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Master the art of adding unexpected flavor and take your desserts to the next level. 75 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, and more. Copenhagen-based pastry chef and author of the hit Substack More than Sweet, Marie Frank invites you to break down the boundaries between sweet and savory with confidence-to create desserts that celebrate flavors both new and familiar, and to honor your own unique taste preferences. Marie is an exciting new voice in the Copenhagen food scene, having worked at beloved shops like Det Vide Hus and Østerberg Ice Cream. Think like a pastry chef: Marie encourages her readers to season to taste (yes, this applies to sweets too!), just like a professional pastry chef.  Inspiring and practical: Richly photographed, this book will change the way you think about and make desserts.  Flavor-forward recipes: Experiment with flavors that bring depth, vibrancy and complexity to familiar recipes.  Flavor chart: Marie's visual flavor chart makes it easy to take any base recipe and explore bold new combinations.  More than Sweet is the perfect companion for anyone looking to take their baking to the next level.

As featured in Netflix documentary series The Philosopher's Kitchen.Korean Temple Cooking is a love letter to the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times.Jeongkwan Snim was the subject of the opening episode of Netflix’s Chef’s Table Season 3.   Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savour all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings and branches, and even a look at the architecture of the temple and attire worn there. An expansive and breathtaking chronicle, Korean Temple Cooking is the coffee table book you’ll want to cook out of all year round.

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.Over 70 traditional Somali recipesProfiles of food producers, writers, and chefsLearn about Somali foodways past, present, and futureOn-Location Photography  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.

An intoxicating tour of  Italian Lidos  with lush photography,  recipes  and more, from some of the most sought-after  beach clubs in Italy.Brightly colored umbrellas dance in the wind, above matching sun beds in the same bold hues. The crystal blue water shimmers in the background and gently laps against the pebble beaches. Bronzed, glistening bodies dot the landscape. Like most things Italian, there is an art to a day at the beach.  Lido is a transporting exploration of the history, culture, and food of Italian beach clubs. Part 1 invites you to the clubs along the whole of the Italian coast. Part 2 shares over 60 recipes from apperitivi to dolci. Living la dolce vita has never been easier with recipes for Pinsa with Ricotta and Mortadella, Lobster Risotto, Puglian Bruschetta with Marinated Summer Squash, and Pavlova with Fior Di Latte Cream.A Journey through Italy’s Beach ClubsCoastal-Inspired Italian Recipes  On-Location Photography throughout ItalyItalian Vacation Inspiration  Grab your towel and find your spot under the umbrella. The salty, sweet air and azure waters of the beach clubs await.

WINNER OF BEST JAPANESE CUISINE BOOK, GOURMAND WORLD COOKBOOK AWARDS 2023SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together—and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project‘Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food.’ – Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm FoodRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.Through clear instruction, abundant photography, and utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods.RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table. 70+ recipes: From everyday izakaya classics to elevated Japanese cooking, all made achievable for the home cook Unique culinary vision: The food of Tokyo filtered through a California lens — vibrant, exciting, and entirely its own Stunning photography: Gorgeous images and special design touches make this as beautiful to browse as it is to cook from Named a Best Cookbook of the Year by the New York Times, Los Angeles Times, and San Francisco Chronicle, and was a 2024 James Beard Award Nominee for Restaurant and Professional Book. It was also a Bon Appétit Best Cookbook, a Washington Post Best Cookbook, and one of NPR's Books We Loved in 2024

“Polina Chesnakova has a unique voice and Chesnok is the most joyous book, heartfelt and bursting with colour and life.”—Diana Henry, James Beard Award-winning writerChesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond is Polina Chesnakova’s third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts.   From Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey cake), Chesnok showcases over 110 vibrant regional recipes. Essays, stories, and profiles of the amazing cooks in her life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.Chesnok paints a potrait of the Soviet diaspora through food, and is for the children of that diaspora, but it is also for anyone looking to expand their palate and pantry and learn the rich history of a people through their most cherished recipes and traditions.

Crafting and making beautiful objects from scratch has been rediscovered by a new generation. Japanese Paper Craft will teach readers all the skills needed to craft it at home, creating personal pieces with meaning that are practical as well as decorative.Japanese Paper Craft starts with an overview of the tools and materials needed to make the projects, along with simple basic techniques such as gluing corners and spines and sewing bindings. It then progresses through 30 projects, including practical step-by-step photos and detailed diagrams, with tips on the best tools, techniques, and materials to use.Projects in the book include: Tiny book (Miniature book-shaped notebook) Three-partitioned notebook Stand/folder for photos Nested pen tray Washi-paper notebook for collecting stamps Rubber band flipbook And many more!

Basics: Vegetables is the first in a series that will completely demystify cooking through step-by-step photography. It is a short but comprehensive photographic primer with recipes and techniques that showcase both classic vegetarian dishes and modern reinventions. Whether you’re having a vegetarian guest over for dinner, trying to make a weekday lifestyle shift, or years into a vegetarian diet, learn (or relearn) the basics with step-by-step photos and easy-to-follow instructions.   From Hasselback Butternut Squash to Risotto Verde or Tomato Tatin, your next vegetarian meal—or dinner party—is only a few ingredients away. Make spinach-tinted green waffles with eggs on the weekend, or treat yourself to a hearty lentil shepherd’s pie, assembled in 15 minutes and perfect for weekday lunch leftovers.  Basics: Vegetables has 80 recipes for vegetarian and vegetarian-aspiring cooks ready to grow their repertoire of delicious vegetable-forward meals. It is a must-have addition to any cookbook library.

"This is the Pakistani cookbook I've been waiting for!"  – Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron TalesThe first major cookbook on Pakistani food, Pakistan is a sweeping and ambitious book that puts this delicious and varied cuisine in its cultural context.Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvellous array of flavours and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favourites to those already familiar.A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savoured, and cooked from every night.  Over 100 Regional Pakistani Recipes On-Location Photography  Essays on life in Pakistan

ShTransport yourself to the glamour of elite American society in the 1870s–90s.  Showcasing stunning gowns from the late 19th century designed by founders of couture, Gilded Age Fashion draws from the finest museum collections to tell the story of an era defined by opulence, when families like the Vanderbilts, Astors, and Rockefellers dressed exquisitely for the grandest events on both sides of the Atlantic.  Author Elizabeth Block details the social customs that guided the sartorial choices of the fabulously wealthy. Each sumptuous gown featured tells a story about its creator and the woman who wore it, and the opulent balls, opera nights, charity benefits, and society weddings she might have attended. Gilded Age Fashion opens a dazzling window into America's most extravagant age. Fifty exquisite gowns: The finest couture of the era drawn from renowned museum collections, led by the legendary House of Worth Rich social history: Author Elizabeth Block brings the etiquette, customs, and personal narratives of Gilded Age society vividly to life Beautifully organized: Three illustrated sections organized by the times of day when the clothing was wornPerfect for history and fashion lovers: Essential reading for fans of the HBO series The Gilded Age, costume history and period drama enthusiasts, and anyone captivated by this glittering era

The only book on preserving you'll ever need! A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, snacks, and sweets.Organized by how long each recipe takes, there is something for all timescales—from quick pickles that are ready that day to methods that take weeks or months but can survive for years. Cultured draws on culinary traditions from around the world, employing techniques such as drying, canning, freezing, pickling, fermentation, salting, and freeze-drying. Making condiments like harissa and adjika, as well as staples and treats like kimchi, sauerkraut, preserved lemons, horchata, and pomegranate molasses to eat now and enjoy later has never been easier. The recipes are also accompanied by information on how to use these preserved foods to transform your cooking. Written by the authorities in the field, and filled with fascinating essays, stunning photography, and illustrations, this volume is destined to become the go-to resource for all things preservation.

In Sohn-mat, which translates to “hand taste” and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu.Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation.Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, and Preserved: Drinks is the third in a series of six short books devoted to food preservation.  Learn to infuse vodkas, make your own amaro, and brew beers and ciders. The recipes in Preserved: Drinks, including those for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog, will take you on a preservation journey across the globe that spans hundreds of years of drink history.    The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.   This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Vegetables brings the magic of pickles, ferments, and chutneys from all around the world to your home pantry. Following Condiments, Fruit, and Drinks, Preserved: Vegetables is the fourth in a series of six short books devoted to food preservation.  Utilizing salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, Preserved: Vegetables adds depth and dimension to any modern larder with recipes like Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and Misozuke, for Japanese style miso-cured vegetables.   The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.   This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Dal Chawal celebrates traditional Indian comfort food through dal and rice, which together form the foundation of a homestyle Indian vegetarian diet.Dal is a Hindi word commonly used to describe all forms of pulses including dried beans, lentils, peas, and whole and split legumes. Chawal, the Hindi word for rice, is the perfect soulmate for dal. Not only a delicious harmony, together they form a completely balanced and nutritious meal. Sapna Punjabi combines a lifelong vegetarian practice, Ayurvedic training, and expertise as a registered dietitian and nutritionist to create recipes that address many common dietary issues, including gut health and inflammation. This is Indian comfort food at its finest: economical, healthy, and delicious.

Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavour combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavours with Western techniques.Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi. Sunset Cookies with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favourites.  Interspersed between the recipes are essays about the history of the Philippines and the effects of colonialism, which add further dimension and context to this book. The mouth-watering full-colour photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavours in your own home.

In Into the Weeds, Tama Matsuoka Wong, master forager and gardener, empowers you to rethink your relationship with gardening and embrace a gentler, less rigid approach to tending the land and encouraging plants, even if you didn’t plant them yourself.This book is part practical, part philosophical, with information for building simple structures like borders and beds with wild wood scraps, a handy plant ID section for some of the most common edible, useful, plants in the world, and recipes for teas, tinctures, and cocktails. Learn a variety of skills and recipes, from how to make fencing for garden beds, to mixing a Fig Leaf Gimlet. Guidance on how wild plants can be used in arrangements and as décor challenges the way we engage with and value the plants around us. As the author writes, “All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill pot…can shelter a little wilderness, a piece of paradise.”

120 seasonal, flexible vegetable-forward recipes for family and friends that answer the question “what do I make for dinner when I feel overwhelmed?' from the Sara Forte, of the Sprouted Kitchen blog and Cooking Club.Around Our Table is Sara Forte’s third and most personal cookbook. It comes from years of work on the Sprouted Kitchen blog and Cooking Club, which has provided insights into how people actually want to cook and what obstacles they face. In Around Our Table, Sara shares her honest and unfussy insights from heavy lifting sauces that can work for multiple meals, to truly flexible meals (accommodating picky kids, dietary restrictions, and time limitation), tips on which dinners will travel well, feed a group, and freeze well. With ideas for all of life’s big moments; meals for birthdays, bridal showers, and meals to deliver to families with new babies, or sick relatives. The book contains sample menus for easy entertaining, and make-ahead meals in an approachable, forgiving way that relies on a mix of homemade and packaged ingredients.  Through 120 recipes, she shares her perspective on how she feeds her family and friends with dishes like Mexican Caesar Brussels with Cornbread Crispies, Chicken Parmesan Meatballs, and a Gingersnap Pumpkin Tart. These are endlessly flexible recipes, and headnotes and sidebars will include tips to prep ahead and swaps for making dishes gluten-free, dairy-free, and vegan or vegetarian.  Sara’s writing is like talking to a friend who has a little more kitchen experience than you and understands the obstacles you’re up against. 'Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colourful and flavour-packed meals, the recipes are practical and adaptable, emphasising all the ways anchoring your cooking in real, whole foods is achievable.' – Heidi Swanson, author, Super Natural Cooking'I have been lucky to taste many of the recipes in this book and I can assure you it is full of honest, nourishing, and delicious food. A go-to book for every cook.' –​ Aran Goyoaga, creator of Cannelle et Vanille and 3-time James Beard Finalist

Sometimes you need an idea and inspiration more than a detailed project. Making Things is a celebration of the art and ritual of crafting by hand that encourages a practice in mindfulness, a celebration of skill, and a return to materiality.Through easy-to-follow tutorials for approximately 100 projects that are both accessible and aspirational, Rose and Erin invite readers to take a toe-dip into simple, time-honoured craft traditions. The projects celebrate the satisfaction that comes from slowly and carefully crafting something oneself. Example projects include Fabric Scrap Bunting, Cloth Checkerboards, and Sewn Cardboard Toys.Requiring little to no skill, and no special equipment, Making Things is the crafting book for all skill levels. 'This book teaches the reader how to make all kinds of beautiful things, but also how to make meaning. It is an antidote to the alienation created by a life of screens, reminding us that we have bodies, and preferences, and are more able than we've grown to believe.' – ​Jonathan Safran Foer, author of, Everything Is Illuminated and Extremely Loud & Incredibly Close

WINNER OF THE GUILD OF FOOD WRITERS INTERNATIONAL OR REGIONAL COOKBOOK AWARD 2025SHORTLISTED FOR THE BRITISH LIBRARY FOOD SEASON AWARD 2025Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavours and the stories of their origins await readers in Bethlehem.Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.

WINNER OF THE 2024 JAMES BEARD AWARD FOR BEST BEVERAGE WITH RECIPES BOOKWINNER OF THE 2024 GUILD OF FOOD WRITERS AWARD FOR DRINKS BOOKSHORTLISTED FOR THE 2023 ANDRE SIMON AWARDSlow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

Hetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.  Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.  From cookies, to cakes, to puddings, frozen desserts, and even drinks, Desi Bakes brings vivid colour and spice to all the sweet moments in life.

French Kitchen Lessons is a celebration of food, farm life, and the seasons—not only the seasons of the year, but the seasons of life: starting over, finding a place, trying new things, and gathering. In 2010, Cat Bude and her husband left their jobs in the Pacific Northwest, packed up their house and their kids, and moved to Normandy, France. After much looking, they found a run-down, rambling farmhouse, overrun with wild rabbits, and Rabbit Hill Farm was born. As Cat and her family settled into life on the farm, an urge to share the joys of country life led Cat to start the website Rabbit Hill Lifestyle, and eventually she began hosting vintage shopping tours, guided market trips, lavender harvest parties, and cooking classes for readers of her blog traveling to Rabbit Hill.French Kitchen Lessons begins with classic French staples like pastry doughs, mother sauces, and stocks, then teaches you how to transform them into dishes to share at your table every season. Recipes range from traditional like Croques Monsieur and Bœuf Bourgignon, to those with modern twists like a savory Paris-brest and Lemon Poppy Seed Crêpes, and are all inspired by the French market-to-table tradition.

Erin Alderson’s third cookbook is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make The Yearlong Pantry both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples.    Learn which grains to fry, pop, or leave to the rice cooker, how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or as purees. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps. Think Grilled Peaches with Hot-Honey Hazelnut Vinaigrette, Carrot Soup with Chile-Fried Spelt, and Charred Chimichurri Ayocote Beans over Whipped Ricotta.   Whether it’s your first time cooking beans and you’re not sure whether to soak or when to add salt, or you’re a dry goods aficionado and know exactly which heirloom varieties of rice are your favorite, The Yearlong Pantry will guide you from pantry to plate with delicious results.

Whether it’s an impromptu meal with a neighbour or a Friday night dinner party with your closest friends, Last Minute Dinner Party is an indispensable guide for any gathering.  Hosting expert Frankie Unsworth walks readers through the pantry, fridge, and freezer staples that she keeps on hand to make entertaining a breeze. Featuring an arsenal of delicious recipes, including everything from memorable main courses like Dukkah-spiced Sheet Pan Schnitzel to decadent desserts like Bake-To-Order Salty Chocolate Chip Cookies, you will come back to this book again and again. Each recipe includes helpful toolbars, offering tips and tricks for effortless ingredient substitutions that will make it easy to accommodate any guest. To get your party started, a section on drinks and nibbles showcases recipes for refreshing Make-Ahead Frozen Margaritas and crowd-pleasing Bloody Mary Stations, as well as non-alcoholic options that will delight any guest.  Last Minute Dinner Party is the perfect resource for preparing delicious, impressive-looking menus that are easy to execute. Combining sophisticated recipes with a decidedly unfussy approach, this book is sure to make any impromptu dinner party a night to remember.

Salad Meals shows you how to eat the rainbow of fruit and vegetables throughout the year with delicious and all-around satisfying meals that are more sustainable to shop for and better for your overall health.In Salad Meals, Emily Ezekiel elevates the humble salad into a dish worthy of being the centrepiece at any table. Organised by season, Salad Meals proves that salads are versatile enough to be both hearty main dishes such as Steak Frites Salad, Kimchi Noodle Salad, and Wild Mushroom Salad and vibrant side dishes like Summer Tomato Salad and Raw Rainbow Chop Salad. Fruit-forward salads like Summer Fruit Salad with Coffee Mascarpone and Toasted Oat Citrus Salad are a delicious stand-in for dessert and make a perfect end to any meal.Ezekiel reimagines salads with recipes for salad boards, a playful riff on snack and charcuterie boards, as well as portable jarred salads that readers can dress at their desks on busy workdays. These recipes are both approachable and adaptable, featuring easy substitutions for those looking for vegan or vegetarian options.Whether you’re a salad aficionado looking for some new inspiration or a salad newbie eager to incorporate more vegetables into your diet, Salad Meals is a comprehensive resource for healthy, satisfying recipes that will please any reader.

A love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world.Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure.In Victoria Granof’s expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons.​Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, Sicily, My Sweet is sure to transport and delight.