Category: Chefs
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Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking
“This is a pleasure of a cookbook full of great recipes . . .” Jacques Pépin, winner of 16 James Beard Awards and author of over 30 cookbooks, has taken his considerable skills and created Cooking My Way, a charming cookbook of easy-to-make recipes designed not only to save money but also time and effort.…
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Learning Korean: Recipes for Home Cooking
Returning to the flavors of his very earliest years, chef Peter Serpico was born in Seoul, Korea and adopted when he was two. Raised in Maryland, he graduated from the Baltimore International Culinary School and cooked professionally at such well-known restaurants as Momofuku Noodle Bar in New York City’s East Village. Serpico worked with David…
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Kentucky Trinity: Burgoo, Barbecue and Bourbon
Burgoo, barbecue and bourbon, historically acknowledged as the trinity of good taste in Kentucky, have traditional roots going back to the days of Daniel Boone. Albert W.A. Schmid, a chef and food historian, delves deep into the cultural heritage of these foods in his book, Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity (University Press…
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Together: Memorable Meals Made Easy by Jamie Oliver
Noted chef Jamie Oliver has introduced a cookbook full of recipes for making memorable meals easily.
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The Wellness Lifestyle: A Chef’s Recipe for Real Life.
“The Wellness Lifestyle is an all-in-one life-long wellness plan,” says Daniel Orr. “Dr. K and I wanted to create something that was a one size fits all in both understanding health and enjoying life. A lot of that is food. ”
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Matchday Menu: Adam Richman’s New Show
“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” says Adam Richman. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. ”
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The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Still worried about that extra Halloween candy you gobbled down? Imagine how many miles you’d have to spend on the treadmill after attending the 1450 banquet, held in England celebrating the enthronement of an archbishop where guests munched on 104 oxen, six ‘wylde bulles,’ 1,000 sheep, 400 swans and such game birds such as bustards…
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Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New Profession
Andrew Friedman calls himself a chef writer because, as much as he loves food, he’s passionate about the stories chefs have to tell. “My point of view is writing not so much about the food but about the chefs, that’s why I say I’m a chefie not a foodie,” he says. “I think too many…
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Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare
Chef Myra Kornfeld and poet Stephen Massimilla have put together a luscious cookbook illustrating how poetry, prose and food have been inspirational throughout history. The 500-page book, “Cooking With the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare,” is divided by seasons. It pairs 150 recipes with culinary poems, essays and historic…
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