Collection: 50 Years of Food TV -1946 to 1996

The Original Celebrity Chefs


~James Beard, Julia Child, Jehane Benoit, Bruno Gerussi, Graham Kerr, Martha Stewart, Pol Martin, Pierre Franey, Jeff Smith, Emeril Lagasse, Jennifer Paterson, Delia Smith, Clarissa Dickson Wright, Ken Kostic, Susan Feniger, Mary Sue Milliken, David Rosengarten, Madhur Jaffrey, Rick Bayless~

26 products
  • Canada The Scenic Land Cookbook by Pol Martin 1986
      Canada The Scenic Land Cookbook is a celebration of Canada, its people, its heritage, and its diverse cuisine.  There are 350 recipes grouped according to region and type of cooking.  Included are over 200 photographs of prepared food while the others capture Canada’s beauty.   ISBN 13: 9780920620809
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  • City Cuisine by Susan Feniger, Mary Sue Milliken 1989
    City Cuisine by Susan Feniger, Mary Sue Milliken 1989
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  • Cooking with Master Chefs by Julia Child 1993
    Cooking with Master Chefs Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty colour photographs, we see the chefs at work in home kitchens and we learn the individual techniques
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  • Delia's How to Cook: Book Three by Delia Smith 2007
    In part three of the How to Cook series Delia completes her journey through the fundamentals of cooking to teach beginners basic techniques, and to offer inspiration to more accomplished home cooks. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Delia also focuses on first courses and last courses.
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  • Graham Kerr's Creative Choices Cookbook by Graham Kerr 1994
    Graham Kerr developed an approach to healthy cooking with Minimax, the method minimizes risk and maximizes flavour. Minimax methods and recipes, complete with nutritional profile utilizes Minimax techniques to present a collection that reduces calories, fat, and cholesterol and includes helpful advice and cooking tips
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  • How to Cook: Book One by Delia Smith 1998
    How to Cook: Book One Delia returns to the very roots of cooking to look at the techniques and the staple ingredients which underline British cookery.  This book covers the staple ingredients - rice, flour, potatoes, pasta, and eggs.  Delia removes the fear of cooking simplest and quickest and the more advanced dishes.
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  • Jacques Pépin New Complete Techniques by Jacques Pépin 2012
    Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin Complete Techniques, is completely revised and updated with more than 1,000 colour photographs and 30 new techniques.
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  • James Beard's Menus For Entertaining by James A. Beard 1965
    James Beard’s Menus for Entertaining is a thorough guide that combines Beard’s menus with his expertise in hosting any event from an intimate dinner party to a much larger gathering. The indispensable tips and advice make anything from a lavish champagne breakfast Delacorte Press; (Jan. 1, 1965)‎ ISBN-13: 978-1126025399
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  • Ken Kostick's Island Cookbook by Ken Kostick 1997
    Ken Kostick's Island Cookbook explores the flavours of Mexican and Caribbean cuisine.. Inside you'll find quick and easy-to-prepare Sauteed Crabmeat Bruschetta, Avocado and Salsa Soup, Chicken Satay, Calypso and Beef  Ken offers up vegetarian dishes, one-pot meals, cool tropical drinks, and low-fat options.
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  • Madame Benoit Cooks at Home by Jehane Benoit 1978
    In Madame Benoit Cooks at Home Madame Benoit opens her kitchen in her own home, at her sheep farm near Sutton in the Eastern Townships of Quebec. She tells about the joys of cooking with her family, and she shares recipes that are her own personal and family favourites from the many she has collected and developed over the years.
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  • Madhur Jaffrey Indian Cooking by Madhur Jaffrey 2002
    From Madhur Jaffrey,  Indian Cooking With chapters on meat, poultry, fish, vegetables, accompaniments, pulses, relishes, chutneys, and pickles.   recipes include
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  • Martha Stewart's Healthy Quick Cook by Martha Stewart 1997
     Martha Stewart's Healthy Quick Cook presents an all-new collection of 52 quick, easy menus--with more than 175 sensibly lightened recipes--for the kind of food we want to eat today.
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  • Mastering the Art of French Cooking Vol. II by Julia Child, Simone Beck 1970
    Mastering the Art of French Cooking, Volume II presents more French recipes for home cooks. Julia Child and Simone Beck have gathered together a brilliant selection of dishes that will bring you to a higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France and adapted them for the North American home cook.
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  • Mexico One Plate At A Time by Rick Bayless 2000
    Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's diverse cuisine. In Mexico One Plate At A Time he takes us, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico. And each “plate” Rick presents here is a Mexican classic. This user-friendly cookbook contains the full range of dishes—Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks.
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  • My Secrets for Better Cooking: 3 Volumes by Jehane Benoit 1969
    Madame Jehane Benoit's My Secrets for Better Cooking teaches you the practical points of preparing food well. The three volume set cover everything from how to read a recipe, mix ingredients to advanced culinary techniques. Includes colorful instructional drawings and full color photos. This is a great set for the collector and this vintage is very difficult to find.
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  • Pierre Franey's Cooking in America by Pierre Franey 1992
    Pierre Franey's Cooking in America by Pierre Franey 1992
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