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Cookbooks Star Cookbooks |
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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 |
| Fish and Seafood | ||
Baldwin, Carol and Mounts, Julie 
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One Fish, Two Fish, Crawfish, Bluefish : The Smithsonian Sustainable Seafood Cookbook Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species. --Buy this Book |
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Bass, Jo Ann and Sax, Richard
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Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook For 80 years, no visit to Miami Beach has been complete without a visit to Joe's Stone Crab Restaurant. First opened in 1913 as a small lunch counter in what was then just a quiet, backwater town, Joe's was the first to discover and serve up Miami's native delicacy, the stone crab. More than a cookbook, Eat at Joe's captures the love of food, family and friends that has kept the customers coming for all these years --Buy this Book | |
Mark Bittman
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Fish: The Complete Guide To Buying And Cooking Fish: The Complete Buying And Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold, other names it goes by, how the fish should look, and buying tips. ther are more than 500 recipes and variations, all of which use low-fat, high-flavor ingredients to accent intrinsic natures of the fish rather than mask them. --Buy this Book --More Cookbook Info | |
Frank Fedele and Mario Batali
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Artist's Palate A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities. -- Buy This Book | |
Maguy Le Coze, and Eric Ripert
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Le Bernardin Cookbook Beautifully rejacketed. Understated elegance for home cooks in 100 plus impeccable recipes from New York's only four-star seafood restaurant. Thirty of the famous desserts are here, too. Adapted for home kitchens, all of the selections in the Le Bernardin Cookbook can be prepared with a minimum of fuss, and many of them feature Gilbert Le Coze's simple, delicate herb-infused vinaigrettes and nages. --Buy This Book | |
Nobuyuki Matsuhisa
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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. --Buy This Book |
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Douglas Rodriguez 
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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 | |
Inga Saffron
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Caviar : The Strange History and Uncertain
Future of the World's Most Coveted Delicacy |
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Fred Thompson 
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Crazy for Crab : Everything You Need to Know to Enjoy Fabulous Crab at Home
Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. --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 |
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