Collection: OTHER > BOOKS

[Anness Publishing] BREADS OF THE WORLD An encyclopedia of loaves, with 100 recipes Christine Ingram and Jennie Shapter This practical cookbook is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds. The book opens with a short history of breads and bread-making before describing the different types of grains, flour and extra ingredients that can be used in baking, supported with step-by-step photographs of the entire bread-making process from kneading the dough to baking the loaf. Following this is an illustrated reference guide to the different types of bread to be found across the globe with information on history, taste and shape. The recipe section that completes the book includes all the classic breads such as Irish Soda Bread, San Francisco Sourdough and Indian Parathas to less well-known recipes such as Portuguese Corn Bread and Syrian Onion Bread.

[Ryland Peters & Small] A collection of delicious recipes inspired by the simple dishes enjoyed in villages and rural communities throughout the Mediterranean. The Mediterranean diet has long been famed for the proven lifetime benefits of eating simply prepared, seasonal foods. There are pockets of people in the Mediterranean countries (and further afield) who are living longer than most; these communities are most often found in rural villages where they grow their own produce and keep livestock. Chef Theo Michaels explores this concept of "eating like a villager" and this new collection of recipes was born from conversations he has had with his family about life in Cyprus 60 years ago, when growing produce and keeping a few animals was the norm. He celebrates a way of eating based on these principles through his delicious yet simple food. It's a modern, mindful, and relaxed way to eat well with no need to adhere to a prescribed diet—no strict regimes, just sensible portion siz

[Ryland Peters & Small] How to create a delicious charcuterie board tailored to any occasion and taste, and use charcuterie in simple recipes. Want to make the most of the wide variety of charcuterie products available today? From cured meats, smoked sausages, and salami to pâtés and rillettes, you’ll find the perfect serving suggestion here. Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain, and France, delving deeper into the regional intricacies to really understand the origins and appeal. Charcuterie Boards also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland, and further afield to discover flavors from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. 

This gorgeous cookbook about living well the French way comes from the founders of The Cook’s Atelier, the beloved cooking school in Burgundy, France Cooking is about more than just the food, and while French at Heart has more than 100 delicious go-to recipes, it's a cookbook for anyone who wants to explore the little details and make our time around the table even more special.

Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming.

Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt.

Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Yotam Ottolenghi's four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one--are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can recreate its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking.

Perfect for any fan of Julia Child—and any lover of French food—this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking. Volume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook’s repertoire but, above all, bring them to a new level of mastery. Taken together, these two books are a stunning feat of cookbook literature, and Julia Child’s most beloved works.

Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's": Process: Key reactions that happen when vegetables or supporting ingredients are cooked.Pairing: Matching vegetables with flavorings to accentuate their qualities.Produce: Identifying key ingredients that make vegetables shine. 

Yotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes.   With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation. For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles every

New Orleans is known for its spirit(s)–driven festivities. Neal Bodenheimer and coauthor Emily Timberlake tell the city’s story through 100 cocktails, each chosen to represent New Orleans’ past, present, and future.

Step inside the delightful world of Hendrick’s Gin and perfect the peculiar alchemy of cocktail making with The Curious Cocktail Cabinet: 100 Recipes for Remarkable Gin Cocktails.

An NPR Best Book of the Year from New York Times Cooking contributor Colu Henry, Colu Cooks: Easy Fancy Food is a collection of sophisticated recipes for everyday dinners.

One of our preeminent culinary historians, Dr. Jessica B. Harris, has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze.

For more than a decade, Beth Le Manach’s YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let’s face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game. Beth’s first book, Entertaining 101 is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: What’s an easy dinner I can serve to impress my visiting in-laws? (Frenzy-Free Chicken Pot Pie); What’s a great egg dish I can make for Christmas morning?

Renowned whiskey educator Robin Robinson demystifies the "water of life" in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust "classes," Robinson explains whiskey history, the myriad styles, how aging and finishing works, and the basics of "nosing" and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), Craft, Scotch, Irish, and world whiskies, he presents the best, how to choose among them, and build a collection of your own. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to how to read a label. Hardcover book; 8.5 x 9.25 inches; 304 pages.

The Cocktail Atlas takes readers around the world, through the lens of a cocktail glass, exploring the links between people, place, and taste. Organized by continent, each country covered has a thorough description of its customs, indigenous food and drink, topography, distilling traditions, and cocktail scene. These are followed by at least one cocktail recipe, which is either an iconic beverage of the land or an original interpretation inspired by local ingredients. Accompanied by illustrations and maps of each continent, this book is an exhaustively comprehensive, extensively researched, uniquely lively, and informative addition to any cocktail library. Hardcover Book with Printed Laminated Cover; 9 1/8 X 10 7/8 inches; 304 pages.

What’s Gaby Cooking: Everyday California Food is “a celebration of the way we eat here in Southern California, reflecting the region’s diversity, the abundance of fresh, vibrant produce, and the fact that we’re always tinkering with our diets” (Los Angeles Times).

Bricia Lopez’s Oaxaca is a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.

The Italian wine bible for a new generation—a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine.

“Joe gives us the gift of learning about the ever-evolving landscape of the world’s most soulful (and might I say favorite?) wine region.”—Danny Meyer

ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times

Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vinodives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates.

In an epic quest through Italy’s 20 regions that takes readers from the steep hills of Valle d’Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale’s empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves there's never been a better time to drink Italian wine.

Tristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills.

The Curious Bartender: In Pursuit of Liquid Perfection is the sixth book by bestselling author and legendary bartender Tristan Stephenson. You’ll find 64 of the finest cocktails: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. You will find recipes for everything from a White Russian or a Tom Collins to an Umami Bomb or a Giraffe. He’ll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations at home. Tristan’s done all the hard work for you – all you have to do is leaf through the pages of his book. This is a fantastic new edition of the previously published The Curious Bartender’s New Testament.

The founders of Antoinette Poisson take readers inside their historic townhouse on the Atlantic coast to discover a style and art of entertaining rooted in French tradition and elegance.

Maison Lescop—the historic residence of an eighteenth-century French importer for the Indian trading company in Port-Louis, Brittany—seemed predestined to become the new home and restoration project for the creative duo behind Antoinette Poisson, a Parisian design team dedicated to reviving the savoir faire of domino paper for home decoration and furnishings. The art historians became enchanted by the poetic beauty of this artisanal craft—derived from an Indian block print technique—when they uncovered original hand-painted eighteenth-century domino wallpaper while restoring a mansion in central France.

Enchanted by the repeat-pattern domino prints, which range from florals and fauna to geometric and ikat, they have appointed their new home with the charming decorative touches that are their signature—handmade lampshades, wallpaper lined armoires, paper-mâché marriage boxes, assorted table settings, and luxurious textiles.

Celebrating the rhythm of life in France, they bring readers on adventures—shopping at the local market, antiquing, mushroom hunting, sheep’s cheese making, paper making, and textile dying—and share classic seasonal French meals inspired by antique cookbooks, served-up on hand-dyed indigo tablecloths or on nautical striped throws for a seaside picnic. They also include creative insight from their style icon friends, like American decoupage artist John Derian and French musician Clara Luciani.

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavors, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

• Fifty top chefs share their signature dishes

• With Mateu Casañas, Oriol Castro and Eduard Xatruch from Disfrutar, Julien Royer from Odette, Sergio Herman from Pure C and Le Pristine, Sang Hoon Degeimbre from L'Air du Temps, Santiago Lastra from KOL...

• By Amélie Vincent of the popular food blog The Foodalist (84.9 k followers) and 150 Restaurants You Need To Visit Before You Die

Every chef has one: a dish that is typical of their kitchen, a dish that is especially meaningful for them. In this book, 50 top chefs reveal their signature dish and its recipe. They also talk about the genesis of the dish, the source(s) of inspiration and – more generally – their love for good food and cooking. This gorgeous book is a must for every foodie and will inspire you to create your own signature dish.

• 111 stories about whisky

• Indispensable volume with beautifully illustrated whisky anecdotes from all over the world

• Delicious to enjoy with a glass of single malt

• The perfect gift book for whisky enthusiasts, with or instead of a bottle of whisky

Whisky is a story. Whisky is many stories. This book brings together the most surprising anecdotes from the world of whisky and is therefore the perfect addition to other books on distilling, tasting and travelling. Enjoy heart-warming tales about secret recipes, haunted castles, hidden distilleries, generous drunks and the first whisky tourist, and discover aspects about whisky that you'll never find in any other book. For almost 40 years, whisky enthusiast Fernand Dacquin has been traveling through this wonderful world of whisky, in search of the most striking stories and images. Now he turns those experiences into 111 stories, in his own tongue-in-cheek style. The result is a wonderfully unusual book, published in a practical format that leaves one hand free for a good glass of whisky.

In Together at the Table, Capucine De Wulf Gooding and David Gooding, the husband-and-wife founders of Juliska, the renowned tableware brand, share their philosophy on love and the art of living well.

Sharing their family stories and traditions for celebrating life’s special moments, Capucine and David delve into the soulful, the whimsical, and the delightedly imperfect art of entertaining. Their alluring mouth-blown Bohemian glassware and delicately embossed dinnerware make the perfect centerpieces for household bliss.

This must-have volume contains hundreds of inspiring ideas about indulging in playful celebrations—including holidays, bridal guidelines, and more—how to reinvent the classics by mixing and matching, and the elegance that can be found in both formal and casual dining. A culmination of culture, sentiment, and tradition, Together at the Table is the perfect muse for everyone seeking joy at the table and harmony in the home.

The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day—a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake.

NEW YORK TIMES BEST SELLER • A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR  

Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.

Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.

What's a keeper?

• a full-crunch cucumber salad you'll want to make over and over again for lunch

• a tomato and corn cobbler that tastes like summer sunshine

• an epic deep-dish broccoli cheddar quiche that even quiche skeptics love

• a slow-roasted chicken on a bed of unapologetically schmaltzy croutons

• a butterscotched apple crisp that will ruin you for all others

• perfect spaghetti and meatballs, better than ever

• Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years

These are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours.