This irreverent cookbook features seventy spicy recipes that will blow your f*cking head right off. We recommend having some palliative milk at the ready. This cookbook ain’t f*cking…
March 2020Hardcover$24.95978-1-925811-41-4Smith Street Books
Author Ben Towill and Phil Winser, Contributions by Julia Turshen and Nick Wilber, Photographs by Nicole Franzen
INDIEFAB Book of the Year Awards — 2014 HONORABLE MENTION For Cooking A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened…
September 2014Hardcover$39.95978-0-8478-4334-3Rizzoli
Photographs by Clay McLachlan, Author Hubert Delorme and Vincent Boue and Didier Stephan, Foreword by Christophe Michalak
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This…
November 2013Hardcover$60.00978-2-08-020157-7Flammarion
Photographs by Clay McLachlan, Author Hubert Delorme and Vincent Boue and Didier Stephan
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This…
September 2016Hardcover$24.98978-2-08-020294-9Flammarion
Photographs by Richard Haughton, Author Gérald Passedat
A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance…
April 2016Hardcover$34.95978-2-08-020251-2Flammarion
Photographs by Richard Haughton, Author Gerald Passedat
A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance…
March 2019Hardcover$14.98978-2-08-020395-3Flammarion
Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes. As a trusted expert in…
October 2021Hardcover$40.00978-0-8478-7079-0Rizzoli
Photographs by Christian Sarramon, Author Bertrand Auboyneau and François Simon
The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic…
February 2012Hardcover$34.95978-2-08-020088-4Flammarion
Photographs by Christian Sarramon, Author Bertrand Auboyneau and François Simon
The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic…
September 2018Hardcover$14.98978-2-08-020382-3Flammarion
Photographs by Kindra Clineff, with Victoria A. Riccardi, Foreword by Sharon Santoni, Author Sandra Sigman Of Les Fleurs
This first book by Sandra Sigman, award-winning floral designer and owner of Les Fleurs, presents arranging flowers in the French style—bouquets that are chic and romantic. As Sandra…
Photographs by Jonathan Buckley, Author Sarah Raven
Sarah Raven’s new book focuses on dishes to share, based on in-season fruits and vegetables. Fresh from the Garden is full of tempting recipes—both with and without meat—that…
March 2011Hardcover$40.00978-0-7893-2230-2Universe
Photographs by Jonathan Buckley, Author Sarah Raven
Sarah Raven’s new book focuses on dishes to share, based on in-season fruits and vegetables. Fresh from the Garden is full of tempting recipes—both with and without meat—that…
September 2012Hardcover$17.98978-0-7893-2457-3Rizzoli Universe Promotional Books
Author Bernadette Wörndl, Photographs 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…
April 2018Hardcover$40.00978-1-925418-44-6Smith Street Books
FERRANDI Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—offers the ultimate reference on cooking with fruits and nuts. This volume offers…
March 2022Hardcover$35.00978-2-08-024852-7Flammarion
