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General Interest

Made in America

Mastering Fermentation

Our Best Chefs Reinvent Comfort Food

Recipes for Making and Cooking with Fermented Foods

Lucy Lean 978-1-59962-101-2 $45.00/45.00C • HC • 8 x 10

Mary Karlin 978-1-60774-438-2 $29.99/34.95C • HC • 8 1⁄2 x 9

My Favorite Ingredients Skye Gyngell 978-1-580-08050-7 $24.00/NCR • PB • 6 1⁄2 x 9

The Easy No-Knead Way to Make Spectacular Pizza at Home

Notes from the Larder A Kitchen Diary

Nigel Slater 978-1-60774-543-3 $40.00/NCR • HC • 6 1⁄2 x 9 1⁄2

My Pizza

Jim Lahey with Rick Flaste 978-0-307-88615-6 $27.50/31.00C • HC • 7 7⁄16 x 9 1⁄2

Off the Menu

Staff Meals from America’s Top Restaurants

Marissa Guggiana 978-1-59962-102-9 $40.00/45.00C • HC • 9 x 9

Maximum Flavor

Recipes That Will Change the Way You Cook

Aki Kamozawa and H. Alexander Talbot 978-0-7704-3321-5 $32.50/37.50C • HC • 8 x 10

The New Midwestern Table

200 Recipes for American Home Cooking

Amy Thielen 978-0-307-95487-9 $35.00/40.00C • HC • 7 3⁄8 x 9 1⁄8

The Old World Kitchen

My Beverly Hills Kitchen

Classic Southern Cooking with a French Twist

Alex Hitz 978-0-307-70152-7 $35.00/41.00C • HC • 7 1⁄2 x 10

Newlywed Kitchen

Delicious Meals for Couples Cooking Together

Lorna Yee and Ali Basye 978-1-57061-632-7 $22.95/22.95C • PB • 7 1⁄4 x 9

On a Stick! Matt Armendariz 978-1-59474-489-1 $16.95/18.95C • PB • 10 x 7

The Rich Tradition of European Country Cooking

Elisabeth Luard 978-1-61219-268-0 $35.00/35.00C • HC • 7 x 10

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Random House Cookbooks 2014  
Random House Cookbooks 2014  
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