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A love letter to the Riviera—where French and Italian flavors meet in 101 sun-soaked, unfussy recipes (most with 10 ingredients or fewer) that capture the warmth of Mediterranean life.

Noted young entrepreneur Mélanie Masarin is always asked what food pairs well with Ghia, her Mediterranean-inspired line of nonalcoholic Spritzes, and the answer is simple: the food she grew up with.

The strip of coastline called the Riviera has always been a place of convergence—where the formality of French cuisine softens under the Mediterranean sun. Riviera is an ode to this melding of flavors, recipes passed through the generations, flavor over fuss, and connection over perfection. This is a collection of simple French and Italian dishes that Mélanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page:

• The market decides the menu
  Make unfussy food people will want to eat
  Follow recipes loosely and adapt them a lot
  Share food generously

With most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include:

• Tarte Soleil, puff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpiece
• Daube Provençale, the south of France’s answer to boeuf bourguignon
• Whole Branzino is the most forgiving, and the most impressive, way to prepare a fish, and it’s irresistible when topped with Put-on-Everything Green Sauce
• Baci di Dama—of all the treats balanced on espresso saucers, these tiny “lady’s kisses” from Northern Italy might be Mélanie’s favorite
• Tangerine Thyme Spritz, a floral, herbaceous make-ahead drink that will be the star of any summer party, (plus a handful of recipes that turn Ghia and other pantry staples into glamorous drinks).

Riviera celebrates the luxury of gathering loved ones around a table laden with food, fueling conversations well into the night. It is about embracing long, lazy lunches, morning-after treats that preserve the sweetness of the night before, and the profound pleasure found in cooking from the heart.

From the daughter of the legendary Mildred “Mama Dip” Council, a heartfelt cookbook celebrating four generations of Black restaurateurs and the soulful recipes that nourished a community. 

For nearly fifty years, Mama Dip’s Kitchen wasn’t just one of Chapel Hill, North Carolina’s most beloved restaurants—it was an institution. In 1976, with just $64 and a lifetime of kitchen wisdom, Mildred “Mama Dip” Council opened the doors to a gathering place that fed the soul as much as the stomach. Her youngest daughter, Anita Spring Council, honed her skills as a chef within its walls, learning the secrets of the Southern kitchen at her mother’s side. Now, the inheritor of this incredible legacy steps forward to share her family’s story.

In her tenderhearted debut cookbook, Southern Roots, Spring offers more than 100 dishes grounded in the oral recipe-sharing tradition. It’s a collection filled with treasured family secrets and vignettes from her experience coming of age as a Black girl in the Jim Crow South, all brought to life with a thoughtful, modern approach to the classics.

The recipes invite you to create a vibrant Southern table, from mouthwatering starters like PIMENTO CHEESE BISCUITS to showstopping main courses like FRIED GREEN TOMATO PARMESAN and SMOTHERED FRIED CHICKEN WITH ANDOUILLE SAUSAGE. You’ll find these updated classics alongside sweets like the decadent GOAT CHEESE POUND CAKE that will wow even the most demanding guests.

Beyond the recipes and stunning, colorful photography, Southern Roots is a powerful tribute to a large, loving, and hardworking entrepreneurial family who left an indelible mark on Southern culinary history. Warm, accessible, and bursting with flavor, this rich cookbook introduces a powerful new voice in Southern food and inspires home cooks everywhere to celebrate the enduring joy of a shared meal. 

A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country's culinary history.

The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium—­a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.

The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Together, these trace the history of traditional flavors and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-­era royal banquets.

Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-­potato noodles. Each recipe is accompanied by a stunning photograph of its final plating, while artfully designed double pages depict ingredients and scenes from nature during the changing seasons. Bookending the recipes are a series of illustrated sections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-­fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable jellies.

 

xplore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng's Kitchen.

“Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.”—Andrew Zimmern
In Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including:

• Thum Khao Poon (Cold Vermicelli Noodle Salad)
• Som Moo (Fermented Pork Sausage)
• Galabao (Pork Steamed Buns)
• Khanom Mantone (Steamed Cassava Cake)
• and more! 

The Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.

 

Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine—shaped by Berber roots, Arabic traditions, and Mediterranean brightness—so accessible, delicious, and memorable.
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family’s table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family’s roots.

Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you’ll find recipes for Moroccan “flavor boosters” and spice blends; and recipes that range from the traditional to the contemporary, including:

*Tagines, soups, and bowls, from Berber Vegetarian Skillet Tagine
with Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup

*Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowls
to Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme

*Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies

*Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce

*Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder Méchoui with Pistachio and Apricot Salsa

Benkabbou’s approachable and authentic meals deliver that special Moroccan flavor—that madaq—right to your table.

 

Situated in the literary heart of Saint-Germain, Cravan is a true bar Américain, and this recipe book of cocktails and bar bites captures the essence of Parisian cool.

Audoux opened a small bar Américain in 2019 at the foot of a landmark Hector Guimard building in the sixteenth arrondissement that has since become the watering hole for people in the know. Hailed by The New York Times for elevating “the cocktail to the level of high liquid gastronomy and does so with elegance and simplicity,” Cravan is essential to any Parisian barhop.

Built around the legend of the Swiss surrealist Arthur Cravan—nephew to Oscar Wilde, poet, writer, troll, and sometime pugilist, Cravan has since expanded from its original twenty-seat location to a five-story new location.

Included here are recipes for a few dozen cocktails, with fresh takes on the classics like the Tom Collins and the French 75, as well as inspired creations such as the Tunnel, the Archi, the Luco, and the Lady from Shanghai, and contemporary tips and tricks that make them easy to re-create at home.

The food offerings feature bar-bite recipes curated by culinary titans and new bistronomy auteurs alike. Perfect for lovers of history and French culture, this book captures the spirit and culture of the City of Light and is a must-have for the aspiring and experienced home mixologist and chef alike.

 

Get your daily dose of vitamin T—the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more—with over 100 delicious recipes that add a fun twist to these classic street foods.
Tacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In Vitamina T, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. Vitamina T features over 100 mouthwatering Mexican staples as well as contemporary twists:

• Tacos: Al Pastor, Barbacoa, and Carnitas Tacos
• Tamales: Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro)
• Tostadas: Tinga, Beet-Avocado, and Red Snapper Ceviche Tostadas
• Tortas: Butternut Squash in Chile Colorado, Brisket "de la Barda," and Cubana Tortas
• Todo Lo Demás: Sopes, Gorditas, Flautas, Chilaquiles, and more

These dishes are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.

 

Grab a light drink and a bite, and enjoy cocktail hour, the French way

For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres.

Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished--an easy feat to pull off for the relaxed host at home.

Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves.