Books in the category: worth a look

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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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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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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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Feast on the fabulous and the frozen in the comfort of your kitchen with melt-in-your-mouth boutique ice creams, vice creams and other guilty pleasures.

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Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes.

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True Blood, HBO’s blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers, now you can bite into recipes from unforgettable scenes, each entertainingly introduced by True Blood’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps.

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From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty ‘Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian-inspired, French- and Italian-inflected food that celebrates getting your hands dirty in—and out of—the kitchen.

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The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building.

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As one of Japan’s favourite comfort foods, onigiri or rice balls are quick and easy to put together; nutritious, low in fat and, most importantly, delicious. This cookbook show you how easy it is to prepare onigiri for any occasion, whether it is for a meal or a tasty snack to pack in your lunchbox.

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Seattle’s blockbuster ice cream shop shares its favorite seasonal recipes ranging from simple fruit to avant-garde cones.

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Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.

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As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. At home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques. Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.

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Thanks in part to the popular series Mad Men, fans are discovering the classic cuisine of the 1960’s; whether to revisit the favorite recipes of their childhoods or to celebrate the comforting, sometimes kitschy, always-satisfying dishes of the era, including: Waldorf Salad, Sweet and Sour Meatballs, Buttermilk Dinner Rolls, Cherries Jubilee, Daiquiri Lime and Gelatin Mold, Classic cocktails and many more!

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For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining. The Spoonriver Cookbook has compiled a flavorful variety of Spoonriver’s offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations.

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Most chefs love cooking fish as it is such a versatile ingredient. Unfortunately, many home cooks share little of this excitement and, instead, look on fish as ‘difficult’. Brought up in West Bay on the Dorset coast, Mark Hix ably instils readers with both the joys of cooking fish and the confidence to handle them with ease to produce exciting dishes for all occasions.

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PS Desserts is set to become the dessert lover’s bible. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, creme patisserie, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations.

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More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.

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This clear and concise directory of herbs and spices provides all the essential information to help you grow a selection of these flavour-enhancing foods in small or large spaces. Ideas for which herbs and spices go best with which foods also accompany each description, so that you can really enliven your repertoire of recipes.

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The Cupcake Diaries delivers the tales, recipes, and life lessons from Katherine Kallinis and Sophie Kallinis LaMontagne (TV’s DC Cupcakes stars), including the life lessons learned from their grandmother—lessons that helped them fulfill their wildest dreams.

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Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll. The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.

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For anyone who wants a dessert that breaks the mold and challenges the taste buds with modern flavors and inspired ingredients, The Butch Bakery Cookbook offers cupcakes for the twenty-first century, with imaginative, adult flavors.

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Celebrity chef, Aarón Sánchez, takes a simple approach to Latin flavors with recipes accessible to all cooks.

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Laura Santtini’s collection of recipes that highlight her system for fast, fresh, efficient cooking result in a collection of brilliant ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible.

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Korean food is enjoying a renaissance, and rightly so as it offers a real change from the more usual Asian cuisines of China, Thailand and Japan. Now is definitely the time to know your bibimbap from your bulgogi and Debbie Lee is the perfect guide through the incredible flavours and textures of her home-country cuisine.

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In 2012 The Good Pub Guide celebrates its 30th anniversary, and is as invaluable as ever. Here you will find classic country pubs, town-centre inns, riverside retreats, historic gems and exciting newcomers, plus pubs specialising in food, wine, malt whisky, or own-brew beer.

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Sophie Grigson provides a captivating yet practical guide to the exciting wealth of spices that we all have access to. They carry within them an unparalleled magic, one that inspires lust, romance, nostalgia and perhaps most importantly of all, the power to enthrall cooks and consumers alike.

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This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends.

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Wendy’s latest culinary offering showcases Trinidad & Tobago’s indigenous foods by way of old and new recipes for present and future generations. The dishes are beautifully illustrated in full-colour, and the book is also peppered by striking images of Trinidad and Tobago.

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In this major new history of English food, Clarissa Dickson Wright looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country.

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Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Montreal’s Joe Beef’s unconventional approach to French market cuisine.

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In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat – and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign’s aims and consists of menus for each of the 52 weeks of the year.

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Home brewing and wine-making is fun, easy and hugely satisfying. Andy Hamilton’s no-nonsense, easy-to-follow guide will enable the beginner and inspire the expert with over 100 recipes including beer made not only from hops but also yarrow, mugwort, elder and other foraged plants.

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Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood as well as how to mix terrific cocktails and choose wine to accompany your meal, all from the highly acclaimed British restaurant.

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A modern and inspirational guide to baking from the winner of The Great British Bake Off 2010. Edd Kimber shares traditional recipes to new twists on old favourites.

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Whether you are going to be 1 or 100 years old Fiona Cairns has the perfect birthday cake for you – all not only amazing to behold but also absolutely delicious to eat.

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This important book is a ground breaking work on the subject of British food. It had been thought that civilisation in Britain, which stems from farming, food and cookery all began with the Romans. But it has now been discovered that thriving communities possessing a long history with their own ritual, laws, culture and food, inhabited Britain long before that time.

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Beloved classics like paella, gazpacho, and flan need no translation, but new favorites are also waiting to be discovered. You will find them in Elizabeth Parrish’s lovingly compiled tribute to Spanish cooking.

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Boston chef, Didi Emmons, famed for her use of herbs and wild foods, provides a start to finish guide that includes foraging, growing, storing and cooking with a wide range of spectacular and uncommon ingredients.

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Mary Berry and Paul Hollywood are on hand with practical tips to help you create perfect cakes, biscuits, breads, pastries, pies and teatime treats every time sharing over 120 recipes in this book, including traditional British bakes and imaginative twists using classic ingredients, as well as the best contestant recipes from the popular BBC series.

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Erin McKenna’s ray of hope for gluten-free and vegan dessert lovers, offering her best classic desserts and pastries.

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Like the menu at Bocca di Lupo, Jacob Kenedy’s award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the fried street food of Rome, and the baroque desserts of Naples.

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Remember jello shots of days of yore? They’re all grown up, and are sporting a sophisticated new look! “Jelly Shots” are classic cocktails reinvented as sassy, gelatin shots–perfect, jewel-like squares, sans cup, which any adult would be proud to serve at their next dinner party.

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Following her acclaimed Purple Citrus and Sweet Perfume, Silvena Rowe turns her focus to the delicious small dishes that you would find in the bustling street markets of Damascus or Istanbul – koftes, falafels and pilafs – as well as delicious puddings such as vanilla baklava, and chocolate and pistachio mousse.

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Why do the world’s most delicious foods—from grilled meats and vegetables to deep-fried pickles and corndogs—taste even better served on a stick? This beautifully photographed cookbook by Matt Armendariz answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and more.

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Spirits of Just Men tells the story of moonshine in 1930s America. Charles D. Thompson Jr. chronicles the Great Moonshine Conspiracy Trial of 1935, which made national news and exposed the far-reaching and pervasive tendrils of Appalachia’s local moonshine economy.

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Making your own soda is easy and inexpensive. Some recipes show you how to re-create the flavors of favorite commercial soft drinks, and others show you how to use homemade soda in decadent desserts and adult cocktails. The delicious possibilities are endless!

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A book of groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published.

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In this indulgent celebration of all things cocoa-based, Miss Hope presents 50 of her favourite chocolate recipes. Like the confectionery and chocolate Hope and Greenwood sell in their shops and through their website, everything in the book will recommend the use of the best ingredients, including fresh cream, butter and natural vanilla.

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This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine. A second section includes selected recipes from each author’s books, with notes to aid adaptation by the modern cook.

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Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home.

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A stylish collection of easy to make, utterly delicious treats that taste as fabulous as they look. It offers decorating ideas for every occasion from birthdays and weddings to children’s parties and festive celebrations, as well as oodles of poodles for dog lovers, bootylicious shoes for fashionistas, and watering cans for those with green fingers.

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An established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. This fortieth anniversary edition includes an updated look throughout, and a new introduction from the author on the book’s incredible and long-lasting success.

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Martin Bosley is one of New Zealand finest chefs, and his eponymous, award-winning restaurant on the waterfront at Oriental Bay in Wellington is a must-visit for all who appreciate the work of chefs at the peak of their powers and creativity.

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This is a funny, engaging, and downright joyous examination of the whole world of beer and brewing. Your guide, Charlie Bamforth, presents the most compelling social history of beer ever written: where it’s come from, where the brewing business stands now, and what the future holds.

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In the foodie enclave of Sydney’s Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. This is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

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Frederick Kaufman offers a piquant sampling of American history by way of the stomach. With outraged wit and an incredible range of sources that includes everything from Cotton Mather’s diary to interviews with Amish black-market raw-milk dealers, Kaufman takes readers on a Bourdain meets-Pollan tour of the American gut.

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More than just a recipe book, Made in Great Britain is a celebration of the best that Britain has to offer as well as a fascinating look at the motivation, passion and attitude of an emerging talent.

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Brazilian master chef Yara Roberts takes an intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahías and introduces 100 delicious recipes with an in-depth cultural lesson on the regions and their unique foods.

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Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.

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Harry Eastwood has fiddled, tweaked and thought outside the box to bring exquisite cakes that remain natural and healthy into our lives – with ingredients from the vegetable garden.

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First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.

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Heiko Antoniewicz describes the fundamentals of molecular cuisine by way of 60 fantastic recipes. There are many step-by-step descriptions, the different texturizers are clearly explained and the recipes are given in detail so that success is guaranteed.

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Making Artisan Gelato will offer 45+ recipes and flavor variations for three exquisite frozen desserts, made from all-natural ingredients available at any grocery store. Recipe flavors run the gamut — nuts, spices, chocolate, fruit, herbs, and more — with novel flavor pairings that go beyond your standard-issue fare.

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Proving that delicious desserts don’t need a single egg or pat of butter, My Sweet Vegan is more than just a cookbook for dedicated vegans. Spanning from classic sweets such as black and white cookies, golden glazed donuts, and butterscotch blondies, to more adventurous fair like the ever-popular chai cheesecake, there’s sure to be a dessert for everyone to enjoy.

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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.

[read more...]

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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