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Great Books for Cooks

Great Books for Cooks Cover

 

Synopses & Reviews

Publisher Comments:


"A lifetime is not long enough to enjoy all the marvelous books that have been written about food and cooking," say Susan Wyler and Michael McLaughlin. But their trenchant, trustworthy index detailing five hundred great books for cooks will certainly help you choose from the most appetizing selection. Here are cookbooks of every variety:

- Regional American--California, Creole, Northwestern, Carolina Low Country, New York Melting Pot, Border Cooking, and more
- Ethnic and international--Chinese, Japanese, Southeast Asian, Indian, Russian, Georgian, German, Irish, Italian, Jewish, Mediterranean, and more
- Single subject--pasta, steaks, rice, sandwiches, seafood, soups, and stews
- Including a vast range of authors--from classic chefs like Elizabeth David, Julia Child, Craig Claiborne, and Jacques Pepin to innovative greats like Madeleine Kamman, Paula Wolfert, Barbara Kafka, and James Villas

PLUS THE BEST BOOKS FOR GRILLING, BARBECUING, MICROWAVING, BAKING, AND DESSERTS--FEATURING SPECIAL PROFILES OF CHEFS AND RESTAURANT COOKBOOKS

If you're an experienced chef, a novice cook wishing to explore new worlds of cuisine, or even a stranger to your own kitchen, Great Books for Cooks will fire you with new culinary zest. Finding the right cookbook can make all the difference.

Table of Contents

General/Reference cookbooks — Cooking for beginners — Quick cooking cookbooks — Entertaining — General American cooking — California cooking — Southwestern cooking — Southern cooking — Other American regional cooking — Asian, Indian, and Southeast Asian cooking — European, Central European, and Russian cooking — French cooking — Italian cooking — Jewish cooking — Mediterranean cooking: Greece, Spain, Portugal, North Africa, Turkey — Mexican and Central and South American cooking — Vegetable and vegetarian cooking — Low-calorie; reduced-fat, and spa cooking — Pasta and Asian noodles — Rice — Meat and chicken — Sandwiches — Seafood — Soups and stews — Various — Cookbooks from chefs, restaurants, and TV personalities — Grilling — Miscellaneous techniques and equipment — Breads — Baking and desserts — Good reads, references, and cookbook series.

Product Details

ISBN:
9780345421494
Author:
Wyler, Sysan
Author:
McLaughlin, M.
Author:
McLaughlin, Michael
Publisher:
Random House
Location:
New York :
Subject:
General
Subject:
Reference
Subject:
Cookery
Subject:
Directories
Subject:
Bibliography
Subject:
Cookery -- Bibliography.
Edition Number:
1st ed.
Publication Date:
May 1999
Binding:
Trade Paper
Language:
English
Illustrations:
Yes
Pages:
432
Dimensions:
8.29x5.50x.98 in. .89 lbs.

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Reference and Etiquette » General

Great Books for Cooks
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Product details 432 pages Ballantine Books - English 9780345421494 Reviews:
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