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The Bear

Featured on FX's "The Bear"

A Good Bake
From the James Beard Award nominee who redefined American baking, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in...
A Good Bake : The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, & Breads at Home

Melissa Weller, Carolynn Carreno

Alpine Cooking
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. From the wintry peaks of Chamonix and the picturesque trails of...
Alpine Cooking : Recipes and Stories from Europe’s Grand Mountaintops

Meredith Erickson

Ballymaloe Cookery Course: Revised Edition
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Signed
Bookplated-signed copies! UK Import, metric measurements. Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and...
Ballymaloe Cookery Course: Revised Edition : The Cook's Bible with over 1,100 recipes

Darina Allen

Black Food
Signed
Bookplate-signed copies available! Please write "signed" in the Order Notes section of your cart. A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant...
Black Food : Stories, Art, and Recipes from Across the African Diaspora

Bryant Terry (Edited by)

Black Smoke
The pleasure and business of Black barbecue traditions Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating...
Black Smoke : African Americans and the United States of Barbecue

Adrian Miller

Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef
The instant New York Times bestseller! A sharply crafted and unflinchingly honest memoir about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents. Contains new material. If you were to take the heartfelt food memories of Ruth Reichl's Tender at the Bone, mix them with...
Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton

Bress ‘n’ Nyam
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary...
Bress ‘n’ Nyam : Gullah Geechee Recipes from a Sixth-Generation Farmer

Matthew Raiford, with Amy Paige Condon

Dessert Person
Signed
Bookplate-signed copies now available! In her first cookbook, Bon Appetit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory...
Dessert Person : Recipes and Guidance for Baking with Confidence

Claire Saffitz

Diasporican
Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet. Illyanna Maisonet spent years documenting her family's Puerto Rican recipes and preserving the island's disappearing foodways through rigorous, often bilingual research. In Diasporican,...
Diasporican : A Puerto Rican Cookbook

Illyanna Maisonet

Essentials of Classic Italian Cooking
A handsome new edition of one of the most beloved cookbooks of all time, by “the Queen of Italian Cooking” (Chicago Tribune), featuring new forewords by Lidia Bastianich and Victor HazanMarcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us...
Essentials of Classic Italian Cooking : 30th Anniversary Edition

Marcella Hazan, Lidia Matticchio Bastianich, Victor Hazan, Karin Kretschmann

Ethiopia (UK Edition)
UK Import, Metric measurements. (Out of print in the US) Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of...
Ethiopia (UK Edition) : Recipes and Traditions from the Horn of Africa

Yohanis Gebreyesus, Jeff Koehler

Everything I Want to Eat
More than 100 fresh, locally sourced, healthy, and delicious recipes from LA’s hottest restaurant **Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection** The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes....
Everything I Want to Eat : Sqirl and the New California Cooking

Jessica Koslow, Maria Zizka

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

Franklin Barbecue
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country...
Franklin Barbecue : A Meat-Smoking Manifesto

Aaron Franklin, Jordan Mackay

Gjelina
Gjelina in Venice Beach, California, is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal, vegetable-centric New American menu created by talented chef Travis Lett.The Gjelina cookbook captures the vibe and allure of the restaurant...
Gjelina : Cooking from Venice, California

Travis Lett

Gullah Geechee Home Cooking
The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South...
Gullah Geechee Home Cooking : Recipes from the Matriarch of Edisto Island

Emily Meggett

In Pursuit of Flavor
The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly...
In Pursuit of Flavor : The Beloved Classic Cookbook from the Acclaimed Author of the Taste of Country

Edna Lewis

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

Joy of Cooking
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife,...
Joy of Cooking : 2019 Edition Fully Revised and Updated

Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott

Jubilee
2020 James Beard Winner - American Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson...
Jubilee : Recipes from Two Centuries of African American Cooking

Toni-Tipton Martin

Kitchen Confidential (paperback)
New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when...
Kitchen Confidential (paperback) : Adventures in the Culinary Underbelly

Anthony Bourdain

La Buvette
The owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food. “Camille shows us that keeping it simple, trying new wines, and making food that’s direct is all we need for...
La Buvette : Recipes and Wine Notes from Paris

Camille Fourmant, Kate Leahy

Larousse Gastronomique The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
This book ships 10-12 days after your order is placed. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one...
Larousse Gastronomique The World's Greatest Culinary Encyclopedia, Completely Revised and Updated : An Edible Reflection

Librairie Larousse