Northshire Bookstore Manchester Center Vermont

2006 Dough by Richard Bertinet

Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations.

2005 Arthur Schwartz's New York City Food by Arthur Schwartz
Schwartz, a native New Yorker, has been dishing about the city’s food for years on the radio, and here he catalogs dishes that are known the world over as well as ones that are nearly extinct.

2004 Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich
Medrich founded the dessert shop Cocolat in Berkeley in 1976 and authored Cocolat and Chocolate and the Art of Low-Fat Desserts, which offered new, more "adult" flavors than the super-sweet tastes in vogue until that time.

2003 Vegetables From Amaranth to Zucchini: The Essential Reference by Elizabeth Schneider
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes.

2002 The Bread Baker's Apprentice by Peter Reinhart
Author of the well-respected Brother Juniper's Bread Book and Crust & Crumb, baker-turned-culinary instructor Reinhart draws on his baking and teaching experience to provide an authoritative but unintimidating guide to baking professional-quality loaves of all sorts.

2001 In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry by Regan Daley
As a pastry chef at some of the finest eateries in Toronto, Daley "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable."

2000 The French Laundry Cookbook by Thomas Keller
"Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention," writes Keller

1999 Desserts by Pierre Herme by Dorrie Greenspan & Pierre Herme
Herme, a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primarily attract ambitious confectioners.

1998 Vegetarian Cooking for Everyone by Deborah Madison
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.

1997 Rick Bayless's Mexican Kitchen by Rick Bayless
Burstin with bold complex flavors, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.