User menu

Shopping cart

0 Items $0.00

New store hours: 10:00 AM - 8:00 PM Daily. Masks encouraged.

Cookbooks & Food Writing

Preservation Kitchen by Paul Virant, with Kate Leahy

The recent revival of canning, pickling, and preserving has resulted in numerous cookbooks on the subject, but this is the first from a Michelin-starred chef. Paul Virant, of Chicago’s Vie restaurant, shares his passion for preserves in this vibrant book. His enthusiasm is enough to make anyone start gathering jars, but the breadth of his recipes—like aigre-doux, peach saffron jam, and pickled ramps—go far beyond Grandma’s jams and jellies.
Reviewed by: 
The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook] Cover Image
ISBN: 9781607741008
Availability: Hard to Find - Contact Store for Availability
Published: Ten Speed Press - April 3rd, 2012

An Everlasting Meal by Tamar Adler

Adler’s book, subtitled “Cooking with Economy and Grace,” is absolutely lovely, and reading it is likely to change how you cook and how you think about food—for the better. (It did for me.) “Cooking is both simpler and more necessary than we can imagine,” writes Adler. She encourages us to cook with instinct and shows us how to make the most of the ingredients we buy. Some recipes are included, but mostly this is a beautiful testament to the value of cooking. Fans of M.F.K. Fisher (who was a big influence on Adler), Michael Pollan, and Alice Waters (who contributed the foreword) will likely love this book as much as I do.
Reviewed by: 
Staff Pick Badge
An Everlasting Meal: Cooking with Economy and Grace Cover Image
By Tamar Adler, Alice Waters (Foreword by)
ISBN: 9781439181881
Availability: On Our Shelves Now
Published: Scribner - June 19th, 2012

Sunset Edible Garden Cookbook: Fresh, Healthy Flavor from Garden to Table

Rejoice, for a wonderful new cookbook by Sunset has arrived! Full of deliciously fresh West Coast recipes using the ingredients from your own yard (possibly grown using the equally fabulous Sunset Edible Garden Book), this is a must-have for anyone with a love of cooking. A simple, colorful layout with helpful tips makes it even better. In my opinion, Sunset can do no wrong, and this is certainly no exception!

Reviewed by: 
The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden Cover Image
By Sunset
ISBN: 9780376027979
Availability: Hard to Find - Contact Store for Availability
Published: Oxmoor House - April 3rd, 2012

My Pizza by Jim Lahey

What food is more universal than pizza? I can’t think of a single person I know who doesn’t love this dish. So, what makes a great pizza? According to Jim Lahey, the secret to an amazing pizza is in the crust. Filled with 192 pages of culinary insight, Lahey shares his knowledge of pizza making, appetizers, and desserts. Are you hungry?
Reviewed by: 
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook Cover Image
ISBN: 9780307886156
Availability: Not On Our Shelves, But Available from Warehouse - Usually Delivers in 3-14 Days
Published: Clarkson Potter - March 20th, 2012

La Tartine Gourmande by Béatrice Peltre

For Peltre, to cook is to delight in the best of what life has to offer—the people and the places we love. That is clearly evident in her delightful new cookbook, which is bursting with flavor and stories and joie de vivre. “Everything is charming: the writing, the photographs, and the bright, fresh recipes for food you’ll want to make every day.” —Dorie Greenspan
La Tartine Gourmande: Gluten-Free Recipes for an Inspired Life Cover Image
ISBN: 9781590307625
Availability: Hard to Find - Contact Store for Availability
Published: Roost Books - February 7th, 2012

Barbecue & Grill by Stéphane Reynaud

I’m a big fan of Stéphane Reynaud’s previous book, Pork & Sons, which is packed with so many incredibly delicious recipes that even after cooking from it for the past five years, I have yet to find a clunker in the book. I suspect I’ll feel the same about his latest tome, dedicated to grilling and barbecue. (Lest you be intimidated by the fact that the author is French, know that Reynaud’s style is just honest, simple cooking.) From seafood to meat, side dishes to sauces, with this book by my side, it’s going to be a scrumptious summer.
Reviewed by: 
Stephane Reynaud's Barbecue & Grill Cover Image
By Stephane Reynaud, Marie-Pierre Morel (Photographer), Jose Reis de de Matos (Illustrator)
ISBN: 9780762778959
Availability: Hard to Find - Contact Store for Availability
Published: Lyons Press - April 1st, 2012

The Homemade Pantry by Alana Chernila

If you’re trying to kick the pre-packaged food habit, are on a tight budget, or simply want to try your hand at making delicious yogurt, cheese, hummus, jerky, mustard, pickles, toaster pastries, and much more, this is the book for you. Chernila’s fun recipes and great photos show that nothing’s as good as homemade—especially when the results are well-stocked cupboards and freezers!
The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making: A Cookbook Cover Image
ISBN: 9780307887269
Availability: Hard to Find - Contact Store for Availability
Published: Clarkson Potter - April 3rd, 2012

A Girl and Her Pig by April Bloomfield

Acclaimed New York chef April Bloomfield takes home cooks on a tour of the food that has made her a star, sharing recipes which pair her English roots with a deeply Italian influence. “Bloomfield is already someone I admire enormously and whose food I adore…. With A Girl and Her Pig, she’s done yet another extraordinary thing: It’s a beast—and it’s going right up there on the special shelf next to the classics.” —Anthony Bourdain
A Girl and Her Pig: Recipes and Stories Cover Image
ISBN: 9780062003966
Availability: Not On Our Shelves, But Available from Warehouse - Usually Delivers in 3-14 Days
Published: Ecco - April 10th, 2012

The Art of Fermentation by Sandor Ellix Katz

I blame Sandor Katz for all the smelly lactobacilli experiments I have growing in the corner of my kitchen. Ever since poring through his cult fermentation book, Wild Fermentation, I’ve been shredding, pounding, and brining cabbage with the feverish abandon of a sailor stricken with scurvy. Wild Fermenation is a witty and pungent introduction to the art of DIY fermentation, but the more comprehensive Art of Fermentation is anticipated to be the bible on the subject, a kind of How to Cook Everything/On Food and Cooking for the world of pickling/fermenting/rotting enthusiasts.
Reviewed by: 
The Art of Fermentation: New York Times Bestseller Cover Image
By Sandor Ellix Katz, Michael Pollan (Foreword by)
ISBN: 9781603582865
Availability: Not On Our Shelves, But Available from Warehouse - Usually Delivers in 3-14 Days
Published: Chelsea Green Publishing Company - May 14th, 2012

Blood, Bones & Butter by Gabrielle Hamilton

I’m not much of a cook, but I adore a good memoir. Gabrielle Hamilton’s incredible Blood Bones and Butter sparked my literary and culinary appetite like few other books I’ve read. Hamilton is a spitfire and an amazing writer, and her journey from tedious catering gigs to creative writing classrooms to opening her first restaurant (the famed Prune in New York City) is un-putdownable from first page to last.

Reviewed by: 
Staff Pick Badge
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Cover Image
ISBN: 9780812980882
Availability: On Our Shelves Now
Published: Random House Trade Paperbacks - January 24th, 2012


Subscribe to RSS - Cookbooks & Food Writing