General Cookbooks

By Yotam Ottolenghi, Photographs by Jonathan Lovekin
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 veget... Learn More

By Jeff Koehler
With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. Learn More

By Joseph Shuldiner Photographs by Emily Brooke Sandor
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are both plant-based and indulgent. Learn More

By Martha Holmberg Photographs by James Baigrie
Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. 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 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

Recipe clutter is a thing of the past with this beautifully illustrated “pocket” book. This ultra-pretty package provides space for organizing favorite recipes saved from magazines, the Internet, friends, and family and comes with preprinted stickers for identifying each of the 12 roomy pockets. 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 Suvir Saran with Raquel Pelzel Photographs by Ben Fink
What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. Learn More

By Jack Witherspoon with Lisa Witherspoon - Photographs by Sheri Giblin
Inspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good reason. When Jack was going through incredibly tough times—battling leukemia for the second time—he sought solace in the Food Network and decided his dream was to become a chef. 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 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 Colman Andrews Foreword by Mario Batali Photographs by Christopher Hirsheimer
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world’s most beloved cuisine in an entirely new light. Learn More

By Stephanie Izard with Heather Shouse Photographs by Dan Goldberg
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. 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 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 Erik Cosselmon and Janet Fletcher Photographs by Sara Remington
Traditional family recipes and the ancient Hellenic custom of welcoming the stranger as a friend—known in Greece as philoxenia—have inspired the uniquely welcoming ambience of Kokkari restaurant in San Francisco. 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 Frank Camorra and Richard Cornish Photographs by Alan Benson
Centuries-old traditions and exciting innovations, super-spicy and divinely mellow dishes, charcoal-fired meats and abundant vegetables—Spanish food truly has something for everyone. In Rustica, award-winning chef Frank Camorra journeys through his native land to deliver more than 120 savory and sweet recipes tailored to the home kitchen. 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

Edited by Ryan D,Foreword by Tom Colicchio,Introduction by David Granger
So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they're still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D'Agostino is here... Learn More

By Megan Carle,and Jill Carle,Photographs by Sheri Giblin
Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated's go-to guide, explaining in a friendly,... Learn More

By Barbara Scott-Goodman,Photographs by Kate Mathis
Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than 60 recipes for simple, tasty snacks include suggestions for an accessible wine to pair with each, while vivid color photographs demonstrate how easy th... Learn More

By Domenica Marchetti,Photographs by France Ruffenach
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a g... Learn More

By Charity Ferreira
Pops are summer's freshest frozen treats, and they're showing up in all the best places, from farmers markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes pops... 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

From the Editors of Saveur magazine
From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon... Learn More

By Cecilia Hae-Jin Lee,Photographs by Leigh Beisch,and Cecilia Hae-Jin Lee
Es verdad! You can cook Mexican food on a weeknight in under one hour. Using readily available ingredients and familiar techniques, this easy-to-use cookbook makes Mexican cuisine doable for cooks at any skill level. Tacos, taquitos, flautas, bu... 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 Jimmy Williams,and Susan Heeger,Photographs by Eric Staudenmaier
Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring ste... Learn More