Jeremiah Tower Cooks
“Jeremiah Tower changed the face of American cooking. With San Francisco’s glittering Stars restaurant, he became this country’s first celebrity chef and winning two James Beard Foundation awards, including one for best chef in the U.S. Without debate, Tower is one of the country’s greatest cooks. In this extraordinary cookbook, he presents over 250 recipes representing the last fifteen years of his creative cooking. More than a cookbook, however, Jeremiah Tower Cooks reveals Tower’s extraordinary gift as a writer and storyteller. The result is a book of exceptional delights from a marvelous writer and a brilliant cook.”
California Dish: What I Saw and Cooked at the American Culinary Revolution
“Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food — the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.”
Cooking With Master Chefs
In this companion volume to the PBS series “Cooking with Master Chefs,” Julia Child introduces sixteen of America’s talented chefs from different parts of the country including Andre Soltner, Jeremiah Tower, Charles Palmer, Mary Sue Milliken and Susan Feniger, Robert Del Grande, Nancy Silverton, and Jacques Pepin. Photographs as well as each chef’s recipes.
Dash Of Genius
Jeremiah Tower’s exclusive eBook on the world’s first great star of modern cooking, Auguste Escoffier. Why this international superstar chef is still today the most famous chef who has ever lived, and the book includes several original recipes and their easily-cooked adaptations for the home cook of today.
Jeremiah Tower’s New American Classics
James Beard Foundation Award 1986 for “Best American Regional Cookbook.” Goodreads: “From the originator of California cuisine, this is a fabulous collection of nearly 250 recipes, lavishly illustrated with 125 full-color photographs.”
America’s Best Chefs Cook With Jeremiah Tower
Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a “who’s who” of some of the nation’s top chefs in their home kitchens in this companion to the landmark twenty-six-part PBS series, America’s Best Chefs. Jeremiah Tower visits 13 James Beard Award-winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah’s own creations. The book includes contributions from Alain Ducasse, Nancy Silverton, Nancy Oakes, Charlie Trotter, Ken Oringer, and Virginia’s Patrick O’Connell (The Inn at Little Washington).
The Great Book Of French Cuisine
“Henri-Paul Pellaprat and Jeremiah Tower, master chefs of the nineteenth and twentieth centuries, have created a reference cookbook that will shape great chefs and great cooking in the twenty-first century. Now a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, Pellaprat’s 2,000 legendary recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French dessert. As well more than 600 easy-to-follow techniques and time-saving tips, and a complete lexicon of French cooking terms.
Start The Fire:
How I Began A Food Revolution In America
From Amazon: “Newly revised and reissued to coincide with The Last Magnificent, a documentary feature produced by Anthony Bourdain, the indelible and entertaining memoir from Jeremiah Tower which chronicles life at the front lines of redefining modern American cuisine. Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people along the way.
In this newly revised edition of his memoir, retitled Start the Fire, Tower shares with wit and honesty his insights into cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food—the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. With a new introduction by the author, Start the Fire is an essential account of the most important years in the history of American cooking, from one of its singular personalities.
Table Manners: How To Behave In The Modern World And Why Bother
Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner party, a patron of your local bar or an invitee at a state dinner, this book tells you exactly how to behave: what to talk about, what to wear, how to eat. The book has advice on everything: food allergies, RSVPs, iPhones, running late, thank-yous, restaurant etiquette, even what to do when you are served something disgusting. With whimsical line drawings throughout, this is “Strunk and White” for the table.
Books with Forewards or Collaborations by Jeremiah Tower