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Books by well-known Chef

Summer Cooking

by
About
The Book
For the great English food writer Elizabeth David, summer fare means fresh, seasonal food-- recipes that can be quickly prepared and slowly savored. This 1955 classic is a witty, precise companion for feasting in the warmer months.

Summer Cooking

by Elizabeth David
About
The Book
For the great English food writer Elizabeth David, summer fare means fresh, seasonal food-- recipes that can be quickly prepared and slowly savored. This 1955 classic is a witty, precise companion for feasting in the warmer months.
Recommended By
What Alice Waters says

I fell in love with food in France, and when I came back home, I wanted to eat the same way. I went over to my little local bookstore/cookware shop, and I was lucky to find a book by Elizabeth David. I just started cooking out of that book, from beginning to end. It was ‘Summer Cooking’, her Provencal cookbook.

The French Laundry Cookbook

by
About
The Book
In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent his signature dishes.

The French Laundry Cookbook

by Thomas Keller
About
The Book
In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent his signature dishes.
Recommended By
What David Chang says

I can’t risk losing my first edition of ‘The French Laundry Cookbook’, which I think is an iconic book. It’ll be around forever; no other American cookbook has encapsulated a chef’s philosophy better than his.