American

By Betty Rosbottom Photographs by Susie Cushner
Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. Learn More

By Susie Middleton Photographs by Annabelle Breakey
In this follow-up to the popular Fast, Fresh & Green, which shared simple techniques for achieving delicious vegetable side dishes, Susie Middleton offers up a whole new cook’s repertoire by shifting the focus to vegetables as the main course of the meal. Learn More

By Ray “Dr. BBQ“ Lampe Photographs by Leigh Beisch Foreword by “Famous Dave” Anderson
Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats Learn More

By Esther Blum, M.S., R.D., C.D.N., C.N.S.
Women will lose twice the weight when they track what they eat with this helpful food diary. Expert nutritionist Esther Blum provides a healthy dose of motivation plus all the necessary tools to make it happen: Learn More

By Elise McDonough and the editors of High Times magazine Photographs by Sara Remington
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Learn More

By Kit Wohl Foreword by Martha Stewart
An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard’s unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries. Learn More

By Sarah Copeland Photographs by Sara Remington
This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. Learn More

By Sarah Billingsley and Rachel Wharton Photographs by Ellen Silverman
What’s better than small treats? Eating with your hands! This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Learn More

By Ryan Farr with Brigit Binns • Photographs by Ed Anderson
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers’ market are now buying small farm–raised meat in butcher-sized portions. Dubbed a “rock star” butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. Learn More

By Karen Foley and the Editors of Imbibe magazine Photographs by Sheri Giblin
France has wine, Germany’s got beer, but America is the land of the cocktail. Learn More

By Cath Kidston
Cooks and crafters can use this darling kit to adorn their homemade jams, sauces, and canned goods. Cath Kidston stickers and paper jar covers with scalloped edges, plus a booklet with techniques and recipes, make it easy and fun to transform plain glass jars into pretty gifts. Learn More

By Cree LeFavour Photographs by France Ruffenach
Poulet is more than just a cookbook dedicated to chicken: it is an ode to this worldwide favorite. More than 50 thoughtful recipes cover the globe to breathe new life into the well-loved chicken supper. Five chapters are organized by flavor profile—American, Bistro, Latin, East and South Asian, and North African/Mediterranean—to bring to the table wherever you live. Learn More

By Christie Matheson Photographs by Alex Farnum
Bundt-style cakes appeal to everyone—busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. Learn More

By Betty Rosbottom Photographs by Susie Cushner
Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. Learn More

By Chester Hastings Photographs by Joseph De Leo
Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects 90 delightful recipes that move cheese into a meal’s starring role. Learn More

By Mark and Michael Klebeck with Jess Thomson Photographs by Scott Pitts
Among enthusiasts, Seattle’s Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Learn More

By Robin Asbell Photographs by Kate Sears
Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Learn More

By Michael Ruhlman Photographs by Donna Turner Ruhlman
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman’s decades of cooking, writing, and working with the world’s greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook’s success boils down to the same twenty concepts. Learn More

By Diane Phillips
What’s the newest secret weapon for people who want hearty, slow-cooked food but don’t have hours to spend in the kitchen? You guessed it—the pressure cooker! Anyone with a taste for good, filling food made quickly will find the pressure cooker indispensable for getting dinner on the table. And this welcome guide will help them do it with more than 400 easy-to-follow recipes—from stocks and sauces to vegetables and tender meats, and even elegant desserts like crème brûlée—plus tips on selecting and safely using pressure cookers. Learn More

By Andrew Schloss,and David Joachim,Photographs by Alison Miksch
What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and... Learn More

By Janice Cole,Photographs by Alex Farnum
Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanit... Learn More

By Amy Franceschini,and Daniel Tucker,Photographs by Anne Hamersky,Foreword by Mark Bittman
With interest in home gardening at an all-time high and concerns about food production and safety making headlines, Farm Together Now explores the current state of grassroots farming in the U.S. Part oral history and part treatise on food politic... Learn More

By Nancie McDermott,Photographs by Leigh Beisch
Ask any pie lover—the words "southern" and "pie" go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Sout... Learn More

By Nancie McDermott,Photographs by Becky Luigart-Stayner
Taste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly... Learn More

By Andrew Schloss,and David Joachim,Photographs by Alison Miksch
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, ch... Learn More

By Tucker Shaw,Photographs by Leigh Beisch
For the guy who thinks home cooking means presenting take-out in serving dishes instead of straight from the container, here's a crash course in taking control of the kitchen. Sixty-five killer, easy-to-make recipes cover every hour of the day (or night)... Learn More

By Kathy Casey,Food photographs by E. Jane Armstrong
Kathy Casey, beloved expert on Northwest cuisine, shares more than 100 it-doesn't-get-more-delicious-than-this recipes for everything from cocktails all the way to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spre... Learn More

By Christopher Hirsheimer,and Peggy Knickerbocker
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbookno matter where you liveeach page ce... Learn More

By Margaret Moos Pick
More fun than the episode of I Love Lucy set on the candy line and with stories richer than a Dark Chocolate Truffle, See's Famous Old Time Candies is a golden ticket to the candy factory (and, yes, See's did inspire that Lucy episode). Author Marg... Learn More

By Marlena Spieler,Photographs by Noel Barnhurst
From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantast... Learn More

By Marlena Spieler,Photographs by Sheri Giblin
Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this... Learn More