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Quentin Bacon has written 25 work(s)
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Cover for 9780314204073 Cover for 9780544273900 Cover for 9781579655006 Cover for 9780871975799 Cover for 9780307461391 Cover for 9781609412425 Cover for 9781609412418 Cover for 9781609412418 Cover for 9780593070536 Cover for 9780593068434 Cover for 9780393065268 Cover for 9780470603093 Cover for 9780307720016 Cover for 9780307238764 Cover for 9780847834082 Cover for 9781906868239 Cover for 9780060888183 Cover for 9780470402429 Cover for 9780307407948 Cover for 9781584798309 Cover for 9781400054350 Cover for 9780061231681 Cover for 9781405328982
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By Quentin Bacon (photographer)

Paperback:

9780314204073, titled "New York Practice 1996-97 Supplement" | 2 edition (West Group, July 1, 1996), cover price $8.50 | also contains New York Practice 1996-97 Supplement

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By Ted Allen (foreword by), Quentin Bacon (photographer), Maneet Chauhan and Doug Singer (contributor)

Hardcover:

9780871975799 | Southwestern Pub Co, May 1, 2013, cover price $29.95

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Product Description: The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay...read more
By Quentin Bacon (photographer), Stephanie Banyas (contributor), Bobby Flay and Sally Jackson (contributor)

Hardcover:

9780307461391 | Clarkson Potter, April 23, 2013, cover price $35.00 | About this edition: The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.

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Product Description: Now in paperback, the New York Times bestseller that makes healthful, conscious cooking easy, from Ellen DeGeneres's personal chef. Martin, a Culinary Institute of America-trained chef, explains, "What Ellen, Portia, and I learned together was that vegan food is no different than any other cuisine...read more
By Quentin Bacon (photographer), Portia De Rossi (foreword by), Ellen Degeneres (other contributor) and Roberto Martin

Hardcover:

9781609412425 | 1 edition (Grand Central Pub, April 24, 2012), cover price $29.99 | About this edition: Ellen DeGeneres' personal chef, Roberto Martin, shares over 125 delicious vegan recipes he's created for Ellen DeGeneres and Portia de Rossi that he hopes will make healthy vegan cooking accessible and easy for everyone.

Paperback:

9781609412418 | Grand Central Pub, September 24, 2013, cover price $18.00 | also contains Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat | About this edition: Now in paperback, the New York Times bestseller that makes healthful, conscious cooking easy, from Ellen DeGeneres's personal chef.

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Product Description: Now in paperback, the New York Times bestseller that makes healthful, conscious cooking easy, from Ellen DeGeneres's personal chef. Martin, a Culinary Institute of America-trained chef, explains, "What Ellen, Portia, and I learned together was that vegan food is no different than any other cuisine...read more
By Quentin Bacon (photographer)

Paperback:

9781609412418 | Grand Central Pub, September 24, 2013, cover price $18.00 | also contains Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat | About this edition: Now in paperback, the New York Times bestseller that makes healthful, conscious cooking easy, from Ellen DeGeneres's personal chef.

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By Quentin Bacon (photographer)

Hardcover:

9780593070536 | Transworld Pub, November 8, 2012, cover price $33.55

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Product Description: Whether shared in a cosy French bistro or in the comfort of your own home, the romance and enduring appeal of French country cooking is irrefutable. In "Barefoot in Paris" is a Garten helps you bring that spirit, and those evocative dishes, into your own kitchen...read more
By Quentin Bacon (photographer)

Hardcover:

9780593068434 | Reprint edition (Transworld Pub, March 1, 2012), cover price $33.25 | About this edition: Whether shared in a cosy French bistro or in the comfort of your own home, the romance and enduring appeal of French country cooking is irrefutable.

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Product Description: A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting...read more
By Quentin Bacon (photographer) and Molly Stevens

Hardcover:

9780393065268 | 1 edition (W W Norton & Co Inc, November 1, 2011), cover price $35.00 | About this edition: A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.

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By Quentin Bacon (photographer) and Ellie Krieger

Hardcover:

9780470603093 | Houghton Mifflin, October 11, 2011, cover price $29.99

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Product Description: Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends...read more
By Quentin Bacon (photographer) and Ina Garten

Hardcover:

9780307238764 | Clarkson Potter, October 26, 2010, cover price $35.00 | also contains Barefoot Contessa How Easy Is That? | About this edition: Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.

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Product Description: Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery...read more
By Quentin Bacon (photographer), Sarabeth Levine, Rick Rodgers and Mimi Sheraton (foreword by)

Hardcover:

9780847834082 | Rizzoli Intl Pubns, October 19, 2010, cover price $39.95 | About this edition: Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker.

By Quentin Bacon (photographer), Sheryl Berk (contributor) and Dylan Lauren

Hardcover:

9780307451828 | Clarkson Potter, October 5, 2010, cover price $35.00 | also contains Dylan's Candy Bar: Unwrap the Sweet Life

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Product Description: After 30 years of teaching and 8 cookbooks, Nick Malgieri is finally writing the book he's meant to―a collection of 20 essential techniques, with 3 to 5 variations thereof-outlining the easiest way to learn the essentials of baking...read more
By Quentin Bacon (photographer) and Nick Malgieri

Hardcover:

9781906868239 | Kyle Cathie Ltd, September 16, 2010, cover price $29.95 | About this edition: After 30 years of teaching and 8 cookbooks, Nick Malgieri is finally writing the book he's meant to―a collection of 20 essential techniques, with 3 to 5 variations thereof-outlining the easiest way to learn the essentials of baking.

An introduction to the culinary customs of Aleppian Judaism provides 180 lavishly illustrated recipes complemented by a discussion of Syrian-Jewish history and culture, in a volume that features such options as Stuffed Syrian Meatballs with Ground Rice, Baked Middle Eastern Whole Fish with Potatoes, and Buttery Cheese-Filled Sesame Pastries.

Hardcover:

9780060888183 | Ecco Pr, September 1, 2007, cover price $49.99 | About this edition: An introduction to the culinary customs of Aleppian Judaism provides 180 lavishly illustrated recipes complemented by a discussion of Syrian-Jewish history and culture, in a volume that features such options as Stuffed Syrian Meatballs with Ground Rice, Baked Middle Eastern Whole Fish with Potatoes, and Buttery Cheese-Filled Sesame Pastries.

Miscellaneous:

9780062042644 | Harpercollins, October 13, 2009, cover price $6.99

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Product Description: Book annotation not available for this title.Title: Fresh from the MarketAuthor: Tourondel, Laurent/ March, Charlotte (CON)/ Bacon, Quentin (PHT)Publisher: John Wiley & Sons IncPublication Date: 2010/09/07Number of Pages: 328Binding Type: HARDCOVERLibrary of Congress: 2009028790
By Quentin Bacon (photographer), Charlotte March (contributor) and Laurent Tourondel

Hardcover:

9780470402429 | Houghton Mifflin, September 7, 2010, cover price $35.00 | About this edition: Book annotation not available for this title.

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Product Description: Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else...read more
By Quentin Bacon (photographer) and Nancy Silverton (foreword by)

Hardcover:

9781584798309 | Stewart Tabori & Chang, March 1, 2010, cover price $29.95 | About this edition: Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too.

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Product Description: From Fairway Market's master buyer and author of the hugely successful Cheese Primer comes a celebration of the store's extravagant food collection and the stories surrounding its culture.Fairway, a local institution in New York City for more than fifty years, is the busiest food store in the world...read more
By Quentin Bacon (photographer), Steven Jenkins, Mitchel London and Michelle Sims (photographer)

Hardcover:

9780061231681 | Ecco Pr, July 1, 2008, cover price $29.95 | About this edition: From Fairway Market's master buyer and author of the hugely successful Cheese Primer comes a celebration of the store's extravagant food collection and the stories surrounding its culture.

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Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots. It contains 125 recipes. It also helps you discover how to slice and cure fish, properly eat sushi and learn about the origins and significance of rice, soy sauce, tofu, and blowfish.
By Quentin Bacon (photographer)

Hardcover:

9781405328982 | Gardners Books, November 8, 2007, cover price $44.55 | About this edition: Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots.

displaying 1 to 25 | at end