From the duo behind the New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude: Thug Kitchen Party Grub. Get ready to party your ass off without damaging your waist or wallet.
NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times - NPR - Men's Journal - BookPage - Booklist - Publishers Weekly
There are good recipes and there are great ones--and then, there are genius recipes.
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant.
Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.
A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more.
A clever distillation of America's favorite libation, by the New York Times best-selling authors of The Essential Scratch & Sniff Guide to Becoming a Wine Expert
Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic--and often savory--recipes made from supermarket ingredients.
By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well--really well--on the strictest of budgets.
Announcing the completely revised and updated edition of The Wine Bible, the perennial bestselling wine book praised as "The most informative and entertaining book I've ever seen on the subject" (Danny Meyer), "A guide that has all the answers" (Bobby Flay), "Astounding" (Thomas Keller), and "A magnificent masterpiece of wine writing" (Kevin Zraly).
Winner of a 2016 IACP Award
The ultimate reader- and drinker-friendly guide to the world's ales and beers, and the book that approaches the subject in the same way beer lovers do--by style, just like a welcoming pub menu.
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP)nomineefor Best International Cookbook, and2016 Art of Eating Prize longlist finalist
Bringing the best of Scandinavian home-cooking into your kitchen, "Fire and Ice: Classic Nordic Cooking" offers over 100 delicious recipes that showcase this region's most beloved sweet and savory dishes.
"A new kind of flavor-first vegan cooking. . . . Stunning."
--Food & Wine
"Best Food Books of 2015"
From Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.
Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett.
"This book reminds us of: Ivan Ramen meets Barefoot Contessa: How Easy is That?--with some of the ballsiness and spunk of Joe Beef."--Food52.com
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellon Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever.