Cooking Sides for Beginners (Cooking for Beginners, #5)
by Jamie Romier
The college cookbook spiced with academic humor. Great gift idea.
Hello! 101 Gourmet Salad Recipes (Gourmet Salad Recipes, #1)
by MS Salad
The Physiology of Taste (Vintage Classics)
by Jean Anthelme Brillat-Savarin
A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave t...
Dinner with Cecile and William: A Cookbook
by Cecile Charles and William Maltese
“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-co...