Cookbooks, Beautiful Cookbooks

Our goal is to feature cookbooks that are, in our opinion, well-written, smartly-edited, and filled with recipes, ideas, wisdom, etc. that cooks, eaters, food bloggers, culture mavens and armchair travelers want to know.

The way we see it, the best food writers provide their readers with insights into the how’s and why’s of food and cooking. They speak to us as friends at the table and bring us into their worlds for a brief time.

Our well-curated (and opinionated!) selection focuses on cookbooks and food literature written by noted food authorities whom we feel make significant contributions to food education through their books.

We look for craft in writing. And expertise and authority. We like books that are about traditional cuisines, diverse cultures and precise cooking genres or techniques. To us, the best cookbook writers bring depth to the conversation about food in all its glorious manifestations, and make us a little more familiar with our delicious world. Because these authors have spent time learning about and understanding the essence of what they write about, they distill it back to their readers precisely and with passion.

Conversely, we steer clear of trendy topics; difficult-to-cook from chef cookbooks; books written by celebrities and personalities outside of the food world; fad diet books; and books that are dull and tedious.

We discount the price of all cookbooks that have a cover price of $20.00 or more by 15% so that you can take one home and enjoy it right away!

      

Please visit our newest blog to read a selected recipe
from one of our featured cookbooks:
Cooks Shop Here: A Food Blog for Cooks, Eaters, Foodies and Armchair Travelers

We are in the process of writing a short review of each book.
Please click on any book title listed in bold to read these reviews:

New Titles for Publication Fall 2011........in green

1. All About Roasting: A New Approach to a Classic Art, Molly Stevens, (W. W. Norton & Company, November, 2011)
    

2. The Art of Living According to Joe Beef: A Cookbook of Sorts, David McMillan, Frederic Mori and Meredith Erickson, (Ten Speed Press, November, 2011)

3. Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress them Up for Company,  Virginia Willis, (Ten Speed Press, September, 2011)
    

4. Big Vegan: 400 Recipes: No Meat, No Dairy, All Delicious, Robin Asbell, (Chronicle Books, September, 2011)
    

5. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, Brad Thomas Parsons, (Ten Speed Press, November, 2011)
    

6. Bocca, Jacob Kenedy, (Bloomsbury USA, November, 2011)
    

7. Cooking in the Moment: A Year of Seasonal Recipes, Andrea Reusing, (Clarkson Potter, April 2011)
    

8. Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House, Mitchell Rosenthal and Jon Pult, ( Ten Speed Press, October, 2011)
    

9. Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD, ) Frederic Bau (Editor), (Flammarion, October, 2011)
    

10. Country Cooking of Italy, Colman Andrews, (Chronicle Books, October, 2011)
     

11. Couveture Chocolate: A Masterclass in Chocolate, William Curley, (Aurum Press, November, 2011)
     

12. The Food52.com Cookbook: 140 Winning Recipes from Exceptional Home Cooks, Amanda Hesser and Merrill Stubbs, (William Morrow Cookbooks, October 2011)
     

13. The Food of Morocco, Paula Wolfert, (Ecco, October, 2011)
     

14. French Brasserie Cookbook: The Heart of French Home Cooking, Daniel Galmiche, (Duncan Baird, September, 2011)
     

15. The Intolerant Gourmet, Barbara Kafka, (Artisan, November, 2011)
     

16. The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies, Carol Field, ( Ten Speed Press; Revised edition, 2011)
     

17. The Kimchi Chronicles: Korean Cooking for an American Kitchen, Marja Vongerichten, ( Rodale, August, 2011)
     

18. Kokkari: Contemporary Greek Flavors, Erik Cosselmon, (Chronicle Books, September, 2011)
     

19. Laudree: The Savory Recipes, Michael Lerouet, (Hachette Livre, November, 2011)
     

20. Laudree: The Sweet Recipes, Philippe Andrieu, (Hachette Livre, March, 2011)
     

21. Menus for Chez Panisse, Patricia Curtan, ( Princeton Architectural Press, August, 2011)
     

22. Mourad: New Moroccan, Mourad Lahlou, (Artisan, October, 2011)
     

23. The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria, Nancy Silverton, Matt Molina and Carolynn Carreno, ( Knopf, November, 2011)
     

24. A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, Hugh Acheson, (Clarkson Potter, October, 2011)
     

25. The Oxford Companion to Beer, Garrett Oliver, (Oxford University Press, USA, October, 2011)

26. Les Petits Macarons: Colorful French Confections to Make at Home, Kathryn Gordon and Anne E. McBride, ( Running Press , October, 2011)
     

27. Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook, Michael Ruhlman, (Chronicle Books, October, 2011)
     

28. Rustic Italian: Simple, Authentic Recipes for Everyday Cooking, Domenica Marchetti, (Weldon Owen, December, 2011)
     

29. Rustica: A Return to Spanish Home Cooking, Frank Camorra and Richard Cornish, ( Chronicle Books, August, 2011)
     

30. Saraban: A Chef’s Journey Through Persia, Greg Malouf and Lucy Malouf, (Hardie Grant Books (November, 2011)
     

31. The Sweets of Araby: Enchanting Recipes from the Tales of the 1001 Arabian Nights, Leila Salloum Elias and Muna Salloum , (Countryman Press, June 2011)
     

32. Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions, Nava Atlas, (Sterling, November, 2011)

33. A Platter of Figs and Other Recipes, David Tanis, (Artisan, 2008)
     

34. All About Braising: The Art of Uncomplicated Cooking, Molly Stevens, (W. W. Norton & Company, 2004)
     

35. Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More, Maria Speck (Ten Speed Press, 2011)
     

36. Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, Poopa Dweck, (Ecco, 2007)
     

37. Around my French Table: More than 300 Recipes from My Home to Yours, Dorie Greenspan, (Houghton Mifflin Harcourt, 2010) 
    
         ☼ 2011 IACP Cookbook Awards Winner: Cookbook of the Year ☼
         ☼ 2011 IACP Cookbook Awards Finalist: Food Photography and Styling ☼
         ☼ 2011 IACP Cookbook Awards Winner: EAT YOUR FOOD Award,
             General Category ☼ 
     

38. Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, Andrea Nguyen, (Ten Speed Press,  2009)
    
         ☼ 2010 IACP Cookbook Awards Finalist:  Single Subject Category ☼
     

39. Bistro Cooking, Patricia Wells, (Workman Publishing Company, 1989)
     

40. Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, Rose Carrarini, (Phaidon Press , 2006)
     

41. Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites, Famal Al-Faqih, (Three Forks,  2009)
     

42. Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily, Jessica Theroux, (Welcome Books, 2010)
    
         ☼ 2011 IACP Cookbook Award Finalist: First Book / The Julia Child
              Award ☼
     

43. Coyote’s Pantry, Southwest Seasonings and Home flavoring Techniques: Recipes from Santa Fe’s Famous Coyote Cafe, Mark Miller, (Ten Speed Press 1993)
     

44. Dishing Up Vermont: 145 Authentic Recipes from The Green Mountain State, Tracy Medeiros, (Storey Publishing, 2008)
     

45. Falling Off the Bone, Jean Anderson, (Wiley, October, 2010)
     

46. Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, Paul Johnson, (Wiley, 2007)
    
         ☼ 2008 IACP Cookbook Awards Winner: Book of the Year ☼
         ☼ 2008 IACP Cookbook Awards Winner: Single Subject Category ☼
     

47. Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe, Joanne Chang, (Chronicle Books, 2010)
     

48. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, Najmieh Batmanglij, (Mage Publishers, 25th Anniversary Edition, 2011)
     

49. Forgotten Skills of Cooking: The Time-Honored Ways are the Best, Darina Allen, (Kyle Books, 2010)
    
         ☼ 2011 IACP Cookbook Awards Finalist: EAT YOUR FOOD Award,
              General Category ☼
     

50. Great Bar Food at Home, Kate Heyhoe, (Wiley, 2007)
     

51. Ham: An Obsession with the Hindquarter, Bruce Weinstein and Mark Scarbrough, ( Stewart, Tabori & Chang, 2011)
    
         ☼ 2011 James Beard Foundation Book Awards Finalist: Single Subject  ☼
     

52. How to Roast a Lamb: New Greek Classic Cooking, Michael Piilakis and Barbara Kafka, (Little, Brown and Company, 2009)
    
         ☼ 2010 IACP Cookbook Awards Finalist:  Chefs and Restaurants Category
     

53. Italian Home Cooking: 125 Recipes to Comfort your Soul, Juila Della Croce, (Kyle Books, 2010)
    
         ☼ 2011 IACP Cookbook Awards Finalist: Children, Youth and
              Family Category ☼
     

54. Izakays: The Japanese Pub Cookbook, Mark Robinson, (Kodansha International, 2008)
     

55. Kansha, Celebrating Japan’s Vegan and Vegetarian Traditions, Elizabeth Andoh, (Ten speed Press, 2011)
     
    
                   
    
     

56. Latin Evolution, Jose Garces, (Lake Isle Press, 2008)
     

57. Love Soup: 160 All-New Vegetarian Recipes from the author of The Vegetarian Epicure, Anna Thomas, (W. W. Norton & Company, 2009)
    
         ☼ 2010 James Beard Foundation Book Awards Winner: Healthy Focus ☼
     

58.  Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share, Paula Wolfert, (Wiley, 2009 )
     

59. My Calabria: Rustic Family Cooking from Italy’s Undiscovered South, Rosetta Costantino and Janet Fletcher, (W.W.Norton & Company, 2010)
    
         ☼ 2011 IACP Cookbook Awards Finalist: Le Cordon Bleu
             International Award ☼
     

60. My New Orleans: The Cookbook, John Besh, (Andrews McMeel Publishing, 2009)
    
         ☼ 2010 IACP Cookbook Awards Winner: American Cooking Category
         ☼ 2010 James Beard Foundation Book Awards Finalist:
              American Cooking Category ☼
     

61. My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages and Frozen Treats, Fanny Gerson, ( Ten Speed Press, 2010)
    
         ☼ 2011 James Beard Foundation Book Awards Finalist: Baking and
              Dessert Category ☼
     

62. Noma: Time and Place in Nordic Cuisine, Rene Redzepi, (Phaidon Press, 2010)
     

63. Oaxaca al Gusto: An Infinite Gastronomy, Diana Kennedy, (University of Texas Press, 2010)
    
         ☼ 2011 James Beard Foundation Book Awards Winner:
             Cookbook of the Year ☼
         ☼ 2011 James Beard Foundation Book Awards Finalist:
              International Category ☼
     

64. Pig: King of the Southern Table, James Villas, (John Wiley & Sons, 2010)
    
         ☼ 2011 James Beard Foundation Book Awards Winner:
              American Cooking  ☼
     

65. Plenty: Vibrant Recipes from London's Ottolenghi, Yotam Ottolenghi, (Chronicle Books, 2011)
     

66. Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling, Sherri Brooks Vinton, (Storey Publishing, LLC  2010)
     

67. Ready for Dessert: My Best Recipes,  David Lebovitz, (Ten Speed Press, 2010)
     

68. Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, Gary Paul Nabhan, (Chelsea Green Publishing Co., 2008)
     

69. Rose’s Heavenly Cakes, Rose Levy Beranbaum, (Wiley, 2009)
    
         ☼ 2010 IACP Cookbook Awards Winner: Baking, Sweet or
              Savory Category ☼
     

70. Saha: A Chef's Journey Through Lebanon and Syria, Greg Malouf and Lucy Malouf, ( Perriplus Editions, 2007)

71. Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, Mark Bitterman, ( Ten Speed Press 2010)
     

72. Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart, Pauline Nguyen and Luke Nguyen, (Andrews Mcneel Publishing, 2008)
     

73. Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker, Daniel Leader, (Taunton Press, 2011)
     

74. Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations, Nancie McDermott, (Chronicle Books, 2007)
     

75. Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan, Nancie McDermott, (Chronicle Books, 2010)
     

76. Spice: Flavors of the Eastern Mediterranean, Ana Sortun, (William Morrow,2006)
     

77. Steeped in History: The Art of Tea, Beatrice Hohenegger , Editor, (University of Washington Press, 2009)
     

78. Sunday Suppers at Lucques: Seasonal Recipes from Market to Table, Suzanne Goin and Teri Gelber, (Knopf, 2005)
     

79. Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen, Heidi Swanson (Ten Speed Press, 2011)
     

80. Tagines & Couscous: Delicious Recipes for Moroccan One-Pot Cooking, Ghillie Basan, (Ryland Peters & Small, 2010)
     

81. Tea in the East, Carole Manchester, (William Morrow, 1996)
     

82. Tender: A Cook and His Vegetable Patch, Nigel Slater, (Ten Speed Press,  2011)
     

83. The Babbo Cookbook, Mario Batali, (Clarkson Potter, 2002)
     

84. The Country Cooking of Ireland, Colman Andrews, (Chronicle Books, 2009)
    
         ☼ 2011 IACP Cookbook Awards Winner: Le Cordon Bleu
              International Award ☼
         ☼ 2010 James Beard Foundation Book Awards Winner:
             Cookbook of the Year ☼
         ☼ 2010 James Beard Foundation Book Awards Winner:
              International Category ☼
     

85. The Glorious Pasta of Italy, Domenica Marchetti, (Chronicle Books, 2011)
     

86. The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant, Deborah Madison and Edward Espe Brown, (Broadway Books, 2001)
            

87. The Italian Slow Cooker, Michele Sicolone, (Houghton Mifflin Harcourt, 7, 2010)
     

88. The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes, Maricel Presilla, (Ten Speed Press, 2009)
     

89. The Southwestern Grill, Michael McLaughlin, (Harvard Common Press, 2000)
    
    
                                        
    
     

90. The Story of Tea: A Cultural History and Drinking Guide, Mary Lou Heiss and Robert J. Heiss, (Ten speed Press, 2010)
    
         ☼ 2008 IACP Cookbook Awards Finalist: Single Subject Category ☼
         ☼ 2008 James Beard Foundation Book Awards Finalist:
              Reference Category ☼
     

91. The Tea Enthusiast’s Handbook: A Guide to Enjoying the World’s Best Teas, Mary Lou Heiss and Robert J. Heiss, (Ten Speed Press, 2010)
     

92. The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessions from San Francisco’s Beloved Restaurant, Judy Rogers, ( W. W. Norton & Company, 2002)
     

93. Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking, Roberto Santibanez, (Wiley, 2011)
     

94. Turquoise: A Chef's Travels in Turkey, Greg Malouf and Lucy Malouf, (Chronicle Books, 2009)
     

95. Tuscany, the Editors of Phaidon Press, (Phaidon Press, 2011)
     

96. Wine and War: The French, the Nazis and the Battle for France’s Greatest Treasure, Donald Kladstrup and Petie Kladstrup (Broadway books, 2002)
     

97. 97 Orchard Street, Jane Ziegelman, (HarperCollins, 2010)
    
         ☼ 2011 IACP Cookbook Awards Finalist: Culinary History Category ☼
     

Check back frequently to see our updated selection of cookbooks.
Please call us if you are looking for a specific title
and we will be happy to order it for you!

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