Cookbooks

Brunch Season A Year of Delicious Mornings from the Buttermilk Kitchen

Suzanne Vizethann • 2025

All I Think about Is Food A Vegetarian Cookbook That'll Keep the Party Going

Mamrie Hart • 2025

<p>Mamrie Hart, New York Times best-selling author, comedian, podcast host, and longtime vegetarian, has whipped up mouthwatering meat-free meals and snacks on her socials for years. With her millions of fans and followers eating up her content and clamoring for her recipes, she delivers all that and more with this larger-than-life debut cookbook. All I Think About Is Food features more than 100 tantalizing dishes and spirited cocktails organized into themed-out dinner parties. With her unique spin on Southern tapas to her irreverent take on a steakhouse and an all-aphrodisiac date night, each chapter delivers on flavor and fun. They also each include a "morning-after fill," clever recipes for jazzing up your leftovers. Fabulous photography, a vivacious design, and Hart's signature warmth and humor make this book the life of the party for every campy home cook.</p>

The Wishbone Kitchen Cookbook Seasonal Recipes for Everyday Luxury and Elevated Entertaining

Meredith Hayden • 2025

<b><i>NEW YORK TIMES</i> BESTSELLER • Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.</b><br><br>Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In <i>The Wishbone Kitchen Cookbook,</i> Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don’t start until you’ve made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party.<br><br>Here you’ll find big salads (<b>Blueberry BBQ Grilled Chicken Salad</b>) and sharable sammies (the <b>Ultimate Italian</b>); there are your starters, your grazers, your chatting-with-friends snackers like <b>Hot Crab Dip </b>and <b>Really Good Guac</b>. Serve the <b>Pink Lemon Pasta</b> when friends come over after work or pack up the <b>Farro Broccoli Salad </b>for lunch the next day. Snack on an<b> Heirloom Tomato Galette </b>and veg out on <b>Asparagus Fries with Feta</b>. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the <b>Lobster Avocado Salad </b>and<b> Wok Lobster</b>. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own <b>Nantucket Clam Bake</b>, why not?<br><br>With sharp, witty commentary, themed menus, and gorgeous imagery, <i>The Wishbone Kitchen Cookbook</i> will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.

Justine Cooks: A Cookbook Recipes (Mostly Plants) for Finding Your Way in the Kitchen

Justine Doiron • 2024

<b><i>NEW YORK TIMES</i> BESTSELLER • Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.</b><br><br><b>“<i>Justine Cooks </i>is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It’s an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.”—Carla Hall, chef personality and author of <i>Carla Hall’s Soul Food</i></b><br><br><b>A BEST COOKBOOK OF THE YEAR: NPR, <i>Today, Food & Wine</i><br></b><br>Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers’ markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat <i>on</i> or <i>with</i> bread), and dessert.<br> <br>Recipes include <b>Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata,</b> and <b>Crispy Rice in Sungold-Miso Broth,</b> plus simple breads like <b>Sweet Potato Focaccia</b> and <b>Ripple Bread.</b> The desserts chapter tempts with recipes like <b>Tiny Salted Tiramisu Cookies</b> and <b>Butternut Squash Cake with Cinnamon Whipped Cream</b>. With tips and techniques as well as kitchen wisdom she’s picked up on her cooking journey, <i>Justine Cooks</i> is a delicious invitation to explore your own cooking style and creativity.

Where Cooking Begins

Carla Lalli Music · 2019

Essentials of Classic Italian Cooking

Marcella Hazan · 2022

Joy of Cooking

Irma S. Rombauer, Marion Rombauer Becker

Earls The Cookbook (Anniversary Edition) Eat a Little. Eat a Lot. Over 120 of Your Favourite Recipes

Jim Sutherland • 2022

An A-Z of Pasta Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between: A Cookbook

Rachel Roddy • 2023

The Lemon Apron Cookbook Seasonal Recipes for the Curious Home Cook

Jennifer Emilson • 2022

The Silver Spoon

Edward • 2011

Cook This Book Techniques That Teach and Recipes to Repeat: A Cookbook

Molly Baz • 2021

The Book of Pasta

Barilla Academia • 2024

Momofuku A Cookbook

David Chang • 2009

<p><b>With 200,000+ copies in print, this <i>New York Times</i> bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. </b><br><br>Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  <br><br>Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.</p>

Mezcla Recipes to Excite [A Cookbook]

Ixta Belfrage • 2022

Dishoom The first ever cookbook from the much-loved Indian restaurant

Shamil Thakrar • 2019

Made in India Recipes from an Indian Family Kitchen

Meera Sodha • 2015

<p><b>The best Indian food is cooked (and eaten) at home.<br><br>Real Indian food is fresh, simple, and packed with flavor. In <i>Made In India</i>, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.</b><br><br>Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). <i>Made In India</i> will change the way you cook, eat, and think about Indian food forever.</p>

Ottolenghi Flavor

Yotam Ottolenghi, Ixta Belfrage, Tara Wigley · 2020

On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering: A Cookbook

Lisa Dawn Bolton • 2018

Eat With Us: Mindful Recipes to Make Every Meal an Experience

Philip Lago • 2021

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Ken Forkish • 2012

Samedi : 20 Menus Pour Recevoir

Julie*Brochu Zyromski (Patricia) • 2024

Have you ever wondered why that 13-digit number on the back of a book costs $125 in the United States but is completely free in Canada and India? This book, The Global ISBN Handbook, is your 2025 guide to the International Standard Book Number. It explains everything about this global "fingerprint" for books. The ISBN is the most important cornerstone of the publishing industry. It started as a simple warehouse tool in the 1960s. Now, it is a complex digital identifier used in over 200 countries. This handbook deconstructs the entire system. It uses 15 distinct national case studies to do this. You will learn how the old 10-digit system changed to the new 13-digit one. We break down the five parts of the ISBN, from the "Bookland" prefix to the final check digit. The book explores the global governance framework, starting with the International ISBN Agency. Then, it dives deep into how different countries run their systems. You'll see the privatized, high-cost model in the United States. You'll compare it to Canada's free, government-run system. We explore the industry-led models in Brazil and Germany. We look at government-run systems in Mexico and India. We even cover the unique case of China, where the ISBN is not a simple identifier but a state-controlled publication license. The book also examines the systems in the UK , France , Russia , Japan , Australia , South Africa , Nigeria , and Egypt. Many books and websites can tell you how to get an ISBN. This handbook is the only resource that explains why the process is so different everywhere you look. It moves beyond a simple "how-to" and provides a true global analysis. It directly compares the privatized, for-profit models in the US and UK against the free, public-good systems in Canada and South Africa. You won't just learn the price; you will understand the cultural policies, market structures, and legal philosophies that shape that price. This book shows how the ISBN is a "global mirror". It reveals how a simple number can be a commercial product in one nation , a tool of cultural policy in another , and an instrument of state control in a third. This comparative insight is the missing piece for any author, publisher, or researcher trying to navigate the complex international publishing market. Disclaimer: This handbook is an independently produced resource for commentary and analysis. The author has no affiliation with the International ISBN Agency, R.R. Bowker, Library and Archives Canada, the National Press and Publication Administration, or any other national ISBN agency. This work is independently produced under the principle of nominative fair use.

Salt, Fat, Acid, Heat

Samin Nosrat · 2017

Salad Meals: Salads to Feed Body, Soul & Friends

Emily Ezekiel • 2024

Salt, Fat, Acid, Heat

Samin Nosrat • 2017

Mandy's Gourmet Salads: Recipes for Lettuce and Life

Mandy Wolfe • 2020

Simply Jamie

Jamie Oliver • 2025

Nothing Fancy: Unfussy Food for Having People Over

Alison Roman • 2019

<b><i>NEW YORK TIMES </i>BESTSELLER • The social media star, <i>New York Times </i>columnist, and author of <i>Dining In</i> helps you nail dinner with unfussy food and the permission to be imperfect.</b><br> <br><b>“Enemy of the mild, champion of the bold, Ms. Roman offers recipes in <i>Nothing Fancy</i> that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, <i>The New York Times</i></b><br><b><br>IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>• <i>The New Yorker </i>• NPR • <i>The Washington Post</i> • <i>San Francisco Chronicle</i> • <i>BuzzFeed</i> • <i>The Guardian </i>• Food Network</b><br>  <br> An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. <br>  <br> Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With <i>Nothing Fancy</i>, any night of the week is worth celebrating.<br><br><b>Praise for </b><i><b>Nothing Fancy</b></i><br><br>“[<i>Nothing Fancy</i>] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”<b>—<i>Food52</i></b><br>  <br> “[<i>Nothing Fancy</i>] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”<b>—<i>Grub Street</i></b>