Discover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae.

Popular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn’t support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue’s recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she’s been featured in major publications like People, and her new restaurant, Didi in West Hollywood, has been covered by the Los Angeles Times, LA Weekly, The Infatuation, Eater, and more.

Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You’ll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home. Just like Tue’s content for her growing legions of Instagram and TikTok fans, her cookbook is an invitation to share the love she has for her recipes including:

* Shaking Beef
* Braised Catfish
* Lemongrass Chili Oil Noodles
* Fish Sauce Wings
* Bo Kho “Birria” Tacos
* Bitter Melon Soup
* Spicy Beef Noodles
* Pho
* And more!

In addition to delicious recipes, you’ll find tips and tricks on entertaining, making the perfect essential sauces and condiments, and so much more to elevate even the most beginner home chef’s cooking.

*Ships/ready for pick up in 5-8 business days*

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.

PRE-ORDER: ON SALE DATE: November 18, 2025

Sugar & Spice is Remi Idowu’s vibrant debut cookbook, serving up bold, crave-worthy recipes inspired by her Ghanaian-Nigerian roots and comfort classics—perfect for spicing up weeknights with minimal effort and maximum joy.

In her debut cookbook, Remi Idowu (@foodbyremi) delivers flavor-packed sweet and savory recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort.

Get cooking with: CLASSICS WITH A TWIST for irresistible go-to dinners, REMI'S CHILDHOOD COMFORTS for her best Ghanaian and Nigerian flavors, FRIDAY NIGHT CRAVINGS for takeout dishes you actually want to eat, A LITTLE SOMETHING SWEET for simple small-batch delights and DESSERTS TO IMPRESS for reliable crowd-pleasers.

Sugar & Spice is packed with recipes that you will make again and again, with easy-to-follow methods and simple hacks:

Italian Sausage Lasagna

Gochujang Chicken Kyiv

Mom’s Best Jollof Rice

Mango Habanero Chicken Wings

Brown Butter Banana Bread

Cookies and Cream Brownies

Almond Croissant Cookies

and more!

PRE-ORDER: ON SALE DATE: October 15, 2025

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.

As a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone's rich food culture. Forged by history, people and place, the cuisine is completely unique. Maria Bradford's recipes, inspired by her grandmother's cooking, have at their heart the traditional meals of Maria's childhood, introducing delicious Afro-fusion dishes and flavors. Characterized by key ingredients including tamarind, beans, sesame seeds, mango, chili and pineapple, in Maria's hands these ingredients become something truly special. Moreover, she tells the story of the cuisine and the people, shedding light on everyday life through exclusive location photography.  Through her evocative writing and innovative dishes that draw on tradition while melding contemporary influences, Maria's Sweet Salone is a stunning culinary dive into recipes and a culture unmatched anywhere in the world.

Experience the wonderful flavors of Ethiopia and Chef Yohanis' dazzling collection of recipes in this James Beard Award winning cookbook

Winner James Beard Award for Best International Cookbooks 2020

Winner IACP Julia Child First Book Award for Best Cookbook 2020

Shortlisted Guild of Food Writers Award 2019

National Geographic Traveller Best New Cookbook

Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.

In this cookbook, Ethiopia's gourmet guru seeks to spread love for the country’s cuisine. After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off what his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine.

The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce.

Along with photography of the stunning landscapes and vibrant artisans of Ethiopia—combined with insightful cultural and historical details—this book demonstrates why Ethiopian food should be considered one of the world’s most singular and enchanting cuisines.

With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent.

From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible and irreplaceable.

Angelou tells us about the time she was expelled from school for being afraid to speak—and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn’t know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn’t lost—she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy—and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: “If you can write half as good as you can cook, you are going to be famous.”

Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate éclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou’s heart and her home. Hallelujah! The Welcome Table is a stunning collaboration between the two things Angelou loves best: writing and cooking.

“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal

“A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.

In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. 

The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism.

As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.

Koshersoul includes 48-50 recipes.

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.

Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.

Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.

With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.

A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.

PRE-ORDER: ON SALE DATE: July 15, 2025

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).

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

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

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

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

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

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

Make your favorite Chinese dishes at home.

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

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

Crispy Pork Chop with Soup Noodles

Bang Bang Shrimp

Lemon Chicken

Chicken with Ginger and Scallion Sauce

Cantonese-Style Eggplants

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A National Parenting Product Award (NAPPA) Winner

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

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

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

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

46 color photographs

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

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

Inside you’ll find:

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

GATHER is perfect gift for:

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

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

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

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

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

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

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

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

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

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

PRE-ORDER: On Sale: August 19, 2025

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!

Celebrate the power of food to create delicious, lasting memories with this poetic and playful exploration of the joy of waiting for, and finally sharing, fried plantains.

Mama steers the cart toward the produce section of the grocery store and picks up a bunch of green plantains. Thus begins a week of anxious anticipation as a young girl waits for mustard yellows to seep onto the unripe green peels. By Thursday, black marks begin to splotch and streak across the plantains. And finally, on Sunday, the frying pan sizzles and hisses, as Mama serves up the warm, sugary slices the young girl has waited for so long.  
 
Much like there is sweet treasure hidden beneath the skin of a plantain, this beautifully written and evocative story reaches far beyond the act of preparing a favorite food. Ripening Time celebrates the way food and family entwine to connect us across generations—and serves as a touching reminder that some of the sweetest rewards in life are worth the wait.

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

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

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

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

The latest cookbook from the much-loved Asian restaurant brand, celebrating Wagamama's roots in southeast Asian cuisine.

In this latest book from the much-loved restaurant, wagamama goes back to its roots.

Wagamama invites you to join them as they travel through Japan, South Korea and Vietnam to reconnect with their origins. Wagamama At Home celebrates their affinity with Asian cuisine, as well as their place as pioneers in Britain's Asian food scene.

This odyssey through southeast Asia provides the inspiration for a collection of brand new recipes, bringing exciting new trends, essential techniques and delicious flavors to the wagamama repertoire. The book features over 50 recipes, including restaurant favorites as well as at least 20 new dishes gathered from wagamama's travels.

Alongside the recipes we meet local food legends beloved by their communities, and whose tips and stories reveal the rich variety, culture and character behind the brand's iconic recipes.

As with all wagamama's previous titles, the recipes are fresh, flavorsome and easy to make at home. There will also be a good number of vegetarian and vegan recipes, as well as easy recipe adaptions to make them even more accessible.