Food & Drink

by Clint Pattemore with Connie DeSousa and John Jackson
by Angus Crawford and Chelsea Clark
by David Sax
by Lee Brian Schrager, with Adeena Sussman
by Mirella Amato
by Food Network Kitchen
Vibrant Food
Asian Pickles
The Paleo Manifesto
Extra Virgin
The New Vegetarian Cooking for Everyone
Ottolenghi
Pok Pok

Discover: The Middle East

Coming Soon: Summer Grillin'

The Blender Girl
The Great American Slow Cooker Book

Your Best Baking

Slimming Meals That Heal
Lidia's Commonsense Italian Cooking
The Gramercy Tavern Cookbook
Butter Baked Goods

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. 

Vegan Cooking

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
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”
Blue Plate Special
Had a Glass 2014
The Encyclopedia of Sandwiches
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.
The Mac + Cheese Cookbook
Mastering the Art of Soviet Cooking
Plum

Vegetarian Cooking

River Cottage Veg
The Soup Sisters Cookbook
The French Market Cookbook