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Attention vegans, vegetarians, and plant-eating enthusiasts! It’s your turn to experience the fun of Taco Tuesdays with this mouthwatering array of plant-based taco recipes.*2025 International Vegan Film Festival Cookbook Contest Award Winner*Millions of people around the world build Taco Tuesdays into their weekly routine. But now that one in five families includes a vegan or vegetarian, and when even carnivores like to eat meatless on occasion, the standard beef, pork, and chicken tacos don’t work for everyone. In 52 recipes, one for every week of the year, bestselling vegan-cookbook author Kate Kasbee solves this problem deliciously and magnificently. The entirely plant-based recipes include:BBQ Jackfruit TacosCauliflower Walnut TacosMexican-Style Street Corn TacosJerk Plantain Tacos with Mango SalsaSweet Potato and Black Bean TostadasCrispy Black Bean and Cashew Queso TacosKorean-Style Tofu TacosMediterranean Chickpea TacosEvery recipe in this beautiful book has a color photo. There are recipes for both soft-shell tacos made with tortillas and for kid-friendly hard-shell tacos, along with both classic and brand-new ideas for beans and rice dishes to serve alongside the tacos. With lots of mix-and-match salsas and taco sauces, from mild to fiery hot, included throughout, there are plenty of ideas for years and years of Taco Tuesday dinners to savor and enjoy.

Finally, a book of beautiful food board ideas for snacks, parties, and family meals that fit your plant-based diet.Serving artfully arranged foods on boards or platters is extremely popular, but until now, all the books on the subject have been full of meats, cheeses, and other animal products. Vegan Boards is the first book to make this trend accessible to people who follow a plant-based diet. The results are delectable—and gorgeous to behold.In these pages, Kate Kasbee, co-creator of the popular blog Well Vegan, shows you how to create 50 stunning plant-based boards. Step-by-step instructions and a color photograph are included for each one. All the boards are remarkably easy to prepare and most require no cooking at all. Those that require cooking are simple to make, such as roasted vegetables, quesadillas, or bruschetta. You’ll also find guidance on how to use equipment and utensils to make serving food on boards both beautiful and safe.Treat your family and friends to enticing vegan boards for every occasion, from breakfast and brunch, grazing at home, and full meals to seasonal celebrations, special occasions, and dessert, including:Build-Your-Own Bagel Sandwich BoardChia Pudding Parfait BoardMediterranean Grazing BoardTaco Bowl Tuesday BoardCoconut Chickpea Curry BoardAfternoon Tapas and Sangria BoardWinter Solstice BoardSpring Forward BoardMidsummer Backyard BBQ BoardOktoberfest Grazing BoardHot Chocolate Dessert BoardIce Cream Sundae BoardMake these creative vegan boards ahead of time and then enjoy spending time with your impressed and delighted family or guests.

Explore the world of miniature baking with cakes, cookies, and pies as eye-catching as they are delicious.Whether you’ve seen them on TikTok and Instagram or in real life at a party, there’s no denying the appeal of bite-size cakes and other assorted baked goods. Now, Tiny Bakes offers all the techniques and tips you need to start creating your own super cute food.With only a few specialty items and an accurate kitchen scale, you’ll be able to make all of the recipes in this book. The easy-to-follow instructions include step photos whenever there’s a tricky bit. You’ll find chapters and recipes including:    Cupcakes and Cake Pops: Monster-shaped cupcakes, camp-inspired bonfire cupcakes, unicorn cupcakes, ice cream cone cake pops, buzzy bee cake pops, and adorable octopus cake pops Cakes: 3-tier celebration cake, rainbow cheesecake, decadent red velvet cake, and fun confetti-style birthday cake Cookies: A variety of flavors including classics as well as rainbow and chocolate-mint; and cute themed cookies like little hamburger-shaped and mushroom-shaped delights Pies: From apple and pumpkin to strawberry, lemon meringue—even one that looks like an owl!  Other Baked Goods: Peanut butter and crispy rice bars, classic (but tiny!) brownies, homemade chocolate sandwich cookies, salted caramel bars, and chocolate-hazelnut pastry puffs With delightful photos that share propping ideas, you’ll be showing off your baked goods in style. Join the miniature food craze with these fun and delicious creations!

Become your neighborhood’s master pizza maker, and get the most enjoyment and use from your outdoor pizza oven, with this truly epic cookbook.Outdoor pizza ovens bake up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. That’s why millions of people all over the world are buying and using them. But if you are going to bake something that quickly, you need to have the perfect recipe before you bake: the super-fast cooking time leaves no room for error. Enter pizza-obsessed outdoor-oven wizard Jonathon Schuhrke, aka the Santa Barbara Baker, an official ambassador for the popular Ooni brand but also an expert on all the other makes and models of oven on the market.With a background in the sciences, Jonathon is famous in the pizza-oven community for troubleshooting—and solving—common pizza-making challenges for outdoor-oven users: Why is the edge done but the center undone? Why did the toppings overcook and burn? What’s the ideal oven temperature for a perfectly baked pizza? You’ll get answers to all these questions and more in The Epic Outdoor Pizza Oven Cookbook.Along with guidance that will show you how to get flawless results no matter what model of oven you have, you’ll find perfect-every-time recipes for the best pizzas—and calzones!—in the world. From new spins on classic pizza-parlor pies to incredibly satisfying modern artisan pizzas, learn to make delicious:New York Style White PizzaFire-Roasted Meatball PizzaRoasted Broccoli and Pepperoni PizzaA Summer Peach PizzaZucchini and Goat Cheese PizzaChorizo and Chimichurri PizzaPesto PizzaAnd many dozens moreEvery outdoor-pizza-oven owner needs a copy of this definitive reference.

Create unforgettable drinks with the confidence of a pro with this masterclass in cocktail mixology and culture.Written by the creator of the wildly popular @theeducatedbarfly, Home Bartending Mastery doesn’t just teach you how to mix—it teaches you how to think like a bartender. This authoritative guide covers:Home mixology essentials: tools, techniques, and ingredients The six cornerstone cocktails: the Sling, the Manhattan, the Martini, the Negroni, the Sour, and the Highball, covering the classic recipe, fascinating history, and step-by-step instructions for eachCreative modern riffs crafted by top bartendersOriginal creations from the author’s own repertoireBut this isn’t just a recipe book. It’s a deep dive into cocktail culture. Discover the stories behind today’s modern classics, from the bartenders who invented them to the bars where they became legends.Whether you’re a cocktail novice or a seasoned enthusiast, Home Bartending Mastery will ignite your passion for great drinks and inspire you to shake, stir, and sip like never before.Your home bar is about to get a serious upgrade. Cheers!

“This is the book that helps you explain whiskey to others without sounding condescending or vague.” —Forbes (“Want To Be A Whiskey Expert In 2026? Start With These Five Books”)Go beyond the glass and discover the secrets behind your favorite styles of American whiskey in this updated, expanded, deluxe edition featuring a faux-leather cover.Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey—a longtime editor of Whisky Advocate and author of the critically acclaimed guides Tasting Whiskey and Whiskey Master Class. In this expanded edition of American Whiskey Master Class, Lew focuses solely on American whiskeys, sharing everything he’s learned on his journey through the world of American bourbon, rye, and other whiskeys. This approachable book is like a “200-level” class taught by a favorite teacher, with compelling tales (like how barrel aging came to be), insider tips (such as an old taster’s trick for sampling whiskey), and explanations you never thought you needed (like why you can never get a beverage that’s 100% alcohol—and why you should stick to whiskey!).In this handsome edition, you’ll find it all:An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers.Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water.Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what’s in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time.Numerous interviews with master distillers, still makers, and other artisans at the top of their field.Tasting notes throughout, including more than two dozen new ones, so you can identify the whiskeys you might want to try next.New and expanded material, including how to decode and decipher rare bottles, new developments in the American whiskey market (notably single malts), new profiles and interviews of “must-know” producers, new photos, and more.A new introduction from Fred Minnick, author of Bourbon CuriousEvery chapter contains a variety of unique, often behind-the-scenes photography, coupled with Bryson’s master storytelling. And with whiskey as the subject, this is a class where you’ll want to do the homework.

Forget the drive-through, in Vegan Fast Food you’ll find mouthwatering junk food and comfort food classics, minus the meat and dairy.Whether you’re a brand-new vegan missing buffalo wings or a longtime vegan tired of the limited vegan options when eating out, Brian Watson, aka Thee Burger Dude, has been there. In fact, few food bloggers have thought more about what textures, tastes, and special sauces make iconic dishes so addictive. In this book, he takes you on a tour through national chain favorites, regional cult classics, and even a few nostalgic dishes perfect for parties, potlucks, or any Saturday night.Recipes include:Nationwide Burgers and Fries: Brian made his name on recreations of iconic burgers. In this chapter, he shares his obsessively researched, version 2.0 editions for nationwide icons and debuts a ton of new recipes as well.Fried Chicken, Wings, and Nuggets: Multiple styles of plant-based fried chicken are covered, including Brian’s YouTube sensation oyster mushroom fried chicken.Beyond the Bun: Craveable Mexican, Asian, and fast-casual recipes that are every bit as good as the original meaty or cheesy versions range from delivery-like pizza and kung pao to gorditas, burrito bowls, and meatball subs.The Most Important Meal of the Day: Breakfast for dinner? Hangover brunch? No matter the mission, this chapter packs the vegan biscuits and gravy, breakfast burritos, diner-style pancakes, and the French toast sticks to make it happen.With a basics chapter that sets you up with homemade burgers, fried chicken, and all the essential condiments, you’re sure to find whatever you’re craving!

As featured in People magazine, July 2026Break out of the tired old burgers and hot dogs routine with the creative, flavor-packed, and flat-out delicious sandwiches in Epic BBQ Sandwiches.Sandwiches and their cousins, such as wraps and tacos, have been central to grilling and smoking for ages now. After all, if you’re serving food outdoors, portable and handheld things like burgers and sandwiches are the utmost in casual, laid-back convenience. But the choices over the years have been severely limited—hot dogs, hamburgers, and bratwurst on the grilling side, pulled pork and smoked sausage on the smoking side, and not much more.All that changes with the arrival of this book. Brad Prose, author of the widely admired BBQ book Chiles and Smoke and creator of the popular online brand of the same name, dishes up dozens and dozens of inventive flame-kissed and smoke-infused sandwiches in the pages of this incredibly useful, colorful, and photo-packed book. The recipes include:Nashville Hot Chicken MeltSmoked Pulled ChickenSouthern Brisket SunriseKorean Stout Pulled BeefFajita Smash BurgersSmoked Pastrami SteakCarnitas TortaBuffalo Pork RibwichSmoky Hot BrownMahi Mahi al PastorFrom global explorations like Yemeni Lamb Pita with Zhug or Argentine Pulled Pork with Chimichurri Slaw to riffs on Southern BBQ classics, such as a Smoked Turkey Breast sandwich or a Chipotle Burnt Ends sandwich, you will find a lifetime’s worth of delectable outdoor-cooked sandwich ideas in this handsome volume.

Make any size gathering truly festive and magical with a delectable themed cocktail that pairs perfectly with the occasion.Let’s face it: If the occasion is special, the drink should be special too. Why trot out your weeknight gin and tonic or scotch and soda when something extraordinary is called for? Whether you’re serving a get-together with three people to celebrate a job promotion or a grand holiday party for three hundred people, cocktail expert Rhiannon Lee, author of three masterful books on mixology, serves up the recipe ideas you need in this colorful, photo-rich, and inventive book. She provides recipes both for pitcher and punchbowl batch cocktails perfect for a big crowd and for single-glass drinks a host can make to suit guests’ individual tastes. With short ingredient lists—so you can spend less time shopping and more time celebrating!—the recipes include:Lots of themed drinks for Fall festivities, Christmas, New Year’s Eve, and EasterFor sharing with your sweetheart on Valentine’s Day, a romantic vodka martini with a splash of cranberry and a touch of rose waterA delicate and exotic Lunar Martini, a blend of lychee juice, vodka, and a hint of lime, for celebrating the Chinese New YearThe Blushing Bride, a pink-hued bubbly pomegranate-flavored drink ideal for bridal showers and wedding partiesCocktails for holidays all around the globe, including the Hindu holidays Diwali and Holi and Hanami, the Japanese cherry blossom holidayTouchdown Tea, a strong and refreshing iced tea cocktail with bourbon and lemon for tailgating and any other sporting occasionFrom the Spring Equinox to the Winter Solstice to all the weddings, birthdays, retirements, and holidays that lie in your future, you will find a lifetime’s worth of perfect drink ideas in this fun and delicious book.

Experience the heart and soul of America’s beloved diners, with 75 classic recipes reimagined for today’s home kitchen. From chrome-clad highway stops to beloved neighborhood gems, diners have always been where comfort meets community—and now you can bring that familiar nostalgia home. The New American Diner Cookbook bridges the gap between the relished fare of the classic greasy spoon and the evolving tastes of today’s culinary scene, breathing fresh life into diner classics while keeping their soul intact. In this love letter to the American diner, find all the dishes you long for—old-fashioned sundaes, mashed potatoes, grilled cheese—but with punchy modern twists. Serving up well-loved favorites such as perfectly seasoned home fries, towering cheeseburgers, and diner-style pies, alongside creative reinterpretations that include vegetarian, vegan, gluten-free, and globally inspired options (think: feta-stuffed rolls, loco moco, or chicken souvlaki)—there’s something for everyone in The New American Diner Cookbook.Set out like a classic diner menu, this giftable cookbook offers recipes from breakfasts and appetizers to soups and sides, entrees, and desserts, including:Satisfying Breakfasts – Learn the secrets behind the perfect over-easy eggs and fluffy pancakes that make breakfast the most enjoyable meal of the day.Perfect Burgers – Master the art of the perfect burger, from classic diner-style to creative new twists like the Juicy Lucy.Beloved Blue Plate Specials – Explore specials like crab cakes and country fried steak, updated with fresh, seasonal ingredients.Soul-Warming Soups – Get behind-the-counter insight on how to craft those impossibly pillowy dumplings for a matzo ball soup that warms both body and spirit.Time-Honored Desserts – Discover sweet treats that would make any pie case proud, from strawberry shortcake and coconut cream pie to velvety no-bake cheesecake and a decadent brownie à la mode.Plus:A secret menu of favorite family meals that the diner crew eats before their shiftFun facts like how to speak like a short-order cookTrivia, such as the fact that New Jersey has more diners than any other stateWhether you’re craving the comforting classics of your favorite hometown diner or seeking to recreate those cross-country road trip discoveries, The New American Diner Cookbook brings the charm, flavor, and warmth of America’s favorite dining institutions right to your kitchen. It’s more than a collection of recipes—it’s a celebration of an enduring piece of Americana, lovingly updated for your home kitchen. This cookbook’s playful design, approachable recipes, and visual appeal make it a must-have for home cooks, foodies, and anyone looking for a gift that celebrates both the past and present of America’s melting-pot cuisine. So grab your apron and slide into a booth—your order for today’s special is ready to be served.

Solve breastfeeding challenges quickly and safely with this beloved and reliable guide.Breastfeeding is natural, but it can be challenging for new moms and their babies. Hospitals and doctors’ offices often do not have the time to respond to the many questions new moms have about nursing their babies—especially when hurdles arise on nights or weekends, as they inevitably do. This book fills the gaps, with accurate advice and a warm and wise tone.The Nursing Mother’s Companion has been among the top two best-selling books on breastfeeding for more than 30 years, with more than one million copies sold. It is respected and recommended by professionals, including The International Lactation Consultant Association, Dr. T. Berry Brazelton, and The American Academy of Pediatrics, and is well loved by new parents for its encouraging and accessible style.Kathleen Huggins equips breastfeeding mothers with the information they need to overcome potential difficulties and nurse their babies successfully from the first week through whenever they choose to wean. This fully updated and revised 8th edition provides information on topics such as: How to cope with breastfeeding obstacles and challengesIncorporating a nursing routine into a working lifeTreating postpartum headaches and nauseaWeaning, and introducing solid foodsExpressing, storing, and feeding breast milkHow to choose and use a breast pump, with details on specific modelsNursing Mother’s Companion comes complete with “Survival Guides” set off by colored bands on the pages for quick reference, as well as appendices on determining baby’s milk needs in the first six weeks, and the safety of various drugs during breastfeeding.You will also find an insightful foreword by Jessica Martin-Weber, creator of the popular website The Leaky Boob, and a preface by Kelly Bonata, creator of the go-to site KellyMom. These two much-loved authorities speak to the importance of owning an authoritative breastfeeding book that cuts through the jumble of opinions, information, and misinformation on the web.

“Each year it seems like dozens of grilling cookbooks hit the market before summer, but none in 2026 have arrived with quite the heat of Asian Smoke. ... If you’re grilling out this summer, think beyond the basics with Asian Smoke.” —Los Angeles Times, April 8, 2026Make your barbecue more exciting, colorful, flavorful, and adventuresome than you ever imagined possible by mastering the amazing smoke-kissed recipes in Asian Smoke. Who would have guessed that an unassuming mid-size pink stucco restaurant in San Antonio, Texas, would become one of the most celebrated citadels of barbecue in the US, and even in the world, less than five years after it first opened its doors? Yet that is what has happened to Curry Boys BBQ, the brainchild of Andrew Ho, Andrew Samia, and Sean Wen—the Curry Boys—who, by the by, now have two James Beard Best Chef nominations to their names, alongside dozens of other accolades from leading barbecue experts.Ho, Samia, and Wen use traditional Texas-style barbecue and smoking techniques, and even traditional cuts like brisket and ribs, but they infuse everything with the deeply soulful aromas and flavors of Thai cooking (mostly), and of other Southeast Asian and pan-Asian cuisines (to a lesser extent). The flat-out delectable results draw long lines of fans and spectacular reviews on Yelp and in the food media. In this, their first book, they reveal their secrets for home cooks. The recipes include:Thai-Style BBQ Shrimp with Penang Curry Butter on Toasted Baguette Grilled Thai Sriracha Buffalo WingsThai Street–Style Smoked and Grilled Chicken Satay Skewers with Peanut SauceSmoked Brisket and Thai Green Curry with Roasted CauliflowerSmoked Lamb Shank and Thai Massaman Curry with Roasted Carrots and PotatoesSmoked Pork Belly Bánh MìThai-Inspired Green Curry Smoked MushroomsHoney Sriracha Pulled Pork Sandwich with Pickled Green Papaya and Penang MayoNam Jim Jaew Party RibsSmoked Coconut CheesecakeThe old barbecue is US Southern and still damn good. The new barbecue is global, full of exciting new flavors. Dip your toes in the latter with this colorful, photo-rich, delectable book as your guide.

Sip like a star with 65 cocktails inspired by cinema’s greatest moments and characters.Popcorn optional, cocktails essential: Raise a glass like it’s an Academy Award as your movie nights get a red carpet upgrade. Cinematic Cocktails features 65 original and creative drink recipes inspired by the films we love most—from timeless cult classics and international film favorites to modern Hollywood blockbusters. Whether you’re shaking up a Man Out of Time while channeling Captain America, sipping a Flux Capacitor worthy of powering a time-traveling DeLorean, or pouring The Witch of the West for your next musical marathon, this book perfectly pairs drinks with the moods, characters, and magic of the silver screen.Written by film and TV journalist Matt Looker, known as @CocktailChap, Cinematic Cocktails is divided into eight popular movie genres and is packed with gorgeous illustrations, easy-to-follow recipes, and a dash of film trivia. Perfect for hosting friends, celebrating a premiere, or simply treating yourself to a themed happy hour, it’s the ultimate gift for cocktail lovers and film buffs alike and will turn any movie night into an event.Inside, you’ll find:65 bespoke cocktail recipes inspired by iconic movies and characters such as I Am Iron Manhattan (inspired by Iron Man), Death Star Martini (Star Wars), and Stay Classy (Anchorman).Film trivia and behind-the-scenes facts that bring cinematic history to life.Classic drinks with a twist, from martinis to spritzes to themed party punches.Stylish illustrations that make this book as beautiful as it is practical.Additional recipes for creating syrups, infused liquors, and more.Whether you’re a cinephile, a cocktail enthusiast, or both, Cinematic Cocktails proves that the right drink can make every screening feel like opening night.

Nachos are more than a snack—they’re a lifestyle. From the perfect chip to the final cheesy drizzle, this book is a nacho deep dive for the bold, the hungry, and the cheese-obsessed. Remember the ’80s, the decade that brought us boom boxes, cool shades, neon everything, and MTV? Food writer and snack philosopher Alex P. Taylor, the Nacho King of Connecticut, brings that playful, maximalist sensibility to the page in Totally Nachrageous. More than a cookbook, it’s a full-on nacho experience. With 70+ over-the-top recipes, bold retro vibes, and crowd-pleasing ideas for every occasion, this cookbook is made to be shared.As part of Generation Nacho, Taylor’s first memory of enjoying his favorite snack dish was in the 1980s. This loving homage to the decade of big dreams offers crowd-pleasing classics, such as Double Cheeseburger Nachos and Breakfast Nachos, alongside boundary-breaking originals, including Supreme Shawarma Nachos and a towering treasure stack called Gold Mine Nachos. There’s even a selection of sweet nachos for dessert lovers (hello, Holy Cannoli Nachos)! Think of this book as a nacho playground—one where chips are the canvas, cheese is the paint, and the toppings are pure innovation. From game-day blowouts and backyard parties to laid-back movie nights and impromptu snack attacks, get ready to unleash a nacho revolution. Totally Nachrageous brings the bold with more than 70 next-level nacho recipes designed to wow any crowd. Inside, you’ll find:Globally inspired nachosNacho KnowledgeMusic-pairing playlists (“Nacho Mixes”)Taylor’s signature Perfect Nacho FormulaA guide to the most unique and creative nachos in every stateWith options for vegans, ’80s movie fans, and holiday enthusiasts alike, Totally Nachrageous is the ultimate gift book for food lovers, students, gamers, partiers, and nostalgia seekers—basically, snackers of all stripes. Escape the ordinary with the biggest and raddest nacho party of all time because these nachos are, like, totally outrageous!

Enjoy quick and easy—and incredibly nutritious—one-dish dinners by cooking these creative, colorful, and brilliantly conceived Mediterranean bowls. Mahy Elamin, creator of the wildly popular blog Two Purple Figs and its associated social media channels @twopurplefigs, is a go-to source for hundreds of thousands of followers who come to her for delectable Mediterranean recipes and her time-tested kitchen wisdom. In Mediterranean Bowls, her first book, she serves up dozens and dozens of luscious bowls from all around the Mediterranean. The soulful cuisines of North Africa, such as Moroccan and Egyptian, the deeply flavorful aromas and tastes of the Middle East, and the grand cooking traditions of Southern Europe, from Spain and Portugal to France and Italy, meet up in these pages. Every recipe is compliant with the Mediterranean diet, and every recipe has a color photograph. The recipes include:Light and healthy fish and seafood bowls, such as a Seared Tuna Niçoise Bowl and a Greek Salmon and Orzo BowlLoads of chicken bowls, from a Chicken Shawarma Bowl to a Harissa Chicken Thighs Bowl to an iconic Italian Chicken Fra Diavolo BowlLamb bowls, including a hearty Lamb Kafta Bowl and an aromatic Lamb Tagine Bowl, as well as beef bowls, such as a fun and flavorful Turkish Beef Kebab Bowl Veggie-forward and cheese-forward bowls like a Baked Feta Bowl with Pan-Fried Eggs and a Greek White Bean BowlIs there anything more convenient and comforting at the end of a busy day than a complete dinner in a bowl? When the food in the bowl is as well-chosen, as exquisitely sauced, spiced, or dressed, and as downright delicious as the food in Mahy Elamin’s inventive recipes, the answer is surely no. There is a lifetime of cooking joy and eating pleasure in these pages.

Take a taste bud–driven tour around the world in 52 delectably daring and fabulously photogenic sandwich recipes.From the creative culinary minds of Dutch chefs Samuel Levie and Joris Bijdendijk comes Sandwiches!, a stylish, globe-trotting celebration of the sandwich in all its delicious forms. Forget bland PB&J—this is a bold, colorful, and endlessly inventive journey through 52 recipes featuring toasted sandwiches, open-faced sandos, buns, rolls, and next-level sammies.Whether it’s a Croque-Monsieur straight out of Paris, a spicy chipotle chicken bun with cinnamon kick, a meatball roll loaded with fresh herbs, or a buttery lobster roll that you’ll want to keep all to yourself, these sandwiches are anything but basic. Each recipe is paired with striking, artful photography and smart styling, making this book as fun to flip through as it is to cook from.Inside Sandwiches! you’ll find:52 globally inspired sandwich recipes for every week of the yearRecipes for homemade sandwich loaves, baguettes, brioche, pita, buns, and the Perfect Toasted Bread to fill, toast, and devourCreative condiments such as homemade crispy chili oil, harissa, hot honey, ketchup, mayo, mustard, sambal, kimchi, peanut butter, and even pickles to layer on the flavorSweet recipes, including ice cream sandwich, pudding roll, and a chocolate-miso-caramel confection on brioche that will blow your tastebudsStylish, high-impact food photography that jumps off the pageSandwiches! is equal parts cookbook, travelogue, and eye candy. It's ideal for adventurous home cooks, sandwich obsessives, and anyone with a soft spot for perfectly toasted, overstuffed, flavor-packed bites.So, grab some napkins—and maybe your passport. These sandwiches are going places.

At last, a cookbook about pasta-making that covers all kinds of pasta machines and that delivers foolproof recipes sure to make you an expert noodle master in no time!Homemade pasta is easy, fast, and fun. It tastes better than boxed pastas from the store. And, while store-bought pastas do indeed come in a variety of shapes, they all have basically one bland and unexciting flavor; by contrast, as this wide-ranging and deliciously inventive book shows, making pasta by hand at home lets you create and enjoy dozens and dozens of different flavors of noodles.In her previous books—on such subjects as searing, marinating, and cast-iron cooking—chef, cooking teacher, and food blogger Lucy Vaserfirer has earned a reputation for expertly and gently translating the methods of master chefs into simple-to-follow, step-by-step instructions that let home cooks cook like the pros. Here, Lucy does the same for pasta-making, showing you how easy it is to use the three main types of pasta machine—the sheeter, the extruder, and the cavatelli maker—to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal.Lucy shares in these pages:Terrific purees that you can make, using a blender or a mixing bowl, that you then can turn into all sorts of flavored pastas, from the familiar tomato or spinach pastas to noodles flavored with herbs like basil or chives, spices like pepper or saffron, and other flavors, such as beet, sweet potato, corn, and even, surprisingly enough, chocolate.How to make every kind of pasta shape with your pasta machine, including ones you can’t find in stores.Recipes for durum and semolina pastas, the most common kinds, as well as buckwheat and ancient-grain pastas.How to make Asian noodles, such as udon, soba, and ramen, with your pasta machine.Recipes for fillings for ravioli, tortellini, and other stuffed pastas, as well as a feast of sauces for finished pasta dishes.Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks, that will make you love your pasta machine and use it often.

In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:Herb Brush Basted Bone-In RibeyeLeaning Salmon Plank with Lemon Dill SauceAl Pastor Skewered TacosCoal Roasted Lobster TailsDirty Chipotle NY StripsSpicy Rotisserie Beef RibsSalt-Baked Red SnapperCharred and Glazed PineappleOn top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.

Make your next movie night over-the-top delicious with the film-inspired food and drink recipes in The Cult Classic Movies Cookbook.Whether you’re curling up on the couch with your partner to enjoy a romantic cult classic like The Princess Bride or Harold and Maude or hosting a boisterous crowd for a screening of the cult favorites This Is Spinal Tap or The Big Lebowski, you want some really good food to make the evening just about perfect. To make it completely perfect, you also want recipes that are cleverly conceived to mirror themes, scenes, and characters in the film you’re watching. And that’s exactly what you get in Richard Sargent’s fun-loving culinary romp through the landscape of cult movies, with examples from all the subgenres—comedy, horror, romance, and, well, just plain quirky—that make up the category “cult classics.Now that streaming services and oversized television screens have brought most movie-viewing out of the theater and into the home, more and more movie food is made at home, too. Why not make it truly great movie food? The easy-to-make recipes in this funny, colorful book make that possible. The pairings include:Coconut-Crusted Chicken Tenders for watching Monty Python and the Holy Grail (because the movie makes fun of itself for saving money on special effects by clapping coconut shells together to sound like horses’ hooves)Shrimp Poppers for watching Office Space (because Chotchkie’s Restaurant, which plays a large role in the film, has a Shrimp Poppers special they advertise)Classic Diner-Style Burger and Fries for watching Grease 2 (because Michael helps Stephanie write her Hamlet paper at a local diner and they discuss ... ketchup!)Champagne-and-Cream-Filled Donuts for watching The Rocky Horror Picture Show (because the Transylvanian Convention in the movie serves elegant donuts like these) With dozens and dozens of delectable kitchen-tested recipes, and with lots of suggestions for cult-classic-movie drinking games thrown in for extra fun—such as taking a sip every time Dante says “I’m not even supposed to be here today!” in Clerks—this is the perfect purchase for anyone you know (yourself included!) who loves the cult classics.

Take a flavor-driven tour through Italy’s diverse food regions in more than 100 authentic yet accessible recipes straight from their locally beloved trattorias, osterias, and home kitchens.The Slow Food movement was founded in Italy. One of its chief goals is to collect and curate the best, most true-to-tradition regional dishes from around the world. After decades of intensive research, Slow Foods Europe shares from their extensive archives the greatest recipes from Italy’s local restaurants and families—updated and adapted to be approachable and easy for home cooks.Each with its own color photo and every one delectably good, the recipes include:Extraordinary pastas, from a Spinach-and-Ricotta-Filled Pasta from the Alps of Northern Italy to a Seafood Tagliolini from Abruzzo, in Southern Italy on the coast of the Adriatic Sea.Robust and hearty main courses, like a veggie-rich Hunter’s Chicken from The Piedmont, an easy-to-make, throw-it-all-in-a-pot classic to serve over rice, pasta, or polenta.Luscious and creamy risottos, including an aromatic and perfectly delicious Milanese Saffron Risotto made with fresh parmesan.Appetizers and finger foods for parties, from Potato-Cheese Croquettes to Peppery Mussels to Fried Stuffed Olives.Comforting and easy-to-make desserts, such as an exceptional Zuppa Inglese Trifle from Emilia-Romagna and a Crumbly Almond Cake from Lombardy.Italian Home Cooking is a rustic, authentic, easy-to-use, and beautiful kitchen companion, whether for the busy weeknight whirl or for special dinners with family and friends.