Beloved social media sensation Black Forager’s long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking.

Alexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the delicious and wild foods hiding in plain sight. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.

Happy Snacking, Don’t Die! is a one-of-a-kind collection of recipes and foraging wisdom that teaches you how to turn common plants, flowers, and fungi into yummy, plant-based meals. This unique work is almost like two books in one—foraging plant guide and vegan cookbook—organized by season to guide you through a year of appetizing discoveries. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. When fall arrives, you’ll be making savory mushroom dishes (a.k.a. chicken of the woods) like Maitake steak and bacon. And in winter, cozy up with Pine Shortbread Cookies and Oyster Mushroom Chowdah.

With helpful plant identification photos throughout, in addition to beautiful food photography and photos of Alexis, of course, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.

A rich collection of plant-based Ghanaian recipes and some of West Africa’s singularly iconic dishes—from the beloved creator of Eat with Afia

Afia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family’s Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more. So, when her family immigrated to North America and Afia found herself drawn to a plant-based lifestyle, she worried that her connection to her home country would be lost. But happily, as she immersed herself more in West Africa’s culinary traditions, seeking to learn about and replicate the recipes she grew up on, food offered that connection to Ghana. In Eat with Afia, Afia assembles a warm and ever-comforting blend of recipes that pay homage to Ghanaian cuisine from a plant-based perspective.

Including stories of Ghanaian foodways, culture and family traditions, Eat with Afia is an irresistible invitation to explore with Afia as she cooks her way through Ghanaian classics and her favorite dishes. From quick bites like Kebab Mushrooms and Roasted Plantains to hearty meals like Groundnut Soup and Garden Egg Stew, and, of course, Afia’s recipe for Jollof Rice, this is a collection of recipes to delight all of your senses. Bursting with vibrant photography, Eat with Afia is a heartfelt plant-based journey into an exciting cuisine.

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

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.

An inspiring and practical guide to throwing parties where guests feel seen, cared for, and connected

Welcome to a new era of entertaining. Perfection is out, joy is in, and the only thing that matters is gathering with an open heart and a curious mind. And anyone—everyone!—can do it. Packed with inspiration, tips, lists, timelines, and recipes, Your Turn to Host is a complete party playbook with an attention to detail that could only come from a master event planner.

Whether hosting a birthday bash or an intimate dinner, a raucous game night, New Year’s Eve party, or Friendsgiving potluck, Amber Mayfield Hewett shows you how to succeed, step-by-step and with confidence and ease, from planning a menu to putting together the ultimate playlist, sparking conversation to choosing a timeless party favor. She calls it the Anatomy of a Good Shindig, teaching you both the art and science of being the host with the most.

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.

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

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

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.

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.

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.

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

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.

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.

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.

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

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.

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!

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.

*Use discount code: SALE at check out for 30% off*

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.

The inaugural issue of Mother Sauce is a journal about restaurants, cooking, hospitality, and the people who dedicate their lives to feeding others.

Created by the team behind Annette and Traveling Mercies in Aurora, Colorado, Volume 01 opens the doors to a decade of restaurant life. Inside you’ll find recipes from Chef Caroline Glover, long-form essays, interviews, behind-the-scenes stories, cocktails, photography, and an honest look at what it actually takes to run an independent restaurant.

Inside Mother Sauce Volume 01

• Original essays from Caroline Glover and Nelson Harvey
• Signature recipes from Annette, including the Roasted Half Chicken, Charred Radicchio Salad, Parmesan Puntarelle, and more
• The Annette Martini recipe
• Interviews with family, friends, and restaurant legends
• Restaurant economics explained, including the real cost behind a $41 roasted chicken
• Stories about hospitality, marriage, music, maintenance, bad reviews, and the daily chaos of restaurant life
• Original photography by Dan Richard
• Designed by Julianna Beckert

Whether you’re a cook, restaurant owner, hospitality professional, or simply someone who loves good food and thoughtful storytelling, Mother Sauce is meant to be read with something delicious nearby.

Eater, 15 Spring Cookbooks We’re Excited About This Year

Michelin-starred pitmaster Evan LeRoy breaks down his secrets to the best barbecue in the nation, sharing nearly 100 innovative techniques and recipes that have made LeRoy and Lewis one of Austin's most popular barbecue joints.

This barbecue bible is essential reading for any griller who wants to learn from the best. LeRoy shares the tenets of barbecue with illustrations, step-by-step photography, and nearly 100 delicious recipes for mains, sides, and desserts that run the gamut from bacon ribs to smoked banana pudding.

Barbecue is not a set menu; it’s a cooking method―and nobody knows this better than Austin-based chef Evan LeRoy. As the co-owner, pitmaster, and mastermind chef at LeRoy and Lewis, one of the most popular and acclaimed BBQ joints in Texas―not an easy feat―LeRoy has reinvigorated the old style and staked his claim as a modern master of the barbecue game.

In New School Barbecue, LeRoy encourages home cooks to think differently about the barbecue they’re already familiar with, going beyond the “classic” dishes everyone serves. The methods he outlines can be applied to any cut of any meat (including lamb, chicken, beef, goat, and pork), any type of produce (avocados, cauliflower, squash, and more), and almost any cuisine.

And LeRoy’s techniques work on all kinds of outdoor cookers: offset smoker, pellet smoker, a kamado grill, or an old-fashioned Weber kettle grill, so anyone will be able to apply his recipes and recommendations to their setup.

This book is perfect for fans of Franklin Barbecue who want to take their dishes one step further with new flavors, techniques, and ingredients.

Genuine Pizza is James Beard Award–winning chef Michael Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home.

Foreword by Wolfgang Puck

Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. This cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them.

First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals.

Includes color photographs by Sidney Bensimon

Featured in Netflix’s Chef’s Table: Pizza

Finalist for the Gourmand Awards (Italian category)

"The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times

When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.

Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated homemade pizza cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. This essential Italian cook book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.

Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, this book is an essential companion for any serious pizza maker.

With stories and guidance from a celebrated pizza chef, this cookbook is an essential companion for any serious home baker, revealing the secrets to creating unforgettable pies:

* Perfect Pizza Dough: Master the four-ingredient dough that started a movement, with detailed instructions and Chris’s philosophy on proofing for the ultimate flavor and chew.
* Signature Pizza Recipes: Go beyond the ordinary with step-by-step guides to Pizzeria Bianco’s legendary pies, from the classic Margherita to the inventive Rosa and Wiseguy.
* More Than Just Pizza: Expand your repertoire with recipes for market-fresh salads, flavorful tasting plates, rustic focaccia, and even the staff meals cooked behind the scenes.
* From His Kitchen to Yours: Learn the fundamental strategies and techniques for translating a professional chef’s methods to your home kitchen and pizza oven.

Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category

The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

Get your daily dose of vitamin T—the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more—with over 100 delicious recipes that add a fun twist to these classic street foods.

Tacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In Vitamina T, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. Vitamina T features over 100 mouthwatering Mexican staples as well as contemporary twists:

* Tacos: Al Pastor, Barbacoa, and Carnitas Tacos
* Tamales: Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro)
* Tostadas: Tinga, Beet-Avocado, and Red Snapper Ceviche Tostadas
* Tortas: Butternut Squash in Chile Colorado, Brisket "de la Barda," and Cubana Tortas
* Todo Lo Demás: Sopes, Gorditas, Flautas, Chilaquiles, and more

These dishes are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.

JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan
 
Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.
 
Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.
 
With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.