to gather together the history ofthe traditional dishes of Ireland--and with the passing of this generation, they would certainly have been lost. Darina Allen traveled around Ireland, speaking to the local people and collecting together the recipes. In the book each one is introduced by its history and specially commissioned photographs of the Irish landscape are interspersed throughout.
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Rocky Aoki

Sake : Water from Heaven

Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké.
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John Ash

From the Earth to the Table John Ash's Wine Country Classics

From The Earth to the Table includes more than 300 recipes featuring fresh seasonal ingredients and distinctive flavor combinations. Dishes such as Fish Tacos with Citrus Salsa and Cabbage Slaw, and Pecan Polenta Salad with Grilled Green Onions showcase Ash's global influences as the culinary directory of the Fetzer Vineyards Wine and Food Center in Northern California. All of the recipes in "From The Earth to the Table" show readers how to marry each dish with the appropriate wine. Illustrated with 16 pages of color photographs, "From The Earth to the Table" is the definitive guide to delicious, healthful wine country cuisine.
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John Ash

John Ash Cooking One-on-One : Kitchen Secrets from a Master Teacher

John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special.
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Editor's Picks: A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
Search cookbook authors by the first letter of their last name.

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