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  • Mastering the Art of French Cooking, Volume 1by Julia Child; Louisette Bertholle; Simone Beck

    Knopf Doubleday Publishing Group 2011; US$ 30.00

    This is the classic cookbook, in its entirety?all 524 recipes. ?Anyone can cook in the French manner anywhere,? wrote Mesdames Beck, Bertholle, and Child, ?with the right instruction.? And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners... more...

  • Plentyby Yotam Ottolenghi

    Ebury Publishing 2011; US$ 39.47

    With his fabulous restaurants and bestselling Ottolenghi Cookbook , Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian 's Weekend magazine, and features both brand-new... more...

  • Cocina francesaby Marie Gosset

    De Vecchi Ediciones 1753; US$ 2.96

    Esta antología de Marie Gosset le descubrirá cómo realizar ensaladas, sopas y potajes, carnes, pescados, mariscos y postres característicos de la más selecta y original cocina francesa. Para preparar platos sabrosos no es necesario recurrir a complicadas recetas. Gracias a esta recopilación podrá poner en marcha sus dotes culinarias más escondidas.... more...

  • Fish & Shellfishby Rick Stein

    Ebury Publishing 2014; US$ 39.47

    Rick Stein?s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition ? including brand new recipes ? of his... more...

  • Mastering the Art of French Cooking, Volume 2by Julia Child

    Knopf Doubleday Publishing Group 2012; US$ 32.50

    The sequel to the classic  Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that ?mastering any art is a continuing process,? they continued, during the years since the publication... more...

  • The Complete Guide to Hunting, Butchering, and Cooking Wild Gameby Steven Rinella; John Hafner

    Random House Publishing Group 2015; US$ 25.00

    A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner   Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting?from... more...

  • Forks Over Knivesby Gene Stone; T. Colin Campbell; Caldwell B. Esselstyn

    The Experiment 2011; US$ 14.95

    A whole-foods, plant-based diet that has never been easier or tastier ?learn to cook the Forks Over Knives way with more than 300 recipes for every day! Forks Over Knives ?the book, the film, the movement?is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even... more...

  • Taco USAby Gustavo Arellano

    Scribner 2012; US$ 16.00

    Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents an entertaining, tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine?s tremendous popularity in el Norte. In the tradition of Bill Buford?s Heat and Calvin Trillin?s The Tummy... more...

  • Commander's Wild Sideby Ti Adelaide Martin; Tory McPhail

    HarperCollins 2009; US$ 23.99

    Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner... more...

  • The Parthenon Cookbookby Camille Stagg

    Agate Publishing 2008; US$ 9.99

    This collection of terrific Greek recipes, from old favorites to unique house specialties, is also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator of legendary dishes like saganaki and the first gyros in Chicago. Filled with colorful history and lush photographs, the book features 40 of the restaurant's... more...