Maricel E. Presilla
The 2013 James Beard Foundation Cookbook of the Year
How to cook everything Latin American.
MoreMolly Stevens
A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.More
Amanda Hesser
Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.More
Anna Thomas
Winner of the James Beard Foundation Book of the Year, Healthy Focus: delicious recipes for vegetarian soups from the author of “the most influential cookbooks in the history of modern vegetarian cuisine” (Chicago Sun-Times).More
Matt Lee, Ted Lee
You don't have to be southern to cook southern.More
James Oseland
The first book to reveal the undiscovered jewels of Southeast Asian cuisine.More
Rick Bayless, Deann Groen Bayless, Christopher Hirsheimer
At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.More
Laura Schenone
A stunningly illustrated book that celebrates the power of food throughout American history and in women's lives.More
Molly Stevens
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.More
Judy Rodgers, Gerald Asher
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.More