Food & Drink

by Food Network Kitchen
by Bruce Weinstein and Mark Scarbrough
by Lidia Matticchio Bastianich with Tanya Bastianich Manuali
by Rosie Daykin
by Tess Masters

Discover: The Middle East

Vegan Cooking

Your Best Baking

Slimming Meals That Heal
The Gramercy Tavern Cookbook
Ottolenghi
Pok Pok

The Sicilian pistachios, forest green, are soft in your hands, succulent in your mouth. They are rich and sweet, like no nut you’ve had before. You twist the cap on the argan oil and a sumptuous perfume fills the air. Drops of the golden liquid trickle down the neck of the bottle onto your knuckles. 

The Art of French Pastry
Roadfood
Giada's Feel Good Food
Abraham Lincoln in the Kitchen
Kitchen Confidence
The Homesick Texan's Family Table
How to Feed a Family
The Great British Bake Off: Winter Kitchen
Bobby Deen's Everyday Eats
Down South

Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food.

Japanese Soul Cooking
“Don’t be thinking ribs, beans, and biscuits … . unless, of course, you’re thinkin’ South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace”
Had a Glass 2014
The Encyclopedia of Sandwiches

Be In Good Spirits

Jerusalem
The Snacking Dead
The chef’s secret is that some dishes come out better using a $20 cast iron than a $200 super-stainless-copper pan.
Provence, 1970
Best Recipes Ever from Canadian Living and CBC, Volume 2
The Mac + Cheese Cookbook
Mastering the Art of Soviet Cooking
Plum

Vegetarian Cooking

River Cottage Veg
The Soup Sisters Cookbook
The French Market Cookbook
Yes, Chef

The Barefoot Contessa Collection

Canadian Living: The Appetizer Collection
The Epicurious Cookbook