 |
Web Hosting by Netfirms | Free Domain Names by Netfirms |
|
ChefBilly
The
Improving the quality of life
Products and services for enhanced living
For ordering information, please click on a
product image or link.
Click your browser’s arrow BACK to return
to the ChefBilly website.
Chef’s supplies
Elegant dining
Fine wines
Music and entertainment
Travel
Food for the spirit
ChefBilly recommends . . .
The ChefBilly
website!
and
For the beginner . . .
Joy of Cooking
By
Irma v. s. Rombauer
et. Al.
By Irma Von Starkloff
Rombauer,
Irma S. Rombauer, and Marion Rombauer Becker
1975
The Joy
of Cooking has served as THE fundamental American cookbook since 1931. It was
probably my mother’s first cookbook, she having purchased her vintage edition
shortly after her marriage in 1947. How many fond childhood memories I have of
that big, wonderful book! When it appeared on the kitchen counter, often before
holidays or company meals, I knew we were having something special. Cookies and
cakes, turkey dinners, Sunday morning pancakes, Christmas roasts and more came
out of that book. Before I could read, I thought it was magic. Later, Joy of
Cooking inspired me to learn how to read and to cook. This is the book that
teaches you cooking from the ground up, from fundamentals of nutrition,
shopping, and ingredients, through basic cooking techniques, and finally to
advanced, gourmet projects. Over the years I watched my mother’s copy, stuffed
with recipes clipped from newspapers of the 1940s and 50s, yellow and age,
first in a plastic bag, and later tied with strings and rubber bands as the
binding gave way. Now it is tucked in a dresser drawer full of precious
memories, a priceless family treasure.
I agree
with Julia Child that if a person could own only one cookbook in English, it
would have to be this one. There is hardly a cooking subject it does not cover.
I still refer to it from time to time to brush up on basics or find the answers
to problems I encounter. The Joy of Cooking is where the beginner should begin!
--ChefBilly
Editorial
Reviews
Amazon.com
Since its first private printing in 1931, The Joy of Cooking has been teaching
Americans how to cook. Craig Claiborne calls it "a masterpiece of
clarity" and Julia Child says it's the one book she'd keep if she could
only have one English title on the shelf. The nearly 5,000 recipes are handily
organized by meal and ingredient, and no cooking instruction goes unexplained,
so you can finally understand the difference between poaching and braising. The
book includes nutritional information as well as an extremely helpful list of
measures and equivalents. You'll find a version of every recipe your mother
ever cooked, along with straightforward instructions for cooking more exotic
specialties such as turtles and muskrats.
Book Description
Joy is the
all-purpose cookbook. There are other basic cookbooks on the market, and there
are fine specialty cookbooks, but no other cookbook includes such a complete
range of recipes in every category: everyday, classic, foreign and deluxe. Joy
is the one indispensable cookbook, a boon to the beginner, treasure for the
experienced cook, the foundation of many a happy kitchen and many a happy home.
To order,
click here: Joy of Cooking
The New Joy of Cooking
By
Irma S. Rombauer
Et. Al.
by
Irma S. Rombauer,
Marion Rombauer Becker, Ethan Becker,
la Maestro, Laura
Hartman Maestro (Illustrator), Maria D Guarnaschelli
(Introduction)
1997
While the
original Joy of Cooking is the old master, The New Joy of Cooking is
the comprehensive textbook for the modern cook. Old, traditional recipes have
been updated for contemporary kitchens; the new versions reflect the greater
variety of fresh and prepared ingredients available today. Gone are the
sections on traditional but generally obsolete tasks such as skinning and
cleaning your own game; instead, recipes are given for cooking rabbit and
venison you might find packaged in your local supermarket or specialty shop.
Gone too is the decidedly German influence of the original work in favor of an
international, eclectic approach to cuisine, incorporating techniques and
ingredients from around the world. The first Joy is great for the
beginner who wishes to be grounded in traditional methods; The New Joy
brings the upcoming chef into exciting new adventures in cooking.
The New
Joy is modern but not trendy. These delicious recipes are not slapped
together from pre-packaged foods, but require effort, care, and creativity.
This is a book for people who love to cook and are serious about learning the
fundamentals. I keep the old and the new Joy close at hand.
--ChefBilly
Editorial
Reviews
Amazon.com
Irma Rombauer collected recipes from friends for the
first Joy of Cooking, and published it herself. For this sixth edition,
the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma
and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at
Scribner's. Together, they called on top food professionals to produce a Joy
that reflects the way we eat today.
Five new
chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and
beans, including soy. The roughly 3,000 recipes, most revised from earlier
editions, give the food processor and microwave their due. Interest in ethnic
flavors, grazing, leaner meats, more fish, and less fat are reflected, and old
standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information
on canning, jams, pickles, and preserves is replaced by expanded material on
grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal
voice of the old Joy. The new Joy of Cooking is comprehensive for
today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen
companion and teacher Joy has been since 1931.
Ingram
"The Joy of Cooking" is the most enduring and trusted cookbook of all
time, now revised with thousands of great new recipes that will keep home cooks
reaching for "Joy" for years to come. 1,000 line drawings. Ribbon marker.
Click here
to order at a great price! The New Joy of Cooking
The Fannie Farmer Cookbook
By
Marion Cunningham Et.
Al.
By
Marion Cunningham, Lauren Jarrett
(Illustrator),
Fannie Merritt fan Farmer
1996
If you
like tradition, this is the cookbook for you. This edition celebrates 100 years
of Fannie Farmer, one of the oldest and most widely used general
cookbooks in the
--ChefBilly
Editorial
Reviews
Amazon.com
Marion Cunningham's brilliant revision of this classic home cooking reference
addresses "good everyday cooking." Cunningham states that "every
meal should be a small celebration," and she eases the preparation of
those celebrations with clear, straightforward instructions and hints on how to
make the most of every meal through beautiful presentation and balanced
nutrition. The chapter on microwaved foods is clear
and presents recipes that are simple and taste great. Cunningham's work
especially shines in the chapters on baking, as might be expected from her work
on The Fannie Farmer Baking Book and The Breakfast Book.
Your piecrusts will always be crisp and flaky under her tutelage.
Book Description
Celebrating the 100th anniversary of a great American
classic, the 13th edition with a new introduction by the author.
To order at a great price, click here: The Fannie Farmer Cookbook
For children . . .
Kids Cook
By
Betty Crocker
1999
The
Betty Crocker Cookbook for Boys and Girls was the first
cookbook I ever owned, and its recipe for chocolate fudge was the first recipe
I ever followed. Published in 1957, this book is now sadly out of date and out
of print, but happily, here is its wonderful descendent. Betty Crocker’s
Kids Cook is bursting with color and fun, teaching kids what I call
"the magic of cooking", the mixing together of ingredients to get a
new and "magic" result. Here are projects the whole family will enjoy
that will inspire children to learn more about cooking. Using readily available
ingredients and easily prepared, the recipes focus on fun.
--ChefBilly
Editorial
Reviews, Amazon.com
Book Description
More and more kids are in the kitchen, and they want
to have fun. What to do? Turn to Betty Crocker, who makes cooking fun as well
as delicious and dependable. With Betty, learning the basics was never so
painless, and never so tasty. Not only do kids want fun foods such as Squeeze
and Scribble Pancakes, Caramel Corn Commotion, Flying Saucer Chicken Quesadillas, Whatever Pizza and Dalmatian Cupcakes-they
want to have fun reading the recipes. Every page is lavishly illustrated with
characters and icons that appeal to the hip 8-12 set. Great colors and a photo
of every recipe make this book jump off the shelf -- it practically boogies
through the kitchen. Not only do the recipes look great -- they really work.
Why? Because every recipe has been kid-tested. Say
good-bye to lead-balloon cakes, cookies that only crumble, or main dishes that
are mainly disappointing-any kid can tackle these recipes with confidence. In
addition to the fifty terrific recipes, there are great party
ideas complete with tempting treats. Try indoor camping or a spooky Halloween
party-everything you'll need is right here. And, formatted in a sturdy, concealed
spiral binding, this book takes it lying down-on the counter, on the
table-wherever it's easiest for busy cooks. If your kids are ready to go wild
in the kitchen, take Betty Crocker along ! The results
will be fantastic, and your kids will have a blast. Best of all, you can feel
confident that the recipes will work, that your kids will enjoy themselves, and
that your kitchen will still be one piece when the cooking is done!
To order at a great price, click here: Betty Crocker Kids Cook!
________________________________________________________________________
Better Homes and Gardens
New Junior Cookbook
Edited by
Jennifer Dorland Darling
Better Homes and Gardens New
Junior...
1997
The people
who bring you a great magazine now bring you a great cookbook for kids and
adults to enjoy. Here is a cookbook that teaches children the basics of home
cooking in a clear and well-organized way. The recipes are easy-to-follow and
delicious! Success in the kitchen will inspire any kid to cook. Moms and dads, get this book and get your kids to do the cooking for
you!
--ChefBilly
Editorial
Reviews, Amazon.com
Ingram
This completely revised edition of the New Junior Cookbook is written and
designed to appeal to eight- to twelve-year-old children who are just beginning
to cook on their own as well as those who have some cooking experience. Every
one of the more than 50 recipes is kid-tested and tasted in the Better Home and
Gardens Test Kitchens. 50 color photos. 100 illustrations.
Click here
to order: Better Homes and Gardens New
Junior...
For the intermediate cook . . .
ChefBilly recommends some of the classic cookbooks by the great
chefs:
Mastering the Art of French Cooking
Volume One
by
Julia Child
Louisette Bertholle and Simone Beck
Mastering the Art of
French Cooking,...
40th Anniversary Edition
2001
I was a
teenager when Julia Child first began appearing on television as "The
French Chef" and I discovered, through her, that cooking was not only fun
but an art form. I remember hurrying home whenever her show was about to begin.
I’d grab a notebook and pen, sit in front of the screen and write down her
methods and recipes as fast as I possibly could. I still treasure those
original notes of mine that I used time after time in my tiny kitchen, long
before I could afford to buy her cookbooks.
I would
say that "methods" is the key word, because Julia Child’s cookbooks
are much more than a collection of recipes. They are a presentation of methods
on which the young chef can build cooking skills and individual style. I
recommend her to the intermediate cook, because her books assume some level of
basic skill. The recipes are reasonably complex, always interesting, and
require a moderate degree of time, effort, and patience.
I would
recommend ANY book in which she had her hand, but my two favorites are The
French Chef Cookbook, based on the original show, and Mastering the Art.
By Julia Child’s own admission, Mastering the Art can only scratch the
surface of French cuisine (a shortfall partially remedied by Volume Two)
but it presents the foundations of French cooking in the clearest and most
entertaining manner of any book I know. Mastering the Art conveys the
intelligence and humor of the author, as well as the seriousness that the
French have for food. Julia Child and her co-authors teach that cooking is an
art of thought and creativity, more than a hobby or a skill but a fulfilling
dimension of life.
--ChefBilly
Book
Description, Amazon.com
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck,
Bertholle, and Child, "with the right
instruction." And here is the book that, for forty years, has been
teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and
beginners who love good food and long to reproduce at home the savory delights
of the classic cuisine, from the historic Gallic masterpieces to the seemingly
artless perfection of a dish of spring-green peas....
To order
your own copy at a great price, click here: Mastering the Art of French
Cooking,...
More
of Julia Child’s books available now . . .
James Beard's American Cookery
by James A. Beard
James Beard's American Cookery
1980
I first
became acquainted with James Beard through his friendship with Julia Child.
What Julia Child is to French cooking, James Beard is to American, the foremost
expert who writes in a clear and entertaining style.
His books, full of annotations about his personal experiences and the history
of food, are a joy to read. And this is one of his best. Now considered a
classic, James Beard’s American Cookery is a compendium of American
cuisine, a must read for anyone interested in the origins of American cookery.
Each page reflects his respect for tradition and his love of good eating. You
can nearly taste the gusto in each recipe.
--ChefBilly
Editorial
Reviews
Amazon.com
Ingram
James Beard, one of
For
information on how to order your copy, click here: James Beard's American Cookery
Beard on bread
By James A. Beard
1995 edition
My beat-up
paperback copy of Beard on Bread, which I’ve had for over 20 years, is
still at the front of my shelf, one of my favorite kitchen companions. I
include this book in the section for intermediate cooks, not because it is at
all difficult, but because bread- making is a task that most people do not
attempt until first mastering other areas of cooking. But this is the perfect
book, in my opinion, for the novice bread maker as well as someone more
experienced who would like to read a very entertaining book about bread. It is
full of James Beard’s personal anecdotes, tales of successes and failures in
the kitchen, enough to inspire anyone to make bread. There are some excellent
recipes here. His mother’s old recipe for Raisin Bread is the best I’ve ever
tried. And for those who are daunted by the complexities of making French
bread, James Beard includes a simple recipe for "French-style" or
"Cuban" bread that is foolproof and delicious.
Most of
all, Beard on Bread reflects the author’s love of the subject, a love
that brings the reader closer to the deep, perhaps mystical satisfaction that
people have had for bread-making since ancient times. I am reminded that when I
am in a home or kitchen I truly love, I think to myself, "I would like to
make bread here." For me, bread-making elicits the feelings of hearth and
home, of place and belonging, of sharing with those we love.
--ChefBilly
Editorial
Reviews, Amazon.com
Book Description
Since the early 1970s, more than 250,000 bread lovers have relied on Beard on
Bread to show them exactly how to make the most out-of-this-world breads
imaginable. Now, this classic collection of 100 scrumptuous
bread recipes is available in a new trade paperback edition featuring more than
90 illustrations by Karl Stuecklen.
Ingram
A guide to mastering the art of making bread contains both simple and complex
recipes, all prepared by the renowned late chef. Reprint.
15,000 first printing.
Share the
joys of bread-making. Order your copy here! Beard on Bread
More of ChefBilly’s recommendations still to come. Check back
often!
Enter the
Amazon.com bookstore through the ChefBilly website
for more great values and selections!
In a hurry? See today’s
special offers at
