California
Bay Wolf Restaurant Cookbook
When Michael Wild and Larry Goldman opened Bay Wolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area.
San Francisco Chronicle Vol II Cookbook
On the heels of the highly successful The San Francisco Chronicle Cookbook comes Volume II, celebrating the continuing excellence of Bay Area cuisine.
Desserts
More the 60 Northern California Vineyards, from the very large and vary famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbooks. Cabernet Truffles, Lemon Panna Cotta, Strawberries au Gratin.
Main Courses: Recipes from the Vineyards
More than 60 Northern California Vineyards, from the very large and very famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbooks. Pan-Roasted Salmon with Pesto, Chicken Saltimbocca.
Joanne Weir's More Cooking in Wine Country
In time for the new season of her immensely popular and highly respected show, this spectacular companion volume explores the vivid and varied tastes of California with an arrangement of Mediterranean dishes.
Seasons Among the Vines
Seasons Among the Vines explores the pleasures and pitfalls of following a lifelong dream. For Paula Moulton it was the dream of leaving the city for the California wine country to take up viticulture and gardening.
California Rancho Cooking
Jacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of the first fusion food.
Cakebread Cellars Napa Valley Cookbook
When Dolores and Jack Cakebread bought their ranch in 1972, they didn"™t know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valley"™s premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over.
Everyday Greens
2004 James Beard Award Nominee for Healthy Focus & Vegetarian For more than 20 years, San Francisco's greens Restaurant has been at the forefront of vegetarian cooking in America.











