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Search cookbook authors by the first letter of their last name.
 
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Jeremy Jackson

Cornbread Book : A Love Story with Recipes

2004 James Beard Award Nominee for Single Subject; An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins.
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Michael Jackson

Complete Guide to Single Malt Scotch, Fifth Edition: A Connoisseur's Guide to the Single Malt Whiskies of Scotland

Here is the classic reference work on the subject. This book, with more than 180,000 copies sold, was the first book to give single malt scotch the systematic, in-depth treatment previously reserved for wine. In this revised edition, world-renowned spirits writer Michael Jackson has written an extensive new introduction incorporating his recent visits to every Scottish distillery.
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Michael Jackson

Michael Jackson's Beer Companion: Second Edition Revised and Updated

From the critically acclaimed Beer Hunter, comes this award-winning classic, with entirely updated information on two new beer styles (Leipzig Gose and Helles), American ales, Lambics and fruit beers, wheat beers, international ales, porters and stouts, lagers and specialty brews. Also features a recipe section highlighting foods that complement beer.
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Michael Jackson

Michael Jackson's Bar & Cocktail Companion :  The Connoisseur's Handbook

World-renowned authority Michael Jackson provides quintessential recipes for more than 250 cocktails. This essential barside manual comes complete with an A-Z reference to the world's greatest drinks and complete descriptions of bartending equipment and their uses. Whether you'd like to test your courage with an Earthquake or mix a superb Martini, the perfect drink is never far away with this connoiseur's guide at hand.
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Dana Jacobi

Soy!

Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.
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Miriam Jacobs

School Lunchbox Cookbook

It's no mere coincidence that the easy availability of fast food to school children, both in school cafeterias and off campus, is increasing as obesity among American kids is reaching an all-time high. Author Miriam Jacobs tackles the problem in this cookbook, which gives recipes and tips for harried parents concerned with their kids' nutritional well being. The recipes are designed to be easy and fast to prepare, nutritious and good to eat, and so much fun that even the kids will want to help.
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Miriam Jacobs

Brown Bag Lunch Cookbook

This is the cookbook for working people looking for a lunchtime alternative to the snack machine or the fast food down the street. These are interesting and satisfying recipes for good lunches that promote afternoon energy and won't put on unwanted pounds. More than 100 great choices for healthy lunches in today's fast-paced work environment.
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Madhur Jaffrey

From Curries to Kebabs : Recipes from the Indian Spice Trail

2004 James Beard Award Winner for International; 2004 IACP Award Nominee for International Category; From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States.
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Kenneth James

Escoffier : The King of Chefs

Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier’s career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.
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Cheryl Alters Jamison and Bill Jamison

Born To Grill

In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. The Jamison's open up a road map that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us in chapters called "Serious Steaks" and "Hot Burgers and Haute Dogs", to delay our departure and explore the depths of those timeless favorites. Out on the horizon, Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickin' finish- all these and more make the griller's domain bigger and more delectable than it's ever been.
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Cheryl and Bill Jamison

Chicken on the Grill : 100 Surefire Ways to Grill Perfect Chicken Every Time

Chicken on the Grill offers a gotta-have collection of grilled chicken recipes--from skewers and kebabs to rotisserie chickens, sandwiches, pastas, salads, along with 50 nifty ideas for boneless skinless chicken breasts. The Jamisons provide all the tips, tools, and techniques needed to make the most succulent, flavorful, grilled-to-perfection chicken you've ever tasted.
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Cheryl Alters Jamison and Bill Jamison

Sublime Smoke :
Bold New Flavors Inspired by the Old Art of Barbecue


In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations.
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Andrew Jefford

The New France : A Complete Guide to Contemporary French Wine

This groundbreaking book not only covers all of France's fourteen wine regions, but also includes full-color maps for each one, with unrivaled cartographic detail. Andrew Jefford has traveled extensively in each of France's fourteen wine regions to enable him to write the most exhaustive and authoritative book on French wine to date.
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Elin Jeffords

Winning Styles Cookbook : Recipes from the James Beard Award-Winning Chefs

American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. The year 2003 marks the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs.
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Nancy Harmon Jenkins

Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
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Steve Jenkins

Steve Jenkins Cheese Primer

"Ten years in the making, this tome is the acknowledged bible for both neophytes and experts. Now in its record-breaking sixth printing (since 1996), this James Beard Award-winning book received a starred, boxed review in Publisher’s Weekly and raves in countless magazines, newspapers and websites. Jenkins is the master cheesemonger at Fairway in NYC, where every cheese that means business was first imported and engendered publicity for itself. Buy the book here, at its source, and save a few bucks."
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Daniel Johnnes

Top 200 Wines

You don't have to be a wine expert to get a good deal on a great bottle. Without using stuffy, technical terms, award-winning wine director and importer Daniel Johnnes lays out all the basics you need to find today's best wine values.
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Bridget Jones
A Cook's Year : Making the Most of Fresh and Seasonal Ingredients Around the Year in 120 Recipes

What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days.
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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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