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Search cookbook authors by the first letter of their last name.
 
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Elizabeth Falkner

Demolition Desserts by Elizabeth falkner on StarChefs.com

Demolition Desserts

San Francisco has proved itself a hotbed of interesting pastry (link to SF Pastry LFE), the path to which was laid in part by Elizabeth Falkner, a spiky haired rebel of a pastry chef with a reputation for spiking her sweet with savory, and vice versa, and for cheeky dish titles (like “Waking Up in a City that Never Sleeps,” and “Battleship Potemkin,” named for the Sergei Eisenstein film which certainly made more of an impression on Falkner than on the thousands of Film Before WWII students that sit through it each year). Her desserts at Citizen Cake are famous in San Francisco, and (slowly but surely) beyond, and Demolition Desserts stays true to her character and her style, with illustrations, gothic lettering, and occasional playful layout. The prose is written for home cooks, and there are plenty of baking basics, but the stars of the book are Falkner’s playful and clever composed desserts, like “Tiramisushi” and “Lovelova,” and the beautiful full-page photographs of each dish.



Family Circle

Family Circle All-Time Favorite Recipes


Each year, Family Circle publishes hundreds of recipes in all categories, literally, from soup to nuts. In this magnificent new volume, the editors have selected more than six hundred that have proved to be most popular among the magazine's readers and collected them in one eye-appealing and practical volume.
-- Buy This Book



Kathy Farrell-Kingsley

The Woman's Day Cookbook:


This Cookbook is organized according to traditional categories, but it's also clearly cross referenced so that cooks in a hurry can quickly find recipes that meet special needs, such as one-pot suppers, low- fat recipe, and microwave meals. The "Investment Cooking" chapter contains advice on how to make several different meals in just three to four hours. "Cook Once - Eat Twice" offers menus of linked recipes, in which one dish serves as the basis for a second or even a third. Other exciting features include festive menus for those entertaining and even a full year of dinner menus for those too busy to plan balanced and varied meals every day.
-- Buy This Book



Hugh Fearnley-Whittingstall

River Cottage Meat Cookbook by Hugh Fearnley-Whittingstall on StarChefs.com

River Cottage Meat Cookbook

This encyclopedia of meat was first published in 2004, and the re-release is a perfect excuse for us to point a laudatory finger at what is truly a carnivore’s bible. The photos are beautiful, and the comprehensive coverage of buying, breaking down, and cooking every four-legged and two-legged creature (and their offal) worth knowing is intelligent and incredible. The book teaches, muses, and inspires…inspires you to pick up a good piece of meat and do it justice. And “doing meat justice” isn’t just on the plate – Fearnley-Whittingstall makes a plea for the ethical serving and purchasing of meat, imploring cooks to be informed and serve the best possible product. For “once you are fully confident of your source, and the quality of your raw materials, the way you cook meat will enter a new phase.” 



Frank Fedele and Mario Batali

Artist's Palate

A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities.
-- Buy This Book



Jodi Della Femina and Andrea Terry

Lobster Roll : And Other Pleasures of Summer by the Beach

A simple, shingle-style diner nestled against the dunes just east of the village of Amagansett, The Lobster Roll is a legendary eating spot, the place to go in the Hamptons. With The Lobster Roll cookbook, vacationers who summer by any shore can re-create them in their own kitchens. From main courses, sandwiches, and salads incorporating the season's freshest seafood, shellfish, vegetables, and fruits to such summertime favorites as barbecued ribs and macaroni salad, the simple recipes offer a season full of sensational meals. Beautiful photographs of the food of Long Island's beaches, towns, and farms add colorful notes throughout the book.
-- Buy This Book



Mary Sue Milliken & Susan Feniger

Cooking with Two Hot Tamales:
Hardcover


At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.
-- Buy This Book




Mary Sue Milliken & Susan Feniger

Cantina: The Best of Casual Mexican Cooking

In Cantina, Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.
--Buy This Book


Mary Sue Milliken & Susan Feniger

Mesa Mexicana

In Mesa Mexicana, they offer their unique interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites the palate and satisfies our yen for earthy, rustic flavors, minus the heaviness of most standard fare.
-- Buy This Book



Mary Sue Milliken & Susan Feniger

City Cuisine
Softcover


It's tandoori steaks, cool Thai salads, and fried parsnip chips. Its a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you love to eat. International in inspiration and 100 percent American in outlook, City Cuisine captures the high-energy style and big-city outlook of America's two most creative and dynamic Chefs, Susan Feniger and Mary Sue Milliken.
--Buy This Book



Clare Ferguson

Chicken : From Maryland to Kiev

Here internationally renowned food writer Clare Furguson turns her attention to the world's most popular ingredient?chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.
--Buy This Book



Felipe Fernandez-Armesto

Near A Thousand Tables : A History of Food

2003 IACP Award Winner! Literary Category; Because cuisine is a--perhaps the--defining characterization of culture, Near A Thousand Tables, is a sampler of civilization; because we meet our environment most intimately when we eat, this is an exploration in historical ecology. Because cooks were the first chemist, this is a history of science. Above all, perhaps, because food is universally appealing and irresistibly topical, this is unashamedly a book of human pleasures.
--Buy This Book



M.F.K. Fisher

Art of Eating, 50th Anniversary Edition

This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisher’s leading biographer, Joan Reardon, and quotes from some of today’s top culinary names on the impact of Fisher’s writing.
--Buy This Book



Bobby Flay

Bobby Flay's Bold American Food :
More Than 200 Revolutionary Recipes


Arespected New York chef, noted for his new American cuisine blending spicy seasonings, grilled foods, and unique combinations, offers more than two hundred inventive and easy-to-follow recipes, accompanied by colorful photographs.
-- Buy This Book



Bobby Flay

Bobby Flay's from My Kitchen to Your Table :
125 Bold Recipes


A star chef turns his formidable culinary talents to a new collecction of dishes that are all family-sized, use easy-to-find ingredients, feature easy-to-follow directions, and provide information on cooking in advance. 45 color illustrations. 30 photos.
-- Buy This Book



Bobby Flay

Bobby Flay's Boy Meets Grill :
Get Busy in the Backyard With More Than 125 Bold New Recipes


 
-- Buy This Book



Tyler Florence

Tyler Florence's Real Kitchen : An Indispensable Guide for Anybody Who Likes to Cook

2004 IACP Award Nominee for American Category; Marrying down-home practicality and urban flair, Tyler Florence--the charismatic host of Food Network's Food 911 and former chef at some of New York's trendiest restaurants--presents a hearty helping of his favorite recipes and shows how easy it is to create full-flavored, simple, yet elegant meals at home. The recipes here are organized by occasion, from intimate meals for two to casual dinners for friends, to brunches and outdoor bashes for a crowd.
-- Buy This Book



Susanna Foo

Susanna Foo Chinese Cuisine : The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook

A James Beard Award-winning cookbook--available again in paperback. Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.
-- Buy This Book



Diane Forley and Catherine Young

Anatomy of a Dish

2003 James Beard Award Winner - Photography Category; Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism.
-- Buy This Book



Bo Friberg

Advanced Professional Pastry Chef

2004 IACP Award Winner for Food Reference/Technical Category; Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
-- Buy This Book



Doug Frost

On Wine : A Master Sommelier and Master of Wine Tells All

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.
-- 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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