Ten-Speed Press is noted for the breadth and beauty of its publications. These five volumes position a home cook to prepare meals for palates of any stripe; they range from vegan and vegetarian offerings to recipes for the budding mixologist or epicurean adventurer. This collection can be presented as gifts to five favorite friends, or an ensemble of kitchen possibilities to someone who loves being in the kitchen, or just some delightful reading material for those who can't get enough food lit.

RAW by Charlie Trotter & Roxanne Klein (the latest wave in vegetarian/healthy cooking introducing a world of textures, flavor and nutrition to fine dining, from one of America's foremost chefs).
BOULEVARD by Nancy Oakes and Pamela Mazzola celebrates the resurrection of a glorious beaux arts survivor of the 1903 earthquake with 75 recipes, each anchored by a favorite main course and accessorized with an exuberant collection of French-influenced sides accessible to the home cook.
THE ACCIDENTAL VEGAN by Devra Gartenstein makes it easy to whip up a little something for those who steer clear of anything with eyes, fins or feet, offering recipes that are bound to appeal to meateaters too.
NEW RECIPES FROM MOOSEWOOD RESTAURANT by The Moosewood Collective revisits the ageless, timeless foods that were at the forefront of vegetarian cooking almost four decades ago. Since its inception in 1973, the bustling Moosewood Restaurant has been cheered by Bon Appetit as one of the most revolutionary restaurants since the beginning of the 20^th century.
ARTISANAL COCKTAILS by Scott Beattie, noted for his bartending skills in a range of publications from Gourmet and GQ to Food & Wine and Bon Appetit, features a collection of drinks that capitalize on seasonal fruits, vegetables, herbs, flowers, and spices. Move beyond martinis and margaritas to libations made with chile, lemongrass, mandarin orange, edible flowers, ginger, and Szechuan peppercorns.

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