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From the duo behind New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude. Thug Kitchen Party Grub answers the question that they have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with a bunch of assholes who couldn't care less about w
NEW YORK TIMES BESTSELLER • The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes.
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.
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Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture.
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
Whiskey fever is sweeping the nation.
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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.
Created for people who have to watch every dollar—but particularly those living on the U.S.
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No one can describe a wine like Karen MacNeil.
Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative
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“The only book you need to understand the world’s most popular beverage. I swear on a stack of these, it’s a thumping good read.”––John Holl, editor of All About Beer Magazine and author of The American Craft Beer Cookbook
Imagine sitting in your favorite pub with a friend who happens to be a world-class expert on beer.
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.
Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all.
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist
“A new kind of flavor-first vegan cooking. . . . Stunning.”
—Food & Wine
“The Best Cookbook Gifts for Vegans”
—Vice
“Best Food Books of the Year”
—USA Today
Reinventing plant-based eating is what Tal Ronnen is all about.
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.
The ultimate California cookbook: 125+ rustic and delicious dishes from Los Angeles's most talked-about restaurant.
Gjelina in Venice Beach, California, is lauded by critics from London to New York to San Francisco.
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“Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated Press
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 Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever.