Adult

Highly respected Atlanta chef and season six "Top Chef" Fan Favorite Kevin Gillespie shares his unbounded passion for pork in 100 unique recipes with global flavors. Everything you need to know about selecting, cooking, and enoying pork is included within.

At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and the visionary who also cracked the code of vegan frosting.

MADE IN AMERICA features 50 handcrafted recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe.

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic --- and often savory --- recipes made from supermarket ingredients.

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the
UK restaurant scene, featuring striking photographs of his kitchen and his cooking.

Virginia Willis is not only an authority on Southern cooking, a French-trained chef and a veteran cookbook author; she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is LIGHTEN UP, Y’ALL, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes.

The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from FLOUR and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

From the age of five, all Jamie Brickhouse wanted was to be at a party with a drink in one hand and a cigarette in the other, and all Mama Jean wanted was to keep him at that age, her Jamie doll forever. A Texan Elizabeth Taylor with the split personality of Auntie Mame and Mama Rose, always camera-ready and flamboyantly outspoken, Mama Jean haunted him his whole life, no matter how far away he went or how deep in booze he swam.

ROOT TO LEAF is not a vegetarian cookbook, it’s a cookbook that celebrates vegetables. Everyone will find something here from the omnivore to the vegan. Organized by seasons, and with a decidedly Southern flair, Satterfield’s mouthwatering recipes make the most of available produce from local markets, foraging and the home garden. A must have for the home cook, this beautifully designed and photographed cookbook celebrates the bounty of the vegetable kingdom as never before.