At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!
A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco.
Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs. If you love seafood but worry about overfishing and contaminants, Fish Forever is an indispensable resource.
2007
What To Drink With What You Eat by Andrew Dornenburg & Karen Page
Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource.
2006 Dough by Richard Bertinet
Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations.
2005 Arthur Schwartz's New York City Food by Arthur Schwartz
Schwartz, a native New Yorker, has been dishing about the city’s food for years on the radio, and here he catalogs dishes that are known the world over as well as ones that are nearly extinct.
2002 The Bread Baker's Apprentice by Peter Reinhart
Author of the well-respected Brother Juniper's Bread Book and Crust & Crumb, baker-turned-culinary instructor Reinhart draws on his baking and teaching experience to provide an authoritative but unintimidating guide to baking professional-quality loaves of all sorts.
2001 In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry by Regan Daley
As a pastry chef at some of the finest eateries in Toronto, Daley "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable."
2000 The French Laundry Cookbook by Thomas Keller
"Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention," writes Keller
1999 Desserts by Pierre Herme by Dorrie Greenspan & Pierre Herme
Herme, a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primarily attract ambitious confectioners.
1998 Vegetarian Cooking for Everyone by Deborah Madison
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.
1997 Rick Bayless's Mexican Kitchen by Rick Bayless
Burstin with bold complex flavors, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.