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Cooking

Wild Food From Land and Sea

Wild Food From Land and Sea

$24.00
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Marco Pierre White, the "Byron of the kitchen," presents 150 of the iconic recipes and techniques that propelled him to international culinary fame

In the UK, Marco Pierre White's brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time, the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply-married culinary genius--the man that many consider the original celebrity chef.

Published in U.S. for the first time, Wild Food From Land and Sea is White's most refined vision of gastronomy--the product of thirty years in the kitchen. Here we get a glimpse into the intensive, highly disciplined kitchens in which White's supremely refined food was conjured. There are wild reinventions of French classics, and the playful introduction of strange and surprising ingredients.

Wild Food From Land and Sea
contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.

Wild Kitchen

Wild Kitchen

$34.95
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With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially at home. It is more important than ever that our kitchen and dining spaces allow us to live in harmony with nature. This glimpse into the home kitchens and dining areas of twenty of the world's top chefs, food bloggers, and restauranteurs reveals inspiring ways that the food-obsessed are embracing the "wild" at home in their everyday cooking and dining.

From a chef who experiments with herbs in a city apartment to a blogger who forages with her family in a local forest, each personality's featured kitchen story offers a behind-the-scenes view of their unique cooking philosophy along with their insider tips for creating a unique kitchen space. Each chef--from Julia Sherman and David Tanis to Judy Williams and Rita Sodi--provides a simple recipe that uses their favorite natural ingredients. Offering advice on essential utensils, entertaining, and bringing the outside in, the book also features a directory of websites and restaurants for those interested in finding out more.

The desire to know where our food comes from and to minimize our carbon footprints is ever-growing. Wild Kitchen offers fresh insights into kitchen design and styling from those who understand the sustainable lifestyle best, and will inform, delight, and inspire all food lovers looking to get back to nature.

Wild Rosemary and Lemon Cake

Wild Rosemary and Lemon Cake

$39.95
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Wild Rosemary and Lemon Cake features more than 100 delicious recipes and stunning photographs from Italy s picturesque Amalfi coast. The Amalfi coast is one of Italy s magical spots: a sun-drenched land that looks like a glamorous film set, bursting with lemon trees, breathtaking scenery, and food fit for a king. Join Katie Caldesi and her husband, Giancarlo, as they tackle the daring driving, precariously perched restaurants, and hidden back alleys in search of the food that defines the area. Feast on crispy pizza garnished with clouds of creamy mozzarella and fresh basil, delicious pastas drenched with tomato sauce and fresh seafood, and homemade tarts that taste like they re straight out of nonna s oven. Wild Rosemary and Lemon Cake is a decadent celebration of this favorite destination."

Wild Table: Recipes for Foraged Food from Nature to Your Plate

$40.00
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Wild Vine

Wild Vine

$15.00
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A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.

Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened?
The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.
Brilliant and provocative, The Wild Vine shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.

Wild Vine: Forgotten Grape and the Untold Story of American Wine

Wild Vine: Forgotten Grape and the Untold Story of American Wine

$25.00
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A rich romp through untold American history featuring fabulous characters, "The Wild Vine" is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.

Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened?
The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.
Brilliant and provocative, "The Wild Vine" shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.

Will It Skillet

Will It Skillet

$14.95
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Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet.

Savor the simplicity of Toast with Olive Oil and Tomato, because you just can't achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment required--use the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsa--or make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skillet--no separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam.

Includes detailed information on buying, seasoning, and caring for your cast-iron skillet--and turning it into a nonstick kitchen workhorse.


Will It Waffle?

Will It Waffle?

$14.95
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"This book is pure culinary fun!" --Gale Gand, pastry chef, author, restaurateur, and TV personality

Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in).

Why waffle?
The Ease! Waffled Bacon and Eggs: First, waffle the bacon--fast, crisp, and no burnt edges--then the eggs, for lacy whites and perfect yolks (thanks, bacon fat).

The Melt! Waffled Macaroni and Cheese: Waffled leftover mac 'n' cheese is a decadent grilled cheese sandwich--golden, buttery exterior and soft, cheesy insides.

The Dimples! Spaghetti and Waffled Meatballs: That's right--cook meatballs in a waffle iron and create dimples where the sauce can pool.

The Cool Factor! Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it's time for dessert, and make soft, gooey cookies with grid marks. No oven required.

"Dan Shumski's genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusions"

--J.Kenji Lopez-Alt (The Food Lab and seriouseats.com)

Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More

Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More

$15.95
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The success of Julie & Julia highlights the newest trend in food writing: blogging. Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to's of food blogging as well as updated resources and new information on working in other wildly popular genres, namely cookbooks and food memoirs. Incredibly timely, this new edition of Will Write for Food is the must-have for every foodie who wants to put pen to page--or hands to keyboard.
Williams-Sonoma Cookbook: Essential Recipe Collection for Today's Home Cook

Williams-Sonoma Cookbook: Essential Recipe Collection for Today's Home Cook

$34.95
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Celebrate the pleasures of cooking in all its forms with more than 370 of the best recipes and 200 photographs from the top-selling Williams-Sonoma Collection--the ultimate cookbook for today's home cook.

Cooking today is multidimensional: it's about creating soul-warming comfort food for friends and family; making healthy, flavorful meals in a limited amount of time; inviting the flavors of ethnic cuisines into our kitchens; and preparing tasty, sumptuous meals for holidays and special occasions. The increasing availability of high-quality, local, and exotic ingredients has transformed the way we cook with delicious results. This comprehensive volume, reflects this new diverse interest in food. Among its more than 370 recipes are time-tested classics, fresh new favorites gleaned from restaurant menus, popular ethnic dishes customized for the home cook, and dozens of breakfast and dessert choices, from the simple to the spectacular.

Whether you are stir-frying a spicy basil-scented chicken dish for a simple weeknight supper, grilling fish steaks for a summer cookout, preparing a standing rib roast as the centerpiece for a multicourse special-occasion meal, or simply looking for a recipe for classic chocolate chip cookies, this book is the perfect resource. The recipes are organized into 12 chapters so you can easily find the right dish for your needs. These include: Appetizers; Soups; Salads; Fish and Shellfish; Poultry; Beef and Veal; Pork and Lamb; Vegetables; Breads; Desserts; and Breakfast and Brunch. Sumptuous photographs for every recipe will show you how the finished dish should look. Dozens of photographed sidebars throughout the book illuminate cooking techniques, explain how to work with unfamiliar ingredients, and suggest flavorful sauces or condiments to accompany the main recipe.

Among the recipes are classics that you will come back to again and again, like stuffed mushrooms, Cobb salad, potato gratin, Louisiana-style gumbo, bistro-style roast chicken, eggs Benedict, and devil's food cake. You will also find many dishes inspired by international flavors, such as pot stickers, gazpacho, tabbouleh, carnitas, tandooristyle chicken and tiramisu -- all destined to become new favorites in your home. Look, too, for plenty of kid-friendly recipes such as baked macaroni and cheese, chicken potpie, spaghetti and meatballs, and chocolate brownies, all of which could become some of the most-requested dishes in your cooking repertory.

No matter the occasion, The Williams-Sonoma Cookbook will provide the perfect recipe and plenty of inspiration for many years to come.

Williams-Sonoma Essentials of Slow Cooking

Williams-Sonoma Essentials of Slow Cooking

$34.95
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This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured.

Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs.

Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.

Williams-Sonoma The Baking Book

Williams-Sonoma The Baking Book

$34.95
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Nothing evokes the comforts of home better than freshly baked treats straight from the oven. But too many home cooks believe they don't have the time to bake except for the occasional special dessert. If you are one of them, this comprehensive baking collection, with nearly 400 recipes for everything from homespun favorites and bake-shop sweets to popular restaurant-style desserts, is guaranteed to change your mind. In this inspired book, you will find recipes that both fit into your busy schedule and suit nearly every occasion, from quick dessert for weeknight suppers to fancy cakes for holiday tables. Whether you are dreaming of buttery shortbread for an afternoon snack, a luscious berry pie for a midsummer get-together, a buche de Noel for a Christmas Day buffet, or a batch of rolls for Sunday supper, you will discover how to make it in these pages. The recipes are organized into eight comprehensive chapters: Cookies and Bars; Muffins and Quick Breads; Coffee Cakes, Scones, and Biscuits; Cakes and Tortes; Pies and Tarts; Yeasted Breads; Fruit Desserts; and Custards and Egg Dishes. Each chapter provides an array of flavor options to match the seasons and to accommodate a variety of tastes. Every recipe includes a photograph of the finished dish, so you can see how it will look, as well as photographs illustrating key baking task, ingredients, and/or equipment. Classics enjoyed by adults and kids alike are here, such as lemon bars, chocolate-studded cookies, blueberry muffins with brown-sugar topping, buttermilk biscuits, birthday cake with fudge frosting, pumpkin pie, and country-style cinnamon rolls. Detailed directions for baking chocolate cupcakes, bagels, and madeleines make these typical bakery specialties easy to prepare at home. A large selection of recipes for special occasions, such as almond-flecked chocolate cake with caramel sauce, pear torte with fresh ginger, and cherry cheesecake with a biscotti crust, provides plenty of ideas for holiday and dinner-party tables. Rounding out the book are dozens of recipes for savory baked items, from Roquefort-laced popovers and goat cheese muffins to olive bread and mushroom quiche. An extensive reference section at the end of the book includes basic recipes, such as pie and tart doughs, dessert sauces and glazes, and cake frostings and fillings. Also included is a tips-and-techniques primer, with photographed step-by-step instructions on everything from rolling out pie dough, making decorative crusts, and frosting a cake to kneading bread dough in a stand mixer. Cooking and ingredient charts and a comprehensive glossary complete the section. With The Williams-Sonoma Baking Book on your kitchen shelf, you will find yourself baking more often, with results that are always both delicious and rewarding.
Windows on the World Complete Wine Course (2007)

Windows on the World Complete Wine Course (2007)

$24.95
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The Windows on the World Complete Wine Course is simply the bestselling wine book in the United Statesit s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged."
Windows on the World Complete Wine Course (25th ed.)

Windows on the World Complete Wine Course (25th ed.)

$27.95
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Let s pop a cork and drink a toast to America s very best, most popular wine course! Windows on the World Complete Wine Course is celebrating its silver anniversary, and this classic volume now has new, updated material that wine lovers will savor.For this new edition, Kevin traveled to eighty wine regions in twenty countries, tasting more than 4,000 wines and meeting 500 winemaking professionals. To assure that he had all the latest wine-producing news, he recently visited vineyards in Austria, Hungary, Greece, New Zealand, South Africa, Chile, and Argentina. Plus, he has updated Wine-Buying Strategies, best vintages, wine lists, and labels. As always, the book includes Wine Basics, Tasting Wine, Matching Wine and Food, Frequently Asked Questions About Wine, and a Selected Glossary. Zraly goes region-by-region, with the wines organized from simple to complex. By following Kevin s order, readers will experience the best wines and a wide diversity of tastes, styles, regions, and countries.It s not only a comprehensive and bargain-priced hands-on wine education, and a superb catalog from which to start a wine cellar or find the right bottle, it s also an inexpensive way to get the knowledge Kevin imparts in his outstanding course. This is clearly the wine guide against which all others are judged.

"
Windows on the World Complete Wine Course 2006 Edition

Windows on the World Complete Wine Course 2006 Edition

$24.95
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"One of the best start-from-scratch wine books ever written."--Frank Prial, The New York Times.

OVER 2 MILLION COPIES SOLD!

Celebrating 20 years of wine mastery...

The world's finest wine book gets a complete redesign for its 20th birthday. Thirty-two pages of brand new material, enhanced color, and even more cartoons grace this Anniversary Edition, which will thrill wine lovers once again as they get a taste of Kevin Zraly's unequaled advice. One thing hasn't changed, however: Zraly's inimitable, irreverent style. He answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

"A visually exciting, intelligently structured reference."--Bon Appetit

"Are you intimidated by wine stewards? Read Kevin Zraly's new edition of Windows on the World Complete Wine Course and order with aplomb"--Playboy

"The liveliest short course on wine ever wrapped between two covers"--Boston Globe

"Brims with enthusiasm... breezy, down-to-earth...Reads like an interesting conversation."--Chicago Tribune

"As entertaining as it is informative. A masterful job of simplifying a complex subject and making it fun in the process."--New York Daily News

"The top introductory book available."--Booklist

Windows on the World Complete Wine Course 2008

Windows on the World Complete Wine Course 2008

$24.95
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Windows on the World Complete Wine Course is simply the bestselling wine book in North Americait s a classic. The 2007 edition alone has sold over 100,000 copies and reorders continue to pour in. Along with the expanded text that has made last year s update so successful, the 2008 revision will include a special 16-page supplement on How to Taste Wine, taken directly from Kevin s world-famous class. This new material will include more than 100 wines that Zraly selects for his students to taste, along with the tasting sheet they use for their evaluations. Organized by region, from simple to complex, his list begins with white wines from France, the U.S., and Germany; moves on to the red wines of Burgundy and the Rhone, Bordeaux, the U.S., Italy, Australia, Argentina, and Chile; and concludes with champagnes and ports. By following Kevin s order, readers will experience the best wines and the wide diversity of taste, style, region, and country. It s not only a comprehensive and bargain-priced hands-on wine education, but a superb catalog from which to start a wine cellar or find a bottle appropriate to any occasion. In addition, the label for each of the 101 wines is shown, along with commentary on how to read it, suggestions for alternative wines, and specific instructions on how to set up a tasting using Kevin s techniques. This is the first time Kevin s actual list has ever been offered in book form and it alone is worth the cover price of Windows on the World Complete Wine Course.
Of course, as always, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the previous editionsall presented in Zraly s inimitable, irreverent style. This is the wine guide against which all others are judged."
Wine

Wine

$14.95
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Former International Wine Communicator of the Year, Jane Parkinson, gives you the lowdown on wine, and how to make the most of it.

Wine offers an exciting look at the global scene with detailed information on all of your favorite grapes and styles. Jane makes sure that once you have read through this manifesto, you will know exactly how to pick the right wine every time. Over the last decade, the way we buy, serve, and enjoy wine has changed drastically, here you will find everything you need in order to find your desired taste, from storage, glasses, temperature, and equipment, to a detailed breakdown of each grape and style with a visual key. Whether red or white, Pinot Noir or Sauvignon Blanc, Wine will make sure you find your perfect match.

Wine

Wine

$21.95
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The first edition of this book was the winner of the Wine and Food Society Andre Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.