Every time I receive books from you I just marvel at the way they are wrapped and packed. The service is great and the care taken during shipping is excellent. I will use often. Just a word of thanks for the EXCELLENT service and superior customer care that is so professionally and genuinely provided by your company.

For those of us into "serious" cookbook collecting and usage you are gems! I received my second order today and am an affirmed dedicated customer. The wrapping, condition of books and promptness of delivery is service rarely seen now-a-days and best of all the fairness in your pricing; your customer's satisfaction is so obviously important to you.

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Junior League of Las Vegas Winning at the Table. Taste and See Louisiana Creole Cooking. Better Homes and Gardens Pies and Cakes. Dos Caminos Mexican Street Food Cookbook: Restaurant New York. Don't Stop the Cook Caribbean Recipes. Ben and Jerry's Homemade Ice Cream Cookbook.

The Court of Two Sisters Cookbook Restaurant New Orleans. Gundel's Hungarian Cookbook. The Finnish Cookbook. Brennan's of Houston In Your Kitchen Signed Cookbook. Clambakes and Fish Fries Cookbook.

Applegate Boarding House Cookbook. Junior League of Olympia Cookbook Northwest Inspirations. Flavored Oils Cookbook.

Sandwiches Panini and Wraps Cookbook. Accents of the Orient Cookbook. The book focuses on old-fashioned techniques that were once commonplace in the kitchen — home-churned butter, house-made bacon, and even planting a vegetable garden and raising chickens.

Author Darina Allen is a chef and writer who runs Ballymaloe Cookery School in Cork, Ireland, and Milliken says she fell in love on a visit about 15 years ago. There are cottages available to rent during school holidays, so you can stay, too! That included Joy of Cooking and The Pleasures of Chinese Cooking , but his very favorite is this comprehensive tome, which features nearly 1, recipes of just about every kind.

Stoll especially remembers the recipe for chicken breast with raspberry vinegar sauce. Those two classics are now out of print, but they were combined and updated in to create New Complete Techniques.

The great thing about all three books is how extensively illustrated they are. English chef and TV host Hugh Fearnley-Whittingstall was an early advocate of seasonal, hyper-local eating, and this book has become a modern classic.

The title says it all: It covers the whole process for all sorts of meats, from sustainably raising beef, pork, poultry, and more; to using all parts of it in recipes of many kinds.

The book has been an inspiration to Jesse Griffiths , cookbook author and co-founder of local-centric Dai Due in Austin, Texas, along with The New School of Traditional Cookery , which holds classes in hunting, fishing, and butchery.

It is decidedly British, innovative, and an inspirational book that has shaped my career. The book itself is beautiful, with a papel picado-style cover and photography that shows Mexican culture and people in an incredible way. This tome covers all regions of Mexico, with more than recipes ranging from Oaxacan moles to coastal blue crab salad.

For more than a decade, the Michelin-starred Estela in New York has been among the most creative restaurants in the country. It remains one of my favorite fruits and ingredients to this day. Estela is one of my favorite restaurants, and Ignacio Mattos is aggravatingly talented.

It even adapts the recipes to use tools and batch sizes regular cooks are equipped to handle. He worked at Eleven Madison Park before opening his restaurant, but the book was a favorite even before that. This book was the reason I moved to New York. A born-and-bred Southerner, Jacob Sessoms nonetheless cites this book from an Italian restaurant in London as his favorite of all time.

Premiering in , the River Café was revolutionary in using authentic recipes and ingredients hard to find outside of Italy at the time. Things like Lacinato kale, arugula, and high-quality mozzarella are a lot easier to get today, but the recipes in this book still stand out.

My Bombay Kitchen was the first book on Parsi food published in the United States. The author takes the reader on a journey rich with their own personal experience and techniques grounded in Parsi cuisine.

Instead, The New Basics Cookbook is one she was given a long time ago and spans many cuisines. Its authors, Julee Rosso and Sheila Lukins, also wrote the acclaimed books Silver Palate Cookbook and Silver Palate Good Times Cookbook. I have had it since I got married more than 20 years ago, and I come back to it time and again not only for its solid advice but phenomenal recipes.

Author Cleora Butler was born into a family of professional cooks. Her memoir explores the American black experience in the South through food and black-and-white photographs of items like antique kitchenware.

Once I started reading it, I fell more in love with the story of Cleora, how she talked about her experiences as an African American cook in Tulsa over 80 years, and how her family migrated from Texas after emancipation.

Her story is fascinating and not shared enough. Rodgers was one of our country's most celebrated and influential chefs and a trailblazer in the early days of Californian cuisine. Chef Anne Quatrano , an award-winning chef and co-owner of Atlanta mainstays Bacchanalia and Star Provisions and co-author of Summerland: Recipes for Celebrating with Southern Hospitality, is equally notable.

Quatrano cites the books as her favorite. Judy had a unique and all-encompassing passion for food and how to prepare it; I worked for her at Zuni while in culinary school and can honestly say that my time with her at Zuni taught me more than culinary school and other work experiences combined.

Think what you want about his personality: The chef is a legend among chefs and any cook who knows food. So much of how I view the raw beauty of a real kitchen and its juxtaposed refinement is in that book. White Heat tells that story elegantly.

The Professional Chef by the Culinary Institute of America is one such book treasured by students and home cooks alike.

The book is a user-friendly guide on practical techniques that reflect how we cook today, complete with global influences and a range of courses covered. Considered by many to be one of the most important chefs of today for his role in leading the conversation around childhood hunger and the culinary arts, chef Kwame Onwuachi , calls the book his favorite.

So, he knows a little about cooking. Garten has influenced a generation of home cooks with her gorgeous cookbooks and TV shows. However, The Barefoot Contessa is perhaps her most notable.

Unsurprisingly, its timeless recipes are an inspiration for chef Asha Gomez , author of My Two Souths and I Cook In Color , who is also a master entertainer. The reason is simple — it played a significant role in my culinary journey. While I initially learned Indian cooking in my mother's kitchen, mastering the art of everyday cooking in the US as a first-generation immigrant happened through the pages of The Barefoot Contessa.

What people don't know about me is that on any given weeknight, I enjoy a perfect roast bird rather than a curry chicken. Garten's recipes and approach made the learning process enjoyable, and it's where my love for cooking truly blossomed.

I never went to culinary school, but Ina Garten's cookbook became my kitchen mentor. What brings a smile to my face these days is seeing my son Ethan, who is now old enough to navigate the kitchen, pulling up Ina Garten recipes. It's heartening to witness the culinary tradition being passed down through generations.

Cooking lunch with chef Nigel Slater is a dream of Chef Steven Satterfield , the award-winning executive chef and co-owner of Miller Union in Atlanta. Slater, who has been a food columnist for The Observer for over twenty years, award-winning cookbook author, and more, is one of the foremost authorities on farm-to-table cooking in the UK.

His book is a love letter for cooking and growing vegetables with over recipes and guides. I admire his huge commitment to seeing it through from seed to table, but I encouraged home cooks to shop locally and cook with the seasons. La Varenne Cooking School is a famous cooking school in Paris.

It was the first cookbook I ever bought, and I learned so much about food and cooking from it. The book is divided into 22 chapters, covering everything from hollandaise sauce, roasting times for venison, pheasant, and even squirrel, preserving and microwave cookery.

It also extensively covers how and when to use specific kitchen equipment like a Bain-marie and much more. The Italian Baker has won the International Association of Culinary Professionals Award for best baking book and is considered by the James Beard Foundation to be one of the thirteen most indispensable baking books of all time.

It was highly influential to me at the beginning of my journey as a baker. In his first cookbook, Joshua McFadden shares his vast knowledge of vegetables and, specifically, how to transform them into the main attraction.

The Portland, Oregon-based chef and restaurant owner honed his skills in notable restaurants that include Blue Hill and Momofuku in New York, as well as the renowned Four Season Farm in Maine. Kaze Chan, Master Sushi Chef at The Omakase Room at Sushi-san in Chicago, says this book is one of the few that he turns to regularly.

The clean and elegant guide delves into how to choose the best fish , regional recipe variations, and, of course, the indispensable instructions for creating impressive rolls and dishes at home. The former chef at Chez Panisse and Oliveto, Paul Bertolli thoroughly conveys his love and appreciation for food, delving into the importance of ingredients throughout the roughly recipes and several essays on topics like balsamic vinegar, pasta flours and how each influences the type of pasta , and ways to use a tomato.

Illustrated, step-by-step guides, like the section on curing prosciutto, are practical and thorough. At age 11, Gabriel Kreuther saved his money to buy Larousse Gastronomique. The exhaustive food histories, descriptions of techniques and equipment, and recipes broken down into step-by-step photos made the book, which Kreuther read each night to soak up its lessons, foundational in his career.

The depth and knowledge are unsurpassed. While it was first published over eight decades ago, an updated version now includes more modern techniques sous-vide, for example , fresh photos, and new biographies of food world luminaries. Organized into three sections — History, Recipes, and Science — Blumenthal delves into his background and food philosophy, a robust selection of recipes that spans roughly pages, and comprehensive, fairly approachable cooking science.

Including ice cream science! Paddy Coker, the executive grill chef at Hawksmoor NYC , grew up watching influential British chefs and Blumenthal was the first that made him think chefs can make magic in the kitchen.

Besides the bright, fresh recipes that draw on ingredients spices, herbs and combinations eggplant and mango that impart unexpected flavors to dishes, Ottolenghi shares creative and thoughtful techniques. Le Grand Véfour cookbook highlights one of the oldest gourmet restaurants in Paris, which dates back to Mushroom conserva, ramp kimchi, and green tomato preserves are among the recipes included.

But beyond detailed recipes for everything from basic salsas to her signature whole red and green grilled snapper, Camara also shares her history and insights, making My Mexico City Kitchen feel rich and personal.

Michael Cimarusti, James Beard Award-winning chef-owner of Providence in Los Angeles, calls The Taste of France his all-time favorite cookbook. First printed in , the book spotlights regional French cuisine 14 regions, to be exact, including Brittany, Provence, and Normandy through recipes, photographs, and maps.

With an emphasis on both ingredients and recipes as well as farms, markets, and culinary customs, The Taste of France is both a cookbook and a guidebook. Regan Stephens is a Philadelphia-based writer and editor who has worked for nearly two decades in digital and print magazine production.

For this article, Regan interviewed more than a dozen chefs to learn about their all-time favorite cookbooks. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

Preppy Kitchen: Recipes for Seasonal Dishes an The Betty Crocker Cookbook: Everything Joy of Cooking: New Recipes More than 4,0

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What brings a smile to my face these days is seeing my son Ethan, who is now old enough to navigate the kitchen, pulling up Ina Garten recipes. It's heartening to witness the culinary tradition being passed down through generations. Cooking lunch with chef Nigel Slater is a dream of Chef Steven Satterfield , the award-winning executive chef and co-owner of Miller Union in Atlanta.

Slater, who has been a food columnist for The Observer for over twenty years, award-winning cookbook author, and more, is one of the foremost authorities on farm-to-table cooking in the UK.

His book is a love letter for cooking and growing vegetables with over recipes and guides. I admire his huge commitment to seeing it through from seed to table, but I encouraged home cooks to shop locally and cook with the seasons.

La Varenne Cooking School is a famous cooking school in Paris. It was the first cookbook I ever bought, and I learned so much about food and cooking from it.

The book is divided into 22 chapters, covering everything from hollandaise sauce, roasting times for venison, pheasant, and even squirrel, preserving and microwave cookery.

It also extensively covers how and when to use specific kitchen equipment like a Bain-marie and much more. The Italian Baker has won the International Association of Culinary Professionals Award for best baking book and is considered by the James Beard Foundation to be one of the thirteen most indispensable baking books of all time.

It was highly influential to me at the beginning of my journey as a baker. In his first cookbook, Joshua McFadden shares his vast knowledge of vegetables and, specifically, how to transform them into the main attraction. The Portland, Oregon-based chef and restaurant owner honed his skills in notable restaurants that include Blue Hill and Momofuku in New York, as well as the renowned Four Season Farm in Maine.

Kaze Chan, Master Sushi Chef at The Omakase Room at Sushi-san in Chicago, says this book is one of the few that he turns to regularly. The clean and elegant guide delves into how to choose the best fish , regional recipe variations, and, of course, the indispensable instructions for creating impressive rolls and dishes at home.

The former chef at Chez Panisse and Oliveto, Paul Bertolli thoroughly conveys his love and appreciation for food, delving into the importance of ingredients throughout the roughly recipes and several essays on topics like balsamic vinegar, pasta flours and how each influences the type of pasta , and ways to use a tomato.

Illustrated, step-by-step guides, like the section on curing prosciutto, are practical and thorough. At age 11, Gabriel Kreuther saved his money to buy Larousse Gastronomique. The exhaustive food histories, descriptions of techniques and equipment, and recipes broken down into step-by-step photos made the book, which Kreuther read each night to soak up its lessons, foundational in his career.

The depth and knowledge are unsurpassed. While it was first published over eight decades ago, an updated version now includes more modern techniques sous-vide, for example , fresh photos, and new biographies of food world luminaries.

Organized into three sections — History, Recipes, and Science — Blumenthal delves into his background and food philosophy, a robust selection of recipes that spans roughly pages, and comprehensive, fairly approachable cooking science. Including ice cream science!

Paddy Coker, the executive grill chef at Hawksmoor NYC , grew up watching influential British chefs and Blumenthal was the first that made him think chefs can make magic in the kitchen.

Besides the bright, fresh recipes that draw on ingredients spices, herbs and combinations eggplant and mango that impart unexpected flavors to dishes, Ottolenghi shares creative and thoughtful techniques. Le Grand Véfour cookbook highlights one of the oldest gourmet restaurants in Paris, which dates back to Mushroom conserva, ramp kimchi, and green tomato preserves are among the recipes included.

But beyond detailed recipes for everything from basic salsas to her signature whole red and green grilled snapper, Camara also shares her history and insights, making My Mexico City Kitchen feel rich and personal.

Michael Cimarusti, James Beard Award-winning chef-owner of Providence in Los Angeles, calls The Taste of France his all-time favorite cookbook.

First printed in , the book spotlights regional French cuisine 14 regions, to be exact, including Brittany, Provence, and Normandy through recipes, photographs, and maps.

With an emphasis on both ingredients and recipes as well as farms, markets, and culinary customs, The Taste of France is both a cookbook and a guidebook. Regan Stephens is a Philadelphia-based writer and editor who has worked for nearly two decades in digital and print magazine production.

For this article, Regan interviewed more than a dozen chefs to learn about their all-time favorite cookbooks. Use limited data to select advertising.

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Develop and improve services. Use limited data to select content. List of Partners vendors. What to Buy Gift Guides Cookbooks. By Regan is a freelance journalist with 10 years of experience writing about food, drinks, travel, and culture.

Regan Stephens. In This Article Expand. Our Expertise. The French Laundry Cookbook. Mastering the Art of French Cooking. The Cooking of Southwest France. Simple Chinese Home Cooking. The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.

Forgotten Skills of Cooking. The New York Times Cook Book. New Complete Techniques. Elegant Hungarian Tortes and Homestyle Desserts for American Bakers Volume 6. Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Cravings, and Conquer Your Addiction.

The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing. Avatar The Official Cookbook of Pandora. Vegan Chinese Food. Vegan Soups and Stews for All Seasons.

The Mocktail Club: Classic Recipes and New Favorites Without the Booze. The Art of Mixology: Mocktails. Make it Vegan: Simple Plant-based Recipes for Everyone. Mary Makes it Easy. Imad's Syrian Kitchen: A Love Letter from Damascus. Brain Food for Your Baby: An Organic Baby Food Cookbook and Nutrition Guide for Gut Health.

The Noom Kitchen: Healthy, Delicious, Flexible Recipes for Every Day. Deliciously Ella Healthy Made Simple: Delicious, plant-based recipes, ready in 30 minutes or less. All of the goodness.

None of the fuss. French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts. Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way. The Other Almanac. The Hangry Cookbook: Recipes for When You Need to Eat Right Now!

Ninja WoodFire Outdoor Oven Cookbook for Beginners: Embracing the art of woodfire barbecue, becoming a specialist in grilling, barbecue, pizza with days of superb and delicious recipes to enjoy.

From Many We Are One. Ninja Foodi PossibleCooker Cookbook: Easy on the Wallet Recipes for Novices - Utilize Ninja Foodi PossibleCooker PRO for Slow Cooking, Steaming, Sous Vide, Braising, and Beyond.

The Golo Diet Code: Complete step by step guide to Metabolism Boosting, Insulin Management, and Gut Health with nourishing Golo Diet recipes for weight loss, to approach a healthy lifestyle. Vegan Gluten-Free Anti-Inflammatory Cookbook: Delicious and Nutritious Gluten-Free Plant-Based Satisfying Diet Recipes in minute to Reduce Inflammation and Heal Immune System.

The Essential Ninja Foodi Possible Cooker Cookbook for Beginners: Days of Diverse, Healthy, and Delicious Recipes for Mastering the 8 Cooking Functions of the Ninja Possible Cooker PRO.

The Diabetic Kitchen: Healthy and Tasty Recipes to Keep Your Blood Sugar in Check The Mediterranean Refresh Diet. Kuchenmaistrey: A 15th-Century German Cookbook.

The Complete Vitamix Blender Soup Cookbook: Explore Easy And Delicious Soup Recipes Designed to Nourish, Energize, Detoxify, Aid in Weight Loss, And Promote Healthy Overall Wellness FULL COLOR. Haitian Cookbook: Authentic Haitian Cuisine with of The Most Popular Caribbean Dishes. The Key No Gallbladder Diet Cookbook: Culinary Delights For The Gallbladder-Free Lifestyle.

The Renal kitchen: Delicious dishes for a healthy kidney. Sourdough Cookbook For Beginners A Beginner's Guide To Effortless Artisanal Baking. STAGE 3 KIDNEY DISEASE COOKBOOK AND FOOD LIST FOR SENIORS: A nutritional guide with delicious Recipes and a day meal plan to manage Renal disease.

Freeze-Drying Cookbook: The Beginners Guide to Easy, Tasty Freeze-Dried Meals for Camping and Preppers. STAGE 3 KIDNEY DIET COOKBOOK FOR SENIORS: A complete diet book for CKD for seniors with 30days meal plan Chef Kimberly Kitchen.

The Amazing Guatemalan Cookbook: Amazing Guatemalan Recipes The Amazing Cookbook. The All New Complete Guide To Home Canning And Preserving: Ball Canning Book Of Home Preserving. Vegan Bread Machine Cookbook: Discover Delicious Plant-Based Breads Baked to Perfection in Your Bread Maker.

MEALS IN A JAR COOKBOOK: The ultimate Resource for a Pantry full of Incredible, Delicious, Nourishing, and Easy-to-Prepare Meals. Natural Remedies For All Kind of Disease.

Palestinian Cookbook: Traditional Recipes from Palestine. The New Dr. Nowzaradan Diet Plan and Cookbook for Beginners: A Beginner's Guide to Healthy Weight Loss with Dr. Nowzaradan's Proven Diet Plan Ugandan Cookbook: Traditional Recipes from Uganda. The Complete Cookbook Inspired by Barbara O'Neill's Natural Recipes: Wholesome Plant-Based Cooking.

LOW POTASSIUM FOODS LIST: A Nutritional Guide to Food Selections to Manage Kidney Disease and Hyperkalemia. THE ULTIMATE ZOJIRUSHI BREAD MACHINE COOKBOOK FOR BEGINNERS: days of Foolproof Recipes for Easy, Everyday Bread Bliss.

Ninja SFP Combi Multicooker Cookbook Full Color Pictures : days of Combi Meals, Combi Crisp, Combi Bake, Pizza, Slow Cook, Proof, Sous Vide,.

Vintage Recipes of the s: A Retro Cookbook That Represents the Challenges, Struggles, and Ingenuity of the Great Depression. CKD Stage 3 Cookbook for Seniors: Quick Delicious Low Sodium, Low Potassium Diet Recipes and Meal Plan to Avoid Dialysis and Prevent Kidney Failure.

Featured Author. Julia Child Before celebrity chefs like Emeril and Nigella came onto the culinary scene, Julia Child was teaching America how to flambé.

How to Cook Everything Series Author: Mark Bittman. How to Cook Everything How to Cook Everything View All. Out of Stock. The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life. The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

The South Beach Diet Cookbook. Everyday Cooking with Dr. Dean Ornish. Martha Stewart's Hors d'Oeuvres Handbook. The Greens Cookbook. Giada's Family Dinners. Everyday Food: Great Food Fast. The Complete Joy of Homebrewing. How to Grill: The Complete Illustrated Book of Barbecue Techniques.

The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat. Now Eat This! Complete Book of Juicing: Your Delicious Guide to Youthful Vitality. The South Beach Diet Quick and Easy Cookbook: Delicious Recipes Ready in 30 Minutes or Less.

Everyday Pasta. What to Expect: Eating Well When You're Expecting What to Expect. Atkins for Life Low-Carb Cookbook: More than Recipes for Every Occasion.

The New Basics Cookbook. Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food. On Cooking: A Textbook of Culinary Fundamentals. The Food Lover's Companion Barron's Cooking Guide.

The DASH Diet for Hypertension. Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant. The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition. More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints.

Stocking Up: How to Preserve the Foods You Grow, Naturally. Weight Watchers New Day Menu Cookbook: Complete Meals for Every Day of the Year. The Liver-Cleansing Diet. Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains. Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef.

From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine. Martha Stewart's Cupcakes: Inspired Ideas for Everyone's Favorite Treats. The Naked Chef.

How to Brew: Everything You Need to Know to Brew Beer Right the First Time. A Thousand Days in Tuscany: A Bittersweet Adventure. The Raw Food Detox Diet: The Five-Step Plan for Vibrant Health and Maximum Weight Loss. Betty Crocker's Bisquick Cookbook.

The Sweet Life in Paris: A Recipe for Living in the World's Most Delicious City. The Silver Palate Good Times Cookbook. Fields Cookie Book. Fifty Shades of Chicken: A Parody in a Cookbook. The Martha Stewart Living Cookbook.

Giada's Kitchen: New Favorites from Everyday Italian. Mexican Cook Book: Classic and Contemporary Recipes. The World Atlas of Wine. Professional Cooking. Campbell's Creative Cooking With Soup: Over 19, Delicious Mix and Match Recipes.

Betty Crocker's International Cookbook. The Martha Stewart Cookbook: Collected Recipes for Every Day. Windows on the World Complete Wine Course.

Once-a-Month Cooking: Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day.

Suzanne Somers' Eat Great, Lose Weight. Education Activity Books. Early Childhood. Juvenile Nonfiction. Literature and Fiction. Middle School.

Reference Books. Science and Nature. Social Studies. Teacher Resources. Young Adult. Schools Featured Titles. Spanish books. Classroom Book Bundles by Adam Welcome. Religion Christian Church. Christian Education.

Comparative Religion. Religious Fiction. Great Christian Books for Kids.

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