Holiday Recommendations from Our Staff – Cooking and Spirits

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook

The Flavor Thesaurus
By Niki Segnit

This is the perfect book for the cook who is ready to move beyond strict reliance on recipes and experiment more. The book is organized around a flavor wheel. Choose one ingredient and author Segnit offers up descriptions of the taste and sensory experience of various pairings. A sampling from the book: “Anchovy and olive: Like a couple of shady characters knocking around the port in Nice. Loud and salty, they take a sweet, simple pizza margherita and rough it up a bit.” Great, delicious fun! – Laurie


Veganomicon: The Ultimate Vegan CookbookVeganomicon
By Isa Moskowitz
This is the only cookbook I own that requires no tweaks or changes to the recipes. Want perfection every time? This book is full of recipes that will have you shouting, “Get in my belly!” – Justus
Home Baked: Nordic Recipes and Techniques for Organic Bread and PastryHome Baked: Nordic Recipes and Techniques for Organic Bread and Pastry
by Hanne Risgaard
I have always had a love for bread with substance, hearty and crusty. Danish baker Hanne Risgaard has written a beautiful book for the home baker. The recipes are impossible to resist! Holiday cheers! – Greg

Japanese Farm FoodJapanese Farm Food
by Nancy Hachisu
Nancy Hichisu’s gorgeous new cookbook will help you expand your knowledge & enjoyment of Japanese home cooking. It’s all in the ingredients, after all, & her approach is refreshing: few ingredients, no prefab, add a little chili or ginger, though it’s not traditional. Love her miso eggplant shisho. These are not the same-old recipes. – Karen
Gran Cocina Latina: The Food of Latin AmericaGran Cocina Latina
By Maricel E. Presilla
Here is a cookbook that every cook and/or chef should own. Everything you want and need to learn about Latin American cooking is in these pages. Destined to become a classic! And a great gift! – Carl

By Magnus Nilsson
Magnus Nilsson is regarded as one of the great chefs in the world today. Fäviken is his restaurant. They grow and raise all the food that is served. Most importantly, it is seasonal. You will be blown away by the creativity and more importantly you may be inspired to eat and cook in a different way. Eat, Drink, & Be Merry. – Greg
Jerusalem: A CookbookJerusalem: A Cookbook
By Yotam Ottolenghi and Sami Tamimi
Ottolenghi and Tamimi have created a cookbook that reflects the wonderful diversity of the Palestinian and Israeli food that they both grew up with, and these dishes are well within the reach of the average home cook. As with Ottolenghi’s previous book, Plenty, the pictures of the food are enticiing, and the photos of the city of Jerusalem are inseparable from the feast. Food: the great unifier. As Ottolenghi and Tamimi say, “…it takes a giant leap of faith, but we are happy to take it…to imagine that hummus will eventually bring Jerusalem together, if nothing else will.” – Greg


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