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Restaurant & Chef Authored

Garde Manger
A Beautiful Book Full of Beautiful Food
A Beautiful Book Full of Beautiful Food
Food with flavour
Food with flavour
Quick and Easy
Quick and Easy
52 Results
Fresh Happy Tasty by Coxwell, Jane. (William Morrow Cookbooks,2013) [Hardcover]

Fresh Happy Tasty by Coxwell, Jane. (William Morrow Cookbooks,2013) [Hardcover]

“According to the calendar, summer is just around the corner.  Unfortunately, someone forgot to tell that to the weather up here in Wisconsin.  It might be early May but it still feels like March here in the Dairy State, with its gray, leaden skies, biting winds, and rain that feels like it is on the verge of turning back into snow.  Into this cold and dreary weather a small...” --Pete

100% Positive Reviews
Garde Manger

Garde Manger

“Chef Chuck Hughes is a Food Network star with at least 3 shows to his credit, my favorite being "Chuck's Eat the Street."  He is also one of a handful of chefs to defeat Bobby Flay on "Iron Chef: America."  But before that Chuck was a chef, in Montreal, and from his reputation, a pretty good one at that.   Back in 2010 Chuck authored a cookbook, "Garde Manger" in French...” --Pete

100% Positive Reviews
Lucky Peach, Issue 7

Lucky Peach, Issue 7

“ Lucky Peach McSweeney’s Publishing, David Chang, editor   Reviewed by Jim Berman     Take the volatile combination of Anthony Bourdain’s wit, Harold McGee’s wisdom and David Chang’s, well, weirdness, shake well and out pours the sardonic Lucky Peach.  The four-issues-per-year journal is a flamboyantly colorful, pleasantly dizzyingly constructed collection of...” --Jim Berman

100% Positive Reviews
Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates

Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates

“This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family gathered around a large table, enjoying fresh fruits, vegetables, and large dishes of pasta, finishing with satisfying desserts. Mike Isabella’s Crazy Good Italian delivered. I had high expectations for...” --Cami

100% Positive Reviews
Back of the House: The Secret Life of a Restaurant

Back of the House: The Secret Life of a Restaurant

“ As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of a Restaurant,” a few months back.  Scott is a psychologist, by trade, and has written extensively about food, making friends with a number of big name chefs, so I was interested in his take on...” --Pete

0% Positive Reviews
Rick Stein's India: In Search of the Perfect Curry: Recipes from my Indian Odyssey

Rick Stein's India: In Search of the Perfect Curry: Recipes from my Indian Odyssey

“Love Rick Stein! I've attended a couple of courses at his cookery school, and eaten in his restaurants in Padstow and in NSW, Australia. I've got to say, I'm getting weary of his Asian cookery travels, though. This is his second or even third series based in the region.   Rick Stein has one of those great talents to appear as an everyday bloke who you would be happy to have a glass...” --Waynus

100% Positive Reviews
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

“ Simply put, Life on the Line reveals the groundbreaking journey of Chef Grant Achatz in the world of molecular gastronomy.  The book is not a manifesto for the movement.  Rather, it focuses on the Chef himself, following his enthusiasm and excitement for cooking and flavor.  Despite his humble beginnings in his grandparents’ restaurant, or perhaps because of them, Chef Grant...” --BenRias

100% Positive Reviews
Ad Hoc at Home

Ad Hoc at Home

Thomas Keller shares family-style recipes that you can make any or every day.In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for...

Umami: The Fifth Taste

Umami: The Fifth Taste

Umami is described as a pleasant savory taste imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables, and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don't recognize umami when they encounter it, but it plays an important role in making food...

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