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Coconut 24/7

by Pat Crocker

Sales of coconut water doubled between 2011 and 2012 and they’re still climbing as athletes and celebrities tout the benefits of coconut water. Coconut flour is becoming more widely available and being embraced...


The Kings County Distillery Guide to Urban Moonshining: How to Make and Drink Whiskey

by David Haskell & Colin Spoelman

A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the founders of Kings County Distillery, New York City's first...


Homegrown Sprouts: A Fresh, Healthy, and Delicious Step-By-Step Guide to Sprouting Year Round

by Rita Galchus

Sprouts are the ultimate in local food-harvested no further away than your kitchen counter, they are fresh, delicious, and versatile. Homegrown Sprouts is the complete guide to growing your own sprouts. Choose...


Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

by Aida Mollenkamp & Alex Farnum

Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in How to Be in the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as...


Italian Baking Secrets

by Giuseppe Orsini

Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. ...


The Gramercy Tavern Cookbook

by Dorothy Kalins, Michael Anthony & Danny Meyer

One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.

 

Opened in 1994,...


The Big Quiz Book of Beer

by Mike Dugdale

The Big Quiz Book of Beer' is a fun selection of original questions (and answers!), comprehensively covering all facets of beer and brewing! As a fun pub game it will separate the lager drinker from the real...


Moosewood Restaurant Cooks at Home: Moosewood Restaurant Cooks at Home

by Moosewood Collective

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook

Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant...


Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the

by Moosewood Collective

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.

Each Sunday at Moosewood Restaurant, diners experience a new...


Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

by Tadashi Ono & Harris Salat

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura....


Classico E Moderno: Essential Italian Cooking

by Andrew Friedman, Michael White & Thomas Keller

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero...


Giada's Feel Good Food: My Healthy Recipes and Secrets

by Giada De Laurentiis

Food Network's most beautiful star shares her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty...


The Way We Ate: 100 Chefs Celebrate a Century at the American Table

by Noah Fecks & Paul Wagtouicz

Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.

The Way We Ate captures the twentieth century through...


Simply Good Food

by Neil Perry

Simply Good Food showcases 105 recipes from renowned Australian chef Neil Perry in a collection of the simple, produce-driven recipes he likes to cook for friends and family.


Under the Table: A Dorothy Parker Cocktail Guide

by Kevin C. Fitzpatrick & Allen Katz

Few writers have earned Dorothy Parker’s reputation for drinking as much or as hard, and fewer still have achieved her notorious skill at wisecracking wit. Kevin C. Fitzpatrick, president of the Dorothy Parker...


Sweet

by Valerie Gordon

Since 2003, Valerie Gordon has provided Angelenos with award-winning sweets and baked goods from her boutique in Silverlake and her booths at the Santa Monica and Hollywood farmers' markets. With two restaurants...


Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate

by Alice Medrich & Deborah Jones

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter...


Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining

by Eric LeVine, David Burke & Tony Calarco

This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes...


Tartine

by Elisabeth Prueitt, Chad Robertson & France Ruffenach

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes,...


The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes

by Corby Kummer, Eric Schlosser & Susie

In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow...