Rene Verdon's French Cooking for the American Table
Doubleday, January 1974. Hardcover. More
Cookbooks/Cooking
Thailand: The Beautiful Cookbook
Beautiful Cookbooks, April 1992. Oversized Hardcover. Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs. More
Paul Bocuse's French Cooking
Pantheon, October 1977. Oversized Hardcover. More
Craig Claiborne's New York Times Food Encyclopedia
Random House Value Publishing, August 1994. Book Club. Hardcover. More
Cooking with the Masters of Food and Wine
Bon Vivant Press, September 1997. Oversized Hardcover. For more than a decade, the world's finest chefs and winemakers have gathered every year at the coast of California's incomparable Carmel Highlands to share their appreciation of food and wine with a select group of participants. It's truly a world-class gastronomic event..... More
The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More
Ulysses Press, May 2012. Paper Back. FLAVORFUL FIZZY SENSATIONS Craft amazingly delicious and stunningly creative sodas using natural, gourmet syrups you make at home. Nothing is more refreshing than soda. But why settle for canned carbonation when you can make your own delectable sodas at home? Artisan Soda Workshop shows..... More
Brewed Awakening: Behind the Beers and Brewers Leading the World's Craft Brewing Revolution
Sterling Epicure, November 2011. Hardcover. Fine wine has always had its expert guides to taste and terroir. Why not beer? Funky, young, and smart, this is the ultimate beer geek's companion, covering everything from the homebrew renaissance to nanobreweries to many of America's preeminent beer events and festivals. There's a...... More
Lessons in Excellence from Charlie Trotter
Ten Speed Press, July 1999. Hardcover. An insider's look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the..... More
Burger Bar: Build Your Own Ultimate Burgers
Wiley, April 2009. Hardcover. TAKE YOUR BURGERS FROM EVERYDAY TO EXTRAORDINARY WITH CHEF HUBERT KELLER There are burgers and then there are Hubert Keller's Burger Bar burgers. In this book, Hubert Keller turns out original and delicious burgers and raises the bar for everyone else.--Alain Ducasse Drawing on his experience..... More
Milk Bar Life: Recipes & Stories
Clarkson Potter Publishers, April 2015. Hardcover. Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic--and often savory--recipes made from supermarket ingredients. For anyone addicted to crack pie(R), compost cookies(R), and cake truffles, here are their savory..... More
Culinaria Greece: Greek Specialties
H.F. Ullmann, February 2008. Oversize Softcover. Those who seek out the land of the Greeks with their souls also like to nourish their bodies Greek style. In the homeland of Homer, Sophocles, and Plato, where historical-cultural treasures and Mediterranean flair are part of everyday life, the love of good food..... More
History of Food (Revised)
Wiley-Blackwell, September 1994. Paper Back. This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the..... More
Ideas in Food: Great Recipes and Why They Work
Clarkson Potter, December 2010. First Edition. Hardcover. Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca..... More
Bar Book: Elements of Cocktail Technique
Chronicle Books, May 2014. Hardcover. Learn the key techniques of bartending from a master mixologist and impress your guests with your cocktails. Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This modern cocktail book breaks down..... More
Wine (English)
Konemann, September 2001. Oversized Hardcover. Book and jacket a bit worn from use. More
River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
Ten Speed Press, March 2012. Oversized Hardcover. The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and..... More
Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook
Rux Martin/Houghton Mifflin Harcourt, May 2015. Oversized Hardcover. A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking--Maangchi's Real Korean Cooking is a must-have for your kitchen. Her millions of fans compare her to Julia Child. An Internet..... More
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
Clarkson Potter Publishers, September 2014. Oversized Hardcover. James Beard-award-winning pastry chef Johnny Iuzzini returns to basics in this complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors. Iuzzini starts by sharing his expert tips on fundamentals such as..... More
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Ten Speed Press, September 2013. Oversized Hardcover. A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition..... More
Advanced Professional Pastry Chef
Wiley, March 2003. Oversized Hardcover. This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals..... More
Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
Ten Speed Press, February 2012. Hardcover. From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And..... More
Noodle
Soma Books, January 2002. Oversize Softcover. Noodles have become a new culinary craze for very good reason -- they feed the soul. Here, the sophisticated palate meets the comfort zone with 113 recipes that feature 20 different noodle types.Gorgeously photographed full-page plates accompany the recipes, which include Cantonese Wonton and..... More
The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables
Quarry Books, November 2009. Soft Cover. This book is a backstage pass into the world of small-scale distilling of whiskies, gins, vodkas, brandies, and more. The reader, the ultimate spirits aficionado, will learn how water and grain are transformed into the full range exquisite, timeless liquors. There are few books..... More
Southeast Asian Specialties: A Culinary Journey (English)
Konemann, April 1999. Oversized Hardcover. More
Land of Plenty: A Treasury of Authentic Sichuan Cooking
W. W. Norton & Company, June 2003. Hardcover. The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but..... More
