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Books
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| The Buffet Book by Carole Peck, owner of Carole Peck's Good News Cafe and co-founder of Ici La Press, provides reassuring and practical advice about every detail of buffet entertaining. From a "flower garden party" to a wedding celebration and a "harvest moonfest," this cookbook serves up culinary delights and inspired ideas for buffet presentation.
Price: $25.00 -
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| Marvelous Recipes from the French Heartland by Regis Marcon, 2001 Gault & Millau Chef of the Year, is a passionate testament to the foods and cuisine of his native Auvergne region. Marcon's reinterpretation of classic French cuisine, rooted in the natural bounty of his region, is elegantly presented in a cookbook that won the 2001 Prix La Mazille, the highest honor in French gastronomic publishing.
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| The Heart of Sicily Stories of Sicily's rich traditions marking the passage of the seasons and of the bounteous produce, meats, and seafoods that define the island's cuisine weave seamlessly with more than 100 original recipes gathered by Tasca Lanza from the island's great chefs and family kitchens. Cooking with the fresh ingredients that each season's harvest provides, Tasca Lanza applies her rigorous research and testing to adapt every recipe to the American kitchen.
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| The Flavors of Sicily by noted Italian cooking school teacher and author, Anna Tasca Lanza, featuring the cuisine of a relatively unexplored region of Italy. The book's unique mix of anecdotes, recipes and culinary lore bring alive the rich traditions of Sicilian cuisine.
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| Spoon Food & Wine Six-star Michelin chef Alain Ducasse serves up an extraordinary array of original creations inspired by the cuisines of many cultures and popularized at his "Spoon" restaurants worldwide. "I have set out to select recipes that will find favor with today's generation of up-to-the-minute gourmands," Ducasse writes. The result is a cookbook on the cutting edge of world cuisine, simple yet sophisticated.
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| Vegetables by Guy Martin, chef of the three-star Parisian restaurant Le Grand Vefour, presents more than 200 of his original and delicately flavored recipes. Recipes from soups to surprising desserts are featured for each season of the year.
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| Glorious Soups for Entertaining by restaurateur Arlette Sirot and author-journalist Colette Gouvion offers more than 60 recipes ranging widely from refreshing chilled soups to invigorating meat soups and imaginative desserts. The authors offer recipes for complementary fare such as fritters, breads and open sandwiches, as well as practical advice on soup preparation and presentation.
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| The Magic of the Truffle by one-star Michelin chef Christian Etienne, a user-friendly volume featuring the leading French authority on truffles, with a preface by Daniel Boulud. Etienne, chef-proprietor of one of the most acclaimed restaurants in Avignon, complements his recipes with a humorous and lively guide to the legend and rituals of the truffle.
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| Chicken Chicken Chicken Gourmand authors Laurence & Gilles Laurendon offer a whimsical appreciation of the ubiquitous fowl, both in historical perspective and on the dinner table. The 70 recipes featured in this cookbook draw upon centuries of great chicken and egg cookery around the globe. Exquisite photography and literary lore complete this culinary celebration of the chicken.
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| Essential Cuisine by Michel Bras, featuring more than 80 of Bras's best-loved recipes spanning all courses at his acclaimed restaurant in the Aubrac region of France. The French edition of this book won the prestigious 2002 Prix La Mazille honoring the year's best cookbook in French.
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| Stir This book provides an exhilarating introduction to Chris Manfield’s culinary world, where spices play a fundamental role in dishes that range from the hot and pungent to the mellow and fragrant. Throughout her career, Manfield has explored an endless diversity of regional influences, pioneering the incorporation of Asian influences in classic European cuisine and redefining the boundaries of cross-cultural possibilities.
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| The Good Cuisine by six-star Michelin chef Alain Ducasse and French TV "easy cooking" apostle Francoise Bernard, who collaborate to offer recipes for France's most frequently eaten foods. For each ingredient, Bernard and Ducasse each contribute two recipes, supplemented by commentaries offering useful advice on preparation technique.
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| The Mediterranean Diet Cookbook Chef and writer Dominique Laty collaborates with nutrition specialist Dr. Jacques Fricker to reveal the health benefits and culinary delights of the cuisine enjoyed for centuries on the eastern Mediterranean island of Crete. Laty's original recipes draw upon the diverse bounty of Crete -- from its vegetables, fruits and herbs to its bounty of meats and seafood -- to offer a unique diet at once healthful and flavorful.
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| The Notebooks of Michel Bras - Desserts by three-star Michelin chef Michel Bras, serving up 90 recipes for some of the most exquisite and original dessert creations in the world. This is the first of Bras's notebook series to be published in English.
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| Ziryab: Authentic Arab Cuisine by Farouk Mardam-Bey is a food-lover's version of the "Thousand and One Nights." The author draws upon a wealth of food knowledge and historical research, enriched by delightful story-telling, to provide a sweeping culinary overview of the Arab world and a practical introduction to Arab gastronomy. In Nov. 2002, Newsweek named it "one of the year's 10 best cookbooks."
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