Books in the category: coming soon

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A cookbook of modern Indian dishes from master Indian chef and award-winning author, Vivek Singh. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting.

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Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia’s most significant chefs. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food.

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Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.

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A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.

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Following the record-breaking success of 30-Minute Meals, Britain’s most-popular cookbook of all time, Jamie Oliver brings us the even-better 15-Minute Meals. This book is completely devoted to what we are asking for – super quick, tasty, nutritious food that you can eat everyday of the week.

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The first part of an extraordinary two-volume work from two-Michelin-star chef, Philip Howard. This first volume covers Howard’s savoury recipes, giving precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for works of the highest culinary ambition.

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Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, unsaturated fats, and natural sugar alternatives—with vivid flavors and seasonal simplicity at the forefront.

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A collection of over 100 recipes from 21 of the very best Indian chefs. Saturday Kitchen Live regulars and Michelin-star chefs Atul Kochhar and Vivek Singh are just two of the 21 top Indian chefs who star in this anthology of spice-inspired recipes.

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Whether it’s delicious Kransekake (Swedish almond cake with icing), crunchy Knapriga Sirapskakor (syrup cookies), or classic Vaniljkringlor (vanilla biscuits), these desserts represent the finest of Swedish traditional sweets. Swedish pastry chef Cecilia Vikbladh offers eighty of her irresistible recipes, with mouthwatering color photographs illustrating the final results.

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Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from his family’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit.

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Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world – and then recreated his favourite dishes in his own kitchen. Some of the 140 recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels.

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Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars.

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Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making vegan frozen treats was so easy, or so much fun? With Vegan a la Mode, you can recreate classic ice cream parlor treats as well as innovative new flavor combinations, with over 100 recipes to choose from. And don’t forget the toppings!

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It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels.

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The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food.

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Bountiful with Dionysian flair, Hot Knives Alex Brown and Evan George dish up condiments, sauces, and meals with swagger and the knife skills to match. Paired with beer selections and soundtracks, these recipes rely on hearty tubers, slender sprouts, and bushels of other ingredients readily available during the spring months.

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Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. This soulful cookbook is ideal for all meat lovers.

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In this classic and much-loved work – shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans.

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This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work.

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Tucked away on a quiet, tree-lined street in Brooklyn, New York, is One Girl Cookies: a charming bakery and café whose owners have created what they call an Urban Mayberry with gorgeous bite-sized cookies and amazingly moist cakes. One Girl Cookies shares the recipes for the shop’s sought-after treats and the sweet story behind its beginnings.

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After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today.

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In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs to more adventurous creations like their spicy Mini-Buffalo Chicken Balls.

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For 30 years Michel Roux has been chef-patron of the Waterside Inn at Bray, where for 18 consecutive years he has achieved 3 Michelin stars. Desserts is his most complete dessert collection.

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Regarded amongst his peers as one of the world’s great culinary technicians, Phil Howard’s lifetime of dedication and creativity have gone into writing this monumental work of creativity and expertise. The Square Cookbook gives precise instructions on how to create food of top Michelin standard.

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The MasterChef Kitchen Bible – all the know-how you need to become a MasterChef in your own kitchen. Featuring 100 classic recipes essential for every chef’s repertoire from Eggs Benedict to luscious Lemon Tart and 30 iconic recipes from the TV series.

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Mourad Lahlou’s 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

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Acclaimed Australian chef Andrew McConnell’s first book featuring signature recipes from the acclaimed Cumulus Inc.

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The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world’s most prominent beer experts.

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Celebrating over 50 of America’s top restaurants by highlighting their staff meals (family meals), Marissa Guggiana shares a wide range of recipes that remind us that a well-fed staff is a happy one.

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London based cooking instructor, Reiko Hashimoto, guides the reader through a wide range of Japanese cooking, dispelling mysteries and expanding horizons.

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In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House.

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A celebration of American cuisine through the eyes of celebrity chef Bobby Flay with over 110 recipes. Big on flavor with a focus on great ingredients that show off what America has to offer.

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Chefs Bryan and Michael Voltaggio of Bravo TV’s Emmy-winning season of Top Chef explore the concept of “families” in their debut cookbook by crafting a story illustrated by ingredient-driven recipes, personal experiences with, and modern perspectives on food.

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Possum Pie, Beetroot Beer and Lamingtons brings together around 500 lost recipes from the Australia of yesterday, gathered from farmhouse attics, dusty archives, long-defunct magazines and newspapers, family bookshelves, private and state collections.

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Picking up where the best-selling Momofuku left off, Christina Tosi presents the sweeter side to the wildly popular restaurant group with this collection of baked goods paying homage to her childhood.

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Iron Chef America winner, Anita Lo, offers her best fusion recipes with flavors from across the globe including over 100 recipes for the home cook. Lo creates food that breaks down preconceived notions of what American food is and should be.

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The penultimate foodie journal is releasing its first collection of recipes to celebrate its 25th anniversary. Renowned food lover Edward Behr and writer James MacGuire present recipes featuring ingredients ranging from the classics and obscures.

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Food historian Francine Segan shares her favorite Italian recipes ranging from the traditional cannoli to contemporary sweets as well as after-dinner drinks in this collection of 125 recipes.

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Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. Now for the first time, all the macaron recipes from this most celebrated French pâtissier are published in English. Readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings.

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Michelin starred brothers Jeff and Chris Galvin share their favorite cuisine – brasserie de luxe food of France in this star studded cookbook featuring 150 recipes from their collection of British restaurants.

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In the spirit of ‘head to tail,’ Jennifer McLagen is on a quest to reassert the role of scrap meat. Beyond cookbook, Odd Bits shares historic, religious and cultural roles of these forgotten meats.

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Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. With this how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. ‘Short and Sweet’ uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.

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Renowned for beautiful cakes, Miette is among the most beloved of San Francisco’s culinary destinations for locals and travelers. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops.

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So you received a food processor as a gift and you don’t know what to do with it? The New Food Processor Bible promises to become dog-eared and food-stained within months. The recipes feature readily available ingredients, simple enough for the beginner and sophisticated enough for the well-seasoned cook.

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In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. With over 100 location and recipe photographs, this is an essential book for food-lovers as well as a stunning culinary guide to a diverse country.

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An exciting, irrepressible new voice in food, James Ramsden, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple. James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration.

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Ken Hom is regarded as the world’s leading authority on Chinese cookery and here shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food. This exquisite book will help you to recreate a classic oriental feast at home.

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From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating.

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French-born Australian chef and television star Manu Feildel introduces you to the absolute classics of the French kitchen and to the home-style fare of his childhood in Brittany, from niçoise and bavarois to beef bourguignon and tarte tatin.

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From popular pastry chef Michel Richard comes Sweet Magic—a gorgeous, hand-illustrated primer of classic and innovative dessert recipes. Richard is on a mission to help you improve your dessert technique and perform Sweet Magic over and over again!

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Noma is an unprecedented opportunity to learn about one of the best restaurants in the world. Accompanying this insight into chef René Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published.

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Cake: A Global History explores the origin of modern cake and its development from sweet bread to architectural flight of fancy, with the meanings, legends and rituals attached to cake throughout the world, while relating the food’s place in literature, art, and symbolism.

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Keith Floyd was the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a good time: that was the criteria of his mission.

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Part cookbook, part guide to the world’s best new restaurants, and part who’s who of the international food scene, Coco showcases the cooking of today’s best new chefs, as chosen by today’s culinary icons.

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This beautiful book reveals the history and distinctive characteristics of the wines of Bordeaux’s Graves region. With individual chapters on each of the châteaux, the book describes in detail the history of the estate and its wine production.

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One of the world’s foremost pasta experts returns with a pasta cookbook that is sure to appeal to time-starved cooks who long for authentic, simple and healthy meals for their family with 100 recipes that can be made 30 minutes or less.

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With Mark Bittman’s trusted voice as your guide, quick, easy, and fresh meals are always a realistic option. Presented here are 404 simple, sophisticated, and delicious dishes that will get you in and out of the kitchen in 20 minutes or less, with full meals that are better than takeout and far less expensive.

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An internationally popular food savant and blogger chronicles his yearlong journey around the world in search of everything delicious.

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Hungry Monkey is the story of Amster-Burton’s life as a food-lover–with a child. It’s the story of how he came to realize that kids don’t need puree in a jar or special menus at restaurants and that raising an adventurous eater is about exposure, invention, and patience. Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself!

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Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes.

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Forget everything you’ve heard about health-conscious baking. For parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn’t sacrifice taste or texture.

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First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything…

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An everyday cookbook that expertly blends ease and style from one of the UK’s leading food writers.

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A book of American bakery classics in the Eastern European tradition and the follow-up to the author’s James Beard Award-winning Secrets of a Jewish Baker.

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David Lebovitz moved to Paris in 2002 to start a new life. After cramming all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment near the Bastille. But as this career pastry chef and cookbook author would soon learn, it’s a different world en France.

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New release: White Bread

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

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New release: Making Soy Milk and Tofu at Home

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Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

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Worth a look: Limoncello and Lemon Water

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Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.

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Worth a look: Tacos, Tortas, and Tamales

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Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing

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Worth a look: The Aesthetics of Wine

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The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics.

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Worth a look: Thomas Jefferson’s Creme Brulee

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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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Worth a look: Turkey

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Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.

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New release: I’m Dreaming of a Chocolate Christmas

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This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.

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New release: The Complete Nose to Tail

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Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

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New release: The Country Cooking of Greece

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.

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