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Support your local independent bookstore. Click on any of the Buy local at BookPeople! links below to purchase online or to place your order for convenient instore pickup. BookPeople is located at 603 N. Lamar, 512-472-5050 or 800-853-9757.

Adler, Karen & Judith Fertig—300 Big & Bold Barbecue & Grilling Recipes
This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family.

Albert, Bridget & Barranco, Mary—Market-Fresh Mixology
The cocktail is back, and today's diners and drinkers are seeing a bold new integration of culinary art and cocktail culture. Market Fresh Mixology shows you how to integrate terrific fresh ingredients from your farmers market, pantry, or garden in order to mix cocktails at a whole new level. Its simple, clean, and contemporary approach to the cocktail classics introduces a totally new dimension to the idea of seasonal cocktails, with mix recipes appropriate for any time of year. To be featured at the Texas Book Festival 2008.

LOCAL Beery, Barbara—The University of Texas Longhorns Cookbook
Texas Longhorn fans will go wild with this fabulous new cookbook from Barbara Beery! Filled with recipes that are perfect for tailgate parties, back to school get-togethers, or any University of Texas celebration, this book is brimming with tasty treats and snacks you won't want to miss.

LOCAL Blanco—The Local Flavor of Lavender
Just in time for spring festivities, the Blanco Chamber of Commerce has teamed up with culinary artist Sibby Barrett of Onion Creek Kitchens to create The Local Flavor of Lavender cookbook. As the Lavender Capital of Texas, Blanco is proud to feature lavender-infused recipes from chefs, caterers and our six local lavender growers: Blanco River Lavender Company, Heron’s Nest Herb Farm, Hill Country Lavender, Miller Creek Lavender, Texas Lavender Hills Farm & Market, and Wimberley Lavender Farm. Culinary delights include chocolate-lavender mousse torte, grilled lavender chicken, lavender scones, and lavender powdered sugar. The cookbook is available with a supply of culinary lavender for $20; the cookbook itself is $12. To order the cookbook, contact the Blanco Chamber of Commerce at 830-833-5101 or check the websites www.blancochamber.com or www.blancolavenderfestival.com. Proceeds from the sale of The Local Flavor of Lavender cookbook benefit local Blanco Chamber of Commerce activities. The Local Flavor of Lavender cookbook will also be available June 12-14 at the 5th Annual Blanco Lavender Festival on Blanco Square. Celebrate all things lavender! Enjoy vendors, artists, musicians, lavender farm tours, culinary arts, green growing/gardening, and aromatherapy at the Lavender Capital of Texas.

Bonarrigo, Merrill & Paul—Vineyard Cuisine (Blue Sky Press)
Having spent 30 years developing wines of distinction in Texas, Merrill and Paul Bonarrigo have now created a true vineyard cuisine using wine in every dish or marinade and offering suggestions of pairings.

Bourdain, Anthony—Les Halles Cookbook
In this long-awaited cookbook, the bestselling author of "Kitchen Confidential" reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.

Brass Sisters, The—Heirloom Cooking
Authors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their "heirloom" baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen. To be featured at the Texas Book Festival 2008.

LOCAL Braux, Alain—How to Lower Your Cholesterol With French Gourmet Food: A practical guide
How to Lower your Cholesterol with French Gourmet Food was just released by Clayton College of Natural Health graduate Alain Braux. Braux says, “This book is using my own personal experience as a starting point. As a nutritherapist, I will tell you about the foods known to reduce your cholesterol instead of using statin drugs. As a chef, like in a cookbook, I offer recipes based on these same ingredients. ” 

LOCAL Braux, Alain—Living Gluten and Dairy-Free with French Gourmet Food
Chef Braux demonstrates a vast knowledge of the gluten-free, casein-free diet, bringing together in one book not only how and why this diet works, but also recipes, resources, and a concise shopping list. This book will take you on a sweet escape: an escape to gluten and dairy-free heaven! His recipes, witty writing and clever tips will help you make a stress-free transition to the gluten and dairy-free lifestyle. Whether you are newly diagnosed or have been gluten-free for 30 years, you will find yourself referring this book time and time again.

Brennan, Georgeanne—Potager: Fresh Garden Cooking in the French Style
The French country tradition of cooking from a "potager," or kitchen garden, has for centuries produced meals that are seasonally fresh, simple, and sparkling with the essential flavors of their carefully grown and prepared ingredients. Brennan captures the full vitality of this age-old cuisine, featuring a collection of sixty imaginative recipes made from the very freshest fruits, vegetables, and herbs of nature's bounty.

Child, Julia—In Julia's Kitchen with Master Chefs (Random House)
When Julia Child invites 26 great chefs into her kitchen, the result is 150 superb recipes. Here they are, translated for the home cook and enhanced by Julia Child's own familiar voice supplying useful hints and explanations.

Child, Julia—Mastering The Art of French Cooking (Knopf Publishing Group)
Julia Child's two-volume masterwork--one of the most popular and influential cookbooks ever published--introduced French cooking to millions of home cooks during the 1960s and '70s. Buy local at BookPeople!

Child, Julia—The Way to Cook (Random House)
The Way to Cook is Child's magnus opus—the biggest and most comprehensive collection of Child recipes and comments, with the same warm, generous, informal approach that has made her the most celebrated cook in America.

LOCAL Cole, Tyson and Jessica Dupuy—Uchi: The Cookbook
"Through my restaurant and now this cookbook, I hope to teach people the same reverence that the Japanese have for their cuisine. These people are serious about it. And because of that, I’m serious about it."— Tyson Cole?Executive Chef , Owner and Author. The award-winning Uchi, which translated from Japanese means “house”, is located in a refurbished old home in South Austin. Uchi and the recently opened Uchiko have garnered major accolades and recognition since opening in 2003. Its vibrant, contemporary design featuring Cole’s signature nontraditional take on Japanese cuisine has been warmly received by Austin’s diverse dining crowd, as well as visitors from around the country and around the world. Buy local at BookPeople!

Colle, Marie Pierre—Frida's Fiestas
In the tradition of the best-selling Monet's Table, Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life.

Cool, Jesse Ziff—Simply Organic : A Cookbook for Sustainable, Seasonal, and Local Ingredients
Author and restaurateur Jesse Ziff Cool has compiled over 30 years of knowledge about organic, local, and sustainable food into one magnificent cookbook, including indispensable elements of her earlier cookbook, Your Organic Kitchen, which is now out of print. With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad. Buy local at BookPeople!

LOCAL Disbrowe, Paula—Cowgirl Cuisine
In "Cowgirl Cuisine," Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path. Buy local at BookPeople!

Douglas, Tom—Tom's Big Dinners
One of the best-known chefs in America shares his innovative "big time" recipes and unique menus for easy home entertaining.

Farrell-Kingsley, Kathy—The Home Creamery
Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!

Fearnley-Whittingstall, Hugh—The River Cottage Meat Book
The definitive guide to understanding, choosing, and cooking meat. This ranks among the most singular food books of the past decade—part manifesto on the importance of sustainably raised meat, part kitchen primer, part collection of essential meat preparations, and full color throughout.

Fletcher, Janet and Sur la Table—Eating Local: The Cookbook Inspired by America’s Farmers
Who doesn’t love the amazing flavor of a freshly picked peach or the unmatched sweetness of just-harvested peas? One hundred and fifty easy-to-follow recipes focus on using locally grown ingredients from farms engaged in community-supported agriculture (CSA) as well as farmers’ markets. The cookbook is organized alphabetically by main ingredient to make it easy for you to figure out what to make with the arugula from your CSA box or the abundance of strawberries at peak season from your farmers’ market. Eating Local also takes you on a wonderful editorial and photographic journey to 10 small farms across the country. An up-close look at these noteworthy farms and the people who cultivate them reveals how hard work and a passion for sustainability yield wholesome and delicious products perfect for eating and living locally. Buy local at BookPeople!

Foose, Martha Hall—Screen Doors and Sweet Tea
Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Was featured at the Texas Book Festival 2008.

Goin, Suzanne—Sunday Suppers at Lucques
With 132 seasonal recipes, California chef Goin brings her delectable Sunday suppers into readers' own kitchens. 75 full-color photos.

Goodman, Myra—Food to Live By: The Earthbound Farm Organic Cookbook
Tempting recipes that combine casual style with the best ingredients. Packed with over 260 recipes, plus full-color photos and information, including shopping tips, prep notes, and serving ideas, as well as useful visuals like “field guides” to produce and “Farm Fresh” information boxes. Woven through it all are fascinating family stories, from the birth of Earthbound Farm and the opening of the Farm Stand and Organic Kitchen, to thoughts about personal food choices and the way even small choices can make a big difference.

Guerra, Melissa—The Texas Provincial Kitchen Cookbook
Melissa Guerra's unique cookbook brings together the flavors of South Texas and Northern Mexico to demonstrate the way people in this region eat and live. The blending of cultures is reflected in the food prepared and enjoyed. The recipes range from coastal seafood to inland brush country cuisine developed on the area's historic ranches.

Haas, Ellen—Fast & Fit
A quick, easy-to-use collection of 150 recipes from prominent chefs, organized into healthy, hassle-free meals that can be made in just 30 minutes, most using five or fewer ingredients.

Hazan, Marcella—Marcella Says...
This useful book is a fusion of Hazan’s passion for cooking and teaching. Hazan inserts her philosophy, which stresses simplicity, respect for the ingredients, and solid adherence to the earthy traditions of Italian home cooking. She claims that this will be her last cookbook.

Hesser, Amanda—Eat, Memory
New York Times Magazine food editor Amanda Hesser has showcased the food-inspired recollections of some of America's leading writers—playwrights, screenwriters, novelists, poets, journalists—in the magazine. Eat, Memory collects the twenty-six best stories and recipes to accompany them. Includes essays by Ann Patchett, Tom Perrotta, Gabrielle Hamilton, Billy Collins, and many more. Featured at the Texas Book Festival 2008. Buy local at BookPeople!

Hesser, Amanda—The Essential New York Times Cookbook
A cookbook unlike any other, The Essential New York Times Cookbook [W. W. Norton; October 25, 2010; $40.00 cloth] encompasses both innovative and classic recipes, celebrating the breadth of America’s evolving relationship with food. The cookbook began when Hesser—author of the acclaimed Cooking with Mr. Latte and former food editor for the Times—placed an ad in the Times simply asking readers for their favorite recipes the paper has ever published. The rush of letters, emails, and yellowed, newsprint recipes propelled Hesser into the kitchen, where she meticulously tested every dish with the modern, time-pressed home cook in mind. Intrigued by the paper’s 150-year food history and inspired by the passionate response from readers, Hesser dug further into the paper’s archives, uncovering pleasant surprises, modern classics, and truly standout dishes from the world’s best chefs.

LOCAL Heyhoe, Kate—Cooking Green: Reducing Your Carbon Footprint in the Kitchen the New Green Basics Way
Twelve percent of total greenhouse gas emissions (or 14,160 pounds of carbon dioxide per household) result from growing, preparing, and shipping our food. Cooking Green offers essential tips and recipes for greening the kitchen, including how to prepare meals using less fuel and water, and how to make greener choices along the entire food chain (from field to market to table).

LOCAL Hutson, Lucinda—The Herb Garden Cookbook
Beautifully illustrated with full-color photographs, The Herb Garden Cookbook is filled with easy-to-follow instructions on planting, caring for, harvesting, and using herbs. The book features an outstanding collection of delicious, unique recipes, including preparations for herb butters and vinegars, and an extensive list of sources for buying seeds, plants, and gourmet foods. Buy local at BookPeople!

LOCAL Hutson, Lucinda—Tequila!: Cooking with the Spirit of Mexico
Its flavor is as melodic to the mouth as a mariachi tune is to the ear, and Lucinda Hutson captures that spirit with more than 150 festive food and drink recipes, peppered throughout with fabulous folk art, historical facts about tequila production, and colorful personal anecdotes.

Isham, Anne—Eat (More) Chocolate Lose Weight (Anyway)
You can have your chocolate and eat it, responsibly, without gaining weight. This book is a mix of chocolate history, philosophy and recipes, including wonderful bourbon balls.

Jamison, Cheryl and Bill—Around the World in 80 Dinners: The Ultimate Culinary Adventure
Cheryl and Bill cashed in 440,000 frequent-flyer miles, packed 5 little bags with more books than clothes, and circled the globe on a 3-month culinary odyssey. This is their story, an entertaining travel narrative with a soupçon of recipes. To be featured at the Texas Book Festival 2008.  Buy local at BookPeople!

LOCAL Junior League of Austin—Austin Entertains
With a fresh approach to in-home entertaining, Austin Entertains preserves the wonders of Austin and delivers a delightful assortment of crowd-pleasing recipes. Foods ideal for a night with good friends, good Texas wines, and perfect meals to toast the performing arts.

LOCAL Junior League of Austin—Necessities and Temptations
Celebrating its 20th birthday, Necessities and Temptations is really two books in one! It's a cookbook and handy kitchen reference guide. With over 600 triple-tested recipes and helpful illustrations, charts and kitchen and entertaining reference guide.

Keller, Thomas—The French Laundry Cookbook (Artisan)
The chef/proprietor of the French Laundry—"the most exciting place to eat in the United States" ("The New York Times")—presents 150 recipes that capture the impact of this extraordinary food. 200 color photos.

Kenney, Matthew—Everyday Raw
Everyday Raw is a cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack.

Kummer, Corby—The Pleasures of Slow Food
The Pleasures of Slow Food introduces readers to the Slow Food movement and its goals, while acquainting them with some of the producers worldwide who embody its spirit and objectives, and including 40 recipes from chefs and everyday cooks whose approach to food and cooking also represents the Slow Food ideal.To be featured at the Texas Book Festival 2008. Buy local at BookPeople!

Lappé, Anna & Bryant Terry—Grub: Ideas for an urban organic kitchen
Combining a straight-to-the-point expos about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-to-use organic kitchen, "Grub" brings organics home to urban dwellers.

Lewis, Matt and Poliafito, Renato—Baked: New Frontiers in Baking
Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods. Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . . Whether trendsetting or tried-and-true, every idea in this book is freshly Baked. Was featured at the Texas Book Festival 2008.

Long, Linda—Great Chefs Cook Vegan
Recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

Medearis, Angela Shelf—The Ethnic Vegetarian
150 deliciously diverse, culturally based recipes and the history and lore behind them. The Ethnic Vegetarian was created to preserve and showcase the African origins and culture of vegetarian cusuine.

Morgan, Diane—Grill Every Day
In her newest cookbook, Morgan presents a compelling argument that grills should be used every night, and delivers 125 recipes for meat and veggies, sides, and even desserts.

Moskowitz, Isa Chandra & Terry Hope Romero—Veganomican: The Ultimate Vegan Cookbook
Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. Locally available at Monkey Wrench Books.

Murrin, Orlando—A Table in the Tarn: Living, Eating and Cooking in Rural France
An intimate account of how the author painstakingly transformed the simple 19th-century Manoir de Raynaudes into a gourmet bed-and-breakfast in southwestern France. Beautifully written and photographed, this cookbook and food memoir includes more than 80 recipes for the Anglo-French dishes that have brought the Manoir acclaim, along with tales of the extraordinary people and gorgeous countryside of the unspoiled Tarn Valley.

LOCAL Rather, Rebecca—The Pastry Queen
More than 150 delicious recipes from the best little from-scratch bakery in Texas: Rather Sweet, in Fredericksburg, a favorite Hill Country destination for Austin foodies. Buy local at BookPeople!

LOCAL Rather, Rebecca—The Pastry Queen Christmas
Rebecca Rather shares nearly 100 traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas.

Reinhart, Peter—Whole Grain Breads
Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.

Ripert, Eric & Ruhlman, Michael—A Return to Cooking (Artisan)
In this huge and sumptuous book, the chef at Le Bernardin in New York City visits four artists and writers in four different parts of the world—Sag Harbor, Puerto Rico, Napa Valley, and a town in Vermont. There he is able to stop being a famous chef and just be a cook, in fresh and intimate settings where he can recharge his culinary batteries. The artist Valentino accompanies him, making paintings, and the writer Michael Ruhlman (author of The Soul of a Chef) writes it all down.

Rogers, Judy—The Zuni Cafe Cookbook
For 24 years, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. In "The Zuni Cafe Cookbook," chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita.

Rosene, Marcella & Mozersky, Pat—Cooking With Les Dames d'Escoffier
A cookbook using recipes and cooking tips from members of Les Dames d’Escoffier, a world-wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. All recipes that were offered by Dames for the book were thoroughly tested to be sure they worked and were absolutely the most delicious contributions. Every chapter of the organization is included in the cookbook. There are more than 120 recipes included in the 400 page hardcover book with color photography.

LOCAL Ross, M. Jane—Kitchen Table Stories
A delightful collection of food stories and poems by members of the non-profit Story Circle Network, each story and poem accompanied by the beloved recipe that's behind the tale. Kitchen Table Stories celebrates our stories and the important part that food and cooking has in all our lives.

Rosso, Julee & Sheila Lukins—The Silver Palate Cookbook
This immensely popular cookbook has stood the test of time and has been chosen for the James Beard Book Awards Hall of Fame. The cookbook contains 300 recipes of sophisticated, delicious, and easy-to-follow recipes, profusely illustrated with helpful line drawings.

Ryder, Tracey and Carole Topalian—Edible: A Celebration of Local Foods
Discover the joys of local foods, from the experts at Edible Communities. A gorgeous full-color celebration of America's local food heroes and traditions, Edible is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States. Buy local at BookPeople!

Saltsman, Amelia—The Santa Monica Farmers' Market Cookbook (Blenheim Press)
Advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 simple, tempting recipes.

Shafia, Louisa—Lucid Food: Cooking for an Eco-Conscious Life
With organic and seasonal cooking principles becoming ingrained in todays kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow natures cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce ones carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table.

LOCAL Spears, Grady—A Cowboy in the Kitchen
Grady Spears has won a real following, and garnered an IACP Julia Child Award nomination, for the updated cowboy classics at Texas's noted Reata Restaurant. From innovative Tex-Mex flavors to perfectly prepared steaks to sinfully rich desserts, this is a book for the cowboy in all of us. Buy local at BookPeople!

Terry, Bryant—Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
The latest book by the Oakland-based eco chef, food justice activist, and author. In this deeply personal and cutting-edge cookbook, Terry revisits his Southern roots and offers innovative, animal-free recipes mostly inspired by African American and Southern cooking

Thomas, Anna—The Vegetarian Epicure
A classic of meatless gourmet cuisine, The Vegetarian Epicure is both a wonderful first cookbook and a mainstay of the more experienced cook’s collection. Th omas presents recipes for delicious soups, salads, home-baked bread, soufflés, crepes, vegetable accompaniments, curries, desserts and more.

Thompson-Anderson, Terry—Texas Hill Country: A Food and Wine Lover's Paradise
The Texas Hill County: A Food and Wine Lover's Paradise takes readers on a gustatory tour of this picturesque Central Texas region of rolling hills, spring-fed streams, and good eats. One of the state's most popular travel destinations, the Hill Country is fast becoming a magnet for agricultural tourism. Visitors come here to follow the lavender trails, pick peaches and apples, buy fresh-pressed olive oil, sample the offerings at award-winning wineries, and have a meal in the unique eateries--from chic restaurants with world-class dishes on the menu to back-country roadhouses famous for barbecue and hamburgers. Professional chef and cookbook author Terry Thompson-Anderson has explored every corner of the eighteen-county region, with its quaint communities and specialty farms, and discovered more than one hundred establishments that are sure to please the palate. More than a travel guide, the book is also filled with recipes that she has gathered from proprietors or developed using local food products. Sandy Wilson's stunning full-color photographs capture the diversity of the Hill Country eating experience, with its berry patches and orchards, roadside stands, artisan bakeries, boutique wineries, and vast array of restaurants serving both traditional and haute cuisine. Welcome to the rich bounty of the Hill Country, where you're in for some remarkable food finds. If this is your first visit, we bet it won't be your last!

Tourles, Stephanie—Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body
Thanks to Raw Energy, it has never been easier to add a full spectrum of raw ingredients to a healthful lifestyle. Author Stephanie Tourles's 125 recipes for trail mixes, parfaits, energy bars, juice blends, smoothies, soups, vegetable chips, zippy dips, candies, and cookies combine raw ingredients in delicious snacks that are chock-full of nutrients and long-term energy boosters.

Waters, Alice—The Art of Simple Food
Hailed as one of Americas most influential chefs, Waters shares the simple yet flavorful dishes that have made Chez Panisse a can't miss stop on Americas culinary road map. Buy local at BookPeople!

Waters, Alice—Chez Panisse Café Cookbook
A culinary visionary reveals the casual side of Chez Panisse with 144 recipes from the celebrated Cafe, from pizza to home-cured pancetta to apricot bread pudding. Color illustrations.

Waters, Alice—Chez Panisse Desserts
From the justly famous Berkeley restaurant, here is a selection of desserts, many of which feature fresh fruit, all of which bear the Alice Waters hallmark of innovative simplicity.

Waters, Alice—Chez Panisse Menu Cookbook
A collection of 120 seasonal menus from Alice Waters's famed Chez Panisse, a Berkeley, California institution since 1971.

Waters, Alice—Chez Panisse Pasta, Pizza & Calzone
A classic from Chez Panisse, the restaurant in Berkeley, California that was founded in 1971. Eighty-seven recipes for pasta sauces and 36 for pizza and calzone, as well as recipes for pasta doughs such as buckwheat, red pepper, and saffron.

Waters, Alice—Chez Panisse Vegetables
Since the opening of Chez Panisse in 1971, Alice Waters has made her misson to use seasonal, organic, local vegetables in her dishes and to educate Americans on growing and cooking fresh vegetables. Now, she offers a glorious cookbook which includs 300 of her best vegetable recipes, plus information on growing vegetables and how to select the best produce at the market. 4-color linecuts throughout.