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Our bookshelves burst with with cookbooks, each one the result of the author's passion and each a source of inspiration to the home cook. On our cookbook review pages, you can find these recipes, but we've assembled them here for convenience. Most are chef recipes, --culinary delights-- and the highest of gourmet recipes. On each recipe page you will find the name of the book and it's author with a link to the book review. We hope this will help you make good selections for your own library. At the bottom of this page we will explain our standards for selecting the books we review. We have specified low-carb or diabetic if the recipe came from that particular source.
All of these recipes are also listed on the main ingredients pages.
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Breakfast, Brunch & Breads Recipes from Chefs and Cookbooks
One of our favorite meals for that something extra. Sunday breakfast or brunch, when everyone is relaxed, becomes a family tradition.
Starters & Appetizers Recipes from Chefs and Cookbooks
They can be substantial, almost a main course, or the most delicate of tidbits. They wake the appetite.
Jams, Preserves &
Butters Recipes from Chefs and Cookbooks
Flavor comes in sweetness and buttery richness.
Soups Recipes from Chefs and Cookbooks
When you find a favorite, double it, triple it, and have it there for those hectic moments. A friend in need, a lifesaver.
Seafood Recipes from Chefs and Cookbooks
The goodness of the sea. Human civilizations began wherever there was water and we gravitate to seafood still.
- Seared fingers of striped bass
- Calamari Braised in Tomato and Herbs
- Crabmeat & Eggplant "Cannelloni"
- trout with
a lemon & caviar sabayon
- Sea Scallops Sauteed with a Saffron Cream in a Pumpkin Squash Cup
- sea scallops with nuts
- catfish - cornmeal fried catfish - a camping recipe
- Baby Clams & Shrimp in a Coconut-Curry
Brodetto
- Littleneck Clams, Matcha Tea “Air,” and Anise from Chef George Mendes
- crab
and shrimp étouffée
- crab - Texas crab casserole
- Lobster-mango rolls with soy-ginger vinaigrette
- lobster - steamed lobster with garlic-ginger-basil sauce from jean-georges vongerichten
- Monkfish Kebab low carb
- smoked salmon lollipops
- salmon, artichoke and Boursin strata
- shrimp - ralph brennan's new orleans garlic lemon shrimp
- Shrimp
in Green Sauce (Portugal)
- shrimp - Bengali Spiced pan-fried shrimp
- squid - Japanese Smokey Squid Salad
- tacos de camarones al mojo de ajo (sauteed shrimp tacos)
- Spanish
Rice with Clams
- Pescado
al Horno - Fish Fillets Baked with Potatoes, Onions, Saffron & Paprika
- speedy
salmon in coconut sauce
- scallops - grilled sea scallops in saffron cream
- squid stuffed with shrimp (calamari ripieni ai gamberetti)
- grilled
prawns & zucchini wrapped with pancetta
- Grilled
Swordfish on Cucumber, Peanut, and Mint Salad
- Grilled
shrimp with lentil ragout diabetic
- chilled
gulf shrimp in chipotle sauce
- snapper - baked snapper fillets Tampico
- grilled
swordfish with blueberry-verbena butter
- halibut
nuggets with hazelnut crumb crust
- iron-skillet
mussels with coconut-carrot sauce
- minced
shrimp and macadamia nut appetizer with crisp pineapple
- Fried Fish Po' Boy
- oysters - chez panisse oyster stew with thyme and fennel
- oysters - barbecued oysters
- oysters - grilled farm-style oysters
- oysters - cape cod, beer-fried oysters
- trout - Olive Oil Poached Trout with Salmon Roe, Salsify-Parmesan Puree and Apple-mushroom Broth from Chef Nils Noren of Aquavit, New York
- tuna - grilled mini tuna burgers with remoulade
- tuna - asian tuna burgers with wasabi mayo
- tuna - Baked Tuna with Potatoes, Eggs, and Capers:Bricks à L'Oeuf et au Thon
- wild
rice stuffed trout
Meat Recipes from Chefs and Cookbooks
The heartiest food of all and infinite in its versatility.
Poultry & Game Recipes from Chefs and Cookbooks
Among the earliest of flesh foods. Chicken has been domesticated by civilizations around the world, and early man, the hunter, survived harsh winters on wild game.
Beans Grains & Pasta Recipes from Chefs and Cookbooks
Another ancient food and one that comes in endless variety, sizes and shapes. Pasta is man created, but so popular that we can almost believe that there is a spaghetti tree.
Veggies, Sides (includes salsas, rubs, etc.) Recipes from Chefs and Cookbooks
Yes, we are eating more of these wonderful, health plants. We can tell by the imaginative creations in contemporary cookbooks.
Desserts Recipes from Chefs and Cookbooks
The final touch to satisfy our sweet tooth. The area where chefs and creative cooks run wild.
Beverages & Drinks Recipes from Chefs and Cookbooks
Ah, that wonderful hot chocolate, or a cooked spiced wine.
Grill and BBQ Recipes from Chefs and Cookbooks
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What is a good cookbook? What makes one cookbook recipe better than another? Is it only chef recipes that satisfy? This is an interesting question. We are generally drawn to the books with the most beautiful pictures and a photo can be a guide to serving food. Presentation is an art of its own, called plating in chef circles. But a photo is not all. What we want is good writing: we want clarity, clarity, clarity. We want a tricky step to be properly explained so we aren't scratching our heads, wondering what the author means. We want to be able to find the ingredients in our larder or, if the ingredients are exotic, we want a list of resources to advise us where to find a legitimate source of the ingredients. All the cookbook reviews are discriminatory. We review only those books that we fulfill these standards. A good cookbook is also an inspiration and once we have given the recipe a chance to become our own it changes.
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