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Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time.

If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.

The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.

In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards.

A Look Inside A Day at elBulli
(Click on Images to Enlarge)

08:30 elBulli Restaurant Terrace	14:35 The rest of the kitchen team arrives.
16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt	20:00 Chefs make cocktails: a tray of Margarita frappé with a salt air served in a cube of ice
Cigala con quinoa (Langoustine with quinoa)	23:15 The pace slows down as act three approaches

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"'I can't cook,' I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway?

"So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."
--From Sam the Cooking Guy

Look inside for great recipes like these:
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Cinnamon Pull-Apart
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French Toast Mountain
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One Dank Tomato Pie
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"Whatever" Spring Rolls
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Five-Minute Stir-Fry Noodles
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O.F.R.B.P.J.G.O.
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Awww Nuts!
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BBQ Chicken Pizza
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Halloween Chicken Chili
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Fridge Fried Rice
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Sam's Sticky Sweet BBQ Ribs
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Stuffed Burgers
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Pesto BBQ Shrimp
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Chili Salmon
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Motor Home Meatballs
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Spicy-ish Sausage Pasta
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The Great Potato Cake
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Brussels Sprouts You'll Actually Eat
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(Fake) Creme Brulee
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Chocolate Toffee Matzoh
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Peanut Butter Ice-Cream Cup Things.
Price: $10.52 [Notify me when price goes down.]

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.


Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef..
Price: $21.35 [Notify me when price goes down.]

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.

Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate..
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Our charming signature vertical note cards let you share a recipe for a warm and hearty soup while simultaneously sending a note to a friend..
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Snacking is the American pastime, but America is getting fatter! It’s time to turn away from chips and dips and move toward a healthier way of snacking

Here are more than 150 snack recipes for you to eat right—and many of the recipes are healthy versions of old-time favorites! Every recipe contains complete nutrition facts, preparation times, and easy-to-follow instructions. And each recipe is low in fat, saturated fat, and sodium. You can choose from tasty and healthy snack recipes, such as Teriyaki Chicken Bites, Con Queso Bean Dip, Popcorn Crunch, Hawaiian Meatballs, and many more healthy versions of old favorites!

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Price: $8.52 [Notify me when price goes down.]

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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Price: $40.96 [Notify me when price goes down.]

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

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Price: $17.87 [Notify me when price goes down.]

No one knows better how to give a party than Martha Stewart-and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.

It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty.

In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas-Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style-chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example-or deliciously decadent dips for cruditis and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.

Reflecting Martha's favorite way to entertain now-informal and relaxed-there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.

Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered-tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled..
Price: $21.65 [Notify me when price goes down.]