Winner of the 2016 James Beard Award for American Cooking
One of "Bon Appetit"'s best books of the year
A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard."
"This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard.
2016 James Beard Award Winner (Baking & Desserts)
101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining )--and use a foolproof method that works every time?
Known for combining natural foods recipes with evocative, artful photography, "New York Times" bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes.
2016 James Beard Award WinnerChicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.
Sodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers--principally Coca-Cola and PepsiCo--into a multibillion-dollar industry with global recognition, distribution, and political power.
James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR"The Atlantic," "Cooking Light," "Chicago ""Tribune," "The Daily Meal," "Food + Wine," "Food Republic," "Los Angeles Times," "Newsday," "NPR," " Washington Post"
James Beard Book of the Year and Best International Cookbook (2016)
The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015
Winner of the James Beard Award for General Cooking
From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more.
New York Times best seller
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award
Winner of Three James Beard Awards
Cookbook of the Year
Cooking from a Professional Point of View
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E.
The authors--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa toGeorgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman.
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy.
In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries.
Thomas Keller shares family-style recipes that you can make any or every day.