Join our mailing list!
You are here: Home > Books > Signed by the Author
Books Signed by the AuthorOne of the exciting things about being at CIA, Greystone is the abundance of cookbook authors we host every year. Whether they are presenters at our annual Worlds of Flavor conference held every November (or one of the 7 other conferences), an instructor, a local author/ restaurateur stopping by or someone who just happens to be on holiday in the Napa Valley. The selection will always be changing with availability- but that is what keeps it exciting! Pamper yourself or a loved one with a gift of a culinary book signed by the author.
Sort By:
Page of 1  
From Earth to Table by John Ash
Our Price: $24.95

Now in paperback! Originally published in hardcover in 1995, From the Earth to the Table was voted Cookbook of the Year and the Best American Cookbook at the 1996 IACP Julia Child awards. This lovely cookbook with more than 250 recipes celebrates the lifestyle and bounty of the Northern California wine country. Organized by course and main ingredient, each recipe includes wine suggestions that offer fresh insights into matching food with wine. Nationally renowned as a wine and food educator, John Ash has meticulously revised and updated the original book and added more than 40 new recipes. The book also has dozens of useful sidebars on ingredients and techniques. John Ash is currently the Chef Instructor for the Sophisticated Palate program at CIA Greystone.
The French Laundry Cookbook -Thomas Keller
Our Price: $50.00

A breathtaking array of recipes, photographs, and tales from the renowned restaurant of the same name. A favorite destination of any food lover's visit to the Napa Valley, now you can re-create Chef Keller's unique and creative cuisine at home. You find specialties like the famous salmon tartare coronets and the dish named 'tongue in cheek'( braised beef cheeks and veal tongue with baby leeks and horseradish cream). Learn the techniques and read why the reputation is well deserved. Each copy features a bookplate signed by Chef Keller. Quantities are limited.
The Wine Bible - Karen MacNeil
Our Price: $19.95

A single authoritative book that brings the world of wine alive. The Wine Bible contains chapters on virtually every wine region worlwide. It gives perspectives of the individual regions' history, culture, and cuisine. Karen MacNeil is the chairman of the Wine Department at the Culinary Institute of America at Greystone, located in the Napa Valley.
Champagne & Sparkling Wine- Catherine Fallis
Our Price: $11.95

Learn the basics with your very own grape goddess, Catherine Fallis. No boring history lesson or wine geek speak here! Just a book to help demystify and clarify, and give you the inside scoop on getting the best deals. Ms. Fallis holds the distinct honor of being the fifth woman in the world to become a Master Sommelier.
Mangoes & Curry Leaves- Jeffery Alford & Naomi Duguid
Our Price: $45.00

Jeffery and Naomi were part of the recent Worlds of Flavor conference here at CIA Greystone in early November. Their experiences and stories have always kept listeners rapt with attention. In this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat
El Bulli 2003-2004
Our Price: $350.00

The newest release from noted chef/owner of the Michelin three-star El Bulli restaurant on the Costa Brava in Catalonia, Spain. Ferran Adria is often referred to as "the Salvador Dali of the kitchen" and is widely considered one of the most influential chefs in the world. He most recently participated at the CIA Greystone Worlds of Flavor conference. The set includes 2 volumes and a cd rom. Signed copies are limited.
The Last Chinese Chef- Nicole Mones
Our Price: $24.00

Nicole was just here at Greystone during our Worlds of Flavor conference in early November. It was a pleasure to meet her and learn more about her thoughts on Chinese cuisine and her time spent in China. ‘The Last Chinese Chef’ is a captivating novel of friendship, love, and cuisine brings the best-selling author of Lost in Translation and A Cup of Light to one of the great Chinese subjects: food. As in her previous novels, Mones’s captivating story also brings into focus a changing China -- this time the hidden world of high culinary culture. When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang. In China Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family -- a querulous but loving pack of cooks and diners -- and most of all by Sam himself. The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.
Mediterranean Fresh - Joyce Goldstein
Our Price: $30.00

In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a flavorful and satisfying meal.

With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.

Learn the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces.   learn how to taste, balance flavors, and develop your palate.