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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 | 224 pages | $35.00

Corsica

Corsica

Written by NICOLAS STROMBONI

A sumptuous book exploring the incredible food of France’s sunny island of Corsica. This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And...

October 2017 | Hardcover | 320 pages | $40.00

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

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

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

Osteria

Osteria

Written by Slow Food Editore, Translated by Natalie Danford

This celebration of the simple, hospitable cooking of Italy’s small regional restaurants is unmatched in both authenticity and scope. Slow Food, the international defender of local food traditions, scoured the countryside...

September 2017 | Hardcover | 506 pages | $45.00

Park Avenue Potluck

Park Avenue Potluck

Written by Society of Memorial Sloan Kettering and Florence Fabricant

To benefit America’s leading center for the research and treatment of all types of cancer, here is a cookbook with a cause par excellence. The members of The Society of Memorial...

September 2017 | Hardcover | 272 pages | $14.98

Ramen-topia

Ramen-topia

Written by Deborah Kaloper, Illustrated by Alice Oehr

A cookbook all about the iconic Japanese noodle soup—and current hipster obsession—ramen. Ramen—a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with...

October 2017 | Hardcover | 128 pages | $19.95

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

Roast

Roast

Written by Louise Franc

A collection of classic and more innovative roasting recipes—from a simple roast turkey to roasted peaches with crème fraîche. Get more from your oven—and update your roasting techniques—with this classic and contemporary...

October 2017 | Hardcover | 208 pages | $27.50

Sicilia

Sicilia

Written by Elisa Menduni, Photographed by Adriano Brusaferri

A gastronomic tour of Sicily featuring delicious recipes, wine pairings, and beautiful photographs of the Mediterranean island’s landscapes. With over ninety classic recipes for appetizers, main courses, and desserts, this cookbook...

October 2017 | Hardcover | 240 pages | $35.00

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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