 | Out-of-print -- stock is limited! Michael Field was acknowledged by both his students and his peers as one of the truly great teachers of the art of cooking. He believed strongly in the predictability of good cooking - and eschewed the concept of cooking as a mysterious art available only to a talented few. First published in 1965, Michael Field's Cooking School brings together over one hundred recipes for every course for the dinner table. Field gives to the beginner cook explicitly detailed directions for the preparation of such classic dishes as Bagne Cauda, Coq au Vin, Osso Buco, and Crepes Suzette, and for the advanced cook his variations and tips provide new insight. In the onrushing digital future all the world's books will be sold from myriad Web sites and printed and bound on demand or, in the case of cookbooks and similar reference material, read on screens item by item. Until then I would like to find in print all of Maida Heatter's dessert books, Michael Field's incomparable Michael Field's Cooking School (1965) and Fernand Point's Ma Gastronomie (1974). ~Jason Epstein, from The New York Times Book Review List Price: $ Price: $11.96   |
 | This is a book of indulgences, with an emphasis on taste and surprise, rather than calories and cholesterol. The author offers delicious, exciting, easy-to-make desserts all designed to stimulate the senses and make a lasting impression. List Price: $ Price: $28.00 |
 | New in paper! Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves--experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish. In addition to opening their kitchens, these chefs open their hearts, revealing how to create truly innovative food. The author, an accomplished writer and photographer as well as a passionate cook, embarked on this project while attending a grueling fifteen-month culinary program. With a camera and tape recorder in one hand and a sauté pan in the other, the aspiring chef captured inspiration from twenty-eight chef instructors, ranging from an ex-record producer who cooked for Frank Sinatra and Whitney Houston to the son of a Secret Service interpreter whose childhood was spent at Jacques Pepin's elbow in the White House kitchen. She takes us on the journey, offering an inside look at attending a culinary school. The recipes, the techniques, the lessons on food and life, and portraits of the chefs are all here, in a package that combines elegance and practicality. List Price: $ Price: $11.86 |
 | COLBIN Price: $12.00 |
 | Great Value! From Macy's De Gustibus classes, culinary secrets & recipes from the geniuses of the American cooking scene. 448 pgs. Hard Price: $12.98 |
 | Great teacher offers 100 plus recipes, loads of practical information on trends & tools. Nutrition counts. 300 pages. List Price: $ Price: $5.98 |
 | Over 100 new recipes from America's most famous cooking school. From top-secret grilling techniques to privileged information about healthy cooking, not to mention the fascinating results of reconnaissance missions to the Mediterranean and other gastronomic hotbeds, and still leaving room for dessert, the CIA raids its files to present home cooks with fail-safe recipes for success. List Price: $ Price: $5.98 |
 | 10th Anniversary Edition! Touchstone guide to how what you eat determines your health & quality of life, updated with latest info. 353 pgs. Paper Price: $12.00 |
 | An exceptional guide to vacations for food lovers at the world's top cooking schools selected for their idyllic location and excellent teaching facilities. In this new volume 25 cooking schools from around the world are featured and include the Mandarin Oriental Cooking School in Bangkok where in intimate-sized classes you learn traditional ingredient preparation, allowing participants to produce delectable Thai dishes, and Betty's the famous tea room and bakery in Yorkshire England, where experts teach the art of desserts. Other exceptional destinations are a weekend course preparing seafood in Melbourne, Australia and a week long study of Northern Italian food and wine in Tuscany. Whatever your preference, this guide serves up a vacation for every food lover's taste. List Price: $ Price: $23.96 |
 | A lavishly illustrated companion to the PBS series of the same name presents more than sixty outstanding seasonal and holiday recipes concocted by New York's Culinary Institute of America. From an autumn feast of Apple Sauteed Pork with Shiitake Mushrooms and Shallots and a classic Christmas roast goose to a healthy post-holiday treat of Vegetable Couscous and a Valentine's Day repast of Grilled Breast of Pheasant and Saffron Risotto, you'll find something for every occasion to delight family and friends. List Price: $ Price: $5.98 |