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The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times). In Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.

#1 GLOBAL BESTSELLER WITH MORE THAN 6 MILLION COPIES SOLD • Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (The Washington Post) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show. • STREAM ON APPLE TV+This novel is “irresistible, satisfying and full of fuel” (The New York Times Book Review) and “witty, sometimes hilarious...the Catch-22 of early feminism” (Stephen King, via Twitter).A BEST BOOK OF THE YEAR: The New York Times, Washington Post, NPR, Oprah Daily, Entertainment Weekly, NewsweekChemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results.But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show Supper at Six. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo.Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, Lessons in Chemistry is as original and vibrant as its protagonist.

The three groundbreaking books from our most trusted guide to food, now brought together for the first timeIn a few short years, Michael Pollan has completely transformed America’s understanding of eating. Now, Pollan on Food collects the New York Times–bestselling author’s three masterworks into one memorable package. First, the groundbreaking book that started it all, The Omnivore’s Dilemma, in which Pollan turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. Next, with In Defense of Food, Pollan proposes a new (and very old) idea that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Finally, in Cooked, Pollan explores the previously uncharted territory of his own kitchen; showing the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Pollan on Food is the perfect answer for those looking to unravel the secret to good and healthy eating.

NEW YORK TIMES BESTSELLER • An inviting collection of more than 100 trusted, budget-friendly recipes for every meal and occasion from the creator of the wildly popular website Natasha’s Kitchen.“With delicious recipes and fun entertaining ideas, you’ll find inspiration and joy on every page.”—Jennifer Segal, author and creator of Once Upon a ChefIn 1989, four-year-old Natasha Kravchuk and her family entered the United States as refugees from Ukraine. Her mother was an amazing cook and spoiled her family with delicious meals, so Natasha never learned how to cook until she got married and had her own family to nurture. In 2009, she began blogging about the joy she discovered in creating and sharing recipes. Her audience exploded, connecting with her warmth and willingness to share both her triumphs and failures in the kitchen.In Natasha’s Kitchen, she shares 100+ family-friendly, foolproof recipes anyone can whip up on even the busiest weeknight. From Salmon Piccata and Turkey Meatball Soup to Crispy Bacon Jalapeno Poppers as well as traditional Ukrainian recipes passed down from her mother like classic Borscht and her famous Pierogis, Natasha’s family-friendly recipes are made with easy-to-find ingredients and have been thoroughly tested. And because she loves to have her large extended family and friends over, there are also menus for sharing and easy entertaining—from a taco bar to a chili bar to the ultimate cheese board.With a warm and encouraging voice, accompanied by beautiful, mouthwatering photographs, readers are offered a glimpse into Natasha’s life as she does what she enjoys most: cooking for her loved ones.

An accessible family cookbook that offers solutions rather than tricks to empower the food-averse, autistic, and picky eater, with 46 recipes.This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids—and yourself—cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called “picky” or “discerning.” Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored recipes (including for gluten-free and vegan eaters) include:the perfect smashed cheeseburger Italian sausage and potato soup the best omelet stuffed focaccia chocolate pinwheels and dozens moreProfessional chef Matthew Broberg-Moffitt’s advice is broken down by category (The Five Tastes, Texture, Color, Aroma, Presentation, and Plating) in order to address each and every aspect of food aversion, and a Food Preference Profile and Worksheet is included for you and your child to quickly identify and summarize their preferences. Instead of leading to mistrust by disguising or slipping in foods your kids don’t want to eat, this cookbook supports caretakers in a way that maintains a healthy relationship with food, and a joyful, less stressful experience around the table.

NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious“Bold, innovative recipes . . . make this book truly thrilling.”—The New York TimesLevel up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently.In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory.There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in.Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later.Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

A playful and accessible guide to fermenting at home"Lovely... delightful... enchanting." —Nigella LawsonJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolor illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.Includes metric measures.

#1 New York Times BestsellerMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:Chicken Pot PieChocolate Chip CookiesAsparagus and Fontina QuicheBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic ReductionPeach CapreseOvernight French ToastWhite Cheddar BisqueFried Chicken with Sticky Poppy Seed JamLemon PieMac and CheeseFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.