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Sausage Making: The Definitive Guide with Recipes
Hardcover

|May 13, 2014

$35.30 online

$50.00list price

save 29%

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By the author of Whole Beast Butchery" With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan…
Artisan Cheese Making At Home: Techniques & Recipes For Mastering World-class Cheeses [a Cookbook]

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse,…
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Hardcover

|November 10, 2011

$57.82 online

$58.00list price

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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times , San Francisco chef and…
Bitters: A Spirited History Of A Classic Cure-all, With Cocktails, Recipes, And Formulas

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Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that…
The Italian Baker, Revised: The Classic Tastes Of The Italian Countryside--its Breads, Pizza…

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The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and  cornetti  to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added…
Paletas: Authentic Recipes For Mexican Ice Pops, Shaved Ice & Aguas Frescas [a Cookbook]

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From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and…
VOLT ink.: Recipes, Stories, Brothers

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Chefs and brothers, and winner and runner-up from season six of the Bravo cooking competition show Top Chef , share their unique relationship with food and family in this lavishly photographed cookbook. Bryan and Michael Voltaggio have been called two of the most…
Jerk From Jamaica: Barbecue Caribbean Style [a Cookbook]

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When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have…
Pasta By Hand: A Collection Of Italy's Regional Hand-shaped Pasta
Hardcover

|March 26, 2015

$31.73 online

$36.00list price

save 11%

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Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings,…
Secrets Of The Sommeliers: How To Think And Drink Like The World's Top Wine Professionals

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A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him…
My Sweet Mexico: Recipes For Authentic Pastries, Breads, Candies, Beverages, And Frozen Treats [a…

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After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving…
The Hog Island Oyster Lover's Cookbook: A Guide To Choosing And Savoring Oysters, With Over 40…

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Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an…
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