Go on an exploration of one of the most comforting, stick-to-your-ribs cuisines there is. Executive Chef Todd Richards brings soul food to your kitchen, sharing classic Southern recipes and techniques while reframing each ingredient to show off its versatility.
Presented in its own chapter, each ingredient becomes the foundation for a new dish. Collard greens pave the way to ramen; pork chitlins are fried instead of stewed to go with fried rice. Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots: each one begins with a traditional recipe and progresses alongside Richards' exploration of flavour combinations and techniques. 150 recipes accompanied by gorgeous pictures, you'll want to try every dish!
Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind. All of the boards & recipes can be...View full product details
By Mardi Michels, this cookbook offers simple and delicious French dishes to create with kids (or on their own!) and spark the joy of cooking. From savoury...View full product details
"We should all be cooking like Adeena Sussman."--The Wall Street JournalAmerican food writer and expat Adeena Sussman celebrates the incredible array of Middle Eastern flavours...View full product details
Anna Olson shares the recipes she most loves to make during the holiday season--for occasions like a festive brunch, entertaining a crowd, a cozy supper,...View full product details
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