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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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A.L. Sadler

Cha-No-Yu: The Japanese Tea Ceremony

First published in 1933, this classic remains the gold standard for books on the five-centuries-old tea ceremony. Illustrated with traditional drawings of furniture and utensils, tearoom architecture, garden design, floor and ground plans, and beautiful black and white photographs of famous tea bowls, teahouses, and gardens, this volume will enlighten the reader to the intimate aspects of ancient Japanese history, philosophy, and culture.
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Inga Saffron

Caviar : The Strange History and Uncertain Future of the World's Most Coveted Delicacy

In Caviar, Inga Saffron tells, for the first time, the story of how virgin eggs of the prehistoric-looking sturgeon were transformed from a humble peasant food into a czar's delicacy--and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became a culinary extravagance, while taking readers on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe River in Europe, and the Hudson and Delaware Rivers in the United States. Saffron describes how the complex caviar industry has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.
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Olivier Said; James Mellgren; Maggie Pond

Cesar : Recipes from a Tapas Bar

When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the Cesar cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.

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Amelia Saltsman

The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman on StarChefs.com

The Santa Monica Farmers’ Market Cookbook

This is a community cookbook – it revolves around the network of growers and buyers at the picturesque farmers’ market in Santa Monica – with national appeal and relevance. There’s a quick guide to basic market-friendly cooking techniques (how to cook fresh shell beans, and such), and then onto the main bulk: the nearly 200 pages of recipes, grouped by category but marked by season (“evergreen” is used for recipes that work year-round). Saltsman shot the photography herself (we wish there was more) and self-published; it’s a novel effort and – local chefs take note – we’d love to see more like it from other parts of the country.


Marcus Samuelsson

Aquavit: And the New Scandinavian Cuisine

In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.

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Keo Sananikone

Keo's Thai Cuisine

With over 80,000 books in print, "Keo's Thai Cuisine" continues to be the definitive source for home cooks serious about Thai cooking. Full color.
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Chris Schlesinger

Salsas, Sambals, Chutneys & Chowchows :
Intensely Flavored 'Little Dishes' from Around the World


More than condiments but not exactly side dishes, the combinations of fresh fruits, vegetables, herbs and spices featured in this book are the very definition of flavor when eaten by themselves, and add a jolt of taste that can dress up any main course. Here are 40 inventive, easy-to-make recipes ranging from the familiar to the exotic. Full-color photos.
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Chris Schlesinger

License to Grill

Chris Schlesinger and "Doc" Willoughby, authors of the bestselling The Thrill of the Grill, are back with even more innovative and inspired everyday and exotic recipes and techniques for grilling great food. This time they've gone heavy on the lighter fare, with more vegetables, more seafood, more pasta, and more surprisingly grillable fruit. color insert.
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Chris Schlesinger

The Thrill of the Grill :
Techniques, Recipes, & Down-Home Barbecue


Gone are the days when grills were considered only for hamburgers and hot dogs. The authors of the lively book make grilling exotic with spicy, taste thrills such as Duck Steak with Cumin, Molasses and Ancho Chili Glaze, and Jerk Chicken with Banana Guava Ketchup. The Thrill of the Grill is the taste of things to come. More than 200 recipes. Illustrations.
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Chris Schlesinger

Lettuce in Your Kitchen :
Where Salad Gets a Whole New Spin and Dressings Do Double Duty


A salad-and-dressing lover's treasury of easy, creative, and dynamic salads and dressings includes simple tossed salads, all-vegetable creations, and substantial entrees, as well as information on choosing and cleaning greens and on dozens of non-salad uses for dressings.
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Chris Schlesinger

Big Flavors of the Hot Sun; Hot Recipes
and Cool Tips from the Spice Zone


More than 240 original and innovative recipes--simple to prepare, healthful, bursting with flavor--are derived from the cuisines of hot-weather places and range from unusual spice-and-seafood combinations to complexly flavored dishes.
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Eric Schlosser

Fast Food Nation

Though created by a handful of mavericks, the fast food business has triggered the homogenization of our society. Fast food has unleashed the malling of our landscape, widened the chasm between rich and poor, spawned an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Schlosser makes them stick with an artful mix of first-rate reportage, wry wit and careful reasoning. This is a groundbreaking work of investigation and cultural history that is changing the way America thinks about the way it eats.
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Joan Schwartz

Meat and Potatoes : 52 Recipes, from Simple to Sublime

From well-known cookbook author Joan Schwartz, creator of the delectable Macaroni and Cheese, comes Meat and Potatoes/ a new collection of outstanding recipes from celebrated chefs across the country. Here are the special recipes of celebrated chefs like Anita Lo, Bobby Flay, Mitchel London, and Patricia Yeo. These chefs work their magic with beef, lamb, veal, and pork in combination of a variety of both white and sweet potatoes. Roasted, braised, or grilled, turned into soups, salads, croquettes or stews, these ingredients are the stuff of endless possibilities.
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Joan Schwartz

Macaroni and Cheese : 52 Recipes From Simple to Sublime

Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobbie Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus.
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Richard Schweid

Consider the Eel

Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.
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Barbara Scott-Goodman

Picnics :
Elegant Recipes for Alfresco Dining


A summer full of picnics is packed into a new little book from veteran author Barbara Scott-Goodman. Recipes range from good old deviled eggs with a handful of variations to add zip, to potato salad, upscale in a version that includes freshly cooked mussels and their liquid.
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Barbara Scott-Goodman

Sunday Dinner:
Seasonal Menus To Enjoy With Family And Friends


Sunday Dinner is about recapturing an old-fashioned mealtime tradition in a cozy, unintimidating way. It's important to take time to sit down with family and friends and enjoy a leisurely weekend meal. Each menu in Sunday Dinner includes recipes for an appetizer, a salad or soup followed by a main course with vegetable side dishes, and, of course, dessert. The recipes are a satisfying mixture of elements you can prepare ahead of time and at the last minute as well.
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Barbara Scott-Goodman

Autumn Nights, Winter Mornings :
A Collection of Cold-Weather Comfort Foods


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Barbara Scott-Goodman

Spring Evenings, Summer Afternoons :
A Collection of Warm-Weather Recipes


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Silvano Serventi and Francoise Sabbas

Pasta : The Story of a Universal Food

Pasta: The Story of a Universal Food shows that this enormously popular foodstuff is not merely a form of nourishment but the result of a lengthy process of cultural construction and the culmination of a wide array of knowledge, skills, and techniques. This volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Pasta is indeed the universal food.
--Buy This Book
 

Pamela Sheldon-Johns

Gelato! Italian Ice Creams, Sorbetti and Granite

With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.
--Buy This Book
 

Mimi Sheraton

The Whole World
Loves Chicken Soup



Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over. And yes, the whole world does love chicken soup; almost all cultures regard it as a truly nurturing food of fragrant comfort and homey warmth.
Grouped geographically, the recipes range from the classic clear and golden Jewish soup of Eastern Europe to a creamy rose- colored Shorabit Addas, or Arabian Red Lentil Soup with Chicken; from hearty New England Chicken and Corn Chowder to a fiery Chicken Pepper Pot Soup and a lusty Italian Green Minnestrone with Chicken and Pesto. And the author also includes instructions for making dumplings, won-tons, noodles of many nations, and appetizing garnishes.
More than just a cookbook, this wonderful volume offers charming chicken soup ancedotes from such diverse personalities as Ed Koch, Geoffrey Beene, Yasir Arafat and Nell Newman, daughter of screen idol Paul Newman, who divulges her father's chicken soup habits and describes his favorite recipe.
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Nancy Silverton

Breads From The La Brea Bakery

This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread.
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Marie Simmons

Amazing World of Rice : with 150 Recipes for Pilafs, Paellas, Puddings, and More

Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
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Nina Simonds

A Spoonful of Ginger :
Irresistible Health-Giving Recipes from Asian Kitchens


Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.
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A. Cort Sinnes

The Gas Grill Gourmet :
Great Grilled Food for Everyday Meals & Fantastic Feasts


Most grilling cookbooks have cooking times and techniques geared to charcoal, not gas. In his third cookbook, Cort Sinnes offers gas grillers a wealth of recipes, tips for enhancing flavor, and a surprising variety of grilling techniques, These 225 recipes show has gas grilling can be an exciting way to serve great food to family and friends any day of the week. Illustrations.
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Nigel Slater

Appetite

Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic.
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Andrew Smith

Pure Ketchup: A History of America's National Condiment

For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 100 historical recipes.
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Constance Snow

Gulf Coast Kitchens : Bright Flavors from Key West to the Yucatán

2004 IACP Award Winner for American Category; A journey to the source of some of the most tantalizing and delicious foods in the world--the 3,00 mile coastline stretching from Florida to Louisiana and on to Texas and the Yucatan. A recipes-filled, anecdote-rich road map to good times and great food, this volume conveys all the flavors and hospitality of the region. The 200 recipes, whether for classic dishes or innovative variations, can all be prepared easily by the home cook.
--Buy This Book

Mark F. Sohn


Hearty Country Cooking :
Savory Southern Favorites


Nominated for a James Beard Award, this collection of mouth-watering recipes showcases the best foods of the South. Approximately 300 savory recipes exemplify the current trends in Appalachian cooking.
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Mark F. Sohn

Mountain Country Cooking :
A Gathering of the Best Recipes from the Smokies to the Blue Ridge


From Georgia to Maryland, the region known as Appalachia has created a style of country cooking that is without parallel. This collection features nearly 300 savory recipes of this unique cuisine, each offering a piece of history, shaped by time and the spirit of the Appalachian people. Line illustrations.
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Charmaine Solomon

Complete Asian Cookbook

Serious cooks know the real thing when they see it, and Charmaine Solomon's Complete Asian Cookbook is it. Having garnered a legion of fans and rave reviews, this cookbook classic has served as a staple in kitchens around the world for 25 years. With an unmatched grasp of all the major culinary traditions of Asia, she presents recipes from Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos. Malaysia, Pakistan, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam.
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Sally Sondheim and Suzannah Sloan

Accidental Gourmet Weekends and Holidays : Festive Meals for Family and Friends

Tired of the average weekend fare of hamburgers, hot dogs, or takeout? The Accidental Gourmet Weekends and Holidays takes a unique approach to family food preparation, with menus for twenty-three holiday meals from New Year's through Christmas, as well as Saturday dinners and Sunday suppers for every weekend of the year
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Melinda S. Sothern, et al.

Trim Kids : The Proven 12-Week Plan that has Helped Thousands of Children Achieve a Healthier Weight

In this world of fast food, television, and video games, more children are eating too much and are not active enough: 1 in 4 kids are unhealthily overweight. Now, the experts who have helped thousands of children lead healthier lives have assembled the Trim Kids program. This is a unique plan providing a positive, safe initial approach to lifetime weight management. Each week, families practice proven ways to increase activity and exercises designed for their child's weight level; enjoy dozens of menu plans with nutritious, kid-tested recipes, and discover shopping lists and dining out tips?perfect for busy caregivers.
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Panderina D. Soumas

Soumas Heritage Creole Cookbook:
It brims with mouth-watering recipes and heartwarming family folklore as well as the broken patois' dialect...


This cookbook is filled with legendary, historical, and ancestral legends of Afro-Creole culture through the Soumas Family in South Louisiana as well as cultural connections with Louisiana's history from African slaves from French & Irish plantation era.
-- Buy This Book


Joachim Splichal

Cooking Without Recipes :
Unleash Your Creativity and Prepare Meals Your Friends and Family Will Love!


Using Cooking Without Recipes, readers can learn to make cooking easier, more economical, and just plain fun by turning every meals into a personal and fulfilling free-form expression of themselves.
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Joachim Splichal

Joachim Splichal's Patina Cookbook

Joachim Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine.
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Bonnie Stern

Bonnie Stern's Essentials of Home Cooking

For Bonnie Stern, good food is an essential element in turning a house into a home. With this lavish new cookbook, Bonnie invites us into her kitchen as she prepares food for the people she loves. Bonnie Stern’s Essentials of Home Cooking is filled with Bonnie’s personal favourites -- dishes that reflect the way we are cooking now.
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Tom Stevenson

Revised, New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World !

Revised and Updated. One of the most authoritative and fully updated references to the wines of the world, the New Sotheby's Wine Encyclopedia is a must for connoisseur and novice alike.
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Tom Stevenson

Champagne and Sparkling Wine Guide : 4th Edition

The pocket edition of Tom Stevenson’s guide to champagne has the basics of how sparkling wine is made, how to store and serve sparkling wines and a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, color and degree of mousse
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Mark Strausman

The Campagna Table :
Bring the Style and Cooking of the Italian Countryside into Your Own Home


Mark Strausman's restaurant Campagna is hailed as one of the best Italian restaurants in New York. The menu offers simple but delicious country-style Italian cooking in a warm and inviting atmosphere. Although the author was trained in the kitchens of Europe, he's also a family man, so he knows how home cooks really cook-and this is a cookbook written just for home cooks. There are chapters on quick-cooking and one-pot recipes for day-to-day cooking, and slow-cooking recipes for the weekends.
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Michael Stroot

Golden Door Cooks Light & Easy : Delicious Recipes from America's Premier Spa

2004 IACP Award Nominee for Health and Special Diet Category; "Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology.
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Takashi Sugimoto

Shunju : New Japanese Cuisine

2004 James Beard Award Winner for Photography. Foreword by Charlie Trotter. Shunju: New Japanese Cuisine captures the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique: the design, decoration, lighting and, especially, the food.
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Charles Sullivan

Zinfandel: A History of a Grape and its Wine

In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape.
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Amy Sutherland

Cookoff: Recipe Fever in America

2004 IACP Award Nominee for Literary/Food Writing Category; Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country. When the fanatics gather--be they chiliheads or barbecue fiends--and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroatm and (sometimes) delicious world.
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Wendy Sweester

Asian Sauces & Marinades

Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.
--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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