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Thoughtfully selected titles for cooks & readers

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Winter 2024 Cookbook Club

Regular price $295.00

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Join other curious, adventurous cooks to explore specially chosen cookbooks and go beyond the experience of cooking. You’ll dive into the culture behind the cooking styles, meet authors, and receive... Learn more

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Signed Books For Collecting or Gifts

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Best Sellers for the Holiday Season

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Chef & Restaurant Books

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Professional Baking Books

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Worldwide Imports

We import books from many countries. Our shelves hold a diverse selection of titles, from books about renowned restaurants to explorations of regional food cultures.

Small and Independent Publishers

We vigorously support small presses and authors who self-publish in specialized areas, passionately addressing subjects overlooked by large houses.

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Winter 2024 Cookbook Club

Signed Books For Collecting or Gifts

Diner: Day for Night

The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes

Among Ixoras: A Collection of Recipes from My Kitchen in Singapore

Let's Eat: 101 Recipes to Fill Your Heart & Home

Cook It Up: Bold Moves for Family Foods

Made in Taiwan: Recipes and Stories from the Island Nation

Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat—An American History

Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country

Koshersoul (Paperback)

Err: Urban Rustic Thai

Seafood Simple

Ăn Chung: Loving in Vietnamese

We Are What We Eat: A Slow Food Manifesto

Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans

Crying in H Mart: A Memoir (Paperback)

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France

Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea

Love Japan: Recipes from Our Japanese American Kitchen

Best Sellers for the Holiday Season

Start Here: Instructions for Becoming a Better Cook

Invitation to a Banquet: The Story of Chinese Food

Seafood Simple

Preserved: Condiments (Volume 1)

Preserved: Fruit (Volume 2)

Polish'd: Modern Vegetarian Cooking from Global Poland

Fish Butchery: Mastering The Catch, Cut And Craft

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Bake Smart: Sweets and Secrets from My Oven to Yours

The Elizabeth David Collection

Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals

The Upstairs Delicatessen: On Eating, Reading, Reading about Eating, and Eating while Reading

Made in Taiwan: Recipes and Stories from the Island Nation

Sourdough Panettone and Viennoiserie

The Dry Aging Bible

Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden

Portico: Cooking and Feasting in Rome's Jewish Kitchen

Frantzen

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Chef & Restaurant Books

Terrines, Feuilletés et Pâtés Croûte avec des Légumes: 100 Recettes de Charcuterie Maison

Made Here: Recipes & Reflections From NYC's Asian Communities

50 Chefs de la Relève Gastronomique Qu'il Faut Avoir Rencontrés une Fois dans sa Vie

Passedat: Des Abysses à la Lumière

Paco Roncero: The Silent Insurrection of the Chef

Eat More Plants: A Chef's Journal

From the Hill by the Sea

Caviar par Kaviari: Culture, Histoire, Nouveaux Horizons & Dégustation

The Lula Cafe Cookbook: Collected Recipes and Stories

Disfrutar Volume 2 in Spanish

Disfrutar Volume 2 in English

CCR: El Celler de Can Roca (Spanish Language)

CCR: El Celler de Can Roca (English language)

Art Culinaire #146

The Dry Aging Bible

Ma Gastronomie

Le Grand Livre de la Gastronomie: Chefs, Techniques, Recettes, Conseils

Apicius 40

Professional Baking Books

Sourdough Panettone and Viennoiserie

Neapolitan Pizza, The: A Scientific Guide About the Artisanal Process

Sourdough Baking: A Treatise

Modernist Pizza

Lune: Croissants All Day, All Night

All About Croissant

Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie

Flour Water Yeast Salt Passion: Vera Pizza Napoletana

Bachour Buffets

Plating Dessert

-12°C Gelato

The Bread Baker's Pocket Companion

So Good #28: The Magazine of Haute Pâtisserie

Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Pastry Chef's Little Black Book, The: Volume II; The Definitive Recipe Collection; For Chefs, By Chefs

So Good Recipes 3

All About Baguette

Adapt: A Unique Pastry Concept

Worldwide Imports

Small and Independent Publishers