Collection: BOOKS

Bricia Lopez’s Oaxaca is a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.

NATIONAL BESTSELLER

TURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEAS

Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style and focus on spending time together, rather than being stuck in the kitchen.
In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. All of the boards can be pulled together in very little time, and all include presentation and styling tips to make them (and you!) shine. Lisa also shows you how to style any assortment of food into a beautiful board so you can transform whatever is in your fridge and pantry!
With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for a picnic, potluck or playdate; for Thanksgiving, Superbowl Sunday or New Year's Eve; for a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards.

[Ryland Peters & Small] Get the party started with this mouthwatering collection of more than 100 delicious recipes for canapés and other bite-size morsels that will add style and taste to any social gathering, large or small. Popular meals and snacks are transformed into down-sized one-bite wonders that are big on presentation as well as bold in taste. Ideas for fresh light bites come from all around the globe, with modern takes on traditional dishes inspired by Mediterranean, Scandinavian, Middle Eastern, Indian, Asian, and American cuisines. And for those with a sweet tooth, there are plenty of mini desserts here too, from light and fruity mouthfuls to rich and indulgent bites. Also included are expert menu planners to help you serve the perfect number and selection of cold and hot canapés, matched to the occasion, season and venue—whether it's a festive candlelit cocktail party or an al fresco drinks reception at a summer wedding.

[Ryland Peters & Small] When it comes to eating fresh and delicious food, pasta is the ideal choice. This book includes over 70 recipes, from authentic Italian classics to vibrant and contemporary dishes. A plate of pasta is one of the most satisfying things in the world—whether coated in a rich tomato-based ragù, doused in a fragrant herb pesto, or smothered in creamy carbonara sauce. Pasta has many merits: it is inexpensive, quick to make, and works both as an everyday staple or a dinner party showstopper. Laura’s approach is that the heart and soul of each dish is down to the sauce. The dishes are divided into Quick and Easy with simple stunners such as Pepper and Parmesan and Lemon Artichoke Pesto. Vegetables and Fungi comes next with an umami-rich Wild Mushroom Ragu. Following this is Fish and Seafood with a simple Salmon Carbonara as well as luxurious affairs like Asparagus and Scallop. In Meat and Poultry are Best-ever Meatballs, Spicy ‘Nduja Sausage. Flip to the Creamy a

[Scribner] The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker. -More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries -Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles -All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge -A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crus

Pie School is now in session!

Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies--including two new chapters, one on savory meat or vegetable pies and one on "difficult" (lesser-known) fruit pies--plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.

Recipes include

Brandied Apple and Cracked Cardamom Pie

White Peach and Raspberry Galette

Rosemary Rhubarb and Vanilla Chevre Galette

Winter Luxury Pumpkin Pie

Huckleberry Pie

Marionberry Pie with Hazelnut Crumble

Lamb, Pumpkin, and Quince Pie

Chicken Pot Pie

[Ryland Peters & Small] From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh, and seasonal dishes that everyone is sure to enjoy. Nothing beats a proper pie. Whether savoury or sweet, for a crowd or just for one, there’s something irresistible about breaking through that golden pastry crust and tucking into the succulent filling inside. First you’ll learn about basic equipment, pastry-making techniques, and tips on latticework for a show-stopping pie topper—mastering your skills before creating your perfect pie. Then, in Everyday Pies you'll find wholesome recipes you can share any day of the week. Next, in Posh Pies you'll discover more elegant dishes that are sure to impress your dinner guests, before turning to Portable Pies, perfect for a picnic basket. Finally, delve into Sweet Pies where you'll be tempted with all the sticky-sweet fillings fit for a cozy dessert. Guaranteed to eat each dish with a smile on your fac

Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence’s unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul—a cuisine that showcases its peoples’ reverence for the produce, the changing seasons, and the land.

Caroline Rimbert Craig’s maternal family comes from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines, and fruit trees prosper. This is her guide to cooking the Provençale way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavors of the Mediterranean at home, wherever that may be.

With stunning color photographs to accompany the recipes, the book is also interspersed with shots of Provence’s beautiful landscapes, reflecting the region’s rich culinary culture.

A USA Today and Publishers Weekly bestseller, Salad Freakfeatures delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Foreword by Martha Stewart

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.

By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.

For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

[Ryland Peters & Small] A delicious collection of over 50 recipes using salt to enhance your home-cooked dishes. This beautiful book introduces you to all kinds of salts, from French fleur de sel to smoked salt and the myriad of dishes they can create. The book opens with an overview of the different types and flavors of salt available and what they are best used for. Appetizers include Spicy Popcorn with Chipotle Salt and Gazpacho with Smoked Salted Croutons. In Main Plates, you’ll find the classic salt-crust method with new twists, such as Indian-spiced Lamb in a Salt Crust, or how about Salt-crusted Citrus Shrimp with Spicy Dipping Sauce? In Sides and Breads you’ll discover tempting flatbreads and pretzel bites, while Drinks and Sweets include Bloody Mary with Celery Salt and Chocolate Chip Cookies with Sea Salt? Be amazed as the flavors mingle in your mouth. Finally, a chapter of Rubs, Butters, and Brines offers you dozens of versatile ways to jazz up grilled meat or fish, ve

Over 75 vibrant and nutritious salads for every occasion, from sides to substantial main plates.

There's so much more to salad than just a few salad leaves, tomato, and cucumber on a plate. They are so easy to elevate and take to the next level by experimenting with different flavors and additional ingredients. Taking inspiration from around the world from Mediterranean olive rich recipes to Asian-inspired noodle salads, this collection of wholesome recipes will encourage even the most prolific salad avoider. Salads can be light and fresh, such as the classic Tuna Niçoise or hearty and filling such as Grilled Chicken Topped Tabbouleh. Filling out salads with grains and pulses will ensure your nutrition levels are topped up and you avoid the afternoon stomach rumbles. They are also the ultimate lunch-on-the-go being easy to pack into containers for a portable lunch or picnic. With more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to experiment and discover new salad favorites.

Looking for quick, easy one-pan desserts? Look no further! Molly Gilbert shares 80+ recipes for delicious and innovative sheet pan desserts in this first-ever cookbook for desserts that require just one main piece of kitchen equipment: a baking sheet pan. Molly Gilbert, the author of the runaway hit Sheet Pan Suppers, has turned her eye to desserts. Her easy recipes are all made with super-accessible ingredients, and pretty much all you’ll need to bake them are a hot oven and your trusty sheet pan. This is the perfect cake cookbook, and you’ll also find comforting cookies and bars; impressive-looking pies, galettes, and tarts; and even some simple bread and breakfasts. Molly offers recipes that are both nostalgic, like her Kitchen Sink Cookies and her son Jack’s Chocolate Chip Cake with Fudge Frosting. Whether you’re baking for a celebration or for something to snack on throughout the day. Paperback with rounded corners; 240 pages; 7 x 9 inches.

• Fifty top chefs share their signature dishes

• With Mateu Casañas, Oriol Castro and Eduard Xatruch from Disfrutar, Julien Royer from Odette, Sergio Herman from Pure C and Le Pristine, Sang Hoon Degeimbre from L'Air du Temps, Santiago Lastra from KOL...

• By Amélie Vincent of the popular food blog The Foodalist (84.9 k followers) and 150 Restaurants You Need To Visit Before You Die

Every chef has one: a dish that is typical of their kitchen, a dish that is especially meaningful for them. In this book, 50 top chefs reveal their signature dish and its recipe. They also talk about the genesis of the dish, the source(s) of inspiration and – more generally – their love for good food and cooking. This gorgeous book is a must for every foodie and will inspire you to create your own signature dish.

NEW YORK TIMES BEST SELLER • A BON APPETIT andEPICURIOUS BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day—a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake.

Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.

Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.

What's a keeper?

• a full-crunch cucumber salad you'll want to make over and over again for lunch

• a tomato and corn cobbler that tastes like summer sunshine

• an epic deep-dish broccoli cheddar quiche that even quiche skeptics love

• a slow-roasted chicken on a bed of unapologetically schmaltzy croutons

• a butterscotched apple crisp that will ruin you for all others

• perfect spaghetti and meatballs, better than ever

• Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years

These are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours.

[Skyhorse Publishing] Offer Your Guests a Variety of Bites and Flavors with Unique and Delicious Dips, Fondues, Boards, and More! From baby showers to birthday brunches, Stunning Spreads offers more than 75 approachable appetizers paired with a variety of simple, seasonal cocktails such as spiked hot apple cider and watermelon frosé that are sure to be the showstopper at your next gathering. To round out this fun, delicious fare is helpful hosting advice for preparing and serving everything from big boards to small bites. Beautiful and stress-free spreads fitting for any crowd include: - Beer cheese fondue - Grilled brie with blackberry balsamic glaze - The ultimate cheddar snack board - Pimento cheese deviled eggs - Summer grilled fruit and veggie board - Roasted garlic dip - Bourbon apple butter - And so much more! Whether you’re entertaining family for the holidays, having friends over to watch the big game, or cozying up on the couch with your loved ones, hostin

[Atria] From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes. With five seasons of their Cooking Channel show, Extra Virgin, still repeating regularly and their neighborhood Brooklyn Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy. Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele’s grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen. Along with over 100 tasty recipes, Debi and Gabriele s

With over 75 seasonally inspired, approachable snack boards, recipes, and cocktails, The Art of the Board has all you need for fun, stress-free entertaining year-round. Packed with tips, tricks, and ideas, you’ll be inspired to whip up your next snack board masterpiece—whether it’s creatively plating your Thanksgiving leftovers to impress your family or wowing your friends with your knowledge of fancy cheese and charcuterie. Not sure where to start? No problem! The in-depth introduction walks you through equipment and ingredients, and the Hopeless Hostess Appendix covers everything from Board Care 101 to step-by-step explanations and

AMES BEARD AWARD WINNER • Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.

Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand.

First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.

The Cocktail Atlas takes readers around the world, through the lens of a cocktail glass, exploring the links between people, place, and taste. Organized by continent, each country covered has a thorough description of its customs, indigenous food and drink, topography, distilling traditions, and cocktail scene. These are followed by at least one cocktail recipe, which is either an iconic beverage of the land or an original interpretation inspired by local ingredients. Accompanied by illustrations and maps of each continent, this book is an exhaustively comprehensive, extensively researched, uniquely lively, and informative addition to any cocktail library. Hardcover Book with Printed Laminated Cover; 9 1/8 X 10 7/8 inches; 304 pages.

An IACP Cookbook Award winner for Design and for Food Photography & Styling, the debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village.

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.

Featuring more than 100 market-inspired recipes and 300 exceptional photographs by Anson Smart, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know: basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:

• Green Garlic Soufflé
• Watermelon and Vineyard Peach Salad
• Little Croques Madames
• Sole Meunière with Beurre Blanc and Parsleyed Potatoes
• Seared Duck Breast with Celery Root Puree and Chanterelles
• Madeleines
• Plum Tarte Tatin
• Almond-Cherry Galette

Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Taylor and Smith Franchini’s family work together to create this special place.

More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.