The Epicurean Trader

One of our best sellers! A reusable bowl cover for making bread and a 100% cotton bag to store or gift the loaf. Perfect for the bread maker in your life (this may be you!). A linen blend xl bowl cover (skip the plastic) for your rising dough and a bread bag for after you bake your bread. Fits up to a 16inch bowl. Bread bag is 12 x 16" and closes with a drawstring. Both are made in our shop in Georgia out of a 100% cotton fabric. Super soft with a nice weight. The bag is breathable, so suitable for short term storage of your bread.

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.

A gender-neutral heavy-duty apron made of breathable and durable cotton with The Epicurean Trader brand embroidered (not screen printed) to ensure longevity. The apron also features multiple pockets, ideal for daily use.

A gender-neutral heavy-duty Linen Luxury Apron for any seasonal cooking day.

The New York Times bestselling author of Plenty breaks down the three factors that create flavor and delivers more than 100 super-delicious recipes for innovative ways to cook vegetables.

Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for vegans. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's":

- Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
- Pairing: What you match a vegetable with to accentuate its defining qualities.
- Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess.

With surefire hits, such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagna, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

The worry-free go-along for daily errands. This Epicurean Trader-branded tote features long leather handles for easy over-the-shoulder carry, a tough and spill-proof inner lining, and a chic look that's sure to turn heads.

"Earthy recipes, gorgeous photos, and the story of one of San Francisco's best and most interesting restaurants . . . truly a feast!" —Paula Wolfert, five-time James Beard Award winner

Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today.

Serve a selection of your favorite appetizers atop a gorgeous panel of stained acacia. A food-safe finish, tapered handle, forming our rustic take on the classic tapas board.

Unlock the ultimate resource for mastering the art of baking and viennoiserie!

The Big Book of Baking & Viennoiserie is the must-have title for every baker, from iconic French classics to global delicacies and original creations.

Six renowned experts—Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé—share their skills and insights in this comprehensive volume. Includes: 200 detailed recipes with professional techniques, 30 illustrated step-by-step guides, practical tips and expert knowledge.

Ideal for baking professionals and discerning enthusiasts eager to refine their craft.

The Essential Bar Book is full of indispensable information about everything boozy that’s good to drink. This easy-to-navigate A-to-Z guide covers it all, from the tools of the trade to the history and mythology behind classic and modern drinks, and features 115 recipes for the world’s most important cocktails.

The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.
Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.