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Bars, Taverns, and Dives New Yorkers Love

Bars, Taverns, and Dives New Yorkers Love

Written by John Tebeau

With charming original illustrations, this book celebrates fifty of the Big Apple’s storied taverns, legendary dives, and bars and the drink recipes that will inspire you to become a regular. For...

April 2018 | Hardcover | 208 pages | $29.95

Bistro

Bistro

Written by Alain Ducasse

From the world’s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes.Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide...

April 2018 | Hardcover | 260 pages | $35.00

Bordeaux Grands Crus Classés 1855

Bordeaux Grands Crus Classés 1855

Written by Hugh Johnson and Franck Ferrand, Foreword by Philippe Castéja, Photographed by Guillaume de Laubier

Step inside the châteaux of the fabled red wines of the Médoc and white wines of Sauternes on this insider’s tour, complete with tasting notes for the great vintages. The landmark...

February 2018 | Hardcover | 264 pages | $50.00

Chocolate Alchemy

Chocolate Alchemy

Written by Kristen Hard, Foreword by Bill Addison

Finally, the first book to reveal the complete bean-to-bar process of creating chocolate from scratch in your own kitchen, plus over 100 recipes for delectable cacao treats.Through easy-to-understand recipes, Chocolate Alchemy makes creating...

February 2018 | Hardcover | 208 pages | $35.00

Da Vittorio

Da Vittorio

Written by Enrico Cerea and Roberto Cerea, Foreword by Joan Roca, Photographed by Giovanni Gastel and Paolo Chiodini

From one of Italy’s most legendary restaurants, a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants...

May 2018 | Hardcover | 218 pages | $49.95

Fruit

Fruit

Written by Bernadette Wörndl, Photographed by Gunda Dittrich

This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.We often associate fruit in recipes with preserves, cakes, sorbets,...

April 2018 | Hardcover | 240 pages | $40.00

The Graham Kerr Cookbook

The Graham Kerr Cookbook

Written by Graham Kerr, Foreword by Matt Lee and Ted Lee

A new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr’s The Galloping Gourmet. With his hallmark joyous abandon, British-born chef...

May 2018 | Hardcover | 320 pages | $32.50

Hot Dogs, Hamburgers, Tacos & Margaritas

Hot Dogs, Hamburgers, Tacos & Margaritas

Written by Steve Burggraf, Guillaume Pagliano, Alexandre Auriac and Elsa Launay

This is a smart, fun collection of everyone’s favorite foods in a single book—who doesn’t love hot dogs, hamburgers, tacos, and margaritas? With more than 100 recipes, from quick and easy...

May 2018 | Hardcover | 216 pages | $27.50

The L.A. Cookbook

The L.A. Cookbook

Written by Alison Clare Steingold

From Boyle Heights to Malibu, Los Angeles is the most exciting food city in the United States. These 100 recipes from L.A.’s best chefs transport the California Dream to your table.Blessed...

March 2018 | Hardcover | 256 pages | $40.00

Little Korea

Little Korea

Written by Billy Law

Little Korea demystifies a diverse, inventive, and completely delicious cuisine that has been a huge influence on global food trends in recent years. Eat like a local. There’s a steadily growing interest...

May 2018 | Hardcover | 224 pages | $35.00

Real Maine Food

Real Maine Food

Written by Ben Conniff and Luke Holden, Photographed by Stacey Cramp

Down-home recipes from the best restaurants, food artisans, bakeries, and farmers across the state. Eating a hot buttered lobster roll is like taking a mini-vacation: it conjures the scent of salt...

March 2018 | Hardcover | 224 pages | $14.98

Risotto and Beyond

Risotto and Beyond

Written by John Coletta, Nancy Ross Ryan and Monica Kass Rogers

A definitive guide to the Italian rice-cookery repertoire. From acclaimed Chicago chef and restaurateur John Coletta comes a recipe collection focusing on a relatively unexplored area of Italian cuisine—rice cookery. Rice...

March 2018 | Hardcover | 240 pages | $37.50

Souk

Souk

Written by Nadia Zerouali and Merijn Tol

The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture. The word mezze stems from the Arabic term tamazzaza—a single word that...

March 2018 | Hardcover | 256 pages | $35.00

Sweet & Southern

Sweet & Southern

Written by Ben Mims, Photographed by Noah Fecks

A fresh new voice in food writing reinvigorates decadent Southern desserts with a fun, modern edge. With the assured authority of an experienced baker and the easy wit of a natural...

March 2018 | Hardcover | 224 pages | $19.98

Tokyo Local

Tokyo Local

Written by Caryn Liew and Brendan Liew

This gorgeous cookbook captures the vibrant heartbeat of a city obsessed with food. It’s the chicken-skin yakitori you eat at 2 a.m. in a bar the size of a cupboard. It’s...

May 2018 | Hardcover | 224 pages | $35.00

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