Cooking

We are super excited about this vibrant new cookbook from the chef of the San Francisco restaurant Nopalito, known for its delicious Mexican food. “What a thoughtful, inviting book [filled with] page after page of beautiful, soul-satisfying dishes. These recipes were born from the real food of Mexico, then coaxed into a San Francisco existence at Nopalito under the guiding hand of Gonzalo Guzmán. As you read through the jam-packed salsas chapter, you’ll find your heart beating faster and faster: so many flavors and textures, so much joy to be had!” —Rick Bayless

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Nopalito: A Mexican Kitchen Cover Image
$30.00
ISBN: 9780399578281
Availability: On Our Shelves Now
Published: Ten Speed Press - April 11th, 2017

Dinner time? In New York Times food columnist Melissa Clark’s new book, there’s a section for practically every protein imaginable (from seafood to chicken, beans to seitan) and a recipe for the very best version of all of your favorites. With beautiful photography and a comprehensive table of contents, it is full of options and ideas. Whatever you feel like cooking, Clark has you covered. - Megan

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Dinner: Changing the Game Cover Image
By Melissa Clark, Eric Wolfinger (Photographer)
$35.00
ISBN: 9780553448238
Availability: On Our Shelves Now
Published: Clarkson Potter Publishers - March 7th, 2017

“There are no two names more lovingly synonymous with barbecue scripture than Mike Mills and Amy Mills, the dynamic father-daughter duo out of Murphysboro, Illinois, whose new barbecue bible Praise the Lard is sure to become gospel to aspiring pitmasters and home smokers alike. Mike understands instinctively that barbecue—with all its ritual and tradition—is the very essence of hospitality. Whether you’re a seasoned pro or new to the pit, Mike and Amy patiently walk you through the process from whole hog to the very last fixin’, peppering in plenty of personality and helpful tips along the way.” —Danny Meyer

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Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue Cover Image
$25.00
ISBN: 9780544702493
Availability: On Our Shelves Now
Published: Rux Martin/Houghton Mifflin Harcourt - May 9th, 2017

Vibrant India presents a refreshing take on vegetarian Indian cuisine, with chapters on breakfast, stir-frys, sweets, and drinks. Each recipe is accompanied by its translated name and a story or anecdote to give it personal or cultural context, making the book fun to flip through to learn about South Indian food culture. If, after browsing the many seasonal recipes, you aren’t sure where to start, look at the back of the book for a starter grocery list and tips on meal planning. - Megan

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Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn Cover Image
$24.99
ISBN: 9781607747345
Availability: On Our Shelves Now
Published: Ten Speed Press - March 21st, 2017

Is there a category of vegetables more diverse than greens? From bitter to sweet, cooked to raw, there are greens for every palate and, best of all, varieties that are in season throughout the year. The Book of Greens features 40 types—from arugula to watercress—and provides seriously delicious recipes (as well as prep and storage solutions) for each. I love how Louis encourages home cooks to get creative with familiar and less-familiar greens by using flavors and techniques from around the world. - S.B.

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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes Cover Image
$35.00
ISBN: 9781607749844
Availability: On Our Shelves Now
Published: Ten Speed Press - April 11th, 2017

Want salad for dinner but lacking inspiration about it? Enter Food52! They know you don’t need a recipe to make a salad, but they also know that everyone could use a compendium of fresh (pun intended) ideas. Caesar-Style Kale Salad with Roasted Onions? Yes, please! Grilled Mushroom and Fig Salad? I’ll have seconds! Thanks to Mighty Salads, you can skip the Hidden Valley, forget about the iceberg, and have salad for dinner any day of the year. - Megan

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Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner--And Make-Ahead Lunches, Too Cover Image
By Editors of Food52, Amanda Hesser (Foreword by), Merrill Stubbs (Foreword by)
$22.99
ISBN: 9780399578045
Availability: On Our Shelves Now
Published: Ten Speed Press - April 11th, 2017

If you’re reading this, chances are you’re already a fan of Lucky Peach, the quarterly punk-rock mash-up of literature, creative nonfiction, journalism, and food writing originally published by McSweeney’s. This is an issue on steroids, giving just what it advertises. Egg science, history, cultural exploration, stories, and of course recipes from all over the world, from the simple to the sublime, each with an explanation of its origin and ideal form. Delicious and engrossing. - Jocelyn

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Lucky Peach All about Eggs: Everything We Know about the World's Most Important Food Cover Image
$26.00
ISBN: 9780804187756
Availability: On Our Shelves Now
Published: Clarkson Potter Publishers - April 4th, 2017

When I say I’m a terrible cook, I want you to understand just what I mean. Sometimes I have nightmares about being on Hell’s Kitchen with Gordon Ramsay yelling at me because I certainly don’t deserve to be there. (I’m a baker, not a cook.) But this cookbook gave me the courage to set aside the measuring cups and timers to actually try cooking something delicious. Nosrat’s decision to use illustrations rather than photographs reminds us that food doesn’t have to look perfect to be perfect. - Ivy

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Cover Image
By Samin Nosrat, Wendy MacNaughton (Illustrator)
$35.00
ISBN: 9781476753836
Availability: On Our Shelves Now
Published: Simon & Schuster - April 25th, 2017

This debut cookbook from chef and farmer Joshua McFadden (Momofuku, Blue Hill) is earning rave reviews. “McFadden shows how seasonal produce can be downright thrilling…. Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons.’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.” - Sunset

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Six Seasons: A New Way with Vegetables Cover Image
$35.00
ISBN: 9781579656317
Availability: On Our Shelves Now
Published: Artisan Publishers - May 2nd, 2017

My mouth started watering the moment I first heard about Shake Shack, two years before I moved to New York (where it was founded). Once I moved to New York, Shake Shack became the go-to any time anyone from out of town wanted to meet up. And any time anyone in town wanted to meet up. And any time for just me. Now that I live once more in sadly Shack-less Northern California, I can’t wait for this new book with (delicious) recipes and stories from the company that is redefining chain food in terms of locality and neighborhood. - Jocelyn

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Shake Shack: Recipes & Stories Cover Image
By Randy Garutti, Mark Rosati, Danny Meyer (Introduction by)
$26.00
ISBN: 9780553459814
Availability: On Our Shelves Now
Published: Clarkson Potter Publishers - May 16th, 2017

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