Grilled Romaine Bowl

Grilled Romaine Bowl

Grilled Romaine Bowl, Epic Vegan cookbook by Dustin Harder, Photography by Ashley Madden

Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.

How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food classics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavour sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide!

What does an Epic Vegan recipe sound like? Here are just a few examples:

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Italian Burgers with Giardiniera

Italian Burgers with Basil Mustard and Giardiniera

Italian Burgers with Basil Mustard and Giardiniera, Linda Ly, Photography by Will Taylor

There’s no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It’s easier than it sounds and requires a minimal investment of time and space. If you’d rather not, that’s okay!

There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavour than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently.
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Strawberry Pie

Strawberry Pie

Strawberry Pie, Tasting Table Cooking with Friends, Photography by Todd Coleman.

Tasting Table’s Cooking with Friends updates the classic menu cookbook for a new generation of heroic hosts and dinner party emcees.

No need to wake up at dawn and martyr yourself in the kitchen all day: These menus are designed to be made with a few gracious friends who arrive early enough to be your sous chefs. Sure, you still have to manage the invitations, order groceries, and hide that hamper in a closet, but crowdsourced cooking (and clean up, if you’re lucky) makes entertaining easier so you can do it more often. (more…)

Sweet Cardamom Yogurt

Sweet Cardamom Yogurt (Shrikhand)

Sweet Cardamom Yogurt (Shrikhand), Indian-ish, Priya Krishna, Photography by Mackenzie Kelley

Indian food is everyday food! This colourful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavour. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen.

Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavours of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favourites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade) and sweet cardamom yogurt. Indian-ish includes plenty of simple dinners you can whip up in minutes at the end of a long workday.

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Butter Chicken

Butter Chicken

Butter Chicken, Coconut Lagoon restaurant, Chef Joe Thottungal | Photography by Christian Lalonde

With its tranquil beaches, lush mountains, and incredibly delicious cuisine, Kerala, located in southwestern India, is often called paradise on earth. It’s a place where traditional dishes are born of
a unique geography and enhanced with spices such as mustard seeds, curry leaves, and coconut milk. In fact, it’s one of India’s most exciting culinary regions.

Coconut Lagoon by Joe Thottungal, a collection of 80 easy-to-make recipes designed for home cooks. The cookbook features authentic regional dishes such as mango pickle, dosa, Malabar parathas, biryani, Thrissur-style fish, and banana fritters, as well as more widely known Indian recipes that are loved around the world, such as chai, butter chicken, and poori. You’ll even find traditional vegetarian dishes that are served at the Onam sadya, the annual harvest festival. (more…)

Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers, Photography by America’s Test Kitchen

Achieve burger greatness, with updated classics, regional favourites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.

What is the “ultimate” burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America’s Test Kitchen shows you how to get there.

Craving an all-American beef burger? We’ve got ’em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it’s go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. (more…)

José Andrés’ Gazpacho

José Andrés’ Gazpacho from The Recipe by Josh Emett, copyright © Kieran E. Scott.

Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay’s restaurant at the London Hotel in New York, has collected the most important classic recipes from the world’s most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century.

The Recipe offers over three hundred time-honoured and modern classic recipes from one hundred and fifty of the world’s finest chefs and cooks—Elena and Juan Mari Arzak, David Chang, Al Brown, Jacques Pépin, Guy Savoy, Gordon Ramsay, Ruth Rogers, Rick Stein, Nancy Silverton, Daniel Humm, Marco Pierre White, Nobu Matsuhisa, Michael Caines, Skye Gyngell, Angela Hartnett, Jason Atherton, Bo Songvisava and Dylan Jones, Ben Shewry, Alla Wolf-Tasker,Anne-Sophie Pic, Peter Gordon, Peter Gilmore, Colin Fassnidge, and many more—all painstakingly recreated by Emett and beautifully photographed by award-winning photographer, Kieran E. Scott. (more…)

Key Lime Pie

Key lime Pie

Key lime Pie, Raw Food, Photography by Brigitte Sporrer

A raw food diet consists of vegan dishes made without using canned, refined, or chemically processed food, or heating anything above 118°F (48°C). This means that ingredients retain key nutrients that can be otherwise lost during the cooking process. It’s also a great way to get more fruits and vegetables into your diet, and, by its nature, is low in trans fats, saturated fats, and preservatives. (more…)

Birthday Cake Macarons 

Birthday Cake Macarons, Sugar Rebels

Birthday Cake Macarons, Sugar Rebels | Photography by Nick Makrides, Armelle Habib

Sugar Rebels is the book that fans of The Scran Line and its host and creator Nick Makrides have been waiting for! It includes Nick’s signature delicious and sometimes outrageous cupcakes, macarons, and cakes—some favourites, some new recipes—presented alongside the story of The Scran Line and Nick’s path to success as a YouTube star and role model for the LGBTQI community. It reflects his distinct approach to baking, colour, design—and life.

Nick Makrides is a YouTuber who dedicated himself full-time to his channel The Scran Line four years ago. He has a design background but also spent time in the navy—hence the name, a reference to standing in line for food (scran). Before going full-time with his channel, he worked for two years in a commercial kitchen as a pastry chef. His inspirations are Beyoncé, his grandmother, and his mother, and he considers himself an ambassador for the LGBTQI community. (more…)

Johnny Cakes with Rhubarb and Sour Cherries

Johnny Cakes

Johnny Cakes with Rhubarb and Sour Cherries, Every Day is Saturday | Photographs copyright © 2019 by Gentl + Hyers

From beloved cookbook author and recipe developer Sarah Copeland, Every Day Is Saturday brims with inspiration. More than 100 beautiful recipes that make weeknight cooking a breeze, gorgeous food and lifestyle photography. Easy-to-follow tips for cooking delicious, healthful, sustaining food provide a joyous Saturday mentality of taking pleasure in food and occasion, whatever the day of the week. (more…)