Now You're Cooking
Recipes and stories prepared from kitchens both next door and afar
Charcutería: The Soul of Spain
By Jeffrey Weiss
Originally from Northern California, Chef Jeffrey Weiss embarked on a culinary career that has taken him through kitchens all over Spain and the United States. His award-winning book chronicles his time cooking in top Spanish kitchens and learning the various charcuterie styles of the Iberian Peninsula. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides and centuries-old Spanish cityscapes.
Living Luxe Gluten Free
By Michelle Lee
Finding balance between healthfulness and taste, when excluding gluten and lactose from your diet, can be a challenge. That is what inspired Manhattan Beach resident Michelle Lee to develop tempting and nutritious, gluten free, lactose-free recipes in her cookbook. More than 110 easy to make dishes are featured.
32 Yolks: From my Mother's Table to Working The Line
By Eric Ripert with Veronica Chambers
A coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef or became a regular guest judge on Bravo’s Top Chef—and even before he knew how to make a proper omelet— Eric Ripert was a young boy in the South of France who felt his world had come to an end. The only place he felt at home was in the kitchen. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joël Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.
The Love and Lemons Cookbook: an Apple to Zucchini Celebration of Impromtu Cooking
By Jeanine Donofrio
Organized by ingredient, this cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a 4-pound cauliflower that just turns up in a Community Supported Agriculture or “CSA” box. The book also features resources that show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients so you always have something new to try.
Double Cup Love: on the Trail of Family, Food, and Broken Hearts in China
By Eddie Huang
Fresh Off the Boat writer Eddie Huang takes readers from Williamsburg dive bars to the skies over Mongolia, from Michelin starred restaurants in Shanghai to street-side soup peddlers in Chengdu. The book rockets off as a sharply observed, globe-trotting comic adventure that turns into an existential suspense story with high stakes. Huang brings us to the crossroads where he has to choose between his past and his future—between who he once was and who he might become.
Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes & Meals to Make with them
By Jennifer McGruther
The author of The Nourished Kitchen and an authority in the traditional foods movement, Jennifer McGruther illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are more than a dozen master recipes for base stocks and 40 recipes using them in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians and meat eaters alike, and showcase the nutrient dense, real food that nourishes the body and soul.
Erin Mansour flipped California Pita & Grill into a more personal, share-friendly and plant-based restaurant called O’Cado in Sherman Oaks.