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ADV ON THE WINE ROUTE

ADVENTURES ON THE WINE ROUTE

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The newly designed twenty-fifth anniversary edition of the classic volume, brought up-to-date

"Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." So wrote the renowned wine expert Kermit Lynch in the introduction to Adventures on the Wine Route, his ultimate tour of France, especially its wine cellars. The "magic" of wine is Lynch's subject as he takes the reader on a singular journey through the Loire, Bordeaux, the Languedoc, Provence, northern and southern Rhone, and Burgundy. In Adventures on the Wine Route, the wine lover will find wisdom without a trace of pretension and hype. As Victor Hazan wrote, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read."

Praise for Lynch and for Adventures on the Wine Route has not ceased since the book's initial publication a quarter century ago. In 2007, The New York Times called it "one of the finest American books on wine." And in June 2012, The Wall Street Journal proclaimed it "the best book on the wine business." Full of vivid portraits of French vintners, memorable evocations of the French countryside, and, of course, vibrant descriptions of French wines, this new edition of Adventures on the Wine Route updates a modern classic for our times.

AFRO-VEGAN: FARM-FRESH AFRICAN

AFRO-VEGAN: FARM-FRESH AFRICAN

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Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

ALCHEMY OF HERBS: TRANSFORM EV

ALCHEMY OF HERBS: TRANSFORM EV

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Did you know there's a powerful herbal medicine chest in your kitchen?

Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for: Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .

Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that's as simple and inexpensive as cooking dinner.

With the guidance of herbalist Rosalee de la Forêt, you'll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics.

Grow your knowledge of healing herbs and spices and start using nature's pharmacy to feed, heal, and nurture your whole family!

ANIMAL VEGETABLE MIRACLE - 10T

ANIMAL VEGETABLE MIRACLE - 10T

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A beautiful deluxe trade paperback edition celebrating the 10th anniversary of Barbara Kingsolver's New York Times bestseller, which describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain.

Since its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Newly updated with original pieces from the entire Kingsolver clan, this commemorative volume explores how the family's original project has been carried forward through the years.

When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this new edition, featuring an afterword composed by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they've received from other home-growers and local-food devotees.

With Americans' ever-growing concern over an agricultural establishment that negatively affects our health and environment, the Kingsolver family's experiences and observations remain just as relevant today as they were ten years ago. Animal, Vegetable, Miracle is a modern classic that will endure for years to come.



"Cogent and illuminating...Without sentimentality, this book captures the pulse of the farm and the deep gratification it provides, as well as the intrinsic humor of the situation."--Janet Maslin, New York Times

ART OF FERMENTATION

ART OF FERMENTATION

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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

AT HOME WITH MADHUR JAFFREY: S

AT HOME WITH MADHUR JAFFREY: S

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For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

- First, she tantalizes us with bite-size delights to snack on with drinks or tea.

- A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.

- Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.

- A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There's chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it's with apricots; from Delhi, it's stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.

- There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.

- There are vegetable dishes, in a tempting array--from everyday carrots and greens in new dress to intriguing ways with eggplant and okra--served center stage for vegetarians or as accompaniments.

- At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

Throughout, Madhur Jaffrey's knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

BAR BOOK: ELEMENTS OF COCKTAIL

BAR BOOK: ELEMENTS OF COCKTAIL

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Looking to impress your family and guests with your cocktails? Look no further than this cocktail recipe book, The Bar Book - Bartending and mixology for the home cocktail enthusiast.Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks.

Over 60 of the best drink recipes: The Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance.

Bartending and mixology techniques include the best practices for:

  • Juicing
  • Garnishing
  • Carbonating
  • Stirring and shaking
  • Choosing the correct ice for proper chilling and dilution of a drink
  • And, much more

  • If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

    BAREFOOT CONTESSA CKBK

    BAREFOOT CONTESSA CKBK

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    Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

    For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.

    Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.

    Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.

    Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!

    BE YOUR OWN BARTENDER: A SUREF

    BE YOUR OWN BARTENDER: A SUREF

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    It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight?

    Here to answer that question is Be Your Own Bartender. Through more than a dozen flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste, and occasion.

    Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your destination--a cocktail effectively designed just for you. With some drinks that are truly adventurous and others that are friendlier to the cocktail novice, every recipe is created with the home bartender in mind.

    Divided into chapters by spirit--with bonus flowcharts for brunch drinks, holiday parties, and true cocktail nerds--Be Your Own Bartender is the best way to discover the perfect cocktail for you, in a journey as user-friendly as it is fun.

    BEYOND THE NORTH WIND: RUSSIA

    BEYOND THE NORTH WIND: RUSSIA

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    100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage.

    "A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal."--Bon Appétit

    Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors.

    Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more.

    This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

    BIG BOOK OF KOMBUCHA: BREWING,

    BIG BOOK OF KOMBUCHA: BREWING,

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    2016 Silver Nautilus Book Award Winner

    Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want -- for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink's history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

    "This is the one go-to resource for all things kombucha."
    -- Andrew Zimmern, James Beard Award-winning author and host of Travel Channel's Bizarre Foods

    BIGGER BOLDER BAKING

    BIGGER BOLDER BAKING

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    From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make--anytime, anywhere--in her very first baking cookbook.

    Gemma Stafford--chef and host of the top online baking show Bigger Bolder Baking--has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.

    BAKE WITH CONFIDENCE

  • 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort
  • Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more
  • Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease
  • ANYTIME BAKING

  • An approach unique among baking cookbooks, the chapters are organized by the basic tools you'll need--such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed--so you can choose the recipes that are most convenient for you during any spur-of-the-moment craving
  • BOLD NEW RECIPES & CLASSICS

  • Surefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma's Best-Ever Chocolate Chip Cookies, "In Case of Emergency" One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more
  • BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma's irresistible desserts with confidence
  • BINGING W/BABISH

    BINGING W/BABISH

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    NEW YORK TIMES BESTSELLER!
    The book that 5 million fans of Binging with Babish on YouTube have been waiting for!

    The internet cooking show Binging with Babish has taken YouTube by storm with views as high as 12 million per episode. For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you'll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one--like the chocolate lava cake from Jon Favreau's Chef, which the actor/director (who also wrote the foreword) asked to make during a guest appearance on Rea's show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    BLUE ZONES KITCHEN

    BLUE ZONES KITCHEN

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    Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.

    Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

    BOOK ON PIE: EVERYTHING YOU NE

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    BOTANY OF DESIRE

    BOTANY OF DESIRE

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    The book that helped make Michael Pollan, the New York Times bestselling author of How to Change Your Mind, Cooked and The Omnivore's Dilemma, one of the most trusted food experts in America

    Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers' genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires--sweetness, beauty, intoxication, and control--with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. In telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind's most basic yearnings. And just as we've benefited from these plants, we have also done well by them. So who is really domesticating whom?

    BOTTOM OF THE POT: PERSIAN REC

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    BREAD ILLUSTRATED: A STEP-BY-S

    BREAD ILLUSTRATED: A STEP-BY-S

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    In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.

    Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

    CHEWY GOOEY CRISPY CRUNCHY MEL

    CHEWY GOOEY CRISPY CRUNCHY MEL

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    IACP Award Winner

    With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

    Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. "What if cookies reflected our modern culinary sensibility--our spirit of adventure and passion for flavors and even our dietary concerns?" Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world's pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

    CLIMBING THE MANGO TREES: A ME

    CLIMBING THE MANGO TREES: A ME

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    The enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food.

    Whether climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, Madhur Jaffrey's life has been marked by food, and today these childhood pleasures evoke for her the tastes and textures of growing up. Following Jaffrey from India to Britain, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Also included here are recipes for more than thirty delicious dishes from Jaffrey's childhood.

    COMP BK OF HOME PRESERVING

    COMP BK OF HOME PRESERVING

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    From the experts, the updated bible in home preserving.

    The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies. The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make this book a valuable addition to any kitchen library.

    COMPLETE BAKING BOOK FOR YOUNG

    COMPLETE BAKING BOOK FOR YOUNG

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    A New York Times Bestseller!

    From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS!

    BAKING ISN'T JUST FOR CUPCAKES

    Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!

  • Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels--including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more
  • Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
  • Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks.
  • By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

    COMPLETE COOKBOOK FOR YOUNG CH

    COMPLETE COOKBOOK FOR YOUNG CH

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    The #1 New York Times Best Seller!
    IACP Award Winner

    Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It's all here. Learn to cook like a pro--it's easier than you think.

    For the first time ever, America's Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!

    Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

  • Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels--including recipes for breakfast, snacks and beverages, dinners, desserts, and more.
  • Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
  • Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.
  • By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

    CONSIDER THE FORK: A HISTORY O

    CONSIDER THE FORK: A HISTORY O

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    Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat.

    Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    COOK KOREAN!: A COMIC BOOK WIT

    COOK KOREAN!: A COMIC BOOK WIT

    $21.00
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    New York Times bestseller - A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha's colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

    In these playful but exact recipes, you'll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.

    Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

    COOKED

    COOKED

    $18.00
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    Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.

    Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of transformations that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

    In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

    Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

    The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    COOKIE BOOK: DECADENT BITES FO

    COOKIE BOOK: DECADENT BITES FO

    $21.99
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    Mind-Blowing Cookies for Every Craving

    Up your cookie game to out-of-this-world incredible with DisplacedHousewife founder Rebecca Firth's amazing, all-new gourmet recipes. Whether you're looking for a cookie that can be mixed and baked in under an hour or something a little more complex, these desserts will dazzle your taste buds like never before.

    Choose from over 75 indulgent recipes, including:

    - Everything Chocolate Chip Cookies
    - Red Velvet Madeleines
    - Stuffed Pretzel Caramel Skillet Cookie
    - A Sugar Cookie for Every Occasion
    - Lemony White Chocolate Truffles
    - Peanut Butter Cup Meringues
    - The Holy Sh*t S'more Cookie
    - Ooey Gooey Fudgy Brownies
    - Cold Brew Cookies
    - Gavin's Salted Caramel Blondies

    With insider tips and tricks to creating the best baked goods around, you'll be rocking the bake sale, delighting your coworkers and impressing your in-laws in no time.

    Cookie connoisseurs, rejoice!

    COOKING GENE: A JOURNEY THROUG

    COOKING GENE: A JOURNEY THROUG

    $16.99
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    2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner inWriting Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction #75 on The Root100 2018

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.

    Southern food is integral to the American culinary tradition, yet the question of who owns it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

    From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

    As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Illustrations by Stephen Crotts

    COOL BEANS

    COOL BEANS

    $30.00
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    Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

    "This is the bean bible we need."--Bon Appétit - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FORBES

    After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

    Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts--and even desserts!

    DEFINED DISH

    DEFINED DISH

    $30.00
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    NEW YORK TIMES BESTSELLER!
    Healthy, easy, and delicious recipes from the Defined Dish blog--fully endorsed by Whole30

    Alex Snodgrass of TheDefinedDish.com is the third author in the popular Whole30 Endorsed series. With gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy, this is a cookbook people can turn to after completing a Whole30, when they're looking to reintroduce healthful ingredients like tortillas, yogurt, beans, and legumes. Recipes like Chipotle Chicken Tostadas with Pineapple Salsa or Black Pepper Chicken are easy enough to prepare even after a busy day at work. There are no esoteric ingredients in these recipes, but instead something to suit every taste, each dish clearly marked if it is Whole30 compliant, paleo, gluten-free, dairy-free, and more. Alex includes delicious variations, too, such as using lettuce wraps instead of taco shells, to ensure recipes can work for almost any diet. And for anyone looking to stick to their Whole30 for longer, at least sixty of the recipes are fully compliant.

    Dessert Person: Recipes and Guidance for Baking with Confidence

    $35.00
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    DIRT: ADVENTURES IN LYON AS A

    DIRT: ADVENTURES IN LYON AS A

    $28.95
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    A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat.

    A New York Times Critics' Top Book of 2020
    A New York Times Book Review Editors' Choice

    Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

    DIZZY COOK

    DIZZY COOK

    $43.99
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    With beautiful full-color photographs, this cookbook features more than 90 delicious recipes and dozens of helpful tips to help combat migraine symptoms through diet and lifestyle.

    From healthy living blogger and creator of TheDizzyCook.com, this cookbook is a must-have for anyone managing migraine as well as anyone who just loves to create delectable yet diet-friendly dishes. Author Alicia Wolf developed her recipes using the principles of Johns Hopkins neurologist David Buchholz's "Heal Your Headache" diet, one of the most recommended plans by health practitioners for treating migraine through diet, but added her own unique spin on things. Inside the book you'll find ideas for every meal of the day, along with tips on how to get started; the best supplements for migraine prevention and treatment; common substitutions; travel tips; meal plans; and other indispensable resources. Learn to make Alicia's famous blueberry muffins, smoky carrot hummus, salsa verde chicken enchiladas, roasted curry cauliflower, chewy ginger cookies, and so much more. With The Dizzy Cook, you will be inspired to discover your kitchen open up to infinite possibilities for healthy, appetizing, migraine-safe comfort foods.

    DRUNKEN BOTANIST: THE PLANTS T

    DRUNKEN BOTANIST: THE PLANTS T

    $22.95
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    The Essential, New York Times-Bestselling Guide to Botany and Booze

    "A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."--NPR's Morning Edition

    "Amy Stewart has a way of making gardening seem exciting, even a little dangerous." --The New York Times

    Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

    Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.

    This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.

    EAT A PEACH: A MEMOIR

    EAT A PEACH: A MEMOIR

    $28.00
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    NEW YORK TIMES BESTSELLER - From the chef behind Momofuku and star of Netflix's Ugly Delicious--an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.

    "David puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process."--Chrissy Teigen

    In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time--and certainly Chang would have bet against himself--but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?"

    Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.

    Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.

    EATING ANIMALS

    EATING ANIMALS

    $17.99
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    Part memoir and part investigative report, Eating Animals is the groundbreaking moral examination of vegetarianism, farming, and the food we eat every day that inspired the documentary of the same name.

    Bestselling author Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. For years he was content to live with uncertainty about his own dietary choices but once he started a family, the moral dimensions of food became increasingly important.

    Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.

    Part memoir and part investigative report, Eating Animals is a book that, in the words of the Los Angeles Times, places Jonathan Safran Foer "at the table with our greatest philosophers" -and a must-read for anyone who cares about building a more humane and healthy world.

    ELEMENTS OF PIZZA: UNLOCKING T

    ELEMENTS OF PIZZA: UNLOCKING T

    $30.00
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    The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.

    "If there were ever to be a bible for all things pizza--and I mean all things--Ken Forkish has just written it."--Marc Vetri, author of Mastering Pasta and owner of Vetri

    The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes--same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough--each of which results in the best, most texturally sublime crust you've ever made at home.

    His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover--and inspire you to create your own signature pies, just the way you like them.

    Falastin: A Cookbook

    $35.00
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    FAST FOOD NATION REV/E

    FAST FOOD NATION REV/E

    $15.95
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    New York Times Bestseller

    "Schlosser has a flair for dazzling scene-setting and an arsenal of startling facts . . . Fast Food Nation points the way but, to resurrect an old fast food slogan, the choice is yours."--Los Angeles Times

    In 2001, Fast Food Nation was published to critical acclaim and became an international bestseller. Eric Schlosser's exposé revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. The book changed the way millions of people think about what they eat and helped to launch today's food movement.

    In a new afterword for this edition, Schlosser discusses the growing interest in local and organic food, the continued exploitation of poor workers by the food industry, and the need to ensure that every American has access to good, healthy, affordable food. Fast Food Nation is as relevant today as it was a decade ago. The book inspires readers to look beneath the surface of our food system, consider its impact on society and, most of all, think for themselves.

    "As disturbing as it is irresistible . . . Exhaustively researched, frighteningly convincing . . . channeling the spirits of Upton Sinclair and Rachel Carson."--San Francisco Chronicle

    "Schlosser shows how the fast food industry conquered both appetite and landscape."--The New Yorker

    Eric Schlosser is a contributing editor for the Atlantic and the author of Fast Food Nation, Reefer Madness, and Chew on This (with Charles Wilson).

    Fermentation as Metaphor

    $25.00
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    FIKA

    FIKA

    $17.99
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    An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.

    Sweden is one of the world's top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life's small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland--from cinnamon buns and ginger snaps to rhubarb cordial and rye bread--allowing all of us to enjoy this charming tradition regardless of where we live.

    FIX IT W/FOOD

    FIX IT W/FOOD

    $30.00
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    NEW YORK TIMES BESTSELLER - A guide to managing inflammation and pain with 125+ recipes proving that you don't need to sacrifice delicious food to eat healthfully and be pain free, from celebrity chef and The Chew co-host Michael Symon

    "Michael fixed himself with irresistible recipes that just happened to be healthy. Now you can enjoy healing yourself as well."--Mehmet Oz, MD, attending surgeon, New York-Presbyterian/Columbia University

    When Michael Symon found out he had rheumatoid arthritis and external lupus, he suspected that what he ate--or didn't eat--could make a profound difference in his levels of inflammation and how he felt. So he committed to a food "reset" on The Chew--no red meat, white flour, sugar, dairy, or alcohol.

    Michael used social media to share his experiment with his fans, and was shocked by the outcome: after completing the reset, he felt amazing. He discovered that dairy, sugar, and processed flours are his food triggers, and that by avoiding them, his inflammation essentially vanished.

    Michael came up with more than 125 recipes to satisfy his cravings without aggravating his body, including Ginger and Chile-Roast Chicken, dairy-free Mac and Cheese, Spaghetti Squash with Arugula Pesto, and Apple and Cherry Oat Crisp, among many others. Now, for the first time, he is sharing these recipes, as well as a guide on how to identify your food triggers and create a meal plan that works around whatever ingredient causes your discomfort so that you too can enjoy incredible food without sacrificing your health.

    FLAVOR BIBLE: THE ESSENTIAL GU

    FLAVOR BIBLE: THE ESSENTIAL GU

    $40.00
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    A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook.

    Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.

    Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen.

    Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
    FOOD LAB: BETTER HOME COOKING

    FOOD LAB: BETTER HOME COOKING

    $49.95
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    Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?

    As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    FOOD RULES

    FOOD RULES

    $14.00
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    #1 New York Times Bestseller

    A definitive compendium of food wisdom

    Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan.--Jane Brody, The New York Times

    The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: "Eat food. Not too much. Mostly plants." So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny.--The Houston Chronicle

    It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy.--The Los Angeles Times

    A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf.--Tara Parker-Pope, The New York Times

    Michael Pollan's most recent book on food, Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education--was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.

    FRANKLIN BARBECUE: A MEAT-SMOK

    FRANKLIN BARBECUE: A MEAT-SMOK

    $29.99
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    NEW YORK TIMES BESTSELLER - A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is.

    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    GOOD BAKE: THE ART AND SCIENCE

    GOOD BAKE: THE ART AND SCIENCE

    $40.00
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    From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.

    A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker's must!" --Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

    Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement.
    In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create.
    With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

    Grow Your Own Tea: The Complete Guide to Cultivating, Harvesting, and Preparing

    Grow Your Own Tea: The Complete Guide to Cultivating, Harvesting, and Preparing

    $24.95
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    "Plant a tea plant and watch it grow! Grow Your Own Tea is truly a masterpiece how-to guide to cultivating and enjoying the sacred leaf. It will delight even the armchair gardener and casual tea lover." --James Norwood Pratt, author of James Norwood Pratt's Tea Dictionary

    Tea lovers, make a fresh pot, sit down with this delightful guide, and discover the joys of growing and processing your own tea at home. Tea farmer Christine Parks and enthusiast Susan Walcott cover it all from growing tea plants and harvesting leaves, to the distinct processes that create each tea's signature flavors.

    In this comprehensive handbook, you'll discover tea's ancient origins, learn about the single plant that produces white, green, oolong, and black teas, and discover step-by-step instructions for plucking, withering, and rolling. Simple recipes that highlight the flavor of tea and creative uses for around the home round out this must-read for tea fans.

    GYOZA: THE ULTIMATE DUMPLING C

    GYOZA: THE ULTIMATE DUMPLING C

    $16.99
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    Whether eaten in an exclusive restaurant or at a humble street stall, gyoza dumplings are the ultimate Asian comfort food.

    Dumplings are surprisingly easy to make once you learn a few basic techniques. Step-by-step instructions, photos, and helpful tips show you how to wrap dumplings like the "Gyoza King," Paradise Yamamoto, himself--even if it's your first try.

    This book contains 50 delicious dumpling recipes, including:

  • Shiitake and Pork Potstickers
  • Waygu Beef Dumplings
  • Bacon and Egg Carbonara Dumplings
  • Lamb Gyoza with Coriander
  • Many more traditional and playful recipes (including dessert dumplings)
  • With a wide array of shapes, fillings, and customizable options, these recipes are sure to please picky eaters and gyoza connoisseurs alike! Impress friends and family with these satisfying and easy-to-make morsels.

    HAPPINESS IS BAKING

    HAPPINESS IS BAKING

    $28.00
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    From the bestselling "legend" of baking (New York Times), Maida Heatter, a modern-classic collection of her all-time best-loved, tried-and-true recipes
    "Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you."
    Maida Heatter is one of the most iconic and fondly remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees.
    Happiness Is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time.
    Happiness Is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.