2013
To the Bone
Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food.
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Sweet
The fifth cookbook from this bestselling author. Over 100 recipes that add that special Levi style to traditional favourites or describe totally new taste sensations to complete a meal or star in a teatime. Great for creating family treats that everyone will love.
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Simca’s Cuisine
Millions know Simone “Simca” Beck as Julia Child’s French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simca’s Cuisine offers the delectable recipes that Beck personally treasured most.
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Daniel
Daniel Boulud, one of America’s most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
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The Gramercy Tavern Cookbook
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
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The A.O.C. Cookbook
The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear.
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Pickles, Pigs & Whiskey
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation.
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Provence, 1970
They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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The Heart of the Plate
A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.
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The Mushroom Hunters
Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.
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Chocolat
A beautifully photographed book full of luxuriously decedent easy to follow recipes that is sure to become a must have for all those the a passion for chocolate.
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On the Noodle Road
A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.
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Mr. Wilkinson’s Vegetables
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.
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A History of Food in 100 Recipes By William Sitwell (Hardcover Book, 2013)
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.
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Salt Block Cooking
A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty.
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Gluten Is My Bitch
Gluten Is My Bitch offers a brutally honest and hilarious take on the realities of living a gluten-free life.
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Smoke and Pickles
A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.
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In the Kitchen with Alain Passard
It only seems appropriate the one of France”s most creative and innovative chef’s would would be the subject of a graphic novel .
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