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

Toothache: Issue 3

This issue features a ton of great chefs, both savory and pastry. Toothache is a new indie food magazine made completely by chefs, for chefs. Issue 03 includes stories, interviews, and more than 70 recipes from 11 award-winning chefs: Albert Adrià (elBarri), Erik Anderson (Coi), Gabriela Camara (Cala), Melissa King, Miles Thompson (Michael's), Aitor Zabala (Somni), Melissa Coppel (Atelier Melissa Coppel), Belinda Leong (B. Patisserie), Nick Muncy (Toothache), Gabriele Riva (Vero Gelato), Mike Zakowski (The Bejkr).

Eaten Volume 2: Roots

Roots showcases the intertwined origins of world cuisines, from the delicious legacy of Japanese cooking in Peru to the transnational saga of the humble potato. (Spring/Summer 2018)

Dill Issue 2: Relishes

The second issue focuses on relishes and sauces from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism. (Spring/Summer 2018)

Fare Magazine • Issue 2: Helsinki.

Helsinki is a city at its height. It is also something of an anomaly. Culturally, it is a partial amalgamate of its neighbors—and former rulers—in Sweden and Russia, but as the capital of a young and independent Finland, it is full of nascent pride and positivity. It rejoices in an entrepreneurial spirit and a belief that new projects and new legacies can be made here, even as older ones are preserved and celebrated. UK Import $22.

Ambrosia Volume 5: Bay Area

Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog. This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring recipes and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Area—home to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other—where the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now. $19.

SO GOOD • #19

Yann brys, Christophe Adam, Alex Stupak, Enric Monzonis, Russ Thayer, Scott Green, Jordi Bordas, Francisco Migoya, Amaury Guichon, Kirsten Tibballs, Jerome Landrieu, Gianluca Fusto, David Wesmaël, Gustavo Sáez, Alberto Barrero, Rory Macdonald, Nicolas Lambert, Fabrice Danniel, Ksenia Penkina, Hisahi Onobayashi, Rhian Shellshear, Asia Pastry Forum and Frank Vollkommer.

Whetstone: A Journal on Food Origins and Culture • Issue 2

More ancestral than artisan, Whetstone explores where the things we eat and drink come from. It seeks to better understand people through their food and traditions. Issue 2 takes the reader to Ecuador, Peru, Mexico City, Republic of Georgia, Vermont & South Korea. $20

Cherry Bombe Magazine Issue #10

Say hello to our new covergirl, Chef April Bloomfield! She’s the celebrated talent behind some of the most smokin’ hot spots in New York and San Francisco, including The Spotted Pig, The Breslin, The John Dory Oyster Bar, Tosca Café, Salvation Taco, and White Gold Butchers. $20


The Christmas Chronicles: Notes, Stories & 100 essential Recipes for Midwinter by Nigel Slater

The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.UK Import $55

Kachka: A Return to Russian Cooking by Bonnie Morales & Deena Prichep

From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. $40

Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes by Martin Morales

Following up on the success of Ceviche, Andina reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses. $35

Offal Good: Cooking from the Heart, with Guts by Chris Cosentino.

Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, local chef Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious. $40

Igni: A Restaurant's First Year by Aaron Turner

Saveur Magazine calls this the most beautiful book of the year. From the first six months, through a mid-year break of camping and cooking in the bush, to the harsh winter months and on to the end of its first year, this book tells the story of IGNI, a high-end degustation restaurant in the backstreets of the Australian coastal city of Geelong. $45

Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond by Olia Hercules

In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new. $35

The Grammar of Spice by Caz Hildebrand.

A sumptuous resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here―inspired by the work of Jones, one of the great designers and travelers of his time―this beautiful, informative book celebrates the world of flavors that spices open up to us. $29.95

Modern History of Italian Wine by Walter Filiputti

The modern history of Italian wine, which began between the 1960s and early 1970s, narrated by its main protagonists. Divided into three sections, the volume takes the reader on a journey into the multifaceted world of Italian wine. Starting from its origins in the 1960s and following its evolution, the journey takes in the viticulture landscape, the many international markets, the winemaking revolution, the different societies and movements, the wineries (inner sanctums where the wine ritual is celebrated), and even Italian cuisine and its global success. $60

Larousse Wine

Larousse Wine's comprehensive coverage of the wine-producing regions of the world is invaluable. Each section begins with it a beautiful color illustration of the area, with the major districts, rivers, and cities highlighted. A short history and analysis of each region follows, with a discussion of the types of wines produced in each district, the specific oenological properties that make the region unique, and the appellations of the area. $60

The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom

Award-winning author and internationally recognized whisky expert Dave Broom has visited Japan 25 times in the past 12 years, studying and learning about its whiskies. In this major new book he shares his personal journey around Japan's whisky distilleries and the unique whisky culture of the country. $50

Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor by Maricel Presilla

This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. $35

Chai, Chaat & Chutney: a Street Food Journey through India by Chetna Makan

Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. $29.99

Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam

Senegal will transport you deep into the country’s rich, multifaceted cuisine. You’ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s own creative, modern takes on the traditional. $35

The Groundnut Cookbook by Duval Timothy, Folayemi Brown, & Jacob Fodio Todd.

The Groundnut Cookbook will make you wonder why it's taken you this long to explore East & West Africa's culinary gems. Discover Groundnut Stew, Jollof Rice, Butterbean Terrine, Pork in Tamarind, Cardamom Mandazi, Baked Broccoli Falafals, Yorkshire Pudding with Mango Curd and Puna Yam Cake. $35

Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies.

Discover the cuisine of a secret part of southernmost Tuscany with Tuscan-based, Australian-born writer and photographer Emiko Davies. Named for the shimmery salt-and-pepper sand, the Silver Coast is a region of rolling hills, long beaches, overgrown fig trees, rambling vineyards and rich culinary history. $40

Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day by Meera Sodha

Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, and unusual ones such as dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. $29.99

Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. by Itamar Srulovich & Sarit Packer

Comforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle East There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. $30.

Dorie's Cookies by Dorie Greenspan

Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. $35.

Nopalito: A Mexican Kitchen by Gonzalo Guzmán & Stacy Adimando

The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. $30.

Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Pruiett

Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. $40.

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan & Kate Leahy

Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors. $29.99

Five Morsels of Love: Heirloom Recipes from a Traditional Andhra Kitchen by Archana Pidathala.

Five Morsels of Love is the chronicle of a journey that began in 2007, the year Archana lost her grandmother, Nirmala. The family conversations over the next several months revolved around ammama, and around an unfinished cookbook that the she had left behind. Her incredible culinary art and a lifetime of cooking had been captured in a rather modest looking Telugu cookbook, and this is its gorgeous first appearance in English. $40.

The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria by Marlene Matar

Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread. $40

Persiana: Recipes from the Middle East & beyond by Sabrina Ghayour

A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream. $35

The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook. $35

Iraqi Family Cookbook by Kay Karim

In Modern Iraqi cooking relies on an abundance of fresh, seasonal produce, beans, rice, fish, and quality meats. Typical spices include cinnamon, allspice, dried lime, saffron, sumac, and turmeric. An earlier version of this cookbook won a World Gourmand Cookbook Award in 2007. This new edition has been completely edited and revised, and includes beautiful colour photographs throughout. It includes more than 150 easy-to-follow recipes. $35

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck

When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. $49.99

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. UK Import $50

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 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. $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. $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. $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.

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.

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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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.

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.

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.

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.

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.

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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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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