Nir Eyal

Light Hardcover (1 lb or less)

Missouri

How to Build Habit-Forming Products

Revised and Updated, Featuring a New Case Study How do successful companies create products people can’t put down? Why do some products capture widespread attention while others flop? What makes us engage with certain products out of sheer habit? Is there a pattern underlying how technologies hook us? Nir Eyal answers these questions (and many more) by explaining the Hook Model—a four-step process embedded into the products of many successful companies to subtly encourage customer behavior. Through consecutive “hook cycles,” these products reach their ultimate goal of bringing users back again and again without depending on costly advertising or aggressive messaging. Hooked is based on Eyal’s years of research, consulting, and practical experience. He wrote the book he wished had been available to him as a start-up founder—not abstract theory, but a how-to guide for building better products. Hooked is written for product managers, designers, marketers, start-up founders, and anyone who seeks to understand how products influence our behavior. Eyal provides readers with: • Practical insights to create user habits that stick. • Actionable steps for building products people love. • Fascinating examples from the iPhone to Twitter, Pinterest to the Bible App, and many other habit-forming products.

Hooked

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Silvano Serventi

Françoise Sabban

Antony Shugaar

Heavy Hardcover (2 to 4 lbs)

The Story of a Universal Food

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!

Pasta

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Mary D. Garrard

Oversized Hardcover (4 to 6 lbs)

Nature, Art, and Gender in Renaissance Italy

"Garrard, one of a small handful of truly distinguished feminist art historians, presents a detailed and visually convincing account of the relationship between nature and art in all its fraught and gendered cultural meaning from antiquity on. Brunelleschi's Egg constitutes an exemplary feat of interdisciplinary study that requires no specialized theoretical baggage to follow and emulate."--Mieke Bal, author of Of What One Cannot Speak: Doris Salcedo's Political Art "Mary Garrard's discerning eye and deep knowledge of Renaissance art informs this fascinating book. She offers a sophisticated exploration of a rich artistic conversation on the relationship of nature and art, describing the central role of gender in structuring artists' complex and changing attitudes toward nature. Brunelleschi's Egg is so much more than a history of style; it maps the changing mindsets of Renaissance society in the several centuries during which scientific developments gradually seized masculine authority, relegating both art and nature to mastered femininity. This book provides new perspective on Italian Renaissance masterworks; it will be central to future discussion of Renaissance art." --Margaret R. Miles, author of A Complex Delight: The Secularization of the Breast, 1350-1750 "In this sweeping study, the magnum opus of one of feminist art history's founding mothers, Mary Garrard extends the gendered critique of art into the realms of philosophy and science, psychology and myth. Her eloquently prophetic and richly detailed synthesis chronicles western culture's increasing feminization of nature and art, and its parallel masculinization of the human mind (both male and female), as a Renaissance tragedy on an epic scale. The book is a must-read for historians of the early modern period, with a theme also of urgent contemporary concern."--James M. Saslow, author of Pictures and Passions: A History of Homosexuality and Art "A completely new and thoroughly convincing way of looking at the major monuments of the Italian Renaissance. The ideas in Brunelleschi's Egg are so compelling that it is hard to imagine a reader who would not be drawn into the analysis."--Jacqueline Marie Musacchio, author of Art, Marriage, and Family in the Italian Renaissance Palace "Garrard offers an unprecedented perspective on an amazing plethora of seminal works. Written beautifully, Brunelleschi's Egg is nothing but exemplary."--Yael Even, University of Missouri, St. Louis

Brunelleschi's Egg

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Philippe Sollers

An Illustrated Miscellany

Like an expert gondolier, eminent novelist Philippe Sollers guides the reader on an intimate journey through Venice, the city that has enchanted him for more than 50 years. Philippe Sollers is the perfect guide to the soul of Venice as he explores its rich cultural heritage: from Shakespeare’s Merchant of Venice to the iconic gondolas that populate the Grand Canal, from Venice’s vibrant role during the Renaissance to Napoleon Bonaparte’s decision to sell the floating city to the Austrians. Artists of all stripes have captured this magical city in their work: Henry James and Simone de Beauvoir, Bellini and Monet, Vivaldi and Wagner. All are featured, along with literary quotes paying homage to the Serenissima, quality images, witty anecdotes, and historical facts. This handsomely illustrated volume is the ultimate invitation to explore the history of this idyllic city. Philippe Sollers has received numerous literary prizes for his works, which include Mysterious Mozart, Writing and Seeing Architecture, Women, Watteau in Venice, A Strange Solitude, Event, and The Park. His biographies include Dante, Picasso, and Casanova.

Venice

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Rodrigo Cortés

Paperback (1 to 2 lbs)

Tras el éxito de Los años extraordinarios y Verbolario, Rodrigo Cortés vuelve a las librerías con su nueva colección de cuentos. «Reinan aquí el juego y la memoria. Los enigmas de la vida que no se ve, oculta tras lo aparente. Lo excepcional y lo onírico sobrepasan lo real con un humor que es melancólico, o a la inversa, en unos relatos fabulosos como un niño serio en su fiesta de cumpleaños». Pilar Adón Cuentos telúricos es una antología de cuentos casi fantásticos, o una colección de relatos mágicos por poco. En Cuentos telúricos caben los califas venerables, los hombres reptil, las niñas listas, los personajes atrapados dentro de personajes, las cartas llegadas del futuro, los círculos en los campos de cereal, los volcanes furibundos, las declaraciones de amor cuántico, los gatos, las abducciones, los calamares gigantes, las fábulas sin moraleja, las emanaciones invisibles surgidas del corazón de la tierra, los curas inmateriales, las mujeres del tiempo... Rodrigo Cortés demuestra una vez más que, si realidad y magia no son lo mismo, son, para su pluma, indistinguibles.

Cuentos Telúricos / Earthly Tales

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Amazing recipes like Goat Cheese frittata, almond ricotta cake, and White Chocolate mascarpone in phyllo

Local, sustainable, delicious recipes from America’s Great Chefs

The Chefs Collaborative Cookbook

Pillsbury Company Staff

Heavy Paperback (2 to 4 lbs)

350 Recipes from America's Favorite Cooking Contest

The Pillsbury Bake-Off® Contests began the tradition of bringing great dishes to the American table.  Nearly fifty years, thirty-seven contests, and thousands of recipes later, the Bake-Off® Contest has grown to become the most beloved and anticipated cooking contest in the world.  PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK: 350 Recipes from America's Favorite Cooking Contest celebrates this amazing competition and the thousands of contestants who have participated in it over the years. PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK shares all of the ingredients that go into the contest itself: prize-winning recipes, exciting culinary talent, and inspirational stories from the contestants themselves. These components, combined with more than 120 full-color photographs, 100 sidebars featuring helpful cooking tips, anecdotes about the contest, and ten profiles of previous contest winners including this year's million dollar winner, Kurt Wait make the book a true reflection of the Bake-Off® Contest. With nine chapters ranging from Soups, Salads and Sandwiches to Coffee Cakes, Cookies and Bars, PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK includes 350 of the grand-prize recipes (chosen from more than 3,500) from each of the thirty-seven contests -- the most comprehensive collection of prize-winning recipes ever published.  "The special thing about the Bake-Off® recipes is that they are a reflection of how Americans are living and eating," says Pillsbury.  "These are not recipes created by a master chef, or the thoughts of a single company, but are the accumulated wisdom and experience of thousands of cooks who live real lives." The "best of the best" recipes, gathered from cooks around the country, reveal a true sense of Americana.  "The Bake-Off® Contest is an American institution.  It is an achievement of national stature, accomplished by real, average Americans who have won in an absolutely upright, thorough, and principled contest," says Pillsbury.  The million dollar recipe from the 1996 Bake-Off® Contest, Macadamia Fudge Torte, is included as well as hundreds of other mouthwatering winning recipes, savory and sweet, that range from Cookie Dough Brownies and Choco-Nut Sweet Treats to Savory Mashed Potato Pie and Southwest Tortellini Chowder. The cooking contest's splendid history is almost as appealing as the recipes themselves. From learning the rules, understanding the judging process, and making long-lasting friendships to entering the hall to "When the Saints Go Marching In," and, finally, awaiting the announcement of the winner, we learn everything there is to know about this cooking contest, and we share with the contestants their emotions and the fond memories they have of being a prize winner at the Pillsbury Bake-Off® Contest.

Best of the Bake-Off

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This collection is amazing. Their recipes are excellent and work great

The New Seafood cookbook

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Bocuse’s Regional French Cooking

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John P. Carroll

Chuck Williams

Hardcover (1 to 2 lbs)

Williams Sonoma Kitchen Library 

Features 50 easy-to-make pie recipes with full-page, full-color photographs.

Pies and Tarts

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Publications International Ltd. Staff

Great recipes adapted to whole grains. Quinoa and mango salad; ham, barley and almond bake; and Rosemary wine crackers 

Best Loved Whole Grain

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Leisure Arts Staff

Great recipes, easy to make and don’t need special equipment or thermometers 

Celebrating Candy

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Mark Hagen

Recipes include Mocha Truffle Brownies, Raspberry Almond Bars, and Macaroon Brownies 

Best of Country Brownies and Bars

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Le Cordon Blue: Soups

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Sharon Shipley

Excellent collection of recipes like the Stuffed Peppers with lavender couscous and artichokes. A jewel! 

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

The Lavender Cookbook

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Cary Neff

The Pear Chutney and beet couscous recipes are worth the whole book! 

A New Style of Cooking from the Kitchens of Chef Cary Neff

Amazingly flavorful, low-fat, low-calorie food from America's #1 spa chef

Conscious Cuisine

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Doesn’t have the outside jacket but it looks brand new! 

Collected Recipes for Every Day

The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen.

The Martha Stewart Cookbook

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Doesn’t have the outside book jacket but it’s in excellent condition 

Exceptional Cookies, Cakes, and Confections for Everyone

Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes. On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window. For the first time, its owner, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level inChocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party. Inside you’ll find chapters devoted to: •Breads and Brunch Dishes •Cookies and Petits Fours •Candies and Chocolates •Custards, Mousses, and Meringues •Plated Desserts •Tarts •Cakes With a rich, full-color design and stunning photography throughout,Chocolate Epiphanyis the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

Chocolate Epiphany

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Hundreds of Triple-Tested, Easy Recipes for Breakfast, Lunch, Dinner, and Dessert from the Largest Food Company in the World

Whip up something fast, or take your time and make something special. You'll find over 300 delicious recipes for every occasion and every taste, all prepared and rested at the Nestle Culinary Center. Whether you're in the mood for something sweet like a Jungle Smoothie Mocha Blast or a tasty side dish of Crispy Pesto Potatoes, you'll find something to please everyone from appetizers and side dishes to soups, salads, sandwiches, and man dishes--and, of course, some sensational dessert favorites. Packed full of practical tips, useful hints, and beautiful photography, this book is sure to become well-loved and promises to make cooking easy, appealing and fun. This new cookbook will become a classic on you kitchen shelf, whether you're feeding a family, hosting a party, or just cooking for yourself.

The Nestle Cookbook

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The Art and Craft of the Cold Kitchen

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

Garde Manger

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How to Take One Basic Recipe to Four Levels of Sophistication

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.
Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.nbsp;nbsp;And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.nbsp;nbsp;

In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.nbsp;nbsp;Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.nbsp;nbsp;This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

Browse by categories

Nir Eyal

Hooked

Silvano Serventi; Françoise Sabban; Antony Shugaar

Pasta

Mary D. Garrard

Brunelleschi's Egg

Philippe Sollers

Venice

Rodrigo Cortés; Rodrigo Cortés

Cuentos Telúricos / Earthly Tales

Tauton Press

The Chefs Collaborative Cookbook

Pillsbury Company Staff

Best of the Bake-Off

Bay Books

The New Seafood cookbook

Bocuse

Bocuse’s Regional French Cooking

John P. Carroll; Chuck Williams

Pies and Tarts

Publications International Ltd. Staff

Best Loved Whole Grain

Leisure Arts Publications

Celebrating Candy

Mark Hagen

Best of Country Brownies and Bars

Le Cordon Blue

Le Cordon Blue: Soups

Sharon Shipley

The Lavender Cookbook

Cary Neff

Conscious Cuisine

Martha Stewart

The Martha Stewart Cookbook

François Payard; Rogerio Voltan (Photographer); Anne E. McBride

Chocolate Epiphany

Silverback Books Staff (Created by)

The Nestle Cookbook

Culinary Institute of America (CIA) Staff

Garde Manger

Jean-Georges Vongerichten; Mark Bittman

Simple to Spectacular

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