Cooking, Food & Wine

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  1. Book ImageMastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors

    Susan Volland

    "A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." —Eric Ripert, chef and co-owner, Le Bernardin, New YorkMore

  2. Book ImageGluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table

    Aki Kamozawa, H. Alexander Talbot

    The comprehensive guide to indulgent gluten-free dishes.More

  3. Book ImageThe Sullivan Street Bakery Cookbook

    Jim Lahey, Maya Joseph

    New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.More

  4. Book ImageThe Good Mood Kitchen: Simple Recipes and Nutrition Tips for Emotional Balance

    Leslie Korn

    The go-to guide to cooking and eating for better mental health.More

  5. Book ImageBraveTart: Iconic American Desserts

    Stella Parks, J. Kenji López-Alt

    A New York Times Bestseller.

    "Stella Parks's new BraveTart is the most groundbreaking book on baking in years. Full stop." —SaveurMore

  6. Book ImageAncient Brews: Rediscovered and Re-created

    Patrick E. McGovern, Sam Calagione

    Patrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found.More

  7. Book ImageFlavor: The Science of Our Most Neglected Sense

    Bob Holmes

    A journey into the surprising science behind our flavor senses.More

  8. Book ImageIn a Nutshell: Cooking and Baking with Nuts and Seeds

    Cara Tannenbaum, Andrea Tutunjian

    “The recipes are . . . so delicious you’ll ‘go nuts’ with pleasure.”—Nick Malgieri, author of How to BakeMore

  9. Book ImageEating Words: A Norton Anthology of Food Writing

    Sandra M. Gilbert, Roger J. Porter, Ruth Reichl

    “Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterMore

  10. Book ImageFood City: Four Centuries of Food-Making in New York

    Joy Santlofer, Marion Nestle

    A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.More

  11. Book ImageLand of Fish and Rice: Recipes from the Culinary Heart of China

    Fuchsia Dunlop

    2017 Nominee for James Beard Cookbook Award: International
    2017 Nominee for IACP Cookbook Award: International

    Winner, 2016 Andre Simon award (UK)
    Winner, 2017 Cookbook of the Year (British Guild of Food Writers).
    More

  12. Book ImageArt of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

    Kate McDermott, Andrew Scrivani

    One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and moreMore

  13. Book ImageThe Rye Baker: Classic Breads from Europe and America

    Stanley Ginsberg

    “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread RevolutionMore

  14. Book ImageTen Restaurants That Changed America

    Paul Freedman, Danny Meyer

    From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.More

  15. Book ImagePig Tales: An Omnivores Quest for Sustainable Meat

    Barry Estabrook

    “Illuminating, a window into the world of pigs and pig farmers that every American omnivore needs to read.” —Ruth Reichl, author of Delicious!More

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