Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi.

“With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate.”—Andy Baraghani, James Beard award–winning author of The Cook You Want to Be

The first solo cookbook from Ottolenghi co-founder Sami Tamimi, Boustany is anhomage to Palestinian food and culture. "Boustany" translates from Arabic as "my garden," which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.

This is how Sami grew up eating—platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including:

• Braised eggs with pita bread, tomatoes & za’atar
• Smoky chickpeas with cilantro tahini
• Crushed butter beans with orange, makdous & mint
• Fried halloumi with purslane salad
• Couscous fritters with preserved lemon yogurt
• Jerusalem sesame bread
• Fenugreek & onion buns
• Pan-baked tahini, halva & coffee brownie
• Labneh & pomegranate ice cream

Boustany is filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.

The New York Times bestselling author of The Way Home returns with over 100 fabulous recipes—delicious updates of her favorite childhood meals.

From Kardea Brown: Growing up in a household with a single parent taught me how to make use of things we already had. She made gourmet meals with simple kitchen staples. I invite readers to do the same with my twist on Old School Classic recipes.

Kardea Brown is back with this practical and flavorful cookbook everyone needs. Offering crowd and palate pleasing dishes from morning to noon, and night. 

SAMPLES

Breakfast

Break the fast with Geechee Egg Rice, Sausage and Grits and On the Run Breakfast Sandwiches.

Lunch

Dig intoTurkey Burgers, Tuna Melts, and Ramen Chicken Noddle Soup.

Dinner

Welcome friends and family home with filling, mouthwatering dishes like Grilled “Poke” Chops, Chicken Mafe and “The Poor Man’s Meal”.

Desserts

Sweeten meals with delights such as Ma’s goodie bars, Warm Sticky Apple Pudding and Lemon Snowball Cookies.

Filled with inviting and tasty food that won’t break the bank, illustrated with over 100 color photos, Make Do with What You Have allows you to enjoy great meals every day.

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.

Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. 

The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now.

Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers.

Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.

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.

*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.

Wake and bake with the official cannabis baking cookbook from High Times, the world’s foremost magazine written by experts on all things related to weed, edibles, and beyond.

Bake and learn how to get baked with Let's Get Baked! High Times: The Official Cannabis Cookbook! Create delicious CBD and THC-infused treats with this easy-to-follow cookbook that is sure to satisfy your cravings. Featuring more than 60 recipes inspired by High Times Magazine, this cookbook takes readers on an edible journey to bliss and relaxation. This cookbook also includes plenty of tips and tricks for non-infused recipes that every home chef can use if they are searching for a sugar high. With beautiful full-color photography, Let's Get Baked! High Times: The Official Cannabis Cookbook is a must-have for everyone, for those who like to partake.

60+ RECIPES: Enjoy more than 60 recipes for infused and non-infused recipes that are sure to feed your munchies

BAKING MADE EASY: High or not, home cooks of all skill levels can create high-quality food with these easy-to-follow instructions and simple techniques

INSPIRING IMAGES: Beautiful photos offer inspiration and ideas for serving at your next pothead potluck or late-night munchie session

INCLUSIVE RECIPES: Also includes a helpful nutrition guide and suggestions for alternate ingredients, so those with dietary restrictions can also enjoy

DECORATING TIPS: Includes decorating tips to create works of art that will make you second guess your munchies

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!

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.

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

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

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

The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. Sections and recipes include:

• The Staples of Oaxaca
  • ​Masa
  • Huevo en Frijol
• Antojitos Oaxaquenos (Tamales and Finger Foods)
  • ​Tamales de Mole Negro
  • Tacos de Chapulin y Chicharrón
• Sopas y Caldos (Soups)
  • ​Pollo en Salsa Verde con Papas y Nopales
  • Caldo de Pata
• Our Moles
  • ​Mole Negro
  • Mole Verde con Puerco
• Family Meals
  • ​Chiles Rellenos de Picadillo
  • Tacos de Barbacoa de Chivo
• Breakfast
  • ​Chilaquiles
  • Huevos Rancheros
• Salsas
  • ​Salsa de Tomatillo
  • Guacamole
• Mezcal Cocktails, Aguas Frescas, and Our Michelada
  • ​Pasión de Oaxaca
  • Sparkling Limonada
• And more!

Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.” When you try her recipes, you’ll know why food and life are so connected, vibrant, and essential to the people of Oaxaca.

From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

This compilation of 110 recipes from a Hell's Kitchen winner and award-winning chef takes a healthier approach to cuisines that are often underrepresented in cookbooks.

Chef Ariel Fox introduces you to both classic recipes as well as innovative new dishes in Spice Kitchen: Healthy Latin and Caribbean Cuisine in a way that works for all lifestyles. This book has something for everyone, including information on how to maximize your pantry, simple recipes, and useful suggestions for adapting the dishes to any diet. 

Ariel made the decision to change her lifestyle, learn about nutrition, and get in the greatest shape of her life while still maintaining a connection to the foods she grew up eating. Now she's here to share her decades of experience and knowledge with you.

This cookbook will be a fantastic addition to your kitchen, whether you are looking for healthier alternatives to the nostalgic flavors of your childhood or are new to Latin and Caribbean foods.

*As Featured on Oprah Daily*

Celebrate Juneteenth and radiate #BlackJoy through traditional food and cultural activities.

A commemoration of the end of slavery in the United States, the Juneteenth holiday has been observed in the Black community for over 150 years. In The Juneteenth Cookbook, Alliah L. Agostini, author of the popular children’s book The Juneteenth Story—which won the 2022 Black Kid Lit Award for Best Historical title—brings the tradition to your home through historically accurate recipes and educational family activities.

With captivating illustrations of 18 quick and easy recipes, follow along with little Alliah and her grandparents as they explore the historical origins of the holiday through food. Make, share, and enjoy kid-friendly takes on some of the most popular Juneteenth celebration foods, including:
 
* Red Velvet Ice Cream Sandwiches
* Frances Price’s Calico Potato Salad
* Saucy Pulled Chicken Sliders with Bangin’ Barbeque Sauce
* Freedom Fizz (homemade red pop)
* Hot Links & Chow Chow Relish
* Corn Muffins with Hot Honey Butter
* Mac ’n’ Please
* Sweet Potato Pie Bars
* And more!

All recipes use simple and accessible ingredients, which can be easily substituted for a variety of diets and preferences. Each recipe can also easily be multiplied for larger groups, and the instructions are written with families in mind so everyone from toddler to grandparent can participate in crafting the ultimate Juneteenth celebration spread! Alongside all the delicious recipes, you’ll also learn a brief history of barbeque and it’s importance to the Juneteenth holiday and Black culture in America.

Keep the celebration going with five fun and educational activity sections that include crafting projects (creating an African medallion necklace and designing your own Juneteenth gear with block printing); table and field games (playing mancala and having relay races); on-site or virtual field trips (visiting museums and historic locations or joining Juneteenth celebrations in culturally important American cities); and dancing to the music of the holiday with Alliah’s Cookout DJ 101 tutorial. These activities are perfect for families, community groups, or classes and bring elements of the road to emancipation and Juneteenth’s history to life.

Comprised of 90 percent cooking and 10 percent family and community engagement, The Juneteenth Cookbook brings kids and families a sensory-rich, hands-on exploration of this important and historic American holiday.

Anthony Anderson and Cedric The Entertainer, comedic royalty and hosts of A&E’s Kings of BBQ, gather their favorite recipes into an accessible and entertaining cookbook like no other.

For both Anthony Anderson and Cedric The Entertainer, two of the biggest names in comedy of all time, barbeque is more than just food—it’s a way of life. Recipes are passed down through generations at backyard cookouts, and pitmasters around the country carry on those traditions at their restaurants. That’s what the television show Kings of BBQ on A&E (and now streaming on Hulu) captured as Anthony and Cedric traveled the country with the goal of launching their own spice and BBQ sauce product lines. Their AC Barbeque product line is now carried thousands of stores nationwide, and fans are clamoring for this cookbook to go with them.

Organized by regions of the country to best capture the soul of the food including St. Louis, Memphis, and the Carolinas, AC Barbecue showcases the charm of these brilliant actors and comics both in the writing and bold photography. Recipes range from pork belly burnt ends to dry rub beef brisket to jerk ribs, and other favorites like macaroni salad, baked beans, fried catfish, and hush puppies are included as well. There are even snacks and desserts like fried pickles and peach cobbler, and maybe best of all, a whole chapter of sauces and rubs.

Whether you’re a seasoned pitmaster or just firing up your backyard grill, this book is a celebration of the rich traditions, bold flavors, and undeniable joy of barbequing. Packed with mouthwatering recipes, stunning photography, and Anthony and Cendric’s infectious personalities, this cookbook is a must-have for anyone looking to bring soul and flavor to their own backyard gatherings.

A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda.

The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular “ethnic” cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:

• Coahuila’s Esquites (Street Corn)
• Las Calandrias Caballitos (Chicken Sopes)
• Arroz Poblano (Poblano Pepper Creamy Rice)
• Camarones al Ajillo (Baja Style Garlic Shrimp)
• Capirotada (Bread Pudding)

This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region

Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.

In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.

This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s Jerk Chicken and Dominica’s Callaloo Soup; Puerto Rico’s plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti’s Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There’s plenty for armchair travelers to enjoy, too: Rawlston’s descriptions of the islands’ histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world’s most beautiful destinations.

Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.

Discover how to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde.

“A powerful invitation to return to ourselves through the act of everyday cooking. Trinity reminds us that nourishment is not only about what’s on the plate but also how we arrive there through small, intentional rituals, honest ingredients, and the gentle cadence of real life.”—Aran Goyoaga, James Beard–nominated creator of Cannelle et Vanille and author of The Art of Gluten-Free Bread

Eating at Home provides a welcome shift from hurried meals and hectic evenings. Golde founder Trinity Mouzon Wofford shares 85 inviting, healthful recipes to bring more calm, connection, and nourishment into your household routine. Inspired by the meals Trinity makes with her own family, Eating at Home pairs affordable ingredients with gentle guidance to turn everyday cooking into a moment worth savoring.

Good-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. In Eating at Home, Trinity Mouzon Wofford’s 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate her family’s multicultural culinary heritage, including:

• $0 Scrap Stock
• Soft Dashi Scrambled Eggs over Rice
• Bitter Greens with Black Vinegar
• Sweet Rosemary Cornbread
• Olive Oil and Matcha Day Cake
• Salted Butter Sesame Shortbread

We’ve never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Eating at Home is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread.

Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.

Spiced with exquisite works from the African American art collection that hangs in the restaurant’s dining room, this cookbook pairs the flavors of Leah Chase’s dishes with anecdotes recounting the restaurant’s traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant’s favorite offerings and features a new chapter on drinks. Dooky Chase’s longtime chef and proprietor passed away in 2019, but these pages honor Leah’s legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.

An Instant New York Times Bestseller

Popular influencer @healthyveganeating's cookbook focuses on fresh, whole ingredients for minimally processed, fully delicious and satiating plant-based meals to enhance health and wellness.

Are you looking for a wholesome, healthier way of cooking and eating? On a personal journey to better health? Maybe you’re plant-based, or vegan-curious, trying to escape highly processed meat and dairy substitutes. Whether you’re vegan or not, Javant Benton invites you into his kitchen to share the recipes he wished he had on his own health journey—comfort food classics like lasagna, burgers, cakes, and cookies and staples like creamy vegan mayo and smoky mushroom bacon, recreated as simple, nourishing, flavorful recipes.

Find out how empowering and transformational food can be when you learn how to Make Your Own!

From the charismatic author of Cooking for the Culture, a collection of heritage recipes inspired by the oldest-known published cookbook written by a Black woman.

Cooking from Scratch is chef and storyteller Toya Boudy’s most personal―and most irresistible―cookbook yet. Written during a transformative chapter in her life, it’s infused with the warmth, humor, and grit that have made her a morning-show favorite. Drawing inspiration from Malinda Russell’s groundbreaking 1866 cookbook, A Domestic Cook Book, Boudy reimagines simple, soul-satisfying dishes designed to bring people together. In the wake of divorce and deep self-reflection, she has returned to the kitchen―the place that saved her nearly 30 years ago as a teenage single mom. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more. Beyond the table, she shares 20 natural remedies―from herbal cough syrup to “Detox” Lentil Soup―that nourish body and spirit alike.

With every page, Boudy shows how healing, joy, and resilience can begin with something beautifully simple: cooking from scratch.

75 photographs

75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.

Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.   

In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia’s role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that’s used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called bur, and bariis, rice spiced with cardamom and cumin. This rice is paired hilib ari, tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. Baasto, or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices doolsho, an aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate.  

Through profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.

Reconnect to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi.

Nothing motivates, comforts, energizes, and brings people together like a delicious meal. For Rashad Frazier, founder of outdoor adventure company Camp Yoshi, the outdoors is a place for celebration, and a hot meal at the end of a long day is one of the best ways to celebrate.

If you've ever felt intimidated by or excluded from the world of outdoor recreation and don’t know where to begin, Cook Out is your first step to unlocking your next adventure. Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. As you conquer each meal of the day—whether that's Fish and Grits to begin your morning, Banana Bread with Espresso Butter for a meal on the fly, or Fire-Roasted Curry Cauliflower and Tofu Donuts with Pear Compote to round out an epic day—you'll realize that you can survive in the outdoors and thrive through community building in the natural world.

A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time.

Around the clock recipes, from “the most important chef in America” (San Francisco Chronicle), the visionary behind Tatiana, the New York Times #1 Restaurant in New York City.

Chef Kwame Onwuachi is always on the go. But no matter when—or where—he’s eating, you know it’s going to be good. In All Hours, Kwame shares the bold, craveable recipes that keep him going, 24/7, so that everyone can get a taste of his home cooking (even when you can’t get a table at one of his red-hot restaurants).

From morning glories like Corn Milk French Toast and the ultimate Bodega BEC to afternoon delights like Souped-Up Top Ramen and Red Stew Chicken Parm, these are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.

Filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream of: Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, Brussels Sprout Suya—plus showstopping dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie with Powdered Donut Mousse!) and his own spins on New York classics (Bougie Chopped Cheese!)—this is killer home cooking, with a little je ne sais kwame.

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.

“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.

From the daughter of the legendary Mildred “Mama Dip” Council, a heartfelt cookbook celebrating four generations of Black restaurateurs and the soulful recipes that nourished a community. 

For nearly fifty years, Mama Dip’s Kitchen wasn’t just one of Chapel Hill, North Carolina’s most beloved restaurants―it was an institution. In 1976, with just $64 and a lifetime of kitchen wisdom, Mildred “Mama Dip” Council opened the doors to a gathering place that fed the soul as much as the stomach. Her youngest daughter, Anita Spring Council, honed her skills as a chef within its walls, learning the secrets of the Southern kitchen at her mother’s side. Now, the inheritor of this incredible legacy steps forward to share her family’s story.

In her tenderhearted debut cookbook, Southern Roots, Spring offers more than 100 dishes grounded in the oral recipe-sharing tradition. It’s a collection filled with treasured family secrets and vignettes from her experience coming of age as a Black girl in the Jim Crow South, all brought to life with a thoughtful, modern approach to the classics.

The recipes invite you to create a vibrant Southern table, from mouthwatering starters like PIMENTO CHEESE BISCUITS to showstopping main courses like FRIED GREEN TOMATO PARMESAN and SMOTHERED FRIED CHICKEN WITH ANDOUILLE SAUSAGE. You’ll find these updated classics alongside sweets like the decadent GOAT CHEESE POUND CAKE that will wow even the most demanding guests.

Beyond the recipes and stunning, colorful photography, Southern Roots is a powerful tribute to a large, loving, and hardworking entrepreneurial family who left an indelible mark on Southern culinary history. Warm, accessible, and bursting with flavor, this rich cookbook introduces a powerful new voice in Southern food and inspires home cooks everywhere to celebrate the enduring joy of a shared meal.

75 photographs

An ode to Black joy and creativity with 100 wildly inventive ice cream, sorbet, and nondairy recipes.

Back in the 1840s, a free Black woman ran a successful ice cream saloon in Nashville. Her name was Sarah Estell, and she became known as “the Ice Cream Queen.” Now taking up her crown is Lokelani Alabanza, a trained pastry chef and avid collector of all things Black Americana. Her love of ice cream and appreciation for those who preceded her come together in this joyful cookbook.

Ice Cream Queen features Alabanza’s original creations and revamped classics such as Malted Vanilla, Roasted Strawberry, and Mint Chip. Building on simple bases, standout flavors range from boozy and fruity to adventurous and decadent. Recipes include Nashville Hot Chicken, an ode to her adoptive city’s iconic dish; Juneteenth Sorbet, with summer-ripe raspberries and hibiscus flowers; PB&J, a vanilla swirled with peanut butter, strawberry jam, and slices of white bread; Chocolate-Covered Kettle Chip, a crunchy mix of sweet and salty . . . and many more.

A love letter to generations of Black ice cream makers, this cookbook offers something entirely new: ice cream as an act of memory, identity, and Black excellence.

65 color photographs

From Diaspora Spice Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka’s best family spice farms.

Diaspora Spice Co. sources the most flavorful, fresh spices in the world from 150 regenerative farms across South Asia—from elders, indigenous communities, young changemakers, and brilliant multi-generational farming families across India and Sri Lanka who are leading the way in sustainable and climate change–resistant agriculture. Filled with culinary storytelling, The Diaspora Spice Co. Cookbook highlights these farmers and their spices with profiles and evocative photography, plus 85 recipes for simple, seasonal, and powerfully delicious meals.

CEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveils a whole new dimension in our cooking. For instance, the Mir family, who works all year to grow and harvest their saffron, shared not only their technique for blooming the vibrant spice and how to make sure every thread is fully utilized, but their unforgettably delicious dishes. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys & pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts.

Sana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook.

* Burst Tomato Chutney
* Perfect Pakora
* Spiced Maple-Roasted Carrots with Carrot-Top Sambol
* Aloo Masala
* Jammy Egg Curry
* Coconut Lamb Biryani
* Fennel Tom Collins
* Turmeric-Banana Snacking Cake
* Apricot-Saffron Frangipane Galette

This incredibly fresh, beautifully photographed, powerful collection is a celebration of these farming families, their precious harvests, and how they season recipes with big flavor.

In 90+ soul-satisfying recipes, Emmy Award–winning Taste the Culture host, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.
 
Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS.
 
In his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage.
 
Northern Soul features his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes. Justin shares how you can make easy, traditional Southern recipes with a Northern flair, in your own kitchen. From recipes like Chicken and Waffles and Creole Jambalaya to Bourbon Pecan Pie with Maple Whip and Hot Mac and Cheese, plus spice blends, sauces, rubs and pickles, you’ll learn just how deliciously southern soul and northern heart blend.
 
Praise for Northern Soul:
 
“I am covered in chills reading Justin Sutherland’s book. It’s mindful, soulful, important, and truly American—because it is a global story. We are one. We are all connected if we choose to be. With Justin’s cookbook, we all come one step closer, and one meal closer, to one another.”
  ―Rachael Ray, host of “30 Minute Meals” and “The Rachael Ray Show”

“In Northern Soul, Justin Sutherland elevates southern comfort dishes in a unique way that speaks to the power of how food fuels us as individuals, connects to us spiritually, and forges the bonds of community.”
   ―Marcus Samuelsson, chef and author of The Red Rooster Cookbook
 
“This book is a deep dive into soul food from a clear and fresh perspective, one that feels familiar and approachable, creative and craveable. Justin Sutherland beautifully demonstrates how food connects us all, but also is an integral part of how we can seamlessly celebrate our individuality together. I cannot wait to cook my way through this book!”
  ―Brooke Williamson, chef and winner of Food Network’s “Tournament of Champions”

Sip and savor the rich culinary history and culture of the Afro-Latino diaspora with over 40 drink recipes and 20 food recipes from Top Chef and restauranteur Nelson German.

Sip and savor the bold flavors and vibrant culture of the Afro-Latino diaspora with over 40 drink recipes and 20 food recipes from Top Chef alum and acclaimed chef-restaurateur Nelson German, the culinary visionary behind Meski, Sobre Mesa, and alaMar Kitchen and Bar.

For Afro-Dominican chef Nelson German, drinks and food are about connection-whether it's sharing stories over cocktails on a stoop in Washington Heights or gathering with friends under the warm, buzzy lights of his restaurants. In Caribbean Cocktails, he brings the rich culinary history of the Afro-Latino diaspora straight to your home bar and kitchen, blending tradition, personal storytelling, and modern mixology. Inside, you'll find cocktail recipes easy enough for home bartenders yet inventive enough for seasoned mixologists, along with an ingredient index to help you make the most of every bottle on your bar cart, tips for batching drinks, plus low-ABV and alcohol-free variations for every kind of celebration.

Reflecting the vibrant drinking and food culture of the Afro-Latino diaspora, Caribbean Cocktails presents a rich selection of recipes from celebrated bartenders and chefs, spanning refreshing spritzes and bold island classics to tasty small plates. Each chapter highlights a distinct flavor profile, including concoctions for-

* Warm and sweet flavors like The Heights Mamajuana, Gingerbread Holiday Milk Punch, and Coconut Rum Caramelized Sweet Plantains
* Floral, fruity, and herbal flavors like Coconut Daiquiri, Zombie Revier No. 2, and Dominican Chorizo "Kipe" Bites
* Sour and bitter flavors like Cafecito de la Mesa, La Cultura Old-Fashioned, and Coffee Cake with Guavaberry Caramel Sauce
* Spicy flavors like Spice Me Down, Dominican Date Sour, and Afro-Cuban Mojo Olives with Peanuts
* Salty and smoky flavors like El Premio, Mayaimi Swizzle, and Dungeness Stuffed Piquillo Peppers

With the unique, culturally rooted, flavorful recipes in Caribbean Cocktails, you'll soon be entertaining impressively at home.

Nara Aziza Smith (@naraaziza), the best-dressed culinary creator in digital media, brings her signature style to 80 delicious, homemade family-friendly recipes in her debut cookbook.

You may think you know Nara Smith—the glamorous outfits, the soothing ASMR voice, the beautiful family, the seemingly effortless approach to making food from scratch—but behind it all is a working mom with a relatable goal: preparing nourishing whole foods for herself and her family.

Nara grew up in Germany inspired by her grandmother’s cooking and the intention behind it—everything from freshly baked bread to her mother’s home remedies for mild ailments, like garlic soaked in honey. While working as a model, she soon met and married supermodel Lucky Blue Smith and started a family. When she was diagnosed with an autoimmune disease and eczema, she found that she could manage her symptoms by cutting out most processed foods. She turned her scratch-cooking expertise in a new curated direction while sharing her cooking online with compelling and elevated content. A self-taught home cook, Nara found joy in the ethos of slowing down and cooking with intention at home.

Now, millions of followers later, Nara has made home cooking look incredibly chic while preparing delicious and thoughtful meals her family loves. In her eagerly awaited and beautifully photographed first cookbook, Nara shares recipes from simple to complex, such as:

* Softest White Potato Sandwich Bread, English Muffins, and Handmade Cheese Crackers, a few of the doughs that keep Nara’s hands busy
* Cinnamon Toast Squares, a quick breakfast beloved by Nara’s toddlers and better than anything you can find in stores
* Baked Fall Vegetable Salad with Miso-Sherry Dressing, a gorgeous salad that fuels Nara for long workdays
* Soy-Glazed Flank Steak with Plum Herb Salad, a beautiful, nourishing meal made from whole ingredients
* One Pasta Dough for all shapes and sizes, with sauces, including stunning edible floral lasagna sheets.
* Pork Schnitzel, a comfort food that brings Nara back to her childhood in Germany
* Lucky’s Oat Chocolate Chip Cookies, Nara’s husband’s recipe for the best American classic
* A chapter on Bits & Bobs, including everything from homemade mozzarella to flavored butters to chocolate-hazelnut spread, showing the simplicity and magic of cooking from whole ingredients

In Homemade, Nara brings ease and elegance to the creation of homemade food—inspiring readers to elevate their own reality, in the kitchen and beyond in their daily life.