User menu

Shopping cart

0 Items $0.00

Cookbooks & Food Writing

At Home in the Kitchen by David Kinch & Devin Fuller

Can a superstar chef produce a relatable, fresh, and fun cookbook for home cooks? In the case of local three-Michelin-star chef David Kinch, the answer is a resounding yes! Kinch and coauthor Devin Fuller share the delicious food that Kinch enjoys eating and making for friends and family on his days off, and they throw in some awesome music recommendations, too. The dishes, from Citrus & Almond Salad to Salmon with Soy & Ginger to Roast Chicken, are unfussy and just fantastic, and the cocktail recipes and gorgeous photos (taken right here in Santa Cruz!) are the icing on the cake. — S.B.

Staff Pick Badge
At Home in the Kitchen: Simple Recipes from a Chef's Night Off [A Cookbook] Cover Image
$35.00
ISBN: 9781984858504
Availability: On Our Shelves Now
Published: Ten Speed Press - March 23rd, 2021

Greenfeast: Spring, Summer by Nigel Slater

Greenfeast: Autumn, Winter makes my mouth literally water every time I look through it, so you can bet I’ll be first in line to purchase the Spring, Summer edition. Full of delicious plant-based recipes for the hotter months of the year (because who wants to eat roasted turnips in July? Give me that tomato salad, please!), this sweet little cookbook is a must for anyone who loves vegetables or wants to learn how to love them. — Jess 

Staff Pick Badge
Greenfeast: Spring, Summer: [A Cookbook] Cover Image
$26.00
ISBN: 9781984858719
Availability: On Our Shelves Now
Published: Ten Speed Press - April 20th, 2021

Bress ’n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford, with Amy Paige Condon

“A cookbook can serve simply as a compendium of recipes or it can offer a story of a people and a place.” Bress ’n’ Nyam (“bless and eat”) certainly does the latter. This absolutely captivating book celebrates the Gullah Geechee heritage of Matthew Raiford, who is the sixth generation to farm the lands in coastal Georgia. He left the South at 18, vowing to never come back; joined the military; enrolled in culinary school; and even apprenticed at UCSC’s Center of Agroecology & Sustainable Food Systems before returning home with his “arms wide open.” Now he is sharing his community’s rich culinary traditions through stories and recipes for shellfish, seafood, rice, pork, greens, sweets, and more. Don’t miss this very special book. — S.B.

Staff Pick Badge
Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer Cover Image
$30.00
ISBN: 9781682686041
Availability: On Our Shelves Now
Published: Countryman Press - May 11th, 2021

Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

If I could, I would put a copy of a Julia Turshen cookbook in the hands of every home cook. Her food is so approachable, delicious, and easy to make that I find it impossible that she’s not a household name. From meatballs to vegan chili, waffles to coffee cake, this new collection of comfort food recipes, made from affordable and easy-to-find ingredients, is fantastic! — S.B.

Staff Pick Badge
Simply Julia: 110 Easy Recipes for Healthy Comfort Food Cover Image
$32.50
ISBN: 9780062993335
Availability: On Our Shelves Now
Published: Harper Wave - March 2nd, 2021

Super Natural Simple by Heidi Swanson

Veteran cookbook author Heidi Swanson has done it again, with an accessible book of fresh, vegetable-forward recipes. Super Natural Simple is a boon for folks who have some experience in the kitchen but need inspiration to make the best of their farmer’s market haul and for those who need a helping hand to start creating dishes with whole foods. Every fuss-free recipe features a rainbow of veggies and is excellent for those wanting to cook with the best of what each season has to offer. — Celeste 

Staff Pick Badge
Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life [A Cookbook] Cover Image
$28.00
ISBN: 9781984856883
Availability: On Our Shelves Now
Published: Ten Speed Press - March 23rd, 2021

The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital by Alejandro Ruiz

Acclaimed Oaxacan chef and restaurateur Alejandro Ruiz shares his pride for his native cuisine in this beautiful new book. Filled with recipes for classic dishes—including salsas, moles, and tamales—as well as Ruiz’s own creations, The Food of Oaxaca also includes essays on Oaxacan culture and traditions, a guide to eateries in the region, and an extensive glossary and index. This is a vibrant celebration of a delicious and distinctive cuisine. — S.B.

Staff Pick Badge
The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital Cover Image
$35.00
ISBN: 9780525657309
Availability: On Our Shelves Now
Published: Knopf - March 16th, 2021

Cook Real Hawai‘i by Sheldon Simeon

Bring Big Island cooking to your home kitchen! From cover to cover, Top Chef fan favorite and acclaimed chef Sheldon Simeon celebrates the vibrant and complex cuisine of Hilo. Simeon’s inspiration stems from his Hawaiian roots: backyard cookouts and his mother’s life-of-the-party spirit. With locally sourced recipes for mouthwatering coconut shrimp, malasadas, and pog, his ‘ohana-style meals are perfect for any quarantine staycation. — Charlotte 

Staff Pick Badge
Cook Real Hawai'i: A Cookbook Cover Image
$35.00
ISBN: 9781984825834
Availability: On Our Shelves Now
Published: Clarkson Potter - March 30th, 2021

Getaway: Food & Drink to Transport You by Renee Erickson

If one of the main reasons for travel and vacation is the food, we’re more than halfway there with Getaway. Renee Erickson’s new book is gorgeous and will transport you to some of her favorite places, including Rome, Paris, Baja California, and London. I love her stories and that her recipes bring out the flavor in food with simple cooking methods that won’t leave you with a pile of dishes to clean. The Ricotta and Roasted Cherry Tomato Crostini with Too Much Olive Oil is a perfect example of mouth-watering goodness that outshines the effort. With 120 food recipes and 60 cocktail recipes, I’ll have plenty to hold me over until the time is right to travel again. — Jenny

Staff Pick Badge
Getaway: Food & Drink to Transport You Cover Image
By Renee Erickson, Diana Henry (Foreword by), Jim Henkens (By (photographer)), Jeffry Mitchell (Illustrator)
$40.00
ISBN: 9781419740398
Availability: On Our Shelves Now
Published: Abrams - April 27th, 2021

The Chef’s Garden by Farmer Lee Jones, with Kristin Donnelly

This absolutely glorious guide to selecting, preparing, and cooking vegetables, herbs, and edible flowers showcases the family-owned Ohio farm that has been a leading grower of specialty vegetables for restaurants for decades. The Chef’s Garden farm uses innovative and sustainable methods to grow vegetables for maximum flavor, and their new cookbook shows you delicious ways to prepare and cook them. This is the kind of book that you’ll learn something new from every time you open it, as Farmer Jones—“an American icon who believes in the soil, chefs, and culinary culture of America” (José Andrés)—shares his vast wealth of knowledge. — S.B.

Staff Pick Badge
The Chef's Garden: A Modern Guide to Common and Unusual Vegetables--With Recipes Cover Image
By Farmer Lee Jones, Kristin Donnelly (With), Jose Andres (Foreword by)
$60.00
ISBN: 9780525541066
Availability: On Our Shelves Now
Published: Avery Publishing Group - April 27th, 2021

Everyone’s Table by Gregory Gourdet

I love Gregory Gourdet on Top Chef, not just because his cooking is beautiful and inspiring to watch, but also because his generous and kind spirit shows through as he talks about what food means to him. Here he offers kindly advice, and patiently explains the method and reasoning behind his delicious, paleo-friendly dishes. He walks the reader through every step of the preparation and gives tips on the best products. Anyone looking to cook decadent food that is good for your body will absolutely love this. — Jax

Staff Pick Badge
Everyone's Table: Global Recipes for Modern Health Cover Image
$37.50
ISBN: 9780062984517
Availability: On Our Shelves Now
Published: Harper Wave - May 11th, 2021

Pages

Subscribe to RSS - Cookbooks & Food Writing