Cookbooks

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IT'S ALL IN THE TIMING: PLAN, COOK, AND SERVE GREAT MEALS WITH CONFIDENCE

Written by Monaghan, Gail
At the outset of her career, acclaimed food writer and cooking instructor Gail Monaghan graduated from culinary school knowing a multitude of professional techniques and boasting a vast repertoire of delicious recipes. But alone in her own kitchen, she quickly realized that orchestrating "dinner for company" wasn't as simple as it seemed. The rib roast overcooked while the garlic custard refused to set. A first-course soufflé was on the table—and falling—while guests were stuck in traffic. Friends had finished off the hors d’oeuvres while the turkey remained raw in the oven.Even for the most experienced home cooks, seamless meal preparation can be a chronological puzzle. The more elaborate the meal, the more difficult it is to serve each dish on time—and at the right temperature. Monaghan has spent years mastering the fine art of culinary timing, which she now shares with her cooking students. It's All in the Timing, Monaghan's ultimate guide to smooth, stress-free home entertaining, enables readers to learn her secrets of prep and process and use them in their own kitchens.Like all classic cookbooks, It's All in the Timing teaches readers the how-tos of its recipes. Uniquely, it also shares the when-tos by organizing the recipes into more than 20 well-crafted menus. Culled from Monaghan's more than 30 years of home entertaining and culinary instruction, this book demystifies the preparation of each menu, treating the entire meal as an extended recipe.The book offers tips for meals that range from the modest and basic to the elaborate. From the simple luncheon to the grand holiday dinner, each menu begins with an Order of Preparations list—a snapshot of what to make, when to make it, and how to avoid common problems, ensuring your meal unfolds like clockwork. Each menu includes not only detailed recipes for each component but also Monaghan's thoughtful commentary and variation suggestions. The book also includes an additional section of bonus recipes, pantry essentials, and other secrets to culinary success.This step-by-step guide to serving flawless, flavorful meals at home provides readers with the invaluable insights and hard-earned wisdom Monaghan has offered her culinary students for more than 15 years. With more than 130 recipes, 21 well-crafted menus, and countless tips from Monaghan's deep knowledge bank, It's All in the Timing is required reading for ambitious home cooks everywhere.At the outset of her career, acclaimed food writer and cooking instructor Gail Monaghan graduated from culinary school knowing a multitude of professional techniques and boasting a vast repertoire of delicious recipes. But alone in her own kitchen, she quickly realized that orchestrating "dinner for company" wasn't as simple as it seemed.
November 15, 2016 | Hardcover | Agate Surrey | 320 Pages |
$29.95
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MONET COOKBOOK

Written by Gentner, Florence
This beautiful book presents 60 of Claude Monet’s original recipes alongside glorious reproductions of his paintings, scenes from his life in Giverny, and stunning photographs of the dishes. It’s well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals. Now, sixty of those recipes are gathered in this elegantly produced book brimming with the colors and flavors of Giverny, France. Each chapter features recipes that were served in Monet’s famed yellow dining room, eaten al fresco in the gardens at Giverny, or at several of the fine restaurants along the Seine in Normandy. Beautiful reproductions of Monet’s art compliment the recipes, along with photographs of the artist enjoying these dishes with his family, friends, and fellow artists. The recipes themselves, selected for their rustic appeal and use of only the freshest ingredients, range from simple galettes and hearty casseroles to fine soufflés, seafood dishes, and delicious tarts, cakes, and other pastries. A fitting tribute to the painter and his legendary aesthetic, this cookbook is the next best thing to sitting at Monet’s table.This beautiful book presents 60 of Claude Monet's original recipes alongside glorious reproductions of his paintings, scenes from his life in Giverny, and stunning photographs of the dishes. It's well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals.
October 15, 2016 | Hardcover | Prestel Publishing | 240 Pages |
$35.00
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FOOD PRESENTATION SECRETS: STYLING TECHNIQUES OF PROFESSIONALS

Written by Denbury, Jo
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients.
February 19, 2010 | Hardcover | Firefly Books | 176 Pages |
$29.95
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SPICE AND HERB BIBLE

Written by Hemphill, Kate
The new edition of the IACP-award-winning book on spice. Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices.
September 11, 2014 | Paperback | Robert Rose | 800 Pages |
$34.95
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101 CHILIES TO TRY BEFORE YOU DIE

Written by Floyd, David
101 Chilies to Try Before You Die is an all-in-one guide to the fruit of the genus Capsicum, or chilies, which contain capsaicin, a natural chemical that causes effects ranging from a slight tingle on the tongue to stinging pain. It is that heat that makes chilies a dynamite recipe ingredient and a taste challenge.
October 1, 2016 | Hardcover | Firefly Books | 224 Pages |
$18.95
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AMERICAN RHONE: HOW MAVERICK WINEMAKERS CHANGED THE WAY AMERICANS DRINK

Written by Comiskey, Patrick J
"Thoughtfully conceived and very well written, this is essential somm reading."--The Somm Journal "This is the most important wine book of the year, perhaps in many years."--The Seattle Times "Crisply written, impeccably researched, balanced if fundamentally enthusiastic, scholarly but accessible, and full of unexpected details and characters."--The World of Fine
October 11, 2016 | Hardcover | University of California Press | 352 Pages |
$34.95
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I TASTE RED: THE SCIENCE OF TASTING WINE

Written by Goode, Jamie
I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine.
September 27, 2016 | Hardcover | University of California Press | 224 Pages |
$29.95
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FRENCH WINE: A HISTORY

Written by Phillips, Rod
"A fascinating book that belongs on every wine lover's bookshelf."--The Wine Economist "It's a book to read for its unstoppable torrent of fascinating and often surprising details."--Andrew Jefford, Decanter For centuries, wine has been associated with France more than with any other country.
October 11, 2016 | Hardcover | University of California Press | 319 Pages |
$34.95
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JIKIFU: A JAPANESE AESTHETICS OF TASTE

Written by Ogata, Shinichiro
Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career.
July 31, 2017 | Hardcover | University of Tokyo Press | 160 Pages |
$80.00
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ACADEMY OF NUTRITION AND DIETETICS COMPLETE FOOD AND NUTRITION GUIDE, 5TH ED

Written by Duyff, Roberta Larson
The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life.
April 18, 2017 | Paperback | Houghton Mifflin | 816 Pages |
$30.00

New Arrivals

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