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The Art of Lettering

The Art of Lettering

Written by Brooke Robinson, Contribution by Ken Barber, Aaron Draplin, Jessica Hische and Gemma O'Brien

From whimsical to elegant, and old-school influences to new school—Goodtype’s The Art of Lettering showcases dynamic hand lettering from today’s young and sought-after typographers and calligraphers, stoking creative inspiration for graphic designers, artists,...

April 2018 | Hardcover | 288 pages | $45.00

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 | $65.00

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 | 224 pages | $35.00

Da Vittorio

Da Vittorio

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

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...

February 2018 | Hardcover | 192 pages | $49.95

French Moderne

French Moderne

Written by Franck Audoux

A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition. Following Prohibition, Paris, much...

May 2018 | Hardcover | 208 pages | $24.95

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 | $35.00

The Galloping Gourmet Cookbook

The Galloping Gourmet Cookbook

Written by Graham Kerr, Introduction 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...

April 2018 | Hardcover | 288 pages | $32.50

Hot Dogs, Hamburgers, Tacos & Margaritas

Hot Dogs, Hamburgers, Tacos & Margaritas

Written by Steve Burggraf 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 | 224 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...

April 2018 | Hardcover | 224 pages | $35.00

Manual of Foraging

Manual of Foraging

Written by Valeria Margherita Mosca and Paolo Marazzi

A complete foraging manual on how to gather and use the wild plants of different natural habitats, from mountains and deserts to coastlines and cities.The new trend in the food world is...

May 2018 | Hardcover | 292 pages | $39.95

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

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