Cookbooks
PIERRE HERME: CHOCOLATE
Written by Herme, Pierre
Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world's favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making.
ESSENTIAL OTTOLENGHI [SPECIAL EDITION, TWO-BOOK BOXED SET]: PLENTY MORE AND OTTOLENGHI SIMPLE
Written by Ottolenghi, Yotam
Experience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks, Plenty More and Ottolenghi Simple, now in paperback for the first time. From powerhouse chef and author (with over five million book copies sold) Yo
SEE YOU ON SUNDAY: A COOKBOOK FOR FAMILY AND FRIENDS
Written by Sifton, Sam
From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family "A book to make home cooks, and those they feed, very happy indeed."--Nigella Lawson "People are lonely," Sam Sifton writes.
EASY TIKI: A MODERN REVIVAL WITH 60 RECIPES
Written by Frechette, Chloe
60 recipes inspired by the history of tiki as well as the modern revival that's putting a fresh spin on tropical tiki drinks--all simplified for the home bartender from cocktail authority PUNCH. Tiki is the dream of escape, a tropical vacation complete with warm ocean water, island music, and beachside dinners.
OUTDOOR KITCHEN: LIVE-FIRE COOKING FROM THE GRILL [A COOKBOOK]
Written by Bernstein, Nils
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, gr
BAJA CALIFORNIA COOKBOOK: EXPLORING THE GOOD LIFE IN MEXICO
Written by Porter, Jay
A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer.
COOL BEANS: THE ULTIMATE GUIDE TO COOKING WITH THE WORLD'S MOST VERSATILE PLANT-BASED PROTEIN, WITH 125 RECIPES [A COOKBOOK]
Written by Yonan, Joe
A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein.
BEYOND THE NORTH WIND: RUSSIA IN RECIPES AND LORE [A COOKBOOK]
Written by Goldstein, Darra
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era.
KITCHEN REMIX: 75 RECIPES FOR MAKING THE MOST OF YOUR INGREDIENTS: A COOKBOOK
Written by Druckman, Charlotte
Make the most of your pantry and fridge with this fun and easy-to-use cookbook that turns groups of three ingredients into three distinct courses. Whether you're buying food for the week or just a food lover who wants to explore new tastes, Kitchen Remix is the flexible handbook you'll constantly have open thanks to its 75 recipes that reimagine dinner.
DINNER IN FRENCH: MY RECIPES BY WAY OF FRANCE: A COOKBOOK
Written by Clark, Melissa
New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century.
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