User menu

Shopping cart

0 Items $0.00

Cookbooks & Food Writing

Oaxaca by Bricia Lopez with Javier Cabral

L.A.’s Guelaguetza is one of the best Oaxacan restaurants in the country, and this gorgeous cookbook from the restaurant’s founders dives into the heart and soul of Oaxacan cuisine. The book features delicious Oaxacan recipes—from sopas to salsas, moles to sweets—coupled with huge, colorful photographs, and is a must-have for people interested in the cuisine of southwestern Mexico. - Stuart

Staff Pick Badge
Oaxaca: Home Cooking from the Heart of Mexico Cover Image
$40.00
ISBN: 9781419735424
Availability: On Our Shelves Now
Published: Harry N. Abrams - October 22nd, 2019

Tartine: A Classic Revisted by Elisabeth Prueitt & Chad Robertson

I’m a huge fan of Tartine’s first cookbook, so I couldn’t imagine it being improved upon, but the authors have managed to do so with this revised edition. It includes the San Francisco bakery’s most requested recipe, the Morning Bun, plus whole-grain and gluten-free recipes. From cookies to cakes, tarts to holiday treats, this stunningly photographed book is a knockout that any baker would cherish. - S.B.

Staff Pick Badge
Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) Cover Image
By Elisabeth M. Prueitt, Chad Robertson, Alice Waters (Foreword by), Gentl + Hyers (Photographs by)
$40.00
ISBN: 9781452178738
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Chronicle Books - October 1st, 2019

Last Call by Brad Thomas Parsons

If you knew your time was up and you only had one more drink at the bar while the closing song played, what would you order? That’s the question Parsons puts to bartenders around the country, and here he chronicles their closing-time rituals as well as what they would want to pass through their lips before that eternal last call. Full of stories, recipes, and tips on where to go after last call. - Jax

Staff Pick Badge
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time Cover Image
$35.00
ISBN: 9780399582769
Availability: On Our Shelves Now
Published: Ten Speed Press - October 22nd, 2019

The Jewish Cookbook by Leah Koenig

From Cheese Blintzes to Wine-Braised Pot Roast to Cinnamon-Golden Raisin Babka, The Jewish Cookbook is a treasure trove of more than 430 contemporary recipes for the home cook. Global in focus, it introduces readers to recipes and traditions from Jewish communities in Europe, the Middle East, India, Africa, Asia, and the Americas, and features notable Jewish chefs such as Yotam Ottolenghi, Alon Shaya, and Michael Solomonov. A beautiful collection of everyday and holiday foods.

The Jewish Cookbook Cover Image
By Leah Koenig, Julia Turshen (Contributions by)
$49.95
ISBN: 9780714879338
Availability: On Our Shelves Now
Published: Phaidon Press - September 11th, 2019

99 Bottles by André Hueston Mack

This engaging wine book from André Mack, the first African American to win the title of Best Young Sommelier in America, is a fun and down-to-earth guide to some of the world’s best wine styles. Mack is a funny, confident, and approachable writer, and 99 Bottles showcases his extensive knowledge of wine while also touching on his own journey from his childhood in San Antonio to his time as a sommelier at Thomas Keller’s French Laundry and Per Se restaurants to the launching of his own winery. - Stuart

Staff Pick Badge
99 Bottles: A Black Sheep's Guide to Life-Changing Wines Cover Image
By André Mack, Kelly Alexander (Text by), Rob DeBorde (Illustrator)
$24.99
ISBN: 9781419734571
Availability: On Our Shelves Now
Published: Harry N. Abrams - October 29th, 2019

The New Way to Cake by Benjamina Ebuehi

My household is obsessed with The Great British Bake Off. Seriously, my partner and I have seen every available episode. Benjamina remains one of our favorite contestants. We were crushed when she didn’t make it into the top four. But now we get to bring home some of her impeccable flavors. Innovative and easy to follow, this cookbook is a real winner for me. I mean, Hot Chocolate and Halva Pudding. So. Good. I wish I could give her a Paul Hollywood handshake. - Ivy

Staff Pick Badge
The New Way to Cake: Simple Recipes with Exceptional Flavor Cover Image
$21.99
ISBN: 9781624148675
Availability: On Our Shelves Now
Published: Page Street Publishing - November 5th, 2019

Nothing Fancy by Alison Roman

Alison Roman (Dining In) could hardly be hotter in the culinary world (social media superstar, creator of viral cookie recipe, food columnist for the New York Times), and her new cookbook is getting all the buzz. In Nothing Fancy, Roman shares recipes for having people over (not entertaining, she notes) that are easy to execute and will make friends, neighbors, or whoever stops by, very happy. I don’t know if there’s a recipe that will go viral (maybe the Grilled Carrots with Limey Hot Sauce?), but there’s plenty to get excited about in these pages. -S.B.

Staff Pick Badge
Nothing Fancy: Unfussy Food for Having People Over Cover Image
$32.50
ISBN: 9780451497017
Availability: On Our Shelves Now
Published: Clarkson Potter - October 22nd, 2019

Living Bread by Daniel Leader

There’s something about making bread that is relaxing, artistic, detailed, and surprising all at the same time. Daniel Leader captures each of these elements in his new book, Living Bread, his in-depth exploration of artisan bread making in cultures around the world. Leader, a great storyteller, also shares his own journey into artisanal bread making, explores the art of flour milling and bread making techniques, and includes pages of tantalizing recipes. - S.L.

Staff Pick Badge
Living Bread: Tradition and Innovation in Artisan Bread Making Cover Image
$40.00
ISBN: 9780735213838
Availability: On Our Shelves Now
Published: Avery - October 1st, 2019

Jubilee by Toni Tipton-Martin

African American cooking is almost always covered as soul food, and yet its history is much richer, more varied, and deeper than that one part of it. In the hands of Toni Tipton-Martin, author of the essential The Jemima Code, the history of this food unfolds as one of skill and ingenuity, adaptation and inspiration. “Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from Black chefs across the diaspora and distills them into recipes that carefully guide and educate.” —Bon Appetit

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Cover Image
$35.00
ISBN: 9781524761738
Availability: On Our Shelves Now
Published: Clarkson Potter - November 5th, 2019

The Food of Sichuan by Fuchsia Dunlop

“I’ve been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop’s The Food of Sichuan—an updated version of her seminal 2003 book, Land of Plenty—and I’d learn something new every single day. Dunlop’s scholarly expertise is tempered by the clarity of her writing, and she’s actually got me thinking I can make numbing-and-hot dried beef, fish-fragrant cold chicken, and traditional dan dan noodles. This book reminded me of how little I know and made me thankful that experts still exist.” —Bon Appetit

The Food of Sichuan Cover Image
$40.00
ISBN: 9781324004837
Availability: On Our Shelves Now
Published: W. W. Norton & Company - October 15th, 2019

Pages

Subscribe to RSS - Cookbooks & Food Writing