iBookstore Top 50 Regional and Ethnic Cookbook Ebooks

The 50 most popular regional and ethnic cookbook ebooks available at Apple's iBookstore. The best seller chart listing top iBooks for cooking regional and ethnic food is updated daily.

Chart of the top regional and ethnic cookbook ebooks best sellers was last updated:

Cookbook Ebook Best Sellers

Top Regional and Ethnic Cookbook Ebook Best Sellers

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Historic Cookery - Fabiola Cabeza de Baca Gilbert Cover Art

Historic Cookery

Historic Cookery Authentic New Mexican Food by Fabiola Cabeza de Baca Gilbert

The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn’t the same as Mexican or Tex-Mex—instead, it’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.

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Milk Street Backroads Italy - Christopher Kimball & J. M. Hirsch Cover Art

Milk Street Backroads Italy

Milk Street Backroads Italy Finding Italy's Forgotten Recipes (A Cookbook) by Christopher Kimball & J. M. Hirsch

Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love —and the ones you've yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street.  Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.  The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic.  On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred, and made in one skillet.  We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta. Milk Street Backroads Italy  give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation. 

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Mooncakes and Milk Bread - Kristina Cho Cover Art

Mooncakes and Milk Bread

Mooncakes and Milk Bread Sweet and Savory Recipes Inspired by Chinese Bakeries (A James Beard Award-Winning Cookbook. The Perfect Gift for Bakers, Baking Fans, and Foodies) by Kristina Cho

2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixerAvoid collapsed steamed bunsInfuse creams and custards with aromatic tea flavorsMix the most workable dumpling doughPleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.

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Zaitoun: Recipes from the Palestinian Kitchen - Yasmin Khan Cover Art

Zaitoun: Recipes from the Palestinian Kitchen

Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan

A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

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Donabe - Naoko Takei Moore & Kyle Connaughton Cover Art

Donabe

Donabe Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook] by Naoko Takei Moore & Kyle Connaughton

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot ( donabe ) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe , Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

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Breaking Bao - Clarice Lam Cover Art

Breaking Bao

Breaking Bao 88 Bakes and Snacks from Asia and Beyond by Clarice Lam

Food & Wine Best Cookbooks of 2024 • New York Times Best Cookbooks of 2024 “Breaking Bao is the rare cookbook that stops you in your tracks. Visually arresting, thoughtfully researched, and both whimsical and grounded in serious baking expertise.”—New York Times From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz.  Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table. ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021’s best new restaurants in the world by Condé Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking. KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner.  UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. Perfect for:  Home bakers of all skill levels Asian cuisine and culture enthusiasts Professionally trained chefs and bakers  Cookbook collectors and baking book browsers Gift-giving for food lovers’ birthday, housewarming, graduation, or any occasion

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The League of Kitchens Cookbook - Lisa Kyung Gross Cover Art

The League of Kitchens Cookbook

The League of Kitchens Cookbook Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World by Lisa Kyung Gross

Delicious, simple, family recipes from around the world from the instructors of League of Kitchens–the innovative and widely acclaimed cooking school in New York City. Founded in 2014 by Lisa Kyung Gross, the daughter of a Korean immigrant and a Jewish New Yorker, League of Kitchens is a unique cooking school that empowers immigrant women to share culinary expertise and culture through hands-on cooking workshops, both in their homes and online. The instructors pass on their knowledge, skills, recipes, and most importantly, their secrets for how to cook with love. At its heart, League of Kitchens is a celebration of the invaluable contributions of immigrants to our food culture and society. Now, with The League of Kitchens Cookbook, you can bring these exceptional classes into your own home kitchen. This visually stunning cookbook features favorite family recipes that have been honed and perfected over the years and passed down through the generations: recipes from Mexico, Indonesia, Bangladesh, Burkina Faso, Ukraine, Greece, Afghanistan, India, Argentina, Japan, Uzbekistan, Lebanon, Iran, and Nepal. Each recipe goes beyond mere ingredients and instruction; it’s enriched with personal stories, cultural and family traditions, and the secret tips, tricks, and tiny details that elevate a dish from good to extraordinary—those little nuances that make something uniquely amazing and delicious. Organized by food category—"Chicken," "Vegetables," “Seafood,” "Salads," etc.— the book highlights the tried and true everyday recipes that League of Kitchens instructors cook for their families and friends. From Greek Roasted Chicken and Potatoes with Lemon and Oregano to Uzbek Mung Bean Soup with Rice, Fresh Herbs, and Dried Apricots; from Lebanese Salad with Pomegranate Molasses to Indonesian Corn Fritters with Shrimp, every page is an invitation to explore new flavors, master new cooking techniques, and to discover the heartfelt stories behind the recipes. The recipes are simple yet captivating, focusing on nourishing, affordable ingredients that embody the values of seasonality and freshness that are central to every traditional kitchen across the globe. The League of Kitchens Cookbook is a testament to the power of food to bring people together, to bridge cultural divides, and to enrich our lives in unimagined ways. It doesn't just show you how to cook—it shows you how to bring the world to your plate.

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The Choi of Cooking - Roy Choi, Tien Nguyen & Natasha Phan Cover Art

The Choi of Cooking

The Choi of Cooking Flavor-Packed, Rule-Breaking Recipes for a Delicious Life: A Cookbook by Roy Choi, Tien Nguyen & Natasha Phan

Culinary icon, founder of the Kogi food truck, New York Times bestselling author of L.A. Son , and star of Netflix's The Chef Show shares 100 flavor-packed recipes that empower you to eat healthy—or, at least, healthi er —without ditching your go-to favorites. Built on a foundation of balance and compassion, The Choi of Cooking is Roy Choi’s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods—but he did it his way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite. The Choi of Cooking focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter . And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes , but with "Power Up" modifications to make it healthier when you're ready. Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. The Choi of Cooking is more than a collection of recipes; it’s a guide to creating a more balanced life.

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Recipes from Around Our Family Table - Carrabba's Italian Grill Cover Art

Recipes from Around Our Family Table

Recipes from Around Our Family Table by Carrabba's Italian Grill

Make dinner the Carrabba’s way tonight, with these tasty, Italian family recipes. For twenty-five years, Carrabba’s Italian Grill has offered its amici (Italian for “friends”) an extraordinary dining experience. Serving hand-prepared, contemporary renditions of traditional family recipes, Carrabba’s makes everyone who walks through the door feel right at home. Each meal is served in the time-honored tradition of warm Italian hospitality and authentically prepared food made from the heart. Now, you can re-create the Carrabba’s experience in your own kitchen with delicious recipes inspired by generations of family cooking. In the true spirit of generosity,  Recipes from Around Our Family Table  shares not just these mouthwatering signature recipes, but also the cooking secrets that make them so good. Features 75 authentic Italian recipes and Carrabba’s favorites, including: ·       Chicken Bryan ·       Mama Mandola’s Sicilian Chicken Soup ·       Pizza Margherita ·       Cozze in Bianco ·       Pollo Rosa Maria ·       Garlic Mashed Potatoes ·       Pasta Weesie ·       Lobster Macaroni and Cheese ·       Prosciutto-wrapped Pork Tenderloin ·       Sogno di Cioccolata ·       Limoncello Bread Pudding Also offers tips on successful grilling, preparing perfect pasta, finding the best ingredients, mastering homemade pizza, and more!

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Baking in the American South - Anne Byrn Cover Art

Baking in the American South

Baking in the American South 200 Recipes and Their Untold Stories (A Definitive Guide to Southern Baking) - Enjoy Fresh, Spring Homemade Baked Goods. The Perfect Mother’s Day Cookbook Gift for Mom by Anne Byrn

Baking in the American South is honored to be included in the Best of List for Cookbooks by the Reference and User Services Association of the American Library Association. Experience mouthwatering Southern baking—from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't. Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels. From-scratch, Southern classic recipes include: Thomasville Cheese BiscuitsOuita Michel's Sweet Potato Streusel MuffinsNina Cain's Batty Cakes with Lacy EdgesThe Best Lemon Meringue PieGeorgia Gilmore's Pound Cake This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes. Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.

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Egg Rolls & Sweet Tea - Natalie Keng Cover Art

Egg Rolls & Sweet Tea

Egg Rolls & Sweet Tea Asian Inspired, Southern Style by Natalie Keng

Ni hao, y’all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng’s personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing.

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Japanese Hot Pots - Tadashi Ono & Harris Salat Cover Art

Japanese Hot Pots

Japanese Hot Pots Comforting One-Pot Meals [A Cookbook] by Tadashi Ono & Harris Salat

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

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The Korean Vegan Cookbook - Joanne Lee Molinaro Cover Art

The Korean Vegan Cookbook

The Korean Vegan Cookbook Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.   As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.   The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

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Kevin Belton's Cookin' Louisiana - Kevin Belton & Monica Belton Cover Art

Kevin Belton's Cookin' Louisiana

Kevin Belton's Cookin' Louisiana Flavors from the Parishes of the Pelican State by Kevin Belton & Monica Belton

The host of PBS’s Kevin Belton’s New Orleans Kitchen serves up “an excellent introduction to recreating dishes from Cajun Country” ( Publishers Weekly ). Kevin Belton’s fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton’s Cookin’ Louisiana has seventy-eight recipes (three from each episode of the coordinating TV series) along with a generous helping of Kevin’s captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto. “A mighty fine cookbook that explores the cuisine of Louisiana parish by parish, including all kinds of local and regional specialties you might not find in your average Southern cookbook.” —Katie Moseman, Magnolia Days “An exuberant tasting tour of the state’s sixty-four parishes . . . a great resource for anyone wanting to learn more about regional American food traditions or who may be contemplating a foodcentric road trip to the Pelican State. Its endearing storytelling, tempting recipes, and evocative photographs are a beguiling combination.” —Rachel Jagareski, Foreword Reviews

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Half Baked Harvest Cookbook - Tieghan Gerard Cover Art

Half Baked Harvest Cookbook

Half Baked Harvest Cookbook Recipes from My Barn in the Mountains by Tieghan Gerard

125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series   “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”— Epicurious  Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.   While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

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The Phoenicia Diner Cookbook - Mike Cioffi, Chris Bradley & Sara B. Franklin Cover Art

The Phoenicia Diner Cookbook

The Phoenicia Diner Cookbook Dishes and Dispatches from the Catskill Mountains by Mike Cioffi, Chris Bradley & Sara B. Franklin

IACP AWARD FINALIST • 85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook , you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. “All Day Breakfast” recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.

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Chinese Enough - Kristina Cho Cover Art

Chinese Enough

Chinese Enough Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More by Kristina Cho

In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread , offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.   In Chinese Enough , Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.

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The French Laundry, Per Se - Thomas Keller Cover Art

The French Laundry, Per Se

The French Laundry, Per Se by Thomas Keller

Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” — Publishers Weekly , STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se , with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.   Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.   Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.   And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”— The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

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Trejo's Cantina - Danny Trejo & Hugh Garvey Cover Art

Trejo's Cantina

Trejo's Cantina Cocktails, Snacks & Amazing Non-Alcoholic Drinks from the Heart of Hollywood by Danny Trejo & Hugh Garvey

A cantina-style celebration of Mexican food and drink, entertaining, and Hollywood culture in 100 recipes for nachos, tacos, and Danger Dogs plus cocktails and non-alcoholic drinks from the legendary actor, restaurateur, and author of the acclaimed Trejo’s Tacos The cantina is the place where families, friends, and colleagues gather to celebrate. In Trejo’s Cantina , beloved actor and restaurateur Danny Trejo shares recipes for snacks and drinks that celebrate his traditions and spirit. Along with mouthwatering recipes that make all people feel welcome, from plant-based ( Vegan Tamales ) and vegetarian ( Fight Night Nachos; Mexican Grilled Caesar ) to meaty faves ( Chorizo Smash Burgers; Tijuana-Style Birria ), there are also dozens of inventive takes on classic cocktails including spicy Margaritas and Oaxacan “Moscow” Mules as well as dozens of thirst-quenching non-alcoholic drinks such as Agua Frescas (Pineapple, Guava Lime, Mango), a Tamarind Fizz , and a Cacao Chile Smoothie . Danny includes helpful tips like how to build a booze-free bar, how to master the tamale, how to mix-and-match salsas, and much more. He also reminisces about his upbringing in Los Angeles, from barhopping with uncles on Olvera Street to his memories of sneaking into movie theaters to cool off and watching films wide-eyed and inspired. Danny’s approach to entertaining is accessible, celebratory, and empowering to cooks of all skill levels. Trejo’s Cantina , at its heart, is about living to the fullest, and about how no matter what happens, you need to eat well, drink with gratitude, and celebrate life.

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The Mediterranean Refresh Under 30 Minutes - Veronica Miles Cover Art

The Mediterranean Refresh Under 30 Minutes

The Mediterranean Refresh Under 30 Minutes Fast Prepping for Clean Eating by Veronica Miles

Unlock the Flavors of the Mediterranean: Fast, Fresh, and Flavorful Recipes for a Healthier You! Experience the vibrant heart of the Mediterranean Diet with Veronica Miles' new cookbook, The Mediterranean Refresh Under 30 Minutes: Fast Prepping for Clean Eating . This compilation of 101 recipes delivers the rich flavors and healthy benefits of Mediterranean cuisine, made easy for the modern kitchen. Veronica transports you from your kitchen to hers, recounting heartfelt stories from Greece, Turkey, Libya, and Morocco, each reflected in her easy-to-follow recipes like Spanakotyropita and Couscous with vegetables and meat. These dishes, while flavorful and diverse, are connected by the common thread of the Mediterranean diet—a lifestyle known for promoting heart health and longevity. In this book, Veronica Miles not only provides the guide to crafting quick, mouthwatering Mediterranean dishes but also offers insights into the diet's health benefits and a set of principles for mindful and seasonal eating. These principles, along with a handy Mediterranean Food Pyramid, can aid in your journey towards a healthier lifestyle. The Mediterranean Refresh Under 30 Minutes: Fast Prepping for Clean Eating transcends its role as a cookbook, serving as your passport to a culinary and wellness journey. Whether you're a seasoned foodie or just a health-conscious individual, this book will be a delightful addition to your collection. Enjoy the journey to clean eating, Mediterranean-style, with Veronica Miles!

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Umma - America's Test Kitchen & Nam Soon Ahn Cover Art

Umma

Umma A Korean Mom's Kitchen Wisdom and 100 Family Recipes by America's Test Kitchen & Nam Soon Ahn

New York Times bestseller Learn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen. Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy. Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts. Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks. The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

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Cook Real Hawai'i - Sheldon Simeon & Garrett Snyder Cover Art

Cook Real Hawai'i

Cook Real Hawai'i A Cookbook by Sheldon Simeon & Garrett Snyder

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.   Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

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Roti: Easy Indian Breads & Sides - Nandita Godbole Cover Art

Roti: Easy Indian Breads & Sides

Roti: Easy Indian Breads & Sides by Nandita Godbole

Created as an introduction to the many varieties of Indian breads, this book covers several basic bread types. It includes examples of leavened and unleavened varieties, griddle-fried and deep-fried varieties, seasoned and stuffed breads as well as dough-based and batter-based breads. It also includes a handful of rustic, gluten-free options. In addition, the book also includes a small section on suitable sides and accompaniments to pair with the breads. Note: Many of the recipes included here have been featured in A Dozen Ways to Celebrate, also by the same author.

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Bistro Cooking - Patricia Wells Cover Art

Bistro Cooking

Bistro Cooking by Patricia Wells

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

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The Way Home - Kardea Brown Cover Art

The Way Home

The Way Home A Celebration of Sea Islands Food and Family with over 100 Recipes by Kardea Brown

Kardea Brown, the breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos. The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as: She-Crab Soup Seafood Potato Salad Crabcake Benedict Smoked Pasta Salad Savory Bread Pudding Peach Dump Cake Blood Orange Salmon Smothered Chicken Low Country Spaghetti Sweet Potato Cheesecake Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ” Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

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Tahini Baby - Eden Grinshpan Cover Art

Tahini Baby

Tahini Baby Bright, Everyday Recipes That Happen to Be Vegetarian by Eden Grinshpan

An irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats. For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern- and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching.     From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za’atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner—or midday snack. Whether you’re throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

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Banchan - Caroline Choe Cover Art

Banchan

Banchan 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites:Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of.Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping.And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing. MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers. Perfect for:Home cooks of all skill levels interested in learning more about Korean American cookingKorean food enthusiastsFirst-generation cooksShoppers who frequent H-Mart and other popular Asian marketsFans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

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Jubilee - Toni Tipton-Martin Cover Art

Jubilee

Jubilee Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits , Seafood Gumbo , Buttermilk Fried Chicken , and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies , Spoon Bread , and Baked Ham Glazed with Champagne , Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee. ” —Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.” — The New Yorker “ Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.” — Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.” — Taste

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The Tucci Cookbook - Stanley Tucci Cover Art

The Tucci Cookbook

The Tucci Cookbook by Stanley Tucci

The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers. There is some truth to the old adage, “Most of the world eats to live, but Italians live to eat.” What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.

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I Could Nosh - Jake Cohen Cover Art

I Could Nosh

I Could Nosh Classic Jew-ish Recipes Revamped for Every Day by Jake Cohen

New York Times Bestseller The much-anticipated new cookbook from the author of the beloved New York Times bestseller Jew-ish, Jake Cohen, a fun and inspiring collection of recipes melding traditional Jewish flavors and modern influences. nosh /näSH/ verb: eat food enthusiastically or greedily; eat between meals. “Here bubuleh, I made you a tuna sandwich to nosh on while I get closer to death without any grandchildren.” For New York Times bestselling author/food world darling Jake Cohen, noshing isn’t just a habit, it’s a lifestyle. Noshing is about hospitality, after all, whether that means keeping your fridge stocked with turkey club ingredients for the perfect midnight snack, or stashing a Big A** Lasagna or Braised Brisket in the freezer in case friends show up hungry and unannounced. In the follow-up to his beloved bestseller Jew-ish, I Could Nosh brings Jake’s signature modern flair to over 125 traditional Jewish recipes that are soon to become everyday favorites and new holiday traditions. With this cookbook, readers can nosh morning, noon, and night, with creative, must-cook recipes, including: Jake’s famous Challah recipe, now with new variations like Chall-zones, Pletzel, Monkey Bread, Babka, and Sufganiyot (jelly donuts)A whole chapter dedicated to Schmears to up your bagel game, including Hot Honey Schmear, Preserved Lemon and Harissa Schmear, and Za’atar-Tahini SchmearLatke Tartines with sweet and savory optionsEverything Bagel PanzanellaPomegranate-Glazed Lamb Meatballs with Herby Israeli CouscousJewish Penicillin, aka chicken soup, plus recipes for Kreplach, Bondi, or Fluffy Matzo BallsSoupless Chicken SoupKugel Fries—like kugel, only friedTzimmes Cake with Cream Cheese FrostingCrispy Persian Rice Treats I Could Nosh is the natural next step for Jake—it traces his journey towards a deeper understanding of his Jewish identity, and gives readers even more reinvented classics that they can cook any day of the week—whether that’s a quick, weeknight meal, or an over-the-top spread for entertaining. With a whole lot of creativity, and a dash of chutzpah, this collection is a must-have for food lovers everywhere, whether they’re Jewish, Jew-ish, or not Jewish at all.

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Feed These People - Jen Hatmaker Cover Art

Feed These People

Feed These People Slam-Dunk Recipes for Your Crew by Jen Hatmaker

The debut cookbook from inspiring and hilarious New York Times bestselling author and beloved podcaster Jen Hatmaker, jam-packed with easy recipes, big flavors, and Southern wit. With five children and a close-knit community of family and friends, bestselling author, podcaster, and inspirational speaker Jen Hatmaker has been sharing her love of cooking and food with her fans for years. Now she’s compiled all her favorite sure-thing recipes into one personal and highly entertaining cookbook, including chapters like Food for Breakfast (or brunch so you can drink), Food for Your Picky Spouse or Spawn, and Food for When You Have No More Damns to Give. This is real food for real people, with recipes like: Texas MigasGreen Chili Taco CupsRisotto with Whatever You HaveFriday Night Roast Chicken (on a Thursday)Peach Corn Cakes…and so much more! Paired with vibrant photography that’s as bold and lively as Jen herself, all recipes are sure to please, written for ordinary home cooks, and infused with personal notes, asides, and stories in her candid and irreverent style.

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Lugma - Noor Murad Cover Art

Lugma

Lugma Abundant Dishes And Stories From My Middle East by Noor Murad

" I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious. " – Diana Henry " There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate. " – Yotam Ottolenghi In  Lugma,  Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond. Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant – to create a unique collection of traditional and re-imagined dishes from the Middle East. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

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Mi Cocina - Rick Martinez Cover Art

Mi Cocina

Mi Cocina Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martinez

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”— Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit , NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.

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Bayou - Melissa M. Martin Cover Art

Bayou

Bayou Feasting Through the Seasons of a Cajun Life by Melissa M. Martin

Award-winning author of Mosquito Supper Club , Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments   *Named one of the Best Cookbooks of the Year by Food & Wine, NPR’s Here & Now, Publishers Weekly, and more, and a Best New Cookbook by Eater and The Week. People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion.  

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Laura in the Kitchen - Laura Vitale Cover Art

Laura in the Kitchen

Laura in the Kitchen Favorite Italian-American Recipes Made Easy: A Cookbook by Laura Vitale

At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen , where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.

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Italian American - Angie Rito, Scott Tacinelli & Jamie Feldmar Cover Art

Italian American

Italian American Red Sauce Classics and New Essentials: A Cookbook by Angie Rito, Scott Tacinelli & Jamie Feldmar

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American , Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

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Shake Shack - Randy Garutti, Mark Rosati, Danny Meyer & Dorothy Kalins Cover Art

Shake Shack

Shake Shack Recipes & Stories: A Cookbook by Randy Garutti, Mark Rosati, Danny Meyer & Dorothy Kalins

Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs.   Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

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Korean American - Eric Kim Cover Art

Korean American

Korean American Food That Tastes Like Home by Eric Kim

NEW YORK TIMES  AND  LOS ANGELES TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. SHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes “This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.   In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

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The Woks of Life - Bill Leung, Kaitlin Leung, Judy Leung & Sarah Leung Cover Art

The Woks of Life

The Woks of Life Recipes to Know and Love from a Chinese American Family: A Cookbook by Bill Leung, Kaitlin Leung, Judy Leung & Sarah Leung

JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • IACP AWARD FINALIST • PUBLISHERS WEEKLY STARRED REVIEW • “ The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok ) ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life . In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy. Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.

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Cook It in Cast Iron - Cook's Country Cover Art

Cook It in Cast Iron

Cook It in Cast Iron Kitchen-Tested Recipes for the One Pan That Does It All by Cook's Country

Learn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.

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LIMA - Virgilio Martinez & Luciana Bianchi Cover Art

LIMA

LIMA The Cookbook by Virgilio Martinez & Luciana Bianchi

The growing popularity of Peruvian cuisine throughout the world has made Lima, the capital of Peru, a destination city for food lovers. Virgilio Martinez is the most famous young chef in Peru. His restaurant Central, in Lima, is among the best in the world and he has opened two LIMA restaurants in the heart of London. With this collection of more than 100 of Virgilio's fuss-free, contemporary recipes you can cook this fresh, vibrant, healthy food at home using your local fish, meat and vegetables - plus the superfoods for which Peruvian food is renowned.

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Everyday Harumi - Harumi Kurihara Cover Art

Everyday Harumi

Everyday Harumi Simple Japanese food for family and friends by Harumi Kurihara

In Everyday Harumi , now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

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Soframiz - Ana Sortun & Maura Kilpatrick Cover Art

Soframiz

Soframiz Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook] by Ana Sortun & Maura Kilpatrick

This charming collection of 100 recipes for everyday cooking and entertaining  from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory.  Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

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POK POK The Drinking Food of Thailand - Andy Ricker, JJ Goode & Austin Bush Cover Art

POK POK The Drinking Food of Thailand

POK POK The Drinking Food of Thailand A Cookbook by Andy Ricker, JJ Goode & Austin Bush

A cookbook featuring 50 recipes for Thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge. A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaf, garlic, and chiles. Featuring stories and insights from the Thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.

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My America - Kwame Onwuachi & Joshua David Stein Cover Art

My America

My America Recipes from a Young Black Chef: A Cookbook by Kwame Onwuachi & Joshua David Stein

A BON APPETIT BEST BOOK OF THE YEAR • What is American food? In his first cookbook, the acclaimed author of Notes from a Young Black Chef shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is “the most important chef in America” ( San Francisco Chronicle ) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. “A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

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Mallmann on Fire - Francis Mallmann & Peter Kaminsky Cover Art

Mallmann on Fire

Mallmann on Fire 100 Inspired Recipes to Grill Anytime, Anywhere by Francis Mallmann & Peter Kaminsky

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires , “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

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Charcuterie and French Pork Cookery - Jane Grigson Cover Art

Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery by Jane Grigson

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time.   Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.   First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

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L.A. Son - Roy Choi, Tien Nguyen & Natasha Phan Cover Art

L.A. Son

L.A. Son My Life, My City, My Food by Roy Choi, Tien Nguyen & Natasha Phan

A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi and the star of Netflix’s The Chef Show . “Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.” —Anthony Bourdain Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi’s inspired cooking, L.A. Son   takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown’s Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents’ Korean restaurant and his mother’s pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over eighty-five inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

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Mama Dip's Family Cookbook - Mildred Council Cover Art

Mama Dip's Family Cookbook

Mama Dip's Family Cookbook by Mildred Council

In this much-anticipated follow-up to her bestselling Mama Dip’s Kitchen , Mildred “Mama Dip” Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip’s Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings — a reflection of Council’s belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet. In a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.

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Florentine - Emiko Davies Cover Art

Florentine

Florentine The True Cuisine of Florence by Emiko Davies

In Florentine , Emiko Davis takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the-wall wine bars and late-night gelaterias. She stays true to the most classic recipes and traditions of the Renaissance city – which inspired her to start her eponymous blog five years ago while living in Florence – revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish. 'Emiko Davies' work is not a casual appreciation of Italian cooking – it is a studied, observant, and celebratory one. To see – and cook – Florence's food traditions through Emiko's recipes, research, and immersive photography is to gain a deeper understanding of the city that you're like to get in years of visits.' – Kristen Miglore, Executive Editor, Food52

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