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Rhubarb, Napa Cabbage, and Watermelon Radish Salad with Big Flavour Dressing
Rhubarb, Napa Cabbage, and Watermelon Radish Salad with Big Flavour Dressing

Rhubarb, Napa Cabbage, and Watermelon Radish Salad with Big Flavour Dressing excerpted from Bright Cooking: Recipes for the Modern Palate by Camille Becerra.

Bright Cooking: Recipes for the Modern Palate by Camille Becerra

From celebrated chef and tastemaker Camille Becerra: a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavourful foods.

Great food should look beautiful, taste special, and make you feel good.

In Bright Cooking, her highly anticipated first cookbook, celebrated chef and food stylist Camille Becerra offers 125 fresh, natural recipes that boost one’s mood with their stunning beauty and body with their plant-based, healthful ingredients. Starting with 50 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—elements are combined in uncommon and uncomplicated ways to create 75 eat-anytime dishes for all occasions.

Say you went to the farmers’ market and bought some beautiful chicories. You can add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal. Ah! You picked up some squash at the market—you can char it and nest it in a creamy swirl of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl.

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Tomates à la Provençale
Tomates à la Provençale

Tomates à la Provençale excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler. Photography by Joann Pai.

Le Sud: Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler

The charms of Le Sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavours, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.

The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.

Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity. (more…)

Barbecued Tomato Salad
Barbecued Tomato Salad

Barbecued Tomato Salad Bethlehem: A Celebration of Palestinian Food by Fadi Kattan. Photography copyright © 2024 by Ashley Lima.

Bethlehem: A Celebration of Palestinian Food by Fadi KattanBethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.   

Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.

His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavours and the stories of their origins await readers in Bethlehem.  (more…)

Greek Vegetable Tart
Greek Vegetable Tart

Greek Vegetable Tart excerpted from Cypriana: Vibrant recipes inspired by the food of Greece & Cyprus by Theo A. Michaels.

Cypriana: Vibrant recipes inspired by the food of Greece & Cyprus by Theo A. Michaels

A collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavours of Greece and Cyprus.

Theo’s delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life.

The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both charcoal grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of ‘horta’ means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or come sundown you may prefer a Greek-inspired cocktail such as an Ouzo Sour. (more…)

Field of Poppies Focaccia Bread
Field of Poppies Focaccia Bread

Field of Poppies Focaccia Bread excerpted from The Wizard of Oz: The Official Cookbook by Elena P. Craig, Emma Carlson Berne, and Elizabeth Fish. Photography by Ted Thomas.

The Wizard of Oz: The Official Cookbook by Elena P. Craig, Emma Carlson Berne, and Elizabeth Fish

Follow the yellow brick road with Dorothy and the gang and enter into a culinary world of more than 70 delicious dishes inspired by the all-time classic film The Wizard of Oz!

Celebrate a timeless classic with more than 70 dishes from the charming world of The Wizard of Oz! Filled with magically tasty mains, appetizers, and desserts straight from the Emerald City, this family-friendly cookbook includes an enchanting roster of recipes that fans will love.

With this deluxe cookbook, you won’t need to leave Kansas (or your home) to share a magical meal. Featuring full-colour photography, comprehensive nutritional information, and helpful tips and tricks, The Wizard of Oz: The Official Cookbook will prove that there’s no place like home!

70+ RECIPES: Dishes inspired by Dororthy, the Cowardly Lion, the Tin Man, and the rest of your favorites will bring the magic of Emerald City into your kitchen

STUNNING IMAGES: Beautiful, full-colour photos of finished dishes help ensure success

FOR ADULTS AND FAMILIES: Perfect for both adults and families, this book has easy-to-follow recipes that use everyday ingredients, making it ideal for any skill level or occasion (more…)

Spinach and rocket risotto with roast tomatoes
Spinach and rocket risotto with roast tomatoes

Spinach and rocket risotto with roast tomatoes excerpted from I’ll Have the Risotto!: 50 delicious recipes for Italian rice dishes by Maxine Clark.

I'll Have the Risotto!: 50 delicious recipes for Italian rice dishes by Maxine Clark

Creamy, satisfying and delicious, risotto is one of the world’s favourite rice dishes. This Italian comfort food is so versatile and works well made with vegetables, fish, shellfish, meat and poultry.

Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. For a simple but comforting dinner, there are plenty of dishes packed full of warming cheese and butter, such as Saffron Risotto, Wild Mushroom Risotto or Artichoke and Pecorino Risotto. Lighter fish and shellfish dishes include the dramatic Black Risotto, flavoured with squid ink, Seafood Risotto or Crab and Chilli Risotto.

There are also many tempting meaty options, from hearty family meals to dinner party dishes. Children and adults alike will enjoy Ham and Leek Risotto, while you can impress guests with Pheasant and Red Wine Risotto. There are also a few ideas for using up leftover risotto (or for when you simply want to ring the changes), such as Arancini or Rice Croquettes with Tomato Sauce, as well as some surprising sweet delights such as Cherry and Almond Risotto Puddings or Risotto Ice Cream. (more…)

Sugarcane Smoked Chicken
Sugarcane Smoked Chicken

Sugarcane Smoked Chicken excerpted from Islas: A Celebration of Tropical Cooking – 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz. Photography by Lauren Vied Allen.

Islas: A Celebration of Tropical Cooking - 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz i

An intimate reflection on tropical island cooking’s bold flavours and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavours drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

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Mini Ice Pops
Mini Ice Pops

Mini Ice Pops excerpted from The Book of Pintxos: Discover the Legendary Small Bites of Basque Country by Marti Buckley.

The Book of Pintxos: Discover the Legendary Small Bites of Basque Country by Marti Buckley (Artisan Books). Copyright © 2024. Photographs Copyright © 2024 by Simon Bajada.

For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley. 

* Named a Best New Cookbook of Spring 2024 by Epicurious

Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. (more…)

Burger Tacos
Burger Tacos excerpted from Tacos: 60 recipes for fillings, salsas & sides by Felipe Fuentes Cruz.

Burger Tacos excerpted from Tacos: 60 recipes for fillings, salsas & sides by Felipe Fuentes Cruz.

Tacos: 60 recipes for fillings, salsas & sides by Felipe Fuentes Cruz

From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure.

These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. Their spiritual home is the street food scene and if you think tacos are unhealthy food, think again! Tacos are much more than ground beef and grated cheese in a crispy shell; they are good food that is good for you.

The modern taco trend has taken the world by a storm, and the popularity of these tortilla-wrapped treats is spreading with taco restaurants now established all over the globe. Tacos hail from Mexico and traditional recipes generally involve long-simmered meat or poultry, topped with crispy vegetables, wrapped or sealed in a soft flour or corn tortilla, and served with a dollop of spicy salsa. It is street food par excellence and as the trend has grown, so have the options for filings. (more…)

Back with a Vengeance Burger
Back with a Vengeance Burger

Back with a Vengeance Burger excerpted from Burgers & Bacon Cookbook: Over 250 World’s Best Burger, Sauces, Relishes, & Bun Recipes (Fox Chapel Publishing) Recreate Delicious Dishes from World Food Championships Winning Chefs by World Food Championships.

Burgers & Bacon Cookbook: Over 250 World's Best Burger, Sauces, Relishes, & Bun Recipes (Fox Chapel Publishing) Recreate Delicious Dishes from World Food Championships Winning Chefs by World Food Championships

Try the award-winning recipes created for the World Food Championships!

  • Over 250 recipes including burgers, buns, sauces, spreads, and toppings
  • Component guide provides easy reference to every type of burger, bun, topping, and sauce found throughout the recipes, so you can mix-and-match your own delicious creations
  • Winning secret recipes from the WFC are being shared for the first time ever, for home cooks and aspiring chefs to replicate in the kitchen
  • Stunning photos of each finished recipe, taken just moments after final plate submissions from the kitchen arena
  • Behind the scenes of the World Food Championships competition, its rules, an interview with WFC CEO Mike McCloud, QR codes to videos of intense kitchen arena cooking, chef bios, and more

Burgers & Bacon Cookbook from World Food Championships (WFC) features award-winning recipes created for the cutthroat world of food competitions!

At WFC, the best of the best — aspiring and established chefs, home chefs, and professional competition teams — compete for cash prizes and notoriety. For the first time, those winning secret recipes are shared in this amazing cookbook! (more…)