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Cooking, Food & Wine

1. The Perfect Finish: Special Desserts for Every Occasion

   Bill Yosses, Melissa Clark

   The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.More

2. Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends

   Rick Bayless, Deann Bayless

   Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters.More

3. The Face on Your Plate: The Truth About Food

   Jeffrey Moussaieff Masson

   “It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles TimesMore

4. Eat, Memory: Great Writers at the Table, a Collection of Essays from the New York Times

   Amanda Hesser

   “Draws with literary aplomb the correlation of what and how we eat to who we are.”—Austin ChronicleMore

5. Waste: Uncovering the Global Food Scandal

   Tristram Stuart

   The true cost of what the global food industry throws away.More

6. My Bread: The Revolutionary No-Work, No-Knead Method

   Jim Lahey, Rick Flaste

   Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.More

7. Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure

   Anna Thomas

   Delicious recipes for vegetarian soups from the author of “the most influential cookbooks in the history of modern vegetarian cuisine” (Chicago Sun-Times).More

8. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

   Fuchsia Dunlop

   “Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverMore

9. Coming Home to Eat: The Pleasures and Politics of Local Food

   Gary Paul Nabhan

   “The first manifesto of the local food movement, and it remains one of the best—eloquent, bracing, and full of vital information.” —Michael PollanMore

10. Thoroughly Modern Milkshakes: 100 Classic and Contemporary Recipes

    Adam Ried

    America’s frosty favorite goes twenty-first century.More

11. The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe

    Bob Spitz

    The education of a barbarian in the temples of haute cuisine.More

12. Gumbo Tales: Finding My Place at the New Orleans Table

    Sara Roahen

    “Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalMore

13. The Lost Ravioli Recipes of Hoboken: A Search for Food and Family

    Laura Schenone

    A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.More

14. What Einstein Told His Cook: Kitchen Science Explained

    Robert L. Wolke

    "Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsMore

15. Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

    Joyce Goldstein, Dan Barber

    A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.More