Cookbooks
FOOD RULES: AN EATER'S MANUAL
Written by Pollan, Michael
From the bestselling author of "The Omnivore's Dilemma" and "In Defense of Food" comes this collection of simple, sensible, and easy to use rules--the perfect guide for anyone who would like to become more mindful of the food he or she eats. (Consumer Health)
IN DEFENSE OF FOOD: AN EATER'S MANIFESTO
Written by Pollan, Michael
From the author of the bestselling "The Omnivore's Dilemma" comes this bracing and eloquent manifesto that shows readers how they might start making thoughtful food choices that can enrich their lives and enlarge their sense of what it means to be healthy. (Consumer Health)
WILD BREAD: SOURDOUGH REINVENTED
Is the world ready to rethink bread making? MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.
SHOJIN RYORI: A JAPANESE VEGETARIAN COOKBOOK
Written by Chu, Danny
- Winner of the Gourmand World Award 2015 Best in the World (1st place) Award for World Cuisine under the Japanese category - Danny Chu runs the popular Enso Kitchen, which has received rave reviews from the public and media for its unique concept of serving Japanese Zen cuisine in Singapore. - Features 50 easy-to-follow, practical recipes created based on the four seasons.
BOWLS OF GOODNESS: VIBRANT VEGETARIAN RECIPES FULL OF NOURISHMENT
Written by Olsson, Nina
Inspired by home cooking from around the world, Nina Olsson's eclectic mix of recipes--which are all vegetarian, and often vegan and gluten-free too--are based on her hugely popular blog, nourishatelier.com, and showcase plant-based bowl food at its best.
LUCKY PEACH 24: THE BEST OF LUCKY PEACH
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
NEW YORK COCKTAILS
Written by Schuster, Amanda
You don't need to be a mixologist from Manhattan or a bartender from Brooklyn to make more than 100 of the Big Apple's most celebrated and classic cocktails!
BOOK OF SPICE: FROM ANISE TO ZEDOARY
Discover why Cleopatra bathed in saffron and mare's milk, why wormwood-laced absinthe caused eighteenth-century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin.
DIRTY GUIDE TO WINE: FOLLOWING FLAVOR FROM GROUND TO GLASS
Written by Alice Feiring
Discover new favorites by tracing wine back to its roots
ANCIENT BREWS: REDISCOVERED AND RE-CREATED
Written by Patrick E. McGovern
Patrick E. McGovern--part modern scientist, part Indiana Jones--uncovers and re-creates the oldest alcoholic beverages ever found.
New Arrivals
