Mastering the Art of French Cooking, Volume I: 50th Anniversary - Julia Child, Louisette Bertholle, Simone Beck

Packaged together for the first time, Mastering The Art Of French Cooking Boxed Set: Volumes 1 & 2 (Knopf, $89.95) is Julia Child’s masterful contribution to American understanding of French cuisine.  Volume 1, first published in 1961, revolutionized domestic kitchens by showing in simple, step-by-step instructions that French food could be enjoyed at home.  It includes 524 recipes, ranging from simple to complicated.  Volume 2, published in 1970, builds upon the original with additional recipes, including chapters on baking and charcuterie.  Along with co-authors Louisette Bertholle and Simone Beck, Julia Child wrote more than a cookbook when she compiled her culinary experience in these volumes—she created a monument that has stood the test of time.

Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook By Julia Child, Louisette Bertholle, Simone Beck Cover Image
ISBN: 9780307593528
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Knopf - December 1st, 2009

Eating Animals - Jonathan Safran Foer

The first nonfiction book by the novelist Jonathan Safran Foer, Eating Animals (Little, Brown, $25.99), is part memoir, part reportage, and all personal, Foer takes us behind the curtain, exposing some of the hardest truths about the American food industry.  As a father facing the question of deciding what his children should eat, Foer weaves food traditions, pop culture, and diet myths into a deeply affecting story of how we all should eat.  Like The Jungle and The Omnivore’s Dilemma, Eating Animals speaks with an honesty and creativity all its own.

Eating Animals By Jonathan Safran Foer Cover Image
ISBN: 9780316069885
Availability: In Stock—Click for Locations
Published: Back Bay Books - September 1st, 2010

The Deluxe Food Lover's Companion - Ron Herbst, Sharon Tyler Herbst

First published in 1990, the popular kitchen reference, The Deluxe Food Lover’s Companion (Barron’s $29.99), by Sharon and Ron Herbst, has been updated to reflect the global ingredients that have entered our cuisine in the last decades.  I could easily find the thick and sweet Indonesian soy sauce I was looking for (kecap) as well as the popular Southeast Asian seafood sauce (sri racha) in the glossary of sauces and stocks.  With apple pies on deck for the holidays, I at last have a three-page summary of the differences between all those apples at Whole Foods; ditto, the olive oils and the cheeses.  There’s a potful of information here for all aspiring kitchen Quiz Kids.

The Deluxe Food Lover's Companion By Ron Herbst, Sharon Tyler Herbst Cover Image
ISBN: 9780764167034
Availability: Special Order—Subject to Availability
Published: Sourcebooks - April 1st, 2015