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Gifts for Foodies

December 16, 2016

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Follow the link for a list of our favorite new cook books this season. Great gifts for anyone who loves to cook, or eat!

How to Bake Everything: Simple Recipes for the Best Baking by Mark Bittman

How to Bake Everything is more than a recipe book, it is a constant companion to help navigate the complex vocabulary and techniques of the mysterious and joyous world of baking. Bittman dispels all of my previously perplexing baking phobias so that I can now truly create delicious and satisfying pies, loaves, and slumps with confidence for the first time in my long chef s life. You NEED this book! It will replace all baking cookbooks in my library and its pages are destined for the same stained and dogeared finish as How to Cook Everything! Mario Batali

The Chef’s Library: Favorite Cookbooks from the World’s Great Kitchens by Jenny Linford

All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef s Library is the world s first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.

The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered by Jaya Saxena

Enjoy Celebrated Recipes from Top Hotels and Restaurants of Their Era

Discover amazing signature recipes lost to time from the most fashionable hotels and restaurants of bygone times. Part vintage nostalgia, part history tour, but all great food, the recipes often inseparable from their legendary haunts were meticulously researched and reconstructed by author Jaya Saxena for this unique cookbook.

Now you can experience the legendary institutions of the American restaurant landscape from coast to coast, including the M&L Chopped Liver at New York s Moskowitz & Lupowitz and the Baked Cannelloni at Paoli s in San Francisco. Find delight in the Blintzes from Ashkenaz s Deli in Chicago or the Fried Fish Cakes and Famous Baked Beans at Horn & Hardart Automat in Philadelphia.

Bring the glamour, elegance and taste home with this beautiful collection of historic recipes.

Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture by Matt Goulding

Written with the same evocative voice of the award-winning magazine Roads & Kingdoms, Grape, Olive, Pig takes you through the key regions of Spain as you ve never before seen them. Matt Goulding offers an intimate portrait of his adoptive home from the barnacle hunters of Galicia to the shepherds of Andalusia, Spain s remarkable people and its incomparable cuisine are gloriously
introduced for all to experience. Fall in love with Barcelona s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for bluefin tuna off the coast of Cadiz. Delight in the avant-garde creations of the Basque Country, and then wash them down with cider from neighboring Asturias. Sample the world s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.
Grape, Olive, Pig reveals hidden gems and enduring traditions from across this extraordinary country, contextualizing each meal with a cultural narrative complemented by stunning color photography. The result is a powerful addition to Roads & Kingdoms series of guidebooks for food-obsessed travelers.

Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food by Patric Kuh

artisanal foods

We hear the word artisanal all the time attached to cheese, chocolate, coffee, and more but what does it actually mean? We take farm to table and handcrafted food for granted now, but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called artisanal food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.

Kuh begins by narrating the entertaining stories of countercultural radicals who taught themselves the forgotten crafts of bread-, cheese-, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today s crop of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation, and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food corporations, which encouraged the general desire to swap effort and quality for convenience and quantity.
This book raises a host of critical questions: How big of an operation is too big for a food company to still call itself artisanal ? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisanal food as we know it today and what its future may be.

Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolynn Carreno

As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy with its ripe vegetables, magnificent landscapes, and long summer days Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home.
Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don t forget dessert there s an entire chapter dedicated to end-of-meal treats such as Devil s Food Rings with Spiced White Mountain Frosting and Dario s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too.
Whether it s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party one that s positively stress-free and delicious!

Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors

In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike.

Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations by Melissa Bahen

This charming seasonal entertaining/craft/cookbook for fans of Scandinavian style and tradition includes 10 seasonal family-friendly party ideas for casual and festive gatherings, 40 traditional sweet and savory recipes (tweaked for an American palate), and 30 easy crafts perfect for decorating and entertaining. Includes Norwegian, Swedish, Danish and Finnish flavors and traditions.

Fifty Places to Drink Beer Before You Die by Chris Santella

What is the most unforgettable place you ve ever taken a refreshing sip of a cold beer? In Fifty Places to Drink Beer Before You Die, Chris Santella explores the best destinations to crack open a cold one, reflect on the day, and take in the scenery. The book features the world s top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments, and brand-new, under-the-radar spots. With a mix of national and international places to visit Asheville, Denver, Prague, Munich, Vienna, and more as well as firsthand accounts from contributors such as Jim Koch (founder of Boston Brewing Company/ Samuel Adams) and Joe Wiebe (author of Craft Beer Revolution), this book will make you want to trek to each must-see destination. Packed with beautiful, vibrant photographs that bring each locale to life, Fifty Places to Drink Beer Before You Die will leave you craving barley and hops and eagerly planning your next trip.


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