Exploring Top Books of Shelfari

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

by Thomas McNamee

The first authorized biography of “the mother of American cooking” ( The New York Times ) This adventurous book charts the origins of the local “market cooking” culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn’t long before Waters and her motley coterie of dreamers inspired a... (more)

Complete Dehydrator Cookbook

by Mary T. Bell

A guide to food dehydrating shows readers how to make preservative-free dried apple rings, candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb seasonings, dried fruit sugars, and more. 100,000 first printing. Tour.

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

by Kelsie Kerr, Patricia Curtan, Fritz Streiff, Alice Waters

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang<ed> the American palate” according to the New York Times . Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and... (more)

The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

by Sally Swift, Lynne Rossetto Kasper

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year. As loyal listeners know,... (more)

Ken Hom's Top 100 Stir-Fry Recipes (BBC Books' Quick & Easy Cookery)

Ken Hom's Top 100 Stir-Fry Recipes (BBC Books' Quick & Easy Cookery)

by Ken Hom

An outstanding collection of new and classic stir–fry recipes from one of the world’s leading authorities on Asian cooking.

Wok Fast (Fast Books)

by Hugh Carpenter

The wildly popular culinary team of Hugh Carpenter and Teri Sandison prepare robustly flavored meals from the versatile wok, served in a flash—the perfect fare for weeknight cooking. With their emphasis on short ingredient lists and plenty of make-ahead tips, the recipes in WOK FAST are tailored to accomodate tight schedules, without sacrificing flavor. Dinners include Blackened Shrimp with Tangerine Garlic... (more)

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)

by Klaus Kaufmann

Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes

Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes

by Jack Bishop

The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce,... (more)

366 Delicious Ways to Cook Rice, Beans, and Grains

366 Delicious Ways to Cook Rice, Beans, and Grains

by Andrea Chesman

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but... (more)

The Elements of Cooking

by Michael Ruhlman

Modeled on Strunk and White's The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA's The Professsional Chef. Unlike those monoliths of the kitchen, this book is slim, clear and very to the point: here are the things you need to know how... (more)

Grassfed Gourmet Cookbook

by Shannon Hayes

In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In THE GRASSFED GOURMET COOKBOOK, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on... (more)

Tender at the Bone: Growing Up at the Table

Tender at the Bone: Growing Up at the Table

by Ruth Reichl

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the... (more)

How to Dry Foods

by Deanna DeLong

A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes. When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to... (more)

What to Eat

by Marion Nestle

Since its publication in hardcover last year, Marion Nestle’s What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as “radiant with maxims to live by” in The New York Times Book Review and “accessible, reliable and comprehensive” in The Washington Post , What to Eat is an indispensable resource, packed with important information and useful advice from the... (more)

Baking Illustrated: A Best Recipe Classic

Baking Illustrated: A Best Recipe Classic

by Cook's Illustrated Magazine Editors

The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated , from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools,... (more)

The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking (Paperback))

The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking (Paperback))

by Mollie Katzen

This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion... (more)

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

by Grace Young

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young... (more)

Root Cellaring: Natural Cold Storage of Fruits & Vegetables

Root Cellaring: Natural Cold Storage of Fruits & Vegetables

by Nancy Bubel, Mike Bubel

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

by Moosewood Collective, MoosewoodCollective

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the... (more)

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

by Moosewood Collective

In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from... (more)

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Tags: cooking and food