| Introduction |
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6 | (4) |
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Chapter 1 The Chefs' Favorites |
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Livre de Michel Bras by Michel Bras, Alain Boudier, and Christian Millau |
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10 | (2) |
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The Ballymaloe Cookbook by Myrtle Allen |
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12 | (2) |
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Cooking by Hand by Paul Bertolli |
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14 | (2) |
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Cocinar para viver by Fernando Fombellida and Andoni Luis Aduriz |
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16 | (2) |
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The French Laundry Cookbook by Thomas Keller with Susie Heller and Michael Ruhlman |
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18 | (2) |
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White Heat by Marco Pierre White |
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20 | (2) |
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Much Depends on Dinner by Margaret |
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22 | (2) |
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Nose to Tail Eating by Fergus Henderson |
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24 | (2) |
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Les Recettes de L'Auberge de L'Ill by Paul and Jean-Pierre Haeberlin |
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26 | (2) |
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The Nordic Cookbook by Magnus Nilsson |
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28 | (2) |
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Too Many Chiefs Only One Indian by Sat Bains |
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30 | (2) |
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La Scienza in Cucina Elarte Dimanglar Bene by Pellegrino Artusi |
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32 | (2) |
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Arabella Boxer's Book of English Food by Arabella Boxer |
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34 | (2) |
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La Cuisine Cest Beaucoup Plus Que Des Recettes by Alain Chapel |
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36 | (2) |
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Les Secrets de la casserole by Herve This |
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38 | (2) |
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The River Cottage Meat Book by Hugh Fearnley-Whittingstall |
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40 | (2) |
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The Unrivalled Cook-Book and Housekeeper's Guide by Mrs. Washington |
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42 | (2) |
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Chef, La Grenouillere by Alexandre Gauthier |
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44 | (2) |
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The Chez Panisse Menu Cookbook by Alice Waters |
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46 | (2) |
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Clorofilia by Andoni Luis Aduriz |
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48 | (2) |
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Unplugged Kitchen by Viana la Place |
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50 | (2) |
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Sex & Drugs & Sausage Rolls by Graham Garrett and Cat Black |
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52 | (2) |
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Essential Cuisine by Michel Bras |
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54 | (2) |
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Roast Chicken and Other Stories by Simon Hopkinson |
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56 | (2) |
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Paula Wolfert's World of Food by Paula Wolfert |
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58 | (2) |
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Fire by Christine Manfield |
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60 | (2) |
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Charmaine Solomon's Enclopedia of Asian Food, Charmaine Solomon |
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62 | (2) |
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Eloge de la cuisine Francaise by Edouard Nignon |
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64 | (2) |
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The Zuni Cafe Cookbook by Judy Rodgers |
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66 | (2) |
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Thai Food by David Thompson |
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68 | (2) |
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Cuisine Actuelle Patricia Wells presents the food of Joel Robuchon |
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70 | (2) |
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The Classic Italian Cookbook by Marcella |
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72 | (2) |
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The Best of Jane Grigson by Jane Grigson, compiled by Roy Fullick |
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74 | (2) |
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Gastronomy of Italy by Anna del Conte |
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76 | (2) |
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The Key to Chinese Cookingby Irene Kuo |
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78 | (2) |
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The French Menu Cookbook by Richard Olney |
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80 | (2) |
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4 Saisons a la Table No. 5 by Yannick Alieno and Kazuko Masui |
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82 | (2) |
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French Provincial Cooking by Elizabeth David |
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84 | (2) |
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Ma Gastronomie by Fernand Point |
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86 | (2) |
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Grande Livre de Cuisine by Alain Ducasse with Jean-Francois Piege |
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88 | (2) |
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Memories of Gascony by Pierre Koffmann |
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90 | (2) |
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Honey From a Weed by Patience Gray |
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92 | (2) |
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Le Repertoire de la cuisine by Louis Saulnier |
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94 | (2) |
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Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid |
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96 | (2) |
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Great Chefs of France by Anthony Blake and Quentin Crewe |
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98 | (2) |
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Charcuterie and French Pork Cookery by Jane Grigson |
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100 | (2) |
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Charcuterie and French Pork Cookery by Jane Grigson |
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102 | (2) |
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Nose to Tail Eating by Fergus Henderson |
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104 | (2) |
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Jane Grigson's Fruit Book by Jane Grigso |
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106 | (2) |
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La Cuisine du marche by Paul Bocuse |
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108 | (2) |
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French Provincial Cooking by Elizabeth David |
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110 | (2) |
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Opera dell'arte del Cucinare by Bartolomeo Scappi |
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112 | (2) |
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Good Food by Ambrose Heath |
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114 | (2) |
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White Heat by Marco Pierre White |
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116 | (2) |
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Delia's Cakes by Delia Smith |
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118 | (2) |
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Honey From a Weed by Patience Gray |
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120 | (2) |
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Great Chefs of France by Anthony Blake and Quentin Crewe |
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122 | (2) |
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Great Chefs of France by Anthony Blake and Quentin Crewe |
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124 | (2) |
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La Cuisine spontanee by Fredy Girardet |
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126 | (2) |
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Perfumeby Patrick Suskind |
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128 | (2) |
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Com Usar Be de Beure e Menjar by Francese Eiximenis |
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130 | (2) |
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Herbs, Spices and Flavourings by Tom Stobart |
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132 | (2) |
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The Classic Italian Cookbook by Marcella Hazan |
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134 | (2) |
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136 | (2) |
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The French Laundry Cookbook by Thomas Keller with Susie Heller and Michael Ruhlman |
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138 | (2) |
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Eleven Madison Parkby Daniel Humm and Will Guidara |
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140 | (2) |
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Prashad by J. Inder Singh Kalra |
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142 | (2) |
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Grand Livre de Cuisine by Alain Ducasse |
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144 | (2) |
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My Favourite Ingredients by Skye Gyngell |
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146 | (2) |
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Essentials of Classic Italian Cooking by Marcella Hazan |
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148 | (2) |
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150 | (4) |
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Chapter 2 Influential Cookbooks |
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154 | (2) |
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156 | (2) |
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158 | (2) |
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Thirty Years at Ballymaloe |
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160 | (2) |
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The Gramercy Tavern Cookbook |
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162 | (2) |
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164 | (2) |
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D.O.M. Rediscovering Brazilian Ingredients |
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166 | (2) |
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168 | (2) |
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Two Many Chiefs Only One Indian |
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170 | (2) |
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172 | (2) |
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174 | (2) |
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176 | (2) |
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Recipes from Le Manoir aux Quaf Saisons |
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178 | (2) |
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The Big Fat Duck Cookbook |
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180 | (2) |
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182 | (2) |
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Never Trust a Italian Skinny Chef |
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184 | (2) |
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186 | (2) |
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188 | (2) |
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190 | (2) |
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192 | (2) |
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194 | (2) |
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196 | (2) |
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198 | (2) |
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The Professional Chef: The Culinary Institute of America |
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200 | (2) |
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202 | (2) |
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L'Atelier of Alain Ducasse |
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204 | (2) |
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206 | (2) |
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The French Culinary Institute with Judith Choate, The Fundamental Techniques of Classic Cuisine |
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208 | (2) |
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Sex & Drugs & Sausage Rolls |
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210 | (2) |
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Quay: Food Inspired by Nature |
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212 | (2) |
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214 | (2) |
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216 | (2) |
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218 | (2) |
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220 | (2) |
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222 | (2) |
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Roast Chicken and Other Stories |
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224 | (2) |
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226 | (2) |
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228 | (2) |
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The French Laundry Cookbook |
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230 | (2) |
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Tom Kerridge's Best Ever Dishes |
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232 | (2) |
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234 | (2) |
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236 | (2) |
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238 | (2) |
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240 | (2) |
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242 | (2) |
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244 | (2) |
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246 | (2) |
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248 | (2) |
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250 | (2) |
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252 | (2) |
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254 | (2) |
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256 | (2) |
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258 | (2) |
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260 | (2) |
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Nathan Outlaw's British Seafood |
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262 | (2) |
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264 | (2) |
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266 | (2) |
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268 | (2) |
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270 | (2) |
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272 | (2) |
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274 | (2) |
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276 | (2) |
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278 | (2) |
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Les Dimanches de Joel Robuchon |
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280 | (2) |
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282 | (2) |
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La Patisserie des freres Roux |
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284 | (2) |
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286 | (2) |
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288 | (2) |
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290 | (2) |
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Jean-Georges Vongerichten |
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292 | (2) |
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The Chez Panisse Menu Cookbook |
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294 | (2) |
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296 | (4) |
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Chapter 3 Cookbook Directory |
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300 | (28) |
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328 | (8) |
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336 | (8) |
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344 | (4) |
| Index |
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348 | (3) |
| Picture and Publisher Credits |
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351 | (1) |
| Acknowledgments |
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352 | |
