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Cookbooks & Food Writing

Isa Does It by Isa Chandra Moskowitz

Easy, cheap, and always delicious. Isa is a food genius. I find myself daydreaming about her recipe for Seitan and Wild Mushroom stew more often than I’d like to admit. I’ve loved everything I’ve made in this book so far. Whether you’re a vegan or not this book hits all the marks - accessible, delectable, alluring photography, and witty. - R.H.

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Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week Cover Image
ISBN: 9780316221900
Availability: On Our Shelves Now
Published: Voracious - October 22nd, 2013

By the Smoke and the Smell by Thad Vogler

Vogler travels the world for the finest spirits and dives into the history and make-up of our modern alcohol industry to uncover what can be found in the authentically produced. Along the way he shares funny and touching stories about his adventures, family, and friends. Part travelogue, part memoir, part food writing, part activism, this book is all beautiful, and entertaining. - Jocelyn

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By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail Cover Image
ISBN: 9780399578601
Availability: Hard to Find - Contact Store for Availability
Published: Ten Speed Press - September 12th, 2017

Salt Fat Acid Heat by Samin Nosrat

Believe the hype – this book is for you, whether master chef or master microwaver. More than recipes (though we’ve got that too) Nosrat shares with you the secret: cooking is salt, fat, acid, and heat. Easily explaining science and taste behind each component, I now understand my recipes. More importantly, I can cook, to the point of fixing – or inventing – a delicious dish. - Jocelyn

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Cover Image
By Samin Nosrat, Wendy MacNaughton (Illustrator)
ISBN: 9781476753836
Availability: On Our Shelves Now
Published: Simon & Schuster - April 25th, 2017

Ottolenghi Simple by Yotam Ottolenghi

The newest book from best-selling chef Yotam Ottolenghi is packed with more of the Middle Eastern–flavored, vegetable-focused food that he is known (and loved) for, but all of the recipes are either quick to make, use few ingredients, or can be made ahead. If you think that sounds too good to be true, fear not: Ottolenghi Simple absolutely delivers. This outstanding collection is filled with food that you’ll want to eat all the time—and with the easy-to-follow recipes, you can. - S.B.

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Ottolenghi Simple: A Cookbook Cover Image
ISBN: 9781607749165
Availability: On Our Shelves Now
Published: Ten Speed Press - October 16th, 2018

Cook Like a Pro by Ina Garten

I don’t know how Ina Garten does it, but she’s out with her eleventh Barefoot Contessa cookbook, and it is as awesome as ever. From seriously delicious appetizers (Warm Dates with Blue Cheese and Prosciutto) to fabulous salads, sides, and main dishes (Chicken Thighs with Creamy Mustard Sauce), Garten excels at putting together recipes that are super appealing, doable, and delicious. I just can’t quit her—and would never want to try. - S.B.

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Cook Like a Pro: Recipes and Tips for Home Cooks: A Barefoot Contessa Cookbook Cover Image
ISBN: 9780804187046
Availability: On Our Shelves Now
Published: Clarkson Potter - October 23rd, 2018

Cocktail Codex: Fundamentals, Formulas, Evolutions by Alex Day, Nick Fauchald, David Kaplan

I think of myself as a cocktail enthusiast rather than a snob, and I found kindred spirits in the gentlemen behind the New York City bar Death & Co. They break down each of the five basic cocktails so that you understand each component, and then show you ways the drinks can be altered to suit your taste and the occasion. There are plenty of recipes and recommendations for good, locally sourced spirits. My favorite aspect, though, is that they teach you how to go about mixing things up yourself! - Jax

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Cocktail Codex: Fundamentals, Formulas, Evolutions Cover Image
ISBN: 9781607749707
Availability: On Our Shelves Now
Published: Ten Speed Press - October 30th, 2018

The Food of Northern Thailand by Austin Bush

“Until now there has not been a comparable book in the English language that dives so deeply into the food culture of Northern Thailand. Austin has compiled an incredible collection of recipes and insights, as shown to him by the generous and talented cooks of the region whose stories he tells, highlighting their proud culinary techniques and traditions along the way. The Food of Northern Thailand is now my go-to reference for this amazing cuisine; it should be yours, too.” —Andy Ricker, chef/owner Pok Pok Restaurants

The Food of Northern Thailand: A Cookbook Cover Image
ISBN: 9780451497499
Availability: On Our Shelves Now
Published: Clarkson Potter - October 23rd, 2018

Season by Nik Sharma

I have been eagerly awaiting this cookbook since I started reading San Francisco Chronicle columnist Nik Sharma’s blog A Brown Table. Sharma, who was born in Bombay, brings flavors and techniques from different countries and cultures to his cooking. His food (not to mention his stunning photography) is impossible to resist, and I think he is going to have a huge impact on how many Americans cook, the way that Yotam Ottolenghi has in the past decade. This book is a knockout, filled with outstanding recipes like Fingerlings with Crispy Sage & Garlicky Kefir Crème Fraîche, and Pulled Pork Tacos with Apple and Serrano Slaw. - S.B.

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Season: Big Flavors, Beautiful Food (Indian Cookbook, Books about Indian Seasoning, Beautiful Cookbooks) Cover Image
By Nik Sharma, John Birdsall (Foreword by)
ISBN: 9781452163994
Availability: On Our Shelves Now
Published: Chronicle Books - October 2nd, 2018

Now & Again by Julia Turshen

Numerous recipes from Julia Turshen’s previous book, Small Victories, are on permanent rotation at our house, and I anticipate the same thing happening with Now & Again. Turshen has a love for leftovers and her latest collection is filled with recipes for terrific original dishes (like Stuffed Mushrooms with Walnuts, Garlic & Parsley), and suggestions for turning leftovers into something new (Penne ai Fungi). Organized by season, then by occasion, this book is packed with delicious food you’ll want to eat again and again. - S.B.

Bottom of the Pot by Naz Deravian

Everything about this cookbook is beautiful, from the photography to the writing. Whether about the showstopping Tahcheen-E-Morgh (Baked Saffron Yogurt Rice with Chicken) topped with barberries and pistachios or the everyday Masst-O-Khiar (Yogurt Cucumber), Deravian’s descriptions of the aromas and flavors of her family’s Persian food make these recipes irresistible. Prepare to be seduced. - S.B.

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Bottom of the Pot: Persian Recipes and Stories Cover Image
ISBN: 9781250134417
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Flatiron Books - September 18th, 2018


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