Winner of the 1995 James Beard Award for Best Vegetarian CookbookAlthough many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home,...

From the foremost authority on Mexican cooking, a collection of tradition-packed Mexican dishes, easy enough for every day.As much as Rick Bayless loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires...

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as...

Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are...

Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot...

NEW YORK TIMES BEST SELLER • For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen."What a cookbook should be: packed with sumptuous recipes, detailed instructions,...

The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt.Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave...

NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new...

This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter,...

"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New YorkerOne of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind...

Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington...

Author of Save Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times"Expansive and funny." —Entertainment WeeklyRuth Reichl, world-renowned food critic and former editor in chief of...

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods...

Winner of the Gourmand World Cookbook Award, Best Bread Book Named a Best Bread Cookbook by Food & Wine The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry...

Whether you're skeptical of mainstream nutrition advice, tired of fad diets that don't last, or simply want to understand how food affects YOUR unique body, this trusted guide provides time-tested knowledge for lasting health.With over half a million...

WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's...

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of...

From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed...