Lendle

This is the only book you will need to make great-tasting jams, jellies, marmalades, pickles, chutneys, syrups and sauces. Included are special tips on local or organic ingredients, low-sugar or no-sugar spreads and handcrafting gift jars. … more

Here, James Beard award-winning author Rowan Jacobsen plumbs the secrets of Parma, Italy’s ham and cheese heaven.

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step … more

By now the remarkable convenience of the slow cooker is no secret. It keeps the kitchen cool on warm days and is inexpensive and durable. The perfect appliance for vegetarian and healthy cooking, the slow cooker offers a foolproof way to co… more

In this bodice-ripping wine book that got widespread and excellent reviews in hardcover, multiple James Beard and IACP award-winning writer Natalie MacLean’s journey through the international world of wine is the perfect companion for neoph… more

Another cooking book? Yes BUT, its tone is quite different, could be witty, offers tips, guidance, historical background and anecdotes, further it comes with an unequaled culinary support delivered through the support website.Who should rea… more

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe—it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawi… more

For the home cook who wants to follow the huge trend toward small-bite desserts, here’s a collection of recipes for everybody’s favorite indulgent desserts prepared in miniature portions. From a shot glass of velvety chocolate mousse to an … more

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue sa… more

An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of BeardGÇÖs unrivaled legacy as the father of the gourmet movement, the James Beard … more

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather underst… more

A “gourmet” is a person who knows the difference between good food and bad food and endeavors to eat more good than bad. The word “gourmet” does not mean rich or expensive food. A potato baked just to the point it is about to burst is a cla… more

Within these pages are 75 original Preggatini recipes highlighting fresh juices, herbs, and garnishes as well as ideas for Preggatini Parties - a modern spin on the humdrum baby shower. Organized by pregnancy stages and symptoms, this lavis… more

From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new life—this time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the … more

A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her gre… more

In Beard on Food, one of America’s great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fa… more

From Publishers Weekly Starred Review:In November 1949, St. Paul lawyer Richard MacEwan travels by train to North Dakota where he will claim the body of his brother James, who was killed, apparently in a hunting accident. Six months later, … more

James Beard Award winning writer and clinical psychologist Scott Haas spent 18 months doing research in Chef Tony Maws’ kitchen at Craigie on Main to understand how chefs think. We collaborated with Scott for a video series, Chef’s Table, i… more

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.  Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from… more

The best recipes from one of America’s most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that’s still a … more