“a perfect little gift” –Jackie Burrell, San Jose Mercury News
“Pie contest glory! Best advice ever…” –Amy Rogers, WFAEats
“Sounds like fun!” –The Cookbook Man, Sarasota Pelican Press
“…perfect summer cottage activity. Only thing missing is the pie.” –John Tanasychuk, Ft. Lauderdale Sun Sentinel
“Now it’s your turn to put your pie where your mouth is with this clever pie book.” –Diane Cowen and Greg Morago, Houston Chronicle
“I admit, I raised my eyebrows when I unpacked a new gift item called Pie Contest In A Box…Second reaction: Oh, so what. This could be fun. I think I’ll actually use the contents of the box — score sheets, pie toppers, and ribbons — to liven up a contest this summer for my pie-baking kids, or maybe bring it along for a summer vacation with friends. But the handbook in the box is the part that seems the most useful…” –Rebekah Denn, Al Dente
“This sounds like a really fun way to spend a summer afternoon…” –Donna Maurillo, Santa Cruz Sentinel
“Gina Hyams has put together a fabulous fun book/gift: Pie Contest in a Box: Everything You Need to Host a Pie Contest. There’s a great book inside, with recipes, pie history, and plenty of inspiration for gathering your friends together to see who can make the best pie. Plus, ribbons! And scorecards! This would be a great party.” –Shauna James Ahern, Gluten-Free Girl and the Chef
“…could be incredibly useful wherever food markets, block parties, and 4-H fairs thrive.” –Barbara Hoffert, Library Journal
“From the very healthy Farro with Mushrooms and Asparagus to the very decadent Blueberry Compote Bread Pudding, this book has recipes that will please every kind of cook. It’s also a wonderful, de facto guide to some of the best food blogs (and the bloggers who write them) out there.” —James Oseland, editor in chief, Saveur, author of Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore
“Back when the Internet was being developed in the ’60s and ’70s, its creators probably never thought it would lead to a revolution in food writing and photography. But that’s exactly what has happened: All over the world, food lovers are blogging about their experiences, sharing recipes, and creating an intimate community of cooking enthusiasts. All through this delightful cookbook, you’ll see recipe after recipe that shows that community’s diversity—dishes from Russia, Israel, Spain, and Japan, as well as from all across the United States. Just as compelling are the stories that accompany the recipes—a look into the lives of people who have made food and cooking a central part of a well-lived life.” —Victoria von Biel, executive editor, Bon Appétit
“This is a gorgeous book that makes me want to make everything—no, taste everything—inside! This is a must-have for every baker, cook, and sweet freak in your life.” —Elizabeth Falkner, chef and owner of Citizen Cake and Orson
“At last, a collection of Bon Appétit’s most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You’ll reach for this book each time sweets are on your menu, but you’ll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos. It’s truly a one-stop book for all of us who love baking.” —Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table
“Bon Appétit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appétit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appétit test kitchens, it’s also a mini-education. Oh, in case you aren’t sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt–Roasted Pecans.” —Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table
“In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens.” — Mario Batali, Iron Chef, restaurateur, author
“This book is an act of soul. Maestro Besh lives the life he cooks; he doesn’t just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization.” —Wynton Marsalis, musician
“John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing.” —Paul Prudhomme, chef and owner of K-Paul’s Louisiana Kitchen Magic Seasoning Blends
“John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!” —Daniel Boulud, chef, restaurateur, and author
“Whenever I am in the state of Connecticut, I seek out the Barcelona Restaurants because I know I will always have a meal packed with tons of flavor. Now, we can all create those delicious Spanish dishes at home.”
Bobby Flay
Executive Chef/ Owner
Mesa Grill, Bar Americain and Bobby Flay Steak
“The Gluten Free Every Day Cookbook is like a breath of fresh air. A ‘you can do this’ approach prevails. With creative help from the author, you will be able to cope in the kitchen, dine well every day, and have a great outlook on cooking, eating, and the gluten-free life.” —Ann Whelan, editor/publisher, Gluten-Free Living
“Ingenious and inspiring! With Chef Robert Landolphi as your discerning guide, immerse yourself in a culinary journey that reveals the scrumptious versatility and abundance of gluten-free cooking and baking. Packed with ingredient introductions, expert culinary advice, insights, and tips, this book will open doors aplenty to invigorate your gluten-free lifestyle with its creative and flavorful recipes.” —Suzanne Bowland, founder/executive producer of GF Culinary Productions, Inc.
“In The Art and Soul of Baking, Cindy Mushet is like a fine painter, using the broad palette of her expertise to convey a bright spectrum of recipes and solid techniques that will inspire and delight every baker.” —Flo Braker, author of Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations and Sweet Miniatures: The Art of Making Bite-Size Desserts
“Some books have great practical information and some have great recipes, but The Art and Soul of Baking has both—and it’s beautiful. Learning to be a better baker just became easy, fun, and very delicious.” —Dorie Greenspan, author of Baking From My Home to Yours
“Cindy Mushet has put together an impressive masterpiece on baking. With tips and tricks for everything from making the fanciest dough, to deep, dark chocolate brownies, to fruit-studded muffins that will rise above all others, The Art and Soul of Baking is an outstanding collection of recipes and technical advice that will certainly become one of the most well-used books in any baker’s kitchen, as it has in mine.” —David Lebovitz, author of The Great Book of Chocolate
“From baking basics to advanced tips that take baking to a whole new level, The Art and Soul of Baking covers everything anyone needs to know to be a great baker. It should be on all our bookshelves. It is on mine so I can refer to it for a quick reference from ‘What the Pros Know,’ or to make the Morning Buns to start my day off right or the Peanut Butter Thumbprints with Peanut Caramel for an afternoon pick-me-up.” —Emily Luchetti, author of Classic Stars Desserts: Favorite Recipes
“I’ve been using high-quality baking tools from Sur la Table for years, and now I can add its all-purpose baking book to my collection. The photos alone are worth the price, but Cindy Mushet’s easy-to-follow recipe descriptions and nurturing voice make this a book everyone will want to actually use and not just look at.” —Peter Reinhart, author of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
“Cindy Mushet has put together an incredible compilation of sweet and savory recipes, full of all sorts of extra information that put this beautiful book in a league of its own. She is more than a great baker—she’s a superb teacher. The tips she shares, in the most straightforward, precise, yet down-to-earth manner, will make anyone who uses The Art and Soul of Baking, whether a home cook or a professional, a better baker.” —Sherry Yard, executive pastry chef, Wolfgang Puck Worldwide
“Readers will appreciate the smart, clean design and recipes for showing off your newly honed skills.” —The Associated Press
“The most important thing in a kitchen is your knife. You need to choose it well, treat it well, and use it well. Knives Cooks Love prepares you for all that and more. By nature, every cook is eager to learn, and this book provides everything you ever wanted to know about knives. Filled with culinary history, techniques, and supporting recipes, this book covers it all.” —Ming Tsai, host and executive producer of Simply Ming and chef-owner of Blue Ginger
“I like a clunky heavy European-style knife, like a Wüsthof. I have big hands. It’s uncomfortable for me to work with a really narrow blade.” —David Waltuck, chef-owner of Chanterelle, New York City
“Indulge in every chef’s obsession of finding the perfect knife. Knives Cooks Love contains great advice on technique, how to keep knives sharp, which knife to use for what, and a lot of personal insight from the professionals who use them every day. This book answers the question that I am most frequently asked: What knife should I buy?” —Nancy Oakes, chef-owner of Boulevard Restaurant, author of Boulevard, The Cookbook
“This great, visually over-the-top book combines tools, recipes, and food photos in a way that gives me kitchen inspiration and makes me hungry to both eat and cook at the same time.” —Mario Batali
“The first time I stepped into a Sur La Table store many years ago, it instantly became my favoirte kitchenware store, and it still is. Its variety never fails to surprise me. I have always found what I needed or even what I didn’t know I needed until I saw it there.” –Marcella Hazan, godmother of Italian cooking in America and author of six cookbooks including Essentials of Classic Italian Cooking
“A book chock-full of mouthwatering recipes and really important equipment information froma cooking store that I really love. If you thought that the store wasn’t perfect enough, check out the book.” –Jamie Oliver, celebrity chef
Organic Marin gives you a taste of what has become one of America’s most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there. —Michael Pollan, author of The Omnivore’s Dilemma and In Defense of Food
Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provide for our future. —Alice Waters, Chez Panisse Restaurant
