FOOD & DRINK
Cook books, recipe books, cocktails, beer, food theory, food politics and more. For boozers, omnivores, carnivores, vegetarians and vegans.
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Nobu's Vegetarian Cookbook
$39.99Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Learn More -
Odd Bits: How to Cook the Rest of the Animal
$35.00In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles. Learn More -
Salad for Dinner: Complete Meals for All Seasons
$35.00A celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. Learn More -
Salumi: The Craft of Italian Dry Curing
$39.95The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Learn More -
Saveur The New Comfort Food: Home Cooking From Around the World
$35.00From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. Learn More -
Sweet And Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners
$35.00Here is the delicious answer to every vegan's most important question: What's for dessert? Learn More -
The Banquet
$39.95First published in Japan in 1993, Nobuyoshi Araki's The Banquet (Shokuji) offers a moving tribute to the photographer's late wife, Yoko, through a photo-diary of the food they shared together in the last months of her life. Learn More -
The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life
$35.00Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. Learn More -
The Dumpling: A Seasonal Guide
$35.00The Dumpling is the most comprehensive and wide-ranging anthology of traditional recipes available for those who love dumplings in every shape, size, and variety. Learn More -
The Essential Cocktail: The Art of Mixing Perfect Drinks
$35.00Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as "single-handedly responsible for what’s been called the cocktail renaissance," he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide. Learn More
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