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Book SynopsisTrade Review"[Contains] new, easy-to-follow family favorites." — Rachael Ray Every Day"Home cooks will treasure this superb collection." — Publishers Weekly"[A] go-to volume, with the flair that Berry's growing U.S. fan base will expect." — Booklist"The tasty treats we've gathered from the book are sure to warm your home…this season." — TheNest.com"[T]he cookbook reflects her no-fuss and practical personality." — Pittsburgh Post-Gazette

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Book SynopsisA new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.

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Book SynopsisNEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.ONE OF THE BEST BOOKS OF THE YEAR: NPR, Fortune, Parade, The New York Public Library, Garden & GunIn 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?”   Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

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Book Synopsis'Amazing recipes that spread joy.' - Giovanna Fletcher 'The perfect combination of delicious recipes and mindful food. A must-read and a must-eat!' - Frankie Bridge'A magical reminder of how wonderful food can be.' - Tom Kerridge Feel-good food for grey and busy daysThe kitchen has always been my happy place - it's the only place I feel completely at ease. Cooking has got me through some proper tough times! It also helps me slow down, take a breath and take stock.These recipes are all dishes that make me smile - they give me joy and I want to share that joy with you. From my go-to Chicken Nuggets and Brown Butter Macaroni Cheese to my Cinnamon Pastry Twists, you'll find all my everyday favs here. I've included quick meals for those days when you just can't think about what to cook, and my 'therapy' recipes that are good for distracting a worried mind - at least for a while. Take care of yourself.Love,Candice xTrade ReviewCooking can be amazing for the soul, and a therapeutic way of practicing self-care while spreading joy. This book is full of delicious recipes that Candice has created with love. -- Giovanna FletcherThe perfect combination of delicious recipes and mindful food. A must-read and a must-eat! -- Frankie BridgeCandice's book is a magical reminder of how powerful food can be - it sparks memories, connects families and friends, and it can help you connect with yourself. -- Tom KerridgeThis book is gorgeous, generous, and filled with recipes that you'll want to cook every day. - Sophie Michell * Sophie Michell *

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Book SynopsisFeaturing more than 250 innovative recipes that respect and transcend regional food traditions. The basis of great cooking has always been the creative use of fresh, seasonal ingredients – whether the kitchen is at home or in a high-end restaurant. At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year. From deep winter’s comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer’s bounty and fall’s final harvest—Evan Mallett offers more than 250 innovative recipes that draw not only on classic regional foodways, but on the author’s personal experiences with Mexican, Mediterranean, and other classic world cuisines. Recipes include inspired and delicious dishes such as: Quail Adobado with Quince Hash; Scallops with Couscous and Cider Cream; Lobster and Kelp Tamales; and Cauliflower and Chickpea Fritter with Curried Spinach Puree; as well as a wide range of soups, salads, starters, condiments, desserts, and cocktails. Black Trumpet not only tells the story of a great restaurant—how the Black Trumpet became nationally famous as a model for local food sourcing and community involvement—but it also traces the growth and evolution of the local food movement. In some ways, it can be viewed as a how-to manual for building a community around good food, featuring not only creative and delicious recipes, but autobiographical vignettes, and sidebars containing technical how-to information, profiles, anecdotes, and essays. In this cookbook, the trappings of technology are eschewed, and the bare-bones essentials of extracting flavor and combining both commonplace and unusual ingredients take center stage. Genuine flavor and hospitality are what set Black Trumpet apart, and this cookbook will reflect those special qualities and inspire a new generation of adventurous American cooks.Trade ReviewShelf Awareness- "Gourmet cooks with a passion for New England's seafood--as well as culinary memoir--will savor Black Trumpet, Chef Evan Mallett's debut collection of 250 decadent dishes created and served at his family-owned bistro and wine bar of the cookbook's name. Featuring locally sourced ingredients from Black Trumpet's setting in the seaport town of Portsmouth, N.H., Mallett's creative fare is precisely synced with New England's "eight seasons": Early Winter, Late Winter, Early Spring, Late Spring, Early Summer, Late Summer, Early Fall and Late Fall. Black Trumpet features Mallett's personal stories of becoming a chef, his passion for fresh, seasonal food and his recollections of the restaurant's compelling history in the seaport community that is both tourist destination and home.”“With this book, I feel as if I’m right in the restaurant being happily taken care of by a devoted staff while Chef Evan whips up something delicious, local, sustainable, seasonable, with a touch of the exotic—all the things I need to delight my palate.”--Nancy Harmon Jenkins, author of The Four Seasons of PastaPublishers Weekly- "Mallett and his crew weren’t quite sure who they wanted to be when they opened Black Trumpet in Portsmouth, N.H., in the spring of 2007. Today, they’re the embodiment of the locally sourced movement, working with local farmers to craft terrific cuisine that speaks to the region and its history. Mallett shares over 250 recipes that make the most of New England’s offerings, including chestnut butter and fig jam finger sandwiches, cider-braised pork osso bucco, and pork schnitzel with pretzel spätzle. The must-try snacks include pan-fried smelts with Meyer lemon and caper aioli, ceviche with pico de gallo, and the beautifully simple Chile Pasta, a from-scratch pasta dough that incorporates a trio of chilies to add smoke and warmth. The majority of the book’s dishes are probably best ordered at the restaurant itself: potted fava bean pâté with rhubarb gelée, saffron pickled quail egg with serrano ham and aioli in a phyllo nest, and fried rabbit loin with cheesy polenta pudding and rhubarb salsa call for more time than readers may have for dinner. Still, readers [are] sure to find some great ideas and techniques.”Booklist- "Portsmouth, New Hampshire’s Black Trumpet is, according to one Boston Globe review, 'the kind of place where diners are apt to travel farther to get there than the ingredients do' Which speaks well of owner-chef Mallett’s mantra of sustainability and the quality of food his kitchen produces. Mallett arranges these hundreds of recipes into eight miniseasons of ingredient availability, beginning with early winter and ending with late fall (“the final forage”). Thus, the first chapter features warm spinach salad with clementines, goat cheese, and pickled shallots, while late-spring recipes include crunchy garden radishes with malt aioli, tamari, and micro herbs. That 'final forage' includes a zesty apple chutney along with cider-braised pork osso buco. Mallett is one fine writer, both in relating Black Trumpet’s story and guiding philosophy and in laying out his recipes, which are concise but so thoroughly and solicitously explained that even the timid home chef should be inspired to give them a try. With appeal and relevance extending beyond New England, this is a winner, every which way.”“Evan Mallett stealthily and humbly creates our regional culinary identity. His dishes honor our seasonal ingredients, but also give us a sense of adventure in exciting flavors and traditions from Morocco, Mexico, and India. This is the new, true New England cuisine. I’ll make these delicious dishes season by season, but there are beautiful stories here, too, about farmers and fishermen, family and loyal staff—all part of the bigger story behind Evan’s dedication to our Good Food Revolution.”--Rachel Forrest, food writer and restaurant critic“The only complaint I've ever had about Evan Mallett's acclaimed Black Trumpet restaurant is that it's too far from where I live for me to dine there as often as I'd like. With this book, I'm finally able to enjoy Mallett's imaginative, seasonal, and ultra-tasty food at home any time the urge hits—and it will hit often.”--Barry Estabrook, author of Pig Tales: An Omivore’s Quest for Sustainable Meat“A wonderful culinary tour, both through the seasons and through an endlessly inventive and particularly New England kind of sense and sensibility.”--Paul Greenberg, author of Four Fish and American Catch“Evan Mallett is a well-respected food hero who lives and cooks in an edge of North America known more for its trying climate than for its bounty: harsh winters, short seasons, thrifty New England ways. And perhaps it is that very element that makes Black Trumpet so inspiring: the creative use of what’s available in a part of the world where land meets sea; where eaters are only beginning to learn how best to orient their passion for the familiar with the wild offerings of the seasons. “Evan’s book is both a fascinating read and marvelously useful: Beautifully adorned with Enna Grazier’s photographs, Black Trumpet serves as an inspiration and resource for the home cook who seeks practical tools for entertaining. While Evan’s commitment to sustainability and cultivating leadership in the food community via Chefs Collaborative and Slow Food makes him a chef’s chef, this book illustrates how, more than anything, Evan is a teacher and guide for cooks who create in their home kitchens."--Richard McCarthy, executive director, Slow Food USA“Rare is the book that can both deepen your appreciation of tradition and open your mind to innovation, yet Black Trumpet seems to accomplish this on nearly every page. You think it’s all been done, and then Evan Mallett shows you it hasn’t. In a region swimming with farm-to-table chefs, Mallett has managed to break free and create something truly new—an original cuisine that tells the story of modern coastal New England in words, images, and an extraordinary palette of flavors.”--Rowan Jacobsen, author of American Terroir and The Essential Oyster“From the very first chapter, I was captured by Evan’s knowledge of stocks, dressings, aioli, butters that have been browned, and all the necessary beginnings for the magical dishes this wonderful cook has fashioned. All through the book, from one season to the next, I was profoundly impressed by Evan’s understanding of ingredients that bring more than one taste to your delighted mouth. “There are three classic books for cooking: The Joy of Cooking, Julia Child’s Mastering the Art of French Cooking, and The New York Times Cookbook. You only need to add one other now—Evan Mallett’s Black Trumpet.”--James Haller, founding chef and owner, Blue Strawbery; author of Salt & Pepper Cooking

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Book SynopsisThe acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.“Diner is a twenty-five-year-old institution and is, unquestionably, one of New York City’s most influential restaurants, and Diner: Day for Night acts as a love letter to the team’s intense dedication to community, sustainability, and eating deliciously.”—Andy Baraghani, author of The Cook You Want to BeOn New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman’s, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner’s opening chef Caroline''s first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find: recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.

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Book SynopsisSet your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef''s restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland''s renowned cheeses.Starred-studded contributors include Kevin Dundon (host of PBS''s Kevin Dundon''s Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality).Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.

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Book SynopsisWith a brand new gig on Iron Chef America, regular TV appearances on other national cooking shows such as Cutthroat Kitchen and Chopped, connections to big-name cooking stars, plus a bestselling debut cookbook, Jet Tila is taking America's food scene by storm. In his second cookbook, Jet partners with his co-chef and wife, Ali, to teach people how to cook food like they do in restaurants via specially curated, amazing recipes. With solid training and cooking experience, Jet knows how to cook well, develop high-quality content that people crave and sell it. The recipes are easy and beginner-friendly, but have that extra special flavour twist and/or key technique that makes them stand out. One incredible meal at a time, Jet and Ali give you dependable, must-make recipes like Prime Rib with Au Jus, Fettuccini Carbonara and Duck Breast with Blackberry Gastrique. Jet's takes on classic dishes like Roasted Tomato Soup with Parmesan Crisps and the Ultimate Cheeseburger will become new favourites. For anyone who loves Jet Tila or just awesome food, this cookbook is packed with fun, flavour and good vibes with the bonus that you're learning new techniques to cook like the pros. This book has 101 recipes and 60 photographs.Trade Review"Jet Tila is one of the most interesting and dynamic people I have met in the food business." --Bobby Flay, celebrity chef & restauranteur "From rice to meats to soup to vegetables, Chef Jet & Ali take the mystery out of cooking and, I promise, you will blow yourself away from the very first recipe you try." --Duff Goldman, pastry chef and star of Cake Masters "Jet has a true lineage of cooking in his blood and it shows in these pages. He's a trustworthy guy that I go to for great eats and questions." --Scott Conant, chef, author and judge on Chopped "There are few things more satisfying in life than great food and for almost 25 years, Jet and Ali have been teaching people how to make it." --LeVar Burton, actor, director and author

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Book SynopsisCombining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).Trade Review"Reading Paul Freedman about America, stalking myself through the taste of meals at eight of his ten restaurants, each sampled for different reasons at different moments in my life, I began to draw the outlines of a world I shared with other people, people more or less like me, and to wonder what ‘like me’ meant when it came to expectations of inclusion, of common flash points of reference, of understanding and participating in the coded language of what we eat and how it is prepared and who is sitting at all those tables around us. I think that’s what Freedman intended us to do. . . . Ten Restaurants is a book as much about the contradictions and contrasts in this country as it is about its places to eat. It is designed to keep you up, thinking, and, as I did this summer, returning to its rich, and often troubling, pages." -- Jane Kramer - The New Yorker"Fascinating. . . . In his sweep through centuries of food culture, Freedman illuminates much more than what happened in the front or back of the house of these 10 distinct places (although he does plenty of that). He effectively makes the case that the story of America’s restaurants is one of changing immigration patterns, race relations, gender and family roles, work obligations, and leisure habits. . . . [Freedman’s] insights are shrewd and demonstrate the power of historical study in understanding the world." -- Joe Yonan - Washington Post"Impeccable . . . . Inevitably, a book like this will induce a feast of delicious nostalgia in most readers, a longing for all those good — and even some not so good — menus and dishes past. But the culinary and cultural journey Mr. Freedman has taken us on demonstrates the abiding qualities in our society — its openness to new sources and sourcing, its diversity, its restlessness with the same old thing, its capacity for reinvention and assimilation — all of which bode well for the future of America’s restaurants and its cuisine." -- Martin Rubin - Washington Times"Fascinating....Mr. Freedman’s book suggests that it’s not ultimately restaurants that change America—it’s the people in the kitchen." -- Victorino Matus - Wall Street Journal"Eminently readable. . . .In a narrative that is intellectually delicious, Freedman presents a new way of thinking about ‘you are what you eat.’ This will appeal widely, engaging readers with both a casual or scholarly interest in food history and its influence on American culture in the late 19th and 20th centuries." -- Courtney McDonald - Library Journal"A robust historical trek through America's restaurant cuisine over three centuries. . . . Delightfully illustrated with menus, photos, and other visual accompaniments, the narrative delves into each of the 10 restaurants' unique stories, beginning with America's first restaurant, Delmonico's . . . . Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history." -- Kirkus Reviews"The most important and entertaining book on the subject of food that I’ve read in years! Paul Freedman paints a portrait of a culture whose cuisine is only beginning to emerge. Witty, sensitive, surprisingly sensuous—more, please!" -- Molly O'Neill, author of One Big Table"Paul Freedman, one of the world’s most learned food writers, has focused his extraordinary scholarship on a deconstruction of American dining from the corner deli to Chez Panisse. If you enjoy a brown paper bag of fried clams as much as a fourteen-course tasting menu, and ever wondered how it all came to be a part of daily American life, this is the book for you. Ten Restaurants That Changed America is the most enlightening kind of history, as Freedman takes a fresh look at what we take for granted and reveals the extraordinary matrix of cultural and culinary currents that have made it all possible." -- Frederick Kaufman, author of Bet the Farm: How Food Stopped Being Food"Pleasure without snobbery: Paul Freedman’s book is itself exactly what the very best American food has always been." -- Joyce E. Chaplin, professor of early American history, Harvard University"Spanning over 100 years, Paul Freedman’s engrossing and well-researched exploration of the restaurant as an American institution presents us with a gallery of unforgettable characters, iconic dishes, and unique places. Immigrants, entrepreneurs, chefs, and impresarios all loom large in a narrative that accurately tracks the historical changes in how we eat in public." -- Fabio Parasecoli, director of Food Studies Initiatives, The New School

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Book SynopsisFrom James Beard Best Chef nominee Rachel Yang, a cookbook with 75 inspired recipes based on the cutting- edge Korean-French fusion cuisine for which she is known. The recipes in My Rice Bowl express chef Rachel Yang's passion for the unique Korean-French fusion cuisine she serves at her restaurants, each of which has its own distinctive twist on her cooking style. The cookbook offers readers the building blocks of Korean food - grains, noodles, meats, BBQ, pickles, kimchi - and then elevates them with recipes that also reflect her years as a chef at some of the best French restaurants in New York City. Recipes are defined as "simple" or "complex" and will appeal to both adventurous home cooks as well as those exploring Korean cooking for the first time. The book also tells the story of Rachel's upbringing and her food history using the analogy of a rice bowl - the thing many Koreans think of as basic sustenance - to reveal how she pulls from these different influences in her life to create her deliciously innovative cuisine.Trade Review“Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master’s sense of technique that makes unexpected flavor combinations seem natural and delicious. This is cross-cultural cooking at its best. This is the cuisine of the future.” —Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles “Rachel Yang has always inspired me as a pioneer in American cooking. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to shape modern American cuisine. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!” —Beverly Kim, chef/owner of Parachute"Yang brings culinary fusion to full flower, as she demonstrates in this unique cookbook...An adventuresome cook will discover plenty of imagination and novelty here."—Booklist Reviews"This is a collection of innovative recipes with Korean flavors. The food in this book is not straight-up traditional but, like Yang — a Seattle restaurateur — unique and memorable."—WBUR Here & Now“[A cookbook] with a point of view…nothing short of epic.”—thekitchn “If you love [Seattle’s Joule, Revel and Trove] restaurants, you will love this book.”—425 Magazine“[Rachel Yang’s recipe had] a pretty simple marinade but what blew my mind … was how juicy and tender [the meat] was.”—Bon Appetit Foodcast“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"—The Seattle Times“Basically if you are trying to elevate your cooking in the kitchen - get your hands on a copy of this bad boy.”—Seattle Refined "lt's food without boundaries, made with ingredients from all over the globe...built from our understandings of how flavor works."—Daily Waffle"The story that she tells is very relatable and provides the back story to her inventive recipes and the dishes she serves at her and her husband’s restaurants...The graphics and photos are fantastic, but most importantly the recipes are approachable and tasty."—Kimchi Mom"With layers of flavors, culinary traditions, and cultural influences, this is a truly global take on Korean cuisine."—Readers Lane"If you’re itching to recreate Joule’s kimchi recipe at home, chef Rachel Yang, like an angel of cookery, has descended from the heavens to answer your prayers and so much more."—Seattle Met"If you love Joule, Revel, and Trove, you’ll love learning chef-owner Rachel Yang’s secrets to her personalized Korean style."—Eater Seattle

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Book SynopsisTurn your kitchen into the swankiest spot in town with these incredible recipes for any day of the week. Known for his mouthwatering food served up with a side of sass on Hell’s Kitchen and Bar Rescue, Jason Santos is back with a bang - presenting his latest series of restaurant-quality meals fit for any home cook. With just a few ingredients and easy-to-follow techniques, you can whip up homemade cuisine with all the standout flavours and unique presentation of a professional kitchen. Recipes include: Pan-Seared Sea Scallops, a signature dish from Hell’s Kitchen with the key technique for perfect seared scallops every time Jalapeño, Cheddar, and Bacon Hush Puppies, with Jason’s glowing endorsement: “God, I love these things” Cajun Rotisserie Chicken Dip, which is so good, it’s been featured in just about every publication in Boston Mama Le’s Egg Rolls, a dish so special, Jason once received a bag of them for Christmas Hot Honey Chicken Mac ’n’ Cheese, the perfect comfort food with a twist For those looking to make elegant meals minus the hassle, this cookbook is what you’ve been craving.

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Book SynopsisTasty, enticing, and bursting with flavour, Flavour Kitchen showcases the baking that took Crystelle to the final of The Great British Bake Off 2021, as well as her flair for creative savoury dishes.Divided into two halves - savoury and sweet - Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.

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Book SynopsisJohn Wayne Enterprises is proud to present The John Wayne Way to Grill, a new cookbook containing more than 200-pages of Duke's favourite meals, from Tex-Mex classics to the best of Western barbecue and everything in between. More than just a collection of recipes, this deluxe publication will be chock-full of never-before-seen photos of the actor, along with personal anecdotes and heartwarming stories shared by his son Ethan. A man is what he eats, and readers can expect to discover not only what America's most enduring icon loved to chow down on-from the perfect charbroiled burger to his smoldering and spicy baby back ribs-but the essence of what made him a legend. it's more than a cookbook. It's a guide to making you the ultimate man.

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Book SynopsisSo Delish! is jam-packed full of delicious, healthy recipes that you will want to whip up every day. Beautifully styled and photographed, this book shows you that good food can be easy to make and, what's more, it can be really tasty.Simone's philosophy on eating is that you should enjoy it, and she doesn't believe in denying yourself treats or restricting entire food groups. Her recipes are fresh and healthy, and she loves to prepare light, beautiful meals. Known as the platter queen, she's created some amazing platters for this book, as well as heaps of easy recipes for dinners, lunches, breakfasts and snacks.Simone's first book, Journey to Health, told how she lost a massive 92 kg in weight, how her story went viral and how she's created a new life as a social media influencer.

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