IN THE KITCHEN WITH STEFANO FAITA
In his enormously popular CBC-TV show, In the Kitchen with Stefano Faita, Faita inspires fans with his passion for making dishes from scratch with fresh, simple ingredients.
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Tartine Book No. 3
The narrative of Chad Robertson’s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. More than 100 photographs of the journey, the bread, the pastry and the people make this is a must-have reference for the modern baker.
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Katz’s
This first-ever book about Katz’s Delicatessen indelibly captures the unique spirit and appeal of the Lower East Side classic. Timed to coincide with Katz’s 125th anniversary, this special edition brings a bit of Katz’s right into your own home.
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To the Bone
Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food.
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The Art of Simple Food II
Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.
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The Founding Farmers Cookbook
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants.
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Pok Pok
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.
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Japanese Soul Cooking
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.
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The Gramercy Tavern Cookbook
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
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Roberta’s Cookbook
The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.
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The A.O.C. Cookbook
The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear.
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Cooking from the Heart
From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for Besh’s love of food.
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Balaboosta
Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.
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Ivan Ramen
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop.
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GQ Eats
From the magazine synonymous with style comes the ultimate cookbook for men with discerning taste. Featuring recipes from the UK’s best restaurants, plus tips and techniques from the country’s top chefs
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The Lemonade Cookbook
Like Los Angeles, Lemonade’s cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions.
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Pickles, Pigs & Whiskey
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation.
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A Century of Restaurants
Rick Browne, best-selling author, host, and producer of Barbecue America, has traveled to 100 of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more
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Le Pigeon
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of over 125 recipes from his phenomenally popular Portland restaurant.
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In The Charcuterie
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
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