Cookbook Authors Archive

OraTV‘s America Cooks With Chefs recently interviewed Mary Sue Milliken about how […]

Mary Sue Milliken: Lose Weight a la Mexican

OraTV‘s America Cooks With Chefs recently interviewed Mary Sue Milliken about how […]

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Persia once had a huge empire - and Ghayour explores much of it.

Sabrina Ghayour: Persiana

Persia once had a huge empire – and Ghayour explores much of it.

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A good book spoiled by bad photos

Wolfgang Puck Makes It Healthy

A good book spoiled by bad photos

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Learn to cook from a design book expert?  Yeah!

Peter Miller: Lunch at the Shop

Learn to cook from a design book expert? Yeah!

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What in the world (or under it) is Chef Michel Roux up to?

Roux: 33 Meters Under Zero

What in the world (or under it) is Chef Michel Roux up to?

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Royalties go to C-CAP

C-CAP: French Classics Made Easy

Royalties go to C-CAP

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How do you become a great chef?

Norman Van Aken: No Experience Necessary

How do you become a great chef?

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Du Perigord a le President...

Haute Cuisine

Du Perigord a le President…

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French cookbook.  New Zealand chef.  Written in Australia.

Justin North: French Lessons

French cookbook. New Zealand chef. Written in Australia.

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This Spring is all about coconut pie and rice pudding

Tom Douglas: Dahlia Bakery Cookbook

This Spring is all about coconut pie and rice pudding

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Will there be more Jamie in the USA?

Jamie Oliver Magazine North America

Will there be more Jamie in the USA?

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The James Beard Foundation is helping teach chefs to be better advocates.

Rock Harper: The James Beard Boot Camp for Policy & Change

The James Beard Foundation is helping teach chefs to be better advocates.

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Is there ageism for TV food hosts and chefs?

Madhur Jaffrey: Return to TV at 78

Is there ageism for TV food hosts and chefs?

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Sanjeev Karpoor aims to reach the global Indian Diaspora and then keep going

Interview with Sanjeev Kapoor: FoodFood TV

Sanjeev Karpoor aims to reach the global Indian Diaspora and then keep going

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Change is slow for African-American chefs

Chicago Tribune: Black Chefs

Change is slow for African-American chefs

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Expansion without a TV show

Michel Richard: Revel in Atlantic City

Expansion without a TV show

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Who could resist?

Making Whoopie with Claire Ptak

Who could resist?

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Part memoir, part cookbook -- totally yummy

Michel Richard: Sweet Magic

Part memoir, part cookbook — totally yummy

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Big country...  lots of good food!

The Turkish Cookbook

Big country… lots of good food!

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He cooks with the flavors of the region he is working in - the wood, the spices, the ingredients.

Steven Raichlen’s Primal Grill

He cooks with the flavors of the region he is working in – the wood, the spices, the ingredients.

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