The Silver Spoon
The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of…
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Jerusalem: A Cookbook
With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. Both men were born in Jerusalem in the same Tamimi on the Arab east side and Ottolenghi in the Jewish …
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Plenty
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive…
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Mastering the Art of French Cooking
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home…
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Tartine Bread
"...The most beautiful bread book yet published..." – The New York Times
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Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be … -
Ottolenghi Simple
A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
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In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his s… -
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.…
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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof…
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Momofuku
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.
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Never before has there been a… -
Joy of Cooking
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. …
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Falastin: A Cookbook
FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, an…
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in Am… -
Ottolenghi Test Kitchen: Extra Good Things: Bold, Vegetable-Forward Recipes Plus Homemade Sauces, Condiments, and More to Build a Flavor-Packed Pantry
The Globe and Mail bestselling author Yotam Ottolenghi and his superteam of chefs bring you the second installment in the Ottolenghi Test Kitchen series, delivering maximum-flavor recipes with cook-it…
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The French Laundry Cookbook
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative c…
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The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook
The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.
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Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaur… -
Food for Thought: Essays and Ruminations
From Alton Brown, the New York Times bestselling cookbook author and beloved culinary food personality, a debut collection of personal essays defined by his flair, wit, and insight.
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From cameraman to c… -
The Food Lab: Better Home Cooking Through Science
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfying…
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The Silver Palate Cookbook
With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative rec…
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Nothing Fancy: Unfussy Food for Having People Over
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, cha…
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Ottolenghi Flavor: A Cookbook
The New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ innovative, super-delicious, plant-base…
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
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