Today, food is being reconsidered. It's a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century's greatest mistakes. The question is where do we go from here.
“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient.
*Bianca Bosker, New York Times bestselling author of Cork Dork
From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables.
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain
When Anthony Bourdain died in June 2018, the outpouring of love from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different.
Back in print - the definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes
Putting the more in s’mores!
While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecture—three layers of gooey, melty, and crunchy—but changed it up? The result?$22.00ISBN: 9781984825643Availability: Click Title for IN STOCK LocationPublished: Clarkson Potter - May 7th, 2019
From #1 New York Times bestselling author Gina Homolka comes the must-have air fryer cookbook, featuring 75 quick and easy recipes that deliver on Skinnytaste’s signature “light on calories, big on flavor” promise.
$32.50ISBN: 9781250139542Availability: Click Title for IN STOCK LocationPublished: Flatiron Books - May 7th, 2019
Tasting Table's Cooking with Friends: Recipes for Modern Entertaining is Geoff Bartakovics' and Todd Coleman's first cookbook from TastingTable.com, whose delicious content inspires more than three million foodies daily, features recipes for the new style of entertaining where everyone pitches in.$21.99ISBN: 9781250124821Availability: Click Title for IN STOCK LocationPublished: Flatiron Books - May 14th, 2019
What's the difference between a pilsner and a stout? Why is water so important to beer? What's the best temperature to serve a lager, an ale, or a stout? What the heck is a hop anyways?$26.95ISBN: 9780451494542Availability: Click Title for IN STOCK LocationPublished: Knopf - May 14th, 2019
Part memoir, part manifesto, in Eat Like a Fish Bren Smith—a former commercial fisherman turned restorative ocean farmer—shares a bold new vision for the future of food: seaweed.$22.00ISBN: 9780525655794Availability: Click Title for IN STOCK LocationPublished: Knopf - May 7th, 2019
“One of the best cookbooks to come out of the Instant Pot craze. It’s full of those timeless Indian recipes Jaffrey is known for. . . . The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit
$39.95ISBN: 9780393634310Availability: Click Title for IN STOCK LocationPublished: W. W. Norton & Company - May 14th, 2019
In P t , Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of p t de foie gras, especially when it's spread onto crusty bread.