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  New Titles - Cooking, Food & Wine
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Mexican Ice Cream: Beloved Recipes and Stories

Fany Gerson · Ten Speed Press
Pages: 180
Format: Hardcover

A collection of 60 flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases...
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Ugly Little Greens: Gourmet Dishes Crafted From Foraged Ingredients

Mia Wasilevich · Page Street Publishing
Pages: 224
Format: Paperback

Unique Recipes for the Adventurous Cook Ugly Little Greens is the must-have foraging guide and cookbook for anyone looking to up their game in the kitchen. Mia Wasilevich shares the notes and dishes she's cultivated over the years while working as a professional chef and educational...
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Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

Kirsten K Shockey · Storey Books
Pages: 272
Format: Print book

The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes...
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Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking

JULIE ANN SAGEER · St. Martin's Griffin
Pages: 304
Format: Hardcover

Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions,...
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Ancient Brews: Rediscovered and Re-created

Patrick E McGovern · W. W. Norton & Company
Pages: 336
Format: Hardcover

Patrick E. McGovern -- part modern scientist, part Indiana Jones -- uncovers and re-creates the oldest alcoholic beverages ever found.In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting...
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The Laura Lea Balanced Cookbook: 120 Everyday Recipes for the Healthy Home Cook

Laura Lea Goldberg · Spring House Press
Pages: 368
Format: Hardcover

In Laura Lea Goldberg's new cookbook, "The Laura Lea Balanced Cookbook", the rubber of old-fashioned home-cooking meets the road of new healthy-food. With over 120 approachable, comforting, make-ahead recipes, this first cookbook from the creator of the popular "LLBalanced"...
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Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

ELETTRA WIEDEMANN · Scribner
Pages: 256
Format: Hardcover

Sustainable and conscious eating made simple, fun, and delicious - the founder of Impatient Foodie shows how the "slow food" movement doesn't have to be slow with these inspired meals perfect for everyone.Elettra Wiedemann didn't set out to be a foodie. At twenty-eight,...
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Vegan Food for the Rest of Us: Recipes Even You Will Love

Ann Hodgman · Rux Martin/Houghton Mifflin Harcourt
Pages: 256
Format: Paperback

Recipes for regular people who love great food by "a humorist and cookbook author whose recipes really work." To create her very best recipes for Beat This!, a cult favorite and a hilarious book full of seriously delicious recipes, Ann's formula was simple: "Double the chocolate...
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Grocery: The Buying and Selling of Food in America

MICHAEL RUHLMAN · HARRY N ABRAMS
Pages: 320
Format: Print book

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it - the grocery store. In a culture obsessed with food - how it looks, what it tastes like, where it comes from,...
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Pizza Camp: Recipes from Pizzeria Beddia

JOE BEDDIA · HARRY N ABRAMS
Pages: 224
Format: Print book

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls "the best pizza in America." Joe Beddia's pizza is old school - it's all about the dough, the sauce, and the cheese. And after perfecting...
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