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Cooking By Ingredient

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
A Great Guide to the Seafood Novice
A Great Guide to the Seafood Novice
Taming the Unknown: Cooking Wild Game
Taming the Unknown: Cooking Wild Game

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1938 Results
The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

“ You most assuredly know the writing team of Karen Page and Andrew Dornenburg. The couple is responsible for the iconic kitchen classics like Dining Out, The New American Chef, and Chef’s Night Out, among others.   So why go vegetarian with the duo’s latest, The Vegetarian Flavor Bible? “While I started eating veg in May 2012 for my well-being, I’ve since discovered countless reasons to...” --Jim Berman

100% Positive Reviews
Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

“This is a difficult book to review for a cookbook site, because it is not a cookbook. If you are looking for recipes to cook meat, consult any of the many excellent cook books on the subject. This book, on the other hand, is a fascinating and intensely detailed exploration of the role of meat in responsible agriculture. My main concern about this book is that not enough people will read it, and...” --hwood

100% Positive Reviews
The Book Of Yogurt

The Book Of Yogurt

“Originally released in 1978, "The Book of Yogurt: An International Collection of Recipes" by Sonia Uvezian was just recently re-released to entice a whole new generation to look beyond the breakfast table and see yogurt as a vital ingredient that can be used a whole range of dishes and in many different ways.   In the 35 years since it was first released, Americans have connected with...” --Pete

100% Positive Reviews
Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes--gathered from Aliza Green's travels throughout the world as well as from famous chefs and restaurants--are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an...

Beans: A History

Beans: A History

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so...

All About Braising: The Art of Uncomplicated Cooking

All About Braising: The Art of Uncomplicated Cooking

“ For most people,  the idea of reading an entire book devoted to one simple cooking technique, braising, is probably reminiscent of going to detention and being forced to read some lengthy book on world history. Yet I think you will find, as I did, that Molly Stevens' book on braising is a surprisingly excellent read.      Braising tends to be one of the cooking techniques that you just don't...” --Nicko

100% Positive Reviews
Lobster: Recipes from Canadian chefs coast to coast (Flavours Cookbook Series)

Lobster: Recipes from Canadian chefs coast to coast (Flavours Cookbook Series)

A bounty of delicious seafood recipes from Canada's top kitchensLobster is not just an East Coast delicacy; across Canada, chefs have introduced lobster into their menus in many innovative ways. This book offers recipes from many of Canada's finest chefs, from every region, all featuring lobster or other favourite shellfish, including crab, mussels and scallops. The selection includes...

Ham: An Obsession with the Hindquarter

Ham: An Obsession with the Hindquarter

A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.  In...

Wings: 50 High-Flying Recipes for America's Favorite Snack

Wings: 50 High-Flying Recipes for America's Favorite Snack

“ Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings.  Is that the only time you think of serving wings?  Well think again.  Wings , chicken or otherwise, can be a main dish as well as those snacks and appetizers, and Wings by Debbie Moose is a great place to find new and inventive pays to prepare them.   ...” --JustPJ

100% Positive Reviews
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