Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
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With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. Learn More
Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Learn More
Sarah Kramer is a vegan cooking superstar. She returns with her first solo cookbook, featuring more of the delectable, easy-to-prepare recipes that vegans around the world have come to adore. Learn More
Decades before the terms “eco-friendly” and “sustainable growing” entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. Learn More