Suzy Chase

Anthony Bourdain’s simple frank instructions give me the confidence to tackle a long winded complicated classic French recipe.

“Ah the ’80’s," Jonathan Gold said about The Silver Palate Cookbook.

Beard’s first cookbook to focus on the importance of American cooking.

Claiborne understood that American food traditions especially those in New York City were heavily influenced by ethnic cooking. This is co-authored by Pierre Franey.

A simple well tested cookbook, who doesn’t love Ina.

A totally authentic German cookbook. Every recipe was tested in Mimi’s kitchen during a solid year of research. In her 90’s, Sheraton was the first female restaurant critic at the New York Times in 1975.

Jacques Pépin wrote “Eddie Hernandez cooks my type of food- honest, thrifty and full of flavor- using fresh, inexpensive, and ordinary ingredients.” 'Nuff said.

Robyn Eckhardt and her photographer husband David Hagerman traveled around Turkey for 16 months collecting and testing recipes, some that have never been translated into English.

Both a cookbook and anthropological tour of Senegal of Africa’s west coast.

In this cookbook you will learn about the unique regional cuisine of Alaska.