Building an appetite
one book at a time
Discover new holiday favorites and update old traditions. Featuring vibrant and retro holiday collages, The Swedish Christmas Table is a Christmas cookbook to inspire, cherish, and hold on to for years to come.
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Canada’s culinary treasure revealed in recipes, stories and photographs. People in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust—you can go to just about any small town and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks – all are poised in every season to produce or procure the perfect, seasonal ingredient.
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Fall in love with whole plant foods and they will love you back! 52 simple steps and 125 globally inspired recipes show the way.
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An unparalleled recipe compendium celebrating Spanish authentic cuisine in the latest book in the authoritative 1,000 Recipes series created by award-winning and celebrated author Penelope Casas. It offers irresistible variety for everyday meals and special occasions, both traditional and innovative. A keepsake to cook from for years to come.
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Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.
From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.
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Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.
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A householder’s guide to canning through the seasons.
In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.
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Kevin Dundon’s Back to Basics is the essential kitchen bible. From poaching eggs and making perfect pastry to pan-frying steak and creating the ultimate chocolate mousse, Kevin shows that, once you understand the basic technique, you can master any dish.
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Instead of buying mass-produced, often unhealthy food products, why not make your own? From crisp sesame crackers to Greek yogurt to tapenade, let the more than 80 simple and delicious recipes in Better Made at Home stock your pantry with staples that are better tasting and better for you.
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In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.
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As an ingredient, canned seafood often gets short shrift; it’s often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there’s no reason why canned seafood has to be boring.
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The most delicious recipes of the past recast for today’s home cook.
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Nothing beats spending a cozy Sunday in the kitchen, and Sunday Casseroles serves up the perfect afternoon activity.
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How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle?
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The only book with dairy and vegan options, this do-it-yourself handbook introduces and instructs readers on the essential concepts, necessary equipment, and key ingredients to make delicious cheese at home.
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This is a book for anyone who believes they have what it takes to make a soufflé for the holiday party and show up the person who apparently has nothing better to do than bake things from scratch. It also recommends the drink you’ll need to accompany any endeavor of this magnitude.
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An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks’ power forward Amar’e Stoudemire, and his charismatic, world-class chef Maxcel Hardy.
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Stuck in a rut? Ready to reboot dinner? Whether you’ve never turned on a stove or you’re just starved for inspiration, this book is your secret weapon.
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Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry.
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