Building an appetite
one book at a time
With more than 500 recipes from every region in Italy, from the traditional to the modern, and more than 30 years dedicated to cooking Italian food, this bible is the culmination of Stefano Manfredi’s culinary journey.
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Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is the paperback edition of his much anticipated first book.
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Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle– chef-owner of New York City’s popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef– pulls back the curtain…
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Kevin Dundon’s Back to Basics is the essential kitchen bible. From poaching eggs and making perfect pastry to pan-frying steak and creating the ultimate chocolate mousse, Kevin shows that, once you understand the basic technique, you can master any dish.
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Canada’s most celebrated chef reveals his food and his story.
No chef in Canada is more respected for his devotion to local, seasonal, sustainable gastronomy, and his relentless pursuit to define and celebrate Canada’s unique regional culinary character, than Jamie Kennedy.
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The long-awaited first cookbook from an innovative James Beard Award-winning chef.
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Chef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian knows that the pantry is the backbone of any kitchen and the place from which every great meal starts. The Perfect Pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.
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In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwatering recipes that showcase the wide range of dishes that come from this coastal country.
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An unprecedented look into the food and culture of Iceland, from Iceland’s premier chef and the owner of Reykjavík’s Restaurant Dill
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Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.
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A collection of recipes for fun, accessible taqueria fare–including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore–from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer’s Market food stand, Tacolicious.
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A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.
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Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco.
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Drawing on the exceptional bounty of the surrounding forest, meadows, and bubbling mineral streams, renowned chef Renaut shares fifty signature recipes that showcase fresh, local ingredients.
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Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry.
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This is modern Brazilian food as you’ve never seen it before!
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TASTY is Scottish TV chef and Incredible Spice Man Tony Singh’s first book. It does what it says on the cover.
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Learn how to make the most delicious and memorable pizza of your life from Chicago’s own, Dimo’s Pizza.
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Bold, fun, friendly and bursting at the seams with information, this book will make you laugh out loud and above all make you want to cook and eat.
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