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.

Mason Hereford grew up in rural Virginia, where he frequented local country stores that sold everything from gas and ammo to broccoli-cheese casserole and a turkey, cheddar, and cranberry sandwich that still haunts his dreams. After working in fine dining, he opened Turkey and the Wolf in New Orleans in 2016, bringing country store spirit (and his take on that turkey sandwich) to the masses.

In Turkey and the Wolf, Hereford draws on inspiration from his childhood to offer bold, fresh twists onsome of the most beloved Southern dishes. From chicken pot-hand-pies with buttermilk dip and decadent bologna sandwiches to deviled egg tostadas with salsa macha and his mom's burnt tomato casserole, this colorful cookbook is packed with nostalgic and indulgent recipes, mouthwatering photographs, and delectable illustrations.

With a focus on big flavors through laidback cooking, Turkey and the Wolf is a frolic through Southern food from the viewpoint of a true original.

JAMES BEARD AWARD NOMINEE . IACP AWARD FINALIST . NEW YORK TIMES BESTSELLER . A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf

"Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!"-Matty Matheson

ONE OF THE BEST COOKBOOKS OF THE YEAR- Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.

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.

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.

First published in 1974 and even more relevant today, a natural and whole foods guide the voice of black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award–winning Defining Moments in Black History: Reading Between the Lies and the classic bestseller Nigger: An Autobiography.

Written with Dick Gregory’s irreverent wit and informed by his deep intelligence, Dick Gregory’s Natural Diet for Folks Who Eat is for real people who are concerned about their health and wellness. Gregory offers an enlightening introduction to natural foods, and offers a wickedly amusing and informative assessment of how our modern diet damages the human digestive tract, and raises our consciousness about the political power of food.

Gregory argues that how you treat yourself and your body reflects how you treat others. He discusses various fasts and the ones he’s done for both political and health reasons, hunger in America, navy beans, and how Americans are changing the way they eat—the beginning of a movement in the 1970s that is still felt today. He offers suggestions on diets to help you gain or lose pounds and offers advice on natural substitutes for favorite alcoholic drinks. You are what you eat—with Dick Gregory’s Natural Diet for Folks Who Eat you can laugh your way to better health. 

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

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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.

‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this on – hits all the right notes.’ – Vanity Fair

The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant

This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.

With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. 

Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.

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

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

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

The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. 

The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from “How do I smoke a whole turkey?” to "What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.

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.

A picture book bursting with life and flavors about a son and his father cooking up a beloved dish that originated in West Africa—jollof recipe included!

Early in the morning while the sun is still rising, a young boy wakes his father for something special—it’s Jollof Day!

With clanging pots and pans, lots of chopped tomatoes and onions, and a secret blend of spices, this father and son dance to the music of kitchen noise while something delicious burbles on the stove.

With bouncing text that begs to be read aloud and exuberant illustrations full of momentum, Jollof Day is a celebration of the dishes that bring a family together.

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.

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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!

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.

"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.

*ships in 7 - 10 days*

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 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).

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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 stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.

Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

IACP AWARD FINALIST • An insightful exploration into the bounty of both familiar and new Middle Eastern ingredients plus 90 modern and traditional dishes in which to use them, from the author of Mastering Spice and The Spice Companion
 
“Get ready to go on a transformative cultural journey that begins in your kitchen.”—Carla Hall, bestselling author of Carla Hall’s Soul Food

A FOOD NETWORK AND WIRED BEST COOKBOOK OF THE YEAR

Growing up on a kibbutz in northern Israel, spice master Lior Lev Sercarz has long had an affinity for local ingredients and produce. After becoming a chef and then devoting his creativity and career to sourcing and blending spices, he recognized the intensive labor, skill, and craftsmanship that goes into the development of Middle Eastern pantry staples, from olives to silan (date molasses), and tahini to sujuk (a fermented and dried sausage).
 
In this cookbook and culinary resource, he homes in on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pantry staples that define Middle Eastern cuisine. Lior offers an in-depth look at the production, history, cultural resonance, and storage of each pantry item, then shares an array of mouthwatering recipes crafted for home kitchens. Dishes range from a hearty Verjus and Lamb Stew to snacky Kibbeh with Pine Nuts, Roasted Vegetables with Egyptian Dukkah, tangy Iraqi amba mango sauce, a sweet-syrupy-cheesy kunafe, and a creamy Turkish rice pudding.
 
This book is for home cooks who crave not only recipes but also origin stories that lend cultural relevance and insight into one of the world’s most ancient and beloved cuisines.

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.

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.

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.

Authentic Caribbean Cuisine With A Vegan Twist

These plant-powered meals celebrate the rich cuisine and culture of the Caribbean without compromising on authenticity or flavor. Nourish your body and soul with a variety of classic and creative dishes such as:
+ Pulled Jerk BBQ Sliders
+ Loaded Dal Puri Roti
+ Steamed Cabbage
+ Salt Phish
+ Barbi Fried Chick'N
+ Haitian Légume
+ Island Flair Sweet Plantains
+ Piña Colada Ice Cream
+ Staple sauces such as Green Seasoning, Jerk Marinade, Pikliz, Mango Chutney & more!

Anyone following a plant-based lifestyle―or just looking for creative new ways to cook veggies―will fall in love with Lloyd’s delicious, wholesome island cooking.

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.

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.

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