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  • Friedman, Andrew, 1967-

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Displaying 1 to 10 of 31

Don't try this at home : culinary catastrophes from the world's greatest chefs

by:Witherspoon, Kimberly

Forty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as entertaining as they are revealing. A reminder that even the chefs we most admire aren't always perfect.

Editions:12  Date:2005 - 2008  Genre(s):Anecdotes, Anecdotes


White House chef : eleven years, two presidents, one kitchen

by:Scheib, Walter

A former White House Executive Chef presents more than sixty of his signature recipes, along with a look at the Clinton and Bush First Families and an account of such episodes as teaching Chelsea Clinton to cook, the chaos in the wake of 9/11, and the challenges of serving under two very different presidents.

Editions:8  Date:2007 - 2011  Genre(s):Cookbooks, Cookbooks


You don't have to be diabetic to love this cookbook

by:Valenti, Tom, 1959-

Introduces 250 recipes for dishes specifically created to keep the carbohydrate, sodium, and fat content as low as possible to promote healthy glucose levels without relying on sugar substitutes or other imitation products.

Editions:4  Date:2009 - 2014  Genre(s):Recipes, Cookbooks, Cookbooks


Cuisine à Latina : fresh tastes and a world of flavors from Michy's Miami kitchen

by:Bernstein, Michelle

Offering an innovative twist on Latin cuisine, the chef-owner of Miami's Michy's restaurant presents her interpretation of traditional Latin dishes that blend her own Argentine heritage, the global influences of Miami, and her French training.

Editions:3  Date:2008  Genre(s):Cookbooks, Cookbooks


Classico e moderno : essential Italian cooking

by:White, Michael, 1971-

"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."-- Publisher's description.

Editions:8  Date:2013  Genre(s):Cookbooks, Cookbooks


Tom Valenti's soups, stews, and one-pot meals : 125 home recipes from the chef-owner of New York City's Quest and 'Cesca

by:Valenti, Tom, 1959-

Collects recipes from the author's Manhattan restaurant, featuring single-pot dishes including creamy smoked cod chowder, Texas-style chili, and lamb pasticcio.

Editions:2  Date:2003  Genre(s):Cookbooks, Cookbooks


Alfred Portale's 12 seasons cookbook

by:Portale, Alfred

A collection of recipes based on the readily-available ingredients and celebrations of each month of the year, with instructions for planning ahead, varying recipes, and cooking techniques.

Editions:3  Date:2000  Genre(s):Cookbooks, Cookbooks, Menus, Menus


Artisanal cooking : a chef shares his passion for handcrafting great meals at home

by:Brennan, Terrance

Presents a collection of one hundred fifty recipes from hors d'oeuvres and entrees, soups, sandwiches, main meals, and delicious desserts by master chef, Terrance Brennan.

Editions:2  Date:2005  Genre(s):Cookbooks, Cookbooks


Alfred Portale simple pleasures : home cooking from Gotham Bar and Grill's acclaimed chef

by:Portale, Alfred

Presents 125 recipes which are home versions of foods served by Alfred Portale at his New York restaurant, Gotham Bar and Grill, covering appetizers and salads, soups, sandwiches, pizzas, pasta and risotto, main courses, side dishes, and desserts, and includes advice on menu-building, and variations.

Editions:4  Date:2004


To the bone

by:Liebrandt, Paul, 1976-

Combines stories from the author's childhood and day-to-day life at New York City's Corton restaurant with explanations about how great chefs build recipes from mismatched parts and how he gained inspiration from famous chefs around the world.

Editions:4  Date:2013 - 2014  Genre(s):Biographies


Displaying 1 to 10 of 31