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Ottolenghi: The Cookbook
Yotam Ottolenghi, Sami Tamimi

Ten Speed Press, 2013

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of Plenty and Jerusalem , features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most ...
  
  











  



  
MEAT: Everything You Need to Know
Pat LaFrieda, Carolynn Carreño

Atria Books, 2014

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates ...
  
  











  



  
Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
Zoe Nathan

Chronicle Books, 2014

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory ...
  
  











  



  
Jerusalem: A Cookbook
Yotam Ottolenghi, Sami Tamimi

Ten Speed Press, 2012

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty , one of the most lauded cookbooks of 2011. In  Jerusalem , Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This ...
  
  











  



  
Prune
Gabrielle Hamilton

Random House, 2014

From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.   NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the ...
  
  











  



  
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
Yotam Ottolenghi

Chronicle Books, 2011

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his ...
  
  











  



  
Dominique Ansel: The Secret Recipes
Dominique Ansel

Simon & Schuster, 2014

How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and ...
  
  











  



  
Flour and Water: Pasta
Thomas McNaughton

Ten Speed Press, 2014

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. From San Francisco ’ s wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking ...
  
  











  



  
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Yotam Ottolenghi

Ten Speed Press, 2014

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty , featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty , he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 ...
  
  











  



  
Inside the Test Kitchen: 120 New Recipes, Perfected
Tyler Florence

Clarkson Potter, 2014

Tyler Florence does updated comfort food like no one else, but comfort food’s never been updated like this. Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways.   Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose ...
  
  











  



  
2015 New York City Restaurants (Zagat Survey New York City Restaurants)

ZAGAT, 2014

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Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
Andy Ricker, JJ Goode

Ten Speed Press, 2013

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country’s famed food stateside. In 2005 he opened Pok Pok, so named for the sound a wooden pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker has since gone ...
  
  











  



  
Maui Revealed: The Ultimate Guidebook
Andrew Doughty

Wizard Publications Inc., 2013

The finest guidebook ever written for Maui. Now you can plan your best vacation--ever. This all new sixth edition is a candid, humorous guide to everything there is to see and do on the island. Best-selling author and longtime Hawai'i resident, Andrew Doughty, unlocks the secrets of an island so lush and diverse that many visitors never realize all that it has to offer. Explore with him as he reveals breathtaking trails, secluded beaches, ...
  
  











  



  
The French Laundry Cookbook
Thomas Keller

Artisan, 1999

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 cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying ...
  
  











  



  
The Ultimate Hitchhiker's Guide to the Galaxy
Douglas Adams

Del Rey, 2002

At last in paperback in one complete volume, here are the five classic novels from Douglas Adams’s beloved Hitchiker series. The Hitchhiker’s Guide to the Galaxy Seconds before the Earth is demolished for a galactic freeway, Arthur Dent is saved by Ford Prefect, a researcher for the revised Guide . Together they stick out their thumbs to the stars and begin a wild journey through time and space. The Restaurant at the End of the ...
  
  











  



  
Massimo Bottura: Never Trust A Skinny Italian Chef
Massimo Bottura

Phaidon Press, 2014

"Massimo Bottura is the Jimi Hendrix of Italian chefs. . .he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundary‐breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." – Mario Batali Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty‐five year career and the evolution of ...
  
  











  



  
Marcus Off Duty: The Recipes I Cook at Home
Marcus Samuelsson

Rux Martin/Houghton Mifflin Harcourt, 2014

The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes   For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the ...
  
  











  



  
Setting the Table: The Transforming Power of Hospitality in Business
Danny Meyer

Harper Perennial, 2008

A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.
  
  











  



  
Ad Hoc at Home
Thomas Keller

Artisan, 2009

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in ...
  
  











  



  
Momofuku
David Chang, Peter Meehan

Clarkson Potter, 2009

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is ...
  
  











  








   



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