general cooking

Named a Best Cookbook the Year by Food52, Booklist, and Library Journal

“A gift to readers . . . For McFadden, flavor comes first.”
—Booklist, Top 10 Cookbooks of the Year
 
James Beard Award Finalist

Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.
 
The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. 
 
McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.

Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother’s humble Potato Pierogi, her decadent Gougères, a comforting Apple Brioche Bread Pudding, and the famous Paella she makes for the luckiest friends who visit her in summer. You’ll find something to satisfy everyone’s taste, whether it’s a simple meal you make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d'oeuvres, cocktails, dinner, and of course dessert.

Like a scrapbook of Martha’s life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights, these recipes reflect storied moments from her legendary, trailblazing career.

Designer Nathan Turner’s style is synonymous with the easy glam of California living. His first book introduced readers to his casual American style and chic design sense. Now, he has written a love letter to his home state in I Love California. This book is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.

More than just a design book, I Love California will appeal to all readers—whether they’re entertaining friends and dining with family, or just wishing to visit the sun-dappled coast. As Nathan says, “The recipes and decor here are inspired by my home state, but really it’s a state of mind.” Now, you can create this dreamy California lifestyle anywhere.

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.

There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border.,

Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo –Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

An intimate culinary portrait of Los Angeles today—a city now recognized among food lovers for its booming, vibrant, international restaurant landscape—with 100 recipes from its restaurants, juice bars, coffee shops, cocktail lounges, food trucks, and hole-in-the-wall gems.

Once considered a culinary wasteland, Los Angeles is now one of the most exciting food cities in the world. Like the multi-faceted, sprawling city itself, the food of Los Angeles is utterly its own, an amalgam of international influence, disposable income, glamour, competition, immigrant vitality, health consciousness, purity, and beach-loving, laid back, hip, unrestrained creativity. With 100 recipes pulled from the city's best restaurants but retooled for the home cook—like Charred Cucumber Gazpacho, Roast Chicken with Spicy Harissa, Vietnamese Coffee Pudding, Blackberry Mint Mojito Ice Cream and Thai Basil Margaritas—EAT. COOK. L.A.; Notes and Recipes from the City of Angels is both a culinary roadmap and a sophisticated insider's look at one of America’s most iconic and fascinating cities.

This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss.

Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms.

Beyond just recipes, this cookbook also includes tips on how to stock your kitchen pantry as well as sweet, inspiring anecdotes from the author.

These 100 recipes will transport you to a breezy beach day, from sunrise breakfasts to celebrating under the stars, from the beloved Malibu Farm restaurant chef and owner.

Malibu Farm Sunrise to Sunset captures the carefree vibe of a beachside vacation with its simple and healthy farm-to-table recipes and gorgeous photography showcasing the changing light throughout a perfect Southern California day. This book brings laidback beachy vibes to your kitchen, making it easy to start the day with Surfers Rancheros, lounge at midday with fika snacks such as Pumpkin Chocolate Bread Pudding, and linger over magic-hour meals like Spaghetti Squash Lasagna.

It’s an ode to unfussy home cooking from an author who truly gets it; Malibu Farm’s path to success is rooted in Helene Henderson’s completely self-taught culinary skills and her simple Swedish sensibility. In essays interspersed throughout the book, Helene shares memories from growing up in Sweden, insights from the restaurant, and the joys of a life by the water. With doable and nourishing recipes like Avocado Pizza with Ricotta Cream and the Big Apple Salad with Brussels Sprouts, Malibu Farm Sunrise to Sunset encourages you to create memorable meals that make every day a beach day, no matter where you are.

Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.

Now, in Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.

It's safe to say that California has a lot going for it: a laid-back lifestyle, golden beaches, and a vibrant food culture. The seafood is fresh, the produce organic and plentiful, and the farmers' markets are a wealth of riches all year round.

Thanks to the coastal state's fertile soil and temperate climate, local produce is varied and abundant, from the famed citrus to the beloved avocado.

But beyond the impressive range of produce available, the state's cultural diversity means finding vendors hawking handmade tacos next to a bustling Korean BBQ restaurant. The food scene offers an abundance of flavors and techniques, and Californians appreciate them all.

It is this genuine love of food - preparing it, eating it and sharing it - that fuels this positive energy in kitchens and around tables and makes California truly golden. This book celebrates the incredible food found on the West coast.

Popular cooking instructor and author of Kitchen Matters shares her easy, healthy recipes and kitchen hacks that make home cooking a breeze -- without compromising flavor or nutrition.

Pamela Salzman, beloved Los Angeles-based cooking instructor and author of Kitchen Matters, is back with a collection of quick, delicious meals that don't compromise on flavor or nutrition. In Quicker Than Quick, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner. These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don't use exotic, hard-to-find ingredients.

Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality. With recipes customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free), as well as suggestions for how to repurpose almost every recipe in the book and general ideas for using up leftovers, Quicker Than Quick will make your cooking like a snap -- and your local fast food delivery obsolete.

The first cookbook for the modern newlyweds

This happily-ever-after cookbook for two contains 130 recipes to celebrate a new marriage: Whether it's experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples. Just Married: A Cookbook for Newlyweds is a heartfelt collection of recipes and advice that fosters everyday romance and inspires traditions.

• Recipes cover every course, from breakfast and brunch to desserts and sides, including chapters on party drinks and appetizers and dinner parties with friends
• Includes gorgeous photography plus tips on weekly meal planning, pantry staples, and handy kitchen tools

With 130 delectable recipes for those just starting out together in marriage, and perhaps the kitchen too.

• Makes a perfect wedding or engagement gift
• With ideas on how to repurpose leftover ingredients and dishes, how to pair dishes together to make a meal, and how to shop smart to save time and money
• Mouthwatering recipes for every meal including berry and cashew cream parfaits, kimchi-cheddar egg pancake, Japanese steakhouse salad with miso-ginger dressing, chipotle butternut squash soup with crunchy croutons, pineapple and shrimp ceviche, spicy eggplant and pork stir-fry, red snapper with leeks, harissa braised short ribs, couscous with beets and arugula, milk chocolate pretzel tart, and more.

An inspiring resource for throwing unforgettable get-togethers: Platters and Boards is the guide to entertaining with effortless style. Author Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.

• With recipes and presentation ideas for breakfast, brunch, appetizer, antipasto, charcuterie, and cheese boards to share with friends and family
• Makes an inspiring bridal shower, housewarming, or hostess gift
• Celebrated cookbook author and food blogger Shelly Westerhausen is the author of Vegetarian Heartland and the founder of the blog Vegetarian Ventures

NATIONAL BESTSELLER

Dinner can be equal parts impressive and simple any day of the week. Sometimes all you need is a little inspiration and a cabbage—and this book!

In A Generous Meal, Christine Flynn shows us—contrary to popular belief—that you don’t need a lot of time, money, or know-how to make good food. A simple potato can transform a so-so day into something special, a soup can warm you in more ways than one, and baking a chocolate cake is just another way of shouting, “I love you!” at the top of your lungs. 
 
A Generous Meal is a modern cookbook of over 100 recipes that anyone—from a novice to an experienced chef like Christine—can use to whip up restaurant-quality meals with ease.
 
Maybe you are having people over and want to put out some crusty bread and serve an array of simple starters like Butter Beans in Salsa Verde or Warm Chorizo in Sidra that will get everyone nibbling. Or, perhaps you’re looking for a vegetable forward weeknight meal like Spicy Oven Charred Cabbage and Lemons. Seafood dishes, including Herb Stuffed Rainbow Trout or Cod and Zucchini in Curry Coconut Broth, offer good variety, and meaty mains like Crispy Chicken Thighs over Vinegar Beans or Lamb Loin Chops over Minty Pistachio Butter are perfect any day of the week—and just as impressive to serve to guests.
 
And what is a meal without the possibility of dessert? Satisfy your post-dinner sweet tooth cravings with recipes like Caramel Pecan Ice Cream Crumble Cake or Polenta Biscuits with Sweet Corn Cream and Strawberries.
 
The recipes in A Generous Meal are fresh, comforting, easy to follow, and the best part? They are enjoyable to cook and eat.

Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required!

With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat.

Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.

Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include:

• Homemade Sauces and Condiments
  
• Appetizers and Salads
  
• Orange Cauliflower
  
• Char Siu Bao
  
• Cumin Potato Baked Buns
  
• Egg-less Egg Drop Soup
  
• Shanghai Scallion Oil Noodles
  
• Tofu, Tempeh, and Seitan
  
• Hearty Seasonal Mains
  
• Easy Seasonal Sides
  
• Creamy Red Bean Ice Pops
  

Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home.

100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the IACP Award-winning, New York Times bestselling Genius series.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious

There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.
 
Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies). 
 
Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares “3 More Ways” to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.

From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT • “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi

When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.

Bavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.

From the author of the bestselling Platters & Boards comes a beautifully photographed recipe collection and styling guide that shows you how to easily create lovely, abundant spreads for every occasion.

Tables & Spreads is a must-have cookbook and resourceful styling guide from bestselling author Shelly Westerhausen. Here are more than 60 easy-to-prepare recipes plus behind-the-scenes insight into creating a beautiful, inviting table for every occasion, including tips on choosing a theme, styling your food in creative ways, and achieving that "wow factor" with linens, flowers, music, and more. There are 20 visually striking spreads that range from Ladies Night Lettuce Wraps to a Christmas Morning Dutch Baby Party, Dips for Dinner, and a Boozy Bloody Mary Bar. Rich with gorgeous and instructive photography, Tables & Spreads is inspiring yet totally accessible, perfect for home cooks who like to host gatherings of all sizes, and those who loved Shelly's first book, Platters & Boards. Complete with timelines, shopping lists, diagrams, and more, this book includes all the tools you need to make every meal delicious and unforgettable.

• NEXT LEVEL ENTERTAINING: Tables & Spreads takes easy entertaining to the next level with additional recipes and robust guidance on casual styling of beautiful platters and tables for any number of guests.
• ON TREND: The simple but impactful guidelines in this book speak to the way people are eating and entertaining today—often casually, with beautiful presentation, and a "help yourself" mentality. This book teaches us how to do that elegantly and create gorgeous grazing tables whether you're preparing a "snack dinner" for one, a family brunch, or a large-scale wedding or holiday table.
• FOR ALL SKILL LEVELS: Anyone can make successful, beautiful spreads with these easy-to-follow guidelines and visual inspiration. These grazing spreads offer low-effort, high-impact results with easily sourced ingredients to feed a crowd—perfect for anyone that loves to eat and entertain.

Perfect for:

• Fans of Shelly Westerhausen and of Platters & Boards
• Ina Garten and Martha Stewart fans who are always looking for creative & tasty ideas
• People who seek inspiration in tablescaping, arranging, menus, and party inspirations

Discover your new favorite wines with this fun read covering the essential varieties wine lovers need to know, featuring more than 40 simple and delicious recipes for perfect pairings.

Wine Style is the modern, casual guide to finding which wines you love and what foods to pair them with. There are no rules here (especially none of the old-fashioned ones, like "seafood should always be paired with white wine"). Instead, this book is all about helping you explore new terrain in approachable ways.So whether you're looking to find an affordable new mainstay bottle for weeknight dinners, incorporate dessert wines into your routine, or learn how orange wine is made, Wine Style has you covered. And what could be a more delicious and fun way to explore different grapes than by cooking complementary snacks and dishes to go with them? You're bound to find new favorites--in foods and wines alike--with winning combinations such as baked lemony feta with crisp white wine, cabbage and onion galette with a bold red, harissa-deviled eggs with sparkling wine, and so much more.

Discover new wines alongside incredible--and incredibly easy--recipes. With its modern approach to food and drink, Wine Style injects some much-needed fun into the world of wine tasting.

JAMES BEARD AWARD FINALIST; The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.

Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern;inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.

Brunch gets a make-over with Braised Eggs with Leeks and Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis.

With more than 130 photographs, this is elemental Ottolenghi for everyone.

A bright, bold and modern Italian cookbook packed with 115+ delicious mix-and-match recipes, plus a few goofs and some thoughts on creating a fuller life for yourself and the people around you.

A different kind of cookbook, from a different kind of restaurant. The team behind the award-winning Montreal pizza joint Elena presents Salad Pizza Wine, delivering recipes for all of life’s good things, with fresh, delicious and easy-to-recreate takes on modern Italian dishes, including:

Elena’s famous pizza
If you could eat pizza every day and feel great, would you believe it? From heavy-hitters to off-menu pies, the secret to a pizza-filled life is in Elena’s naturally leavened dough.

Salads + Vegetables
Like people, this book contains multitudes; you can stuff your face with pizza on the daily and take pleasure in eating vegetables with the seasons.

Pasta
Learn how to make two super versatile doughs and their multiple variations, and impress your loved ones with an all-star roster of favorite pastas.

Meat + Fish
Take your pick from weeknight-friendly recipes, dishes to save for special occasions and one once-in-a-lifetime adventure: the gargantuan Timpano, inspired by the classic film Big Night.

Hoagies
Who doesn’t love sandwiches? Portable and easy to share with a friend, hoagies are also perfect for wrapping up all your tasty leftovers.

Desserts
End every meal on a high note with a series of serious sweet treats for beginners and advanced bakers alike.

Go-Tos
Lay the foundation for your home-cooking adventure with basic recipes that deliver big flavor, from crunchy toasted breadcrumbs and multi-purpose sauces to simple pickles and homemade cheeses.

More than a collection of recipes, Salad Pizza Wine shares Elena’s passion for natural wines too—the wine part of Salad Pizza Wine—as well as their goofs and thoughts on living a fuller life. The authors—Janice, Stephanie, Ryan, Marley—were part of Elena’s opening team who came together, burnt out from years in the restaurant industry and ready to start afresh. Their answer was to create a restaurant that was also a healthy working environment (gasp). At Elena, it’s all about making the most of a good thing—and the same goes for this book. Whether it’s planning a dinner (salad, pizza, wine? pizza, pasta, dessert? salad, meat, hoagie?), or letting go of stuff that no longer serves you, Salad Pizza Wine encourages you to choose your own adventure—both in the kitchen and in life.

Written in a self-deprecating, tongue-in-cheek style, this is a cookbook you’ll really want to cook from, as well as to read. Because what’s better than cooking beautiful food, being kind to those around us and laughing as we all try to figure it out?

Top 100 Books of 2023 by The Globe & Mail | Best Cookbooks of 2023 by The National Post

"A boisterous cookbook that feels like you brought the award-winning restaurant home."—The Globe & Mail

"One of our favourite Canadian cookbooks of the year. Not only is it loaded with 115–plus mix–and–match recipes, but everything about it is fun, goofy and bloody delicious—just like the beloved pizza, pasta and natty wine joint. Buy this for the ones who like to moonlight as a pizzaiolo."—EnRoute magazine

"Salad Pizza Wine will help you win friends and influence people ... one of the year’s most fun and colorful cookbooks.”—Vice