|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|What's Gaby Cooking: Everyday California Food
Lowest new price: $19.49
List price: $29.99
Author: Gaby Dalkin
In What’s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.
For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.
|The French Laundry Cookbook (The Thomas Keller Library)
Lowest new price: $21.49
Lowest used price: $9.96
List price: $50.00
Author: Thomas Keller
Brand: Artisan Publishers
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.
This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.
Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.
Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.
The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi
|State Bird Provisions: A Cookbook
Lowest new price: $22.95
Lowest used price: $19.99
List price: $40.00
Author: Stuart Brioza
The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.
Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.
Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
|On Vegetables: Modern Recipes for the Home Kitchen
Lowest new price: $24.04
Lowest used price: $23.50
List price: $49.95
Author: Jeremy Fox
Brand: Jeremy Fox Noah Galuten
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal
Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
- On Vegetables Modern Recipes for the Home Kitchen
|Nopalito: A Mexican Kitchen
Lowest new price: $18.38
Lowest used price: $19.59
List price: $30.00
Author: Gonzalo Guzmán
Brand: Stacy Adimando Gonzalo Guzm n
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.
The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.
The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
- Nopalito A Mexican Kitchen
|Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends
Lowest new price: $16.37
Lowest used price: $20.99
List price: $35.00
Author: Kris Yenbamroong
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.
Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
|Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots
Lowest new price: $23.19
Lowest used price: $23.17
List price: $39.99
Author: James Syhabout
From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes
James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef.
After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands.
From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.
|500 Crock Pot Express Recipes: Healthy Cookbook for Everyday - Vegan, Pork, Beef, Poultry, Seafood and More.
Lowest new price: $10.79
Lowest used price: $10.61
List price: $11.99
Author: Jamie Stewart
In this cookbook you will find 500 recipes for the Crock Pot Express divided into the following categories:
• Vegetables • Poultry • Pork • Beef • Fish & Seafood • Vegan • Beans & Grains • Fast Snacks • Desserts • Other Favorite’s If you are considering a health-oriented and fast-paced lifestyle, an electric pressure cooker is the right kitchen tool for you. The Crock Pot Express is a revolutionary multi-cooker that utilizes one-touch technology, high temperatures and high-pressure to cook your food in a healthy way while saving your time and money. Choosing an electric pressure cooker doesn’t mean skimping on flavor. As a matter of fact, it means reaching for the healthier and faster versions of your favorite dishes! This book will give you the guidelines to get the most out of your Crock Pot Express. The Crock Pot Express is a multifunctional programmable cooker that can do the job of an electric pressure cooker, a slow cooker, rice maker, a steamer, a sautéing pan, a warming pot, and yogurt maker. Thus, the Crock Pot Express is given a place of honor on the kitchen countertop!
- Crock Pot Express Cookbook: Easy, Healthy and Tasty Crock Pot Express Recipes for Great Food
- Crock-Pot 6 Qt 8-in-1 Multi-Use Express Crock Programmable Slow Cooker, Pressure Cooker, Sauté, and Steamer, Stainless Steel (SCCPPC600-V1)
- Crock Express™ For Two Cookbook: Healthy, Easy And Delicious Crock Pot Express Recipes for Two
- Crock Pot® Express Beginner's Guide and Cookbook: Mastering the Crock Pot Express, that Will Change the Way You Cook!
- The Crock Pot Express Cookbook: 365 Delicious Recipes for Everyday of the Year
- The Complete CROCK-POT Express Multi-cooker COOKBOOK: Quick and Easy Recipes for Fast and Healthy Meals
- Crock Pot Express Recipes Cookbook for Everyone
- The Ultimate Crock Pot Express Cookbook: Easy and Delicious Crock Pot Express Recipes for Smart People
- Crock pot Express™ Dump Meals Cookbook: Delicious recipes that are simple, quick and easy to make!
- Crock Pot Express Cookbook: Simple, Healthy, and Delicious Crock Pot Express Multi-Cooker Recipes For Everyone (Crock Pot Express Multi-Cooker Cookbook)
|Guerrilla Tacos: Recipes from the Streets of L.A.
Lowest new price: $12.12
Lowest used price: $16.10
List price: $30.00
Author: Wesley Avila
The definitive word on tacos from native Angeleno Wes Avila of Guerrilla Tacos, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection.
In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
|Gjelina: Cooking from Venice, California
Lowest new price: $22.61
Lowest used price: $19.44
List price: $35.00
Author: Travis Lett
Brand: Lett Travis
Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.
- Gjelina Cooking from Venice California
Page 1 of 62
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.