Collection: The First Master Chefs

64 products
  • The New and Complete Encyclopedia of Cooking, Deluxe Edition by Jehane Benoit 1975
    The New and Complete Encyclopedia of Cooking is an omnibus of a variety of ethnic and regional dishes. Recipes include Flemish Asparagus French Brioches French Chestnut Mousse French Crepes French-Style Beets Vaudoise Complete with hundreds of black and white and colour photographs, and illustrations.TRUE
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  • White Heat by Marco Pierre White 2005
    White Heat by Marco Pierre White 2005
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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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  • The Derrydale Fish Cookbook -1937 by Louis P. De Gouy Limited Edition 1987
    The Derrydale Fish Cookbook -1937 by Louis P. De Gouy Limited Edition 1987
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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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  • The Gold Cook Book by Louis P. De Gouy 1960
    The Gold Cook Book includes nearly 2500 recipes for American and European dishes. The author, Louis P. De Gouy, began his career as chef under his father, who was Esquire of Cuisine to the late Emperor Franz Josef of Austria. He worked for establishments in Europe and America, including Grand Hotel, Hotel Regina
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  • Madame Jehane Benoit: 14 Years of Microwave Cooking by Jehane Benoit 1988
    Madame Jehane Benoit: 14 Years of Microwave Cooking is dedicated to the memory of Madame Jehane Benoit. For over 50 years Madame Benoit devoted herself to the teaching and promotion of the culinary arts. She was also a pioneer in the field of microwave cooking. This commemorative edition cookbook is a selection of her finest microwave oven recipes compiled over the 14 years of her association with Panasonic. The book also contains a detailed intimate biographical essay.
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  • My Secrets for Better Cooking: Volume I and II by Jehane Benoit 1990
     In My Secrets for Better Cooking, you'll find the basic techniques of good cooking fundamentals  Vol I: focuses on nutrition, food science, seasonings, marinades, stocks, sauces and dressings. Vol II: addresses meat, seafood, fowl and vegetables.
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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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  • Julia Child & More Company by Julia Child (Hardcover) 1979
    Julia Child & More Company features American recipes and tells the planning, buying, timing, and cooking  Includes small birds in wine, butterflied pork a fast fish dinner, cassoulet chicken dinner, soup, a vegetarian caper, lobster soufflé for lunch, a picnic, rack of lamb, summer buffet with illustrative photos.
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  • Chez Panisse Vegetables by Alice Waters 1996
     Panisse Vegetables offers endless possibilities for any occasion. Waters shares her energy and enthusiasm for what she describes as
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  • Marcella's Italian Kitchen by Marcella Hazan 2006
    Hazan captures every aspect of Italian home cooking—from appetizers to ice cream. Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Find recipes for Fettuccine with Clams and Zucchini, Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies, and Amaretti and Custard Cream Semifreddo.
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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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  • The French Chef Cookbook by Julia Child 1998
    The French Chef Cookbook by Julia Child 1998
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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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  • Gourmet's Menu Cookbook: A Collection of Epicurean Menus and Recipes by Publishers of Gourmet Magazine 1972
     Gourmet's Menu Cookbook is a classic.  gastronomy. The importance of a well-planned menu is key to eating well. menus from informal gatherings to formal and elegant occasions. Illustrations colour photos Bonded Boards: 622 pages, plus index Gourmet (1963) fifth printing (1972)  ISBN-13: 978-1125588598
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