| 0 |
The Modern Priscilla
Cookbook by The Modern Priscilla Book Staff |
| 00 |
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) |
