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With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the...

Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you...

Molly Yeh's third book, Home is Where the Eggs Are, is a treat. The IACP award winner and James Beard award nominee serves up another helping of recipes that reflect her eclectic style. The book presents you with recipes for everything from snacks to homestyle meals while elevating each one...

Rachel Riggs was a specialty food shop owner when her life was upended by illness. Forced to embrace a shift in her diet, she was inspired to develop this collection of recipes that highlights seasonal produce, reflects her SoCal sensibilities, and transforms dietary restrictions into culinary opportunities. In Good Health...

Curb your DoorDash habits by transforming your humble freezer into a culinary secret weapon. This thrifty cookbook features 100 creative, freezer-friendly recipes developed by James Beard Award-winning chef Ashley Christensen. Master the art of freezing with expert guidance on what freezes well and for how long. Plus, learn valuable reheating...

McGee's research brings factual clarity to a foodie world saturated with methods and recipes that contradict each other. Keys to Good Cooking isn't a cookbook, but an easy-to-read guide you'll want to have by your side in the kitchen to better understand the basic techniques & processes of cooking. Our...

Kitchen Gear: The Ultimate Owner's Manual Boost your equipment IQ with 500+ expert tips, optimize your kitchen with 400+ recommended tools Leading kitchen gear experts Lisa McManus and Hannah Crowley share what they really think about Dutch ovens, air fryers, grills, and more in this indispensable handbook for gear heads...

Unwrap the world of chocolate making with this comprehensive guide from San Francisco’s Dandelion Chocolate, the experts in small-batch, single-origin dark chocolate. This bean-to-bar exploration goes beyond the cocoa nib. Learn about the entire chocolate-making process, from selecting cocoa beans to crafting the perfect bar, with a special focus on...

" 692 recipes, ratings, tips and techniques Equipment reviews and recommendations 400+ recipes Hundreds of full-color images Comprehensive guide to outdoor cooking The crew of culinary specialists at America's Test Kitchen, with their exhaustive research and recipe testing have compiled 692 recipes, ratings, tips, and techniques for any outdoor cook...

Meat Illustrated A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop...

With more than 400 pages and more than 400 of my photographs plus illustrations, there is new material and new recipes not found online, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish. The book emphasizes concepts,...

Not everyone can afford—or find time to read through—all five volumes of Modernist Bread, the baking masterwork by Nathan Myhrvold and the Modernist team. But that doesn't mean that information needs to remain unaccessible. Enter, Modernist Bread at Home. This set, one large book with an accompanying kitchen manual (recipe...

For two decades, Harold McGee’s On Food and Cooking has reigned as the definitive work on food science for the home or professional cook. Exhaustively researched and clearly written, McGee’s book provides in-depth information on nearly every topic related to the kitchen, from bread to smoking and from proteins to...

Transform your home kitchen into a bustling Napolese pizzeria with this New York Times bestseller. From classic Margherita to cozy Winter White Pizza with Garlic and Herbs, Stafford takes the guesswork out of making homemade pie. With an emphasis on precision, the book outlines four distinct dough options—thin-crust, pan, Neapolitan-style,...

Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl...

Prime Cuts is a practical guide to understanding meat from the butcher counter all the way to the finished cook.Jess Pryles breaks down how different cuts are structured, why they cook differently, and which techniques bring out their best. Covering beef, pork, lamb, chicken, and more, the book combines meat...

If delicious, fuss-free meals are the game, then Nagi Maehashi is the name. The superstar behind the beloved website, RecipeTin Eats, created 150 easy-to-follow recipes that are perfect for busy weeknights. This New York Times bestseller not only simplifies your evening routine but also enhances your culinary skills with temperature-dependent...

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info...

<p> A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, <em>Start Here</em> is a must-have master class in leveling up your cooking. </p> <p> Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,”...

Jacquy Pfeiffer is a true master pastry chef and co-founder of the French Pastry School in Chicago. From puff pastry to buttercream, from crème anglaise to eclairs, Jacquy's The Art of French Pastry unlocks dishes that many thought were only possible in a well-equipped professional bakery. A true gem, not...