Timeless staples from around the world meet new, innovative flavor combinations in sixty delicious savory, sweet, and easy-to-eat recipes featuring dip-able, delectable flatbreads.

Size: 7.5"H x 7.25"W

Brunch is often something decadent that should be reserved for lazy weekends. But what if brunch could be an everyday treat without the indulgence? Good Mornings is full of beautiful options that are as good for you as they are delicious.  
 
Featuring gorgeous, simple recipes, these dishes are all refined-sugar free, mostly vegetarian, and packed with vegan, dairy-free, and gluten-free options. With chapters focusing on fruits, vegetables, drinks, baking, eggs, and grains, there’s no reason every morning shouldn’t be a Good Morning.

Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.

This is a fresh, modern follow-up to the bestselling Wine Bites, featuring 65 brand new recipes with suggested pairings, beautiful food photography, and a stunning package.

Size: 8"H x 6.25"W

A collection of more than 80 chic and colorful drinks as visually appealing and flavorful as cocktails—but without the booze. From citrusy concoctions to seasonal specialties, these inventive mocktails will hold their own on the palate and standout at any party. Chic cocktails without alcohol.

This visually-driven cookbook features fabulous mocktails to satisfy any taste, occasion, or season. The 80+ drinks are based on fruits, herbs, spices, syrups—fresh ingredients and bright flavors like ginger, citrus, turmeric, berries, hibiscus, persimmon, coconut, mint, and matcha—and span refreshing options like coolers, spritzes, and juices to warming punches, toddies, and teas.

Learn the building blocks of crafting a perfect drink, from the essential tools—including the shakers and strainers found in any home bar—and unique and customizable made-from-scratch simple syrups, shrubs, purees, sugars, and salts. A visual guide to mocktail necessities distills the key components to choose from to build a stellar drink: the base; some sweetness; fruits & vegetables; fresh herbs & flowers; acid; dried spices & flowers; teas & coffee; garnishes, and ice. Beautiful color photography showcases the ingredients and elements of each drink, along with the luscious finished concoction.

 

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

Size
8.6"W x 10.3"H

In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

Cutting boards aren’t just for prep anymore. From classic charcuterie boards with prosciutto, olives, and roasted figs to luscious dessert boards with mini cheesecakes and red-wine ice-cream bites, food stylist Anni Daulter shows creative hosts how to make the most of their boards and serving platters. With rustic, trendy, pickled, and even culturally-inspired boards and recipes, the last thing you’ll want to do when you’re finished cooking is put away the cutting board.

Size: 9" x 9.75"

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, "new French" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.

FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.

Perfect for:
• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.
• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.

Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.

Diana Henry's favorite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.

From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.

Food photographer, blogger, and best-selling author Tieghan Gerard has created a fresh batch of simple, yet delightfully decadent, recipes in her third cookbook.

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

Keep your books organized in style with this Scallop Edge Cement Bookends set. Crafted from durable cement, their scalloped edges and minimalist design add a modern, sculptural touch to any bookshelf, desk, or tabletop. Perfect for both functional use and decorative display.

Dimensions: 7.9" x 2" x 4.75"

Material: Cement

Care: Wipe clean with a soft, dry cloth

Nicole Rucker is responsible for some of the most raved-about and Instagrammed pastries and baked goods in Los Angeles, first as the Pastry Chef at the hotspots Gjelina Take Away and Gjusta, then through her pie company Rucker's Pie and restaurant Fiona. In her debut cookbook, Rucker shares her obsession and her recipes with readers to help them achieve the same kind of magical alchemy she's perfected in fruit desserts.

Size: 9" x 6"

A Good Day to Bake is full of 70 sweet and savory baking recipes for any day of the week, led by flavor.

Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion.

This is a cookbook that embraces simplicity, mindfulness and the therapeutic comforts of baking. The Great British Bake Off's 2016 contestant Benjamina writes so warmly about cakes and her recipes speak to a natural, seasonal and down-to-earth way of baking. Chapters include Herbs & Tea, Stone Fruit & Berries, Vegetables, Best of Beige, Spice Cupboard, and Chocolate.

Erin Benzakein is a florist farmer, leader in the locaflor farm to centerpiece movement, and owner of internationally renowned Floret Flower Farm in Washington's lush Skagit Valley. In this stunning flower book, she provides readers with vital tools to nurture a stunning flower garden and use their blossoms and cut flowers to create show stopping arrangements.

INSPIRING BLOOM BOOK: Equal parts instruction and inspiration, this flower gardening book is overflowing with lush photography of magnificent flowers and breathtaking arrangements organized by season. It makes a beautiful gift for any occasion, for friends, loved ones, and gardening enthusiasts alike!

ADVICE & ARRANGEMENTS: Find inspiration in this lush flower book through irresistible photos of Erin's flower farm that showcase exquisite blooms, tips for growing in a variety of spaces and climates, and step-by-step instructions for lavish garlands, airy centerpieces, and romantic florist design and décor for every season.

THE LANGUAGE OF FLOWERS: Flower lovers, avid and novice gardeners, floral designers, wedding planners, florists, small farmers, stylists, designers, crafters, home decor aficionados, and those passionate about the local floral movement will love this book.

Perfect for:

• Fans of gardening, flower arranging, and decorating
• Birthday, Mother's Day, housewarming, or hostess gift
• Pair with other beautiful items from the Floret Farm collection, including Floret Farm's A Year in Flowers and Floret Farm's Discovering Dahlias books, as well as Floret Farm's Garden Journal, 100 Postcards, Garden Dahlia Notes, and Sweet Pea Notes stationery and gifts
• Readers of Floriography: An Illustrated Guide to the Victorian Language of Flowers, The Flower School, The Flower Recipe Book, and The Flower Chef

Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.

Mega-bestselling author Tieghan Gerard is busier than ever—always creating recipes, taking photographs, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor.

In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

Size: 8.3" x 11"

Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu, and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch—onigiri. And it’s there for dinner, perhaps served with a pickled plum, some mild Japanese curry, braised fish, or even a Japanese-style Hamburg steak.

The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko Davies grew up with. They’re the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around.

Unlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It’s quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn’t need much to enhance its natural flavor.

Part guide for the aspiring home florist, part ode to rural interiors and buildings, A Tree in the House celebrates the art of arranging flowers for celebrations big, small and in-between held throughout the year. Annabelle Hickson provides ideas and instructions for celebratory botanical installations and arrangements, each staged and photographed in different rural homes, gardens and sheds using the beauty of what's growing wild. Interspersed throughout are snapshots—in words and pictures—of rural life and that aspirational rustic country aesthetic.

A picnic on the beach. Cocktails and a snack at sunset. Sharing a potluck meal around the fire, and letting the night drift lazily along in the pleasures of roasting marshmallows and swapping stories. Getting together in nature, with food and drink, is among the most restorative rituals we can experience, fostering a kind of intimacy and ease that’s rare in any other setting.

Al Fresco, with its fresh, delicious recipes and unexpected ideas, its tips for exploring new ways to get outdoors, its interviews with dozens of kindred spirits, is an inspiring and beautiful playbook for anyone who wants to spend more time outside with friends and family. The credo is simple: Nature opens us up to ourselves, and the food we share opens us up to each other.

The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components—beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers—and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author’s favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it’s exactly how so many of us want to eat today.

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 flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.

A visual delight and an inspiration for every bibliophile with a growing home library, this dream-and-drool design book features some of the most jaw-dropping book collections of homeowners around the world.

Size: 8.3" x 1.2" x 11.3"

Interior design should not be sterile or static; it’s a living extension of art meant to be touched, used, and admired. This mindset is the heart of Brian Paquette’s interiors. Beginning with the motto, “Function and comfort, first and always,” Paquette explores each client’s interests and lifestyle to create homes that reflect their identity, history, and aspirations. Integrating the placement of furniture, exposure to light, surface texture, and art, a client’s memories are translated into an evocative presence in the home, anchoring them to their past while providing a space of comfort and function for their future. At Home provides inspiration to replicate these methods in your own home regardless of style or budget. How does a person keep their memories alive in a home? Through fabric? A particular scent? Surface texture? Light exposure? Considering these elements and others, this is how Brian Paquette builds a room. By sharing each unique process of design for the ten homes featured in his book, readers can begin to consider their own memories and aspirations for how they too can create a home interior that is a true reflection of themselves.