From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten's cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home.

All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America's Test Kitchen.

This new book from celebrated chef Gennaro Contaldo is all about pasta, one of the most popular of all Italian dishes. Bestselling author and much-loved personality Gennaro reveals all of his tips and tricks to making the best of the most versatile of dishes.

Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery.

This isn't your traditional noodle soup cookbook. It's a mix-and-match guide to building the dish you want to eat.

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos
 
For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking.

Sweet Maple is an instructional book on backyard sugarmaking that's also the story of the family's connection to the past on a small New England sugar farm.

Cook Your Way Through France with Simple, Delicious Recipes

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.

The legendary actor and comedian shows how to set a great table, shares ideas for unforgettable celebrations, and says, "It's about fun, not perfection!" In her own words...

Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.

“The Yoga Plate brings us compassion and living right for our families, our planet and our animals—a beautiful offering for good all around.” —Julie Piatt and Rich Roll, bestselling authors, wellness leaders, chefs, and podcast hosts

Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown.

Increase your beer IQ with this insider look at how to sip superior suds, written by one of America's foremost beer experts.

Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.

NEW YORK TIMES BESTSELLER!
*One of Food & Wine’s Essential New Cookbooks for Fall*
*One of Eater's Best Fall Cookbooks 2019*
*One of Amazon's Best Cookbooks for Fall 2020*

"Antoni has a love of food equal to my own.

Perfect for beginner home-brewers as well as more accomplished brewers who want to take their interest to the next level, Home Brew Beer is the bible on how to make great beer at home.

Get the dough rolling and perfect your pie-making skills to bake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites--plus a host of whimsical, modern pies and tarts of all kinds like sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts.

"We should all be cooking like Adeena Sussman."
--The Wall Street Journal

In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety

Chris Shepherd, James Beard Award-winning chef of Houston’s Underbelly Hospitality, is a champion of that city’s incredibly diverse immigrant cuisines.