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  • The Official High Times Cannabis Cookbookby Editors of High Times Magazine; Elise McDonough; Sara Remington

    Chronicle Books LLC 2012; US$ 2.99

    This first-ever cookbook from High Times magazine—the world's most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails,... more...

  • Franklin Barbecueby Aaron Franklin; Jordan Mackay

    Potter/TenSpeed/Harmony 2015; US$ 29.99

    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today,... more...

  • Jamie's 30-Minute Mealsby Jamie Oliver

    Penguin Books Ltd 2017; US$ 11.27

    Get your complete meals from kitchen to table in no time at all, in the bestselling Jamie's 30-Minute Meals Make your kitchen work for you . . . Jamie Oliver will teach you how to make good food super fast! Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to... 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...

  • Nuts in the Kitchenby Susan Herrmann Loomis

    HarperCollins 2010; US$ 14.99

    “When it comes to recipes, Ms. Loomis delivers.” — Wall Street Journal   Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin cooking school... more...

  • Daisy: mañana, mediodía y noche (Daisy: Morning, Noon, and Night)by Daisy Martinez

    Atria Books 2010; US$ 25.00

    En DAISY: MAÑANA, MEDIODÍA Y NOCHE: La familia que come unida permanece unida ( Daisy: Morning, Noon and Night ), Daisy Martínez comparte las recetas de los platos favoritos que ella y su familia probaron durante sus vacaciones en España, Puerto Rico, República Dominicana, Perú y Argentina. Además, incluye recetas clásicas de la cocina Latinoamericana... more...

  • Daisy: Morning, Noon and Nightby Daisy Martinez

    Atria Books 2010; US$ 30.00

    Brilliant color, bold flavors, and an innovative mix of the traditional and modern are the hallmarks of Daisy Martinez’s cooking on her Food Network show, Viva Daisy! In this lavish collection of 150 recipes, the can’t-fail dishes Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with the recipes she has picked up during... more...

  • The Sriracha Cookbookby Randy Clemens

    Potter/TenSpeed/Harmony 2011; US$ 16.99

    You’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo... more...

  • Rick Stein's Spainby Rick Stein

    Ebury Publishing 2011; US$ 36.65

    ' I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. ... more...