Staff Pick

Fuchsia Dunlop’s first cookbook, Land of Plenty, was not only a home cook’s guide to Sichuanese cooking, but the English-speaking world’s first comprehensive introduction to the delights of China’s “culinary capital.” Nearly two decades later, as dishes such as hot pot, Mapo tofu, and Dandan noodles have expanded western awareness of Sichuan food, Dunlop returns on a chariot of fiery peppercorns with The Food of Sichuan (W.W. Norton, $40). With new essays, photos, and recipes added to reflect recent trends in the province, Dunlop once more shows the incredible range of dishes and techniques that embody Sichuan cuisine, and does so with remarkable warmth and passion. Especially in an abundant age of online grocery shopping where you can have Shaoxing wine and chile bean paste delivered to your door, the recipes will cater to novices and practiced cooks alike, as Dunlop guides you through menus for all occasions—from banquet foods such as Bowl-Steamed Pork Belly, to a three-ingredient fresh noodle recipe that is tiny-apartment-kitchen-approved. This latest from the doyenne of homemade Sichuanese food will have you trading in that takeout menu for a (well-seasoned) wok of your own.

The Food of Sichuan Cover Image
$40.00
ISBN: 9781324004837
Availability: In Stock—Click for Locations
Published: W. W. Norton & Company - October 15th, 2019

Staff Pick

The foodways of Georgia, Armenia, and Azerbaijan are a satisfying amalgam of Persian and Turkish influence with original marks of independent mountain-top cultures, in the archaeological homeland of vine. Perhaps you've heard of kachapuri, Georgia's famous calorie-bomb of bread and cheese? The cuisine in full is a whole lot healthier; a Paleo-ish mix of herbs by the fistful, ground nuts, grilled meats, dried fruits, and the most exciting vegetable preparations I know. Hercules is a London-based chef with Armenian and Ukrainian roots. Her in situ photographs,  nostalgia, and enigmatic interpretations of classics make for an ideal introduction for Western kitchens.

Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond Cover Image
$35.00
ISBN: 9781681883038
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Weldon Owen - October 24th, 2017

Staff Pick

I have rifled through every bread book we carry, and many, many more besides. Many are informative, many have eminent authors, many are utterly daunting, and Sarah Owens’ Sourdough has my heart. Her previous day job as rose gardener of the Brooklyn Botanic Gardens assures 1) an amateur-friendly approach absolutely compatible with real life schedules and 2) gardening is crucial to her approach. Recipes include, yes, stunning breads, but also sourdough pastries, and cakes that circle the seasons with uncanny herb pairings, seasonal fruit, and a stunning array of savory options.

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More Cover Image
By Sarah Owens, Ngoc Minh Ngo (Photographs by)
$35.00
ISBN: 9781611802382
Availability: In Stock—Click for Locations
Published: Roost Books - November 3rd, 2015

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