Sean Brock

Peter Frank Edwards

Heavy Hardcover (2 to 4 lbs)

California

New York Times best seller

Winner, James Beard Award for Best Book in American Cooking

Winner, IACP Julia Child First Book Award

 

Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more



Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Heritage

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Russell Moore

Allison Hopelain

Chris Colin

Hardcover (1 to 2 lbs)

[a Cookbook]

A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.

Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious-canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino's cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There's the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity-sophisticated but direct, revelatory and, in its own way, revolutionary.This Is Caminois an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.

This Is Camino

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Heavy Paperback (2 to 4 lbs)

Flavors of Health Cookbook

Paul Pitchford

Oversized Paperback (4 to 6 lbs)

Oriental Traditions and Modern Nutrition

A guide to health, diet, alternative medicine, and natural food presentation teaches readers how to apply Chinese medicine and the five-element theory to a contemporary diet and treat illness and nervous disorders through diet.

Healing with Whole Foods

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Leslie Jonath

18 18 Reasons

Molly De Coudreaux

Oversized Hardcover (4 to 6 lbs)

Big-Batch, Big-Hearted Cooking and Recipes to Gather Around

Feed Your People

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David Chang

Priya Krishna

Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave): a Cookbook

NEW YORK TIMES BESTSELLER . The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NEW YORK POST AND TASTE OF HOME

David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna's mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.

From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave's guide to substituting, adapting, shortcutting, and sandbagging-like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.

It's all about how to think like a chef . . . who's learned to stop thinking like a chef.

Cooking at Home

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Ruth Reichl

136 Recipes That Saved My Life: a Cookbook

NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times * NPR * Men's Journal * BookPage * Booklist * Publishers Weekly

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."

My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things.

The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants.

Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl's most stirring book yet--one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

Praise for My Kitchen Year

"Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do."--Alice Waters

"What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves."--The Washington Post

"The recipes make for lovely reading, full of Reichl's elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over."--Vogue

"If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it's culinary writer Ruth Reichl, who knows firsthand just how powerful food can be."--O: The Oprah Magazine

"The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too."--Eater (Fall 2015's Best Cookbooks)

My Kitchen Year

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Simone Miller

Paperback (1 to 2 lbs)

With a focus on quality ingredients, technique and balancing flavours, The Zenbelly Cookbook will take the reader on a journey that will leave any feeling of restriction behind. With over 100 real food recipes, it covers every course and occasion; from simple weeknight meals that can be made for the family in under 30 minutes, to elegant multiple course dinners that will impress any guest. Each recipe has a beautiful image of the ingredients laid out, which helps the reader easily see the before and after'.'

Zenbelly Cookbook

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Marcus Samuelsson

Osayi Endolyn

Yewande Komolafe

Black Cooks and the Soul of American Food: a Cookbook

An Eater Best Cookbook of Fall 2020 * This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.



It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

 

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.

 

Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:

 
 * Chilled corn and tomato soup in honor of chef Mashama Bailey
 * Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
 * Crab curry with yams and mustard greens for Nyesha Arrington 
 * Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
 * Island jollof rice with a shout-out to Eric Adjepong
 * Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
 * Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin

 

A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement.

 

The Rise

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Books Listed

Following

Followers

Sean Brock; Peter Frank Edwards

Heritage

Russell Moore; Allison Hopelain; Chris Colin

This Is Camino

Dr Ed Bauman and Chef Lizette Marx

Flavors of Health Cookbook

Paul Pitchford

Healing with Whole Foods

Leslie Jonath; 18 18 Reasons; Molly De Coudreaux

Feed Your People

David Chang; Priya Krishna

Cooking at Home

Ruth Reichl

My Kitchen Year

Simone Miller

Zenbelly Cookbook

Marcus Samuelsson; Osayi Endolyn; Yewande Komolafe

The Rise

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Sean Brock; Peter Frank Edwards

Heritage

Russell Moore; Allison Hopelain; Chris Colin

This Is Camino

Dr Ed Bauman and Chef Lizette Marx

Flavors of Health Cookbook

Paul Pitchford

Healing with Whole Foods

Leslie Jonath; 18 18 Reasons; Molly De Coudreaux

Feed Your People

David Chang; Priya Krishna

Cooking at Home

Ruth Reichl

My Kitchen Year

Simone Miller

Zenbelly Cookbook

Marcus Samuelsson; Osayi Endolyn; Yewande Komolafe

The Rise

Get The App