A collection of standard American favorites offers traditional and exotic dishes from all over the country, including corn fritters, New England clam chowder, and New Orleans barbecued shrimp. TV tie-in.

Rich, intense, and beautiful, the 105 wonderful dessert recipes that make up this book are among the best ever presented on the international TV series, “Great Chefs”. of color photos

Capturing the emergence of new Louisiana cuisine, this full-color, companion cookbook to the international television series “Great Chefs” features 230 recipes from the famous great chefs of New Orleans. They include Emeril Lagasse of Emeril’s, Susan Spicer of Bayona, Jamie Shannon of Commander’s Palace, Horst Pfeifer of Bella Luna, and Kevin Graham of Graham’s. Includes over 130 color photos.

This cookbook was the #2 non-fiction bestseller in Hawaii upon its release–a companion book to the TV series “Great Chefs of Hawaii”. Fresh tastes, brilliant color, and more than 400 recipes are featured by great chefs like Sam Choy, Roy Yamaguchi, Alan Wong, OnJin Kim, and 44 others. The book includes mail order sources, wines, luau dishes, and an extensive glossary of Hawaiian ingredients.

Take a culinary journey with 60 new recipes from 13 of the most famous chefs in New Orleans. There are 101 pages of color photographs and complete menus from such world-famous restaurants as Brennan’s, The Versailles, and Le Restaurant De La Tour Eiffel.

Give your meals an exotic touch with the ingredients you find in your market. Caribbean style adds fruit and spice to chicken and fish as well as desserts. Try Chicken Trinidad, Jerk-seasoned Pork, Coffee-Cocoa-spiced Lamb, Shrimp Saute, Stacked Key Lime Pie, Coconut Layer Cake, Creme Brulee, other tropical dishes demonstrated on Great Chefs of the Caribbean.