Chefs from North America

See also: Canadian Chefs

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Ad Hoc at Home
Thomas Keller
Most known for recipes that require all day preparation and/or an army of sous chefs, Thomas Keller now turns to what he refers to as “big bowl” food, the food we pass around the table at home. Keller’s home cooking includes crab cakes, braised artichokes, but also buttermilk fried chicken and brownies. Best of all are his light bulbs moments—bits of collected culinary wisdom such as using onion to both clean and grease pans. Glorious photos. Autographed copies available. Hardcover, 359 pp. $65.00.

C Food
Robert Clark & Harry Kambolis
A stunning book from Vancouver's much celebrated restaurant. Stunning photography by Hamid Attie accompanies the inspired and delicious recipes from Clark. Kamoblis and Clark's three mandates of creativity, sustainability and hospitality shines throughout the book. Hardcover, 166 pp. $40.00.

Momofuku
David Chang and Peter Meehan
This was one of our most highly anticipated books all summer. With four eateries in New York Chang is quickly building on his deserved successes. It is hard describe the cuisine as it is truly inventive and creative using common North American ingredients alongside Asian ones. And yes, the pork bun recipe is included! Hardcover, 304 pp. $49.00. Read Josh's restaurant review at our blog.

Fresh Canadian Bistro
Craig Flinn
From Craig Flinn of Chives Canadian Bistro in Halifax, NS, comes this book full of modern Canadian bistro cooking, from chefs all over Canada. Recipes include braised heritage pork shoulder with blackberry jam sauce, from Michael Howell of Tempest restaurant in Wolfville, NS, foie gras poutine from steve vardy at Black Cat Bistro in Ottawa, and quince tart tatin from Michael Allemeier at Mission Hill winery, Okanagan Valley, BC, as well as recipes from Chives. Colour photos for most recipes. Softcover, 160 pp. $24.95.

Fresh & Local
Craig Flinn
Over 100 recipes from Craig Flinn of Chives Restaurant, in Halifax, NS, all adapted for home cooking. The emphasis is on affordable, local, seasonal, and fresh eating, and dishes range from the simple, free range chicken pub pie, to more sophisticated, entertaining fare, such as lamb wellington with chanterelles. Full colour photos. Softcover, 192 pp. $14.95.

Farm Food
Daniel Orr
Chef Daniel Orr cooked in top restaurants all over the world, earning three star reviews for his food, and a great deal of international recognition for his talents, but he never quite left his mid-western roots behind him. Returning home to Indiana Orr opened Farm restaurant in Bloomington, where he continues to cook and can feel closer to the land. Farm Food is organised unconventionally; there are chapters devoted solely to burgers, pies, and sandwishes, as well as to the usual starters, suppers, veggies and so forth. Colour photos throughout. Softcover, 260 pp. $29.95.

Small Bites Big Taste
Rainer Zinngrebe
A veteran of many celebrated international kitchens, Chef Rainer Zinngrebe, from his position as executive chef at the Ritz-Carlton, Cancun, shows the innovative face of Mexican cooking. Some of his more creative dishes create a fusion of Mexican and Indian techniques and flavours. Colour photos. Hardcover, 192 pp. $48.95.

Araxi
James Walt
Local and Seasonal inspired recipes from one of the country's most famed restaurants, Araxi, in Whistler.The book is divided by season, with information throughout about the local produce available as an insight into the workings of the restaurants. Recipes such as Rock Sole with Pemberton potato rosti and Lillooet Corn Sauce and Golden mussels with pickled salsify, leeks and apple vinaigrette are just a sample of what is on offer. Each recipe is accompanied by a full colour photo. Hardcover, 250 pp. $45.00.

Kitchen Scraps
Pierre Lamielle
Pierre A. Lamielle is currently a chef-instructor and food writer, but is also an award winning illustrator, and it is his wonderful and quirky illustrations which first attract one's attention in kitchen scraps. The recipes shouldn't be forgotten however, as they are equally interesting, and as well suited to a beginner as a more confident cook. Cheekily titled dishes such as religious honnandaise which can be used with the blessed eggs of st. benedictus (or eggs benedict, in translation) are irreverently named but straightforward and clearly explained. Full of wonderful colour illustrations. Softcover, 197 pp. $29.95.

A Boy After the Sea
Kevin Snook
This book was created to raise funds for the Dan Snook Trust Foundation to benefit troubled youths, a charity which came about after author Kevin Snook's son lost his life. The book features many of the world's best chefs offering recipes for fish and seafood, based on what is available in their local lakes, rivers, and seas; from California Alice Waters makes provencal style fish soup, from Ontario Michael Stadtlander makes pan-fried Georgian Bay whitefish, Irish Kevin Thornton makes sea urchin with vegetable brunoise, and Cornwall's Rick Stein makes grilled cod with laska noodles. These are just 4 of the 26 chefs and dishes featured, and along with beautiful photography and a foreward by Heston Blumenthal, this is an excellent book for chefs or seafood enthusiasts. Hardcover, 232 pp. $55.00.

Earth to Table
Jeff Crump & Bettina Schormann
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00.

Vancouver Cooks 2
Chefs' Table Society of British Columbia
Why is it we see more chefs' books coming from Vancouver than Toronto these days, its not as if we don't have top notch chefs here? Publishers take note! Meantime this is volume two from this successful group. The chefs' are organized into four sections, Local, Seasonable and Sustainable; Innovative and International; The Rising Stars; The Culinary Vanguard. A great idea that works well with all egos in check! Foreward by Vicki Gabereau. Softcover, 250 pp. $40.00.

The Best of Chef at Home
Michael Smith
Chef Smith is probably Prince Edward Island's most recognizable figure after Anne of Green Gables! His enthusiasm is hard to resist on TV and in his cookbooks. This is his most ambitious book in visual presentation and will appeal not only to his fans but those who like satisfying, yet uncomplicated recipes. His use of local ingredients and a sustainable kitchen philosophy is much in evidence whilst giving lots of freedom for variation. Softcover, 258 pp. $29.95.

Fresh with Anna Olson
Anna Olson
The popular Food Network star shows how cooking evolves over the course of a year as different ingredients become available. From green bean griddle cakes to a warming potato soup with bacon and cheddar, Anna gives us a seasonal take on comfort food. Still, it is her love of baking that always draws us in with treats like mini cherry pies and butterscotch white chocolate brownie bites. Colour photos. Softcover, 199 pp, $29.95.

The Menu
David Laris & Dean Brettschneider
This book is the culmination of the talents of two chefs; David Laris is an internationally renowned chef and Dean Brettschneider is an award winning baker. Together they aim to provide the home cook with 15 five-course menus for at home entertaining with a restaurant feel. For example, menu one from the chapter 'New Comfort Food' features risotto of porcini mushrooms, chicken breast & mascarpone with crispy skin & lemon foam, as well as chocolate & blue cheese tortellini with vanilla ice-cream, crunchy praline & caramel sauce. One for an experienced cook. Colour photography throughout. Hardcover, 215 pp. $48.95.

Blue Water Cafe: Seafood
Frank Pabst
Frank Pabst, Vancouver chef and owner of Blue Water Cafe lets us in on his culinary secrets. We can now indulge in delectable dishes, including Alaskan King Crab Panna Cotta or Smoked Albacore Tuna Terrine. With detailed instructions about ingredients Pabst brings out the chef in all of us. Hardcover, 201 pp. $45.00.

One Pot French
Jean-Pierre Challet
For those who love French food but hate doing dishes there is One Pot French by one of Canada’s top chefs, Jean-Pierre Challet. Straight forward recipes are presented in an elegant layout that makes these traditional and modern dishes un-intimidating and easy to prepare. Perfect for entertaining or a satisfying Sunday supper--traditional French food is within reach! Hardcover, 192 pp. $29.95.

Chanterelle
David Waltuck
For over 20 years, Chanterelle has been an American classic. Chef David Waltuck and his wife Karen gave birth to this New York destination restaurant and now they bring you their recipes. Although the recipes are for the more advanced, the Waltucks do not want to discourage people of any levels from trying out them out. With beautiful photos and an elegant layout, the cookbook is as much a gem as the restaurant. Hardcover, 314 pp. $65.00.

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Bobby Flay's Burgers, Fries & Shakes
Bobby Flay, Stephanie Banyas & Sally Jackson
Bobby Flay shows off his true area of expertise with numerous takes on burgers, fries, and shakes that will surely have you reaching for the Tums. With only a few turns through this book, you'll have a hankering for a burger, fries, and maybe a Toasted Marshmallow Milkshake. A great book to have this barbecue season with enough pictures to set off a craving everytime you look though the pages. Hardcover, 160 pp. $30.00.

Pintxos
Gerald Hirigoyen
This chef has two restaurants in San Francisco, now comes his third book of small plates in the basque tradition as the subtitle explains. Primarily first courses this is definitely small plates with panache. Hardcover, 202 pp. $34.95.

Under Pressure
Thomas Keller
Cooking the sous-vide method may not be for everyone, but as with any Keller book, think The French Laundry ($59.95), Bouchon ($59.95) the ideas and presentation are worth it alone, whether you plan to do sous-vide cooking or not. Hardcover, 294 pp. $95.00.

Urban Italian
Andrew Carmellini and Gwen Hyman
With a resume of cooking at Lespinasse, and Cafe Boulud then a year of living, eating and cooking in Italy, Carmellini came back to New York and opened the acclaimed A Voce restaurant. While the usual recipes are here there are countless exquisite variations on ingredients and dishes. His self deprecating and amusing stories of his kitchen life are quite revealing. Hardcover, 311 pp. $38.50.

Osteria
Rick Tramonto with Mary Goodbody
Successful Chicago restaurateur Tramonto has brought the dishes from his popular Osteria di Tramonto, opened in 2006 to our kitchens in this his sixth cookbook. Previous books Tru ($45.95) from the same named restaurant, Amuse-Bouche ($48.95), Fantastico ($44) have all been very popular with the chefs and this one will appeal to both home and professionals alike. Hardcover, 276 pp. $40.

West
Warren Geraghty
One of Vancouver's top chefs and restaurants, winner of Restaurant of the Year four times from Vancouver Magazine. Pacific coast freshness abounds throughout the pages. Wine serving suggestions add to the relaxed atmosphere. Hardcover, 380pp. $38.50.

A Platter of Figs
David Tanis
Simple flavours is an oft overused food descriptor but in this case it is apt. Tanis spends six months of the year as head chef at Chez Panisse and the other six months in Paris. He has assembled 24 menus that capture simplicity and flavour with minimal fuss and ingredients.Hardcover, 294 pp. $39.95.

Nobu Miami: The Party Cookbook
Nobu Matshuisa & Thomas Buckley
With a foreword from not just Daniel Boulud but also Ferran Adria there is a definite mutual admiration society happening! The focus here is on finger foods. The Japanese and South American (Peruvian) influences give the recipes a breath of fresh air to the party scene. Hardcover, 200 pp. $39.95.

Alinea
Grant Achatz
Achatz has redefined the American restaurant and wowed all who have eaten at Alinea in Chicago. In this remarkably affordable book the stunning photography captures the creativity and pioneering mind of Achatz. The food vessels alone are works of art. Hardcover, 396 pp. $56.95.

Olives & Oranges
Sara Jenkins & Mindy Fox
Sara is the daughter of the respected food writer Nancy Harmon Jenkins (Cucina del Sole, $34.95). The younger Jenkins's cuisine is rooted in the family time spent living around the Mediterranean, hence the subtitle "Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond". Porchetta, opening this fall, will be Sara's first NYCity restaurant. Hardcover, 372 pp. $39.95.

Italian Grill
Mario Batali
As those old Dominion store commercials said, ”It’s mainly because of the meat.” While the antipasti and vegetable side dishes here do appear delicious, it is the huge hunks of well-seasoned meat that are irresistible. Whether it is spit-roasted prime rib, pork shoulder, veal chops, or leg of lamb, it looks like something you would want to try. Other than the seasoning, the recipes have few ingredients, and require little preparation. Colour photos with most of the recipes. Hardcover, 246 pp. $31.95.

The 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-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. $50.00.

Dolce 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. Hardcover, 301 pp. $42.00

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, $45.00.

The 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, $41.95.

A 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 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. $39.95.

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