Books in the category: new edition

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Two of the most gorgeous, celebrated, and bestselling baking books of the past five years, from San Francisco’s beloved Tartine Bakery, are presented together for the first time. A richly textured slipcase that captures the rustic elegance of a baker’s apron features both Tartine and Tartine Bread.

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Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout.

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The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.

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Ireland’s rich culinary heritage is brought to life in this new edition of Darina’s bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject.

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A master class on vegetables. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways: dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi.

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The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive reference section.

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Gisslen’s 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.

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From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.

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One of the best known cookery books of all time. It is one of the kitchen bibles, worshiped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs.

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The latest edition of one of the most important books on the world of wine.

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The bible of traditional Italian cooking, with over 2,000 recipes, now revised and updated. Its over 2,000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

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Now in its ninth edition, THE PROFESSIONAL CHEF features an all-new, user-friendly design, more than 750 gorgeous photographs, plus new sections, including seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts.

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The irreverent Dutch chef offers a photo rich collection of her favorite recipes ranging from preserved vegetables, beverages and sweets…all from scratch, in an effort to show that home made can be easy.

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On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. This new Second Edition has been thoroughly updated and revised.

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Ripe, seasonal fruits. Fragrant vanilla, toasted nuts and spices. Every luscious flavour imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas and more.

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First published in 1997, Malt Whisky has been published in six languages and continues to be a key reference on the subject of Scottish malt whisky. This brand new, fully revised edition is produced in a smaller format to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting or visiting distilleries.

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Gelatin is wobbling back into fashion, and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history, art, and science of gelatins – a fun, informative, and visually stunning package that covers such specialties as Henry VIII’s “jelly hippocras” and the fantastic forms dreamed up by the Victorians.

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At the time of her death in 1992, Elizabeth David was working on this epic study of the use of ice in food and drink, the ice-trade and the early days of refrigeration. The manuscript was edited by Jill Norman and published posthumously in 1994.

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First published in 1977, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour, yeast, ovens, plus an exhaustive collection of recipes; all described with David’s typical elegance and unrivalled knowledge.

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This new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.

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Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to’s of food blogging as well as updated resources and new information on working in other popular genres, namely cookbooks and food memoirs.

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Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.

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Delights from the Garden of Eden is a unique Iraqi cookbook, which displays the diversity of the region’s traditional culinary practices. It contains more than 400 recipes, and indigenous ingredients and cooking techniques are explained.

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Successful Restaurant Design shows how an understanding of the restaurant’s concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.

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This contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.

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In honor of the 10th anniversary of the bakery’s first cookbook comes The Complete Magnolia Bakery Cookbook, a collection of recipes from New York’s sweetest bakery. In these pages you’ll find their much-loved recipes for cupcakes and more.

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Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, Larousse Gastronomique is the one book every professional chef and avid home cook must have on his or her kitchen shelf.

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Good food has been central to the Jewish faith since the time of the Bible, whether it’s a celebratory shared meal as part of a festival, or a Friday night at home. This title includes 90 everyday and special occasion Jewish recipes.

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Why do millions of people in the less-developed countries go hungry? What can be done about it? This book is the best available analysis of the current world food problem, as well as a provocative assessment of prospects for the future.

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Over the course of one glorious, gourmandising year, self-confessed glutton John Barlow goes the whole hog and vows to eat everything but the squeal. Everything from cocido in a cantina to a chorizo feast at Carnival, Barlow is up for the complete porcine experience as he embarks on his intrepid culinary odyssey.

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Modern Spicetakes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Acclaimed food writer Monica Bhide represents the new generation of Indian American cooks who have taken traditional dishes and updated them for modern American lifestyles and tastes.

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The return of the classic food encyclopedia from the woman who taught Australia how to cook. In one authoritative volume Margaret Fulton focuses on foods we use in everyday cooking, including details to consider when buying ingredients, basic and unusual ways to prepare foods, and dishes that are part of Australia’s culture and history.

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An Omelette and a Glass of Wine offers 62 articles originally written by Elizabeth David between 1955 and 1984. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen.

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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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