Cheapskate Foodie Gifts for 2009

Wine Thermometer – $7.95 @ Sur La Table

• Requires no batteries and it lists the name of the wines and what temperature range they should be in when served.

San Francisco Bay Area Food Wheel – $12.95 @ Online

• Be an informed farmer’s market shopper and support local farmers rather than always hitting the supermarket. This local food wheel tells you which foods are grown regionally and the time of year that they are in season.

Meyer Lemon Marmalade – $12 @ NapaStyle

• Made from California Meyer Lemons.

Mo’s Bacon Chocolate Chip Pancake Mix
– $12 @ Vosges Haut Chocolat

• Buttermilk pancake mix sprinkled with smoked bacon, sea salt, and milk chocolate candy bar chunks.

Rice Hull Pot Herbs – $13 @ Sonoma Living Green

• Heirloom lavender, mint, lemon basil, garlic chives, or oregano in 100% biodegradable containers that will last indoors or outdoors up to five years.

Sprinkles Cupcake Mix – $14 @ William Sonoma

Chocolate, Red Velvet, Spice, Vanilla, Lemon, Banana, & Pumpkin Flavor

• Sprinkles cupcake bakery originated in Beverly Hills and they now have a bakery in Palo Alto. Their cupcakes are really good!

Revival: Tassajara Bread Cookbook – Used $10-15 @ Amazon Online

• Classic baking cookbook perfect for a young foodie’s collection.

Revival: Chez Panisse Desserts – Used $10.99 @

• This is another classic cookbook for a new or young California cook’s shelf. What I like about this cookbook is its use of local fruits in the creation of a defined approach to simple but elegant deserts that can be altered seasonally emphasizing fresh and local ingredients. It includes such recipes for meyer lemon soufflé, wild plum sherbet, as well as quince and apple recipes.

Cuisipro Herb Keeper – $20 @ Amazon

• Do your fresh herbs always dry up or go bad before you get to use them?

Truffle & Salt – $22.12 @

• This salt is great on buttered popcorn, mac & cheese, and scrambled eggs.

Big Sur Bakery Cookbook: A Year in the Life of a Restaurant – $26.40 @ Amazon

• This is my favorite new cookbook of this year because of its recipes that utilize local produce and seafood. Now I need to get down to Big Sur and check out the restaurant.

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