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
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
Jeffrey Moussaieff Masson
“It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles TimesMore
Amanda Hesser
“Draws with literary aplomb the correlation of what and how we eat to who we are.”—Austin ChronicleMore
Tristram Stuart
The true cost of what the global food industry throws away.More
Jim Lahey, Rick Flaste
Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.More
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
Fuchsia Dunlop
“Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverMore
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
Adam Ried
America’s frosty favorite goes twenty-first century.More
Bob Spitz
The education of a barbarian in the temples of haute cuisine.More
Sara Roahen
“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalMore
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
Robert L. Wolke
"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsMore
Joyce Goldstein, Dan Barber
A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.More