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Rafael Palomino and Arlen Gargagliano

Nueva Salsa : Recipes to Spice it Up

Believe it or not, salsa beats ketchup as the number 1 condiment. It's number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.
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Robert Parker

Bordeaux, Fourth Edition : A Consumer's Guide to the World's Finest Wines

Internationally bestselling author Robert Parker, the world's foremost authority on wine, returns with the avidly awaited fourth edition of his landmark book on the wines of Bordeaux.
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Jacki Passmore

Savoring China : Williams-Sonoma

Part travelogue, part cookbook, this title in the award-winning series features delicious recipes, hundreds of breath-taking photos, original watercolor illustrations, hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.
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Greg Patent

Baking in America : Traditional and Contemporary Favorites from the Past 200 Years

Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.
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Carole Peck

The Buffet Book

Over 175 recipes. Buffets are America's favorite way to entertain, and who better to write the definitive-in fact, the only-book on the subject than Carol Peck? The Buffet Book is filled with reasssuring, practical advice about every detail of buffet entertaining, and includes advance prepararion tips throughout.
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Mark Peel

The Food of Campanile

"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of archictecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." Recipes include Roasted Chanterelle Salad, Duck Confit and Cannellini Bean Ravioli with Port Wine Sauce; Chess Pie to Chocolate Chip Cookies.
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Mark Pendergrast

Uncommon Grounds: The History of Coffee and How It Transformed the World

The first comprehensive and social history of coffee, which describes how coffee has dominated and molded the economies, politics and social structures of entire countries. Pendergrast's scrupulously researched and lively anecdotal history provides a window thorough which to view broader themes of modern-day media and marketing, the rise of mass production, colonialism, women's issues and international commodity schemes.
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Jacques Pépin

Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-by-Step Photographs

"This is a seminal work, and like no other. Jacques Pépin is not only a renowned chef, a foremost authority on French cuisine, and a great teacher; also, as all of us know who have seen him in action, he is truly a master technician. For us to have all this information in our hands, fully illustrated and explained, is indeed a treasure." -Julia Child
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Jacques Pépin

The Short-Cut Cook : Make Simple Meals With Surprisingly Little Effort

Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.
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Jacques Pépin

Jacques Pepin Celebrates : The Companion Book to His New PBS Series

The companion book to a new 26-part public television series debuting in the fall of 2001. A fabulous book for people who love to cook! To Jacques Pepin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious as he shares the secrets of meals he has prepared over the years for holidays, special occasions, and family gatherings.
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Jacques Pépin

Apprentice : My Life in the Kitchen

2004 James Beard Award Nominee for Writing & Reference; 2004 IACP Award Nominee for Literary/Food Writing Category; New in Paper! In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose from a frightened thirteen-year-old apprentice in an Old World kitchen to an Emmy Award-winning TV superstar who continues to teach millions of Americans how to cook.
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Sara Perry

New Complete Coffee Book, Revised : A Gourmet Guide to Buying, Brewing, and Cooking; Revised and Updated

Now with a fresh new cover, the New Complete Coffee Book is filled to the brim on the world's favorite beverage. Covering the latest in the coffee craze, it includes dozens of recipes for every coffee drink imaginable, from the sternly efficient Espresso (the rocket fuel of coffees) to the indulgent Cappuccino Borgia Milkshake.
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Sara perry

New Tea Book : A Guide to Black, Green, Herbal and Chai Teas

Tea is hot and getting hotter. In this cookbook, no leaf is left unturned. Discover the wide variety of teas that are available and their myriad health benefits, as well as over 50 recipes for cooking with tea: beverages, savories, and delectable sweets.
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James Peterson

Glorious French Food : A Fresh Approach to the Classics

2003 James Beard Award Winner! Mediterranean Category
; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
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James Peterson

Vegetables

This complete, A-to-Z guide to buying, preparing, and cooking vegetables includes more than 300 wonderful recipes, information on vegetable varieties, uses, storage--in short, everything one would ever need to know about vegetables. 32-page color photo section. Media tour.
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James Peterson

Sauces :
Classical and Contemporary Sauce Making


Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes.
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James Peterson

Fish & Shellfish

The seafood cookbook that's destined to become a classic, Fish & Shellfish offers a sprawling range of seafood recipes prepared every way: raw, marinated, cured, smoked, and cooked in every fashion under the sun. Readers also receive tips on buying and storing every type of fish, plus great advice on making sauces, pairing wines with dishes, and more. in color.
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James Peterson

Splendid Soups

A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.
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James Peterson

Cooking by James patterson on StarChefs.com

Cooking

The subtitle is apt, really: “600 recipes, 1500 photographs, one kitchen education.” And a formal French education it’s certainly not. Rather, it’s a guide to the modern American kitchen – it draws from the global flavors that have become part of our lexicon, and places the ingredients and techniques in context in a cook-friendly way. A balance is struck between old and new, and the large format, 500-page volume has the look of a cookbook, but the contents of an encyclopedia – it instructs how to tell the sex of a lobster, how to cut up a raw Pekin duck (with step-by-step photos), and how to make nuoc cham and warm sea urchin mayonnaise.


Carlo Petrini

Wine Atlas of the Langhe : The Great Barolo and Barbaresco Vineyards

This volume is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the vines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Baraolo and Babaresco to become recognized as two of the world's most exclusive and highly prized wines.
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Jane Pettigrew

Tea Companion : A Connoisseur's Guide

This comprehensive, authoritative guide to understanding, purchasing, and serving the world's finest teas is beautifully illustrated with color photographs of a variety of tea leaves and herbs, as well as their countries of origin. Learn how to store tea so its aromas last, brew it properly to fullest enjoyment, and appreciate the many nuances of flavor to be found in this extraordinary drink.
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Mai Pham

Pleasures of the Vietnamese Table: Recipes and Reminiscenses from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks


From Vietnamese markets, noodle shops, and home kitchens, chef and restaurateur Mai Pham assembles delicious recipes, all capturing the fresh, exotic flavors of this vibrant land. All are authentic, accessible, and easy to create in an American kitchen. Filled with enchanting stories and photographs, as well as an ingredient glossary and source guide, Pleasures of the Vietnamese Table is a delightful introduction to a distinctive cuisine. With Vietnamese restaurants opening all over the country and tourist travel to Vietnam booming, more Americans are eager to cook this unique cuisine.
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Rod Phillips

Short History of Wine

New in paper! Entertaining and accessible, this guide illuminates the meaning of wine through the ages?which like gold, has consistently generated passions that verge on mania.
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Pillsbury
Jackie Sheehan & Betsy Wray, Editors


Pillsbury Healthy Baking

In Healthy Baking , the Pillsbury bakers provide more than 200 lower -fat versions of favorite home-made foods. Elegant sweets and breads for entertaining, special holiday confections, desserts for all occasions, and after- school snacks are all here. In addition to the mouthwatering recipes- all triple tested in the Pillsbury kitchens-homebakers will reap the most up-to-date nutrition information, including dietary exchanges for every recipe and "Health Notes" that clarify misunderstandings about health and diet.
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Alfred Portale with Andrew Friedman

Alfred Portale's 12 Seasons Cookbook

"When it comes to cooking, there are twelve seasons," says world-class chef Alfred Portale, and at his Gotham Bar and Grill restaurant, the menu changes every four weeks. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month.
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Nora Pouillon

Cooking with Nora:
Seasonal Menus from Restaurant Nora


Over 100 recipes from Restaurant Nora in Washington, D.C. Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.
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Paul Prudhomme

Pure Magic:
Great Recipes Featuring Magic Seasoning Blends


Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're cooking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken, Lotsa Crab Cakes, Southern Smothered Spuds,Sweet Potato Omelet, Corn Chowder, and Really Rich Beef and Mushrooms and more! Also included are Louisiana favorites,such as gumbos, jambalayas, and etouffees.
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Paul Prudhomme

Fork In The Road:
A Different Direction In Cooking From America's Favorite Chef


If your goal is to produce great- tasting, flavorful dishes that everyone will enjoy, yet are still good for you then this is the cook book for you! Chef Paulšs new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. Hešs taken out as much fat as possible, leaving the texture, the richness, and the taste for which hešs famous. This is not a diet book, but one dedicated to healthful ways to cook.
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Paul Prudhomme

Louisiana Kitchen


Chef Paul Prudhomme's Louisiana Kitchen is full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Paneed Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme- these and many more are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Red fish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
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Wolfgang Puck

Live, Love, Eat! The Best of Wolfgang Puck


Live, Love, Eat! takes its title from Puck's signature catch-phrase and one that sums up his exuberant approach to cooking and entertaining. This new offering from Puck's kitchen is composed of 150 favorite recipes featured on his Food Network show.
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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