The Zuni Cafe Cookbook  A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant Book
Score: 5
From 1 Ratings

The Zuni Cafe Cookbook A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant

  • Author : Judy Rodgers
  • Publisher : W. W. Norton & Company
  • Release Date : 2002-09-17
  • Genre: Cooking
  • Pages : 552
  • ISBN 10 : 9780393242348

The Zuni Cafe Cookbook A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant Excerpt :

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

The Zuni Cafe Cookbook Book
Score: 5
From 1 Ratings

The Zuni Cafe Cookbook

  • Author : Judy Rodgers
  • Publisher : W. W. Norton & Company
  • Release Date : 2002-09-17
  • Genre: Cooking
  • Pages : 547
  • ISBN 10 : 9780393020434

The Zuni Cafe Cookbook Excerpt :

Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

My Bread  The Revolutionary No Work  No Knead Method Book
Score: 4.5
From 11 Ratings

My Bread The Revolutionary No Work No Knead Method

  • Author : Jim Lahey
  • Publisher : W. W. Norton & Company
  • Release Date : 2009-10-05
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9780393541830

My Bread The Revolutionary No Work No Knead Method Excerpt :

Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Zahav Book
Score: 5
From 2 Ratings


  • Author : Michael Solomonov
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2015
  • Genre: Cooking
  • Pages : 368
  • ISBN 10 : 9780544373280

Zahav Excerpt :

A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon.

Roast Chicken and Other Stories Book
Score: 4
From 4 Ratings

Roast Chicken and Other Stories

  • Author : Simon Hopkinson
  • Publisher : Hachette+ORM
  • Release Date : 2013-07-23
  • Genre: Cooking
  • Pages : 233
  • ISBN 10 : 9781401306144

Roast Chicken and Other Stories Excerpt :

By the award-winning English food writer of The Good Cook, a cookbook full of essays and recipes that offer a fresh, satisfying take on familiar favorites. In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone—from the novice to the experienced chef—prepare down-right delicious cuisine…and enjoy every minute of it! Irresistible recipes in this book include Eggs Florentine, Chocolate Tart, Poached Salmon with Beurre Blanc, and, of course, the book’s namesake recipe, Roast Chicken. Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. “The man is the best cook in Britain!” —Telegraph UK “Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country’s [UK’s] most useful cookbook of all time by a panel of 40 experts.” —R.W. Apple Jr., New York Times “The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table.” —Nigella Lawson

The A O C  Cookbook Book

The A O C Cookbook

  • Author : Suzanne Goin
  • Publisher : Knopf
  • Release Date : 2013
  • Genre: Cooking
  • Pages : 429
  • ISBN 10 : 9780307958235

The A O C Cookbook Excerpt :

Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

The Beetlebung Farm Cookbook Book
Score: 4
From 1 Ratings

The Beetlebung Farm Cookbook

  • Author : Chris Fischer
  • Publisher : Little, Brown
  • Release Date : 2015-06-02
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780316337700

The Beetlebung Farm Cookbook Excerpt :

Winner of the 2016 James Beard Award for American Cooking One of Bon Appétit's best books of the year A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard. This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat. In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.

The Four   Twenty Blackbirds Pie Book Book
Score: 5
From 1 Ratings

The Four Twenty Blackbirds Pie Book

  • Author : Emily Elsen
  • Publisher : Grand Central Life & Style
  • Release Date : 2013-10-29
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781455575985

The Four Twenty Blackbirds Pie Book Excerpt :

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

The Art of Eating Cookbook Book

The Art of Eating Cookbook

  • Author : Edward Behr
  • Publisher : Univ of California Press
  • Release Date : 2011-10-11
  • Genre: Cooking
  • Pages : 296
  • ISBN 10 : 9780520949706

The Art of Eating Cookbook Excerpt :

From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

The Silver Palate Cookbook Book
Score: 4
From 17 Ratings

The Silver Palate Cookbook

  • Author : Sheila Lukins
  • Publisher : Workman Publishing
  • Release Date : 2007-04-20
  • Genre: Cooking
  • Pages : 464
  • ISBN 10 : 9780761179580

The Silver Palate Cookbook Excerpt :

"This is the book that changed the way America cooks."—Barbara Kafka The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

Duchess Bake Shop Book

Duchess Bake Shop

  • Author : Giselle Courteau
  • Publisher : Appetite by Random House
  • Release Date : 2017-10-31
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9780147531032

Duchess Bake Shop Excerpt :

The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers. An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons aside, Giselle's expertise in all things French patisserie is clear throughout this cookbook. Inside, you'll find standout recipes for Pains au Chocolat, Brioche, and Tartiflette. The cookbook also features contemporary twists on classics including The Duchess, a modern take on the Swedish Princess Cake; Duchess St. Honoré, a combination of two pastries (puff and pâte à choux); and delicious Canadian-inspired pastries such as Farmer's Saskatoon Pie, Butter Tarts, and the Courteau Family Tourtière. This new edition will also include Duchess Bake Shop's famed Buche de Noel, a perfect recipe for the holiday season! With ten chapters of approachable recipes that have been tested and re-tested, Giselle's instructions demystify the baking process. This cookbook will inspire readers to bake with confidence using a range of baking equipment, techniques, and ingredients. The book's refined design captures the sophistication and chic decadence of Giselle's beloved bake shop.

A Girl and Her Pig Book
Score: 3
From 2 Ratings

A Girl and Her Pig

  • Author : April Bloomfield
  • Publisher : Canongate Books
  • Release Date : 2012-11-01
  • Genre: Cooking
  • Pages : 352
  • ISBN 10 : 9780857867322

A Girl and Her Pig Excerpt :

A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.

Prune Book


  • Author : Gabrielle Hamilton
  • Publisher : Random House
  • Release Date : 2014-11-04
  • Genre: Cooking
  • Pages : 576
  • ISBN 10 : 9780812994100

Prune Excerpt :

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage

The River Cottage Cookbook Book
Score: 4.5
From 3 Ratings

The River Cottage Cookbook

  • Author : Hugh Fearnley-Whittingstall
  • Publisher : Collins Publishers
  • Release Date : 2011
  • Genre: Cooking (Natural foods)
  • Pages : 487
  • ISBN 10 : 0007375271

The River Cottage Cookbook Excerpt :

This text is more than just a collection of Hugh's recipes. It's also a friendly, practical guide to the River Cottage lifestyle, with advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.

The Meat Hook Meat Book Book

The Meat Hook Meat Book

  • Author : Tom Mylan
  • Publisher : Artisan Books
  • Release Date : 2014-05-20
  • Genre: Cooking
  • Pages : 312
  • ISBN 10 : 9781579656140

The Meat Hook Meat Book Excerpt :

From the owner of Brooklyn’s beloved Meat Hook comes “a butchery book you’ll actually use” full of stories, practical tips and more than 60 recipes (Bon Appétit). Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting better quality at a better price. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook. Start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue. The Meat Hook Meat Book features more than 60 recipes, plus hundreds of photographs and clever illustrations. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.