A selection of our favorite Cookbooks!
Now a Netflix series!
New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards
Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle
For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect.
The East Bay has always remained true to itself. It includes Oakland, the most ethnically diverse population in the nation; Berkeley, the birthplace of the Free Speech Movement; the island of Alameda with its artisan breweries, wineries, and distilleries; and the Livermore Valley, one of California's oldest winemaking regions.
2020 James Beard Award Winner for Photography
"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI
2020 IACP Awards Finalist - Chefs & Restaurants
Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book
The New York Times "Best Cookbooks of Fall 2019"
House Beautiful's "Amazing New Cookbooks that also look Delicious on Your Shelf"
2020 IACP Awards Finalist–Food Photography & Styling
A Finalist for the 2020 IACP Cookbook Award
A Finalist for the 2020 James Beard Foundation Cookbook Award (General)
The Atlantic "Best Cookbooks of 2019" • Washington Post "Cookbooks That Inspired Us in 2019" • Christian Science Monitor "Best Cookbooks of 2019" • NPR "Favorite Books of 2019" • WBUR Here & Now "Best Cookbooks of 2019"
A Finalist for the 2020 James Beard Foundation Cookbook Award (International)
New York Times "Holiday Books 2019—Cooking" • NPR "Favorite Books of 2019" • Guardian "Best Cookbooks and Food Writing of 2019" • Condé Nast Traveler "Best Travel Cookbooks 2019" • Chowhound "Best New International Cookbooks for Fall 2019"
A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos
For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking.$30.00ISBN: 9780399581045Availability: ON HAND in at least ONE of our stores. Click through or call for up-to-the-minute availability.Published: Ten Speed Press - February 11th, 2020
“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz$37.50ISBN: 9780399580390Availability: ON HAND in at least ONE of our stores. Click through or call for up-to-the-minute availability.Published: Ten Speed Press - February 4th, 2020
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage.
“A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit$35.00ISBN: 9781579657673Availability: ON HAND in at least ONE of our stores. Click through or call for up-to-the-minute availability.Published: Artisan - November 13th, 2018
2019 James Beard Award Finalist
Named a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more
To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it$50.00ISBN: 9781984858337Published: Ten Speed Press - November 5th, 2019
Experience Yotam Ottolenghi’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time.$40.00ISBN: 9781607745532Published: Ten Speed Press - March 11th, 2014
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.$40.00ISBN: 9781501169717Published: Scribner - November 12th, 2019
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself.$35.00ISBN: 9780399580574Published: Lorena Jones Books - April 30th, 2019
The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.$29.95ISBN: 9781324002628Published: W. W. Norton & Company - February 5th, 2019
A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year
A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.$35.00ISBN: 9781524761738Published: Clarkson Potter - November 5th, 2019
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times
$60.00ISBN: 9781477310403Availability: NOT on our shelves now. Usually ships from warehouse in several days.Published: University of Texas Press - April 30th, 2019
Part travelogue, part cookbook, Mercados takes us on a tour of Mexico's most colorful destinations--its markets--led by an award-winning, preeminent guide whose passion for Mexican food attracted followers from around the globe.Not available to orderISBN: 9781460756713Availability: Stock uncertain--should fulfill within 10 days or soPublished: 4th Estate - October 23rd, 2018$40.00ISBN: 9780375504297Published: Random House - November 12th, 2019
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The Atlantic • Food Network$23.00ISBN: 9780399581427Published: Ten Speed Press - March 12th, 2019
A nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.
“A sweet book full of incredible photography, delightfully simple recipes, and so, so much love.”—Alison Roman, author of Dining In$40.00ISBN: 9781607748625Published: Ten Speed Press - October 17th, 2017
“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartenders
WINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST
$35.95ISBN: 9781593620677Availability: NOT on our shelves now. Usually ships from warehouse in several days.Published: SLG Publishing - July 12th, 2016
- The new book by the author of The Grog Log, Intoxica and Taboo Table. Beach Bum Berry, as he is better known, is America's leading authority on tropical drinks and polynesian pop culture. In this all new book, Berry not only offers up tantilizing new drink recipes, but tells stories about some of the most famous figures of their time.$35.00ISBN: 9780393089035Availability: NOT on our shelves now. Usually ships from warehouse in several days.Published: W. W. Norton & Company - November 10th, 2014
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.
A revolutionary approach to making better-looking, better-tasting drinks.
In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.