The much-anticipated debut from the author behind the popular food blog Seven Spoons, featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that has earned her website a devoted following.Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started Seven Spoons, she has become one of the most highly regarded and unique voices in the...

"Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees" ( Library Journal)."Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry's recipes and more than 150 color photographs, inclu...

The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer ins...

Everyone who knew Norma Jean McQueen Haydel knew that she’s a supreme cook and that she was the steward of the McQueen family recipes. But she didn’t measure when she cooked. Or write things down.Norma Jean’s brother Horace got to worrying about this. He cooked, too, but his repertoire wasn’t as vast as Norma Jean’s. So he began bothering her about writing down how she made her many dishes.I didn’t want Norma Jean’s recipes, or our Mama’s recipes, to be lost. We have kids ...

James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more.An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear b...

**A James Beard Foundation 2022 Cookbook Hall of Fame InducteeNamed a 'Culinary Classic' by the International Association of Culinary ProfessionalsOne of the 25 Most Influential Cookbooks from the Last 100 Years (New York Times)One of the 35 Best Cookbooks of All Time, According to Chefs (Food & Wine)For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations...

“The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They’re familiar, uncomplicated, and satisfying. One taste and you’re instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day.”—from the Introduction

A baking cookbook from The Great British Bakeoff contestant Ruby Tandoh, with a focus on charming, flavorful, and practical dishes that celebrate the joy of casual baking.Enjoy the pleasures that baking has to offer, from the exertion of a long knead to the crackle of a loaf cooling on the countertop. Crumb presents a simple yet exuberant sort of baking, with recipes such as Chamomile Vanilla Cupcakes, Rosemary Pecan Pie, Fennel Seed & Chile Crack...

When we shop at farmers’ markets, we support our local economy and consume food that’s healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple de...

Let’s face it. If your kitchen had just one pan, one single tool to accomplish any cooking concoction you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast-iron skillet!Cast-iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. In this bestselling cookbook, Howie Southworth and Greg Matza...

New York Times–Bestseller and James Beard Award Nominee: "Warning: The . . . mouthwatering photos and evocative prose in this book may induce a baking frenzy." — Fine CookingWhen it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world-famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef winner, and multiple James Beard Award recipient Tom Douglas offers up the best-loved recipes from this incomparabl...

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified or reintroduced to us throu...