New Arrivals
Signed copies available! More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today. In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes...
Bookplate-signed copies available! An introduction to the wines of Italy by region and grape, Italian Wine tells the story of how the history of the country shaped Italian wines and how modern winemakers are looking to the past to revive the industry.From award-winning sommelier Shelley Lindgren, who has long been...
When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native...
60 classic cocktails remixed with low-to-no alcohol.For anyone looking to drink less, to leave alcohol permanently on the shelf, or to wake up a little less hung over on Sunday, shake and stir up your next party with Nixology.With classics like the Martini, Negroni, and Cosmo, and new creations like a Springtime...
From seaweed-wrapped maki rolls to tuna-topped nigiri, dive into this celebration of one of the world’s favorite delicacies There are few foods more recognizable than sushi. Originating in Japan, the iconic fluffy white rice that’s topped, wrapped or rolled with beautifully prepared fish and vegetables is an art form as much...
From farfalle and fusilli to fettucine and beyond, this pocket guide serves up a celebration of one of the world’s most popular culinary creations Whether fresh, dried, baked into lasagna or swirled as spaghetti around your fork, pasta is fantastic. It’s so universal and versatile that we might even take...