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California Cooking


What's Gaby Cooking: Everyday California Food

What's Gaby Cooking: Everyday California Food Lowest new price: $18.00
Lowest used price: $18.78
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.

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Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo

Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo Lowest new price: $20.36
Lowest used price: $16.36
List price: $35.00
Author: Michelle Tam
Brand: ANDREWS MCMEEL

Ready or not, it's the second New York Times bestselling cookbook from the James Beard Award nominated creators of Nom Nom Paleo, the wildly popular blog, app, and cookbook!

You know how it is: some days, you're fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What's a crazy busy (but kind of lazy) home cook to do?

The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare. Whether you're a fastidious planner or a last-minute improviser, you'll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo's deliriously fun comic book style,  Ready or Not makes Paleo cooking easy, no matter how much time you have. In fact, this cookbook is organized into color-coded sections to match your readiness level:
  • GET SET! First, stock your kitchen with essential building blocks--from store-bought necessities to D.I.Y. ingredients that'll set you up for anytime cooking.
  • READY! Got time to cook? Turn to these recipes for make-ahead meals and spectacular dishes like Pressure Cooker Bo Ssäm and Strawberry Almond Semifreddo!
  • KINDA READY!  Learn how to transform pantry staples and leftovers into impromptu meals that'll satisfy the most discriminating palates.
  • NOT READY! Emergency meals can be delicious, too. In this section, you'll find super-fast recipes like savory stir-fries and sheet pan suppers.
Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more!

Features:

  • ANDREWS MCMEEL

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The French Laundry Cookbook (The Thomas Keller Library)

The French Laundry Cookbook (The Thomas Keller Library) Lowest new price: $19.99
Lowest used price: $10.76
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

Features:

  • Artisan Publishers

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The Ultimate Grain-Free Cookbook: Sugar-Free, Starch-Free, Whole Food Recipes from My California Country Kitchen

The Ultimate Grain-Free Cookbook: Sugar-Free, Starch-Free, Whole Food Recipes from My California Country Kitchen Lowest new price: $16.50
Lowest used price: $17.72
List price: $24.99
Author: Annabelle Lee

While healthier choices are growing, simply enjoying plenty of real, whole foods in our everyday diet is the frontier.

America is sick, confused, and addicted to fake foods, but there’s nothing fake in author Annabelle Lee’s kitchen. She goes beyond paleo and gluten-free and shows you how to live a quick, easy, and delicious real food lifestyle with recipes that combine fat-burning and nutritious ingredients to create both sweet and savory dishes, while maintaining traditional tastes and textures. Recipes include:

  • Broccoli Gnocchi with Cheesy Pumpkin Sauce
  • Bacon & Eggplant Carbonara
  • Veggie Wraps
  • Old-Fashioned Pie Crust & Pastry Dough
  • German Chocolate Cake

    When Lee began experiencing painful, auto-immune symptoms and a little pudge in her belly, she embarked on a path that led to discovering how to make incredible breads, wraps, comfort foods, and desserts unlike any others with ingredients such as nuts, coconut, sweet potato, zucchini, and various other fruits and vegetables as well as alternative, whole food flours. Filled with beautiful, vibrant photos, this book is also full of healthy and readily available ingredients, and kitchen time is simplified by her creative, everyday use of a blender!

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  • Nopalito: A Mexican Kitchen

    Nopalito: A Mexican Kitchen Lowest new price: $15.36
    Lowest used price: $16.88
    List price: $30.00
    Author: Gonzalo Guzmán
    Brand: TEN SPEED

    Winner of the  2018 James Beard Foundation Cookbook Award in "International" category
    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.

    Features:

    • TEN SPEED

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    Gjelina: Cooking from Venice, California

    Gjelina: Cooking from Venice, California Lowest new price: $15.99
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    List price: $35.00
    Author: Travis Lett
    Brand: Chronicle Books

    Gjelina - The new way to cook

    Travis Lett's new American cuisine: Gjelina in Venice Beach 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 created by talented chef Travis Lett.

    Gjelina: Cooking from Venice, California is a standout cookbook featuring 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 at Gjelina since the restaurant burst onto the scene in 2008.

    Gjelina evokes the Southern California lifestyle: 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.

    Much like Jerusalem Cookbook, Plenty Cookbook, and the Ottolenghi Cookbook, Gjelina is the cookbook for the way we want to eat now.

    Features:

    • Chronicle Books

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    Rich Table

    Rich Table Lowest new price: $23.02
    Lowest used price: $24.37
    List price: $35.00
    Author: Sarah Rich

    From Sarah and Evan Rich, the proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook brings recipes from the restaurant together with the food the Riches cook for friends and family at home. With humor and inventiveness, these delicious recipes merge the duo's sensibilities (hers Louisiana, his New Jersey) with a respect for the ingredients of Northern California into food that you'll love, wherever you like. Full-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is thoughtful, innovative cooking for those who want to set a rich table at home.

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    Malibu Farm Cookbook: Recipes from the California Coast

    Malibu Farm Cookbook: Recipes from the California Coast Lowest new price: $22.35
    Lowest used price: $14.61
    List price: $40.00
    Author: Helene Henderson
    Brand: Clarkson Potter

    From the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. 

    Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.

    Now, in Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.

    Features:

    • Clarkson Potter

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    On Vegetables: Modern Recipes for the Home Kitchen

    On Vegetables: Modern Recipes for the Home Kitchen Lowest new price: $31.04
    Lowest used price: $22.43
    List price: $49.95
    Author: Jeremy Fox
    Brand: PHAIDON

    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.

    Features:

    • PHAIDON

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    State Bird Provisions: A Cookbook

    State Bird Provisions: A Cookbook Lowest new price: $21.95
    Lowest used price: $20.35
    List price: $40.00
    Author: Stuart Brioza
    Brand: TEN SPEED

    Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category


    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.

    Features:

    • TEN SPEED

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