Mastering the Art.
Cookbooks and Instruction at Artichoke...
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Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.
In The Green Kitchen: , Techniques to Learn by Heart
In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Called “a culinary guru” by The New York Times, Dorie Greenspan is the award-winning author of nine cookbooks, a special correspondent for Bon Appetit magazine and a frequent guest on National Public Radio's "All Things Considered" and "Splendid Table."
Around My French Table
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. "Around My French Table" includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
Thomas Keller is the acclaimed chef and founder of the renowned French Laundry in Napa Valley and the wonderful Bouchon Bakery.
#1 New York Times Bestseller The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
The Vendors of Findlay Market
Celebrating the food, the people, the eccentricity and enduring legacy of Findlay Market.
The Findlay Market Cookbook
This fabulous cookbook gives a remarkable tour of Findlay Market through the eyes and tastes of the amazing market vendors. Experience their special recipes.
More than 100 recipes featuring market merchants, farmers and food artisans. Plus recipes from some of your favorite local chefs, including Jean-Robert de Cavel, Stephen Williams, Todd Kelly, Julie Francis, Jose Salazar and more. Many recipes accompanied by heartwarming profiles and photos. Eclectic mix of recipes for every meal of the day, plus others sure to impress guests.
Written by Edible Ohio Valley's Editor, Bryn Mooth, with photography by Julie Kramer, the book is the third in a series of cookbooks focused on public and farmers’ markets from Farm Fresh Books, an independent specialty publisher headed by Michael Turback.
Better Homes and Gardens
From the renowned test kitchens of Better Homes and Gardens comes the latest edition of this classic cookbook.
Better Homes and Gardens
The Better Homes and Gardens Cookbook is a classic that has taught generations of Americans to love cooking. It’s our favorite go-to reference for time-tested recipes.
Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up.
How to Eataly
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.