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Most popular at the top

  • Charred & Scruffedby Peter Kaminsky; Adam Perry Lang; Simon Wheeler

    Artisan 2012; US$ 24.95

    With  Charred & Scruffed , bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.     Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching")... more...

  • Heritageby Sean Brock; Peter Frank Edwards

    Artisan 2014; US$ 24.95

    Sean Brock is the chef behind the game-changing restaurants Husk and McCrady?s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include... more...

  • The Meat Hook Meat Bookby Tom Mylan; Michael Harlan Turkell

    Artisan 2014; US$ 37.50

    Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook... more...

  • Seven Firesby Francis Mallmann; Peter Kaminsky

    Artisan 2009; US$ 35.00

    A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann?born in Patagonia and trained in France's top restaurants?abandoned the fussy... more...

  • Mad Hungryby Lucinda Scala Quinn

    Artisan 2012; US$ 18.95

    Recipes and strategies for bringing back the family meal When first published in 2009, Lucinda Scala Quinn's Mad Hungry met with critical acclaim, but it wasn't just the media that fell hard for this book--it was mothers everywhere, who embraced her message to bring back the family meal and loved the ease, simplicity, and robust goodness of her... more...

  • Sinfully Easy Delicious Dessertsby Alice Medrich

    Artisan 2012; US$ 15.95

    Homemade desserts just got quicker, easier, and smarter Alice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep. In  Sinfully Easy Delicious Desserts , you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the... more...

  • Mad Hungry Cravingsby Lucinda Scala Quinn

    Artisan 2013; US$ 18.95

    Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those... more...

  • Smoke and Picklesby Edward Lee

    Artisan 2013; US$ 19.95

    Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled... more...

  • What's a Hostess to Do?by Susan Spungen

    Artisan 2013; US$ 13.95

    In What's a Hostess to Do? , entertaining expert Susan Spungen explains everything you need to know to host a party effortlessly and with elegance. Susan shows the hostess how to make it look easy--whether the occasion is an informal brunch, a sit-down dinner, a buffet for a crowd, or an impromptu birthday celebration. It's all arranged in 313 easy-to-digest... more...

  • Franny's: Simple Seasonal Italianby Andrew Feinberg; Francine Stephens; Melissa Clark; Alice Waters

    Artisan 2013; US$ 19.95

    A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration... more...