Subscribe to our RSS/XML feed with web-based news readers.
Click your choice:
Find more Cooking books by browsing the categories below.
Cooking:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Cooking:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
|
|||||||||||||||
|
|||||||||||||||
Rustic Italian Food
Written by Marc Vetri and David Joachim
Foreword by Mario Batali
Format: eBook, 304 pages
On Sale: November 1, 2011
Price: $18.99
Written by Marc Vetri and David Joachim
Foreword by Mario Batali
Format: eBook, 304 pages
On Sale: November 1, 2011
Price: $18.99
Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on...
Read more >
Also available as a
hardcover.
|
||||
Serious Eats
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: Trade Paperback, 368 pages
On Sale: November 1, 2011
Price: $27.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: Trade Paperback, 368 pages
On Sale: November 1, 2011
Price: $27.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
Also available as an
eBook.
Serious Eats
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: eBook, 368 pages
On Sale: November 1, 2011
Price: $14.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: eBook, 368 pages
On Sale: November 1, 2011
Price: $14.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
Also available as a
trade paperback.
|
||||
Larousse Wine
The World's Greatest Vines, Estates, and Regions
Written by Librairie Larousse
Format: Hardcover, 528 pages
On Sale: October 25, 2011
Price: $65.00
From the renowned experts of all things gustatory, Larousse Wine reveals to oenophiles the secrets of the world of wine—just as the legendary Larousse Gastronomique satisfies the culinary curiosity of gourmands across the globe. This lavishly illustrated reference covers every winemaking region, both established and emerging—from Europe and the Americas to... Read more >
The World's Greatest Vines, Estates, and Regions
Written by Librairie Larousse
Format: Hardcover, 528 pages
On Sale: October 25, 2011
Price: $65.00
From the renowned experts of all things gustatory, Larousse Wine reveals to oenophiles the secrets of the world of wine—just as the legendary Larousse Gastronomique satisfies the culinary curiosity of gourmands across the globe. This lavishly illustrated reference covers every winemaking region, both established and emerging—from Europe and the Americas to... Read more >
|
||||
Odd Bits
How to Cook the Rest of the Animal
Written by Jennifer McLagan
Photographed by Leigh Beisch
Format: Hardcover, 256 pages
On Sale: September 13, 2011
Price: $35.00
How to Cook the Rest of the Animal
Written by Jennifer McLagan
Photographed by Leigh Beisch
Format: Hardcover, 256 pages
On Sale: September 13, 2011
Price: $35.00
In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh...
Read more >
Also available as an
eBook.
|
|||||||||||||||
|
|||||||||||||||
Odd Bits
How to Cook the Rest of the Animal
Written by Jennifer McLagan
Photographed by Leigh Beisch
Format: eBook, 256 pages
On Sale: September 13, 2011
Price: $16.99
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.
We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what... Read more >
How to Cook the Rest of the Animal
Written by Jennifer McLagan
Photographed by Leigh Beisch
Format: eBook, 256 pages
On Sale: September 13, 2011
Price: $16.99
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.
We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what... Read more >
Also available as a
hardcover.
|
||||
Kitchen Simple
Essential Recipes for Everyday Cooking
Written by James Peterson
Format: Hardcover, 256 pages
On Sale: August 9, 2011
Price: $30.00
Essential Recipes for Everyday Cooking
Written by James Peterson
Format: Hardcover, 256 pages
On Sale: August 9, 2011
Price: $30.00
Hundreds of recipes designed to get exceptional meals on the table in under an hour
With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that...
Also available as an
eBook.
Kitchen Simple
Essential Recipes for Everyday Cooking
Written by James Peterson
Format: eBook, 256 pages
On Sale: August 9, 2011
Price: $16.99
Essential Recipes for Everyday Cooking
Written by James Peterson
Format: eBook, 256 pages
On Sale: August 9, 2011
Price: $16.99
Hundreds of recipes designed to get exceptional meals on the table in under an hour
With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that...
Also available as a
hardcover.
Tender
A Cook and His Vegetable Patch
Written by Nigel Slater
Format: eBook, 624 pages
On Sale: July 27, 2011
Price: $21.99
A Cook and His Vegetable Patch
Written by Nigel Slater
Format: eBook, 624 pages
On Sale: July 27, 2011
Price: $21.99
A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.
In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant...
Also available as a
hardcover.
|
|||||||||||||||
|
|||||||||||||||
The Butcher's Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: eBook
On Sale: June 7, 2011
Price: $16.99
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: eBook
On Sale: June 7, 2011
Price: $16.99
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
|
||||
The Butcher's Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: Hardcover, 240 pages
On Sale: June 7, 2011
Price: $27.50
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: Hardcover, 240 pages
On Sale: June 7, 2011
Price: $27.50
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
|
||||
Roadfood
The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
Written by Jane Stern and Michael Stern
Format: Trade Paperback, 592 pages
On Sale: May 10, 2011
Price: $21.99
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700... Read more >
The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
Written by Jane Stern and Michael Stern
Format: Trade Paperback, 592 pages
On Sale: May 10, 2011
Price: $21.99
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700... Read more >
Also available as an
eBook.
|
|||||||||||||||
|
|||||||||||||||
Roadfood
The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
Written by Jane Stern and Michael Stern
Format: eBook
On Sale: May 10, 2011
Price: $15.99
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700... Read more >
The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
Written by Jane Stern and Michael Stern
Format: eBook
On Sale: May 10, 2011
Price: $15.99
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700... Read more >
Also available as a
trade paperback.
|
||||
Tender
A Cook and His Vegetable Patch
Written by Nigel Slater
Format: Hardcover, 624 pages
On Sale: April 26, 2011
Price: $40.00
A Cook and His Vegetable Patch
Written by Nigel Slater
Format: Hardcover, 624 pages
On Sale: April 26, 2011
Price: $40.00
A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.
In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant...
Also available as an
eBook.
|
||||
Making Craft Cider
A Ciderist's Guide
Written by Simon McKie
Format: Trade Paperback, 112 pages
On Sale: April 19, 2011
Price: $9.95
Small cider production is becoming a booming business as apple cider in all its varieties experiences seen a surge of popularity. Across North America, drinkers are enjoying imported ciders such as Magners, Bulmers and Strongbow, alonside national ciders such as Woodchuck and Original Sin. With this popularity also comes a rise... Read more >
A Ciderist's Guide
Written by Simon McKie
Format: Trade Paperback, 112 pages
On Sale: April 19, 2011
Price: $9.95
Small cider production is becoming a booming business as apple cider in all its varieties experiences seen a surge of popularity. Across North America, drinkers are enjoying imported ciders such as Magners, Bulmers and Strongbow, alonside national ciders such as Woodchuck and Original Sin. With this popularity also comes a rise... Read more >
|
||||
The Encyclopedia of Sandwiches
Recipes, History, and Trivia for Everything Between Sliced Bread
Written by Susan Russo
Photographed by Matt Armendariz
Format: Trade Paperback, 320 pages
On Sale: April 5, 2011
Price: $18.95
How do you keep a Dagwood from toppling over? What makes a Po’ Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in The Encyclopedia of Sandwiches—a chunky little cookbook dedicated to everything between sliced bread.
Author Susan Russo has searched... Read more >
Recipes, History, and Trivia for Everything Between Sliced Bread
Written by Susan Russo
Photographed by Matt Armendariz
Format: Trade Paperback, 320 pages
On Sale: April 5, 2011
Price: $18.95
How do you keep a Dagwood from toppling over? What makes a Po’ Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in The Encyclopedia of Sandwiches—a chunky little cookbook dedicated to everything between sliced bread.
Author Susan Russo has searched... Read more >
Also available as an
eBook.
|
|||||||||||||||
|
|||||||||||||||
Ideas in Food
Great Recipes and Why They Work
Written by Aki Kamozawa and H. Alexander Talbot
Format: eBook, 288 pages
On Sale: December 28, 2010
Price: $12.99
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the... Read more >
Great Recipes and Why They Work
Written by Aki Kamozawa and H. Alexander Talbot
Format: eBook, 288 pages
On Sale: December 28, 2010
Price: $12.99
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the... Read more >
Also available as a
hardcover.
|
|||||||||||||||
|
|||||||||||||||
New Good Food Pocket Guide, rev
Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods
Written by Margaret M. Wittenberg
Format: eBook, 176 pages
On Sale: December 8, 2010
Price: $9.99
This convenient pocket guide packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, easy-reference entries help shoppers navigate their many options when choosing organic, whole, local, and sustainably and ethically produced... Read more >
Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods
Written by Margaret M. Wittenberg
Format: eBook, 176 pages
On Sale: December 8, 2010
Price: $9.99
This convenient pocket guide packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, easy-reference entries help shoppers navigate their many options when choosing organic, whole, local, and sustainably and ethically produced... Read more >
Also available as a
trade paperback.
|
|||||||||||||||
|
|||||||||||||||
How to Repair Food, Third Edition
Written by Tanya Zeryck, John Bear and Marina Bear
Format: eBook, 216 pages
On Sale: November 30, 2010
Price: $11.99
THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published... Read more >
Written by Tanya Zeryck, John Bear and Marina Bear
Format: eBook, 216 pages
On Sale: November 30, 2010
Price: $11.99
THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published... Read more >
Also available as a
trade paperback.
|
||||
A Baker's Recipe Keeper
An Organizer for Your Favorite Desserts and Breads
Edited by Natasha Tabori Fried
Format: Non-traditional book, 80 pages
On Sale: November 9, 2010
Price: $27.50
Life is unsure, always eat your dessert first. -Anon
How many times have you clipped a recipe from a newspaper or magazine for a fabulous dessert, or printed it off the Internet and then "lost" it in a drawer? Welcome's charming new A Baker's Recipe Keeper is designed to be... Read more >
An Organizer for Your Favorite Desserts and Breads
Edited by Natasha Tabori Fried
Format: Non-traditional book, 80 pages
On Sale: November 9, 2010
Price: $27.50
Life is unsure, always eat your dessert first. -Anon
How many times have you clipped a recipe from a newspaper or magazine for a fabulous dessert, or printed it off the Internet and then "lost" it in a drawer? Welcome's charming new A Baker's Recipe Keeper is designed to be... Read more >
|
||||
How to Repair Food, Third Edition
Written by Tanya Zeryck, John Bear and Marina Bear
Format: Trade Paperback, 216 pages
On Sale: November 2, 2010
Price: $14.99
THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published... Read more >
Written by Tanya Zeryck, John Bear and Marina Bear
Format: Trade Paperback, 216 pages
On Sale: November 2, 2010
Price: $14.99
THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published... Read more >
Also available as an
eBook.
|
||||
Meat
A Kitchen Education
Written by James Peterson
Format: Hardcover, 336 pages
On Sale: October 26, 2010
Price: $35.00
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s... Read more >
A Kitchen Education
Written by James Peterson
Format: Hardcover, 336 pages
On Sale: October 26, 2010
Price: $35.00
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s... Read more >
Also available as an
eBook.
|
|||||||||||||||
|
|||||||||||||||
Ready for Dessert
My Best Recipes
Written by David Lebovitz
Format: eBook, 288 pages
On Sale: October 5, 2010
Price: $15.99
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange... Read more >
My Best Recipes
Written by David Lebovitz
Format: eBook, 288 pages
On Sale: October 5, 2010
Price: $15.99
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange... Read more >
Also available as a
hardcover and a
trade paperback.
|
||||
Culinary Careers
How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
Written by Rick Smilow and Anne E. McBride
Format: Trade Paperback, 368 pages
On Sale: May 4, 2010
Price: $16.99
Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal
Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers.
Working in food can mean cooking on the line in a... Read more >
How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
Written by Rick Smilow and Anne E. McBride
Format: Trade Paperback, 368 pages
On Sale: May 4, 2010
Price: $16.99
Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal
Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers.
Working in food can mean cooking on the line in a... Read more >
Also available as an
eBook.
|
||||
Ready for Dessert
My Best Recipes
Written by David Lebovitz
Format: Hardcover, 288 pages
On Sale: April 6, 2010
Price: $35.00
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange... Read more >
My Best Recipes
Written by David Lebovitz
Format: Hardcover, 288 pages
On Sale: April 6, 2010
Price: $35.00
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange... Read more >
Also available as an
eBook and a
trade paperback.
