Restuarant

Itsu the Cookbook

A down-to-earth guide to cooking and eating the itsu way, with its many benefits for health, weight-loss and improved energy levels.

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Pitt Cue Co.

Sublime, smoky and slow-cooked meats and more from one of the most celebrated London restaurant openings of 2012.

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The HappyCow Cookbook

Featuring recipes from many of the world’s finest and most popular vegan restaurants, The HappyCow Cookbook shares the history and evolution of each restaurant, provides Q&As with the owners, and teaches you how to make some of their mouthwatering foods.

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The Big Dish

Would you like a shovel to serve your salad? Or a snow cone in your cocktail? With Barton G., there is only one thing to expect: the unexpected.

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Ceviche: Peruvian Kitchen

The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche.

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The Sobo Cookbook

Sobo started out in 2003 as a purple food truck. Despite its remoteness, it attracted rave reviews from food media across North America, with the likes of Saveur magazine calling it: “perhaps the most exciting lunch stand in North America”.

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The Texas Food Bible

Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State.

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Buvette

The best of French Bistro cooking–simple yet sophisticated tastes–by the owner and chef of the celebrated New York restaurant.

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Marc Forgione

Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

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Frenchie

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie.

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Marque

Since opening in 1999, Marque has been consistently awarded and recognised for its innovative approach to food. In Marque, owner and chef Mark Best has selected eighty signature recipes that showcase the restaurant’s influence on contemporary cuisine in the culinary world.

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A Gourmet Tour of France

It would be difficult to find a selection anywhere in the world of more splendid restaurants, creative chefs, succulent dishes, harmonious odes to tradition, or convincing hymns to the art of living well than these forty featured restaurants.

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Three Sisters Bake

For the Reith sisters, food is about delighting the senses-baking delicious things that look as good as they taste. A delightful cookbook for those with a passion for sharing delicious food in a fun and stylish way.

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Greg Atkinson’s In Season

Atkinson is a gifted and passionate writer, observant of all the senses and emotions when it comes to great meals—whether a holiday spread or a picnic on the beach.

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Leon

When Henry Dimbleby, John Vincent and Allegra McEvedy opened their first restaurant, on London’s Carnaby Street in July 2004, their aim was to change the face of fast food. Six months after opening, Leon was named the Best New Restaurant in Great Britain.

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The New Chicago Diner Cookbook

Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago.

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