Cooking, Food & Wine

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  1. Book ImagePâté, Confit, Rillette: Recipes from the Craft of Charcuterie

    Brian Polcyn, Michael Ruhlman

    The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft.More

  2. Book ImageBar Chef: Handcrafted Cocktails

    Christiaan Rollich, Carolynn Carreño, Suzanne Goin, Et Al.

    An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes).More

  3. Book ImageGumbo Life: Tales from the Roux Bayou

    Ken Wells

    A sprightly, deeply personal narrative about how gumbo—for 250 years a Cajun and Creole secret—has become one of the world’s most beloved dishes.More

  4. Book ImageZaitoun: Recipes from the Palestinian Kitchen

    Yasmin Khan

    A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.

    "Yasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveler and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book." —Anthony BourdainMore

  5. Book ImageKitchen Yarns: Notes on Life, Love, and Food

    Ann Hood

    In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.More

  6. Book ImageSearing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces

    Susan Volland

    Introducing a new, mix and match approach to seared entrées and fresh pan sauces.More

  7. Book ImageDid You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab

    Paul Dawson, Brian Sheldon

    Is the five-second rule legitimate?
    Are electric hand dryers really bacteria blowers?
    Am I spraying germs everywhere when I blow on my birthday cake?
    How gross is backwash?

  8. Book ImageAncient Brews: Rediscovered and Re-created

    Patrick E. McGovern, Sam Calagione

    One of Smithsonian Magazine’s Ten Best Books of the Year about Food
    A Forbes Best Booze Book of the YearMore

  9. Book ImageSuperiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

    Brooks Headley

    Winner of the 2019 Art of Eating Prize

    With more than 90 mouth-watering recipes, Superiority Burger Cookbook lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as a simple as they are irresistible.More

  10. Book ImageVegetarian Viet Nam

    Cameron Stauch

    A 2019 James Beard Foundation Book Award Finalist

    Meatless Vietnamese cooking for vegetarians and omnivores alike.More

  11. 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

  12. 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

  13. 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

  14. 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

  15. Book ImageBraveTart: Iconic American Desserts

    Stella Parks, J. Kenji López-Alt

    Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts)

    A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston GlobeUSA Today, Amazon, and more

    "The most groundbreaking book on baking in years. Full stop."—SaveurMore

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