You've found all our cookbooks! Don't see what you're looking for here? Feel free to place an order now and we'll happily order it into the store for you!
Banner Message
Please note that online availability does not reflect stock in store!
Cooking
When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times, called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business."
In celebration of its twenty-fifth anniversary, Adventures on the Wine Route has been thoroughly redesigned and updated with an epilogue and a list of the great wine connoisseur's twenty-five most memorable bottles. In this singular tour along the French wine route, Lynch ventures forth to find the very essence of the wine world. In doing so, he never shies away from the attitudes, opinions, and beliefs that have made him one of our most respected and outspoken authorities on wine. Yet his guiding philosophy is exquisitely simple. As he writes in the introduction, "Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." Adventures on the Wine Route is the ultimate quest for this magic via France's most distinguished vineyards and wine cellars. Lynch draws vivid portraits of vintners--from inebriated négociants to a man who oversees a vineyard that has been in his family for five hundred years--and memorably evokes the countryside at every turn. "The French," Lynch writes, "with their aristocratic heritage, their experience and tradition, approach wine from another point of view . . . and one cannot appreciate French wine with any depth of understanding without knowing how the French themselves look at their wines, by going to the source, descending into their cold, humid cellars, tasting with them, and listening to the language they employ to describe their wines."
Here, Kermit Lynch assures a whole new generation of readers--as well as his loyal fans--that discussions about wine need not focus so stringently on "the pH, the oak, the body, the finish," but rather on the "gaiety" of the way "the tart fruit perfume[s] the palate and the brain."
Kermit Lynch's recounting of his experiences on the wine route and in the wine cellars of France takes the reader through the Loire, Bordeaux, the Languedoc, Provence, Northern and Southern Rhone, and the Cote d'Or.
Fast, Delicious Paleo Meals That Fit Your Budget
Jennifer Robins, author of the bestselling Paleo Cooking with Your Instant Pot(R), is back with an all-new collection of knockout recipes that go easy on your wallet. Forget buying overpriced specialty flours and high-end meats; Jennifer shows you how to use easy-to-find, less expensive ingredients to create amazingly flavorful, healthy meals in half the time with your Instant Pot(R) or other multifunction cooker.
Bursting with versatile recipe ideas to suit a whole range of nutritional needs and diets--including 21-Day Sugar Detox(R), low carb, vegetarian, ketogenic and Autoimmune Protocol--this book has something for everyone. Breakfast is fast and fun with Pressure-Cooked Scotch Eggs, cooked in under 10 minutes. Enjoy incredibly tender Mixed Citrus Pulled Pork in under an hour, and get Chili Lime Salmon on the table in just 8 minutes. Crust-less Chicken Pot Pie is comfort in a bowl, and your guests will go crazy over Hot Minute Spinach + Artichoke Dip. These recipes make healthy eating easy and attainable on any budget, any night of the week.
ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)
2013 James Beard Foundation Book Awards, Nominee Finalist Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes. Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.
A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.
Food writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.
Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.
With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.
A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.
Are you a home brewer who's tiring of the usual suspects, cycling through the same styles and flavors? Are you a professional brewer who's cranking through the same catalogue of beers year after year, just adding more hops with each rotation? There might be a bit of salvation here for you.
Join brewer Butch Heilshorn and discover gruits: incredible botanical beers that were brewed throughout the world for most of human history. Butch provides techniques and approaches for the intermediate to advanced brewer to create these unique out-of-the-box brews. These increasingly popular beers use a wide array of plants, often local to the brewer, to delight palates and ignite imaginations. Butch's philosophy espouses a practical reverence for the earth, a deep appreciation for the plants he regards as brewing partners and a decidedly anti-authoritarian streak, encouraging brewers to use his recipes as a jumping off point for their own adventures in botanical brewing--the ability to capture the essence of a particular time and place.
YA BETCHA YOU'LL DIG THESE BEERS!
For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket.
With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.
The official cookbook of Agricola, the celebrated farm-to-table restaurant in Princeton, NJ.Taking its name from the Latin for farmer, Agricola is a community-minded eatery in Princeton, New Jersey, offering locally sourced food in a warm, stylish atmosphere. It's a farm-supported restaurant with its heart in the right place - and now, a cookbook with 100 inspired recipes, including Sweet Corn Soup with Bacon and Smoked Paprika Oil, Flatiron Steak with Green Garlic Gremolata and a kale salad so good it puts other kale salads to shame. Along with his talented kitchen staff, executive chef Josh Thomsen, a French Laundry alum, presents soups, salads, starters, preserves, braised and roasted meats, desserts, brunch dishes, signature cocktails and more. From spicy mushroom flatbread crowned with a sunny fried egg to warm Granny Smith apple bread pudding, the recipes are accessible and totally appealing. Despite its official nickname, the Garden State, New Jersey is still in the early stages of its farm-to-table scene. The people behind Agricola are out to change all that. Along with its own 112-acre Great Road Farm supplying the restaurant (and enthusiastic downtown Princeton CSA customers) with a variety of seasonal produce, chicken and eggs, Agricola supports New Jersey foragers, specialty growers and local family farms. Farmer Steve Tomlinson takes us for a tour around the farm, sharing his wisdom and insight from a handful of seeds to bushels of full-grown squash.
The Blue Jean Chef turns her culinary genius onto the latest hot cooking appliance trend--Air Frying!
Brand new to Air-frying or already loving your Air Fryer? Air Fry Genius is your ultimate guide to mastering Air-Frying and becoming a genius in your kitchen. Create healthier, delicious meals quickly with less guilt and easy clean up.
Including 100+ recipes--from wholesome breakfasts to decadent desserts, and each paired with color photos--Air Fry Genius also includes Meredith Laurence's signature tips and tricks for getting the most out of your air fryer using frying, roasting, and baking techniques to create healthier, faster, and less messy meals to impress your family and friends.
Those new to air frying will love Air Fry Genius's Easy recipes for beginners, along with tips on how to convert traditional recipes to air fryer recipes, air fry cooking time charts, and primers throughout the book on various air-frying techniques. Experienced cooks looking to enhance their culinary skills will also love this book, with recipes and ways to take their air-frying skills to the next level. Vegetarian, vegan, and gluten-free recipes are abundant, as well as tips for planning ahead. All recipes includes nutrition information so you can be well-informed about what you're eating.
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?
