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|The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
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Author: Edward Espe Brown
Brand: 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.
- Used Book in Good Condition
|Hungry Girl Supermarket Survival: Aisle by Aisle, HG-Style!
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Author: Lisa Lillien
Brand: St Martins Press
Finally . . . a real-world guide that will help you navigate the supermarket and stock up on guilt-free foods, from mealtime must-haves to snack finds and more! It's Hungry Girl's ultimate resource for grocery-store survival---a must-own manual that makes shopping for better-for-you foods easy and fun! Inside you'll find:
* HG All-Stars and grocery-store standouts!
* Calorie counts and comparisons for foods in every aisle
* Guilt-free meal ideas and snack solutions for every craving and situation!
* Easy-to-digest info about nutrition labels and ingredient lists
* HG's complete supermarket list with aisle-by-aisle food finds
Hungry Girl's amazingly comprehensive supermarket guide is your key to guilt-free shopping, eating, and living!
|The Ranch at Live Oak Cookbook: Delicious Dishes from California's Legendary Wellness Spa
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Author: Alex Glasscock
Brand: Glasscock Alex
The secrets behind the delicious vegetarian cuisine of one of the world’s greatest spas. You come to The Ranch at Live Oak for transformation. Nestled high in the hills of Malibu, California, this spa is consistently ranked among the best in the world because of its unique combination of luxury and rejuvenation. Through intensive physical exercise complemented by wholesome vegetarian meals that detoxify while they restore the body, guests come away with changed lives, their well-being achieving an unprecedented height. Now, anyone can reap the benefits of The Ranch’s legendary program through this cookbook that reveals the secrets behind its deceptively delicious food. The cuisine centers around foods that are low in gluten, sugar-free, and anti-inflammatory. The objective is to pack nutritional density as well as amazing flavor into every bite. Carefully developed and honed over the years by a team of professional chefs, nutritionists, fitness experts, and gardeners, the recipes are easy to reproduce at home: Purple Carrot Soup, Kale and Chickpea Salad, Cauliflower Tabbouleh, Pumpkin "Meatloaf" with Mushroom Gravy, and Chai Poached Pears. The opposite of a quick-fix diet, this cookbook helps you create a way of eating that can be sustained in everyday life, to live like they do on The Ranch.
- The Ranch at Live Oak Cookbook Delicious Dishes from California s Legendary Wellness Spa
|My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist
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Author: Alex Hitz
Brand: Brand: Knopf
From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother’s Atlanta kitchen with lessons he learned from some of the world’s great chefs and hosts to come up with classic, satisfying comfort food.
These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy’s Baked Cheddar Grits, Millionaire’s Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy’s Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz’s famous friends who were known for their simple but fantastic food—Bill Blass’s Sour Cream Soufflé, Nan Kempner’s Bacon Sticks, Connie Wald’s Penne with Vodka Sauce, and Betsy Bloomingdale’s Peach Ice Cream.
Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own.
Comfort food has never been this irresistible—or easy.
- Used Book in Good Condition
|A New Napa Cuisine
Lowest new price: $28.95
Lowest used price: $18.37
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
Download the recipe for Snapper Artichoke Tiny Greens
Download the recipe for Chocolate Cherry Tart
|The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes
Lowest new price: $8.50
Lowest used price: $1.80
List price: $19.99
Author: Jairemarie Pomo
Brand: Random House
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.
The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons.ReviewsOne of the Best Cookbooks of the Year-7 x 7 Magazine"A roadie'¬?s guide to oysters and their history . . . Pomo'¬?s recipes are brimming with exciting and thoughtful ideas."-New York Times Summer Cookbook Review"An opus for oyster lovers."-San Francisco Chronicle"If your family vacation this summer takes you to oyster country, either '¬´Back East'¬? or '¬´Out West,'¬? carry this convenient volume with you."-Milwaukee Journal Sentinel"This book could be what legions of oyster fans who can'¬?t get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for."-Baltimore Sun
|Mustards Grill Napa Valley Cookbook
Lowest new price: $15.79
Lowest used price: $2.04
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
- Used Book in Good Condition
|Start the Fire: How I Began A Food Revolution In America
Lowest new price: $7.69
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Author: Jeremiah Tower
Brand: Tower Jeremiah
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.
- Start the Fire How I Began a Food Revolution in America
|Not Food for Old Men: Baja California: A Mexican Culinary Adventure
Lowest new price: $16.96
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Author: Anabelle Rosell Aguilar
Baja California is extreme. It is a strip of desert and cacti more than a thousand miles long, with the Pacific on one side and the Sea of Cortez on the other. Swept by strong winds, battered by giant waves, seared by the blistering summers, and surrounded by a sea rich in fish, it is nothing if not unique.
This gastronomic and photographic adventure enables us to explore Baja California and its cuisine, a synthesis of traditional Mexican cooking and powerful influences coming from the American Southwest. For those who love pungent dishes, with chili packing a powerful punch, there is no place in the world better than Mexico. Burritos, huevos rancheros, guacamole, and tacos are dishes that everyone craves; and revisited in a Southern Californian key they become the cornerstones of a frontier region often neglected and, for this very reason, all the more authentic.
- Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas
- Tacos: Recipes and Provocations
- Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
- Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
- Nopalito: A Mexican Kitchen
- Guerrilla Tacos: Recipes from the Streets of L.A.
- Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
- Death by Burrito, Cookbook: Mexican Street Food to Die For
- Mexico from the Inside Out
|Giada at Home: Family Recipes from Italy and California
Lowest new price: $9.99
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List price: $35.00
Author: Giada De Laurentiis
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
Recipe from Giada at Home: Stuffed Baby Peppers
Makes 4 to 6 servings
My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers
Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
Arrange the peppers on a platter and serve.
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