For crafty green types who want to master the fundamentals of a scratch pantry and have graduated from simple weekend jam and baking activities, this book offers a wide variety of recipes and blueprints for artisanal food projects.
Let cookie guru Bridget Edwards guide you through more than 60 delicious cookie-decorating designs for every occasion and holiday, from luscious springtime daisies to spooky spider webs to personalized birthdays. Learn More
'Pancakes are a luxury, like smoking marijuana or having sex. Thatís why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.' Learn More
With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure.
Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. Learn More
No matter how busy you are, at the end of the day you want fresh, ﬂavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. Learn More
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. Learn More
What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What's the secret to making lollipops and lemon drops?
Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America). Learn More
There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices - everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all - just Field Guide to Seafood. Learn More
An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Learn More