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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

Food Faces

Food Faces

Written by Rudi Sodamin, Foreword by Thomas Keller

This colorful book of food art invites even the most discriminating palate to play with his or her food. Edible ingredients are transformed into whimsical happy faces by the expert hand...

October 2017 | Hardcover | 192 pages | $29.95

French Patisserie

French Patisserie

Written by École Ferrandi, Photographed by Rina Nurra

Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled...

November 2017 | Hardcover | 656 pages | $60.00

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

I Heart Rome

I Heart Rome

Written by Maria Pasquale

A love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. Rome is an open-air museum; it’s a modern-day marvel of...

October 2017 | Hardcover | 264 pages | $35.00

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

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

Toscano Cigars

Toscano Cigars

Written by Enrico Mannuci

The fascinating history of the Toscano cigar, published in celebration of the brand’s two hundredth anniversary. Marking two centuries since the birth of the Toscano cigar, this book reconstructs its history and...

November 2017 | Hardcover | 224 pages | $75.00

Vegetariano

Vegetariano

Written by Slow Food Editore

Unmatched in authenticity and scope, this celebration of vegetarian Italian cooking from Slow Food draws on traditional recipes, from the Alps to the tip of the boot and the islands. Cooks...

March 2018 | Hardcover | 448 pages | $39.95

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