Roy F. Guste

Heavy Hardcover (2 to 4 lbs)

Illinois

A Cookbook

A collection of recipes featuring fishes indigenous to the waters from Texas to Florida includes charcoal-grilled barracuda, fried creole fish, poached ling cobia, baked red grouper, and steamed mutton snapper

Gulf Coast Fish

eef2129b-d505-42de-9752-c2456ed3ca3a-1

Biba Caggiano

Hardcover (1 to 2 lbs)

Modern Italian Cooking

1956972c-d8d1-43bd-9f55-b29deb75ba4e-0

Tom Douglas

Light Hardcover (1 lb or less)

Big-Time Home Cooking for Family and Friends





Douglas grew up in a big family where his mother and grandmother served big dinners every night of the week. Today, he's one of the country's hottest chefs, known not only for making Pacific Northwest cuisine and wine a centerpiece of American dining but also for hosting sensational big dinner parties at home. With his wife, Jackie Cross, Douglas takes an equally innovative approach to cookbooks, sharing menus and memories in an out-of-this-world collection.

Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom's Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.

The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.

The Pike Place Market Menu and Puget Sound Crab Feed showcase classic Seattle-style dishes, while Tom's extravagant Chinese Feast incorporates the Asian influence prevalent in Pacific Rim cooking.

In their energetic and warmly inviting book, Tom and Jackie take the hassle out of first-rate entertaining. Suggestions for do-ahead preparation appear in each chapter, along with wine pairings for each course.

A celebration in itself, Tom's Big Dinners brings big-time fun, flavor, and flair to your own dinners.

Tom's Big Dinners

b4004fea-7b94-4041-b04e-0a4072ef102b-1

Paul Prudhomme

Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of saut#65533;ed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.

Chef Paul Prudhomme's - Fiery Foods That I Love

e04d2d52-2194-4172-9e1f-2bfc35b12e6c-1

Donna Hay

Heavy Paperback (2 to 4 lbs)

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut.

Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.

Modern Classics Book 1

82b5bb6e-ee91-4cf4-bb71-103a4eb0e48c-1

Bill Granger

Petrina Tinslay

Paperback (1 to 2 lbs)

In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyére French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia.

Bill's Open Kitchen

7bf19684-2e48-4401-af2e-fdd1ca2e3bc1-1

Tamales 

Exciting Flavors from the State That Cooks

The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking

Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.



Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.





Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.



Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available--familiar or not--and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.

Chef Paul Prudhomme's Louisiana Tastes

357e0f5f-f1cf-41a4-b959-ecac4212f9c3-1

Recipes from Emil’s Romagna the heartland of Northern Italian Food

The splendid Table

Tom Colicchio

Danny Meyer

Catherine Young

WithThink Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes,Think Like a Chefwill bring out the master chef in all of us.

Think Like a Chef

ef05e0a2-f792-4476-bd5f-c5a55b0c605c-1

Alfred Portale

Home cooks rarely have the chance to learn about cooking firsthand from one of the nation's most revered chefs.  But in this cookbook, the first of its kind, Chef Alfred Portale offers his readers the opportunity to do just that.  The chef of the Gotham Bar and Grill offers not only recipes, but also a peek into the mind of a chef--sharing a host of suggestions, anecdotes, and advice designed to release the reader from recipe dependence and inspire him or her to think like a chef at home. With Portale at the helm, the Gotham has won praise from the critical world (four consecutive three-star reviews from theNew York Times), the public (rated among New York's top five restaurants in the last six Zagat surveys), and the culinary community (Portale was named Best Chef in New York by the James Beard Foundation in 1993). In this book, Portale reveals the secrets that led to this success.  More than a hundred dishes, comprised of over two hundred recipes, await the reader.  But more than that, Portale has loaded these pages with notes on variations and flavor building that indicate how the recipes might be changed by a substitution of ingredients or enriched with additional elements.  There are also ample "thinking ahead" tips, and bountiful advice about special ingredients and techniques. Portale also offers both restaurant and family-style presentation tips--magnificently brought to life by more than two hundred photographs--and explains the inspiration for many of his dishes, and how he turned that inspiration into culinary reality. As he says in his introduction, "My hope is for you to be able to master these recipes and confidently use them in a variety of dishes and contexts of your own design, perhaps creating your own signature dishes." After graduating first in his class from the Culinary Institute of America, Alfred Portale lived in France and worked in some of its most famous kitchens.  Shortly after he returned to the United States, he took the reins of the Gotham Bar and Grill, where he promptly established himself as one of the most influential figures in New American Cuisine.  He divides his time between New York City and East Hampton, Long Island.

Gotham Bar and Grill

7d9e33d4-326f-4bb0-a90a-d3c2fe8ec86d-1

Jean-Georges Vongerichten

Mark Bittman

How to Take One Basic Recipe to Four Levels of Sophistication

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.
Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.nbsp;nbsp;And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.nbsp;nbsp;

In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.nbsp;nbsp;Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.nbsp;nbsp;This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

Simple to Spectacular

58979194-1802-454b-9163-f90b6dee9b9c-1

Hiro Sone

Lissa Doumani

Wolfgang Puck

Cooking from the Heart of Napa Valley [a Cookbook]

Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.

Terra

d8f1f78c-43f2-44a5-b22a-d92eacf6efff-0

Thomas Keller

Oversized Paperback (4 to 6 lbs)

Family Style Recipes

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 their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Ad Hoc at Home

133a0e97-ba12-4cd9-8d66-cfce64c443b9-1

Constance Snow

Tina Rupp

Bright Flavors from Key West to the Yucatán

A collection of recipes for various dishes inspired by the cuisine of the Gulf Coast.

Gulf Coast Kitchens

c19f4e94-392e-4c88-904a-dac31cac01e2-1

Jeff Mall

Josh Silvers

Alan Campbell

Linda Murphy

Seasonal Recipes from Two Sonoma Wine Country Restaurants

California Wine Country chefs/restaurateurs Jeff Mall (Zin Restaurant & Wine Bar) and Josh Silvers (Syrah Bistro) epitomize the culinary style of Wine Country cuisine. Using the freshest, local ingredients from the bounty of nearby Sonoma County farms and artisan food producers, they have each fashioned popular, award-winning restaurants in the heart of Northern California's Wine Country. Serving innovative dishes inspired by the vibrant foods of the seasons, the two chefs bring two very different approaches to the table: Zin is casual with a down home menu; Syrah is more elegant, with a downtown ambiance and menu made for entertaining and special occasions. Down Home: Downtown is a lively, culinary dialogue between these two chefs, featuring over 64 recipes organized by season that use the same ingredients in very different waysdown home recipes for weeknight, family meals, and downtown, for weekend or special occasion entertaining.

Down Home: Downtown

20bd6cbf-3d1a-426b-8e98-a72802f81b46-1

Jeremiah Tower

250 Recipes from an American Master

This is a long-waited new cookbook from the father of California cuisine, who revolitionized American cooking through the use of fresh ingredients from local producers.

Jeremiah Tower Cooks

e16263b0-c1f4-413e-af83-becbada149ed-0

Gordon Ramsay’s Sunday lunch

Mark Miller

Rodney Weidland

Oversized Hardcover (4 to 6 lbs)

Contemporary Western Cuisine

Offers a collection of recipes for Western fare from the Washington, D.C. restaurant

Red Sage

23ac2fe3-d8fa-49dc-8949-f7666b240bfc-1

Rose Gray

Ruth Rogers

Recipes from the London River Café

“Easy food doesn’t have to mean unsophisticated food.” Rose Gray and Ruth Rogers, founders of London’s renowned River Cafe, are famous for their innovative approach to traditional Italian fare. InItalian Easy, their fifth cookbook, they reinvent the Italian kitchen for today’s busy home cook, refuting the notion that elegant food requires hours of preparation. These are visually spectacular, remarkably simple recipes for those who love good food but have little time to prepare it. Displaying the imagination and panache that are Rose and Ruth’s hallmarks, the nearly 200 recipes in Italian Easy are streamlined for efficiency in the kitchen without compromising either quality or taste. Relying on a well-stocked pantry, just a handful of fresh, seasonal ingredients, and even fewer steps, these sublime recipes summon both familiar and surprising Italian flavors. Bruschetta with tender asparagus and shaved Parmesan, tagliatelle with ripe figs and spicy chiles, slow-roasted chicken with fresh nutmeg and prosciutto, and the restaurant’s popular Chocolate Nemesis cake are all as enticing as they are effortless. This is not Italian food that’s impossible to pronounce or prepare. At once straightforward and sexy, this isItalian Easy—the cookbook that makes it possible for busy people to eat well every night of the week.

Italian Easy

f4078942-03ba-4fbf-a864-4f4b97aa7527-0

Michael Chiarello

Karl Petzke

Penelope Wisner

Season’s in California Wine Country

People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant (the name is Italian for "among the vines"), where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience. Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. The Tra Vigne Cookbook celebrates the natural beauty and abundance of the Napa Valley with a passionate gastronomic journey through the changing seasons. In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramis. With lush photographs and a strikingly contemporary design, The Tra Vigne Cookbook is a must-have cookbook this fall.

The Tra Vigne Cookbook

c4e05eee-994d-44de-a501-be8681d4818d-1

Ti Adelaide Martin

Jamie Shannon

Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

Home cooks can re-create their favorite recipes -- gumbos, barbecued shrimp, bread pudding -- from the legendary, much-loved Commander's Palace. Featuring 200 recipes from the restaurant's extensive offerings, Commander's Kitchen describes favorites in step-by-step detail. Two 8-page color inserts, 75 b&w photos.

Commander's Kitchen

a7192cbc-b782-4d5b-a062-bbc32e06022e-1

Cathy Mantuano

Larry Levy

Tony Mantuano

Eleganza Italiana in Cucina

In celebration of the 20th anniversary of Chicago's premiere Italian restaurant, Spiaggia's, Chef Tony Mantuano and restaurateur Larry Levy share treasured secrets for preparing and serving authentic and exquisite Italian recipes. The cookbook features 100 recipes and 75 photographs.

The Spiaggia Cookbook

7811a1cb-450f-4564-bad3-e281543df771-0

Michel Richard

Deborah Jones

Susie Heller

Peter Kaminsky

It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has--at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.

Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful--always--but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"?

Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.

Richard offers recipes for the foods we love, but always looks for the twist that makes good things great--whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times.

Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

Happy in the Kitchen

570d9154-c043-48cb-b4de-b82f1ad45bcd-1

Rreinke

Browse by categories

Roy F. Guste

Gulf Coast Fish

Biba Caggiano

Modern Italian Cooking

Tom Douglas

Tom's Big Dinners

Paul Prudhomme

Chef Paul Prudhomme's - Fiery Foods That I Love

Donna Hay

Modern Classics Book 1

Bill Granger; Petrina Tinslay

Bill's Open Kitchen

Mark Miller, Stephan Pyles, John Sedlar

Tamales

Paul Prudhomme

Chef Paul Prudhomme's Louisiana Tastes

Lynne Rossetto Kasper

The splendid Table

Tom Colicchio; Danny Meyer; Catherine Young

Think Like a Chef

Alfred Portale

Gotham Bar and Grill

Jean-Georges Vongerichten; Mark Bittman

Simple to Spectacular

Hiro Sone; Lissa Doumani; Wolfgang Puck

Terra

Thomas Keller

Ad Hoc at Home

Constance Snow; Tina Rupp

Gulf Coast Kitchens

Jeff Mall; Josh Silvers; Alan Campbell; Linda Murphy

Down Home: Downtown

Jeremiah Tower

Jeremiah Tower Cooks

Gordon Ramsay

Gordon Ramsay’s Sunday lunch

Mark Miller; Rodney Weidland

Red Sage

Rose Gray; Ruth Rogers

Italian Easy

Michael Chiarello; Karl Petzke; Penelope Wisner

The Tra Vigne Cookbook

Ti Adelaide Martin; Jamie Shannon

Commander's Kitchen

Cathy Mantuano; Larry Levy; Tony Mantuano

The Spiaggia Cookbook

Michel Richard; Deborah Jones; Susie Heller; Peter Kaminsky; Thomas Keller

Happy in the Kitchen

Get The App