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Here's why I love cookbooks and think they are worth buying and giving, even as our little black box devices can call up recipes lickety split.  When I buy a cookbook I spend a few weeks cooking only from it.  I read the front parts and the back parts and I don't flip straight to recipes.  Why? Because the reason a publishing house spent tons of hours and dollars in printing and editing and testing this beauty is because this person is good at what they do. Better than me for sure, can't say about you.  Either way, if you read a cookbook and shop its recipes and cook them for a few weeks, you will grasp more deeply how to cook.  Because this chef has developed a noteworthy system of cooking that people find delicious.  There's never one single way to learn to cook, but me - I buy cookbooks and then cook from them.  I've done my best to collect ones you'll love - let me know if I'm missing any, will ya?  read@prairiepathbooks.com

Cookbooks

Prune

Prune

$45.00
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NEW YORK TIMES BESTSELLER

From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

NAMED ONE OF THE BEST BOOKS OF THE SEASON BY
Time - O: The Oprah Magazine - Bon Appétit - Eater

A self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.

Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant's kitchen binders. It is written to Gabrielle's cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks--a head's up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.

Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune's most requested recipes--Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa'd Egg, Roasted Capon on Garlic Crouton, Prune's famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled "Garbage"--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.

Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.

Praise for Prune

"Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don't make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)"--The New York Times

"One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience."--Publishers Weekly (starred review)

Rustic Joyful Food: My Heart's Table

Rustic Joyful Food: My Heart's Table

$29.99
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"Like me, Danielle Kartes realizes that food is the great connector--a conduit to bring people together around the table and create new memories."--Rachael Ray

Rustic Joyful Food: My Heart's Table showcases rising Seattle food star Danielle Kartes's uniquely homey and delicious recipes. With a focus on hearth, home, family, and connecting with the people you love, Danielle's from-the-heart creations will help you build memories around the table that last a lifetime.

If you are ready for bigger, bolder baking and are excited about putting comfort food on the table, you will love recipes like:
  • Watermelon and Feta Salad
  • Black Pepper Buttermilk Biscuits
  • Quick Cashew Chicken
  • Brown Sugar Rips
  • Buttermilk Pound Cake with Brown Sugar Cream
  • Strawberry Lemonade Cake
  • Sure-fire appetizers like Brie Bruschetta with Seasonal Fruit
  • And more!
  • This soulful cookbook is perfect for fans of Once Upon A Chef, Half-Baked Harvest, Smitten Kitchen, Melissa Clark, Allison Roman, Valerie Bertinelli, the Barefoot Contessa and other simple, delicious cookbooks for the everyday cook.

    "It's my hope that you will find something to love within these pages--that one of my recipes will become your own memorized specialty that you'll add or take away an ingredient or two to create your own perfect meal. And I hope that meal--your meal--will be enjoyed for years to come by people you love. I want you to feel amazing each time you make it.

    Truth be told, that's the beautiful thing about food. I believe that when heart, soul, and creativity are interjected into a recipe, no two people will ever make it the same. Every meal is uniquely yours."

    --Danielle Kartes

    Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix

    Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix

    $23.99
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    Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth.

    It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge.

    Featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes, find tried-and-true sweet recipes for all kinds of delicious:

  • Breads & Muffins
  • Breakfasts
  • Brownies & Bars
  • Cakes, Pies & Crisps
  • Candy & Sweet Snacks
  • Cookies
  • Cupcakes
  • With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

    Hungry for more? Learn to create even more irresistible sweets with Sally's Candy Addiction and Sally's Cookie Addiction.

    Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction

    Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction

    $26.00
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    Bake exquisite cookies, bars, and doughs perfectly every time with Sally's Cookie Addiction, the long-awaited follow-up to food blogger Sally McKenney's popular cookbook, Sally's Baking Addiction.

    Are you ready to sink your teeth into Brown Butter Toffee Chocolate Chip Cookies? How about Peanut Butter Nutella Swirl Cookies or Pumpkin Spice Sugar Cookies? Featuring a mouthwatering selection of cookies, cookie bars, cookie dough dips, slice-and-bakes, no-bakes, and more, Sally's Cookie Addiction features dozens of exciting flavors, including chocolate, butterscotch, peanut butter, sugar, coconut, lemon, s'more, and oatmeal, oh my! A world of baking wonder awaits you and all the lucky people you'll share these treats with.

    The best part? In Sally's Cookie Addiction, Sally will tell you how to make each and every cookie in the book ahead of time. So, if you want to start preparing for the holidays, or if you just like keeping cookie dough in your freezer for those critical cookie emergencies, this is your source.

    Complete with tips on how to bake the perfect cookie and gorgeous photography, Sally's Cookie Addiction is the only cookie book you need on your shelf. Prepare for your kitchen to be the most popular room in the house while the smells of Warm Chocolate Chunk Skillet Cookies, Lemon Crème Sandwich Cookies, and Soft-Baked Sugar Cookie Bars emanate from the oven!

    Hungry for more? Learn to create even more irresistible sweets with Sally's Candy Addiction and Sally's Baking Addiction.

    Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

    Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

    $37.50
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    Now a Netflix series!

    New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

    Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

    A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

    In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

    Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

    Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.

    With a foreword by Michael Pollan.

    Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste

    Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste

    $30.00
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    Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great "second meals."

    When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren't just reheating last night's dinner. For Sara, there's excitement in introducing new flavors and textures at the next meal--that eureka moment of fitting ingredients you have into a delicious new framework. In Secrets of Great Second Meals, she inspires use to create fresh, delicious meals using what's in those containers in the refrigerator.

    At Sara's house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are open-ended enough to adapt to what you have on hand.

    Sara shows how to make the most of your food the way chefs do: by thinking of meals in a more modular way. With a little thoughtful planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage (how to wrap it, when to put it in the fridge, when to freeze it, and when to throw it out), and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to learn how to improvise confidently.

    The recipes in Secret of Great Second Meals are meant to be flexible, and Sara gives home cooks plenty of cues on how they can be adapted to fit what in the fridge and pantry for dishes such as:

  • The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs)
  • The Quinoa Bowl: Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream (extra ingredients: cooked quinoa, roasted sweet potatoes, and cooked greens)
  • The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken)
  • The Chunky Chile-Laced Soup: Turkey-Vegetable Tortilla Soup (extra ingredients: shredded turkey or chicken and roasted vegetables)
  • Deli Sandwich with a Twist: Hot Ham and Cheese with Dill Pickle Relish (extra ingredient: cooked ham)
  • The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes)
  • The Pesto Pasta: Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli (extra ingredients: cooked Italian sausage and broccoli)
  • The Rice Pudding: Saffron Rice Pudding (extra ingredient: cooked rice)
  • Illustrated with full-color photos throughout, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, un-wasteful thing to do, but way of making everyday eating more inventive and enticing.

    See You on Sunday: A Cookbook for Family and Friends

    See You on Sunday: A Cookbook for Family and Friends

    $35.00
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    NEW YORK TIMES BESTSELLER - From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family

    "A book to make home cooks, and those they feed, very happy indeed."--Nigella Lawson

    "People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.

    From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty.

    From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

    Simple Cake: All You Need to Keep Your Friends and Family in Cake

    Simple Cake: All You Need to Keep Your Friends and Family in Cake

    $23.00
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    A nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.

    "A sweet book full of incredible photography, delightfully simple recipes, and so, so much love."--Alison Roman, author of Dining In

    NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND FOOD52

    Everyone has a favorite style of cake, whether it's citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat.

    With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat--such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake--for any occasion.

    Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.

    Six Seasons: A New Way with Vegetables

    Six Seasons: A New Way with Vegetables

    $40.00
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    Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

    Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more

    "If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat."
    --Epicurious

    "Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly."


    --Lucky Peach

    Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

    In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited

    Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited

    $18.00
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    The award-winning, bestselling author of An Everlasting Meal "revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease" (Bon Appetit) in this "lovely and literary" (Vogue.com) cookbook.

    Many dishes that once excited our palates--like oysters Rockefeller, steak Diane, cheese and walnut soufflés--have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them.

    Adler's approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this "personal, nostalgic journey...as much about the writing as it is about the cooking" (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.

    Tasha Tudor Family Cookbook: Heirloom Recipes and Warm Memories from Corgi Cottage

    Tasha Tudor Family Cookbook: Heirloom Recipes and Warm Memories from Corgi Cottage

    $24.99
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    World-renowned artist Tasha Tudor charmed and fascinated fans with her sweet illustrations and simple lifestyle. This cookbook echoes the cultural and family narrative so accurately and beautifully reflected in Tasha Tudor's art and life.

    The receipts (what she called recipes) also suggest Tasha's philosophy. In all things moderation, she would say, then with a laugh, except gardening.

    Tasha's grocery list was never long. She had a robust vegetable garden, a large chest freezer, and well-stocked larder. She created countless meals over many decades, and they were all very good. When possible, Tasha purchased fresh food, the origin and method of production of which she knew. But if she couldn't, or didn't want to, she didn't worry. Frugality was on her shopping list as well. Receipts include"

  • Banana bread
  • Blueberry muffins
  • Apple dumplings
  • Pancakes and waffles
  • Baked Beans
  • Beef Stew
  • Christmas Turkey
  • Bean Salad
  • Kale Salad
  • Apple Pie
  • Rice pudding
  • And much more!

  • These receipts have been the mainstay of Tasha's family for generations, and are, for the most part, from the original cookbook she began as a young woman. The simple, comforting, and delicious receipts are accompanied by her beautiful watercolors and new photographs of the food and Tasha's homestead.

    Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert

    Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert

    $16.99
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    Completely revised and updated with new recipes and information, two classic cookbooks to make the holidays delicious, simple, festive, and fun

    One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, classic recipes, menu ideas, timetables, hints, and shortcuts in one indispensable volume. From shopping through chopping, from making flawless gravy to fearlessly carving the bird, he offers tips, insight, and inspiration every steop of the way. Whether it a tradition holiday feast with turkey and all the traditional trimming, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike.