Cookbooks

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KANSHA: CELEBRATING JAPAN'S VEGAN AND VEGETARIAN TRADITIONS [A COOKBOOK]

Written by Andoh, Elizabeth
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature's gifts and the efforts and ingenuity of those who transform nature's bounty into marvelous food.
October 19, 2010 | Hardcover | Ten Speed Press | 304 Pages |
$35.00
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BORDEAUX AND ITS WINES: CLASSIFIED IN ORDER OF MERIT

Written by Feret, Edouard
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
November 11, 2018 | Paperback | Franklin Classics Trade Press | 652 Pages |
$39.95
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OFFICIAL DOWNTON ABBEY AFTERNOON TEA COOKBOOK: TEATIME DRINKS, SCONES, SAVORIES & SWEETS

Written by Downton Abbey
This elegant cookbook captures the essence of teatime at Downton Abbey with classic recipes for sweets and savories, etiquette notes, tea service knowhow, and lavish imagery to recreate this British tradition. Afternoon tea is a revered and treasured English tradition--and no one knows better how to prepare and enjoy a proper tea than the residents of Downton Abbey.
April 21, 2020 | Hardcover | Weldon Owen | 144 Pages |
$25.00
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WOMEN IN THE KITCHEN: TWELVE ESSENTIAL COOKBOOK WRITERS WHO DEFINED THE WAY WE EAT, FROM 1661 TO TODAY

Written by Willan, Anne
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers--from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters--highlighting their key historical contributions and most representative recipes. Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and
August 11, 2020 | Hardcover | Scribner Book Company | 320 Pages |
$28.00
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PAVLOVA: FAVORITE RECIPES FROM LA MERINGAIE, PARIS

Written by La Meringaie
The luscious, fruit-and-cream-filled glory of the pavlova The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately flavored and whipped to magical lightness then topped with luscious
April 21, 2020 | Paperback | Skybox Press / Abrams | 128 Pages |
$22.50
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PARISIAN BISTRO: LA FONTAINE DE MARS IN 50 RECIPES

Explore the secrets and recipes of La Fontaine de Mars, one of the oldest bistros in Paris, and one of the most renowned
March 24, 2020 | Paperback | Harry N. Abrams | 192 Pages |
$35.00
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FRENCH PASTRY AT THE RITZ PARIS

Written by Perret, François
Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome.
April 7, 2020 | Hardcover | Harry N. Abrams | 200 Pages |
$35.00
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UNITED STATES OF COCKTAILS: RECIPES, TALES, AND TRADITIONS FROM ALL 50 STATES (AND THE DISTRICT OF COLUMBIA)

Written by Bartels, Brian
An exploration of the beloved cocktails, spirits, and bars that define each state in America The United States of Cocktails is a celebration of the cocktail history of every state in America.
September 8, 2020 | Hardcover | Abrams Image | 272 Pages |
$24.99
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WHAT'S GABY COOKING: EAT WHAT YOU WANT: 125 RECIPES FOR REAL LIFE

Written by Dalkin, Gaby
Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What's Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance.
April 28, 2020 | Hardcover | ABRAMS | 264 Pages |
$29.99
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SQIRL JAM BOOK (JELLY, FRUIT BUTTER, AND OTHERS)

Written by Koslow, Jessica
A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads "This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to.
July 21, 2020 | Hardcover | ABRAMS | 256 Pages |
$35.00

New Arrivals

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