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Martin Yan

Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World

Martin Yan, the master of Chinese cuisine, takes the culinary curious on a fantastic gustatory tour of the streets, shops, and restaurants of 11 of the world's most vibrant and rich ethnic enclaves: the neighborhoods called Chinatown. He introduces vendors, chefs, and home cooks who share their secrets in Honolulu, London, Macau, Melbourne, New York City, San Francisco, Singapore, Sydney, Toronto, Vancouver, B.C., and Yokahama.
--Buy This Book

Sherry Yard

Sherry Yard Secrets of Bakign on StarChefs.com
Secrets of Baking : Simple Techniques for Sophisticated Desserts

When we interview young pastry chefs across the country, we always ask them who inspired them and whose desserts continue to inspire them. From coast to coast, we hear Sherry Yard’s name from traditional and experimental chefs alike. In her latest book, you see why: Yard’s desserts are consistently heartwarming, simple and pretty. The book is divided chronologically so that as you read it, you’re reliving, with Yard, her career as a pastry chef – beginning in Brooklyn where she was inspired by her family and moving through New York, London, San Francisco, and beyond. As Yard picks up inspiration (and technique) through her travels, her beautifully composed desserts evolve: in Hollywood she shares her various Oscar desserts, immaculate chocolate boxes with a golden statue perched on top. But it’s not all for show – the book is also filled with personal recipes for dog treats, raspberry soufflés, and straightforward black and white cookies.


Sherry Yard

Secrets of Baking : Simple Techniques for Sophisticated Desserts

2004 James Beard Award Winner for Baking; 2004 IACP Award Nominee for First Book: Julia Child Award; Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.
--Buy This Book

Patricia Yeo

Patricia Yeo : Cooking from A to Z

The food world's brightest new star delivers a stunning cookbook debut that present her flavor-packed "fusion home cooking." With this debut, Yeo joins her fellow top chefs on the highest tier of the cookbook shelf. Filled with more than 130 recipes, culinary information, seasonal notes, and beautiful color photographs, this is sure to be one of the most celebrated cookbooks of the year.
--Buy This Book

Lisa Yockelson

Baking with Flavor

2003 IACP Award Winner - Bread and Baking Category; Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In this volume, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. This book reveals concepts and techniques for using eighteen basic ingredients--including chocolate, vanilla, apricot, and lemon--to "pyramid" flavor, layer by delicious layer.
--Buy This Book

Su-Mei Yu

Asian Grilling : 85 Kebabs, Skewers, Satays And Other Asian-Inspired Recipes for Your Barbecue


From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.
--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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