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Cooking With David Burke by Carmel Berman Reingold, David Burke 1 Ed Hardcover Published by Knopf Publication date: January 1,1995 Dimensions (in inches): 9.53 x 8.08 x 1.07 ISBN: 0394583434 List: $30.00 ~ Our estimated Price: $21.00 |
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Cooking With David Burke by Carmel Berman Reingold, David Burke 1 Ed Hardcover Published by Knopf Publication date: January 1,1995 Dimensions (in inches): 9.53 x 8.08 x 1.07 ISBN: 0394583434 List: $30.00 ~ Our estimated Price: $21.00 |
| Burke, who has soared to the top of the New York restaurant scene with a style and imagination that has enraptured the critics, offers a soup-to-nuts cookbook filled with individuality and unique variations on classic recipes from both French country and American regional cuisine. 50 line drawings. 8 pages of color photos. |
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The Splendid Table by Lynne Rossetto Kasper Volume 1; 1 Edition Hardcover, 529 pages Published by William Morrow & Company Publication date: September 1,1992 Dimensions (in inches): 10.34 x 8.35 x 1.51 ISBN: 0688089631 List: $35.00 ~ Our estimated Price: $24.50 |
| Recipes from Emilia-Romagna, the Heartland of Northern
Italian Food This cookbook makes the wonderful cuisine of the Emilia-Romagna region accessible to American cooks with more than 200 recipes, accompanied by wine and menu suggestions, that feature all the area's specialties. 24 pages of color photos. |
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In the Kitchen With Rosie by Rosie Daley Oprah's Favorite Recipes |
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here to Order the Hardcover 1 Edition Hardcover, 129 pages Published by Knopf Publication date: April 1,1994 Dimensions (in inches): 7.68 x 7.31 x .74 ISBN: 0679434046 List: $16.95 ~ Our estimated Price: $11.87 |
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Emeril's New New Orleans Cooking by Jessie Tirsch, Emeril Lagasse 1 Edition Hardcover, 354 pages Published by William Morrow & Company Publication date: April 1,1993 Dimensions (in inches): 10.33 x 7.75 x 1.01 ISBN: 0688112846 List: $25.00 ~ Our estimated Price: $17.50 |
| What's hot and happening in food? Just ask Emeril Lagasse, the fantastic, award-winning chef who makes New Orleans cuisine newer and more exciting than ever before. A healthy respect for the flavors of classic Creole combines with Emeril's New England-Portuguese culinary heritage in 200 irresistible delights. Over 100 duotone photos. Fine
New Orleans cooking worth the effort |
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The Union Square Cafe Cookbook by Michael Romano, Danny Meyer 1 Edition Hardcover, 329 pages Published by Harpercollins Publication date: October 1,1994 Dimensions (in inches): 9.56 x 7.70 x 1.06 ISBN: 0060170131 List: $30.00 ~ Our estimated Price: $21.00 |
| Danny Meyer is the owner of the three-star New York City Union Square Cafe, and Michael Romano has been chef there since 1988. Together they've compiled some of their best-loved recipes, some of which have been on the menu since the restaurants opening, peppering them with clever notations and excellent wine suggestions. Their style is Italian-inspired new American and includes dishes like Orange-Fennel Osso Buco and Ratatouille-Stuffed Zucchini Blossoms. There's also an entire section devoted to mashed potatoes. Prepared with everything from over-dried tomatoes to eggplant, ginger and garlic, the restaurant's variations on this distinctly American dish are among its most popular offerings. The book won the 1995 Julia Child Cookbook Award in the First Book Category. |
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