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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

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

'Sally really tells it how it is . . . This book will be a go to for those needing that bit of bravery and resilience in a world that needs more people like her' CANDICE BROWN 'Wow. Sally's book is an insightful, honest account of a young cook's journey to an inspirational chef' ANGELA HARTNETT 'She doesn't so much pull back the curtains as yank them away, revealing the plain truth of what it takes to get dinner on to your plate' OBSERVER H3This is the story of Sally Abé's rise to become an award-winning chef in the brutal world of restaurant kitchens; how a girl from the midlands who used to cook herself Smash to get by is now one of the most successful fine-dining chefs working today./H3brbrIt's a familiar trope: angry men berating each other in kitchens as pots furiously boil, sauces burn and a giant slab of beef rests in the background. The dominant view of a professional kitchen is one of chaos and pent-up fury - a gladiatorial contest of male ego. Why then do we also hear the misogynistic refrain that women 'belong in the kitchen' if, in a professional context, they're all but erased from them?br A Woman's Place is in the Kitchen is a stirring manifesto - drawing back the curtain on restaurant kitchens to show how she is endeavouring to change them for the better. Filled with stories of Michelin-starred food, the relentlessness of kitchens, as well as the hope for the future of the culinary landscape, Sally's memoir is set to become a classic.

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generationsBorn in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

A Ballymaloe-trained chef, songwriter and musical right-hand-man to the legends of Irish song takes us back stage and into the kitchens of a bohemian, international and surprisingly foodie group of Irish household names, including members of the Dubliners, Sharon Shannon, Stockton’s Wing, The Fureys and De Dannan.Story-led and full of anecdotes, Mike Hanrahan tells the tales behind the music of the 1970s and 80s in Ireland and cooks up the favourite dishes of its most-loved singers.From memories of family recipes on country hearths, to the flimsy vegetarian grub served up in his early folk-club days and communal pressure-cooker stews in a crowded tour bus, Mike shares the excitement and passion that good food and great music bring to the table. After training with Darina Allen at Ballymaloe, he turns his hobby into a second career and works his way up in professional kitchens across the country, collecting stories as he goes.

With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.

“This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”America's favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.”

Baking with Blondie blogger Mandy Merriman takes the guesswork out of delicious and beautiful cakes—starting with boxed mixes and then adding flavorful ingredients and creative decorations—for occasion-worthy cakes any baker can make. I’ll Bring the Cake features stunning and mouthwatering cakes for any occasion or holiday, but there’s a twist—each gorgeous creation begins with a humble boxed mix. Starting from a mix takes the guesswork out of baking and ensures perfect results, leaving more time for getting creative with Mandy’s whimsical, jaw-dropping decorating ideas. Step-by-step photo tutorials accompany special holiday-themed decorating projects as well as an essential primer on stacking, filling, and frosting to get you started. And Mandy’s expert advice and tips set you up for success in every project. Standout flavor combinations include: Shamrock Shake Cake with Vanilla Mint Buttercream Rocket Pop Piñata Cake for the Fourth of July Double Funfetti Cake Blueberry Shortbread Crumble Cake Caramel Apple Cider Cake with Apple Filling Dark Chocolate Raspberry Cake Coconut Macadamia White Chocolate Cake Crème Brûlée Cake with Roasted Sugar Buttercream and so many more… With beautiful visuals and dynamite flavors that any baker can master, this is an irresistible book for cake bakers of all stripes. After all, it’s not a party without cake, and whoever brings the cake is always welcome!

Inspired by the life and music of pop's biggest icon, Taylor Swift, this baking cookbook features 50+ mouthwatering recipes and dazzling photography, alongside curated playlists and clever easter eggs from the Swiftie-verse. It feels like a perfect night... for pastries at midnight. Whether you are an OG Swiftie from her country days, or a newly anointed tortured poet, there is a little something sweet for every fan in this baking cookbook inspired by the world of Taylor Swift. These 50+ recipes represent every era of her career, and each dish is uniquely infused with a style and taste that will leave the crowd chanting "MORE!" Think recipes like: Chai Cookie a la Taylor: Inspired by Tay's original recipe Victory Pop(star) Tarts: Rumor has it Taylor has made these tasty homemade pastries for a certain Kansas City football team Blondie(s)!: A sweet homage to one of Taylor's many nicknames Desserts inspired by Taylor's greatest hits, including: Bad Blood (Orange) Tart, Cruller Summer, and So Scarlet, It Was Macron Plus, to ensure no member of your squad is left out, there are plenty of vegan, gluten-free, and nut-free treats as well. And, since every good Swiftie loves an easter egg, this book is filled with them, including curated playlists for recipe bake times (you can forget your boring old oven timer). You don't have to be a 14-time Grammy winner to enjoy the delights in this book, but you'll probably feel like one after indulging in these tasty treats. Ready for it