The Cookbook Store: Chefs from North America A to C

The Cookbook Store > Chefs from North America A to C

Chefs from North America A to C

Art Culinaire 100
Art Culinaire celebrates it's 25th anniversary with a Masters/Apprentices issue that highlights the dynamic masters of cuisine, and the many chefs they helped to train and shape to become the face of gastronomy today. Included are interviews featuring Thomas Keller, Ferran Adria, Charlie Trotter, Timothy Hollingsworth and many more! Hardcover, 84 pp. $32.95.

Cooking With Love
Tina Abbey
A compilation featuring some of the best chefs in Montreal, try out signature dishes from your favorite restaurants in La Belle Provence. Gorgeous full-color photography accompany recipes. Softcover, 234 pp. $49.95.

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.

A New Turn In The South
Hugh Acheson
Maybe it takes a Canadian to prove that "Southern", "deep-fried", and "pork"are not necessarily synonyms. In this collection of "reinvented Southern recipes"from Five and Ten, in Athens, Georgia includes many of-the-moment ingredients: ramps,cardoons,fava beans, and chanterelles. Chef/author Hugh Acheson's life has veered back and forth between Ottawa, Montreal and Georgia, giving him an appreciation for French technique, Southern agrarian culture, and a social conscience. Colour photos. Hardcover, 299 pp. $40.00.

For the Love of Soup In 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. Call for availabilty. Recipe: Salmon Marinated in Mint and Basil with Summer Vegetable Gratin.

Art 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. $29.95.

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, $49.95.

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, $49.95.

Cooking 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.

New 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.

Magic 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. $75.00.

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 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. $57.00.

3 Chefs: The Kitchen Men
Michael Bonacini, Massimo Capra & Jason Parsons
Cityline's 3 Chefs have teamed up to bring you a book full of fun and food. With 3 such distinct cooking styles, readers are treated to Italian, French and British recipes, all of which are of excellent simplicity and quality. One of the benefits of having professional chefs write simple recipes is that they take restaurant-quality flavor profiles and put them in simpler vessels so that home cooks can enjoy the same flavors in their own kitchen. With such a diverse range of culinary expertise, readers are sure to find a recipe of their liking. Hardcove, 288 pp. $26.95.

Chef Daniel Boulud Cooking In New York City Chef 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.

Medium Raw
Anthony Bourdain
A decade has passed since Anthony Bourdain revealed the secret life of professional kitchens everywhere in Kitchen Confidential ($19.95). Here he zigzags back and forth in time revisiting the places and people who starred in his first book. His unflinching look at his drug-fueled younger self contrasts sharply with the happily married middle-aged father he has become. In between glances at the past, he skewers--and sometimes praises--contemporary chefs, critics, and culinary practices. Perhaps the most important pronoucement in the whole book is his advice to eaters to put down the cameras and notebooks (bloggers, that means you), to stop overthink a meal while consuming it, to submit to the chef's artistry. Hardcover, 281 pp. $28.99.

Nasty 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. Hardcover, $29.95

Kitchen 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.

Anthony 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.

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, $38.99.

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.

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.

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.

North American Chefs Alphabetically by last name

Canadian Chefs/ Professional Books

Canadian TV Chefs

TV Chefs

Chefs

Canadian Chefs/ Professional Books

North America

Europe

Austrailia / New Zealand

One Pot Italian Cooking
Massimo Capra
A good-natured fixture of the Toronto restaurant scene , Massimo Capra presides over Mistura, celebrated for fine risotto. Here he brings us hearty one dish cooking inspired by his childhood in Cremona. Beginning with soups and culminating with chocolate risotto and zabaglione, this is a collection of recipes that will keep you warm all winter. Colour and b & w photos. Softcover, 192 pp. $29.95.

One 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.

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.

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.

Lucky Peach Issue 1
David Chang
It's finally here! Dave Chang's smashmouth food quarterly has hit newstands and bookstores like a huge wave, aromatic of roasted pork belly and ramen noodles. In the first issue, Chang brings together some of the most elite figures in the industry to discuss the virtues of ramen noodles. Also includes 7 signature egg recipes from some of the most prominent chefs in the field. Journal, 174 pp. $11.50. This issue is sold out. Watch for Issue 2 in the fall.

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.

Bottega
Michael Chiarello
A collection of the recipes that have made Bottega, Chef Michael Chiarello's Italian restaurant (located in an historic building in Napa Valley) famous, this book directs the home cook in reproducing the dishes as they are served in the restaurant. This task is made easier through the helpful Chef's Notes and wine pairings that accompany the recipes. Some of the highlights include the whole-pig Porchetta, the Molten Chocolate Cakes with Hazelnut Creme Anglaise, and the recipe for which Chef Chiarello is renowned: Smoked and Braised Natural Short Ribs with Roasted Cipollini Onions and Smoky Jus. Hardcover, 223 pp. $45.00.

At 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, $52.00.