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All Books

One-Hour Cheese
It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you’re whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party’s in high gear and out comes the cheese plate—and...
One-Hour Cheese : Ricotta, Mozzarella, Chèvre, Paneer—Even Burrata.

Claudio Lucero

Simple Thai Food
Thai takeout meets authentic, regional flavors in this collection of recipes for accessible, economical Thai classics—from the rising star behind the blog She Simmers. A Bangkok native (and current Chicago resident), Leela Punyaratabandhu knows first-hand that even Thai cooks take shortcuts. With Simple Thai Food, Leela presents recipes from her beloved Thailand,...
Simple Thai Food : Classic Recipes from the Thai Home Kitchen

Leela Punyaratabandhu

A Boat, A Whale, and A Walrus
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The highly anticipated first cookbook from Seattle’s own Renee Erickson, chef and owner of The Boat Street Cafe, The Whale Wins, and The Walrus and The Carpenter. One of the country’s most acclaimed chefs, 2016 James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle...
A Boat, A Whale, and A Walrus

Renee Erickson

Afro-Vegan
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans,...
Afro-Vegan : Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Bryant Terry

The New Vegetarian Cooking for Everyone
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking. Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has...
The New Vegetarian Cooking for Everyone

Deborah Madison

My Paris Kitchen
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Bookplate signed copies available! A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen. It’s been ten years since David Lebovitz packed up his most...
My Paris Kitchen

David Lebovitz

L.A. Son
The maverick chef and co-founder of the wildly popular Kogi BBQ taco trucks, pays homage to the city he loves with this cookbook that captures the inventive, creative, and border crossing spirit of Los Angeles “Spaghetti Junction” is the bittersweet nickname native Angelenos use to describe the famously tangled freeway...
L.A. Son : My Life, My City, My Food

Roy Choi, Tien Nguyen, Natasha Phan

Pok Pok
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country’s famed food stateside. In 2005 he opened Pok Pok, so named for the...
Pok Pok : Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

Andy Ricker

Ottolenghi
From bestselling authors Yotam Ottolenghi  and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available...
Ottolenghi : The Cookbook

Yotam Ottolenghi

The Art of Fermentation
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...
The Art of Fermentation

Sandor Ellix Katz

Vegetable Literacy
In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. For...
Vegetable Literacy

Deborah Madison

The Smitten Kitchen Cookbook
Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you...
The Smitten Kitchen Cookbook

Deb Perelman

Jacques Pépin New Complete Techniques (Revised)
Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. A culinary masterclass taught by the master...
Jacques Pépin New Complete Techniques (Revised)

Jacques Pépin

Jerusalem
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both...
Jerusalem : A Cookbook

Yotam Ottolenghi & Sami Tamimi

Flour Water Salt Yeast
From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based...
Flour Water Salt Yeast : The Fundamentals of Artisan Bread and Pizza

Ken Forkish

Tender
A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic...
Tender : A Cook and His Vegetable Patch

Nigel Slater

Plenty
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers...
Plenty : Vibrant Vegetable Recipes from London’s Ottolenghi

Yotam Ottolenghi

The Great Book of Yorkshire Pudding
UK import, metric measurements Yorkshire's national dish has become loved all over the world. This book reveals the history of how it became such an iconic cullinary delight, and gives clear instruction on perfecting the art of making it. To countless Yorkshire men and women, nothing is more symbolic of...
The Great Book of Yorkshire Pudding

Elaine Lemm

Tartine Bread
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the...
Tartine Bread

Chad Robertson

Rustic Fruit Desserts
James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more. An early fall cobbler with blackberries bubbling in their juice...
Rustic Fruit Desserts : Crumbles, Buckles, Cobblers, Pandowdies, and More

Cory Schrieber, Julie Richardson

The Art of Simple Food
An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple...
The Art of Simple Food : Notes, Lessons, and Recipes from a Delicious Revolution

Alice Waters

The Silver Palate Cookbook
Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure...
The Silver Palate Cookbook

Julee Rosso, Sheila Lukins

The Taste of Country Cooking
The commemorative 30th-anniversary edition of "The Taste of Country Cooking," a great American classic on Southern food, includes an Introduction from editor Judith Jones about how the book came to be. In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some...
The Taste of Country Cooking

Edna Lewis

On Food and Cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how...
On Food and Cooking

Harold McGee