"Preapare for your week with this practical, simple, and absolutely delicious guide to vegan meal planning from the founder of The Full Helping and author of Power Plates"--

"Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. Following on from the huge success of One Tin Bakes and One Tin Bakes Easy, Great British Bake Off winner Edd Kimber's new book proves that good things really do come in small packages! It offers...

An elegant and intellectual work, The Book of Tea was written in 1906 by Kakuzo Okakura, a brilliant Japanese man with an early education in English. Through his intimate knowledge of Japanese aesthetics and ability to effectively communicate them to a Western audience, Okakura is able to discuss Teaism and its impact on Japanese culture, thought, and life in an informative and profound way. He develops this theory by explaining the history and universality...

Celebrate the seasons with the folks from Fool's Gold
New York Times bestselling author Susan Mallery invites you to taste the local cuisine of her beloved fictional town and share in a year's worth of deliciously seasonal recipes.
Fool's Gold is known as the Land of Happy Endings, but it's also the land of hearty appetites. Throughout the series, the residents of Fool's Gold have found joy, comfort and good times through food. Now two local...

★ "French from the Market is a seductive cookbook that will convert readers into Francophiles and inspire almost everyone else to start composing menus and market lists." —Foreword Reviews, Starred Review

This newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday

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An Eater Best Food Book of 2023
A Smithsonian Best Food Book of 2023

From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world.

As Julia Child once said, "It is...

A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth.

At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars.

Now, for the very first time, Ducasse shares a

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