From the great chefs whose many starred restaurants require long waits for a reservation, to the homey cooks whose ubiquitous cooking shows fill out odd hours on local television channels, in the late twentieth century the creation of food in the public eye has become a matter of personality, efficiency and presentation, although still firmly rooted in well-honed culinary prowess. All demonstrate - and teach - how to cook. Several food personalities have created cookbooks which are listed below,
| JAMES BEARD | |
MONTO BATALI
Molto Batali : Simple Family Meals from my Home to Yours, [by Mario Batali] ; photography by Quentin Bacon ; art direction by Douglas Riccardi and Lisa Eatons. New York : Ecco, ©2011. 322 pages : color illustrations. (F) TX723 .B324 2011.
Internationally recognized chef Mario Batali here approaches food from, a family perspective. Included here are 20 seasonal recipes which are easy to make using readily available ingredients, grouped in month-by-month menus. Each includes a main course, three pastas. four vegetable sides dishes, soup ; and a rich dessert.
JAMES BEARD
James Beard's American Cookery by James Beard, illustrated by Earl Thollander. Boston: Little, Brown and Company, 1972. 877 pages : illustrations. (F) TX715 .B3715 1972
"An illustrated, nostalgic excursion into America's culinary past presents more than fifteen hundred of Beard's favorite--and most popular--recipes, suitable for all levels of cooking skills and all types of entertainment." Catalog record.
Beard on Bread by James Beard. New York: Knopf, 1995.228 p. (F) TX769 .B332 1995. When first published in 1973, Beard on Bread offered 100 recipes as an act of rebellion for James Beard against“the lifeless and characterless bread found on the shelves of the American supermarket.” After the second World War, it was most often “soft, spongy pre-sliced white bread” that Beard ound there, according to his friend Chuck Williams’ introduction to the 2010 edition. Williams concludes by observing that “the book is a viable today as it was in 1973.
The Fireside Cook Book; a complete guide to fine cooking for beginner and expert, containing 1217 recipes and over 400 color pictures, by James Beard. With illus. by Alice and Martin Provensen New York Simon and Schuster, 1949. 322 p. Color illustrations. (F) TX715 .B37 1949
Contents: The seasoning shelf -- The calorie question -- Hors d’Oeuvres -- Soups -- Fish and shellfish -- Poultry -- Game and special poultry -- Meats -- Eggs and cheese dishes -- Vegetables -- Potatoes, beans, rice, and spaghetti -- Salads and cheese -- Desserts -- Sauces -- Breads -- Outdoor cookery -- Frozen foods and pick-up meals -- Menus for warm and cold weather -- Wines and liquors.
JULIA CHILD
The French Chef Cookbook, by Julia Child ; drawings and photographs by Paul Child. New York : Alfred A. Knopf, 1968. 424 pages, 16 unnumbered pages of plates : plates, illustrations. (F) TX719 .C44 1968
"A complete collection of all the recipes which the author has used on her national TV series, "The French Chef."" Catalog summary note.
REE DRUMMOND
There are two remarkable and truly rare elements in Ree Drummond's cookbooks. One is that every recipe is split into steps, with a color photograph to show what stage should look like. Secondly, frequently tucked among the pages are photographs of ranch life - herding cows, baling hay, riding home. Drummond's world - in her kitchen, or on her family's Oklahoma ranch, appears before us in these pages. And yes, that does make better cookbooks because we are being welcomed into this world and shown what and how to make her foods. .
The Pioneer Woman Cooks. Dinnertime : comfort classics, freezer food, 16-minute meals, and other delicious ways to solve supper, by Ree Drummond. New York : William Morrow, an imprint of HarperCollinsPublishers, [2015]. 381 pages : color illustrations. (F) TX715.2.S69 D794 2015
Contents: -- A Typical Week -- Prep Tips -- Stocking Up -- Breakfast for Dinner -- Salad for Dinner -- Soup for Dinner -- Freezer Food -- 16-Minute Meals -- Pasta Pronto -- Comfort Classics -- New Favorites -- Veggie Sides -- Strachy Sides -- Quick Desserts -- Acknowledgments -- Recipes for Everyone! -- Universal Conversion Chart -- Index.
"The blogger and Food Network personality answers that age-old question "What’s for Dinner?", bringing together more than 125 simple, step-by-step recipes for delicious dinners the whole family will love" Catalog summary note. |.
The Pioneer Woman Cooks : recipes from an accidental country girl, by Ree Drummond. New York : William Morrow, [2009]. 247 pages : illustrations (chiefly color). (F) TX715 .D7785 2009.
Contents: Starters -- In the morning -- Dinner (translation: lunch). Sunday dinner -- Supper (translation: dinner). Cowgirl dinner party -- Sweets
"In her folksy, wonderfully engaging voice, Drummond shares how she learned to cope with the isolation and peculiarities of an Oklahoman ranch life, from chasing beavers out of the pond and saddling horses, to cooking for a man who believes the sun rises and sets in a steak and baked potato. Includes delicious recipes such as cowboy calzones, pioneer woman’s ribeye steaks, cheese grits, fresh blackberry cobbler, pico de gallo, and Iny’s prune cake." Catalog summary note.
AUGUSTE ESCOFFIER
The Escoffier Cook Book : a guide to the fine art of cookery, byA Escoffier. New York: Crow Publishers,1941. 923 pages, illustrated. ReCAP 9914 . 328
The great classic cookbook that set the patterns for all to come.
MARC FORGIONE
Marc Forgione: recipes and stories from the acclaimed chef and restaurant, by Marc Forgione and Olga Massov, photography by Evan Sung. Boston: Houghtin Mifflin,. 2014. 417 pages : illustrations (chiefly color). (F) TX715 .F6994 2014.
"Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen." Catalog record
INA GARTEN
The Barefoot Contessa Cookbook: secrets from the legendary specialty food store for simple food and party platters you can make at home, by Ina Garten. New York : C. Potter, 1991. 255 pages : color illustrations. (F) TX714 .G364 1999.
"For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, was cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs." Publisher's description.
LYNNE ROSSETTO KASPER
Splendid Table's How to Eat Supper : recipes, stories, and opinions from public radio's award-winning food show, by Lynne Rossetto Kasper and Sally Swift. (F) TX738 .K38 2008
Contents: A shopper’s manifesto -- Essential equipment -- Menus -- Salads -- Soups -- Light dishes and small plates -- Vegetable main events -- Pasta -- Main dishes -- Sides -- Finessing -- Sweets.
A gathering of more than 100 recipes from the host of the long running and highly popular program from National Public Radio. Largely international, unusual and exotic foods are made accessible, with results that are delicious from the perspective of any cuisine.
THOMAS KELLER
Bouchon Collection, by Thomas Keller. 2 volumes. New York : Artisan, [2013] :2 volumesh: illustrations (chiefly color) (F) . Oversize TX719 .B673 2013q
Contents: Bouchon, by Thomas Keller with Jeffrey Cerciello, along with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones -- Bouchon Bakery by Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones
In this hefty two volume work, Thomas Kellere gives lie to the notion that a chef's cookbooks writtwn for the general market will overly simplify and streamline the real recipes and techniques that make great foods, Lavishly illustrated with color photography, both the main first volume and bakery second volume have both physical and culinary weight, as one might expect from one of the great chefs of our time.
French Laundry Cookbook, by Thomas Keller with Susie Heller and Michael Ruhlman; photographs by Deborah Jones. New York: Artisan, [1999.] 325 pages : illustrations (chiefly color) (F) TX719 .K35 1999
Contents: Pleasure and perfection -- The road to the French Laundry -- A sad happy story -- "Cornets" -- About the chef -- When in doubt, strain : Notes on how to use this book -- Canapes -- The law of diminishing returns -- The mushroom lady -- Soup -- Blini -- The importance of Hollandaise -- Garden canapes -- First course -- Big-pot blanching -- Hearts of the palm grower -- Tools of refinement : the chinois and tamis -- Agnolotti -- Truffles -- Foie Gras -- The importance of staff meal -- Fish -- A passion for fish -- The accidental fishmonger -- Cooking lobster -- Beurre Monte : the workhorse sauce -- Infused oil -- Meat -- The importance of trussing chicken -- Salt and pepper and vinegar -- Braising and the virtue of the process -- The Pittsburgh lamber -- Vegetable cuts -- The importance of rabbits -- The importance of offal -- Stocks and sauces -- "Quick" sauces -- Powders -- Cheese -- The composed cheese course -- The importance of France -- The attorney cheesemaker -- Dessert -- Beginning and ending -- The ultimate purveyors.
Thomas Keller, certainly one of the most accomplished chef in the world - is chef and owner of the extraordinary French Laundry restaurant. In this book he details preparation of the extraordinary food created at there in 150 recipes and more than 200 photographs.
JACQUES PEPIN
Heart and Soul in the Kitchen, by Jacques Pépin; photography by Tom Hopkins Studio. Boston : Houghton Mifflin Harcourt, 2015. 435 pages: color illustrations. (F) TX714 .P4556 2015
Contents: Hors d’oeuvres -- Soups and salads -- Eggs, cheese, and bread -- Fish and seafood -- Poultry and meat -- Organ meats -- Rice and pasta -- Vegetables -- Fruit desserts and preserves -- Cakes, cookies, custards, and chocolate -- Menus.
"This is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers. There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffles. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook." Catalog record.
Jacques Pépin New Complete Techniques, by Jacques Pepin,Léon Perer; Tom Hopkins. New York : Black Dog & Leventhal, 2012. 736 pages : illustrations (some color). (F) TX651 .P398 2012
"Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated in 2,000 step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking." Catalog record.
PAUL PRUDHOMME
Chef Paul Prudhomme's Louisiana Kitchen, by Paul Prudhomme. New York : W. Morrow, 1984. 351 pages, [32] pages of plates : illustrations (some color). (F) TX715 .P948 1984.
"The chef of K-Paul's Louisiana Kitchen provides Creole and Cajun recipes for home cooks." Catalog record.
RACHAEL RAY
Rachael Ray's Big Orange Book by Rachael Ray ; photographs by Tina Rupp. (F) TX833.5 .R389 2008
Contents" 30-minute meals -- Entree burgers -- Vegetarian meals -- Kosher meals -- Meals for one -- A little more than 30 minues but well worth it -- From my family to yours -- Starters and snacke -- Holiday menus.
"Includes more than 200 all-new 30-minute recipes for the busy cook." Catalog record.
JEFF SMITH
Frugal Gourmet, by Jeff Smith ; illustrations by Gary Jacobsen. New York : Gramercy Books, 1999. 388 pages.: illustrated. (F) TX652 .S553 1999.
Superseded only by Julia Child, Jeff Smith is widely credited as being among the first TV chefs. From 1973 through 1998, his Frugal Gourmet cooking show was a highly popular and widely distributed fixture on the Public Broadcasting System. His friends and fans were legion, but sadly also were his acerbic and dismissive detractors. When a highly publicized sexual assault complaint was settled by his insurance company, he largely lost his public following. Still in all, he was one of the pioneers in making food and cooking visible outside the kitchen.
Frugal Gourmet Celebrates Christmas, by Jeff Smith ; Craig Wollam, culinary consultant ; Terrin Haley, D.C. Smith, research assistants ; photography by Louis Wallach ; woodcuts by David Frampton. New York : W. Morrow, ©1991. 297 pages, color illustrations. (F) TX739.2.C45 S65 1992.
Contents: The advent -- The manger and birth -- Christmas traditions -- Christmas puddings and cakes -- The festival of lights and Chanukah -- Our family Christmas -- Favorite Christmas menus -- Christmas in other cultures -- Christmas Eve tree trimming.
Frugal Gourmet Keeps the Feast: Past, Present and Future. by Jeff Smith.New York : William Morrow & Co, 1995. 302 pages, 16 unnumbered pages of plates : illustrations (some color). (F) Ordered April 2016.
"Smith uses the Old and New Testaments as a wellspring for a creative cookbook of more than 100 recipes based on, for the most part, ingredients used in biblical times. Of course, as an ordained Methodist minister, he seizes on the opportunity to explain the use of food allegories and symbolism in the Bible and to bemoan contemporary Americans' lack of communal feasts and their reliance on packaged foods. That gentle sermon sparks his tenth culinary collection, centered on grains, vegetables, fruits, and dairy products and highlighted by only a handful of meat and poultry items. Although few dishes are truly new, many are appearing for the first time in a mass-market cookbook. Barbara Jacob" Amazon site.
MARTHA STEWART
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook, by Martha Stewart. New York : Clarkson Potter, 2008. 504 pages : color illustrations. (F) TX714 .S781522 2008
Contents: Stock & soups -- Eggs -- Meat, fish & poultry -- Vegetables -- Pasta -- Dried beans & grains -- Desserts..
Martha’s American Food : a Celebration of our Nation’s Most Treasured Dishes, from Coast to Coast, by Martha Stewart. New York : Clarkson Potter Publishers, c2012. 431 p. (F) TX715 .S854 2012.
Contents: Blueberry pancakes -- Alexis’ egg salad sandwiches -- Chicken salad sandwiches -- Tuna salad sandwiches -- Tomato soup and grilled cheese -- Hot crab dip -- Caramelized-onion dip -- Baked artichoke dip -- Mushroom-and-bacon dip -- Meatloaf -- Mashed potatoes -- Roast turkey -- Hamburgers -- French fries -- Lasagna -- Chicken potpies -- Tuna noodle casserole -- Pot roast -- Macaroni and cheese -- Classic potato salad -- Three-bean salad -- Creamy coleslaw -- Green bean casserole -- Chocolate chip cookies -- Oatmeal raisin cookies -- Peanut butter cookies -- Brownies -- Iced sugar cookies -- Strawberry shortcake -- Yellow layer cake -- Carrot cake -- Coconut cake -- Mile-high apple pie -- Vanilla ice cream.
"Martha Stewart here collects her favorite national dishes, as well as the stories and traditions behind them. These are recipes that will teach about the nation by way of its regions and their distinctive flavors. These include 200 time-honored recipes organized geographically." Catalog record.
JEAN-GEORGES VONGERICHTEN
Home Cooking with Jean-Georges : my favorite simple recipes, by Jean-Georges Vongerichten ; with Genevieve Ko. New York: Clarkson Potter, c2011. 256 p. : color illustrations. (F) TX714 .V658 2011
Contents: Welcome -- Cocktails and appetizers -- Salads -- Lunch -- Fish and seafood -- Poultry -- Meat -- Side dishes -- Dessert -- Brunch -- Basics.
With practical, easy to source and prepare foods that everyone can like. Home Cooking creates meals and an ambience like being in someone's home for dinner. A casual feel, comfortable setting, and really good food as one might expect from one of the world;s great chefs - even at home.
Simple Cuisine : the easy, new approach to four-star cooking, by Jean-Georges Vongerichten ; photographs by Tom Eckerle. New York : Prentice Hall Press, [1990]. 212 pages : color illustrations. (F) TX719 .V66 1990
Contents A new approach to fast cooking -- Building block : Juices -- Building block : Vinaigrettes -- Building block : Flavored oils -- Building block : Vegetable broths -- Simple sautes and steamed dishes -- Phyllo -- Foie gras -- On an oriental note -- Potatoes, cheese, and other indulgences -- Fruits, sorbets, ice creams, and sweets -- An American accent -- Thirty minute menus and menus for special occasions -- Pantry basics and uncommon garnishes -- Cross reference of juices, vinaigrettes, oils, and broths.
Simple Cuisine is a remarkable volume in which one of today's top chefs presents both ingredients and techniques which can create foods aptly labeled "Four Star," without the over-simplification which can at times spoil a chef's cookbook for the home.
ALICE WATERS
Art of Simple Food : notes, lessons, and recipes from a delicious revolution by Alice Waters and others; illustrations by Patricia Curtan. New York : Clarkson Potter, 2007. 405 p. : illustrated. (F) TX714 .W277 200
Contents: Starting from scratch : lessons & foundation recipes -- Getting started -- What to cook? -- Four essential sauces -- Salads -- Bread -- Broth and soup -- Beans, dried and fresh -- Pasta and polenta -- Rice -- Into the oven -- Out of the frying pan -- Slow cooking -- Simmering -- Over the coals -- Omelets and souffles -- Tarts, savory and sweet -- Fruit desserts -- Custard and ice cream -- Cookies and cake -- II: At the table : recipes for cooking every day -- A little something ... -- Sauces -- Salads -- Soup -- Pasta -- Breads and grains -- Eggs and cheese -- Vegetables -- Fish and shellfish -- Poultry -- Meat -- Dessert.
"Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly changed the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex." Publisher's description.
40 Years of Chez Panisse : the power of gathering, by Alice Waters and friends. New York: Clarkson Potter/Publishers, [2011]. 303 pages : illustrations (chiefly color) (F) TX945.5.C39 W37 2011
Summary note: "Alice Waters chronicles forty years of Chez Panisse’s history, describing the restaurant’s opening in Berkeley, California, in 1971, and featuring photographs and menus, along with anecdotes from chefs, journalists, artists, farmers, and others." Catalog record.
