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The Granite Club: Capturing the Spirit CanadianThe Granite Club: Capturing the Spirit
Nigel Didcock
The Granite Club Capturing the Spirit is a multifaceted celebration of the venerable Toronto club: a salute to the seasonal rhythm of club life; an opportunity to learn from and be inspired by Chef Nigel Didcock; a thank you from the chef to those who nurtured him in his career and to those who assist him now. From Cobb salad to the gorgeously-plated pan-seared pork tenderloin, Julia Aitken has translated the chef’s recipes, making them accessible to the home cook. The design team of Heather Cooper and Eric Graham has created a package that reflects the polished elegance of the club. Colour photos. Hardcover, 224 pp. $60.00.


Asian Flavors of Jean-GeorgesAsian Flavors of Jean-Georges

Jean-Georges Vongerichten
Bursting onto the New York restaurant scene at Lafayette in the Drake in 1992, Vongerichten has not looked back. While building a culinary empire around the world he still manages to find time to put together a stunning new cookbook. In this new book he pays homage to the wonderful Asian spices that make up his incredibly flavorful dishes. Hardcover, 290 pp. $46.00.


Dolce Italiano: Desserts from the Babbo KitchenDolce Italiano: Desserts from the Babbo Kitchen
Gina De Palma
Gina De Palma, pastry chef at Babbo in New York city, brings both classic Italian desserts and favourites from the restaurant to cooks interested in life beyond tiramisu. She gives some background on what constitutes Italian sweets, baking tips, and also anecdotes and history about special desserts and festivals. Colour photographs.


Medina Kitchen My Last Supper
Melanie Dunea
Fifty of the world’s great chefs ruminate on the what, where, and with whom of their last meals. While it sounds like the most superficial of concepts, the result is both revealing and deeply touching. Contemplating the end of one’s life brings out the vulnerability in the most bombastic of personalities. Lucky us, we get to sample as each chef  has contributed a recipe. The accompanying portraits, some colour, some black and white, capture the public persona by which the world knows these gifted chefs who range from Montreal’s Martin Picard to the most idolized of contemporary chefs, Ferran Adria. As always, Anthony Bourdain presents the most outrageous front. Hardcover, 216 pp, $49.95.


White Heat White Heat

Marco Pierre White
Publisher Mitchell Beazley have re-issued Marco Pierre White’s first book. With it’s blend of ground breaking recipes, stunning photos, and White’s unique observations of the restaurant business make this a must-have for any chef’s library. Softcover, 127 pp, $39.95.


The Art of Simple FoodThe Art of Simple Food

Alice Waters with Patricia Curtan, Kelsie Kerr, and Fritz Streiff
It is not overstating the case to say that contemporary American cooking would be very different had Alice Waters and her friends not opened Berkeley’s Chez Panisse in 1971. The Art of Simple Food is a distillation of the eat locally, eat best philosophy that was the focus of Chez Panisse menus from the beginning. The book is divided into two parts: the first, Starting from Scratch, concentrates on lessons and foundation recipes, everything from stocking the pantry to choice of equipment to menu planning. The second half, At the Table, features every day recipes from starters to desserts. With Alice Waters’ recipes, it is the shopping, not the cooking that takes time. In these simple recipes it is the quality of the main ingredient  which dictates the success of the dish. People used to recipes with the ingredients set up in one column with the instructions set out 1, 2, 3 in another, may find they have to pay more attention with a format in which the ingredients are in boldface amongst the instructions. More that just telling us how to cook, Alice Waters demonstrates how a community is built. Line drawings, no photos. Hardcover, 405 pp, $44.00.


A Great American CookA Great American Cook

Jonathan Waxman
Think of the Barefoot Contessa and Foster’s Market taken up a few notches to arrive at Jonathan Waxman’s exalted home cooking. A pioneer of modern American cuisine, Jonathan Waxman did his time in some of the great kitchens of France and with Alice Waters at Chez Panisse before opening the late, great Jams. Now a bi-coastal restaurateur, Waxman’s home cooking includes lobster salad sandwiches, grilled rabbit with roasted tomato salad, and gingerbread with brandied plums. Colour photos. Hardcover, 286 pp. $43.95.


The Sweet SpotThe Sweet Spot

Pichet Ong
A veteran of  both Chez Panisse and Jean-Georges, Pichet Ong, now chef/owner of New York’s P*Ong, is a master of desserts with an Asian twist. Some dishes offer an Asian riff on American classics: coconut cream pie with toasted jasmine rice crust and banana cream pie with a hit of ginger. Lest you think it is all fusion all the time, behold the sentimental classics like Chinese almond cookies, fortune cookies, and “pocky” sticks. Colour photos. Hardcover, 292 pp. $37.95.


The Young Man & the Sea The Young Man & the Sea

David Pasternack & Ed Levine
A veteran of Bouley, Picholine, now ensconced at Esca, David Pasternack surprises with a fish book, his first, that is all about simplicity. Most of the recipes have few ingredients. Even when the ingredient list is longer, the method is uncomplicated. Sections on crudo Italy’s answer to sushi -- fish with pasta, and crispy fish are especially enticing. This is one of the few books that has it all for those who are hesitant about cooking fish: friendly guidance, recipes built on fish and shellfish available from any good North American fishmonger, clean layout and lovely colour photos. Hardcover, 253 pp. $45.00.


FreshCanadianFresh

John Bishop
Vancouver's Bishop's restaurant could be the poster restaurant for the "eat locally" movement. More than just a prettily presented collection of recipes from the renowned menu, this book is a chronicle of the intricate dance between grower and chef, chef and the end consumer. The delectable simplicity of chanterelle and pear pot, sweet corn soup, or summer salad bowl serves as a reminder to the modern cook that "to everythings there is a season." Colour photos. Softcover, 194 pp. $34.95.


Flavours of Cooper's Cove GuesthouseCanadianFlavours of Cooper's Cove Guesthouse
Angelo Prosper-Porta
Seasonality and flexibility are the twin engines that drive the menu at Cooper's Cove Guesthouse in Sooke, BC. Although there are given measurements and ingredients in these recipes, they are meant as a guide which you can adapt to your particular season and situation. Among the dishes on which to make your own mark: smoked sablefish and mascarpone pate with warm potato arugula salad; raspberry, fig and white chocolate bread pudding. Self-published and distributed this book is bursting with beautifully styled colour photos. Althougth a visit to the guesthouse is highly recommended, as the setting is breathtaking, the book will admirably stand instead. Hardcover, 266 pp. $49.95.


One Spice, Two SpiceOne Spice, Two Spice

Floyd Cardoz
This new book, perhaps the first of its kind, is from the man responsible for Tabla restaurant in New York. There, and here, he creates a new fusion of American and Indian food that mixes the familiar with the foreign. The recipes focus on seasoning American food with Indian flavours and introducing cooks to the unique and complex tastes of the India, particularly those of Cardoz's Bombay and Goan childhood. Hardcover, 304 pp. $44.95.


Nobu WestNobu West
Nobu Matsuhisa & Mark Edwards
The newest volume from the genius Japanese-fusion kitchens of Nobu Matsuhisa's restaurant kitchens, this one with a significant contribution from the head chef at Nobu London. The recipes include plenty of fish and seafood, as well as featuring fresh produce. Another feature of this book is that many of the ingredients are more familiar and easier to obtain than those in previous books. Colour photos.Hardcover, 256 pp. $49.95.


Michael Mina: The CookbookMichael Mina: The Cookbook

Michael Mina
With restaurants in San Francisco and Las Vegas Mina manages to oversee a quietly expanding empire. His trio concept takes a primary ingredient and accessorizes with a trio of accompaniments; followed by three presentations. Visually stunning, but we don't particularly like the faint type and small font used for the text. Hardcover, 256 pp. $65.00.


Essence: Recipes from le champignon sauvageEssence: Recipes from le champignon sauvage
David Everitt-Matthias
Two Michelin stars by the age of forty, this kitchen star has stayed true to his passion by actually staying in the kitchen and continuing to cook at his celebrated restaurant in Cheltenham, England. With a foreward by Gordon Ramsay and an endorsement from Heston Blumenthal on the cover, Everitt-Matthias has many admirers. The book includes probably the most intriguing food shot of the year - Roast wood pigeon with cockscomb. Hardcover, 192 pp. $59.95.


Au Pied De Cochon: The AlbumCanadianAu Pied De Cochon: The Album
Martin Picard
Just when we think that after reading cookbooks every day for the last 23 years we have seen it all, something comes along that makes us absolutely giddy with pleasure. This book from the celebrated Montreal restaurant is such a book. Both the book and the restaurant it chronicles marry traditional Quebecois cuisine to the French brasserie then immerse it in the wild abandon of a medieval feast. Day-in-the-life photos and the Steadman/Searle-esque illustrations of Tom Tassel and Marc Sequin aid and abet the air of unrestrained pleasure. The accompanying DVD reinforces both the sense of revelry and the inherent respect for the ingredients and traditions which inform the cooking of Martin Picard. Hardcover, 191 pp. $74.95.


CraveCrave
Ludo Lefebvre
From the executive chef at Bastide in L.A. comes this cookbook that emphasizes the joy of cooking and eating food that engages all the senses. With recipes that are relatively simple but absolutely spectacular Lefebvre guides readers not only to fabulous meals but also to the ways professional cooks use their senses to understand cooking processes. 252 pp. $64.95.


Happy in the KitchenHappy in the Kitchen

Michel Richard
Richard certainly likes to have fun but not at the expense of good food! This lavish book has mouth watering photography of even the simplest dishes. Chapter titles show his playfulness Tomatoes: the embarrassed fruit or The Pleasures of Plastic Wrap! Richard is chef/co-owner of Citronelle in Washington, and made that rare leap from pastry chef to chef and we are grateful. Hardcover, 331 pp, $60.00.


White Slave: The Autobiography White Slave: The Autobiography 
Marco Pierre White
Full credit should be given to White's collaborator James Steen as this is a very well written book. White has generated more press not only for his sublime cooking but also his legendary temper and rock star chef mystique. Training with luminaries such Albert Roux, Nico Ladenis, Raymond Blanc, White went on to open Harvey's which garnered him two Michelin stars in the late eighties. For those who enjoyed Bill Buford's Heat this Spring and made note of Batali's love/hate relationship with White, White here is almost warm and fuzzy when discussing Mario! Hardcover, 306 pp, $39.95.

America's Best Chefs Cook with Jeremiah TowerAmerica's Best Chefs Cook with Jeremiah Tower
Jeremiah Tower
Companion to the PBS 20 part series that matches Jeremiah Tower, the pioneer of American regional cuisine with 14 James Beard Award winning Chefs. Great cooks, great recipes. 218 pp. $42.99.


My Life in France
My Life in France
Julia Child with Alex Prud'homme
It was exquisitely simple sole meuniere that changed both the life of one woman and the course of North American cuisine. In her newly published memoir, Julia Child traces her love affair with everything French, particularly the food, from that day in November, 1948 through the labour of love that became Mastering the Art of French Cooking to her final visit in June, 1992. Though written with her great nephew, Alex Prud'homme, it is Julia herself whose words make this memoir so vivid that one can hear her glorious, rumbling trill in every paragraph. Read a review of My Life in France by The Cookbook Store's Jennifer Grange.


The Nasty BitsNasty Bits
Anthony Bourdain
Bourdain is back with his candid and over the top passion for food. A writer/chef who is never afraid to take on the establishment and the activists, individually or at the same time, in the quest for taste.


Heaven on Earth ProjectCanadianHeaven on Earth Project
Michael Stadtlander
A celebration of food and its connection to the earth, Michael Stadtlander's first book chronicles his summer 2005 Heaven on Earth project, following the chef and his apprentices from planting to consuming the fruits of their labours. Colour photos. Hardcover, 97 pp, $90.00.


Chapeau!Chapeau! Canada Les Grands Chefs
Editors Anton Fercher and Natalie Dufresne
Very much in the mould of the magnificently illustrated Culinary Chronicle books, Chapeau! is a book for chefs who wonder what their colleagues in other parts of the country are up to. Bilingual. Hardcover with slipcase and interactive CD, 447 pp, $199.95.


New American Classics New American Classics
David Burke
A decade has gone by since Burke's last book, Cooking with David Burke, which was very popular amongst the chefs. Burke is chef and co-owner of davidburke & donatella in New York city. This innovative book will give you the classic recipe and then a contemporary version and finally a second day dish recipe. All very yummy and easy to do. Hardcover, 300 pp, $50.00.


)ff DutyOff Duty
Edited by David Nicholls
Like rockers Bono, Geldoff et al, star chefs are embracing philanthropy with wild abandon - in this case their largesse is aimed at spinal cord injury research. If crab risotto with peas and fennel or slow-roast pork belly with warm new potato salad and smoked bacon runner beans fails to move you, perhaps Nigella reposing in her tub with bubbles to her chin or Susur Lee in tennis whites will! Hardcover, 288 pp, $49.95.


Sunday Suppers at LucquesSunday Suppers at Lucques
Suzanne Goin with Teri Gelber
These seasonal menus built around intensely-flavoured main courses - grilled duck breasts with crème fraiche, roasted grapes and potato-bacon gratin, braised beef short ribs with potato puree, Swiss chard and horseradish cream - are the basis for the family-style Sunday suppers served at Goin's Los Angeles restaurant. Hardcover, 398 pp, $50.00.

Artisanal Cooking Artisanal Cooking
Terrance Brennan & Andrew Friedman
The owner of New York's Picholine and Artisanal demonstrates that the best cooking comes from fine ingredients and a mastery of basic skills. While flavour almost leaps off the page in the main course section, it is Brennan's desserts that show real innovation -- tomato tart with basil ice cream, chocolate soup with orange curd napoleon. Colour photos. Hardcover, 324 pp, $45.99.


Don’t Try This at HomeDon’t Try This at Home
Edited by Kimberly Witherspoon & Andrew Friedman
Take heart, all you home cooks who have watched in horror as the soufflé fell, as the grilled steak turned to cinder, at the dawning of the sickening realization that what you thought was sugar was actually salt. Chefs make mistakes, too. But when they make them it is not just in front of their nearest and dearest. Claudia Fleming's runaway egg whites, the New Year's disasters of Anthony Bourdain and Marcus Samuelsson and the tale of the blind line cook are hilariously and deliciously reassuring. Hardcover, 308 pp, $32.95.


Anna & Michael Olson Cook at HomeCanadianAnna & Michael Olson Cook at Home
Anna (star of Sugar) and Michael (Inn in the Twenty, Niagara Fallsview Casino) are food professionals who also love to cook at home. The two share their cooking savvy in seasonal menus built around people, occasions, adventures —even necessity. Colour photos. Softcover, 288 p, $39.95.


Chef at HomeCanadianChef at Home
Michael Smith
The Food Network star takes his show off the road right into his Prince Edward Island home. Along with recipes for the hearty dishes he likes to serve to family and friends, Michael Smith tries to impart all the hints the home cook will need to cook without recipes. Colour photos. Softcover, 176 pp, $29.95.

Susur A Culinary Life	CanadianSusur: A Culinary Life
Susur Lee
The accolades started rolling in even before the proverbial ink dried in this book. As it does to raise a child, so with this book it took almost a village to bring it to life. At the centre are two creative geniuses: Susur Lee whose recipes supplied the raison d’etre for the book and Sara Angel whose “fused book” vision perfectly represents the seamless whole that Lee has woven between his culinary life and the life lived beyond the kitchen. The Book One essays which chronicle Lee’s life, are credited to Jacob Richler. The recipes which comprise Book Two, will provide inspiration to other chefs as those of Trotter, Ducasse, and Keller have. For the talented amateur they will provide challenge. Throughout the photography of Shun Sasabuchi and Edward Pond are breathtaking. This is a truly stunning achievement which confirms Lee ’s place in the heights of international culinary stardom. Hardcover, 2 books of 128 pp each, $60.00.


Feenie’s
CanadianFeenie’s

Rob Feenie
Like Gordon Ramsay and Bill Granger, celebrated Vancouver chef, Rob Feenie, embraces simplicity in his third book. Homemade granola, the Feenie burger, duck confit salad, and banana cream pie will keep you cooking and eating deliciously through brunch, lunch and dinner. Paper, 146 pp, $35.00.

Emeril’s Delmonico Emeril’s Delmonico
Emeril Lagasse
Delmonico’s started in 1895 and 100 years later Emeril revived this New Orleans landmark. His signature enthusiasm combined with Creole classics produces a fun and serious look at New Orleans fare. An interesting overview of local restaurant history is included in the introduction and sprinkled throughout. Hardcover, 276 pp, $39.95.

At Home with Michael ChiarelloAt Home with Michael Chiarello
Michael Chiarello
This hardworking owner/chef of Tra Vigne restaurant in St. Helena, has put together a very down to earth, home entertaining book. Lots of menus ideas for large or small groups. Colour photos. Hardcover, 240 pp, $54.95.

New Greek Cuisine CanadianNew Greek Cuisine
Aristedes Pasparakis and Byron Ayanoglu
Anyone who ever ate at Orestes in Vancouver or the Temporary Calamari Joint and Ouzeri in Toronto will be thrilled that their creator, Aristedes, has finally put pen to paper. Using only two pans and a blender, his quicker, lighter Greek cuisine features dishes such as calamari in burnt mustard sauce, smoky eggplant pilaf and baklava three ways. Colour photos. Softcover, 183 pp, $26.95.


CraveCrave

Ludo Lefebvre
While truly a feast for all the senses, it is the play between textures in dishes like sea urchin crème brûlée, which makes this book stand out amongst all the other super-chef books. Stylish colour photos. Hardcover, 252 pp, $64.95.

Anthony Bourdain's Les Halles CookbookAnthony Bourdain's Les Halles Cookbook
Anthony Bourdain
Finally, a cookbook from the best selling author of the kitchen expose, Kitchen Confidential. With his usual wit and ability to tell it like it is, yes, there are a few insults thrown about, Bourdain gives us straightforward and informative bistro cooking. Hardcover, 304 pp, $49.95.

Culinary Artistry Culinary Artistry
Andrew Dornenburg and Karen Page
A classic since its publication in 1996. The authors interviewed 30 top American chefs - Gray Kunz, Rich Bayless, the Jean-Louis Palladin, and Alice Waters among them - to discover the sources of their inspiration. For us mere mortals the food matches section is invaluable. Softcover, 426 pp, $42.95.


Recipes from Wine CountryCanadianRecipes from Wine Country

Tony de Luca
Organized by wine and season, this book from the executive chef of Hillebrand Estates Winery celebrates the food and wine of the Niagara Peninsula in such recipes as roasted duck breast with quinoa and cherry merlot reduction and ice wine crème brulee tart. Colour photos. Paper, 320 pp. $34. 95.

Vancouver CooksCanadianVancouver Cooks
Edited by Jamie Maw and Joan Cross
Pistachio-crusted wild Artic muskox, cocoa and red wine-braised beef short ribs, and birch syrup-glazed Pacific wild salmon are representative of the innovative cuisine served up by Vancouver chefs including Karen Barnaby, Rob Feenie and Thomas Haas. Colour photos. Paper, 218 pp, $40.00.

Patrick O Connell 's Refined AmericanPatrick O Connell's Refined American
Patrick O Connell
Self-taught, Patrick O Connell is a master of concise recipe writing. His refined American cuisine owes much to the Southern repertoire with grits, country ham, and chicken playing an important role. Colour photos. Hardcover, 232 pp, $65.00.

Workin: More Kitchen Sessions with Charlie TrotterWorkin: More Kitchen Sessions with Charlie Trotter
Charlie Trotter
Aside from the comparison to Miles Davis's legendary 1956 studio sessions (really), this collection which accompanies a new 26-part PBS series seems less over-the-top than some of his earlier works. Parts, if not all, of the dishes are manageable in the home kitchen -- duck breast with braised Vidalia onions and cannellini beans or apple and aged cheddar cheese soufflé spring to mind. As usual, stunning presentation. Hardcover, 222 pp, $55.00.


Alfred Portale Simple PleasuresAlfred Portale Simple Pleasures
Alfred Portale & Andrew Friedman
Besides his great achievement at the Gotham Bar and Grill, Alfred Portale s great genius lies in an ability to translate restaurant dishes for the home cook.. He also makes the oldie pasta look appealing as in fettuccine with preserved tuna, capers, and olives or pappardelle with braised lamb shank and fontina. Colour photos. Hardcover, 262 pp, $49.95.


The Passionate Cook CanadianThe Passionate Cook

Karen Barnaby
Some things old, some things new, all add up to the best of Karen Barnaby whose culinary career spans the country and more than two decades. Dive mouth-open into a vat of clams steamed in spicy coconut lime broth or revisit childhood with a serving of Karen 's meatloaf and a fistful of skor bar cookie brittle. Colour photos. Paper, 300 pp, $24.95.


Tru Rick Tramonto with Gale Gand and Mary Goodbody
Tru Rick Tramonto
Building on the popularity of Amuse-Bouche ($53.00), Rick Tramonto shows what he can do with the rest of meal. Stock up on exotic mushrooms and cook up a storm. His co-authors are skilled in writing recipes for home cooks so this book should work equally well for amateurs and professionals. Colour photos. Hardcover, 352 pp, $50.00.

BouchonBouchon
Thomas Keller
Although Thomas Keller's new book is as visually stunning as The French Laundry Cookbook ($70.00), its traditional bistro recipes (braised tripe, mussels in saffron and mustard, pig's trotters,) are more manageable for the home cook Colour photos. Hardcover, 341 pp, $69.95.

The Cannery Seafood House CookbookThe Cannery Seafood House Cookbook
Frédéric Couton
Michelin restaurant training meets west coast seafood in the first book by French-born, Vancouver-based Frédéric Couton. While the focus is seafood-lavender-crusted halibut with raspberry sauce and pea shoot salad—duck, chicken and beef are not forgotten. There are also some lovely fruit-based desserts. Colour photos. Hardcover, 174 pp, $50.00.

Art CulinaireArt Culinaire
Though bound like a book, Art Culinaire is a quarterly periodical which surverys the best North American chefs and their signature dishes. Issues are often organized around a specific ingredient or flavour -- salmon perhaps. Art Culinaire offers an easy way to keep in touch with the latest in techniques, presentation and who is on the way up in the industry. 84 pp. $39.95.


The Best of Art Culinaire Issues 1-14
The Best of Art Culinaire Issues 1-14

Yes, Virginia there was culinary life before Charlie Trotter. True, the presentation looks dated. However this collection from the first issues of Art Culinaire is historically interesting for examples of the early work of chefs such as the late Jean-Louis Palladin and Gilbert Le Coze along with current stars Jean-Georges Vongerichten, Alfred Portale, Charlie Palmer and Patrick O’Connell. Colour photos. Hardcover, 339 pp, $59.95.


The Best of Art Culinaire Issues 15-30
The Best of Art Culinaire Issues 15-30

In the second volume we witness the rise of Charlie Trotter and “fusion” both Asian and Latin, via Susur Lee, Douglas Rodriguez, Norman Van Aken and Allen Susser. Colour photos. Hardcover, 422 pp, $59.95.


Cooking One on OneCooking One on One
John Ash
Consider this book a series of lessons in fusion home cooking. The veteran teacher, broadcaster and culinary director of Fetzer Vineyards is a master at teaching technique. Great condiment recipes: mango mustard seed sauce, cranberry catsup, Moroccan marinade. Colour photos Hardcover, 337 pp, $53.00.

Pierre GagnairePierre Gagnaire
Beauge, Bloch-laine, Comolli,Pennor’s, Simon
This culinary manifesto from French chef Pierre Gagnaire is of interest to professional chefs. A list of ingredients but no quantities or instructions accompanies each of the spectacular photographs. Hardcover, 240 pp, $65.00.


The Whole BeastThe Whole Beast
F
ergus Henderson
The book, formerly known as Nose to Tail Eating, includes rolled pig's spleen, salad of sorrel, chicory and crispy ear and duck hearts on toast. A few of the odd yet tasty -- and inexpensive -- dishes one can create by looking beyond boned chicken breasts or strip steaks. Paper, 202.pp, $29.95.

SugarCanadianSugar
Anna Olson
The long-anticipated dessert book from this talented pastry chef, formerly of Inn of the Twenty restaurant, now host of Food Network Canada's popular show Sugar. Favourite recipes from the show as well as many innovative desserts along with tips and hints to make every home cook a budding pastry chef.

FlavorFlavor
Rocco DiSpirito
The book from a New York chef made famous (or infamous) by his reality television series, The Restaurant, which fuelled many water cooler discussions this summer. The book displays DiSpirito's energy and knack for creating rustic Italian fare with a twist. Hardcover, 350 pp. $50.00.

Anne Desjardins Cooks at L’Eau a la BoucheAnne Desjardins Cooks at L'eau a la Bouche
Anne Desjardins
Hidden in the Laurentian forests, chef Desjardins has created spectacular menus highlighting the best of Quebec's fruits and vegetables, breads, cheeses, honey and other foods. In this lavishly illustrated book, she shares her secret to success: using fresh, seasonal ingredients. Softcover, 192 pp. $40.00.


RawRaw

Charlie Trotter & Roxanne Klein
Trotter pairs with restaurateur Klein, one of the founders of the Raw Food Movement, to create this delectable volume of "uncooked" recipes. Health-conscious and innovative cuisine, and a food trend to watch in 2004. Lush colour photos. Hardcover, 214 pp. $50.00.

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The Balthazar CookbookThe Balthazar Cookbook
Keith McNally, Riad Nasr, Lee Hanson & Kathryn Kellinger
Like its food, Balthazar's cookbook is uncomplicated, elegant and timeless. Colour and black-and-white photos. Hardcover, 288 pp. $56.50.

 

The Art Of Aureole The Art Of Aureole
Charlie Palmer
Cuisine as art, or if you prefer, art as cuisine; in any case, Palmer is the master at elevating his cooking to soaring heights. Innovative and beautifully photographed, but the page layout makes this one at times annoying and difficult to read. Hardcover, 240 pp. $80.00.

Mastering SimplicityMastering Simplicity
Christian Delouvrier
The man who, along with Gray Kunz made Lespinasse a four-star dining destination, celebrates the places, people and foods that influenced his rise to the top. Colour photos. Hardcover, 320 pp., $53.95.

 

La Mia Cucina ToscanaLa Mia Cucina Toscana
Pino Luongo
This celebrated New York Chef has written a highly personal and wonderfully innovative take on the food of his native region, highlighted with striking colour photos. Hardcover, 270 pp., $60.00.

Jamie’s Kitchen Jamie s Kitchen
Jamie Oliver
This larger format cookbook again demonstrates the celebrated chef s easygoing style and mature, flavourful cooking. Great colour photos, although there are a few too many of Jamie& Hardcover, 333pp., $55.00.

 

Taste Pure And Simple Taste Pure And Simple
Michel Nischan
As seen on Oprah. Chef Michel Nischan, of Miche Mache Restaurant in Connecticut, brings us great-tasting, healthful cuisine that is sophisticated and richly-textured. Lush full-colour photos. Hardcover, 175pp., $52.50.

Tom Valenti’s Soups, Stews And One-Pot MealsTom Valenti's Soups, Stews And One-Pot Meals
Tom Valenti & Andrew Friedman
This easy-going book from the chef at Ouest and Cesca in New York City displays slow-cooked, satisfying meals from one pot. Perfect for chilly autumn and snowy winter days. Hardcover, 268pp., $45.00.

California Dish California Dish
Jeremiah Tower
An intriguing look at one of America's culinary masters, from his celebrated stay at Chez Panisse to the recent publication of Jeremiah Tower Cooks. It also includes a charming scrapbook of black-and-white photos from the author. Hardcover, 321 pp. $39.50.


The Zuni Caf³ Cookbook
The Zuni Café Cookbook
Judy Rodgers
Judy Rodgers allows her lovingly-crafted recipes to simmer with the reader, and what you're left with is an abundance of knowledge and a retooling of the way you cook. Filled with colour and black and white photos. The Corn-Shrimp Bisque (p. 170) is amazing. Hardcover, 546 pp., $52.50.


Wife Of The Chef
Wife Of The Chef
Courtney Febbroriello
Courtney Febbroriello has only a passing interest in food and readily admits that she is a picky eater, but she married a chef and helps him operate a small restaurant and catering business. She has candidly described the fierce competition for ingredients, wines and employees; the politics of reviewing; the financial headaches; and, very briefly, the quirky regulars and indecisive customers. Hardcover, 281 pp. $36.00.


Chef Daniel Boulud Cooking In New York CityChef Daniel Boulud:
Cooking In New York City

Daniel Boulud & Peter Kaminsky
We feel guilty pleasure from a behind-the-scenes peek of daily life at Boulud's in NYC. The author guides you through his favourite recipes, almost daring you to try to recreate them at home. Or you could make reservations. Hardcover, 239 pp. $55.00.

A Return To CookingA Return To Cooking
Eric Ripert
Novices and professionals alike are sure to be inspired by Ripert's creativity outside the confines of his New York home at Le Bernardin. Beautiful colour photos and illustrations enhance the book. The Fennel-Scented Panna Cotta With Wild Strawberries on page 175 is great. Hardcover, 336 pp. $75.00.

The Babbo CookbookThe Babbo Cookbook
Mario Batali
This new title showcases Batali's passion for Italian flavours and his enticing use of fresh, seasonal produce. Don't miss the Classic Tortellini in Brodo (page 126). Hardcover. $60.00.

 

Welcome to My KitchenWelcome to My Kitchen
Tom Valenti and Andrew Freedman
Valenti, of Ouest in NYC. draws on the familiar southern Italian flavours of his grandmother's kitchen in this robust book. Includes techniques for the home chef. Good choices: Goat Cheese Ravioli with Tomato, Bacon and Basil, and Crabs with Corn and Green Onion Risotto and Bacon Dice. 326 pages. $44.95.

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Girls Who DishCanadian Girls Who Dish
Karen Barnaby et al
Packed with tempting recipes from women chefs of Vancouver. These recipes really do deliver the goods! $19.95.

Girls Who Dish Seconds Anyone?
Karen Barnaby et al
They're back! The girls Who Dish dish it out again. Seconds Anyone? is even better than the first book. $19.95.


For the Love of SoupIn the Hands of a Chef
Jody Adams & Ken Rivard
Mediterranean cooking methods meet New England ingredients in Adams' Boston restaurant, Rialto.Ubiquitous New England bluefish ,for example, is glazed with pomegranate molasses;shad roe is paired with lentils. Popular molten chocolate cake is rechristened chocolate espresso torta here.The recipes offer a good mix of simple and more complex preparation.However the type is rather small,making this book difficult for some of us to read. Colour photo insert. 374pp. $52.95. Recipe: Salmon Marinated in Mint and Basil with Summer Vegetable Gratin.


Magic in the KitchenMagic in the Kitchen:
The American Chef,
Whimsical Portraits & Outstanding Recipes

Photographs by Jan Bartelsman
Suzanne Goin, Michel Richard, Marcus Samuelsson, Charlie Trotter, Thomas Keller and Daniel Boulud are among the chefs and their recipes starring in forty handpainted portrait montages. $29.95.

A Cook's TourA Cook's Tour
Anthony Bourdain
One more time Anthony Bourdain sets off to uncover the underworld of cooking; now he has paired it with travel. This book has adventures in 30 different cities and describes food that is better discovered on the page rather than on the plate. $29.95.

 

Kitchen ConfidentialKitchen Confidential
Anthony Bourdain
The tales of sex, drugs and rock 'n'roll behind closed kitchen kitchen doors has restaurant workers nodding their heads knowingly. On the other hand, after reading this the general public may think twice about dining out. Softcover, $19.95.

 

Becoming a Chef
Becoming a Chef
Andrew Dorenburg & Karen Page
Subtitled Recipes and Reflections from America's Leading Chefs, this book is packed with tips and inspiration for anyone thinking about entering the culinary industry. $41.95.
 

Tom Douglas' Seattle KitchenTom Douglas' Seattle Kitchen
Tom Douglas
A melting pot of flavours is what Tom Douglas believes Seattle to be and is thereby reflected in his book. Asian reigns as a major theme but is well balanced by others. One can tell that this chef loves Seattle including the 10 best things to do in Seattle, where to shop and where to eat. $44.95.


Rob Feenie Cooks at LumiËreCanadianRob Feenie Cooks at Lumière
Rob Feenie
Like the French Laundry, Charlie Trotter's and Le Bernardin, Vancouver's Lumière restaurant is a member of Relais Gourmands. In this, Feenie's long awaited first book, the recipes were selected from the vegetarian, seafood and signature tasting menus. Tomato Gazpacho with Dijon mustard ice cream and a passion fruit tart with dark Valrhona chocolate base are two of the intriguing recipes. Colour photos. $50.00. Recipe: Herb-crusted beef tenderloin with chanterelles and a shallot and caper jus .

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Foie Gras: A PassionFoie Gras: A Passion
Micheal A. Ginor
$74.95.

The definitive book on the subject. Glorious photos.

 


SeasonsCanadianJamie Kennedy's Seasons
Jamie Kennedy
One of the first Canadian-trained chefs to become a star, Jamie Kennedy built his reputation on a respect for local ingredients in season. With his recipes and tricks of the trade, the at-home cook can turn out gourmet meals for all seasons. Colour photos. $29.95. Recipe: Salt Cod and Olives on Crisp Toast.


Mirabella FoodMirabella Food
Guy Mirabella
Subtitled Eating Simple, Eating Well, the recipes in this book reinvent the familiar from porterhouse steak with mushrooms to an apple and fig cake with chestnuts. The chicken recipes including drumsticks stuffed with macadamia nuts, and thighs stuffed with beets and lime, are especially appealing. Mirabella's cooking career has evolved into teaching and book design. Stunning photos. $45.00.


Happy Days with the Naked ChefHappy Days with the Naked Chef
Jamie Oliver
Happy days are here again! We can all rejoice that Jamie Oliver has delivered a new book. Full of colour photos and his trademark easy to follow recipes, we enthusiastically endorse this book. Jamie's writing has evolved into a slightly more sophisticated cuisine, making this an excellent third book. $55.00. Recipe: Chocolate and Whole Orange Pudding.


Return of the Naked ChefNaked Chef Takes Off
Jamie Oliver
The Naked Chef is back and we're all mad about the boy. The new book is full of great new recipes and fantastic colour and b &w pictures of Jamie walking, Jamie marketing, Jamie on his motor cycle, Jamie cooking, Jamie eating, Jamie fooling around with his mates. The food's there too and it's as great as he is. Softcover, $26.95.

The Naked ChefThe Naked Chef
Jamie Oliver
The first book from the boy wonder. Softcover, $26.95

 

 


Charlie Trotter's Meat & GameCharlie Trotter's Meat and Game
Charlie Trotter
Another big and beautiful book by Charlie Trotter. Certainly not meant for the home cook and sure to be copied by the professional, this book with it's glossy photos could easily pass for a coffee table book. If you have a local purveyor of exotic game this could be the book for you if looking for new inspiration. Otherwise it remains the stuff that chef's dreams are made of...$80.00. Recipe: Braised Beef Short Ribs with Horseradish - Potato Purée, Parslied Shallots and Red Wine Jus.


Kitchen Sessions with Charlie Trotter
Charlie Trotter
One of the top chefs amongst the current generation of American chefs, Charlie Trotter now brings his knowledge and style to the masses - sponsored by Sarah Lee! Unlike his earlier books, the recipes here are possible to complete without an army of sous chefs - roast pork tenderloin with junier infused red cabbage sounds particularly appealing. Colour photos. $48.00.

Wild Food from Land and SeaWild Food from Land and Sea
Marco Pierre White
$25.50.
The original creative, bad boy of the kitchen.
 

 



MarcoMarco:
The Making of Marco Pierre White,
Sharpest Chef in History
Charles Hennessey
$42.50.

 


 
Simply ThaiCanadian Simply Thai Cooking
Wendee Young & Byron Ayanoglu
Formerly the Young Thailand Cookbook, this collection features favourites from the well-known Toronto restaurant. Colour photos. $19.95. Recipe: Lemon Grass Shrimp Soup.

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Last modified December 13, 2007 .