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White Heat is a cookbook by chef Marco Pierre White, published in 1990.It features black-and-white photographs by Bob Carlos Clarke.It is partially autobiographical, and is considered to be the chef's first memoir.
The French Laundry Cookbook is a 1999 cookbook written by the American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. [1]
Since 1998, the James Beard Foundation has awarded the title of America's Classics to multiple restaurants. [1] The award focuses on family-owned restaurants across the country that have been operating for at least a decade.
Chef Luke Venner's Chicken Club. I love a good club sandwich.Single, double, triple. Stacked on sliced bread or wrapped up burrito style. With three types of meat or just one.
Ratio: The Simple Codes Behind the Craft of Everyday Cooking. In this New York Times best-selling cookbook, author Michael Ruhlman goes back to the basics of cooking. "What this book does is break ...
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997.
The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes (1901) by Mrs. W.G. Waters; Various cookbooks (between 1903 and 1934) by Auguste Escoffier; Edmonds Cookery Book (1908) by T.J. Edmonds Ltd; Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker
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