Cookbooks & Books About Maine
Braise: A Journey Through International Cuisine - Newly released (2006)
"Braise" is a compilation of simple recipes comprised of meat, poultry,
fish, vegetables and nuances distinctive to countries the world around.
Sure to bring you back to cold evenings in your Mother's kitchen. ALL
BOOKS COME AUTOGRAPHED BY CHEF DANIEL, while supplies last!
Cafe Boulud Cookbook, by Daniel Boulud
Daniel Boulud's recipes served at his famous Cafe Boulud in New York can
be prepared in your own kitchen. A must-have for the aspiring chef or adventurous home gourmet!
Charlie Trotter's Seafood, by Charlie Trotter
Wonderfully presented, easy to follow, Charlie Trotter has created a
cookbook that will assist "homecooks" in creating a most memorable meal
that will rival their local restaurants. Recipes begin with a note from
the Chef and include recommended substitutions. The book is grouped by
wine styles and for each dish offers other suggested varietals.
Cooking in New York, by Daniel Boulud
Follow a day in the life of an extraordinary chef, beginning his morning
with the production of breads and pastries, followed by his trip to the
markets, and then lunch service at acclaimed restaurants db Bistro and
Café Boulud. The afternoon is filled staff meetings, mise en place, and
service. The day concludes with chefs heading out into the city, meeting
up with peers to talk food and come down from the excitement of the day.
A fascinating narrative that takes you behind the scenes of a chef at
his best. As much a fun read as it is a well presented cookbook with
easy to follow recipes. AUTOGRAPHED BY CHEF DANIEL, while supplies last.
Cooking with the Seasons, by Jean-Louis Palladin
Jean-Louis was an artist, his palette comprised of delicacies of the
season, his canvas was limoges. He was the cutting edge of the culinary
scene in the 80's and 90's, and his memory lives on in the heart of
chefs and those who dined with him. His cookbook is a guide through the
seasons offering recipes utilizing ingredients that are at their best. A
beautiful addition to the library of professionals as well as the
home cook. Note: Proceeds from the sale of this book go to the Jean-Louis
Palladin Foundation.
Daniel's Dish, by Daniel Boulud
Learn new culinary techniques and fantastic recipes from Chef Daniel
Boulud himself. Full of tantalizing dishes and mouth-watering photography.
Full of spectacular photography, this book highlighting the beauty and
culture of Maine's largest city. A wonderful collection of photos for
anyone who has been to Portland and a great accompaniment to Maine:
Downeast & Different!
Harvesting Excellence, by Alain Ducasse
Now out of print we have been able to acquire several "gently used"
copies. Alain Ducasse presents snapshots of the growers and artisans of
everything from bread to game to baby lettuce. Harvesting Excellence
does not contain recipes but is a beautiful resource book.
James Peterson's Fish and Shellfish, by James Peterson
A guide to fish and shellfish that does not read like a textbook. James
Peterson has filled this well presented resource with species
descriptions, method illustrations, and easy to follow recipes. An
ultimate kitchen reference that teaches how to buy, store and prepare
seafoods. Highly recommended for the home chef.
Le Bernardin Cookbook, by Eric Ripert
LeBernardin, New York's only four-star restaurant, is renowned for
impeccable cuisine and understated elegance. Now the LeBernardin
experience is accessible to all with more than 100 recipes from Chef
Eric Ripert and ingredients from Browne Trading.
Letters to a Young Chef, by Daniel Boulud
Chef Daniel Boulud reaches out to give you a glimpse of becoming a chef
and the running of a renowned kitchen. Filled with the tales of his
journey from scullery to mentor, advice to the aspiring chef, and many
recipes.
Maine: Downeast & Different, by Neil Rolde
This illustrate history of the state of Maine documents a fascinating
tale. From the Paleo Indians who inhabited Maine some 12,000 years ago
through the distinct cultural history of this beautiful state of lakes,
forests, spectacular coastline, and Downeast people. It makes a timeless
gift. Published in 2006.
The Arrows Cookbook, by Clark Frasier & Mark Gaier
Chef Frasier and Chef Gaier have created a cookbook that presents
fabulous recipes in layman's terms and guides the reader through the
growing season with tips for sustainable gardening for the table.
Young Man and the Sea, by David Pasternack
Chef Pasternack of New York's Esca restaurant shares his near
encyclopedic knowledge of all things seafood - from his fishing exploits
at sea to buying and handling seafood to providing over 100 recipes from
starters to his signature crudo dishes. Destined to be a classic among
seafood cookbooks. Published 2007. Limited signed copies available.
