“Andrew Carmellini’s Urban Italian is that rare breed of cookbook: written by a skilled, top-tier professional, yet at all times accessible, unintimidating, and inspiring to the home cook. In short, it’s everything a cookbook should be. The conversational style provides both a thrilling introduction and the feeling, while cooking, that the chef is standing next to in the kitchen, forgiving your mistakes, urging you along, painlessly expanding your reservoir of knowledge. In a world awash with Italian cookbooks, this one's a must-have.”—Anthony Bourdain
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In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients. Learn More

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat—beef veal pork lamb poultry rabbit and more—the Lobels share their extensive knowledge of the differing tastes textures flavors fat contents and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad Braised Pork Tacos with Ancho Chile Sauce Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat no one knows more than the Lobels.
by Stanley Lobel, Evan Lobel, Mark Lobel, and David Lobel. (Hardcover) Learn More

Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. By Donald Link. (Hardcover) Learn More

Savory Baking includes 60 creative, inviting recipes for bakers at all skill levels. These are new baking options and ideas for people who don't have a sweet tooth or want to expand their repertoire, using herbs, nuts, fruits, cheeses and garlic rather than chocolate chips and buttercream. "Baking Savory" includes recipes for appetizers, entrees, snacks and side dishes, warm-from-the-oven goodies in a wide range of savory flavors, from Italian to Asian, to enjoy with wine and friends. "Baking Savory" is the only baking book focused entirely on savory, not sweet, baking. Bake breads, biscuits, popovers, scones, pancakes, cookies, crumbles, dumplings, and cheesecakes, souffles. In addition, there's a section on Sauces, Chutneys, and other spreads. Recipes include: Deep-Dish Vegetable Potpies with Dried Fruits, Seafood Strudel, Peppered Pear and Goat Cheese Scones, New York-Style Parmigiano-Reggiano Cheesecake, Canadian Bacon Bread Pudding, Shiitake Mushroom and Garlic Souffles, Black-Rimmed Pistachio Wafers, Sour Cream Fig Spirals. Learn More

Growing up enveloped in the aromas of her mother’s spice stall in Kuala Lumpur, Christina Arokiasamy developed an artist’s sense of how to combine and use spices in traditional and innovative ways. In The Spice Merchant’s Daughter, she shares her family’s spice secrets, expertly guiding and enticing home cooks to enliven their repertoires. (Hardcover) Learn More