David Tanis's biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes.
The next great debut cookbook from Artisan: Matt Jennings, multiple James Beard Award-nominated chef and owner of Townsman, named best restaurant by USA Today, Esquire, and Food & Wine, publishes his first cookbook to shine a spotlight on the foods of his New England roots.
The outdoor market has never been hotter. This easy introduction to outdoor life will ensure that even a novice won't get lost in the woods while finding an activity he loves to do in the great outdoors--whether it's hiking a 14er or camping on ice. With 400 strategies for engaging in the outdoors,... More Info
Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs... More Info
Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book... More Info
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on... More Info