Collection: COOKBOOKS

Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now Melissa, one of the nation's favorite food writers, marries the French food she loves with the weeknight friendly techniques and ingredients she relies on in her Brooklyn kitchen.

Mikaela Reuben has spent over 15 years working with clients around the world, amassing essential knowledge and hands-on experience with food and nutrition. With all her clients, Mikaela takes a holistic approach to create healthy and flavorful meals to meet each person’s unique needs and dietary preferences. In Eat to Love, she shares, for the first time, the recipes and insider tips she’s learned. The playful and creative recipes in this book are adaptable to any diet, and each includes nutritional information to help you make intentional and informed decisions that will support your specific health goals.  Inside the pages of this stunning cookbook, you’ll find:   • Nutrient-dense recipes that can be adapted to any diet: Simple, whole-food, plant-forward, and gluten-free recipes offer maximum nutrition without compromising flavor. Recipes are clearly labeled when they are vegan, dairy-free, or grain-free.

For more than a decade, Beth Le Manach’s YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let’s face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game. Beth’s first book, Entertaining 101 is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: What’s an easy dinner I can serve to impress my visiting in-laws? (Frenzy-Free Chicken Pot Pie); What’s a great egg dish I can make for Christmas morning?

Entertaining with Charm will guide you in hosting beautiful gatherings with delicious dishes and simple style. Organized by category, the book is filled with appealing recipes, refreshing signature cocktails, and mouthwatering desserts and is about bringing people together for unfussy food and drink. It’s about enjoying the simple things in life: celebrations made easy with fresh food that’s straightforward to prepare, charming details, and memorable gatherings around the table. With her inspiring Sugar & Charm blog—which has won accolades from legions of fans as well as award nods from Saveur, Domino, and more—Eden extols her wisdom for the art of entertaining and becoming a confident home entertainer with easy-to-execute recipes, cocktails, and hosting knowhow. Format: PLC Publication Date: 10/1/2024 ISBN: 9798886741483 Pages: 240 Trim Size: 8 x 10

A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan

“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson

Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.

In these pages, home cooks will discover:

• Minestrone alla Romagnola
• Tortelli Stuffed with Parsley and Ricotta
• Risotto with Clams
• Squid and Potatoes, Genoa Style
• Chicken Cacciatora
• Ossobuco in Bianco
• Meatballs and Tomatoes
• Artichoke Torta
• Crisp-Fried Zucchini blossoms
• Sunchoke and Spinach Salad
• Chestnuts Boiled in Red Wine, Romagna Style
• Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
• Zabaglione
• And much more

This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.

As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.

With twelve fabulous menus and seventy refined dishes, Chef Cathleen Clarity and food photographer Kathrin Koschitzki will teach you how to conjure the taste of France in your home kitchen.

In Fabulously French Cooking, you will find French foods for every occasion as well as instructions and professional advice on prepping, cooking, and flawlessly (and easily!) entertaining year-round. Whether you’re throwing a celebration for the autumn harvest, having friends over for a Saturday night feast, or offering a delectable lunch for the ladies during the week, Clarity and Koschitzki have you covered.

Accompanied by elegant photographs, as well as introspective stories straight from Chef Clarity’s kitchen, the recipes in this collection include:

Slow-roasted veal loin with chanterelles and almonds

Mango Litchi smoothies Sea Bream tartar with spring onions

Cote de boeuf with roasted new potatoes

Fig and red grape galette

And more!

Menus for Relaxing Country Meals All Year Long Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends—everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen’s weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers’ market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You’ll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round. 

Melissa Bahen started Lulu the Baker in 2008, a popular online source for recipes, projects, and snapshots of modern country life. 

Say hello to The Fishwife Cookbook!! This sweet book is going to BRIGHTEN up your kitchen and zhuzh up all of your meals!!! With 80 recipes perfect for meals for one, picnics in the park, sunny breakfasts, and more, this little beauty contains wonders within her ⭐!!! Written by our CEO Becca Millstein and Vilda Gonzalez, this book will give you a ton of amazing recipes to choose from.  You’ll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together recipes, like: Tinned Smoked Salmon Deviled Eggs Smoked Mackerel Udon Sardine Fritto Misto with Charred Lemon and Aioli Fisherman’s Stew with Salmon, Mussels, and Cockles Rainbow Trout Tacos with Peach and Tomato Salsa Lamb Bolognese with Cantabrian Anchovies and many more! 

Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) bread. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There’s a chapter on sourdough using white flour (olive loaf; milk bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (honey and aniseed rye; mountain rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from “discard” (the starter you discard before “feeding” it).

In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in readers' day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

[Tra Publishing] "Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home" —Daniel Boulud "This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..." —Kitchen Arts & Letters "Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event." —Midwest Book Review From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes. Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot. Detailed line drawings illustrate step-by-

★ “French from the Market is a seductive cookbook that will convert readers into Francophiles and inspire almost everyone else to start composing menus and market lists.” —Foreword Reviews, Starred Review This newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home. Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. Hardcover 224pgs Cooking / Regional & Ethnic / French Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute.

Delicious fresh pasta is easily achievable with the easy-to-follow directions and delicious recipes from the Williams Sonoma Test Kitchen experts. You choose the method for making fresh pasta—electric pasta machine, stand mixer, food processor, or by hand— then follow the easy recipes to make more than 25 delicious dishes featuring fresh pasta in a wide range of shapes, flavors, and varieties. Sample recipes include: Fettuccine with Asparagus, Spring Peas & Creamy Burrata; Penne with Fennel Seed Bolognese; Zucchini Ravioli with Mint & Pea Pesto; Bucatini with Pancetta, White Bean Sauce & Garlicky Bread Crumbs; Cacio e Pepe Potato Gnocchi with Delicata Squash; Orecchiette with Broccolini & Italian Sausage; Lasagna with Sage Leaves, Butternut Squash & Brown Butter.

[Scribner] James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections. When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends. As food-columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. By and large, the French do not try to compete with their chefs, nor with their boulangeres and patissieres. But many Parisians are natural cooks, and most finish dinner wi

[Ryland Peters & Small] Join William Yeoward on his journey through London’s most stunning bars as he shares his passion for exquisite drinks and glamorous living in this, his compendium of iconic and signature recipes by some of the world’s most acclaimed bartenders. Join William Yeoward on his journey through London’s most stunning bars as he shares his passion for exquisite drinks and glamorous living in this, his compendium of iconic and signature recipes by some of the world’s most acclaimed bartenders. In Glamorous Cocktails, William visits five of his favourite bars and chooses their trademark cocktails, including genius tips from their world-class bartenders. William also shares his own thoughts on making cocktails and, importantly, how to present them. As someone who is not only passionate about cocktails but also about crystal, he has the perfect knowledge and “eye” to advise and inspire. As William says, ‘Cocktails come in such a huge variety that there’s something

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family.  In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more. You’ll learn how much butter or whipped cream goes into a “Dolly Dollop,” what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly’s request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake. Filled with more than 80 delicious dishes as well as photographs of Dolly

Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming.

A New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community.