New Titles at Omnivore Books on Food

Inventory and Ordering Information

Below is a small selection of the new books for sale by Omnivore Books on Food. Books can be purchased through Paypal (you don't have to have an account to place an order) or by calling the store between the hours of 11am and 6pm, Tues-Sat., 12pm and 5pm, Sun. We are happy to ship your purchase anywhere in the world. 415.282.4712



SO GOOD is a Spanish biannual publication in English. Some of the most acclaimed restaurants from around the world are gathered in this edition of So Good.. to show us their dessert menus. Carefully prepared discourses which have a familiar expression to wider audiences in a savory context acquire a unique and less familiar form in their sweet expression. Additionally, visiting us in this edition is a large number of pastry chefs who honor haute patisserie without missing the opportunity of making all kinds of allusions to neighboring worlds such as ice-cream making or caramels. This makes up our 14th trip. $35.

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GFF Magazine Summer 2016.

A quarterly magazine for food lovers, GFF celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. $15.


Golden Girls - Women chefs of California! $20.



A quarterly about Chinese food? Who knew! With a whole new crop of articles, including a list of China's best snack cities – and the most popular street foods in each region; how one Florida chef is wowing diners with his sweet-and-spicy General Tso’s Gator; a behind-the-scenes glimpse of chefs who get acrobatic with cleavers and hand-pulled noodles; and a roundup of Sichuan cookbooks and the quest for the perfect Dry-Fried String Beans.



Italian Liqueurs: History and Art of a Creation by Renato Vicario

An in-depth exploration of the pharmaceutical, medical and cultural history of liqueurs through the centuries as well as a look at the past culture of liqueur composition in the various regions of Italy. An impressive accomplishment. $34.95.

The Negroni by Gary Regan

A history of one of the world's most iconic cocktails--originally an Italian aperitivo, but now a staple of craft bar programs everywhere--with 60 recipes for variations and contemporary updates. Few cocktails have acquired the cult status of the Negroni thanks to its stylish Italian associations, seductive taste and illustrious history. With its flamboyant red hue, aromatic nose and sophisticated palate of exotic botanicals and herbaceous bitters, the Negroni has come to be an icon amongst cocktails. $18.99

The Life Negroni by Nargess & Leigh Banks

The Life Negroni offers a unique perspective on the cocktail by delving into its history, dissecting the ingredients (gin, vermouth, bitters, ice and orange), discovering a world of avant-garde art, contemporary design, modernist architecture and Italian fashion, and meeting with its ambassadors and aficionados around the world. Archive images, original art work, contemporary photographs and first hand interviews with experts and aficionados combine to tell the compelling story of this classic cocktail and what it has come to represent.

Aperitivo: The Cocktail Culture of Italy by Marisa Huff

Aperitivo takes the reader on a spirited ride through this cocktail culture, covering variations on all the classics including the Negroni, the Bellini, and the spritz and stopping at the chicest bars that have elevated this ritual to an art form. Many of the drinks are structured around vermouths and other botanical-infused liqueurs, which offer a new world of complex flavors. $35

Vermouth: The Revival of the Spirit that Created America's Cocktail Culture by Adam Ford.

Vermouth has a rich history, deeply intertwined with that of America, and this book offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as vermouth's rise, fall, and comeback in America. $24.95

The Great British Bake Off Big Book of Baking by Linda Collister

Bake your way through the much-loved BBC1 series with this beautiful, fully photographic cookbook of 120 original recipes, including those from both the judges and the bakers. $40.

The Untold History of Ramen by George Solt

A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture. $34.95

Making Dough: Recipes and Ratios for Perfect Pastries by Russell van Kraayenburg

Making Dough makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes, and step-by-step instructions for home cooks, every type of dough from puff pastry to short crust is demystified, deconstructed, and delicious. $24.95

Tokyo Cult Recipes by Maori Murota

Over 100 recipes for miso, sushi, soba noodles, bentos, sushi, cakes and sweets; plus features on the key techniques and ingredients, with step-by-step shots for making rice, dashi, miso and sushi. The book also includes beautiful imagery of food markets in Tokyo, Tokyo street scenes, Japanese kitchen interiors, and Japanese food makers and producers. Australian Import $35.

Our Korean Kitchen by Jordan Bourke

Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. UK Import $50.

Les Fruits: Savory and Sweet Recipes from the Market Table by Pascale Beale

Pascale Beale's latest book is all about fruit: 240 mouth-watering pages filled to the brim with new recipes that show cooking with fruit in a new light; from a multitude of delicious salads such as Apple, Fennel and Watermelon Radish, Citrus Salad with Avocado Vinaigrette, main courses featuring even more succulent dishes. $29.99.

Crepes and Galettes: From the Breizh Cafe by Bertrand Larcher and Marie Pierre Morel

Simple yet premium-quality Breton products are combined with unique flavours for an authentic and surprising result: Breizh roll with goat's cheese tartare, smoked salmon and ikura galette, chicken and cider sauce galette, honey and saracen ice cream crepe. Creating enhanced traditional recipes that become exceptional dishes is what Breizh Cafe stands for - the perfect balance between simplicity and excellence. $29.99.

Crafted Meat: The New Meat Culture: Craft and Recipes by Hendrik Haase and R. Klante

Crafted Meat is a compelling visual reference on today's new meat culture. It documents current developments, products, and background stories for both epicures and makers. It explores how to find the best butcher, the tools of the trade, and the differences between cattle breeds and cuts of meat. $55.

Comptoir Libanais: A Feast of Lebanese-Style Home Cooking by Tony Kitous and Dan Lepard

Comptoir Libanais covers everything from a wide range of mezze―small dishes―including salads, dips, and hot dishes to grills and barbeques such as Lamb and Pistachio Kofta, to Tabkhat―one–pot homestyle dishes like Cumin-braised Neck of Lamb―to spectacular recipes for soups, breads, pastries, beverages, and desserts. $37.95.

The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs by Susan Belsinger and Arthur O. Tucker

The Culinary Herbal highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that every food lover will want to add to their kitchen garden. In this gorgeously photographed guide, home cooks will learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. $27.50.

A Year of Good Eating: The Kitchen Diaries III by Nigel Slater

The third instalment of Nigel Slater’s classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel’s most recent bestseller Eat. UK Import. $60.

Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn

Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. $39.95.

Tacopedia by Deborah Holtz and Carlos Mena

Tacopedia is an encyclopedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life. Pre-order a copy! Release date Sept. 28. $29.95.


Preserving the Japanese Way by Nancy Hachisu Singleton

From Nancy Singleton Hachisu, author of Japanese Farm Food, Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. $40.


Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Moore & Kyle Connaughton

In Donabe, Tokyo native and donabe professional Naoko Moore and chef Kyle Connaughton, former head chef of three Michelin starred restaurant The Fat Duck, present both Japanese home-style dishes, such as Salmon & Hijiki Rice and Sake Lovers’ Ginger Pork Sukiyaki, and chef-style, California-inspired dishes including Crab Rice with Charred Scallion and Tat Soi—all rich in flavor and simple to prepare. Pre-order a copy! Release date Oct. 27. $35.


Beachbum Berry's Potions of the Caribbean by Jeff Berry

Winner of the 2014 Tales of the Cocktail Spirited Award for Best New Cocktail/Bartending Book, Beachbum Berry's Potions of the Caribbean strains five centuries of West Indian history through a cocktail shaker, serving up 77 vintage Caribbean drink recipes - 16 of them lost recipes that have never before been published anywhere in any form, and another 19 that have never been published in book form. $34.95


Cocktails: How to Mix Them by Robert Vermeire.

Vermiere was a London barman in the 1920s and his 1922 recipe book has stood the test of time. He includes the original recipe for the Sidecar, among other drinks that offer a snapshot of the times. The author catalogs the inventors of the drinks, preserving this historical information for posterity. $19.99.


Cocktail Techniques by Kazuo Uyeda

Kazuo Uyeda was born in Chanai, Hokkaido. His first bartending job was at Tokyo Kaikan in 1966. Eight years later he moved to Shiseido Parlor as manager and chief bartender at Bar l'Osier. He has participated in international competitions as well as many in Japan, winning many awards and gaining broad renown. In 1997 he opened his own bar, Tender in Ginza, Tokyo. Today he can be found at the bar shaking the shaker and mixing drinks as owner and bartender. $29.95.


Panes con Oficio/True Bread: A Professional Guide to Breads and Enriched Doughs by Joaquin Llarias.

Enriched doughs, such as those of croissant, ensaïmada or brioche, complete the wide range of recipes, altogether making up more than 40 different creations (25 bread and 15 enriched dough recipes). The book also contains a didactic section devoted to the preparation of bread without professional equipment. Finally, the book is complemented by a group of videos which will help understand in detail the forming, scoring and marking techniques which characterize each dough contained in it. In Spanish & English. $45.

Eat Istanbul: A Journey to the Heart of Turkish Cuisine by Andy Harris & David Loftus.

In this breathtaking new book, intrepid food and travel writer Andy Harris and photographer David Loftus reveal the wonderful tastes and exotic allure of Istanbul, one of the world's most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the intriguing food of the city - artisan bakers, traditional chefs, fishermen and street food vendors, to name a few. $29.99.

Turkish Meze: Simple, Delicious Recipes for Sharing by Sevtapm Yuce.

Organised into sections covering dips, small dishes, dolmas, salads, vegetables, seafood, meats and sweets, Turkish Meze is a straightforward, delicious introduction to the dishes and culinary traditions central to this vibrant culture. UK Import. $49.95


Made in India by Meera Sodha.

"This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home". - Yotam Ottolenghi. Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. $35.

Note-by-Note Cooking: The Future of Food by Herve This.

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese -- these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. $24.95.

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page.

Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. $40.

Native Wine Grapes of Italy by Ian D'Agata

Ian D’Agata spent thirteen years interviewing producers, walking vineyards, studying available research, and tasting wines to create this authoritative guide to Italy’s native grapes and their wines. Writing with great enthusiasm and deep knowledge, D’Agata discusses more than five hundred different native Italian grape varieties, from Aglianico to Zibibbo. $50.

Wine Atlas of Germany by Dieter Braatz.

Featuring sixty-seven exceptional color maps as well as eighty-seven vivid images by photographer Hendrik Holler and others, this is the most comprehensive and up-to-date atlas of German wine—a detailed reference to vineyards and appellations. The authors explain the geography of all the German wine-growing regions and provide independent analysis and ranking of the most significant vineyards in each region. $60.

Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold.

A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. $35.

Shrubs: An Old Fashioned Drink for Modern Times by Michael Dietsch.

Sometimes drinks make comebacks, but few have waited for rediscovery as long as shrubs. These tangy fruit, sugar, and vinegar cocktails and sodas were first popular in 17th century England and colonial America, but seemed to disappear from the scene somewhere early in the industrial age. Now revived, this sweet-tart concentrate proves to be both thirst-quenching and delicious. $24.95.

Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico by Jose Santaella.

Jose Santaella presents foods that only a local would know: the tradition of lechón—spit-roasted suckling pig—in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book’s more than one hundred recipes are classics like Salt Cod Fritters with Piqué and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. $35.


Maria Elia. Smashing Plates: Greek Flavours Redefined.


From delicious vegetarian dishes such as Carrot Keftedes and Tomato and Runner Bean Baklava to Marinated Lamb with Feta Curd or Courgette-coated Calamari, and a tempting range of sweet dishes including Watermelon Mahalepi and Greek Yogurt and Apple Cake, Maria's inventive recipes will open your eyes to a whole new world of Greek cooking. $27.95

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Rob & Sophia Palmer. Colour of Maroc.


Colour of Maroc is a collection of stories inspired by people, food, and travel experiences seen through the eyes of Australian photographer Rob and his French/Moroccan wife Sophia. For Rob, Colour of Maroc is a sketch of colour and light that captures a cultural awakening in a rich and contrasting land. The authors travel through overflowing cities and remote dusty villages, exploring this country of vitality and contrasts. Through their eyes Morocco dazzles with life, brimming with colours, tastes and feelings. Colour of Maroc uses flavour to describe culture. $45.

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Steven Lamb. Curing & Smoking: River Cottage Handbook No.13.


Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organized by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes. $22.95.

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John Wright. Booze: River Cottage Handbook No.12.


You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar. But don't forget, it's all about experimentation and finding out what works for you. Booze is divided up by alcohol type, from beer, cider and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods and other useful information, before giving recipes for delicious tipples like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider and there's even a hangover cure thrown in for good measure. $22.95.

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David Haskell & Colin Spoelman. The Kings County Distillery Guide to Urban Moonshining: How to Make and Drink Whiskey.


A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the founders of Kings County Distillery, New York City’s first distillery since Prohibition, this spirited illustrated book explores America’s age-old love affair with whiskey. It begins with chapters on whiskey’s history and culture from 1640 to today. $24.95.

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Vikas Khanna • Return to the Rivers


In Return to the Rivers, Michelin-starred Indian chef and MasterChef India host Vikas Khanna shares an incredible collection of recipes, photos, and memories as a means to preserve and share the sacred foodways and values of the Himalayan peoples. Journeying through the regions the great Himalayas directly touch upon – Bhutan, Nepal, Tibet, Northern India, Myanmar, Western China, Pakistan – Khanna was met with immeasurable kindness and hospitality. The dishes are beautifully simple and appealing, such as Eggplant Fritters with Ginger, Spinach and Cheese Momos, Chile-Scallion Buckwheat Noodles, Nepalese Black Lentils and Rice, Burmese Fish Noodle Soup, Pressed Rice with Yogurt and Almonds, and Tibetan Scallion Pancakes. With a forward by the Dalai Lama (!)


Fred Minnick. Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch, and Irish Whiskey.


Whiskey Women tells the tales of women who have created this industry, from Mesopotamia’s first beer brewers and distillers to America’s rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned significant shares in spirits companies. $26.95.

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Heston Blumenthal • Historic Heston.


Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with thirty historic dishes, take them apart, put them together again, and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660), and mock-turtle soup (1892). Heston examines the history behind each one’s invention and the science that makes it work. $200.

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Rick & Michael Mast. Mast Brothers Chocolate: A Family Cookbook.


The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. $40.

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Chad Robertson. Tartine Book No. 3.


The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. $40.

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Ottolenghi, Yotam & Sammi Tamimi. Ottolenghi: The Cookbook.


Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. $35.

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Ivan Orkin. Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint.


In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. $29.99.

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Tadashi Ono. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond.


A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. $27.50.

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Ole G. Mouritsen. Seaweeds: Edible, Available, and Sustainable.


Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. $35.

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The Complete Nose to Tail: A Kind of British Cooking by Fergus Henderson.


′It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.′ Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. $49.99.

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Greater Mekong by Luke Nguyen.


Join Australian restaurateur Luke Nguyen as he journeys down one of Asia's most famous rivers, the Mekong. Luke immerses himself in the cultures and communities of the countries he visits, learning stories and histories from each region as well as sampling and recreating local cuisines. Luke's travels start in China where he explores the centuries-old traditions of the Yunnan Province. His journey takes him to Myanmar where he uncovers some of the country's unique flavours, and then on to Northern Thailand, Laos, Cambodia and finally Vietnam, Luke's homeland and the location of this mighty river's floodplains. UK Import. $55.

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The Drunken Botanist by Amy Stewart.


Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history. This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party. $19.95.

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Kitchen Memories by Lucy Boyd.


Following a serendipitous apprenticeship into cookery as the daughter of Rose Gray, founder of the River Café, Lucy went from planning and cooking dishes alongside Rose for both the family and customers, to lovingly creating the much-lauded kitchen garden at Petersham, providing vegetables and salads for the cafe and for Petersham’s owners Francesco and Gael Boglione. Her myriad cooking and gardening experiences has guided Lucy throughout her 8-year partnership with award-winning chef Skye Gyngell as well as nurturing a fascination for Italian vegetables and salads, herbs and edible flowers, a fascination which continues to heavily influence her cooking. UK Import. $40.

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Tanoshii: The Joy of Making Japanese-style Cakes & Desserts by Yamashita Masataka.


Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. UK Import $40.

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Cook it Raw.


SIGNED by Rene Redzepi. Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. $49.95.

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Gran Cocina Latina: The Food of Latin America by Maricel Presilla.


Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. $45.

Meringue by Linda Jackson and Jennifer Gardner.


Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that's just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own. $24.99

You're All Invited: Margot's Recipes for Entertaining.


In You're All Invited, Margot Henderson (wife of Fergus), who cooks for between 30 to 200 people every day, shows you how: using her panache as a caterer for Arnold & Henderson and restaurateur at London's Rochelle Canteen, and drawing on her family life with Fergus Henderson and their three children, she provides 165 easy and delicious recipes for all occasions. UK Import $55.


Japanese Farm Food by Nancy Singleton Hachisu.


Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.$35.

Burma: Rivers of Flavor by Naomi Duguid.


Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West. $35.

Salumi: The Craft of Italian Dry Curing by Michael Ruhlman and Brian Polcyn.


Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats.Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways.$39.95

Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel.


The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in England. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. UK Import $50.

The Omnivore's Recipe Keeper: A Treasury for Favorite Meals and Kitchen Resources • by Celia Sack, designed by Susan Fleming

A recipe organizer for home cooks from San Francisco’s beloved Omnivore Books on Food, featuring ample storage and writing space, handy charts, charming vintage art, and culinary references. $19.99.


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