Momofuku
Written by David Chang and Peter Meehan

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. David Chang relays with candor the tale of his unwitting rise to superstardom. And the dishes shared in this book are coveted by all who've dined at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

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Lidia Cooks from the Heart of Italy
Written by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.

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Bubby's Brunch Cookbook
Written by Ron Silver and Rosemary Black

Brunch has become America’s favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entrée–and a ritual so increasingly popular that it’s not just for Sundays anymore. And, hands down, no one does it better than Bubby’s, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades.

Martha Stewart's Dinner at Home
Written by Martha Stewart

Two hundred recipes perfect for dinner when you have a little time—but not all day—to cook. For meals that are meant for sharing with friends and family but created with busy cooks in mind, Martha Stewart's Dinner at Home is a new classic that cooks of all levels will depend on. Whether you're making a Sunday supper or hosting a casual get-together, Martha Stewart has put together 52 diverse menus that make the most of each season's flavors—and the various ways we like to cook as the weather changes.

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The Pat Conroy Cookbook
Written by Pat Conroy

Pat Conroy is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

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Baking
Written by James Peterson

The learn-to-bake master class in a book. The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--revered cooking teacher James Peterson lays the foundation for lifelong baking success.

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Secret Ingredients
Edited by David Remnick

In this indispensable collection, The New Yorker dishes up a feast of delicious writing--food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons.

A sample of the menu: Woody Allen on dieting the Dostoevski way • Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel

Cherries in Winter
Written by Suzan Colon

What is the secret to finding hope in hard times? When Suzan Colón was laid off from her dream job at a magazine during the economic downturn of 2008, she needed to cut her budget way, way back, and that meant home cooking. Cherries in Winter is an irresistible gem of a book. It makes you want to cook, it makes you want to know your own family’s stories, and, above all, it makes you feel rich no matter what.

Peter Reinhart's Artisan Breads Every Day
Written by Peter Reinhart

America's favorite baking instructor and innovator Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. In no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits.

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Eating
Written by Jason Epstein

Jason Epstein, the legendary editor and publisher of Norman Mailer, Vladimir Nabokov, Gore Vidal, and E. L. Doctorow, among many other distinguished writers, and the editor of such great chefs and bakers as Alice Waters, Wolfgang Puck, and Maida Heatter, takes us on a culinary tour through his eventful life, beginning with his childhood summers in Maine, where his decision to improve upon his grandmother’s chicken pot pie led to a lifetime at the stove.

"What a storyteller! He brings food into the cultural experience in a beautiful way."
--Alice Waters

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