Need some cooking inspiration? Look no further than A Feast of Ice and Fire. This cookbook was drawn right from the pages of A Song of Ice and Fire, thanks to the meticulous research of the authors. It is George R.R. Martin approved and is broken up into sections and organized by the different lands of Westeros. Whether you have a King's Landing appetite or perhaps a hankering for something from The Wall, A Feast of Ice and Fire has you covered. Many of the recipes come in two different formats: medieval preparation (for the more daring cooks) and modern preparation (for those of us who may be a little more timid), making this one of the more extensive and well put together cookbooks I've come across in a while. Be sure to give this to the Game of Thrones fan in your life who already has everything or add it to your collection! --Heather H.
As a regular pie baker, I'm always looking for inspiration and unique recipes. When I discovered this cookbook, I was thrilled to find such great creativity in pie baking. The photographs and stories are beautiful as well. In this cookbook, you'll find a great selection of recipes that include pies such as: Salty Honey Pie, Blueberry Lavender Pie & Green Chili Chocolate Pie. --Cindy
To master the art of Soviet cooking, blend together two parts family memoir with two parts Soviet history. Add a dash of humor, and generously sprinkle with nostalgia. Bake at 352 and enjoy! "Mastering the Art of Soviet Cooking" is a feast for the eyes. From descriptions of pre-Revolution Czarist feasts to the mixed relationships with Soviet food held by the author's mother, Mastering the Art of Soviet Cooking is a must read for those who enjoy Soviet history. --Jessie
Southern cooking has always been a rich meeting ground for the great food cultures of the world. Now meet the new king of the bayou, Edward Lee. A strong Southern food tradition is just part of what he brings to the table. This isn't just fusion cooking–it is a great cookbook by a passionate chef. --Drew
With passion, drive, and ingenuity, food trucks are forging ahead to create the new heart of American cuisine. It’s not just the food that makes this book amazing, but seeing the faces of people who work hard for something they care for so deeply. These recipes taste genuine — simple, heartfelt food that started in a family kitchen. In the past I cooked one way — complicated and over the top, until I came across Jacques Pepin who made me realize the true way to cook. A few perfect ingredients that bring out huge flavor. That is what food trucks embody. You will find so many recipes that you can use every day. Not only have these found their way into my rotation, but have helped me use my own voice in the food I make. This book will do more than just show you delicious recipes from the variety of communities that make up America. It will inspire you to get out there and find the hidden gems just around the corner, and not just the ones on four wheels. - Drew
I don't read many blogs, but I never miss this one when it comes into my inbox. Now there is a cookbook with many of the recipes and the gorgeous pictures that I have come to love from Deb Perelman's blog. For example, a recipe for Roasted Pear and Chocolate Chunk Scones. Who can resist trying these? Perelman is not a chef, she's a mom who cooks in a tiny Manhattan kitchen. Here is what she said she wanted to create with her cookbook: "approachable recipes made with accessible ingredients that exceed your expectations." My favorite fall cookbook choice. - Gayle
In 2001, after a long career as a suit behind a desk, Ken Forkish opened Ken’s Artisan Bakery in Portland, Oregon, with nothing more than passion and a dream of opening a bakery steeped in the French Tradition. More than ten years later, we get to peer into his box of secrets and unleash his knowledge of artisan bread and pizza crust. Ken’s baking method was designed for the home cook, and the results are unbelievable. He not only guides you through the process of artisan bread making, but brings you to really understand it as well. This way when something in the process needs adjusting you are able to react with experience. The word companion comes from the Latin com meaning "with," and panis meaning "bread.” Flour Water Salt Yeast gives you the skill to take this companion with you for the rest of your life. - Drew
I love the Vegetarian Epicure—it’s still one of my favorite cookbooks. This new one, all soups, any time, any season, is wonderful and the 160 enticing recipes may charm even a die-hard carnivore. She also has recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter that make it easy to plan a full meal. Before it gets too hot again, try some cool weather soups; perfect to keep in the fridge and warm up for lunch or dinner. - Gayle
I’m a foodie and love books that talk about food lore, ingredients, and exotic tastes. I also read memoirs. This book combines all of these elements in a remarkable way. At the age of three, Kim Sunée was abandoned on a bench in a marketplace in Seoul, South Korea. A young GI and his wife brought her to the States, and she grew up in New Orleans amongst an extended family that included maternal grandparents who taught her how to cook. She never felt at home in her adopted country and, while still in her teens, moved to France where she continued cooking lessons under master chefs. This is her story, complete with recipes and anecdotes, of finding her rightful place in the world, and using food to lead her home. - Gayle
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The morning after my brother's wedding, I had the best sandwich of my life. I immediately asked who was catering the brunch, and found out it was the Williamsburg restaurant Saltie. Since then, I have made Saltie a must-visit on any trip to New York, and now my sister-in-law works there! I am so excited to finally get to try and make Saltie's original sandwiches, pastries, homemade foccacia and egg bowls at home. This cookbook is worth its weight in gold (or maybe truffles)! - Sarah B.