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Most popular at the top

  • Cooking with Amar'eby Amar'e Stoudemire; III Maxcel Hardy

    HarperCollins 2014; US$ 19.99

    An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks? power forward Amar?e Stoudemire, and his charismatic, world-class chef Maxcel Hardy. New York Knicks captain Amar?e Stoudemire may be on fire when he?s on the court, but the nearly seven-foot-tall hoops star didn?t know the first thing about lighting... more...

  • The Elements of Tasteby Gray Kunz; Peter Kaminsky

    Little, Brown and Company 2008; US$ 56.13

    Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. more...

  • How to Roast a Lambby Michael Psilakis; Barbara Kafka

    Little, Brown and Company 2009; US$ 45.83

    A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb , the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.  Ten chapters provide colorful... more...

  • The Sweet Lifeby Kate Zuckerman; Tina Rupp

    Little, Brown and Company 2009; US$ 45.83

    Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings. more...

  • How to Roast a Lambby Michael Psilakis; Barbara Kafka

    Little, Brown and Company 2009; Not Available

    A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb , the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.  Ten chapters provide colorful... more...

  • The Sweet Lifeby Kate Zuckerman; Tina Rupp

    Little, Brown and Company 2009; Not Available

    Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings. more...

  • The Elements of Tasteby Gray Kunz; Peter Kaminsky

    Little, Brown and Company 2008; Not Available

    Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. more...

  • Better With Buttermilkby Lee Edwards Benning

    Henry Holt and Co. 2013; US$ 8.99

    A comprehensive buttermilk cookbook reveals the secrets of this low-fat, low-calorie ingredient used by Southern cooks in a delectable assortment of more than 275 tasty recipes. By the author of Oh, Fudge! more...

  • Quick Smart Cookby Valli Little

    HarperCollins Canada 2014; US$ 19.99

    With over 75000 copies sold in Australia, Quick Smart Cook is a bestseller in Valli Little's series of bestselling cookbooks based on "delicious" magazine's recipes. Featuring over 120 quick, easy recipes, gorgeous looks and great price, this book is a serious contender for Donna Hay's international crown. more...

  • Stew!by Genevieve Taylor

    Bloomsbury Publishing 2012; US$ 16.99

    Stew! is a collection of 100 splendidly simple recipes ranging from traditional and hearty classics such as 'Beef Stew with Herby Dumplings', 'Lancashire Hotpot' and 'Coq au Vin', to one-pot meals in a bowl that are perfect for a weekday supper or informal entertaining. The fact that stews are so easy to prepare makes them ideal for special occasions... more...