Hazelnut Maple Chocolate Cake

Celebrated the world over for their health benefits and dynamic flavours, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen. (more…)

Blood Orange and Beet Salad with Fennel and Walnuts
Blood Orange and Beet Salad with Fennel and Walnuts

Photography © Dorling Kindersley

Not a fan of tofu? Don’t worry: this vegan cookbook is packed with 150 healthy, delicious recipes that will appeal to adults and children alike, using grains, pulses, and other natural meat- and dairy-free alternatives as base ingredients. You’ll find options for every meal of the day, whether you’re looking for quick lunchbox ideas for vegan kids or preparing a big dinner for the whole “multivore” family.

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Eating my way through L.A.
Howlin' Ray's

Howlin’ Ray’s – 727 N Broadway Ste 128, Los Angeles, California

Howlin' Ray's

Howlin’ Ray’s – The Sando: Boneless breast, slaw, comeback sauce, pickles, butter bun

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Chestnut Layer Cake with Hazelnut Nougat
Chestnut Layer Cake with hazelnut nougat

Photography by Brigitte Sporrer

Want tasty vegan, vegetarian, eggless, or dairy-free bakes? This book is packed with vegan baking recipes that are quick, simple, and delicious.

Authors Daniela Lais and Jérôme Eckmeier are longtime vegans with a passion for cooking, teaching you to bake irresistibly good treats such as gooey vegan brownies, light and fluffy vegan pancakes and eggless cakes, or a smooth and creamy vegan “cheesecake.”

Use their clever tips to avoid disappointing, dry, or unrisen results, and follow their instructions to make your own everyday vegan substitutions for mainstream baking ingredients such as cream cheese and buttermilk. Even if you’re a beginning baker, Easy Vegan Baking will help you triumph in the kitchen.

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Noma’s Grilled Asparagus and Tender Spruce
René Redzepi's Grilled Asparagus and Tender Spruce

Photograph by Ditte Isager

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant’s history. After a month of vacation, world-famous chef René Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world’s most creative minds.  (more…)

Crisp-fried pork belly with sticky tomato shrimp paste sauce
Crisp-fried pork belly (Binagoongan)

Photography by Jana Liebenstein

In this collection of more than one hundred recipes, Yasmin Newman takes a culinary journey through the Philippines and uncovers an intriguing notion of 7,107 islands where the people’s love of eating is as big as their hearts.

Despite the Philippines’ location right in the middle of Southeast Asia, most people know very little about the country and even less about the cuisine. For Filipinos, food is more than a pleasurable pursuit; it is the cultural language. It can be seen through the prism of its unique and colourful history, with influences from Malaysia, Spain, China, Mexico, and the US adding to the cuisine’s rich texture. (more…)

Mostly Raw Lasagna
Vegan Lasagna

Photography by Megan Sadd

With 30-Minute Vegan Dinners, Megan Sadd, of the popular plant-based blog Carrots & Flowers, shows how anyone can enjoy incredible plant-based meals every night of the week.

This inventive cookbook reveals the secrets to cooking dinners that you crave―the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week. 

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Greek Island Salad
Greek Island Salad

Photography © 2018 by Henry Hargreaves

New York City’s buzzy all-avocado bar, Avocaderia, became an overnight success when it opened in early 2017 to a flurry of media attention and lines out the door. Avo-lovers come to sample the restaurant’s healthy and unique eats that are as beautiful as they are tasty.

For restaurateurs Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni, the avocado isn’t just a superfood packed with nutrients and heart-healthy fat-it’s a versatile ingredient that gets people excited about eating well.

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Black-eyed peas with hot bacon dressing
Black-eye pea salad

Photography by Gill Autrey

Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savoury and sweet.
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Margherita Naan Pizza 
Margherita Naan Pizza 

Photography by Nik Sharma

It is a rare cookbook that comes to represent the way we eat now, translating the world of food and restaurants for the home kitchen and capturing moderns diversity so beautifully. Season is this book.

It was named one of the best and most anticipated cookbooks by The New York Times, Food & Wine, Epicurious, Eater, Grub Street, The New Yorker, TheKitchn, The Forward, and Delish and a Book Club Pick for Bon Appetit.

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