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Cookbooks & Food Writing

The Food of Northern Thailand by Austin Bush

“Until now there has not been a comparable book in the English language that dives so deeply into the food culture of Northern Thailand. Austin has compiled an incredible collection of recipes and insights, as shown to him by the generous and talented cooks of the region whose stories he tells, highlighting their proud culinary techniques and traditions along the way. The Food of Northern Thailand is now my go-to reference for this amazing cuisine; it should be yours, too.” —Andy Ricker, chef/owner Pok Pok Restaurants

The Food of Northern Thailand: A Cookbook Cover Image
ISBN: 9780451497499
Availability: On Our Shelves Now
Published: Clarkson Potter - October 23rd, 2018

Season by Nik Sharma

I have been eagerly awaiting this cookbook since I started reading San Francisco Chronicle columnist Nik Sharma’s blog A Brown Table. Sharma, who was born in Bombay, brings flavors and techniques from different countries and cultures to his cooking. His food (not to mention his stunning photography) is impossible to resist, and I think he is going to have a huge impact on how many Americans cook, the way that Yotam Ottolenghi has in the past decade. This book is a knockout, filled with outstanding recipes like Fingerlings with Crispy Sage & Garlicky Kefir Crème Fraîche, and Pulled Pork Tacos with Apple and Serrano Slaw. - S.B.

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Season: Big Flavors, Beautiful Food (Indian Cookbook, Books about Indian Seasoning, Beautiful Cookbooks) Cover Image
By Nik Sharma, John Birdsall (Foreword by)
ISBN: 9781452163994
Availability: On Our Shelves Now
Published: Chronicle Books - October 2nd, 2018

Now & Again by Julia Turshen

Numerous recipes from Julia Turshen’s previous book, Small Victories, are on permanent rotation at our house, and I anticipate the same thing happening with Now & Again. Turshen has a love for leftovers and her latest collection is filled with recipes for terrific original dishes (like Stuffed Mushrooms with Walnuts, Garlic & Parsley), and suggestions for turning leftovers into something new (Penne ai Fungi). Organized by season, then by occasion, this book is packed with delicious food you’ll want to eat again and again. - S.B.

Bottom of the Pot by Naz Deravian

Everything about this cookbook is beautiful, from the photography to the writing. Whether about the showstopping Tahcheen-E-Morgh (Baked Saffron Yogurt Rice with Chicken) topped with barberries and pistachios or the everyday Masst-O-Khiar (Yogurt Cucumber), Deravian’s descriptions of the aromas and flavors of her family’s Persian food make these recipes irresistible. Prepare to be seduced. - S.B.

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Bottom of the Pot: Persian Recipes and Stories Cover Image
ISBN: 9781250134417
Availability: Backordered
Published: Flatiron Books - September 18th, 2018

Everyday Dorie by Dorie Greenspan

Dorie Greenspan is a renowned baker but she is also a fantastic cook (as evidenced in her previous book, Around My French Table, which won the IACP Cookbook of the Year award). In Everyday Dorie, she shares recipes for the kinds of food she likes to make for herself, her friends, and her family every day—from soups and salads to vegetable and meat dishes and, happily, desserts. Greenspan is charming and unpretentious (both on and off the page), and her joy is infectious. You’ll wish you were a guest at her house, but this is the next best thing. - S.B.

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Everyday Dorie: The Way I Cook Cover Image
ISBN: 9780544826984
Availability: On Our Shelves Now
Published: Rux Martin/Houghton Mifflin Harcourt - October 23rd, 2018

The Noma Guide to Fermentation by René Redzepi & David Zilber

Noma chef René Redzepi and director of fermentation David Zilber have been working to perfect a myriad of fermentation techniques for drinks, snacks, main dishes, and desserts. The Noma Guide is aimed at the ambitious home chef and has a clean and modern design, clearly laid out steps, and more than 700 instructional photos. - Megan

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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Cover Image
ISBN: 9781579657185
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Artisan - October 16th, 2018

Basque Country by Marti Buckley

Growing up, our family celebrated special occasions by going out for Basque food. The food was delicious, and the people, warmth, and atmosphere cast their spell. I am forever trying to make that magic when I cook Basque food at home, and this new book will be a great assist. Chef Frank Stitt says, “Basque Country is one of the most heartfelt, exciting books on food I’ve seen; Marti Buckley makes you fall in love with the unique, real, and rustic flavors and textures of Basque Country, where the pursuit of something great to eat is given cult-like status. There is a purity and honesty to the writing and to these recipes. I will cook from and return to this book time and time again.” - S.B.

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Basque Country: A Culinary Journey Through a Food Lover's Paradise Cover Image
ISBN: 9781579657772
Availability: On Our Shelves Now
Published: Artisan - September 11th, 2018

Food52 Genius Desserts by Kristen Miglore

Anyone who likes to bake—whether a beginner or an expert—would likely be thrilled to have this book. Like its predecessor, Food52 Genius Recipes, it is a collection of gems from a wide range of sources (from home cooks to famous chefs) that have been so thoroughly tested that they’re practically infallible. Slam-dunk desserts include birthday cakes, brownies, cookies, cobblers, and ice cream. I love the variety of sweets and that they are all given equal billing, whether they come from culinary legends (like François Payard) or someone’s grandma. Genius is genius, after all. - S.B.

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Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake [A Baking Book] (Food52 Works) Cover Image
ISBN: 9781524758981
Availability: On Our Shelves Now
Published: Ten Speed Press - September 4th, 2018

Rich Table by Sarah & Evan Rich

It’s hard to score reservations at the Michelin-starred San Francisco restaurant that Eater says serves “wildly inventive and consistently delicious food,” but you can get favorite recipes from the first few years of Rich Table being open and read about the history of the restaurant in this warm and personal cookbook. Spanning salads, vegetables, meat and fish, pasta dishes, sweets, and drinks, this showcase of innovative food will inspire home cooks and professional chefs alike. - S.B.

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Rich Table: (Cookbook of California Cuisine, Fine Dining Cookbook, Recipes From Michelin Star Restaurant) Cover Image
By Sarah Rich, Evan Rich, Carolyn Alburger (With), Alanna Hale (Photographs by), Kate Williams (Contributions by)
ISBN: 9781452156378
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Chronicle Books - September 18th, 2018

Bestia by Ori Menashe, Genevieve Gergis, & Lesley Suter

Bestia is filled with recipes for the rustic Italian dishes—pasta, pizza, charcuterie, desserts, and more—that have Bestia patrons lining up around the block in LA. At the restaurant, they pack their food with flavor by doing a lot of prep work, which is evident in their cookbook. There is plenty in Bestia to challenge experienced cooks (say, smoking, dehydrating, and grinding anchovies) but there is also a wealth of recipes that home cooks can take on and be richly rewarded for. - S.B.

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Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook] Cover Image
ISBN: 9780399580901
Availability: On Our Shelves Now
Published: Ten Speed Press - October 30th, 2018


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