Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Gerald Hirigoyen with Lisa Weiss
Pintxos: Small Plates in the Basque Tradition
Apr 2009
Ten Speed Press

From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.

Cathy and Tony Mantuano
Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match
Apr 2008
Crown Publishing

In Wine Bar Food restaurateurs Cathy and Tony Mantuano share their passion for the European tradition of pairing small plates with wine among one’s close friends. In their travels to cities like Seville, Rome, and Lisbon, the Mantuanos acquired a taste for this decidedly civilized ritual of revelry and sought to recreate it back home, opening Enoteca Spiaggia in Miami Beach and publishing Wine Bar Food. Both ventures are intended to further the culture of casual, convivial mealtime gatherings in a country polarized by fast food and major occasion-oriented dining. The Mantuanos organize their chapters by region, so the reader is introduced to the wine and small plates of Venice, Barcelona, and Athens organically, as part of the prism of a larger culture. With its exquisitely simple recipes and regional wine recommendations, Wine Bar Food enables us to recreate the easy charm and casual gourmet experience of small plate dining.

Julie Whittingham
50 Ways to Take the Junk Out of Junk Food : Quick and Healthy Treats to Make with Your Kids
Nov 2003
Globe Pequot Press

A collection of 50 recipes for snacks and treats that are nutritious and simple enough to be prepared in 15 minutes or less. This book offers tasty (even to kids!) alternatives to the sugar- and fat-rich snacks that nutritionists tell us form far too large a part of the diets of many American children. It provides creative ideas to reverse the unhealthy diet habits of kids who may suffer from obesity, diabetes, high cholesterol, mood swings, and tooth decay. These recipes are fun, simple, and fast, and can be the start of a new tradition in family healthy eating.

Reed Hearon & Laurie Smith
Bocaditos : The Little Dishes of Mexico
Jan 1997
Chronicle Books LLC

Fun and easy to prepare, bocaditos are flavorful small dishes enjoyed as snacks or appetizers, or served together as tapas to make a festive meal or party buffet. This collection features 40 authentic recipes for tasty dishes and accompaniments that are certain to add a lively Mexican accent to any table.

Per-Anders Jörgensen
Eating with the Chefs: Family Meals from the World's Most Creative Restaurants
Phaidon
Kim Boyce with Amy Scattergood
Good to the Grain: Baking with Whole-Grain Flours
Mar 2010
Stewart, Tabori, & Chang

Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.

Gillian Duffy
Hors d'Oeuvres
Nov 1998
HarperCollins Publishers

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

Gerald Hirigoyen with Lisa Weiss
Pintxos: Small Plates in the Basque Tradition
Apr 2009
Ten Speed Press

From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.