Cooking & Food

With a wide range of cookbooks, restaurants, and foodies represented on our shelves, we have yet to find a cookbook memoir or quirky foodie tome too hot to handle. From the masters behind Camino to niche markets like vegan ice cream, we're actively looking to add to our blossoming list of the latest and greatest in the food world. 


A Wide Range

To learn more about the books to your left, roll over their covers with your mouse.

A Wide Range

To learn more about the books to your left, roll over their covers with your mouse.

Preeti Mistry with Sarah Henry

Juhu Beach Club Cookbook

Running Press

Vibrant and unexpected, The Juhu Beach Club Cookbook is a bold take on Indian food from Oakland-based James Beard Award nominee Preeti Mistry. Influenced by her background as a second-generation Indian, Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks.

Russell Moore and Allison Hopelain

This Is Camino

Ten Speed Press

Locally beloved, nationally acclaimed Camino restaurant in Oakland, California, counts Mark Bittman, Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison among its fans.  Now 100 of Chef Russell Moore’s fire-based recipes, as well as his ingredient-focused philosophy, are captured in a unique narrative cookbook co-written with Moore’s wife and Camino co-owner Allison Hopelain, and New York Times writer Chris Colin. Currently nominated for a Beard award.

Tara Whitsitt

Fermentation on Wheels


Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Now, through her winning stories, illustrations, photographs, and fifty recipes, Tara tracks her two-year, twenty-thousand mile journey, sharing the ways she has brought people together, pollinated their minds, and changed their lives for the better.

Stuart Brioza & Nicole Krasinski

State Bird Provisions: A Cookbook

Ten Speed

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Chanterelle Pancakes with Lardo and Maple Vinegar. Their debut cookbook shares the recipes for their most popular dishes and inspires readers to craft an unforgettable meal of their own.

Michelle McKenzie

Dandelion and Quince


This illustrated cookbook celebrates the abundance of plants yet to be discovered by the everyday cook, by highlighting over 35 uncommon vegetables, fruits, and herbs with over 150 innovative recipes. The program director and an instructor at 18 Reasons, a cooking school and event venue in San Francisco, Michelle McKenzie provides guidance as she explores new ingredients and opens up fresh culinary adventures.

Chris Santella

Fifty Places to Drink Beer Before You Die


In Fifty Places to Drink Beer Before You Die, the thirteenth book in the Fifty Places series, Chris Santella explores the best destinations to crack open a cold one, reflect on the day, and take in the scenery. The book features the world’s top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments, and brand-new, under-the-radar spots. Santella is a regular contributor to the New York Times, Washington Post, and Trout, and his work has appeared in The New Yorker, Travel + Leisure, and the Wall Street Journal.