From beloved food writer and author of the James Beard Award finalist Black Girl Baking comes a joyous cookbook that transforms everyday meals into something special and unexpected with just a few simple flourishes.

Fanciness is a mindset. It’s realizing that you can make everyday food feel special using what you likely already have on hand. It’s about seeing the act of cooking not just as another thing to do, but as a nourishing ritual to help ease away the day’s stress.

In We Fancy, Jerrelle Guy teaches you how to use pantry staples like canned beans, crackers, or a pint of vanilla ice cream, and tools like sheet pans and your air fryer, to transform typical weeknight dinners into something easy but memorable. Think: Nearly Instantaneous Risotto made with black or roasted garlic, Double-Stacked Black Bean Burgers smashed with tortilla chips, Artichokes in the Perfect Butter Wine Sauce, and Olive Oil Brownie Pudding covered with chopped nuts.

We Fancy shows that cooking is both a creative and a practical act, and in these pages with beautiful and wise writing that is meant to heal, guide and inspire, Jerrelle gives us new recipes and reasons to look forward to dinner.

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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.

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

The chef behind the groundbreaking Brooklyn restaurant Bonnie’s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.

“Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!”—Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life

As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie’s, which was praised as a top restaurant of the year by the New York Times and Bon Appétit.

Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother’s cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it.

Written with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.

From the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion

With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, "Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool."

Good Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).

Good Things captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

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

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.

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.

Vegan blogger Emani Corcran honors the roots of her culture by remembering and reworking the important foods of her childhood into healthier, vegan versions.

Delicious Vegan Dishes to Feed Your Body + Soul

Pursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort food recipes that are as delicious as they are nutrient dense. A passion project for long-time vegan and popular food blogger Emani Corcran, this recipe book pays homage to her favorite family dishes and her experiences growing up immersed in Black food culture. Try her vegan twist on Classic Jambalaya, share Caribbean Rice and Beans with friends or savor her aunt’s recipe for mouthwatering spiced waffles.

For vegan newcomers and plant-based lovers alike, these hearty meals are all about honoring your body and celebrating the tasty ingredients that fuel it. No matter what you're craving, Emani has a nutritious, homestyle recipe to satisfy your appetite.

"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.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?

Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.

In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.

These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.

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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.

In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.

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Like all kids, Josefina loves to eat sweets. She loves warm chocolate chip cookies right out of the oven, cupcakes and candy! One night, while eating a piece of flan, Mami asks her to consider giving up sweets for Lent, the 40 days leading up to Easter. "That's impossible!" Josefina says. When Mami promises to teach her how to make her favorite dessert, habichuelas con dulce, she agrees to give it a try.

Josefina can't wait to end her fast and eat the delicious sweet cream beans, her family's traditional Easter dessert. While she and her mom, tías and abuela prepare the dish, they dance to merengue music and tell stories about life back in the Dominican Republic. The kitchen fills with the aromatic smells of cinnamon and sugar, but it's the feelings of love and happiness Josefina will never forget. On Easter Sunday, when the family eats the special dessert she prepared, the girl's grandmother proclaims, "It's the best pot of habichuelas con dulce I've tasted in my life!"

This heart-warming, bilingual picture book for children shares a universal story all kids can relate to-learning about one's culture through food, music and family stories-while focusing on a cultural tradition specific to the Dominican Republic. As a bonus, the book includes the recipe for this special dessert-in both English and Spanish!

A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty

‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty

In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.

Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.

A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.

Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

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.

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

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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

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. 

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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.

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Find brilliant plant-based dishes that make cooking and enjoying delicious vegan food every day genuinely easy – and fun - in Rachel Ama’s Vegan Eats.

No bland or boring dishes, and forget all-day cooking. Rachel takes inspiration from naturally vegan dishes and cuisines as well as her Caribbean and West African roots to create great full-flavour recipes that are easy to make and will inspire you to make vegan food part of your daily life.

Rachel’s recipes are quick and often one-pot; ingredients lists are short and supermarket-friendly; dishes can be prepped-ahead and, most importantly, she has included a song with each recipe so that you have a banging playlist to go alongside every plate of delicious food.

Cinnamon French toast with strawberries
Chickpea sweet potato falafel
Peanut rice and veg stir-fry
Caribbean fritters
Plantain burger

A warm and funny picture book about the popular West African dish, from Nigerian author Onyinye Iwu, that shows how things work out best when you do them together.

Jollof is a a delicious, spicy rice, and vegetable dish originating in West Africa and now known and enjoyed world-wide. It’s the favorite food of best friends Kwame and Kamsi. But who makes the best Jollof? “My mom,” says Kwame. “No, my mom,” says Kamsi.

The two boys have a great idea. “Let’s each make our own and see whose is really best!” Carefully they pick their ingredients. But Kwame likes playing tricks on Kamsi, and Kamsi likes playing tricks on Kwame. Kamsi secretly adds nettles to Kwame’s Jollof, and Kwame pops a caterpillar into Kamsi’s. Puddle water, fiery ants and old dry chewing gum follow. What a mess! They’ve both made the worst Jollofs ever.

But in the kitchen their moms are sharing the preparation of a real Jollof rice dish, and call the two sad boys in to help. What a difference! “Alone we make good Jollof,” say the moms. “But together we make the best Jollof ever.” And the boys agree–it’s best to work together (but sometimes they still play tricks on each other).

From “Egg” to Z—crack open a global culinary adventure for babies and toddlers!

This adorable, plate-shaped alphabet board book from the author of Noodles, Please! introduces your youngest reader to the alphabet in a delightful and tasty journey across 20 different countries and cultures.

Eat the alphabet as you discover 26 egg-based dishes from countries around the world. From Nadan Mutta to Tunisian Shakshouka, this food board book will have young foodies and their grown-ups wowed by all the amazing ways you can use a simple egg.

• As you read, look for the name of each dish in both English and the native language of the country it comes from.

• This giftable die-cut alphabet book is shaped to mimic a dinner plate on each page.

• Vibrant illustrations of 20 different egg dishes from North and South America, Europe, Africa, Asia, India, Australia, and the Middle East

Whether you’re a lifelong fan of frittata or a tiny emerging foodie, this children’s board book will have you screaming for more Eggs, Please!

In the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island, with a foreword from Bruce Springsteen.

Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself-dynamic, colorful, and always evolving. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk BBQ Pork Ribs, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island's culture and history, but also new spins like Sweet Jerk Crispy Cauliflower, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica's modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.

From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica's beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those you've never been to island. My Jamaican Table is a culinary journey as told by one of Jamaica's most dynamic chefs.

*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

A celebration of South Asian flavors by Pooja Bavishi, the founder of acclaimed Malai ice cream.

Learn to create frozen desserts at home with this first-of-its-kind South Asian-inspired ice cream cookbook.

Bavishi shares the secrets behind Malai’s beloved flavors, including Rose with Cinnamon Roasted Almonds, Mango & Cream, and Coffee Cardamom. Discover how to make their famous Orange Fennel French Toast and Parle-G Masala Chai Ice Cream Sandwiches.

From ice cream bars and cones to pies, cakes, and cookies, this storied collection of 100 recipes will transform your at-home desserts with sweet, spiced, and flavorful frozen treats.

INSPIRED STORY: A delicious exploration where personal stories and cherished flavor memories are woven into every recipe.

ACCESSIBLE RECIPES & EXPERTISE: The recipes are simple to follow, making it easy to create high-quality ice creams and frozen desserts at home, with tips on essential tools and ingredients for consistently delicious results.

UNIQUE FLAVOR COMBOS: Each recipe features the vibrant flavors and ingredients of South Asian cuisine, showcasing Malai’s signature repertoire—cardamom, rose, almond, pepper, mango, chai, orange, lychee, fennel, and saffron.

SWEETS FOR ANY OCCASION: From dairy and dairy-free ice creams to frozen treats, cakes, baked goods, toppings, and sauces, this robust collection of 100 recipes has something for every craving.

Light in spirit and easy to make, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover.

Lighthearted and full of easy-to-make drinks, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover. This collection of 40 zero-alcohol recipes features a wide variety of flavorful refreshments that have the look and feel of well-crafted cocktails without any liquor involved. From twists on classic cocktails to inventive sippers, quick 3-ingredient recipes, and more, this mocktail book offers countless opportunities for a spirit-free moment:

• Unwind after a long day with a fragrant glass of A Perfect Pear.
• Mix up some flavorful Faux Swizzles for a zero-proof mocktail party.
• Host a perfect brunch with a large batch of Life's a Peach.
• Cheers with a glass of Be My Honey to celebrate all of life's moments.

• People looking for fun alcohol-free recipes

A stunning 50th anniversary edition of one of the most beloved cookbooks of all time, by “the empress of Southern cooking” (The New Yorker), beautifully repackaged and redesigned, with a new foreword by Toni Tipton-Martin

With the publication of The Taste of Country Cooking, Edna Lewis proclaimed the food of the American South as one of the world’s great cuisines. From Baked Virginia Ham and Corn Muffins to Oyster Stew and Lemon Meringue Pie, Miss Lewis (as she was almost universally known) extolled the vir­tues of the good food of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation. A celebration of eating locally—decades before “farm to table” became common parlance—the book catalogs the joys of cooking with the seasons: the field greens and salads of spring, pan-fried chicken and crushed peaches in summer, baked ham and sweet potatoes for fall, and hearty soups and stews during the cold winter months. An affirmation of a distinctly American way of eating, half a century after its publica­tion, it remains the definitive book on Southern cooking.

Mix great drinks with this mini bar in a box that gives you fifty recipe cards for boozy cocktails, refreshing aperitifs, and delicious mocktails, curated by the cocktail experts at New York Times Cooking.

Whether you're a seasoned bartender or a casual sipper, the New York Times Cooking Cocktail Deck offers 50 new and quintessential recipes. Pop a few cards in your bag, use them as a shopping list, and then set them on the bar top or counter while you stir or shake.

Unwind at home with Robert Simonson's ultimate Martini or Old-Fashioned. Mix things up with Ali Slagle's Negroni Sbagliato or her spritzy Root Beer Rickey. And welcome guests with Rebekah Peppler's easy-drinking Bicicletta or one of several low-alcohol and nonalcoholic options, like Naz Deravian's Agua Fresca.

Each laminated card features a stunning photograph on the front with recipe instructions on the back. With an essential guide to the necessary glasses, garnishes, tools, and techniques, this recipe deck elevates any at-home bar and is sure to be the star of your next gathering.