s a writer, I've always imagined having a little shop where I could share my favorite books with my readers, and now, with the magic of the Internet, here it is! 
An investment in knowledge always pays the best interest.
Benjamin Franklin
Cookbooks
Chez Panisse Cafe Cookbook
Recipes from the famed Cafe, plus essays about the ingredients and how they are obtained. These healthy, low-tech recipes are based on traditional Mediterranean cuisines.
Chez Panisse Vegetables
250 wonderful recipes for the heart and soul of Chez Panisse cooking: vegetables. More than forty common and unusual vegetables from all seasons--from amaranth to zucchini--are included, each with a short essay describing its cultivation, how it is used in the Chez Panisse kitchens, how to shop for it at the market, and how to prepare it for cooking. Beautiful full-color prints of the vegetables appear throughout.
Chez Panisse Desserts
The desserts at Chez Panisse are some of the best I've ever eaten. Many were made by the author, who was the pastry chef there for thirteen years. Simple and not too sweet, these recipes bring the philosophy of using the highest quality local, seasonal, fresh ingredients to dessert. The recipes feature fresh fruits, herbs and nuts organized by season, plus chocolate, of course. Though most recipes do call for refined sugar, the book is worth reading for inspiration (other sweeteners can be substituted).
Chez Panisse Fruit
200 exquisite sweet and savory fruit recipes celebrate the fruits they feature, plus essays that help you make wise seasonal selections. Arranged alphabetically from apples to strawberries, this book includes both familiar and less familiar fruits. Recipes are simple and rustic, in true Chez Panisse style.
Chez Panisse Cooking
This 400-page classic cookbook--by one of Chez Panisse's most respected chefs--gives a great taste of what it is like to eat at Chez Panisse. Containing recipes for everything from appetizers to desserts, the recipes go deep into technique. The recipes are meant to inspire the cook to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food."
