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From the Guardian 'New Vegan' columnist and award-winning author of Fresh IndiaModern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.Drawing from her 'New Vegan' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream.Praise for Fresh India, winner of the Observer Food Monthly's Best New Cookbook Award 2017'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times'An unbridled joy' Nigel Slater'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout. From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future Named one of Eater’s Best New Cookbooks for Fall 2015 Selected as one of Vainty Fair’s “18 Best New Cookbooks”

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe.“Innovative, creative, and effortlessly funny." —Cooking LightDeb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time.Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

When Nadiya Hussain, the UK's "national treasure," began cooking, she headed straight to the oven—which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life.In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.

#1 NEW YORK TIMES BESTSELLER • The Food Network star and beloved home cook shares her secrets for pulling off deeply satisfying meals that have the “wow!” factor we all craveStart with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.

In the Modern Classics series, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic. In Modern Classics Book 2, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat. Modern Classics Books 1 and 2 are set to become the commonsense cookbooks of a new generation and essential for everyone, no matter their age or cooking expertise. More practical inspiration from Donna Hay.

". . . the specificity and breadth of this [work] makes it unique. . . . lively reading . . . particularly recommended for academic collections with a strong focus in Russian history." —Library Journal". . . a remarkable new collection of essays . . . The book reads like a literary hybrid of cookbook, historical treatise, and novella; its subject is, literally, the essence of life itself. . . . Glants and Toomre deserve further praise for the book's consistent, animated directness of style." —The Boston PhoenixThis sparkling collection of thirteen original essays gives surprising insights into what foodways reveal about Russia's history and culture, from Kievan times to post Soviet Russia. Some of the chapters focus on historical topics while others consider images of food in literature and art.

Make your comfort food dreams come true with Comfy, the essential cookbook for simple, indulgent and joyful dinners to make your heart sing. Creator of the renowned food blog Don't Go Bacon My Heart, Chris Collins has curated a collection of feel-good dinners that put flavour first, combining accessible ingredients, straightforward methods and failproof cooking advice for unforgettable meals every time. - Burrata Caprese Pasta- Cottage Pie Baked Potatoes- Easy Bloomer Bread Pizza- Brown Butter Gnocchi with Sage and Butternut Squash- Soul Soothing Chicken Orzo Soup- Roasted Sweet Potato Salad with Poppy Seed Dressing- Harissa Halloumi Skewers- Katsu Curry Everything from plates piled high with pasta, takeaway classics reinvented for the home kitchen, set-and-forget slow-cooker favourites and dinner-worthy soups and salads. This is year-round food that you'll never want to stop cooking. The only book you need to create cosy and delicious evenings for you, your family and your friends.

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.