Famed cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.
From the Top Chef host and Kalustyan’s spice store in New York City, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.
The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, delicious dishes.
Ingredient isn’t a book of recipes, nor is it a definitive treatise on the science of the kitchen. It’s an illustrated guide to visualizing and controlling food’s invisible moving parts, regardless of your skill level or how you like to cook.
JeffThe420Chef, dubbed “The Julia Child of Weed” by The Daily Beast, provides a smart, sophisticated, and beautifully illustrated guide to cooking with cannabis—for an age of expanded mainstream access to maijuana for both medical and recreational use.
From the wildly popular YouTube sensation How to Cake It comes an inspiring “cakebook” with recipes and simple instructions for brightly colored, completely realistic novelty cakes for all skill levels.