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

Rebecca Gray
American Artisanal: Finding the Country’s Best Real Food, from Cheese to Chocolate
Mar 2008
Random House Inc.

Rebecca Gray, author of eight cookbooks, writes about her experiences with 18 of the country’s leading food artisans in this book of essays. Each chapter is the story of a particular artisan’s life and work, and why they and their food are unique. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home. Recipes come at the end of every chapter so you can enjoy a Ginger-Mint Ice Cream Float at home.

Eric Ripert
Avec Eric: A Culinary Journey with Eric Ripert
Oct 2010
John Wiley & Sons

On learning to make pasta from Italian chef Giovana Carcasci, Ripert writes, “even though I’m a trained chef and know many different culinary techniques, there is nothing like learning a technique from an artist.” The same thought might occur to the reader of Avec Eric: A Culinary Journey with Eric Ripert. From Sonoma to the Cayman Islands to Chianti, the book follows Ripert, the nationally celebrated chef of Le Bernadin and numerous restaurants with The Ritz Carlton Hotels, on a culinary journey complete with elegant recipes and artistic photographs. Ripert adapts classic French technique to the various regional cuisines covered in Avec Eric with resulting recipes that are simple and decadent, beautiful and tempting. Since half the joy of Ripert’s cuisine is the influence of location, Angie Mosier’s scenic shots of coastlines and mountainsides whet the appetite as effectively as the aroma of Ripert’s Cacciucco Alla Livornese

Robert Clark and Harry Kambolis
C Food
Oct 2009
Whitecap Books

With C Food, Executive Chef Robert Clark and owner Harry Kambolis have taken the usually content-heavy cookbook format and turned it on its head. In conjunction with Vancouver photographer Hammid Attie, Clark and Kambolis have assembled a book that showcases exquisitely detailed culinary photography on an equal footing with recipes. C Food untraditionally rests its laurels on the time-tested formula that a picture is indeed worth a thousand words (in this case, at least a thousand), with close up shots of curlicue grilled squid and bright, textured portraits of salmon sashimi set against a clean black backround—the visual silence against which Attie’s conceptual minimalism sings out. From the seat of their award-winning sustainable seafood outpost C, Clark and Kambolis have proven that eco-friendly and fine dining don’t have to be mutually exclusive concepts. No down-market, folksy aesthetic appears on account of the team’s conscious concessions to mother earth, and the cookbook is no exception, with recipes that convey the restaurant’s inspired, influential, and unswervingly respectful approach to seafood.

Cary Neff
Conscious Cuisine : A New Style of Cooking from the Kitchens of Chef Cary Neff
Oct 2002
Sourcebooks, Incorporated

Miraval Spa is ranked the number one spa in the country for its incredible food, thanks to world-class chef Cary Neff, who designed Miraval's Conscious Cuisine . When they find out they don't have to sacrifice flavor and choice, Miraval guests flock to Chef Neff's cooking classes and have been begging him for years to write his cookbook--at long last, here it is!

Diane Imrie and Richard Jarmusz
Cooking Close to Home: A Year of Seasonal Recipes
Jan 2011
Chelsea Green Publishing Company

Nutritionist Diane Imrie and Chef Richard Jarmusz join forces for this book of healthful and seasonal recipes. Centered on the produce and seasons of the author’s home state, Vermont, this cookbook best serves as a touchstone to Northeastern cooks looking to improve their seasonal (and health-forward) habits. The book is divided by recipes for appetizers, soups, salads, entrees, and desserts, further arranged by seasonality from spring through winter. Imrie and Jarmusz include useful “Harvest Hints,” which include tips on unusual ingredients, where to purchase them, what to look for at the market, and how best to store and preserve. If the book has one flaw, it is that the photography is sparse, and the dishes themselves seldom photographed. Which is a shame, since simple dishes like Spring Asparagus with Garden Peas and Wheat Berries or Simmered Harvest Fruit with Minted Ricotta sound as picturesque as they do tempting.

Temra Costa
Farmer Jane: Women Changing the Way We Eat
May 2010
Gibbs Smith

Turns out Mother Earth is getting a whole lot of help from her sisters. With Farmer Jane, sustainable food advocate Temra Costa presents 26 women in various aspects of the sustainable food industry. “It’s not that men aren’t changing the way we eat,” Costa explains in the introduction. “It’s just that they’re really good at getting all of the press.” Costa, who’s spent the last decade-plus working her way from an organic foods standards-bearer to a driving force in “Farm to School” and “Buy Fresh Buy Local” movements, is intent on showcasing the fairer sex and their multifarious efforts—from farmland to film—in the cause for healthy, holistic, sustainable eating. Costa introduces us to women the likes of Erika Allen, who took up the helm of the family business, Growing Power, to provide urban residents with access to fresh produce and job training; Deborah Madison, who as chef and author believes in the story behind each piece of food; and filmmaker Severine von Tscharner Fleming, whose documentary on young farmers, The Greenhorns, is meant to “awaken the ‘farmer inside.’” Tips for eaters, farmers, and food business professionals, and an appendix covering topics like the Farm Bill, urban parks, and environmental improvements make Farmer Jane an indispensable read for anyone—of any gender—interested in the future of sustainable food.

Barton Seaver
For Cod and Country
May 2011
Sterling Publishing Co.
Sustainability Superhero and 2006 Washington DC Rising Star Chef Barton Seaver wants to change the way this country approaches fish. His cookbook, For Cod and Country, provides invaluable information about sustainable cooking to anyone who cares to learn and change the way the nation consumes. With an agile authority only a professional chef-turned-full-time-advocate could master, Seaver sheds light on every aspect of the still-evolving notion of “sustainability.” The introductory guide includes a breakdown of sustainable versus destructive fishing practices, tasting notes on sustainable species with preparation techniques, a handy substitution chart for sustainable fish, and recommendations on how and where to find them. The recipes that follow are organized by seasons, all of them fresh, playful, and sophisticatedly food forward.
Rochelle Davis and David Joachim
Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
Apr 2004
Rodale Press, Incorporated

Buying organic foods is a great way to protect your family's health and the health of our planet. But organic foods are not always readily available and often cost more than conventional products. Fresh Choices shows that there is an easier and less expensive way to create wholesome and satisfying meals and still adhere to your health and environmental principles.

Michael Stroot
Golden Door Cooks Light & Easy : Delicious Recipes from America's Premier Spa
May 2003
Gibbs Smith

2004 IACP Award Nominee for Health and Special Diet Category; "Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology.

Baldwin, Carol and Mounts, Julie
One Fish, Two Fish, Crawfish, Bluefish : The Smithsonian Sustainable Seafood Cookbook
Sep 2003
HarperCollins Publishers

Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species.

Patrick Martins and Ben Watson
Slow Food Guide to New York City: Restaurants, Markets, Bars
Sep 2003
Chelsea Green Publishing

The Slow Food Guide to New York City celebrates the foods and cuisines of the city's finest restaurants, green markets, specialty food shops, bars, and late-night spots. What all these places share is a commitment to the values of the international Slow Food movement: Artisanship, Conviviality, Eco-Gastronomy, Freshness, Sustainability, Tradition, and Typicality.

Casson Trenor
Sustainable Sushi: A Guide to Saving Oceans One Bite at a Time
Jan 2009
North Atlantic Books

In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable sushi is the conscientious diner’s greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction.

Jeff Cox
The Organic Cook’s Bible: How to Select and Cook the Best Ingredients on the Market
Apr 2006
Wiley, John & Sons, Incorporated

More than 250 recipes, a guide to more than 900 varieties of organic produce, and sections on every possible kind of organic food make this the essential guide to organic food. Easy to use and in-depth, this book can teach you everything from how to grow your own organic vegetables to cooking with them. The most comprehensive, authoritative organic foods guide available. Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic."vCovering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods.

Jeff Cox
The Organic Food Shopper’s Guide
Mar 2008
Wiley, John & Sons, Incorporated

Ever wonder why you should choose organic food over its conventional alternatives? With a chapter on every category, from vegetables to kitchen staples, and recipes for just about everything, Cox explains why organic is the best option, as well as when and where to look for organic food.

Hugh Fearnley-Whittingstall
The River Cottage Meat Book
Apr 2007
Ten Speed Press

Lauded by such iconic chefs as Dan Barber and Thomas Keller, Hugh Fearnley-Whittingstall’s River Cottage Meat Book reads like a gentle but insistent manifesto on conscious carnivorousness. The overriding philosophy is simple: Don’t be clumsy cooking meat when it took such time and care to rear. The book provides much more than the typical diagram of animal parts accompanied by tangential reference to the farm and pasture. The River Cottage Meat Book explains “dead meat” in reference to the life of the animal, its treatment and environment acting as a kind of precursor to the culinary preparation. With extensive technique-and-instruction laden recipes, Fearnley-Whittingstall makes a meaningful foray into the omnivore-dominated territory of sustainable, environmentally-conscious food with what is essentially a reverent, animal-conscious philosophy of meat.

Fergus Henderson with an Introduction by Anthony Bourdain
The Whole Beast: Nose to Tail Eating
Sep 2004
Harper Collins
Chef Fergus Henderson’s meaty masterpiece has been the well-guarded treasure of chefs for generations and is now available to the American public. With careful instruction, and mouth-watering recipes, Henderson encourages and instructs the home cook to take the next big step toward sustainable eating. Henderson’s The Whole Beast reaches a level of instruction not often found in cookbooks. As with Julia Child or James Beard, Henderson taught before he reached fame; and like Child and Bear it keeps his work relevant. No matter what the current trend may be, from books like theirs there is always something to learn.
Carlo Petrini
Wine Atlas of the Langhe : The Great Barolo and Barbaresco Vineyards
Sep 2003
Slow Food Editore

This volume is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the vines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Baraolo and Babaresco to become recognized as two of the world's most exclusive and highly prized wines.