Food & Cooking

As the founder, publisher, and editor of Cook’s Illustrated magazine, Kimball has perfected an invaluable way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best.

The Cook’s Bible takes the mystery out of preparing a great meal. In addition to numerous master recipes, Kimball serves up a generous helping of appealing variations – nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without.

From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.

New York Times cocktail and spirits writer Robert Simonson’s witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn’t a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.

The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It’s both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.

Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy, and difficult-to-crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Its liquid form has even been referred to as an “uniquely curative elixir”―indeed, the humble coconut is certainly having its moment.

Once confined to the filling of a Mounds bar, coconut now comes in an array of forms. Part of The Goodness Of… series, this book is arranged by texture and variety, with chapters on Milk & Water, Oil, Flour, and Dried. Packed with an amazing range of recipes from savory dishes such as coconut-crusted Spicy Chicken or Grilled Vegetables with coconut chips to sweet things such as coconut flour pancakes and Coconut & Cherry Bircher Museli, Emily will have you going nuts over nature’s finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the “superfoods”.

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making–a perfect gift for foodies and bakers!

With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.

Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë’s innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.