/covers/default.jpg)
%2Fcovers%2Fdefault.jpg&redirect_uri=https://app.1000cookbooks.com/books/the-dean-and-deluca-cookbook){kind=link}
%2Fcovers%2Fdefault.jpg&description=Find%20out%20which%20chefs%2C%20writers%20and%20food%20professionals%20recommend%20The%20Dean%20and%20Deluca%20Cookbook){kind=link}
The Dean and Deluca Cookbook
by
- Original publisher
- Random House
- Date of publication
- 1996
Recommended by
/avatars/Cheryl_Cohen.jpg)
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.
/avatars/Jill_Dupleix.jpg)
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?