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
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
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
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
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
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
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
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
Wiley-Blackwell, November 2010. Hardcover. In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make..... More
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
W. W. Norton & Company, November 2014. Hardcover. In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work..... More
Little Brown and Company, October 2013. Hardcover. Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches..... More
Broadway Books, October 2000. Hardcover. Award-winning cookbook author and world-class chef Alfred Portale guides the reader through a year of recipes for the best ingredients and the most satisfying meals to suit the ever-changing seasons and the rhythms of life. 100 full-color photos throughout. Solid binding, mildly worn at spine;..... More
Ten Speed Press, October 2010. Hardcover. A James Beard Award-winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. In Salted, Bitterman traces the mineral's history, from humankind's first salty bite to its use in modern industry to the resurgent interest..... More
William Morrow Cookbooks, October 1997. Hardcover. Since the publication of her first book, " The Classic Italian Cookbook ," more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted..... More
Andrews McMeel Publishing, October 2012. Hardcover. An intimate look at the life of celebrated chef Hubert Keller, through 120 inspiring recipes, personal stories, myriad photographs, and other memorabilia. Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the..... More
Picador, April 2023. Paper Back. "One of our most interesting and bold writers . . . [offers] a characteristically wild effort that defies genre distinctions, flits from the profound to the mundane with fierce intelligence and searching restlessness, and at its best, delves deep into the recesses of the human..... More
Farrar, Straus and Giroux, April 2023. Hardcover. New and selected sonnets from Henri Cole, a poet with "a quality of daring that is rare in our poetry" (Louise Glück). I take joy in considering my generation. I rewrite to be read, though I feel shame acknowledging it. Scattered among imposing..... More
Farrar, Straus and Giroux, April 2023. Hardcover. The dramatic story of W. E. B. Du Bois's reckoning with the betrayal of Black soldiers during World War I--and a new understanding of one of the great twentieth-century writers. When W. E. B. Du Bois, believing in the possibility of full citizenship..... More
Picador, April 2023. Paper Back. A bristling and brilliant memoir of the mid-twentieth-century New York School of painters and their times by the renowned artist and critic Edith Schloss, who, from the early years, was a member of the group that shifted the center of the art world from Paris..... More
Picador USA, April 2023. Paper Back. INSTANT NEW YORK TIMES BESTSELLER A dramatically new understanding of human history, challenging our most fundamental assumptions about social evolution--from the development of agriculture and cities to the origins of the state, democracy, and inequality--and revealing new possibilities for human emancipation. For generations, our..... More
Minotaur Books, April 2023. First Edition. Hardcover. A riveting crime novel with a speculative edge about the ways our perceptions of reality can be manipulated. Seven years ago, everyone in the world went blind in a matter of months. Technology helped people adjust to the new normal, creating a device..... More
Harvard Common Press, May 2012. Hardcover. Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook..... More
Houghton Mifflin Harcourt, September 2008. Oversized Hardcover. Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place..... More
Artisan, May 2013. Oversized Hardcover. Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award..... More
