Food & Drink Books

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Book SynopsisTrade Review"I've been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop's The Food of Sichuan…This book reminded me of how little I know and made me thankful that experts still exist." -- Carla Lalli Music - Bon Appétit"Fuchsia Dunlop, unquestionably the foremost authority on Sichuan cookery, brings her unmatched knowledge of every aspect of the cuisine to this magnificent volume." -- Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok"An unmissable opportunity to utilize the wok and cleaver, brave the fiery Mapo tofu, and expand your technique with pot-stickers and steamed buns." -- Yotam Ottolenghi"Both poetic and practical, this book offers something to both novices and connoisseurs of Sichuanese food, with recipes for the ubiquitous mapo tofu sitting alongside lesser-known dishes like 'phoenix tails' (tender tufted lettuce leaves) in sesame sauce. It is, in a word, phenomenal." -- Jenny Zhang - Eater"A valuable resource for sparking new inspiration and excitement surrounding Sichuan food." -- Danny Bowien, chef and cofounder of Mission Chinese Food"Dunlop shares with her readers not merely recipes, but essays and instructive tables delineating the 23 flavors and 56 cooking methods of Sichuan." -- Mark Knoblauch - Booklist"With the original still considered one of the best sources on Sichuan cooking, this new edition is a must-have for anyone interested in authentic Chinese cuisine." -- Devon Thomas - Library Journal

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Book SynopsisA witty and irresistible celebration of one very cool and boundary-breaking mum’s “Indian-ish” cooking - with accessible and innovative Indian-American recipes.Trade Review“Priya’s writing features the hilarious, heartwarming stories about her family, and while I’ve never met her parents, I feel like I know them (mom loves a good wine pairing, dad loves yogurt, both love Dunkin’ Donuts). Not a lot of cookbooks pack as much personality and fun—plus these are guaranteed cookable, fantastic recipes.” —Alex Beggs, Bon Appétit “With a foreword from Padma Lakshmi and a whiff of early Madhur Jaffrey about it, Indian-ish marks a moment of change for a cuisine once silo’d in the West as Mughlai creamy butter chicken and takeout ‘curry’ (which, as Priya and I wish to remind you, is not a thing).” —Sanjena Sathian, Food & Wine “Within the book you’ll find delightful, one-of-a-kind recipes, like roti pizza and tomato rice topped with cheddar cheese — dishes that are designed to be an entry point into Indian cuisine — as well as Priya’s heartwarming stories and Ritu’s gems of indispensable wisdom.” —Esra Erol, Eater “A great starter book for anyone who has ever wondered how to make basic Indian food in an American kitchen. Priya and Ritu’s methods are approachable, easy to execute, and employ everything from microwaves to Instant Pots, because that is the way most Americans do things now.” —From the foreword by Padma Lakshmi, host/executive producer of Bravo’s Top Chef and author of the New York Times best-selling Love, Loss, and What We Ate “I am impossibly excited about this book. Priya's personality and fresh, bold voice jump off the page, and her FAQ page is alone worth the cover price. Bring on the kachumber, dahi toast, and tomato rice with crispy cheddar, please!” —Deb Perelman, author of Smitten Kitchen Every Day and The Smitten Kitchen Cookbook “Indian-ish is not only a collection of wonderful and delicious recipes but, more important, it sends a powerful message—we can all tap into our heritage to access the recipes that connect us to where our parents and grandparents came from.” —Antoni Porowski, cohost of Queer Eye and author of the forthcoming Antoni in the Kitchen “Priya Krishna is one of the most important young voices on the food scene and Indian-ish combines everything that makes her so brilliant: her unique take on Indian food, her clever prose, and her love of her family.” —Kerry Diamond, editor-in-chief of Cherry Bombe “Indian-ish isn't just a book of really appealing, well-tested, approachable recipes (and it is!), it's also about a mother-daughter relationship and taking pride in where and who you come from. It won’t just make you excited to cook, it will also encourage you to consider the people and dishes that make you you. I'm so grateful that Priya and her mother, Ritu, shared theirs with us.” —Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories and the Founder of Equity at The Table —

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Book SynopsisFor more than fifty years, Jacques Pepin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand-illustrated books.

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Book SynopsisNow available in a comb-bound format, the 12th edition of a trusted favorite, with everything the home cook needs to cook confidently, fully updated for a newer generation This is the book home cooks have come to trust; the 12th edition of the Betty Crocker Cookbook, with updated recipes, new photography, plus expanded and new chapters to meet the needs of today’s home cooks. With 1,500 recipes and variations, and more than 1,000 photos, this colorful new edition packs a punch. How-to step-by-step photos show rather than simply tell how to get great results. The new Technique features explain fully the concepts behind techniques such as braising, deglazing, and hot water-bath canning.  A Make-Ahead feature shows how to make a batch of one item and use it various ways. And a Global Flavors ingredient ID introduces new ingredients by region. Now available in a convenient comb-bound edition, this classic is destined to be the most-used book in the kitchen.

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Book SynopsisThe New York Times Best Cookbooks of Fall 2019Eater Best Fall Cookbooks 2019Bon Appetit's 'Fall Cookbooks We've Been Waiting All Summer For' Amazon's Pick for Best Fall Cookbooks 2019Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by “YouTube's Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddh

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Book Synopsis

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Book Synopsis

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Book Synopsis

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