Japan: The Cookbook

Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized...

Crafted Meat: The New Meat Culture: Craft and Recipes

Meat is back ―in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pâté, or pulled pork, meat is truly experiencing a renaissance....

The Kitchen Shelf: Take a few pantry essentials, add two ingredients and make everyday...

With a perfectly stocked kitchen shelf, you just need to pick up two ingredients from the store and you can make a delicious meal. The...
The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles

The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles

Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a...
PornBurger: Hot Buns and Juicy Beefcakes

PORNBURGER

Indulge your naughtiest food fantasies and satisfy your gluttony and lust with this succulent cook-and-look book, from a self-described “burger pervert” and creator of...
Tips Cooks Love

Tips Cooks Love by Sur La Table and Rick Rodgers

Our favorite way to make your time in the kitchen more productive. This collection of over 500 alphabetically organized tips gives you quick and...
Cooking with Beer: Use lagers, IPAs, wheat beers, stouts, and more to create over 65 delicious recipes

Cooking with Beer: Use lagers, IPAs, wheat beers, stouts, and more to create over...

75 delicious recipes using beer as a key ingredient. A beer with your food is a great thing, but what about beer in your...
Kings County Distillery Guide to Urban Moonshining

The Kings County Distillery Guide to Urban Moonshining

A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the...
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits,...

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied,...
The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the...

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