Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Dean and DeLuca Cookbook Paperback – October 8, 1996
"Chef Ronaldo's Sabores de Cuba" by Ronaldo Linares
Chef Ronaldo's Sabores de Cuba features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
So be it. I can get over the slights sent my way in this book, because I have now prepared upwards of 20 to 25 recipes presented here, and there hasn't been a bad one yet. Soups, meat dishes, poultry dishes, pasta sauces, sandwiches, you name it, it's been a hit on my table and on my palate. I'm not sure I would classify any of the recipes here as "easy," but they are far from the most elaborate that I have encountered. This is one of the top two or three cookbooks currently on my shelf, and one of the first I turn to when I want to try something new. From a purely gustatory standpoint, I give this my highest recommendation--unless, of course, you are easily offended.
I own 100's of cookbooks and cooking magazines - mexican, italian, asian - you name it. This one never fails, and I always go back to it.
Rosengarten's book is NOT for most of us.
Still, that fact does not detract from its considerable appeal and accomplishment. This is a book to break open for the two or three times a year when you MUST impress: a romantic dinner for two with top quality ingredients, candlelight, and a diamond sitting atop the tiramisu; a gorgeous array of sumptuous courses for the firm Partners; a slow-cooked, soul-warming pot of (updated) cassoulet, sans the 7-times-broken crust.
What Rosengarten has created with "The Dean and Deluca Cookbook" is a fascinating insider's look at the culinary world, where food and drink hold center-stage at all times. His chapter on salads, for instance, describes in detail dozens of varieties of greens, offering tips for mixing them that sometimes seem more appropos to a chemistry lab than a salad plate. While most of us would not seek out these kinds of ingredients for an everyday meal (a truly up-to-snuff salad may run $15 in ingredients!), being able to read about it is the voyeuristic next-best-thing.
The anecdotes and advice are almost as rich as the food. Soak up Rosengarten's considerable expertise, and you'll be well on the way to creating dazzling menus and timeless memories--just be sure to plan to spend the better part of a weekend creating the meal itself.
Not for the faint of heart,the hurried,or the harried, this book is nevertheless a treasure. It richly deserves be proudly displayed (a gorgeous parchment-papered cover and the visual layout of the book are as appealing as the recipes inside) next to the Classics on the cookbook shelf of every epicure.
Written by television cooking show host and former GOURMET restaurant reviewer David Rosengarten, with considerable input from Dean and DeLuca themselves, "The Dean & DeLuca Cookbook" is a compendium of nearly 600 recipes. The recipes are divided into component-based sections, rather than seasonal chapters. The dishes are unfailingly imaginative (sometimes perhaps too much so, substituting flash over substance), and Rosengarten has a highly developed flair for educating the reader in manageable bits and pieces with his ingredient and technique tips.
My only complaint is that there is nary an illustration in the entire book. Because the act of eating employs all the senses, I expect any cookbook to reasonably approximate this experience, if only as a way of tempting me to try the recipes. "The Dean & DeLuca Cookbook" is filled with delicious-sounding stuff, but as an invitation to cook, it is a little too text-bookish and nose-to-the-grindstone.
Most Recent Customer Reviews
After shopping at the original NYC D&D, and then welcoming them to DC, I was ready for a high quality cook book. Read morePublished 6 months ago by vtdryrot
David Rosengarten introduced the Dean & DeLuca Cookbook to me. No, Mr. Rosengarten didn't actually do the introduction but it was close. Read morePublished 15 months ago by By CJs Pirate
This was a great deal! It arrived promptly and was in great shape. I opened the book, turned to a Dean and DeLuca recipe I've been wanting to cook and made it for dinner that night... Read morePublished 17 months ago by shcole
I haven't had a chance to go all through it yet but it arrived in good condition, and as promised. Thank youPublished 21 months ago by Cece
I have owned this cookbook since it was first published in 1996 and it is pretty worn and pages covered with bits of cooking prep! Read morePublished on January 10, 2014 by design352
Having the cookbook that I have always wanted was amazing, but finding it at such a low price made it even better! Please visit this seller's site, you will not be disappointed. Read morePublished on January 4, 2014 by Gracie Ramirez
I purchased a used copy in very good condition. The recipes are just wonderful. I love the layout and the way each recipe is detailed. Read morePublished on April 16, 2013 by patbirdlegs
Book is probably fine. I was hoping to find a particular dessert one can buy at D&D's and there were no desserts at all in the book.Published on March 17, 2013 by Blind Squirrel