A Napa Valley winery chef, a vegan tattoo artist and other food connoisseurs show us how to emulate their skills (or try to). Follow their lead to create farm-to-table favorites, gooey American classics and more.
The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
Amanda Haas, Williams Sonoma culinary director and inflammation sufferer, teams with Bay Area integrative medicine physician Dr. Bradly Jacobs to deliver 65 “inflammation-busting” recipes, from smoothies to curries to chicken and fish entrees.
Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
Written by grilled cheese whiz Heidi Gibson, co-owner of American Grilled Cheese Kitchen in San Francisco, this comfort food how-to gives you more grilled cheese recipes than you knew existed, including the Ultimate California.
Home Cooked: Essential Recipes for a New Way to Cook
“Home Cooked” lives up to its title. Belcampo Meat Co. founder Anya Fernald introduces readers to the building blocks—canning vegetables, salt-curing fish, simmering broths—and recipes for simple, everyday meals.
The Wurst of Lucky Peach: A Treasury of Encased Meat
San Francisco-based Chris Ying, editor of quarterly food journal “Lucky Peach,” guides readers through the “best in wurst” from around the world. Learn about sausage from the Balkans, Bavaria, Texas and beyond. Sausage lovers will appreciate the meat-themed stories as much as the recipes.
Silver Oak Cookbook: Life in a Cabernet Kitchen
Dominic Orsini, chef at Silver Oak Cellars in Oakville, shares more than 100 of the winery’s favorite recipes, complete with wine pairings. With its gorgeous Napa Valley photos, the book makes a great gift for foodie oenophiles.
Mama Tried: Traditional Italian Cooking for the Screwed, Crude, Vegan, and Tattooed
Oakland-based Cecilia Granata knows her way around the drawing board—and the cutting board. The author/ illustrator/tattoo artist/painter adapted her favorite Italian family recipes to suit her vegan, cruelty-free lifestyle.