Wake and bake with the official cannabis baking cookbook from High Times, the world’s foremost magazine written by experts on all things related to weed, edibles, and beyond.

Bake and learn how to get baked with Let's Get Baked! High Times: The Official Cannabis Cookbook! Create delicious CBD and THC-infused treats with this easy-to-follow cookbook that is sure to satisfy your cravings. Featuring more than 60 recipes inspired by High Times Magazine, this cookbook takes readers on an edible journey to bliss and relaxation. This cookbook also includes plenty of tips and tricks for non-infused recipes that every home chef can use if they are searching for a sugar high. With beautiful full-color photography, Let's Get Baked! High Times: The Official Cannabis Cookbook is a must-have for everyone, for those who like to partake.

60+ RECIPES: Enjoy more than 60 recipes for infused and non-infused recipes that are sure to feed your munchies

BAKING MADE EASY: High or not, home cooks of all skill levels can create high-quality food with these easy-to-follow instructions and simple techniques

INSPIRING IMAGES: Beautiful photos offer inspiration and ideas for serving at your next pothead potluck or late-night munchie session

INCLUSIVE RECIPES: Also includes a helpful nutrition guide and suggestions for alternate ingredients, so those with dietary restrictions can also enjoy

DECORATING TIPS: Includes decorating tips to create works of art that will make you second guess your munchies

African cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.

Kiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.

AfriCali is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including:

* Peri Peri Butter
* Herby Harissa
* Lentil Nuggets
* Cherry Tomato Kachumbari
* Kijani Seafood Pilau
* Chicken and Okra Wet Fry
* Berbere Braised Short Ribs
* Coconut and Cardamom Mandazi
* Garlic Butter Chapos
* Pili Pili Pineapple Margarita

The gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.

PRE-ORDER.  ON SALE DATE: March 11, 2025

A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.

“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.

With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.

Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.

PRE-ORDER.  ON SALE DATE: November 26, 2024

The latest cookbook from the much-loved Asian restaurant brand, celebrating Wagamama's roots in southeast Asian cuisine.

In this latest book from the much-loved restaurant, wagamama goes back to its roots.

Wagamama invites you to join them as they travel through Japan, South Korea and Vietnam to reconnect with their origins. Wagamama At Home celebrates their affinity with Asian cuisine, as well as their place as pioneers in Britain's Asian food scene.

This odyssey through southeast Asia provides the inspiration for a collection of brand new recipes, bringing exciting new trends, essential techniques and delicious flavors to the wagamama repertoire. The book features over 50 recipes, including restaurant favorites as well as at least 20 new dishes gathered from wagamama's travels.

Alongside the recipes we meet local food legends beloved by their communities, and whose tips and stories reveal the rich variety, culture and character behind the brand's iconic recipes.

As with all wagamama's previous titles, the recipes are fresh, flavorsome and easy to make at home. There will also be a good number of vegetarian and vegan recipes, as well as easy recipe adaptions to make them even more accessible.

Mornings are better with Coffee Cards. From TikTok sensation Coffee Bae comes this irresistible deck of 50 recipes for fancy coffee drinks you can easily make at home.

Whenever you need a kickstart to your morning or a midday pick-me-up, pull a card from this adorable box to discover an inventive recipe for a delectable, energizing beverage:
* A hot summer day calls for a refreshing, tart Coffee Lemonade.
* Sip a Gingersnap Cookie Cappuccino on a cozy winter evening.
* Start your morning off right with a strong and frothy Greek Frappe.
* Afternoon slump? Try a Matcha Cold Foam, with just enough zip to get you through the workday.

A photo of every coffee bev and a booklet full of tips for making syrups and stocking your java bar complete this cute package. Wrap it up with a bag of coffee beans, a set of mugs, or a French press, and voila: the perfect gift for a college student, a new homeowner, and anyone who loves, needs, and looks forward to their daily cup of joe.

COFFEE EXPERTISE: Vivian Nguyen, a.k.a. Coffee Bae, has built a devoted following of one million+ on social media, thanks to her tasty, trendy recipes and fresh visual aesthetic. She's also launched her own coffee brand (a bag of Coffee Bae beans would be the perfect thing to gift alongside this deck!). Coffee Cards distills Vivian's coffee expertise into a handy package for coffee lovers everywhere.

#COFFEELIFE: The coffee channel on TikTok has more than 5 billion views, and Coffee Bae is one of the most popular creators in this space. The ritual of making fancy homemade coffee drinks at home is here to stay, and specialty coffees—including food-topped lattes, cold foam, milk frothing, alternative milk lattes, and more—are all the rage. This coffee recipe deck features instructions for all these specialty drinks and more, ensuring you can make your cafe favorites in the comfort of your own kitchen.

YEAR-ROUND RECIPES: Discover recipes for hot and iced coffee drinks with a wide range of flavors. Some recipes are simple and straightforward, like Espresso con Panna and Coffee Spritzer, while others take a little more preparation, like Mint Chocolate Chip Coffee. No matter your craving—comforting and warm, icy and refreshing, fruity and fun—there's a recipe here for you. 

DELIGHTFUL ANYTIME GIFT: Three out of four Americans drink coffee, so you or someone you know would likely love this deck! In a petite package, Coffee Cards makes a thoughtful gift alongside a thermos, mug, glassware, flavored syrup, or other coffee paraphernalia for almost any occasion (housewarming, hostess gift, birthday, stocking stuffer—you name it).

Perfect for:
* Coffee lovers
* Anyone who loves the ritual of making coffee at home
* Java enthusiasts who want to stop buying a daily cup of joe
* Followers of coffeetok
* Fans of @coffeebae97 or Coffee Bae's Bae Beans

Romy Gill conjures magic on the plate yet again. A deliciously versatile book that transports me back to my own mother’s kitchen. Easy to follow, written with verve humour and warmth and always a surprise. Another masterclass…'  – Nikesh Shukla

'There’s a freshness and openness about Romy Gill’s books… and this love letter to India is more fresh air... an enticing mix of recipes and stories.'  – Sheila Dillon

'Romy’s Punjabi and Bengali roots come together in this book to create her most vivid, unique and delicious version of home.'  – Minnie Driver

'In addition to her lush design choices and gorgeous photographs, I am eternally grateful to Romy Gill for consistently fulfilling a crucial need: Recipes that impress my own Indian mother.' – Priyanka Mattoo

Step into the heart of India's vibrant culinary heritage with Romy Gill's India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine.

In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavors that define her childhood. From the iconic Butter Chicken, a beloved staple in every Indian home, to the delicious simplicity of her Masala Omelette, Romy invites you to savor the authentic tastes of India without the fuss. As well as recipes, Romy imparts her culinary wisdom and invaluable tips to help you craft curries with confidence in your own kitchen. With easy-to-follow instructions and readily available ingredients, every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious.

With recipes that caters to every palate, offering a diverse range of recipes, including vegetarian, vegan, and non-vegetarian options, Romy's warm and engaging narrative will guide you through the intricacies of Indian cuisine, allowing you to create mouthwatering meals that evoke the comforting flavors of home.

Discover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae.

Popular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn’t support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue’s recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she’s been featured in major publications like People, and her new restaurant, Didi in West Hollywood, has been covered by the Los Angeles Times, LA Weekly, The Infatuation, Eater, and more.

Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You’ll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home. Just like Tue’s content for her growing legions of Instagram and TikTok fans, her cookbook is an invitation to share the love she has for her recipes including:

* Shaking Beef
* Braised Catfish
* Lemongrass Chili Oil Noodles
* Fish Sauce Wings
* Bo Kho “Birria” Tacos
* Bitter Melon Soup
* Spicy Beef Noodles
* Pho
* And more!

In addition to delicious recipes, you’ll find tips and tricks on entertaining, making the perfect essential sauces and condiments, and so much more to elevate even the most beginner home chef’s cooking.

PRE-ORDER ONLY.  WILL SHIP ON NOVEMBER 5, 2024.

From the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.

Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include:

-Umoja (Unity), featuring dishes of multinational origin such as Seasoned Olives, Mechoui-Style Leg of Lamb with cumin, mint, and chili, and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent.
-Kujichagulia (Self-Determination), composed of dishes from the African continent including Sweet Potato Fritters, Grilled Pepper Salad, and Piment Aimee, a hot sauce from one of the author’s friends.
-Kuumba (Creativity) is a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream.

Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, A Kwanzaa Keepsake is a book to cherish, and one that families will turn to again and again.

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.

JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home

David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
 
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
 
It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

"Informative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves." —Library Journal

Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are not only incredibly rich in flavor but also in history.

Code Noir is a cookbook steeped in history. Not just because of the title, which hits on a seventeenth-century decree in which King Louis XIV recorded how enslaved Africans in the French colonies were to be treated, but also because it deals with the food and the people that, through the gruesome course of history, came together in the Caribbean.

Inside, chef and culinary activist Lelani Lewis goes back to her Caribbean roots with classics like jerk chicken, salted cod fritters, pepperpot stew, and Guinness punch. She also shares new creations with typically Caribbean ingredients like cassava, corn, coconut, lime, plantain, and chilies: plantain with peanut and lime salsa, sweet potato gratin with ginger cream, and crème anglaise of creamed corn and caramelized guava.

From the beloved New York Times bestselling author of Indian-ish and Cooking at Home, an illustrated cookbook for kids and their parents that draws on Priya’s childhood experiences traveling the globe with her family. With delicious recipes and laugh-out-loud stories, Priya’s Kitchen Adventures will get kids cooking and expand their curiosity about the world.

Climbing the Great Wall of China, camping in the Amazon jungle, sliding down the dunes of the Sahara Desert—oh, and did she mention slurping ramen in Japan, sipping aguas frescas in Mexico, and enjoying British high tea? Before Priya Krishna was a celebrated food writer, she was a kid traveler. Thanks to her appetite for exploration (and a mom who worked in air travel), by the time she was a teenager she had done all this and more. Traveling unlocked Priya’s sense of discovery and inspired her to get cooking.

In this bright and kid-friendly cookbook, kids can travel the world with Priya—no passport required, just an open mind and a kitchen. Through her eyes, kids and their parents can see—and taste!—China, Greece, Peru, Mexico, Morocco, England, Italy, Japan, France, Egypt, Trinidad and Tobago, and India. The whole family will love making and tasting each kid-tested recipe—brought to life with vivid photos and colorful illustrations plus step-by-step how-to photos—and sharing Priya’s dynamic and often hilarious tales of adventure. They’ll come to discover what Priya was lucky to learn as a kid: that cooking is one of our greatest superpowers, allowing us to travel in our own kitchens and learn about incredible places and cultures—without the jet lag.

Recipes include:

* Pork and Chive Dumplings
* Spanakopita
* Tostadas with Refried Beans and Squash
* Miso Ramen
* Pesto Pasta
* Chocolate Mousse
* Artichokes with Butter
* Hummus Bi Tehina
* Vegetable Tagine
* Crepes

With Priya’s Kitchen Adventures, the whole world is open for discovery—right from your very own kitchen!

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon Appétit

"A joy to cook from, and just as much fun to read." —Margaux Laskey, the New York Times

A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes

Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen.

Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

With Plantas, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada. 

 - Jorge Gaviria, James Beard Award-winning author of MASA

A celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform

Join Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography, Plantas is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike, Plantas is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including:
 
* Salsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema
* Taco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos
* Main courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole
* Dessert showstoppers like Tres Leches Cake, Churros and Chocoflan
* plus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal

Full of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life, Plantas is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants.

A visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals.

A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.
 
The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh, bright, vegetable-based recipes include:
* Breakfast and Dim Sum 點心: Sampan Congee, Lotus Leaf Rice, “Egg” Tarts
* Cha Chaan Teng 茶餐廳 and Lunchbox Favorites: Baked Tempeh Chop Rice, Black-Pink Pepper Cabbage Steak, Jackfruit Brisket Noodles
* Family-Style Dinners, from Festival Foods to Dai Pai Dongs 大牌檔: “Fish Fragrant” Eggplant, Sweet & Sour Cauliflower, Snow Skin Mooncakes
* Siu Yeh 宵夜 (Late-Night Snacks) and Sweets: Curry “Fishballs,” Three Treasures, Hong Kong Sweet Buns

"Hong Kong Highlights," included throughout, showcase cultural customs such as balancing yin and yang and sharing food family-style. And Mama Wong’s tips for using ingredients like lotus root, taro, and salted oranges, offer an immersive experience of Hong Kong’s culinary and societal traditions. With beautiful imagery, intimate storytelling, and easy-to-follow instructions, The Vibrant Hong Kong Table is a treasury of fresh and inspiring vegan meals straight from the heart of this magnificent city to your home.

UNIQUE VEGAN COOKBOOK: Born out of hardship, hard work, and diverse cultural influences, Hong Kong’s food culture is an integral part of its history. Author Christine Wong taps into her culinary heritage to offer a window into this incredible city through vibrant memories and colorful, flavorful, plant-based spins on classic dishes like Crystal Dumplings, Salt & Pepper "Squid," Laughing Sesame Cookies, and of course, Hong Kong Milk Tea. 

GOOD FOR THE PLANET AND YOU: These easy and hard-working vegan recipes offer a way to move toward a sustainable plant-based diet without sacrificing flavor. Based on time-tested Hong Kong cooking techniques and flavors, these recipes are designed to be easy to follow and sharable, offering nourishing meals for weeknight dinners and work-from-home lunches.

A TOUR OF HONG KONG: Filled with beautiful and evocative photography, The Vibrant Hong Kong Table captures all the intoxicating sights, sounds, and smells that Hong Kong is famous for.

Perfect for:
* Chinese cookbook fans looking for East Asian or Hong Kong–specific recipes 
* Home cooks seeking delicious plant-based and vegan recipes
* People interested in ways to eat more sustainably 
* Travel-inspired gift for birthday, anniversary, holiday, housewarming, and more

I'll Bring Dessert showcases 70 sweet recipes to cater for any occasion.

Being the designated 'dessert person' is often met with panic, but Benji is here to show you that not only is it fun, but it's simple to create desserts with wow-factor all year round no matter the day, season or occasion. From recipes made in one dish or desserts that are easy to transport, to the perfect pud to feed a table of four all the way to simple recipes to please a crowd, this is the only dessert book you will ever need.

Chapters cover Something Fruity, Something Chocolatey, Something Creamy, Something Nutty and Something on the Side and each includes a mix of hot and cold desserts, vegan and gluten free recipes (or simple swaps), and recipes that can be made in advance or on the day with tips on how to transport or finish assembling later. From Cherry Slab Pie and Smoked Salt and Halva Cookies to a Gingerbread Mascarpone Roulade and Hot Honey Peach Shortcakes, there are recipes for when you want to really push the boat out and others that suit a more relaxed gathering.

With this gorgeous book, no matter what the occasion, you'll find yourself saying: 'I'll bring dessert'.

Meet Chase and his amazing chef-dad, Courtney Lindsay, the real-life culinary genius who will whisk you away on a mouthwatering journey! Dive into the kitchen with this father-son duo as they whip up a healthy, vegan, kid-approved recipe that is as fun to make as it is to eat. With a focus on kitchen safety and foundational prep skills, ''Chase the Chef'' is a book that invites kids of all ages to roll up their sleeves and become kitchen superstars

Going vegan doesn’t mean you have to give up those fried, BBQed, comfort meals you love, thanks to this incredible collection of plant-based street food recipes. Will Edmond is a vegan chef and travel blogger, known for his boisterous personality and flavor-packed dishes. In this one-of-a-kind cookbook, Will combines his globe-trotting background and southern roots to bring you 60 vegan recreations of famous street foods from the US and beyond, sure to please any crowd and appetite.

Enjoy a coast-to-coast tour of American favorites with recipes like the Texas Fair Corn Dog, The Philly Vegan Cheesesteak, Chicago Juicy Slaw Dog and more. You’ll also discover festival must-haves like State Fair Funnel Cake, Spicy Fried Pickles, Crunchy Mozzarella Sticks and Crispy Southern Fried Chick’n. And no street food crawl is complete without international delights like The Gyro, English Fish and Chips, Cheesy Poutine and Street Empanadas. Whether you’re brand new to the vegan diet or have been adhering to it for years, this cookbook will help you enjoy nostalgic snacks, treats and sweets with healthier, better-for-you ingredients.

Food & Wine's 28 Cookbooks and Food Books to Add to Your Shelf This Fall

Robb Report's The 9 Best New Cookbooks to Buy This Fall

From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.

James Beard Award–winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?

In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah’s long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, plant based and not, including:

* Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho)
* Grilled Japanese Sweet Potatoes with Honey Butter and Pimenton
* Carrot and Lamb Merguez Sausage Lasagna

You’ll also find indispensable tips and techniques, under the heading “Get It Get It”—an expression Sarah uses in her kitchen when things are coming together perfect. With Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game.

Kardea Brown, the breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos.

The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as:

She-Crab Soup

Seafood Potato Salad

Crabcake Benedict

Smoked Pasta Salad

Savory Bread Pudding

Peach Dump Cake

Blood Orange Salmon

Smothered Chicken

Low Country Spaghetti

Sweet Potato Cheesecake

Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ”

Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

A collection of beautiful and inspiring plant-based recipes filled with the flavors of far-reaching influences. Savoring invites you to slow down and immerse yourself in vegan cooking—meal by meal, moment by moment. There is something so satisfying about choosing to consciously slow down and create a dish without distractions: cherishing the time in the kitchen, celebrating the ingredients that give us life, and slowly transforming them into something magical. Murielle Banackissa—recipe developer, food stylist, and photographer—has spent hours, nights, whole weekends in her kitchen cooking for herself and for others. In Savoring, she shares a collection of her unique plant-based recipes that is both a celebration of those special moments found in cooking (grilling flavor into peaches to top weekend waffles, sitting with mushrooms while they caramelize) and an interweaving of her different cultural influences—from her upbringing in the Republic of Congo, to her mother’s Russian and Ukrainian heritage recipes, and her family’s immigration to Montreal. With recipes that range from stuffed savory crepes to lentil-filled dumplings to cassava leaf and spinach stew, inside, you’ll find: * Bountiful Breakfasts: Crispy Chickpea Pancakes with Avocado and Salsa; Rum-Coconut French Toast with Caramelized Bananas; Stewed Blackberries and Lemon Ricotta Toasts * Small Plates and Salads: Pan-Fried Plantains; Pearl Barley Salad with Roasted Bell Peppers and Vegan Feta; Garlicky Miso-Glazed Bok Choy; Fufu * Marvelous Main Dishes: Coconut-Crusted Tofu with Spicy Mango Salsa; Peanut Butter and Sweet Potato Stew; Sesame Ginger Glazed Shiitakes with Sticky Rice; Quebec Meatless Pie * Delectable Desserts: Olive Oil and Rose Polenta Bundt Cake; Spiced Poached Pear Puff Pastry Tart; Date-Sweetened Chocolate Cream Tarts; Fried Banana Beignets With Murielle's stunning, atmospheric photography accompanying every recipe, Savoring is the debut cookbook from a very exciting new food talent. Filled with recipes inspired by her far-reaching family, it is a thoughtful and delicious exploration of all kinds of plant-based dishes sure to introduce new flavors to your table.

A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky. “With Praisesong for the Kitchen Ghosts, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.”—Kiese Laymon, author of the Carnegie Medal-winning Heavy People are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.

Embrace The Lazy Lifestyle with Minimal-Effort, High-Impact Recipes

Resist the siren call of takeout and make a satisfying home-cooked meal every night—in no time at all. Haven’t gone grocery shopping? Forgot to run the dishwasher? Sophia Kaur, creator of A Quick Spoonful, shows you how to get easy, exciting meals on the table no matter the excuse.

Skip dirtying all the dishes with recipes like Cheesy French Onion Pork Chops or Crab-Stuffed Cheddar Biscuits. Eating healthy doesn’t have to be exhausting with fresh, flavorful options like Chinese Chicken Salad and Skillet Lasagna. Or experience the magic of quick, few-ingredient favorites like No-Fry Sweet and Sour Chicken or Sesame Peanut Noodles.

Beginners and busy folks alike will be cooking with ease with these easy-to-follow and quick-to-make recipes. With this blessing of a cookbook, you’ll spend less time planning, prepping and cooking, and more time enjoying your meal.

Winner, James Beard Foundation Book Award, 2016
Art of Eating Prize, 2015
BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.

The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

Quick, easy, flavorful, and filling—these recipes will become the go-to for Suhoor, Iftar, and other special, festive meals.

In this cookbook, readers will find all the recipes they need to make Ramadan meals family-friendly and fuss-free. For Anisa Karolia—who is known for sharing her family’s traditional Indian and Malawi recipes—Ramadan, the month of fasting to celebrate the ninth month of the Islamic calendar, is about self-reflection, becoming closer to her religion, and sharing the holiday with loved ones. Of course, at Suhoor and Iftar, the pre-dawn and fast-breaking meals of Ramadan respectively, this sharing means dining together.

From comforting classics like Masala Roast Chicken to fusion favorites like Cauliflower Manchurian, the recipes in The Ramadan Cookbook make it possible for readers to share simple, delicious recipes with family and friends. Beautifully photographed and featuring recipes for sides, chutneys, flatbreads, refreshments, and sweets, this book ensures that readers will eat well before and after fasting, as well as throughout the year.

Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.

“The book I wish someone had handed me when I began my own journey as a cook.”—from the Foreword by Samin Nosrat

A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.
Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.

A one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:

• Crispy-Skinned Salmon with Radishes & Nuoc Cham
• Charred Lemon Risotto
• Chilled Green Tahini Soba
• Lemon, Pecorino & Potato Pizza
• Fruity-Doodle Cookies
• Masa & Buttermilk Tres Leches

• The Staples of Oaxaca
  • ​Masa
  • Huevo en Frijol
• Antojitos Oaxaquenos (Tamales and Finger Foods)
  • ​Tamales de Mole Negro
  • Tacos de Chapulin y Chicharrón
• Sopas y Caldos (Soups)
  • ​Pollo en Salsa Verde con Papas y Nopales
  • Caldo de Pata
• Our Moles
  • ​Mole Negro
  • Mole Verde con Puerco
• Family Meals
  • ​Chiles Rellenos de Picadillo
  • Tacos de Barbacoa de Chivo
• Breakfast
  • ​Chilaquiles
  • Huevos Rancheros
• Salsas
  • ​Salsa de Tomatillo
  • Guacamole
• Mezcal Cocktails, Aguas Frescas, and Our Michelada
  • ​Pasión de Oaxaca
  • Sparkling Limonada
• And more!

Increase your Taco Tuesday repertoire and take a deeper dive into the versatility of this popular mealtime treat with this collection of fun, accessible taqueria food.

Specializing in vibrantly colorful, authentic Mexican fare using only fresh ingredients, chef Victoria Elizondo focuses on Mexican guisos - the type of food that makes you feel you are home. There are quick and easy recipes to rustle up on weekday nights, with vegan and veggie alternatives, a vast range of salsas and sides, as well as slow-cooking specialties enriched with aromatic spices. So, whether you are looking for family or after-work meals, planning a fiesta, or anywhere in between, here are creative inventions to stimulate your palate and enrich your dining experience.

*ship in 7-10 business days

Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. 

Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook.
 
Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.
 
Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.

Food photographer and baking extraordinaire Monique Polanco presents the most tempting, beautiful and easy-to-make holiday desserts, from fruit-filled cakes to night-before-Christmas nibbles.

Irresistible Recipes Filled with The Heart & Soul of the South

Discover an exciting collection of delightful desserts inspired by Southern baking traditions. Monique McLeod-Polanco’s recipes are brimming with soulful flair and rich flavors while prioritizing simplicity for the home cook. Drawing inspiration from her family’s celebrations and holiday meals, these 60 scrumptious recipes will conjure all the nostalgic flavors from your youth yet dazzle the modern palate.

Fall in love with Monique’s fresh approach to the classics, including an outstanding Orange, Bourbon & Pecan Pie and a drool-worthy Coconut Cake with Lime Curd that will impress your family and friends. Recapture the magic of your grandmother’s kitchen in summertime with One-Layer Strawberry Basil Shortcake, or elevate tradi- tional holiday bakes with Browned Butter Sweet Potato Pie that will be the star of your Thanksgiving table.

So, grab your whisk and take a trip down South, where the secret ingredient is always love—and a bit of sugar! These showstopping desserts invite you to turn the simple, joyful act of baking into a cause for celebration.