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The Bear

A Good Bake
From the James Beard Award nominee who redefined American baking, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in...
A Good Bake : The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, & Breads at Home

Melissa Weller, Carolynn Carreno

Alpine Cooking
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. From the wintry peaks of Chamonix and the picturesque trails of...
Alpine Cooking : Recipes and Stories from Europe’s Grand Mountaintops

Meredith Erickson

American Sfoglino
2020 James Beard Nominee - Photography 2020 IACP Awards Finalist - Chefs & Restaurants 2020 IACP Awards Finalist - Food Photography & Styling A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides...
American Sfoglino : A Master Class in Handmade Pasta

Evan Funke, Katie Parla, Eric Wolfinger

Ana Ros
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Ros of Hisa Franko in Slovenia Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Ros tells the story of her life. Through...
Ana Ros : Sun and Rain

Ana Ros

Ballymaloe Cookery Course: Revised Edition
UK Import, metric measurements. Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and...
Ballymaloe Cookery Course: Revised Edition : The Cook's Bible with over 1,100 recipes

Darina Allen

Bianco
When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local...
Bianco : Pizza, Pasta, and Other Food I Like

Chris Bianco

Black Food
Signed
Bookplate-signed copies available! Please write "signed" in the Order Notes section of your cart. A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant...
Black Food : Stories, Art, and Recipes from Across the African Diaspora

Bryant Terry (Edited by)

Black Smoke
The pleasure and business of Black barbecue traditions Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating...
Black Smoke : African Americans and the United States of Barbecue

Adrian Miller

Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef
The instant New York Times bestseller! A sharply crafted and unflinchingly honest memoir about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents. Contains new material. If you were to take the heartfelt food memories of Ruth Reichl's Tender at the Bone, mix them with...
Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton

Bras, The Tastes of Aubrac
With this long awaited book, Se´bastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his restaurant with dramatic views over the breath-taking countryside. Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only...
Bras, The Tastes of Aubrac : Recipes and Stories from the World-Renowned French Restaurant

Sébastien Bras, Pierre Carrey

Bress ‘n’ Nyam
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary...
Bress ‘n’ Nyam : Gullah Geechee Recipes from a Sixth-Generation Farmer

Matthew Raiford, with Amy Paige Condon

Cooking at Home
The globally renowned chef of Momofuku, star of Netflix’s Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family—and shows the rest of us how to make the most of our cooking skills. Being a...
Cooking at Home : Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave)

David Chang, Priya Krishna

Cooking by Hand
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy...
Cooking by Hand

Paul Bertolli

Core
Clare Smyth is one of Britain's most highly regarded chefs, and her restaurant Core, in London's Notting Hill, is celebrated worldwide. Smyth's approach is one of superlative elegance, redefining modern British food in its own terms. Core showcases Britain's most outstanding produce in a relaxed setting, providing an exceptional fine...
Core

Clare Smyth (Author), Kieran Morris (Author), Gordon Ramsay (Contribution by)

Dessert Person
In her first cookbook, Bon Appetit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a...
Dessert Person : Recipes and Guidance for Baking with Confidence

Claire Saffitz

Diasporican
Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet. Illyanna Maisonet spent years documenting her family's Puerto Rican recipes and preserving the island's disappearing foodways through rigorous, often bilingual research. In Diasporican,...
Diasporican : A Puerto Rican Cookbook

Illyanna Maisonet

Essentials of Classic Italian Cooking
A handsome new edition of one of the most beloved cookbooks of all time, by “the Queen of Italian Cooking” (Chicago Tribune), featuring new forewords by Lidia Bastianich and Victor HazanMarcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us...
Essentials of Classic Italian Cooking : 30th Anniversary Edition

Marcella Hazan, Lidia Matticchio Bastianich, Victor Hazan, Karin Kretschmann

Ethiopia
2020 James Beard Nominee - International Experience the wonderful flavors of Ethiopia and Chef Yohanis's dazzling collection of recipes. Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam,...
Ethiopia : Recipes and Traditions from the Horn of Africa

Yohanis Gebreyesus, Jeff Koehler

Everything I Want to Eat
More than 100 fresh, locally sourced, healthy, and delicious recipes from LA’s hottest restaurant **Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection** The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes....
Everything I Want to Eat : Sqirl and the New California Cooking

Jessica Koslow, Maria Zizka

Fäviken
Bookplate-signed copies available! Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture. In 2019, Magnus Nilsson closed Faviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its...
Fäviken : 4015 Days, Beginning to End

Magnus Nilsson

Flour Water Salt Yeast
From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based...
Flour Water Salt Yeast : The Fundamentals of Artisan Bread and Pizza

Ken Forkish

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...
Franklin Barbecue : A Meat-Smoking Manifesto

Aaron Franklin, Jordan Mackay

French Country Cooking
UK Import. Metric measurements. French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' ObserverShowing how each area has a particular and unique flavour for...
French Country Cooking

Elizabeth David

Ghetto Gastro Presents Black Power Kitchen
Ghetto Gastro, a Bronx-based creative and culinary collective, delivers a highly visual manifesto for living and eating to stimulate the mind, body, and heart, in a book that promotes Black excellence through recipes, art, and thought-provoking text.   Named one of Publishers Weekly’s Top 10 Cooking & Food Books for Fall...
Ghetto Gastro Presents Black Power Kitchen

Jon Gray, Pierre Serrao, Lester Walker, Osayi Endolyn