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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.
 
B
Baldwin, Carol and Mounts, Julie

One Fish, Two Fish, Crawfish, Bluefish : The Smithsonian Sustainable Seafood Cookbook

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.
--Buy this Book



Suzy Bales

Garden Parties

The garden is the ideal setting for a party, whether it's a romantic dinner under a rose arbor, a relaxed lunch amid wildflowers, or a fun-filled child's birthday party in a vegetable patch. Suzy Bales presents eight distinctively themed get-togethers in Garden Parties, complete with tempting menus and clever ways of using the garden's natural beauty and bounty to enhance each theme.
--Buy this Book



Mridula Baljekar

Curry Lover's Cookbook

Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.
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Charles Bamforth

Beer : Tap Into the Art and Science of Brewing

Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beef flavor, and the development of the global beer industry.
--Buy this Book



Teresa Barrenechea

The Basque Table:
Passionate Home Cooking from One of Europe's Great Regional Cuisines


Come and join Teresa Barrenechea on a culinary expedition to the Basque Country.
The 130 recipes included here are authentic, taken from daily life in the Basque Country and recognizable by old and young alike.
These dishes are easy to make even for an inexperienced cookThe recipies are also uncomplicated and could be included in the daily
menus of any household. During the journey through The Basque Table several stops are made. The first is pinchos,
the Basque version of tapas; next you will explore the wonderful world of Basque sauces, simple but exquisite fish and meat preparations,
and also more sophisticated dishes for special occasions. Vegetable dishes and desserts, uncomplicated and deliciou.
Are you ready?
--Buy this Book



Bass, Jo Ann and Sax, Richard

Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook

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
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Bastianich, Joseph and Lynch, David

Vino Italiano: The Regional Wines of Italy

A much-needed guide to the pleasures and particulars of Italian wine, with original recipes by bestselling chefs and authors Mario Batali and Lidia Bastianch, here is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.
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Mario Batali

Babbo Cookbook

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.
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Mario Batali

Mario Batali's Simple Italian Food :
Rustic Cooking from Two Villages


Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
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Neelam Batra,

1,000 Indian Recipes

2003 IACP Award Winner International Category; 1,000 Indian Recipes enables home cooks to recreate the authentic flavors of India in their own kitchens. Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entries, seasoning blends, chutneys, rice dishes, breads, desserts, and much more.
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A.J. Battifarano
and Alan Richardson


The Four Seasons Of Italian Cooking:
Harvest Recipes from the Farms and Vineyards of the Italian Countryside


This is a great Italian cookbook, very different from most of the cookbooks you see. Not only does it have great recipes but it also tells great stories about all the various farms the authors visit. And it also tells you how you can visit the farms yourself. The pictures in particular are very interesting. They are not the usual slick shots. It seems like they were all done on location and they have a feel of food photo-journalism. This book has great recipes and great heart and soul.
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Rick Bayless

Authentic Mexican Cookbook:
Regional Cooking from the Heart of Mexico


Americans have at last discovered Mexico's pasion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless together with his wife Deann, gives us Authentic Mexican,the only complete and easy-to-use compendium of our southern neighbor's cooking.
--Buy this Book
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Rick Bayless

Mexican Kitchen:
Capturing the Flavors of a World-Class Cuisine


Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. With more than 150 recipes, chef, author and teacher Rick Bayless provides the inspirations and guidance that home cooks have needed. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Anch Chiles; tortilla based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; even a whole chapter on fiesta foods; and ending with a selection of luscious desserts like Chocolate Flan with Kahlua.
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James Beard Introductory Note by Child, Julia

Beard on Birds

America's most esteemed culinary instructor, James Beard, shares his winning ways with chicken, turkey, goose, duck and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple and timeless; sure to resonate with a whole new generation of cooks.
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Fiona Beckett

Eating & Drinking : An A-Z of Great Food and Drink Combinations

"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.
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John Beeston

Wine Regions of Australia : The Complete Guide, Second Edition

In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions-from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.
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Eileen Behan, R.D.,

Fit Kids: Raising Physically and Emotionally Strong Kids with Real Food

One child in five weighs at least twenty percent more than his or her ideal. Clearly our toxic relationship with food is being passed onto our children, with devastating results. Changing that relationship--and nurturing physically and emotionally fit kids--is easier than we think. In this guidebook, Eileen Behan, a registered dietitian for more than twenty-five years, has compiled all the advice we need to combat--and undo--damaging diet habits. This is a true lifesaver, giving parents the straight scoop for handling the tricky issue of childhood obesity and providing a sensible, step-by-step diet and activity plan so kids can lose weight safely, boost self-esteem, and strengthen family ties. Read this book--and do your kids a favor they will appreciate for the rest of their lives.
--Buy this Book


Rose Levy Beranbaum

Bread Bible

2004 James Beard Award Nominee for Baking; 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.
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Stuart Chang Berman

Potsticker Chronicles : America's Favorite Chinese Recipes: A Family Memoir

Chinese cooking and culture come together in this beautifully written and illustrated cookbook. Sharing more than 160 recipes, Stuart Chang Berman makes favorite Chinese restaurant dishes accessible by clearly explaining both techniques and ingredients. He also includes heirloom family recipes that give home cooks exciting new possibilities to explore.
--Buy this Book


Bernard, Francoise; Ducasse, Alain

Good Cuisine

Francoise Bernard and Alain Ducasse make for an unusual, yet highly complimentary culinary pairing. Francoise Bernard is the author of one of the touchstones of French cooking, Les Recettes Faciles, which has inspired generations of cooks. She continues to reach millions of her countrywomen with her message of economical, simple cooking via her television appearances. Alain Ducasse is a master chef and restauranteur know the world over for his three star Michelin restaurants in Paris and Monaco, and for the extraordinary experience he offers those who dine at Ducasse in Manhattan. They move in different spheres, yet are heirs to a common culinary tradition.
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Paul Bertolli

Cooking by Hand

Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. 2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
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Mark Bittman

Fish:
The Complete Guide To Buying And Cooking


Fish: The Complete Buying And Cooking is a book that simplifies, once and for all, the process of preparing fish.
Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets
and fish stores. Each entry describes how the fish is sold, other names it goes by, how the fish should look, and buying tips. ther are more than 500 recipes and
variations, all of which use low-fat, high-flavor ingredients to accent intrinsic natures of the fish rather than mask them.
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Mark Bittman

How to Cook Everything:
Simple Recipes for Great Food


Here's the breakthrough one-stop cooking reference for today's generation of cooks!
Nationally Known cooking authority Mark Bittman has written a comprehensive book for every cook-aspiring and experienced-who
longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking
from a reliable, contemporary source. It is for cook who are time-pressed and need to get healthful meals on the table with a minimum of fuss
It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. How to Cook Everything
Contains over 1500 recipes and variations for all occasions that reflect the way we cook today.
--Buy this Book
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Mark Bittman

How To Cook Everything, The Basics:Simple Recipes Anyone Can Cook

With 500,000 copies in print, Mark Bittman’s award-winning How to Cook Everything has become a kitchen classic--the ultimate all-around cookbook for today’s home cooks. Now this new book distills the most essential basic information and recipes from his cornerstone reference and tailors them to meet the needs of beginner cooks as well as rusty or reluctant ones. It is ideal for anyone who needs a simple, reliable introduction to everyday cooking.
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Melinda and Robert Blanchard

At Blanchard's Table : More than 200 Simple, Sensational Recipes from the Authors of A Trip to the Beach

In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.
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Ellen Leong Blonder

Dim Sum : The Art of Chinese Tea Lunch

In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.
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Emily Haft Bloom

Burgers Every Way : 100 Recipes Using Beef, Chicken, Turkey, Lamb, Fish, and Vegetables

From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.
--Buy this Book


Daniel Boulud

Cooking With Daniel Boulud

Daniel Boulud, chef/owner of the wildly successful Restaurant Daniel on Manhattan's Upper East Side, has assembled a volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. This collection of over 200 recipes includes everything from hors d'oeuvres to desserts that are lavishly illustrated and adapted for the home cook.
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Daniel Boulud

Letters to a Young Chef

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
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Anthony Bourdain

Kitchen Confidential: Adventures in the Culinary Underbelly

CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen.
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Michel Bras

Essential Cuisine

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.
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Stephen Brook

A Century of Wine : The Story of a Wine Revolution

This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.
--Buy this Book

David Burke

Cooking with David Burke

Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention, a stunning debut for a fresh and welcome new voice in American cooking...The Burke style blends the principals of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He takes to new heights the European technique of building a dish, rather than displaying food flat upon a plate...
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Marian Burros

The New Elegant But Easy Cookbook

The New Elegant But Easy Cookbook reflects the way we cook taday while keeping the concept behind the original
book:recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. The book has an ingredient
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Marian Burros and Lois Levine

The New Elegant But Easy Cookbook

New in paper! Forty years and 500,000 copies later, authors Marian Burros and Lois Levine have written a completely revised and updated version of the classic cookbook that set the standard for entertaining. The New Elegant but Easy Cookbook reflects the way we cook today while keeping the concept behind the original book: recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. That's why all the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. To make your life even easier, the book has new features, like an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to Cocktails for 24, each with a shopping list and a two-week "count-down game plan" that will take the fear out of entertaining for even the first-time host.
--Buy this Book



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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