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The Modern Priscilla
Cookbook by The Modern Priscilla Book Staff |
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A Treasury of
Great Recipes by Vincent Price, Mary Price |
1 |
The Naked Chef
by Jamie Oliver |
2 |
The Paris Cookbook
by Patricia Wells |
3 |
How to Cook
Everything: Simple Recipes for Great Food by Mark Bittman, Alan
Witschonke (Illustrator) |
4 |
Nobu: The Cookbook
by Nobuyuki Matsuhisa, Fumihiko Watanabe (Photographer), Martha
Stewart, Laura Holland (Translator) |
5 |
Tetsuya : Recipes
from Australia's Most Acclaimed Chef by Tetsuya Wakuda, Charlie
Trotter |
6 |
Le Gavroche
Cookbook by Jean Cazals (Photographer), Michel, Jr. Roux |
7 |
Mastering the
Art of French Cooking, Volume One by Julia Child, Louisette
Bertholle, Simone Beck |
8 |
Salsas That
Cook : Using Classic Salsas to Enliven Our Favourite Dishes
by Rick Bayless, Jeanmarie Brownson, Deann Groen Bayless, Jean
Marie Brownson |
9 |
The New Food
Lover's Companion : Comprehensive Definitions of Nearly 6000
Food, Drink, and Culinary Terms (Barron's Cooking Guide) by
Sharon Tyler Herbst |
10 |
The Professional
Chef, 7th Edition by Culinary Institute of America (Editor) |
11 |
Quick & Easy
Japanese Cookbook by Katsuyo Kobayashi |
12 |
The Union Square
Cafe Cookbook by Danny Meyer, Michael Romano |
13 |
Dean & DeLuca:
The Food and Wine Cookbook by Jeff Morgan (Photographer), Jefferson
Morgan, Leslie Rudd |
14 |
Iron Chef :
The Official Book by Kaoru Hoketsu (Translator), Fuji Television,
Kabushiki |
15 |
Moosewood Restaurant
New Classics by The Moosewood Collective (Editor) |