Oct 12 – Burnt Toast is a gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal.
How To
Salt Fat Acid Heat – Dec 12
Dec 12 – In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice.
Everlasting Meal – Mar 13
Mar 13 – In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life”
Ingredienti – Mar 15
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual, Ingredienti, on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.
How to Pick a Peach – Feb 11
How to Pick a Peach helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items.
Food Heroes: Sixteen Culinary Artisans Preserving Tradition
Author and former chef Georgia Pellegrini explores the practice of 16 food artisans who are working to preserve and strengthen the culinary traditions that tie us to our food and transform the relationship we have with what’s on our plates. With moving stories, colorful anecdotes, and recipes, the book celebrates the revival of the artisanal food movement.
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Cooked & Terra Madre Talk
In Cooked, Michael Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink.
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Wheat Belly
After witnessing over 2,000 patients regain health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and that elimination of wheat is key to dramatic weight loss and optimal health.
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At Mesa’s Edge
At Mesa’s Edge is the witty, candid, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness.
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What We Eat When We Eat Alone: Stories and 100 Recipes
Deborah Madison and her husband, Patrick McFarlin, set out to learn what people chew on when there isn’t anyone else around.
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Under the Tuscan Sun: At Home in Italy
Frances Mayes opens the door to a wondrous new world when she buys and restores an abandoned villa in the spectacular Tuscan countryside.
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Milk: The Surprising Story of Milk Through the Ages
Part culinary history, part cookbook—with more than 120 enticing recipes,—part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.
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Wild Fermentation
This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes – some familiar, others exotic – that are easy to make at home.
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