Apparel & AccessoriesBooksClassical MusicDVDElectronics & PhotoGourmet Food and GroceriesHealth & Personal CareHome & GardenIndustrial & ScientificKitchen
Popular MusicMusical InstrumentsOutdoor LivingComputer HardwareComputer SoftwareSporting GoodsToolsToys and GamesVHS VideoVideo Games

Search:

Browse by Catagory:

Books

California Cooking


L.A. Mexicano

L.A. Mexicano Lowest new price: $18.40
Lowest used price: $18.28
List price: $29.95
Author: Bill Esparza
Brand: PROSPECT PARK

The celebration of Mexican cooking that food lovers have been waiting for.

Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it's the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors. Features a foreword by Taco USA's Gustavo Arellano and more than 100 photos by Staci Valentine.

Bill Esparza is recent winner of a James Beard award for his coverage of the L.A. taco scene in Los Angeles Magazine. Considered one of the country's leading experts on Mexican food, the L.A. native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW's radio show Good Food; and appears on such television shows as I'll Have What Phil's Having, Bizarre Foods, and Top Chef. A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Features:

  • PROSPECT PARK

Similar Products:


The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen

The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen Lowest new price: $19.07
Lowest used price: $11.98
List price: $29.99
Author: Edward Espe Brown
Brand: Shambhala Publications

California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center–spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods; detailed notes on preparing seasonal ingredients; and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.

Features:

  • Shambhala Publications

Similar Products:


The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza

The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza Lowest new price: $16.25
Lowest used price: $3.99
List price: $22.99
Author: Cheese Board Collective Staff
Brand: Ten Speed Press

From the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and a cheese primer, all accompanied by 50 photographs.


The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.

-Alice Waters, from the Foreword


When a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store's classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.

Features:

  • Ten Speed Press

Similar Products:


L.A. Son: My Life, My City, My Food

L.A. Son: My Life, My City, My Food Lowest new price: $12.07
Lowest used price: $7.14
List price: $32.50
Author: Roy Choi
Brand: Anthony Bourdain Ecco

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

Featured Recipes from L.A. Son

Abalone Porridge
Download the recipe for Abalone Porridge
Carne Asada
Download the recipe for Carne Asada
Kimchi Pupusa
Download the recipe for Kimchi Pupusa

Features:

  • Anthony Bourdain Ecco

Similar Products:


The A.O.C. Cookbook

The A.O.C. Cookbook Lowest new price: $14.66
Lowest used price: $4.71
List price: $35.00
Author: Suzanne Goin
Brand: Brand: Knopf

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.   

But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.

And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.   
           
With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.   

Featured Recipes from The A.O.C. Cookbook

Turmeric-Spice Root Vegetables
Download the recipe for Turmeric-Spice Root Vegetables
Grilled Fig Leaf Panna Cotta
Download the recipe for Grilled Fig Leaf Panna Cotta

Features:

  • Delicous meals

Similar Products:


Cooking with Trader Joe's Cookbook Dinner's Done

Cooking with Trader Joe's Cookbook Dinner's Done Lowest new price: $15.39
Lowest used price: $7.99
List price: $19.95
Author: Deana Gunn

What's for dinner? Trader Joe's ingredients to the rescue, with all the fixings for making meals in a snap. From the authors of the bestselling original "Cooking with All Things Trader Joe's" cookbook, comes this collection of easy dinner solutions to tame the mealtime rush. Discover new ways to make quick and healthy meals the whole family will love. Mouth-watering full-color photos and nutritional data included for every recipe. Delicious meals include: Taco Soup Posh Mache Salad Arugula Pesto Pasta Macadamia Crusted Mahi Mahi Shrimp Lettuce Wraps My Big Fat Greek Quiche Mushroom Faux Risotto Mom's Meatloaf Sesame Toasted Sugar Snap Peas Loco for Coconut Rice Low Fat Wide Awake Coffee Shake Eggs Bueno-dict Baked PearFection Lemon Ricotta Almond Cake Balsamic Strawberries

Similar Products:


Mustards Grill Napa Valley Cookbook

Mustards Grill Napa Valley Cookbook Lowest new price: $13.01
Lowest used price: $1.45
List price: $39.99
Author: Cindy Pawlcyn
Brand: Ten Speed Press

As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines.

Gorgeous full-color food photography from Saveur photographer Laurie Smith.

Awards: 2002 James Beard Award Winner

"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle."
FOOD LOVER'S GUIDE TO SAN FRANCISCO




"I have always thought of Mustards as a cross between a roadside rib joint and a French country restaurant," writes chef-owner Cindy Pawlcyn, neatly characterizing the culinary pedigree of her famed Napa Valley, California, dining spot. Pawlcyn's Mustards Grill Napa Valley Cookbook, written with Brigid Callinan, offers 150 popular recipes from the restaurant, treats like Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce, Wild Mushroom "Burgers" with Apple-Jicama Slaw, and Artichokes with James Beard's Beer Batter and Tarragon Aioli. The recipes can entail a kitchen workout, but they are easy enough to do once the commitment is made. Readers wanting to treat family or guests to sophisticated down-home eating will welcome Pawlcyn's unique repertoire.

In chapters that cover appetizers, soups, and salads, Pawlcyn presents standout recipes like Crab Cakes with Red Beet and Horseradish Rémoulade; Tomato, Basil, and Tortilla Soup; and Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers. Smoker- and grill-derived specialties, including Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw and Tea-Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango, receive their own seductive space, as do pan and sandwich delights like Louise's Bouillabaisse with Rouille and Ahi Tuna and Shiitake Mini Burgers. Desserts such as Lemon-Lime Meringue Pie and Red Raspberry, White Peach, and Blueberry Cobbler follow in the deluxe-diner spirit of the place and should prove an irresistible finale to any meal. They're further tribute to Pawlcyn's one-of-a kind restaurant and its instantly seductive cooking. --Arthur Boehm

Features:

  • Ten Speed Press

Similar Products:


Start the Fire: How I Began A Food Revolution In America

Start the Fire: How I Began A Food Revolution In America Lowest new price: $7.50
Lowest used price: $2.00
List price: $17.99
Author: Jeremiah Tower
Brand: Ecco Press

AS SEEN IN THE NEW DOCUMENTARY JEREMIAH TOWER: THE LAST MAGNIFICENT

Newly revised and reissued to coincide with The Last Magnificent, a documentary feature produced by Anthony Bourdain, the indelible and entertaining memoir from Jeremiah Tower which chronicles life at the front lines of redefining modern American cuisine.

Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people along the way.

In this newly revised edition of his memoir, retitled Start the Fire, Tower shares with wit and honesty his insights into cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food—the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties.

With a new introduction by the author, Start the Fire is an essential account of the most important years in the history of American cooking, from one of its singular personalities.

Features:

  • Ecco Press

Similar Products:


A Burger to Believe In: Recipes and Fundamentals

A Burger to Believe In: Recipes and Fundamentals Lowest new price: $29.99
List price: $29.99
Author: Chris Kronner

A deep-dive into the art and philosophy of making the perfect hamburger--with recipes for game-changing burgers and all the accoutrements--from the cult favorite Oakland restaurant KronnerBurger.

Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger memories to understanding America's favorite sandwich, earning rave reviews and legions of fans for his achingly delicious, perfect-in-their-simplicity hamburgers. In his debut cookbook, On Burgers, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, a meditation on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than 40 non-burger recipes--from perfect onion rings to seasonal salads to Fish Fillet-inspired Crab Burgers--this book is not only a burger bible but a lens into the mind of one of the best rising star chefs.

Similar Products:


A New Napa Cuisine

A New Napa Cuisine Lowest new price: $20.92
Lowest used price: $12.47
List price: $50.00
Author: Christopher Kostow
Brand: Ten Speed Press

This debut cookbook by Chef Christopher Kostow of The Restaurant at Meadowood discusses the transformative effect that The Napa Valley has had on his perception of cooking and craft. Through thoughtful essays, curated recipes and stunning photography, A New Napa Cuisine details the relationships and collaborations that exemplify a "new Napa"--one full of dynamism, youth and promise.

A New Napa Cuisine follows Kostow's journey from summer jobs at a Chicago-area music festival to helming a three-Michelin-starred restaurant that the Wall Street Journal recently praised as a "temple of modern American cuisine." The book celebrates the local artisans, products, growers, and wilds that have played a role in the creation of a nascent style of cooking specific to this small American valley. Through tales of designing china with local ceramicists or discovering wild edibles along the creek while walking his dog; planting seeds both literal and figurative--Kostow's story is a personal and engaging one.

Featured Recipes from A New Napa Cuisine

Snapper Artichoke Tiny Greens
Download the recipe for Snapper Artichoke Tiny Greens
Chocolate Cherry Tart
Download the recipe for Chocolate Cherry Tart

Features:

  • Ten Speed Press

Similar Products:


<< Prev   Next >>
Page 5 of 63

[Kindle]    [Kindle DX]
  Privacy Policy

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.