Culinaria Germany
h.f.ullmann, January 2007. Oversize Softcover. More
Cookbooks/Cooking
Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables
Clarkson Potter Publishers, January 2016. Oversized Hardcover. O, The Oprah Magazine's Cookbook of the Month Yahoo! Food's Cookbook of the Week In Lucky Rice, Danielle Chang, founder of the festival of the same name--which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities--feeds our obsession for innovative..... More
On Rue Tatin: Living and Cooking in a French Town
Broadway Books, April 2001. Hardcover. A bestselling cookbook author and journalist tells the delicious story of her expatriate life, raising a family, renovating a convent, and savoring the culinary bounty of one of Normandy's most picturesque towns. Includes 50 delicious recipes that evoke the essence of the region. Shelfwear on..... More
Whole Beast: Nose to Tail Eating
Ecco Press, March 2004. Oversize Softcover. The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him..... More
Kombucha!: The Amazing Probiotic Tea That Cleanses, Heals, Energizes, and Detoxifies
Avery a Member of Penguin Group (USA), November 2013. Paper Back. The complete guide to kombucha-- the wildly popular probiotic tea. Kombucha is lauded worldwide by healers, athletes, yogis, and other health-conscious souls, and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing, and detoxifying effects..... More
Food of Campanile: Recipes from the Famed Los Angeles Restaurant
Villard Books, September 1997. Hardcover. Established in 1989, Campanile immediately rose to the top of the Los Angeles restaurant scene, and it has stayed there by providing consistently sublime cuisine. Chef-owners Mark Peel and Nancy Silverton are well known for their personal mandate: If it's worth cooking, it's worth cooking..... More
The Beer Book
DK ADULT, October 2008. Hardcover. The US ranks 11th on the list of top beer-drinking nations. We love our beer, and we love to learn about beer. "The Beer Book" is a visual catalog of more than 800 breweries, whistle-stop beer trails, and key beer facts, and is an indispensable..... More
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Penguin Press HC, The, October 2010. Hardcover. The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide..... More
Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
Storey Publishing, April 2017. Hardcover. This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary..... More
Garde Manger: The Art and Craft of the Cold Kitchen
John Wiley & Sons, May 2012. Oversized Hardcover. The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since..... More
Grand Finales: A Neoclassic View of Plated Desserts
John Wiley & Sons, February 2000. Hardcover. "A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly..... More
Burma: Rivers of Flavor
Artisan Publishers, September 2012. Hardcover. IACP Award Winner Naomi Duguid's heralded cookbooks have always transcended the category to become "something larger and more important" (Los Angeles Times). Each in its own way is "a breakthrough book . . . a major contribution" (The New York Times). And as Burma opens..... More
Food for Thought, Thought for Food
Actar, July 2009. Hardcover. A thought-provoking and visually compelling exploration of artistic expression and gastronomic creativity through the work of the worlds most revolutionary chef, Ferran Adri. A lively dialogue featuring internationally acclaimed artists and critics. Ferran Adri has revolutionized the world of gastronomy. His 3 Michelin star elBulli, is..... More
Back of the House: The Secret Life of a Restaurant
Berkley Trade, February 2013. Trade Paperback. Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef--and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen..... More
Bob's Burgers Burger Book: Real Recipes for Joke Burgers
Universe, March 2016. Hardcover. New York Times Bestseller The Bob's Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher's beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob's Burgers..... More
Vietnamese Home Cooking
Ten Speed Press, September 2012. Oversized Hardcover. In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he..... More
River Cottage Meat Book
Ten Speed Press, May 2007. Oversized Clothbound. First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local..... More
The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers
Chelsea Green Publishing, October 2013. Hardcover. "I've caught the cider bug, and I've caught it bad. You too? Then seek out this book without delay. The New Cider Maker's Handbook is like having all your birthdays come at once for hard cider geeks like us. From the choosing the right..... More
New Wine Lover's Companion (Revised)
Barron's Educational Series, October 2003. Paper Back. The first edition of this popular wine reference was hailed by Jurgen Gothe of the Vancouver Sun as ï¿1/2the best new wine book in more than a decade.ï¿1/2 The New Wine Loverï¿1/2s Companion has been completely rewritten and updated to make it even..... More
Chez Panisse Cooking
Random House, November 1994. Paper Back. Now in paperback, a classic from Chez Panisse-the restaurant of one of America's most original and innovative culinary stars, Alice Waters. Bertolli, the chef at Chex Panisse in Berkeley, California, since 1982, presents 150 tantalizing recipes inspired by each season's freshest ingredients: from springtime..... More
Chez Panisse Desserts
Random House, November 1994. Paper Back. Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Lindsey Shere, pastry chef..... More
Chez Panisse Menu Cookbook
Random House, April 1995. Paper Back. "Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting."--James Beard Justly famed for the originality of its ever-changing..... More
Soul of a Chef: The Journey Toward Perfection
Viking Books, June 2000. First Edition. Hardcover. In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters..... More
Culinaria Russia: Ukraine. Georgia. Armenia. Azerbaijan.
H F Ullmann, February 2008. Oversize Softcover. Blini, caviar, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo, or plov? Russia, Ukraine, and Caucasus offer a wealth of culinary delicacies that are hardly known to us, a myriad..... More
Dashi and Umami: The Heart of Japanese Cuisine
Cross Media, March 2009. First Edition. Hardcover. The true secrets behind the healthiness and deliciousness of Japanese cuisine are revealed in this illustrated book. It reveals what dashi and umami are and their secrets through both explanation and superb recipes introduced by Japan's top chefs. Tight binding; Clean, sturdy boards..... More
