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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style.…
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From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world. Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by…

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To many, Imen McDonnell’s life reads as a modern fairytale. Happily going about her business as a young American woman embarking upon a successful career in broadcast production, she was introduced to a dashing Irish farmer and fell instantly in love. In short…
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Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the…

The Cherry Bombe Cookbook

by Kerry Diamond

|This title releases October 10, 2017

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Recipes & stories from 100 of the most creative and inspiring women in food today

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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only…
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Modern Peruvian cuisine - with soul Food is a serious business in Lima and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length and breadth of Peru to discover the country's best dishes. This collection…
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The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit . Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using…
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“Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” —Julia Moskin, New York Times The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and…
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Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture…
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This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted…

Sabor

by Nieves Barragan Mohacho

|This title releases July 6, 2017

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Nieves Barragán Mohacho has a Michelin star and is best known as the head chef at Barrafina, the world famous tapas restaurant. But Sabor: My Spanish Cooking is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating…