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Cooking & Food Writing from the 2013 Winter Newsletter

These titles were featured in our <a href="http://www.bookshopsantacruz.com/2013-winter-newsletter">2013 Winter Newsletter</a>.

The A.O.C. Cookbook by Suzanne Goin

L.A. chef Suzanne Goin’s first book, Sunday Suppers at Lucques, was an absolute knockout and has a cultlike following. Get ready to make room on your bookshelf for her new book, based on the small dishes (and wine pairings) served at her restaurant, A.O.C. Like Sunday Suppers, this is a collection of sophisticated but unpretentious recipes with gorgeous flavors that showcase seasonal cooking. Goin is detail oriented and a fantastic teacher, so a bonus to the delicious food is that you learn a lot from cooking from her books. “Fresh, innovative, and vibrant, Goin’s collection includes sumptuous recipes for the entire year.” —Publishers Weekly, starred review. Don’t miss our event with Goin on November 6th (more about the event here). I can barely contain my excitement!

Reviewed by: 
S.B.
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The A.O.C. Cookbook Cover Image
$35.00
ISBN: 9780307958235
Availability: Hard to Find - Contact Store for Availability
Published: Knopf - October 29th, 2013

The Art of Simple Food II by Alice Waters

The kitchen garden is celebrated in Alice Waters’ follow-up to her enormously successful book The Art of Simple Food. With more than 300 recipes featuring herbs, greens, beans, root vegetables, tubers, and fruit, Waters, as ever, makes it simple and delicious to serve the best of each season. She includes a section called “Seed to Seed” that has advice on growing your own edible garden.

Reviewed by: 
S.B.
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The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden: A Cookbook Cover Image
$35.00
ISBN: 9780307718273
Availability: On Our Shelves Now
Published: Clarkson Potter - October 29th, 2013

In the Charcuterie by by Taylor Boetticher & Toponia Miller

This book’s subtitle says it all: “[A] Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods.” The only word I would add to that is “delectable.” (Anyone who has been to the Fatted Calf Charcuterie in San Francisco will likely agree with me.) If you love salting, curing, grinding, cooking, and of course eating, meat, this is your book. “No one in America makes more diverse charcuterie, more consistently, using better product than the Fatted Calf. And no American has ever written a more comprehensive book on the subject—this is a must-read.”—Patrick Martins, founder of Slow Food USA

Reviewed by: 
S.B.
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In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] Cover Image
$40.00
ISBN: 9781607743439
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Ten Speed Press - September 17th, 2013

Cowgirl Creamery Cooks by Sue Conley and Peggy Smith

Let me start by saying that I love cheese, and Cowgirl Creamery makes delicious cheese. However, this book is so much more than just cheese. It is the story of Cowgirl and a history of the organic food movement, a primer on all things cheese, and a beautiful cookbook with tasty recipes featuring cheeses of all kinds. I love Cowgirl Creamery, and I love this book!

Reviewed by: 
Flannery
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Cowgirl Creamery Cooks Cover Image
Email or call for price
ISBN: 9781452111636
Availability: Hard to Find
Published: Chronicle Books - October 30th, 2013

Manresa: An Edible Reflection by David Kinch

Gorgeous. Inspiring. A work of art. Manresa: An Edible Reflection is all of those things and more. Truly a beautiful book of beautiful food, Manresa is a snapshot of a year’s menu from David Kinch’s Michelin-starred Los Gatos restaurant. Kinch, who lives in Santa Cruz, partners with Love Apple Farms in the Santa Cruz Mountains (as well as with other local suppliers) to create dishes—such as the stunning A Winter Tide Pool—that are inventive and showcase the unique flavors, seasons, and sensations of our particular part of the world. (See our interview with chef David Kinch. And don’t miss our event with him on October 29th.)

Reviewed by: 
S.B.
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Manresa: An Edible Reflection [A Cookbook] Cover Image
$50.00
ISBN: 9781607743972
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Ten Speed Press - October 22nd, 2013

Pok Pok by Andy Ricker

Andy Ricker is to Thailand what Julia Child was to France, and he has spent two decades traveling Thailand to taste and learn all that he can about Thai cuisine and its place in the country’s culture. This is not Pad Thai and Curry for the Weak-Willed and Half-Hearted; be prepared to buy a granite mortar and sticky rice steamer and put effort into making something beautiful and amazing.

Reviewed by: 
Andrea
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Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook] Cover Image
By Andy Ricker, JJ Goode, David Thompson (Foreword by)
$35.00
ISBN: 9781607742883
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Ten Speed Press - October 29th, 2013

Pickles, Pigs, & Whiskey by John Currence

If you, like me, are a fan of any or all three of James Beard Award–winner John Currence’s favorite food groups—or if you, like me, love passionate Southern food, then look no further than Pickles, Pigs & Whiskey. NOLA Style BBQ Shrimp with Creole Cream Cheese Grits? Steen’s Syrup-Braised Pork Belly? Yes, please. “I’d rather punch you in the mouth with kick-ass flavors than poke you in the eye with complicated presentations,” says Currence. “Hard work, dedication to quality, and respect for tradition and history have carried me forward.”

Reviewed by: 
S.B.
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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some Cover Image
$40.00
ISBN: 9781449428808
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Andrews McMeel Publishing - October 1st, 2013

Inside the California Food Revolution by Joyce Goldstein

Cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. “Goldstein is the foremost expert on the watershed moment in American cooking when little-known ingredients began to shine and chefs came out of the kitchen. The California revolution created the foundation for the food personalities and flavors that we see globally today. This book tells the story better than any other.” —Mario Batali

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Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (California Studies in Food and Culture #44) Cover Image
By Joyce Goldstein, Dore Brown (Contributions by)
$34.95
ISBN: 9780520268197
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: University of California Press - September 6th, 2013

Tartine Book No. 3 by Chad Robertson

When Michael Pollan calls your bread “the best bread I ever tasted,” and you sell 240 loaves in an hour, you know you’re doing it right. Tartine Bakery’s Chad Robertson now turns his singular attention to the world of whole grain baking in his latest cookbook. There are loaves like Emmer with Maple, and Swedish-Style Knackbrod; and desserts like Chocolate Whole-Grain Croissants, Fruit Tarts with Spelt, and Kamut Dough. More than 100 photographs and 85 recipes are compiled in this love letter to buckwheat, spelt, barley, and more.

Reviewed by: 
Andrea
Staff Pick Badge
Tartine Book No. 3: Modern Ancient Classic Whole (Bread Cookbook, Baking Cookbooks, Bread Baking Bible) Cover Image
$40.00
ISBN: 9781452114309
Availability: On Our Shelves Now
Published: Chronicle Books - December 17th, 2013

Roberta's Cookbook by Mirachi, Hoy, Parachini, and Wheelock

One of the most buzzed-about cookbooks of the year is from the Brooklyn eatery that the New York Times called “one of the most extraordinary restaurants in the country.” Roberta’s started as an out-of-the-way pizzeria, but has become a total sensation. Roberta’s chef and cofounders share recipes for their amazing pizzas—which have traditional toppings as well as ingredients like kale and chilies—delicious handmade pastas, and more in this debut cookbook. There’s even a peek at the restaurant’s awesome rooftop garden.

Roberta's Cookbook Cover Image
$35.00
ISBN: 9780770433710
Availability: Hard to Find - Contact Store for Availability
Published: Clarkson Potter - October 29th, 2013

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