Ultimate Bar Book, The image

Ultimate Bar Book, The
By Mittie Hellmich and Arthur Mount

Loaded with essential-to-know topics such as barware, tools and mixing tips, this book has it all.


Ultimate Bar Book, The
Tartine image

Tartine
By Elisabeth M. Prueitt, Chad Robertson and France Ruffenach

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their fabulous recipes, homegrown in their San Francisco hotspot; Tartine Bakery.


Tartine
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La Paella
By Jeff Koehler

Long-time Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan).


La Paella
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Memories of Philippine Kitchens
By Amy Besa and Romy Dorotan

In Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at NYC's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture.


Memories of Philippine Kitchens
5 Spices, 50 Dishes image

5 Spices, 50 Dishes
By Ruta Kahate and Susie Cushner

The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious.


5 Spices, 50 Dishes
Pierre Gagnaire: Reinventing French Cuisine image

Pierre Gagnaire: Reinventing French Cuisine

Pierre Gagnaire is a considered one of the finest chefs in the world. This memoir/cookbook is a tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock.


Pierre Gagnaire: Reinventing French Cuisine
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Art of The Slow Cooker
By Andrew Schloss and Yvonne Duivenvoorden

For the Art of the Slow Cooker, best-selling author Andrew Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat bring slow-cooked meals to new heights.


Art of The Slow Cooker
Baked image

Baked
By Matt Lewis, Renato Poliafito and Tina Rupp

Not every baker wants to re-create Grandma's classic recipes. Lewis and Poliafito certainly didn't when they left their advertising careers behind and opened their dream bakery, Baked. The visions that danced in their heads were of new kinds of confections, many featured in this lavish cookbook.


Baked
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Creme Brulee
By Lou Siebert Pappas and Alison Miksch

With its silken custard and caramelised crisp topping, creme brulee ranks as a desert favourite. This work features recipes ranging from Balsamic Blackberry Brulee to Dried Cranberry Challah Creme Brulee.


Creme Brulee
Fundamental Techniques of Classic Pastry Arts, The image

Fundamental Techniques of Classic Pastry Arts, The
By Judith Choate and The French Culinary Institute

An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master.


Fundamental Techniques of Classic Pastry Arts, The