The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making
Katana Kitten, one of the world’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido.
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.
“Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins
An evocative and personal chef monograph – and an ode to wood-fired cooking – from Japan's exciting emerging chef
monk is the story of Yoshihiro Imai's 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto.
Whip, pound, grate, and grind your way to culinary catharsis with Steamed, an irreverent cookbook for when you need to get dinner and your feelings on the table.
Where is taking your feelings out with heavy mallets and sharp knives not just allowed—but encouraged? The kitchen, of course!
“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.”
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined wi
Northern California’s historic Nick’s Cove restaurant brings you the finest in seasonal farm-to-table and seafood cuisine
Nick’s Cove, perched alongside beautiful Tomales Bay, opened its doors in the 1930s and has been a Northern California destination ever since.
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120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
“An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi
![Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life [A Cookbook] Cover Image](https://images.booksense.com/images/books/883/856/FC9781984856883.JPG)
120 whole-food, vegetarian recipes for quick weeknight meals full of flavor, spice, color, and nutrition from the New York Times bestselling author of Super Natural Cooking
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The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious—featuring a convenient flexibound format.
You don’t need a recipe. Really, you don’t.
![Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook] Cover Image](https://images.booksense.com/images/books/500/856/FC9781984856500.JPG)
The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.
Now a Netflix series!
New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards
Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect.
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes
AN EATER BEST COOKBOOK OF FALL 2020
A NEW YORK TIMES BEST COOKBOOK OF FALL 2020
A BALTIMORE SUN BEST COOKBOOK OF FALL 2020
A ROBB REPORT BEST COOKBOOK OF FALL 2020
A FOOD & W
NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.
"The most beautiful bread book yet published..." – The New York Times
From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008