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  • Listen To Your Vegetables: Italian-Inspired Recipes for Every Season
    $45.00

    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.

  • The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes
    Sold out

    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.

  • PRE-ORDER: A Day in Tokyo: Cook Eat Drink

    by Brendan Liew & Caryn Ng

    $29.95

    PRE-ORDER: On Sale Date: March 5, 2024

    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.

  • PRE-ORDER: Savoring: Meaningful Vegan Recipes from Across Oceans

    by Murielle Banackissa

    $30.00

    PRE-ORDER: On Sale Date: March 5, 2024

    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.

  • Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks

    by Crystal Wilkinson

    $30.00

    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.

  • The Lazy Girl’s Guide to Delicious Dinners: 60 No-Stress, Limited-Mess, Sure-to-Impress Meals

    by Sophia Kaur

    Sold out
    Save time and eat well with these flavorful, no-fuss recipes from Tiktok-famous food blogger Sophia Wasu.

    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.

  • Surviving the Food Desert: Cookbook & Food Desert Resource Guide

    By Amber C. Williams

    $34.99

    *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.

  • The Jemima Code: Two Centuries of African American Cookbooks

    by Toni Tipton-Martin

    $45.00

    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.

  • Julep: Southern Cocktails Refashioned

    by Alba Huerta

    $25.99
    A tribute to the spirits and drinking traditions of the South through a leading barwoman's glass, with 80 recipes and photos.

    Craft cocktail maven Alba Huerta succinctly tells the story of drinking in the South through themes such as "Trading with the Enemy," "the Rural South," "the Drinking Society," "the Saltwater South," and others that anchor the menu at her destination bar, Julep. With historical overviews, 15 bar snack recipes, and 65 bespoke cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions like the Snakebit Sprout, Liquid Currency, and Hot July, Huerta recounts the tales and traditions that define drinking culture in the American South today. Approximately 80 evocative cocktail and location photographs convey the romance and style that distinguish Julep and serve to inspire beverage enthusiasts to relive Southern history via the bar cart.
  • The Ramadan Cookbook: 80 Delicious Recipes Perfect for Ramadan, Eid, and Celebrating Throughout the Year

    by Anisa Karolia

    $24.99

    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.

  • Start Here: Instructions for Becoming a Better Cook: A Cookbook

    by Sohla El-Waylly

    $45.00

    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
  • Oaxaca: Home Cooking from the Heart of Mexico

    Bricia Lopez & Javier Cabral

    $45.00
    A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles


    Bricia Lopez’s Oaxaca is a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.

    “Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.” ―José Andrés, chef, entrepreneur, philanthropist

    Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles.

    The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. Sections and recipes include:
    • 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!
    Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.” When you try her recipes, you’ll know why food and life are so connected, vibrant, and essential to the people of Oaxaca.

    From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
  • First Generation: Recipes from My Taiwanese-American Home

    by Frankie Gaw

    $32.50
    In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that defined his childhood as a first-generation Taiwanese American growing up in the Midwest.

    In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. 

    In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. 

    Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.
  • Taco-tastic: Over 60 recipes to make Taco Tuesdays last all week long

    by Victoria Elizondo

    $22.95

    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.

  • Masala: Recipes from India, the Land of Spices

    by Anita Jaisinghani

    $35.00
    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.
  • Cook Like a Local: Flavors That Can Change How You Cook and See the World: A Cookbook

    by Chris Shepherd & Kaitlyn Goalen

    $35.00
    The James Beard Award–winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and more—shows you how to work with their flavors and cultures with respect and creativity. 

    JAMES BEARD AWARD FINALIST

    Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. 

    The recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.
  • Okra Stew: A Gullah Geechee Family Celebration

    by Natalie Daise

    $19.99

    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 BreadThank You, Omu!, and My Papi Has a Motorcycle.

    Papa has something special planned for tonight’s family dinnerand 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 cornbreadall 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 bookfrom the co-creator of the hit '90s Nickelodeon show Gullah Gullah Islandis 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.

  • Sweet Soulful Baking: Recipes Inspired by Southern Roots

    by Monique Polanco

    $23.99

    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: New World Baking: 150 Recipes from Central America, South America, Mexico, and the Caribbean

    by Bryan Ford

    $38.00

    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. 

  • My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora

    by Yewande Komolafe

    $35.00

    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 RicePuff 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.

  • Caribbean Paleo : 75 Wholesome Dishes Celebrating Tropical Cuisine and Culture

    by Althea Brown

    Sold out

    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 Vegan Baby Cookbook and Guide: 50+ Delicious Recipes and Parenting Tips for Raising Vegan Babies and Toddlers

    by Ashley Renne Nsonwu

    $34.99

    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.

  • Simply West African: Easy, Joyful Recipes for Every Kitchen

    by Pierre Thiam

    $28.00

    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

    With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.
  • The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen

    by Jing Gao

    $35.00

    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


    The Book of Sichuan Chili Crisp is an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!
  • Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes

    by Erika Council

    $26.00

    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 BiscuitsEverything “Bagel” Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).

  • Rice: a Savor the South cookbook

    by Michael W. Twitty

    $21.00
    A seed of grass nourishes the global table
    Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

    As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
  • The Essential Cocktail Deck: 50 Cards for Mixing Modern Drinks
    $22.00
    Shake up your next get-together with this indispensable deck of 50 cards featuring classic and unique cocktail recipes.

    Bring happy hour home! Keep this deck of fifty cards near your bar for a compact, comprehensive repertoire of essential cocktail recipes. From perfected classics, like the Whiskey Sour or Mint Julep, to new and exciting cocktails such as the Angostura Colada or Kentucky Buck, The Essential Cocktail Deck has a drink for everyone. 

    No matter what card you pick, you'll be able to build, shake, or stir your drink with ease by following the step-by-step instructions on the back of the card and then comparing your finished cocktail to the photograph on the front. If you're rusty on techniques, simply consult the handy Basics card and you'll be shaking, stirring, straining, and swizzling your way to a new favorite cocktail in no time! Each card is laminated, making it easy to wipe each one clean after a round of cocktails. So just pick a recipe, pour, and enjoy.
  • Flavor+Us: Cooking for Everyone [A Cookbook]

    by Rahanna Bisseret Martinez

    $29.99
    A delicious dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a Top Chef Junior finalist.

    In this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna's experiences learning to cook in her family’s Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means.

    Flavor+Us features recipes from:
    • Mexico: Masa Doughnuts with Earl Gray Glaze
    • Haiti: Makawoni au Graten
    • Cuba: Frijoles Negros 
    • Korea: Yachaejeon with Cho Ganjang
    • China: Dry-Fried Green Beans
    • The Philippines: Dungeness Crab Tinola
    • Japan: Trinity Korokke
    • Vietnam: New Orleans-Style Vietnamese Iced Coffee
    • Ethiopia: Miser Wot 
    • Jamaica: Jerk Eggplant Steaks
    • And more!

    This is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.
  • Afro Vegan: Family recipes from a British-Nigerian kitchen

    by Zoe Alakija

    $25.00
    Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook • Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigeran food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe’s immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons.
  • Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table

    by Toya Boudy

    $32.50

    An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef.

    Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

  • Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book

    by Toni Tipton-Martin

    $30.00

    Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

    Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

    Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

  • The Pepperpot Diaries: Stories From My Caribbean Table

    by Andi Oliver

    $35.00

    Andi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region

    The ingredients we use in Caribbean cookery tell a story—and it’s a huge, swirling tale …

    The Pepperpot Diaries is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavors of Caribbean cooking to your table.

    The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history, and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating—the flavors and ingredients that run through her heart and soul—and what the future might hold for Caribbean cooking. This book explores who we were, who we are, and where we’re going—all through the food we eat and the people we meet along the way.

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