Search cookbook authors by the first letter of their last name.
Alan and Iris MacFarlane

Empire of Tea : The Remarkable History of the Plant that Took Over the World

From the fourth century B.C. in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant--both tragic and liberating--in the history of civilization.

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Charles MacLean

Scotch Whisky : A Liquid History

This is the definitive history of whisky, written by Scotland’s leading writer on the subject and Editor at Large of Whisky magazine. Superb illustrations and entertaining anecdotes bring to life storied names such as John Walker and Sons, Glenlivet, Macallan, and many others.

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Karen MacNeil

The Wine Bible

This books is a lively course from an expert teacher, grounded deeply in the fundamentals and enriched with passionate opinions, asides, tips, anecdotes, definitions, glossaries, illustrations, maps, charts and wine labels—everything, in fact but the actual bottle of wine itself. Beginning with the basics of mastering wine—how to taste with focus and build a wine-tasting memory, understanding the subtle interplay of variety, vineyard and vintner and demystifying the issue of vintages—it covers the essentials.

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Waldy Malouf
with Melissa Clark

High Heat

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Waldy Malouf

The Hudson River Valley Cookbook:
A Leading American Chef Savors the Region's Bounty

Long celebrated for its beauty and rich cultural history, the Hudson River Valley, with its magnificent waterways and mountains, once inspired the early Indian and American settlers as well as the Roosevelts and Vanderbilts. In his stunning culinary debut, Chef Waldy Malouf provides more than 200 recipes that embrace the region's extraordinary variety of produce, game, fish, and dairy products.
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Gil Marks

The World of Jewsih Cooking

Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world of Jewish cooking beyond chicken soup and gefilte fish. He has compiled over 500 kosher recipes and histories of Jews throughout the world. Gil Marks delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian ,Indian, Rumanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. He offers a spectacular array of delicacies that will whet the appetite and delight the spirit.
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Betty Marranca

Slice of Life : A Collection of the Best and the Tastiest Modern Food Writing

A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom--like Julia Child, Marcella Hazan, and Anthony Bourdain--are well known for their alimentary musings, while others, like Roland Barthes, Umberto Eco, and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs.
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Damiano Martin

Da Fiore Cookbook :
Recipes from Venice's Best Restaurant

Wine Spectator calls da Fiore the best restaurant in Venice. Patricia Wells includes it on her list of the world's top five restaurants. Gourmet writes that the Martins serve the finest Adriatic seafood of any Italian restaurant. The New York Times calls chef Mara Martin and her husband Maurizio "the city's most respected restaurateurs." Now home cooks and armchair travelers can visit Venice's best restaurant through the pages of The da Fiore Cookbook.
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Patrick Martins and Ben Watson

Slow Food Guide to New York City:
Restaurants, Markets, Bars

The Slow Food Guide to New York City celebrates the foods and cuisines of the city's finest restaurants, green markets, specialty food shops, bars, and late-night spots. What all these places share is a commitment to the values of the international Slow Food movement: Artisanship, Conviviality, Eco-Gastronomy, Freshness, Sustainability, Tradition, and Typicality.
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Nobuyuki Matsuhisa

Nobu : The Cookbook

Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. In Nobu: The Cookbook–his first cookbook in any language–Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer.
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Peter Mayle

French Lessons: Adventures with Knife, Fork, and Corkscrew

A joyous exploration and celebration of the infinite gastronomic pleasures of France. Ranging far from his adopted Provence, Peter Mayle now travels to every corner of the country armed with knife, fork, and corkscrew. He takes us to tiny, out-of-the-way restaurants, three-star Michelin wonders, local village markets, annual festivals, and blessed vineyards. Includes a few recipes.
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Kitty and Lucian Maynard

Best Recipes from American Country Inns and Bed & Breakfasts

The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.
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Richard Mayson ; Forword by Johnson, Hugh

Portugal's Wines and Winemakers : Port, Madeira & Regional Wines

A comprehensive guide to all of the wines and regions of Portugal with emphasis on new premium table wine producers. Exciting new information on little known grape varieties with good insights into the people, the traditions and trade practices. Chapters devoted to Portugal’s fortified wines, the great wines of Madeira, Moscatel de Setubal and of course Port
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Maria McBride-Mellinger

The Perfect Wedding

Bridal expert Maria McBride-Mellinger answers all the questions as well as the countless choices and details involved in planning a wedding. From the engagement, to the dress to the flowers. The Perfect Wedding is a comprehensive, knowledgeable text, illustrated throughout with beautiful color photographs, offers advice and creative ideas every step of the way.
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Nancie McDermott

Quick & Easy Thai : 70 Everyday Recipes

Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals--as often as they like.
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Harold McGee

On Food and Cooking : The Science and Lore of the Kitchen

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
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Jay McInerney

Bacchus & Me : Adventures in the Wine Cellar

Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes. He writes with flair and brutal honesty as he discusses the grapes, vintages, regions, myths, and personalities that inhabit the wine world. He peppers his down-to-earth advice with vivid description and hilarious asides.
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Lyndsay and Patrick Mikanowski, Photographs by Grant Symon


The humble egg is the subject of this celebratory art/philosophy/food project. Each egg (truffle-pickled, slightly “cracked,” and gilded) has a recipe and a chef behind it (Thomas Keller, Pascal Barbot, and Dan Barber, respectively) – and those chefs and recipes are stunningly shot by photographer Grant Symon. The trio has collaborated before (on UnCooked and Vegetables by 40 Great French Chefs), and this project is particularly beautiful, fun, and timely – we’ve seen more composed egg appetizers and entrees this year than ever before.

Ava Astaire McKenzie

At Home In Ireland

After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a 200-year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean. Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes.
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Keith McNally; Riad Nasr; Lee Hanson

Balthazar Cookbook

Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country. The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook. Started by Keith McNally in 1997, Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the "comfort" foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than 100 recipes from its signature dishes.

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Alice Medrich

Bittersweet : Recipes and Tales from a Life in Chocolate
2004 IACP Cookbook of the Year; 2004 IACP Award Winner for Single Subject Category; The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. These "new chocolates"--called percentage chocolates--beg for the creation of new recipes and a fresh take on the classics. With Bittersweet, the "First Lady of Chocolate" gives the new-generation chocolates and chocolate nibs--the ground-up roasted hulls of cocoa beans that are the new chocolate chip--a starring role.
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Arthur L. Meyer and Jon M. Vann

The Appetizer Atlas: A World of Small Bites

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Marcianne Miller

Artful Cupcake : Baking & Decorating Delicious Indulgences

Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that's what makes a cupcake such a perfect delight-and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag.
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Mark Miller, Stephan Pyles, and John Sedlar

Tamales by Mark Miller, Stephan Pyles, and John Sedlar

The original “wraps”, tamales are a popular feature of Southwestern and Mexican cooking. Famed chefs Mark Miller (of Coyote Café), Stephan Pyles and John Sedlar offer classic and modern takes on the tamale, including countless variations of flavors. A delight for the eye and the palate, Tamales is the perfect book for Mexican food fanatics.
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Debbie Moose

Deviled Eggs : 50 Recipes from Simple to Sassy
A revered favorite for generations, deviled eggs are the ultimate party food. Their cultural status is so powerful that they have their own specifically designed plates. Not only a great party food, deviled eggs are also perfect for rounding out a light summer meal or serving as a fun first course of a more formal dinner. Deviled eggs are incredibly fast, economical, and easy to prepare, and their flavors can range from light and simple (fresh herbs, mild mustards) to elegant (smoked salmon, sun-dried tomatoes) to gutsy (blue cheese, bacon) to fiery (chiles and hot sauces). Add in tips for perfectly hard-cooked eggs and creative presentation ideas and this gorgeous book is sure to be devilishly good.
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Jeff Morgan

Dean & DeLuca : The Food and Wine Cookbook

Dean & Deluca has long been a vital destination for those looking for the finest gourmet ingredients and most prestigious wines. This book shows how to put it all together for the ultimate gourmand experience.
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Pamela Morgan


Many of the ingredients that seemed so adventurous to us in the eighties have now become familiar. Gazpacho and pasta primavera, raspberry vinegar and kiwi fruit may be delicious , but they just aren't as exciting as they used to be. On the other hand, new ingredients and preparations can recapture the thrill of cooking. What exactly is a chipotle pepper? What are the spices in Asian five spice powder and garam masala- and how do you use them? As important as The Silver Cookbook was to you in the early eighties, so, too, will this book be to you as we head out of the nineties.
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Jenni Muir

A Cook's Guide to Grains : Delicious Recipes, Culinary Advice, and Nutritional Facts

Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this new work, Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast through to dinner. Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that will transform each dish to suit the occasion.
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