Cookbooks
DREAM MAKERS: BESPOKE CELEBRATIONS
Written by Litta, Guendalina
Step behind the scenes with Guendalina Litta--a preeminent party designer who has invented magical moments for her rarified clientele for more than thirty years. Guendalina Litta is a veritable dream maker and a sought-after bespoke event planner. From the simplest decor to an extravaganza spread over a vast locale, her unique gatherings are conceived for delight.
MEAT ILLUSTRATED: A FOOLPROOF GUIDE TO UNDERSTANDING AND COOKING WITH CUTS OF ALL KINDS
Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated provides essential information and techniques to empower you to explore options (affordable cuts like beef shanks instead of short ribs, lesser-k
GOOD BAKE: THE ART AND SCIENCE OF MAKING PERFECT PASTRIES, CAKES, COOKIES, PIES, AND BREADS AT HOME: A COOKBOOK
Written by Carreno, Carolynn
From the James Beard Award nominee who redefined American baking, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. Melissa Weller is the baking superstar of our time.
PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE: AND OTHER WISDOM
Written by Child, Julia
A charming, giftable collection of the beloved, best-selling author's inimitable quotes--her words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook--and how to eat.
ART OF CAKE: THE CR?ME DE LA CR?ME OF THE WORLD'S FAVORITE DESSERTS
Written by Oehr, Alice
Discover fifty of the most beloved cakes from around the world in this delectable guide to a classic dessert. Each delicacy comes to life through the charming writing and delightful illustrations of Alice Oehr, who has fun facts and origin stories for everything from Boston cream pie and Baked Alaska to tiramisu and Black Forest cake.
CLASSIC COCKTAILS
Written by Hoefling, Brian
With this colorful, portable guide, aspiring mixologists and veteran barkeeps alike have a handy resource that satisfies all their needs. This Tiny FolioTM presents one hundred easy-to-follow recipes for the most essential mixed drinks, from all-time favorites like the Martini and Manhattan to modern classics like the Cosmopolitan.
UNCORKED: A CORKSCREW COLLECTION
Written by Brooke, Jeremy Franklin
Ever since the standardized wine bottle came into use in the eighteenth century, thirsty people have sought a convenient means of removing its cork stopper. At first they employed whatever was at hand--including the helical gun screws used to clean out firearms--but the patent corkscrew emerged by 1795 and soon multiplied into more permutations than the proverbial better mousetrap.
PIE CAMP: THE SKILLS YOU NEED TO MAKE ANY PIE YOU WANT
Written by McDermott, Kate
No information available
SCIENCE AND COOKING: PHYSICS MEETS FOOD, FROM HOMEMADE TO HAUTE CUISINE
Written by Weitz, David
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking.
New Arrivals
