Cookbooks

JOANNE WEIR'S COOKING CONFIDENCE: Dinner Made Simple

(Taunton Press, 2012) JUST RELEASED!!
This book was so much fun to put together and I know it will make mealtime more enjoyable for you! The book includes recipes from my new TV series, Cooking Confidence. With 100 delicious, main-course recipes, this book gives you the tips you need to make cooking easy and approachable. I can’t wait for you to feel a “can do” spirit in the kitchen and look forward to hearing "What’s for dinner tonight?" !

TEQUILA: A Guide to Types, Flights, Cocktails and Bites

(Ten Speed Press, 2009)
This book is all about tequila and was released on Cinco de Mayo (5th of May) in 2009! I had a great time researching and writing this reference book - tasting all the different brands of tequila, visiting Jalisco, Mexico to see the agave fields and learn how tequila is produced, meeting the bartenders and mixologists around the country who contributed cocktails, and of course coming up with my own cocktails and recipes!

TEQUILA features more than 35 of my own cocktail creations as well as contributions from some of the top tequila bartenders in the country. Cocktail recipes include classics like the Sangrita and La Batanga and novel variations like the Cable Car No. 2 and the Surly Temple. There are also more than 20 tequila-infused sides, mains, and desserts, from Gazpacho with Drunken Prawns to Bay Scallop Ceviche to Tequilamisu.

Wine Country Cooking

(Ten Speed Press, 2008)
My new cookbook focuses on the fabulous ingredients found in the California wine country and uses some of my most favorite ingredients: olive oil, garlic, tomatoes, figs, lemons and herbs. My first TV companion book, Weir Cooking: Recipes from the Wine Country has been out of print for years, and this book includes those original recipes plus 50 brand new recipes, new headnotes, cooking tips, and of course fantastic wine pairings. Even the beautiful photos have taken on a new life! You will absolutely love cooking from this book! 

I have posted some of my favorite recipes from the book for you to enjoy, including: Fettuccine with Tomatoes, Basil, and Crisp Bread Crumbs, Oven-Roasted Beet Soup with Watercress, Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette, and Olive Oil and Orange-Essence Cake with Soft Cream, just to name a few!

From Tapas to Meze: Small Plates from the Mediterranean

From Tapas to Meze: Small Plates from the Mediterranean(Ten Speed Press, October 2004)
This is the completely revised edition of my first cookbook - my absolute favorite! This edition has full-color photographs, and 160 of the best recipes from the original book. I love Mediterranean small plates!

Weir Cooking in the City: More Than 125 Recipes and Inspiring Ideas for Relaxed Entertaining

Weir Cooking in the City: More Than 125 Recipes and Inspiring Ideas for Relaxed Entertaining(Simon & Schuster, March 2004)
I love this cookbook. It brings together so many things I'm passionate about: simple and fresh recipes that use all the resources of the city and entertaining with ease. (Read about the companion television series.)

Joanne Weir's More Cooking in the Wine Country

Joanne Weir's More Cooking in the Wine Country(Simon & Schuster, April 2001)
My second wine country book and a continuing celebration of that amazing place where everything grows and it's easy to live a rich life of fresh, seasonal foods and slow, happy time at the table.

Weir Cooking: Recipes From the Wine Country

Weir Cooking: Recipes From the Wine Country(Time Life, 1999)
My first wine country book, it focuses on the extraordinary ingredients grown and crafted here: olives, goat cheese, artisan breads, and wine.

You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy

You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy(Broadway Books, July 1998)
It's everything you always wanted to know about tomatoes, from loads of historical tidbits to all my favorite recipes for this wonderful fruit eaten as a vegetable.

From Tapas to Meze: First Courses from the Mediterranean Shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa

From Tapas to Meze: First Courses from the Mediterranean Shores of Spain(Crown Publications, April 1994)
This is my very first cookbook and it is a work of love. I love this part of the world and the first courses of the countries there.

The following books were written for Williams-Sonoma. Some titles are out of stock or out of print, but all are available used at www.amazon.com.

Complete Seasons Cookbook (Williams-Sonoma Seasonal Celebration)
by Joanne Weir, et al
(Time Life, June 2000)
The four seasons are brought together in this beautiful, compilation cookbook (each season was treated in a separate book). You'll always know what's in season and how to prepare it, whether you're cooking for a casual or an elegant occasion. And the photographs are beautiful.

Beans & Rice (Williams-Sonoma Kitchen Library)
by Joanne Weir, et al
(Time Life, May 1999)
I love this kind of food. You'll find 45 simple and nutritious recipes for every occasion: soups, salads, sides, and main dishes.

Vegetarian (Williams Sonoma Kitchen Library)
by Joanne Weir, et al
(Time Life, May 1999)
These are simple, delicious, and nutritious recipes that will appeal to everyone, vegetarian or otherwise.

Shellfish (Williams-Sonoma Kitchen Library)
by Joanne Weir, et al
(Time Life, May 1999)
I tried to cover all the bases: from crown shrimp in aspic to boiled beer shrimp. If you love shellfish like I do, you'll love this book.

Pork & Lamb (Williams-Sonoma Kitchen Library)
by Joanne Weir, et al
(Time Life, May 1999)
This is a wonderful book for lovers of pork and lamb. You’ll find lots of recipes to tempt you.

Pasta Soups & Salads (Williams-Sonoma Pasta Collection)
by Joanne Weir, et al
(Time Life, June 1999)
I love simple, flavorful food like this. Here are lots of great recipes for soups and salads using pasta.

Small Plates (Williams-Sonoma Lifestyles)
by Joanne Weir, et al
(Time Life, October 1999)
What can I say? I love small plates. Serve them one at time or group them together for a party or a complete meal.

Spring: Recipes Inspired by Nature's Bounty (Williams-Sonoma Seasonal Celebration)
by Joanne Weir
(Time Life, February 1997)
It's hard to argue with the notion that spring brings a lot of possibility to the cook's repertoire. Here are some of my best spring recipes, like fresh pea soup with lemon creme fraiche, roast leg of spring lamb with mint sauce, and spring celebration cake.

Summer: Recipes Inspired by Nature's Bounty (Williams-Sonoma Seasonal Celebration)
by Joanne Weir
(Time Life, June 1997)
Cooking by the seasons is the way to go. You're always assured of the best tasting ingredients. Here are 45 recipes using summer's best.

Autumn: Recipes Inspired by Nature's Bounty (Williams-Sonoma Seasonal Celebration , No 4)
by Joanne Weir
(Time Life, October 1997)
Don't you love the fall? It always makes me feel like spending more time in the kitchen, cooking soups, braises, and comforting desserts.

Winter: Recipes Inspired by Nature's Bounty (Williams-Sonoma Seasonal Celebration)
by Joanne Weir
(Time Life, June 1999)
My answer to flavorless mid-winter tomatoes? Don’t use them. Instead, find out how to use the best of winter vegetables and other special ingredients of this season.

American Food: A Celebration
by Joanne Weir, et al
(Collins Publications, October 1993)
I served as editor on this beautiful survey of American food. And it covers it all: from New England lobster to California pizza.

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