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I Am Grateful
With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the café’s most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust..-.
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The Tra Vigne Cookbook
This classic cookbook from Food Network star Michael Chiarello is at last available in paperback. It’s vintage Chiarello: blending simple yet sophisticated recipes from Napa Valley’s famed Tra Vigne restaurant with the grace of Wine Country living and the warmth of his Italian heritage. More than 80 rustic recipes are enhanced by personal stories, detailed descriptions of how to choose ingredients for seasonal perfection and deliciousness, and Chiarello’s personal philosophy of life as it relates to cooking—and feeding—those you love..-.
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Under Pressure
For a gallery of images, a recipe, and more click here. In Under Pressure, Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot–in flavor and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven’t lost their flavor to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colors while achieving remarkable textures. There is wonderment in cooking sous vide–in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly..-.
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Cooking with the Uglesiches
The restaurant’s second cookbook is an invitation into a family experience. Anthony and Gail’s son, John, shares his parents’ lives through recipes, anecdotes, photos, and letters of support they received after Hurricane Katrina.In business for more than eighty years, Uglesich’s began as a po-boy shop in 1924. The lunch counter was handed down to a second generation, Anthony Uglesich, son of the Yugoslavian founder. Anthony added a new chef, his wife Gail, and new recipes, excluding the luxuries of coffee and dessert. Their devoted patrons enjoyed a menu consisting mostly of seafood dishes.Beginning with an egg sandwich for five cents, the restaurant has since taken on a life of its own. It closed on weekends and for summer vacation while the owners experimented at home or took a break. It didn’t accept reservations or credit cards. Far from being the typical sleepy, small-time mom-and-pop, the restaurant and everyone in it moved nonstop from open to close, and it gained a national reputation. The restaurant belonged to the family that shares its name, but it also belonged to the customers, consisting mostly of regulars and some frequent tourists who formed lines around the block to get in. Other guests have included Emeril Lagasse and Martha Stewart, who both featured the restaurant on their respective television programs. Newcomers may have been put off by the small size (only ten tables), or the exterior, desperately in need of new paint, but that didn’t stop the limos from pulling up outside..-.
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Service Included:
Now in paper. Kitchen Confidential meets Sex in the City in this delicious, behind-the-scenes memoir from the first female captain at one of New York City’s most prestigious restaurants.While Phoebe Damrosch was waiting for life to happen–that is, deciding whether to go on to graduate school–she supported herself by working as a waitress. Before long, she was a captain at the New York City four-star restaurant Per Se. Service Included is the story of her experiences there; her obsession with food; her love affair with a sommelier; and her observations of the highly competitive and frenetic world of fine dining. What Anthony Bourdain did for (or to) the kitchen, Damrosch now does for the dining room. Her account is provocative and highly entertaining, and readers will never sit down at a restaurant table the same way again..-.
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The Bryant Family Vineyard Cookbook:
“The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit. All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker.” —Park B. Smith, Veritas restaurantBryant Family Vineyard Cabernet, first produced in 1992, is internationally recognized in such magazines as Wine Spectator, Decanter, and Food & Wine, and is served with distinction by wine connoisseurs and well-known chefs alike. In The Bryant Family Vineyard Cookbook, culinary masters from across the country contribute more than 80 fabulous recipes that pay homage to the world-famous Bryant Family Vineyard wine legacy. To celebrate the fervor and passion that keeps the Bryant Family Vineyard waiting list over 6,000 deep, culinary legends, including Charlie Trotter, Thomas Keller, Eric Ripert, Daniel Boulud, Terrence Brennan, Lydia Bastianich, Patricia Wells, and Gale Gand, share recipes inspired by their ardent love of the Bryant grape.The cookbook features a foreword by wine connoisseur and restaurateur Park B. Smith, an introduction by distinguished chef Charlie Trotter, and four-color photography by Robert Holmes showcasing the Napa vineyard’s landscape and wine-making activities.Highlighted recipes include Artichoke and Radicchio Clafoutis, Wild Mushroom Lasagna, Pan-Roasted Venison with Red Wine-Braised Cabbage, Grilled Halibut with Caper-Lemon Sauce, Mussels in Chardonnay Lemon Thyme Butter, Cavatelli with Braised Duck, Crushed Avocado and Mesclun Salad, and Chocolate Decadence.A portion of the royalties will be directed to the Bowery Mission in New York City, founded in 1978, a long-time provider of compassionate care and life-transforming opportunities for New York City’s homeless..-.
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New Bars & Restaurants
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New Bars & Restaurants
New Bars & Restaurants takes us on a trip around the world, exploring the newest dining spaces in countries that range from France to Australia. What ties all of these projects together, however, is their original solutions to the venerable problem of dining design. An imaginative lighting system and the symbolic use of color, for example, are just two of the many design solutions that uncover universes of fantasy in a space where the focus is usually placed on the kitchen. With its detailed design comments and more than 500 full-color photographs, New Bars & Restaurants will serve as an indispensable resource for the storeowner and architect alike..-.
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