Food & Cooking

Popular baking personality and lawyer turned baker Vallery Lomas debuts her first baking book celebrating more than 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show (which she famously won!), and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York’s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they’re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.

Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:

Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)

When is it okay to cook with frozen vegetables? (Deep breath. It’s very much OK, but only with certain types.)

What is baker’s math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.)

Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon–Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz.

From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don’t know what you don’t know.

The beloved Netflix host and New York Times bestselling author of Nadiya Bakes and Time to Eat presents more than ninety sweet and savory recipes for every meal, occasion, or mood.

Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between.

Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re having:

• Everyday Kind of Days when you’re short on time: Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps
• Chill Out Days when you want to move and cook slowly: Spring Onion Pancakes, Tandoori Chicken Naan Sando, Spicy Smashed Chickpeas
• Rainbow Days when you need some color in your diet: Spinach and Paneer-Stuffed Shells, Crunchy Okra Fries, Fruity Baked Ricotta Dip
• Happy Days when you want to cook something uplifting and celebratory: Paprika Egg Phyllo Tart, Mushroom Carnitas, Chocolate Hazelnut Cookie Pie
• Baking Days with simple desserts for beginner bakers as well as elevated bakes for experienced ones: Cake in a Jar, Hot Chocolate Custard Pudding, Indian Gulab Jamun Cheesecake

This stunning collection of recipes, alongside delightful photography and Nadiya’s warm, inspirational voice, is sure to become a new favorite for home cooks and bakers alike.

A complete course on Korean cuisine for the home cook by the YouTube star and the world’s foremost authority on Korean cooking—Maangchi’s Real Korean Cooking is a must-have for your kitchen.

Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.