For the hostess-with-the-mostest, the one who actually likes being in their kitchen, who will inevitably be bringing you cookies as your gift or hosting your holiday shindig.
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star
The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated.
New York's award-winning bakery Ovenly is world-renowned for their innovative and decadent treats. The Ovenly cookbook is packed with all of their greatest hits--the best ever chocolate-chip cookies, dense, crumbly shortbreads, buttery scones, and more As self-taught, curious bakers, Agatha Kulaga and Erin Patinkin believe above all that baking (and eating ) should be an adventure.
Experience the award-winning recipes for cookies, cakes, quiches, and croissants from maman, the beloved rustic-chic café
A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.
NEW YORK TIMES BESTSELLER • Recipes to match every mood, situation, and vibe from the James Beard Award–winning author of Where Cooking Begins
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME
"Once again, Ed Smith has done something really smart. Cooking the flavors we are craving in any given moment, the resulting book feels so novel and fresh. Ed's writing is thoughtful and conversational; his recipes confident and delicious." — Yotam Ottolenghi
6 Flavor Profiles. Over 100 recipes. Every craving covered.
A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.
From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.
NEW YORK TIMES BESTSELLER • From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85+ irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezer
The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
A New York Times, USA Today, and national indie bestseller.
A Feast of Wonder!
Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink.
From the bestselling author of Dumplings and Noodles, Bowls & Broths is a super-fresh collection of broth-based recipes that will teach you how to season, layer and create versatile and exciting dishes from scratch.
"Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the Guardian
A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.
A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes
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.
The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME