With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks.
Hazelnut Gelato: Dessert with extraordinary flavor - Giuliano Hazan
40 Years of Chez Panisse: The Power of Gathering by Alice Waters
Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable food movement and the momentum it has built in recent years.
A project for a publishing house saw German design agency Korefe produce this deliciously edible and readable cookbook. Made with fresh pasta it can be opened, filled with ingredients and finally cooked to make the Italian classic, lasagne.