Beyond typical kimchi and sauerkraut, the book explores koji, kombuchas, shoyus, misos, and more....
Ali Bouzari explores the eight fundamentals of food—water, sugar, carbohydrates, lipids, proteins, minerals, gase...
Serious Eats' J. Kenji López-Alt celebrates the intersection of science and food....
Crisp photography accompanies Questlove’s dialogues with 10 avant-garde chefs....
A hefty 700-page reference tome from the Institut Paul Bocuse....
Hugh Acheson once again celebrates the art of the slow-cooked meal in this guide to cooking sous vide....
The James Beard Foundation tasked chef-authors from around the country to explore cooking with food scraps....
Celebrate the earth’s bounty with star chef José Andrés and writer Matt Goulding's plant-focused cookbook....
With stay-at-home directives happening throughout the world, we all have time to catch up on our reading—and brus...
For A Wealth of Insight: The World's Best Chefs on Creativity, Leadership, and Perfection, author and jour...
Beautiful cookbooks and reliable equipment are available to sous vide chefs at all levels, from novices to masters....
Featuring 600 new recipes, the 2019 cookbook is also a reference guide for the slow-cooking method....
A revolutionary new cookbook by celebrity chef James Briscione, The Flavor Matrix (Houghton Mifflin Harcou...
A sous vide pioneer shows readers how to make everyday dinners easier....
After honing an award-winning love of baking, two doctors wrote a scientific take on the beloved crust-and-filling ...
Part cookbook, part food-science explainer, Nosrat’s book on the “elements” of cooking aims to break down the...
We’ve gathered our favorite items for that special gourmet on your list. From cle...
Science writer (and food lover) Bob Holmes uncovers the scientific nuance of taste....
What can you expect from Alton Brown’s latest cookbook? His signature blend of sc...
A posthumous cookbook by the late Homaro Cantu celebrates his Willy Wonka-esque approach to modernist...
Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that invol...
Wylie Dufresne’s wd~50 changed the way the Lower East Side ate and the way modern...
What makes a dish go from everyday to decadent? It’s often the texture that trans...
The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....
Food and agricultural economist Jayson Lusk puts an optimistic spin on the ongoing ...
Nathan Myhrvold’s photography tome showcases the marriage of food and science in breathtaking color....
This ode to Korean-American cooking is packed full of 100+ recipes for umami-filled dishes....
A veteran food developer and tastemaker in the food technology field uses the five senses to help you understand wh...
After years of scientific and culinary advances at The Fat Duck, Blumenthal shares his knowledge with home cooks....
Thomas Keller's 295-page tome on the intricacies of sous vide is nothing short of a work of art....
Guy Crosby and the editorial brains behind Cook's Illustrated play with the dos and don'ts of modern cooking....