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  • A Return to Cooking

    By Eric Ripert

    Our Price: $13.00
    • Format: FlexiBind
    • ISBN-13: 9781579653934
    • Publisher: Artisan
    • Published: May 2009
    Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef-s 4-star kitchen, Le Bernardin, the book is 'an unprecedented look at the creative process of one of the world's best chefs.' Here is a chef, after all, who likes American mayonnaise and alphabet pasta, and who can also lecture on the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. Illus., 400 color photographs. 336p.
  • Ad Hoc at Home: Family-Style Recipes

    By Thomas Keller

    Our Price: $25.00
    • Format: Oversize Hardcover
    • ISBN-13: 9781579653774
    • Publisher: Artisan
    • Published: November 2009
    This is the uncomplicated Thomas Keller, chef/proprietor of Napa Valley's French Laundry and New York's per se, as he'd cook at home - no intricate garnishes, no immersion circulators. These recipes, prepared with the help of Ad Hoc chef Dave Cruz, are meant to be served from big bowls and platters, passed hand to hand at the table. Here are simple recipes for hearty soups and salads, braised short ribs, and chicken potpie. Homey desserts vie for favor - peaches and cream, pineapple upside-down cake, strawberry shortcake. There's a vast chapter of recipes for homemade tapenades, chutneys, compotes, jams and jellies, and mustards. From truck-stop classics to nostalgic fare: good, old-fashioned food. Illus.
  • Bouchon

    By Thomas Keller

    Our Price: $60.00
    • Format: Oversize Hardcover
    • ISBN-13: 9781579652395
    • Publisher: Artisan
    • Published: November 2004
    All the emblematic bistro dishes are interpreted and executed as they've never been before. The confit of duck, country-style pates, soupe a l'oignon, gratinee, steamed mussels, steak fries, gigot d'agneau, all achieve the impossible. They get even better! Nearly 150 recipes. Sources, Index. Illus., 150 in full color. 341p.
  • Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

    By Michael Ruhlman

    Our Price: $17.50 - $35.00
    • Format: Oversize Hardcover
    • ISBN-13: 9780393240054
    • Publisher: W. W. Norton & Company
    • Published: September 2013
  • Grocery: The Buying and Selling of Food in America

    By Michael Ruhlman

    Our Price: $14.00
    • Format: Hardcover
    • ISBN-13: 9781419723865
    • Publisher: Abrams
    • Published: May 2017
  • Grocery: The Buying and Selling of Food in America

    By Michael Ruhlman

    Our Price: $18.00
    • Format: Paperback
    • ISBN-13: 9781419729539
    • Publisher: Abrams Press
    • Published: May 2018
  • In Short Measures: Three Novellas

    By Michael Ruhlman

    Our Price: $16.99
    • ISBN-13: 9781510717091
    • Publisher: Skyhorse Publishing
    • Published: April 2017
  • Ratio: The Simple Codes Behind the Craft of Everyday Cooking

    By Michael Ruhlman

    Our Price: $13.50
    • Format: Hardcover
    • ISBN-13: 9781416566113
    • Publisher: Scribner
    • Published: April 2009
    As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the plethora of information and delivers this innovative, straightforward bookthat cuts to the core of cooking. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ruhlman's book offers the truth of cooking: basic preparations thatteach how the fundamental ingredients in the kitchen - water, flour, butter and oils, milk and cream, and eggs - work. Change the ratio and bread dough becomes pasta dough, cake become muffins, popovers become crepes! B&W illus.
  • Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook

    By Michael Ruhlman

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9780316254137
    • Publisher: Little, Brown and Company
    • Published: February 2015
    The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
  • Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

    By Michael Ruhlman

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9780316254106
    • Publisher: Little, Brown and Company
    • Published: October 2014
    As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled-I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." RUHLMAN'S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Crème Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.
  • Salumi: The Craft of Italian Dry Curing

    By Michael Ruhlman

    Our Price: $39.95
    • Format: Hardcover
    • ISBN-13: 9780393068597
    • Publisher: W. W. Norton & Company
    • Published: August 2012
    Delves into the world of drying and curing meat, offering recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto, and salami to guanicale, coppa, and spalla.
  • The French Laundry Cookbook

    By Thomas Keller

    Our Price: $60.00
    • Format: Hardcover
    • ISBN-13: 9781579651268
    • Publisher: Artisan
    • Published: 1999
    The author, Bon Appetit's 1998 chef of the year & chef/owner of the French Laundry, presents a series of small, highly refined, intensely focused courses, i.e., lobster-filled crepes with a carrot emulsion sauce topped with a pea shoot salad dressed lightly with lemon-infused oil. Yum!!! 150 recipes. More than 200 color photographs. 320p.
  • The Making of a Chef: Mastering Heat at the Culinary Institute of America

    By Michael Ruhlman

    Our Price: $8.00
    • Format: Paperback
    • ISBN-13: 9780805061734
    • Publisher: Henry Holt and Company
    • Published: October 1999
    The author dons chef's jacket and houndstooth-check pants to document training of America's chefs with an insider's passion and attention to detail. 306p. Pap.
  • Walk on Water: The Miracle of Saving Children's Lives

    By Michael Ruhlman

    Our Price: $17.00
    • Format: Paperback
    • ISBN-13: 9780142004111
    • Publisher: Penguin Books
    • Published: March 2004
    The author of The Soul of a Chef documents the environment of a pediatric heart center that specializes in neonatal open-heart surgery, profiling Cleveland Clinic's renowned Dr. Roger Mee while exploring a range of controversial topics. Reprint. 35,000 first printing.
  • Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard

    By Michael Ruhlman

    Our Price: $7.50
    • Format: Paperback
    • ISBN-13: 9780142001219
    • Publisher: Penguin Books
    • Published: May 2002
    In this lively blend of reportage and reflection, author Michael Ruhlman sets off for one renowned boatyard on Martha's Vineyard to follow the progress of two boats: Rebecca, a 60-foot modern pleasure schooner being constructed, with centuries-old techniques, to outlast any other boat today; and Elisa Lee, a 32-foot powerboat whose design was informed by the workboats of the 1930s. The book is filled with exquisite details and stories of the sea. 326p.

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