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The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.

There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border.,

Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo –Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

About the Author:

­Michael Gardiner is the author of Modern Kosher: Global Flavors, New Traditions (Rizzoli 2020). He is a regular food feature writer for The San Diego Union-Tribune, Edible San Diego magazine and a contributing Editor for The Cook’s Cook. He was a restaurant reviewer for the San Diego CityBeat. Gardiner won 2018, 2019, 2020 and 2021 San Diego Press Club awards (Golds and Bronze) Gardiner has also written for Thrillist, and Fox News Latino, amongst other publications.

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The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

Chicken is the world's best-loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

About the Author:

Matt Abergel, an authority on yakitori chicken, is the head chef of Hong Kong-based restaurants Yardbird and Ronin. Having worked at Masayoshi Takayama's Masa in New York and at Hong Kong's Zuma, Abergel opened Yardbird in Hong Kong in 2011. He plans to open a yakitori restaurant in Los Angeles in 2019.

The definitive cookbook bible of the world’s most popular and oldest cuisine

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

About the Author:

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

Classy as Fuck Cocktails is a cocktail book that celebrates the fine arts of drinking and swearing.

Feeling classy as fuck? Have a Bellini. Life kicking your ass? Try a Corpse Reviver. Expecting company? Batch that shit!

• Includes more than 60 recipes ranging from the fucking classics to fancy-ass twists
• Features dozens of variations including low and non-alcohol options
• Covers the basics on glassware, hardware, spirits, and methods

This cocktail collection is a fucking must for beginners and experienced mixologists alike.

Complete with a gold foil-stamped cover, gilded page edges, metallic ink, and sassy calligraphy throughout, this makes this a stylish addition to any home bar.

• Makes a great pick for cocktail enthusiasts of all skill levels — from beginners to experienced mixologists — who don’t shy away from cursing
• Pair it with a cocktail shaker, shot glasses, coasters, or other barware for an extra-special holiday or birthday present.
• Perfect gift for a host or hostess, Mother’s or Father’s Day, or an anytime surprise for a friend
• Add it to the shelf with books like The Little Black Book Of Cocktails: The Essential Guide to New & Old Classics by Virginia Reynolds, Tequila Mockingbird: Cocktails with a Literary Twist by Tim Federle, and Big Bad-Ass Book of Cocktails: 1,500 Recipes to Mix It Up! by Running Press.

'Coastal Living' offers abundant inspiration for anyone lucky enough to live by the ocean, as well as those who can only dream of it.

Divided into four chapters – classic, contemporary, casual and country-style – Coastal Living visits homes scattered all over the globe, from Denmark to Mexico. These shoreside dwellings boast a rich variety of different architecture and interior styles, but they all share a similar spirit. All are are beautiful but practical, featuring bare wooden boards, uncurtained windows open to the morning sun, and furnishings covered in robust linen or cotton that can endure exposure to salt water and the sun’s fierce rays. Many of them feature nautical-themed accessories or draw inspiration from beachcombing, displaying shells and driftwood to feel close to nature and the sound of the waves. Whatever the style, their interiors speak of a relaxed, informal, carefree lifestyle where the boundaries between inside and out are blurred.

The book also features insightful essays on some of the traditions and characteristics of the coastal lifestyle, such as the story of surfing, decorating with beach finds, plants for coastal gardens, living with nautical maps and charts, and more. Interspersed throughout are recipes for delicious and healthy seafood dishes that will allow you to make the most of the daily catch as well as evocative quotations from great writers extolling the drama and majesty of the ever-changing ocean.

About the author

Henrietta Heald is an writer and editor with a particular interest in travel, architecture, and interiors, whose most recent book has been shortlisted for two literary prizes. Her love of France dates from childhood, since when she has been a regular visitor to all four corners of the country, learning at first hand about its rich history, culture, food, and wine.

For anyone looking to expand their palate and discover a new favorite go-to drink, this inventive cocktail book is just the thing.

Each chapter is based on a classic (like the Manhattan), but inside the unique gatefolds, readers will discover numerous riffs (like swapping Irish whiskey for rye to make a Blackthorn, or substituting amaro for vermouth to make a Black Manhattan).

More than 100 variations on 21 modern classic cocktail recipes are accompanied by helpful tips on keeping a well-stocked bar, garnishing drinks, and throwing a party.

With bold coloring and a foil cover, Cocktails with a Twist is a handsome addition to any home bar. And with 21 gatefolds, with classic recipes and intriguing variants, this is a cocktail book unlike any other.

The Complete Photo Guide to Cake Decorating is a comprehensive how-to book about all of the most popular cake decorating techniques, including piped frosting, fondant, and hand modeled figures.

For each technique, there is an overview of the tools and materials used and complete instructions with photos.

The organization provides easy access to information with step-by-step directions and 600 full-color photos for clear understanding. Easy projects allow the reader to try the techniques in each section. Galleries of decorated cakes by various artists offer the reader examples and inspiration to pursue the hobby for themselves.

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In this new cookbook, 52 European chefs share 100 favorite recipes, sweet and savory, based on locally sourced ingredients and including vegetarian, vegan, and gluten-free options.

Illustrated by Marie-Pierre Morel’s stylish, mouthwatering photographs, each recipe focuses on one key ingredient, and the chefs provide tips and tricks that will ensure professional results for home cooks.

Offering a wide range of cooking styles, the chefs — from France, Italy, Switzerland, Germany, and Spain — all ply their trade at gorgeous châteaux, also pictured here. With a foreword by acclaimed French chef Michel Roth, this book offers a new taste of contemporary European cooking.

A compelling visual reference on today’s new meat culture

Fine charcuterie made with passion and respect is experiencing an undeniable revival. Combining quality with consciousness, young butchers are shaking up the trade and making delectable products from premium ingredients, rediscovering pâtés, sausages, and cold cuts.

Crafted Meat documents current developments in today’s new meat culture for both epicures and makers. The book offers must-know information, delicious recipes, and expert tips for cooking enthusiasts and anyone who cares about what they eat.

Meat is back — in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pâté, or pulled pork, meat is truly experiencing a renaissance. Today, the enjoyment of meat is bucking recent ascetic food trends. Quality artisanal meats that combine tradition and innovation are replacing questionable mass-market industrial products. Whether one is sampling, enjoying, or making, attention is being paid to how the animals are bred, fed, and raised, as well as historical influences, regional specialties, and production methods.

With the right mix of creative yet grounded craftsmanship, young butchers are making delectable products from premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today’s young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way.

Crafted Meat is a compelling visual reference on today’s new meat culture. The book documents current developments, products, and background stories for both epicures and makers. In addition to introducing the differences between cattle breeds and cuts of meat, it offers advice on which questions to ask a butcher and what to look for when making a purchase. It also includes guides for making liverwurst and salsiccia, an Italian sausage, as well as a selection of delicious recipes especially created for this book that bring the new meat movement to the home table.

Mouth-wateringly inspirational, Crafted Meat is an informative contemporary survey of a culinary art that plays a significant role in today’s new food culture.

About the Author:

Hendrik Haase is a food activist, connoisseur, and passionate educator. As a communication designer and “culinary curator,” he is helping to propagate a new movement in which young butchers are taking a more holistic view of their craft. This book presents this movement and those driving it internationally. It offers condensed knowledge of the world of crafted meats for cooking enthusiasts and anyone who cares about what they eat.

A charming approach to cooking, entertaining, and table-setting with all the chicness of Parisians at home.

The Parisian dinner party is the ideal of entertaining chic: the style of the host, the quality of the food and wine, and the beauty of the setting. With this creative and invaluable book, Laurent Buttazzoni--renowned French architect, gourmand, and celebrated host of delightful dinner parties in Paris--shares his tried and true elements for Parisian entertaining. Dispelling the myths of expense and complexity that can intimidate hosts, Diner à la Maison is a guide to shopping, cooking, and entertaining the Parisian way.

Led by beautiful color photographs made in the author's home, the book covers the fundamental ingredients for the pantry, followed by a guide to pairing 42 menus with it's own décor and table setting. From weekday hits to weekend entertaining, seasonal events, and holiday parties, each menu is accompanied by ideas for a decoration theme.

For weeknight gathering, Buttazzoni offers simple seasonal dishes such as Watercress Soup and French Macaroni and Cheese or Rack of Lamb with Pan Juices, Green Tabbouleh, and Lemon Tart. For a more formal dinner party a menu of Belgian Endive Salad with Pears and Blue Cheese, Duck Breast à l'Orange, and Honey Glazed Turnips or Poule au Pot, Poached Vegetables, and a luscious Berry Trifle.

With a candid guide to shopping for everything from good-quality groceries to eclectic tableware, as well as creative tips on the details that make any dinner party a success (pop your champagne in the freezer before guests arrive!)--and with an introduction by style icon Sofia Coppola--this book is an essential tool for all those who want to receive family and friends at home.

About the Authors:

Laurent Buttazzoni is an acclaimed French architect and interior designer whose work has been published in Architectural Digest, Elle Décor, and Wallpaper. He is also a celebrated host and fixture of the Parisian entertaining scene.
Sofia Coppola is an American director and screenwriter. She won the Academy Award for Best Original Screenplay for Lost in Translation and the Best Director award for The Beguiled at the 2017 Cannes Film Festival. She divides her time between Paris and New York and is a frequent guest at Laurent Buttazzoni's dinner parties.

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This award-winning book is an invaluable guide on how to make simple contemporary bread.

Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore lightness to prevail so you don't create that well-known home-made brick bread. The five chapters start with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make a vast variety of breads really easily. There are breads for every occasion - bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast - the choices are endless as once you've mastered a 'parent' dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again.

Each of the five chapters begins with a slightly different dough – White, Olive, Brown, Rye and Sweet – and from this ‘parent’ dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts – each recipe is a delight.

About the Author:

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen, his immensely successful cookery school in Bath

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A stylish and modern guide to eating well while beating the heat, Eat Cool gives readers easy recipes and smart tips for delicious and satisfying meals that won't chain the cook to the stove on a hot day.

Vanessa Seder, recipe developer, chef, and working mom, has come to rescue summertime cooks with 100+ dishes you won't hate to cook when it's already hot as blazes. Inspired recipes focus on low- and no-heat techniques, make-ahead dishes served cold or at room temperature, smart seasonal ingredients to keep your body cool, and vibrant pairings of flavors, textures, and colors. Seder draws respectfully upon culinary common sense from across the globe, including Asian, Indian, South American, Mexican, Middle Eastern, and Mediterranean influences. Each recipe is designed for the home cook, to reduce labor and cooking time, and to keep kitchens cool and diners sated without sacrificing flavor or texture.

Eat Cool includes a family-friendly array of energy-rich breakfasts, wholesome bowls, vibrant salads, satisfying small plates, crowd-pleasing main courses, perfect summertime desserts, hard and soft drinks, and versatile sauces and pantry staples.

Winner, 2021 Aesthetic Achievement Award from Readable Feast

About the Author:

Vanessa Seder is a chef, food stylist, recipe developer, teacher, author, and founding member of the Portland, Maine-based culinary design collaborative Relish & Co. Previously an associate food editor at Ladies' Home Journal, Seder has also worked as a food stylist for television, video, editorial, and books. She is a regular culinary instructor at the Stonewall Kitchen headquarters in York, Maine. Her cookbook Secret Sauces received Honorable Mention at the 2018 Readable Feast Awards.

From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita.

Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Italian dessert traditions and recipes.

About the Author:

Eataly is an Italian marketplace dedicated to high-quality food and drink, with forty stores across the world, including six in the United States.

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Eataly, the world’s foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home.

With more people than ever baking at home, Eataly’s expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana.

Eataly guides readers through the simple preparation, history, and tradition behind some of the world’s most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients for toppings and sauces to round out these recipes.

About the Author:

Eataly is a worldwide retailer of the highest-quality Italian foods, with a growing global empire of stores including six in the U.S. Eataly stores are destinations in themselves, with ingredient-focused boutiques, bars, cafés, and restaurants in a casual layout that encourages consumers to be active participants in an innovative food and beverage experience where they shop, taste, and savor high-quality traditional Italian food and beverages along with local produce and artisanal products.

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Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry

Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.

About the Author:

Per-Anders Jörgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jörgensen is known for his stunning images that have been reproduced in publications worldwide, including the books Mugaritz and Cook It Raw both published by Phaidon. He lives in Sweden.

Contents and Sections:

Introduction
Think like a chef. Cook like a chef.
Asador Etxebarri
Attica
Blue Hill at Stone Barns
Il Canto
El Celler de Can Roca
The French Laundry
Le Chateaubriand
Chez Panisse
Maison Pic
Mugaritz
Noma
Osteria Francescana
Pierre Gagnaire
Quay
Roberta’s
Royal Mail
St. John
wd~50
Index