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Relæ: A Book of Ideas

by Christian F. Puglisi

Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable,...


Furry Logic, 10th Anniversary Edition: A Guide to Life's Little Challenges

by Jane Seabrook

The adorable and high-profile Furry Logic series celebrates its 10th anniversary with a menagerie of illustrated animals and hilarious sayings about life, love, and everything in between.

     No one understands...


The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, De

by Tony Gemignani

A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from...


The Moosewood Cookbook: 40th Anniversary Edition

by Mollie Katzen

Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top...


Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

by Peter Reinhart

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores...


The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing

by Marie Kondo

This New York Times best-selling guide to decluttering your home from Japanese cleaning consultant Marie Kondo takes readers step-by-step through her revolutionary KonMari Method for simplifying, organizing,...


Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

by Yotam Ottolenghi

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is...


Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

by Talia Baiocchi

There is no other wine that is as versatile, as utterly unique in its range and production methods--and, unfortunately, as misunderstood—as sherry. For centuries, sherry was considered one of the world’s...


Death & Co: Modern Classic Cocktails, with More than 500 Recipes

by David Kaplan, Nick Fauchald & Alex Day

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.

 

Death & Co is the most important, influential,...


The Slanted Door: Modern Vietnamese Food

by Charles Phan

The long-awaited cookbook from The Slanted Door, James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant.

Award-winning chef and restaurateur Charles Phan opened The Slanted...


Tamales: Fast and Delicious Mexican Meals

by Alice Guadalupe Tapp

A cookbook for making delicious, inventive, and fast tamales using time-saving tips and tricks that simplify the prep-intensive traditional process.

Tamales are a Mexican favorite, beloved year-round as well...


Eat: The Little Book of Fast Food

by Nigel Slater

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table.

In this little book of fast food, Britain's foremost...


The Chia Cookbook: Inventive, Delicious Recipes Featuring Nature's Superfood

by Janie Hoffman

Mamma Chia founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals, and desserts.

   

Chia is a powerful little seed with incredible health benefits....


Flour and Water: Pasta

by Thomas Mcnaughton

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.

From San Franciscos wildly popular Italian restaurant, flour...


Lost in Translation: An Illustrated Compendium of Untranslatable Words from Around the World

by Ella Frances Sanders

An artistic collection of more than 50 drawings featuring unique, funny, and poignant foreign words that have no direct translation into English.

Did you know that the Japanese language has a word to express...


French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way

by Denise Lurton MoullÉ, Jean-Pierre MoullÉ & Patricia Unterman

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.

 Jean-Pierre and Denise Moullé met on a street corner...


Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes

by Jennifer McLagan

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.

 

What do coffee, IPA beer, dark chocolate,...


North: The New Nordic Cuisine of Iceland

by Jody Eddy, Gunnar Karl GÍSlason & Rene Redzepi

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill.

Iceland is known for being one of the most beautiful and untouched places...


Crap Taxidermy

by Kat Su

A humorous look at what happens when taxidermy goes terribly wrong, by the founder of the hit website crappytaxidermy.com.

A relaxed toad enjoying a smoke and a brew. A cat with eerily flexible front legs. A...


Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes

by Catherine Ruehle & Sarah Scheffel

A delightful collection of gluten-free takes on your favorite cake recipes, from everyday coffee cakes, layered cakes, and cupcakes to show-stopping special occasion masterpieces.

Celebrate your favorite holidays...