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Cookbook Recommendations !

The French Laundry Cookbook

by Thomas Keller

Franks Pick: My new cooking Bible, and Thomas Keller is my God. WOW!!!

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. 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.

STACKS, The Art of Vertical Food

by Deborah Fabricant

Franks Pick: A Must Have for Home Culinarians and Professionals alike. I encourage you to check it out. You won't be disappointed.

From simple and delightful stacked salads, to gourmet Savory Stacks, to delicious and decadent Sweet Stacks- -included is a compilation of recipes that will put your cooking “over the top”. Each recipe offers bold, brassy, “in your face” flavors that leap off the page. With authority, Deborah Fabricant offers such dishes as Grilled Salmon and Corn Pancakes Stacks Sesame Chicken with Tomato Chutney and Polenta along with divine dessert recipes for Killer Fudgy Brownies and Raspberry Lemon Meringue-all transformed into extraordinary “Stacked” creations.

The Soul of A Chef
A fascinating behind-the-scenes look at the restaurant world and the men and women who live to create perfection.

In 1997, journalist and cook Michael Ruhlman observed incognito the certified Master Chef examination at the Culinary Institute of America, one of the most grueling competitions in the gastronomic world. In his critically acclaimed The Making of a Chef, which Peter Kamisky of The New York Times hailed as "well-reported and heartfelt," Ruhlman offered a vivid and unique portrait of this extraordinary world.

The Soul of a Chef combines Ruhlman's masterful storytelling with his immense love of food to reveal the men and women whose main goal is to serve food of perfection. Through working and talking with three of the most talented young chefs in the business, Ruhlman takes the reader on a journey past the dark heart of the profession toward the soul of a chef--a journey that takes him into the kitchens of the finest restaurants from the Napa Valley to the Hudson Valley. Here he reveals the collective experience of these men as they all strive to achieve their own level of perfection.

The Soul of a Chef is a satisfying and fascinating immersion into the hearts and minds of those who undertake the grueling, but richly rewarding pledge to serve only the best. It is a must for gastronomes, prospective chefs, and all lovers of great food.

Weber's Art of the Grill
Readers will be amazed at the variety of food that can be cooked on the home grill in Weber's Art of the Grill. Chronicle and the folks at Weber's Grill have teamed up to bring recipes from around the country to the backyard grill. Grillers will enjoy the not-so-standard read meats such as Prime Rib with Texas Dry Rub, Provencal Rack of Lamb and Smoky Pulled Pork Sandwich, and they will happily set Diablo Shrimp and Angel Hair Pasta, Polenta with Black Bean Salad and Green Chili Sauce and Caribbean Swordfish Steaks with Mango Salsa on the picnic table. Included are advanced grilling technique tips, recipes for sauces and beautiful illustrations.

The Cake Bible
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.

The New Vegetarian Epicure
In the 70s, The Vegetarian Epicure set the table for the counterculture. It earnestly introduced a generation of youth to now commonplace ethnic foods like polenta and to the philosophy of good food. Thomas' new book, packed with all new recipes, still resonates with the earnest enthusiasm of an amateur but in the best sense of the word. She is eager to share with readers her love of good food, ethnic flavors and the pleasure of cooking for friends and family. Places like Provence, Italy, Mexico and southern California, where Thomas lives, often provide inspiration for her recipes along with her Polish roots. Sweet illustrations evoke her philosophical and culinary roots.

Catching Up with the Man Who Ate Everything
In early 1998, Vogue food critic Jeffrey Steingarten talked with Amazon.com's Schuyler Ingle about microwave cooking, frying in horse fat, and the composition of Roman water. Now available in paperback, The Man Who Ate Everything is a brilliantly written and funny food memoir.

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