Book Stall

Crescent City Farmers Market Cookbook
by Poppy Tooker
marketumbrella.org, 2009
New Orleans native Poppy Tooker, a prolific food writer, TV producer and local foods promoter, is an apt author for this cookbook with a story, the story being the 400-year market tradition of the Crescent City and the history of its namesake farmers market.
“During our thirteen year history, [...]

The Book of New Israeli Food: A Culinary Journey
by Janna Gur. Schocken, 2008.
Emerging from the remains of old Diaspora communities, Israel’s new gastronomic culture is infused with history and alive with the fresh expressions of contemporary chefs.
This impressive oversize volume presents enticing foods and dishes, brilliantly illustrated with photographs by Eilon Paz and described in [...]

The Great Book of Chocolate
The Chocolate Lover’s Guide with Recipes
by David Lebovitz
Ten Speed Press, 2004
Former Chez Panisse pastry chef and cookbook author David Lebovitz compiled this compact but far-reaching guide to all things chocolate.
“Chocolate, in my biased opinion, is the most universally provoking and addictive flavor,” Lebovitz explains, describing his book as “a gift to [...]

by Michael Hofferber. Copyright © 2004. All rights reserved.
Retro Food Fiascos by Kathy Casey.
Collectors Press, 2004
Oh, the things people will eat!
In the Philippines, roast dog is said to be a common dish in many homes. Camel tendons are served in China, as well as jelled duck or pig’s blood. And in Scotland, of course, there’s [...]

Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices by Kevin Graham
Artisan, 1996.
With summer harvests of vine-ripened tomatoes and cucumbers appearing in the markets, now is a good time to begin stocking the pantry for the months ahead. This elegant volume of recipes by chef Kevin Graham promises a larder of intense marinades, hearty sauces, [...]

Cheese: Quick and Easy Recipes for Elegant Entertaining
by Lou Seibert Pappas
Chronicle Books, 1996
Considering the more than 2,000 varieties of cheese available, it seems a pity that more cooks don’t explore the potential of the tasty and versatile dairy product. This compact collection of recipes and serving suggestions, illustrated with charming watercolors, may help.
Pappas introduces two [...]

The Story of Tea A Cultural History and Drinking Guide
by Mary Lou Heiss and Robert J. Heiss. Ten Speed Press, 2007
The second most consumed beverage in world, after water, tea is a lovable and economical beverages that has become an integral part of many people’s lives.
According to legend, tea was discovered in 2737 BC when [...]

Basque Cooking and Lore
by Darcy Williamson
Caxton Press, 1991
There is a story told by Idaho’s Basque sheepherders about Basa Faun, a gigantic hairy ogre that resides in mountain caves and feeds on human flesh. A handful of salt in one’s pocket will keep the beast away, they say, but one poor shepherd was careless and got [...]

The Ghirardelli Chocolate Cookbook Recipes and History from America’s Premier Chocolate Maker
by The Ghirardelli Chocolate Company. Ten Speed Press, 2007.
America’s longest continuously operating chocolate manufacturer, The Ghirardelli Chocolate Company, is also one of the world’s most recognizable chocolate brands.  Not surprising, the name stands out boldly on the cover of the updated edition of the [...]

The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Author and cook Katie Letcher Lyle of Virginia penned this guide to the most commonly found wild foods in North America, from asparagus and puffballs to coconuts and horseradish.
Unlike Euell Gibbons, whose Stalking the Wild [...]