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World's Best Street Food

World's Best Street Food

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"Lonely Planet: The world's leading travel guide publisher*"

Lonely Planet's The World's Best Street Food Where to find it & how to make it! A little known culinary secret is that the world's best sandwich isn't found in Rome, Copenhagen or even New York, but rather, on the streets of Vietnam! The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners.

Bring the world's greatest street foods to your home with this compendium of classic recipes!

  • 100 authentic recipes with simple, clear instructions for perfect preparation
  • Glossary of exotic ingredients with easy-to-find alternatives
  • Evocative profiles of each dish show you where to find the best examples when you're on the road
  • Written by food writers from around the world with an introduction by Tom Parker Bowles
  • Authors: Written and researched by Lonely Planet, Tom Parker Bowles, Rob Whyte, Sarina Singh, Amy Karafin, Kate Armstrong, Duncan Garwood, Brett Atkinson, Joshua Samuel Brown, Joe Bindloss, Will Gourlay, Jessica Lee, Tim Richards, Meredith Snyder, Gregor Clark, Abigail Hole, Luke Waterson, Penny Watson, Celeste Brash, Zora O'Neill, Ethan Gelber, Bridget Gleeson, Austin Bush, Carolyn B. Heller, Michael Kohn, Roger Norum and Strouchan Martins, Paul Clammer, Daniel Robinson, Sarah Baxter, Emily Matchar

    About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.

    "TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category"

    "'Lonely Planet guides are, quite simply, like no other.' - New York Times"

    "'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) "

    "*#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013"

    World's Greatest Wine Estates

    World's Greatest Wine Estates

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    Called the world's most powerful wine critic (Sam Francisco Chronicle), Parker presents his first illustrated book--a gorgeously designed guide to the world's greatest wine estates, filled with full-color maps, photos, and images of wine labels.
    Worlds Best Bowl Food

    Worlds Best Bowl Food

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    Hearty and healthy, bowl food is very hip right now. We've selected 100 of the most authentic and delicious dishes from around the world and tell you how to make them. From Vietnamese pho and New England chowder to Persian salads and Welsh broth, these are the meals that speak the international language of comfort.

    The follow-up to The World's Best Spicy Food and The World's BestSuperfoods, The World's Best Bowl Food is packed with one-pot wonders that will set you up for the day, warm the core, and humbly feed friends and family. Alongside each recipe, we detail the history and culture behind the dish, and include 'tasting notes' to help you enjoy it in the most authentic way possible.

    Recipes include:

    Breakfast bowls:

  • Chia pudding from Central and Southern America
  • Ful medames from Egypt
  • Zucchini and fig smoothie bowl from the USA
  • Soups:

  • Borscht from Russia and Ukraine
  • Jewish chicken and matzo ball soup
  • Tom yam gung from Thailand
  • Salads & healthy bowls:

  • Bibimbap from Korea
  • Ceviche from Peru
  • Fattoush from Lebanon and Syria
  • Rice, pasta & noodles:

  • Nasi goreng from Indonesia
  • Sarawak laksa from Malaysia
  • Risi e bisi from Italy
  • Stews, braises & hearty bowls:

  • Bunny chow from South Africa
  • Poutine from Canada
  • Bigos from Poland
  • Desserts:

  • Acai bowl from Brazil
  • Eton mess from England
  • Kheer from India
  • About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.

    Worlds Best Brunches

    Worlds Best Brunches

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    The World's Best Brunches, where to find them and how to make them. A term originally coined for Saturday night carousers who couldn't wake up for breakfast, brunch has evolved into a sunny, social meal beloved the world over. And is The World's Best Brunches, a collection of midmorning meals accompanied by the origin of each dish, the best place to sample a bite, and an easy-to-prepare recipe for cooking it at home.

  • 100 authentic recipes with simple, clear instructions for perfect preparation
  • Glossary of exotic ingredients with easy-to-find alternatives
  • With a foreword and recipe by top Australian chef Bill Granger
  • Worlds Best Drinks

    Worlds Best Drinks

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    Travel the world from the comfort of your own living room!

    From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years, Lonely Planet's World's Best Drinks is your passport to the planet's best tipples and soft drinks. Quench your thirst with over 60 recipes including cocktails, delicate tea brews and zingy aperitifs.

    For each of the authentic recipes in this book, an 'Origins' section details how the drink came into being in the culture that created it, alongside tasting notes of how best to sample it for the authentic experience, whether in an upscale New York cocktail bar, a fireside lounge or a Chinese teahouse.

    Each recipe includes ingredients and easy instructions so you can make it at home. Perfect for any budding barista or bartender, this book has everything you need to blow your friends away at your next drinks party.


  • Michelada - Mexico

  • Mulled cider - United Kingdom
  • WINE

  • Glogi - Finland
  • Kalimotxo - Spain
  • Mimosa - France
  • Sangria - Spain
  • Terremoto - Chile
  • GIN

  • Martini - USA
  • Negroni - Italy
  • Pimm's - United Kingdom
  • Singapore Sling - Singapore
  • Sloe gin - United Kingdom
  • Tom Collins - USA

  • Bloody Mary - France
  • Caesar - Canada
  • Cade Codder - USA
  • Cosmopolitan - USA
  • Espresso Martini - United Kingdom
  • Siam Sunray - Thailand
  • RUM

  • Daiquiri - Cuba
  • Dark and Stormy - Bermuda
  • Eggnog - United Kingdom
  • Hibiscus ginger punch - Jamaica
  • Mai tai - California & Polynesia
  • Mojito - Cuba & the Cuban diaspora
  • Pina colada - Puerto Rico
  • Tasmanian bushwalkers' rum hot chocolate - Australia

  • Caribou - Canada
  • Irish coffee - Ireland
  • Manhattan - Ireland
  • Mint julep - USA
  • Sazerac - USA

  • Margarita - Mexico
  • Paloma - Mexico
  • Sangrita - Mexico

  • Canelazo - The Andes
  • Caipirinha - Brazil
  • Garibaldi - Italy
  • Kvas - Russia
  • Macua - Nicaragua
  • Pisco sour - Peru & Chile
  • Tongba - Nepal & India

  • Agua de coco - Brazil
  • American milkshake - USA
  • Anijsmelk - The Netherlands
  • Ayran - Turkey
  • Bandung - Malaysia & Singapore
  • Bubble tea - Taiwan
  • Cardamom tea - East Africa
  • Chai - India
  • Cocoa tea - St Lucia
  • Coffee - Worldwide
  • Egg cream - USA
  • Espresso soda - USA
  • Horchata - Mexico
  • Malted milkshake - USA
  • Mango lassi - India
  • Mint tea - Morocco
  • Oliang - Thailand
  • Root beer float -USA
  • Shirley Temple - USA
  • Banana smoothie - Worldwide
  • Tea - China
  • Teh tarik - Malaysia & Indonesia
  • Yuan yang - Hong Kong
  • About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

    Worlds Best Spicy Food

    Worlds Best Spicy Food

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    Discover the wide world of spice. Lonely Planet Food, the world's leading travel publisher's new food imprint, delivers the world's most tastebud-tingling flavours direct to your kitchen.

    Travel can transform your cooking, exposing you to new mouth-zinging ingredients that you may not have even heard of before and The World's Best Spicy Food comes with a selected collection of the world's most sensorially thrilling culinary experiences to try at home.

    Explore the cultures behind the planet's spiciest dishes, from Thai som tom, Indian dahl, and Korean kimchi, to Peruvian ceviche, Caribbean curries, and Nashville hot chicken. And it doesn't stop with chillies -there are pungent, nose-clearing recipes like wasabi, mustard, horseradish, cinnamon, paprika, mace, piccalilli, and black, white, pink, and Sichuan pepper.

    Each of the 100 recipes includes easy-to-use instructions and mouth-watering photography. There are also tasting notes that explain how best to sample each dish - whether that's in a hawker market in Singapore or at a Louisiana picnic spread - to truly give you a flavour of the place.

    This book is a celebration of spice in every form: ingredients that turn the bland to brilliant, the dreary into divine. And, as with all food, it's the finest way to experience any foreign culture.

    Recipes include:

  • Black-Pepper Crab - Singapore
  • Bunny Chow - South Africa
  • Camarones a la Diabla - Mexico
  • Caribbean Curry Goat - Caribbean
  • Ceviche - Peru
  • Chorizo - Spain
  • Crab with Kampot Pepper - Cambodia
  • Creole Cau Cau - Coastal Peru
  • Doro Wat - Ethiopia
  • Fis Paprikas - Croatia
  • Fish Head Curry - Singapore & Malaysia
  • Five-Alarm Texas Chili - USA
  • Gekikara Ramen - Japan
  • Gong Bao Chicken - China
  • Goulash - Hungary
  • Groundnut Soup - Ghana
  • Jamaican Jerk - Caribbean
  • Jambalaya - USA
  • Jollof Rice - West Africa
  • Kashgar Lamb Kebabs - China
  • Klobasa - Central Europe
  • Kothu Roti - Sri Lanka
  • Ostras Picantes - Guinea-Bissau
  • Palm Butter - Liberia
  • Papas a la Huancaa-na - Peru
  • Pasta all'arrabbiata - Italy
  • Pepperpot - Guyana & Caribbean
  • Pho - Vietnam
  • Pica Pau - Portugal
  • Pickled Herring in Mustard Sauce - Norway
  • Pig Trotter Curry - India & Nepal
  • Pimientos de Padran - Spain
  • Piri-piri chicken - Mozambique
  • Samosas - India
  • Shakshouka - Tunisia
  • Souse - Caribbean
  • Thai Green Curry - Thailand
  • Vindaloo - India
  • Harissa - Tunisia
  • Lime Pickle - India, Pakistan & Bangladesh
  • Pepper Jelly - USA
  • Piccalilli - England
  • Salsa Xnipec - Mexico
  • Plus 57 more exhilarating recipes!

    About Lonely Planet Food: Food and drink is a huge part of the travel experience, and Lonely Planet has been scouring the globe for over 40 years to find the best places to sample authentic dishes and beverages when on the road. From street food to Michelin-starred restaurants, Lonely Planet's experts have tried it all. Now, through Lonely Planet Food, we're sharing our knowledge and passion for genuine local cuisine with food-lovers everywhere, bringing a taste of the world into your kitchen.

    Worlds Best Street Food

    Worlds Best Street Food

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    Travel the world from the comfort of your kitchen! From taco carts and noodle stalls to hawker markets and gelaterias, it's on the street that you'll find the heart of a cuisine and its culture.

    From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years, Lonely Planet's World's Best Street Food is your passport to the planet's freshest, tastiest street-food flavours.

    Each of the 100 recipes includes easy-to-use instructions, ingredients and mouth-watering photography plus a section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a beachside lobster shack in Maine, a hawker market in Singapore or standing at the bar in a Sicilian cafe - to truly give you a flavour of the place.


  • Acaraje - Brazil
  • Arancino - Italy
  • Arepas - Venezuela
  • Bakso - Indonesia
  • Bamboo rice - Taiwan
  • Banh mi -Vietnam
  • Baozi - China
  • Bhelpuri - India
  • Breakfast burrito - USA
  • Brik - Tunisia
  • Bsarra - Morocco
  • Bun cha - Vietnam
  • Bunny chow - South Africa
  • Burek - Bosnia & Hercegovina
  • Ceviche de corvina - Peru
  • Chicken 65 - India
  • Chilli crab - Singapore
  • Chivito al pan - Uruguay
  • Chole batura - India
  • Choripan - Argentina
  • Cicchetti - Italy
  • Cocktel de Camaron - Mexico
  • Conch - Bahamas
  • Cornish pasty - England
  • Currywurst - Germany
  • Elote - Mexico
  • Falafel - Israel
  • Fuul mudammas - Egypt
  • Garnaches - Belize
  • Gimbap - South Korea
  • Gozleme - Turkey
  • Gyros - Greece
  • Hainanese chicken rice - Malaysia & Singapore
  • Hollandse Nieuwe haring - The Netherlands
  • Hot dog - USA
  • Jerked pork - Jamaica & Caribbean Islands
  • Juane - Peru
  • Kati roll - India
  • Kelewele - Ghana
  • Khao soi - Thailand
  • Knish - USA
  • Kuaytiaw - Thailand
  • Kushari - Egypt
  • Langos - Hungary
  • Maine lobster roll - USA
  • Mangue verte - Senegal
  • Meat pie - Australia
  • Mohinga - Myanmar (Burma)
  • Murtabak - Malaysia & Singapore
  • Otak-otak - Singapore, Malaysia & Indonesia
  • Oyster cake - Hong Kong
  • Pane, Panelle e Crocche - Italy
  • Pastizzi - Malta
  • Peso pizza - Cuba
  • Phat kaphrao - Thailand
  • Phat thai - Thailand
  • Pho - Vietnam
  • Pierogi - Poland
  • Pizza al taglio - Italy
  • Poisson cru - French Polynesia
  • Poutine - Canada
  • Pupusa - El Salvador
  • Red red - Ghana
  • Roasted chestnuts - Europe& &
  • Sabih - Israel
  • Samsas - Central Asia
  • Sarawak laksa - Malaysia
  • Sfiha - Lebanon
  • Som tam - Thailand
  • Spring roll - China
  • Stinky tofu - Taiwan
  • Takoyaki - Japan
  • Tamale - Mexico
  • Tea eggs - Taiwan & China
  • Walkie-talkies - South Africa
  • Yangrou chuan - China
  • Zapiekanka - Poland
  • About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

    Worlds Best Whiskies

    Worlds Best Whiskies

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    Aimed at beginners as well as connoisseurs, this revised and expanded edition of The World's Best Whiskies encompasses everything you need to know to increase your appreciation of this complex and fascinating spirit. Iconic distilleries, such as Lagavulin, Highland Park, and Glenrothes in Scotland, are fully explored alongside the bourbon innovators of Kentucky, such as Woodford Reserve and Maker's Mark.

    Whisky is one of the world's most revered spirits, with connoisseurs spending a great deal of money and time on the appreciation of rare expressions and limited edition bottles. In addition, many whisky connoisseurs travel direct to the source to see and experience the world's best distilleries at first hand.

    Since the publication of the first edition in 2010, many changes have occurred in the world of whisky, all of which are fully explored in this completely new edition. Over 200 of the 750 whiskies are updated, along with over 20 of the 38 features to reflect the 'new world of whisky, ' from the growing US single malt craft distillery movement (including Balcones in Texas), Japan (Yoichi), Taiwan (Kavalan), India (Paul John), Australia (Overeem), France (Warengem), and Sweden (Mackmyra, Spirit of Hven).

    From global brands to tiny craft distillers, this book offers a comprehensive overview of the best dram the world over.

    Worry Free Kitchen: Japanese Dishes Without Oil and Butter

    Worry Free Kitchen: Japanese Dishes Without Oil and Butter

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    Contrary to popular belief the modern Japanese diet is not as lite as one might think. The Worry-free Kitchen is Japan's answer to lowering calories and fat while indulging in the dishes that keep Asia going.

    The Worry-free Kitchen presents over 45 easy and delicious everyday recipes for the health-conscious cook, each page displays your favorite treats with full color photos.

    Wrestling with Gravy

    Wrestling with Gravy

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    In this inviting feast of a memoir, former New York Times food columnist Jonathan Reynolds dishes up a life that is by turns hilarious and tender-and seasoned with the zest of cooking, family, eating, and lounging around various tables in tryptophanic stupors. Growing up on Manhattan's Upper East Side, a child of material privilege and emotionally distant parents, young Jonathan discovers that food serves as a catalyst for adventure, a respite from loneliness, and a fail-safe way to navigate his often eccentric surroundings. When Jonathan is thirteen, his uncle Bus, a surrogate father of sorts, treats him to his first fine dining experience, at the old Westbury Hotel on Madison Avenue. The suspicious teen orders pheasant under glass-and from the moment the glass dome is lifted, Reynolds's culinary curiosity takes off. Always absorbing, often hilarious, and surprisingly affecting, Wrestling with Gravy is full of wonderful characters and anecdotes. With droll self-effacement and a sharp eye for detail, Reynolds relives the time that his own father made a move on his girlfriend during a meal at Maxim's in Paris; extols the surprising virtues of baseball stadium cuisine (with the exception of New York); and recounts how he once whipped up a seductive meal for a woman, only to have her excuse herself after dessert because she had another date lined up, buffet-style, later in the evening. Even on a glum Christmas day in New York City, or at the deathbed of his dear cousin the actress Lee Remick, food offers solace and a cathartic sense of home. Rare among culinary memoirs, Wrestling with Gravy speaks eloquently about food without affectation, while striking a note of cosmiccomedy and honest regret. And of course, the recipes are all here, too-from a perfect water-smoked Thanksgiving turkey to a barbecued Chinese duck, from an old-fashioned malted to Flaming Babas au Armagnac. Like a truly great meal, Wrestling with Gravy will entertain and satisfy any reader's appetite. For five years, Jonathan Reynolds brought oxygen to the food page of The New York Times Magazine. He was smart and buoyant as he rummaged around in memory's trunk for food-worthy anecdotes to chew upon. The pieces were highly personal, showcasing his quirks and irreverence as much as any foodstuff. His theatrics (fittingly -- Reynolds is a seasoned actor and playwright) were endearing; no surprise, then, when readers took personal interest in his passage, with its hints of darkness lurking amid the drollery. Reynolds' memoir, Wrestling With Gravy, is as consistently entertaining, in a grim way, as his columns, unveiling the many familial, romantic and professional land mines he discovered -- too late! -- under nearly every step he took, each fitted with emblematic recipes, balms for his wounds: Food is controllable, while most of life isn't. His father was absent, off performing entrepreneurial calisthenics; his mother was lost to depression. There were boarding school expulsions, and a jail stay prompted by his youthful infatuation with actress Kim Novak. Hollywood was a bitter pill -- The stars sip their strawsful of sugarless broth fumes and vapor of fetal watercress leaf helicoptered to their trailers -- part and parcel of his insanely and unrealistically ambitious screenwriting career. Friends and family died; his marriage went south. The gloom is beveled, thankfully, by his children, a guiding-star uncle, a second marriage, sweet playwriting success, all artfully etched with a hand as graceful as his progress clubfooted. (Said clubfoot precedes him during an ill-advised, weirdly nescient chapter analyzing American politics, but then half of Reynolds' charm is his flaws.) Not to forget the associative, heartening foods, like Kubbervik Scallops, Undocumented Tamales and Stargazy Pie, with sardine snouts poking through the puff pastry. If hunger is the best sauce, a spoonful of agony worked wonders for Reynolds. -The Atlanta-Journal Constitution


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    A book celebrating all the greats of German cuisine--a food culture as rich as any other in Europe.

    For too long it's been a cuisine undervalued against those other European stalwarts--French and Italian. It is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare--from slow-cooked roasts to hearty salads, tasty snacks, enriched breads, and moreish desserts--it has it all.

    Hot dogs, burgers, pretzels, rye bread, and beer are just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food, you would be surprised how influential this cuisine has been throughout history.

    Wurst of Lucky Peach

    Wurst of Lucky Peach

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    The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.

    Lucky Peach

    presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that's traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.
    Xian Famous Foods

    Xian Famous Foods

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    The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes


    Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an.

    Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for.

    Yankees Lost & Vintage Recipes

    Yankees Lost & Vintage Recipes

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    New Englanders know their heirlooms--clocks, quilts, vegetables, and more. Now Yankee Magazine rediscovers and updates their most delectable classic recipes, like Chicken and Dumplings, Roquefort Biscuits, Red Flannel Hash, Corn Pudding, and Snow Cake, for today's home cooks who appreciate a great heirloom when they see one. Starters and soups, sides and meats and fish, breads and desserts, and more have been retested and updated for today's cooks and today's palates. To enhance the fun, retro sidebars feature excerpts from the magazine dating back to the 1930s, and you'll find the stories and histories behind many of the recipes as well. No publication better captures the essence of New England than Yankee Magazine. No book better captures the essential recipes of classic New England than Yankee's Lost and Vintage Recipes.
    Yashim Cooks Istanbul

    Yashim Cooks Istanbul

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    Inspired by recipes in Jason Goodwin's bestselling historical Investigator Yashim series, Yashim Cooks Istanbul evokes the colors and flavors of the Ottoman world, combining Turkish recipes, illustrations and tempting descriptions from the novels.

    Fans of the series have been asking for this book ever since Yashim made his first appearance in The Janissary Tree (2006), winner of the Edgar Award for Best Novel.

    As The Guardian wrote: "A Yashim cookery book would be an appetising prospect."

    Yashim Cooks Istanbul covers the full spectrum of Turkish cookery, from simple meze and vegetable dishes to meat, fish and puddings. Good in the kitchen, good on the table, it will draw the reader into the extraordinary atmosphere of old Istanbul. Imagine you could step back into Yashim's world. Imagine that the flavours and colours of old Istanbul could come to life. Yashim Cooks Istanbul is about time travel - and you don't have to leave your kitchen to make the trip!

    Year in My Kitchen

    Year in My Kitchen

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    Captivating chef and local foods advocate Skye Gyngell inspired the Food Network, and The New York Times Magazine to tell her story. Her beautiful cookbook, A Year in My Kitchen, is as inspiring as its author. Interweaving personal narrative and 100 seasonal recipes, the book reveals how to make food sing. As the head chef at Petersham Nurseries' award-winning restaurant, Gyngell cooks with produce from her own garden; in this cookbook she inspires locavores, gardeners and cooks to craft meals from their vegetable gardens or source ingredients from local farmers' markets, greengrocers, fish markets and butchers. There is a wonderful sense of anticipation, as well as a comforting familiarity, if you cook with the seasons, she writes in the book, which won the Guild of Food Writers Award for Best Cookery Book in the UK. The book opens with Gyngell's toolbox, a trove of flavor-harmonizing ingredients like lemon zest, infused oils, agra-dolce and roasted red onions. Gyngell's spring dishes, such as warm asparagus with herb mayonnaise, rely on early greens. Once the glorious produce of summer bursts onto the landscape, Gyngell suggests peppers Piedmontese and other colorful recipes. She recommends rediscovering the stirring beauty of autumn with griddled scallops with sweet potato puree with tamari, maple syrup and chilli before taking comfort from winter foods, like slow-cooked pork belly with cinnamon, cloves, ginger and star anise. Photographer Jason Lowe's luminous food imagery pays tribute to the sacredness of the seasons, nature, and the earth, as well as the sensual cooking experience.
    Year of Drinking Adventurously

    Year of Drinking Adventurously

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    You want a little adventure in your life. And why not? With thousands of breweries and distilleries in the United States, there are more choices than ever on tap and behind the bar. So many, that you're a little bit intimidated.

    But throughout the course of a year you can learn to impress your friends by becoming a pub savant with The Year of Drinking Adventurously, a guide to getting out of your beverage comfort zone once a week for a year. Each of the fifty-two chapters features the story behind a unique beer, spirit, cocktail or wine, designed to broaden your drinking horizons. Some correspond with specific seasons or holidays, encouraging you to forget the million-dollar marketing-supported "conventional wisdom" and drink against the grain. It's Cinco de Mayo? There's much more to the celebration than lime-enhanced lager and shots of rotgut tequila. St. Patrick's Day? Do you really want to be the 700th person of the evening to order a green-tinted brew and a shot of cheap whiskey?

    The Year of Drinking Adventurously takes the social imbiber on a journey into the exciting and unknown--one week at a time.

    Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes

    Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes

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    A bracingly funny writer...Whether he's choking down dog stew in Korea or sipping cobra bile in China, Parker Bowles imbues his odyssey with self-deprecatory wit and sensitivity that make this travelogue a rare treat.--Entertainment Weekly

    Tom Parker Bowles is a fiend for great flavor, and does not shy away from strange-looking, spicy, or otherwise dangerous foods whether in London or halfway around the world. Raised with a taste for fresh, simply prepared foods, he nevertheless was always intrigued by exotic foods, especially the kinds found in America--no Spanish or French food for him, thank you! A chili freak who always carries a bottle of Tabasco (People), Tom is no food snob.

    His journey took him from the potentially lethal--fugu, the infamous poisonous blowfish --to the merely nauseating to the unexpectedly delectable. As he traveled through Asia and Europe, guided by friends and locals, he warily ate dog, snake, insects, offal, and a variety of sea creatures. In the United States, he ignored warnings from those who knew better as he eagerly stuffed himself with much too much barbecue in Tennessee and some of the hottest of the hot sauces at The National Fiery Foods Show in New Mexico. Smart, stylish, erudite and hip in a sardonic, unmistakably limey sense--like a lost son of Nigella Lawson and Eddie Izzard (Radar), Tom Parker Bowles makes even a cringe-worthy meal worth the trip.