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This is the first true entry-level bread-baking cookbook, from Josey Baker (that’s his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread—requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey’s cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey’s playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

 

Hardcover | Chronicle | 244 pages

 

From renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.

In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.

In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.

Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.

UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world. HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook.

…AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.

 

Hardcover | Chronicle | 272 pages

 

Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.

Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all.

• Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
• Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it's easy to find your go-to recipe for any occasion
• Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.

Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook.

Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama's Guacamole, Blueberry Cobbler, and so many more.

This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles–based food and lifestyle photographer.

 

Hardcover | Chronicle | 272 pages

 

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.

FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.

 

Hardcover | Chronicle | 304 pages

 

Brand: Kimura Glass
Origin: Japan
Line: Kodami Toki
Glass Type: Porcelain
Total Height: 67.5mm
Total Diameter: 84mm
Glass Thickness: 3.3mm
Weight: 176g

Brand: Kimura Glass
Origin: Japan
Line: Kodami Toki
Glass Type: Porcelain
Total Height: 56mm
Total Diameter: 50mm
Glass Thickness: 2.4mm
Weight: 54g

Brand: Kimura Glass
Origin: Japan
Line: Punk
Glass Type: Lead-Free Crystal
Total Height: 186mm
Total Width: 93.5mm
Base Diameter: 80mm
Stem Thickness: 4mm
Bowl Height: 40mm
Bowl Diameter: 93.5mm
Mouth Diameter: 86mm
Glass Thickness: 0.7mm
Weight: 75g

Brand: Kimura Glass
Line: Asa
Glass Type: Lead-Free Crystal 
Total Height: 137mm
Total Width: 96mm
Base Diameter: 73.5mm
Stem Thickness: 3.8mm
Cup Height: 45mm
Cup Diameter: 96mm
Glass Thickness: 96mm
Weight: 82g

Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry.

Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time.

In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom.

With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them.

CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally’s family

PERSON OF NOTE: Sally Schmitt was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking.
 

Hardcover | Chronicle | 352 pages

 

The cookbook that launched Yotam Ottolenghi as an international food celebrity. If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook.

A vegetarian cookbook from the author of Jerusalem: A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs, and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!

Plenty is an indispensable cookbook for every home library.

 

Hardcover | Chronicle | 288 pages

 

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.”

In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.”

This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

 

Paperback | University of Georgia Press | 256 pages

 

Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

 

Hardcover | University of North Carolina Press | 120 pages

 

In this inspiring and creative Mexican cookbook, Andrea Pons takes you on a journey through flavor, family, and her immigration story. With 78 easy and delicious recipes from three generations of women in her family, this cookbook offers you a taste of authentic Mexican cuisine.

Mamacita began as a celebration of the authentic Mexican recipes Andrea Pons loved growing up, but it quickly became a way for her to return to her roots and reconnect with her Mexican heritage. In her journey through food, she shares not only her experiences with cooking but also her family's immigration story.

When Pons was faced with the possibility of deportation, and she and her family struggled to navigate the US immigration system--in the country that had been their home for 16 years--she looked to these recipes for help. To fund her family's significant legal fees, she sold self-published copies of Mamacita, and the cookbook became both a symbol of their journey and a rallying cry.

This new edition of Mamacita offers 30 more photos and 11 additional recipes, allowing you to taste even more of the love in Pons's dishes.

Foreword by James Beard Award nominee Hetty Lui McKinnon

 

Hardcover | Princeton Architectural Press | 192 pages

 

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

• Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.

• Includes more than 100 recipes and more than 200 full-color photographs.

• Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

• British edition has sold 150,000 copies.

 

Hardcover | Clarkson Potter/Ten Speed | 544 pages

 

A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.

River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed explanation of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.

 

Hardcover | Clarkson Potter/Ten Speed | 256 pages

 

The highly anticipated cookbook from the Bushwick, Brooklyn, restaurant the New York Times called "one of the most extraordinary restaurants in the country," which began as a pizzeria and quickly redefined the urban food landscape.

When it first opened in 2008, no one knew what to expect from Roberta's. Roaming the streets of industrial Bushwick, you'd never know that the restaurant's graffiti-adorned concrete exterior housed some of the most delicious and refined cuisine around. Yet as the forces behind Roberta's--chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini--tell us, the secret of the restaurant's success has always been its fresh, seasonal, and meticulously prepared food, making Roberta's the leader in the haute-Brooklyn movement. They finally share their recipes here, including those for their genre-busting pizza, in a book that will capture the exciting vibe of this one-of-a-kind destination restaurant.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with 95 recipes that skillfully blend traditional ingredients, modern twists, and the sizzle of a hot fire to create remarkable meals.

Grilling has a long history in Japan, and for good reason: the cuisine's salty-sweet flavors take well to hints of smoke. In The Japanese Grill, Tadashi Ono and Harris Salat reveal the diversity of Japanese-style grilling. They share their secrets for classics such as Chicken Yakitori and Miso-Cured Mackerel, create new comfort foods like London Broil with Garlic-Soy Marinade and Turkey Burgers with Miso Barbecue Sauce, and serve up innovations like Green Tea-Smoked Duck Breasts and Salmon with Shiso Pesto. A selection of side dishes and salads round out grilled meals. In this handsome volume, Ono and Salat bring Japanese grilling culture to Western tables--with delicious results that are at once familiar and new.

 

Paperback | Clarkson Potter/Ten Speed | 192 pages

 

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.

Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

 

Paperback | Clarkson Potter/Ten Speed | 160 pages

 

Introduce rich, complex Indian flavors to your everyday cooking with 80 easy recipes and ingenious guidance from Julia Child Best First Book Award winner Maya Kaimal.
In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and a handful of special ingredients like ghee and dried chilis. She distills essential flavor-building methods, like creating spice blends and tempering whole seeds in oil to release their essence, and applies these techniques to accessible, flexible main ingredients any home cook has on hand. With many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch, Roasted Asparagus with Tamarind and Crispy Shallots, Potato Bonda Burgers, and deeply flavorful Chettinad Chicken with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure.

Embrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya promises you will soon have a comfort level with Indian food you didn’t know was possible.

 

Hardcover | Clarkson Potter/Ten Speed | 240 pages

 

A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, simmering, smoking, and pressure frying. As Japan's most beloved cookware, donabe is becoming increasingly popular in the US as the media discovers it and American home cooks and chefs become interested in authentic Japanese cooking. Donabe expert, Tokyo native, and Los Angeles cooking teacher Naoko Takei Moore, along with three-star Michelin chef Kyle Connaughton, have partnered to create the first English-language cookbook on donabe cooking. The traditional Japanese recipes in Donabe--from Yuzu Butter Cod and Ginger Pork Sukiyaki, to Crab Rice with Charred Scallion and Tat Soi--are rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as Suzanne Goin, David Chang, and Thomas Keller, all of whom utilize donabe in their own kitchens.

 

Hardcover | Clarkson Potter/Ten Speed | 328 pages

 

100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world.

MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil.

Creative, colorful, and always delicious, this is food for every day and every occasion.
 

Hardcover | Clarkson Potter/Ten Speed | 288 pages