Cooking, Food & Wine

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  1. 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

  2. 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

  3. Book ImageVegan Vegetarian Omnivore: Dinner for Everyone at the Table

    Anna Thomas

    Can we all sit down and have dinner together?More

  4. Book ImageBrooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef

    Brooks Headley

    “The most entertaining cookbook in memory. . . . A game changer.”—Anthony BourdainMore

  5. Book ImageThe Mad Feast: An Ecstatic Tour through America’s Food

    Matthew Gavin Frank

    A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage.More

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

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

    A glorious survey of food writing from the classical world to the present.More

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

    Susan Volland

    The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics.More

  8. Book ImageThe Language of Food: A Linguist Reads the Menu

    Dan Jurafsky

    2015 James Beard Award Nominee: Writing and Literature category

    “Eye-opening, insightful, and huge fun to read.”—Bee Wilson, author of Consider the ForkMore

  9. Book ImageThe Brewer's Tale: A History of the World According to Beer

    William Bostwick

    Winner of 2014 U.S. Gourmand Drinks Award • Taste 5,000 years of brewing history as a time-traveling homebrewer rediscovers and re-creates the great beers of the past.More

  10. Book ImageThe Food Lab: Better Home Cooking Through Science

    J. Kenji López-Alt

    The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

    A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.More

  11. Book ImageMore Mexican Everyday: Simple, Seasonal, Celebratory

    Rick Bayless, Deann Groen Bayless, David Tamarkin

    The follow-up to Rick Bayless's best-selling Mexican Everyday features a dozen "master-class" recipes you'll want to learn by heart, more than 30 innovative vegetable dishes, Rick's secret weapon flavorings to weave into your favorite dishes, and many other brand-new creations from his kitchen.More

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

    Aki Kamozawa, H. Alexander Talbot

    At last, delicious gluten-free recipes that work.More

  13. Book ImageHarvest: Field Notes from a Far-Flung Pursuit of Real Food

    Max Watman

    Max Watman’s compulsively readable memoir of his dogged quest to craft meals from scratch.More

  14. Book ImageGrowing a Feast: The Chronicle of a Farm-to-Table Meal

    Kurt Timmermeister

    The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.More

  15. Book ImageVintage Pies: Classic American Pies for Today's Home Baker

    Anne Collins

    Now it’s as easy as pie to make delectable desserts from centuries pastMore

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