Tom Douglas

Light Hardcover (1 lb or less)

Illinois

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

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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

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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

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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

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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

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Constance Snow

Tina Rupp

Heavy Hardcover (2 to 4 lbs)

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

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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

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Gordon Ramsay’s Sunday lunch

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

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Rreinke

Rreinke

@rreinke386833

Books Listed

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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

Paul Prudhomme

Chef Paul Prudhomme's Louisiana Tastes

Constance Snow; Tina Rupp

Gulf Coast Kitchens

Jeremiah Tower

Jeremiah Tower Cooks

Gordon Ramsay

Gordon Ramsay’s Sunday lunch

Ti Adelaide Martin; Jamie Shannon

Commander's Kitchen

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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

Paul Prudhomme

Chef Paul Prudhomme's Louisiana Tastes

Constance Snow; Tina Rupp

Gulf Coast Kitchens

Jeremiah Tower

Jeremiah Tower Cooks

Gordon Ramsay

Gordon Ramsay’s Sunday lunch

Ti Adelaide Martin; Jamie Shannon

Commander's Kitchen

Get The App