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 "squash" to the history of bisques, from cassoulet controversies and gazpacho wars.

The Dean and DeLuca Cookbook by David Rosengarten, Joel Dean, Giorgio DeLuca 1996

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Together with a team from Dean & Deluca,  food writer and TV chef David Rosengarten compiled The Dean and DeLuca Cookbook, an encyclopedic collection of recipes for home cooks in the clearest, simplest, and liveliest possible way. Rosengarten explains everything from how to make the best green salad or a perfect pizza to how to choose your Chinese noodles and  know your Indian spices. Find here definitive recipes for traditional European classics such as Paella, and Pesto Genovese, "new" favorites such as Frisée aux Lardons and Panzanella. Here too are Middle Eastern classics--Tabouli and Persian Rice Pilaf; Asian classics--Tom Yung Kung, Chicken Tandoori, and Tempura; and classics from the New World--from crab cakes to Posole Verde. 

Publishing details
Random House; 1st edition (Oct. 8 1996)
Hardcover: ‎576 pages
ISBN-13: ‎978-0679434634
Weight: ‎1.37 kg
Dimensions: ‎19.7 x 5.1 x 24.1 cm