Sandwiches

SMOKED PULLED PORK
Smoked Pulled Pork

Smoked Pulled Pork excerpted from Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel “Gator” Guilbeau by Gabriel “Gator” Guilbeau. Food photography by Waterbury Publications Inc.

Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel "Gator" Guilbeau by Gabriel "Gator" Guilbeau

Re-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.”

Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs and Bacon (his favourite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s “Two Scoops of Ice Cream, Three Shots of Vodka” Smoothie, Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series.

Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favourite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly smoked pulled pork (a ranch hand staple), an authentic gumbo, and flawlessly fluffy biscuits. Whether you’re hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen.

55 + RECIPES BY REAL-LIFE CHEF AND CHARACTER “GATOR”: Includes more than 55 simple and delicious recipes by real-life chef and beloved character “Gator” of the hit series Yellowstone, compiled into one faux leather-bound edition.

GEARED FOR ALL OCCASIONS AND SKILLS: Easy-to-follow recipes and everyday ingredients make Yellowstone: The Official Dutton Ranch Family Cookbook perfect for any occasion and skill level—whether a themed dinner party, viewing party, or weeknight meal. (more…)

Hen of the Woods or Hamburger Sandwich
Hen of the Woods

Hen of the Woods sandwich excerpted from Coastal: 130 Recipes from a California Road Trip by Scott Clark and Betsy Andrews. Photography by Cheyenne Ellis.

Coastal: 130 Recipes from a California Road Trip by Scott Clark and Betsy Andrews

Named a Best Cookbook of Spring 2025 by Eater, Los Angeles Times, and Epicurious

Between lush photos from Cheyenne Ellis, gorgeous descriptions from Andrews, and recipes that make the most of local bounty (think perfect Meyer lemonade and Dungeness crab rice), it’s a treat for all senses.”
—The Los Angeles Times

“With his debut cookbook, Clark, chef and owner of Dad’s Luncheonette, wanted to celebrate California’s Central Coast. He succeeds on every count.”
—Library Journal (starred review)

A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.

Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. (more…)

Heirloom Tomato Toasts
Heirloom Tomato Toasts

Heirloom Tomato Toasts excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. Photography by Kelly Berry.

Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann 

From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savoury dishes, drawing ideas from Buttermilk Kitchen breakfast favourites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavourful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. (more…)

Deli Meat Ramen Sandwich
Deli Meat Ramen Sandwich

Deli Meat Ramen Sandwich excerpted from Insanely Good Ramen Meals: The Ramen King Ivan Cookbook by Ivan McCombs. Photography © 2024 David K. Peng.

Insanely Good Ramen Meals: The Ramen King Ivan Cookbook by Ivan McCombs

Learn from the one and only Ivan McCombs, aka Ramen King Ivan, one of the most beloved food creators on Earth, what the quickest, easiest, and most delectable path is from here to a truly spectacular dinner!

You want to eat fresh food, not canned or frozen food. You want to cook it fast—as in five to ten minutes fast. You want ingredient lists that are short and inexpensive. You want what you make to zing with bold, adventuresome flavors from all over the planet. That’s a tall order! But there’s more: You want to have crazy good fun while you cook!

To get all that, there’s only one kitchen companion you want by your side, and that person is the big-spirited, funny-to-the-bones star of TikTok and YouTube known to his millions of fans as Ramen King Ivan. Ivan does not reveal his recipes online. But now at last he has done so, in the pages of this fun, funny, and eminently useful book. The recipes include:

  • Chicken Honey Ramen
  • Fried Chicken and Waffles the Ivan Way
  • Wagyu Beef Ramen
  • Shrimp and Rice Cake Ramen
  • Ramen Deviled Eggs
  • Ramen Breakfast Burrito
  • Thai Chile Rice Cakes
  • Boba Ramen

Sure, Ivan has fun while he cooks, but he takes the quality and flavor of what he cooks one-hundred-percent seriously. You’ll know it when you cook and enjoy any of the recipes in this, his first book, dishes that will keep you well-fed and delighted, 24/7, for years to come. (more…)

Gochujang Pulled Pork Sandwich
Gochujang Pulled Pork Sandwich

Gochujang Pulled Pork Sandwich excerpted from Jang by Mingoo Kang (Artisan Books). Copyright © 2024. Photography by Dong Gil Yun.

Unlock the irresistible flavours of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. 

* Named a Best New Cookbook of Spring 2024 by Eater and Epicurious *

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish.

Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets. (more…)

Lamb Burger
Lamb Burger

Lamb Burger excerpted from Salt Hank by Henry Laporte. Copyright © by Salt Hank, LLC. Photography Copyright © 2024 by Ed Anderson.

Salt Hank: A Five Napkin Situation (A Cookbook) by Henry Laporte

Salt Hank’s love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavour-packed food imaginable for millions of die-hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank’s gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more.

Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips because Salt Hank wouldn’t be Salt Hank without decadent sauces; plenty of recipes for pickles; and of course, sandwiches…a lot of sandwiches.

Including viral favourites like his Lamb Burger, Steak Frites Sandwich, Vodka Parmesan, and Pesto Chicken this book also includes brand-new recipes. If the incredibly delicious recipes and Hank’s (sometimes irreverent) sense of humor aren’t enticing enough, the brilliant photography will make just about anyone drool. Hank also offers insider advice on how you can create awesome food photography and videos. This book is perfect for fans but it is also for anyone who loves great-tasting food. (more…)

“Half-and-Half” Lobster Rolls
“Half-and-Half” Lobster Rolls

“Half-and-Half” Lobster Rolls excerpted from Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan. Photography by Laura Murray.

Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan

Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks.

You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more.

Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food—Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home. (more…)

Traditional Chickpea Falafel Pockets
Traditional Chickpea Falafel Pockets

Traditional Chickpea Falafel Pockets excerpted from Falafel: Delicious recipes for Middle Eastern-style patties, plus sauces, pickles, salads and breads by Dunja Gulin.

Falafel: Delicious recipes for Middle Eastern-style patties, plus sauces, pickles, salads and breads by Dunja Gulin

Falafel are deep-fried balls or patties of chickpea or fava beans, with added herbs, spices, onion, garlic and are widely eaten across the Middle East. While the style varies from region to region, they are usually eaten in a wrap or pitta with salad, tahini, pickles, and a spicy sauce.

In North America, prior to the 70s, falafel was found only in Middle Eastern, Mediterranean, and Jewish neighbourhoods and restaurants. Today, the dish is a common and popular street food in many cities throughout America. It’s not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What’s more, they are a brilliant source of protein for those who don’t eat meat. They are also rich in fiber, and often made with added vegetables, nuts and seeds, or grains, as are many of the delicious recipes in this book.

Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce as the perfect complement to your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads, and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best. (more…)

Chopped Stease
Chopped Stease

Chopped Stease excerpted from Ghetto Gastro Presents Black Power Kitchen by Jon Gray. Photography by Nayquan Shuler and Joshua Woods.

Ghetto Gastro Presents Black Power Kitchen by Jon Gray

Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavour recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.

Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best. (more…)

Bacon Butty
Bacon Butty

Bacon Butty excerpted from Is This A Cookbook?: Adventures in the Kitchen by Heston Bluementhal. Photography by Haarala.

Is This A Cookbook?: Adventures in the Kitchen by Heston Blumenthal

Well, it’s full of Heston’s typically marvellous recipes like pea and ham soup-in-a-sandwich and bacon and egg porridge, popcorn chicken and (r)ice cream. But in Heston’s kitchen, to cook is to embark on a journey of quantum gastronomy: exploring the palate, feeding the inner child, and plunging headfirst through the plate and into the soul.

Each of the 70 simple, straightforward recipes is accompanied by Heston’s stories, insights, and hacks, turning each cooking session into a journey―and revealing a whole world of culinary possibilities and fresh perspectives.

Brought to life by the incredible illustrations by Dave McKean, Heston’s long-term collaborator and one of the greatest illustrators at work today, Is This A Cookbook? is the next best thing to having Heston as your sous-chef. (more…)