Search cookbook authors by the first letter of their last name.
Jim Tarantino

Marinades :
Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables

In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.
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David Thompson

Thai Foods

2003 James Beard Award Winner! International Category! Renowned chef David Thompson first went to Thailand by mistake; a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Working alongside cooks who perfected their craft in the Thai food places, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is this volume, the most comprehensive account of this ancient and exotic cuisine ever published in English. Thompson writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages.
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Fred Thompson

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.
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Jacques Torres

Dessert Circus:
Extraordinary Desserts You Can Make at Home

Jacques Torres explains it all in clear, plain language, like a teacher at your side. Revel in Homemade Peanut Butterc Cups. How about Decorative Shortbread Cookies or Old-fashioned Macaroons? But that's not all. Jacques has included recipes for all his signature desserts. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate.
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Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower: Companion to the PBS Television Series

In the early 1970s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco.
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Rick Tramonto and Mary Goodbody

Amuse-Bouche: Little Bites of Delight Before the Meal Begins

While chefs at many fine restaurants offer guests an amuse-bouche to welcome them, nobody does it better than Rick Tramonto, the celebrated executive chef/partner of Chicago's TRU--one of Conde Nast Traveler's Top Fifty restaurants in the world in 2000. With the publication of this book, Tramonto aims to share this delicate, delicious world with a mainstream audience. Amuse-bouche are, to us, what hors d'oeuvres were to Americans in the 1950s--a relatively unknown but rapidly embraced French culinary tradition.
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Evelyn Tribole

Healthy Homestyle Desserts

Award winning nutritionist Evelyn Tribole expertly trims the calories and fat from over 150 scrumptious desserts. A nutritional scorecard gives before- and -after information on calories, fat, and cholesterol; flavor and health tips are sprinkled throughout; and helpful indexes categorize recipes according to fat and calorie content. In the words of the editor in chief of Shape magazine, "Best of all, Evelyn does not compromise in the taste department". As proof, her low fat muffins placed second out of seventy in a Washington Post taste test.
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Charlie Trotter

Charlie Trotter's Meat and Game

After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve.
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Charlie Trotter

Cooking With Patrick Clark

In this beautifully designed book, over 50 of America's most notable chefs--including Charlie Trotter, Emeril Lagasse, Jacques Pepin, and Alice Waters--have collaborated to memorialize their fellow chef, Patrick Clark, the best way they know how . . . with good food.
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Charlie Trotter and Roxanne Klein


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 inducesIn 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.
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Ming Tsai and Arthur Boehm

Simply Ming : Easy Techniques for East-Meets-West Meals

With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal.
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Shizuo Tsuji

Japanese Cooking: A Simple Art by Shinzuo Tsuji on

Japanese Cooking: A Simple Art (25Th Anniversary Edition)

Another bible of classic regional cooking, this time from Japan – a country of immeasurable culinary mystique and gastronomic appeal. Japanese techniques and philosophies, like the specific seasonal delicacy of Kaiseki cuisine, are just beginning to permeate the American dining scene (David Bouley and Yoshiki Tsuji, Shizuo’s son, are opening a Kaiseki restaurant in New York next year), and chefs are starting to look East, drawing inspiration from the balance, seasonality, and art inherent in Japan’s culinary culture. This version is a re-release of the original book, with the same fundamentals and techniques, 130 recipes, and new color photographs and new forwards (from Yoshiki and Ruth Reichl).    

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