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Did you know...
that the word bar is short for barrier? Yes, that's right--to keep the customers from getting at all the booze.
that Winston Churchill's mother supposedly invented the Manhattan?
that the Pilgrims landed at Plymouth Rock because the sailors on the Mayflower were running low on beer and were tired of sharing?
that you have a higher chance of being killed by a flying Champagne cork than by a poisonous spider?
that the Code of Hammurabi mandated that brewers of low-quality beer be drowned in it?
that beer was so popular with medieval priests and monks that in the thirteenth century they stopped baptizing babies with holy water and started using beer?
It's a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina's greatest-hits recipes (c'mon, like that's not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you're a kitchen rookie or a full-fledged baking hardbody.
The Atlantic "Best Cookbooks of 2019" - Washington Post "Cookbooks That Inspired Us in 2019" - Christian Science Monitor "Best Cookbooks of 2019" - NPR "Favorite Books of 2019" - WBUR Here & Now "Best Cookbooks of 2019"
An award-winning cookbook author and cooking teacher answers her most-asked question: What do you make for dinner?
Successful restaurateurs have always known that adding roasted to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.
Blending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine.
Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania.
Growing up in wealthy suburban Florida, Jesse was introduced to the culinary world--and the world of hard drugs. Becoming a high-school dropout addicted to heroin and crack, he was alienated from his family and wanted by the cops. By twenty-one, he had robbed, cheated, and lied to everyone in his life--and had overdosed, been shot at and nearly beaten to death. His eventual arrest motivated him to get clean.
Jesse learned to channel his obsessiveness and need to get ever "higher" into his career. But his growing success fueled his anxiety, leading to panic attacks and hypochondria. In this startling and down to earth memoir, Jesse lays it all on the table for the first time, reflecting on his insatiable appetite for the extreme--which has led to his biggest triumphs and failures--and shares the shocking story of his turbulent life.
Blending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine.
Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania.
Growing up in wealthy suburban Florida, Jesse was introduced to the culinary world--and the world of hard drugs. Becoming a high-school dropout addicted to heroin and crack, he was alienated from his family and wanted by the cops. By twenty-one, he had robbed, cheated, and lied to everyone in his life--and had overdosed, been shot at and nearly beaten to death. His eventual arrest motivated him to get clean.
Jesse learned to channel his obsessiveness and need to get ever "higher" into his career. But his growing success fueled his anxiety, leading to panic attacks and hypochondria. In this startling and down to earth memoir, Jesse lays it all on the table for the first time, reflecting on his insatiable appetite for the extreme--which has led to his biggest triumphs and failures--and shares the shocking story of his turbulent life.