Ma Baseema - Middle Eastern Cooking with Chaldean Flair

MA BASEEMA, Middle Eastern Cuisine with Chaldean Flair gives you a taste of a culture that has one of the world’s oldest cuisines, dating back to ancient Mesopotamia. This culinary journey will show you the essence of Chaldean food and delight your palate with a tempting collection of recipes ranging from soups, appetizers, salads, main-course dishes, breads and desserts. Upon savoring a Chaldean homemade meal, we hope you will say “Ma Baseema” (“How good it is”).

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Freshman in the Kitchen, From Clueless Cook to Creative Chef

The Sussman brothers are recent college graduates with a wide range of cooking experiences; from their time cooking together at a summer camp where Max was the head chef, to their different experiences in diners (Eli) and upscale establishments (Max). It is this range that gives this cookbook its unique attitude towards food, unpretentious and yet passionate about creativity and quality.

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Fork in the Road with Eric Villegas

WINNER OF A 2008 MICHIGAN NOTABLE BOOK AWARD, Fork in the Road with Eric Villegas is a companion cookbook to Chef Eric Villegas' award-winning national PBS cooking show with the same name. The recipes in this cookbook reflect Michigan's finest local ingredients. In Eric’s travels throughout the state, he meets his growers, bottlers, producers, and farmers and purchases their products to use these ingredients in his recipes, forming the basis of the cookbook.

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Perbacco Isabella! - Italian country cooking from your good friends at Paesano's

This new cookbook features recipes that explore the cooking traditions, tastes and style of Isabella's Italian heritage from her native Trissino, located in the Veneto region of Northern Italy. The book is filled with gorgeous food photography that pops from the pages. Additional photos take you to Isabella's Italian roots – to her childhood kitchen in Trissino, her grandfather’s vineyard, her local bakery, butcher shop, and farmers market.

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eve - Contemporary Cuisine Methode Traditionnelle

This cookbook literally "walks" you through the experience of dining at eve, beginning with the composed butters and bread that are served to all guests as they are seated, progressing through the courses of a meal and finally, concluding, as each meal does at eve, with her signature sugared mint leaves. She has left nothing untouched as she includes all the details of her recipes, from the seasonal jams, aromatic oils and spice mixtures which are a foundation for her distinct style. Simultaneously, she suggests ways to simplify recipes, and embrace a way of cooking that combines proper technique with an open-minded approach to cooking.

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Return to the Common Grill

Return to the Common Grill, the long-anticipated second cookbook from Chef Craig is a must for your kitchen, introducing readers to more amazing secrets from the highly respected local chef. Chef Craig is owner and Executive Chef at the Common Grill Restaurant in Chelsea, Michigan. For fourteen years, The Grill has been serving outstanding meals and receiving accolades from both the press and its patrons. The Detroit Free Press praised the “contemporary and delicious American cuisine.” The Ann Arbor News awarded the restaurant the Reader's Choice Award for "Best Restaurant Outside of Ann Arbor."

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Mainstreet Ventures DISTINCTIVE RECIPES

Distinctive Recipes from Mainstreet Venture's Distinctive Eateries. Serving almost 1.5 million guests in fours states each year, the restaurants of Mainstreet Ventures are themselves a unique mix of ingredients. Each have their own personality, drawing on the communities in which they are located. Chef Simon Pesusich has sifted through thousands of recipes and shares those secrets in this book. Whether it's Pepper Steak, Parmesan Crusted Sole, or Vanilla Bean Creme Brulee, you'll find your favorites here...or discover a new one.

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Schuler’s: Fresh Recipes & Warm Memories

Schuler’s Restaurant and Pub has provided “quality food, prepared and served to perfection in an atmosphere of warmth and hospitality” since 1909. The fourth-generation, family-owned restaurant in Marshall, Michigan has become an institution throughout the Midwest and beyond. Current president and CEO Hans Schuler tells the whole story while his son, Chef Jonathan Schuler, presents a collection of recipes that reflect the diversity and creativity that have always been a part of the Schuler family experience.

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Common Grill Cookbook, The

Take a journey of exquisite flavor! Chef Craig Common offers secrets to 161 of his well-loved recipes, including Firecracker Shrimp with Hong Kong Salsa, Seafood Chowder, and Sautéed Walleye with Citrus Butter.

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Freshman in the Kitchen, From Clueless Cook to Creative Chef

The Sussman brothers are recent college graduates with a wide range of cooking experiences; from their time cooking together at a summer camp where Max was the head chef, to their different experiences in diners (Eli) and upscale establishments (Max). It is this range that gives this cookbook its unique attitude towards food, unpretentious and yet passionate about creativity and quality.

$17.90 | Order | Details »

Fork in the Road with Eric Villegas TV Companion

Television Orders Only

$34.95 | Order | Details »