search
Loading
|  home | feedback | help          
StarChefs


Cookbooks
Star Cookbooks


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.
 
R
 
Steven Raichlen

Steven Raichlen's Big Flavor Cookbook :450 Irresistible and Healthy Recipes from Around the World

Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.
--Buy This Book


Steven Raichlen

The Barbecue! Bible

Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable.
--Buy This Book
--More CookBook Info

Steven Raichlen

The Caribbean Pantry Cookbook:
Condiments and Seasonings From the Land of Spice and Sun


With the Caribbean Pantry Cookbook, you can bring the joyous flavors of the Caribbean to your table all year long. The Pantry cookbook includes 70 recipes some for Jerk Seasoning, Mojito, Banana Chutney, Jamaican Gingerbread, Passion Fruit Rum, and other island favorites.
--Buy This Book
--More CookBook Info

Steven Raichlen

High Flavor, Low-Fat Cooking

This innovative and creative cookbook is a celebration of high-flavor, low-fat cooking. with over 200 recipies to choose from, you'll learn how to prepare nutritious, deply satisfying foods that are both visually appealing and delicious. Lavishly illustrated with full-color photographs, High-Flavor, Low Fat Cooking has been designed first and foremost to delight the palate, and the reduce the fat.
--Buy This Book
--More CookBook Info

Steven Raichlen

High Flavor, Low-Fat Pasta

Pasta--fast, satisfying, nutritious, a boon to the time-starved but health-conscious cook--is one of America's favorite foods. Raichlen's inspired international pasta recipes range from Primavera Salad to Spicy Mussel Capellini to Penne Piperade.
--Buy This Book
--More CookBook Info

Steven Raichlen

High Flavor, Low-Fat Chicken

Raichlen has taught millions of Americans how to transform low-fat cooking into culinary triumph by using intense flavors and savvy cooking techniques. Here he provides over 40 recipes for tantalizing variations of favorite chicken dishes, from Smoked Chicken Gumbo to Chicken Salad Nicoise to Chicken Noodle Soup
-- Buy This Book
--More CookBook Info

Steven Raichlen

High Flavor, Low-Fat Vegetarian Cooking

Unlike many vegetarina cookbooks, High-flavor, Low-fat Vegaetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensible guide for vegetarins and nonvegetarians alike ana aclassic fopr years to come.
--Buy This Book
--More CookBook Info

Gordon Ramsay with Roz Denny

Gordon Ramsay: A Chef for All Seasons

Gordon Ramsay has become the celebrity chef of the moment with his imaginative interpretations of classic British food at his eponymous London restaurant. His new cookbook showcases his signature dishes, and as the title suggests, highlights his infatuation with the seasonal produce of the English countryside. While some of the recipes seem repetitive his unpretentious cooking looks earthy and flavorful, and unlike the overly complex recipes in many celebrity-chef tomes many of Ramsay dishes can be replicated in the home kitchen.
--Buy This Book
--More CookBook Info

Rachael Ray

Get Togethers : Rachael Ray 30 Minute Meals

Rachael Ray, the popular host of "30-Minute Meals" and "$40 a Day" seen daily on the TV Food Network, puts the fun back into entertaining with this exciting collection of recipes, all designed to feed a crowd or smaller gathering in 30 minutes or less. Using her trademark free-hand style of cooking and readily available ingredients, Rachael makes "having people over" seem effortless. She offers helpful cooking and organizing tips throughout. When it comes to entertaining, Rachael believes that less is more. Keep it simple, and you will enjoy your own party more. Her recipes will make you look "way cool."
--Buy This Book


Gary Regan

Joy of Mixology : The Consummate Guide to the Bartender's Craft

The Joy of Mixology brings a new understanding to the world of cocktails and how to make them. Expert author Gary Regan's unprecedented innovation is the fresh look he takes at various "families" of drinks.
--Buy This Book


Peter Reinhart

American Pie : My Search for the Perfect Pizza

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
--Buy This Book

Leslie Revsin

Come for Dinner : Memorable Meals to Share with Friends

2004 James Beard Award Nominee for the General Category; More and more people are returning to the dinner table to rediscover the comforts of home through the pleasure of relaxed entertaining with friends and family. Come for Dinner celebrates home cooking with fabulous recipes and menu ideas that are low stress and appropriate for today’s busy lifestyles.
--Buy This Book


Hope Ricciotti

Pregnancy Cookbook, Revised and Expanded

Obstetrician Ricciotti combines experience from her practice with insight from her pregnancies to give the best advice on how to eat for two. She covers the latest nutritional information, including vitamins, iron, folic acid, and calcium, while letting you know which foods are risky, particularly the latest findings on mercury in fish. Her husband, chef Vincent Connelly, worked with her to create almost 150 delicious recipes that provide all the nutrients needed during pregnancy.
--Buy This Book

Hope Ricciotti, M.D. and Vincent Connelly

Breast Cancer Prevention Cookbook

It is never too early--or too late--to start eating well. New data is showing that the right foods can help bolster the body's defenses against cancer, even for babies in utero. Here you can find the recipes that blend in best with your lifestyle, whether you are a vegetarian, a beginner, or an accomplished cook, a family of one or many.
--Buy This Book


Pascal Rigo

American Boulangerie

2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
--Buy This Book

Eric Ripert and Michael Ruhlman

A Return to Cooking


--Buy This Book
--More CookBook Info

Kim Rizk

The Hay Day Country Market Cookbook

Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.
--Buy This Book


Jancis Robinson

How to Taste : A Guide to Enjoying Wine

This volume serves up absolutely everything you need to know about the grapes and wines themselves: theory sections offer invaluable information, and accessible sipping exercises featuring affordable wines let you put your newfound knowledge to work. An ideal primer for budding wine lovers.
--Buy This Book


Jancis Robinson

Tasting Pleasure: Confessions of a Wine Lover

Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Jancis Robinson share her lifelong romance with wine and its attendant pleasures--gastronomic, scenic, cultural, and social.
--Buy This Book


Jancis Robinson

Jancis Robinson's Wine Course

One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series. Full of infectious enthusiam and lots of personal tips, this book will soon have you reaching for the corkscrew. 300 full-color illustrations.
--Buy This Book


Jancis Robinson

Jancis Robinson's Wine Course, Second Edition

Designed to ensure that you get the most out of every glass, the Wine Course explains how to taste and store wine, suggests what to serve at home, and reveals how to order the best-value bottles in a restaurant. Full of infectious enthusiasm and lost of personal tips, this book will soon have you reaching for the corkscrew.
--Buy This Book


Jancis Robinson

Jancis Robinson's Guide to Wine Grapes

A superb guide to wine grapes, by one of the world's leading authorities, this volume covers over 850 grapes, from Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc, to Trebbiana, Muller-Thurgau, and Rkatsiteli. It doubles as an informative buuying guide, telling readers everything they need to know to make an informed decision to buy or pass.
--Buy This Book


Nadia Roden

Granita Magic : Rediscovering the Pleasure of Ices in more than 50 Grown-Up Recipes

Granita Magic is a collection of innovative sweet and savory sensations that can be made with just a fork, a saucepan, and a little spare space in the freezer. And they can be served at any time of the day. Light, easy, flavor-intense granitas are a great way to begin, refresh, or end any meal. Here's the first book of recipes for this glittering icy treat.
--Buy This Book


Judy Rodgers

Zuni Cafe Cookbook :A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. Here, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. 2003 James Beard Award Winner! KitchenAid Cookbook of the Year and General/Cooking from a Professional Point of View Category!
--Buy This Book


Rick Rodgers

Carefree Cook

2004 IACP Award Nominee for General Category; In Rick Rogers' most comprehensive book to date, Carefree Cook replaces stress and fuss with creativity and ease. While Rodgers has included numerous quick ideas in this collection, many of his selections simmer and roast at a leisurely pace while the cook relaxes. Written in Rodger's appealing irreverent style, each of the 150 recipes here draws dazzling flavor from just a handful of ingredients.
--Buy This Book


Donna Pliner Rodnitzky

Slim Smoothies: Over 130 Healthy and Energizing Recipes Without All the calories

Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.
--Buy This Book


Douglas Rodriguez

Great Ceviche Book

Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. In The Great Ceviche Book, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.
--Buy This Book


Douglas Rodriguez

Nuevo Latino:
Recipes That Celebrate
the New Latin American Cuisine


Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.
--Buy This Book
--More CookBook Info

Michael Romano

The Union Square Cookbook


The Union Square Cookbook by Danny Meyer and Michael Romano offers 160 of the Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible...
--Buy This Book
--More CookBook Info

Mort Rosenblum

A Goose in Toulouse and Other Culinary Adventures in France

In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
--Buy This Book


David Rosengarten

It's All American Food : The Best Recipes for More Than 400 New American Classics

David Rosengarten has created a definitive cookbook of truly American favorites, ranging from coast to coast, back into the past, and into the cuisines that have merged with the American mainstream in recent decades.
--Buy This Book


Elisabeth Rozin

Ethnic Cuisine


In one of the most useful cookbooks you'll ever own, you'll discover how to create an endless variety of exciting new dishes- and add an ethnic touch to your own recipes- by following the "flavor principles" of the thirty international cultures and subcultures collected here. Discover "flavor principles" from such diverse countries and regions as Yucatan (sour orange-garlic -archiote); Indonesia (soy sauce-brown sugar-peanut-chile); Central Asia (cinnamon-fruit-nut); Northeast Africa (garlic-cummint); and Province (olive oil-thyme-rosemary-marjoram-sage-tomato).
--Buy This Book

Elisabeth Rozin

The Universal Kitchen


Through a 250 recipe tour of world cooking, Elisabeth Rozin focuses on similarities rather than differences, on structures and techniques shared by cultures throughout history. Earthy and erudite, Rozin takes us on a gastronomic odyssey, from the classic Salad Nicoise to her grandma's unburnt cucumber salad, to show how the food of people all over the world has evolved along similar lines, a testament to the kitchen as a focus of our common humanity and to the cook as the interpreter of our shared culinary heritage.
--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.

Cookbooks
Star Cookbooks



Back to Top
Hot Picks & Bestsellers
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy