Search cookbook authors by the first letter of their last name.
Kathleen Daelemans

Cooking Thin with Chef Kathleen : 200 Easy Recipes for Healthy Weight Loss

Chef Kathleen is living proof that dramatic weight loss and great food can go together. A decade ago, when she was drafted to become the chef of one of the world's most luxurious spas on the Big Island of Hawaii, she weighed 205 pounds--not exactly a poster girl for a healthy lifestyle. But with her job at stake, she buckled down and came up with a cuisine she could be proud of. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and her just-plain-good food with home cooks.
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Regan Daley

In the Sweet Kitchen : The Definitive Guide to the Baker's Pantry & Craft

2001 IACP Cookbook of the Year; This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).
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Kenneth Davids

Home Coffee Roasting : Romance and Revival, Revised Updated Edition

Long considered the bible of the home-roasting movement, Home Coffee Roasting has been completely revised throughout with new, up-to-date sections on the latest developments in home-roasting equipment and provides step-by-step guidelines to the coffee-roasting process.
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Dawn Davis

If You Can Stand the Heat :
Tales from Chefs & Restaurateurs

Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
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Mitchell Davis

The Mensch Chef:
Or Why Delicious Jewish Food Isn't an Oxymoron
by Mitchell Davis

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Rochelle Davis and David Joachim

Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic

Buying organic foods is a great way to protect your family's health and the health of our planet. But organic foods are not always readily available and often cost more than conventional products. Fresh Choices shows that there is an easier and less expensive way to create wholesome and satisfying meals and still adhere to your health and environmental principles.
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Paula Deen

Lady and Sons Box Set

The Lady & Son's Savannah Country Cookbook and The Lady & Son's, Too! Two culinary classics by Paula Deen--star of Food Network's Paula's Home Cooking and one of the South's most celebrated chefs--now in a specially priced boxed set.
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Dale DeGroff

Craft of the Cocktail: Everything You Need to Know to be a Master Bartender, with 500 Recipes

Dale DeGroff, a superstar among bartenders, offers the most upscale, informative entertaining cocktail book yet, with 500 recipes, tempting color photos, and the wit and wisdom born of years behind the world's most inviting bars.
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Marcel Desaulniers

Death By Chocolate, Revised and Expanded

Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouthwatering recipes remain, now supplemented by many new recipes carefully crafted by master chef Marcel Desaulniers.
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Sara Deseran

Asian Vegetables: From Long B to Lemongrass, a Simple Guide to Asian Produce

For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.
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Patrick Dillon

Gin: The Much-Lamented Death of Lady Geneva: the 18th Century Gin Craze

"Gin is both a vividly drawn excursion into the gin-soaked underworld of eighteenth-century London and a vivid recreation of an event which shaped our modern attitudes to alcohol: this is potent stuff."
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Rocco DiSpirito


In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes.
2004 James Beard Award Winner for Cooking from a Professional Point of View
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Andrew Dornenburg and Karen Page

Becoming a Chef, Revised Edition

With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider’s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
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Andrew Dornenburg and Karen Page

New American Chef : Bringing Home the Best of Food and Flavor from Around the World

2004 IACP Award Nominee for Chefs and Restaurants Category; Today’s professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines:
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Lesley Downer

At the Japanese Table : New and Traditional Recipes

The acclaimed book that demystified Japanese cuisine for home cooks returns. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners–the haute cuisine of Japan–to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step techniques illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land.
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Alain Ducasse

Provence of Alain Ducasse

The world-renowned chef shares his secrets of Provence with recipes, addresses and places. Alain Ducasse has a grounded obsession, a secret garden, a protected territory–namely, Provence. Ducasse is, of course, familiar with all the well-known locations, but in this book he chooses to highlight places off the beaten track: the best markets, wineries, villages, the best terraces to have your aperitif. In each chapter, you will find those addresses and phone numbers for guidance. He even includes many recipes to inspire you in the kitchen.
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Gillian Duffy

Hors d'Oeuvres
144 pages 1 Ed edition (November 1998)
William Morrow & Company;
ISBN: 0688147216
Dimensions (in inches): 0.65 x 9.54 x 8.53

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Gillian Duffy

New York Cooks : The 100 Best Recipes from New York Magazine

2004 IACP Award Nominee for Compilations Category; Every year, New York magazine publishes two definitive guides to entertaining-one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home-they've all been tested-without spending the whole day in the kitchen.

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