Books about Artisans from Amazon.com

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Price: $15.82 [Notify me when price goes down.]

Deep in the Grand Canyon, a misty waterfall splashes into an aquamarine pool. An orange and red sunset glows against the rippled dunes of White Sands National Monument. Wispy clouds cloak Washington's rugged, snow-dusted Mount Shuksan. Dramatic, pristine, and grand in scale, each of these full-color images is an impressive tribute to the power of North America's wilderness..
Price: $7.57 [Notify me when price goes down.]

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen

For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.

This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.

Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time..
Price: $18.77 [Notify me when price goes down.]

A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level..
Price: $45.25 [Notify me when price goes down.]

A daily reminder of the Audubon mission to celebrate the earth's natural beauty—this week-at-a-glance datebook is a treasure Here is unspoiled nature in dozens of spellbinding images—from panoramic landscapes to intimate moments, such as a butterfly alighting on a flower bud. A spider's web, glittering with beads of dew. Hyacinth Macaws perched on a tree branch. A meadow flushed with deep-red Indian Paintbrush. Utah's magnificent Delicate Arch, set aglow in the late-afternoon sun. Featuring spacious weekly grids, detailed captions for every photograph, and an elegant gift box..
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Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.

How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.

From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.

Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce..
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A mountain meadow splashed scarlet with Indian Paintbrush A trio of Pasqueflowers Bright Parralena bursting from a crack in parched mud, Brittlebrush blanketing a lush palm grove. Intrepid and hardy, beautiful yet fleeting, wildflowers illuminate America's landscape, from forest to field to desert to coastline. Featuring twelve species in their native habitats, Audubon Wildflowers is a showcase for nature's most extraordinary blooms..
Price: $7.55 [Notify me when price goes down.]

For America's 70 million birders, 365 Songbirds presents the thrill of a new sighting every day. Close-up and in vivid full color, these are the familiar warblers that flit around the yard, perch on the feeder, and bring music and beauty to our daily lives. An American Goldfinch decked out in bright summer plummage, a robin's nest with a clutch of blue eggs, a Northern Cardinal perched on a snow-covered branch. Plus woodpeckers, jays, meadowlarks, sparrows, orioles, and jewel-like hummingbirds. In addition to the daily featured birds, one species is celebrated in depth each month, with a large photograph and detailed text..
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A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.

In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China.

For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike..
Price: $22.41 [Notify me when price goes down.]