The Dean and Deluca Cookbook

by David Rosengarten and Giorgio DeLuca

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk
Original Publisher
Random House
Date of publication

Recommended by

Cheryl Cohen

Farmer's market organizer

The book that took me through stints in catering. Extremely useful, it contains a brilliant range of recipe categories, from spice blends and infused oils, through Cuban style fried calf's brains, the difference between cocido and feijoda, between a Kansas City and North Carolina barbecue sauce. Kimchi, ponzu, pizza dough, cassoulet. It's a roller coaster trip around the food world. When I made a tagine using their ras el hanout recipe, I received complements from Moroccan kitchen staff, which made me happier than complements from the people I was supposed to be cooking for.

Jill Dupleix

Food writer

How good is this book? It’s a definite desert island pick – you would need it to know what to do with everything that grew on the desert island, everything you caught from the ocean, and if you were stuck for a while on said island, you’d have such diversity of cultures and cuisines and flavours and tricks and treats to play with. A brilliant, open-minded, open-hearted view of the world of food. And I love that they didn’t bother with dessert. Really, who needs dessert?