Celebrated Contemporary Cookbooks

 Top Cookbooks selected by Epicurious, The Guardian, The New York Times, Southern Living, Food and Wine and more

62 products
  • Best Seller The Joy of Cooking continues to grow with the times-it has a full roster of American and international dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this classic edition, readers learn: Exactly what simmering, blanching, roasting, and braising do;
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  • Panisse Vegetables offers endless possibilities for any occasion. Waters shares her energy and enthusiasm for what she describes as
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  • David Rosengarten compiled The Dean and DeLuca Cookbook, , Rosengarten explains everything from how to make the best green salad or a perfect pizza to how to choose your Chinese noodles, know your Indian spices, and serve your bouillabaisse. Rosengarten's epic compendium is spiced with delightful information--from the etymology of
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  • Mesa Mexicana by Mary Sue Milliken, Susan Feniger 1994
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  • The Frugal Gourmet Cooks Italian offers three hundred and fifty recipes, from gnocchi to polenta, in an anecdotal This the companion book to the popular PBS series 40 episode TV series that featured authentic Italian for the home cook. This complication is uncomplicated and complete with every dish lovingly presented.
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  • Larousse Gastronomique with many new entries, illustrations and charts, covers almost every ingredient and cooking style in history. From abaisse to Zuppa Inglese, the encyclopedia features detailed information and maps of the wine-producing regions of the world. It also includes advice on recipes and nutrition.
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  • All the recipes (and there are more than 1,200) are new, and there are more than 400 menus. The New York Times Menu Cookbook is illustrated with many photographs,Whether you are giving a picnic or a barbecue, brunch for guests or family, a special holiday meal, or a sumptuous formal dinner, here is a wealth of menu suggestions to delight the eye and please the palate.
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  • Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The book was originally published by Éditions Larousse in Paris in 1938. The first edition (1938) was edited by Prosper Montagné, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert
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  • .Sensuous, inspiring, and original, SUSUR: A CULINARY LIFE is an intimate look at this culinary master, in two illustrated volumes designed to be read in tandem. Susur's circuitous culinary journey that has taken him from Hong Kong to France to Toronto. of more than 120 recipes Ten Speed Press ISBN 13: 978158008
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  • Nova Scotia Cookery, Then and Now is a cookbook edited by Valerie Mansour. It features a collection of recipes dating back to The Halifax Gazette of 1765, wartime newspaper supplement recipes, and community cookbooks. Mansour paired the recipes with Nov Nimbus Publishing ISBN-13: ‎978-1771085465‎
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  • Alfred Portale, Gotham Bar and Grill restaurant The 12 Seasons Cookbook provides useful instructions for planning and adapting recipes according to ingredient availability. Along with essays on favourite foods and techniques, this book offers tips on preserving, advice on beverages ISBN-13: ‎978-0767906067
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  • Chef Michael Smith shares the culinary master he has created at the Inn at Bay Fortune in this stunning collection of recipes inspired by the ingredients of Prince Edward Island, his passion for farming, and cooking with fire. Nestled on forty-six acres of land overlooking Penguin Canada ISBN-13: ‎978-0735233843
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  • Avatar: The Last Airbender: The Official Cookbook: Recipes from the Four Nations by Jenny Dorsey 2021
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  • Located in the heart of Kingston, Ontario's Chez Piggy is the culinary offspring of Rose Richardson and Zal Yanovsky In The Chez Piggy Cookbook, share hundreds of restaurant favourites
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