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  • Chez Panisse Fruitby Alice L. Waters

    HarperCollins 2014; US$ 21.99

    In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally... more...

  • How to Make Frozen Yogurtby Nicole Weston

    Storey Publishing, LLC 2014; US$ 5.99

    Most recipes produce a hard frozen yogurt that's not much fun to eat, but with Nicole Weston's unique technique -- using a simple meringue and your ice cream maker -- the result is creamy, smooth, and delicious. Weston shows you her method and then offers recipes for 56 irresistible flavors, from classic vanilla, chocolate, and strawberry to mango,... more...

  • Chez Panisse Vegetablesby Alice L. Waters

    HarperCollins 2014; Not Available

    For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut... more...

  • Chez Panisse Vegetablesby Alice L. Waters

    HarperCollins 2014; Not Available

    For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut... more...

  • Sweets and Desserts from the Middle Eastby Arto der Haroutunian

    Grub Street Publishing 2014; US$ 23.99

    All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on... more...

  • The Nourished Kitchenby Jennifer Mcgruther

    Ten Speed Press 2014; US$ 27.99

    A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.        The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense,  real... more...

  • Chez Panisse Cafe Cookbookby Alice L. Waters

    HarperCollins 2014; US$ 23.99

    We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's... more...

  • Chez Panisse Vegetablesby Alice L. Waters

    HarperCollins 2014; US$ 23.99

    For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut... more...

  • The Complete Book of Cheeseby Bob Brown

    The Floating Press 1955; US$ 6.95

    Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. more...

  • Butchering Beefby Adam Danforth; Temple Grandin

    Storey Publishing, LLC 2014; US$ 24.95

    Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you?ll recognize from the market, Danforth walks you through... more...