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StarChefs Christmas Wish List:

Ten Books You'll Love.



1
Patricia Yeo: Cooking from A to Z
Patricia Yeo and Julia Moskin, St. Martin's Press, 2002
Fusion without the confusion. Patricia Yeo's first book showcases her innovative, Asian-inspired dishes, colorful pictures and well-written recipes.
2
Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Rick Tramonto and Mary Goodbody, Random House, 2002
A must-have for the hors d'oeuvres-obsessed, Tramanto's latest effort will provide ample amounts of culinary inspiration for any cook.
3
A Return to Cooking
Eric Ripert and Michael Ruhlman, Artisan, 2002
Filled with good enough to eat photographs, original artwork and seasonally inspired dishes, Ripert's hefty book is so pretty, it warrants space on the coffee table.
4
Modern Classics (Book 1)
Donna Hay, William Morrow & Co., 2002
More bang for your buck: excellent pictures, well-written recipes and lots of extra inspiration combine to make a perfect gift that won't break the bank.
5
Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every Palate
Andrea Immer, Broadway Books, 2002
Wine and food were made for each other-all you have to do is figure out what goes together. Immer's thoughtful, articulate, down-to-earth book will put any aspiring wine aficionado on the right track.
6
Nancy Silverton's Sandwich Book:
The Best Sandwiches Ever--from Thursday Nights at Campanile

Nancy Silverton with Teri Gelber, Knopf, 2002
This book is an essential gift for any sandwich lover. Period.
7
The Babbo Cookbook
Mario Batali, Clarkson N. Potter, 2002
Mario Batali's latest contribution to the cooking world, this book has helpful hints for hard to find products, a host of coveted recipes from the Babbo menu and pictures for almost every one of them.
8
When French Women Cook: A Gastronomic Memoir
Madeleine Kamman, Ten Speed Press, 2002
Originally published in 1976, this is the new edition. In this treasure, she recounts her girlhood cooking apprenticeships and shares a host of authentic recipes for home-cooked French dishes.
9 The Anatomy of a Dish
Diane Forley with Catherine Young, Artisan 2002
This book is a collection of recipes from Forley's restaurant, Verbena, illuminated by the culinary and botanical explorations that have led to her unusual cooking style.
10
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
Jeffery Steingarten, Knopf, 2002.
Steingarten's witty, original and illuminating essays delve deep into the mysteries of recipes and food science. Anyone in love with food and food culture will enjoy this book.
 



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