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author bookshelf
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Morton's The Cookbook
Format: Hardcover, 240 pages
On Sale: May 19, 2009
Price: $32.50
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on... Read more >
Format: Hardcover, 240 pages
On Sale: May 19, 2009
Price: $32.50
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on... Read more >
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Amuse-Bouche
Format: Hardcover, 288 pages
On Sale: October 22, 2002
Price: $35.00
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before... Read more >
Format: Hardcover, 288 pages
On Sale: October 22, 2002
Price: $35.00
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before... Read more >
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Morton's Steak Bible
Format: Hardcover, 240 pages
On Sale: May 23, 2006
Price: $32.50
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it... Read more >
Format: Hardcover, 240 pages
On Sale: May 23, 2006
Price: $32.50
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it... Read more >
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Antojitos
Format: Hardcover, 160 pages
On Sale: October 6, 2009
Price: $22.99
No one does antojitos (Mexican small plates)like Barbara Sibley and Margaritte Malfy, chef/owners of the fabulously popular La Palapa restaurants in Greenwich Village.
In Antojitos, their first cookbook, Sibley and Malfy deliver addictively authentic Mexican fare–food for people who love fresh, soulful cooking. You’ll find 75 luscious small plates, scintillating salsas... Read more >
Format: Hardcover, 160 pages
On Sale: October 6, 2009
Price: $22.99
No one does antojitos (Mexican small plates)like Barbara Sibley and Margaritte Malfy, chef/owners of the fabulously popular La Palapa restaurants in Greenwich Village.
In Antojitos, their first cookbook, Sibley and Malfy deliver addictively authentic Mexican fare–food for people who love fresh, soulful cooking. You’ll find 75 luscious small plates, scintillating salsas... Read more >
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Osteria
Format: Hardcover, 288 pages
On Sale: October 14, 2008
Price: $35.00
Format: Hardcover, 288 pages
On Sale: October 14, 2008
Price: $35.00
Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef...
Read more >
Also available as an
eBook.
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Tru
Format: Hardcover, 336 pages
On Sale: November 9, 2004
Price: $35.00
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the... Read more >
Format: Hardcover, 336 pages
On Sale: November 9, 2004
Price: $35.00
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the... Read more >
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Osteria
Format: eBook, 288 pages
On Sale: October 14, 2008
Price: $35.00
Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef... Read more >
Format: eBook, 288 pages
On Sale: October 14, 2008
Price: $35.00
Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef... Read more >
Also available as a
hardcover.
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