Top Chef The Cookbook
Good Has a publisher's remainder mark. Book reads fine but has wear and small tears.
Has a publisher's remainder mark. Book is in good shape but has shelf wear.
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Create extraordinary pizza at home with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. They redefined what a pizza could be and now show you how to make it your own. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
Get Over 150 Pages Of A Blank Cookbook Recipe Journal You can use this for your favorite all time recipes to journal in. 8.5 x 11 size will fit perfectly for your recipes in this book Just click buy it now at the top right corner to get this HOT paperbac
Discover the 50 Easiest and Most Unique Quinoa Recipes and Become a Quinoa Master! Get your copy of the best and most unique Quinoa recipes from Chef Maggie Chow! The Easy Quinoa Cookbook is a complete quinoa adventure. These are the top 50 best and easiest quinoa recipes that you will absolutely love. Quinoa salads are some of the best side dishes.
This is the first cookbook to include 100 top-notch recipes from leading chefs across the nation as well as those developed by food writer Lenkert, that are nutritionally analyzed by leading dietitian Alpert.
CHEF CHLOE'S first all-dessert cookbook, Chloe's Vegan Desserts, will satisfy your sweet tooth from morning to night with more than 100 recipes for cakes and cupcakes, ice cream and doughnuts and pies-oh my And you just will not believe these delicious dishes are vegan. You can start the day with New York-Style Crumb Cake, light and zesty Lemon Poppy Seed Muffins, luscious Chocolate Babka, or decadent Tiramisu Pancakes (topped with a dollop of cool Coconut Whipped Cream).
Pokï ¢e has hit the mainland! Meaning "to slice or cut" in Hawaiian, pokï ¢e is pieces of raw ahi marinated in soy sauce and sesame oil and topped with seaweed. The dish has a long history in Hawaii: It originated as simple sustenance, the raw fish just a way to eat and live on an island. But it has survived many decades, influenced by different chefs' creativity over time.
In a "cookbook confessional," the editor-in-chief of Food & Wine magazine reveals that she has actually struggled with cooking most of her life and uses advice from more than 60 top chefs and 100 recipes to teach herselfï¾ and the readerï¾ keys skills for mastering the kitchen. 75,000 first printing.
Street food has redefined the landscape of American restaurants, and Skillet Street Food is considered to be one of the top gourmet food trucks in the nation. Armed with a shiny Airstream trailer and a devoted lunch crowd, it has helped turn the food truck trend into a lasting movement. Raising the bar from tacos and hot dogs to truly gourmet bistro fare, such as poutine and deconstructed corned beef hash, chef Josh Henderson has created an empire out of his simple dream: to feed people delicious and satisfying food on the street when they need it.
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.
Isabelle Dauphin's The New Crepes Cookbook is a must-have for anyone who enjoys cooking and eating crepes! Her love of traditional French crepes and galettes along with a flair for international cuisine and healthy-minded ingredients makes this book a unique and valuable addition to your kitchen bookshelf. Written for the newbie to crepe-making as well as for experienced chefs, the book explains how to make sweet and savory crepe batters, cook crepes perfectly, and finish them with mouthwatering fillings, toppings and garnishes! It also provides alternative batters for gluten-free or vegetarian eaters.
With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sauteing, and making stocks and sauces.
Shares cooking tips, food trivia, and recipes from all seven seasons of the television program, as well as a shopper's guide featuring the chefs' top-rated ingredients and equipment.
Top chef 
The number one food show on cable TV presents the ultimate guide to becoming a Top Chef. This cookbook and culinary primer in one features recipes from all six seasons of the show and season one of Top Chef: Masters, along with insider techniques from everyone's favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen.
Michael Chiarello's fans have watched him on Top Chef Masters, the Food Network, and PBS. He's an Emmy Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello returns to the kitchen with a cookbook inspired by
From Bravo s "Top Chef All-Stars" winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and
Mouthwatering, sophisticated recipes from top chefs for people with diabetes, their families, and friendsThe best chefs in the Southern Hemisphere have contributed wonderful recipes to this delicious collection, some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been assessed by a senior clinical dietician from a hospital diabetes center.
A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco. At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes.
A gorgeous, impeccably designed cookbook from one of Denmark's star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae. Chef Christian F. Puglisi's deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world.
What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist.
A groundbreaking new restaurant cookbook from a top female chef, combining the best of seasonal Western ingredients with the freshness and spice of Asian and Pacific Rim cookingThe Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavor combinations are wholly original, and in her first cookbook, she introduces the reader to his or her very own "modern pantry," a global larder of ingredients to use at home.
From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martï ½n Rios' humble charm and exceptional culinary talent have won him accolades on the national scale.A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation.