William Morrow Cookbooks – serie

One of Good Housekeeping's Best Cookbooks to Gift This YearThe legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment informationThe original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new color photographs of virtually every cake in an expanded center section—contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.This new addition has: 150 additional pages, 30% more recipes, updated formatting, and even black and white photographs of Rose's kitchen.For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.

A love letter to the Riviera—where French and Italian flavors meet in 101 sun-soaked, unfussy recipes (most with 10 ingredients or fewer) that capture the warmth of Mediterranean life.Noted young entrepreneur Mélanie Masarin is always asked what food pairs well with Ghia, her Mediterranean-inspired line of nonalcoholic Spritzes, and the answer is simple: the food she grew up with.The strip of coastline called the Riviera has always been a place of convergence—where the formality of French cuisine softens under the Mediterranean sun. Riviera is an ode to this melding of flavors, recipes passed through the generations, flavor over fuss, and connection over perfection. This is a collection of simple French and Italian dishes that Mélanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page:The market decides the menuMake unfussy food people will want to eatFollow recipes loosely and adapt them a lotShare food generouslyWith most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include:Tarte Soleil, puff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpieceDaube Provençale, the south of France’s answer to boeuf bourguignonWhole Branzino is the most forgiving, and the most impressive, way to prepare a fish, and it’s irresistible when topped with Put-on-Everything Green SauceBaci di Dama—of all the treats balanced on espresso saucers, these tiny “lady’s kisses” from Northern Italy might be Mélanie’s favoriteTangerine Thyme Spritz, a floral, herbaceous make-ahead drink that will be the star of any summer party, (plus a handful of recipes that turn Ghia and other pantry staples into glamorous drinks).Riviera celebrates the luxury of gathering loved ones around a table laden with food, fueling conversations well into the night. It is about embracing long, lazy lunches, morning-after treats that preserve the sweetness of the night before, and the profound pleasure found in cooking from the heart.

Cook with botanical ingredients for stunning visuals and delicious flavors—and let your creativity blossom!For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative cookbook, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.Loria shares how to get brilliantly colorful results from all-natural ingredients, your guide to natural food coloring from plants, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with seasonal recipes including:Rainbow Coconut GranolaFloral Summer RollsGardenscape FocacciaBotanical Steamed Tamales Filled with Hibiscus JackfruitBasil Flower Eggplant in Hoisin SauceRose Pistachio Verdant BarsFlower-Pressed Shortbread CookiesPrickly Pear CocktailEat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.

Named a Best Cookbook of 2026 by Bon Appétit and Food & WineAs featured in the New York Times, New York Magazine, Bon Appetit, Food & Wine, CN Traveler, Gourmet, The Today Show, LitHub, and more.A charmingly obsessive, thoroughly tested exploration of the best ways to cook and bake your favorite foods.Some might think the “best” roast chicken means “most efficient without sacrificing juicy meat,” while others might think “best” is the one that you won’t be able to stop thinking about for years, no matter how long it takes in a sous vide bag. When writer Ella Quittner (creator of Food52’s “Absolute Best Tests”) is cooking or baking something, she cannot rest until she’s tested every method she can to arrive at the best result. Even if that means traveling to Tokyo to learn the trick to extra juicy tsukune for her tender meatballs or spending time in the Alabama Black Belt gathering intel from the pros for her flakiest biscuits.In Obsessed with the Best, Ella walks you through the results of 24 head-to-head tests of cooking methods to help you find the perfect choice for your palate. From these building blocks, Ella shares more than 100 recipes, grounding you in minimalist techniques that maximize flavor, and sharing creative options as jumping off points for your own favorite flavors. Recipes include: Under-Pressure Flaky Biscuits, Fluffy No-Special-Equipment Buttermilk Pancakes, and a failproof Caramelized Shallot Soft Scrambled Eggs with ComtéCrispy Smashed Potatoes with Insurance Cheese, Rigatoni with Vodka “All’Amatriciana,” and more than a dozen optimized veggies, like Braised Tomato-Butter Cabbage.Entrées like Triple-Secret Tender Meatballs, One-Hour Roast Chicken, Opulent Slow-Roasted Chicken, and Lemon-Butter Cold-Poached ShrimpSweets like Overachiever Extra Brown Butter Bakery-Worthy Chocolate Chunk Cookies, Soft & Tender Yellow Cake, and Actually Manageable French-ish Buttercream Punctuated with reported essays on people, places, or things obsessed with “the best”—be it a bacon evangelist from Iowa who flies annually all the way to Kofu, Japan, to throw a “Porktober Fest” in the middle of a seasonal celebration of a feudal lord, or an international spin through different pasta-making methods from Osaka to Tuscany—Obsessed with the Best is precise, informative, personal, and fun in equal measure.

A BEST COOKBOOK OF THE YEAR: Wired, Food & Wine, Epicurious, & EsquireWinner, 2025 Libby Award for Best Cookbook of the YearThe innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive pasta sauce cookbook, which includes a foreword from bestselling author J. Kenji López-Alt.When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend."But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited their pasta recipes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable.Here you’ll enjoy a world of creative pasta dishes inspired by a range of ingredients and cuisines:Kimchi CarbonaraCacio e Pepe e Chili CrispKeema BologneseMapo Tofu CascatelliShakshuka and ShellsSmoked Cheddar and Chicken Manicotti “Enchiladas”Linguine with Miso Clam SauceShrimp and Andouille Mac and CheeseLesser-known Italian pasta dishes with a twist:Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)Cavatelli with Roasted Artichokes and Preserved LemonCreste di Gallo with Fava Beans and Dandelion GreensPasta FrittataFun and delicious concoctions that may—or may not—be how they do it in Italy:Spinach Artichoke Dip Lasagna PinwheelsPasta Pizza (the “crust” is fettucine fused together)Roman Cafeteria Hot Dog Pasta Salad with Canned VeggiesWith an incredible array of fusion recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.