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All Books

All Consuming
Hype restaurants. Allrecipes. The Great British Bake Off. Food dominates our every waking minute. In this dazzling cultural history, acclaimed food writer Ruby Tandoh traces the story of how—and why—we’ve all became foodies.“Who isn’t a food person these days? … Foodie-ism has become more than just a subculture, it is the culture.”How, in...
All Consuming : Why We Eat the Way We Eat Now

Ruby Tandoh

French Classics
The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle—with a foreword by Michelin-starred chef Raymond Blanc. We’re in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic...
French Classics : Easy and Elevated Dishes to Cook at Home

Matthew Ryle

Celebrate
From the New York Times bestselling author and internationally beloved host of The Great British Baking Show, Paul Hollywood’s next showstopping book of the 100 ultimate celebratory bakes for every holiday and occasion. BIRTHDAY CAKES * HOLIDAY DESSERTS * THANKSGIVING PIES * SUMMER PICNIC RECIPES * COCKTAIL PARTY HORS D’OEUVRES * SPRINGTIME SNACKSIn Celebrate,...
Celebrate : Joyful Baking All Year Round

Paul Hollywood

Athens
New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city. Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been...
Athens : Food, Stories, Love

Diane Kochilas

Russ & Daughters
From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food. In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down...
Russ & Daughters : 100 Years of Appetizing Smoked Fish - Caviar - Bagels - Bakery & More

Niki Russ Federman, Josh Russ Tupper, Joshua David Stein

The Lost Kitchen Volume 2
Signed
Bookplate signed copies available This beautifully designed new edition of Big Heart Little Stove is Volume 2 of The Lost Kitchen cookbook series. It is your go-to inspiration for cooking thoughtful and meaningful, yet refreshingly simple meals. With more than 75 recipes and her favorite hospitality “signatures,” New York Times bestselling author Erin French invites readers to...
The Lost Kitchen Volume 2 : Big Heart Little Stove

Erin French

The King Cookbook
Signed
Bookplate signed copies available! A stunning collection of simple and elegant seasonal recipes from the beloved New York restaurant. At King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes...
The King Cookbook

Annie Shi, Clare de Boer, Jess Shadbolt, Kitty Greenwald

All About Braising
Winner of the James Beard Foundation Book AwardFrom the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot...
All About Braising

Molly Stevens

The Salad Project
Take your salads to the next level with recipes for 56 flavorful, customizable meals featuring 28 creamy, zingy, herby, and spicy dressings from the culinary director of The Salad Project.Nutritionist and chef Clem Haxby has discovered the secret to building a perfect salad: it’s all in the dressings. In The Salad...
The Salad Project : How to build unlimited salads

Clem Haxby

Moreish
UK Import Explore the impact of words in menu construction alongside the power of comfort food; why the first bite is not always with the eyes; and how the worlds of sex, symbolism and animal instinct are simmering just beneath the surface in all of us. Continually eye-opening and perceptive,...
Moreish : The Hidden Secrets of What We Eat and Why

Matt Buttrick

La Mesa Mexicana
The ultimate compendium of regional Mexican cuisine.La Mesa Mexicana is the follow-up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos’s third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and...
La Mesa Mexicana : The Food of Mexico

Rosa Cienfuegos

Ramen for Days
Ramen for Days serves up delicious ramen recipes that will keep you slurping happily every day of the week!Ramen – a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with toppings – has become a cult classic just about everywhere. It’s adored across...
Ramen for Days : A Japanese Noodle Book for Everyone

Deborah Kaloper

The Japanese Pantry
Signed
Bookplate-signed copies will be available! Indispensable Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking.The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking Memories and Stories From My Family’s Kitchen, Davies’s tribute to her mother’s family and her soul food—Japanese home cooking.In The Japanese Pantry, Davies explores the pantry...
The Japanese Pantry : From Sake to Soy, Essential Ingredients for Japanese Home Cooking

Emiko Davies

The Japanese Art of Pickling and Fermenting
Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up...
The Japanese Art of Pickling and Fermenting : Preserving vegetables and family traditions

Yoko Nakazawa

Vegana Italiana
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita.Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based...
Vegana Italiana : Traditional Italian the Plant-Based Way; A Vegan Cookbook

Tara Punzone, Gene Stone

Three Cheers
An inventive and inclusive drinks book with 165 cocktail recipes, each one of three variations for classic, riff, and zero-proof versions, from the World Class bartending champion behind Likeable Cocktails.A love letter to cocktails in all their forms, Three Cheers has a drink to suit every mood and occasion. This clever cocktail book...
Three Cheers : Cocktail Classics, Modern Twists, and Zero-Proof Sips

Kaitlyn Stewart

Protein Powered: A Cookbook
Great flavor, super-simple prep, and plenty of protein for real life cravings from the beloved creator of @lowcarbstateofmind.For years, Jackie found herself worn out, stressed out, and unhappy with how she felt until she decided she needed to take better care of her health. So she honed in on her cooking—making...
Protein Powered: A Cookbook : Simple, Delicious, Protein-Forward Recipes

Jackie Hartlaub

Everything's Good
Find joy in the kitchen with 100 recipes for nostalgic, flavorful comfort food from the creator of The Moody Foody.Toni Chapman is a social media star who shares easy recipes for the homey classics you crave. Toni grew up in a family that loves to cook, and her homestyle cooking...
Everything's Good : Cozy Classics You'll Cook Always & Forever

Toni Chapman

Something from Nothing
Signed
SIGNED COPIES AVAILABLE! Something from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.In Something from Nothing, New York Times bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's...
Something from Nothing : A Cookbook

Alison Roman

Flavour Heroes
Flavour-packed dishes celebrating 15 essential pantry ingredients "Gurdeep makes things simple: he shows that with a well-stocked pantry and an open mind, ingredients can transport you anywhere you want to go. This book is full of flavour and practical ideas for every cook." – Yotam OttolenghiFlavour Heroes is a collection of...
Flavour Heroes : 15 Modern Pantry Ingredients to Amplify Your Cooking

Gurdeep Loyal

Puff It Up
One sheet of puff pastry + a handful of easy-to-find ingredients + one baking tray = simple, achievable, fun recipes! Grab a sheet of puff pastry and create deliciously flaky breakfasts, lunches, dinners, snacks and celebratory showstoppers with these 60 recipes.*TOP IT – Pepperoni pizza tart*ROLL IT – Pork, hoisin and sesame...
Puff It Up : 60 Recipes – 1 Sheet of Pastry, 1 Baking Tray

Caitlin Macdonald

Modern Nordic
Contemporary Scandinavian cuisine with a focus on seasonal recipes that can easily be recreated at home. Modern Nordic celebrates contemporary Scandinavian cuisine with a focus on local recipes that can easily be recreated at home. Filled with dishes that typify the food of this vast geographical region, this book takes its...
Modern Nordic : Contemporary Recipes from a Scandinavian Kitchen (2nd Edition, Revised)

Simon Bajada

Japanese Comfort Food
Do you want to know how you can make perfect ramen? Yakisoba and donburi that’s both easy and impressive? Katsu sandos for work from home lunches?Japanese Comfort Food has all the classics – and more – for you to enjoy in your kitchen at home.Japanese cuisine remains ever popular, but...
Japanese Comfort Food : 60 Delicious Recipes for Home Cooking

Saori Ichihara

The Korean Vegan: Homemade
Joanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning  Korean Vegan Cookbook, returns with fresh new dishes with Korean twistsJoanne Molinaro is everyone’s favorite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making...
The Korean Vegan: Homemade : Recipes and Stories from My Kitchen

Joanne Lee Molinaro