View your shopping cart.

Cookbooks & Food

product image

ALICE B. TOKLAS COOKBOOK

Author: TOKLAS, ALICE B.
$14.99
More Info

"A book of character, fine food and tasty human observation." --The New Yorker

Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in The Autobiography of Alice B. Toklas.

The Alice B. Toklas Cook Book, however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking. Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge ("which anyone could whip up on a rainy day"), and she entertains with fascinating memories of Paris--Toklas' home for most of her life--and of rural France, Spain, and America.

ART OF FERMENTATION

ART OF FERMENTATION

Author: KATZ, SANDOR ELLIX
$39.95
More Info

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

product image

ART OF SIMPLE FOOD II: RECIPES, FLAVOR AND INSPIRATION FROM THE NEW KITCHEN GARDEN

Author: WATERS, ALICE
$35.00
More Info
Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market.

A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice's vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book--whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

AYURVEDIC COOKBOOK

AYURVEDIC COOKBOOK

Author: MORNINGSTAR, AMADEA
$17.95
More Info
The Ayurvedic Cookbook gives a fresh new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition.
CHEESE, PEARS, AND HISTORY IN A PROVERB

CHEESE, PEARS, AND HISTORY IN A PROVERB

Author: MONTANARI, MASSIMO
$19.50
More Info
"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct.

At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.

product image

COMPLETE JOY OF HOMEBREWING FOURTH EDITION: FULLY REVISED AND UPDATED

Author: PAPAZIAN, CHARLIE
$18.99
More Info

Fully Revised and Updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more--from the master of homebrewing.

The Complete Joy of Homebrewing is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale.

This completely revised and updated edition includes:

  • An expanded and updated homebrew recipe chart: How to brew 53 traditional beers
  • A Beer Styles chart with easy-to-understand descriptions of key flavor and aroma characters along with homebrew technical data to make your own recipe formulations
  • A list of more than 75 beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage
  • Expanded charts on 68 hop varieties, descriptions, and uses
  • Brand new recipes
  • Beer kit tips
  • Key information about using and understanding hops
  • Five secrets to fermentation
  • And much more
  • COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING

    COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING

    Author: CROSBY, GUY
    $26.95
    More Info
    Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped.

    In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

    COOKED: A NATURAL HISTORY OF TRANSFORMATION

    COOKED: A NATURAL HISTORY OF TRANSFORMATION

    Author: POLLAN, MICHAEL
    $17.00
    More Info
    Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.

    Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of transformations that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

    In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

    Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

    The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    COOKING FOR CROWDS: 40TH ANNIVERSARY EDITION

    COOKING FOR CROWDS: 40TH ANNIVERSARY EDITION

    Author: WHITE, MERRY E.
    $29.95
    More Info

    A new edition of the classic cookbook for groups of six to fifty guests

    When Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.

    In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.

    Featuring a lively new introduction by White and Edward Koren's charming illustrations, Cooking for Crowds offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale--from hors d'oeuvres to desserts.

    EATING IN PLACE: TELLING THE STORY OF LOCAL FOODS

    Author: WOLF, ROBERT
    $12.00
    More Info
    product image

    EPICUREAN: THE CLASSIC 1893 COOKBOOK

    Author: RANHOFER, CHARLES
    $60.00
    More Info
    This great classic on the art of cooking is the creation of a master chef who worked for decades at America's most celebrated restaurant of the Gilded Age. Charles Ranhofer was already famous when he was hired by the legendary Delmonico's of New York, and under his supervision, the restaurant's kitchen achieved even greater renown. In 1893 Ranhofer shared his professional secrets with the publication of The Epicurean. This splendid facsimile of the now-rare volume offers modern cooks and gastronomes a complete culinary encyclopedia, comprising more than 3,500 recipes.
    From appetizing soups, sauces, and garnishes to mouth-watering desserts, this collection provides a wealth of options for every course, including recipes for meats, seafood, and hot and cold side dishes as well as wine pairings. In addition to 92 ways to prepare eggs and 172 vegetable dishes, scores of menus offer suggestions for breakfasts, luncheons, dinners, buffets, suppers, and parties. A detailed index directs readers to specific dishes and foods, and nearly 800 black-and-white illustrations depict methods of preparation, table settings, cuts of meat, carving methods, and other techniques.
    Inspiration and practical instruction abound in this historic book, which is as suitable for at-home cooks wishing to add elegance and sophistication to their kitchen repertoire as it is for gourmets and professionals seeking a guide to world cuisine. Anyone with a taste for fine dining will find this handsome edition of The Epicurean a self-contained library and guide to the pleasures of food and drink.
    product image

    FAT CHANCE COOKBOOK: MORE THAN 100 RECIPES READY IN UNDER 30 MINUTES TO HELP YOU LOSE THE SUGAR AND THE WEIGHT

    Author: LUSTIG, ROBERT H.
    $16.00
    More Info
    The long-awaited cookbook companion to the instant New York Times bestseller Fat Chance shows you how to beat the odds--deliciously

    Dr. Robert Lustig's message that a calorie is not a calorie revolutionized our understanding of weight loss and nutrition. But in order to avoid the hidden sugars that threaten our health and waistlines, Dr. Lustig warns that we must transform the way we shop, cook, and eat. Teaming up with Cindy Gershen--a chef who's lost more than one-hundred pounds on his plan--Dr. Lustig shows readers how to:

    - Stock a pantry
    - Prepare more than 100 fast and delicious recipes
    - Feed a family--kids included--healthy foods they'll love
    - Make entertaining easy and nutritious

    More timely than ever now that newest edition of The Dietary Guidelines for Americans has for the first time placed hard limits on the amount of sugar we should consume, The Fat Chance Cookbook shows you how to lose weight, find your way back to health, and still enjoy delectable, memorable meals.

    product image

    FERMENTING EVERYTHING: HOW TO MAKE YOUR OWN CULTURED BUTTER, FERMENTED FISH, PERFECT KIMCHI, AND BEYOND

    Author: HAMILTON, ANDY
    $21.95
    More Info
    Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything--for healthy, exciting, and tasty dishes

    Fermentation is the secret behind some of today's trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers--both newcomers and lifelong fermenters--keep up with this age-old trick for fantastic flavor.

    Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes:

  • Creme Fraiche
  • Sourdough Bread
  • Coconut Chutney
  • Rosehip and Horseradish Sauce
  • Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen.

    FOOD RULES: AN EATER'S MANUAL

    FOOD RULES: AN EATER'S MANUAL

    Author: POLLAN, MICHAEL/KALMAN, MAIRA
    $16.00
    More Info
    An enhanced edition of Food Rules--beautifully illustrated and packed with additional food wisdom

    Michael Pollan's Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman--and expanded with a new introduction and nineteen additional food rules--marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules, which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.

    product image

    FOOD RULES: AN EATER'S MANUAL

    Author: POLLAN, MICHAEL
    $13.00
    More Info
    #1 New York Times Bestseller

    A definitive compendium of food wisdom

    Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    "In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan."--Jane Brody, The New York Times

    "The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: "Eat food. Not too much. Mostly plants." So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny."--The Houston Chronicle

    " It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy."--The Los Angeles Times

    "A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf."--Tara Parker-Pope, The New York Times

    Michael Pollan's most recent book on food, Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education--was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.

    FORTUNE COOKIE CHRONICLES

    FORTUNE COOKIE CHRONICLES

    Author: LEE, JENNIFER
    $14.00
    More Info
    If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food.

    The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    product image

    GASTRONOMICA READER

    Author: GOLDSTEIN, DARRA
    $39.95
    More Info
    Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.

    Gastronomica is a winner of the Utne Reader's Independent Press Award for Social/Cultural Coverage
    product image

    HOMEMADE KITCHEN: RECIPES FOR COOKING WITH PLEASURE

    Author: CHERNILA, ALANA
    $24.99
    More Info
    This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
    --from the Introduction

    Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don't be afraid of food.

    Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.

    Written as much for the reader as the cook, The Homemade Kitchen covers a globe's worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you'll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, "late summer in a bowl"; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.

    In this follow-up to Alana's wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

    product image

    HOMEMADE PANTRY: 101 FOODS YOU CAN STOP BUYING AND START MAKING

    Author: CHERNILA, ALANA
    $24.99
    More Info
    "This is my kitchen. Come on in, but be prepared--it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o'clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be."

    In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana's love for sharing recipes with her farmers' market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.

    Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle--from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand--warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.

    Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her "tense moments" to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    HOW TO COOK EVERYTHING VEGETARIAN

    HOW TO COOK EVERYTHING VEGETARIAN

    Author: BITTMAN, MARK
    $35.00
    More Info
    The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

    Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

    How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

    Praise for How to Cook Everything Vegetarian

    "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
    --Mario Batali, chef, author, and entrepreneur

    "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
    --Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

    "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
    --Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

    product image

    INSECT COOKBOOK: FOOD FOR A SUSTAINABLE PLANET

    Author: VAN HUIS, ARNOLD
    $18.99
    More Info
    The Definitive Guide to Insects as a Sustainable Food Source

    In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes.

    "Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"--Kofi Annan

    The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.

    KILLING IT: AN EDUCATION

    KILLING IT: AN EDUCATION

    Author: DAVIS, CAMAS
    $17.00
    More Info
    Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span of a year, Camas was unemployed, on her own, with nothing to fall back on. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it.

    So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner.

    So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.

    LET THE MEATBALLS REST: AND OTHER STORIES ABOUT FOOD AND CULTURE

    LET THE MEATBALLS REST: AND OTHER STORIES ABOUT FOOD AND CULTURE

    Author: MONTANARI, MASSIMO
    $26.50
    More Info
    Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.

    Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being.

    From the invention of basic bread making to chocolate's reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.

    MON DOCTEUR LE VIN

    MON DOCTEUR LE VIN

    Author: DUFY, RAOUL
    $19.95
    More Info
    This volume, first published in French in 1936, extols the many joys and benefits of wine. Wine drinkers should take pleasure in Gaston Derys's quaint appreciation of the grape, and art lovers can admire Raoul Dufy's joyful watercolours. Reflecting the exuberance and lan of an earlier day, Derys takes us back to a time when the doctor's favoured prescription was an amiable glass of wine. medicinal and therapeutic uses of wine are many: it assists in fighting typhoid, infant sicknesses, and diabetes; it exerts a positive effect on one's character, beauty, and creativity; and it lends a fortifying power to athletes and soldiers. Supported by the comments of French doctors as well as Dufy's beautifully reproduced paintings, Derys's argument to raise a glass of wine becomes pleasantly irrefutable.
    product image

    NEW MEXICAN CHILES

    Author: DEWITT, DAVE
    $12.95
    More Info
    As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable. To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
    NOURISHING TRADITIONS

    NOURISHING TRADITIONS

    Author: FALLON, SALLY
    $27.00
    More Info
    In this popular and comprehensive book, nutrition researcher and founder of the Weston A. Price Foundation Sally Fallon recalls the culinary customs of our ancestors and looks ahead to a future of robust good health for young and old. Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated second edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents -- plus a wealth of informative nutrition information, research summaries, and suggestions for how to serve various foods. More than just a cookbook, this is a treatise advocating for a renewed traditional approach to food and cooking.
    PHYSIOLOGY OF TASTE or Meditations on Transcendental Gastronomy

    PHYSIOLOGY OF TASTE or Meditations on Transcendental Gastronomy

    Author: BRILLAT-SAVARIN, JEAN-ANTHELME
    $16.95
    More Info

    A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.

    product image

    PURE, WHITE, AND DEADLY: HOW SUGAR IS KILLING US AND WHAT WE CAN DO TO STOP IT

    Author: YUDKIN, JOHN
    $16.00
    More Info
    More than 40 years before Gary Taubes published The Case Against Sugar, John Yudkin published his now-classic exposé on the dangers of sugar--reissued here with a new introduction by Robert H. Lustig, the bestselling author of Fat Chance.

    Scientist John Yudkin was the first to sound the alarm about the excess of sugar in the diet of modern Americans. His classic exposé, Pure, White, and Deadly, clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop. He explores the ins and out of sugar, from the different types--is brown sugar really better than white?--to how it is hidden inside our everyday foods, and how it is harming our health.

    In 1972, Yudkin was mostly ignored by the health industry and media, but the events of the last forty years have proven him spectacularly right. Yudkin's insights are even more important and relevant now, with today's record levels of obesity, than when they were first published. Brought up-to-date by childhood obesity expert Dr. Robert H. Lustig, this emphatic treatise on the hidden dangers of sugar is essential reading for anyone concerned about their health, the health of their children, and the wellbeing of modern society.

    RECIPES FOR THE PLAGUE

    RECIPES FOR THE PLAGUE

    Author: SJC CULINARY CLUB
    $10.00
    More Info
    product image

    SCENTS AND FLAVORS: A SYRIAN COOKBOOK

    Author: PERRY, CHARLES
    $15.00
    More Info

    Delectable recipes from the medieval Middle East

    This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.

    Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.

    With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.

    An English-only edition.

    SECRETS FROM THE WHITE HOUSE KITCHENS

    SECRETS FROM THE WHITE HOUSE KITCHENS

    Author: HANNY, JOHN
    $27.95
    More Info
    What Would it be Like to Dine at the White House?
    product image

    SIMPLY SIMPATICO: HOME OF AUTHENTIC SOUTHWESTERN CUISINE

    Author: JUNIOR LEAGUE OF ALBUQUERQUE
    $19.95
    More Info
    A favorite of creative cooks, Simply Simp tico is, indeed, the Home of Authentic Southwestern Cuisine. Recipes offer both delicious everyday meals and gourmet dishes. Contains a glossary of common southwestern culinary terms and traditional New Mexican recipes. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
    TASSAJARA BREAD BOOK

    TASSAJARA BREAD BOOK

    Author: BROWN, EDWARD ESPE
    $21.95
    More Info
    The classic bread making bible, a favorite among renowned chefs and novice bakers alike, now updated for a new generation

    First published in 1970, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design.

    Edward Espe Brown's easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert.


    "I consider The Tassajara Bread Book to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general."--Mollie Katzen, author of Moosewood Cookbook

    "This little book has long been a guide for those who want to bake but don't know where to begin."--Deborah Madison, author of Vegetarian Cooking for Everyone

    "I feel a special fondness for this book, which helped launch me on my way to baking bread."--Mark Bittman, author of How to Cook Everything

    "Like thousands of cooks of my generation, I have in my kitchen an ancient volume of The Tassajara Bread Book, its cover gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal."--Steve Raichlen, author of The Barbeque Bible

    TASTY. NAUGHTY. HEALTHY. NICE.: WHOLE FOOD MADE SINFULLY DELICIOUS-OVER 135 RECIPES FOR WHEAT-FREE, SUGAR-FREE, AND DAIRY-FREE EATING

    TASTY. NAUGHTY. HEALTHY. NICE.: WHOLE FOOD MADE SINFULLY DELICIOUS-OVER 135 RECIPES FOR WHEAT-FREE, SUGAR-FREE, AND DAIRY-FREE EATING

    Author: WHITE, SUSAN JANE
    $26.95
    More Info
    Energy-boosting recipes for glowing health from the queen of guilt-free gobbling.

    Like many of us, Susan Jane White spent a long time fighting her body, riding the wheat-sugar-dairy merry-go-round, thinking her diet couldn't possibly be the reason she felt so ill. Once she liberated herself from that circuit, she discovered a whole world of fabulous ingredients to explore. Tasty. Naughty. Healthy. Nice. is about discovering true food bliss, and the over 135 recipes are anything but restrictive. Let Susan Jane, in her own hilarious fashion, show you the tasty way to a healthier you--and who says you can't throw in a little naughty while you're at it? Find recipes for:

    - Breakfasts that give long-lasting energy, such as High-Octane Banana Nutmeg Bars;
    - Snacks, Soups, and Salads for nutritional pick-me-ups, like the antioxidant all-star Dining al Desko Beet Salad and the protein-rich Superman's Salad;
    - Satisfying suppers, such as Chocolate Chili con Carne with Coconut Yogurt; Simple Salmon with Asparagus Soldiers and Whipped Green Tea; and Pumpkin Falafel;
    - Tasty treats that are extra satisfying, such as Goji Berry Halva, Raw Cacao Nib Toffee, and Ice Green Tea with Manuka Honey Cubes.

    Whether you are a newcomer to whole food living, a busy mom trying to find healthy snacks and meals, or just looking for new healthy inspiration, give yourself a high-five for deciding to dive into these recipes.

    TORTILLAS!

    TORTILLAS!

    Author: SPARKS, PAT & SWANSON, BARBARA
    $10.95
    More Info
    "Tortillas! "presents seventy-five easy, spicy, delicious ways to enjoy these much-loved flat circles of corn or wheat. By rolling, folding, stacking, or crisping one of the most versatile staples the world has ever known, tortillas can be transformed into an endless variety of exciting and fun foods, such as tacos, nachos, flautas, chimichangas, tostadas, quesadillas, layered Mexican pizza, classic red-and green-chile enchiladas, been and cheese burritos, and grilled beef fajitas. Included also are classic and modern recipes for chile sauces, picante salsas, and guacamole, as well as dozens of ingenious ideas for making delicious, inexpensive tortilla meals in minutes.
    Information and quotations that celebrate the rich cultural history of the tortilla are used generously throughout the book. Cooks of all experience levels will be inspired to join the ancient tradition and irresistible delight of cooking with tortillas, and to share them with family and friends.
    product image

    TRUE BREWS: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

    Author: CHRISTENSEN, EMMA
    $23.00
    More Info
    This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.

    You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how.

    That's where Emma Christensen comes in, distilling a wide variety of projects--from mead to kefir to sake--to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it's easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.

    Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey-Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

    product image

    UMAMI: UNLOCKING THE SECRETS OF THE FIFTH TASTE

    Author: MOURITSEN, OLE G.
    $26.95
    More Info
    In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.

    Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.

    This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

    WAY TO COOK

    WAY TO COOK

    Author: CHILD, JULIA
    $39.95
    More Info
    In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .
    --to the health-conscious: make a habit of good "home" cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
    --to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
    --to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
    --and to all of us: above all, enjoy the pleasures of the table.
    In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from "Soups" to "Cakes & Cookies") around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.
    For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provenale, Chicken Pipé rade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.
    Inall, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
    A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.
    WAY TO TEA

    WAY TO TEA

    Author: SAUER, JENNIFER
    $21.95
    More Info
    Here, Jennifer Sauer charts her adventures from tea room to tea house to tea nightclub across the San Francisco Bay area. She takes in the elaborate Japanese tea ceremony, elegant British afternoon teas, and compares teas and wits with a Chinese gong fu tea practitioner along the way.
    product image

    WILD FERMENTATION: The Flavor, Nutrition, and Craft of Live-Culture Food

    Author: KATZ, SANDOR ELLIX
    $25.00
    More Info

    Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

    "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

    The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

    The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

    YEAR IN PROVENCE

    YEAR IN PROVENCE

    Author: MAYLE, PETER
    $14.95
    More Info
    Peter Mayle's account of his first year in Provence describes anything from the local cuisine, hilarious tips for wooing fickle French contractors, handicapping goat races, enduring winter's icy mistral and much more. A NYT Bestseller for three years!