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Your 2006 Cookbook “TOP PICKS!”
From Jessica's Biscuit®
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2006 was a wonderful year for cookbooks. From appetizers to desserts, blockbuster bestsellers to science in the kitchen, and the flavors of the Middle East, Africa, and the Mediterranean, this year's cookbooks reached out to all levels of experience, encouraging us to "play" in the kitchen.

Some also challenged us to think about the foods we eat and their preparation. All succeeded in inspiring us.

To search Jessica's Biscuit® complete library of over 13,000 titles, all at unbeatable prices, please visit us at http://www.ecookbooks.com/index.html?affiliateID=61920. There you can also order a taste of what Yankee Magazine calls one of the best coffees in New England and become a member of the Biscuit Brand Coffee Club.

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#23
THE OXFORD COMPANION TO WINE
Third Edition
by Jancis Robinson
Published: September 2006

...this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. ...
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#22
BAREFOOT CONTESSA AT HOME (4)
Everyday Recipes You'll Make Over and Over Again
by Ina Garten
Published: October 2006

Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. ...
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#21
THE BON APPÉTIT COOKBOOK (4)
by Barbara Fairchild
Published: August 2006

Book Includes Subscription to Bon Appétit Magazine (See Redemption Info on Inside Cover of Book)

Celebrate 50 years of wonderful food! The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best ...
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Martha Stewarts Homekeeping #20
MARTHA STEWART'S HOMEKEEPING HANDBOOK (5)
The Essential Guide to Caring for Everything in Your Home
by Martha Stewart
Published: October 2006

Until now, there has never been a comprehensive resource that not only tells how to care for your home and everything in it, but that also simplifies the process by explaining just when. ...
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#19
THE TASTE OF HOME COOKBOOK (4)
Timeless Recipes from Trusted Home Cooks
by Taste of Home Magazine Editors
Published: September 2006

The 1,000 home cooks who help create the #1 cooking magazine in the world bring you the most comprehensive cookbook yet, The Taste of Home Cookbook! This brand new cookbook has over 1,200 ...
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Grand Livre de Cuisine #18
ALAIN DUCASSE'S DESSERTS AND PASTRIES (5)
Grand Livre de Cuisine
by Alain Ducasse and Frédéric Robert
Published: August 2006
Autographed Bookplates Available While They Last.

2007 Beard Award Winner!

Alain Ducasse is the celebrated chef of four renowned restaurants: "Le Louis XV" in Monaco, "Restaurant Plaza Athénée" in Paris, "Alain Ducasse" at The Essex House in New York, and "Beige" in Tokyo. In 25 years as a prominent chef, ...
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#17
TARTINE (4)
by Elisabeth Prueitt and Chad Robertson
Published: August 2006

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share ...
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#16
BAKING (4)
From My Home to Yours
by Dorie Greenspan
Published: August 2006

2007 Beard Award Winner!

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, ...
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#15
THE NASTY BITS (3)
Collected Varietal Cuts, Usable Trim, Scraps, and Bones
by Anthony Bourdain
Published: April 2006

In The Nasty Bits, Anthony serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. ...
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#14
HOW I LEARNED TO COOK
Culinary Educations from the World's Greatest Chefs
by Kimberly Witherspoon and Peter Meehan
Published: September 2006

In this spectacular sequel to Don't Try This at Home, forty of the world's greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, ...
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#13
MOLECULAR GASTRONOMY (3)
Exploring the Science of Flavor
by Herve This, translated by Malcolm DeBevoise
Published: January 2006

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold ...
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The Omnivores Dilemma #12
THE OMNIVORE'S DILEMMA (5)
A Natural History of Four Meals
by Michael Pollan
Published: April 2006

2007 Beard Award Winner!
Best-selling Author, The Botany of Desire

"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. ...
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#11
HEAT (4)
An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
by Bill Buford
Published: May 2006

Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as "slave" to ...
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#10
IN SEARCH OF PERFECTION
Reinventing Kitchen Classics
by Heston Blumenthal
Published: October 2006

With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute ...
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#9
HAPPY IN THE KITCHEN: (4)
The Craft of Cooking, the Art of Eating
by Michel Richard
Published: September 2006

He's (Michel) always looking for the twist that makes good things great—whether it's his lamburgers, lobster burgers, tuna ...
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#8
BREAKFAST, LUNCH, TEA: (4)
The Many Little Meals of Rose Bakery
by Rose Carrarini
Published: October 2006

Featuring one hundred of Rose's most popular recipes, Breakfast, Lunch, & Tea: The Many Little Meals of Rose Bakery, brings the flavors and style ...
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#7
SIMPLE ITALIAN SANDWICHES: (4)
Recipes from America's Favorite Panini Bar
by Jennifer Denton, Jason Denton and Kathryn Kellinger
Published: August 2006

With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors ...
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Big Small Plates #6
BIG SMALL PLATES (5)
by Cindy Pawlcyn
Published: August 2006

Fans of Cindy Pawlcyn's Mustards Grill have been making meals out of her sampler-size starters for years. In Big Small Plates, Cindy brings home the biggest ...
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#5
THE SOUL OF A NEW CUISINE: (5)
A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
Published: October 2006

2007 Beard Award Winner!

In The Soul of a New Cuisine, award-winning chef Marcus Samuelsson takes his formidable culinary talents and curiosity to Africa to bring ...
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#4
ON TOP OF SPAGHETTI... (4)
...Macaroni, Linguine, Penne, and Pasta of Every Kind
by Johanne Killeen and George Germon
Published: October 2006

On Top of Spaghetti... is an invitation to join Johanne Killeen and George Germon, the renowned chef-owners of Providence, Rhode Island's legendary ...
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#3
CUCINA OF LE MARCHE:
A Chef's Treasury of Recipes from Italy's Last Culinary Frontier
by Fabio Trabocchi
Published: October 2006

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique ...
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#2
SPICE: (4)
Flavors of the Eastern Mediterranean
by Ana Sortun (Author)
Published: April 2006

An explosion of flavor in ingenious Arabic-Mediterranean recipes from the James Beard Award-winning chef of Oleana in Cambridge, Massachusetts...
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#1
ARABESQUE (4)
A Taste of Morocco, Turkey, and Lebanon
by Claudia Roden
Published: October 2006

In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food ...
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