Books with recipes.  Books with stories.  Books with beautiful, delicious pictures of food. Mmmmm... enjoy.

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat By Achatz, Grant Author Kokonas, Nick 2011-03 - Gotham Books 9781592406012 Check Our Catalog Achatz, "one of America's great chefs" ("Vogue"), shares how his drive to cook immaculate food won him international renown--and fueled his miraculous triumph over tongue cancer. "Life, on the Line" is also a book about survival, about nurturing creativity, and about profound friendship. …More

Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen By Tramonto, Rick With Jackson, Lisa Foreword by Folse, John D. 2011-03 - SaltRiver 9781414331621 Check Our Catalog …More

Avec Eric By Ripert, Eric Photographer Mosier, Angie With Mosier, Angie 2010-11 - John Wiley & Sons 9780470889350 Check Our Catalog Based on his popular PBS TV program of the same name, this book follows culinary superstar Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Includes 125 recipes. Illustrations. …More

The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life By Vanderhoof, Ann 2010-06 - Houghton Mifflin Harcourt (HMH) 9780618685370 Check Our Catalog While sailing around the Caribbean, Vanderhoof and her husband befriend a collection of unforgettable island characters. A wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. …More

Mourad: New Moroccan By Lahlou, Mourad Photographer Jones, Deborah With Heller, Susie 2011-10 - Artisan Publishers 9781579654290 Check Our Catalog This book is anything but a dutifully authentic documentation of Moroccan home cooking. The great classics are all here--the basteeya, the couscous, the preserved lemons, and much more. But Lahlou adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. 400 pp. 25,000 print. …More

The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's Elbulli By Abend, Lisa 2011-03 - Free Press 9781439175552 Check Our Catalog A year behind the scenes at the world's most exclusive and renowned restaurant, El Bulli. …More

The Pioneer Woman Cooks: Food from My Frontier By Drummond, Ree 2012-03 - William Morrow & Company 9780061997181 Check Our Catalog The Pioneer Woman--accidental ranch wife and #1 "New York Times"-bestselling author Drummond--shares even more of her satisfying and delicious country cooking, with recipes sure to please the whole family, from meat-loving cowboys to finicky young ranch hands. And with widely available ingredients and step-by-step photos of each recipe, she makes it easy to cook new favorites. …More

Muffins and Mayhem: Recipes for a Happy (If Disorderly) Life By Beecher, Suzanne 2010-06 - Touchstone Books 9781439112878 Check Our Catalog Autobiography of the creator of DearReader.com. …More

Real Men Cook: Rites, Rituals, and Recipes for Living By Moyo, K. Kofi Author Moyo, Karega Kofi 2005-06 - Fireside Books 9780743272421 Check Our Catalog This is a delicious and heartwarming collage of recipes and soul-stirring stories from men who have participated in the national Real Men Cook for Charity Father's Day Event during the past 15 years. …More

Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life Into Italian Classics By Waxman, Jonathan Photographer Hirsheimer, Christopher Foreword by Colicchio, Tom 2011-04 - Simon & Schuster 9781416594314 Check Our Catalog BookPage Notable Title Irreverent and inspired recipes breath new life into Italian classics, from one of America's most beloved chefs, Jonathan Waxman. …More

Knives at Dawn: America's Quest for Culinary Glory at the Bocuse D'Or, the World's Most Prestigious Cooking Competition By Friedman, Andrew 2011-01 - Free Press 9781439153116 Check Our Catalog A chefs-as-athletes story following the US 2009 team at the real "Top Chef"--The Bocuse d'Or, the world's most prestigious cooking competition. …More

My Family Table: A Passionate Plea for Home Cooking By Besh, John 2011-11 - Andrews McMeel Publishing 9781449407872 Check Our Catalog The Iron Chef champion makes a case for the importance of home-cooked meals. From organizing a kitchen and stocking a pantry to demystifying fish cookery, Besh shares his favorite recipes he cooks with his family every day. 272 pp. 2,200 print. …More

A Tiger in the Kitchen: A Memoir of Food and Family By Tan, Cheryl Lu-Lien 2011-02 - Voice 9781401341282 Check Our Catalog "A book about the author's quest to recreate the dishes of her native Singapore during one Lunar Calendar year, as a way to connect food and family with her sense of home"-- …More

Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society By Harper, A. Breeze 2010-03 - Lantern Books 9781590561454 Check Our Catalog Sistah Vegan is not about preaching veganism or vegan fundamentalism. Rather, the book is about how a group of black-identified female vegans perceive nutrition, food, ecological sustainability, health and healing, animal rights, parenting, social justice, spirituality, hair care, race, gender-identification, womanism, and liberation that all go against the (refined and bleached) grain of our dysfunctional society. …More

It Seemed Like a Good Idea at the Time: My Adventures in Life and Food By Hodgson, Moira 2009-01 - Nan A. Talese 9780767912709 Check Our Catalog The daughter of a Foreign Service officer, Hodgson came of age in many strange and exotic lands--experiencing unusual cuisine wherever she lived. This memoir reflects the author's talent for connecting her love of food with the people and places in her life. …More

A Cook's Journey to Japan: Fish Tales and Rice Paddies: 100 Homestyle Recipes from Japanese Kitchens By Feldner, Sarah Marx Photographer Murata, Noboru Foreword by Andoh, Elizabeth 2010-04 - Tuttle Publishing 9784805310113 Check Our Catalog "A Cook's Journey to Japan" is a marvelous collection of recipes based on one woman's journey through the simple, yet evocative, everyday foods found across Japan. This heartwarming--and hunger-inducing--book recounts the author's journey through Japan as she gathered recipes from everyday Japanese people--from wives, husbands, mothers and fathers to innkeepers and line cooks at cafes. The recipes are adapted when necessary to capture the authentic flavors and spirit of simple but delicious home cooking. "A Cook's Journey to Japan" is a lovely introduction to the authentic foods eaten by everyday Japanese people. …More

The Amateur Gourmet: How to Shop, Chop, and Table-Hop Like a Pro (Almost) By Roberts, Adam D. 2007-08 - Bantam 9780553804973 Check Our Catalog In this entertaining guide to cooking, shopping, and dining out, "The Amateur Gourmet" takes readers on an illuminating and hilarious journey into the world of food appreciation and offers master classes from culinary superstars. …More

Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook with Memories of an Italian-American Family and 50 of Their Best Recipes By Danza, Tony Author Danza, Marc 2008-05 - Scribner Book Company 9781416544876 Check Our Catalog Just in time for Father's Day, television favorite Tony Danza and his son Marc present memories of their huge, hilarious Italian-American clan along with the secret family recipes they swore they'd never reveal. Illustrated. …More

The North African Kitchen: Regional Recipes and Stories By Dunlop, Fiona Photographer Wheeler, Simon 2008-02 - Interlink Publishing Group 9781566567121 Check Our Catalog Fascinated by North Africa, Dunlop visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. …More

Simply Scandinavian: Travelling in Time with Finnish Cuisine and Nature By Kallio, Tero Author Saira, Kimmo 2010-11 - Raikas Publications 9789529996216 Check Our Catalog Simply Scandinavian presents modern takes on traditional Scandinavian recipes, combining time-tested Finnish food preparation with twenty-first century taste. The recipes are organized by time of yearappetizers, main courses, and desserts for Spring, Summer, Autumn, and Winter. The authors have arranged the book to take the reader through a year of Scandinavian recipes, pairing gorgeous four-color photographs of Finland's landscapefrom the archipelago in the south to the harsh wilderness of Laplandwith mouthwatering food photography. …More

Hidden Kitchens: Stories, Recipes, and More from NPR's the Kitchen Sisters By Silva, Nikki Author Nelson, Davia 2005-10 - Rodale Press 9781594863134 Check Our Catalog A wonderful chronicle of American life and how family and community traditions are passed along through food, "Hidden Kitchens" complements the NPR series of the same name, produced by the Peabody Award-winning "Kitchen Sisters," Nelson and Silva. 100 photos. …More

Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo By Milliken, Mary Sue With Siegel, Helene With Feniger, Susan 1997-01 - William Morrow & Company 9780688151218 Check Our Catalog Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, Too Hot Tamales satisfies any appetite. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time-impaired and a bracing Chipotla Tomatillo Salsa for heat seekers. Vegetarians - both strict and occasional - will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert dishards with such toothsome treats as leche frita (fried milk custard squares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco de Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all, whilethe flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations. …More

Wrestling with Gravy: A Life, with Food By Reynolds, Jonathan 2008-10 - Random House Trade 9780812972887 Check Our Catalog In this inviting feast of a memoir, former "New York Times" food columnist Jonathan Reynolds dishes up a life that is by turns hilarious and tender-and seasoned with the zest of cooking, family, eating, and lounging around various tables in tryptophanic stupors. Growing up on Manhattan's Upper East Side, a child of material privilege and emotionally distant parents, young Jonathan discovers that food serves as a catalyst for adventure, a respite from loneliness, and a fail-safe way to navigate his often eccentric surroundings. When Jonathan is thirteen, his uncle Bus, a surrogate father of sorts, treats him to his first fine dining experience, at the old Westbury Hotel on Madison Avenue. The suspicious teen orders pheasant under glass-and from the moment the glass dome is lifted, Reynolds's culinary curiosity takes off. Always absorbing, often hilarious, and surprisingly affecting, "Wrestling with Gravy" is full of wonderful characters and anecdotes. With droll self-effacement and a sharp eye for detail, Reynolds relives the time that his own father made a move on his girlfriend during a meal at Maxim's in Paris; extols the surprising virtues of baseball stadium cuisine (with the exception of New York); and recounts how he once whipped up a seductive meal for a woman, only to have her excuse herself after dessert because she had another date lined up, buffet-style, later in the evening. Even on a glum Christmas day in New York City, or at the deathbed of his dear cousin the actress Lee Remick, food offers solace and a cathartic sense of home. Rare among culinary memoirs, "Wrestling with Gravy" speaks eloquently about food without affectation, while striking a note of cosmiccomedy and honest regret. And of course, the recipes are all here, too-from a perfect water-smoked Thanksgiving turkey to a barbecued Chinese duck, from an old-fashioned malted to Flaming Babas au Armagnac. Like a truly great meal, "Wrestling with Gravy" will entertain and satisfy any reader's appetite. For five years, Jonathan Reynolds brought oxygen to the food page of The New York Times Magazine. He was smart and buoyant as he rummaged around in memory's trunk for food-worthy anecdotes to chew upon. The pieces were highly personal, showcasing his quirks and irreverence as much as any foodstuff. His theatrics (fittingly -- Reynolds is a seasoned actor and playwright) were endearing; no surprise, then, when readers took personal interest in his passage, with its hints of darkness lurking amid the drollery. Reynolds' memoir, "Wrestling With Gravy," is as consistently entertaining, in a grim way, as his columns, unveiling the many familial, romantic and professional land mines he discovered -- too late! -- under nearly every step he took, each fitted with emblematic recipes, balms for his wounds: "Food is controllable, while most of life isn't." His father was absent, off performing "entrepreneurial calisthenics"; his mother was lost to depression. There were boarding school expulsions, and a jail stay prompted by his youthful infatuation with actress Kim Novak. Hollywood was a bitter pill -- "The stars sip their strawsful of sugarless broth fumes and vapor of fetal watercress leaf helicoptered to their trailers" -- part and parcel of his "insanely and unrealistically ambitious" screenwriting career. Friends and family died; his marriage went south. The gloom is beveled, thankfully, by his children, a guiding-star uncle, a second marriage, sweet playwriting success, all artfully etched with a hand as graceful as his progress clubfooted. (Said clubfoot precedes him during an ill-advised, weirdly nescient chapter analyzing American politics, but then half of Reynolds' charm is his flaws.) Not to forget the associative, heartening foods, like Kubbervik Scallops, Undocumented Tamales and Stargazy Pie, with sardine snouts poking through the puff pastry. If hunger is the best sauce, a spoonful of agony worked wonders for Reynolds. -"The Atlanta-Journal Constitution " "From the Hardcover edition." …More