“A lifetime is not long enough to enjoy all the marvelous books that have been written about food and cooking,” say Susan Wyler and Michael McLaughlin. But their trenchant, trustworthy index detailing five hundred great books for cooks will certainly help you choose from the most appetizing selection. Here are cookbooks of every variety: - Regional American–California, Creole, Northwestern, Carolina Low Country, New York Melting Pot, Border Cooking, and more - Ethnic and international–Chinese, Japanese, Southeast Asian, Indian, Russian, Georgian, German, Irish, Italian, Jewish, Mediterranean, and more - Single subject–pasta, steaks, rice, sandwiches, seafood, soups, and stews - Including a vast range of authors–from classic chefs like Elizabeth David, Julia Child, Craig Claiborne, and Jacques Pepin to innovative greats like Madeleine Kamman, Paula Wolfert, Barbara Kafka, and James Villas PLUS THE BEST BOOKS FOR GRILLING, BARBECUING, MICROWAVING, BAKING, AND DESSERTS–FEATURING SPECIAL PROFILES OF CHEFS AND RESTAURANT COOKBOOKS If you’re an experienced chef, a novice cook wishing to explore new worlds of cuisine, or even a stranger to your own kitchen, Great Books for Cooks will fire you with new culinary zest. Finding the right cookbook can make all the difference.
