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Pintxos
Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss
Format: Hardcover, 208 pages
On Sale: April 1, 2009
Price: $24.95
An authentic small plates cookbook from the top Basque chef in America.
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including... Read more >
Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss
Format: Hardcover, 208 pages
On Sale: April 1, 2009
Price: $24.95
An authentic small plates cookbook from the top Basque chef in America.
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including... Read more >
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Wine Country Cooking
Written by Joanne Weir
Format: Trade Paperback, 240 pages
On Sale: August 1, 2008
Price: $22.50
Experience the Fresh, Vibrant Flavors of Wine Country
California’s wine country boasts a mild Mediterranean climate with cool, foggy mornings and warm, sunny afternoons. Early European settlers, recognizing familiar weather and sloping hillsides, transposed the best of their native landscapes into these new, fertile fields. They planted groves of olive and nut... Read more >
Written by Joanne Weir
Format: Trade Paperback, 240 pages
On Sale: August 1, 2008
Price: $22.50
Experience the Fresh, Vibrant Flavors of Wine Country
California’s wine country boasts a mild Mediterranean climate with cool, foggy mornings and warm, sunny afternoons. Early European settlers, recognizing familiar weather and sloping hillsides, transposed the best of their native landscapes into these new, fertile fields. They planted groves of olive and nut... Read more >
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Isabel's Cantina
Bold Latin Flavors from the New California Kitchen
Written by Isabel Cruz
Format: Hardcover, 224 pages
On Sale: August 28, 2007
Price: $27.00
When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. Her trademark blend of Puerto Rican, Cuban, Mexican, Japanese, and Thai cooking allowed her to... Read more >
Bold Latin Flavors from the New California Kitchen
Written by Isabel Cruz
Format: Hardcover, 224 pages
On Sale: August 28, 2007
Price: $27.00
When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. Her trademark blend of Puerto Rican, Cuban, Mexican, Japanese, and Thai cooking allowed her to... Read more >
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Boulevard
The Cookbook
Written by Nancy Oakes, Pamela Mazzola and Lisa Weiss
Format: Hardcover, 256 pages
On Sale: October 1, 2005
Price: $50.00
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later... Read more >
The Cookbook
Written by Nancy Oakes, Pamela Mazzola and Lisa Weiss
Format: Hardcover, 256 pages
On Sale: October 1, 2005
Price: $50.00
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later... Read more >
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The Cheese Board: Collective Works
Bread, Pastry, Cheese, Pizza
Written by Cheese Board Collective Staff
Edited by Cheese Board Colletive
Foreword by Alice Waters
Format: Trade Paperback, 240 pages
On Sale: September 12, 2003
Price: $21.95
The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew... Read more >
Bread, Pastry, Cheese, Pizza
Written by Cheese Board Collective Staff
Edited by Cheese Board Colletive
Foreword by Alice Waters
Format: Trade Paperback, 240 pages
On Sale: September 12, 2003
Price: $21.95
The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew... Read more >
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The Cakebread Cellars Napa Valley Cookbook
Wine and Recipes to Celebrate Every Season's Harvest
Written by Dolores Cakebread and Brian Streater
Format: Hardcover, 240 pages
On Sale: September 4, 2003
Price: $35.00
When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. As they began building their family business one bottle at a time, they focused on one simple philosophy—that food and wine should be enjoyed in the company of good friends... Read more >
Wine and Recipes to Celebrate Every Season's Harvest
Written by Dolores Cakebread and Brian Streater
Format: Hardcover, 240 pages
On Sale: September 4, 2003
Price: $35.00
When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. As they began building their family business one bottle at a time, they focused on one simple philosophy—that food and wine should be enjoyed in the company of good friends... Read more >
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The Asparagus Festival Cookbook
Written by Jan Moore, Barbara Hafly and Glenda Hushaw
Format: Trade Paperback, 96 pages
On Sale: March 17, 2003
Price: $5.95
Read more >
Written by Jan Moore, Barbara Hafly and Glenda Hushaw
Format: Trade Paperback, 96 pages
On Sale: March 17, 2003
Price: $5.95
Read more >
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The Galaxy Global Eatery Hemp Cookbook
Written by Denis Cicero, Kris Czartoryski, Suzanne Gruber and Michael Lipp
Format: Hardcover, 360 pages
On Sale: September 25, 2002
Price: $27.50
Hemp has been used for decades for clothing, rope, and plastics, but it also has serious food value. As hemp becomes more accessible, and public awareness of its health benefits grows, demand for the inexpensive plant in its variety of culinary forms—as flour, oil, and seeds—is expected to increase. At the... Read more >
Written by Denis Cicero, Kris Czartoryski, Suzanne Gruber and Michael Lipp
Format: Hardcover, 360 pages
On Sale: September 25, 2002
Price: $27.50
Hemp has been used for decades for clothing, rope, and plastics, but it also has serious food value. As hemp becomes more accessible, and public awareness of its health benefits grows, demand for the inexpensive plant in its variety of culinary forms—as flour, oil, and seeds—is expected to increase. At the... Read more >
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Mustards Grill Napa Valley Cookbook
Written by Cindy Pawlcyn and Brigid Callinan
Photographed by Laurie Smith
Format: Hardcover, 288 pages
On Sale: November 8, 2001
Price: $39.95
As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner... Read more >
Written by Cindy Pawlcyn and Brigid Callinan
Photographed by Laurie Smith
Format: Hardcover, 288 pages
On Sale: November 8, 2001
Price: $39.95
As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner... Read more >
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The BayWolf Restaurant Cookbook
Written by Michael Wild, Lauren Lyle and G. Earl Darny
Format: Hardcover, 256 pages
On Sale: July 10, 2001
Price: $35.00
When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients... Read more >
Written by Michael Wild, Lauren Lyle and G. Earl Darny
Format: Hardcover, 256 pages
On Sale: July 10, 2001
Price: $35.00
When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients... Read more >
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Terra
Cooking from the Heart of Napa Valley
Written by Hiro Sone and Lissa Doumani
Foreword by Wolfgang Puck
Format: Hardcover, 256 pages
On Sale: December 1, 2000
Price: $40.00
Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with... Read more >
Cooking from the Heart of Napa Valley
Written by Hiro Sone and Lissa Doumani
Foreword by Wolfgang Puck
Format: Hardcover, 256 pages
On Sale: December 1, 2000
Price: $40.00
Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with... Read more >
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