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Most popular at the top
- Octopus 2016; US$ 24.99
What better way to prepare delicious one pot meals than in Le Creuset cast iron cookware? Especially created for the brand's famous cast iron pots and grillpans, this book is bursting with 100 mouth-watering recipes for delicious casseroles, tagines and simple one-pot suppers. Each beautifully illustrated recipe comes with simple, easy-to-follow... more...
- Orion 2017; US$ 31.99
"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is... more...
- Sasquatch Books 2017; US$ 35.00
From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion?think... more...
- Knopf Doubleday Publishing Group 2006; US$ 16.00
The bestselling story of Julia?s years in France?and the basis for Julie & Julia , starring Meryl Streep and Amy Adams?in her own words. Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef , Julia Child was not always a master... more...
- The Floating Press 2008; US$ 6.50 US$ 5.66
Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...
- Knopf Doubleday Publishing Group 2009; US$ 40.00
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world?L?Arpège. Olives, and Chez Panisse, to name a few?places where she acquired top-notch skills to match her already flawless culinary instincts. ?A great many... more...
- Simon & Schuster 2008; US$ 30.00
When it comes to making the most of life, nobody does it better than the French. Now, with Joie de Vivre: Simple French Style for Everyday Living, an inspired fusion of art, style, and easy-to-implement ideas, anyone can feel like they spent a weekend in the French countryside, no matter where they live. Renowned restaurateur Robert Arbor puts a... more...
- Knopf Doubleday Publishing Group 2010; US$ 28.95
Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique,... more...