Explore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients
 
“Forage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.”—Michel Nischan, chef, author, and food-equity advocate

In Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, you’ll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform nature’s treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:

* Morel “Fried Chicken” Bites with Dandelion Hot Honey (Spring)
* Pulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)
* Crabapple Crisp (Fall)
* Shagbark Hickory Ice Cream (Winter)

Interwoven with stories from Chrissy’s own foraging and culinary experiences and accompanied by lush photography, Forage & Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.

PRE-ORDER: On Sale Date: August 6, 2024

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.

PRE-ORDER: On Sale Date: September 10, 2024

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

Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking.
 
Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine. Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you.
 
Starting with simple, budget-friendly meals to cook in 15 minutes, you’ll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish.
 
Whether you’re a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special.

PRE-ORDER: On Sale Date: August 20, 2024

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.

The best of Tokyo cuisine and culture, from AM to PM. A Day in Tokyo is a culinary journey through one of the world’s most vibrant cities. From the bustling streets of Shinjuku to the hidden corners of Ueno, this book takes you on a delicious food adventure from breakfast through to dinner, showcasing the diverse tastes and ingredients of Japanese cuisine. Start the day with unbelievably fluffy Funwari Hottokeki, dive into some Tokyo-born Yakisoba Pan for a much-earned midday break and end the night with crunchy and tender Tonkatsu. Capture the delicious flavors of Tokyo at home with 96 recipes and insider tips on where to find the best local eats. A Day in Tokyo is the ultimate book for food and travel enthusiasts.

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.

*ships in 7-10 business days*

Surviving the Food Desert is a unique, groundbreaking compilation of 15 easy, customizable recipes inspired by ingredients commonly found in food disparaged communities, community gardens and food drive boxes - creatively crafted to show everyone deserves a delicious, soul-filled meal, regardless of their resources or lack thereof.The book was inspired in the height of the Pandemic when many individuals and families struggled to feed their household healthy and delicious options, especially if they lived in a Food desert. This book of hope & creativity is just the recipe readers know to survive any deserted place in their lives.

With the heightened awareness of the fight for food equity all around America, the book also includes a Resource Guide naming local and national non-profits, community gardens and organizations who are leading the fight towards diminishing food insecurity in our communities. This book is not only is a call to create nourishing possibilities in desolate places, it's also a push towards hope, access to awareness and encouragement to engage in helping our neighbors have a fighting chance to an abundant life.

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.

Featuring stunning mixed-media collage artwork, this exuberant picture book celebrates a special day of cooking shared between a boy and his father, a family feast, and the beautiful traditions of the Gullah Geechee people—perfect for fans of Fry Bread, Thank You, Omu!, and My Papi Has a Motorcycle.

Papa has something special planned for tonight’s family dinner—and Bobo can’t wait! Eager to learn how to make okra stew like his ancestors, Bobo helps Papa pick and chop vegetables from the garden, catch shrimp from the creek, rain down rice in the pot, simmer the stew, and even make a tasty side of cornbread—all culminating in a mouthwatering feast enjoyed by three generations of family members.

Inspired by Natalie Daise's own Gullah Geechee culture, this rhythmic, joyous debut picture book—from the co-creator of the hit '90s Nickelodeon show Gullah Gullah Island—is a celebration of Gullah Geechee traditions and highlights a special day shared between father and son as they cook a central cultural dish. Backmatter includes a detailed author’s note about Gullah culture and Natalie's own okra stew recipe.

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.

PRE-ORDER: On Sale Date: June 4, 2024

A groundbreaking new book from the Magnolia network TV star exploring the baking traditions of Latin America, infusing classic breads and pastries with new energy and introducing readers to the cultures and stories behind each recipe

Bryan Ford has changed the way the world sees baking; no longer the Euro-centric approach to the craft, he broadens the scope to celebrate the baking traditions of Latin America, starting with a simple approach to recipes and technique, and sharing the depth and nuance of the stories behind each loaf and pastry. 

Taking a completely unique, yet long overdue approach, there is no book like New World Baking on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, the recipes here will highlight the beauty and breadth of Latin American baking. This is an essential baking book for every home baker looking to expand their understanding of the history of the craft and explore the sweets and treats, breads and bakes of this region, from the Caribbean to Peru. 

An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery.

The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.

Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.

This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.

Whole30 certified coach and Guyanese cook Althea Brown showcases the best of Caribbean cuisine with 75 mouthwatering recipes remixed to fit a Paleo lifestyle.

Take a culinary trip to the Caribbean with Althea Brown’s lick-your-bowl-good dishes that are free from gluten, dairy and refined sugar. Althea highlights favorite dishes from her childhood in Guyana as well as recipes from Jamaica, Trinidad and more—all of which are full of bold flavors and fresh ingredients.

What could beat mouthwatering Jerk Chicken Under a Brick, Oven-Braised Oxtail or Brown Stew Fish? Perhaps only Althea’s Nutty Farine Pilaf, Salt Fish Cakes or craveable Coconut Sweet Bread! Recipes such as Shrimp Chow Mein, Cassava Couscous Salad and Pepper Steak swap out noodles and rice for nutrient-dense—and delicious!—ingredients like squash, cassava and cauliflower rice, resulting in wholesome Paleo-friendly meals that pack a big punch of flavor.

Whether you are reconnecting with family roots or looking to re-create your favorite dishes from a trip to the Caribbean, this collection is the only guide you’ll need to incorporate flavor-packed authentic dishes into your gluten-free, Paleo or Whole30 kitchen.

The Ultimate Vegan Cookbook for Babies and Toddlers

#1 New Release in Baby Food Cooking

Ashley Renne Nsonwu, an environmental activist and vegan mommy created this vegan cookbook with your vegan baby in mind. This vegan cookbook for kids and toddlers is full of nutrition facts, parenting tips, and easy vegan recipes that your baby is sure to love!

The perfect starter kit for vegan babies and toddlers. Early childhood nutrition has a major impact on lifelong health—and a nutritious vegan diet can set your child up for long term success. Find out how raising kids vegan empowers them to care about animals, the planet, and their own bodies! This book dives into evidence-based nutrition guidelines, busting myths about veganism, the benefits of veganism, how to create a vegan shopping list, and how to navigate veganism in school and social settings.  

Cooking for kids just got easier! Each recipe in this vegan cookbook has plant-based food for toddlers and babies to enjoy all throughout the day. Get the inside scoop from Beyond, The Vegan Super Kid, on how to make vegan-friendly black bean taquitos, green pea patties w/ cumin lime sauce, mushroom penne pasta, and more for your plant-powered baby. This delicious vegan cookbook for kids makes preparing, cooking, and dishing out meals for a full house easy to do.

Inside, you’ll find:

• A vegan family cookbook and nutrition guide with your baby and/or toddler in mind
• One of the best books for cooking simple vegan meals for anytime of the day
• Ideas for shopping lists, recipes, and resources for your child to thrive

If you enjoy special diet cookbooks or if you liked The Plant-Based Baby and Toddler, The Complete Baby and Toddler Cookbook, or any book in The Tasty Adventures of Rose Honey series, you’ll love the Vegan Baby Cookbook and Guide.

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. 

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

• Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce

• One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens

• Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

Explore the "not traditional but personal" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.

Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in The Book of Sichuan Chili Crisp, Jing shows how nearly every dish can be elevated with Sichuan's complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she's encountered along the way.

Rooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including:

• snacks like Zhong Dumplings and Deviled Tea Eggs
• mains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodles
• desserts and drinks like Chili Crisp Sundae with Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup, and Baijiu Negroni

A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.

Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit.

Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.

Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything “Bagel” Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).