Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new "it" cuisine—the food of Peru. Zarate has been called "the godfather of Peruvian cuisine" for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate’s moving and entertaining accounts of Peru’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

Cookbooks, Food & Wine

Garbee, Jenn

Zarate, Ricardo

Cooking Education & Reference

Houghton, mifflin, harcourt

Every spring, thousands of self-described "'maniacs" gather for a series of multi-day garden events for the largest tomato seedling sale in the nation: Tomatomania! CEOs and soccer moms, grandmothers and hipsters, hardcore gardeners and eager first-timers―folks from every walk of life unite to celebrate this energetic rite of spring and their shared love of tomatoes.
In this practical and fun guide, Tomatomania! owner Scott Daigre provides a peek into his Ojai, California, tomato patch and details a "reality gardening" approach to growing the world's favorite summer treat. Tomatomania! walks readers through every step of the tomato gardening process, from the earliest planning stages to those final satisfying kitchen table moments of the season.
Including 20 simple yet unique recipes and numerous kitchen tips to get the most out of your tomato harvest, this comprehensive guide to growing and cooking with tomatoes will turn you, too, into a proud 'maniac!

Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen

Daigre, Scott

Cooking by Ingredient

St. Martin's: Griffin

It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.

Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between

Entertaining & Holidays

Sasquatch Books

NEW YORK TIMES BESTSELLER\n“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray Romano\nThe ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil.\nPhil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book.\nIn Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.

Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook

Rosenthal, Phil

Regional & International

S&S/Simon Element

See the best price to sell, buy, or rent books by Garbee, Jenn. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Garbee, Jenn