For those with eclectic tastes



New Sothby's
The New Sotheby’s Wine Encyclopedia
By Tom Stevenson

This beautifully illustrated 800-page edition reflects the most recent trends in the dynamic world of wine, written by experts around the globe. With more than 400 photographs and 100 maps, it’s a must-have for anyone looking to be an expert in wine.

The French Laundry
The French Laundry, Per Se
By Thomas Keller

From America’s most celebrated chef, The French Laundry, Per Se focuses on how Keller’s two legendary fine dining institutions are inextricably linked, influencing each other’s evolution through the exchange of chefs and ideas. The recipes and techniques featured will delight and inspire professional and home cooks.

Feasting Wild
Feasting Wild: In Search of the Last Untamed Food
By Gina Rae La Cerva

Two centuries ago, nearly half the American diet was foraged, caught, or hunted, but today, “wild foods” are expensive luxuries. Feasting Wild reveals what we lose in a world where wildness is misunderstood, commodified, and hotly pursued.

Flavor Equation
Flavor Equation: The Science of Great Cooking Explained
By Nik Sharma

Every time you cook, you’re trying to hit just six notes: richness, brightness, depth, heat, saltiness, and sweetness. You rely on taste, sight, aroma, sound, mouthfeel, and emotion to perceive these sensations. In this groundbreaking cookbook from the author of Season and the award-winning A Brown Table blog, we learn the simplest ways to make the most flavorful food.

Five Marys Ranch
Five Marys Ranch Raised Cookbook: Homegrown Recipes from Our Family to Yours
By Mary Heffernan

Rustic recipes and ranch life come alive in this cookbook from Five Marys Farms in California, where the family pasture-raises cattle, pigs, and heritage lambs. Includes 75 homegrown recipes for every meal and mood.

Fäviken: 4015 Days, Beginning to End
By Magnus Nilsson

Finally, the Fäviken story: how it became a world-class destination, how the hospitality industry evolved around it, and why Magnus eventually elected to shutter it. Witty, candid, and insightful: a chef's ode to his extraordinary restaurant and a fascinating commentary on food culture.

Snacky Tunes
Snacky Tunes: Music is the Main Ingredient: Chefs and Their Music
By Darin and Greg Bresnitz with Khuong Phan; Forewords by Jaime ‘EL-P’ Meline and Jeff Gordinier

A one-of-a-kind collection of conversations with 75 rising-star chefs around the world—men and women from remarkably diverse backgrounds—all of whom cite music as a constant force and source of inspiration in their kitchens and throughout their lives. With recipes and playlists!

Spirited: Cocktails from Around the World
By Adrienne Stillman

Authored by Napa’s own Adrienne Stillman, Spirited spotlights hundreds of cocktail recipes from 500+ years and 60+ countries, ranging from renowned iconic classics to lesser-known regional specialties (plenty from California) —with fascinating stories, home-bartender tips, and stunning photographs, too.

Surf Shacks
Surf Shacks Vol. 2
Edited by Matt Titone, designed by Indoek

Surfing is a way of life that defines not only where we live, but how we live. Surf Shacks Vol. 2 takes us inside the eclectic homes of surfers around the world—from the shores of southern California to the wild waters of Sri Lanka, Japan, and Australia.

The Garden
The Garden: Elements and Styles
By Toby Musgrave

A gorgeous, lavishly illustrated cloth-bound A-to-Z compendium of 200+ garden elements, styles, features and ornaments—with examples drawn from historic and contemporary gardens around the world, from English cottage to California coastal to Japanese zen. THE gift for garden lovers!