Enjoy fall harvest of cookbooks | TheUnion.com

Enjoy fall harvest of cookbooks

“The Joy of Cooking” by Irma Rombauer, Marion Rombauer Becker and Ethan Becker. The bestselling cookbook of all time comes full circle and celebrates its 75th anniversary with an expansive revision based on the highly lauded 1975 edition, restoring the voice of the original authors and returning the focus to home-style American cooking. Included are 4,000 recipes, 500 of which are new.

“Biba’s Italy: Favorite Recipes from Splendid Cities” by Biba Caggiano. Renowned Sacramento cookbook author and restaurateur Biba Caggiano provides 100 of the very best recipes from favorite cities, with travel tips galore on restaurants, bakeries, gelataries, food markets and cooking schools. This is simple, delicious, authentic food from the great destinations in Italy by a beloved Italian cookbook author.

“Big Small Plates” by Cindy Pawlcyn. In this newest cookbook after “Mustards Grill Napa Valley Cookbook,” Pawlcyn explores her love of appetizers and small dishes, emphasizing foods from Spain, Mexico and Central and South America. This cookbook of 150 sample-sized recipes has dishes from Pawlcyn’s restaurants, past and present, Mustards Grill and Cindy’s Back Street Kitchen, as well as her home repertoire.

“The Essence of Chocolate: Recipes from Scharffen Berger Chocolate Makers and Cooking with Fine Chocolate” by John Scharffenberger and Robert Steinberg. The first cookbook from America’s premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular, and often simple, recipes drawn from the company files and two dozen top pastry chefs. From basic Silky Chocolate Pudding to elegant Chocolate and Peanut Butter Panini, this book is simply fabulous.

“The Waldorf-Astoria Cookbook” by John Doherty. The first major cookbook from the famed Waldorf-Astoria Hotel features more than 120 recipes from Chef Doherty and his staff along with atmospheric and archival images of the hotel. It also highlights new takes on historical recipes. Like the hotel, this cookbook is big, beautiful, and elegant.

“Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again” by Ina Garten. Garten’s fifth cookbook (after “Barefoot in Paris”) follows her surefire formula: uncomplicated but elegant recipes for the home cook whose priority is spending time with friends and family, not in the kitchen. From breakfast to dessert, the Food Network star organizes this volume by meal, with an easy-to-navigate recipe list at the top of each section. Striking a warm, personal tone, Garten also includes advice on designing a kitchen, making a grocery list, planning a menu and where to shop and dine in the Hamptons.

“Happy in the Kitchen” by Michel Richard. Step-by-step photos demonstrate Richard’s innovative technique that makes easy work of dicing, shaping, ruffling and a plethora of other indispensable hand skills. With recipe titles such as Shrimp Reinstein, Jackson Pollock Soup, Chicken Faux Gras, Figgy Piggy and Happy Kid Pudding, this book’s promise is good tastes and good times.

“Jamie’s Italy” by Jamie Oliver. Bestselling author Jamie Oliver devotes an entire book to America’s favorite cuisine, Italian, and offers 120 scrumptious new recipes for everything from risotto to roasts and spaghetti to stews structured as traditional trattoria menus. Oliver’s exuberant style and mouthwatering recipes have won him many fans.

“The Bon Appetit Cookbook” by Barbara Fairchild. Celebrate a half century of “Bon Appetit”! Editor-in-Chief Fairchild brings together more than 1,200 of the magazine’s all-time favorite recipes in “The Bon Appetit Cookbook.” Packed with test-kitchen secrets, color photos and more, it’s the ultimate culinary companion. Mirroring the magazine on which it is based, this collection of recipes is accessible, applicable to most home cooks’ lives and a pleasure to cook from.

“Baking: from My Home to Yours” by Dorie Greenspan. The 300 recipes in this volume will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch. Even the homiest of the recipes are very special. The generous helpings of background information, abundant stories and hundreds of professional hints set “Baking” apart as a one-of-a-kind cookbook.


Compiled by manager Susan Beck at The Book Seller, 107 Mill St., Grass Valley, 272-2131. Hours are Mon. through Fri. 9:30 a.m. Ð 7 p.m., Sat. 9:30 a.m. Ð 5:30 p.m., and 11 a.m. Ð 4 p.m. Sunday.

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