Chronicle Books Fresh from the Farmers' Market

Sporting a gorgeous new cover, Fresh From the Farmers' Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits... and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than 75 mouthwatering recipes. Each delicious soup, salad, entre, and dessert makes the most of the season's best. Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round. read more

Chronicle Books

Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in Keys to the Kitchen. This compreh...ensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For members of the tech-savvy new generation who can?t cook but want to, this essential reference guide makes an ideal starting place and for those already at ease in the kitchen it?s full of ?who knew? moments for expanding their repertoire of great recipes. read more

Chronicle Books

Experience the tempting peaks and valleys of buttery, sweet and savory waffles. This collection of more than 30 mouthwatering reci...pes?plus a dozen toppings to sprinkle, spread, drizzle, and otherwise gild the waffle?includes childhood classics like the basic Buttermilk Waffle and elegant updates like Ham and Gruyre Waffle Tartines. Deliciously crunchy and light, these recipes are equally at home at the breakfast table, in a lunch box, or served formally at a dinner party. Doll them up with a drizzle of Bittersweet Chocolate Sauce, sprinkle with fines herbes, or dress them down (in the best possible way) with simple pure maple syrup?these delicately crisp, perfectly golden, and light as air treats are the ultimate in culinary versatility. read more

Chronicle Books

In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into t...he world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 70 of the best and brightest women cooking today, These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading. read more

Chronicle Books

With more than 150 splendid photographs, headnotes that illuminate Poland?s vibrant food culture, and more than 90 recipes for cla...ssic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook?nourished by her engagement with the culture and food of her adopted country?offers a tantalizing look into the turbulent history of this beautiful region. In a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne?s Polish country home into kitchens the world over. read more

Chronicle Books

The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece?s greatest culi...nary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas? renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece?s unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece?s dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent. read more

Chronicle Books

From the author of Seriously Simple (more than 70,000 sold) comes another collection of enticing recipes and useful tips that will... help make throwing a party just as much fun as attending one. Using straightforward ingredients, minimized prep time, and streamlined cooking techniques, hosts can serve festive meals with ease. Sample menus?organized seasonally for a variety of groups and occasions?and mix-and- match recipes for every course allow cooks of every skill level to make merry year-round. With great advice on everything from stocking a party pantry to setting an elegant table, plus vivid photos that will entice party planners into the kitchen, this book gives everyone a reason to celebrate. read more

Chronicle Books

Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food scene. The shop ...boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating. read more

Chronicle Books

Turkey?s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to th...em both with more than 170 glorious photographs of the country?s foods and people that make readers want to drop everything and board the next plane. More than 100 recipes from across seven diverse regions?including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van?showcase the best of Turkish cuisine. Comforts of the countryside and delicacies from the Ottoman Court span every course, from simple meze dishes such as spiced lentil kfte to sophisticated rose and pistachio sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious cooks and armchair travelers alike. read more

Chronicle Books

From James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and rais...ed in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn?t turn around to the eight timbale molds she bought while working at Dean and DeLuca, just so she could make tall food. But love does strange things to people, and when Elissa met Susan ? a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living ? it would change Elissa?s relationship with food, and the people who taught her about it, forever. With tender and often hilarious honesty (and 27 delicious recipes), Poor Man?s Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love. read more

Chronicle Books

Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of... a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L?Arpege, and dedicating himself to serving vegetables from his own organic farms. This irresistible hardcover combines a portrait of an amazing chef, an inside look at his creative process, and a humorous riff on fine dining culture?plus fifteen recipes for the home kitchen?in one haute cuisine comic book for foodies! read more

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