We are unable to process credit card payments for website orders at this time.

To place an order, you may proceed using a website gift card, or give us a call at 612-822-4611.

Thank you for your understanding, and we apologize for the inconvenience.
A97406060
Rich Table: (Cookbook of California Cuisine, Fine Dining Cookbook, Recipes from Michelin Star Restaurant)
Rich Table
(Cookbook of California Cuisine, Fine Dining Cookbook, Recipes from Michelin Star Restaurant)
Hardcover      ISBN: 1452156379
James Beard Nominee for Best Cookbook of 2019.

From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table--one of San Francisco's most coveted reservations--this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.

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 inspired, innovative cooking for those who want to set a rich table at home.

- 85 delicious, easy-to-follow recipes
- Evocative photography and textured cover with foil stamping
- Casual, California-influenced cuisine meets fine dining

Fans of the restaurant and Piatti: Plates and Platters for Sharing, Inspired by Italy will love this cookbook.

- Perfect gift for seasoned home cooks
- Professional chefs will love this book
- Great cookbook for anyone who loves healthy, California cuisine and fine dining cooking
River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook
River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant
A Cookbook
Hardcover      ISBN: 0525521305
A stunning Italian cookbook collecting 120 recipes from the legendary restaurant that sets "the benchmark for Italian food outside of Italy (Eater).

At the River Cafe in London, Ruth Rogers and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home.

Now, with River Cafe London, Ruth and her restaurant's head chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking thirty years of memories and good food--the simple, high-quality Italian cooking that River Cafe has been providing since 1987.

Here are 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci--both revised and updated favorites from Ruth and Rose's first cookbook, as well as thirty new classics from their menus today: Ravioli with Ricotta, Raw Tomato, and Basil; Spaghetti with Lemon; Risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, of course, their famous Chocolate Nemesis cake.

River Cafe London
also incorporates Ruth's memories of the restaurant's storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant's many artist friends.

This beautiful cookbook encapsulates the essence of the restaurant and its food--and is a must-have for all food lovers to cook from time and again.
River Cottage Much More Veg: 175 Vegan Recipes for Simple, Fresh and Flavourful Meals
River Cottage Much More Veg
175 Vegan Recipes for Simple, Fresh and Flavourful Meals
Hardcover      ISBN: 1408869004

Want to cook more veg for your family, but have no idea where to start? Hugh Fearnley-Whittingstall is here to help, with a whole host of veg-centric recipes that are easy, foolproof and delicious. Let's 'Eat Them To Defeat Them'

Hugh's River Cottage Veg Every Day became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.

In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
Saladish
A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
Hardcover      ISBN: 1579656951
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking

"Elevates salads from the quotidian to the thrilling."
--The New York Times

A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures--toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors--rich, sharp, sweet, and salty. Toss all together and voil an irresistible symphony that's at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy: From Starters to Sweets, for the Festive Season and Almost Every Day
Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy
From Starters to Sweets, for the Festive Season and Almost Every Day
Hardcover      ISBN: 0147530814
Shortlisted for the 2019 Taste Canada Awards
Get set for holiday season success, with more than 100 savoury and sweet recipes from celebrity baker and chef Anna Olson.

When does the festive season begin for you? For Anna, it's with the first pumpkin pie of the year. Pumpkin pie isn't something she bakes on any old evening, so it signifies something very special when she does: the start of the holidays In Anna's house, the holidays are a time for coming together with family and friends, celebrating traditions, and making some new ones, too. In this festive cookbook, Anna shares the recipes she most loves to make during the holiday season--for occasions like a festive brunch, entertaining a crowd, a cozy supper, Thanksgiving and Christmas dinner, an elegant New Year's evening--and sensational sweets such as holiday cookies, celebratory centerpiece cakes, festive pies and tarts, fancy bars and slices, and much more

With every recipe is a spoonful of practical and supportive advice, including menu planning, make-ahead preparation, and hundreds of other hints and tips. Set for the Holidays will help add sparkle and take away stress from your holidays, so you can navigate the season with confidence
Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit [A Baking Book]
Sister Pie
The Recipes and Stories of a Big-Hearted Bakery in Detroit [A Baking Book]
Hardcover      ISBN: 0399579761
A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day.

"Everything you want in a pie cookbook: careful directions, baker's secret tips, inspired combinations, and a you-can-do-it attitude."--Chicago Tribune

IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE

At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city's east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice--those who don't have money in their pockets can simply cash in a prepaid slice from the "pie it forward" clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies--such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie--and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski's charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won't be able to resist this book.
Smith & Deli-Cious: Food from Our Deli (That Happens to Be Vegan)
Smith & Deli-Cious
Food from Our Deli (That Happens to Be Vegan)
Hardcover      ISBN: 1743793677

You know it's good when there's always a line around the block. Smith & Deli is the world's best vegan deli, a Melbourne gem that outgrew its bricks from day one.

Fortunately for you, these pages help you skip the queue and go right to the good stuff: mac and cheese, spanakopita, mince pies, doughnuts and more.

From the creatives who brought you the innovative Smith & Daughters: A Cookbook (That Happens to be Vegan), chef Shannon Martinez and business partner, Mo Wyse, are proud to present: Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan) -- an insight into the hundreds of DELIcious dishes the deli turns out regularly as well as a sneak peek into their thriving community.

Ditch your bland, preconceived notions. This is DELIcious food. Vegan or not.
So Good: 100 Recipes from My Kitchen to Yours
So Good
100 Recipes from My Kitchen to Yours
Hardcover      ISBN: 0544663314
100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular

Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.
Soul: A Chef's Culinary Evolution in 150 Recipes
Soul
A Chef's Culinary Evolution in 150 Recipes
Hardcover      ISBN: 0848754417
Amazon's Best Cookbooks of 2018

Publishers Weekly Best Books of 2018

Food52 Favorite Cookbooks of 2018

The Atlantic Best Cookbooks of 2018

Grub Street (New York Magazine) Best Cookbooks of 2018

James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.

Black American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.

The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
Spring Recipes
Spring Recipes
Hardcover      ISBN: 1912213338

The fifth and final title in this series of seasonal cook books, Spring Recipes by Angela Gray contains 30 recipes celebrating the best of the fresh new flavours and colours spring has to offer. Angela lends her extensive experience and best practices to allow you to create stunning dishes at home utilising all that the new season has to offer. Beautifully photographed by leading food photographer Huw Jones. - Written by top chef Angela Gray, who has featured on BBC and UKTV Food - Featured in the Top 10 UK Cookery Schools - Includes starters, mains and desserts, all featuring the finest seasonal ingredients - Photography by Huw Jones, leading food specialist with 'the best equipped food photography studio in the UK'