{"title":"Cookbooks","description":"","products":[{"product_id":"wht-i-ate-in","title":"What I Ate In One Year (Stanley Tucci) HC","description":"\u003cp\u003eFrom Stanley Tucci, award-winning actor and New York Times bestselling author, a deliciously unique memoir chronicling a year's worth of meals. \"Sharing food is one of the purest human acts.\" Food has always been an integral part of Stanley Tucci's life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year Tucci records twelve months of eating--in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable to the comfortingly domestic and to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks--and mourns--the passing of time, the loss of loved ones, and steels himself for what is to come. Whether it's duck a l'orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbequed at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and add emotional richness to his days. What I Ate in One Year is a funny, poignant, heartfelt, and deeply satisfying serving of memories and meals and an irresistible celebration of the profound role that food plays in all our lives.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51168490291431,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/896127e2629839420f09f10014d83e034e3b75e9_8f0c9f31-8869-4d52-8e6f-5513b7a93077.jpg?v=1752015853"},{"product_id":"the-brf-cnt-ckb","title":"Barefoot Contessa Cookbook HC (slight tear in dust jacket)","description":"\u003cp\u003eFor more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.        Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.        Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.        Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!        With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook. [less]1 copy\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174434767079,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/se82ea992ca0d62088c7b0a4fb2ab10f2a.jpg?v=1752267819"},{"product_id":"rgn-mrn","title":"Organic Marin","description":"\u003cp\u003eNow 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 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  Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it.\" --Helge Hellberg, executive director of Marin Organic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants. With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook. Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174435815655,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/13a53f8eb8a5d9a77697da159272c34681_24742626-401d-4d77-8e76-f7df23b01fba.jpg?v=1752267830"},{"product_id":"ckn-for-jff-a","title":"Barefoot Contessa: Cooking For Jeffrey","description":"\u003cp\u003eFor America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy. From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174435848423,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/bpe6ff315986503ab8bcc4964cd3568d43.jpg?v=1752267832"},{"product_id":"art-of-the-slw","title":"Art Of The Slow Cooker","description":"\u003cp\u003eFor the Art of the Slow Cooker, best-selling author Andrew Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian dishes even desserts that bring slow-cooked meals to new heights. Slow cooking gives a wonderful velvety texture to meatloaf, an incredible richness to Osso Buco Milanese, and bold and complex flavors to Curried Vegetables and Dal simmered in Indian spices. Each chapter offers recipes for both simple everyday meals and spectacular dishes perfect for entertaining. With cooking charts to help with timing, advice on finding the right slow cooker for every kitchen, and glorious color photographs throughout, the Art of the Slow Cooker will delight readers looking for easy and amazing meals. [less]1 copy\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174435913959,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/2x806d527c9ea3b5713d4679ce1cbeed3d.jpg?v=1752267834"},{"product_id":"mdr-cmf-fd-ina","title":"Barefoot Contessa: Modern Comfort Food","description":"\u003cp\u003eA collection of all-new soul-satisfying dishes from America's favorite home cook! In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron! There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way. From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again. [less]1 copy\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174435979495,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/qr98606aa34e59154ff940fbb7c7a5a9e1.jpg?v=1752267836"},{"product_id":"mst-the-art-of","title":"Mastering The Art Of French Cooking (40th Anniversary)","description":"\u003cp\u003eThis is the classic cookbook, in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit! [less] 1 copy\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174436077799,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/4b335aaf15342cee51017054b1ca7242d3.jpg?v=1752267841"},{"product_id":"ngl-xpr","title":"Nigella Express","description":"\u003cp\u003eThe Domestic Goddess is back, and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend, for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked, and your freezer and fridge stacked. When time is precious, you cant spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic, though they are always simple, but it's important to make every ingredient earn its place, minimizing effort by maximizing taste. Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework, minimum stress for maximum enjoyment. Nigella Express features a new generation of fast food, never basic, never dull, always doable, quick, and delicious. Featuring recipes seen on Food Networks Nigella Express series. Praise for Nigella Lawson and her cookbooks: [less]1 copy\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174436110567,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/1016bcda7a682a14ca4f651cd1c5296a83.jpg?v=1752267843"},{"product_id":"the-way-to-ck","title":"Way To Cook, The - Julia Child (slight tear in dust jacket)","description":"\u003cp\u003eIn her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia's simple but impeccably prepared saute of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provencale, Chicken Piperade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and you'll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu. Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on a cake, there are more than 600 color photographs to entice and instruct you along the way. A brilliant, inspiring, one-of-a-kind, book from the incomparable Julia Child, The Way to Cook is a testament to the satisfactions of good home cooking.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174436372711,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/shopping-0116.jpg?v=1752267851"},{"product_id":"vgt-ckn-for-vry","title":"Vegetarian Cooking For Everyone","description":"\u003cp\u003eWhat Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.  But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.  Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published.  The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting.  Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans.  At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them.  \"Becoming a Cook\" teaches cooking basics, from holding a knife to planning a menu, and \"Foundations of Flavor\" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes.  In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions.  And through it all, Madison presents a philosophy of cooking that is both practical and inspiring. Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations.  Some are simple, others more complex, but all are written with an eye toward the seasonality of produce.  And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm.  Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174436765927,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/wi15d396781e83c9dc43ff62c80ee5de71-0001_0b4faa8f-9c0c-4e0a-b52f-f6e8047ec1ef.jpg?v=1752267860"},{"product_id":"mll","title":"Millennium Cookbook","description":"\u003cp\u003eSan Francisco's Millennium restaurant is renowned for its elegant, intriguing, and delicious vegetarian fare. Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174437126375,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/830433d81972232507c76211c440e8819e_e9a5bd98-0838-4d4f-8f3e-bc32a8e08ada.jpg?v=1752267875"},{"product_id":"snd-spp-at-lqs","title":"Sunday Suppers At Lucques","description":"\u003cp\u003eFew chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains:§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items. Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck. A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174437683431,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/x47449de9cd836adb0dca2369ebe3161a2-0cd2103.jpg?v=1752267897"},{"product_id":"flr-wtr-slt-yst","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza","description":"\u003cp\u003eFrom Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. \u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174437978343,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/cj15bcde167c0fc9e4cbc7d64398e7bb9c.jpg?v=1752267909"},{"product_id":"mst1","title":"Mustards Napa Valley Cookbook","description":"\u003cp\u003eAs anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews\"Take home some hearty American fare.\" —The San Jose Mercury News \"Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination.\" —Omaha World Herald \"The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants.\"—New Orleans Times Picayune \"The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality.\"—San Francisco Chronicle \"Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy.\" —Charleston Post \u0026amp; Courier\"A feast for the eyes with no muss and fuss.\" —The Los Angeles Daily News \"The book is as honest as the chef\" and the \"dreamy desserts . . . are the epitome of comfort.\"—Santa Rosa Press Democrat\"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes.\" —Minneapolis Star Tribune\"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different.\" —American Way\"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle.\" —FOOD LOVER'S GUIDE TO SAN FRANCISCO\"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun.\" —Gourmet\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174438732007,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/476acf02e90804a065d721087d16247259-3968d03_2df7af7e-ad55-41ae-be22-5b3feff77f44.jpg?v=1752267938"},{"product_id":"spq-mdr-tln-fd","title":"SPQR: Modern Italian Food and Wine","description":"\u003cp\u003eA cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique.  In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174448365799,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/s8842b8c9f8920cfa29032c2c98b1a0e0e-1708e9c_00fdba4b-cc37-47d9-8215-ce8dd3a060c3.jpg?v=1752267967"},{"product_id":"frn-lnd-ckb","title":"French Laundry Cookbook","description":"\u003cp\u003eThomas Keller, chef\/proprieter of the French Laundry in the Napa Valley—\"the most exciting place to eat in the United States,\" wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. 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When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced \"fa-la-steen\"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon - Fish Kofta with Yogurt, Sumac, and Chile - Pulled-Lamb Schwarma Sandwich - Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174451413223,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/shopping-c5153dc.jpg?v=1752268051"},{"product_id":"btc","title":"Small-Batch Preserving","description":"\u003cp\u003e\"Takes the pressure off cooks who don't have the time... but still want to savor the season's bounty.\" -- Chicago Tribune Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available, with a minimum of time and fuss. Inside The Complete Book of Year-Round Small-Batch Preserving are recipes for delicious jams, jellies and marmalades with mouth-watering names like Sour Cherry Gooseberry Jam, Cherry Orange Freezer Jam, Microwave Winter Pear Lemon Jelly, Blueberry Freezer Jam with Cointreau, Mango Marmalade Amaretto Jam and Raspberry and Blueberry Jam. But there's much more than just sweet spreads here. You'll find wonderful butters (Cranberry Maple Butter), unusual pickles (fire-roasted Sweet Red Peppers), piquant sauces (Asian Whiskey Sauce), sassy salsas (Peach Mint Salsa), and choice chutneys (Hellfire Chutney). There is also a dazzling array of curds, conserves, relishes, dips, pestos, specialty vinegars and oils and sweet low-sugar spreads. 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In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.· In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.· From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll stop to admire Raphael’s fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174452330727,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/ated1065aead045e0c2190b639146c4061-05cf170.jpg?v=1752268084"},{"product_id":"mrt-stw-s-hrs","title":"Martha Stewart's Hors d'Oeuvres Handbook","description":"\u003cp\u003eNo one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and  innovative preparations all presented with an unsurpassed eye for beauty.In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174452920551,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/51oRLgGuKRL.webp?v=1781300725"},{"product_id":"slv-spn","title":"Silver Spoon","description":"\u003cp\u003eThe Silver Spoon is the first international edition of the most influential Italian cookbook of the last fifty years. With over 2,000 traditional and modern recipes, its simple style and traditional authenticity will appeal to both the gourmet and the occasional cook. With a new layout, specially commissioned photography and artwork it is destined to become a classic in the Italian cooking booklist for the international market.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174453313767,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/0z147ee2b953b42509061542802f2e19bf-15a23b0.jpg?v=1752268116"},{"product_id":"bar-trt","title":"Bar Tartine: Techniques and Recipes","description":"\u003cp\u003eHere's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.\u003c\/p\u003e","brand":"Friends Of The Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174454165735,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/61bZUbVPjWL.jpg?v=1752268143"},{"product_id":"farallon-cookbook-the-very-best-of-san-francisco-seafood-cuisine","title":"Farallon Cookbook: The Very Best of San Francisco Seafood Cuisine","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;1mqi4\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot;Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative \\\u0026quot;coastal cuisine\\\u0026quot; rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.\u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eSince Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative \"coastal cuisine\" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174488867047,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_4a4c3e02-0f87-4ba5-bb23-998e85c277c9.webp?v=1752268769"},{"product_id":"barefoot-contessa-how-easy-is-that","title":"Barefoot Contessa:  How Easy Is That?","description":"\u003cdiv data-editor-content='{\"blocks\":[{\"key\":\"4unsq\",\"text\":\"Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor\",\"type\":\"unstyled\",\"depth\":0,\"inlineStyleRanges\":[],\"entityRanges\":[],\"data\":{}}],\"entityMap\":{}}'\u003eIna Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too. 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A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT'S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana \\\u0026quot;Ice Cream,\\\u0026quot; and more!\u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eGwyneth Paltrow, Academy-Award winning actress and bestselling cookbook author, returns with recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic. Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT'S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana \"Ice Cream,\" and more!\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51174517113063,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_9f7dc892-362f-40fc-83fc-cfb0265ae36d.webp?v=1752269319"},{"product_id":"taste-stanley-tucci-hc","title":"Taste (Stanley Tucci) HC","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;eu0bs\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot;From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. 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Written with Stanley's signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl--and anyone who knows the power of a home-cooked meal \u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eFrom award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie \u0026amp; Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley's signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl--and anyone who knows the power of a home-cooked meal\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51183048655079,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_5539fd23-9b10-4ffe-acd8-0dc946ba902a.webp?v=1752615049"},{"product_id":"jerusalem","title":"Jerusalem","description":"\u003cdiv data-editor-content='{\"blocks\":[{\"key\":\"7ao5c\",\"text\":\"A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. \",\"type\":\"unstyled\",\"depth\":0,\"inlineStyleRanges\":[],\"entityRanges\":[],\"data\":{}}],\"entityMap\":{}}'\u003eA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51183064776935,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_9d05d37c-7ad7-4325-8366-50a77e57069a.webp?v=1752617150"},{"product_id":"twenty-years-behind-bars-pb","title":"Twenty Years Behind Bars  PB","description":"\u003cdiv data-editor-content='{\"blocks\":[{\"key\":\"15ltv\",\"text\":\"Jeff Burkhart\",\"type\":\"unstyled\",\"depth\":0,\"inlineStyleRanges\":[],\"entityRanges\":[],\"data\":{}},{\"key\":\"e7hso\",\"text\":\" \",\"type\":\"unstyled\",\"depth\":0,\"inlineStyleRanges\":[],\"entityRanges\":[],\"data\":{}},{\"key\":\"52gjt\",\"text\":\"“Shaken not stirred,” we have all heard the saying. It is part of what makes Ian Fleming’s super spy James Bond so super. It is not the fact that he drinks martinis, it is how he drinks them that matters. Cocktails are about style and in today’s complicated world of drink many of us need a lifestyle guide. 20 Years Behind Bars is that guide; part trade manual and part psychological introspective, it combines real life observations (by a real life bartender) with facts and information in an amusing and irreverent fashion. 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It is part of what makes Ian Fleming’s super spy James Bond so super. It is not the fact that he drinks martinis, it is how he drinks them that matters. Cocktails are about style and in today’s complicated world of drink many of us need a lifestyle guide. 20 Years Behind Bars is that guide; part trade manual and part psychological introspective, it combines real life observations (by a real life bartender) with facts and information in an amusing and irreverent fashion. Take one part Mr. Boston’s bartending guide, one part Anthony Bourdain’s Kitchen Confidential, a dash of Steve Dublanica’s Waiter Rant, combine and you have the pure entertainment that is 20 Years Behind Bars.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51203756294375,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_b44cb37e-b789-4a70-ae85-6c80f792bde2.webp?v=1753217840"},{"product_id":"julia-and-jacques-cooking-at-home","title":"Julia and Jacques Cooking at Home","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;1mll9\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot;The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.         What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.        So sharpen your knives and join in the fun as you learn to make . . .        *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi        *--Eggs--omelets and \\\u0026quot;tortillas\\\u0026quot;; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery        *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb         *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings        And much, much more . . .        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. \u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eThe companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.         What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.        So sharpen your knives and join in the fun as you learn to make . . .        *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi        *--Eggs--omelets and \"tortillas\"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery        *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb         *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings        And much, much more . . .        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51233021886695,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_6d8bdeee-31b1-4490-b928-ff9dc4f3fab0.webp?v=1754089555"},{"product_id":"pulp","title":"Pulp","description":"\u003cp\u003e\u003cspan\u003eAn Eater Best Cookbook of Spring 2023 First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens''s Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains--for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker''s Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories. THIS IS THE A TO Z OF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines + Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries + autumn olive). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE BOOK: Like Ruffage and Grist before it, Pulp is a truly useful reference cookbook. Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques--all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen. ONGOING SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here''s some strong praise for both books: \"Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.\" --Kim Severson, New York Times \"[Ruffage] is a total classic in the making.\"--Christina Chaey, associate editor, Bon Appétit \"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook''s library.\"--Library Journal (starred review) \"[In Grist,] Berens encourages readers to start with ingredients they''re excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens''s ethics and worldview.\" --Booklist \"[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes.\"--Chicago Reader DISTINCTIVE: In a super-chunky package (432 pages!) brimming with photos and accessible, delicious recipes, Pulp is not just a reference cookbook but a beautiful one at that. The three cookbooks are perfect for gifting together as a set to a lucky friend. Perfect for: Recreational cooks of all skill levels, from beginners looking to master a few dependable techniques to seasoned cooks who want recipes and strategies for easy weeknight meals with more healthy ingredients Plus for bakers: One third of Pulp''s content is baking recipes! Anyone looking for creative fruit recipes or new inspiration for whole food cooking Fans of Abra Berens and her previous cookbooks Gift selection for cookbook collectors and fans of Alice Waters, Yotam Ottolenghi, Molly Yeh, and Joshua McFadden who are looking for the next great healthy eating cookbook The next must-have reference cookbook for lovers of Salt, Fat, Acid, Heat\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51235470147815,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/188ce31aabd16a64446c62b756603370f26f7cc4.jpg?v=1754154086"},{"product_id":"complete-modern-pantry","title":"Complete Modern Pantry","description":"\u003cp\u003e\u003cspan\u003eTransform pantry ingredients into creative, flavor-packed meals you won't need to head to the supermarket to make. Flexibility is at the core of pantry cooking-when every cook needs to improvise. The Complete Modern Pantry captures the ethos of true pantry cooking with a unique approach- clear blueprints for building simple dishes (brothy vegetable soup, one-pot pasta, Thai-inspired curry) combined with hundreds of flavor combinations and improv ideas that leave you plenty of room to play (and use up what you have on hand). A pantry is more than canned beans. Expand your pantry horizons with recipes like Butternut Squash and Spinach Galette, Frozen Veggie Frittata, and Bottom-of-the-Box Pasta (go ahead, mix together bow ties and rigatoni).Recipes focus on what the ingredients do, not just what they are. Because no two pantries are the same, every recipe gives you ideas for simple swaps. Trade bread crumbs for toasted nuts when you just need something crunchy to finish a dish, and sub soy sauce for Worcestershire for that umami boost. This book adapts to any pantry. Instead of calling for a finite list of ingredients, we encourage thinking by categories (such as grains, noodles, umami condiments, root vegetables) and write recipes accordingly.  Become your own test cook. With 6-10 ways to vary every recipe, you'll gain the confidence you need to get creative in the kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51241834348775,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/3304dd41c9a110c4284e900f205926a6a9636683.jpg?v=1754357674"},{"product_id":"milk-street","title":"Milk Street","description":"\u003cp\u003e\u003cspan\u003e\"We want to change the way you cook.\" For more than twenty-five years, Christopher Kimball has promised home cooks that his recipes would work. 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If you’ve been diagnosed with prediabetes, are at risk for heart disease, have a family history of high blood pressure, or simply want to eat a healthful diet to promote long life, how do you know which foods will really deliver the greatest benefits? In this collection of more than 100 recipes that combine smart nutrition and superb flavor, culinary nutrition pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases. This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including: • Roasted Asparagus Salad with Arugula and Hazelnuts • Costa Rican Black Bean Soup with Sweet Potato • Black Cod with Miso-Ginger Glaze • Herby Turkey Sliders • Thyme Onion Muffins • Yogurt Berry Brûlée with Almond Brittle Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51332161831143,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/7ed22522e11697deec8f7bfc048dd765e1.jpg?v=1756423513"},{"product_id":"salad-for-dinner","title":"Salad For Dinner","description":"\u003cp\u003e\u003cspan\u003eA celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. 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Roman's recipes set today's trends and will show up as tomorrow's classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. 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Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl \u0026amp; the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl \u0026amp; the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, the girl \u0026amp; the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food -- the fig!); and brief glimpses of the author's favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl \u0026amp; the fig Cookbook bring a taste of California to your kitchen.\u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eIn 1997, Sondra Bernstein opened the doors to the first girl \u0026amp; the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl \u0026amp; the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl \u0026amp; the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, the girl \u0026amp; the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food -- the fig!); and brief glimpses of the author's favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl \u0026amp; the fig Cookbook bring a taste of California to your kitchen.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51376843063527,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/91pxdhg8EfL._AC_UY327_FMwebp_QL65.webp?v=1779645934"},{"product_id":"salad-of-the-day","title":"Salad Of The Day","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;fh2fi\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot; This enticing collection of 365 recipes offers a salad for each day of the year. From January to December, you'll find daily inspiration and a seasonal salad to satisfy any craving or suit any occasion. From light salads featuring spring vegetables and herbs to garden-fresh greens mixed with summer's bounty, autumn roots tossed with hearty grains to aromatic winter noodle salads--plus protein-packed main-dish salads for any day of the year--a delicious option awaits, With this cookbook as your guide, discover a salad to match each season's ingredients.Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons—and make a fantastic meal or accompaniment any day of the year. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts. During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese. Williams-Sonoma Salad of the Day presents an enticing collection of 365 recipes: one for each day of the year. Colorful calendars at the beginning of each chapter provide an at-a-glance view of the dishes best suited for the ingredients, occasions, and overall spirit of the month. From January to December, you'll find a salad that will satisfy any craving and suit any menu, from light lunch or starter salads to protein-rich main-dish salads to slaws and potato or grain salads perfect for picnics and side dishes. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. With this comprehensive book as your guide and the garden's bounty as your inspiration, you'll be prepared to craft the perfect salad for any occasion. Full-color photographs enhance many of the recipes inside to give you a preview of what awaits. You'll be amazed at the wide range of dishes from which to choose—just open this book, check the calendar, and discover an exciting new salad to try. \u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eThis enticing collection of 365 recipes offers a salad for each day of the year. From January to December, you'll find daily inspiration and a seasonal salad to satisfy any craving or suit any occasion. From light salads featuring spring vegetables and herbs to garden-fresh greens mixed with summer's bounty, autumn roots tossed with hearty grains to aromatic winter noodle salads--plus protein-packed main-dish salads for any day of the year--a delicious option awaits, With this cookbook as your guide, discover a salad to match each season's ingredients. Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons—and make a fantastic meal or accompaniment any day of the year. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts. During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese. Williams-Sonoma Salad of the Day presents an enticing collection of 365 recipes: one for each day of the year. Colorful calendars at the beginning of each chapter provide an at-a-glance view of the dishes best suited for the ingredients, occasions, and overall spirit of the month. From January to December, you'll find a salad that will satisfy any craving and suit any menu, from light lunch or starter salads to protein-rich main-dish salads to slaws and potato or grain salads perfect for picnics and side dishes. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. With this comprehensive book as your guide and the garden's bounty as your inspiration, you'll be prepared to craft the perfect salad for any occasion. Full-color photographs enhance many of the recipes inside to give you a preview of what awaits. You'll be amazed at the wide range of dishes from which to choose—just open this book, check the calendar, and discover an exciting new salad to try.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51380940013799,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_340fa880-8943-40d2-9745-5827b709973b.webp?v=1757970494"},{"product_id":"art-of-simple-food-ii","title":"Art Of Simple Food II","description":"\u003cdiv data-editor-content='{\"blocks\":[{\"key\":\"6ht06\",\"text\":\"Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.   A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. 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From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51387711586535,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_816ab784-4dab-4464-9849-e10b3ebc39fe.webp?v=1758143187"},{"product_id":"gordon-ramsays-three-star-chef","title":"Gordon Ramsay's Three Star Chef","description":"\u003cp\u003e\u003cspan\u003eGordon Ramsay’s no-holds-barred television persona has garnered widespread attention both stateside and abroad, but his food continues to be his greatest achievement. His passion for fresh ingredients is fully apparent in this collection of fifty classic Ramsay recipes. Describing both the restaurant methods for preparation, along with a down-to-earth guide to recreating the dishes at home, this beautifully photographed book showcases Ramsay’s immense talent. Including Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite, this cookbook is both a valuable cook’s resource and an arresting look at a man who has been dubbed the best chef of his generation.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51452766814439,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/cjacda9dc2ad351adcf527e2a3b7835b07.jpg?v=1759433266"},{"product_id":"flavor-ottolenghi","title":"Flavor (Ottolenghi)","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;9fp7k\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot;The New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. \\\u0026quot;Bold, innovative recipes . . . make this book truly thrilling.\\\u0026quot;--The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of \\\u0026quot;flavor bombs\\\u0026quot; (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking\u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eThe New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. \"Bold, innovative recipes . . . make this book truly thrilling.\"--The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of \"flavor bombs\" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking\u003c\/div\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51452905685223,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/rs_w_1200_h_1200_94dde086-4f01-45e2-8812-dfa864fb16a7.webp?v=1759440921"},{"product_id":"be-ready-when-the-luck-happens-hc","title":"Be Ready When The Luck Happens HC","description":"\u003cdiv data-editor-content=\"{\u0026quot;blocks\u0026quot;:[{\u0026quot;key\u0026quot;:\u0026quot;4pvis\u0026quot;,\u0026quot;text\u0026quot;:\u0026quot; In her long-awaited memoir, Ina Garten--aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon--shares her personal story with readers hungry for a seat at her table. Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina's gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail. In her unmistakable voice (no one tells a story like Ina), she brings her past and her process to life in a high-spirited and no-holds-barred memoir that chronicles decades of personal challenges, adventures (and misadventures) and unexpected career twists, all delivered with her signature combination of playfulness and purpose. From a difficult childhood to meeting the love of her life, Jeffrey, and marrying him while still in college, from a boring bureaucratic job in Washington, D.C., to answering an ad for a specialty food store in the Hamptons, from the owner of one Barefoot Contessa shop to author of bestselling cookbooks and celebrated television host, Ina has blazed her own trail and, in the meantime, taught millions of people how to cook and entertain. Now, she invites them to come closer to experience her story in vivid detail and to share the important life lessons she learned along the way: do what you love because if you love it you'll be really good at it, swing for the fences, and always Be Ready When the Luck Happens.\u0026quot;,\u0026quot;type\u0026quot;:\u0026quot;unstyled\u0026quot;,\u0026quot;depth\u0026quot;:0,\u0026quot;inlineStyleRanges\u0026quot;:[],\u0026quot;entityRanges\u0026quot;:[],\u0026quot;data\u0026quot;:{}}],\u0026quot;entityMap\u0026quot;:{}}\"\u003eIn her long-awaited memoir, Ina Garten--aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon--shares her personal story with readers hungry for a seat at her table. Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina's gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail. In her unmistakable voice (no one tells a story like Ina), she brings her past and her process to life in a high-spirited and no-holds-barred memoir that chronicles decades of personal challenges, adventures (and misadventures) and unexpected career twists, all delivered with her signature combination of playfulness and purpose. From a difficult childhood to meeting the love of her life, Jeffrey, and marrying him while still in college, from a boring bureaucratic job in Washington, D.C., to answering an ad for a specialty food store in the Hamptons, from the owner of one Barefoot Contessa shop to author of bestselling cookbooks and celebrated television host, Ina has blazed her own trail and, in the meantime, taught millions of people how to cook and entertain. 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When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone. Everyone's Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods--ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants--that will delight and inspire home cooks. Gourdet's dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine. Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone's Table will change forever the way we think about, approach, and enjoy healthy eating\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of the Mill Valley Library","offers":[{"title":"Default Title","offer_id":51483613462759,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3991\/files\/p83abc74d225aba1cead045bdd159e35f0.jpg?v=1760658965"},{"product_id":"claudia-rodens-mediterranean","title":"Claudia Roden's Mediterranean","description":"\u003cp\u003e\u003cspan\u003e\"I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.\"--Nigella Lawson \"Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.\"--Yotam Ottolenghi Join world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family.  You'll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia's decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more. 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This standout cookbook features 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. 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