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State Bird Provisions: A Cookbook
State Bird Provisions
A Cookbook
Hardcover      ISBN: 1607748444
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.
Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table
Super Tuscan
Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table
Hardcover      ISBN: 150114359x
From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes.

With five seasons of their Cooking Channel show, Extra Virgin, still repeating regularly and their neighborhood Brooklyn Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy.

Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele's grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen.

Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are.
Tokyo Stories: A Japanese Cookbook
Tokyo Stories
A Japanese Cookbook
Hardcover      ISBN: 1784882291

Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected.

Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars).

With Tim's easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef - without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery - of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an 'oh my god' sushi moment, or just the best damn bowl of ramen you've ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
Tu Casa Mi Casa: Mexican Recipes for the Home Cook
Tu Casa Mi Casa
Mexican Recipes for the Home Cook
Paperback      ISBN: 0714878057

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

Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

Vegetables Unleashed: A Cookbook
Vegetables Unleashed
A Cookbook
Hardcover      ISBN: 0062668382

A NEW YORK TIMES BESTSELLER

From the endlessly inventive imaginations of star Spanish-American chef Jos Andr s and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about--and eat--the vast universe of vegetables.

Andr s is famous for his unstoppable energy--and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andr s's wide-ranging vision and borderless cooking style.

With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andr s one of America's most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.

Filled with a guerilla spirit and brought to life by Andr s's globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way - and that the world can be changed through the power of plants.

Veggie Burger Atelier: Extraordinary Recipes for Nourishing Plant-Based Patties, Plus Buns, Condiments, and Sweets
Veggie Burger Atelier
Extraordinary Recipes for Nourishing Plant-Based Patties, Plus Buns, Condiments, and Sweets
Hardcover      ISBN: 163159348x
Whether you're new to plant-based eating or a seasoned pro, Veggie Burger Atelier will disrupt your assumptions of what a veggie burger can be!

Nina Olsson (@nourishatelier) shares her secrets for crafting the perfect veggie burger with considerations to texture, flavor, firmness, and juiciness. You will also learn substitutions that will let you vegan-ize your burgers, or make them gluten-free. Nina's extraordinary veggie burgers are creatively conceived, straightforward to assemble, and presented in incredible, full-color photography, with step-by-step instructions.

Explore more than 40 recipes, including:
  • The Berliner: leek, lentils, pink kraut, and curry ketchup
  • The Habibi: broccoli, white beans, scallions, and cashew cream
  • The Bombay: cauliflower, turmeric, and sesame carrot salad
  • Pulled Jackfruit Sliders, Falafel, and a sushi-inspired Avocado Tofu Rice Bun
  • Plus, recipes for homemade Ketchup, Harissa, Kimchi, Vegan Mayonnaise, and Quinoa Spelt Buns
Veggie Burger Atelier is your one-stop guide to making the most flavorful, beautiful, and delicious meat-free burgers!
We Are La Cocina: Recipes in Pursuit of the American Dream (Global Cooking, International Cookbook, Immigrant Cookbook)
We Are La Cocina
Recipes in Pursuit of the American Dream (Global Cooking, International Cookbook, Immigrant Cookbook)
Hardcover      ISBN: 1452167869
Finalist for the 2020 IACP Award for Best Cookbook, Food Issues & Matters

Recipes and stories from more than 50 successful La Cocina entrepreneurs

With 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives--and their delicious recipes
  • 2020 IACP Awards Finalist - Food Issues & Matters.
  • This is the book for cooks who love great global recipes and support organizations that make a big difference.
  • More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience.
  • La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities.
La Cocina is food at its finest: inspiring, instructional, political, and delicious. This book brings the vitality of La Cocina and its mujeres through wonderful recipes--and even better stories.--Gustavo Arellano

This cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit.
  • Delicious recipes will make your kitchen smell like you've traveled around the world
  • Mouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Maf (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
Whole Food Cooking Every Day
Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
Hardcover      ISBN: 1579658024
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon App tit, Martha Stewart Living, Epicurious, and more

Named one of the Best Healthy Cookbooks of 2019 by Forbes

"Gorgeous. . . . This is food that makes you feel invincible." --New York Times Book Review

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
The William Greenberg Desserts Cookbook: Classic Desserts from an Iconic New York City Bakery
The William Greenberg Desserts Cookbook
Classic Desserts from an Iconic New York City Bakery
Hardcover      ISBN: 1510751793
**Ina Garten named the Black & White cookie at William Greenberg Desserts the best in New York City**

A Slice of Classic New York with Sweet Recipes that Cover Every Craving, from Rugelach to Lemon Bars to Matzoh Walnut Brownies and Coconut Layer Cake

William Greenberg Desserts has been a New York City staple for more than seventy years. While maintaining and celebrating the signature recipes, such as the Linzer Tarts and classic Hamantaschen, and, of course, the Black & White cookie, this book will offer new and refreshing recipes as well. The bakery triggers nostalgia in certain generations, but a newer audience is building their own memories with inspiring new flavors--for example, without taking away schnecken and hot cross buns, modern goodies like cake pops, whoopee pies, and rainbow cakes are now available, too Recipes will include:

  • Honey loaf
  • Chocolate pistachio biscotti
  • Butter pecan sandies
  • Rocky road brownies
  • Raisin scones
  • Chocolate chip pound cake
  • And many more
This cookbook will carry on the tradition Mr. Greenberg started decades ago. It will maintain his legacy by including stories from Mr. Greenberg, as well as longtime customers, and members of the baking team who were trained by Mr. Greenberg himself, and are now teaching the next generation. Not only are original recipes still followed, but that attention to quality that established the bakery's reputation in the 1940s continues to this day.

Like other New York icons--Russ & Daughters, Katz's Deli, Nathan's Hot Dogs--the upper east side mainstay has become part of the fabric of the city. The timeless recipes are exactly the type of simple yet immensely satisfying sweets everyone wants. These recipes transcend trends while appealing to modern palates. This book adds a fresh perspective to the bakery and its recipes, while also staying true to the tradition and community its customers have loved for decades.
A Work in Progress: A Journal
A Work in Progress
A Journal
Hardcover      ISBN: 0714877549

The world-famous chef Ren Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.