Ruhlman’s How to Braise
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
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MasterChef Cookbook
If you are a MasterChef fan and have an appetite for cooking, you’ll want to get your hands on some of the best recipes from the series. Find over 250 of them, covering mouth-watering starters, mains and fabulous desserts – all of which have been featured on the hit BBC show.
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Baking Bad
What do you do when the greatest TV show ever has come to an end and you no longer have ground-breaking, meth-related drama to get you through the long winter nights? Answer: you create a cookbook full of baked delights, each made in loving reference to the story of our favorite chemistry teacher-turned drug-baron.
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The American Plate
Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus’s arrival to today.
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Harold Dieterle’s Kitchen Notebook
Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle– chef-owner of New York City’s popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef– pulls back the curtain…
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Kevin Dundon’s Back to Basics
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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Heritage
The long-awaited first cookbook from an innovative James Beard Award-winning chef.
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A Kitchen in France
With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking.
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From Scratch
Twenty Years of Dish from Flay and Fieri to Deen and DeLaurentiis…Includes a New Afterword!
“I don’t want this shown. I want the tapes of this whole series destroyed.”—Martha Stewart
“In those days, the main requirement to be on the Food Network was being able to get there by subway.”—Bobby Flay
“She seems to suggest that you can make good food easily, in minutes, using Cheez Whiz and chopped-up Pringles and packaged chili mix.”—Anthony Bourdain
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Fabio’s American Home Kitchen
From the home kitchen of chef, restaurateur and media personality Fabio Viviani, more than 125 recipes for his favorite American dishes, infused with his own special Italian flair.
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America–Farm to Table
Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.
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Eat
Britain’s foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table.
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Tasty
TASTY is Scottish TV chef and Incredible Spice Man Tony Singh’s first book. It does what it says on the cover.
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Delia’s Cakes
From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classics like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen.
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The Beekman 1802 Heirloom Vegetable Cookbook
The Beekman 1802 Heirloom Vegetable Cookbook is a delectable yearlong trip through the Beekman vegetable bounty and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year.
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Simple Thai Food
Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics–from the rising star behind the blog She Simmers.
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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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Gale Gand’s Lunch!
The midday meal is a fabulous opportunity to enjoy delicious ingredients and flavor-packed dishes and to slow down while you eat (even if just for a few moments).
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A Lighter Way to Bake
Classic no-holds-barred sweets hold a special place in Lorraine’s heart, but she wanted to offer healthier versions of them, along with some new ideas, so she embarked on a long journey of experimentation, testing, retesting, tears, and eventually…success!!
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