PRE-ORDER: ON SALE DATE: August 5, 2025

 We all need a little sweetness sprinkled with a touch of spice.

Ashia Ismail-Singer, author of Ashia’s Table and Food for Sharing, is back with a collection of spice-infused desserts and baking from culinary traditions across the world, delivering 90 homemade delights to share. With her characteristic artistic flair, Ashia’s recipes are impossible to resist and guaranteed to impress, drawing inspiration from her Memon Indian heritage and immigrant upbringing that brought her family across continents.

Dishing up sweet treats that zing with cardamon and perfume the air with orange blossom, this divine cookbook is guaranteed to take your baking to that next level with the greatest of ease. Western classics are reinvented with a spiced twist and sit alongside Ashia’s unique take on Eastern staples such as baklava, lassi and halva.

There are quick and easy bakes for weeknight cravings, desserts to impress your dinner guests, and show-stopping cakes for the most memorable occasions. Try chai masala popsicles for a refreshing summer treat or pistachio and almond cake as a festive mid-winter indulgence.

PRE-ORDER: ON SALE DATE: August 12, 2025

Make your favorite Chinese dishes at home.

Don’t get a takeout, make your own! From hugely popular online recipe creator Emma Chung @iam.chungry comes this must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and eat and, with these recipes, she shows you just how simple it is to whip up your own Sweet and Sour Pork, Crispy Chile Beef or Mapo Tofu . . . it's easier than you might think!

From weeknight winners and takeout-style favorites to delightful dumplings and top-notch noodles—this cookbook is packed with easy-to-follow recipes, many of which include veggie and/or vegan alternatives as well as useful air-fryer options. So, no matter how confident you are in the kitchen, if you enjoy eating Chinese food, discover how easy it is to make old and new favorites including:

Crispy Pork Chop with Soup Noodles

Bang Bang Shrimp

Lemon Chicken

Chicken with Ginger and Scallion Sauce

Cantonese-Style Eggplants

Emma says: "In Mandarin, we use the term jiā cháng cài 家常菜 to describe home-style cooking. This type of food is unpretentious, delicious and deeply intertwined with the comfort of being at home. Having spent many years living abroad, this is the type of food I crave when I’m homesick. I don’t believe you need lots of time, money or equipment to make delicious Chinese food. That’s why this book is a collection of recipes that are easy, approachable and adaptable. Recipes that ANYONE, even those with limited time, space, budget or even cooking skills, can make at home."

Break away from diet culture while still honoring your body and incorporating cultural foods in this fresh, expansive guide from the registered dietitian and creator of Your Latina Nutritionist.

“Witty and warm, The Latina Anti-Diet is the perfect way to begin to heal your relationship with food and by proxy your body.”—Mikki Kendall, New York Times bestselling author of Hood Feminism

Diet culture is facing a reckoning, and intuitive eating has been leading the charge. The movement has taken the internet by storm, encouraging us to stop dieting and make food choices that feel good for our bodies rather than follow influencers and their shakes.

But intuitive eating is missing a key ingredient: culture. Like many movements, intuitive eating has become co-opted by a select few—placing the focus on “mainstream” food while discounting cultural cuisines. But how can we gain a healthy attitude toward food when our foods—our arroz, habichuelas, and plátanos—are left out of the conversation?

Dalina Soto is here to add them back to our plates.

As a registered dietitian, Soto understands the pros and cons of intuitive eating. As a first-generation Dominican American, she’s also seen firsthand how this movement has only catered to a certain demographic. With her easy-to-follow CHULA method, Soto teaches us how to

• Challenge negative thoughts
• Honor our bodies and health
• Understand our needs
• Listen to our hunger
• Acknowledge our emotions

She gives us tools to confront diet culture and the whitewashing of food so we can go back to eating what we love while managing our health.

Engaging and incisive, The Latina Anti-Diet is for everyone who’s been told to lay off the tortillas and swap their white rice for brown. Soto shows us that food is so much more than calories; it’s about celebrating our culture and living a life full of flavor.

PRE-ORDER: ON SALE DATE: June 10, 2025

 Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog.

One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them.

Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze.

With recipes ranging from everyday meals to festive spreads, Braided Heritage offers a new, in-depth, delicious look at American culinary history.

Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. 

The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now.

Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers.

Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.

As featured by NBC’s Today Show, Harper’s Bazaar, Forbes, and Vogue France

‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.’ – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the Hog

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

Create your own signature cocktails with this essential recipe book for homemade blends and alcohol infusions.

The Infused Cocktail Handbook is the essential guide to homemade blends and infusions. The illustrated recipes explain which ingredients and flavors go best when infusing vodka, gin, tequila, whiskey, rum, and sherry. Make an infused simple syrup or try out a shrub and spice up your next party!

You’ll find a range of globetrotting flavor profiles such as:

* Earl Gray tea (great for a gin infusion)
* Lemongrass
* Cardamom
* Walnuts
* Gummy bears
* Bacon (who doesn’t love bacon?)

Craft delicious libations using The Infused Cocktail Handbook as your starting point to infuse liquors with new flavors that you can use in any cocktail. Not only will you know how to make your very own signature cocktails, you’ll save money — and have fun — doing it.

A National Parenting Product Award (NAPPA) Winner

Yes, your baby can join in at family mealtimes―right from the start!

Gill Rapley and Tracey Murkett are the creators of baby-led weaning (BLW), a commonsense way to introduce your baby to solid foods. There’s no need to struggle with purées and spoon-feeding! Instead, Baby can explore the same foods you enjoy―how they feel, smell, and taste; how to grasp them and chew them―all at his or her own pace.

The Baby-Led Weaning Family Cookbook includes 99 all-new recipes, many suited for families of 4 or more. Plus, Rapley and Murkett review all the benefits of BLW:

* It’s convenient: The whole family eats the same meal―together. No one puts Baby in the corner!
* It helps Baby learn: BLW builds motor skills, coordination, and confidence.
* It promotes lifelong health: By teaching Baby to love a variety of foods and to gauge fullness, BLW helps prevent picky eating, and overeating, later on!

46 color photographs

New York Times acclaimed vegan chef, Lyana Blount, shares her Afro-Latinx roots in this mouthwatering collection of plant-based soul food.

The Best Latin & Soul Food Made Entirely Vegan

Growing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family’s recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she’s famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics.

These 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi’s Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana’s ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in Black Rican Vegan.

A complete and comprehensive Southern baking book from one of the South’s best and most respected bakers, Cheryl Day.

“The definitive book on Southern baking . . . a master class in making memorable baked goods.”
—Bon Appétit

IACP Cookbook Award Winner
James Beard Award Finalist
Georgia Author of the Year Award Winner
Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more
Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home
Named a Best Cookbook to Read and Gift by Thrillist
Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News

There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen.

Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking.

Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies!

The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear!

Time to get out that apron.
 

A passionate debut cookbook celebrates Caribbean food, its legacy preserved―and, ultimately, transformed―by the kinship of those who share food.

As the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book’s 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie’s food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.

full color photographs, illustrations, and chapter openers throughout

In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters.

With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year.

From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail.

Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner.

In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.

“Jocelyn’s infectious joy and love for food and family leap from the pages to your table. Your family will be begging for seconds in no time.”—JENNIFER GARNER

A joyous cookbook full of gratitude, positivity, and 80+ Southern-inspired comfort food recipes from the culinary sweetheart and blogger behind Grandbaby Cakes.

A FOOD NETWORK AND GOOD HOUSEKEEPING BEST COOKBOOK OF THE YEAR

Jocelyn Delk Adams believes every day deserves to be celebrated, from seemingly mundane weekdays to exuberant weekends and holidays. Her approachable take on comfort food features Southern-steeped recipes that are jazzed-up, remixed classics, all sprinkled with the vibrant, colorful personality she’s best known for.

Each flavor-packed recipe suggests a reason to celebrate, a reminder that events big and small can have a moment of culinary gratitude. Try the Georgia Peach Salad with Candied Pecans and Cornbread Croutons on that perfect summer day or the Mojito-Marinated Skirt Steak with Chimichurri for a backyard date night (BYO blanket and bubbly). Or enjoy a Southern Sunday supper of spicy Hot Sauce Chipotle-Fried Chicken and whip up the Turkey and Mustard Greens Enchiladas to deliver to your bestie “just because.” Don’t forget gooey Salted Caramel Chocolate Chip Cookies for a really good hair day (because yes, you deserve to celebrate this!).

Everyday Grand shows readers how to cultivate their inner joy through affirmations, thankfulness, and most important, ridiculously good food.

From James Beard nominee and Top Chef contestant Chef Chris Viaud comes GATHER, featuring recipes that not only bring friends and family together but keep them at the table. Whether you’re hosting a cookbook club night in, or offering a housewarming gift to new neighbors, this mouth-watering cookbook will satisfy all cravings.

To Chef Chris Viaud, food is a shared language that allows us to communicate with complete strangers, create lasting memories with friends and family, and get in touch with ourselves. It is the best way to nourish and expand a community. GATHER is a celebration of food’s magical capacity to connect and transform. Featuring 100 recipes that focus on the innovative, accessible, and seasonal cuisine that earned Viaud a James Beard nomination and wowed the judges on Top Chef, this cookbook is centered around the incredible potential in gatherings of all sizes.

Inside you’ll find:

* 100 seasonal appetizers
* Bold and wholesome family-style entrees
* Unique, eye-catching cocktails perfect for entertaining
* Elegant desserts for all cravings
* Stunning original photography
* Tips and techniques that promise to revolutionize your approach in the kitchen

GATHER is perfect gift for:

* Mother’s day or Father’s day for the chefs in your life
* Host or hostess who enjoy entertaining
* Housewarming or new homeowners
* Christmas, birthdays, or other holidays

Easy to assemble and satisfying to serve, this repertoire is made for the heart of your home. Foster a deeper appreciation for every aspect of a meal, from those who cultivated the ingredients to the ones who sit beside us at the table. Feel good about what you put on your plate with GATHER.

Bringing tasty drink recipes from some of the most renowned mixologists and stories of the historical impact of Black people in Mixology, Black Mixcellence is the go-to drink guide for any wine and spirits connoisseur

Black Mixcellence' is a comprehensive cocktail guide that showcases over 70 innovative and classic recipes, detailing the profound impact and enduring legacy of African-American mixologists. This essential mixology resource blends cocktail craft with rich historical insights, offering readers a journey through the evolution of bartending and drink mixing. From the fundamentals of cocktail making to advanced mixology techniques, this book is a treasure trove for enthusiasts and professionals alike, highlighting the contributions of Black bartenders in shaping modern cocktail culture. It's a celebration of diversity, skill, and creativity in the art of mixology, making it a must-have for every cocktail book collection.

From a beloved plant-based chef and restauranter, a cookbook full of easy to follow vegan recipes–every bite is bursting with flavor!

With over 140 delicious recipes, Howell provides everything from practical tips (“Stocking Your Kitchen for a Plant-Based Life,”) to recipes for dips that double as sauces and can be used from breakfast to dinner, easy and healthy breakfasts (Plant Beef and Cheese Taquitos), sustaining lunches (Portobello Gyros), hearty suppers (Eggplant Parmesan with Alfredo Rigatoni and Lemon Olive Oil Arugula), and delicious desserts (Vanilla Caramel Apple Sprinkle Ice-Cream Sammie).

Additionally, SIMPLE GOODNESS features a whole chapter dedicated to kid-friendly recipes-- healthy, tasty, and enjoyable dishes for quick, energizing breakfasts, packable lunches, and adults-will-love-them-too dinners, even for the pickiest of eaters.

SIMPLE GOODNESS offers life-changing meals that fit seamlessly into your lifestyle, whether you’re feeding a family or just yourself, a college student, or anyone in between. More than just a cookbook, it’s a tribute to the warmth and care found in sharing homemade food and embracing a plant-based life one simply good meal at a time.

‘Umai opens the doors to Millie’s tiny kitchen in Tokyo, showing us just how soulful and simple Japanese cooking can be. This book is heartfelt and healing.’ – Yotam Ottolenghi
 
‘A vibrant exploration of Japanese cuisine with beautiful writing and exciting recipes to nourish the soul.’ – Ixta Belfrage
 
‘This is a beautiful book. Millie takes your hand and guides you into her kitchen – the Japanese kitchen – in a very honest, approachable and wonderfully delicious way.’ – Noor Murad

Umai is an introduction to the comfort and serenity of Japan; it is an exploration and celebration of a culture deeply rooted in food. 

With over 80 delicious dishes that evoke the country’s rich heritage, Umai covers easy lunches, family favorites and classics designed for sharing, as well as simple and sweet desserts. Woven between the recipes are passages that will transport you to the enticing eateries of Japan. Venture to a traditional izakaya for classic small plates and recreate this at home, warm your soul at a no-frills hole-in-the-wall teishokuya or delve into unmissable delicacies at a local Japanese bakery – there’s plenty to guide you through what to expect on your journey. 

Take this as your invitation to enter the Japanese home kitchen and gain a local’s perspective on a cuisine that is known and loved around the world.

100 vegan recipes that bring plant-based fun to the plate for every meal of the day, from the beloved author of Sweet Potato Soul.

“Jenné Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you’ll want to make on repeat.”—Carleigh Bodrug, New York Times bestselling author of PlantYou

Jenné Claiborne knows that vegans have more fun. She’s been enjoying the vibrant health, energy, and joy from eating plants—vegan vibes—for more than a decade. In that time, the vegan space has exploded, with fake meats and cheeses, fast foods, and processed treats galore. While exciting, these options don’t tap into the vibrancy of the vegetable world. 

In Vegan Vibes, Jenné invites you to fall in love with cooking and eating plants, in their delicious diversity. After stints in New York City and Los Angeles, she’s returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city’s multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce. 

Jenné has transformed her favorite veggies into crowd-pleasing meals that are quick and easy enough for even the most hectic schedule. Vegan Vibes offers 100 dishes that are almost as much fun to make as they are to eat. That means laid-back whole food-based ingredient lists plus straightforward, no-fail techniques. And her unique flair for flavor elevates the simplest dish: a citrus spin on Mushroom Carnitas Tacos, Watermelon Gazpacho for the ultimate refreshing soup, and Magical Hummus packed with umami mushroom flavor. 

With gorgeous photography for each recipe, Vegan Vibes includes:

• Super yummy breakfasts: Indian Tofu Scramble, Rose Tahini Granola
• Killer apps, snacks, and salads: Beet Latkes, Bali Shaved Brussels Salad
• Comforting soups: Sweet Potato Bisque
• Hearty entrees: Curried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza
• Perfect beverages: Dirty Candy Sour, Pineapple Rose Sangria
• Drool-worthy desserts: Miso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake

Brimming with unexpected, flavorful dishes, Vegan Vibes is the cookbook that will inspire everyone, vegan or not, to crave more plants.

James Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.

Growing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. Kwéyòl / Creole explores the cuisines and pivotal locales that form the basis of Nina’s unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways.

In St. Lucia, when they say “Creole,” they don’t mean French-influenced. The St. Lucian Creole, or Kwéyol, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina’s lived. The dishes are full of flavor and the mood is chill.

Full of stunning travel photography and anchored by Nina’s singular culinary vision, Kwéyòl / Creole celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.

Recipes for delicious home-cooked food from Nigerian sisters The Flygerians, leading personalities in the fast-emerging and popular West African food scene.

"Street food with a touch of magic—The Flygerians deserve to soar high"—Jimi Famurewa, award-winning food critic, The Evening Standard, London

Meet two inseparable sisters, Jo and Jess Edun, who are bringing the sweet taste of Nigeria to the UK food scene. Inspired by their Grandma's joyful cooking, they are keeping her legacy alive in their restaurant and pop-up residencies. Local heroes themselves, these siblings are striving to make a positive impact through food and the social connections it can create. They believe great food should bring speak to your soul and warm the heart. Visit and as well as Supermalt wings, smokey jollof, pounded yam and rum punch, customers can expect good vibes, care of the Afrobeats soundtrack and hang out with diners who insist it is the best Nigerian food outside of the homeland.

This, their first book delivers recipes for home-cooked dishes for anyone who loves to eat and wants to experience the uniquely delicious tastes and textures that West African food brings to the table.

A fun, giftable cookbook that showcases the versatility of dips with options for every occasion and mood, including snacking, entertaining, 'picky bits' picnics and much more

Need an easy contribution for a potluck/picnic? Dip it. Stunning small plates to feed friends when entertaining? Dip it. Or even a quick, delicious snack to tide you over until dinner? Dip it. Dip it good.

There is no mood that can't be improved by dips, and this book shows the versatility of this amazing dish. Often using affordable ingredients and store-cupboard staples, dips are a great way to use up things you already have at home, such as beets languishing at the bottom of the fridge or the sumac hidden at the back of your spice rack that you bought once for a tagine and never used again. They're also the simplest way to jazz up food and provide an extra flavor boost to lackluster meals.
The 80 recipes are divided into six chapters that include Dips in a Dash (made in 15 mins), Dips for Grazing (sides and snacks), Dips for Dinner, Dips for Feasting, Dips to Impress (showstoppers that require a bit more effort) and Dips for Dessert.

With creative takes on the dish and lighter options for side snacking to more substantial recipes for full feasting - and everything in between - whatever the occasion, go on... Dip In.

An introduction to traditional and modern Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian native of @kitchenbutterfly fame, Ozoz Sokoh.
 
In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people. Despite the foodway's incredibly flavorful complexity, ingredients and recipes from all six regions have not been gathered and showcased in a highly photographic cookbook. 

In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring:
* A COLLECTION OF CLASSIC AND MODERN NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country.
* LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian as well as the ingredients integral to Nigerian cuisine and how they come together in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more.
* ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the roots behind each dish.
* STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold.

Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.

A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

* 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout.

* 300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.

* Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."

Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

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.

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.

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.

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.

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.

"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.