Susan Cooke Cook Books

Chef’s wages vary considerably. Wolfgang Puck’s 12 restaurants brought in $12.2 million last year, The Food Channel’s Emeril Lagasse made $7 million, and the ‘enfant terrible of French cooking’ Jean-Georges Vongerichten went home with $3 million.

And then there’s the “real” world: The median hourly earnings of chefs two years ago was $13.43, with the lowest 10 percent making less than $7.66 an hour, and the top 10 percent plucking down a healthy $25.86 hourly wage.

So there you go: Unless you’re one of the blessed food wonders of the world with plenty of backing from top sponsors you’re most likely going to fall in the latter group of those head chefs making anywhere from the unacceptably low, “you gotta be kidding” pay scale to the, “yeah, I can get by on that” wage.

A lot depends on what part of the country you’re working. Executive chefs in New York City, Los Angeles, San Francisco, and Houston are going to make significantly more than those in Mobile, Alabama or Mesa, Arizona. Population aside, it’s the deep pockets of the customers in those former locales that make the difference.

Another big factor is what type of establishment you work in. Highbrow, four-star-rated restaurants are going to earn you a much fatter paycheck (and, in turn, demand your best performance!) than Granny’s Supper Shack that opens only when Granny’s not down with a hangover or the Pizza Palace whose main attraction is its “certified chef” that can twirl a round of dough over his head.

At some places, the relatively low wages may be offset by the employer paying for the uniforms (yes! The tall white cap and white jacket!) and free or reduced-priced meals. But this is strictly arbitrary; Federal law allows meals and uniforms to be deducted from wages if the employer so chooses something to definitely take into consideration when you’re interviewing.

And benefits (health insurance, sick days, etc.) are only for full-time employees, so part-timers need to figure out another way of meeting medical bills and avoid getting sick.

Unions for chefs do exist. These unions include membership not only of chefs, but all kitchen workers, down to the dishwashers and busboys. The largest are the Hotel Employees and Restaurant Employees International Union (HERE) and the Service Employees International Union (SEIU). HERE recently merged with the Union of Needletrades, Textiles and Industrial Employees (UNITE) to form UNITE HERE, and represents 440,000 active members and more than 400,000 retirees throughout North America.

The SEIU represents 1.7 million working people and 120,000 retirees. So when you are considering employment, you might want to learn whether or not the establishment you’re looking at is a member of one of these powerful unions.

Now you know what a real, red-blooded American chef earns. If the beginning wages don’t scare you off, you may truly be one of the Chosen Few destined to “chef” your way through life.

One thing to remember is that although starting salaries look meager, a reputable chef with some solid experience say six or seven years under his or her belt, can make around $120,000 per year on average. So knuckle down, take your licks, and get going you’re a chef, right? Go get cooking!

About the Author:

Keith Londrie II is a successful Webmaster and the owner and publisher of http://define-culinary-arts-program-schools-restaurant-management.info/ A website that specializes in providing tips on Culinary arts that you can research on the internet. Visit http://define-culinary-arts-program-schools-restaurant-management.info/ today!

Article Source: ArticlesBase.com – What Can a Chef Earn?

Shrimp and Andouille Cheesecake Appetizer

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From Emeril’s Kitchens $21.32 Popular foodie Emeril’s nine restaurants are the source of these recipes, which run from the very basic (how to hard boil an egg

Emeril’s Potluck Dinners $17.78 America’s favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup,

Emeril at the Grill (Paperback) $16.33 If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he’s making Pork and Chorizo Burgers with Green Chile Mayo.

Emeril’s TV Dinners $22.74 From Emeril Lagasse’s Food Network programs, here are 150 recipes in true New Orleans style, drawing on Creole traditions for su

Prime Time Emeril $24.37 Celebrated chef and irresistible Food Network TV personality Emeril Lagasse provides more recipes based on his Portuguese/Italia

Food Network Favorites $13.43 The ultimate compilation of favorite recipes from a group of internationally acclaimed chefs features more than 120 signature dishes from Emeril Lagasse, Mario Batali, Alton Brown, Paula Deen, Bobby Flay, Rachael Ray, Tyler Florence, Wolfgang Puck,

Emeril`s TV Dinners (Paperback) $14.81 Description not available.

Louisiana Real and Rustic $19.49 TV food show host and New Orleans restaurateur Emeril Lagasse shares his recipes for Louisiana classics including Crawfish Bisqu

Emeril`s Creole Christmas $19.49 New Orleans traditions, over 100 recipes, complete menus including shopping lists, party tips, and delicious edible gifts to make: Homemade Worcestershire Sauce, Buttercream Mints, Cocoa Rum Balls, and much more.

Emeril`s New New Orleans Cooking $17.64 Description not available.

Louisiana Real & Rustic (Paperback) $13.45 TV food show host and New Orleans restaurateur Emeril Lagasse shares his recipes for Louisiana classics including Crawfish Bisque, Chicken and Dumplings, Natchitoches Meat Pies, Praline Cream Pie, and the Peacemaker Sandwich (fried oysters in a baguett…

Farm to Fork (Paperback) $16.58 Description not available.

Cooking With Patrick Clark $25.27 In this beautifully designed book, Charlie Trotter, Emeril Lagasse, Jacques Pepin, Alice Waters, and over 40 other notable cooks memorialize fellow chef Patrick Clark the best way they know how–with good food. Photos.

Emeril! $19.48 A revealing look at the real "Emeril live" Emeril Lagasse is a phenomenon-a television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a multi-million-dollar culinary empire. Along the way, he’s added new catchphrases to the American idiom-"bam," "kick it up a notch," and "pork fat rules"-and won the hearts (and stomachs) of millions of loyal fans. Now, for the first time, you get to enter into Emeril’s incredible world. Filled with candid stories and vivid details, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef reveals how this culinary connoisseur made it to the top of his profession, while staying true to his main mission-showing ordinary people how to have fun with food. Weaving together Emeril’s personal and professional journeys to international stardom, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef offers an entertaining look at how one of the world’s most talented chefs became a household name.

Emeril’s Potluck $4.48 America’s favorite chef Emeril Lagasse is ready to party and show you how to make crowd-pleasing dishes for gatherings with family and friends. From barbeques and tailgate parties to family reunions and holiday buffets, and weekend brunches to bridal showers, the 150 recipes offer comfort food with a kicked-up attitude. Each recipe makes 8-10 servings for favorites such as platters of chicken, tureens of soup, bowls of salad and casseroles of baked pasta. From appetizers and drinks to breads and desserts, Emeril offers you quick, foolproof dishes for home and on the road. 304 pages. Hardback. 9 1/2"L x 7 1/4" W. 1lb. 12 oz.

Prime Time Emeril $3.48 With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O’Donnell and Jay Leno, it seems that people can’t get enough of Emeril Lagasse. Happily, here’s Prime Time Emeril: More TV Dinners from America’s Favorite Chef. It’s another big helping of the food, the fun, and the man America has fallen in love with.Now Emeril’s fans can cook more of the dishes they’ve seen him prepare on prime time television — more than 150 of them. They’re easy to understand and simple to follow, and the results are foolproof and pure Emeril.Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril’s unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid — recipes such as Hilda’s Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.Re-create Emeril’s amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou’s Chocolate Praline Pie.So pick up this book and pick up a pan. You’re ready for some prime time cooking with Prime Time Emeril.

Emeril’s New New Orleans Cooking $3.98 Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America’s regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril’s New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

Emeril’s There’s a Chef in My Family! $5.98 Chef Emeril Lagasse’s first step into the kitchen with kids — Emeril’s There’s a Chef in My Soup!: Recipes for the Kid in Everyone — showed that chefs come in all ages, and how, with a little help from adults, kids can make meals that sizzle! Now Chef Emeril is back with a new cookbook for the whole family. Hey, Chef Emeril knows that the best place to get a family together is in the kitchen. And when you’re cooking together as a family, every meal is a guaranteed crowd pleaser! Chef Emeril includes recipes for every meal of the day — plus snacks, holiday meals, and party treats — so the possibilities are truly endless. With sides and optionalingredients galore, you can kick these recipes up a notch to fit every family’s taste. Sunday breakfast will never be the same once your family tries Ooey Gooey Blueberry "French Toast." Whether you’re making Perfect Roast Chicken or Mighty Meaty Meatloaf for dinner, Real-Deal Rice Pilaf makes a surefire side dish. Pizzazy Pizza Sandwiches are an after-school hit any day of the week. Is it time for a party? Miss Hilda’s Popcorn Cake looks almost too good to eat! What more could a family ask for? These 76 recipes have been specially chosen by Chef Emeril to include steps for every family member, from small hands to big ones. Instead of kids asking, "What’s for dinner?"they’ll be saying, "Let’s make Very Veggie Lasagna tonight!" So what are you waiting for? Everybody get cooking!

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Emeril at the Grill $19.99 If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo. Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian–Style Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey?. You've never grilled like this before. The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.

Emeril’s There’s a Chef in My World! $17.98 Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril’s There’s a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril’s There’s a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places! You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we’re all part of one global family, and a great way to learn about other cultures is through their food! Once you’re cooking international-style, you’ll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start! This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes "Did You Know . . ." tidbits of cultural information behind some of the recipes. Try breakfast English-style with Toad in the Hole — and discover what the "toad" is! After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again! Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway? And don’t forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you’ll want to know more about the flavors of the islands! So, get ready, pack your bags — here’s your passport to a whole new world of food!

Emeril’s TV Dinners $3.48 Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.It’s all here — from cooking up Fall River memories like St. John’s Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.Hey, this isn’t rocket science, but it’s good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn’t Kansas anymore, Toto, and these are salads like you’ve never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril’s BLT Salad, and Molasses Duck Salad.Does pork fat rule at your house (and if it doesn’t, why not?)? Then take your pick of the pig — Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don’t limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.Emeril’s TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Louisiana Real and Rustic $20.48 "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes–authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety–each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state–it’s a culinary state of grace.Louisiana’s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region’s native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril’s explorations reveal that the spirit of culinary improvisation still thrives today. "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes–authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety–each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state–it’s a culinary state of grace.Louisiana’s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer coo…

Good Morning America Cut the Calories Cookbook $3.48 This past spring, Good Morning America ran a recipe contest that generated overwhelming response and publicityover 1,100 viewers submitted recipes. As a result of this hugely enthusiastic response to the contest, a delectable and healthy cookbook has emerged. Sara Moulton, who is also the star of her own Food Network cooking shows, has chosen 120 of the best low-fat recipesall submitted by viewers, as well as including some of her own fantastic recipes along with some savory dishes from Emeril Lagasse. Readers wont believe how good low-fat, low-cal cooking can taste!

Stalking the Green Fairy $23.48 The Food Writer of the Year (Bon Appetit, 2003) Takes You on His Quest for the Ultimate Culinary Experiences . . . "[This book reveals] . . . the positively Sherlockian discipline and brilliance of Mr. Villas on the scent of any culinary mystery he feels possessed to unravel." –From the Foreword by Jeremiah Tower Praise for James Villas: "One of America’s greatest journalists." –Emeril Lagasse "There are not many writers around who are as much fun to read as James Villas. In his intensely personal style, he is elegant, quirky, opinionated, precise, and lyrical." –Paula Wolfert "James Villas is a man of stature. He travels widely, he has a keen eye, and a keener palate, he knows the arts and times, and has many interests, which makes him all the sharper when he writes about food." –James Beard

Semi-Homemade Cooking 3 (Sandra Lee Semi Homemade) $15.98 Internationally acclaimed lifestyle and food expert Sandra Lee creates gourmet-tasting meals perfectly suited for today’s busy lifestyle. Using 70% store bought ingredients and 30% ?fresh? or homemade, Semi-Homemade Cooking 3 is an exciting collection of more than 120 recipes embracing all types of popular cuisine: Comfort Food, Italian, French, Mexican, Soul Food, and Pan-Asian flavors. As a bonus, Sandra offers a chapter that showcases recipes from her closest friends and family as well as a chapter featuring recipes inspired by some of her fellow Food Network celebrity chefs, such as Bobby Flay, Wolfgang Puck, and Emeril Lagasse. And back by popular demand, Sandra shares another batch of Restaurant Remakes, making it easier than ever to recreate those dine-out favorites in the comfort of your own kitchen.

Between Bites $3.48 Praise for Between Bites Memoirs of a Hungry Hedonist "An incredible journey of gastronomy by one of America’s greatest journalists. Wow!"—Chef Emeril Lagasse "For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."—Jeremiah Tower "This is a wonderful book for all to cherish and enjoy—those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"—Barbara Kafka "The more stubborn, persnickety, demanding, and shocking Jim Villas’s opinions become in his memoirs, the funnier, more informed, and commonsensical they seem. His appetite for the good life has never flagged, and his ability to convey the highs and lows of dining out makes this book as tantalizing as a mess of spiced crabs. Like A. J. Liebling and Waverley Root, Jim Villas is not really a food writer but a great writer who revels in the joy of living well."—John Mariani

The Bond King $12.98 Praise For Investment Secrets From PIMCO’s Bill Gross "No investor is held in higher regard by his peers than Bill Gross. His understanding of the markets and his insights on how to profit from them are unparalleled. Now, Tim Middleton takes you into Gross’s world for an insider’s view on how the world of finance really works. If this book were a bond, it would be AAA rated with a double-digit yield." -DON PHILLIPS, Managing Director, Morningstar, Inc. "The secret to investment success is discipline. In bonds, nobody has displayed better discipline than Bill Gross. And nobody has done a better job of explaining Gross’s methods, and instructing private investors how they can exploit his approach, than Tim Middleton." -JON MARKMAN, Columnist, CNBC on MSN Money "Warren Buffett, John Neff, Bill Miller, Peter Lynch-the stock market has always had dominant personalities whose long-term success becomes legend. In the bond market, that dominant personality is Gross." -FORTUNE "Bill Gross is the Emeril Lagasse of bond managers." -FORBES "If you want to get a stock mutual fund manager steamed, ask why his fund can’t beat bond guru Bill Gross." -USA TODAY

Food & Wine Annual Cookbook 2006 $3.98 Every recipe from every 2005 issue of Food & Wine, America’s top-selling cuisine magazine—all in one beautiful volume. Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2005—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine’s finest, including Jamie Oliver, Tyler Florence, Ferran Adria, Donna Hay, Daniel Boulud, Wolfgang Puck, Emeril Lagasse, Bobby Flay, Todd English, and Jean-Georges Vongerichten. Such mouthwatering recipes as Ina Garten’s Chunky Guacamole, Bobo Surles’ Sizzled Shrimp Provençale, and Grace Parisi’s Dulce de Leche Bread Pudding were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

Cooking with Master Chefs $3.98 In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America’s talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious — and so workable. For example:– from Charles Palmer (Aureole, New York), how to sear peppery venison steaks– from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast– from Emeril Lagasse (Emeril’s, New Orleans), how to produce an authentic crab boil and a shrimp etoufee– from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace– from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken– from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto– from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish — fresh salmon as a roulade, grouper crusty with horseradish– from Michel Richard (Citrus, Los Angeles), how to work with chocolate — a mousse-filled dome, deep-fried chocolate truffles– from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce — breadfruit, ti leaves, green papayas, wok-seared ono– from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles– from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves– from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb– from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace– from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads– from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffleJulia Child writes in her Introduction that she’s never known a serious cook or chef who didn’t say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.’ So, appetit, and enjoy the adventures that this wonderful book provides.

Food & Wine Magazine’s 2002 Cookbook $4.48 More than 800,000 subscribers heartily agree: there’s always something delicious going on at Food & Wine. It’s the unrivaled leader in the field, and serves up recipes, menus, advice on cooking, gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during 2001–more than 700 of them, accompanied by over 250 scrumptious photographs! The top-name contributors include such culinary stars as Bobby Flay, Emeril Lagasse, Wolfgang Puck, Julia Child, Jacques Pépin, Jamie Oliver, and Paula Wolfert. Each recipe is kitchen-tested on everyday (not industrial) equipment, so you can re-create them in your own home. Here’s real food that real people who want to eat well can actually prepare, dishes that reflect how we cook today. Many are fast, healthy, can be prepared ahead of time (so you won’t go crazy on the day of your dinner party), and have category symbols to make each type easy to find. Put these on your plate: Shrimp and Corn Chowder, Simple Roasted Chicken and Buttermilk Mashed Potatoes, Scallops wrapped in Kaffir Lime Leaves, Lamb Chops with Lavender Salt, Pasta Arrabiata, and Floating Island with Coconut Milk and Mango Chutney. And, that’s only the beginning! For the most innovative menus and wine pairings–whether you entertain every night or just for the holidays–Food & Wine is the authority.

Sara Moulton Cooks at Home $5.98 At last–the first cookbook from the hugely popular star of the Food Network’s Cooking Live and the new Sara’s Secrets, whose down-to-earth style draws hundreds of thousands of viewers each week.Sara Moulton is a professional chef by training and a gifted on-air teacher with a warm and winning style. On Cooking Live, she deftly answered viewers’ questions while juggling tricky cooking maneuvers. She brings the same unruffled attitude to cooking for her own family, and in this very warm and personal book reveals her secrets to making easy, elegant meals day in and day out. Filled with more than 200 recipes for breakfast, lunch, and dinner, this book not only highlights Sara’s own culinary creativity but is also a treasury of Sara’s family favorites–from her mother, grandmother, and others. Dishes are geared largely to everyday meals, with loads of child-friendly recipes such as Ruthie’s Famous Chocolate French Toast, Carrot “Fettucine,” and Pasta Pizza. There are fabulous quick dishes–Blasted Chicken and Sauteed Pork Loin with Mustard and Grapes, and a tempting selection of vegetarian main courses. Throughout, Sara’s time-and-work-saving tips provide ingenious shortcuts. Sophisticated yet simple dishes, such as Rosemary Scallion Crusted Rack of Lamb, make entertaining effortless. Desserts include some of Sara’s childhood favorites, among them Summer Blueberry Pudding and Vermont Apple Crisp, along with adult discoveries–Mocha Cookies and an irresistible rum-soaked holiday cake made from mixes. Michael Green of Gourmet provides a chapter on pairing wine that goes well beyond the recipes in the book. In the tradition of blockbuster cookbooks by Emeril Lagasse, Mario Batali, and Lidia Bastianich, Sara Moulton Cooks at Home is a bestseller-in-the-making from one of America’s favorite television food personalities.

Chocolates on the Pillow Aren’t Enough $20.48 Praise for Chocolates on the Pillow Aren’t Enough "Jonathan recognizes that in today’s Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer’s experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it’s true–chocolates on the pillow are not enough. A great read!" —David Neeleman, founder and CEO, JetBlue Airways Corporation "If you don’t work for your customer, you’re not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some." —Millard S. Drexler, Chairman and CEO, J. Crew Group "What brings customers back to my restaurants? Why do viewers watch my TV show? It’s more than Bam! It’s delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring ‘em back for more." —Emeril Lagasse "Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer’s experience and outscore the competition." —Tiki Barber

Cooking from the Heart $3.98 America’s best-known chefs—in a stellar gathering—recall the dishes that warm their hearts in a collection benefiting one of the nation’s leading antihunger organizations.Cooking from the Heart features one hundred of the country’s most beloved and well-known chefs, who each contribute not only a superb dish—whether a holiday tradition, comfort food, cross-cultural innovation, or family classic—but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient. Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother’s house; Gale Gand and her son making pie crusts with a rolling pin that’s been in their family for five generations; Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march; Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam; and Lidia Bastianich crushing herbs under her infant grandchildren’s noses to awaken their senses to rich aromas. From Jean-Georges Vongerichten’s grandmother’s Alsatian Lamb Stew to Rick Bayless’s hometown Orchard Peach Cobbler, from Sara Moulton’s Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse’s favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you’ll want to make your own. These are stories to cherish; they will remind you of—and even inspire—your own family’s mealtimes and traditions.

Mega Gifts $19.48 How do you top what is said to be the greatest selling fundraising book of all time? How do you improve upon Mega Gifts, a book CASE Currents magazine called ‘the most important fundraising book’ written? How do you, as Emeril Lagasse would say, ‘kick it up a notch?" Jerold Panas knows how. You update the content, revise it, add more chapters, introduce a rash of new donors, and look afresh at what’s happened over the past two decades. What you end up with is an even better book, if that’s possible. The Second Edition of Mega Gifts: Who Gives Them, Who Gets Them is no ‘how-to’ book. Panas would wince at that depiction. No, Mega Gifts it is far more substantive and significant than that. What Panas is after is nothing less than exposing the soul of those who make large gifts. And in his own inimitable style, he goes right to the source, the big givers themselves, and speaks at length with dozens of them. Then, to corroborate what he learns, Panas surveys nearly a thousand professionals in the field and incorporates their insights as well. The result is a tour de force book from an unrivalled storyteller, with insights dancing off every page. In fact, there’s so much inside information, you’ll feel you’re reading someone else’s mail. What you find in Mega Gifts is the real deal, from the primary source. This isn’t conjecture. And what you gain is an understanding of donors’ innermost motivations, what drives them to the causes they support, how they reach their decision, what nurtures their loyalty, what they expect from organizations and their staff, how they wish to be recognized – even how they want you to approach them and present your case. And then there are the Tenets for Success. From his depth interviews, from his survey to field professionals, and from his own close association with mega givers over the past several decades, Panas has distilled down 62 tenets that guide, shape, and determine the success of securing major gifts. Each and every one should be tacked on the wall. Mega Gifts is the 800 pound gorilla in the field ? and one hugely entertaining animal it is.

The Wubbulous World of Dr. Seuss – Volume 1 $3.48 The Wubbulous World of Dr. Seuss – Volume 1 by Bruce Lanoil, and Anthony Asbury, and John Kennedy (IV), and Kathryn Mullen, and Stephanie D’Abruzzo, and Tim Lagasse, and Pam Arciero Published in 1753 by Sony Pictures

The Wubbulous World of Dr. Seuss – Volume 6 $4.48 The Wubbulous World of Dr. Seuss – Volume 6 by Bruce Lanoil, and Anthony Asbury, and John Kennedy (IV), and Kathryn Mullen, and Stephanie D’Abruzzo, and Tim Lagasse, and Pam Arciero Published in 1753 by Sony Pictures

Love Songs [Rhino] $11.98 Grover Washington, Jr.’s mosaic jazz persona balms like an elixir on 13 mellow ones from his 1979 to 1984 Elektra Records period; Love Songs features at least one title from each of his five Elektra albums. These were melodious times for Washington who happily demonstrates his virtuosity on multiple reed instruments and the flute, accompanied by backing singers, acclaimed studio musicians, and star vocalists. Bill Withers unites with Washington on the chart-busting “Just the Two of Us”; Patti Labelle joins him on Cynthia Biggs and Dexter Wansel’s “The Best Is Yet to Come”; and Grady Tate croons “Be Mine Tonight.” Leonard “Doc” Gibbs, better-known now as chef Emeril Lagasse’s bandleader (on his cooking show), burns on percussions. This is smooth urban jazz at its finest; even Bob Marley’s “Jammin’,” a rocker for sure, comes off buttery. If you don’t have any of Washington’s LPs from this era, this is a good catch-up. Silky joints like “Winelight,” “Let It Flow (For ‘Dr. J’),” “East River Drive,” and others make listening a pleasure: not the challenge that jazz purists prefer. Even if you’re lukewarm about jazz you’ll enjoy these accessible spins. ~ Andrew Hamilton, All Music GuidePerformers: Bill Eaton – Oberheim; Ed Walsh – Oberheim; Hilda Harris – Vocals (Background); Yvonne Lewis – Vocals (Background); Ralph MacDonald – Conga, Percussion, Syndrum; Ullanda McCullough – Vocals (Background); Zachary Sanders – Vocals (Background); Richard Tee – Fender Rhodes; Tyrone Brown – Bass; Steve Gadd – Drums; Eric Gale – Guitar; Leonard “Doc” Gibbs – Percussion; Robert Greenidge – Drums;

The Pat Conroy Cookbook $11.48 “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.”

Chef Jamie’s Modern Comforts $3.98 Enjoy the meals you’ve always loved…guilt-free! Over 200 recipes for traditional favorites (like creamy macaroni and cheese and fragrant cinnamon rolls) come complete with terrific low-fat tips that make them healthier, but just as tasty. They’ve all been developed, tested, and re-tested by Jamie Gwen, food producer and stylist for Emeril. You’ll get nutritional breakdowns for the standard and healthy versions, making it a cinch to calculate fat, calories, cholesterol, protein, and carbohydrates.

New Orleans for Dummies $3.98 New Orleans’ Mardi Gras is one of the wildest, most memorable events any traveler can experience. This convenient book makes trip planning hassle-free. This book gives you a critique of the city’s celebrity chefs, from Paul Prudhomme to Emeril–with insider advice on which of the top restaurants are musts, and which are must-avoids. Plus, you’ll get the scoop on the nightlife scene: where to catch the best jazz, blues, and zydeco.

The Fifth Sun $3.48 Winner of the 3rd Annual Miguel Mrmol Prize from Curbstone Press, Mary Helen Lagasse’s The Fifth Sun is an inspiring story of an immigrant who struggles valiantly for a better life for herself and her family. The young Mexican woman, Mercedes, leaves her village to work as a housemaid in New Orleans. This fast-paced novel takes her through her adventures in New Orleans, her marriage, her struggle to raise her children, her -deportation, and her attempt to re-cross the river and be reunited with her children. "Mary Helen Lagasse has woven a tapestry of many colors in her novel about Mercedes, the Mexican girl whose life is like a blood-red thread that weaves its way through the intricate design representing an early 20th century Mexican-American experience. Her story presents us with a panoramic view of the life of a Mexican woman who is both typical in her acceptance of a life of hardship, betrayal and poverty, yet also truly extraordinary in her passionate defense of her vision of a different future for her children in the United States. From her determination to not merely exist, allowing herself to be carried by the currents of El Destino, but to live fully, and to create a home for her family out of the meager resources in her environment, Mercedes is a trooper, a proto-feminist. Her journey is the hero’s journey-the path to enlightenment, and with each hurdle she encounters increasing her self-knowledge and strength of character. . . . This is a story about the great border crossing into knowledge. Mercedes must find her guides and accept the trials put in her path, and come through a better person, a stronger woman, in the end."-Judith Ortiz CoferMary Helen Lagasse lives in New Orleans. Her stories have appeared in numerous periodicals.

Not Tonight Honey, Wait ‘Til I’m a Size Six $6.98 "Not Tonight, Honey Wait Til I’m a Size 6" is the book people are talking about. Syndicated Gannett News Services columnist Susan Reinhardt takes every topic on men’s and women’s minds and blows them wide open with a never-before-seen candor. The humor is explosive. Topics range from bodies that have gone to pot, to grandmothers taking up smoking at age 80 and hiding lit cigarettes in bras and aprons. Once, the author had to "marry" her best friend when the minister (also the bride’s yard man) blew a gasket in his colostomy bag. Reinhardt’s stories are often compared to that of a female David Sedaris or a married and middle-aged Bridget Jones. She is Erma Bombeck if Erma had Chef Emeril kicking it up a notch! People say they’ve never read funnier, but the poignant stories she tells pull a few tears.

New Orleans Classic Desserts $13.48 This gift cookbook is a collection of favorite delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled include examples of signature New Orleans dishes invented or raised to their highest level in this city. Legends, lore, and musings accompany each recipe, topped off with delicious photographs. Selections include bread pudding from Bon Ton Café, bananas Foster from Brennan’s, cherries jubilee from Broussard’s, sweet potato pie from Dooky Chase, crème caramel from Galatoire’s, pecan pie from Camelia Grill, crème brulée from Arnaud’s, turtle cookies from the once-ubiquitous McKenzie’s bakeries, pralines from the Poor Clares, and banana cream pie from Emeril’s.

The Music of Raymond Scott: Reckless Nights and Turkish Twilights $7.18 The name may not be immediately familiar, but the music itself certainly is; to anyone weaned on the legendary Warner Bros. cartoons of the 1940s and 1950s, Raymond Scott’s deliriously inventive freak jazz is the soundtrack of childhood, with each and every note capable of conjuring up indelible images of such immortal characters as Bugs Bunny, Porky Pig, and Daffy Duck. The WB connection is both Scott’s greatest legacy and his greatest curse, however; he never composed a note specifically for cartoons, and his most memorable and distinctive melodies were actually co-opted for animated use by Warner’s brilliant music director, Carl Stalling. Reckless Nights and Turkish Twilights, then, restores Scott’s work to its original, stand-alone setting, confirming his cult reputation as one of the most innovative and original musical thinkers of his era. Even free of cartoon mayhem, his music is remarkably visual and colorful, perfectly evocative of such surreal titles as “Dinner Music for a Pack of Hungry Cannibals” and “War Dance for Wooden Indians”; probably the best-known cut here is the opening “Powerhouse,” a uniquely mechanized piece used in any number of cartoons and television commercials and a perfect summation of Scott’s intricate arrangments, complex shifting rhythms, and formal lunacy. Recommended for listeners ages eight to 80. ~ Jason Ankeny, All Music GuidePerformers: Raymond Scott – Celeste, Cello, Piano; Russ Case – Trumpet; Wendell Delory – Sax (Tenor); Art Drelinger – Sax (Tenor); Gordon Griffin – Trumpet; Walter Gross – Piano; Dave Harris – Sax (Tenor); Chubby Jackson – Bass; Benny Lagasse – Clarinet, Sax (Alto); Bernie Leighton – Piano; Slats Long – Clarinet, Sax (Alto); Vince Maffei – Gu

That Man of the Blues $16.98 Performers: Tony Antonelli – Reeds; Joe Ferdinando – Reeds; Benny Lagasse – Reeds; Art Saint John – Reeds; Larry Walsh – Reeds; Paul Collins – Drums; John Fallstitch – Trumpet; Sid Feller – Trumpet; Joe Ferrall – Trombone; Arnold Fishkind – Bass; Seymour Goldfinger – Trombone; Tom Gonsoulin – Trumpet; Joe Gutierrez – Trombone; Nat Jaffe – Piano; Kitty Kallen – Vocals; Danny Perri – Guitar; Jack Teagarden – Vocals

Around the World in 80 Dinners $11.99 Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining , on a gastronomic tour around the world. After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles. Among their stops were:. Bali. Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey. Australia. Where they found the world's best breakfast sandwich and visited family-owned wineries. Thailand. Where they took a wild ride on an elephant in an enormous forest reserve. India. Where they found themselves in the midst of Diwali, the Festival of Lights. China. Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks. South Africa. Where they went on a safari among rhinos, giraffes, and very hungry lions. Brazil. Where they soaked in the sun and Creole flavors of the coastal town of Salvador. Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.