Building an appetite
one book at a time
An American collection of heirloom recipes from a chef’s point of view designed for home cooking. Award-winning chefs Colby and Megan Garrelts present 50 handcrafted recipes passed down through generations and celebrated around American tables.
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Top Chef Masters finalist Bryan Voltaggio’s tribute to the American comfort food he enjoyed growing up, elevated with sophisticated and irresistible new recipes. Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking and a playful and distinctive approach to classic dishes in his first solo cookbook. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways.
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A new, edgier take on baking cookies, from a James Beard Award-winning chef and the owner of the popular Chicago restaurant, HotChocolate. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more.
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A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.
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Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough.
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Cheryl and Griffith Day founded Back in the Day Bakery, in Savannah, Georgia, in 2002. Their first book, The Back in the Day Bakery Cookbook, was a New York Times bestseller. Now they are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? The Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments.
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BG Restaurant, located on the seventh floor of Bergdorf Goodman, with its sublime pale-blue and cool green interior and sweeping view of Central Park, is a legendary destination—a ritual part of the shopping experience at this singular luxury emporium for many, a regular gathering spot for members of the fashion community, and a coveted dining experience for visitors to New York City who want to sample its splendid afternoon tea service or addictive Gotham Salad.
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Everyone who tries this pizza raves about it. It’s simple, fun, delicious, amazing and unforgettable—made the right way. The secret to the perfect pizza is in your grill!
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Cook up bold Mexican flavors with these incredible gourmet recipes from one of America’s hottest chefs.
With The Gourmet Mexican Kitchen you’ll make authentic Mexican fare hard to find anywhere but Mexico—think Enchiladas Mineras from Guanajuato, Sopa de Calabazza from Oaxaca, Arroz a la Tumbada from Veracruz and Cohinita Pibil originating in the Yucatán region of Mexico.
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A new book from the chef at the helm of Brussels famed Michelin stared Restaurant Bon Bon. Using the alphabet as his guide Chef Christophe Hardiquest shares is passion for his favorite ingredients as well as his culinary philosophy.
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The long-awaited cookbook from The Slanted Door, James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant.
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Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it’s London’s only upscale 24-hour restaurant.
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The award-winning celebrity chef and New York Times best-selling author unwinds at home, cooks at home for family and friends, sharing 150 relaxed, multicultural dishes.
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More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets…
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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.
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Thiago is a master craftsman, serving up fresh and original dishes from one of the richest natural larders in the world.
— Michael Palin
A groundbreaking exploration of outstanding modern Brazilian cuisine, with 100+ recipes.
Brazil is a vast country with a cornucopia of fabulous cuisines and a wealth of early ethnic influences that combine native Indian, Portuguese and African flavors. Immigrants from Germany, Italy, Syria, Lebanon and Japan added their favorite dishes.
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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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When it seemed like the only future for a kid from the neighborhood was to drive a truck or join the mob, it was this passion for food that inspired Martorano to reach for more and start his first “restaurant”—selling homemade sandwiches he prepared in his mother’s basement. These sandwiches, served up with a side of Steve’s personality, turned out to be the recipe for success and started Martorano in the restaurant business.
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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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