Cookbooks American California

Cookbooks American California

AIDELLS & KELLY

Contemporary, healthful guide to preparing farm-raised game birds and meats. 125+ recipes, many inspired by USA's finest chefs. With the wide availability of 'tame' game and game birds, this book isn't just for hunters. Its contemporary recipes should appeal to a much wider audience.--The Chicago Tribune.

From The Earth To The Table by Ash, John

John Ash captures essence of California wine country cooking with distinctive flavors and techniques. 300+ recipes.

John Ash Cooking One-on-One by Ash, John

Includes an author-autographed bookplate with each purchase of this title. While supplies last. John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special. Each lesson opens with an essay that deepens the reader's understanding and appreciation of the technique, ingredient, or extra component. Ash then provides simple recipes and explains how to build on them to develop a personal repertoire of dishes both plain and fancy. His sensational recipes for fresh, satisfying California-style food will inspire readers to new heights of culinary inventiveness.

San Francisco Chronicle Cookbook by Bauer, Michael

San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that represent the best of California cuisine -- simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. Including 325 recipes, for soups, salads, appetizers, meat and vegetable entrees, condiments and relishes, as well as desserts, this inspiring new cookbook is sure to take its place with The New York Times Cookbook,/i> as an indispensable and beloved classic.

The Secrets of Success by Bauer, Michael

The San Francisco Bay Area and neighboring Wine Country are home to some of the world's finest restaurants. Ever wished you could recreate one of these fabulous restaurants' dishes in your own kitchen? Michael Bauer, esteemed food critic for the San Francisco Chronicle, has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes. Now they're all collected in this cookbook. Filled with anecdotes, insider tips and techniques, plus over 300 great recipes from all over the Bay Area, this must-have book will help you dazzle your dinner guests from the first course to the last. Whether it's a spoonful of cocoa powder in Bistro Jeanty's Coq au Vin or the double-baking technique for Zax's Goat Cheese Souffle, The Secrets of Success Cookbook offers the inside scoop on bringing the taste of Northern California's most-prized culinary delights to your own table.

San Francisco Chronicle Vol II Cookbook by Bauer, Michael and Irwin, Fran

On the heels of the highly successful The San Francisco Chronicle Cookbook comes Volume II, celebrating the continuing excellence of Bay Area cuisine. San Francisco Chronicle food editors Michael Bauer and Fran Irwin have compiled 375 completely new recipes from such respected food writers as Marion Cunningham, Mai Pham, and Georgeanne Brennan. Busy cooks can save time using hundreds of creative tips designed to get the most flavor with the least effort. Reflecting the cultural diversity and fresh local ingredients that define Northern California, it's no wonder that even New York City looks to the West Coast to discover exciting new culinary trends.

Girl & the Fig Cookbook by Bernstein, Sondra

For Sondra Bernstein, it's all about elegance and simplicity. Readers won't encounter impossible-to-find ingredients or complicated, twenty-step concoctions in The Girl & the Fig Cookbook. Successful west Coast restaurateur Bernstein shares more than 100 sure-fire recipes for California-style food infused with a French-provincial twist. Bernstein's devotion to fresh, seasonal ingredients are wonderfully apparent in every recipe here, from the savory appetizers and main courses to the refreshing desserts. Starter courses such as Heirloom Tomato Gazpacho, Shrimp and Salmon Cakes with Red Pepper Rouille, and Endive Salad with Walnuts and Bosc Pears make the most of fresh ingredients. Among the entree recipes are Wild Mushroom Risotto, Grilled Pork Chop with Apple Cider Sauce, Duck Confit with Lentils, and Coq au Vin. Side dishes include Braised Fennel, Citrus Pearl Cous Cous, and buttery Basil Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pot de Creme and Lavender and Wild Honey Creme Brulee) to the delightfully innovative (Figs with Fromage Blanc and Pinenuts). With black and white photographs throughout, The Girl & the Fig Cookbook also features tips on wine pairings, detailed sidebars on ingredients and artisan purveyors, and imaginative recipes for charcuterie platters, cheese courses, and aperitifs.

Chez Panisse Cooking by Bertolli, Paul

150 tantalizing recipes for each season's freshest ingredients. What health food should be.

Cooking by Hand by Bertolli, Paul

2004 IACP Award Winner for Jane Grigson Award for Research and Presentation Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. Ships August 19th The New York Times has proclaimed Bertolli one of the two greatest working chefs in America, and Cooking by Hand is a fascinating exploration of the principles behind the remarkable food that he creates. For Bertolli, cooking simply and well is only possible when a cook responds to his ingredients with insight and care, and this is the principle behind all the recipes in Cooking by Hand, from Pan-Roasted Chicken and Risotto with Leeks and Balsamic Vinegar to the best Fresh Tomato Bloody Mary you've ever tried. In keeping with his message of cooking simply, few of the recipes in the book have more than six or eight ingredients, Binding these recipes together are a dozen engrossing food essays that explore topics like the timeless quality of ripeness; the mysteries of balsamic vinegar; the joys of making, serving, and eating pasta; and the wonderful versatility of the tomato. Rich with the passion, wisdom, and skill gained from Bertolli's nearly 25 years of outstanding culinary achievement, this is a book to savor.

Cakebread Cellars Napa Valley Cookbook by Cakebread, Dolores and Jack; Streeter, Brian

When Dolores and Jack Cakebread bought their ranch in 1972, they didnâ€™t know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valleyâ€™s premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over. In The Cakebread Cellars Napa Valley Cookbook,> Dolores and Jack present more than 120 recipes perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Doloresâ€™s garden and featuring fresh ingredients from Napaâ€™s artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce. Best of all, each recipe is paired with a Cakebread wine, making it possible to re-create the idyllic Napa Valley lifestyle at home. More than 120 recipes and wine pairings from one of Napa Valleyâ€™s venerable wine families. Includes recipes created by renowned chefs such as Narsai David and Alan Wong during the Cakebreadâ€™s annual culinary program, the American Harvest Workshop. With 18 full-color food shots, archival photographs of the wineryâ€™s early days, and location photography spotlighting the picturesque Napa Valley. Published to coincide with Cakebread Cellarsâ€™ 30th anniversary in 2003.

Little California Cookbook by Carroll, John P.

Healthful, delicious California fare reflects the area's diverse cultural--and culinary--heritage. Using the freshest ingredients, here are recipes for such gourmet delights as Shrimp Stuffed Artichokes; Grilled Pacific Snapper with Cilantro Butter; and more

Michael Chiarello's Casual Cooking by Chiarello, Michael

2003 IACP Award Winner! General Category! From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare. Gorgeous color images by award-winning photographer Deborah Jones show dishes that look too good to be this easy! The companion volume to his new 26-part series on public television, Michael Chiarello's Casual Cooking is perfect for stress-free weekday meals and spontaneous gatherings of friends and family. It doesn't get any better than this. Michael Chiarello is the best-selling author of The Tra Vigne Cookbook, the cookbook of one of the most popular restaurants in Napa Valley, which he co-founded, and Flavored Oils and Flavored Vinegars. In addition to his new TV series, being carried on 150 public television affiliates nationwide, he is the host of radio's Another Bite, syndicated to 400 stations, and creator of NapaStyle gourmet foods. He lives in Napa Valley.

Tra Vigne Cookbook : Seasons in the California Wine Country by Chiarello, Michael and Wisner, Penelope

Robust and unforgettable classics from renowned Napa restaurant - herb gnocci with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar and more.

Breakfast Book by Cunningham, Marion

Marion Cunningham, who brought us The Fannie Farmer Cookbook, has the unique ability to combine classic childhood dishes with contemporary favorites in this truly wonderful cookbook devoted to breakfast. 288 outstanding recipes.

Learning to Cook with Marion Cunningham by Cunningham, Marion

Marion Cunningham, today's Fannie Farmer - who embodies the best of American home cooking - is the perfect guide for the uncertain cook. Not only are her recipes simple, they are easy to master, because she writes in clear, straightforward language that anyone can understand. She addresses the needs and concerns of beginning cooks: how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, which basic kitchen utensils to use and how not to waste food.

Lina Fat Cookbook by Fat Corn Nix

Eclectic, creative recipes for Asian cuisine with global influences from the Fat family restaurants of San Francisco.

Cafe Beaujolais by Fox

FOX

Farallon by Franz, Mark and Weiss, Lisa

Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative 'coastal cuisine rave reviews. Now, executive chef and co-owner Mark Franz has complied the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails. This handsome volumeâ€“as stunning as the restaurant itselfâ€“is packed with tips from the chef, techniques to simplify recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.

Bread and Chocolate by Gage, Fran

My Food Life and Around San Francisco

Garlic Lovers' Cookbook by Gilroy Festival

Vol. 1 Best Seller! More than 200 delicious garlic dishes from around the world Filled with history & mystery. 166 pgs. Paper

Garlic Lovers' Cookbook by Gilroy Festival

Vol. 2 Best Seller! Hundreds more tempting garlic recipes put to good use this most fascinating flavor. 186 pgs. Paper

Best of Gourmet 2003 by Gourmet Magazine

Known as the culinary capital of the West Coast, San Francisco is renowned for its creative, evocative use of fresh ingredients in its cuisine. The gourmet editors selected this foodlover's paradise as one of the newest locales in the Cuisines of the World section of Gourmet, for its dedication to simple yet stunning taste experiences. From Clam Oreganata and Walnut and Pancetta Pansotti with Asparagus in Parmesan Broth to Snow Eggs with Pistachio Custard and Chocolate Drizzle, there will be a dish to please every palate. Gourmet's collections of tantalizing menus and recipes makes use of easy-to-find ingredients to create fresh, flavorful dishes. More than 350 fail-safe recipes.

West Coast Seafood: The Complete Cookbook by Harlow, Jay

Over 250 delectable recipes - both basic and lavish. An up-to-the-minute cook's guide to the fresh fish and shellfish available on the West Coast. If you love seafood, you'll love this book.

The Rose Pistola Cookbook by Hearon, Reed and Knickerbocker, Peggy

No restaurant better captures the delicious convergence of old-world Italian palates and the Bay Area's extraordinary natural resources than Rose Pistola. Winner of the James Beard Award and named one of 1996's best new restaurants by Bon Appetit, Rose Pistola draws on the freshest seasonal ingredients for recipes that emphasize purity: Wood-Oven Baked Farinata with Caramelized Onions, Sage, and Olives, Cioppino - the famous seafood stew - Lamb Shanks with Peasant Potatoes. Complimented by gorgeous full-color food photography and black and white photographs of farmers, fishermen, cheesemakers, and denizens of North Beach, The Rose Pistola Cookbooklinks the past and the future for two of the world's most glorious culinary regions.

Joachim Splichal's Patina Cookbook by Joachim Splichal

SALE! L.A.'s famed chef offers 60 extraordinary haute recipes plus behind-the-scenes tour of his restaurant & pro kitchen.

California Home Cooking by Jordan, Michele

Not fancy restaurant or fusion fare, but the real thing: American cooking in the California style - casual, relaxed home cooking that unites Spanish, Mexican, Italian and Asian elements with high quality ingredients. 400 easy-to-make recipes, each bursting vibrant flavors and textures. Experience for yourself stir-frys that are East Asian, but not altogether so, salsas not solely Mexican, chutneys not simply Indian, and pastas and pizzas that go beyond their Italian roots.

New Cook's Tour of Sonoma by Jordan, Michele

This completely revised edition of Jordan's much praised cookbook features 200 recipes, touring info, and cook's sources, making it the definitive food lover's guide to America's Provence.

San Francisco Flavors by Junior League of San Francisco

The international flavors of San Francisco captured in tried and true recipes that are delicious and easy to cook. Dine well at home.

Gacs Amer Food Cali Wine (p) by Kafka

American Food & California Wiine celebrates a marriage between fine table wines of California and the distinctive cuisine of contemporary America.

The French Laundry Cookbook by Keller, Thomas

Thomas Keller, chef/proprietor of the French Laundry - the most exciting place to eat in the United States, writes Ruth Reichl in the New York Times - is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste. This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (Peas and Carrots), or sauteed monkfish tail with braised ox tails, salsify, and crepes (Surf and Turf). This is a book to cook from, to learn from, to savor. Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.

Pizza California Style (paper) by Kolpas

KOLPAS

Evening Food by Kump, Christopher

Christopher Kump's companion volume to Cafe Beaujolais and Morning Food shines with stories from unique culinary life and 100 irresistible recipes from famed Mendocino, CA restaurant.

Cooking With Jack Lirio by Lirio

LIRIO

Little Hawaiian Cookbook by Malone, Kelly

Contains as a sampling of Hawaiian cuisine and includes such wonderful and tropical recipes as Coconut Baked Fish, Banana Poi, Papaya Seed Dressing, Grilled Shrimp and Pineapple, and Mocha Macadamia Nut Brownies.

Desserts by Mansfield, Leslie

More the 60 Northern California Vineyards, from the very large and vary famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbooks. Cabernet Truffles, Lemon Panna Cotta, Strawberries au Gratin. (Series)

Main Courses: Recipes from the Vineyards by Mansfield, Leslie

More than 60 Northern California Vineyards, from the very large and very famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbooks. Pan-Roasted Salmon with Pesto, Chicken Saltimbocca. (Series)

Epitaph For A Peach (paper) by Masumoto

MASUMOTO

Michaels Ckbk by Mccarty

MCCARTY. CAPTURES THE ESSSENCE OF THE DINING EXPERIENCE AT MICHAEL'S AND TRANSLATES INTO QUICK, ACCESSIBLE RECIPES THAT ARE TAILORED FOR SPECTACULAR SMALL OR LARGE DINNER PARTY ENTERTAINING.

California Rancho Cooking by McMahan, Jacqueline Higuera

Jacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of the first fusion food. The recipes, blending Spanish, Mexican, and Californian cuisine, include Butterflied Lamb in Pomegranate Juice, Adobado (Chile-Soaked Pork or Spareribs), Grilled Trout Wrapped in Fig Leaves, and Strawberry Enchiladas with Sweet Milk Tortillas. With dozens of accompanying photographs in this collection of earthy yet sophisticated recipes of old California, McMahan also shares early California lore and memories of family meals.

The Sutter Home Napa by McNair, James

Located in the beautiful Napa Valley, the Sutter Home Winery produces some of California's most widely enjoyed wines and is visited by over 150,000 people annually. Now, Sutter Home's Trinchero family has teamed up with best-selling cookbook author James McNair to present an enticing collection of new and classic recipes. The dishes are hearty and seasonal, simple to make, good with wine, and best shared with family and friends. Reflecting both the Italian-American heritage of the winery and the Trincheros' down-to-earth wine country lifestyle. This book has just the right something for every taste and occasion.

Savoring San Francisco by Miller, Carolyn & Sharon Smith

Celebrating the colorful neighborhoods of San Francisco, this cookbook entices visitors and residents alike to destination restaurants all over the city with 100 delicious recipes. With black-and-white photos and essays packed with local history, this unique cookbook reminds San Francisco natives and visitors alike of the rich neighborhood history that informs the city's vibrant and diverse restaurant scene.

Seasons Of The Vineyard by Mondavi & Dille

A glorious year of celebrations at the Mondavi Winery. 100+ stunning recipes. Color photos. 224 pgs. Hard

Seasons Among the Vines by Moulton, Paula

Seasons Among the Vines explores the pleasures and pitfalls of following a lifelong dream. For Paula Moulton it was the dream of leaving the city for the California wine country to take up viticulture and gardening. In the process, she finds unexpected frustrations in running a farm and seeks help from some skeptical farmers who initially challenge her. As she finds her stride, her story resonates with her passion for the outdoors and the rewards of risk-taking. Organized by the seasons, the book shows how experimenting with vines can be a joyful reality, not simply an unattainable fantasy. Moulton's enthusiasm and you can do it, too! attitude add an inspiring touch to a compelling story of the rich rewards that authentic living can bring.

Pirets (paper) by Munger, George and Piret

Recipe's from America's foremost culinary emporium.

Layers of Flavors by Overton, Ray

Thousands of students have already experienced the excitement of American cooking from chef and cooking instructor Ray Overton. Those ar home can now master Ray's simple gourmet style. In Layers of Flavors Ray combines influences from the Pacific Rim and the Mediterranean with Californian, Southern, and other American fare.

Mustards Grill : Napa Valley Cookbook by Pawlcyn, Cindy with Callinan, Brigid

As anyone who has spent time in Napa valley knows, Mustards Grill is an institution in wine country--the friendly place where locals first started going for a full plate of fabulous food and and glass of Napa's finest--the fancy rib joint with way,way too many wines. With its ranch house feel and roadhouse welcome, Mustards Grill offers a one-of-a-kind dining experience. And with over 125 of the restaurant's signature dishes, Pawlcyn's cookbook delivers all of the flavor--with none of the fuss--that Napa is famous for.

Wolfgang Puck's Modern French Cooking for the American Kitchen by Puck, Wolfgang

NEW IN PAPER! Beard Award-winning chef of Spago combines classic French methods with American ingredients & tastes in imaginative recipes designed for home kitchens.

RÃ¶ckenwagner by RÃ¶ckenwagner

150 extraordinary EuroCalifornian recipes for home cooks to make quickly and easily. Hans shares the popular recipes that have won him the accolades of critics and the loyalty of an extremely discriminating clientele. With everything from homey breakfast dishes to spectacular main entrees, you'll find yourself returning to this book again and again.

Sacramental Magic by Reinhart, Br. Peter

Sale! Thoughtful author of Brother Juniper's Bread Book offers spirited wisdom from his cafe & bakery north of San Francisco.

Annie and Margrit by Roberts, Annie; Mondavi, Margrit Biever;Wise, Vict

The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annieâ€™s mother, Margrit. And so a mother and daughter come together to deliver a wine country experience like no other. In Annie and Margrit, renowned cookbook author Victoria Wise shares behind-the-scenes stories of Annie and Margritâ€™s collaboration over time, along with Annieâ€™s fabulous recipes, reflecting treasures and traditions from her motherâ€™s cooking and influences from life in the Napa Valley. From the start, Margrit and Annie cooked with one another, Annie learning at Margritâ€™s stove. Years later, Annie became the first executive chef of a winery in the Napa Valley, and developed a repertoire including Squab with Cabernet Sauvignonâ€“Onion Marmalade and Spatzli; Salmon Fillets with Whole Grain Mustard Beurre Blanc; Poussins with Swiss Chard Gratin; and Fresh Plum Galette. Annie and Margrit takes you inside the Mondavi experience, evoking the tastes, sights, and sounds of a dayâ€™s visit to the winery.

Zuni Cafe Cookbook by Rodgers, Judy

2003 James Beard Award Winner! KitchenAid Cookbook of the Year and General/Cooking from a Professional Point of View Category! 2003 IACP Award Winner! Chefs and Restaurants Category! For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. Here, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, What makes The Zuni Cafe Cookbook a real treasure is the voice of Zuni's Judy Rodgers, whose book repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself. Deborah Madison (Vegetarian Cooking for Everyone ) says the introduction alone should be required reading for every person who might cook something someday.

Chez Panisse Desserts by Shere, Lindsay

Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus: an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sherbet; the riotous berry creations of the spring--tarts, pies, shortcakes, curds; and the Sunset Bombe of Summer. For the professional cook or the dedicated home cook, this volume will expand your repertoire and inspire new uses for the freshest nature has to offer.

Desserts by Nancy Silverton by Silverton, Nancy

Back in Print! This Jessica's Biscuit exclusive has been a classic since its inception in 1986. Over 200 elegant, mouth-watering desserts from the former pastry chef of California's famous Spago restaurant can be created by following Nancy's precise, step-by-step instructions. A hybrid between French- and American-style desserts, these recipes are the result of years of perfectionism.

Everyday Greens by Somerville, Annie

2004 James Beard Award Nominee for Healthy Focus & Vegetarian For more than 20 years, San Francisco's greens Restaurant has been at the forefront of vegetarian cooking in America. Through endlessly inventive, ever-changing menus and bestselling cookbooks, Greens introduced a sophisticated, meatless cuisine packed with transcendent, satisfying flavor. This was revolutionary cooking--healthy, elegant food that was to change forever the way Americans felt about eating their vegetables. The most home-cook-friendly Greens cookbook to date, Everyday Greens achieves the same high level of flavor and creativity with simpler, quicker, everyday methods and techniques. Here are main-dish salads, casseroles, vegetables on the grill, soups, stews, pastas and risottos, pizza, griddle cakes and crepes, tortillas and tarts, beans, stir fries and spring rolls, tofu scrambles, warm beans and grains, sandwiches, salsas, pickles, pastries, and desserts. Beyond recipes, Everyday Greens includes and insider's guide to shopping for the freshest ingredients whether at the mega-grocery store or the local farmers' market; Greens to Go, a section of transportable vegetarian fare for picnics or a hike; news on exciting new ingredients coming into the American marketplace; and a primer on the kitchen garden and cooking with wild greens. With an estimated thirty million Americans now eating vegetarian and many more searching for ways to add healthy foods to family meals, Everyday Greens is a must-have for every cook looking to capture the Green's magic at home.

Fields of Greens by Somerville, Annie

Sequel to The Greens Cookbook offers nearly 300 vegetarian recipes with a fresh direction: lighter, simpler, with a strong emphasis on garden produce.

Terra by Sone, Hiro and Doumani, Lissa; Foreword by Wolfgan

Author autographed book plates! (While supplies last.) Over 100 recipes from the restaurant's standing and seasonal menus showcase the chef's sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparation, and techniques that shape their cooking philosophy and menus, giving readers guidanceâ€”and inspirationâ€”to execute these dishes at home.

Joachim Splichal's Patina Cookbook by Splichal, Joachim

In the glittery see-and-be-seen atmosphere of the Los Angeles culinary scene, famous and soon-to-be-famous diners patronize fashionable Hollywood eateries as much for celebrity sightings as for the food. One exception to this trendy tendency is Patina, the stylish L.A. restaurant where everyone gathers to savor the gourmet delights of its innovative chef, Joachim Splichal. Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe--for such signature dishes as Terrine of Artichokes with Roasted Garlic Cloves and Hollywood Roof-Dried Tomatoes or Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips--has been meticulously adapted for home chefs. Donâ€™t be surprised if your next dinner party is covered by the paparazzi.

Southern California Cooking from the Cottage by Stern, Jane and Michael

From its world-famous breakfasts of California bistro cuisine served at lunch, The Cottage restaurant is the epitome of the California good life. The Cottage exudes the upmarket serenity of old LaJolla. Sunlight streaming in teh windows makes pale yellows glow; mellow jazz recordings waft through the dining room and into the palm-shaded patio; pretty waitresses in short shorts carry fruit-garnished dinners of salubrious California food, says author Michael Stern. Southern California Cooking from The Cottage captures the romance, the relaxation, and the good life of The Cottage itself. Included are the recipes that have made The Cottage one of Southern California's most beloved restaurants with breakfast items such as muffins, coffee cakes, Greek, Italian, and seafood omelets, Belgian waffles, and oatmeal pancakes. From the lunch and dinner menu there are light Southern California seafood and pasta dishes, signature soups and salads, as well as traditional American classics. The book includes an eight-page color insert. The Cottage is the ninth restaurant to be chosen by Jane and Michael Stern for their Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.

Pacifica Blue Plates by Stuart, Neil

Neil Stuart's Pacific Southwest style fuses dynamic Southwestern heat, straightforward Pacific Rim techniques & healthful California freshness for delicious eating.

China Moon Cookbook by Tropp, Barbara

Child Award! 250 homestyle recipes for Chinese Bistro fare from acclaimed San Francisco restaurant where food light and fresh, casual yet impeccably flavored, and as balanced as yin and yang.

Patricia Unterman's San Francisco Food Lover's Guide, 3rd Edition by Unterman

With more restaurants per square mile than any other city except New York, San Francisco intimidates even the most informed foodies when it comes to choosing the best eats from the Pacific to the Bay. Enter Patricia Unterman, the Bay Areaâ€™s intrepid, unapologetically selective, and refreshingly down-to-earth restaurant critic and food doyenne. In her third fully updated and totally revised edition of the San Francisco Food Lover's guide, locals and visitors alike get the buzz on the best places to eat, drink, and cook without leaving the country. With her characteristic passion and exacting standards, Unterman profiles over 600 restaurants, bakeries, bars, butchers, delis, markets, cafÃ©s, confectioners, food stands, cheese shops, cookware stores, cookbook sellers, and wine shops across the cityâ€™s 14 districts, as well as throughout Berkeley, Marin, and the wine country. Pulling no punches, Unterman shares only the best of her finds, unafraid to look past favorites resting on their laurels or induct newbies no one has heard of. Every profile gives a brief history of the establishment and tells exactly what they have that you shouldnâ€™t live without. With 50 recipes from local chefs, sidebars on canâ€™t-miss events and resources, quick-reference produce and seafood availability charts, and over 25 indexes for finding info fast, San Francisco Food Lover's guide, is the San Francisco Bay Area gourmandâ€™s manifesto. So for those of you who are always thinking about your next mealâ€”even when youâ€™re in the middle of oneâ€”hereâ€™s the definitive guide to eating better than ever in the Bay Area.

The Best Of California by Walker, Ann and Larry

Larry and Ann Walker serve up the Golden State on a silver platter, one whose cuisine is laden with its fresh produce, interpreted by the diverse tastes of its international population, and spiced by the energy and inventiveness of what has come to be known as the California spirit. Recipes such as Asian-inspired salads,California-style sushi, Mexican-influenced soups and salsas, and Portuguese and Italian seafood stews and pastas.

Chez Panisse Cafe Cookbook by Waters, Alice

144 recipes from the Cafe menu have been collected for the home cook: from Pizza with Bacon, Onions and Greens, to King Salmon in Fig Leaves, to Meyer Lemon Eclairs. Like the fixed-price restaurant downstairs, the Cafe serves dishes often described as Mediterranean, Provencal and Californian, but the culinary style is driven above all by the farmers' market and the cooks' creativity, starting with Alice Waters, who is known the world over for her simple, flavorful meals using only the freshest seasonal ingredients from local organic farmers. The imaginative recipes are organized into chapters that focus on ingredients-vegetables, fish and shellfish, pork, lamb, beef, poultry, and eggs and cheese-and another chapter devoted to delightful desserts. The Chez Panisse Cafe Cookbook is every bit as beautiful, warm, and generous as the Cafe itself.

Chez Panisse Fruit by Waters, Alice

Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. Now, she turns her creativity, passion, and unparalleled commitment to quality to the bountiful subject of fruit. In the tradition of Chez Panisse Vegetables, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse. The recipes are for both sweet and savory dishes and teach readers how to make the most of fresh fruit, from course to course and season to season.

Chez Panisse Menu by Waters, Alice

Composing a menu is a challenge and a balancing act that everyone faces. In this spectacular book, Alice Waters shares 120 of Chez Panisse's best menus as well as the principles she used to marry elements of a meal. She addresses the importance of each separate course within the structure of the menu and how to achieve that elusive equilibrium. Offering a different five course meal at Chez Panisse every night and seldom repeating a meal since it opened in 1971, Waters is a master at creating an extraordinary dining experience. Each of the menus for the different seasons of the year, picnics, outdoor barbecues and special occasions is an inspiration.

Chez Panisse Menu Cookbook by Waters, Alice

Bellwether of American food philosophy features 120 landmark menus with tantalizing seasonal recipes.

Chez Panisse Vegetables by Waters, Alice

More than 250 spirited recipes showcasing 40+ vegetables from amaranth to zucchini. For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking. The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables. This remarkable compendium of culinary expertise covers a broad range from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade toast to dishes as radically simple as Spring Onion Sandwiches.

Chez Panisse Pasta, Pizza & Calzone by Waters, Alice; Curtan, Patricia; Labro, Martin

87 pasta sauces, 36 pizzas and calzones plus tasty pasta doughs inspire harmonious seasonal cooking.

Joanne Weir's More Cooking in Wine Country by Weir, Joanne

In time for the new season of her immensely popular and highly respected show, this spectacular companion volume explores the vivid and varied tastes of California with an arrangement of Mediterranean dishes. Joanne choreographs a host of creative meals for the seasons that are certain to delight readers with their exceptional flavor and captivating names: Champagne Reception in the Vineyard, Zinfandel Dinner, Summer Soups and Salads, I Love Garlic, Death by Chocolate, and many others.

Weir Cooking in the City by Weir, Joanne

In this sumptuously illustrated, full-color companion volume to the upcoming television series Weir Cooking in the City, Joanne Weir celebrates the energy, cultural, and culinary diversity of cities in this new collection of recipes, advice, and ideas for successful entertaining. Divided into sections on Firsts, Salads, Soups, Mains and a Few Sides, and Desserts and a Couple of Drinks, Weir Cooking in the City offers the vividly flavored, inventive recipes for which she is justly famous. Fiery Peppered Feta with Pita, Warm Grilled Fennel Salad, Halibut Parcels with Capers and Lemon Thyme, and Warm Chocolate, Cinnamon, and Coffee Tart are just some of the delectable dishes in these pages, along with tips on choosing and pairing wine with food, stocking the essential city pantry, and secrets of effortless entertaining. From creating a party of Mediterranean-inspired small plates to a simple but sophisticated supper after a movie or play, from international markets of the neighborhoods to Weir's welcoming kitchen, this stand-alone cookbook and excursion into city cuisine belongs in every home chef and food lover's kitchen.

Sharing The Vineyard Table by Wente, Carolyn and Jones, Kimball

In this beautiful seasonal cookbook there are over 100 recipes from the award winning Wente Vineyards. Some include: Pecan-Crusted Rainbow Trout with Black Walnut Butter, Ravioli with Hot Smoked Salmon, Fennel, and Tangerine Butter; Colorado Lamb Loin Chops with Mint and Garlic Oil, Spicy Couscous, and Grilled Summer Squash; Chocolate Souffle with Raspberry Coulis.

Bay Wolf Restaurant Cookbook by Wild, Michael and Goldman, Larry

When Michael Wild and Larry Goldman opened Bay Wolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for is straightforward preparations, fresh seasonal ingredients, and bright flavors. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, the cookbook brings together over 100 recipes that showcase its robust, down-to-earth sensibilities-- a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows Bay Wolf through the seasons, making its brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.

Cuisine Of California by Worthington,

Back in Print! Diane Rossen Worthington combines time-honored techniques & ingredients available everywhere for ultimate freshness & flavor. Inspiring. 320 pgs. Paper

California Cook by Worthington, Diane

Sale! Bountiful, creative book of 200 fresh, colorful dishes-most simple to prepare-for healthy, casual elegance.

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