America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again!
New York Times bestseller
An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best
Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind the New York Times bestseller Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.
In its first full-color cookbook, the renowned Baking School at King Arthur shares more than 100 recipes and essential techniques.
Decadent, delicious seasonal comfort foods and desserts you can make at home no matter what your cooking level from the beloved social media star @PreppyKitchen.
Preppy Kitchen creator John Kanell delivers his fan-favorite recipes and baked goods so everyone can create them at home.
“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat.
NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French.
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves.
Featuring hundreds of easy and innovative recipes to get dinner on the table in no time flat, How To Cook Everything Fast Revised Edition, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman, is now completely revised and includes gorgeous color photos.
James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home: the gâteau in its many splendors from the simplest yogurt cakes to deceptively easy bûches de Noël, from nut tortes to boozy flourless chocolate cakes, from yuzu madeleines to rum-soaked babas.
From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider.
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune).