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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
From Oprah Winfrey's personal cook, here are 50 light, low-fat recipes, now in a large print edition, that helped Oprah lose weight and feel great. The original hardcover edition has sold more than 4,700,000 copies to date. Line art and halftones throughout, color inserts.

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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

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
Emeril Lagasse has created a fine collection of what he calls "New New Orleans Cooking". The recipes are straightforward, although some people may have trouble obtaining some ingredients ( I mean, who carries duck glaze, and will you cook a duck just to get a glaze?) Every dish that I have prepared has been extremely well received by my family and friends. Chef Lagasse has also included enough "basics" for the beginning cook. All in all, an excellent effort and a worthy addition to any cook's bookshelf.

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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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