Cory Schreiber and Julie Richardson
Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Jan 2010
Ten Speed Press

Whether it’s the bushels of summer peaches and strawberries filling farmers market stalls, Autumn’s bountiful apples and pears, or winter’s preserved berries and citrus, there’s never a shortage of sweet, sumptuous fruit deserving of the right crumbly, buttery crust. And with Rustic Fruit Desserts, chefs Cory Schreiber and Julie Richardson provide a wealth of traditional options, from the Brown Betty to the lesser-known—awkwardly named—Grunts and Buckles of yesteryear. But Schreiber and Richardson aren’t writing a historical cookbook. Rustic Fruit Desserts defines and showcases the potential of these “old timey” preparations with serious emphasis on quality and modern baking practices. Recipes are divided seasonally, with recommendations and descriptions for the best seasonal produce. And helpful Kitchen Hints, versatile recipes, and creative ingredient combinations make this a valuable resource for the committed baker, especially one who hasn’t yet tested their skills on a classic pandowdy.

Sondra J. Dahmer and Kurt W. Kahl
Restaurant Service Basics
Nov 2008
John Wiley & Sons, Inc.

Despite its title, this restaurant service guide is comprehensive, an approachable primer for the aspiring restaurateur or front of house manager looking to rejuvenate the standards of service. Written by hospitality industry service experts Sondra Dahmer and Kurt Wahl, this book provides a template of restaurant industry service standards, from pre-service prep to wine and bar service to the use of computers and new technologies to supplement and streamline manpower. An elaborate table of contents ensures you will find the information you’re looking for, whether it’s on how to time turning tables or how to most effectively assign stations to your waitstaff. There’s even a special section dedicated to specific case problems, ensuring no question on the fundamentals of service will remain unanswered.

Ralph Brennan, with Gene Bourg
Ralph Brennan’s New Orleans Seafood Cookbook
Apr 2008
Vissi d'Arte Books

Much more than just seafood recipes, this book is a complete guide to preparing seafood, accessible to a beginner as well as suitable for an expert. There are detailed instructions on how to select, handle, and properly cook virtually every kind of seafood—down to directions on how to determine your fillet’s level of “doneness”—and a helpful appendix of ingredient sources in Louisiana and elsewhere. Full of excellent photographs, this book has everything you need to know, from appetizers to the wine that will perfectly complement your Fried Soft-Shell Crabs.

Tom Stevenson
Revised, New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World !
Apr 2008

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.

Charlie Trotter and Roxanne Klein
Feb 2007
Ten Speed Press

Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. In Raw, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of 100 recipes--the ultimate tribute to the culinary height that this dynamic cuisine can reach.

Ben Howkins
Rich, Rare, and Red : A Guide to Port, New Edition
Oct 2003
Wine Appreciation Guild, Limited

Revised and updated third edition of the established standard book on Port. Long the Port guide for The International Wine and Food Society and required reading for the Wine Education Trust diplomas. As the world demand and prices for Port continue to climb, as new Quintas and shippers emerge, updated information from an established authority becomes indispensable. The fascinating history of the region and the trade along with detailed descriptions of the viticulture and winemaking techniques are covered.

Christine Ingram
Rice, Risotto, Pilaff, and Paella
May 2003
Anness Publishing, Ltd.

A beautifully illustrated guide to the univeral grain. The books opens with an introduction to the many different types of rice and the products made from it. Then, with a tour of the world, the recipe sections presents more than 200 easy-to-follow recipes in a mouth-watering display of the versatility of rice. Over 500 wonderful color photographs will help you explore and appreciate the amazing repertoire of this simple staple food.

Barbara Ostmann and Jane Baker
Recipe Writer's Handbook, Revised and Expanded
Jan 2001
Wiley, John & Sons, Incorporated

Offering comprehensive guidance on the essential elements of the recipe-writing art, this useful reference provides complete and proven guidelines for recipe testing and writing, from format, syntax, spelling, and terminology to weights and measurements, and presentation.

Rozanne Gold
Recipes 1-2-3: Fabulous Food Using Only Three Ingredients
Jul 1999
Penguin Group (USA)

Award-winning author and chef Rozanne Gold has brought together a unique collection of recipes that maximize flavor by eliminating extraneous ingredients...Every recipe distilled to save time, intensify flavor, and enhance the beauty of food...

Rozanne Gold
Recipes 1-2-3 Menu Cookbook: Morning, Noon, and Night.
Oct 1998
Little, Brown & Company

Based on only three ingredients per recipe, Menu Cookbok is designed to streamline complex lives in stylish good taste. Recipe 1-2-3 helped launch a new movement in cooking: it stressed pairing down the elements in a dish in order to achieve depth and flavor based on three superb, perfectly cooked ingredients. More than 260 recipes reflect the new world tapestry of food and ingredients, drawn from Gold's vast international cooking experience.

Christian F. Puglisi
Ten Speed Press